Common Sense in the Household

THE SOS Bread and Milk Pouftice. — Put a tablespoonful of the crumbs of stale bread into a gill of water, and give the whole one up. Or, stale bread-crumbs, pour over them ing water and boil till soft, stirring well; take fire and gradually in a little glycerine or sweet oil, so as to render the poultice pliable when applied. Hop

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one handful of hops in a half pint of water, until the half pint is reduced to a gill, it enough Indian meal to thicken it. Mustard Poultice. — Into one gill of boiling stir one of Indian meal; spread the paste thus made upon a cloth, and spread over the paste one teaspoonful of mustard If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of mustard flour.

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NOTE. Ik looking over this book the reader will notice certain receipts marked thus—J«. I do not claim for these greater merit than should of right be accorded to manj others. I merely wish to call the attention of the norice to them as certainly safe, and for the most part simple. Every one thus marked has been tried by myself; most of them are in frequent, some in daily use, in my ovm family. My reason for thus singling out comparatively a small number of receipts from the rest, is the recollection of my own perplexities the loss of time and patience to which I have been subjected in the examination of a new cookery-book, with an eye to immediate use of the directions laid down for various dishes. I have often and vainly wished for a finger-board to guide me ia vaj search for those which were easy and sure, and which would result satisfactorily. sort of directory I have endeavored to supply, taking care, however, to inform the reader in advance that, so far as I know, there is not an unsafe receipt in the whole work. Of course it was not necessary or expedient to append the above sign to plain " roast and boiled," which are in common use everywhere. The base of jowr soiip sliould always be uncooked meat. To this may be added, if you like, cracked bones of cooked game, or of undei'done beef or m^itton; but for flavor and nourishment, depend upon the jnices of the meat which was put in raw. Cut this into small jiieces, and beat the bone until it is fractured at every inch of its length. Put them on in cold water, without salt, and heat very slowly. Do not boil fast at any stage of the operation.

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(No. 1.) «^ 4 lbs. beef—cut into small pieces. ^ peck of green peas. Boil the empty pods of the peas in the water one hoxii before putting in the beef. Strain them out, add the beef, and boil slowly for an hour and a half longer. befoi'e serving, add the shelled peas; and twenty minutes later, half a cup of rice-flour, with j^eppa*. A little chopped parsley is an improvement. After adding the rice-flour, stir frequently, to jirevent scorching. into a hot tureen.

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(No. 2.) 2 qts. of veal or beef broth. | teaspoonful sugar. qt. shelled peas. Bring the broth to a boil; piit in the peas, and boU for twenty minutes. Add the sugar, and a bunch of green mint.

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quarter of an hour more, and butter, with pepper and salt, if the broth be not sufliciently Baited already. Strain before serving, and send to table with small squares of toasted bread floating upon the top. Split Pea {dried). »J« qt. split peas, which have been soaked over night. lb, salt pork, cut into bits an inch square. i lb, beef, « " «

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*|« Tliis is made according to either of the foregoing receipts, ill summer with green—in and split peas. Just before straining the soup, add a quart of tomatoes, which have already been stewed let the whole come to a good boil, and strain as above directed. stewed tomato be watery, strain off the superfluous before pouring into the pea soup, or it will be too thin. Bean (dried), oj* The beans used for this purpose may be the ordinary kidney, the rice or field bean, or, best of all, the French mock-turtle soup bean. Soak a quart of these over night in soft lukewarm water; put them over the fire next morning, with one gallon of cold water and about two pounds of salt pork. Boil slowly for three houi'S, keeping the pot well covered; shred into it a head of celery, add pepper cayenne, if preferred—simmer half an hour longer, strain through a cullender, and serve, with slices of lemon passed to each guest. INIock-turtle beans, treated in tliis way, yield a very fair substitute for the fine calf 's-head soup known by the same name.

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»J« This is a winter soup, and is made of wliite beans prepared according to the foregoing receipt, but with the addition of a quart of dried or canned If the former is used—and the Shaker sweet corn is nearly as good purpose as the more expensive canned green corn—soak it overnight in warm water—changing this early in the morning, and pouring on more warm water, barely enough to cover the corn, and keeping it in a close vessel until ready to put on the beans. Let all boil together, with pork as in the bean soup proper. Strain out as usual. Some persons have a habit of neglecting the use of the cullender in making bean soup, and serving it like stewed beans which have been impei^fectly drained. The practice is both slovenly and unwholesome, since the husks of the cereal are thus imposed upon the digestive oi-gans of the eater, with no additional nutriment. To the beans and corn may be added a pint of stewed tomato, if desired. ( White soup). 3 lbs. veal. The knuckle is best. 3 bunches asj^aragus, as well bleached as yon can procure. Cut off the hard green stem, and put half of the tender heads of the asparagus into the water with the meat. in a closely covered pot for three hours, until the meat is in rags and the asparagus dissolved. Strain the liquor and return to the pot, with the remaining half of the asparagus heads. Let this boil for twenty minutes more, and add, before taking up, a cup of sweet milk (cream is in which has been stirred a tablespoonful of rice-flour, arrowroot, or corn-starch. it has fairly boiled up, serve

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without further straining, with small squares of toast in tha tureen. Season with salt and pepper. Asparagus ( Green soup). lbs. veal—cut into small pieces. \ lb. salt pork. 3 bunches asparagus. Cut the entii-e stalk of the asparagus into pieces an inch long, and when the meat has boiled one hoiu-, add half of the vegetable to the Kquor in the 2Jot. Boil two hours longer and strain, pressing the asparagus pulp very hard to extract all the gi-een coloring. Add the other half of the asparagus—(the heads only, which should be kept in cold water until you are ready for them), and boil twenty minutes more. Then proceed as with the asparagus white soup, omitting the milk, thickening, and The pork will supply tha latter seasoning.

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( Winter soup), »J« 3 lbs. beef. 1 qt. canned tomatoes. Let the meat and water boil for two hours, until tha is reduced to little more than two quarts. stir in the tomatoes, and stew all slowly for three-quartera of an hour longer. Season to taste, strain, and serve. Tomato {^Summer soup), i^ 2\ lbs. veal, or lamb. 2 qts. fresh tomatoes, peeled and cut up fine. to slu-eds auci the water down to two quarts. the liquor, put tomatoes, stirring very hard they may dissolve thoroughly; Season with parsley or any other green herb you niE^y jirefer, peppei-, and salt. Strain again, and stir in a tablespoonful of buttei', with a teaspoonful of white sugar, before pouring into the tureen. This soup is more palatable still if made with the broth in which chickens were boiled for yesterday's dinner.

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Knuckle of veal, well cracked. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put into the soup and let them simmer together for an; return to the fire and add a cup of milk— • in which has been stirred a tablespoonful of rice-flour or other thickening—and a tablespoonful salt and pepper, let it boil ujd once, stirring time, as is necessary in all soups where milk is added at the last, and remove instantly, or it will scorch. A dozen large mealy potatoes. • lb. salt pork. Boil the pork in the clear water for an liour and a half, it out. ready the potatoes, which, aftei

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being peeled and sliced, should lie in cold water for lialf an Throw them into the pot, with the chopped onion. three-quarters of an hour, stirring Beat in a large tablespoonful of butter, and a cup of cream or milk in which has been mixed a well-beaten egg. Add the latter ingredients carefully, a little at a time; stir while it heats to a final boil, and then serve. This is a cheap and wholesome dish, and more palatablo than one would suppose from reading tlie receipt. Graham Soup. sJ< 3 carrots. 4 turnips. 1 small cabbage. 1 bunch celery. 1 pt. stewed tomatoes. Chop all the vegetables, except the tomatoes and cabbage, finely, and set them the fire with rather over three quarts of water. They should simmer gently for half an hour, at the end of which time the cabbage must be added, having pi'eviously been parboiled and chopped up. » In fifteen minutes more put in the tomatoes and a bunch of sweet herbs, and give all a lively boil of twenty minutes. Rub through a cullender, return the soup to the fire, stir in a good tablespoonful of butter, pepper, and salt, half a cup of cream if you have it, thickened with corn-starch j let it boil up, and it is ready for the table.

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2 qts. of ocliras, sliced thin. 1 qt. of tomatoes, also sliced. 4 tablespoonfuls of butter. 2 lbs. of beef, cut into small pieces. |- lb. ham or pickled pork, also cut up. Put the meat and ochras together in a pot with a quai-t of cold water—just enough to cover them—and stew for an hour. Then add the tomatoes and two quarts of boiling water—more if the liquid in the pot has boiled away so as to expose the meat and Boil threequarters of an hour longer, skimming often with a silver spoon. When the contents of the vessel are boiled to pieces, put in the butter, with cayenne pepper and salt, if the ham has not seasoned it sufficiently. Strain and send up with squares of light, crisp toast floating upon it. 1 lai'ge fowl, cut into eight pieces. 1 dozen ears green corn. Boil the chicken in a gallon of water until tender— if tough, the boiling must be slow and Then cut the corn from the cob aiid pvit into the pot, and stew an hoiir longer—still gently. the chicken with a cupful liquid, if you wish to make other use of the meat. Set this aside, season the corn-soup with pepper, salt, and parsley; thicken with or wheat and serve without straining, if the corn be young and tender. A tolerable fricassee may be made of the chicken, unless it has boiled to rags, by beating up an egg and a tablespoonful of butter, adding this to the cupful of reserved liquor, from which the corn must be strained. for a moment, thicken with flour, throw in a little chopped parsley, pepper, and salt, pour, while scalding, over the chicken,

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which you have arranged in a dish; garnish with circular of hard-boiled eggs and curled parsley.

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(« la Jtdienne). *J« 6 lbs. of lean beef. The shin is a good piece for this purpose. Have the bones well cracked, carefully extracting the marrow, every bit of wliich should be put into the 6 qts. of water. The stock must be prepared the day before the soup is needed. beef, bones and all, with the water in a close vessel, and set it where it will heat gradually. Let it boil very slowly for six hours at least, only uncovering the pot once in a great while to see if there is danger of the water sinking too rapidly. Should this be the case, replenish with boiling water, taking care not to put in too much. During the seventh hoi;r, take off the soup and set it away, still closely covered, until next morning. About an hour dinner, take out the meat, which you can use for mince-meat, if you wish; remove the cake of fat from the surface of the stock, set the soup over the fire, and throw in a little salt to bring up the scum. this has been skimmed carefully off, jiut in your vegetables. These should be:— 2 carrots. 3 turnips. Half a head of white cabbage. 1 pt. green corn—or dried Shaker coi^n, soaked over night. 1 head celery. 1 qt. tomatoes. These.should be pi-eparcd for the soup by slicing them very small, and stewing tliem in barely enough water tc cover them, until they break to pieces. Cook the cabbage by itself in two waters—throwing the first away. The only exception to the general dissolution, is in the case of a single carrot, which should likewise be cooked alone and whole, until thoroughly done, and set aside to cool, when the rest of the vegetables, with the water in which they were boiled, are added to the sou]). Return the pot to the fire with tlie vegetables and stock, and boil slowly for half an hour from the time ebullition actually begins. Strain without pressing, only shaking and stirring the contents of the cvillender. The vegetables having been added with all juices already cooked, much boiling and squeezing are not needed, and only make the soup cloudy. Cut the reserved carrot into dice and drop into the clear liqiior after it is in the tureen,—also, if yovi like, a handful of vermicelli, or macaroni which has been boiled tender in clear water. The seasoning of this excellent soup is a matter of taste. use only salt and white like with this a few blades of mace, and boil in the stock a handful of sweet herbs. And fancy in addition to these, a glass of brawn sherry imparts a flavor that renders it peculiarly acceptable to most palates. Send to table very liot, and have the soii2:>-plates likewise heated.

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kJ* lbs. of veal knuckle or scrag, with the bones broken and meat cut up. ^ lb. Italian macaroni. Boil the meat alone in the water for nearly three hours, until it is reduced to shreds: and the macaroni until ten-

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3 lbs. beef cut into strips. Put beef and water into the saucepan and boil for one Meanwhile, slice the onions and fry them in butter to a light brown. Drop into the pot with a teaspoonful of cloves, half as much pepper, same quantity of mace as pepper, a pinch of allspice, and a teaspoonful of essence of celery, if yoii cannot get a head of fresh celery; also half a teaspoonful of powdered savory or sweet marjoram, and a teaspoonful of Worcestershire Stew all for two hours more, or until the beef has boiled to

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soup and return to the Salt to taste, and ji'ist before taking it off, pou»' in a glass of brown sherry or Madeir^i Mutton or La.mb Broth, p^ 4 lbs. mutton or lamb lean—cut into small pieces. ^ teacupful rice. Boil the unsalted meat for two liours, slowly, in a covered

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rice in enough warm water to cover it, and at the end of this time add it, water and all, to the boiling soup. Cook an hour longer, stii-ring watchfully from time to time, lest the rice should settle and adhere to the bottom of the pot. Beat an egg to a froth and stir into a cup of cold milk, into which has been rubbed smoothly a tablespoonful rice or wheat flovir. Mix with this, a little at at a time, some of the scalding liquor, until the egg is so far cooked that is no danger of curdling in the soup. Pour into the pot, when you have taken out season with parsley, thyme, pepper, and salt. Boil up faii-ly, and serve. If allowed to stand on the fire, it is apt to burn. This soup may be made from the liquor in which a leg of mutton has been boiled, jjrovided too much salt was not put in with it. It is especially good when the stock is chicken broth. sick it is palatable and nutritious with the rice left in. When strained it makes a nice white table soup, and is iisually relished by all.

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»J* 1 large calf's head, well cleaned and washed. 4 pig's feet, <' " " " This soup should always be pi-epared the day before it is to be served up. Lay the head and feet in the bottom of a lar'ge pot, and cover with a gallon of water. Let it boil hoiirs, or i;ntil the flesh slip easily from the bones. Take out the head, leaving in the feet, and allow to steadily while you cut the meat from the head. Select with care enough of the fatty portions which lie on the top of the head and the cheeks to fill a tea-cup, and set them aside to cool. Remove the brains to a saucer and set

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rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg, and return to the pot. When the flesh falls from the bones of the pig's feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly, without removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before dinner, set on 4:0 the stock to warm. it boils carefully, and in the meat you have reserved, which, when should be cut into small squares. these all ready as as the force-meat To prepare these, rub the yolks of five hard-boiled eggs to a paste in a Wedgewood mortar, or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them, also a

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these two eggs beaten very light, flour your hands, and make this paste into balls about the size of a pigeon's egg. Throw them into the soup five before you take it; in a tablespoonful of browned flour rubbed smooth in a cold water, let it up, and finish the seasoning by the addition of a glass and a half of good wine—sherry or Madeira—and the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lay the \ipon the top but the better plan is to pass to the guests a small dish containing these. This has been well called the " king of soups," and is actually more delicious than the real turtle It is hoped no one will be afraid to undertake the preparation of it on account of the apparently tedious and delicate mode I have described. If the directions be closely followed, the result is sure to be satisfactory, and the task is really much less troublesome tlian it appears to be.

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Feet, neck, pinions, and giblets of three chickens, or of two ducks or two geese. 1^ lb. ^ lb. ham. Crack the bones into small pieces, chop the giblets fnoi very fine) and cut the meat into Pnt all together over the fire, with a bunch of sweet herbs and a pinch of Stew slowly for two hours. J'ick out the giblets with a skimmer or fork, and set them aside in a pan where they will keep warm. Take np a teaciipful of the hot soup and stir into this a lai-ge tablespoouful of flour which has been wet with cold water and rubbed to a smooth paste; two tablespoonfuls of butter.

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vegetables and put them with the meat and a covered pot. Pour on the water and let all stew together for two hours. Then throw in salt and pejiper and boil one longer, skimming very; put back boil up once more to make the liquid perfectly clear, skim, and add a handful of vermicelli that haa been boiled separately and di-ained diy. The safest plan is to p\it in the vermicelli after the soup is poured into the

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2i lbs. veal. ^ lb. pearl sago. 1 pt. milk. Put on the veal and water—the meat chopped finely and boil for two hours until the liquid is reduced to about one-half the origuial quantity. Strain out the shreds of meat through a coarse cloth, and put the soup again over the fire. Meanwhile the sago should be washed in waters, and soaked half an hour in warm water enough to cover it. Stir it into the strained broth and boil—stirring very often to prevent lumping or scorching—half an hour Heat the milk almost to boiling; beat the yolks of the eggs very light; mix with the milk gradually, as in making boiled custard, and pour—stii-ring all the Avhile into the soup. Season with pepper and salt; to cook the eggs, and serve. Should the liquid be too thick after putting in the sago, replenish with boiling water. It should be about the consistency of hot custard. This soup is very good, if chicken broth be svibstituted for the veal. It is very strengthening to invalids, and especially beneficial to those suftering with colds or pulmonarj' affections. ChickenSoyp. i^ 2 yovuig fowls, or one full-gi'own. ^ lb. ham. 1 gallon of water.

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fowls into as for fricassee. Put these with the ham into the pot with a quart of water, or enough fairly. Stew for an hour, if the fowls are; if tough, until you can cut easily into the breast. Take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water—-boiling hot. the souj) stewing slowly while you chop up the white meat you have selected. Rub the yolks of foui' hard-boiled eggs smooth in a mortar or bowl, moistening to a paste with a few spoonfuls of the soup. Mix with these a handful of fine bread-crumbs and the chopped meat, and make it into small balls. AVhen the soup has boiled, in all, two hours and a half, if the chicken be reduced to shreds, strain out the meat and bones. Season with salt and white pepper, a bunch of chopped Drop in the prepared force-meat, and after boiling ten minutes to incorporate the ingredients well, add, a little at a time, a pint of rich milk thickened with flour. Boil up once and serve. A cliicken at least a year old would make better soup than a younger fowl.

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»J 3 lbs. of venison. What are considered the inferior pieces will do. lb. ham or salt pork. 1 head of celery. Cut up the meat; chop the vegetables, and put on with just en'^'.Tgh water to cover them, keeping on the lid of the pot alx the while, and stew slowly for one hour. Then add two quarts of boiling water, with a few blades of mace and a dozen whole peppers. Or, should you prefer, a little Boil two hours longer, salt, and strain.

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thicken with a tablespoonful of browned flour wet into a smooth thin paste with water; add a tablespoonful walnut or mushroom catsup, a teaspoonful of Worcester shire or other pungent sauce, and a generous glass of Ma/- deira or brown sherry.

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(No. 1). 4* 2 qts. of oysters. 1 qt. of milk. 1 teaciipful water. liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel.

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2 qts. of oysters. 1 qt. milk. 1 teacupful of water. Strain the liquor from the oysters into a saucepan, pour in with it the water. Season with cayenne pepper and a little salt, a teaspoonful of mingled nutmeg, mace, and cloves. tlie liquor is almost boiling, add Lalf the oysters chopped finely and boil five minutes quite briskly. the soup and return to saucepan with the milk. some force-meat balls, not larger than marbles, made of the yolks of the eggs boiled hard and rubbed to a smooth paste with a little butter, then mixed with six raw oysters chopped very finely, a little salt, and a raw egg well beaten, to bind the ingredients together. Flour your hands well and roll the force-meat into pellets, laying them upon a cold plate, so aa not to touch one another, until needed. Then put the reserved whole oysters into the hot soup, and when it begins to boil again, drop in the force-meat marbles. Boil until the oysters " ruffle," by which time the balls will also be done. Serve with sliced lemon and A liberal tablespoonful of biitter stii-red in gently at the is an improvement.

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50 clams. 1 qt. milk. 1 pint water. If you cannot buy the clams already opened, put them in a large pan or tray, and pour boiling water over them. will open the shells. Take them out as fast as they unclose, that you may save all the liquor they contain. Drain ofi" this and put it over the fire with a dozen whole peppers, a few bits of cayenne pods, half a dozen blades of mace, and salt to Let it boil for ten minutes, then put in the clams and boil half an hour quite fast, keeping the pot closely covered. If you dislike to see the whole spices in the tureen, strain them out before the clams are added.

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half hour add the milk, which has been heated to scalding, not boiling, in another vessel. Boil up again, taking care the soup does not burn, and put in the butter. Then serve without delay. If you desii-e a thicker soup, stir a heaping tablespoonful of rice-flour into a little cold milk, and put in with the quart of hot.

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2 qts. veal or chicken broth, well strained. 1 large lobster. Boil the lobster and extract the meat, setting aside the coral in a cool place. Cut or choj) uj) the meat found in the claws. Hub the yolks to a jiaste with a Pound and rub the claw-meat in the same maimer, and mix with the yolks. Beat up a raw egg, and stir into the paste; season with pepper, salt, and, if you like, mace; make into force-meat balls, and set away with the coral to cool and liarden. By this time the stock should be well heated, Avhen put in the rest of the lobstermeat cut into square bits. Boil fifteen minutes, which time employ in pounding the coral in a Wedgewood mortar, or earthenware bowl, rubbing it into a fine, even paste, with the addition of a few spoonfuls broth, gradually worked in until it is about the consistency of boiled starch. Stir very carefully into the hot soup, which shoidd, in the process, blush a roseate hue. in the force-meat balls, after which stir, lest they should break. Simmer a few minutes to cook the I'aw egg; but, if allowed to boil, the soiip will darken. Ci'ab soup may be made in the same way, excepting the coralline process, crabs being destitute of that dainty.

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A glass of Madeira. Bunch of sweet herbs. Juice of one lemon. 5 qts. of water. Chop lip tlie coarser parts of the turtle-meat, A^-ith the entrails and bones. Add to them four quarts of water, and four hours with the herbs, onions, pepper, and Stew very slowly, but do not let it cease to boil during thia At the end of four hours the soup, and add the finer parts turtle and the green fat, which has been simmered for one hoiuin two quarts of Thicken with browned; i-eturn to the soup-pot, and simmer gently an hour If there are eggs turtle, boil them in a separate for four hours, and throw into the soup before taking it up. If not, put in force-meat balls; then the juice of the lemon and the -wine; beat up once and pour out. cooks add the finer meat before straining, boiling all together five hours strain, thicken, and put in the green fat, cut into lumps an inch long. This makes a handsomer souj) than if the meat is left in. For the mock eggs, take the yolks ofthree hard-boiled eggs, and one raw egg well beaten. Rub the boiled eggs into a paste with a teaspoonful of butter, bind with the I'aw egg, roll into pellets the size and shape of turtle-eggs, and lay in for two minutes dropping the Force-meat halls for ilie above. Six tablespoonfuls turtle-meat chopped very fine.

From Common Sense in the Household, 1871, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the fish in cold water, sliglitly salted, for hour before it is time to cook it. it dry and put it into the fish-kettle with water enough to cover it, in which has been dissolved a little Let it boil quite briskly. A piece of cod weighing three pounds will be cooked in half an hour from the time thewaterfairlyboils, if put in without a cloth. But by far the better plan is, when the cod has been wiped free of the salt and water, to wrap it in a clean linen cloth kept for such purposes. The cloth should be di'edged with flour, to prevent sticking. Sew up the edges in svich a manner as to envelop the fish entirely, yet have but one thickness of the over any part. The wrapping should be fitted -neatly to the shape of the piece to be cooked. Fish cooked thus will requii-e twice as long to boil as when put into the water without such protection; but the flavor is better preserved, and when unwrapped, it will not jiresent the sodden appearance and crumbling grain disfigure most boiled fish. Have ready a sauce prepared thus: To one gill boiling water add as much milk, and when it ia scalding-hot, stu* in—leaving the sauce-pan on the fire—two tablespoonfuls of buttei', a little at a time, that it may melt without oiling, a tablespoonful of flour previously wet with cold water, and, as this thickens, two beaten eggs. with salt and chopped parsley, and when, after one good boil, you withdraw it from the fire, add a dozen capers, or pickled nasturtium seeds, or, if you piefer, a spoonful of vinegar in which celery-seeds have been steeped. Put the fish into a hot dish, and pour the sauce over it. Some serve in a butter-boat; but I fancy that the boiling sauce applied to the steaming fish imparts a ricliness it cannot gain later. Garnish with sprigs of parsley and circles of hard-boiled eggs, laid around the edge of the dish.

From Common Sense in the Household, 1871, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the fish to soak over night in lukewarm water—as early as eight o'clock in the evening. Change this for more warm water at bed-time and cover Change again in the morning and wash off the salt. Two hours before dinner take out the cod, examine to see that no crystals of salt adhere to the under part, and plunge into vevi/ cold This makes it firm. Finally, set over the fire with enough lukewarm water to boil for half an; lay it in a hot dish, and pour over it egg-sauce prepared as in the foregoing receipt, only substituting the yolks of two hard-boiled eggs, rubbed to a paste with butter, for the beaten raw egg. This is a useful receipt for country housekeepers who can seldom procure fresh cod. Salt mackerel, prepared in the same way, will well repay the care and time reqiiii-ed, so superior is it to the Friday's dish of salt fish, as usually served. Should the cold fish left over be used for fish-balls—aa it shoiild be—it be found the sauce which has soaked into it while hot has greatly improved it.

From Common Sense in the Household, 1871, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the fish precisely as for boiling whole. Cut in pieces when it has been duly washed and soaked, and boil twenty minutes. off" the water, and cover with fresb tea-kettle. Boil twenty minutes more; dx'ain the fish very dry, and spread upon a to cooi. When perfectly cold, pick to pieces with a fork, removing vestige of skin and bone, and shredding very When this is done, add an eqiial bulk of mashed; a stiff batter by adding a lump of butter and sweet milk, and if you want to have them very nice, a beaten egg. Flour yoiir hands and make the mixture into balls or cakes. Droji them into boiling or good dripping, and fry to a light brown.

From Common Sense in the Household, 1871, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish as for Heat almost to boiling a pint of rich, sweet milk, and it, gradually and carefully, three eggs well beaten, a tablespoonful of bxxtter, a little chopped parsley and butter, with pepper, lastly the Boil up once and turn into a deep dish, or chafing-dish lined Avith buttered toast. Eat hot for breakfast or supper.

From Common Sense in the Household, 1871, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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t|« Soak, boil, and pick the fish, if salt, as for fisli-balls. If fresh, boil and pick into bits. Add an equal quantity of mashed potatoes, a large tablespoonful of butter and milk, enough to make it very soft. Put into a skillet, and add a very little to keep it from burning. and toss constantly until it is smoking hot but not dry; add pepper and parsley, and dish.

From Common Sense in the Household, 1871, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water in which they were boiled, and put into a saucepan with a tablespoonful of wahiut catsup, some ancho\'y paste or sauce, and the juice of half a lemon. Let well and add a lump of butter the size of an egg, with a tablespoonful bro^\^led flour wet m again and serve sauce-boat. This makes a brown You can substitute egg-sauce if you like.

From Common Sense in the Household, 1871, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the mackerel, wash, and wipe dry. Split it open, so that when laid flat the backbone will be in the middle. Sprinkle lightly with salt, and lay on a buttered giidiron over a clear fire^ with the inside doAviiward, until it begins to brown; then turn the other. When quite done, lay on a hot dish and butter it plentifully. Turn another hot dish 54: over tlie loAver one, and let it stand two or tliree minutes before sending to table.

From Common Sense in the Household, 1871, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay in cold salt and water for an hour. "Wipe dry and score the skin in squares. Put kettle with salted water enough to cover it. It is so in texture that you can boil without a cloth if you choose. Let it heat gradually, and boil from half to three-quarters of an hour, in pro25ortion to the size of the piece. Four or five pounda will be enough for most private families. Drain and accompany by egg-savice—either poured over the fish, or in a sauce-boat. Save the cold remnants of the fish and what sauce is left until next morning. Pick out as you would cod, mix with an equal quantity of mashed potato, moisten with the sauce, or with milk and butter if you have no sauce, put into a skillet, and stir until it is very hot. let it burn. Season with pepper and salt.

From Common Sense in the Household, 1871, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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piece of halibut weighing five or six pounds, and salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot &ven, and bake an hour, basting often with butter and water heated together in a saucepan or tin cup.

From Common Sense in the Household, 1871, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fork will penetrate it easily it is done. It should be of a fine Take the gravy in the dripping-pan—add a little boiling water should tliere not be enotigli—stir in a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken with browned floui previously wet with cold water. Boil up once and put intc sauce-boat. There is no finer preparation of halibut than this, which is, however, comparatively little known. Those who have eaten it usually prefer' it to boiled and broiled. Yon can use what is left for the same purpose as the fragments of boiled halibut.

From Common Sense in the Household, 1871, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and wipe the steaks dry. Beat up two or three eggs, and roll out some Boston or other brittle upon the kneading-board until they are fine as dust. Dip each steak into the beaten egg, then into the bread crumbs (when you have salted the fish), and fry in hot fat, lard, or nice dripping. Or, you can broil the steak upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper. When done, lay in a hot dish, butter well, and cover closely.

From Common Sense in the Household, 1871, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince a pound of cold boiled or baked halibut, or the fragments of halibut steak, and mix "vvitli it the following dressing: The yolks of three hard-boiled eggs rubbed smooth with the back of a silver spoon, or in a Wedgewood mortar, and when there remain no lumps in it, work a soft paste with a salad oil. Next beat in two teaspoonfuls white sugar, a teaspoonful made mustard, a pinch of cayenne, teaspoonful salt, one of Worcestershire

From Common Sense in the Household, 1871, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish, when you have v/ashed and wiped it, in a clean linen cloth—not too thick—baste it up securely, and put the fish-kettle. ^vith in which has been melted a handful of Boil slowly, allowing about a qviarter of. an hour to each pound. the time is up, rip open a corner of the cloth and test the salmon with a fork. If it penetrate easily, it is done. If not, hastily pin up the cloth and cook a little longer. otf the scum as it rises to the top. Have ready in another sauce-pan a pint of cream—or half milk and half cream will do—which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a chopped parsley, and a half-gill of the water in which the fish is boiled. Let it boil up once, stirring all the while— - or, what is better, do not remove from the inner When the fish is done, take it instantly fi'om the lay it an instant upon a folded cloth to absorb the droppings; transfer with great care, for fear of breaking, to a hot dish, and pour the it, reserving to a sauce-boat.

From Common Sense in the Household, 1871, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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curled parsley and circular slices of liard-boiled yolks—leaving out the whites of the eggs. After serving boiled salmon with cream-sauce, you will never be quite content Avith any other. If you cannot get cream, boil a pint of milk and thicken with arrow-root. It is not so nice, but many will not detect the difference real cream being a rare commodity in town. You may pickle what is left, if it is in one piece. Or^ devil it, as I have directed you to treat cold halibut. Or^ mince, mix with mashed potato, milk, and stii into a sort of stew, Oi", once again, mix with mashed potato, milk, butter, and a raw egg well-beaten; make or balls, and fry in hot or dripping. At any rate, let none of it be lost, it being at once one of our most expensive and most delicious fish.

From Common Sense in the Household, 1871, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« Wash and wipe dry, and rub with Some add a soup^on of cayenne and powdered mace. Lay the fish upon a grating set over your baking-pan, and roast or bake, basting it freely with butter, and, toward the last, its own drippings it brown too cover the top with a sheet of white paper until the whole is cooked. it is done, transfer to a hot dish and cover closely, and add to the gravy a little hot water thickened with arrow-root, rice, or wheat flour,—wet, of course, first with cold water,—a great spoonful of light tomato sauce, and the juice of a lemon. Boil up and serve in a sauceboat, or you can serve Avith cream sauce, made as for boiled salmon. Gar-uish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of firm currant jelly here and This is a "fine dish for a dinner-party. A of sherry improves the first-named

From Common Sense in the Household, 1871, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry well with a cloth, dredge with flour, and lay them upon a well-buttered gridiron, over clear hot coals. with a broad-bladed knife slipped beneath, and a flat wire egg-beater above, lest the steak should break. to a light brown, lay in a hot dish, butter each steak, seasoning with salt and pepper, cover closely, and serve. 3*

From Common Sense in the Household, 1871, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liquor away in an earthenware jar, to in the morning hang it over a brisk in a bell-metal kettle (covered), and heat to Meanwhile, pi'epare the salmon by cutting into pieces an inch and a half long and half an inch wide. Cut cleanly and regularly with a sharp knife. When they are all ready, and the liquor is on the carefully into the Let the to make sure the salmon is heated Have ready some air-tight such as you use for canning fruit and tomatoes. Take the salmon from the kettle, while it is still on the stove or range, with a wire egg-beater, taking care you do not break the pieces. Drop them rapidly into the jar, packing closely as you go on; fill with the boiling pickle until it overflows, screw on the top, and set away in a dark, cool

From Common Sense in the Household, 1871, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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At certain seasons of the year fresh salmon cannot be procured, even by the dwellers in cities, while those who live in the country sometimes do not see it from one year's end to the other, Bvit dried salmon can always be had in any tolerably well-kept grocery, and a very nice relish prepared from it. Wash the salmon in two or three waters, rubbing it lightly with a coarse cloth to remove the salt-crystals. soak over night in tepid water. Exchange this in the morning for ice-cold, and let the lie in the latter for three Take it out, wipe dry, and cut in strij)s as dii-ected in the foregoing receipt. these, when all are ready, in a saucepan of boiling watei-, placed alongside of a kettle of pickle prepared as for fresh salmon. Beside these have your air-tight jars, covers laid in readiness, and when the salmon has boiled five minutes—fairly boiled, not simmered —fish out the pieces with your wdi-e spoon, jjack rapidly into your can; fill up with the other kettle, and seal instantly. In two days the pickled salmon will be fit for use, and is scarcely distinguishable from that made of fresh It has the advantage of being always procurable, and of comparative cheapness, and in the coimtry is a valuable stand-by in case of unexpected supper company.

From Common Sense in the Household, 1871, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of raw smoked salmon of youf hand, or larger in jiroportion to tlie number wlio are to sit down to supper. it in two waters, rubbing Lay in a skillet with enough warm—not hot—water to cover it; let it simmer fifteen minutes, and Remove it, wipe dry, and lay on a buttered gridii-on to broil. When it is nicely browned on both sides, transfer to a hot; butter liberally, and pepper to

From Common Sense in the Household, 1871, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In those States where shad are plenty they are and used freely, as are salt mackerel elsewhere. They forni a delightful breakfast-di-sh, and ai'e welcome on the sup2)ertable on winter nights. the six or seven in warm changing it several times; wipe off all the salt and immerse ia ice-cold water. When it has lain in this an hour, put into a fish-kettle with enough fresh v/ater to boil from fifteen to twenty minvites, in proportion to the Serve in a hot witli a large lump spi'ead over the fish.

From Common Sense in the Household, 1871, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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[Fresh.) s{« "Wash, wipe, and split the fish. Sprinlde with salt and pepper, and lay it vipon a buttered gridiron, inside downward. When the lower is browned, tvirn the One of medium size will be done in about twenty minutes. Serve upon a hot dish, and lay a good 25iece of butter upon the fish.

From Common Sense in the Household, 1871, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a popular dish upon Southern tables, and is good anywhere. Clean, wash, and wipe a fine roe-shad; split and cut each side into four pieces, leaving out the head, and remo^'ing fins and tail. salt and pepper, and dredge with fiour. Have ready \ frying-pan of boiling hot lard or drippings; put in the fish and fry brown, turning at the end of five minutes to cook the

From Common Sense in the Household, 1871, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wash, and wipe the fish, which should be a large one. a stuffing of grated bread-crumbs steeped in sweet milk, butter, salt, pepper, and sweet herbs, moistened with a beaten egg. Stuff the shad and sew it up. Lay it in the baking-pan, with a cupful of water to keep it from burning, and bake an hour, basting with butter and water, it is tender throughout and well browned. it up, pvit in a hot dish and cover tightly, while you boil up the gravy with a great sjjoonful of catsup, a tablespoonful of browned flour which has been wet with cold Avater, the juice of a lemon, and, if you want to have it very fine, a glass of sherry or

From Common Sense in the Household, 1871, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and put the fish into the fish-kettlo, with salted water enough to cover it when you have enveloped it in the fish-cloth. A medium-sized fish will be done in a little over half an hour. But do not boil too fast. drain and serve in a hot dish. Lay sliced boiled eggs upon and about it, and serve with egg-sauce, mingled with capers or nasturtium seed.

From Common Sense in the Household, 1871, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use smaller for purpose for Clean, wipe dry, inside and out, dredge with season with salt. Fi-y in hot butter or dripping. A mix ture, half butter, half lard, is good for frying fish. The bass should be done to a delicate brown—not to a crisp.

From Common Sense in the Household, 1871, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A of sturgeon weighing or six pounds is enough for a handsome it and let it stand in salt and water for half an hour.

From Common Sense in the Household, 1871, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a bowl a dressing as follows: the yolks of four boiled egga rubbed to a smooth paste with salad oil; add to these pepper, mustard, two teaspoonfuls white sugar, and, lastly, six tablespoonfids of vinegar. the mixture light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg.

From Common Sense in the Household, 1871, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a glass dish, with six tablespoonfuls of vinegar and half the dressing stirred in with it. Spread the remainder over the top, and lay blanched lettuce-leaves around the edges, to be eaten with it.

From Common Sense in the Household, 1871, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Those who have eaten this prince of game Adirondacks, within an hour after he has left the lake, will agree with me that he never has such justice done him at any other time as when baked with cream. Handle the beauty with gentle respect while cleaning, •washing, and wiping him, and lay him at full length, still respectfully, in a baking-pan, with just enough water to keep him from scorching. If score the back-bone a sharp knife, taking care not to mar the comeliness of his red-spotted slowly, basting often with butter and water. By the time he is done—and he should be so well-looked after that his royal robe hardly shows a seam or rent, and the red spots are still distinctly visible— have ready in a saucepan a cup of cream—diluted with a few spoonfuls of hot water, lest it should clot in heating— in whicli has been stirred cautiously two tablespoonfuls of melted butter and a little chopped parsley. He?t this in a set within another of boiling water, add the from the drippiiig-])an, boil up to thicken, and when the trout is laid—always respectfully—in a hot dish, pour the sauce around him as he lies in state. He will take kindly to the creamy bath, and your guests will take kindly to him. Garnish with a wi-eath of criiuson nasturtium-blooma and dainty sprigs of parsley, arranged by your own hands on the edge of the let no sharply-spiced sauces come near him. They would but mar his native richness the flavor he brought vv-ith him from the lake and wild-wood. Salt him liglitly, should he need it, eat and be happy. savor of bathos rather than sense," my excuse is, I have lately eaten baked salmontrout with cream-gravy. Boiled Salmon-Trout, t^ Clean, wash, and dry the trout; envelop in a thin cloth fitted neatly to the shape of the fish, lay within a fish-kettle, cover with salted water (cold), and boil gently half an hour or longer, according to the When done, un\\i-ap and lay in a hot dish. Pour around it ci*eam-sauce made as for baked salmon-trout—only, of course, with the omission of the fish-gravy—and serve.

From Common Sense in the Household, 1871, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brook trout are generally cooked in this way, and form a rarely delightful breakfast or sujiper dish. Clean, wash, and diy the fish, roll lightly in fry in butter or clarified dripping, or butter and lard. Let the fat be hot, fry quickly to a delicate brown, and take up the instant they are done. Lay for an instant upon a hoi 6G folded liapkin, to absorb whatever grease may cling to tlicii speckled sides; then range side by side in a heated garnish, and send to table. Use no seasoning except and that only when are fried in lard or unsalted di'ippiiig. Fried Pickerel, *J« The pickerel ranks 'next to trout among game-fish, and fried in the same manner.

From Common Sense in the Household, 1871, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reserve your largest pickerel—those over three pounds in weight—for baking, and proceed with them as with baked salmon-trout—cream-gi-avy and all. If you cannot afford cream, substitute rich milk, and thicken with rice or Avheat The are better cooked in this way than any Fried Perch, akd other Pan-fish. Clean, wash, and dry the Lay them in a flat dish, salt, and dredge with flour. Have ready a fryingpan of hot dripping, lard, or butter; put in as many fish as the pan will hold without crowding, and fry to a broAvn. Send up hot in a chafing-dish. The many varieties of pan-fish—porgies, flounders, riverbass, weak-fish, white-fish, etc., may be cooked in like manner. In serving, lay the head of each fish to the tail of th( one next him.

From Common Sense in the Household, 1871, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skiu, clean, and cut off the horribly homely heads. salt, to remove any muddy taste they may have contracted frorfi the flats or holes in which they have fed, and let them He in a cool place for an hour or so. Then put them into a saucepan, cover with cold water, and stew veiy gently for from half to three-quarters of an hour, according to their size. Add a chopped shallot or buttononion, a bunch of chopped parsley, a little pepper, a large tablespoonful of butter, a tablespoonful flour mixed to a paste with cold "water; boil up once, take out the fish carefully, and lay in a the gi'avy once more, and pour over the fish. Send to table in a covered

From Common Sense in the Household, 1871, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin, clean, and remove the heads. Sprinkle with salt, and lay aside for an hour or more. Have ready two or three eggs beaten to a froth, and, in a flat dish, a quantity of powdered cracker. Di]) the fish first in the egg, then in the cracker, and fry quickly in hot lard or dripping. up as soon as done. Cat-fish cooked in this maimer are sweet and savory a trifle too rich for delicate persons, but very nice for those who are blessed with good digestions.

From Common Sense in the Household, 1871, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish into pieces t-^o inches long, and put into a pot with some* fat ^iit into shreds—a pound to a dozen medium-si^ed fish, two chopped onions, or half a dozen shallots, a bunch of sweet herbs, and jjepper. The jjork it sulficiently. Stew slowly for three-quarters of an hour. Btii" in a cup of milk, thickened with a tablespoonful of; take up a cupful of the hot liquor, and stir, a little ai a time, into two well-beaten eggs. Return this to the pot; throw in half a dozen Boston or butter crackers, split in let all boil vip once, and turn into a tiireen.

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Inquire, before buying, where they were caught, and give so decided a preference to country eels as to refuse those fattened upon the ofial of city wharves. Kor are the largest eels the best for eating. One weighing a pound is for your purpose than a bulky fellow that weighs Skin and clean, carefully extracting all the fat from the Cut into lengths of an inch and a half; put into a saucepan, with enough cold water to cover them; throw in a little salt and choj^ped parsley, and stew slowly, closely covered, for at least one hour. Add, at the last, a great spoonful of butter, and a little flour wet with cold water, also pepper. Serve in a deej) dish. The appearance and odor of this stew are so pleasing as often to overcome the prejudices of those who " V/ouldn't touch an eel for the world ! They look so like snakes ! " And those who have tasted once rarely enter a second demurrer.

From Common Sense in the Household, 1871, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^Prepare as for stewing; roll in fry, in hot lard or dripping, to a light brown. Chowder {jVo. 1). sj« Take a pound of salt pork, cut into strips, and soak in hot water five minutes. Cover the bottom of a jjot with a risn. of Cut four pounds of cod or sea-bass pieces two inclies square, and lay enough of these on the pork to cover it.

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stir until it is well mixed, and put into a porcelain pan (covered), with just enough hot water to keep it from biirniug. Bub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir into the contents of the saucepan. It is necessary to prepare the dressing, let me say, before the lobster-meat is set on the It ought to boil up but once before the coi'al and vinegar are put in. Next^stiiin a heaping tablespoonful of butter

From Common Sense in the Household, 1871, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»|* To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and powdered mace. Mix with this one-quarter as much bread-crumbs, well rubbed, as you have meat; make into ovates, or pointed balls, with two tablespoonfula of melted I) utter. Roll these in beaten egg, then in pulverized cracker, and fry in butter or very nice sweet lard. dry and hot, and gai'nish with crisped parsley. This is a delicious supper dish or entree at dinner.

From Common Sense in the Household, 1871, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is prepared according to the foregoing receipt substituting coral in the vinegar some pulverized cracker, moistened first with a tablespoonful of rich cream. You can serve up in the back-shell of the crab if you Send in with cream crackers, and stick a sprig of parsley in the top of each heap, ranging the shells upon a large flat

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The butter will need none. Send nj) hot, garnished with parsley. "Water-Turtles, or Terrapii^s. Land-terrapins, it is hardly necessary to say, are uneatable, but the large turtle that frequents our mill-ponds and rivers can be converted into a relishable article of food. Plunge the turtle into a pot of boiling water, and let him lie there five minutes. You can then skin the underpavt easily, and pvill oft' the horny parts of the feet. Lay him for ten minutes in cold salt and water; then put into hot water—salted, but not too The depend the size and age. Take him out, drain, and wipe dry; loosen the shell carefully, not to break the flesh; cut open also with care, lest you touch the gall-bag with the knife. this with the entrails and sand-bag. Cut wp all the rest of the animal into small bits, season with pepper, salt, a chopped onion, iweet herbs, and a teaspoonful of some spiced sauce, or a tablespoonful of catsiip—walnut or mushroom.

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juice that runs from the meat, and put all together into a saucepan with a closely-fitting top. Stew gently fifteen minutes, stirring occasionally, and add a great spoonful of butter, or a teaspoonful browned flour wet in cold water, a of brown sherry, and yolk of an egg, mixed with a little of the hot liquor, that it may not

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Drain the liquor from two quarts of firm, plurnp oysters; mix with it a small teacupful of hot water, add a little and pepper, and set over the fire in a saucepan. it comes to a boil, add a large cupful of rich milk. (Cream is Let it boil up once, put oysters, let them boil for five minutes or less—not more. When they " ruffle," add two tablespoonfuls of butter, and the instant it is melted and well stirred in, take the saucepan from the fire. Serve with oyster or cream crackers, as soon as Oysters become tough and tasteless when cooked too mvich, or left to stand too long after they are withdrawn from the A good and safe plan is, to heat the milk in a separate set in another of hot water, and it is mingled with the liquor and oysters, stir assiduously or it may " catch," as the cooks say e., scorch on the sides or bottom of the saucepan.

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Use for flying the largest and best oysters you can find. Take them carefully from the liquor; lay them in rows upon a clean cloth, and press another lightly upon them to absom the moisture. Have ready several beaten eggs, and in another dish some crackers crushed fine. In the frying-pan heat enough nice butter to cover the oyst-ers entirely. Dip each oyster first in the egg, then into the cracker, rolling it over that it may become completely incrusted. Drop them the frying-pan, and fry quickly to a V)rown. If the butter is hot enough they will soon be ready to take out. Test it by putting in one oyster before you • <db

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lisk tlie rest. Do not let them lie in the pan an instant aftei they are done. Serve dry, and let the dish be warm. A chafing-dish is best.

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Drain the liquor from the oysters, and to a cupful of thia add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter. Chop the oysters and into the batter. Have ready in the frying-pan a few spoonfuls of lard, or half lard, half butter; heat very hot, and drop the oyster-batter in by the tablespoonful. Try a spoonful first, to satisfy yourself that the lard is hot enough, and that the fritter is of the right size and consistency. Take rapidly from the pan as soon as they are done to a pleasing yellowbrown, and send to table very hot. Some fry the oyster whole, enveloped in batter, one in each fritter. In this case, the batter shoiild be thicker than if the chopped oyster were to be added.

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Crush and roll several handfuls of Boston or other friable Put a layer in the bottom of a buttered pudding-dish. Wet this with a mixture of the oyster liquor and milk, slightly warmed. Next, have a layer of oysters. jflprinkle with salt and pepper, and lay small bits of butter upon them. Then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them. Stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour; if the dish is large, remove the cover, and brown by setting it upon the upper grating of oven, or by holding a hot shovel over it.

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kJ* Clioose large, fat oysters; wipe tliem veiy dry; sprinklo salt and cayenne pepper upon them, and broil upon one ol the small gridirons sold for that purpose. You can dredge the oyster with flour if you -wish to have i t brown, and some fancy the juices are better kept in in this way. dislike the crust thus formed. Butter the gridiron and let your fire be hot and cleai-. If the oyster drip, withdraw the gridiron instant until the smoke clears away. Broil quickly and dish hot, putting a tin}" piece of butter, not larger than a pea, upon each oyster.

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ox the Half-shell. Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, vrith a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a Avith white Take fi'om the fii'e and add two heaping tablespoonfuls of ai'- row-root, rice-flour, or corn-starch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is selon les regies to use oyster-shells for this purpose; but you will find clamshells more roomy and more manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents.

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cream very hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster-liquor for the water in tbe mixture, and use all milk instead of creaoi.

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»J« 12 oysters, if large; double the number of small ones. Chopped parsley, salt, and pepper. Chop the oysters very finely. Beat the yolks and whites of the eggs separately as for nice cake—the white until it stands in a heap. Put three tablespoonfuls of butter in a fryingrpan, and heat while you are mixing the omelet. the milk into a deep dish with the yolk, and season. put in the chojiped oysters, beating vigorovisly as you add them gradually. When they are thoroughly incor])orated, j)Our in the spoonful of melted butter; finally, whip in the whites lightly and with as few strokes as possible. butter is hot, and it ought to be, that the omelet may not stand uncooked, put the mixtui*e into the pan. Do not stir it, but when it begins to stifii'en—" to set," in culinary phrase, slip a broad-bladed, round-pointed dinner-knife around the sides, and cautiously under the omelet, that the butter may reach every part. As soon as the centre is fairly " set," turn out into a hot dish. latter bottom upward over the frying-pan, which must be turned upside-down dexterously. brings the browned side of the omelet uppermost. This omelet is delicious and easily made.

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Make a rich puff-paste; roll out twice as thick as for a fruit-pie for the top-crust—about the ordinary thickness for the lower. Line a jjudding-dish with the thinner, and crusts of dry bread or Some use a folded towel to interior of the pie, but the above expedient is pi-eferable. Butter the edges of the dish, that

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you may be able to lift the upper crust without breaking. Cover tlie mock-pie with the thick crust, ornamented heavily at the edge, that it may lie the more quietly, and bake. Cook the oysters as for a stew, only beating into them at the last two eggs, and thickening with a spoonful of fine cracker-crumbs or rice-flour. They should stew but minutes, and time them so that the paste will be baked just in season to receive them. Lift the top crust, pour in the smoking hot oysters, and send up hot. I know that many consider it unnecessary to prepare the oysters and crust separately; but my experience and observation go to prove that, if this precavition be omitted, the oysters are apt to be wofully overdone. The reader can try both methods and take her choice.

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100 large oysters. 1 pint white wine vinegar. 1 doz. blades of mace. 2 doz. whole cloves, 2 doz. whole black peppers. 1 large red pepper broken into bits. Put oysters, liquor and all, into a porcelain or bell-metal to Heat slowly until the oysters are very hot, but not to boiling. Take them out with a perforated skimmer, and set aside to cool. To the liquor which remains in the kettle add the vinegar and spices. fairly, and when the oysters are almost cold, pour over them scalding hot. Cover the jar in which they are, and put away in a cool place. Next day put the pickled oysters into glass cans with tight tops. Keep in the dark, and where they are not liable to become heated, I have kept oysters thus prepared for three weeks in the

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There is no pleasanter frolic for an Autumn evening, in the regions where oysters are plentiful, than an impromptu in the kitchen. the oysters are hastily thrown into the fire by the peck. You may consider that fastidicTus is marvellovisly respected if they are washed first. A bushel basket is set to receive the empty shells, and the click of the oyster-knives forms a constant accompaniment to the music of laughing voices. Nor are roast oysters amiss upon your own quiet supper-table, when the "good man" comes in on a wet night, tired and hungry, and wants " something heartening." Wash and wipe the shell-oysters, and lay them in the oven, if it is quick the top of the stove, if it is not. When they open, they are done. Pile in a large dish and send to table. the upper shell by a dexterous wrench of the knife, season the oyster on the lower, with pepper-sauce and butter, or pepper, salt, and vinegar in lieu of the sauce, and you have 8IIELL-FISH. the very aroma of pearl of bivalves, pure and uiKle» filed. Or, you may open while raw, leaving the oysters upon the lower shells; lay in a large baking-pan, and roast in thei. OAva Liquor, adding pepper, salt, and butter before serving.

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If you have no steamer, improvise one by the help of a cullender and a pot-lid fitting closely into it, at a distance from the top. Wash some shell oysters and lay them in such a position in the bottom of the cullender that the liquor ynW not escape from them when the shell opens, is, with the upper shell down. Cover with a cloth throAVTi over the top of the cullender, and press the lid hard down upon this to exclude the air. Set over a pot of boiling water so deep that the cullender, which shoidd fit into the mouth, does not touch the water. Boil hard for twenty minutes, then make a hasty examination of the oysters. If they are oi)en, you are safe in removing the on the half-shell, or xipon a hot chafing-dish. a little salt over them and a few bits of butter; but be quick in Avhatever you do, for the glory of the steamed oyster is to be eaten hot. Oyster Pat^s. >^ 1 qt. oysters. 2 tablespoonfuls of butter. Pepper, and a pinch of salt. Set the oysters, witli enough liqnor to cover them, in a saucepan upon the range or stove; let them come to a boil; skim well, and in the biitter and seasoning.

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three spoonfuls of cream will imjjrove them. small tins lined with pufF-paste. Put three or four oysters in each, accoi'ding to the size of the 2^ die y cover with paste and bake in a quick oven twenty minutes. For open 2'><J.tes, cut the paste into round cakes: those intended for the bottom crust less than half an inch thick; for the upper, a little thicker. With a smaller cutter, remove a round of paste middle of the latter, leaving a neat ring. Lay carefully upon the bottom; place a second ring upon this, that the cavity may be deep enough to hold the oysters; lay the you extracted j)an with the rest, and bake to a line brown in a quick oven. When done, wash over with beaten egg, around top and all, and set in the oven three minutes to glaze. Fill the cavity with a mixture prepared as below, fit on the top lightly, and 3Iixture. To half the liquor from a quart of oysters add an equal quantity of milk, and let it come to a boil. Put in all the oysters, leaving out the uncooked to boiling, and stir in 2 tablespoonfuls corn-starch, wet with a little milk. Boil four minutes, stirring all the time until it thickens, and fill the cavity in the paste shells. These pd^f's are vei-y nice. 8hell-f1sh. si

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Tlie heart is the only part used. If you buy them iu the shell, boil and take out the hearts. Those sold in out markets are generally ready for frying or stewing. Dip them in beaten egg, then in cracker-crumbs, and fry in hot lard. Or, You may stew oysters. The scallops are gen erally preferred.

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another dish some powdered cracker, moistened first with warm milk, then with the clam liqvTor, a beaten egg or two, and some melted bvitter.

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»J« 12 clams, minced fine. Add the liquor from the clams to the milk; beat up the eggs and put to this, with salt and pepper, and flour enough for thin batter; lastly, the chopped clams. Fry in hot lard, trying a little first to see that fa; and batter are right. A tablespoonful will make a fritter of moderate si^e. Or, you 4* can dip the wliole claras in battex' and cook in like manner Fry quickly, or they are apt to be too greasy.

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Fry five or six slices of fat pork crisp, and chop tc Sprinkle some of these in the bottom of a pot; lay upon them a stratum of clams; caj'enne or black pe^^per and salt, and scatter bits of butter pi'ofusely over all; next, have a layer of chopped onions, then one of small crackers, split and moistened with warm milk. On these pour a little of the fat left in the pan after the pork is fried, and then comes a new round of pork, clams, onion, etc.

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After drawiiig the turkey, rinse out with several waters, and in next to the last mix a teaspoonful of soda. The inside of a fowl, if 2:)urchased in the market, is sometimes very sour, and imparts an unpleasant taste to the stuffing, if not to the inner part of the legs and side-bones. The soda will act as a corrective, and is moreover very cleansing. Fill the body with this water, shake well, empty it out, and rinse with fair water. Then prepare a dressing of bread-crvimbs, mixed with butter, pepper, salt, thyme or sweet marjoram, and wet with hot water or milk. You may, if you like, add the beaten yolks of two eggs. A little chopped sausage is esteemed an improvement when well incorporated with the other ingredients. Or, mince a dozen oysters and stir into the di'essing; and, if you are partial to the taste, wet the bread-ci-vimbs with the oyster-liquor. The effect upon the tui'key-meat, particidarly that of the breast, is very pleasant. Stuff the craw with this, and tie a string tightly about the neck, to prevent the escape of the stuffing.

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Chop about two dozen oysters, and mix with them a dressing compounded as for roast turkey, only with moie biitter, and Avet with the oyster-liquor and a like quantity of milk. Stuff the turkey as for roasting, craw and body, and baste about it a thin cloth, fitted closely to every part. The inside of the cloth should be dredged with flour to pi-event the fowl from sticking to it. Allow fifteen minutes to a pound, and boil slowly. Serve witli oyster-sauce, made by adding to a cupful of. the liquor in whicli the turkey was boiled, the same quantity of milk and eight oysters chopped fine. minced parsley, stir in a spoonful of rice or wheat flour, wet with cold milk, a tablespoonful of bixtter. Boil up once and pour into an oyster-tureen. Send around celery with it.

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Or, The minced tiirkey, and crackev-crvimbs may be wet with gi'avy, two eggs beaten into it, and the forcemeat thus made rolled into oblong shapes, dipped in egg and pounded cracker, and croquettes, for a side dish, to " make out " a dinner of ham or cold meat.

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is a cheap, yet nice Cut the turkey from the bones and into bits an inch long with knife and fork, tearing as little as possible. Put into a skillet or saucepan the gravy left from the roast, with hot water to dilute it should the quantity be Add a lump of butter the size of an egg, a teaspoonful of pungent sauce, a half-teaspoonful of cloves, a large pinch of nutmeg, with Let it boil, and ])\\t in the meat. Stevv' very for ten minutes—not more—and in a spoonful of cranberry or currant jelly, another of browned flour which has been wet with cold water; lastly, a glass of brown sherry or Madeira. Boil up once, and serve in a covered dish for breakfast. Leave out the stuffing entirely; it is no improvement to the flavor, and disfigures the appearance of the ragout.

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giblets and necks in enough water to them, and, Avhen you have removed the fowls to a hot dish, pour this into the drippings; giblets, chopped fine; thicken with browned flour; boil again, and send to table in a gravy-boat. Serve with crab-apple jelly or tomato sauce.

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Clean, wash, and stuS" as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skia at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water; but this is a proof that the meat will be more nutritioiis and better flavored. Stew very slowly, for the Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce,

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Clean, wash, and cut up the fowls, which need not be so as for roasting. Lay them in salt and water for Put them in a pot with enough to cover them, and half a jiound of salt pork cut into thin Cover closely, and let them heat very slowly for over an hour, if the fowls are used chickens for purpose that required four etewing, but they were tender and good when done. put them on in season, and cook very slowly. If they boil fast, they toughen and shrink into uneatableness.

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*J< Clean, wash, cut \ip, and skin a pair of young chickens. Lay in clear water If they are old, yovx cannot brown them well. Put them in a saucejDan, with enough cold water to cover them well, and set over the fire to heat slowly. Meanwhile, ctit half a pound of salt pork strips, and fry crisp. Take them out, chop put into the pot with the chicken.

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fat left in the frying-pan one large onion, or two or three small ones, cut into slices. Let them brown well, and add them also to the chicken, with a teaspoonful of allspice and one of Stew all together slowly for an hour or more, nntil is very tender; you can test this with a fork. Take out the pieces of fowl and put in a hot dish, covering closely imtil the gravy is ready. Add to this a great spoonful of walnut or other dark catsup, and nearly three tablespoonfuls of browned flour, a little chopped parsley, and a of brown sheiTy.; strain through a cullender, to remove the bits of pork and onion; retiirn to the pot, with the chicken; let it come to a final boil, and serve, pouring the gravy over the pieces of fowl. so

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2). Cut up half a pound of fat salt pork in a frying-pan, and fry vuitil the gi'ease is extracted, but not it

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Line the bottom and sides of a pot with a good rich paste, reserving enough for a top crust and for the square bits to be scattered through the pie. Butter the pot very lavishly, or your pastiy will stick to it and burn. Cvit up a fowl, and half a poimd of ham or salt pork. Put in a of the chicken, and this with the paste dumplings or squares. If you use potatoes, parboil them before putting them into the pie, as the first water in which they are boiled is rank and unwholesome. The potatoes should be sliced and laid next the pastry squares; then another layer of pork, and so on until your chicken is used up. with pastry rolled out quite thick, and slit this in the middle. H'-at very slowly, and boil two Turn into a large dish, the lower crust on top, and the gravy about it. is the old-fashioned pot-pie, dear to the memoi'y of men who were school-boys thiity and forty years ago. If you are not experienced in such manufactures, you had better omit the lower; and, having browned the upper, by putting a hot pot-lid or stove-cover on top of the pot for minutes, remove dexterously

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»{« Is made as above, but baked in a biittered pudding-dish, and, in potatoes, three hard-boiled are chopped up and strewed among the pieces of chicken. If the chickens are tough, or even doubtful, parboil them before making the pie, adding the water in which /hey were boiled, instead of cold water, for gi'avy. If they are lean, put in a few bits of butter. Ornament with leaves cut out with a cake-cutter, and a star in the centre. Bake an hour —more, if the pie is large.

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»J« Cut up as for fricassee, and pai'boil, seasoning well with salt, and a lump of butter the size of an egg, to each chicken. The fowls should be young and tender, and divided at every joint. Stew slowly for half an hour, take out, and lay on a flat to Set aside the water in which they were stewed for your gravy. Make a batter of one quart of milk, thi-ee cups of flour, three tablespoonfuls melted butter, half a teaspoonful soda, and one spoonful of cream tartar, with four eggs well beaten, and a little salt. Put a layer of chicken in the bottom of the dish, and pour about half a cupfvU of batter over it enough to conceal the meat; then, another layer of chicken, and more batter, until the dish is The batter must form the crust. Bake one hour, in a moderate oven, if tha dish is large.

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gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then cliopped fi^ne, and added to the gravy in the di'ipping-pan, with a chopped shallot and a spoonful of bi-owned flour. Accompany with cun-ant or grape jelly.

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I may say, as preface, that cold duck is in itself an excellent supper-disli, or side-dish, at a family dinner, and is often preferred to hot. If the duck has been cut into at all, divide neatly into joints, and slice the breast, laying slices of dressing about it. Garnish with lettuce or parsley, and eat with j ell}^. But if a warm dish is desired, cut fi'om the bones aiid lay it in a saucepan, with a little minced cold ham; pour on just enough water to cover it, and stir in a Cover, and heat gi'adually, iintil it is near boiling. Then add the gravy, diluted with a little hot water; a great of catsup, one of Worcestershire sauce, and one of currant or cranben-y jelly, with a glass of wine and a tablespoonful of browned flour. Or, You may put the gi-avy, with a little hot water and a lump of butter, in a frying-pan, and when it is hot lay in the of duck, and warm up quickly, stii'ring in at the a of Worcestershire sauce and a spoonful of jelly. Serve in a hot chafing-dish. (For wild ducks, see Game.)

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This is a good way to treat an old and tough fowl. Clean and divide, as you would a chicken for fricassee. Put into a saucepan, with several (minced) slices of cold ham or salt pork which is not too fat, and stew slowly for at least an ho\ir—keeping the lid on all the while. stir in a lai'ge chopped onion, a half-spoonful of powdered sage, or a whole spoonful of the green leaves cut fine, half

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Many are not aware what an excellent article of food speckled Arabs of the poultry-yard are. They are kept chiefly. for the beauty of their plumage, and their delicious eggs, which are far richer than those of chickens. Unless young they are apt to be tough, and the dark color of the meat is objected to by those who are not fond of, or used to eating game. Cooked according to the foregoing receipt they are very savory, no matter how old they may be. Put them on eai-ly, and stew sloioly, and good management will bring the desired end to pass. There is nothing in the shape of game or poultry that is not amenable to this process, providing the salt be omitted vmtil the meat is tender. But a pair of young Guinea fowls, stuffed and roasted, basting them with butter until they are half done, deserve an honorable place upon our bill of fare. Season tlie gravy a chopped shallot, parsley, or summer savory, not omitting the minced giblets, and thicken with browned Send around currant, or other jelly, with tha fowl. A little ham, minced fine, improves the dressing.

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Clean and wash the goose—not forgetting to put a spoonfull of soda in next to the last water, rinse out wipe the inside quite diy. Add to the usual stuffing of l»read-ci-umbs, pepper, salt, etc, a tablespoonful melted l)\it-

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ter, a large-sized onion chopped fine, a tablespojnfid chopped sage, the yolks of two eggs, and some minute bits of fat porii. Stuff body and craw, and sew up. It will take fully two hours to roast, if the fire is strong. Cover the breast until it is half done with white paper, or a paste of flour and water, removing this when you are ready to brown. Make a gravy as for roast duck, adding a glass of sherry or Madeira, or (if yoii can get it) old Port. Send to table with cranberry or apple sauce.

From Common Sense in the Household, 1871, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An old goose is as nearly good for nothing as it is possible for anything which was once valuable, and is not now absolutely spoiled, to be. The best use to put it to is to make it into a pie, in the following manner. Put on the ancient early in the morning, in cold water enough to cover it, unsalted, having cut it to'pieces at every joint. Warm it up gradually, and let it stew—not boil hard—for four or five Should the water need replenishing, let it be done from the boiling kettle. Parboil a beef's tongue (smoked), cut into slices nearly half an inch thick; also slice six hardboiled eggs. Line a deep pi^dding-dish with a good paste; lay in the pieces of goose, the giblets chopped, the sliced tongue and egg, in consecutive layei's; season with pejjper, salt, and bits of butter, and proceed in tliis order until the dish is full. If the goose is cut the meat from the bones after stewing, and leave out the latter entirely. Intersperse with strips of paste, and fill up Avith the gi'avy in which the goose was stewed, thickened with flour. with a thick paste, and when it is done, brush over the top with beaten white of egg. In cold weather this pie will keep a week, and is very

From Common Sense in the Household, 1871, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wash, and stuff as you would chickens. Lay them ill rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, baste wit] I butter until they are half done, afterwards with own gravy. Thicken the gravy that drips from them, and onc(3; then pour into a gravy-boat. The pigeons should lie close together on the dish.

From Common Sense in the Household, 1871, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick, draw, clean and stuff as above directed. pigeons in a deep pot with enough cold water to cover them, and stew gently for an hour, or until, testing them with a fork, you find them tender. Then season with pepper, salt, a few blades of mace, a little sv/eet marjoram, and a good piece of butter. Stew, or rather simmer, for longer^—then stir in a tablespoonful of browned Hour. Let it boil up once; remove the pigeons, draw out the strings with which they were sewed up, and serve, pouring the hot gravy over them. A little salt pork or ham, cut into strips, is an improvement. This should be put in when the pigeons have stewed half an hour.

From Common Sense in the Household, 1871, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Young pigeons or " sqiiabs '' are rightly esteemed a great delicacy. They are cleaned, washed, and dried carefully with a clean cloth; then split down the back, and broiled chickens. Season with pepper and salt, and butter liberally in dishing them. They are in great request in a convalescent's room, being peculiarly savory and nourishing. They may, for a change, be roasted whole, according to the receipt for roast pigeons. co]vemon

From Common Sense in the Household, 1871, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best pieces for roasting are tlie sirloin and rib pieces. The latter are oftenest used by small families. Make your butcher remove most of the bone, and skewer the meat into the shape of a round. If you roast in an oven, it is a good plan to dash a small cup of boiling water over the meat in first putting it down, letting it trickle into the pan. for a season, checks the escape of the juices, and allows the to get warmed through before the toj) dries by said ascape. If there is much fat upon the upper surface, cover

From Common Sense in the Household, 1871, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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paste of flour and water it is nearly done. Baste frequently, at first with salt and water, afterward with the drippings. Allow about a quarter of an hour to a pound, if you like your meat rai-e; more, if you jjrefer to it well done. Some, when the meat is almost done, dredge with flour and baste with butter—only once.

From Common Sense in the Household, 1871, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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beef, when quite ready, to a heated dish; skim the drippings; add a teacupful of boiling water, boil up once, and send to table in a gravy-boat. Many reject made gravy altogether, and only serve the red liquor that runs from the meat into the dish as it is cut. This is the practice with some—indeed most of our best housekeepers. If you have made gravy in a sauce-boat, give your guest hia choice between that and the juice in the dish. Serve with mustard, or scraped horse-radish and vinegar

From Common Sense in the Household, 1871, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a piece of beef to roast upon a grating, or several sticks laid aci'oss a dripping-pan. Three-quarters of an hour before it is done, mix the pudding and povuinto the pan. Continue to roast the beef, the dripjiing meanwhile falling upon the latter below. When both are done, cut the pudding into squares, and lay around the meat when dished. If there is much fat in the dripping-pan before the j^udding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom.

From Common Sense in the Household, 1871, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 jiint of milk. 4 eggs, whites and y •jlks beaten separately. 2 cups of flour. Be careful, in mixing, not to get the batter too stiff. This pudding, which the cook who introduced it into my persisted in calling ''Auction pudding," is palatable and popular, and not so rich as would be thought from the manner of baking. It should be a yellow-brown

From Common Sense in the Household, 1871, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is not customary to fry beef-steaks for people who know what really good cookery is. To speak more plainly, a steak, killed by heat and swimming in grease, is a culinary solecism, both vulgar and indigestible. Cut the steak thick, at least three-quarters of an inch in thickness, and if you cannot get tender meat for this pui'- pose, it is best to substitute some other dish for it. But since tender meat is not always to be had, if the piece you have purchased is doubtful, lay it on a clean cloth, take a blunt heavy carving-knife, if you have not a steak mallet, aud Lack closely f»-om one end to the otliei'; then turn and rejoeat tlie process iipon the The knife sliould be so dull you cannot cut with it, and the strokes not the sixtieth j^art of an inch apart. Wipe, but not wash, and lay on a buttered gridiron over a clear fire, turning very often as it begins to drip. Do not season until it is done, which will be in about twelve minutes, if the is good and the cook attentive. Rub your hot chafing-dish with a split raw onion, lay in the steak, salt and pepper on both sides, and put a liberal lump of butter upon the vipper. Then put on a hot let it stand five minutes to draw the juices to the surface before it is eaten. have neither chafing-dish nor cover, lay the steak between two hot platters for the same time, sending to table without uncovei-ing. A gridiron fitting under the grate is better than any other. If a gi-idiron is not at hand, rub a little butter upon the bottom of a hot, clean frying-pan, put in the meat, set over a bright fire, and turn frequently. will not be equal to steak cooked upon a gridiron, but it is infinitely preferable to the same fried. I shall never forget the wondering distrust with which my first cook, a sable " professional," watched me Avhen I undertook to show her how to prepare a steak for the third breakfast over which I presided as mistress of ceremonies. And when, at the end of twelve minutes, I removed the meat, " rare and hot," to the heated dish in readiness, her sniff" of lofty contemj^t was eloquent as indescribable. " Call dat cooked ! Folks 'bout here would 'a had dat steak on by day-break !" A remark that has been recalled to my mind hundreds of times since at the tables of so-called ca2?ital housewives. The best—nay, the only pieces for steak are those known as porter-house and sirloin. The former is the more highly esteemed by gourmands; but a really tender sirloin is more serviceable where there are several persons in the family, the porter-house having a narrow sti'ip of extremely nice meat lying next the bone, while the rest is often inferior to any part of the sirloin.

From Common Sense in the Household, 1871, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the steak as above directed. While it is broiling put three or four chopped onions in a frying-pan with a little beef-dripping or Stir and shake them briskly until they ai-e done, and begin to broA\ai. Dish your steak and lay the onions thickly on top. Cover and let all stand five or six minutes, that the hot onions may impart the required flavor to the hot meat. In helping your guests, inquire if tliey will take onions with the slices of steak jjut upon their plates. I need hardly remind the sensible cook how necessary it is to withdraw the gridiron from the fire for an instant, should the fat drip upon the coals below, and smoke or blaze. Yet those who have eaten steaks flavored with creosote may thank me for the suggestion. Beef a-la-mode. J* Take a rotmd of beef; remove the bone from the middle, and ti'im away the tougher bits about the edges, with such gi'istle, ifec, as you can reach. Set these for soupstock. Bind the beef into a symmetrical shape by passing a strip of stout muslin, as wide as the round is high, about it, and stitching the ends together at one side. Have ready at least a pound of fat salt pork, cut into strips as thick as yo\ir middle finger, and long enougJi to reach from top to of tne trussed round. Put a half pint of vinegar fire in a tin or porcelain saucepan; three or four minced shallots or button onions, two teaspoonfuls made mustard, a one of cloves, half as much allspice, halfsjioonful black pei)per; with a bunch of sweet herbs minced fine, and a tablespoonful brown sugar. Let all simmer for five minutes, then boil lip once, and pour, while scalding hot, upon the stri2:)S oi pork, which should be laid in a deep dish. Let all stand together until cold. Remove the pork to a plate, and mix with the liquor left in the dish enough bread-crumbs to make a tolerably stiff force-meat. If the vinegar is very strong, dilute with a little water before moistening the crumbs. With a long, thin-bladed knife, make perpendicular incisions in the meat, not more than half an inch apart, even nearer is thrust into these the strips of fat poi-k, so far down that the ujiper ends are just level with the surface, and work into the cavities with them a little of the force-

From Common Sense in the Household, 1871, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up two pounds of beef—not too lean—into an inch long; put them into a saucepan with just enough water to cover them, and stew gently for two hours. Set away until next morning, when season with pepper, sweet marjoram or summer savory, onion, and Stew half an hour longer, and add a teaspoonful of sauce or catsup, and a tablespoouful of bi'owned flour wet up -svith; finally, if you wish to have it very good, half a glass of wine. Boil up once, and 2)our into a covered deep dish, Tliis is an economical dish, for it can be made of the commoner parts of the beef, and exceedingly nice for Avinter breakfasts. Eaten with corn-bread and stewed potatoes, it will soon win its way to a 2)lace in the " stock company " of every judicious housewife

From Common Sense in the Household, 1871, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut thin slices of cold roast beef, and lay them in a tin set in a pot of boiling water. Cover them with a gravy made of three of melted one of walnut catsuj), a teaspoonful of vinegar, a little salt and pepper, a spoonful of cui'rant jelly, a teaspoonful mado uiustard, and some warm water. Cover tiglitly, and steam for hklf an hour, keeping the water in the outer vesajl on a hard boil. If the meat is uncler-clone, this is particularly nice.

From Common Sense in the Household, 1871, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two parts cold roast or boiled corned beef, chopped fine, put one of mashed potatoes, a little pepper, salt, milk, and melted butter. Turn all into a frying-pan, and stir until it is heated through and smoking hot, but not until it browns. Put into a deep dish, and if stiff enough, shape as you wovdd mashed potato, into a hillock. Or, you can cease stirring for a few min\ites, and let a brown crust form on the xmder out whole into a flat dish, the bi'own side uppermost. Or, mould the mixture flat dip in beaten eggs and fry in hot drippings. The remains of beef a-la-mode are very good prepared in any of these ways. A little catsup and mustard are an improvement to plain cold beef, thus hashed.

From Common Sense in the Household, 1871, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen jjotatoes in another pot. If you ^vish a bottom a doubtful question—line a pudding-dish with a good paste, made according to the receipt given below. Put in a layer of the beef, with salt and pepper, and a very little chopped then one of with a scattered upon them, and so on, \intil the is Pour over all the gravy in which the meat is stewed, leaving first thrown away the bone and thickened with browned Cover with a crust thicker than the lower, leaving a slit in the middle.

From Common Sense in the Household, 1871, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{« 1 quart of flour. 3 tablespoonfuls of lard. of soda wet witli hot water, and stirred into the milk. 2 teaspoonfids of cream-tartar sifted into the dry 1 teaspoonful of salt. Work up very lightly and qiiickly, and do not get too stiff.

From Common Sense in the Household, 1871, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^J* Mince some rare I'oast beef or cold coi'ued beef, if il ia not too; season with pepper and a layer in the bottom of a pudding-dish. this put one of mashed potato, and stick bits of butter thickly all over it; then another of meat, and so on until you are ready for the crust. To a large cupful of mashed potato add two tablespoonfuls of melted butter, a well-beaten egg, two cups of milk, and all Then work in enough flour to enable you to roll out in a sheet—not too stiflF—and, when you have added to tlie meat and potato in the dish a gra\'y made of warm water, buttei', milk, and catsup, with what cold gravy or dripping remains fiom the " roast," cover the pie with a thick, tender crust, cutting a slit in the middle. You can use the potato cinst, which is very wholesome and good, for any kind of meat-pie. It looks well brushed

From Common Sense in the Household, 1871, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the heart well, and cut into squares half an inch Stew them for ten minutes in enough water to cover Salt the water slightly to draw out the blood, and throw it away as it rises in scum to the top. Take out the meat, strain the liquor, and return the chopped heart to it, with a sliced onion, a great spoonful of catsup, some jiarsley, a head of celeiy chopped with a large lump of butter. Stew until the meat is very add a of browned floui* to Boil up once, and serve.

From Common Sense in the Household, 1871, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub each piece of beef well with salt mixed with onetenth part of saltpetre, until the salt lies diy upon the surface. Put aside in a cold place for twenty-four hours, and repeat the process, rubbing in the mixture very thoroughly. Put away again untd the next day, by which time the pickle should be ready. 5 gallons of water. 1 gallon of 4 ounces saltpetre. 1^ lb. brown sugar. fhis brine ten minutes; let it get perfectly cold pour over the beef, having wiped the latter entii-ely dry. Examine the pickle from time to time to see if it keeps; if not, take out the meat without delay, wipe it, and rub in dry salt, covering it well until you can prepare new and stronger brine.

From Common Sense in the Household, 1871, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold boil slowly until it is tender throughout. you can determine by testing it with a foik. When it is cold, pare off the thick skin, cut in round slices, and dish for tea, garnishing with fresh parsley. Tongue sandwiches are generally held in higher esteem than those made of ham.

From Common Sense in the Household, 1871, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The pai-ts Avhich are usually roasted are: The shoulder, The saddle, or chine, and The loin and haunch (a leg and part of the loin). The leg is best l^oiled, xmless the mutton is young and very tender. Wash the meat well, and dry with a Let your fire be clear and strong; put the meat on with a little water in the dripping-pan. If you think well of the plan (and I do), let this be a cupful of boiling water dashed over the meat when it is fii'st put down to and left to trickle into the pan. I have elsewhere explained the advantages of the method. Allow, in roasting, about twelve minutes per jjound, if the fire is good. Baste often •—at first with salt and water, afterward with the gravy. If it is in danger of browning too fast, cover with a large of white paper. Roast lamb in the same manner, but not so Skim the gravy well, and thicken very slightly with browned flour. Serve with currant jelly.

From Common Sense in the Household, 1871, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Venison. A Christmas saddle of mutton is very fine, prepared as follows it well, inside and out, with vinegar. Do not wipe it, but hang it \ip to dry iii a cool cellar. the vinegar has off, throw a clean cloth over keep out the dust. On the next day but one, take down the meat and sponge it over again with vinegar, then put it back in its place in the cellar. Repeat this process tlu'ee times a week for a fortnight, keeping the meat hung in a place, and covered, except while you are washing it. When you are ready to it, it off with a dry cloth, but do not wash it. Roast—basting for the

From Common Sense in the Household, 1871, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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r.AMB. witli Liitter and water; afterward with the gi'avy, and keeping the meat covered with a large tin pan for two hours. A large saddle of mutton will require four hours to it is done, remove to a dish, and cover to it hot. the gravy, and add half a teacupful of walnut, mushroom, or tomato catsup, a of Madeira wine, and a tablespoonful of browned \ip once, and send to table in a sauce-boat. Always send around cui-rant or some other tart jelly with roast mutton. If properly cooked, a saddle of mutton, prepared in accordance with tliese directions, will strongly resemble venison in An old Virginia gentleman whom

From Common Sense in the Household, 1871, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a leg of mutton clean, and wipe dry. leave the knuckle and shank so long as to be unshapely. Put into a pot with hot water (salted) enough to cover it, and boil imtil you ascertain, by probing with a fork, that it is tender in the thickest part. Skim off all the scum as it rises. Allow about twelve minutes to each pound. fire, drain perfectly dry, and serve with melted butter, with capers, or nasturtium seed; or, neither of these, some cucvimber or gherkin-pickle stirred into it. If you wish to use the broth for soup, pxit in very little salt while boiling; if not, salt well, and boil the meat in a cloth.

From Common Sense in the Household, 1871, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up from three to four pounds of mutton,—the inferior portions do as well as any other,—crack tho bones, and remove all the fat. Put on the meat—the pieces not more than an inch and a half in length—in a pol with enough cold water to cover well, and set it where it will heat gradually. Add nothing else until it has stewed an hour, closely covered; then throw in half a pound of salt pork cut into strips, a chopped onion, and some pepper; cover and stew an hour longer, or until the meat is very tender. Make out a paste, as for the crust of a meat-pie; squares, and drop in the steAv, ten minutes, and season further by the addition of a parsley and thyme. Thicken with two spoonfuls of flour stirred into a cup of cold milk. once, and serve in a tureen or deep covered dish. If green corn is in season, this stew is greatly improved by adding, an hour it is taken from the the grains of half a dozen ears, cut from the cob. Try it for a cheap family dinner, and you will repeat the experiment often.

From Common Sense in the Household, 1871, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If your butcher has not done it,—and the chances are that he has not, unless you stood by to see it attended to, trim superflvious fat and so as to give the chops a certain litheness and elegance of shape. Dip each in beaten egg, roll in pounded cracker, and fry in hot lard or dripping. If the fat is unsalted, the chops with salt before rolling in the egg. Serve W]) dry and hot. Or, You may omit the egg and cracker, and broil on a gi-idiron over a bi'ight fire.

From Common Sense in the Household, 1871, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For a leg of mutton weighing 12 lbs., take 1 ounce of black pepper, or ^ ounce of cayenne, ^ lb, brown sugar, 1 ounce saltpetre, 1^ lb. The day after the sheep is killed, mix the sxigar, pepper, and saltpetre, and i*ub well into the meat for nearly fifteen minutes, until the outer part of it is thoroughly impregnated with the seasoning. Put the ham into a large earthenware vessel, and cover it with the Let it remain thus for three weeks, turning it every day and basting it the brine; adding to this, after the first week, a teacupful of vinegar. the ham is removed from the pickle, wash with cold water, then with vinegar, and hang

From Common Sense in the Household, 1871, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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receipts above given will apply as well to lamb as to mutton. There are sevei-al exceptions, however, which you will do well to note. Lamb should never be boiled except in stews. It is tasteless and sodden cooked in this naanner, on account of its immaturity. But, on the other hand, a lamb-pie, prepared like one of beef or venison, is excellent, while mutton-pies have usually a strong, tallowy taste, that spoils them for delicate palates. Roast lamb should be eaten Avith mint sauce fancy it), currant jelly, and asparagus or green peas. Lettuce-salad is likewise a desirable accompaniment. Mutton or Lamb Rechauffe, *fi Cut some slices of cold underdone mutton or lamb; put them in a frying-pan with enough gravy or broth to cover Or, if you have neither of them, make a gravy of butter, warm water, and catsup. Heat to boiling, and stir.in pepper and a great spoonful of currant jelly.

From Common Sense in the Household, 1871, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a chafing-dish, with the gravy poured about the Or, You can put a lump of the butter in the bottom of the pan, and when it boils, lay in the slices of meat, turning them before they have time to crisp. As soon as they are thoroughly heated take them out, lay vipon a hot sprinkle with pepper and salt, and serve with a small spoon ful of jelly laid upon each.

From Common Sense in the Household, 1871, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let your veal be juicy and not too fat. Take out all the bone, and p\it with the fat and refuse bits, such as skin or gi-istle, in a saucepan, with a large teacupful of cold water to make gi'avy. Instead of chopping the veal, cut in 8EKSE. tliin, even slices. Line a pudding-disli with a good pastci and put a layer of veal in the bottom; then one of hardboiled eggs sliced, each piece buttered and peppered before laid upon the veal; cover these with sliced ham or stiips of Squeeze a few drops of lemonjuice upon the ham. Then another layer of veal, and so on until you are ready for the gravy. sliould have been stewing for half an hour or so, with the addition of pepper and a bunch of aromatic herbs. Strain through a thin cloth and pour over the pie. crust and bake two hours. Or, Butter a large bowl veiy thickly, and line with sliced hardboiled eggs. Then put in, in perjiendicular layers, a lining of veal cut in thin slices, and seasoned with pepper. one of sliced ham, each slice peppered and sprinkled with lemon-juice, more veal and more ham, the is packed to the brim. a thick paste made of flour and hot water, just stiff enough to handle with ease. Press this closely to the outside of the bowl, which should not be at all greasy. Let it overlap the rim about half an Some cooks substitute a cloth well floured, but it does not keep in the essence of the meats as well as the Set the bowl in a pot of hot water, not so deep that it will bubble over the top. It is better that it should not touch the paste rim. Boil steadily—not hard—for at least three hours. Remove the paste the next day, when bowl and contents are perfectly cold, and turn o\it the pie into a plate or flat

From Common Sense in the Household, 1871, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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circular slices—thin as a wafer—beginning at the toji, keeping your carver horizontal, and you have a delicious relish for the supper-table, or side-dish for dinner. Set in a cool place, and in winter it will keep several days. This is the " weal and hammer pie " endorsed by Mr "Wegg as a good thing " for mellering the organ," and is a great favorite in England. It is a good plan to butter the eggs as well as the dish, as much of the success of the pie depends ujjon the manner in which it is turned out. upon the close packing of the sliced meat. The salt ham pi'events the need of other salt.

From Common Sense in the Household, 1871, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stuff, and bind with twine as for roasting. Then covei the top and sides with sliced ham which has been already securing with skewers, or twine crossing in all directions. Lay in a pot, put in two cups of immediately and closely, and gently—never letting it cease to boil, yet never boiling hard, for four or live hours. A large fillet reqviire five hours. the as seldom as })ossible, and only to ascertain whether the water has boiled away. If it is too low, replenish from the off the strings when the meat is done; arrange the ham about the fillet in the dish, and serve a bit with each slice of veal. Strain the gravy, thicken with flour, boil up once, and send in a boat. Serve with stewed tomatoes and spinach.

From Common Sense in the Household, 1871, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the meat into a pot with two quai-ts of boiling water, half a pound of salt pork or ham cut into a carrot, two onions, a bunch of parsley and one of summer savoiy—all cut fine—two dozen whole pepper-corns, and stew, closely covered, fur When done, take the meat from the pot and lay in the the gi-avy, thicken Avith rice-flour, boil up once, and pour ovez senst;.

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»J« Chop some cold roast or fine, put a layer in tlie bottom of a buttered pudding-dish, and with pepper and salt. Next have a layer of finely powdered Strew some bits of butter upon it and wet with a little milk; then more veal seasoned as before, and another round of crackei'-crumbs, with butter and milk. When the dish is full, wet well with gravy or broth, diluted with warm all a thick layer of cracker seasoned with salt, wet into a paste with milk and bound with a beaten egg or two, if the dish be large.

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Mince the veal as above, and roll three or four eracl ara to powder. Also, chop up some cold ham and mix v ith the veal in the proportion of one-third ham and two-thfrds Then add the cracker, and wet well with gravy and a little milk. If you have no gravy, stir into a cup of hot milk two tablespoonfuls of butter and a beaten egg. Season well to your taste, and bake in pate pans lined,vith puff-paste. If eaten hot, send to table in the tins. H jold, slip the pates out and pile i;pon a plate, with sprigs oi paraley between. A little oyster-liquor is a marked improvement to the gravy.

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the head in several waters, and taking out the brains, set them by in a cool place. Tie the head in a floured cloth and boil it two hours in hot water slightly salted. Wash the brains carefully, picking out bits of skin and membrane, cleansing them over and until they are perfectly white. in just enough water to cover them. Take them out, mash smooth with the back of a wooden spoon, and add gradually, that it may not lump, a small teacupful of the water in which the head is Season with chopped parsley, a pinch of sage, pepper, salt, and powdered cloves, with a great spoonful of butter. Set it over the fire to simmer in a saucepan until you are ready. When the head is tender, take it up and drain very dry. Score the top, and rub it well over with melted butter; dredge with flour and set in the oven to brown. Or, jon can use beaten egg and cracker-crumbs in place of the butter and flour. When you serve the head, pour the gravy over it. Never skin a calf's-head. as you would that of a pig. A lye in the water will remove the hair—as" will also pounded rosin, applied before it is put into the water.

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When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a Pour off the hot water, and cover with cold until the sweet-breads are desire to haA'e them very rich, lard as for frying before you put in the second water. They are more delicate, however, if the pork be left oi\t. Stew in a very little water the second "When they are tender, add for each sweet-bread a heaping teasjioonful of butter, and a little chopped parsley, with pepj^er, and salt, and a little cream. Let them simmer in this graNy for five minutes, then take them up. Send to table in a covered dish, with the gravy poured over them. If you lard the sweet-breads, substitute for the cream in the gravy a glass of good In case, take tho sweet-breads out before it is put into the gravy. once and pour over them.

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in a Mould. Boil a calf's-head until tender, the day before you wish to use it. When perfectly cold, chop—not too small—and to taste Avith pepper, salt, mace, and the juice of a Prepai'e lialf as much cold liam, fat and lean—also minced—as you have of the chopped calf's-head.

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Cut large, smooth slices from a fillet of veal, or vea* chops will do qviite as Avell. Trim them into a uniform shape and size, and spread each neatly with force-meat made of bread-crumbs and a little chopped pork, seasoned spread some chopped oysters, about three to a good-sized slice of them up carefully and closely, and pin each with two small tin or wooden skewers. Lay them in a dripping-pan; dash a teacupful of boiling water over them, and roast, basting at least twice with melted butter. When they ai-e brown, remove to a chafing-dish, and cover, while you add a oyster-liquor to the gravy left in the dripping-pan. Let this simmer for three or four minutes; thicken M'ith a teaof browned

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Take the remains of a cold roast of veal fillet, shoulder, or breast, and cut all the meat from the bones. latter, with the ovitside slices and the gristly pieces, into a savicepan, with a cup of cold water, some sweet herbs, pepl^er, and salt. If you have a bit of bacon convenient, or a ham-bone, add this and omit the Stew all together for an hour, then strain, thicken with flour, return to the fire, and boil five minutes longer, stii-ring in a tablespoonful of butter. Meanwhile, mince the cold veal, and when the gravy ia ready put this in a little at a time. Let it almost boil, when add two tablespoonfuls of cream, or three of milk, stirring all the while. Lastly, squeeze in the juice of a lemon, and a moment later half a glass of sherry or Madeira wine. The mince-meat should be dry enough to heap a shape in a flat dish or chafing-dish. Lay triangles of buttered toast about the base of the mound, and on the top a poached egg. The remains of cold roast beef treated in this manner, substituting for the toast balls of mashed 2>otato, will make a neat and palatable Send around spinach or stewed tomatoes with minced veal; scraped horseradish steeped in vinegar with the beef.

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The cutlets should be nearly three-quarters of an inch thick, and ti'im in shape. Dip each in beaten egg, then into pounded cracker which has been seasoned with powdered sweet herbs, pepper, and salt. Wrap each cutlet in a half-sheet of note or letter joaper, well buttered; lay them upon a buttered gridiron and broil over a clear fire, turning often and dexterously. You can secure the papers by fiingingtlie ends, and tAvisting these after tlie cutlets are jMit in this is neater than to pin them together. In trying thia fii'st time, have ready a sufficient number of duplicate papei'S in a clean, hot dish. If your envelopes are soiled or darkened "while the cutlets are broiling, transfer quickly when done to the clean warm ones, twist the ends, and Cutlets prepared in tliis manner are sent to table in their cloaks, ranged symmetrically upon a hot chafing-dish. The expedient of the clean papers is a "trick of the trade," amateur housewives will observe with satisfaction. Epicures profess to enjoy veal cooked in covers far more than when the flavor and juices escape in broiling without Empty every drop of gravy from the soiled papers into the clean over the cutlets.

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clean frying-pan and fry brown. When done, take out the slices, arrange them neatly on a hot dish, and set aside to keep warm. Add to the gravy in the frying-pan a chopped onion, a half-cup of hot water, pej^per, the juice of a lemon, and thicken with brown flour. well, run through a cullender to remove the onion and the of crisped pork that may have been broken off in cooking, pour over the liver, and serve hot. Pigs' livers can be cooked in the same way.

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ley, and a teasi^oonful Worcestersliire Stew again steadily, not fast, for half an hour longer, when put in a table-spoonful of butter, two of browned flour—wet wita a teaspoonful of lemon-juice and one of currant jelly. five minutes longer, and dish. A wine is an improvement. Or,

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calf's liver until very tender in water that haa been and in another a nice calf's tongue. It is to do this the day before you make yoMY pate, as they should be not only cold, but fii-m when used. Cut the liver into bits, and rub these gradually to a smooth paste in a Wedgewood mortar, moistening, as you go on, with melted butter. Work into paste, which should be quite soft, a quarter-teaspoonful of cayenne pepper, or twice the quantity of white or black, half a grated a cloves, a teasj^oonful of Worcestershire sauce, salt to taste, a full teaspoonful of made mustard, and a tablespoonful of boiling water, in which a minced onion has been steeped until the is extracted. all together thoroughly, and pack in jelly-jars with air-tight covers, or, if you have them, in joaie'-jars. They give a foreign air to the compound, and aid imagination in deceiving the palate.

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One weighing about seven pounds is enough, even for a pig is young, the leg will be even smaller. Score the skin in squares, or 2:)arallel lines running from to side, for the convenience of the carver. Put it down to roast with a very little water in the pan below. Heat gradually until the fat begins to ooze from the meat, when quicken the fire to a red, steady glow. only with its own gravy, and do often, that the may not be hard or tough. When done take it up, skim the gravy thoroughly, put in half a cup of boiling water, thicken with brown flour, add pepper, salt, and the juice of a lemon, and serve in a boat. Or, If the joint be that of a full-grown hog, rub top, after scoring it deeply, a force-meat of bread-crumbs seasoned with sage and chojiped onion, wet with the juice of a or a very little vinegar; pepper and salt to Hub this in hard until the cracks are tilled. With a sharp knife make incisions to the knuckle-bone, and stuff with the forcemeat, tying a string tightly about it afterward, to prevent the escape of the seasoning. Pub over once with butter, when the meat is warm throughout; then baste with the fat. Skim all the fat from the drippings that can be removed before making the gravy. Send around tomato or apple sauce, and pickles, with roast pork.

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first put down to the fire, cover with a greased paper until half done. it then, and dredge with flour. A few minutes later, baste once with butter, and afterward, every little while, with its own gravy. is necessaiy, the spare-rib being a very dry before you take it up, strew over the surface thickly with fine bread-crumbs seasoned with powdered sage, pepper, and salt, and a small onion minced into almost invisible Let it cook five minutes and baste once more with biitter. Skim the gravy, add a half-cupful of hot water, thicken with flour, squeeze in the juice of a lemon, strain, and pour over the meat in the dish. Send tomato catsup around it, or if you prefer, put a liberal spoonful in the gravy, after it is strained.

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A chine is treated precisely as is the spare-rib, except that the strip of skin rxmning along the back is scored closely. If you wish, you can omit the bread-crumb crust, the onion and sage. In carving, cut thin horizontal slices from the ribs. Chine is best cold. the ribs is delicious when scraped off and made into sandwiclies, or laid upon buttered toast. Or, You can wash the chine over with beaten egg, dredge cracker-crumbs, seasoned roast, basting witli butter and water once wlien tlie meat is heated through, afterward with its own is a palatable supper-dish when cold. Garnish with cucumberpickles cut in round slices.

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fair water and wij^e Then wrap in a wet cloth, and keep this saturated with you are ready to stuff it. If these directions be followed implicitly, the pig will be fair and white, as if intrusted to a professional butcher. For stuffing, a cupful of bread-crumbs, a chopped onion, two teaspoonfuls powdered sage, three tablespoonfuls melted bvitter, a saltspoonful of pepper, half a gi'ated nutmeg, half a teaspoonful of salt, two well-beaten Mix all these ingi-edients, except the egg, together, incorporating them well; moisten with half a cup of warm

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butter and water three times, as the pig gi-adually warms, afterward Avith the dripping. it begins to smoke or steam, rub it over, every five minutes or so, with a cloth dipi^ed in melted butter. Do not omit this precaution if you would have the skin tender and soft after it begins to A mojith-old pig will require about an hour and three quarters or two hours—sometimes longer—to roast, if the fire be brisk and steady. Should you or your guests dislike onion, prepare your stuffing without it. The following is a good receipt for rich and savory force-meat for a pig: One cup of bread-crumbs, an ounce of suet, a bimch of parsley minced fine, teaspoonful of jiowdered sage, pej^per, salt, and nutmeg, a little thyme, half a glass Madeira or sherry, juice of a lemon, two tablespoonfuls melted butter, a cup of oyster-liquor, and two well-beaten

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Christmas pig, it is worth one's while to take the trouble to prepare this stuffing. If your pig is large, you can cut off his head and split liim down the back before sending to Do this with a sharp knife, and lay the backs But it is a pity ! I have before me now the vision of a pig saw served whole on the table of a friend, that forbids me ever to miitilate the innocent the guests a chance to feast their eyes upon the goodly picture. He was done to a turn—a rich, even brown, without a seam or crack from head to tail, and he knelt in a bed of deepparsley, alternately with bunches of whitish-green celery tops (the inner and tender leaves); a garland of tlie same was about his neck, and in his mouth was a tuft of white cauliflower, surrounded by a setting of cvirled parsley. Very simple, you see; but I never beheld a more ornamental roast. Skim your gravy well little hot water, thicken with brown flour, boil up once, strain, and, when you have added half a glass of wine and half the juice of a lemon, serve in a tureen. In carving the pig, cut oft" the head fiirst split down the back, take off hams and shoulders, and separate the I'ibs, Serve some of the dressing to each person. I have been thus minute in describing the preparation of this holiday dish, because it is erroneously considered a diflicult task. Any cook with a moderate degree of judgment and experience can undertake it with a reasonable expectation of success. PoKK Steaks, Those from the loin are best, but they can be cut from the neck, Kemove the skin and trim neatly. broil over a clear fire. excellent housewives broil seasoning, adding salt, a pinch of sage, another of minced onion, and a lump of butter after they are 2:»ut into the hot dish. Then cover closely and set in the oven for five minutes, \intil the aroma of the condiments flavors the Try this method. You can cook spare-rib in the same manner.

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skin, trim them, and diji first in beaten egg, then in cracker-crumbs seasoned with peppier, minced onion, and a little sage. Fry in hot lard or drip pings twenty or thii'ty minutes, turning often. The gravy

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Take some tolerably lean slices from the leg, or left from trimming the various pieces into shape. dice an inch squai'e, put into a pot with enough cold water to cover them, and stew gently for three-qiiarters of an hour, closely covered. Meanwhile parboil half a dozen Irish potatoes, cut in thick slices, in another vessel. pork has stewed the allotted di-ain off the water from these and add to the meat. Season with pepper, salt, a minced shallot, a spoonful of pungent catsup, and a bunch of aromatic herbs. Cover again, and stew twenty minutes longer, or until the meat is tender throughout. If your meat be not too fat, this stew will be very good, especially on a cold day. You can stew cutlets in the same way.

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Clean and split the head, taking out the brains and set-. ting Put the head in a pot with water enough to cover it and parboil it. Have ready another pot with the liver and heart, cut inch-long pieces, stewed in just enough water to keep them from scorching. the head is half done, add the entire contents of the second vessel to the first, and season with salt, pepper, a little onion, parsley, and sage. Cover and stew until the head is very tender, when take it out and lay in the middle of a flat dish. Witli a perforated skimmer remove the liver and heart and spread about the head, surrounding, but not covei'ing it. the gravy and to the pot, browned flour, sqvieeze in the juice of a lemon, and drop in carefully force-meat balls of the brains, prepared according to the foregoing receipt and fried a light brown. once and pour about the head, arranging the balls upon it, to (Tover the split between the two sides of the head. You may improve dish, which is very savory, by boiling a couple of pigs' feet with the head until the meat will slip from the bones. Take them from the liquor, cut ofi" and chop the meat, and put large pot when you add the liver, etc.

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the ears and feet cover them with water slightly salted, and boil until tender. Pack in stone jars while hot, and cover while you make ready the pickle. To half a gallon of good cider vinegar allow half a cuji of white sugar, three dozen whole black pepper, a dozen blades

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This is made of the head, ears, and tongue. Boil them in salted water until very tender. Strip the meat from the bones and chop fine. salt, pepper, sage, sweet marjoram, a little powdered cloves, and half a cup of strong Mix all together thorouglily, taste to see that it is flavored sufficiently, remembering that the spice tends to keep it, and pack hard in moulds or bowls, interspersing the layers with bits of the tongue cut in oblongs, squares, and triangles not less than an inch in length. Press down and keep the meat in shaj^e by putting a plate on the top of each mould (first wetting the plate) and a weight upon this. In two days the cheese Avill be ready for use. Turn out from the shapes as you wish to use it; or, should you desire to keep it several weeks, take the cheese from the moulds and immerse in cold vinegar in stone jars. This will preserve it admirably, and yon have only to pare awaj the outside, should it be too acid for your taste. is generally eaten cold for tea, with vinegar and mustard; but it is very nice cut in slices, seasoned slightly with mustard, and warmed in a frying-pan with enough butter to prevent burning. Or, you may dip in beateu eggj then cracker-crumbs, and fry for breakfast. If the tongue is arranged judiciously, tlie slices will be prettily marbled.

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You can make tliis of lean pork cut from any part of tbe pig, but the chine is Crack the bones well, and cut up the chine into rihlettes two inches long. Line your pot, which should be round at the bottom and well greased, with a good light paste; put in the meat, then a layer of parboiled potatoes, split in half, seasoning with pepper and salt as you go on. When the pot is nearly full, pour in a quart of cold water and put on the upper crust, cutting a small round hole out of the middle, through which you can add hot water should the gravy boil away too fast.

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Cut two or three pounds of lean fresh pork into as long and as wide as your middle finger. Line a buttered dish with puff-paste; put in a layer of pork seasoned with pepper, salt, and nutmeg or mace; next a layer of juicy apples, sliced and covered with about an ounce of white sugar; then more pork, and so on until you are ready for the paste cover, when poiuin half a pint of sweet cider or wine, and stick bits of butter all over the top. Cover with a thick lid of puff-paste, cut a slit in the top, brush over with beaten egg, and bake an hour and a half. This is an English dish, and is famous in the region from

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(iVb. 1). 6 lbs. lean fresh pork. " fat " " 12 teaspoonfuls powdered sage. " black pepper. « 2 teaspoonfuls powdered mace. « " 1 grated nutmeg. Grind the meat, fat and lean, in a sausage-mill, or chop it very fine. The mill is better, and the grinding does not occupy one-tenth of the time that chopping does, to say nothing of the labor. One can be bought for thi-ee or four dollars, and will well repay the purchaser.

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seasoning in with your hands, taste, to be sure all is right, and pack down in stone jai's, pouring melted lard on top. Another good way of preserving them is, to make long narrow bags of stout muslin, large enough to contain, each, enough sausage for a family dish. Fill these with the meat, dip in melted lard, and hang from the beams of the cellar. If yon wish to pack in the intestines of the hog, they shoulc? ue carefully prepared as follows: Empty them, cut them in lengths, and lay for two days in Turn them inside out, and lay in soak one day longer.

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{N'o. 3). 2 lbs. lean pork. ' 2 " '' « beef suet. Peel of half a lemon. 1 grated nutmeg. 1 teaspoonful black pepper. " 6 teaspoonfuls salt. " sweet marjoram and thyme mixed.

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2 lbs. lean beef. 2 " " " " " fat salt pork—not smoked. 1 lb. beef suet. 10 teaspoonfuls powdered sage. 4 lbs. marjoram, parsley, savory, and thyme—mixed. 2 teaspoonfuls cayenne pepper, and the same of black. 1 grated nutmeg. 1 minced onion. Salt to taste. Chop or grind the meat and suet; season, and stuff into beef-skins; tie these up; prick each in several places to allow the escape steam; put into hot—not •water, and heat gradually to the boiling-point. Cook slowly for one hour; take out the skins and lay them to dry in the sun, upon clean, sweet straw or hay. Hub the outside of the skins with oil or melted butter, and hang in a cool, dry cellar. If you mean to keep it more than a week, rub pepper or powdered ginger upon the outside. You can wash it off before sending to table. This is eaten without further cooking. Cut in rovmd slices, and lay sliced lemon around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating. Every housekeeper knows how unfit for really nico cooking is the pressed lard sold in stores as the " best and cheapest." It is close and toiigh, melts slowly, and is sometimes diversified by fibrous lumps. And ever when

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latter in boiling water, should it become clogged by the cooling lard. Observe the directions about sqiieezing the strainer. If yovar family is small, bear in mind that lard keeps longer in small than large vessels. Set away the jars, closely covered, in a cool, dry cellar or store-room. In trying out lard, the chief danger is of burning. Simmer gently over a steady fire, and give it your whole attention until it is done. A moment's neglect will ruin all. Stir very often—almost constantly at the last—and from tho bottom, until the is thrown in to settle it, when

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(No. 1.) Hams, shoulders, chines, and " middlings," are the parts of the hog which are usually pickled. This should be done as soon as may be after the meat is fairly cold— especially in moderate weather. Wlien you can down twenty-four hours after butchering, it is best to do so, unless the cokl be severe enough to preserve it longer. 4|- lbs. lb. brown sugar, 1 oz, saltpetre in 3 gallons of water. Put into a large saucepan and boil skimming off the scum. cold, pour over the meat, and let it Lie for a few days. is intended to corn a small quantity of meat for family use. (No. 2.) 80 lbs. of meat. 2 quarts and 1 pint of fine salt. 4 lbs. sugar, or 1 quart best molasses. 3 oz. saltpetre. Pulverize and mix the seasoning, with the exception of the two qiiarts of salt, using the one pint

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meat well all over, and lay upon boards on the cellar-floor for twenty-four piit a few stones in the bottom of a barrel; lay sticks across these, that the meat may not soak in the liquor that drains from it. the meat in layers, strewing between these the remaining two quarts of Let it lie in the cask for fifteen or sixteen days, every day during this time tipping the cask to drain off the liquor, or drawing it through a'bung-hole near the bottom. Pour this back in cupfuls over the meat. If yoii do not mean to smoke the meat, take it out at the end of the fortnight, rub each piece well over with dry salt, and return to the barrel. If the liquor does not cover it, make fresh brine in the proportion of two pounds of salt, a quarter of an ounce of saltpetre, and a quart of water, and pour in when you have boiled it half an hour and let it cool. Lay a round piece of board upon the Tipper layer and keep this down with stones. Examine from time to time, to be sure the meat is keeping well. it seem likely to

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Soak in water over night. Next morning wash hard with a coarse cloth or stiff brush, and put on to boil with plenty of cold water. Allow a quarter of an hour to each pound in cooking, and do not boil too fast. Do not remove the until cold; it will come off easily and cleanly then, and the juices are better preserved than when stripped hot.

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Soak for twelve hours. Trim away the rusty part from the under side and edges, wipe very dry, cover the bottom with a paste made of Hour and hot water, and lay it upside down in the dripping-pan, with enough water to keep it fi-om burning. Bake five hours, or allow fully twenty-five minutes to a pound. Baste now and then, to prevent the crust from cracking and scaling olF. When done, peel off this and the skin, and glaze as you would a cold ham. Put cut paper about the knuckle, and garnish parsley and sliced red beet—pickled.

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sponge with a cloth dipped in a mixture of wine, vinegar, sugar, and mustard—about a tablespoonful of wliite sugar, a saltspoonful of made mustard, and a glass of wine to half a gill of vinegar. Do at intervals of an hour, washing every part of the ham well, all day and until bedRenew the process next morning until six hours be fore you need the meat. Put it upon the spit or in tha

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dripping-pan, with, a cup of hot water to pi-event burning, Add to the mixture—or what is left of it in the a cupful of boiling water. Keep this on the stove and continually with it until the liquor flows freely from the ham as it cooks; then substitute the gravy. (you must test with a fork), cover with cracker-crumbs^ worked to a paste with milk, butter, and a beaten egg, and return to the oven to brown. Skim the gravy; add a glass of good wine, a tablespoonful of catsup,—walnut, if you have it,—the juice of a lemon, «,nd a vip, and to table in a boat. Troublesome as the mode of cooking it may seem, roast ham is so delicious—especially when cold—as fully to recortipense the housekeeper who may be tempted to try it.

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If raw, soak as for broiling. Cook in a hot frying-pai; turning often until done. Serve with or without the gravy as you please. In some parts of the country it is customary to take the meat first from the pan, and add to tho gi'avy a cream, then thicken with once and pour over the ham. A little chopped parsley ia a pleasant addition to this gravy. Or, You may dip some slices of cold boiled ham—cut rather thick—in beaten egg, then in cracker-crumbs, and fiy them in fat extracted from some bits of salt pork. Take the dry fried pork from the pan before putting in the ham. Gai'- uish Avith crisped parsley.

From Common Sense in the Household, 1871, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut some slices of bread in a neat shape, and trim off the crust, unless it is very tender. Butter them and lay between every two some thin of cold boiled ham. Spread the meat with a little mustard if you like. Ground ham makes deKcious sandwiches. Cut the bread very thin, and butter well. Put in a good layer of ham, and press the two sides of the sandwiches firmly, but gently, together. Then roll lengthwise, and pile in a plate or basket.

From Common Sense in the Household, 1871, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince some roast chicken, and a like quantity of cold boiled han;. Put the mixture into a saucepan, Avitb enough gravy—cliicken or veal—to make a soft paste. have no gravy, use a little hot water, a few spoonfuls of cream, and a fair lump Season with pepper to your taste. Stir while it heats almost to boiling, working it very smooth. In about it begins to smoke, take from the in a dish to cool. With a good-sized cake-cutter, or a plain thin-edged tumbler, cut some rounds of cold bread, and butter one side of Sprinkle the buttered sides with grated cheese, and, when the chicken is cold, put a layer between these. These sandwiches are simple and very good.

From Common Sense in the Household, 1871, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up and parboil a tender young chicken—a year old one is best. Line a deep dish with a good pie-crust. Cut some thin slices of cold boiled ham, and spread a layer next the crust; then airange pieces of the fowl upon the ham. Cover this, in turn, with slices of hard-boiled eggs, buttered and j)e2jpex'ed. Proceed in this order until your materials are used up. Then pour in enough veal or chicken gravy to prevent dryness. Unless you have put in too much for the fowl, the the chicken was boiled is best for this purpose. Bake one hour and a quarter for a large pie.

From Common Sense in the Household, 1871, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil a piece of the middling of salt pork, and score the skill. Allow a pound to a quart of dried beans, which must be soaked over night in lukewarm water. this twice for more and warmer water, and in the morning put them on to in When they are soft, drain off the liquor, put the beans in a deep dish, and half-bury the pork in the middle, adding a very little warm water. Bake a nice brown. This is a favorite dish vnth. New England farmers and many

From Common Sense in the Household, 1871, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the pork, which should not be a fat piece, over night in cold water; and in another pan a quart of dried sjilit peas. In the morning put on the peas to until tender. Drain and rub through a cullender; with pepper and salt, and mix with them two tablespoonfuls of butter and two beaten eggs. Beat all well together. Have ready a floured pudding-cloth, and put the pudding into it. Tie it up, leaving room for swelling; put on in warm, not hot water, with the pork, and boil them together Lay the pork in the centre of the dish, turn out the pudding, slice and arrange about the meat. 7* ® m ir » tt y

From Common Sense in the Household, 1871, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are taken from the neck or haunch. Have your gridiron buttered, and clear and hot. steaks on the bars and broil rapidly, turning often, not to lose a drop of juice. They will take three or foiir minutes longer to broil than beef-steaks. ' Have ready in a hot chafingdish a piece of butter the size of an egg for each pound of venison, a pinch of salt, a pepper, a tablespoonful currant-jelly for each pound, and a glass of "svine for every four pounds. Tliis should be liquid, and warmed by the boiling water under the dish by the time the steaks are done to a tvirn. If you have no chafing-dish, heat in a saucepan. Lay each steak in the mixture singly, and turn over twice. Cover closely and let all heat together, with fresh hot water beneath—unless your lamp is burning—for before serving. If you serve in an ordinary dish, cover and set in the oven for the same time. Or, If you wish a plainer dish, omit the wine and jelly and salt -Srhe steaks when broiled, and la}^ butter upon them in ths proportion I have stated, letting them stand between two hot dishes five minutes before they go to table, turning them three times in the gravy that runs from them to mingle with the melted steaks corresponding in shape to mutton chops are cut from the loin and i"ack.

From Common Sense in the Household, 1871, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« Trim the cutlets nicely, and make gravy of tlie refuse bits in the proportion of a cup of cold water to half a pound of venison. Put in bones, scraps of fat, etc., and set on in a saucepan to stew while you make ready the cutlets. with slips of fat salt pork a quarter of an inch apart, and projecting slightly on either When the gravy has stewed an hour, strain and let it cool.

From Common Sense in the Household, 1871, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wash thoroughly; stuff with a good force-meat made of bread-crumbs, chopped pork, pepper and salt, a little grated nutmeg, the juice of a lemon. Moisten with water and cream, bind with beaten egg and melted Sew up the fawn, turning the legs under, and binding close to the body. Cover with thin slices of fat pork, bound on with pack-thread, crossing in every direction, and roast at a quick Allow twenty-two minutes to a pound. Twenty minutes before it is dished, remove the pork, and set down the fawn to brown, basting with melted butter. dredge with flour, let froth with Gai-nish with abvmdance of curled parsley, dotted with drops of red cui-rant jelly. A kid can be roasted in the same way—also hares and rabbits.

From Common Sense in the Household, 1871, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a name dear to the heart of the Englishman, since the days when Friar Tuck feasted the disguised Coeuj de Lion tipon it in the depths of Sherwood Forest, until the present generation. In this covintry it is comparatively little known; bvit I recommend it to those who have never yet been able to make venison " tolerably eatable." Almost any part of the deer can be vised for the purpose, but the neck and shoulders are generally preferred. Cut the raw venison from the bones, and set aside these, with the skin, fat, and refuse bits, foi*gravy. Put them into a saucepan with a shallot, pepper, salt, nutmeg and sweet herbs, well with and set on to Meanwhile, cut the better and faii-er pieces of meat into squares an inch long, and cook in another saucepan until three-quarters done. Line a deep dish with good puff-i^aste. That for the lid should be made after the receipt appended to this. Put in the squares of venison, season with pepjjer, salt, and butter, and put in half a cupful of the liquor in which the meat was stewed, to keep it from burning at the Cover with a lid of the prepared pastry an inch Cut a round hole in the middle, and if you have not a small tin cylinder that will fit this, make one of buttered paper; stiff writing-paper is best. The hole should be large enough to admit your thumb. Bake steadily, covering the top with a sheet of clean paper so soon as it is firm, to prevent it from browning too fast. While it is cooking prepare the When all the substance has been extracted from the bones, etc., strain the liquor back into the saucepan; let it come to a boil, and when you have skimmed carefully, add a glass of port wine, a tablespoonful of butter, the juice of a lemon, and some browned flour to thicken. remove the plug from the hole in the pastry, and pour in through a small funnel, or a paper horn, as much gravy as the pie will hold. Do this very quickly; brush the over with beaten egg, and put back in the oven until it ia a delicate brown, or rather, a golden russet. The pie should only be drawn to the door of tlie oven for these operations, and everything should be in readiness it is taken out, that the crust may be light and flaky. more gravy than you need for the dish, serve in a tureen

From Common Sense in the Household, 1871, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Diy and sift the flour and cut up half the butter in it with a knife or chopper until the whole is fine and yellow; and work up with ice-water, lastly adding the eggs beaten very light. out rapidly, handling as little as possible, roll out three times thin, basting with a lid nearly an inch reserving a ner one for ornaments. Having covered in your pie, cut from the second sheet with a cake-cutter, leaves, flowers, stars, or any figures you like to adorn the top of your crust. Bake the handsomest one upon a tin plate by itself and brush it over with egg when you glaze the pie.

From Common Sense in the Household, 1871, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are eaten raw, and will not keep so long as other smoked meats. Mix in equal proportions, and sugar, and rub them hard the hams with your hand. Pack them in a cask, sprinkling dry salt between them, and let tliem lie eight da3rs, rubbing them over eviny day with dry salt and sugar. Next mix equal parts of fine salt, molasses, and a teaspoonful of saltpetre to every two hams. Take the hams out of the pickle, go over them with a brush dipped in cider vinegar, then in the new mixture.

From Common Sense in the Household, 1871, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 lbs. lean venison. " fat salt pork. 5 teaspoonfuls powdered sage. " " black pepper. " 1 small onion. Juice of one lemon. Chop the meat very small, season, and pack in skins or stone

From Common Sense in the Household, 1871, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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force-meat of bread-crumbs, well seasoned and quite moist, using the water in which the giblets were boiled, and working in the minced meat. StuflT the body with this, and sew it up. Rub with butter and roast, basting with butter and water until the gravy flows freely, then with the drijjping. It should be done in an hour.

From Common Sense in the Household, 1871, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hot dish, add to the gravy a lemon-juice, a young onion minced, a tablespoonful of butter, and thicken with browned flour. Give it a boil up, and serve in a tureen or boat. Garnish tlie rabbit with sHced lemon, and put a dot of currant jelly in the centre of each slice. Cut ofl' the head before sending to table.

From Common Sense in the Household, 1871, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean a pair of nice rabbits; soak in cold salt and water for an hour, to draw out the blood; put on in a large saucepan with cold water enough and stew until tender. Slice in another pot half a dozen onions, and boil in a very little water until thoroughly done. Drain off the water, and stir the onions into a gill of di-awn butter, pepper to taste, and when it simmers, add the juice of a lemon. Cut off the heads hares, lay in a hot dish and pour over them the onion-sauce. Let the dish stand in a warm jilace, closely covered, five minutes before sending to table.

From Common Sense in the Household, 1871, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean two young rabbits, cut into joints, and soak in salt and water an hour. Put into a sauce2)an with a pint of cold water, a bunch of sweet herbs; an onion finely minced, a pinch of mace, one of nutmeg, pepper, and half a pound of fat salt pork, cut slips. Cover, and stew until tender. Take out the rabbits and set in a dish where they will keep warm. Add to the gravy a cuj) of cream (or milk), two well-beaten eggs stirred in a little at a time, and a tablespoonful of butter. Boil up once—when you have thickened with flour wet in cold milk—and take the saucepan from the fire. Squeeze in the juice of a lemon, stirring all the while^ and pour over the rabbits. Do not cook the head or neck.

From Common Sense in the Household, 1871, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hare in order upon a hot dish and cover to keep warm. the to the browned flour, put in a tablespoonful of butter, squeeze in of a lemon, pour over the rabbits, and send to

From Common Sense in the Household, 1871, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the head and divide the body into joints. with slips of fat pork; put into a clean hot frying-pan ana fry until half done. Have ready some strained gi'avy made of veal or beef—the first is better; put the pieces of i-abbit into a saucepan, with a bunch of sweet herbs, a minced onion, and some pepper. Stew, closely covered, half an hour, or until tender; take out the rabbits and lay in a hot covered Strain tlie gravy, add a tablespoonful of butter, the juice of a lemon, and thicken with flour. Boil up and pour over the meat.

From Common Sense in the Household, 1871, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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They must be very tender for this purpose. joints; soak for an hour in salt and water; dip in beaten egg, then in powdered cracker, and fry brown in nice sweet lard or dripping. Serve with onion sauce.

From Common Sense in the Household, 1871, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and wash the rabbit, which must be plump and young, and having opened it all the way on the under-side, lay it flat, with a small plate or saucer to keep it down, in salted water for half an hour. dry and broil whole, with the exception of the head, when you have gashed across the back-bone in eight or ten places that the heat may penetrate this, the thickest part. Your fire should bo hot and clear, the rabbit turned often. When browned and tender, lay upon a very hot dish, pepper and salt and butter profusely, turning the rabbit over and over to soak up th«t C05IM0N' BENSE. melted butter. Cover and set in the oven for and heat in a tin cup two tablespoonfuls of vinegar seasoned with one of made mustard. Anoint the hot rabbit well with this, cover and send to table garnished with crisped The odor of this barbecue is most appetizing, and the taste not a whit inferior.

From Common Sense in the Household, 1871, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pair of rabbits into eight pieces each, soak in salted water half an hour, and stew until half done in enough water to cover them. Cut a quarter of a poimd of fat pork ' into slips, and boil four eggs hard. Lay some bits of pork in the bottom of a deep dish and upon these a layer of the rabbit. Upon this spread slices of boiled egg, peppered and Sprinkle, moreover, with a little powdered mace, and squeeze a few drops of lemon-juice upon each piece of Proceed in this order until the dish is full, the top layer being pork. Pour in the water in which the rabbit was boiled, when you have salted it and added some lumps rolled in Cover with puff-paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast.

From Common Sense in the Household, 1871, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tolerably large onion and fry brown in a tablespoonful of Stir into the frying-pan five tablespoonfuls of boil Jig water, and thicken Avith two teaspoonfuls of browned squirrels into a saucepan, -witli a quartel of a pound of bacon cut into slips; season with pepper and salt to taste, add onions and their gravy, and half a cupful of tepid water. Cover and stew for forty minutes, or until tender; pour in a glass of wine and the juice of half a lemon, shake around well, and turn into a deep covered dish.

From Common Sense in the Household, 1871, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cities, and generally styled prairie-fowls, are a species of grouse. The mode of cooking all these is substantially the same. Clean, truss, and stufi" as you do chickens; at a hot fire, and baste with butter and water until brown; spi'inkle with salt, dredge lightly at the last with flour to froth the birds, and hot. tlie gravy with browned flour, boil up, and serve in a boat. Wash the inside of all game—prairie-fowls in particular—with soda and water, rinsing out carefully afterward with fair water. PHEASANTS, PARTKIDGES, QUAILS, ETC. 1T5 aiicl split down tlie back. water lialf an hour. carefully, season with pepper, and broil on a gridiron over a bright fire. done, lay in a hot dish, butter on both sides well, and serva at once. Broiled quails are delicious and noiirishing fare for invalids. Grouse roasted with Bacon. »J« Clean, truss, and stuff as usual. Cover the entire bird with thin slices of corned ham or pork, binding all with pack-thread. three-quarters of an basting with butter and water three times, then with the dripping. "When quite done, dish with the ham laid about the body of the bii'd. the gi"a\'y, browned flour, season with pepper and the juice of a lemon. Quails roasted with Ham. t^ Proceed as with the gi-ouse, but cover the ham or pork with a sheet of white pajier, having secured the slices of meat with pack-thread.

From Common Sense in the Household, 1871, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold roast partridges, grouse, or quails into joints, und lay aside while you prepare the gravy. This is made bones, skin, and general odds and ends, after you have selecte<.l the neatest pieces of the birds. Put these—the scraps—into a saucepan, with one small onion. minced, and a bunch of sweet herbs; pour in a pint of water, and whatever gi'avy you may have, and stew, closely covered, for nearly an hour. A few bits of pork shouldbe added if you have no gravy.

From Common Sense in the Household, 1871, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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strain, retui-n to the fire, and add a little brown sherry and with a pinch of nutmeg; thicken with brown flour, if the stuffing has not thickened it sufficiently, boil up, and pour over the reserved meat, which should be put into another Warm until all is smoking-hot, but do not let it boil. Arrange the pieces of bird in a symmetrical heap upon a dish, and pour the gravy over them. Game Pie— ( Very fine). This may be made of any of the bu-ds named foregoing receipts. Grouse and quails together make a delightful Christmas pie. Clean and wash the birds; cut the quails in half, the grouse into four

From Common Sense in the Household, 1871, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, truss, and stuflF the bu-ds. Loosen the joints with a penknife, but do not separate Parboil them for ten minutes, while you prepai-e a puff-paste. Line a deep dish with this; put in the bottom some shreds of salt pork or ham; next, a of hard-boiled eggs, buttered and peppered; the birds, sprinkled and minced parsley. Squeeze some lemon-juice upon them, and lay upon the breasts pieces of butter rolled in flour. with slices of egg, then with shred ham in some of the gi'avy in which the quails wei-e parboiled, and put on the lid, leaving a hole in the middle. Bake over an hour.

From Common Sense in the Household, 1871, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and wash very carefully, then lay in salt and water for an hour. Rinse the inside with soda and water, shaking it well about in the cavity out with fair water and stuff \\ath a force-meat made of bread-crumbs and chopped salt pork, seasoned with pepper. Sew up the bu-Us, and put on to stew in enough cold water to cover them, and allow to each a fair slice of fat bacon cut into narrow Season with pepper and a pinch of nutmeg. slowly in a covered until tender; take from the gravj' and lay in a covered dish to keep warm.

From Common Sense in the Household, 1871, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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precisely as is quail pie, except that the pigeons are cut into four pieces each, and not stuffed. Parboil and lay in the dish in alternate layers with the bacon and boiled eggs. Make the gravy richer than for the quails, by the addition of a good lump of butter, rolled in flotir, stirred in and boiled up to thicken before you put it on the fire. Wild pigeons are usually tougher and leaner than tame.

From Common Sense in the Household, 1871, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rich forcebread-crumbs, some of fat pork, chopped fine, pepper, and salt. ^loisten with milk, and beat in an egg and a couple of tablespoonfuls of melted butter.

From Common Sense in the Household, 1871, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter and water for the first hour, then three or four times with the gravy; lastly, five or six times with melted butter. A generous and able housekeeper told me once that she always allowed a pound of butter for basting a large wild turkey. This was an exti'avagant quantity, but the meat is drier than that of the domestic fowl, and not nearly so fat. Dredge with Hour at the last, froth with butter, and when he is of a tempting brown, serve. Skim the gravy, add a little hot water, pepper, thicken with the giblets chopped fine and bi'owned flour, boil up, and pour into a tureen. At the South the giblets are not put in the gravy, but laid whole, one under wing, when the turkey is dished. Garnish with small fried sausages, not larger than a dollar, crisped parsley between them. Send around currant jelly and cranberry sauce with it.

From Common Sense in the Household, 1871, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dripping-pan, or tie upon a spit, sprinkle with salt, and baste well with butter, then with butter and water. When they liegin to brown, which will be in about ten minutes, cut as many rounds of bread (without crust) as there are birds. Toast quickly, butter, and lay in the dripping-pan, a bird

From Common Sense in the Household, 1871, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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upou each. When the birds are done, serve upon the toast, with the gravy poured over it. The toast should lie under them Avhile cooking at least five miaiites, during which time the birds basted with melted butter seasoned with pe2)per. The lax'gest snipe will not require above twenty minutes to roast.

From Common Sense in the Household, 1871, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and half-roast the birds; cut in quarters, and put in a saucepan Avith gravy made of the giblets, necks, and bits of fat pork, stewed in a little water. Add a minced button onion, salt, and a pinch of cayenne, and stew fifteen minutes or until tender, closely covered. Take out the birds, and pile neatly upon buttered toast in a chafingStrain the gravy and return to the fire, adding some small pieces of butter rolled in flour, the juice of a lemon, and a little wine. Boil up, and pour over the salmi.

From Common Sense in the Household, 1871, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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may be roasted or broiled. A good way is to roll an oyster in melted butter, then in bread-crumbs seasoned with pepper and salt, and put into each bird before roasting. with butter and water three times, put the rounds of toast underneath, and freely melted require about twelve minutes to cook, and be found delicious.

From Common Sense in the Household, 1871, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw so soon as they come into your possession; rinse with soda and water, then with pure cold water; wipe dry, and rub them lightly with a mixtiire of fine salt and black If you must keep them some put in the cavity of each fowl a piece of charcoal; hang them in a cool, dark place, with a cloth thrown over them. birds, unless there are too many of them, may be kept in a refrigerator after you have drawn, washed, and wiped The charcoal is an admirable preventive of decomposition.

From Common Sense in the Household, 1871, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 teaspoonfuls flour. 1^ ounce butter. 1 teacupful water or milk. salt in a bowl, and add a little at a time of the water or milk, working it very smooth as you go on. Put into a tin cup or saucepan, and set in a vessel of boiling water. As it warms, stir, and when it has boiled a minute or more, add the butter by degrees, stirring all the time it is entirely melted and incorporated with the flour and water. Boil one minute. Mix with milk when you wish to \ise for puddings with water for meats and fish.

From Common Sense in the Household, 1871, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J<« A good teacupful drawn butter. the yolks only of the eggs very fine, and beat into the hot drawn butter, salting to taste. This is used for boiled fowls and boiled fish. former, you can add some minced parsley;

From Common Sense in the Household, 1871, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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capers, or nasturtium seed. For beef, a small shallot miuced fine. Or, Omit the boiled eggs, and beat up two raw ones very lighi and put into the drawn butter instead, as directed in No. 3. For boiled beef or chicken, you may make the drav/n butter of hot liquor taken from the pot in which the meat ia cooking, having first carefully skimmed it.

From Common Sense in the Household, 1871, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces butter. 1 tablespoonful flour. 2 anchovies. 1 teaspoonful chopped capers, or nasturtium seed, or green pickle. 1 shallot. Pepper and salt to taste. 1 tablespoonful vinegar. 1 teacupful hot water. Put the water into the inner saucepan, chop the anchovies and shallot, and put in with the pejiper and Boil two minutes, and strain back into the saucepan when you have rinsed with hot water. Now add the flour wet smooth with cold water, and stir \intil it thickens; put in the butter by degrees, and, when it is thoroughly melted and mixed, the vinegar; lastly, the capers and a little nutmeg.

From Common Sense in the Household, 1871, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{• Make drawn biitter by receipt No. 2, but with double the quantity of flour, and use, instead of water, the liqvioj in which the fish was boiled. Add four tablespoonfuls of milk, in which a shallot and a head of celery or a pinch of celery seed lias been boiled, then strained out. Boil one minute, and stir in a teaspoonful of chopped parsley.

From Common Sense in the Household, 1871, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« 1 pint oysters. Half a lemon. 1 teaspoonful flour. 1 teacupful milk or cream. Cayenne and nutmeg to taste.

From Common Sense in the Household, 1871, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour when you have wet it with cold water; stir well in; put in the butter, next the cayenne it), boil one minute; squeeze in the lemon-juice, shake it around well, and pour out. Or, the oysters dry without cooking at all; make the the liquor and other ingredients just named. Chop the raw oysters, and stir in wlien you do the butter; boil five minutes, and pour into the tureen. Some put in the oysters whole, considering that the sauce is handsomer than when they are chopped. Oyster sauce is used for boiled halibut, cod, and othei fish, for boiled turkey, chickens, and white meats generally,

From Common Sense in the Household, 1871, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 crab, boiled and cold, 4 tablespoonfuls of milk. 1 teacupful drawn butter. Cayenne, mace, and salt to taste.

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2 large heads of celery. 1 teacupful of broth in which the fowl is boiled. " cream or milk. Salt and nutmeg. Heaping tablespoonful flour, and same of butter.

From Common Sense in the Household, 1871, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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celery tender in salted water; drain, and cut into bits half an inch the gravy from the fowl—a teacupfvil—with the flour; add the butter, salt, and nutmeg, then the milk. Stir and beat until it is smooth; put in the celery; heat almost to boiling, stin-ing all the; serve in a tureen, or, if you prefer, pour it over tha boiled meat or fowls.

From Common Sense in the Household, 1871, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• 2 tablespoonfuls green mint, chopped fine. 1 tablespoonful powdered sugar. Half a teacupful cider \inegar. Chop the mint, put the sugar and vinegai in a sauc»- boat, and mint. Let it stand in a cool plac« fifteen minutes before sending to table.

From Common Sense in the Household, 1871, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teacupful young mushi'ooms. 1 teacupful cream or milk. 1 teaspoonful flour. Nutmeg, mace, and salt to taste. Stew the mushrooms in barely enough water to cover them until tender. Drain, but do not press them, and add the cream, butter, and seasoning. Stew over a bright fire, stirring all the while until it begins to thicken. flour wet in cold milk, boil up and serve in a boat, or pour over boiled chickens, rabbits, etc. Cauliflower Sauce, 1 small cauliflower. 3 tablespoonfuls butter, cut in bits, and rolled in ^ 1 small head of celery. Mace, pepper, and salt. 1 teacupful water. 1 teacvtpful milk or cream. Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful Take out the cauliflower, drain and mince. in another saucepan the onion and celery, minffing them when Heat the reserved cupful of water again in a saucepan, add the milk; when warm put

From Common Sense in the Household, 1871, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cauliflower and ouion, tlie butter and seasoning—coating the butter thickly with flour; boil \intil it thickens. is a for corned beef and mutton.

From Common Sense in the Household, 1871, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A dozen heads of asparagus. 2 teacupfuls drawn butter. The juice of half a lemon. Salt and white pepper. the tender heads in a very Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it and season, squeezing in the lemon-juice The buttei must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.

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Pare, core, and slice some ripe tai-t apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stiiin a good lump of butter, and sugar Apple sauce is the invariable accompaniment of roast pork—or fresh pork cooked in any way. If you wish, you can add a little nutmeg.

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Soak a quart of dried peaches in water Wash them, rubbing, them against one another by stirring around with a wooden spoon. Drain, and put into a saucepan with just enough water to cover them. Stew until they break to pieces. Bub to a soft smooth pulp, sweeten to taste with white

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Wash and pick a quart of ripe cranberries, and put into a saucepan with a teacupful of water. ring often until they are thick as marmalade. They require at least an hour and a half to cook. When you take them sweeten abundantly with white svigar. If sweetened while cooking, the color will be bad. Put them into a mould and set aside to get cold. Or, ^ And is a nicer plan—strain the pulp through a cullender or sieve, or coarse mosquito-net, a mould wet with cold water. When firm, turn into a glass dish or salver. Be sure that it is sweet enough. Eat with roast turkey, game, and roast ducks.

From Common Sense in the Household, 1871, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a lump of butter into a hot frying-pan, and toss it around over a clear fire until it browns. Dredge browned flour over it, and stir to a smooth batter until it begins to Use it for coloring gravies, such as brown fricassees, etc.; or make into sauce for baked fish and fish-steaks, by beating, in celeiy or onion vinegar, a very little broAvn sugar and some cayenne.

From Common Sense in the Household, 1871, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Made Mustard, i^ 4 tablespoonfuls best Euglish mustard. 2 teaspoonfuls salt. " white siigai". " white pepper. " salad oil. Vinegar to mix to a smooth paste—celeiy or Tarragon vinegar if you have it. 1 small garlic, minced very small. Put the mustard in a bowl and wet with the oil, rubbing it in with a silver or wooden si)oon until it is absorbed. Wet with vinegar to a stiff paste; add pepper, sugar, and garlic, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake-batter. five minutes very hard; put into widemouthed bottles—empty Fi-ench mustard bottles, have them—pour a little oil on top, cork tightly, and set away in a cool place. It will be mellow enough for use in a couple of days. Having used this mustard for years in my own familj'^, I can safely advise my friends to undertake the trifling labor of preparing it in consideration of the satisfaction to be dorived fi'om the condiment. I mix in a Wedgewood mortar, with pestle of the same; but a bowl is nearly as good It %vill keep for weeks.

From Common Sense in the Household, 1871, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose young walnuts tender enougli to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and water enough to cover them. Break them with a billet of wood or wooden beetle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor into a saucepan, and cover the shells with boiling vinegar to extract Avhat juice remains in them. Crush to a pulp and strain through a cullender into the saucepan. Allow for every quart an ounce of black pepper and one of ginger, half an ounce of cloves and half an ounce of nutmeg, beaten fine.

From Common Sense in the Household, 1871, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pinch of cayenne, a shallot minced fine for every two quarts, and a thimbleful of celery-seed tied in a bag for the same quantity. all together for an hour, if there be a gallon of the mixture. Bottle when cold, putting an equal quantity of the spice iu each flask. Butternuts make delightful catsup. Mushroom Catsup, 2 quarts of mushrooms, ^ lb. of Lay in an earthenware pan, in alternate layers of mushrooms and salt; let them lie six hovirs, then break into bits. Set in a cool place days, stirring thoroughly every morning. Measure the juice when you have strained it, and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoonfvil of powdered mace, a teaspoonful of cayenne. Put into a stone jai', cover closely, set in a saucepan of boiling water over the fire, and five hours hard. it off, empty into a porcelain kettle, and boil slowly half an hour longer. Let it stand all night in a settled and off

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3 teaspoonfuls cayenne pejjper. 2 tablespoonfuls walnut or tomato catsup (strained through muslin). 3 shallots minced fine. 3 anchovies chopped into bits. 1 quart of vinegar. Half-teaspoonful powdered cloves. Mix and rub through a sieve. Put in a stone jar, set in a pot of boiling water, and heat until the liquid is so hot you cannot bear your finger in it.

From Common Sense in the Household, 1871, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters. 1 teaspoonful cayenne pepper, and same of mace. 1 teacupful cider vinegar. " sherry. Chop the oysters and boil in their own liquor with a teacupful vinegar, skimming the scum as it rises. a hair-cloth; tho to the fire, add the wine, pej)per, salt, and mace. Boil fifteen minutes, and, when cold, bottle for use, sealin^j the corks.

From Common Sense in the Household, 1871, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 peck ripe tomatoes. 1 ounce salt. " 1 tablespoonful black pepper. 1 teaspoonful cayenne. 1 tablespoonful cloves (powdered). " gi'ound mustard. " celery seed (tied in a tliin. muslin bag). Cut a slit in the tomatoes, put into a bell-metal or porcelain kettle, and boil until the juice is all extracted and the pulp dissolved. Strain and press through a cullender, then through a hair sieve. fii-e, add the seasoning, and at least five hours, stirring constantly for the last hour, and frequently throughout the time it is on the fire. Let it stand twelve hours in a stone jar on the cellar floor. cold, add a of strong out the bag of celery seed, and sealing the corks. Keep in a dark, cool place. Tomato and walnut are the most useful catsups we have for general purposes, and either is in itself a fixie sauce for roast meat, cold fowl, game, etc.

From Common Sense in the Household, 1871, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt over all, add the lemon-juice, and let it stand three hours in a cool place. Boil in a porcelain kettle half an hour. Pour into a covered vessel—china or stone—and let it stand a fortnight, stirring well every day. Then strain, bottle, and seal. It is a fine seasoning for fish sauces, soups, and game ragouts. " Ever-ready " Catsup, i^ 2 quarts cider vinegar. 12 anchovies, washed, soaked, and pulled to pieces. 12 small onions, peeled and minced. 1 tablespoonful mace. ITiis catsup will keep for years.

From Common Sense in the Household, 1871, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls horse-radisb (grated). " A grated nutmeg. 3 large pickled onions (minced fine). 2 dozen whole black peppers. A pinch of cayenne. " 1 quart vinegar from walnut or butternut pickle. Mix all the spices well together; crush in a stone jar with a potato-beetle or billet of wood; pour over the vinegar, and let it stand two weeks. Put on in a porcelain or clean bell-metal kettle and heat to boiling; strain and set aside until next day to cool and settle. Bottle and cork very tightly. It is an excellent seasoning for any kind of gravy, sauce, or stew.

From Common Sense in the Household, 1871, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gather green nasturtium seed when they are full-gi'own, but not yellow; dry for a day in the sun; put jars or wide-mouthed bottles, cover with boiling vinegar, slightly spiced, and when cool, cork In six weeka they will be fit for use. They give an agreeable to drawn butter for fish, or boiled beef and mutton

From Common Sense in the Household, 1871, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of best vinegar. 1 tablespoonful wliite sugar. Cut up the celery into small bits, or pour tbe seed into a jar; scald the salt and vinegar, and poui* over the celery stalks or seed; let it cool, and put away in one large jar tightly corked. In a fortnight strain and bottle in small flasks, corking tightly.

From Common Sense in the Household, 1871, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 large onions. " " 1 quart best vinegar. Mince the onions, strew on the salt, and let them stand five or six hours. Scald the vinegar in which the sugar has been dissolved, pour over the onions; put in a jar, tie down the cover, and steep a fortnight. Strain and bottle.

From Common Sense in the Household, 1871, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of elderberries. " of vinegar. 6 anchovies, soaked and pulled to pieces. Half a teaspoonful mace. A pinch of ginger. 1 tablespoonful whole peppers.

From Common Sense in the Household, 1871, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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vinegar and pour berries, which must be picked from the stalks and put into a large stone jar. Cover with a pane of glass, and set in the hot sun two days. liquor, and boil up with the other ingredients, stirring often, one hour, keeping covered unless while stii-ring. Let it cool; strain and bottle. is used for flavoring brown gravies, and ragouts, and, stirred into browned butter, makes a good piquant sauce for broiled or baked fish.

From Common Sense in the Household, 1871, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pods red peppers broken up. 3 dozen black pepper-corns. 1 quart of best vinegai*. the in which the has been dissolved; pour over the pepper, put into a jar, and steej) a fortnight. Strain and bottle. This, is eaten with boiled fish and raw oysters, and is useful in the preparation of salads.

From Common Sense in the Household, 1871, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 tablespoonfuls scraped or grated horse-radish. 1 tablespoonful white sugar. 1 quart vinegar. the vinegar; pour boiling hot horseradish. Steep a week, strain and bottle. " The dressing of the should be saturated with oil, and seasoned with pepper and salt before the vinegar is added. It results from this process that there never can be too much vinegar; for, from the specific gravity of the vinegar compared with oil, what is more than useful will fall to the bottom of the bowl. The salt should not be dissolved in the vinegar, but in the oil, by which means it is more equally distributed throughout the salad."— Chap' tcU, a French chemist. The Spanish proverb says, " to make a perfecrt salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together."

From Common Sense in the Household, 1871, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two boiled potatoes, strained through a kitchen sieve, Softness and smoothness to the salad give Of mordant mustard take a single spoon Distrust the condiment that bites too soon; Yet deem it not, thou man of taste, a fault. To add a double quantity of salt. Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town True taste requires it, and your poet begs The pounded yellow of two well-boiled eggs. Let onions' atoms lurk within the bowl. And, scarce suspected, animate the whole And lastly, in the flavored compound toss A magic sjjoonful of anchovy sauce. Oh, gi*eat and glorious ! oh, herbaceous meat 'Twould tempt the dying anchorite to eat. Back to the woi*ld he'd turn his weary soul, And plunge his fingers in the salad bowl. At least twenty-five years ago I pasted the above doggerel in my scrap-book, and committed it to memory. The fii-st salad I was ever trusted to compound was dressed in strict obedience to the directions of the witty divine, and to this day these seem to me pertinent and worthy of note. The anchovy sauce can be omitted if you like, and a spoon< 9* fill of Harvey's or "Worcestershire substituted. TMs is best suited for chicken or turkey salad. Lobster Salad, i^ Pick out every bit of the meat from the body and clawa of a cold boiled Lay aside the coral for the dressing, and mince the rest. For the dressing you will need— • 4 eggs, boiled hard. 2 tablespoonfuls salad oil. 1 teaspoonful made mustard. " " •|- " cayenne pepper. Yinegar at discretion. " of Harvey's, Worcestershire, or anchovy Rub the yolks to a smooth paste in a mortar or bowl, with a "Wedgewood pestle, a silver or wooden spoon, until perfectly free from lumps. Add gi-adually, rubbing all the while, the other ingredients, the coral This should have been worked well upon a plate with a silver knife or wooden spatula. Proceed slowly and carefully in the operation of amalgamating the various ingredients, moistening with vinegar as they stiffen. Increase the quantity of this as the mixture grows smooth, until it is thin enough to pour over the minced You will need a teacupful at stir long and well, that the meat may be thoroughly impregnated the

From Common Sense in the Household, 1871, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little dry salt over the meat and celery; toss it up lightly with a silver. fork; pour the dressing over it, tqssiug afid mixing until the bottom of the mass is as well saturated as tlie top; lurn into the salad-bowl, and garnish with white.of eggs (boiled) cut into rings or flowers, and sprigs of bleachetl celery-tops. If you cannot get celery, substitute crisp white cabbage, and use celery vinegar in the dressing. You can also, in case, chop spme green pickles, gherkins, mangoes, or cucumbers, and stir in. Turkey makes even better salad than chicken. You can make soup of the liquor in which the fowl is cooked, since it need not be boiled in a cloth.

From Common Sense in the Household, 1871, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J«, Two or three heads white lettuce. 2 teaspoonfuls salad oil. " ' " white siigar. - •^ " " 4 tablespoonfuls vinegar. Rub the yolks to a powder, add sugar, pepper, mustard, and oil. Let it stand five minutes, and beat in tlie Cut the lettuce up with a knife and fork,— a chopper would bruise it,—put into a bowl, add the dressing, and mix by tossing with a silver fork. Or, You can dress on the table oil and vinegar only, pulling the heart of the -lettuce out with your fingers, and seasoning to taste.

From Common Sense in the Household, 1871, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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"Wash and pick over the crcjsses carefully, pluck frgm the stems, and pile in the salad bowl, with a dressing of vinegar, popper, salt, and sugar, well stirred in. «

From Common Sense in the Household, 1871, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 head of fine white cabbage, minced fine. 2 tablespoonfuls salad oil. 2 teaspoonfuls white sugar. " " 1 teacupful \'inegar. Mix as for lettuce and pour upon the chopped cabbagei Or, 4« Shred the head of cabbage fine, and dx'ess with 1 cup vinegar. 1 tablesjioonful butter. 2 tablespoonfuls sour cream. A pinch of pepper, and the same of salt. Put the vinegar, with all the ingredients for the dressing, except the cream, in a saucepan, and let them come to a scalding the and set away until perfectly cold. Add the cream just before serving, stirring in with a silver fork. This is a very nice preparation of cabbage, and far more wholesome than the uncooked. Try it !

From Common Sense in the Household, 1871, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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12 medium-sized tomatoes, peeled and sliced. 1 raw egg, well beaten. !^ spoonful cayenne pepper. 20? 1 teaspoonful while sugar. 1 tablespoonful salad oil. 2 teaspoonfuls made mustard. 1 teacupful vinegar. Rub the yolks to a smooth paste, adding by degrees tho Bait, pepper, sugar, mustard, and oil. Beat the raw egg to a froth and stir in,—lastly the vinegar. Peel the tomatoes, slice them a quarter of an inch thick, and set the dish on ice, while you are making ready the dressing. Stir a great lump of ice rapidly in this—the dressing—until it is cold it out, cover the tomatoes with the mixture, and set back on the ice until you send to table. This salad is delicious, especially when ice-cold.

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»J* 1 boiled egg. 1 raw egg. 1 tablespoonful salad oil. 1 teaspoonful white sugar. " 4 tablespoonfuls vinegar. 1 teaspoonful made mustard. Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, befora the vinegar injures the crispness of the vegetable. Salmon Salad, i^ 1-| lb. cold boiled or baked salmon, 2 heads white lettuce (or celery). 2 tablespoonfuls salad oil.

From Common Sense in the Household, 1871, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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usual way, and pour over the minced Shred the lettuce, handling as little as possible, and heap in a separate howl, with pounded ice. This must accompany the salmon, that the guests may help themselves to liking. Or you may mix the lettuce with the fish, if it is to be eaten immediately. Celery, of course, is always stirred into the salad, when it is used. The reserved of salmon laid in the for the is added to the minced dipped in When you have transferred your salad (or mayonnaise) to the dish in which it is to be served, round it into a mound, and strips upon it in such a manner as to divide it into triangular sections, the bars all meeting at the top and diverging at the base. Between these have subdivisions of chain-work made of the whites of the boiled eggs, each circle overlapping that next to it. You can dress halibut in the same way. Cheese, Salad, or Mock Crab, ^ lb. pickled shrimps. ^ lb. good old cheese. 1 tablespoonful salad oil. 1 teaspoonful cayenne pepper. « "

From Common Sense in the Household, 1871, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lie in cold water from half to three-quarters of an hour. A longer time will not hurt them. Boil in hot or cold water according to the toughness of textiu-e. A coarse, waxy

From Common Sense in the Household, 1871, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If very young, rub the skin oflF with a rough towel. If almost ripe, scrape with a blunt knife. an hour, cover with cold water slightly salted, boil Drain, salt, and dry for two or three minutes. to table plain. Or, You may crack each by pressing it with the back of a wooden spoon, lay them in a deep dish, and pour over them a cupful of cream or new milk, heated to a boil, in which a great spoonful of butter has been dissolved.

From Common Sense in the Household, 1871, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarter, if in cold water one Put into a pot with enough cold salted water to cover them. When almost done, turn off the water, add a like quantity of milk, and bring to a Before taking up, stir in a heaping tablespoonful of butter, a little salt, a handful of chopped parsley, and thicken slightly with previously wet in cold milk. Boil one minute, and pour all into a deep dish.

From Common Sense in the Household, 1871, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« Pare, quarter, and soak in Btew in enough cold salted water taking vip, and when they are breaking to pieces, drain olf half the water, and pour in a cvipful of milk. Boil three minutes, stirring well; put in a lump of butter the size of an egg, a little salt and a pinch of pepper; thicken slightly with flour, boil up well and turn into a covered dish. This is an excellent family dish. Cliildren are usually fond of it, and it is very wholesome.

From Common Sense in the Household, 1871, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« Take two cupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put with two eggs whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed, it ^oll come out of the oven light, pnfly,^^ and delectable.

From Common Sense in the Household, 1871, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice cold a quarter of an inch and put into a saucepan with four or five tablespoonfuls ol milk, two or three of butter, pepper, salt, and some chopped Heat quickly, stirring all the time until ready to lioil, when stir in the juice of half a lemon. ingredient entitles the dish to the foreign title. Pour into a deep dish, and serve very hot. * Potato Croquettes, i^ Season cold mashed potato with pepper, salt, and nutmeg. Beat to a cream, with a tablespoonful of melted butter to every cupful of potato.

From Common Sense in the Household, 1871, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil, and mash the soft with a Beat up light with melted butter—a dessertspoonful for half-pint potato— salt and to Fill some patty-pans or buttered scallop shells with the mixture, and brown in an oven, when you have stamj)ed a pattern on the toi") of each. Glaze, while hot, with butter, and serve in the shells. If you like, you can strew some grated cheese over the top#

From Common Sense in the Household, 1871, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and peel some large, ripe j>otatoes, and three-quarters of an hour before a piece of roast beef is removed from the fire, skim the fat from the gravy; put the potatoes in the dripping-pan, having dredged them well with Baste them, to prevent scorching, the gi"avy, and when quite brown, drain on a sieve. Lay them about the meat in the dish, k Browned Potato— {3fashed). This is also an accompaniment to roast beef or mutton. Mash some boiled potatoes smoothly with a little milk, pep- • per, salt, and a boiled onion (minced) cones or; put under or beside tke meat, half an liour or so before you take it up. _ Skim off all the fat from the gravy before putting them in. tliem dry when brown, and lay around the meat wheri dished. These are nice with roast spare-rib, or any I'oast j)ork that is not too fat.

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Make cold mashed potato into flat cakes; flour and fry in lard, or good sweet dripping, until they are a light-bro^^Ti.

From Common Sense in the Household, 1871, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*|« Parboil them, cut lengthwise into slices a quarter of an inch thick. Fry in sweet dripping or butter. Cold boiled potatoes may be cooked in this way. Or you can chop them up with an equal quantity of cold Irish potatoes, put them into a frying-pan with a good lump of butter, and stir until they are hot and slightly brown.

From Common Sense in the Household, 1871, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick off the outer gi'een leaves, quarter, examine carefully to be siu'e there are no insects in it, and lay for an hour in Then put into a pot with plenty of boiling water, and cook Throw away the fill up the pot from the boiling tea-kettle. tmtil tender all through. Three-quarters of an hour will do for a good-sized cabbage when young. Late in the sea- '2\9 son you must be gviided by tlie tenderness of the stallc Drain well, choji, and stii* in a tablespoonful of butter, pepper, and salt. Serve very hot. li you boil corned beef or to eat with cabbage, let the second water be takec from the pot in which is cooking. ' It will flavor i', nicely. Always boil cabbage in two waters.

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This, I need hardly say, is a favorite country dish at the South. The old-fasliioned way of pi-eparing it was to boil meat and cabbage together, and serve, reeking with fat, the cabbage in quarters, soaking yet more of the essence from the ham or middling about which it lay. In this shape it justly earned a reputation for gi'ossness and indigestibility that banished it, in time, from many tables. Yet it is a savory and not unwholesome article of food in winter, if the cabbage be boiled in two waters, the second being the " pot-liquor" from the boiling meat. Drain thoroughly in a cullender, pressing out every drop of water that flow, without breaking the tender leaves; and when the meat is dished, lay the cabbage neatly about it, and upon ei^ch quarter a slice of hard-boiled egg. "When you eat, season with pepper, salt, and vinegar.

From Common Sense in the Household, 1871, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose for this purpose a large, firm cabbage. Take off the outer leaves, and lay in boiling water ten miniites, then in very cold. Do this several hours before you ai-e ready to stuff it. When perfectly cold, bind a broad tape about it, or a strip of muslin, that it may not fall apart when the stalk is taken out. Remove this with a thin sharp leaving a hole about as deep as your middle-finger. widening the mouth of the aperture, excavate the centre unt^ you have room for four or five tablespoonfuls of tho force-meat—more, if the head be large. Chop the hits you take out very small; mix with some minced cold boiled pork or ham, -or cooked sausage-meat, a very little onion, pepper, salt, a pinch of thyme, and some bread-cruhabs. cavity with this, bind a wide strip of muslin over the hole iu the t i/p, anjl lay the, cabbage in a large saucepan with a pint of " pot-liquor " from boiled beef or ham. Stew gently until very tender. Take out the cabbage, unbind carefully, and lay in a dish. Keep hot while you add to the when you have strained it, pepper, a piece of butter rolled in flour, and two or three tablespoonfuls rich milk or cream. Boil xip, and pour over the cabbage.

From Common Sense in the Household, 1871, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over cold water, slightly salted, half an hour; shake in a cullender to drain, and put into water, keeping at a A piece of pork seasons them pleasantly. In case jjut the meat on first, adding the greens when it is parboiled, and cooking them together. Boil in an uncovered vessel. Drain very well; chop and heap in a dish, laying the meat on top.

From Common Sense in the Household, 1871, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a firm white cabbage fifteen minutes, changing the water then for moi'e from the boiling tea-kettle. tender, drain and set aside until perfectly cold. Chop fine, and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot. I can conscientiously recommend this dish even to thosa who are not fond of any of the ordinaiy preparations of cabbage. It is digestible and palatable, more nearly resem-' bluig cauliflower in taste than its coarser and coniiaoner cousin6^er7«.a) I.

From Common Sense in the Household, 1871, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop cold boiled cabbage, anil drain very dry, stirring in a little melted butter, pepper, and salt, with three or four tablespoonfuls of cream. all in a buttered frying-pan, stirring until smoking hot lev the cnixture stand just long enough to brown slightly on the underside. It is improved by the addition of a couple of beaten eggs. Turn out by putting a flat dish above the pan, upside-down, and reversing the latter. This is a breakfast-dish.

From Common Sense in the Household, 1871, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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layer of the cut cabbage, three inches in depth; press, down well and sprinkle with four tablespoonfuls of salt. you have packed five layers in this way, press hard with a board cut to fit loosely on the inside of the barrel or jar. Put heavy weights on this, or pound with a wooden beetle until the cabbage is a compact mass, when remove the board and 2>ut in more layers of salt and shred cabbage, repeating the pounding every four or layers, until the vessel is Cover Avith leaves, and put the -board on the top of these with a heavy weight to keep it down. Set all away to ferment. In three weeks remove the scum, and if need be, cover with water. Keep in a cool dry cellar. It can be eaten raw or boiled, and seasoned with poi'k. This is the mode sim2yle if not ^:)?tr of preparing this, to nostrils unaccustomed to ir, malodorous compound.

From Common Sense in the Household, 1871, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick off the leaves and cut the stalk close to the bottom of the bunch of flowers. Lay in cold water for half an liour. Unless very large, do not cut it; if you do, quarter it neatly. Tie a close net of coarse bobbinet lace or tarlatan about it to prevent breaking or bruising; boiling water salted, and cook vmtil tender. Undo and remove the net, and lay the cauliflower in a hot dish. ready a large cupful of nice drawn butter and pour over it. Cut with a silver knife and fork in helping it out, and give a little of the sauce to each person. Take it out of the water as soon as it is done, serve quickly, and eat hot. It darkens wdth standing.

From Common Sense in the Household, 1871, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use for this dish the smaller and more indifferent cauliflowers. Cut them into small clusters; lay in cold salt and half an hour, and stew in Turn most of this off, leaving but half a teacupful in the saucepan. Add to this a half-cupful of milk thickened with a very little rice or wheat flour, and two spoonfuls of melted bxitter, peppei", and

From Common Sense in the Household, 1871, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil until tender, clip into neat clusters, and pack—the stems downward^-in a buttered puddingdish. Beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk; with pepper and salt, bind with a beaten egg, and with thia cover the cauliflower. Cover the dish closely and bake six minutes in a qiiick oven; brown in five more, and serve very hot in the dish in which they were baked.

From Common Sense in the Household, 1871, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over, wash carefully, cut off the lower part of the stems and lay in cold water, slightly salted, half an hour. Cook quickly in boiling water, with a little salt, until tender. This will be in twelve or Cook in an uncovered saucepan. l&y in a neat pile heaped in the centre of a dish, and pour drawn butter over them, or serve this in a tureen.

From Common Sense in the Household, 1871, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two or three heads of broccoli until tender. ready two cupfuls of butter drawn in the usual way, and beat into it, while hot, four well-whipped eggs. Lay buttered toast in the bottom of a hot dish, and on this the largest head of broccoli whole, as a centre-piece.

From Common Sense in the Household, 1871, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lay in cold slightly salted, the water boils in the saucepan intended for them. Put them in and boil until very tender. The time will depend upon their age. Drain and mash in the cullender with a wooden spoon, in a of with pepper and salt to taste, and serve hot. If eaten with boiled corned beef, you may take a little liquor from the pot in which the meat is cooking; put it a to throw oft' tho scum, skim clean, and cook the turnips in this. Or, turnips are young, rub them when tender through the cullender; add a little milk, biitter, pepper, and heat to boiling in a clean saucepan, and serve.

From Common Sense in the Household, 1871, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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smoothly, and trim" all the same size and shape. Lay in cold water half an hour. Put on in boiling water, with a tablespoonful of butter, and stew until tender. Drain dry, without crushing or breaking them; pile in a dish, and cover with a white sauce made drawn in milk. Turnips should be eaten very hot always.

From Common Sense in the Household, 1871, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and chop very fine, or rub through a cullender. Season with pepjier and in, while warm, three tablespoonfuls melted butter (this is for a large dish). Put into a saucepan and heat, stirring constantly. When smoking hot, add three tablespoonfuls of cream and a teaspoonful wlute sugar. still stirring, and press fii-mly into a hot bowl or other mould. Turn into a hot dish and garnish with boiled eggs. 10*

From Common Sense in the Household, 1871, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shell and lay iu cold water until you are ready to coo^ Put into salted boiling watei', and cook from twenty minutes to half an hour. If young and fresh, the shorter time will suffice. If just gathered from your own vinea and tender, season only with salt. Market peas are greatly improved by the addition of a small lump of white It improves taste and color. The English always put it in, a sprig of mint, to be removed when the peas are dished. Drain well, and dish, with a great lump of Butter stirred in, and a little pepper. Keep hot.

From Common Sense in the Household, 1871, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook a pint or three cuj^s more peas than you need for dinner. Mash while hot with a wooden spoon, seasoning with pepper, salt, and butter. Pat by until morning. a batter of two whipped eggs, a cupful of milk, quarter teaspoonful soda, a half teaspoonful cream tartar, and half a cup of flour. Stir the pea-mixture into this, beating very hard, and cook as you would ordinary griddle-cakes. I can testify, from experience, that they make a delightful morning dish, and hei-eby return thanks to the unknown friend to whom I am indebted for the receipt. Cut your stalks of equal length, rejecting the woody or lower portions, and scraping the white part which remains. Thi'ow into cold water as you scrape them. Tie in a bunch strings—muslin or tape—and jiut water slightly salted. If very young and fresh, it is well to tie in a piece of coarse net to protect the tops. from twenty to forty minutes, according age. before it is done, toast two or three slices of bread, cutting off lLo v^rtist; dip in the asparagus liquor, butter, aud la^ in a hot dish. When you take off the asparagus, drain, unbind the bundle, and heap it upon the toast, Avdth of butter between the stalks.

From Common Sense in the Household, 1871, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut twenty-five or thirty heads of asparagus into bita half an inch long, tnd Have a cupful of rich drawn butter in a saucepan, and put in the asparagus when you have drained it dry. Heat together to a boil, seasoning with pepper and salt, and pour into a buttered bake-dish. Break five or six eggs carefully over the surface; put a bit of butter upon each; and pepper, aud put in the oven until the eggs are set. You may the eggs—yolks and whites separately— to a froth; season with butter, pepper, and salt; stir them together, with the addition of three tablespoonfuls of milk or cream, and pour evenly over the asparagus mixture in the is decidedly the better way of the two, although somewhat more troublesome. in Ambush. »J« Cut off the tender tops of fifty heads of asjiaragus; and drain thera. Have ready half a dozen (or more) stale biscidt or rolls, from which you have cut a neat top and scraped out the crumb. Set them in the oven to crisp, laying the tops beside them that the cavities may be Meanwhile, put into a saucepan a sugai'less custard made of a pint—if you need so much—of milk, and well-whipped eggs. Boil tlie milk fii-st, before beatiug in the eggs; set over the fire and until it thickens, when add a great spoonful of butter, a salt and pepper

From Common Sense in the Household, 1871, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Young onions always be in this way: Top, tail, and skin them, lay them in cold water half an hour or more, then put into a saucepan with hot water enough When half done, throw off all the water, except a small teacupful—less, if your mess is small; add a like quantity of milk, a great spoonful of butter, with to Stew gently until tender, and turn into a deep dish. If the onions are strong and large, boil in three waters, throwing away all of the first and second, and reserving a very little of the third to mix with the milk. It oxight to be more generally known that the disagreeable odor left by any of the onion family upon the breath may be removed by chewing and swallowing a few graiua of roasted coffee. No more nutritious vegetable ever finds its way to our tables, and it is greatly to be regretted the unpleasant result just named should deter so many from eating it. It is especially beneficial to brain-wox'kers and nervous invalids—the very people who are likely to taste it.

From Common Sense in the Household, 1871, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The large Spanish or Bermuda onions are the only kinds which are usually baked. Wash clean, but do not remove the skins. an hour—the water should be when they are put in, and slightfy salt. it twice during this time, always replenishing with more, boilinghot. Turn off the watei', take the onions out a^d lay upon a cloth, that all the moisture may be absorbed or evaporate. Roll each in a round piece of buttered tissue-paper, twisting it top to keep it closed, and bake in a slow oven neai'ly an hour. "When tender all through, peel them, put them into a deep dish, and brown slightly, basting butter freely. This will take perhaps a quarter of an hour Serve in a vegetable dish, and pour over the melted butter, when you have sjjrinkled with pepper and salt.

From Common Sense in the Household, 1871, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and skin very large Bermuda cold water an hour. Parboil in boiling water half an hour. Drain, and while hot extract the hearts, taking care not to break the outer layers. Chop the inside thus obtained very fine, with a fat pork or bacon. Add breadr crumbs, pepper, salt, mace, and wet with a spoonful or two of cream. Bind with a well-beaten egg, and work into a smooth paste. Stuff the onicas with this; put into a dripping-pan with a very little hot water, and simmer oven for an hovu*, basting often with melted bitter. done, take the onions up carefully, and arrange the open ends uppermost in a vegetable dish.

From Common Sense in the Household, 1871, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the dripping-pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold milk. Boil up once, and pour over the onions.

From Common Sense in the Household, 1871, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(tin or porcelain) an hour, when add and pepper to taste, a teaspoonful of white sugar, and a tablespoonful of butter. Stew gently fifteen minutes longer, and serve. Some cooks thicken the tomatoes with a little grated bi'ead. A minced onion—a small one—improves the flavor. Another pleasant variety is to put a quarter as much green corn as you have tomatoes into the saucepan when it is first set on the fire, and stew gently.

From Common Sense in the Household, 1871, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J* Peel and cut in slices a quarter of an inch thick. in a pudding-dish in alternate layers, with a force-meat made 23 J of bread-crumbs, butter, salt, and a wliita Spread thickly u2)on each stratura of tomatoes, and when the dish is nearly full, put tomatoes uppermost, a good bit of butter upon each slice. Dust with pepper and a little sugar. Sti-ew with dry biead-crumbs, and bake covered half an hour; remove the lid and bake brown.

From Common Sense in the Household, 1871, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is made as above, substituting for the bread-crumbs in the force-meat, green corn cut from the cob, and ing with some fat pork chopped very fine, a minced shallot, Let the top be butter and season, and sift grated bread-crumb^over it to brown the scallop. Bake covered half an hour; uncover and leave in the oven as much longer. This time is for a large dishful.

From Common Sense in the Household, 1871, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select large, firm ones, and do not peel. Slice half an thick, and broil upon an oyster gridiron. A few minutes will suffice to cook them. Have ready in a cup some hot butter, seasoned with pepper, salt, a little sugar, and a half a teaspoonful of made mustard. As soon as the tomatoes are done, dip each piece in this mixtiire and lay upon a hot chafing-dish. When all ai-e dished, heat what remains of the seasoning to a boil, pour upon them, and serve at once. Broiled tomatoes are much liked by those who have eaten them cooked in this manner.

From Common Sense in the Household, 1871, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pudding-dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Bake covered half an houi; remove tlie lid, and brown for Five minutes before taking from the oven, pour over the top thi-ee or of cream whipped up for a few minutes with melted butter.

From Common Sense in the Household, 1871, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare neatly from end to end, and lay in ice-water one "Wipe them and salt, and vinegar—and oil, if you wish—laying some bits of ice among of

From Common Sense in the Household, 1871, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and lay in ice-water half an hour. Cut lengthwise into slices nearly half an inch thick, and lay in icewater ten minutes Wipe each piece dry with a soft cloth, sprinkle with pepper and salt, and dredge with Fry to a delicate brown in sweet clarified dripping, nice lard, or butter. Manv declare that cvicumbers are never fit to eat unless fried, and are assuredly far more wholesome when served raw.

From Common Sense in the Household, 1871, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose young sugar-corn, full gi'own, but not test with the nail. When the grain is pierced, the milk should escape in a jet, and not be Clean by stripping oflf the outer leaves, turn back the innermost covering pick off every thread of silk, and recover the ear with the thin husk that grew nearest it. Tie at the top with a bit of thread, put into boiling water and cook fast from twenty minutes to houi*, in proportion to size and age. Cut off the stalks close to the cob, and send whole to table wrapped in a napkin. Or, you can cut from the cob while hot, and season with butter, pepper, and

From Common Sense in the Household, 1871, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« " Avhito sugar. 1 dozen ears of corn—large ones. Grate the corn from the cob; beat the whites and yolks of the eggs separately. Put the corn and yolks together, \ard, and add the the milk gradually, beating all the the sugar and a; lastly the whites. Bake slowly at first, covering the dish, for an hovir. Remove the cover, and brown finely. is a most delicious accompaniment to a course, when properly mixed and baked. Warm up what

From Common Sense in the Household, 1871, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« Grate the corn, and allow an egg and a half for every cupful, with a tablespoonful of milk or ci'eam.

From Common Sense in the Household, 1871, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs well, add the corn by degrees, beating very hard; to taste; put a tablespoonful of melted to of; milk, and thicken with to hold them together—say a tablespoonful for every two eggs. You may fry in hot lard, as you woiild fritters, but a better plan is to cook upon a griddle, like batter cakes.

From Common Sense in the Household, 1871, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut from the cob, and stew fifteen minutes in boiling off* most of this, cover with cold milk, and stew until very tender, adding, before you take it up, a large lump of cut bits and rolled in Season with pepper and to and serve. Cold, corn left from dinner should be cut from the cob and stewed a few minutes in a little milk, adding seasoning as above. Or, you can mix it with chopped cold potatoes Irish or sweet; heat a piece of butter or beef-dripping in a frying-pan, and stir in the mixture until smoking hot. Never throw away a good ear of sweet corn.

From Common Sense in the Household, 1871, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turn back the liusks? upou the stalk, pick oflf the silk, recover with the husks closely as possible, and roast in the hot ashes of a wood-fire. Eat with butter, salt, and pepper, out of doors, in the forest, or on the beach.

From Common Sense in the Household, 1871, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{Stewed), t^ Scrape the roots, dropping each into cold water as soon as it is cleaned. Exposure to the air blackens them. Cut in })ieces an inch long, put into a saucepan with hot water to cover them, and stew oflE all the and add a cupful of Stew ten minutes after this begins to boil; put in a great lump of butter, cut into bits, and rolled in flour; pepper and salt to taste. once, and The taste is curiously like that of stewed oystei's. p

From Common Sense in the Household, 1871, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape tHe roots thoroughly, and lay in cold water ten or Boil whole drain, and cold, mash with a wooden spoon to a smooth paste," picking out all the fibres. JMoisten with a little milk; add a tablespoonful of butter, and an egg and a half for every cupful of salsify. Beat the eggs into round cakes, dredge with flour, and fry brown.

From Common Sense in the Household, 1871, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice the egg-plant at least half an inch thick; pare each piece carefully, and lay in salt and water, putting a plate upon the topmost to keep it under the brine, and let them alone for an hour or more. Wipe each slice, dip in beaten egg, then in cracker-crumbs, and fry in hot lard until well done and nicely browned.

From Common Sense in the Household, 1871, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil for ten minutes. Slit each down the side, and extract the seeds. Prop opea the cut with a bit of clean wood or china, and salt and water while you prepare the force-meat. Make this of bread-crumbs, minute of fat pork, salt, pepper, nutmeg, parsley, and a very little onion, chopped up together. Moisten with cream, and bind with a beaten egg. Fill the cavity in the egg-plant with this; wind soft pack-thread about them to keep the slit shut, and bake, putting a little water in the drii^pingpan.

From Common Sense in the Household, 1871, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter and water when they begin to Test with a straw when they are tender, and baste twice at the last with butter. Lay the egg-plants in a dish, add two or three of cream to the thicken with a little flour, put in a teaspoonfnl of chopped parsley, boil up once, and pour over the vegetable.

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cold water half an hour or Boil whole three-quarters of an hour, drain, and round slices a quarter of an inch thick. Put on in a saucepan with a teacupful of broth—veal, or beef, or mutton; pepper and salt to taste, and stew gently half an hour. before they are done, add four tablespoonfuls cream or milk, and a good lump of butter cut into bits, and rolled in flour. Boil up and serVe. If you have not the broth, use water, and put in a tablo spoonful of butter when the saucepan is set on the fire, in addition to the quantity I have specified.

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Cut squares, and put into a saucepan, with two small onions minced; a little chopped })arsley, pepper and salt to and half a c\ip of rather thin drawn They will require half an hour's simmering. Serve hot.

From Common Sense in the Household, 1871, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrape, and lay in cold water a while. Boil very in hot Drain, and mash with a beetle or wooden spoon, working in a large spoonful of butter, with pepper and A little cream will improve them.

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Shell into cold water; let them lie a while; put into a pot with plenty of boiling water and a little salt, and cook fast until tender. Large ones sometimes require nearly an hour's boiling. The average time is forty minutes. and butter well when dished, peppering to taste.

From Common Sense in the Household, 1871, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shell into cold water, and cook in boiling until tender. A small piece of fat bacon boiled with them is an advantage to nearly all. If you do this, do not salt them.

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"Wash and soak over night in lukewarm water, changing it several times for warmer. If this is done they will require but two hours' Drain very thoroughly, pressing them firmly, but lightly, cullender with a wooden spoon; mix in a gi-eat lump of butter when they are dished.

From Common Sense in the Household, 1871, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If young, scrape before cooking. If old, pare carefully, and if large, split. Put into boiling water, salted, and boil, if small and tender, from half to three-quarters of an hour, if full-grown, more than an hour. When tender, drain and slice lengthwise, buttering well when you dish.

From Common Sense in the Household, 1871, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour and fry in hot dripping or lard, turning when one side is browned. Drain off every drop of fat; pepper, and serve hot.

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»J« tender, mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cvip milk, one butter, one teaspoonful salt, three tablespoonfuls tlour. Beat the eggs light, stir in the maslied parsnips, beating hard; then the butter and salt, next the milk, lastly the Fry as fritters, or as griddle-cakes.

From Common Sense in the Household, 1871, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and scrape them, mash smooth with the back of a wooden spoon, or a potato-beetle, picking out the fibres mix in three or four spoonfuls of cream, a great spoonful of butter, pepper and salt to to boiling in a saucepan, and serve. Heap in a mound as you would potato cooked in the same way.

From Common Sense in the Household, 1871, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil tender and scrape. Slice a quarter of an inch thick lengthwise. Put into a saucepan with three tablespoonfuls melted butter, pepper and salt, and a little chopped parsley. Shake over tlie fire until the mixture boils. Lay the parsnips in order upon a dish, jiour the sauce over them, and garnish with parsley. It is a pleasant addition to this dish to stu* a few spoonfuls of cream into the sauce after the parsnips are taken out; boil up, and pour upon them.

From Common Sense in the Household, 1871, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tie nj) in bunches when you have picked it over cai-efully, and lay in cold water for an Put into saltod boiling water, and cook twenty or thirty minutes until tender. Lay some slices of buttered toast in the bottom of a dish, clip the threads binding the stems of the sea-kale, and pile upon the toast, buttering it abundantly. Or, you can send around with it a boat of drawn butter.

From Common Sense in the Household, 1871, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clip off the stems, wash well, tie in neat bunches, and it has lain in cold water an hour or so, put into a saucepan of boiling yiinutes, w^ell, clip the threads, and to the saucepan, with a gravy if you have it. If not, pour in three or four tablespoonfuls of butter drawn in milk, pepper and salt, and simmer eight or ten minutes.

From Common Sense in the Household, 1871, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There are many varieties of this vegetable, but the general rules for cooking them are the same. Unless they are extremely tender, it is best to pare them, cutting away as little as besides the hard outer rind. Take out the seeds, when you have quartered them, and lay the pieces in cold water. Boil until tender throughout. well, pressing out all the water; mash soft and smooth, seasoning with butter, pepper, and salt. Do this quickly, that you may serve up hot.

From Common Sense in the Household, 1871, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, take out the seeds, cut into small pieces, and stew until soft and tender. Drain, press well, to rid it of all water, and masli with butter, pepper, and It take much longer to cook than the summer squash, and before you put it into hot water, should lie in cold at two hours.

From Common Sense in the Household, 1871, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in two, extract the seeds, slice, and with cold water for an hour; put over the fire in a pot of boUing water and stew gently^ stirring often, until it breaks to pieces.

From Common Sense in the Household, 1871, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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squeeze, rub through a cullender, then return to the saucepan with a tablesj^oonful of butter, salt to Stir rapidly from the bottom until very hot, when dish, rounding into a mound, with " dabs " of pepper on the top.

From Common Sense in the Household, 1871, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose the richest pumpkin you can find; take out the seeds, cut in quarters or eighths, pare, and slice lengthwise half an inch thick. Arrange in layers—not more than two or three slices deep—in a shallow but broad baking-dish. Put a very little water in the bottom, and bake very slowly not only done, but dry. It requires a long for the heat should be gentle. Butter each stiip on both sides when you dish, and eat hot with bread and butter for tea. I have been assured, by people who have tried it, that this is a palatable dish to those who are fond of the flavor Df pumpkin. I insert it here upon their recommendation —not my own. 214:

From Common Sense in the Household, 1871, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose button mushrooms of uniform size. Wipe clean and white with a wet flannel cloth, and cut off the stalks. Put into a porcelain saucepan, cover with cold water, and stew very gently to add a tablespoonfiil of divided bits and rolled in or four minutes; in three spooufids of cream whipped iip with an egg, stir two minutes without letting it boil, and serve. Or, Rub them white, stew in water ten minutes; partially, and as much warm milk as you have

From Common Sense in the Household, 1871, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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poured off water; stew j£ve minutes in this; salt, pepper ' and add some or chicken gravy, or drawn Thicken ^vith a little flour wet in cold milk, and a beaten

From Common Sense in the Household, 1871, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fresh ones,—the size is not very important,—cut off nearly all the stalks, and wipe off the skin with wet flannel. Arrange neatly in a pie-dish, pepper and sprinkle a little mace among them, and lay a bit of butter upon each. Bake about half an hour, basting now and then with butter and water, that they may not be too dry. Serve in the dish in which they were baked, with maitre cChotel saiice poured over them.

From Common Sense in the Household, 1871, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the finest and freshest you can get, score the under side, and cut the stems Put into a deep anoint well, once and again, with melted butter. lie in the butter an hour and a half. Then broil over a clear, hot fire, using an oyster-gridiron, and turning it over as one side browns. Serve hot, well buttered, pepper and salt, and squeeze a few. drops of lemonjuice upon each.

From Common Sense in the Household, 1871, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cold water imtil you send to the table. Serve in a celery glass, and let each guest dip in salt for himself.

From Common Sense in the Household, 1871, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the young pods, in enough salted hot to thoroughly, and when dished pour over tliem a sauce of three or four spoonfuls melted (not drawn) butter, a tablespoonful of vinegar, pepper and salt to taste. Heat to boiling before covering the okras with it.

From Common Sense in the Household, 1871, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The kind, made of cracked, not ground corn, ia erroneously termed " samp " by Northern grocers. This ia the Indian name for the fine-grained. To avoid confusion, we will call the one large, the other small. Soak the large night in Next day pvit it into a pot with at least two quarts of water to a quart of the hominy, and boil slowly three hoiirs, or until it is soft.

From Common Sense in the Household, 1871, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cullender, heap in a root-dish, and stir in butter, pepper, and Soak the small hominy in the same way, and boil in as much water, slowly, stirring very often, almost constantly at the last. It should be as thick as mush, and is generally eaten at breakfast with sugar, cream, and nutmeg. It is a good and exceedingly wholesome especially for children. The water in which it is boiled should be If soaked in warm water, and the same be changed once or twice for warmer, it will boil soft in an hour. in the last water.

From Common Sense in the Household, 1871, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If large, j^ut a good lump of butter or di'ipping in the frying-pan, and Turn in some cold boiled hominy, and cook until the under-side is browned. Place a dish upside-down on the frying-jian and upset the latter, that the brown crust may be uppermost. Eat with meat. Cut the small hominy in slices and fry in hot lard or drippings. Or, moisten to a soft paste with milk; beat in melted butter, bind with a beaten egg, form

From Common Sense in the Household, 1871, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« To a cujiful of cold boiled hominy (small-grained) add a tablespoonful melted butter and stir hard, moistening, by degrees, with a cupful of milk, beating to a soft light paste. Put in a teasjjoonful of white a wellbeaten egg. Roll into oval balls with floured hands, dip in beaten egg, then cracker-crumbs, and fry in hot lard. Very good

From Common Sense in the Household, 1871, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a cupful of cold boiled hominy (small kind) allow two cups of milk, a heaping teaspoonful of butter, a teaspoonful of white sugar, a little salt, and three eggs. the eggs very liglit, yolks and whites separately. the yolks first into the hominy, alternately with the melted When thoi'oughly mixed, put in sugar and and go on beating while you soften the batter gradually with the milk. Be careful to leave no lumps in the hominy. Lastly stir in the whites, and bake in a buttered puddingdish until light, firm, and delicately browned. This can be eaten as a dessert, but it is a delightful vegetable, and the best substitute that can be devised for green com pudding.

From Common Sense in the Household, 1871, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« Half a cup of rice. A little grated lemon-peel. A saltspoonful salt. 11* the three hours in warm water enougli to it. Drain almost dry, and pour in the milk. in a farina-kettle, or one saucepan set in another of hot water, until the rice is very tender. Add the sugar, butter and salt, and simmer ten minutes.

From Common Sense in the Household, 1871, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a froth, and add cautiously, taking the saucepan from the fire while you whip them the mixture. range or stove, and stir while they thicken, not allowing to Remove the saucepan, and add the gi-ated lemon-peel; out upon a well-greased to When cold and stiff, flour your hands and roll into oval or pear-shaped; dip in beaten egg, then in fine cracker-crumbs, and fry in nice lard. Or, You can make a plainer dish of cold moistened with milk and a little melted butter to a smooth Add sugar and salt, bind with two or three beaten into cakes or balls, and proceed as directed Eat hot with roast or boiled fowls. If you shape Kke a pear, stick a clove in the small end for the stem.

From Common Sense in the Household, 1871, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over carefully and wash in two waters, letting it stand in the last until you are ready to boil. and put it just twenty minutes, and do not put a spoon in it, but shake up hard and often, holding the cover on with the other hand. When done, drain off the water, and set the sauce-pan uncovered upon the range, where the rice dry, not burn, for five minutes. Eat with boiled mutton or fowls. macaroni.

From Common Sense in the Household, 1871, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break half a pound of pipe macaroni in pieces an inch long, and put a saucepan of boiling water Stew gently twenty minutes. It shovild be but not broken or split. Drain well and put a layer in the bottom of a buttered pie or pudding-dish; upon this grate some mild, cheese, and scatter over it some of Spread upon the cheese more macaroni, and the dish in this order, having macaroni at the top, buttered well, without the Add a few spoonfuls of cream or milk, and a very little Bake covered half an hour, then brown nicely, and serve in the bake-dish.

From Common Sense in the Household, 1871, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break the macaroni into inch lengths, and stew twenty minutes, or until tender. Pi-epare the sauce beforehand. Cut half a pound of beef into strips and stew half an hour. The water should be cold when the meat is put in. end of that time, add a minced onion and a pint of tomatoes peeled and for an and through a cullender when you have taken out the meat. The sauce should be well boiled "dov/n by this time. Yon do not want more than a pint for a large dish of macaroni.

From Common Sense in the Household, 1871, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to the saucepan, add a good of biitter, with pepi^er and salt, and stew until you are ready to dish the macaroni. this well, salt, and heap upon a chafing-dish or in a root-dish. Pour the tomato saiice over it; cover and let it stand in a ten minutes sending to around^gi-ated cheese with it. The Italians serve the meat also in a sepai-ate dish as a ragout, adding some of the sauce, highly seasoned with pepper and other spices. comivion sense.

From Common Sense in the Household, 1871, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the macaroni ten in Drain this off, and add a cupful of milk, with a little salt. Stew until In another saiicepan heat a cup of milk to boiling, thicken with a teaspoonful of flour, stir in a tablespoonful of butter, and lastly, a beaten egg. this thickens, pour over the macai'oni after it is dished. is a simple and good dessert, eaten with buttei-, sugar, and nutmeg, or sweet If set on with meat, grate, cheese thickly over it, or send around a saucer of grated cheese with it. To guess (I do not say determine) whether an egg is good, shut one eye; frame the egg "in the hollow of the hand, telescope-wise, and at the sun throxigh it with the open eye. can distinctly trace the outline of the yolk and the white looks clear around it, the chances are in favor of the egg and the buyer. Or, shake it gently at your ear. If addled, it will gurgle like water; if there is a chicken inside, you may distinguish a slight " thud " against the sides of the egg. Or, still again, you may try eggs from your own j)o\iltry-yard by putting them a pan of cold water. The freshest sink Those that float are questionable—genei'ally worse. The best plan is to break them. In making cake, or anything that requires more than one, break each over a saucer, that it may be alone in its condemnation, if bad. Reject doubtful ones without Iiesitation.

From Common Sense in the Household, 1871, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strain some boiling water into a frying-pan, whicli must also be perfectly clean. The least impurity will mar whiteness the water boils, break the eggs separately into a saucer. Take the frying-pan ofi", and slip the eggs, one by one, carefully upon the surface. all are Hi, put back over the fire and boil gently three miniites. Take out with a perforated skimmei', drain, and lay upon slices of buttered toast in a hot

From Common Sense in the Household, 1871, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Nearly fill a clean frying-pan with, strained water boiling-hot; strain a tablespoonful of vinegar through double muslin, and add to the water with a Slip your eggs from the saucer upon the top of the water (first taking the pan from the fire). Boil three minutes and a half, drain, and lay on buttered toast in a hot

From Common Sense in the Household, 1871, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water from the pan and pour in half a cupful of ci'eam or If you use the tliicken with a very forn-otarch. Let it heat to a boil, stirring to j)i'event burning, and add a great spoonful of butter, some pepper and Boil up once, and pour over the eggs. A better way still is to heat the milk in a separate saucepan, that the eggs may not have to stand. A little broth improves the ^

From Common Sense in the Household, 1871, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry the eggs in a little very nice salted lard; drain off every drop of grease, and lay them upon a hot dish, with neat slices of fried ham around the edges, half the size of the slice as first carved from the ham. Trim off the rough edges of the eggs, and cut the ham evenly in oblong pieces^ before dishing. Gai'nish with parsley. Fried Eggs, JMelt some in a frying-pan, and when it hisses. drop in the eggs carefully. Fry three minutes; dust with pepper and salt, and transfer to a hot dish.

From Common Sense in the Household, 1871, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the eggs hard, cut in half crosswise, and take out the yolks. Chop these fine, or rub to a paste, with a little ground tongue or ham or fowl, some minced some melted butter, and a verr/ little made mustard. well together and fill the whites with it, setting them close together in a deep covered dish, the open ends up. ready some veal gravy or chicken broth; heat to boiling in a saucepan with a half teaspoonful chopped lastly three tablespoonfvils of cream to a cup of broth.; pour smoking hot over the eggs, let them stand five minutes, closely covered, and send to table. is not an expensive are always a cheaper breakfast-dish for a small family than meat, even at fifty cents a dozen. Six will make a nice quantity of the fricassee, and it is a relish.

From Common Sense in the Household, 1871, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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off every drop of gi-ease, and serve on a hot dish for breakfast, with sauce, like that for fricasseed eggs, poured over them.

From Common Sense in the Household, 1871, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little chopped parsley, some pepper and salt, and keep stirring to and fro, up and down, cessation, for out at once into a hot dish, or upon buttered toast, and eat without delay.

From Common Sense in the Household, 1871, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a white sauce as follows: Stew half a pound of lean veal, cut into strips, with a large sjirig of parsley, in a qi;art of water, until the meat is in rags, and the reduced one-half. Strain through tai-latan or lace, and return to the saucepan with half a cujjful of milk. it boils, thicken with a or wheat flour, season with white pepper and salt, and the juice of half a lemon. Set in the corner to keep hot. Have ready six, or eight, or ten hard-boiled eggs. Take out the yolks carefully, and cut the whites into thin shreds. Pile the yolks in the centre of a round, shallow dish, ai'ra,nge the shreds of white about them in the shape of a bird's-nest; give a final to the sauce, and pour 'carefully over the It should not rise higher in the dish than half way to the top nest, when it flows down to its level.

From Common Sense in the Household, 1871, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J* Make the sauce by 2")utting half a cupful of hot water in a saucepan, a teaspoonful of tablespoonfuls of veal or chicken broth (strained), pepper, mace, and a of a minced slowly ten minutes, and in a well-whi})2>ed egg lest it should curdle. ready some poached eggs in a deep dish, and pour the sauce Eggs upon Toast. »|« But a good lump of butter into the frying-pan. it is hot, stir in four or five well-beaten eggs, with pepper, salt, and a little parsley.

From Common Sense in the Household, 1871, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six or eight eggs hard; leave in cold water until they are cold; cut in halves, slicing a bit oflf the bottoms to make them stand upright, a la Columbus.

From Common Sense in the Household, 1871, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar. Fill the hollowed whites with this, and send to table upon a bed of chopped cresses, seasoned with pepper, salt, vinegar, and a little The salad should be two inches thick, and an egg be served with a heajjing of it. You may use lettuce or white cabbage instead of cresses. Egg-Baskets, t^ Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner. six eggs liard, cut neatly in half and extract the yolks. Bub these to a paste with melted aid set aside. Bound the minced meat of the cold fowl fine in the same manner and mix with the egg-paste, moistening vntli melted butter as you proceed, or with a gi*avy, if you have spare. Cut off a slice from the bottoms of the hollowed whites of the egg, to make them; fill with the paste; arrange close together upon a flat dish, and pour over them the gravy left from yesterday's roast, heated hot, and mellowed by a few spoonfuls of cream or rich milk.

From Common Sense in the Household, 1871, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the yolks a small cupful of milk, pepper and salt, lastly stir in the whites lightly. Have ready in a hot frying-pan a good lump of butter. When it hisses, pour in your mixture gently and set over a clear fire. It should cook in ten minutea at most. stir, but contrive, as the eggs " set," to slip a broad-bladed knife under the omelette to guard against burning at the bottom. The instant " hiss " of the butter as it flows to the hottest part of the pan will prove the wisdom and efficacy of the precaution. If your oven is hot, you may put the frying-pan in it as soon as the middle of the omelette is set. "When done, lay a hot dish bottom upward on the top of the pan, and dexterously upset the latter to bring the browned side of the omelette uppermost. Eat soon, or it will fall. I know these directions to be worthy of note. never seen lighter or omelettes anywhere than in households where these have been the rule for years in the manufacture of this simple and delightful article of food.

From Common Sense in the Household, 1871, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop some cold cauliflower very iine, and mix in when your omelette is ready to go into the pan. Season highly with cayenne pepper and salt.

From Common Sense in the Household, 1871, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub the yolks of three or four hard-boiled to a smooth paste with a very little melted butter, pepper, and To these add two raw ones, beaten light, and enough to hold the balls with floured hands and set in a cool place until just before your soup comes ofi", when put in carefully and boil one minute. Omelette aux Fines Herbes. After the yolks and whites are mixed together with the mUk, stir in, with two or strokes of the spoon or whisk, two tablespoonfuls of chopped parsley, gi-een thyme, and sweet marjoram, with pepper and salt. Fry instantly bweet omelettes.

From Common Sense in the Household, 1871, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoonfuls sugar (powdered). 1 teaspoonful of vanilla. Beat the whites and yolks separately. Add the sugar to the yolks, a at a time, beating very thoroughly, until they are smooth and tliick. The whites should stand alone. Put two tablespoonfuls of butter in a frying-pan, heat to boiling, and when you have added the vanilla to the omelette, pour it in and cook very quickly, as you would a plain one. Slip the knife frequently under loosen from the sides and bottom. It is more apt to scorch than an omelette without Turn out upon a very not dish, sift powdered sugar over the top. and serve iaBtantly, or it will fall and become heavy Omelette Soufflee—[leaked). 6 tablespoonfvils of powdered sugar. Juice of a lemon and half the peel, grated. Beat yolks and whites separately and very well. Add to the yolks by degrees the powdered sugar, and beat until it ceases to froth, and is thick and smooth. The whitear 2G3 should be stiff enough to cut with a Stir together lightly with the seasoning, pour into a well-buttered dish, and bake in a quick oven five or six minutes. The dish should be warmed when it is buttered, not to chill the Send around with a spoon, and let each one help himself before it can fall.

From Common Sense in the Household, 1871, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 large pippins. 5 or 6 tablespoonfuls sugar. 1 teaspoonful rosewater. Stew the apples, when you have pared. and cored them, as for apple-sauce. Beat them very smooth while hot, adding the butter, sugar, and nutmeg. When j^erfectly cold, put with the eggs, which should be whipped light, yolks and whites separately. Put in the yolks first, then the rosewater, lastly the whites, and pour into a deep bakedish, which has been warmed and buttej-ed.

From Common Sense in the Household, 1871, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Currant or other tart jelly. Five eggs. 4 tablespoonfuls cream, or the same of milk, thickened with a teaspoonful of rice-flour or arrowroot. 2 tablespoonfuls powdered sugar. 1 teaspoonful bitter almond or vanilla flavoring. MILK, BUTTEK, CHEESE, ETC. Beat whites and yolks separately, adding to the lattex* the sugar and milk after they are thick and smooth. chop in the seasoning; lastly, stir in the whites with a few swift strokes.

From Common Sense in the Household, 1871, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large spoonful of butter in the frying-pan, and, when it is hot, pour in the omelette. it when done, which will be in a very few minutes, nice jelly. the pan from the fii-e to do quickly, slip your knife or tin spatula under onehalf of the omelette, and double'it over. Turn over on a hot platter, sift powdered sugar upon it, and eat at once. Milk, Butter, etc. A cool cellar is the best place in which to keep milk, ^ if you have no dairy or milk-room. it into broad shallow pans, which are lukewarm from recent scalding. You can get them made in one piece, with no seams in which sour cream or dirt may lurk unsuspected. Set upon swing shelves, to avoid the possibilities of drowned mice, and keep the cellar dark to save it from flies. In twelve hours skim for the table, and, unless you have need of the milk, let it stand twelve hours more for the second rising of cream. Put into the stone jar or crock in which the cream is kept for churning. Even in butter-making, I have found it a good plan to take ofi" at night the cream clean from the morning churning, instead of letting it stand twenty-four hours, as is the usual custom. The " second rising " will repay one for the additional trouble.

From Common Sense in the Household, 1871, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a china or glass dish of skimmed milk away in a it turns e., becomes a smooth, firm, but not tough cake, like blanc-mange—serve in the same Cut out carefully with a large spoon, and put in saucers, with cream, powdered sugar, and nutmeg to taste. It is better, if set on the ice for an hour before it is brought to let it stand until the whey separates from the curd. Few people know how deliciovis this healthful and cheap dessert can be made, if eaten before it becomes tart and tough, with a liberal allowance of cream and sugar. are not many jellies and creams superior to it.

From Common Sense in the Household, 1871, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of rennet an inch long, or a teaspoonful of the wine in which rennet is kept, to each quart of milk. Season with vanilla or lemon, a little nutmeg, and a tableto quart. retard the formation. Set in a warm place—near the fire, or on the kitchen table—closely covered. at it from time to time, and if, in the course of an hour, there are no signs of stiffening, add more rennet. When it is firm, like blancmange, and before the whey separates from the curd, remove the rennet, and set ujjon ice until it is wanted. with powdered sugar and cream.

From Common Sense in the Household, 1871, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of milk, add a very salt, and two of or wheat flovu* wet in Stir in smoothly, and let it thicken in a vessel of boiling water, keeping the outer saucepan at a hard boil for half Eat with butter and sugar, or with cream and For invalids, or children who are suffering with summer disorders, boil at least an hour, stirring very often. I have doubted the utility of inserting a receipt for regular cheese-making. The apparatus necessary manufactiire is seldom, if evei', found in a private while cheese can be had in every country store at one-thii'd the expense to an amateur of making it. But, remember* MILK, BUTTER, CHEESE, ETC. ing that it may be a pleasant, if not profitable experiment, for the mistress of many cows to make at her odd moments, I have secured what pmrports to be an exact description of *' cheese-making on a small scale." To each gallon of milk warm from the cow, add a piece of rennet six inches long and three wide, or two tablespoonfula rennet-water e., water in which rennet has been boiled. Cover, and set in a warm place until it becomes a firm curd this should be, at the most, not more than three-quarters of When the whey has separated entirely, and looka clear and greenish, wash your hands very clean, and with them gently press all the curd to one side of the pan or tub, while an assistant dips out the whey. Have ready a stout linen bag, pour the curd it, and hang it up to dry until not another drop of whey can be pressed 'out; then put the curd into a wooden dish, and chop it fine.

From Common Sense in the Household, 1871, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat spur milk the whey rises to the top. it otF, put the curd in a bag and let it drip six hours, without squeezing it. Put in a wooden bowl, chop fine with a wooden spoon, salt to taste, and work to the consistency of soft putty, adding a little cream and butter as you proceed. Mould with your hands into round " pats" or balls, and keep in a cool place. It is best when fresh.

From Common Sense in the Household, 1871, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir a little salt into a pan of " loppered " cream. into a linen bag, and let it days, changing the bag every day. Then pack into a wooden cup or mould with holes in the bottom, and press two hours.

From Common Sense in the Household, 1871, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 ounces liops. 4 quarts cold water. I" lb. white sugar. " Tie the hops in a coarse muslin bag, and boil one houT in four quarts of water. Let it cool to lukewarmness before removing the bag. Wet with the tejiid liquor—a little at a time—the flour, making to a smooth

From Common Sense in the Household, 1871, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the sugar and salt, beat up the batter three minutes before adding the rest of the tea. Set it away for two days in an open bowl covered with a thin cloth, in a closet which is moderately and evenly warm. On the third day, peel, boil, and mash the potatoes, and entirely free from lumps and specks, in gradually the thickened hop-liquor. Let it stand twelve hours in the bowl, stirring often, and keeping it warm kitchen. Then bottle or put away in corked which must be perfectly sweet and freshly scalded. will keep a month in a cool cellar. It is more troublesome to make it than other kinds of yeast, but it needs no other " rising " to excite fei'mentation, and remains good longer than that made in the usual way.

From Common Sense in the Household, 1871, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 ounce siiper-carbonate soda. 7 drachms tartaric acid. KoU smoothly and mix thoroughly. Keep in a tight glass jar or bottle. Use one teaspoonful to a quart of flour. Or, 12 teaspoonfuls carb. soda. " Put as above, and use in like proportion.

From Common Sense in the Household, 1871, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{« 6 potatoes, boiled and mashed fine while hot. G tablespoonfuls baker's yeast. " " 1 quart warm not hot—water.

From Common Sense in the Household, 1871, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, already wet up with a little potato-water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place.

From Common Sense in the Household, 1871, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having set your sponge over night, or, if you bake late in the afternoon, early in the morning, sift dry flour into a deep bread-tray, and strew a few spoonfuls of fine salt over it. The question of the quantity of flour is a delicate one, requiring judgment and experience.

From Common Sense in the Household, 1871, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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brands of flour are so unequal with respect to the quantity of gluten they contain, that it is impossible to give any invariable rule on this subject. It will be safe, however, to sift two quarts and a pint, if you have set the potato sponge; two quarts for the plain. This will make two good-sized loa'^'es.

From Common Sense in the Household, 1871, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a sponge over night, with potatoes or white in the following proportions: 1 cup yeast. 6 potatoes, mashed fine with thi-ee cups of flour. 1 quart waim water. 2 tablesjjoonfuls lard (or, if you leave out the potatooSi one quart of warm water to three joints of flour). 2 tablespoonfuls brown sugar. Beat ujj "well, and let it rise five or six hours. When light, sift into the bread-tray 1 quart ryeflour. 2 quarts Indian meal. 1 teasjioonful soda, or saleratus. Mix this up very soft with the risen sponge, addirg warm water, if needed, and working in gradually Half a teacupful of molasses.

From Common Sense in the Household, 1871, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a sponge, as above, but with half the quantity of In the morning mix with this 1 quart warm milk. 1 cup Indian meal. And enough rye flour to make it into pliable dough. Proceed as with wheat bread, baking it a little longer. It is a mistake to suppose acidity, greater or less, is the normal state of rye bread. find your dough in the slightest degi-ee sour, correct by adding a teaspoouful of soda dissolved in warm water. It is safest to add this always in warm weather.

From Common Sense in the Household, 1871, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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•^ teacupful of yeast. ^ lb. butter, one tablespoonful white sugar. Stir into the milk, which should be made blood-warm, a pint of flour, the sugar, lastly the all together or six hours. melt the butter, and add with a little salt. Work in flour enough to make a stifi" dough; let this rise four hours, and make into small loaves. Set near the fire for half an hour, and bake. In warm weather, add a teaspoonful soda, dissolved in warm water, to the risen sponge, as all bread mixed with milk is apt to sour.

From Common Sense in the Household, 1871, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint buttermilk heated to scalding. Stir in, while it is hot, enough flour to make a tolerably thick batter. Add half a gill of yeast, and let it rise five or sLx hours. If you make it over night you need not add the yeast, but put in, instead, a tablespoonful white In the morning, stir into the sponge a teaspoonful dissolved in hot water, a little salt, and two tablespoonfuls melted butter. Work in just flour enough to enable you to handle the dough comfortably; knead well, make into loaves, and let it rise until light. This makes very white and wholesome bread.

From Common Sense in the Household, 1871, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge of 1 quart warm water. 1 teacupfiil yeast. 1 tablespoonful white sugar. " 1 quai't wheat flour. Beat well together, and when it has risen, which will be in about five hours, add three pints of warm milk and three teacupfuls rice-flour wet to a thin paste with cold milk, and boiled four minutes as you would starch. This should be a little more than blood-warm when it is stirred into the If not thick enough to make out into dough, add a little wheat-flour. Knead thoroughly, and treat as you would wheat bread in the matter of the two risings and baking. is nice and delicate for invalids, and keeps well. If you camiot procure the rice-flour, boil one cup of whole rice to a thin paste, mashing and beating it smooth.

From Common Sense in the Household, 1871, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{JVo. I.) t^ In kneading dough for the day's baking, after adding and working in the risen sponge, set aside enough for a loaf of tea-rolls. Work into this a heaping tablespoonful of lard or butter, and let it stand in a tolerably cool place (not a cold or draughty one) for hoiirs.

From Common Sense in the Household, 1871, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(JVo. 1.)*^ 1 qviart of flour. ^ cup melted butter. 1 cup warm milk. 1 cup warm water. 4 tablespoonfuls yeast. ^ " Beat the eggs to a stiflf froth, add the milk, water, butter, soda, and; in the to a smooth batter, and beat the yeast in well.

From Common Sense in the Household, 1871, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the eggs very light, yolks and whites separately; melt the shortening, sift the cream-tartar into the add the whites the last tiling.

From Common Sense in the Household, 1871, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 potatoes of medium size, mashed very fine. 4 tablespoonfuls butter, melted. 2 cups milk, blood-warm. 1 cup yeast. Flour to make a thin batter. Stir all the above ingredients together except the butter, and let the sponge light—four or five hours will do; then add the melted butter with a little flour, enough to make soft dough. Set aside this for four hours longer, roll out in a sheet three-quarters of an inch thick, cut into cakes; let these rise one hour, and bake.

From Common Sense in the Household, 1871, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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's Biscuit (Soda). 4* 1 quart flour. 2 heaping tablespoonfuls of lard. 2 cups sweet—if you can get it new milk. 1 teaspoonful of soda. " 1 saltspoonful of salt. Rub the soda and cream-tartar into the flour, and sift all together before they are wet; then put in the salt the lard, rubbed into the prepared flour quickly and light- \y; lastly, pour in the milk. Work out the dough rapidly, kneading with as few strokes as since handling injures the biscuit. If properly prejjared the dough have a rough surface and the biscuit be flaky. The dough should also be very soft. If the flour stiffen it too much,

From Common Sense in the Household, 1871, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint sour, or buttermilk. 2 teaspoonfuls melted butter. Flour to make soft dough—^just stiff enough to handle. Mix, roll, and cut out rajiidly, with as Kttle handling as may be, and bake in a quick oven.

From Common Sense in the Household, 1871, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint Graham flour. Nearly a quart of boiling water or milk. ycald the flour, when you have it, into as dough as you can handle. it nearly an inch cut in round cakes, lay upon a hot tin or pan, and bake them in the hottest oven you can get ready. Everything depends upon heat in the maniifacture of these. Some cooks spread them on a hot tin, and set this upon a red-hot stove. Properly scalded and cooked, they are light as pufts, and very good; otherwise they are flat and tough. Split and butter while hot.

From Common Sense in the Household, 1871, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« 1 pint warm milk. ^ cup of butter. 1 cvip of sugar. 1 teaspoonful of salt. 2 tablespoonfuls yeast.

From Common Sense in the Household, 1871, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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milk, yeast, and enoxigh for a thin batter, and let it rise over night. In the morning add the butter, eggs, and sugar, previously beaten up together, the flour enough to make a dough. Mould with the hands into balls of uniform size; set close together in a pan, and until very After baking, wash the tops with a clean soft dipped in molasses and water.

From Common Sense in the Household, 1871, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sponge with ingredients, leaving out the eggs, and stirring in flour until you have a thick Eiirly next morning add the well-beaten eggs, and etough to enable you to roll out the dough. Let this rise in the bread-bowl two hours. Roll into a sheet nearly au inch thick, cut into round cakes, and arrange in your baking-])an two laying one upon the Let these stand for another half-liour, and bake. These are now very nice for eating, and you may, if you like, reserve a plateful for tea; but the rule manj^, handed down through, I am afraid to say how many genei'ations, in the family where I first ate this novel and delightful biscuit, is to divide the t^vins, thus leaving one side of each cake soft, and, piling them loosely in the pan, set them in the oven when the tire is declining for the night, and leave them in until morning.* Then, still obeying the traditions of revered elders, put them in a muslin bag, and hang them up in the kitchen. They will be fit to eat upon the third day. Put as many as you need in a deep dish and pour over them iced milk, or water, if you cannot easily procure the former. Let them soak until soft, take them out, drain them for a minute in a shallow plate, and eat with

From Common Sense in the Household, 1871, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of flour. 2 cups sweet milk. Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as jou do in pastry; add the salt, milk, and soda, mixing "Work into a ball, lay upon 'a floured board, and beat with the rolling-pin half au hour, turning and shifting the mass Roll into an even sheet, a quai'ter of an inch thick, or less, prick deeply with a fork, and bake hard in a moderate oven.

From Common Sense in the Household, 1871, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i«J« 1 pound of flour. Mix with sweet milk into a stifl" dough, roll otit very thin, cut into round cakes, and again roll these as thin as they can be handled. Lift them lay in a pan, and bake very quickly. These are extremely nice, especially for invalids. should be hardly thicker than writing-paper. tha baking-pan instead of greasing.

From Common Sense in the Household, 1871, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint raised dough. ^ cup white sugar. When your bread has passed its second rising, work in« to the above-named quantity the melted butter, then the eggs and sugar, beaten together until very light.

From Common Sense in the Household, 1871, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{• 3 cups wartQ milk. I" cup yeast. 1 saltspoonful salt, and the same of soda, dissolved in hot water. Flour to make good batter. Set these ingredients—leaving out the butter and soda —as a sponge. When very light, beat in the melted butter, with a to prevent the butter from thinning the batter too much; stir in the soda hard, pattyjjans or mufl[in-rings with the mixture, and stand fifteen minutes before baking. This is an excellent, easy, and economical receipt.

From Common Sense in the Household, 1871, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups Graham flour. " white flour. I cup yeast. 1 tablespoon ful lard or butter. 1 teaspoonfiil salt. Set to rise over night, and bake in muffin-rings twenty minutes in a quick oven. Eat hot.

From Common Sense in the Household, 1871, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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|- cup of yeast. " of lard or butter. Flour to make a good batter. Set the batter—leaving out the eggS—to ovei night. In the morning beat the eggs very light, stir intc the batter, and bake in muffin-rings twenty minutes in a qviick oven. Cream Muffins, *J« 1 quart sweet milk (half-cream, if you can get it). " flour—heaping. butter, and the same of lard—melted Beat the eggs light—th>( yolks and whites separately; add the milk, with a little salt, then the shortening, lastly the stirring in Bake immediately in wellgreased rings half filled with the batter. Your oven should be hot, and the muffins sent to table so soon as they are taken up.

From Common Sense in the Household, 1871, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quai't buttermilk, or " loppered " sweet milk. " Flour to make good batter. Beat the eggs well and stir them into the milk, beatiag \ hard all the while flour and salt, and at the the soda. Bake at once in a quick oven.

From Common Sense in the Household, 1871, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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kJ* 1 egg. 1 tablespoonful lard. ^ cup yeast. Flour for stiff batter. Set to rise over night.

From Common Sense in the Household, 1871, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of flour. 3 eggs—the whites and yolks beaten "separately and stifl". 3 cups of milk. If sour, no disadvantage, if soda bo added. The excellence of these depends upon thorough beating and quick baking.

From Common Sense in the Household, 1871, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{• - 1 cup cold boiled rice. 1 pint of flour. 1 quart of milk, or enough to make thin batter. 1 tablespoonful lard or butter. Beat hard and bake quickly. /

From Common Sense in the Household, 1871, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« 2 cups fine hominy—bciled and cold. 3 cups soiir milk. If sweet, add one teaspoonful creamtartar. •^ cup melted butter. 2 teaspoonfuls salt. 1 large cup flour. Beat the hominy smooth; stir in the milk, then the biitter, salt, and sugar; next the eggs, which should be well beaten the in hot water; lastly the flour. There are no more delicious or wholesome muffins than these, if rightly mixed and quickly baked.

From Common Sense in the Household, 1871, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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very light. Dissolve the soda in hot water. Bake in rings in a quick oven.

From Common Sense in the Household, 1871, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« 2 heapiag cups of Indian meal. 1 cup of flour. 1 tablespoonful lard. *' *' " Beat the eggs very thoroughly—^whites and yolks separately—melt the lard, sift the cream-tartar and soda into the meal and flour while yet diy, and stir this in at the Then, to borrow the direction scribbled by a rattletongued girl upon the above receipt, when she sent it to me—" heat like mad ! " quickly and steadily in a buttered mould. Less than half an hour will usually sufiice. In cutting corn bread hold the knife perpendicularly and cut toward you.

From Common Sense in the Household, 1871, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix according to the foregoing receipt, only a little thinner, and bake in rings or small pattypans. All kinds of corn bread should be baked quickly and eaten while hot.

From Common Sense in the Household, 1871, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint Indian meal. 2 cups risen sponge, taken from your regular baking ol wheat bread. i cup molasses, or, what is tablespoonfula 13*

From Common Sense in the Household, 1871, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoonful soda, dissolved in liot water. 1 tablespoonful lard, melted. 1 cup flour, or enough for stiff batcer. ' Mix well, put to rise in a buttered mould Bake one hour. It is well to the meal and stir in while blood-warm.

From Common Sense in the Household, 1871, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups Indian meal. 1 cup flour. 2^ cups " loppered " milk, or buttermilk. " 1 heaping tablespoonful lard, melted. Beat very hard and long, put in buttered mould, tie a coarse cloth tightly over it, and if you have no steamer, fit the mould in the top of a pot of boiUng water, taking care it does not touch the surface of the Lay a close cover over the cloth tied about the mould, to keep in all the Steam one hour and a half, and set in an oven ten Turn out upon a hot plate, and eat while warm. This will do for a plain dessert, eaten with pudding-sauce.

From Common Sense in the Household, 1871, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart Indian meal. " boiled milk. 4 tablespoonfuls yeast. " 2 heaping tablespoonfuls lard or butter, or half-and-half. Scald the meal with the boiUng milk, and let it stand • until lukewarm. in sugar, yeast, and salt, and leave it to rise five lioui's. Add the melted shortening, beat well, put in gi-eased muffin-rings, set these near tho fire for fifteen minutes, and bake. Half an hour in a quick oven ought to cook them. Never cut open a muffin or crumpet of any kind, least of all one made of Indian meal. Pass the knife lightly around it to pierce the crust, then break open with the fingers.

From Common Sense in the Household, 1871, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teacupful sweet milk. " buttermilk. *' Enough meal to enable you to roll it into a sheet lialf an inch thick. Spi'ead upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. Break—not cut it up—and eat for luncheon or tea, accompanied by sweet or buttermilk.

From Common Sense in the Household, 1871, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix as above; knead well, and bake upon a perfectly clean and sweet board, before a hot fire, with something at the back to keep it up. Incline at such an angle as prevent the fi-om slipping off", it is hardened slightly by baking, then place upright. Baste frequently with butter vmtil nicely crisped.

From Common Sense in the Household, 1871, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« Half a cup of bread-crumbs soaked in a pint of milk, 2 cups Indian meal. 1 tablespoonful lard or butter. Beat tbe eggs ligbt, and the soaked bread-crumbs to a

From Common Sense in the Household, 1871, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a tolerably stiff dough of corn-meal and water, a little salt, and a tablespoonful butter. Let it stand four or five hours until light; make into small loaves and bake rather quickly.

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1 quart Indian meal. A little lard, melted. Cold water to make a soft dough. Mould with the hands into thin oblong * cakes, lay in a •well-greased pan, and bake very quickly. The common way is to movild into oval mounds, higher in the middle than at the ends, shaping these rapidly and lightly with the hands, by tossing the dough over and over. is done with great dexterity by the Yirginia cooks, and this corn-meal pone forms a part of every dinner. It is broken, not cut, and eaten very hot. geiddle-cakes, waffles, etc.

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Instead of moulding the dough with the hands, cut into slices with a knife. Try out some fat pork in a frying-pan, and fry the slices in the gravy thus obtained to a Griddle-Cakes, Waffles, etc. not used your griddle or waffle-iron for some time, wash it off hard with hot soap and water; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork. It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking. A piece of pork an inch square should last for several days. Put on a great spoonfid of butter for each cake, and before ing the griddle test it with a single cake, to be sure that all is right with it as well as the batter. The same rules apply to waffles. Always lay hot cake a and waffles upon a hot plate as soon as baked.

From Common Sense in the Household, 1871, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« 3 tablespoonfuls yeast. 1 tablespoonful butter, melted Flour to make a good batter. Set the rest of the ingredients as a sponge over night, and in the morning add the melted butter and eggs.

From Common Sense in the Household, 1871, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sour or buttermilk. 2 eggs, beaten light. " 2 tablespoonfuls molasses. " lard, melted. ^ cup flour. Meal to make a batter a trifle thicker than flannel cakes. geiddle-cakes, waffles, etc.

From Common Sense in the Household, 1871, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups brown flour. 1 cup white " 3 cups sour or buttermilk. 1 full teaspoonful soda, dissolved in liot water. 1 heaping tablespoonful lard. If you use sweet milk, add two teaspoonfuls cream-tai tar. Bake as soon as they are mixed.

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{without Eggs). 1 quart sour or buttermilk. 2 teaspoonfuls soda (small ones). " Flour to make a tolerably thick batter. Stir until smooth—no longer—and bake immediately.

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^ teacupful yeast. 2 cups white flour. 1 Clip Indian meal. 1 tablespoonful lard, melted. Set over night, adding the lard in the morning.

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»J« 2 cups stale bread-crumbs. 1 good handful of flour. 1 tablespoonfiil melted butter. "Work the bread and milk smooth, stir in the butter and eggs, then the lastly just enough to bind the mixture. If too thick, add milk. are wholesome and good. Take care they do not stick to the griddle.

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3 cups white Indian meal. 1 cup white flour. 1 tablespoonful butter, melted and added in the morning. ' 4 tablespoonfuls of yeast. 1 teaspoonful soda dissolved in hot water, and added in the morning. Mix over night. EicE Cakes, t^ One cup cold boiled rice. One pint flour. 1 teasjjoonful salt. Two eggs beaten light. Milk to make a tolerably thick batter. Beat all together well.

From Common Sense in the Household, 1871, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups fine hominy, boiled and cold. 1 cup white flour. 3 eggs, very well beaten. OEIDDLH-CAKES, WAFFLES, ETC. Beat smooth the hominy, work in tlie milk and then the flovir, lastly the eggs. Bake at once, and keep the mixture well stirred.

From Common Sense in the Household, 1871, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint cream and same quantity of milk, slightly sour 4 eggs, whites and yolks whipped separately. 1 teasjjoonful soda dissolved in boiling water. « Flour to make a good batter, well beaten in.

From Common Sense in the Household, 1871, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quai't new unskimmed milk—half cream and half milk is preferable. eggs, whites and yolks beaten separately and very Rice floiir. Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter thick as that for flannel cakes; lastly, whip in the stiffened whites very lightly, and bako immediately.

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{JVo. 1). i^ 1 cup boiled rice. Lard, the size of a walnut. " " Flour for a thin batter.

From Common Sense in the Household, 1871, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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BHOETCAKE, ETC. o07 1 teaspoonful cream-tartar sifted in tlie flour. ^ " " A heaping pint of flour, or enough to make soft batter.

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1 cup cold boiled rice. •^ cup white flour, and same of corn-meal. 2 eggs well whipped, and milk to make « of salt. Beat the mixture smooth before baking. Be careful in greasing your irons for these caffles, as for all which contain rice. Shortcake, &c. Sunnyhank Shortcake {/or fruiC), ^ 2 qiaarts flour. 2 tablespoonfuls lard. " 2\ cups sour or buttermilk. " Loppered " cream is still better. " Chop up the shortening in the salted flour, as for pastry. Add the eggs and soda to the milk; put all together, handUng as little as may be.

From Common Sense in the Household, 1871, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« 1 qiTart flour. 1 large cup sour cream or very rich " loppered " milk. 1 egg. 1 tablespoonful white sugar. 1 saltspoonful Proceed, in mixing and baking, as with the huckleberry short-cake, except that, instead of putting the berries between the crust, you lay one sheet of paste smoothly upon the other, and bake until done. "While warm—not hot separate will come apai't easily, just where they were joined. Lay upon the lower a thick coating, of strawberries; spi'inkle powdered among and over them'; cover with the upper It is best to bake straM'berry shortcake in round jelly-cake or round pans a deeper than as sent to table whole, while the hot short-cake is generally cut into sqtiare slices, and piled upon a plate. Strawberry shortcake is esteemed a great delicacy in SHORTCAKE, ETC. o09 its season. It is eaten at tea, cut triangles pie, and sweet cream poured over each slice, with more afted over it, if desii'ed.

From Common Sense in the Household, 1871, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lbs. flour. lb. best butter. • the flour and butter together, having made the i* Icr qiiite soft by setting it near the fire.

From Common Sense in the Household, 1871, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 lb. flour, dried and sifted. J lb. butter, and half as much lard. A pinch of soda, thoroughly dissolved in just enough vinegar to cover it, and well worked in. Enough ice-water to enable jou to roll out into paste half an inch thick. Cut into squai-es, prick with a fork, and bake light brown. Split, butter, and eat while hot.

From Common Sense in the Household, 1871, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large shallow dish until you can cut through the froth with a knife, leaving as clear and distinct an incision as you would in a solid substance. Beat the yolks in an earthenware bowl until they cease to froth, and thicken as if mixed the cool—not too It is hard to whip whites stiff in a warm room. Stir the butter and sugar to a cream. Cakes often fail because this rule is not followed. Beat these as faithfvilly as you do the eggs, warming the butter very slightly if Use only a silver or wooden spoon in as in other parts of your work. heai'd of silver eggwhips, but they are not likely to come into general use, except where the mistress makes all the cake, pudding, etc. Do not use fresh and stale milk in the same cake. It acts as disastrously as a piece of new cloth in an old garment. Sour milk makes a spongy cake; sweet, one closer in grain. Study the moods and tenses of your oven carefully before essaying a loaf of cake. Confine your early efforts to tea-cakes and the Jelly-cake, baked in shallow flat tins, is good practice during the novitiate. Keep the heat steady, and as good at bottom as hot.

From Common Sense in the Household, 1871, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are best set away upon plates, cloths wrapped closely about them, and a box enclosing all. Cream your sugar and butter, measure milk, spices, etc., beginning Avork. For fruit-cake it is best to prethe materials the day Let your icing dry thoroughly before wrapping up the cake. Sift your four before measuring, as all the following receipts are for sifted flour. ICIXG. kj* Wliites of 4 eggs. 1 jiovind powdered white sugar. Lemon, vauilla, or other seasouing. Break the whites into a broad, clean, cool disli.

From Common Sense in the Household, 1871, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter, the size of «,n egg. • 1 cup flour. 1 teaspoonful cream-tartar, sifted in the flour. \ teaspoonful soda, dissolved in a tablespoonfvil milk. in jelly-cake tins, and spread, when cold, with fruit jelly. This is, although, so simple and inexpensive, an admirable fonndation for the various kinds of jelly, cream, and meringue cake, which are always popular. It seldom fails, and when well mixed and baked, is very nice. Mrs. M.'s Cup Cake. 4« 2 " Bake in a loaf, or as jelly-cake. Ckeam-Cake. t^ 2 cups powdered sugar. |- cvipful butter. ^ cupful milk. " • 3 cups floixr. Bake in thin as for jelly-cake, and spread between them when cold the following mixture: 2 small teaspoonfuls corn-starch. 1 egg. 1 teaspoonful vanilla. •Jcup sugar. Heat the milk to boiling, and stir in the coi'n-starch wet with a little cold milk; take out a little and mix gi-adually with the beaten egg and sugar; retxirn to the i-est of the custard, and boil, stirring constantly until quite thick Let it cool before you season, and spread on cake. the icing also with vanilla.

From Common Sense in the Household, 1871, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" ^ " G eggs. " Bake in shallow tins, and, when cool, put jelly between Cocoanut-Case. t^ 2 cups powdered sugar. Bake as for jelly-cake. 1 grated cocoanixt. To one-half of this add Avhites of 3 eggs beaten to a froth, and 1 cup of jjowdered Lay this between the layers.

From Common Sense in the Household, 1871, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»- 1^ " ^ " sweet milk. ^ " Sift cream-tartar and the dry tlie butter and sugar; add the beaten eggs, then the milk lastly the flour. Bake in jelly-cake tins. Grate one cocoanut; mix with it a cup and a half of white sugar, also the milk of the cocoanut. 8et the mixture in the oven the sugar melts; then spi-ead between the cakes.

From Common Sense in the Household, 1871, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cocoanut, carefully skinned and grated. Milk of the same. As much water as you have cocoanut milk. Whites of three eggs. Dissolve one pound in the milk and water. Stew until it becomes a " ropy " syrup, and turn out into a buttered the beaten white of egg, with the remaining half-pound of sugar whipped into it; mix the grated cocoanut, and little by beating all the while the boiled syrup, so soon as it cools sufficiently not to scald Drop in tablespoonfula \;pon buttered papers. Try one first, and if it runs, beat in more in a very moderate oven, watching to prevent scorching. not be sufiered to brown at all. These will keep some time, but are best quite fresh.

From Common Sense in the Household, 1871, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 " grated cocoanut. Whites of 5 eggs. Whip the eggs as for icing, adding the sugar as you go on, until it will stand alone, then beat in the cocoanut. Mould the mixture with your hands into small cones, and set these far enough apart not to touch one another, upon buttered paper iia a baking-pan. Bake in a very modelate oven.

From Common Sense in the Household, 1871, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ 1 lb. su.Qcar. iJli' 2 lemons. Beat whites and yolks separately; add to all the yolka and the whites of seven eggs the sugar, the riud of two lemons, and juice of one. Bake as for jelly-cake. To the whites of three eggs allow a pound and a quarter of powdered sugar; beat stiff as for icing, take out enough to cover the toj) of the cake and set a.side. Add to the rest the juice and half the grated rind of a large orange. the cake is this between the Beat into the icing reserved for the top a little lemon-juice, and, if needed, more sugai-. It should be stiffer than that spread between the cakes. You can make a very delightful variation of this elegant cake, by spreading the orange icing between layers made according to the receipt given for " Martha's Jelly-Cake several pages back, and frosting with lemon vi^ringue, as

From Common Sense in the Household, 1871, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(iVo. 2). 4» f " sifted flour. 6 oz. butter. The whipped xohites of ten eggs. Flavor "with bitter almond, and bake in square, not very deep tins. Flavor the frosting with vanilla. The combination is very pleasant. Sister Mag's Cake, i^ 2-|- cups powdered sugar. |- cup of butter. " sweet milk. 1 lemon, juice and rind. 1 small teaspoonful soda. in a square or oblong tin, and frost with whites of two eggs beaten stifl' with powdered sugar.

From Common Sense in the Household, 1871, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« \ " butter, rubbed with the sugar to a very light cream. U* coMiiON sia^fSE. 1 teaspoonful soda dissolved in vinegar. " powdered cinnamon. 1 tablespoonful rose-water. Flavor tlie frosting with lemon-juice.

From Common Sense in the Household, 1871, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of sugar. The yolks of five egg? and whites of two. 1 cup of milk. 3|- cups Hour. " ci-eam-tartar, sifted into the Bake in jelly-cake tins. 3Iixture for filling. Whites of three eggs. 3 tablespoonfuls gi'ated chocolate. 1 teaspoonful vanilla. Beat well together, spread betv/een the layers and on top of cake.

From Common Sense in the Household, 1871, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ner of a pontoon "bridge. Havo these made and buttered before you mix the cake; })ut a spoonful of batter in each, and bake in a steady oven. When nearly cold, cover the rounded side with a caramel icing, made according to the foregoing receipt. These little cakes are popular favorites, and with a Little practice can be easily and quickly made.

From Common Sense in the Household, 1871, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of sugar. ^ " ^ " Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake.

From Common Sense in the Household, 1871, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" Mix as usual and stir in, at the last, •^ lb. currants well washed and dredged. ^ " raisins seeded and chopped fine, then floured. A handful of citron sliced fine. Cinnamon and niitmeg to taste. Fruit-cake takes longer to bake than plain, and the boat must be kept steady.

From Common Sense in the Household, 1871, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 " 6 egg3. 2 cups sour cream or milk. 1 grated nutmeg. 1 teaspoouful powdered cinnamon. 1 tablespoouful rose-water. 1 teaspoouful soda dissolved in hot water, and stirred the milk just before adding the to the Cream the butter and sugar, put with them t'.e yolka whipped light, then the cream and spice, next the then the rose-water, and a double-handful of citron cut iu slips and dredged; finally, the beaten whites ail well, and bake in a loaf or in a " card," using a square shallow baking-pan. This is a good cake and keeps well. Black ok Wedding Cake. " « 1 lb. currants well washed and dredged. 1 " •^ " citron cut into slips. 1 tablespoouful cinnamon. 2 teaspoonfuls nutmeg. " 1 wineglass brandy. Cream the butter and sugar, add the beaten yolks of the eggs, and stir all well together before putting in half of the The should come the whipped stirred in alternately with the rest of the lastly the brandy. The above quantity is for two large cakes. at least two hours in lined with well-buttered j^aper. The icing should be laid on stiff and tliickly. cake, if kept in a cool, dry will not spoil in two months. I have eaten wedding-cake a year old. Test the cakes well, and be sure they are quite done before taking them from the oven.

From Common Sense in the Household, 1871, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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[plainer). " f " •J lb. currants—washed, picked over, and dredged. ^ " raisins—seeded and chopped, then dredged. ^ " citron cut into slips. " 1 glass brandy. Cream butter and sugar; add the beaten yolks, then the and the whipped whites alternately with the; the fruit and brandy last.

From Common Sense in the Household, 1871, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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« ^ " 8 e^gs. • olU 1 coffee-cupful sweet almonds, blanched by putting tlieni into hot water, and, when stripped of skiiia and perfectly cold, beaten to a j^aste in a Wedgewood mox-tar, with a Kttle rose-water and half a teaspoonful essence of bitter aJjnonds, Beat whites and yolks separately; stir butter and svigai to a cream; add to this the yolks; beat very hard before putting in the; stir in the almond-paste alternately with the whites. Put in the brandy last. Season the icing with rose-water. Nut-Caice. i^ 1 cup cold water. 2 cupfuls kernels of hickory-nuts or white walnuts, carefully picked out, and added last of all.

From Common Sense in the Household, 1871, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« f " ^ " Whites of ten eggs—whiiiped very stiff. 1 lax'ge teaspoonful essence bitter almonds. Cream butter and sugar; put next the whites of the • then the flour, lastly the flavoring. ]\Iake gold and silver cake on the same day; bake them in of corresponding and lay them in alternate slices in the cake-basket.

From Common Sense in the Household, 1871, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepai'e the almonds the day before you make the cakes, by blanching them in boiling water, stripping off the skins, and pounding them when perfectly cold—a few at a time— in a Wedgewood mortar, adding from time to time a rose-water. When beaten to a smooth paste, stir in, to a pound of the sweet almonds, a generous tablespoonful of essence of bitter almonds; cover closely, and set away in a cold place until the morrow. Then to a pound of the nuts allow: The beaten whites of eight eggs, and Stir the sugar and white of egg lightly together; whip in gradually the almond-paste. Line a broad baking-pan with buttered white paper; drop upon this spoonfuls of the mixture at such diytances apart as shall j)revent their running together. Sift powdered sugar thickly upon each, and bake in a quick oven to a delicate brown. Try the mixture to make sure it is of the right consistency, and if the macaroons run into irregular shapes, beat in more sugar. This will hardly happen, however, il the mixture is already well beaten.

From Common Sense in the Household, 1871, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J« 2 cups sugai". 3 cujis flour. " nutmeg, and the same of cinnamon. 1 quart ripe, fresh huckleberries, thickly dredged with Stir the butter and sugar to a cream, add the beaten yolks; then the milk, the flour, and spice, the whites whipped stiff, and the soda. last stir in the huckleberries with a wooden spoon or paddle, not to bruise them. Bake in a loaf or card, in a moderate but steady oven, untiflBi a straw comes out clean from the thickest part. m^ This is a delicious cake, and deserves to be better known.

From Common Sense in the Household, 1871, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. B.'s Cookies. *^ 6 eggs, whites and yolks separately. Flour to make batter just stiflF enough to be moulded ith well-floured hands. Flavor with lemon. Make into round cakes and bake in a quick oven.

From Common Sense in the Household, 1871, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 heaping teacup of sugar. |- teacup of butter. ^ teacup sweet milk. COOKIES, ETC. 2 teaspoonfuls cream-tarbar. " soda dissolved in Lot water. Flour sufficient to enable you to roll out the dough, Nutmeg and cinnamon to taste. Cut into round cakes and bake quickly.

From Common Sense in the Household, 1871, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( Yery nice.) »J< ^ pint cold water. 3;^ lbs. flour. 1 teaspoonfvil soda dissolved in hot water. 4 tablesjioonfuls caraway seed sprinkled the. Rub the butter, or, what is better, chop it up; dissolve the sugar in the water; mix all well with the beaten eggs, cut in square cakes, or with an oval mould, and bake quickly.

From Common Sense in the Household, 1871, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ teaspoonful soda dissolved in boiling water. " J- " Flour to make soft dough, just stiif enough to roll out. Try two cuj)S to begin with, working it in gi-adually. Cut in round cakes, stick a raisin or currant in the top of each, and bake quickly. »

From Common Sense in the Household, 1871, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»{< 1 cup " loppered " milk or cream. 7 cups flour, or just enough to stiffen into arollahle paste. 2 tablespoonfuls coriander seed (ground or beaten). " soda, dissolved in boiling watex*. If you use milk, add two teaspoonfuls tartar. You may substitute caraway coriander seed.

From Common Sense in the Household, 1871, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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|- lb. ground rice. "I" " flour, dried and sifted. '* powdered sugar. I " Juice and half the grated rind of a lemon. 1 tablespoonful orange-flower water. Beat yolks and whites vsri/ light; then put the sugar with, the yolks. Beat ten minutes, add the orange-flower ater and lemon; lastly, the flour and whites alternately, eat the mixture half an hour. Bake immediately in pattypans. Eat while fresh.

From Common Sense in the Household, 1871, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{2Vo. 2). *^ 1 large cup butter and lard mixed. 1 coflee-cup sugar. 1 Clip molasses. |- " 1 tablespoonful ginger. " " Flour for pretty stiff dough. out rather thinner than cakes, and bake quickly. These ginger-snaps will keep for Aveeks, if locked up.

From Common Sense in the Household, 1871, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg. 1 teacupful sugar. \ " 3 teaspoonfuls milk. " -|- " 2 small lemons, juice of two and grated rind of one. Mix rather stiff. Roll and cut out vsdth a cake-cutter.

From Common Sense in the Household, 1871, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" 1^ lb. flour, or enough to make out a soft dough. Wineglass (small) rose-water. Cream the butter and sugar, add the beaten yolks, then the rose-water, next half the flour, lastly the wliites, stirred in very lightly, alternately with the remaining flour. ready a pan, broad and shallow, lined on the bottom with biittered paper. With a tablespoon form regular rings of JUMBLES, CAKES, ETC. 33& tlic dough upon this, leaving a hole in the centre of each. Bake quickly, and sift fine sugar over them as soon as they are done. You may substitute lemon or vanilla for the rose-water, Mrs. M.'s Jumbles. " ^ " sour cream. 1 egg. Bake in rings, as directed in previous receipt.

From Common Sense in the Household, 1871, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J- " I " 1 teacup " loppered " milk. 2 tablespoonfuls rose-water." 1^ lb. almonds, blanched and choj^ped small, but not pounded. 1 teaspoonful soda dissolved in boiling water. Cream, butter, and sugar; stir in the beaten yolks, the milk, the flour, and the rose-water, the almonds, lastly the beaten whites very lightly and quickly. Drop in rings or round cakes upon buttered paper, and bake immediately. You may substitute grated cocoanut, or the chopped kernels of white walnuts, for the almonds, iii which case add a little salt.

From Common Sense in the Household, 1871, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" f " |- lb. currants, well washed and dredged, iteaspoonful soda dissolved in hot water. ^ lemoUj grated rind and juice. Drop from a spoon upon well-buttered paper, lining a baking-pan. Bake quickly.

From Common Sense in the Household, 1871, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i " 4 eggs—^yolks and separate, and beaten very 1 lemon—all the juice, and half the grated rind. Drop upon buttered paper, not too near together. Try cue, and if it runs, beat the mixture some minutes longer hard, adding a very little flour. Your oven should be very quick, and the cakes a delicate yellow brown.

From Common Sense in the Household, 1871, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ " 1 tablespoonful sweet milk. 1 small teaspoonful soda. Sufficient flour to roll out stiff. " Mother's " Crullers, 1^- teacup sugar, \ teacup sour cream or milk. \ " 1 small teaspoonful soda dissolved in hot water. Floux to roll out a tolerably stiff paste.

From Common Sense in the Household, 1871, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sweet milk. 1 large cup yeast. 1 tablespoonful mace or nutmeg. 2 teaspoonfuls cinnamon, Floiir to make all stiff as bread-dough. Cream the butter and sugar, add the milk, yeast, and one quart and a pint of flour. Set to rise over night. morning beat the eggs very light, and stir into the with the spice and rest of the flour. Set to rise three hours, or until light; roll into a pretty thick sheet, cut out, and fry in Sift powdered sugar over them wliila hot.

From Common Sense in the Household, 1871, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" " " sour or buttermilk. 1 teaspoonful soda dissolved in boiling water. 1 tablespoonful ginger. jibout five cvips of flour—enoxigh to make it thick aa ciij'-cake batter, jierhaps a trifle thicker. Work in four first, and add very cautiously. Stir butter, sugai-, molasses, and to a light cream, set tliem on the range until slightly warm; beat the eggs light; add the milk to the warmed mixture, then the eggs, the soda, and Beat very hard ten minutes, and bake at once in a loaf, or in small Half a pound raisins, seeded and cut in half, will improve excellent gingerbread. Dredge them before pvittiug them in. Add them at the

From Common Sense in the Household, 1871, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{eggless). »J« 1 heaping tablespoonful butter. 1 cup molasses. " " milk (sour is best). 2 teaspoonfuls saleratus, not soda, dissolved in hot water 2 teaspoonfuls ginger. " Mix tho molasses, j warm them slightly, and beat until they are lighter in color by many degrees than when you began. Add the milk, then the soda, and having mixed all well, put in the flour. Beat very hard five minutes, and bake in a broad, shallow pan, or in joaie-tins. Half a pound of seeded raisins cut in pieces will be a pleasant addition. Try this gingerbread warm for tea or luncheon, with a cup of hot chocolate to accompany it, and you will soon repeat the experiment.

From Common Sense in the Household, 1871, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups molasses. ^ " " 2 teaspoonfuls soda dissolved in hot water. 2 tablespoonfuls ginger. 1 cup sour milk. Thicken with flour to a soft dough. Warm the molasses, lard, bxitter, and ginger, and beai them ten minutes before adding the milk, soda, and flour. Boll out, shapes, and bake in a quick, but not too hot oven. Keep in a tight tin box. Brush over with

From Common Sense in the Household, 1871, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups molasses. 1 tablespoonful ginger. 2 eggs, very well beaten. 1 teaspoouful saleratus. 1 cup milk, sweet or sour. If sour, heap youy spoon with saleratus. Flour to the consistency of pound-cake.

From Common Sense in the Household, 1871, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter, stir in the beaten yolks, the milk and spice, the soda, and when these are well mixed^ the flour. Bake in tvo square or round loaves. 1.5*

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^ 1 cup of butter. 2 cups of sugar. 1 cup sour cream or milk. 2 tablespoonfuls ginger. 1 teas2:)oonful cinnamon. 6-|- cups of or enough to roll out Cut in shapes, brush over A\T.th white of egg Avhile hot, and bake.

From Common Sense in the Household, 1871, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On baking-day, take from your dough, after its second rising—2 cups risen dough. Have ready, also 2 cups white sugar. 1 cup butter, creamed with the sugar. 2 tablespoonfuls sweet milk—cream is better. ^ lb. currants, well washed and dredged. " Beat the yolks very light, add the creamed butter and sugar, the spice, milk, soda, and dough. Stir until all are well mixed; put in the beaten whites, the Beat hard five minutes, let it rise twenty minutes in two well-buttered pans, and bake half an hour or until done.

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1 lb. Raisins, seeded aud chopped. 1 " currants, well washed. 2 cups molasses. ^ cup sour cream. 1 heaping teaspoonful soda dissolved in hot water. 2 tablespoonfuls ginger. " Cream the butter and sugar, warm the molasses slightly, and beat these together; then the beaten yolks, next the milk and spice, the soda, the flour and whites, well whipped; lastl)^ the fruit, which must be thickly dredged. well before baking. A little citron, shred fine, is an improvement.

From Common Sense in the Household, 1871, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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G eggs. 1 pint flour. 2 oz. melted butter. 1|^ cup powdered sugar. 1 teaspoonful n\itmeg. Beat whites and yolks separately and very stiff, rub the sugar and butter together, and work in first the yolks, then the milk, then the Bake in well-buttered wafer or waffle irons, very quickly, browning as little as possible. Boll them while hot upon a smooth, round stick, not larger tlian your little finger, slipping it out carefully when the cake takes the right shape. are an accejitable addition to any tea or supper table, and look well among fancy cakes in a basket.

From Common Sense in the Household, 1871, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« " flom-. 1 pint water. Stir the butter into the water, which should be wa^ m, sei it on the fire in a saucepan, and sloAvly bring to a boU, stirring it often. When it boils, jiut in the flour, boil one minute, stirring all the while; take from the fire, t\iiii into a deep dish, and let it cool. Beat the eggs very light, and whip into this cooled paste, first 'the yolks, then the whites. Drop, in great spoonfuls, upon buttered paper, taking care not to let them touch or run into each other, and bake ten minutes.

From Common Sense in the Household, 1871, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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coin-starch with enough milk to work it into a smooth paste. Boil the rest of the milk. Beat the eggs, add the sugar and corn-starch to these, and so soon as the boils pour in the mixture gradually, stii-ring all the time until smooth and thick. Drop in a teaspoon ful of butter, and when this is mixed in, set the custard aside to cool. Then add A'anilla or lemon seasoning; jiass a sharp knife lightly around the pufls, split them, and fill with the mixture. The best cream cakes I have ever tasted were made by this somewhat odd receipt. Try it.

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lb. sweet almonds. 1^ " fine white sugar. 1 tabl^spoonful rose-water. Blanch the almonds in boiling water. AVhen stripped of their skins, throw them into ice-water for Take them out and dry between two cloths.

From Common Sense in the Household, 1871, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a small knife into thin slips. Put them into a slow oven until they are very slightly colored. Meanwhile, melt the without adding water—in a porcelain the fii'e, stirring it all the while to keep it from burning. When it bubbles up and is quite melted take ofi" the and instantly stir in the hot almonds. Have ready a tin pan or mould, Avell buttered and slightly Avarmed.

From Common Sense in the Household, 1871, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1). »J4 1 quart flour. ^ lb. lard, sweet and firm. I " 1 small teacup ice-water. Sift the flour into a deej) wooden bowl. With a broadbladed knife, or a small keen " chojjper," cut up the lard the it is as dust. Wet icewater into a stiff^dougli, -working it with a wooden spoon until obliged to make it into a roll or ball with your hands. these, and knead the paste into shape with as fev* strokes as eftect your end. Lay the lump upon a floured kneading-board and it out a thin always rolling from you with quick, light action.

From Common Sense in the Household, 1871, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(iVo. 2). t^t '< 2 teasjjoonfuls cream-tartar. Ice-water to make into a stiff dough. Cliop half the butter into the flour until it looks like yellow sand (sift the soda and cream-tartar with the flour, passing it through the sieve twice to make sure it is well mixed); work with ice-water into stiff dough; roll into a sheet, baste with one-third the remaining butter, fold up closely into a long flatten and re-roll, then baste again.

From Common Sense in the Household, 1871, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop half the butter into the flour; stir the beaten egg into half a cup ice-waber, and work the flour into a stiff dough; roll out tJdn, baste with one-third the remaining butter, fold closely, roll out again, and so on. until the butter is used vip. Roll very thin,* and set the last folded roll in a very cold place ten or fifteen minutes before making out the crust. "Wash with beaten egg while hot. This paste is very nice for oyster-^ a^e* as well as for frviit-pies.

From Common Sense in the Household, 1871, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. J lb. butter. 1 egg, well beaten. Use the yolk only. gill ice-water. Mix the flour, a tablespoonful of butter, the beaten egg, and ice-water into a paste with a wooden spoon.

From Common Sense in the Household, 1871, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter, dry, and then melt it in a vessel set in another of boiling water, stirring gently all the while to prevent oiling. oflT the salty scum from the top, and when almost cold beat up the butter little by little with the egg, which be previously whipped these are thoroughly incorporated work in the out twice, sprinkling lightly with flour before you fold it up; let it stand folded five minutes in a cold place, and make oxxt for tartlets or 2)dt('s. It is not suitable for large Bake before you fill them, and brush over with a beaten egg while hot.

From Common Sense in the Household, 1871, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(i\^o. 1). 4 ibs. meat i. e., two-thirds apple, one-third meat. " " currants, washed, picked over, and dried. 3 quarts cider. 1 pint brandy. 1 heaping tablespoonful cinnamon. " " The same of cloves, and half the quantity of mace. Make very sweet wdth brown sugar. The meat should be a good piece of lean beef, boiled the day before it is needed. Half a po\ind of raw suet, fine, may be added. out bits of skin and gristle, and mix with twice the quantity of fine juicy apples, also chopped; then put in the next the sugar and spice, lastly the liquor. Mix very thoroiighly, cover closely, and let all stand together for twentyfoui' hours before making the pies.

From Common Sense in the Household, 1871, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(i\^o. 2). *J* 2 lbs. lean fresh be*f, boiled, and when cold, chopped lb. beef-suet, cleared of strings and minced to powder, 6 lbs. apples, pared and chopped. " lb. sultana raisins, washed and picked over. 2 lbs. currants, washed and carefully picked over. 1^ lb. citron, cut up fine. 2 tablespoonful s cinnamon. 1 powdered nutmeg. 2 tablespoonfuls mace. 1 tablespoonful cloves. ** 1 tablespoonful fine salt. 2|- lbs. bi-own sugar. 1 quart brown sherry. 1 2)iut best brandy. Mince-nieat made by.tliis receipt will keep all winter in a cool Keep in stone jars, tied over with double covers. little more (if it should dry out), when yo\i make up a batch of pies. Let the mixtui'e stand at least twenty-four hours after it is made before it is used. Lay strijjs of pastry, notched with a jagging-iron, in a cross-bar pattern, upon the pie, instead of a top-crust. I take this opportunity of warning the innocent reader against placing any confidence whatever in dried currants. years ago gave over trying to guess who put the dirt in It is always there ! gravel-stones lurking under a specious coating of curranty-looking paste, to crucify grown people's nerves and children's teeth; mould that changes to mud in the mouth; twigs that piick the throat, not to mention the legs, wings, and bodies of troj)ical insects— curious study to one interested in the entomology of Zante. It is all dirt ! although sold to us at currant prices. Wash your currants, therefore, first in warm rolling up yovir sleeves, and rubbing the conglomerate masses apart, as you would scrub a muddy garment. in a cullender, and pass them through three more waters—cold now, but cleansing. Then spread them vipon a large dish, and enter seriously upon your geological and entomological

From Common Sense in the Household, 1871, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lbs. apples—pared and chopped. 1^ lb. beef suet—cleared of strings and powdered. " ctu-rants. ^ " I" " siiltana raisins. |- " citron, cut into shreds. 1 lemon—juice and grated rind. 1 tablespoonful cinnamon. " 1 tablespoonful allspice. 2 lbs. brown sugar. Half-pint best brandy. A glass of Avine. 2 teaspoonfuls salt. Pack down in a stone jar, with close cover, and keep in a cool place.

From Common Sense in the Household, 1871, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{JV^o. 1). *J* Pare, core, and slice ripe, tart winter apples—Pippins, Greenings, or Baldwins—line your dish with a good crust, put in a layer of fruit, then sprinkle tliickly over it, scatter half a dozen whole cloves upon this, lay on more apples, and so on, until the dish is well filled. Cover with criist and bake. Sift powdered sugar over the top before sending to table.

From Common Sense in the Household, 1871, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie. ej* 3 cups stewed apple. Nearly a cup white sugar. Make the stewed apple very sweet, and let it cool. the eggs Ught, and mix the yolks well with the apple, seasoning with nutmeg only. Then stir in gradually the milk, beating as you go on; lastly add the whites; fill your crust and bake without cover.

From Common Sense in the Household, 1871, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew and sweeten ripe, juicy apples, when you have pared and sliced them. Mash smooth, and If yon like the flavor, stew some lemon-peel with the apple, and remove when Fill your crust, and imtil the a meringue, made by whipping to a stiff froth the whites of three eggs for each pie, sweetening with a of powdered sugar for each egg. this with rosewater or vanilla; beat until it will stand alone, and cover the pie three-quarters of an inch Set back in the oven until the meringue is well " set." Should it color too darkly, sift powdered sugar over it when cold. They are very fine. Peach pies are even more deKcious, made in this manner.

From Common Sense in the Household, 1871, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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12 fine ripe pippins, pared and grated. lb. white sugar. 6 eggs—whites and yolks separately beaten. 1 lemon—grated peel and juice, with nutmeg. Cream the butter and sugar, stir in the beaten yolks, then the lemon, nutmeg, and apple; lastly the wliites, very Bake in paste, with cross-bars of the same on top.

From Common Sense in the Household, 1871, page 359. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1). >^ 1 quart stewed pumpkin—pressed through a sieve. 2 quarts milk. 1 teaspoonful mace. " cinnamon, and the same of nutmeg. 1^ cup white sugar, or very light brown. Beat all well together, and bake in crust without cover.

From Common Sense in the Household, 1871, page 359. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2). »J* 1 lb. mealy sweet potatoes. The firm yellow ones are best. I" " 1 tablespoonful cinnamon. 4 eggs—whites and yolks beaten sepai'ately. 1 lemon, juice and rind, and glass of brandy. Parboil the potatoes, and grate them when quite cold. If grated hot, they are sticky sjid heavy. Cream the butter and sugar; add the yolk, the spice, and lemon the potato in by degrees and all is; then the brandy, and stir in the whites. in dishes lined with good paste—without cover. You may make a pudding of this by baking in a deep dish—well buttered, without paste. Cool before eating.

From Common Sense in the Household, 1871, page 360. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{or Pudding). »j« 1 lb. mashed potato, rubbed through a cullender. •^ lb. butter—creamed with the sugar. G eggs—whites and yolks se^jarately. 1 lemon—squeezed into the potato while hot. 1 teaspoonful nutmeg, and same of mace. 2 cups white sugar. Mix as you do sweet potato pudding, and bake in open eliells of paste. To be eaten cold.

From Common Sense in the Household, 1871, page 360. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I lb. butter. 6 eggs—whites and yolks separately. Juice of one lemon. Grated rind of two. |- glass brandy. Cream butter and sugar, beat in the yolks, the lemon, spice, and brandy, stirring in the whites at the last. Bake in pie-crust, open. You may, if you wish to have these very nice, beat up the whites of but four eggs in the mixture, and whip the whites of four more into a meringue with four tablespoonfuls sugar and a little lemon-juice, to spread over the top of each pie. They are very nice baked^in pattypans.

From Common Sense in the Household, 1871, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2). 1 apple, chopped fine. 1 egg. 1 lemon, chop the inside very fine and grate the rind. 1 cup Fugar. Butter, the size of a walniit. Tliis is just enough for one pie. Take the thick white rind off the lemon before you chop it. Take out the seeds 3G2

From Common Sense in the Household, 1871, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie. t^ 1 teacup powdered sugar. 1 tableapoonful butter. 1 egg. 1 lemon—juice and grated rind, removing the seeds with 1 teacupful boiling water. 1 tablespoonful corn-starcli, dissolved in cold water. Stir the corn-starch into the water, cream the butter and sugar, and pour over them the hot mixture. qtiite cool, add lemon and the beaten egg. Take the inner rind off the lemon and mince very small. Bake in open shell.

From Common Sense in the Household, 1871, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{JVo. 3). 1 great spoonful butter. |- cxip white sugar. Juice and grated peel of lemon. Bake in open shells of paste. Cream the sugar and butter, stir in the beaten yolks and the lemon, and bake. Beat the wldtes to a stiff meringue with three tablespoonfuls powdered sugar and a little rose-water. pies are done, take from the oven just long enough to spread the meringue over the top, and set back for three This mixture is enough for two small, or one good-sized pie.

From Common Sense in the Household, 1871, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I" cup of white sugar. 1 orange—juice and half the grated rind. ^ lemon—-juice and grated peel. Cream the butter and siigar, beating in the orange and lemon until very light; add the beaten yolks, fill two jiastry shells and bake. Beat the whites stift'with two tablespoonfuls powdered sugar, and when the are done, spread over them, returning to the oven for three or four minutes.

From Common Sense in the Household, 1871, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lemons—all the juice, and a teaspoonful gi-ated peel, t teaspoonful corn-starch, dissolved in a little cold water, A dozen raisins stewed, cut in two and seeded. Beat up well, and bake with xipper and lower crust.

From Common Sense in the Household, 1871, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 fine Havana oranges, juice of both, and grated peel of one. •fcup of sugar ^ cup if the oranges are very sweet. 1 tablespoonful of butter. ^ lemon—juice only, to wet 1 teaspoonful corn-starch. Beat all well together, and bake in tartlet shells without

From Common Sense in the Household, 1871, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 eggs, whites and yolks. ^ cake of Baker's chocolate, grated. 1 tablespoonfvd corn-starch dissolved in water. « " 2 teaspoonfuls vanilla. t ^ teaspoonful tdnuamon. " butter, melted. Rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the corn-starch. five minutes until well thickened, remove from the fire, and pour into a bowl. oil the yolks and whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the ilavoring, and in open shells of pastry. cover with a meringue made of the whites of two eggs and two tablespoonfuls Of sugar flavored with a teaspoonful of These are nice for tea, baked in pattypans.

From Common Sense in the Household, 1871, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{JVo. 1). ^- lb. grated cocoa-nut. 1^ " white sugar (powdered). 6 oz. butter. 5 eggs—the whites only. 1 glass white wine. 2 tablespoonfuls rose-water. Cream the butter and sugar, and when well mixed, beat very light, with the wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skilful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them. These are very pretty and delightful pies.

From Common Sense in the Household, 1871, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie (iVo. 2). 1 lb. grated cocoa-nut. ^ " 1 glass of brandy. 2 teaspoonfuls lemon-juice. 4 eggs—white and yolks separated. 2 teaspoonfuls vanilla. Rub tlie butter and sugar together; beat light with thfl brandy and lemon-juice; stir in the beaten yolks cocoa-nut and the M'hites, alternately. Bake in open shells. Eat cold, with powdered sugar sifted over it.

From Common Sense in the Household, 1871, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. cocoa-nut, grated, i " powdered sugar. 1 quart milk, unskimmed. 6 eggs beaten to a froth. 2 teaspoonfuls vanilla or rose-water. Boil the milk, take it from the fire, and whip in gradually the beaten eggs. When nearly cold, season; add the cocoa-nut, and pour into paste-shells. Do not boil the egg and milk together. Bake twenty minutes. Some put the custard quite raw into the pie-dishes, but the cocoa-nut is apt, in that case, to settle at the bottom. You may, however, pour the i*aw mixture and bake by setting in a pan of boiling water, stirring well once, as they begin to warm. is cocoa-nut cup-custard, and is much liked.

From Common Sense in the Household, 1871, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cliocolate in a very little milk, stir into the boiling water, and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season, and pour into shells of good When the custard is *' set "—but not more than half done—spread over it the whites, whipped to a froth, with two tablespoo^uls sugar. You may bake these custards Avithout in a puddJng-dish or cups set in boiling water.

From Common Sense in the Household, 1871, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pints milk, 6 tablesj)oonfuls white sugar. " coi'n-starch. 2 teaspoonfuls essence bitter almonds. Boil the milk, stir in the corn-starch wet in a little cold milk, and boil one minute. When nearly cold, stir in the sugar, the yolks of eggs, and the whites of two; ^iavor, and pour into your paste-shells. Whip the remaining whites to a meringue, with two tablespoonfuls white sugar and a teaspoonful of vanilla, and when the custard is just " set," draw your pies to the edge of the oven to spread this over them. Do it quickly, lest the custard fall by exposure to the air. You may bake this as a pudding by omitting the pastry. If you have not corn-starch, substitute arrow-root oi rice-flour.

From Common Sense in the Household, 1871, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespooufuls white sugar. Flavor witli vauilla or other essence. Beat the yolks and sugar light, and mix with the milk flavor, whip in the whites, wliich should be already a froth, mix well, and pour into shells. Orate nutmeg upon the top. Bake this as cup-custard, or a custard pudding, in cupa or a deep dish set in a pan of boiling water.

From Common Sense in the Household, 1871, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over tliem by their sweetness. Cover and bake. Eat cold, with wliite sugar sifted over the top.

From Common Sense in the Household, 1871, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^J* To thi-ee cups of currants allow one of raspberries. Mis well together before you crust, and sweeten abundantly. Cover with crust and bake. Eat cold, Vi'ith white sugar sifted over it.

From Common Sense in the Household, 1871, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over the fruit, put in a dish lined with pastry, sweeten very freely, cover and Brush with beaten egg when done, and return to the oven for a few minutes to glaze.

From Common Sense in the Household, 1871, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a dish with paste and fill with raspberries, made very sweet with powdered sugai*. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture: 1 small cup of milk—half cream, if you can get it, heated to boiling. Whites of two eggs, beaten light and stirred boiling milk. 1 tablespoonful white sugar. ^ teaspooiiful corn-stai-ch wet in cold milk. Boil these ingi-edients three mmutes; let them get perfectly cold before you put them into the tart.

From Common Sense in the Household, 1871, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat your eggs very light—and, if you put in only one or two, Avhip white and yolk separately, beating the into the sugar before adding the whites. corn-starch, and bread puddings require a steady, moderate oven in baking. Custard and batter puddings should be put into the this into the even, the instant they are mixed, and baked quickly. N^o pudding, unless it be raised ^vith yeast, should be allowed to '

From Common Sense in the Household, 1871, page 383. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint stewed apples, 3 eggs—white and yolk separate. \ cup white sugar, and one teaspoonful butter. 1 teaspoonful nutmeg and cinnamon mixed. " essence bitter almond (for the meringue).

From Common Sense in the Household, 1871, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spice, and, while the aj^j^le is still very hot, stir butter, and, a at a time, the Beat all light, pour into a buttered dish, and bake ten minutes. Cover, without drawing from the oven, with a meringue made of the beaten whites, two tablespoonfuls white sugar, and the bitter almond seasoning. Sj)read smoothly and quickly, close the oven again, and bi'own very slightly. Eat cold, with white sugar sifted over the toj), and send arovind cream to j^our over it instead of sauce.

From Common Sense in the Household, 1871, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 large firm pippins (grated). 4 eggs—whites and yolks separate. Juice of one lemon, and half the peel. Beat butter and sugar to a cream, stir in the yolks, the lemon, the grated apple, lastly the Grate nutmeg over the top, and bake until nicely bro^vned. Eat cold with cream.

From Common Sense in the Household, 1871, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups chopped apple. 1 lemon—all the juice and half the rind. Nutmeg and cinnamon, ^ teaspoonful of soda dissolved in a little vinegar. Flour for a stiff batter. Beat the yolks very light, add the milk, seasoning, and Stir hard five minutes, and beat in the ai:)ple, then the whites, lastly the soda, well mixed in. in two square shallow 2:)ans one and eat hot, with sweet sauce. Much of the success of this pudding depends upon the mixing—almost as much upon the baking. Cover with paper when half done, to prevent hardening.

From Common Sense in the Household, 1871, page 385. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 fine pippins, pared, cored, and sliced, breaking them as little as possible. ^ cup very fine bread-crumbs. 2 teaspoonfuls butter—melted. 5 eggs—whites and yolks separate, f cup sugar. 1 oz. citron, shred finely. 1 teaspoonful nutmeg, and a dozen whole cloves. 1 c\ip milk or cream. Soak the bread-crumbs in the milk, cream the butter and sugar, and beat into this the yolks. Next, adding the milk and soaked bi-ead, stir until very smooth and Put in the nutmeg and citron, and whip in the whites Butter a deep dish, and put in your sliced apple, sprinkling each piece well with scattering the cloves among them. tlie custard you have prepared over them, and bake three-quarters of an hour. Sift powdered sugar over the top, and eat cold.

From Common Sense in the Household, 1871, page 385. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup bread-crumbs. 2 cups chopped apples—tart. 2 tablespoonfuls butter cut into small bits. Butter a deep pvit a layer of the chopped at the bottom; sj)rinkle with sugar, a few bits of butter, and cinnamon; cover with bread-crumbs; then more Proceed in this order ixntil the dish is full, having a layer of crumbs at top. closely, and steam quai'ters of an hour in a moderate oven; then uncover and brown quickly. Eat warm with sugar and cream, or sweet sauce. This is a homely but very good pudding, especially for the cliildren's in the it is

From Common Sense in the Household, 1871, page 386. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint rich milk. 1 teasjioonful salt. ^ " Peel and core eight apples carefully, and range them closely together in a deep disli. Beat the batter very light and pour over them. Unless the ajiples are very ripe and sweet (for apples), fill the centre of each with white Bake an hour, and eat hot with sweet sauce. Apple axd Plum Pudding. |- lb. fine tart apples, pared and cliojpped. ^ " f « ^ " beef suet, x-ubbed fine. f " 1 teaspoonful nutmeg and the same powdered cloves. « ^ glass brown sherry and the same of brandy. Stir the beaten yolks and sugar veiy light, add the suet and apples with the; then the raisins, Avell dredged the and, when is all in, the lastly, the whites beaten ve7y in two buttered moulds, in a moderate oven, an hoiu* and a half at Eat hot, with sauce. You may boil this pvidding if you like.

From Common Sense in the Household, 1871, page 386. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teacupful tapioca. 6 apples—juicy and well-flavored pippins—pared and cored. 1 quart water. Cover the tapioca with three cups of lukewarm water, and s>et it in a tolerably warm jjlace to or six hours, stirring now and then. Pack your apples in a deep dish, adding a cup of lukewarm water; closely and steam in a moderate oven all through, turning as they cook at bottom. If the dish is more than a third full of liquid, turn some of it out before you pour the soaked tapioca over all. Unless your apples are very sweet,

From Common Sense in the Household, 1871, page 387. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart flour. 2 tablespoonfuls lard—or half butter is better. 2 cups of milk. " cream-tartar sifted into the dry flour. Chop the shox'tening into the flour after you have sifted this and the cream-tartar together; put in the soda and wet up quickly—just stiff" enough to roll into a paste less than half an inch thick. Cut into squares, and lay in the centre of each a juicy, tare apple, pared and cored; bring the corners of the square neatly together and pinch them slightly. Lay in a buttered baking-pan, the joined edges downward, and bake to a fine brown. When done, brush over with egg, and set ba.ck in the oven to glaze for two or three minutes. Sift powdered sugar over them, and eat hot with rich sweet sauce. I greatly prefer the above simple crust for all kinds of dumplings, to the rich i:faste which becomes heavy so soon as it begins to cool. It is also more quickly and easily made, and far more wholesome than pastry.

From Common Sense in the Household, 1871, page 388. Read from the scan by computer, so a word may be off; the page itself shows the original.

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38& 2 tablespoonfuls biitter, melted. " tlie tapioca, in enough cold water to cover it, two hours; drain off the water, if it be not all absorbed two hours longer in the milk, which should be warmed. When the tapioca is quite soft, beat the svigai and butter together; add the yolks, the milk and' tapioca, lastly the whites. Stir very well, and bake in a buttea:ed Eat warm with sweet sauce. You may make a sago pudding in the same way.

From Common Sense in the Household, 1871, page 389. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoonfuls corn-starch. 4 eggs—whites and yolks separate. Nutmeg and cinnamon. Dissolve the corn-starch in a little cold milk, and having heated the rest of the milk to boiling, stir this in and boil three minutes, stirring all the time. Remove from the fire, and while still very hot, put in the butter. Set away until cold; beat the eggs very light—the sugar and seasoning with them, and stir into the corn-starch, beating thoroughly to a smooth custard. Turn into a buttered dish, and bake hall Eat cold, with powdered sugar sifted over it.

From Common Sense in the Household, 1871, page 389. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup sugar. 4 teaspoonfuls corn-starch. ^ cup fruit-jelly or jam. tlie milk to boiling, and stir in the corn-starch, "which has previously been dissolved in a little cold milk. Boil fifteen minutes, stirring all the vv'hile. Kemove from the fire, and while still hot, add gradually the yolks of the eggs beaten vip with the sugar and seasoned with vanilla, lemon, or bitter almond. this into a buttered pudding-dish and bake or the begins to " set." Without withdrawing it further than the door of the oven, spread lightly and quicldy upon this a meringue of the whites whipped vip stiff with a half-cup jelly—add gradually. Use crab-apple jelly, if bitter almond has been jjut into the custard; currant, for vanilla; strawberry or other sweet conserve, if you season the with lemon. for remove the lid, and brown the meringue very slightly. Eat cold, Avith powdered sugar sifted thickly over the top.

From Common Sense in the Household, 1871, page 389. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of fine bread-crumbs -always stale and dry. Beat the yolks very light, and having soaked the breadcrumbs well in the milk, stir these together; then the butter and seasoning, with the soda; lastly the whites.

From Common Sense in the Household, 1871, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup siigar. Vanilla or other Extract. Bread and butter. Cut of bread (stale), spread thickly with siigar. Fit them neatly and into a buttered pudding-dish it is half

From Common Sense in the Household, 1871, page 392. Read from the scan by computer, so a word may be off; the page itself shows the original.

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small, heavy j^late upon them to prevent them from floating, and satxii-ate them gi'adually with a hot custard made of the milk heated almost to boiling, then taken from the fire, and the beaten eggs and sugar stirred in with the seasoning. Let the bread soak in this fifteen minutes or so, adding by degrees all the custard. Just before you put the pudding in the oven, take up the plate gently. still rise to the top, keep down with a silver fork or spoon, laid upon it from the side of the dish, until the custard thickens, when slip it out. Bkead-and-marmalade Pudding b^ Is made precisely as above, except that each slice is spread with marmalade or jam besides the butter. Either of these puddings is good boiled. Alice's Pudding. bJ* 1 cup very fine dry bread-crumbs. ^ " strawberry or other sweet jam. I" " Butter a pvidding-dish; sprinkle the bottom with breadcrumbs; pour over these half a cujd jam, and cover this well with the rest of the crumbs, wet witli a very Heat the quart of milk until near boiling, take it the add, gradually, the yolks and Bngar, in the beaten whites at the this by degi'ees, stirring constantly until it begins to thicken; put it, spoonful by spoonful, iipon the layer of bread-crumbs, taking care not to disturb these, and wher all is in, bake until well " set " and very slightly browned Cream is a delicious accompaniment to it.

From Common Sense in the Household, 1871, page 392. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*J« 1^ cup white sugar. 2 cups fine dry bread-crumbs. 1 tablespoonful of butter., -^ Vanilla, rose-water, or lemon seasoning. 1 quart fresh rich milk, and one half cup jelly or jam. Rub the butter into a cup of sugar; beat the yolks very light, and stir these together to a cream. The bread-crumbs, soaked in milk, come next, then the seasoning. in a buttered pudding-dish—a large one and but two-thirda full—until the is " set."

From Common Sense in the Household, 1871, page 393. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the mouth of the oven, spread over with jam or other nice fruit-conserve. this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven and bake until the meringue begins to color. Eat cold, with cream. You may, in strawberry substitute the fresh fruit for preserves. It is then truly delightful.

From Common Sense in the Household, 1871, page 393. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J* 1 cup powdered cracker •J teaspoonful soda—dissolved in boiling water. 17* Heat the milk slightly, and pouring it over the cracker let them stand together fifteen minutes, Stiiinto this first the beaten yolks, then the butter and soda; beat all smooth and add the whipped whites. Eat hot, with pudding-sauce.

From Common Sense in the Household, 1871, page 393. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts milk. 6 Boston crackers—split and buttered. Nutmeg, cloves, and cinnamon to taste. 1 teaspoonful of 1 lb. raisins, seeded and cut in two. Make a custard milk, eggs, and sugar, seasoned with the spices, by heating the milk almost to boiling, then taking it from the adding gi-adually the yolks, sugar, seasoning, and whites. Do not boil it again. a pudding-dish; put a of crackers in the moistening with a few spoonfuls of the hot On lay some raisins—a thick stratum crackers—the side downward; moisten with the custard, and proceed in this order until your crackers and fruit are used up. Pour in custard xmtil only the top oi the upper layer is visible, but not enough to float them; cover closely and set in the cellar over night. In the morning add the rest of the custard, at intervals of five or six minutes between the cujifuls. Bake two hours in a moderate oven. Cover with paper if it should seem likely to harden too fast. Eat hot, with savice.

From Common Sense in the Household, 1871, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pinch of soda. 1 teaspoouful salt. Beat tlie yolks witli the sugar; add to these the milk in which the cracker has been soaked for work into a smooth i>aste before putting in the suet and

From Common Sense in the Household, 1871, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the in last, and bake nearly, if not quite an hoiir. Cover, should the crust form too rapidly. Eat hot, with wine sauce. You may also steam or boil this pudding. Feuit Cracker Pudding, 1 cup powdered cracker soaked in one pint of milk. ^ lb. beef suet, cleared from strings and powdered. ^ " raisins, seeded and cut in two. J " currants, washed and dried. 3 oz. almonds. es;o;s. •J cxxp sugar. 1 teaspoonful nutmeg, and same of

From Common Sense in the Household, 1871, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 coffee-cup rice. 2 quarts milk. Butter the size of an egg—melted. Nutmeg and cinnamon to taste. Wash and pick over the rice, and soak in one pint of the milk two hours. Then add the re.st of the milk, th» 3'J7 salt, butter, and Bake two hours, and eat

From Common Sense in the Household, 1871, page 396. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup rice. ^ " f " 3 pints milk. Cinnamon to taste. Soak the tapioca in a cup of the milk three hours the rice ir several waters, and soak in another cup of milk as long as you do the Sweeten the remaining; put all the ingredients together, and bake two hours in a slow oven.

From Common Sense in the Household, 1871, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup rice. ^ " Handful of raisins, seeded and cut in two. Soak the rice in a pint of the milk an hour, then set the saucepan containing it where it Avill slowly heat to a boil. Boil five minutes; remove and let it cool. Beat the yolks, add the sugar and butter, the rice and the milk in which it was cooked, with the pint of unboiled; the beaten whites, and finally the raisins. Grate nutmeg on the top, and bake three-quarters of an hour, or until the custard is well set and of a light brown. »

From Common Sense in the Household, 1871, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts of milk. •J lb. rice-flour. ] cup sxigar. 1 tablesjjoonful butter. 1 small teaspoonful nutmeg. 2 teaspoonfuls vaiiilla or rose-water. 1 lemon—juice of the whole, and half the gi-ated rind. Heat the milk to a boil, and stir in the rice-flour wet to a smooth paste with a cold milk; until well thickened, stirring all the time. Take from the while still hot stir in the butter, the yolks beaten light with the sugar, the lemon, nutmeg, and the whites of three eggs. Mix well, and bake in a buttered dish three-quarters of an Just before you take it up, draw to the mouth of the oven and cover with a meringue of the remaining whites, stiff with two tablespoonfuls powdered flavored with vanilla or rose-water. Bake until the meringue begins to brown. Sift sugar on the top and eat cold.

From Common Sense in the Household, 1871, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 even cups flour. 1 pinch of soda. in a three-quarters of an Serve in the pudding-dish as soon as it is drawn from the oven, and eat with rich sauce. Or You may boil it in a buttered mould or floured bag, flouring it ver9/ thickly. Boil two hours, taking care the boiling does not cease for a moment until the pudding is done.

From Common Sense in the Household, 1871, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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»J< 1 cup of sugar. 1 tablespoonful of butter. 3 cups flour, or enough to make a tolerably stiff batter, ^ teaspoonful of soda. " cream-tartar, sifted with the flour. " Eub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten Avhites, alternately with the Bake in a buttered mould; turn out upon a dish; cut in slices, and eat with liquid sauce. This is a simple but very nice pudding.

From Common Sense in the Household, 1871, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" 3 eggs—whites and yolks beaten separately and very 3 teaspoonfuls melted butter. Pour in nine well-buttered cups of same as \ised for measuring, and bake to a fine brown. Eat as soon as done, with sauce.

From Common Sense in the Household, 1871, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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|- lb. grated cocoanut. ^ cup stale sponge cake, crumbed fine. 1 large cup rich milk—cream, if you can get it. 2 teaspoonfuls vanilla, or rose-water. Cream the butter and sugar, and add the beaten yolks. "Wlien these are well mixed, put in the cocoanut; stir well before adding the milk, cake-crumbs, flavoring; and lastly, the whites of three eggs. Whip the other whites stiff with throe tablespoonfuls of powdered sugar; flavor with vanilla, t and just before taking the pudding from oven, spread tins meringne ovei* the top, and close the oven until the icing is slightly browned. Bake in all three-quarters of an hour.

From Common Sense in the Household, 1871, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup fine bread-crumbs, ^ " " milk or cream. 2 teaspoonfuls butter. 1 cup orange or other sweet marmalade. Rub the butter and sugar together; add the yolks well beaten, the milk, bread-crumbs, and the whites whipped to a froth. Put a layer of this in the bottom of a well-buttered mould, spread thickly with some pretty stifi' marmalade orange is nicest—then another layer of the mixture, and so on the mould is full, having the custard mixture at top. Bake in a moderate oven about an hour, turn out of the mould upon a dish and serve, with sweetened cream or

From Common Sense in the Household, 1871, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup macaroni broken into inch lengths. ^ lemon—juice and grated peel. f cup sugar. Simmer the macaroni in half the milk Wliile hot stir in the butter, the yolks, well beaten up with the sugar, the lemon, and lastly the w^hipped whites. in a buttered mould about balf an liour^ or nicely browned.

From Common Sense in the Household, 1871, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 large cup fine bread-crumbs soaked in milk. 1 lemon—juice and grated rind. •J lb. stale sponge-cake. •^ " macaroons—almond. ^ cup jelly or jam, and one small tumbler of sherry ^vine. ^ Clip milk pom-ed upon the bread-crimibs. Rub the together; put the in next; then the soaked bread-crumbs, the lemon, juice, and rind, and beat to a smooth, light paste before adding the whites. Butter your mould very well, and put in the bottom a light layer of dry bread-crumbs; upon this one of macaroons, laid evenly and closely together. Wet these with wine, and cover Avith a layer of the mixture; then with slices of sponge-cake, spread thickl}'- with jelly or jam next macaroons, wet with wine, more custard, sponge-cake, and jam, and so on until the mould is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour it a sauce made of curi'ant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry. A plain round mould is best for the pudding, as much of its comeliness depends npon the manner in wliicli tlio cake and macaroons are fitted in. It is a pretty and good pudding, and will well repay the trifling trouble and care required to manage itpropei'ly. It is also nice boiled in a buttered mould.

From Common Sense in the Household, 1871, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the stalks as for pies; cover the bottom of a buttei-ed pudding-dish with of bread and the rhubarb cut short; abimdantly with siigar; then put on another layer of bread and so on until your dish is full. steam, while baking, for the lid and bake ten minutes, or until browned. Eat hot with sauce.

From Common Sense in the Household, 1871, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint ripe or nearly ripe gooseberries. 6 or 8 slices toasted stale bread. ^ " 1 tablespoonful butter, melted. Stew the gooseberries ten minutes—very slowly, not to break them. Cut your slices of bread to fit your puddingdish, and toast to a light brown on both (Cut ofi" all the crust before toasting.) Dip slice, Avhile hot, in milk, and spread with the melted

From Common Sense in the Household, 1871, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottom of the dish with them; put next a layer gooseberries, sprinkled thickly with; berries, and so on, the dish is closely and steam in a moderate oven twenty or twentyTurn out ujicn a hot dish and pour over it a good pudding-sauce. is considered a wholesome breakfast dish, and ia certainly good. In this case omit the sauce, sift powdered sugar over the top, and eat with the same.

From Common Sense in the Household, 1871, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup fine bread-crumbs soaked in a pint of the milk. 2 tablespoonfuls rice-flour. ^ lb. raisins seeded, cut in two, and dredged with flour. Vanilla or bitter almond extract. melted butter, and a half-teaspoonful Beat the yolks light; add the soaked bread-crumbs and; stir to a smooth batter, put in the rice-flour, wet up first with cold milk; the reserved pint of milk, the seasoning, butter, the fruit, lastly the whites whipped in a buttered mould; turn out and pour sauce over it, serving hard sauce also with it. Or, You may boil the mixture two hours in a floured cloth or buttered mould.

From Common Sense in the Household, 1871, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ lb. of flour. lb. raisins seeded, ci;t in two, and dredged with flour. ^ lb, suet, freed from strings and powdered. 2 oz. citron, shred fine. Nutmeg, cinnamon, and cloves—one teaspoonfiil each. Milk to make a thick batter of the floui-.

From Common Sense in the Household, 1871, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 qxxart prepared flour. 2^ tablespoonfuls lard and butter mixed. 2 cups of milk, or enough to make a soft dough.

From Common Sense in the Household, 1871, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ThestJ moulds are usually made with hasps or other fastening. In lack of this, you had tie down the cover securely. I once boiled a pudding in a tin pail, the top of which I made more secure by fitting it over a cloth floured on the inside, lest the 2)udding stick. The experiment succeeded admirably, and I commend the suggestion to those who find, after the pudding is mixed, that their mould leaks, or the bowl that did duty as a substitute has been broken, and nothing said to " the mistress " about it. If you use a bowl, butter it, and tie a floured cloth tightly over the top. If a cloth, have it clean and sweet, and flour bountifully on the In all, leave room for batter, bread, rice, and cracker puddings to swell.

From Common Sense in the Household, 1871, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stxing very tightly about the mouth bag, which must be made with felled seams at sides and bottom, the better to exclude the water. The water must be boiling when the pudding goes in, and not stop boiling for one instant until it is done. If it is in a bag, this must be turned several times, under water^ to prevent sticking or scorching to the sides of the pot. The bag must be entii-ely covered, while the water should not quite reach to the top of a mould. If you usa a basin, dip the cloth in boiling water before dredging with flour on the inside. When the time is up, take mould, basin, or cloth from the boiling pot, and plunge distantly into cold water turn out without the loss of a second. This will prevent sticking, and leave a clearer impression of the mould vipon the contents. Boiled puddings should be served as soon as they are done, as they soon become heavy. Many of the baked puddings I haA'e described are quite as good boiled. As a safe rule, double ike time of baking^ if you hoU,

From Common Sense in the Household, 1871, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ " cream-tartar, sifted through a cup of flourj and added to enough flour to make a thick batter. blackberries, raspberries, currants, or huckleberries, well dredged with flour—stirred in at the last. Boil one hour in buttered mould.

From Common Sense in the Household, 1871, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart floui-—or enough for thick batter. gill baker's yeast. 1 teaspoonful soda dissolved in boiling water. Nearly a quart of berries—well dredged with floiu\ Make a batter of eggs, milk, flour, yeast, salt, and soda, and set it to rise in a warm place about four hours.

From Common Sense in the Household, 1871, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 saltspoonfvil salt. or enougli to make the floiir into dough. 1 quart berries, chopped apples, sliced peaches, or other fruit; jam, ]>reserves, canned fruit, or marmalade maybe substituted for the berries. Roll out the crust less than half an inch thick—indeed, a quarter of an inch will do—into an oblong sheet. thickly with the fruit and siigar. Begin at one end, and roll it ixp closely, the fruit inside. In putting this in, leave a narrow margin at the other end of the roll, which should be folded down closely like the flap of a pocketbook. Pinch the ends of the folded roll together, to prevent the escape of the fruit, and baste up in a bag, tlie same and shape as the " valise." Flour the bag well before puttuig in the pudding, having previously dipped it—the cloth —into hot water, and wriiig it out. Boil an hour and a half. Serve hot with sauce, and cut crosswise in slices half an inch thick.

From Common Sense in the Household, 1871, page 409. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare a paste in a6cordai^ce with either of the foregoing receipts, but roll into one sheet. Lay apples, peaches, or berries in the centre, paring and slicing the fruit; s^irinkle with sugar, and close the paste over them as you would a dumpling. Dip a stout cloth in hot water, flour the inside, put in the pudding, tie tightly, and boil two hours and a half. Eat hot with sauce.

From Common Sense in the Household, 1871, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A.U. rice boiled v/ithout stirring, until soft, and at the top dry. i/( pippins, pared and cored. Strawberry marmalade or crab-apple jelly. Let the rice cool upon a sieve or coarse cloth, that it may dry at the same time. Di]) your dumpling cloths in hot water; wrijig them out and flour well inside. Put a handful

From Common Sense in the Household, 1871, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{lylain). 2 cups fine bread-crumbs, soaked in a very little milk. 1 cup beef suet, freed from strings, and powdered. whites and yolks separated, and beaten very 1 tablesjioonful sugar. 1 teaspoonful cream-tartar, sifted into the flour. \ " soda dissolved in boiling water. « Enough milk to mix into a sti^ paste. * ". '

From Common Sense in the Household, 1871, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are made as above, with the addition of ^ lb. raisins, seeded, chopped, and dredged with flour, and ^ lb. currants, washed, dried, and dredged. Boil one hour and a quarter.

From Common Sense in the Household, 1871, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" Indian meal. 3 heaping tablespoonfuls siigar, and 1 teaspoonful salt, i lb. beef suet, chopped into powder. - Scald the milk, and while boiling hot stir in the meal and suet with the When cold add the yolks, beaten light with the sugar, then the whites. Dip your bag in hot water, flour it, and fill half full with the mixture, as it wiU swell very much. Boil five hours. Eat very hot with butter and sugar.

From Common Sense in the Household, 1871, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I lb. flour. J " •^ " raisins, seeded and cut in three pieces each. ^ " currants, washed and dried. ^ cup cream or milk. •^ lemon—juice and rind gi'ated. Cream the butter and sugar; add the beaten yolks, then the milk and the flour, alternately with the v/hites. stir in the fruit, well dredged with flour, turn into a buttered mould, and boil two hours and a half at least. hot, with cabinet pudding sauce over it. (^Sea

From Common Sense in the Household, 1871, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 heaping cup of fine dry bread-crumbs. •^ lb. pared and chopped apples. ^ " 6 oz. currants, washed and dried. 1 teaspoonful nutmeg, and same of allspice. 1 glass brandy. 1 cup sugar, and ^ lb. suet, chopped to powder. Work the sugar into the beaten yolks; then the suet and crumbs, with the chopped apples; next tho brandy

From Common Sense in the Household, 1871, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" of suet, freed from strings and chopped fine. " 2^ lbs. of flour. "of raisins, seeded, chojiped, and dredged with 2 lbs. of currants, picked over carefully after they are washed. ^ lb. of citron, shred fine. 1 cup of brandy. ^ oz. of cloves. ^ " of mace. 2 grated nutmegs. Cream the butter and sugar; beat in the yolks when you have whipped them smooth and light; next put in the milk; then the flour, alternately with the beaten whites; theix the brandy aud; lastly the fruit, well dredged with flour. Mix all thoroughly; wring out your jHiddingcloth in hot water; flour well inside, pour in the mixture, and boil five hours. I can confidently recommend this as the best plum pudding I have ever tasted, even when the friend at whose I had the pleasure of eating it imitated the example of " good King Arthur's " economical sjiouse, and what we " couldn't eat that night," " next daj/ fried," by heating a little butter in a frying-pan, and laying in slices

From Common Sense in the Household, 1871, page 413. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and stone the chenies, or pick the currants from stems. Make some good it out a qtiarter of an inch thick, and cut for the bottom a round abou.t the size of a tea-plate. Yoii can use the top of a tin pail for a cutter. Spread your fruit upon and leaving a half inch margin all around. Roll out a second sheet an inch less in diameter than the first, lay it carefully upon the fruit, and turn up the margin of the lower piece over the edge of this. this, in turn, with fruit and sugar, and cover with a third and lessening round; proceeding in this order until the sixth and topmost cover is not more than inches across. Have ready a conical cap of stout muslin adapted to the proportions and dimensions of your pile; dip it in boiling water, flour inside, and draw gently over all. It large enough to meet and tie under the base without cramping the pyramid. Boil two hours, and eat with sweet sauce. FKITrEKS, PANCAKES, ETC.

From Common Sense in the Household, 1871, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have plenty of nice sweet lard in wliick to fry fritters, and test the heat by dropping in a teaspoonful before you risk more. If right, the batter will rise quickly to the surface in a pufF-ball, spluttering and dancing, and will speedily assume a rich golden brown. Take up, as soon as done, with a skimmer, shaking dislodge any drops of lard that may adhere; pile in a hot dish, sift sugar over them, and send instantly to the table. Fry as many at a time as the kettle will hold, and send in hot fresh ones while the batter lasts. A round-bottomed saucepan or kettle, rather wide at top, is best for frying them. Use a frying-pan for pancakes it; put in a teaspoonful or two of lard and run it quickly over the bottom then pour in a lai'ge ladleful of batter—enough to cover the of the pan with a tliin

From Common Sense in the Household, 1871, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a tiix spatula, very carefully, to avoid tearing it. The frying-pan should be a small one. Have ready a hot dish; turn out the pancake upon it, cover with powdered up dexterously like a sheet of paper. Send half a dozen to table at once, keeping them hot by setting the dish in the oven until enough are baked. I am thus explicit in these general instructions to save myself the tx'ouble, and the reader the tedium, of a repetition under each receipt. In olden times it was a boast of notable cooks tliat they could toss a pancake from the pan out of the top of the chimney with such accuracy of calculation, that it would turn itself on the way back, and settle in its place, ready, like St. Lawrence, to have the other I never saw a pancake tossed, although in my childish days I saw hundreds fried by the honorable tribe—now so fast passing away—of Old Virginia cooks. I do not advise this aerobatic system of culinary exploit, especially for beginners. Indeed, I donbt if the pancakes would be found equal to the journey in these days of tight chimney-throats and cooking stoves. They must be out of pi-actice as well as their manufacturers. Be careful not to have too much grease in the pan.

From Common Sense in the Household, 1871, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1). »^ 1 pint flour. 1 teas2)Oonful salt. 1 pint boiling water. Stir the flour into the water by degi-ees, and stir until it has boiled three minutes. Let it get almost cold, when beat in the yolks, then the whites of the eggs, which must be previously whipped sti^.

From Common Sense in the Household, 1871, page 416. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A batter according to the preceding receipt. 6 large juicy apples, pared and quartered. 1 glass brandy. 1 tablespoonful white sugar. FEITTEKS, PANCAXES, ETC. Put the brandy, a very little water, the sugar, and the spice into a covei'cd saucepan with the apples. Stir gently half done; liquor, every di"op; mince the ajjple when cold, and stir into the batter. Or, You may parboil the apples in clear water, with a very little sugar, and proceed as just directed.

From Common Sense in the Household, 1871, page 416. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 scant cup sponge-cake crumbs—very fine and dry, 1 cup boiling milk. 2 tablespoonfuls powdered sugar. 1 teaspoonful corn-starch, wet in a little cold milk. 2 tablespoonfuls currant or cranberry jelly. Soak the cake -crumbs in the boiling milk,.and stir in the corn-starch. all to a boil, stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time, and put in the whites—beaten tp a stiflF froth—at the last. Fry immediately.

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• 1 quart milk—boiling hot. 2 cvips fine bread crumbs (aerated bread is best). 1 tablespoonful butter—melted. 1 saltspoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. to a smooth paste; add the whipped 18* yolks, the butter, salt, soda, and finally tlie whites, whipped Queen's Toast, Fry slices of stale baker's bi-ead—aerated, if you can get it—in boiling lard to a fine brown. Dip each slice qviickly in boiling water to remove the gi-ease. Sj)rinkle with powdered pile upon a hot plate. toasting, cut out the slices with a round cake-cutter, taking off all the They look better when piled up. Pour sweet wine sauce over them when hot, and serve at once. Jelly-Cake Fritters {very nice). ^J* Some stale sjionge, or plain cup cake, cut into rounds with a cake-cutter. Hot lard. Strawberry or other jam, or jelly. A little boiling milk. Cut the cake carefully and fry a nice brown. Dip each slice for a second in a bowl of boiling milk, di-aining off on the side of the vessel; lay on a hot dish and thickly with strawberry jam, peach jelly, or other delicate conserve. Pile them neatly and around hot, with cream to pour over them. This is a nice way of iising up stale cake, and if rightly pi-eparedj the dessert is almost equal to Neapolitan pudding.

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1 pint of flour. G eggs. saltspoonful same of in Milk to make a thin batter. Begin with two cups and add until the batter is of the right consistency. Beat tha

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A batter as above. When the pancakes are fried, lay upon a hot plate, spread qxiickly with nice jam or jelly, and roll up neatly upon the preserves. Sj^rinkle lightly with powdered sugar, and send around with wine sauce or sweetened cream.

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Stir to a cream 1 cup of butter. 3 cups of powdered sugar. When light, beat in f teacup of wine. Juice of a lemon. 2 teaspoonfuls nutmeg. Beat long and hard until several shades lighter in color than at first and creamy in consistency. Smooth into shape with a broad knife dipped in cold water, and stamp with a wooden mould, first scalded and then dipped in cold watei'. Set upon the ice until the pudding is served. Be£-hive Sauce. Ji Mix a hard sauce according to the previous receipt, and when light, set aside tlnee or four tablespoonfuls in a plate. To the larger quantity left add gradually, cherry, currant, or cranberry juice enough to color it a good pink. Ked jelly will do if hemes are out of season.

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2 cups powdered sxigar. 1 wineglass brandy. 1 teaspoonful mixed cinnamon and mace. "Warm the butter very slightly, work in the when this is light, the brandy and spice. Beat hard—shape into a mould and set in a cold place until wanted.

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2^ cups powdered sugar. 2 wineglasses pale sheriy or white wine. ^ cup boiling water. Work the butter into the sugar, moistening, as you go on, with long and hard until your bowl is nearly full of a creamy mixture. Then add gradually the wine and nutmeg, still beating hard. Turn into a

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1 large cup of sugar. Nearly half a cup of butter. 1 egg. 1 lemon—all the j uice and half the grated peel. 3 tablespoonfuls boiling water. Cream the butter and sugar and beat in the egg whipped; the lemon and nutmeg. Beat hard ten minutes, and add, a spoonful at a time, the boiling water. Put in a tin pail and set within the uncovered top tea-kettle, which you must keep the steam heats the sauce very hot, but not to boiling. Stir constantly.

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2 eggs, beaten stiff, 1 large cup of sugai*. 5 tablesjioonfuls boiling milk. ^ teaspoonful arrow-root or corn-starch, wet with cold 1 teaspoonful nutmeg, or mace. 1 tablespoouful butter. Rub the butter into the sugar, add the beaten eggs, and all to a creamy froth.

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corn-starch and put in next with the spice—finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucecoaiMON sease. pan of boiling water five minutes, stirring all the wliile, but do not let the sauce boil. is a good sauce for bread and simple pud dings.

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Yolks of four eggs, whipped very light. 1 lemon—juice and half the gi-ated peel. 1 good glass of wine. 1 teaspoonful of cinnamon. 1 Clip of sugar. 1 tablespoonful of butter. Rub the butter into the sugar, add the yolks, lemon, and Beat ten minutes and put in the wine, still stirring Set within a saucepan of boiling water, and beat while it heats, but do not let it boil. Pour over the pudding.

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J cup butter. 1 dessert sjioonful corn-starch wet in a litlte cold milk. 1 lemon—juice and half the grated peel. 1 glass of Avine. 1 cup boiling water. Cream the butter and sugar well; pour the coioi-starch into the boiling water and stir over a clear fire until it is well thickened; put all in a bowl and retiu-ning to the saucepan. Heat once, almost to the boiling point, add the wine, and serve.

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«>J« J cup currant jelly. 1 tablespoonful butter, melted. •^ dessert spoonful arrowroot or corn-starch; wet with 1 glass pale sherry. 3 tablespoonfuls boiling water. Stir the arrowroot iiato the boiling water and heat, stirring all the time, until it thickens; add the butter, and set aside until almost cool, wlien beat in, spoonful by spoonful, the jelly to a smooth pink in the wine, stir hard, and heat in a tin vessel, set within another of boiling water, until very hot. Pour over and around Neapolitan, bread-and-marma.- lade puddings, cake-fritters, and Queen's toast. Sweetened Cream (cold). 1 pint of cream. 4 tablespoonfuls powdered sugar. 1 teaspoonful of nutmeg. " vanilla. Mix all well the sugar is dig. solved. Eat with jam puddings, queen of all puddings, Alice's pudding, and peach roley-poley.

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1 pint cream. 4 tablespoonfuls powdered sugar. Wlutcs of two eggs, beaten stiff. Extract of vanilla or bitter almonds, one teaspoonful. Heat the cream slowly in a vessel set in a saucepan of boiling water, stirring often. When scalding, but not boding hot, remove it from the fire, put in the sugar and nutmeg; stir three or four minutes and add the whites. Mix thoroughly and flavor, setting the bowl containing" it in a pan of hot water until the pudding is served, stii-ring now and then.

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a little more than blood-warm; beat the jelly to a smooth batter and add gi'adually the butter, the lemon, and nutmeg. Warm almost to a boil, stirring all the while; beat hard, put in the sugar, lastly the wine. Set in a vessel of hot water stirring now and then, until it is wanted. it covered to hinder the escape wine flavor. Stir well before pouring out. is a vei-y fine sauce, particularly for cabinet and Neapolitan puddings. custakds, blancmanges, etc. Custards, Blanc-Mange,

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A good rule for custard is five eggs to a quart of milk, and a tablespoonful of sugar to each egg, although a good plain custard can be made with an egg for each cup of milk and four tables^joonfuls of sugar to the quart,

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custards that are to be frozen mvist have at least one-third sugar than those which are not to undergo process. In heating the milk for custard, do not let it quite boil befoi*e adding the yolks. My plan, which has ])roved a safe one thus far, is to take the scaldijig milk from the instead of pouring tlie beaten eggs into it, to \n\t a spoonful or two of the milk to them, beating well all the while, adding more and more milk as I mix, until there is no danger of sudden curdling. Then, return all to the and boil gently until the mixture is of the right consistency. From ten to fifteen minutes should thicken a quai't. constantly.

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Yolks of five eggs and the wliites of seven—(two for the meringue). Vanilla flavoring— 1 teaspoonful to the pint. the milk almost to boiling; beat the yolks COMMO:;? SENSE. and in Add tLe milk in the manner described in "general directions" at head of this section;.stir in five whites whipped stiff; return to the fire and stir until thick, but not until it breaks. Season it with vanilla^ cups; whip the whites of two to a meringue with a heaping tablespoonful of powdered and when the custard is cold, pile a little of this upon the top of each cup. You may lay a preserved strawberry or cherry, or a bit of melon sweetmeat, or a little bright jellj upon each.

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1 pint milk (half cream). ^ lb, almonds, blanched andpounded to a j)aste, a few at a time in a Wedgewood mortar, adding gi-adually 2 tablespoonfuls of rose-water. Yolks of three eggs and whites of four— (two for meringue). 1 teaspoonful extract bitter almond in meringue. the milk, add the beaten yolks, the sugar, the almond paste, and the whites of two eggs. Boil, stirring constantly until it thickens. Stir up well Avhen almost cold and pour Make a meringue of the whites of two eggs and two tablespoonfuls powdered sugar, flavored with bitter almond, and heap upon each cup. Quaking Custard, t^ of eggs—reserving the for meringue. ^ package Cooper's or Coxe's gelatine. 6 tablesjToonfuls sugar. Vanilla or lemon flavoring. Juice of a lemon in me rincue. CUSTAEDS, BLAXC-MANGES, ETC. Soak tlie gelatine in a cup of the cold milk Iavo hours. Then heat the rest of the milk to boiling, add that in (\'hich the gelatine is, and stir over the fire until the latter is quite Take from the fire, and let it stand five minutes before putting in the beaten yolks and sugai-. Heat slowlj it begins to tliicken perceptibly, not boil—say seven or eight minutes, stirring constantly. When nearly cold, having stirred it every few minutes during the time, flavor it, wash out your mould in cold water, and without wiping it, pour in the custard and set on the ice or in a cold to harden. When quite firm, turn into a cold dish, loosening it by wrapping about the mould a cloth wrung out in hot water, or dipping the mould for an instant in warm, not boiling water. Have ready the whites whipped to a froth with three tablespoonfuls powdered sugar and juice of a lemon. Heap neatly abotit the base of the moulded custard, like snow-drifts. like, you may dot thia with minute bits of currant jelly. Tliis is a pleasing dish to the eye and taste. Floating ftiAND. *J«i 4 eggs—whites and yolks beaten sejiarately. 4 tablespoonfuls (heaping) white sugar. 2 teaspoonfids exti-act bitter almond or vanilla. ^ cup currant jelly. Beat the yolks well, stir in the sugar^ and add the hot, not boiling milk, a little at a time. Boil until it begins to When cool, flavor and pour into a glass dish, first stirring it up well. Heap upon it a meiingue of the whites into which you have beaten, gradually, half a cup of currant, cranberry, or other bright Dot with bits of jelly cut into rings or stars, or straight slips laid on in a pattern.

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gelatine an hour in the milk; put on the fira and stir well as it warms. the yolks very light with the sugar, add to the scalding milk, and heat to boiling point, stirring all the while. Strain through thin muslin or tarlatan, and when almost cold, put into a mould wet with cold water. Flavor with vanilla or lemon.

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( Very fine). 1 quart sweet cream. Yolks only of four eggs. ^ oz. of gelatine or isinglass. 1 cup (small) of sugar. 2 teaspoonfuls vanilla or bitter almond extract. Soak the gelatine in just enough cold water to cover it, Drain, and^tir a of the cream made boiling hot. Beat the yolks smooth with the sugar, and add tlie boiling mixture, beaten in a at a time. Heat until it begins to thicken, but actually boil; remove it from the fire, flavor, and while it is still hot in the other pint of cream, whipped or churned in a syllabub churn to a stiff froth. in this "whip," a spoonful at a time, into the custard until it is the consistency of sponge-cake batter. Dip a mould in watei*, pour in the mixture, and set on the ice to form. Snow Custard, t^ ^ package Coxe's gelatine.

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ETC. 1 pint miik. 2 Clips of sugar Juice of one lemon. Soak the gelatine one hour in a teacnijful of cold water. To this, at the end of this time, add one j^int boiling water. the gelatine is thoroughly dissolved; add twothirds of the sugar and the Beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, for at least Whip steadily and evenly, and when all is stitF, pour into a mould, previously wet Avith cold water, and set in a jilace. In four or hovirs turn into a glass Make a custard of the milk, eggs, and remainder of the sugar, flavor with vanilla or bitter almond, and when the meringue is turned out of the mould, pour this around the base.

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4 eggs, beaten light—whites and yolks separately. 5 tablespoonfuls sugar, mixed with the yolks. Nutmeg and vanilla. Scald but not the milk; add by degrees to the yolks, and when well mixed, in the

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1 teaspoonful vanilla, or other essence. 1 heaping cup of sugar. A pinch of salt. Soak the tapioca in the water five hours. Let the milk come to a boil; add the tapioca, the water in which it waa boiled, and a good pinch of salt. Stir until boiling hot, and add gradually to the beaten yolks and Boil again {always in a vessel set within another of hot water), stirring constantly. Let it cook until thick, but not too long, as the custard will break. Five minutes after it reaches the boil will suffice. Pour into a bowl, and stir gently into the mixture the whites of the eggs, beaten to a stiff froth. Flavor, and set aside in a glass dish until very cold. Eat with an accompaniment of light cake and brandied, or canned peaches or pears. This will be found a very delightful dessert. Tapioca BLA^x'-MA^GE. |- lb. tapioca, soaked in a cup of cold water four hours. 1 pint rich new milk, •f cup of sugar. 2 teasjjoonfuls bitter almond or vanilla essence. A kittle salt. Heat the milk, and stir in the soaked it has dissolved, add the sugar. Boil slowly fifteen minutes, all the time; take from the Flavor and pour into a mould dipped in out, and pour cold sweetened cream around it.

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corn-starch, wet in a cold water. 3 eggs, well beaten—whites and yolks separately. 1 cup of sugar. "Vanilla, lemon, or other essence. Heat the milk to boiling; stir in the corn starch and salt, and boil together five minutes (in a farina-kettle), then add the yolks, beaten light, with the sugar; boil two minutes longer, stii-ring all the while; remove the mixture from the fire, and beat in the whipped whites while it is boiling hot. Pour into a mould wet with cold water, and set in a cold place. Eat with sugar and cream.

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according to the above receipt, but fifteen minutes before the eggs are added. You may omit the eggs if you like, and only want a plain dessert. Arrowroot Blanc-mange, i^ 3 cups of new milk. 2^ tablespoonfuls of arrowi-oot, wet up with cold milk, f cup of sugar. "Vanilla, lemon, or bitter almond flavoring, with a little white wne. Mix the arrowroot to a smooth batter with one cup of the milk. Heat the remainder to boiling; add the arrowroot, stirring constantly. it begins to thicken put in the sugar, and cook ten minutes longer, still it well from the sides and bottom. Take it ofi'; beat well five; flav )r with the essence and a small wineglass of white wine. Give a hard final stir before putting it into a mould wet with cokl water. This is very nourishing for invalids and young cluldren. For the latter you may omit the wine. Almond Blanc-mange, i^ 1 quai-t of milk. oz. Cooper's gelatine. 3 ozs. of almonds, blanched and pounded in a mortar, 1 tables]>oonful of rose-water, added to prevent oiling. f cuj) sugar. Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour. Turn in this when the is scalding hot; add the pounded almond-jiaste, and all together ten minutes before putting in the sugar. When the gelatine has dissolved, remove the blanc-mange from the vessel of boiling water in which you have cooked it, and strain through a thin miislin bag, pressing it well to get out the flavor of the almonds. Tiiere should be three or bitter ones among them. Wet a mould

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Make according to the foregoing receipt, and, after straining, separate into four difterent portions, allowing about a cupful of the mixture for each. CUSTAKDS. BLANC-MANGES, ETC. 4S3 1 great tablesiioonful chocolate, Avet witli a veiy boiling water, aud rubbed to a smootli jiaste, for the brown coloring. Yolk of an egg beaten light for the yellow. 1 great tablespoonful currant jelly for the pink. Beat the chocolate into one portion, mixing it well; the jelly into another, the egg into a third, returning this and that, flavored with chocolate, to the fire, and stirring until very hot, but not boiling. Leave the fourth uncolored. When quite cold and a little stiff, pour carefully into a wet moidd —the white first; then the pink; next the yellow; and tha chocolate last. Of course, when the blanc-mange is turned out, this order of colors will be reversed. Set in a cold Loosen, when firm, by dipping the mould for a moment in warm water, and working the top free from tht» edge with a few light touches of your fingers. is a handsome dish and easily managed. Currant juice or cranberry color a finer pink than jelly, but are apt to thin the blanc-mange, unless used cautiously. A little vanilla improves the chocolate.

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gelatine, soaked in half a cup cold wator one hour. 1 c\ip of boiling water. Yolks of four eggs beaten very light. 1 orange, juice and half the grated peel. " and one-third the grated peel. 1 cup white wine or clear pale sherry. 1 cup powdered sugar and a good pincJi of cinnamon. Stir the soaked gelatine in the boiling water until dissolved; take from the fire and beat, a little at a time, into the yolks; x-etiirn to the inner saucepan with the oi'ange, lemon, and cinnamon. Stir over a clear fire until it is boiling hot; put in the wine and strain through a hairsieve or a of tarlatan. Set away in a mould wet with cold water. The success of this dish depends much upon the stiiTJng and the watchfulness of the cook. The mixtiu-e should not be allowed to boil at any moment.

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»J« 2 cups of sweet cream. ^ oz. Cooper's gelatine, soaked in a very little cold water one hour. ^ half cup white sugar (powdered). 1 teaspoonful extract of bitter almonds. 1 glass Avhite wine. Heat the cream to boiling, stir in the gelatine and sugar, and, so soon as they are dissolved, take from the fire. ten minutes, or, what is better, churn in a syllabub-churn until very light; flavor, and add by degrees the wine, mixing it in well. Put into moulds wet with cold water.

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1 oz. Cooper's gelatine, soaked in a cup of the milk one 4 heaping tablespoonfuls of grated chocolate, rubbed up with a little milk. f cup sugar and 2 teaspoonfuls of vanilla. Heat the milk to boiling; pour in the gelatine and milk, and stir until it is dissolved; add the sugar to the beaten yolks and stir until smooth] beat the chocolate into this, CUSTAKDS, BLANC-MANGEd, ETC. and pour in, spoonful by spoonful, the scalding milk upon the mixture, stirring all the while until all is in. to the inner saucepan and heat gently, stirring faithfully until it almost boils. Remove from fire, turn into a bowl, and whip in lightly and briskly the beaten whites with the vanilla. Set to form in moulds wet with cold water.

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t^ 1 lb. of lady's-fingers. 1 quart rich sweet cream, f cup powdered sugar. 2 teaspoonfuls vanilla or other extract. Split and trim the cakes, and fit neatly in the bottom and sides of two quart moulds. Whij) the cream to a stiff froth in a syllabub-churn when you have sweetened and flavored it; fill the moulds, lay cakes closely together on the top, and set upon the ice until needed. Or, Yoit may use for this purpose a loaf of sponge-cake, cutting strips from it for the sides and leaving the crust for the bottom and top, each in one piece.

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»J« 1 large stale sponge-cake. 1 pint rich sweet cream. 1 cup sherry wine. •J oz. Cooper's gelatine, soaked in a cup of cold water two 1 teaspoonful vani]la or bitter almond extract. 3 eggs, whites and yolks beaten together, but very lighti Heat the cream almost to boiling; put in the soaked gelatine and half a cup of sugar, and stir until liemove from the fire, flavor, and, when cool, beat or churn to a standing froth. Cut off the top of the cake in one piece, and scoop out the middle, leaving tlie sides and bottom three-quarters of an inch Over the inside of these pour the wine in spoonfuls, that all may be evenly moistened. Fill with the whipped cream, replace the top, which should also be moistened with wine and set in a cold placo imtil needed.

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it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar.

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gelatine, soaked in a very wat'^>'. 3 tablespoonfuls grated chocolate rubbed smooth in a little milk. J cup powdered sugar. ^ lb. sponge-cake. 1 teaspoonful vanilla. 1 pint cream. Heat the cream to boiling, slowly, stirring frequently; add the sugar, chocolate, and gelatine, and, when these ai'O dissolved, add, a spoonful at a time, to the beaten yolks. Set back in the saucepan of boiling water, and minutes, until very hot, but do not let it boil. Take it off, flavoi', and whip or churn to a standing froth, adding the beaten whites toward the last. Line a mould with spongefill with the mixture, and set upon the ice. CUSTAitDS, BLANC-MAlfGES, ETC.

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( Very nice.) 1 pint of cream, whipped light. ^ oz. gelatine, dissolved in 1 gill of hot milk. Whites of 2 eggs, beaten to a stift" froth. 1 small tea-cup of powdered sugar. Flavor with bitter almond and vanilla. "Mix. the cream, eggs, and sugar; flavoi-., and beat in tho gelatine and milk It should be quite cold before it is added. Line a mould with slices of sponge-cake, or with lady'sfingers, and fill with the mixture. Set upon the ice to cool.

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1 quart of gooseberries, ripe. 1 tablespoonfvd butter. 1 cup of sugar. Yolks of four eggs. Meringue of whites, and 3 tablespoonfuls sugar. Stew the gooseberries in just water enough to cover When soft and broken, rub them through a sieve to remove the skins. still hot beat in the butter, sugar, and the whipped yolks of the Pile in a glasa dish, or in small glasses, and heap upon the top a meringue of the whipped whites and sugar.

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4 eggs (the whites only), whipped stiff, with 1 lb. powdei-ed sugar. Lemon or vanilla flavoring. When very stiff', heap in the sliajie of half an ^gg upon letter-paper lining the bottom of your baking-pan. Have them half an inch apart. shut the ovendoor closely, but leave a space through which you can watch them. When they are a light yellow-brown, take CUSTAKDS, BLANC-MANGES, ETC. them out and cool quickly. Slip a thin-bladed knife iiudet; scoop out the soft inside, and fill with cream whipped as for Charlotte Russe. They are very fine. The oven should be veiy hot.

From Common Sense in the Household, 1871, page 438. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 calf's feet, cleaned carefully. 4 quarts of watei". 1 pint of wine. 3 cups of sugar—or sweeten to taste. Whites of 3 eggs, well beaten. 2 teaspoonfids of uiitmeg. Juice of 1 lemon, and half the grated peel. Boil the calf's feet in the water until it is reduced onestrain the liquor, and let it stand ten or twelve hours. off every particle of the fat, and remove the dregs melt slowly in a porcelain or bell-metal kettle, add the seasoning, sugar, and the whipped wliites of the eggs, and boil fast about twelve minutes, skimming well. Strain through a double flannel bag suspended between the four legs of an upturned high stool or backless chair, the bowl set beneath. Do not squeeze or shake it, until the jelly ceases to run freely slip out the bowl, and put under another, into which you may gently press what remains. The first will be the clearer jelly, although the second dripping will taste quite as Wet your moulds, put in the jelly, and set in a cool place. There are still some hoiTsekeepers who insist that the jellies made from the modern gelatine are not comparable in beauty and flavor to those prepared from the genuine feet. Seeing means taste as well as belief with them, and when they handle and behold the beloved feet, they know what they ai-e about. Gelatine, they will darkly and disgustfully assert, is made of born-sliavings and hoofs and tlie like, and no more fit to be used for cooking purposes than so much glue. Nevertheless, while gelatine is so clean, bright, and convenient, housewives who find the days now but half as as did their mothers, despite labor-saving machines, a deaf ear to these alarmists, and escape the tedious process above-described by using the valuable sub-

From Common Sense in the Household, 1871, page 439. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lbs. 1 pint of wine— pale sherry or wliite. 1 pint of cold water. 1 package Coxe's gelatine. Juice of two lemons and grated peel of one. 1 quart of boiling water. 1 good pinch of cinnamon.

From Common Sense in the Household, 1871, page 440. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cold water one hour. Add to this the sugar, lemons, and cinnamon; pour over all a quart of boiling water, and stir until the gelatine is thoroughly Put in the wine, strain through a double flannel bag, without squeezing, wet your moulds with cold water, and set the jelly away in them to cool. Cider Jelly, i^ TVlay be made by the receipt just given, substituting a pint of clear, sweet cider for the wine.

From Common Sense in the Household, 1871, page 440. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Jelly. »J« 1 quart of jelly, made according to either of the receipts just given, but with a cup less of boiling water, thai it maj"^ be very firm. 3 cups of white blanc-mange. 9 empty eggshells. Fresh riuds of two oranges. •J cup of sugar. Cut the rind from the oranges in long narrow strips, and Btew these gently in enough water to cover them until they are tender. Add to them half a cup of sugar, and simmer fifteen minutes longer in the syrup. Lay them out upon a dish to cool, taking cai'e not to break them. preserved orange-peel in the house, it will serve you the trouble of preparing tliis. The blanc-mange should be made the day before you want it, and the eggshells filled. The original contents, yolk and white, should be poured out through a hole, not larger than a half-dime, in the small end, and the interior washed with pure water, shaken around in them. fill with blanc-mange and set in a pan of flour or sugar—the open end up—that they may not be jostled or overturned. Next morning fill a glass dish two-thirds full of the jelly, which should be very clear, reserviiig a large cupful.

From Common Sense in the Household, 1871, page 441. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pints rich sweet cream. teaspoonfuls vanilla or other seasoning, or 1 vanilla bean, bi-oken in two, boiled in the custard, and left in until it is cold. Heat the viilk almost to boiling, beat the yolks add the sugar, and stir up well. Pour the hot milk to this, little by little, beating all the while; put in the frothed whites, and return to the fire—boiling in a pail or pan set within one of hot water. Stir the mixture steadily about fifteen minutes, or until it is thick as boiled custard. Pour into a bowl and set aside to cool. When quite beat in the cream, and the flavoring, unless you have used the bean. Have ready a quantity of ice, cracked in pieces not larger than a pigeon egg—the smaller the better. You can manage this easily by laying a great lump of ice between two folds of coarse sacking or an old carpet, tucking it in snugly, and battering it, through the cloth, with a sledge-hammer or mallet is no waste of ice, nor need you take it in your hands at all—only gather up the corners of the carpet or cloth, and slide as much as you want into the outer vessel. Use an ordinary old-fashioned upright freezer, set in a deep pail; jiack aroixnd it closely, first, a layer of povmded ice, then one of rock salt connnon salt will not do. In this order fill the pail; but before covering the freezer-lid, remove it carefully that none of the salt may get in, and, with a long wooden ladle or flat stick (I had one made on jjurpose), beat the custard as you would batter, for five minutes, without stay or stint. Replace the lid, pack the ice and salt upon it, patting it down hard on top all with several folds of blanket or carpet, and leave it for one hour. Then remove the cover of the freezer when 44:6 you have wiped it carefully outside. You will find within a thick coating of frozen custard upon the bottom and Dislodge this with your ladle, which should be thin at the lower end, or with a carving-knife, working pai'ticle of it Beat again hard and long until the custard is a smooth, half-congealed paste. The smoothness of the ice-cream depends upon yovu* action at this jiuicture. Put on the cover, pack in more ice and salt, and turn oif the brine. Spread the double carpet over all once more, having buried the freezer oiit of sight in ice, and leave it for three or four hours. Then, if the water has accumulated in such quantity as to buoy up the freezer, pour it off, fill up with ice and salt, but do not open the freezer. In two more you may take it from the ice, open it, wrap a towel, wrung out in boiling water, about the lower part, and turn out a solid column of cream, firm, close-grained, and smooth as velvet to the tongue. Should the ice melt very fast, you may have to turn off the water more than twice; but this will seldom happen except in very hot weather. You need not devote minutes in all to the business the You may go into the cellar before breakfast, having made the custard overnight, stir in the cold cream and flavoring, get it into the freezer and comfortably jiacked down before

From Common Sense in the Household, 1871, page 445. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- be frozen in like manner. Do not spare salt, and be suro your ice is finely cracked, and after the second beating do not let the air again into the freezer. If yon cannot get dry rock salt, that which settles at the bottom of fish-barrels will do as well. Keep the freezer hidden, from first to last, by the ice heai)ed over it, except when you have to lift the lid on the occasions I have specified. Chocolate Ice-cream, i^ 1 quart of cream. ' 1 pint new milk. 6 tablespoonfuls chocolate rubbed smooth in a little milk. Heat the milk almost to boiling, and pour, by degrees, in with the beaten egg and Stir in the chocolate, beat well three minutes, and to the inner Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. Many think a little vanilla an improvement. is cold, beat in tho

From Common Sense in the Household, 1871, page 447. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 oz. sweet almonds and 1 oz. of bitter, blanched, and, cold, pounded to a paste, a few at a time, in a Wedge wood mortar, adding 2 tablespoonfuls of rosewater to prevent oiling. 3 pints cream—fresh and sweet. Nearly 2 cups of sugar. 1 tablespoonful of arrowroot, wet up with cold milk. Heat one pint cream almost to boiling, add the sugar, and when tliis is melted, the almonds. Simmer ten miuutes,

From Common Sense in the Household, 1871, page 447. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pints of cream. 1 cvip black coffee—very strong and clear., 2 tablespoonfuls arrowroot, wet up with cold milk. Heat half the cream nearly to boiling, stir in the sugar, and, when is melted, the coffee; then the arrowroot. all together five minutes, stirring constantly. cold, beat up very light, whipping in the rest of the cream by degrees. Then freeze. I cannot say certainly that this can be frozen without turning, although I see no reason why it should not, since the arrowroot gives it the consistency of custard.

From Common Sense in the Household, 1871, page 448. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweeten the cream and beat in the lemons gradually, not to curdle it; add the brandy and freeze in a patent freezer, or by turning quickly. In turning the freezer, open twice during the operation, to stir and beat the contents

From Common Sense in the Household, 1871, page 449. Read from the scan by computer, so a word may be off; the page itself shows the original.

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