Presbyterian Cook Book

is the best meat for the purpose, as it contains the most nourishment. A shank bone should be well cracked i that the marrow maybe extracted), put on to cook in cold water, allowing a full for every pound of beef, and by very gradual heat come to a slow simmer, which should be kept up five or six hours. Soup, on no account, should be allowed to except for the last fifteen minutes, to cook the vegetables in finishing.

From Presbyterian Cook Book, 1873, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a quart of beans a teaspoonful of soda. Cover well with water, and set them on to boil until the hulls will easily slip off; throw them into cold water; rub well with the hands; the hulls to the top. carefully and repeat until the hulls are wholly removed. To a quart of beans, two quarts of water. Boil until the beans mash perfectly smooth. It seasons the soup to boil a piece of meat (mutton, beef or pork) with it. If you have not meat, add butter and flour rubbed together. Break into tureen well toasted bread, pour over it the soup, and add plenty of salt and pepper.

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One quart of tomatoes, one quart of milk and one quart of Boil the water and tomatoes together about twenty minutes, and then add the milk; then one teaspoonful of soda. Let it just boil up.

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Mrs. S. Cut up one chicken (an old one is preferable); wash and dry it; flour it well; salt and pepper; have ready in a skillet a lump of lard as large as an egg; let it get hot; put in your chicken; fry very brown all over, but do not let it burn. Put it in your vessel in which you make soup; pour on it five quarts of water; let it boil two hours; then cut up about two dozen okra pods and add to it; be sure they are tender and pretty well grown; then let it boil another hour. When you first put on your soup, cut up an onion in it; salt and pepper to taste. To be served with rice, either boiled or steamed dry. Dried okra can be used by being put to soak the night previous; pour off most of the water.

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a of ham half the of your hand, and a knuckle of veal; put them in a pot with two quarts of cold water, simmer slowly two or three add two quarts of boiling water. Twenty minutes before serving, put in one small can of okra and as many oysters as you please. Season to taste.

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calf's head well cleaned, and a knuckle of veal; put them into a large porcelain vessel; put a large tablespoonful of sweet marjoram, and one of sweet basil, in a clean rag; also a large onion cut up in a cloth; take at least four quarts of water (it must be started as early as eight o'clock, if you wish it for a one o'clock dinner); let it boil steadily but not too rapidly; salt and pepper well. About twelve o'clock,take off the soup, pour it through a cullender, pick out all the meat carefully, chop very fine and return it to the soup, placing again upon the fire. Boil four eggs very hard; chop them fine, and slice one lemon very thin, and at last add a wine glass of wine.

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Mrs. S. Take a good soup bone; wash it nicely; pour over it sufficient water to cover it well; cut up an onion in it; J 2; cut down about one dozen ears of corn and as many tomatoes in it, and let it boil slowly for at least three hours. For dumplings y take one egg and beat it a; one coffeecup sour milk; small teaspoonful of soda; a little salt; and flour enough to make a stiff batter; drop it into the boiling soup, from a spoon, twenty minutes before serving. These dumplings are good in bean soup also.

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Boil the hulls with a chicken or knuckle of veal, then strain the liquid; throw in a handful of peas, and boil to thicken the soup; when done, put in some peas cooked separately, pepper and salt, cream and butter to taste.

From Presbyterian Cook Book, 1873, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six pounds of beef, and put into four quarts of water, with two onions, one carrot, one turnip, and a head of celery; boil it down three or four hours slowly, till there is about two quarts of water; then let it cool. Next day, half an hour before dinner, take off the grease and pour the soup into the kettle (leaving the sediment out) and add salt to suit the taste; a pint of macaroni broken into inch pieces, and a tablespoonful and a half of tomato catsup.

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Beat up one egg; add a pinch of salt and to make a stiff dough; roll out in a very thin sheet; dredge with flour to keep from sticking; then roll up tightly; begin at one end and shave down fine like cabbage for slaw.

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Half a pound of lean veal and a pound of fat beef chopped; a tablespoonful of thyme, one of parsley, a less marjoram and a little more onion, a pinch of mace, cloves and nutmeg, the yolks of two eggs, a little "crumbled bread, pepper and salt; mix with the hand in a large bowl; mould into balls the size of a walnut, and fry in lard. After frying the balls, make a browning of the lard they are fried in (put flour in and stir until well cooked) and brown the soup with it ] put the balls in the soup whole.

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Take a small teacupful of flour, a pinch of salt, and butter the size of a walnut; rub well with the flour; sprinkle in a little pepper; add sweet milk enough to form a stiff dough; flour the board and roll very thin; cut in small squares into the soup, and let them boil ten minutes. EE q %

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All large fish, with the skin whole, should be wrapped in a cloth, wound with twine, and covered with more than two inches of cold water. In the water put a little flour; a small lump of butter; a chopped onion and parsley. Be careful not to have too much water. After the fish has boiled sufficiently, take the yolks of four eggs; the juice of one lemon; a little mace; and about a gill of the water in which the fish has been boiled; put all into a stew pan and let boil it thickens; stirring all the time; then pour over the fish.

From Presbyterian Cook Book, 1873, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having cleaned the fish thoroughly, wipe dry; sprinkle with salt; dust thick with Take yolks of four eggs: beat tolerably light. Put a little sweet oil in the frying pan, and let it be boiling. Dip the fish in the batter; put them in the pan and fry slowly.

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Mrs. Geo. After cleaning, salt the fish for about an hour, then wash it. Make a dressing of bread crumbs, salt and pepper, summer savory, and a piece of butter the size of a walnut. put in a pan and sprinkle with flour; put on a little butter, pepper, salt and about half a pint of water. Bake an hour and a half.

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Soak the codfish over night; clean it off with a brush kept for that purpose; then put it into a stone crock and cover with water. Let it simmer until quite tender, then take it out, pick it over, and mash it fine. Take two-thirds mashed potatoes, seasoned with butter and salt, and one-third codfish; mix well together and bake in a dish until brown; then make a sauce of drawn butter, and cut up two hard boiled eggs it.

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Pick the codfish into small jneces; cover it with cold water and let it remain over night. In the morning pour that off, and put on some boiling water. Let it stand a few minutes, then drain, and stir it up, with two tablespoonsful of cream and a lump of butter the size of an egg. Let it come to the boil, and serve with fresh boiled potatoes.

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Take the rem'ains of any fish which has been served the preceding day; remove all the bones, and pound in a mortar; add bread crumbs and mashed potatoes in equal quantities. Mix half a ti^acupful of cream with two well beaten eggs, cayenne pepper and anchovy sauce all iip to a proper consistency; cut it into small cakes, and fry them in boiling

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Stir in one cup of drawn butter the yolks of two eggs well beaten, pepper and salt, and a few sprigs of parsley; boil, and pour over the fish when ready for the table.

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Mrs. R. Piece of butter size of two eggs; melt and mix with it onehalf teacupful of vinegar, two mustard spoonsful of made mustard, a little salt, one well beaten egg. Stir all the time, or it will thicken in lumps. It is best made over boiling water, as the heat from the stove is apt to harden the sauce.

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nice fresh fish; pick out all the bones, and season highly with white pepper and salt. Mix one-quarter pound of flour smoothly with one quart; put in five very a bunch of parsley, a sprig of thyme, one teaspoonfal of salt, and one-half teaspoonful of white pepper. a quick and all the it forms a thick paste, then take off and put in one-half pound of butter and the yolks of two eggs. Mix all together and pass through a sieve. Pour some of this sauce into a baking dish, and add a layer of fish and sauce alternately, until it is all used. The sauce must be on top, with bread crumbs and cheese. Bake in a moderate oven half an hour.

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Chop the lobster very fine, and mix with it a little parsley, black pepper, salt and bread crumbs; moisten with a Butter added makes them less dry. Shape them with your hands; roll in bread crumbs; dip in egg and fry.

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Mrs. E. F. To three pints of oysters put three pints of water; when thoroughly cooked, add one pint of cream or milk, the yolks of four eggs, three tablespoonsful of butter, and three of flour.

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To two half-cans of oysters add three quarts of good milk let the whole come to a Put into a soup tureen seven crackers rolled fine, salt and pepper to taste, and half pound; when the oysters have cooked, pour the soup over the crackers and serve.

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Drain the oysters well and turn them into a steamer over a pot of boiling water; let steam for half an hour, stirring occasionally; season with plenty of butter, pepper and salt.

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Eoll crackers very fine, and cover with them the bottom of a baking dish previously buttered a layer of oysters over these crumbs; pepper and salt them, and drop on bits of; cover with a layer of crumbs, and thus alternate the layers until the dish is full, having the crumbs cover the top; place in a very hot oven that it may brown nicely. It takes three-quarters of an hour. Xo liquid is put in the dish, not even the liquor of the oysters, for the butter moistens it sufficiently.

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Mrs. J. F. E. Take two half-cans of oysters; look them over carefully to see that there are no pieces of shell among equal quantities of rolled cracker and bread crumbs the bottom of a well buttered dish with them; then a layer of oysters sprinkled with pepj^er and: add a generous supply of butter: then another layer of crumbs; and so on. makthe top layer crumbs, with bits of butter through it. over one pint of milk or; three-quarters of an hour: cover with a plate: when nearly done, take it off and let them brown.

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Take a large dish, butter it, and spread a rich paste the sides and around the edge, but not on the bottom. The oysters should be fresh and as large and fine as possible; drain off part of the liquor from the oysters: put them into a pan. and season them with pepper, salt and spice. Have ready the of three and bread crumbs; pour the oysters with as much of their liquor as you please, into the dish that has the paste in it; strew over them the chopped egg and grated bread; roll out the lid of the pie and put it on. crimping the edges; bake in a quick oven.

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Take large oysters; wash and drain them; lay on a napkin to dry. Have cracker flour well seasoned with salt and cayenne pepper; roll the oysters in the cracker, and fry in hot butter and lard in equal quantities. there is a large quantity needed it is best to put them, as soon as done, into a tin vessel tightly covered, and place in the heater all are cooked, as but few can be attended to at a time.

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Take a can of the best oysters; pick them over and dry in a napkin; season well with pepper and salt. Have ready the whites of two eggs well beaten, and some fine corn meal. Take one oyster at a time, dip it first into the egg, then the meal, and drop in a deep skillet of boiling lard. Cook a light brown. Serve on a hot dish.

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Fry out three rashers of pickled pork in the pot you make the chowder; add to it three potatoes and two onions, both sliced; cover with water; boil until they are nearly cooked; soak two or three dozen crackers in cold water a few minutes, then put into the pot a half can of best oysters, one quart of milk and the soaked crackers. all together for a few; season with salt, pepper, and butter.

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One heaping tablespoonful of butter; one even tablespoonful of flour; put in a skillet and stir till a dark brown on the liquor of the oysters; stir till it thickens, then put in oysters and let them get hot. Season with pepper and herbs; keep well covered.

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All fresh meat should be put to cook in boiling water, then the outer part contracts and the internal juices are preserved. For making soup, where you want all the juices extracted, put on in cold water. All salt meat should be put on in cold water, that the salt may be extracted in cooking. In boiling meats, it is important to keep the water constantly boiling, otherwise the meat will absorb the Be careful to add boiling water, if more is needed. Eemove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently meat boils the more tender it will be. To broil meat well, have your gridiron hot before you put it on. In roasting beef it is necessary to have a brisk fire.

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Stuff the turkey as for roasting. A very nice dressing is made by chopping half a pint of oysters and mixing them with bread crumbs, butter, pepper and salt, thyme or sweet marjoram, and wet with milk or water. Baste about the turkey a thin cloth, the inside of which has been dredged with flour, and put it to boil in cold water, with a spoonful of salt in it. Let a large turkey simmer for two and a half or three Skim it while boiling. Serve with oyster sauce made by adding to a cupful of the liquor in which the turkey was boiled the same quantity of milk and eight oysters chopped Season with minced parsley; stir in a spoonful of rice or wheat flour wet with cold milk; a tablespoonful of butter. Boil up once and pour into a tureen.

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Mrs. S. A turkey a year old is considered best. See that it is well cleansed and washed. Salt and pepper it inside. a loaf and a half of bakers stale bread for a good sized turkey; rub it quite fine with your hands; have in your skillet a lump of butter as large as an egg (or a little more); cut into it one large white onion; let it cook a few minutes, but not get brown stir in your bread, one teaspoonful of salt, one of pepper; let it get thoroughly heated. Put the turkey into a dripping pan; salt and pepper the outside, and sprinkle a flour over it. Put about one coffee cup of water in the pan; baste very frequently; use a good, moderate; roast about three hours, or three and a half Be sure to keep up an even fire.

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Mrs. R. Take stale bread; cut off all the; rub very fine, and pour over it as much melted butter as will make it crumble in your hands; salt and pepper to taste.

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B. For a ten -pound turkey, take two pints of bread crumbs; half a teacupful of butter cut in bits (not melted); one teaspoonful of sweet basil, pepper and salt, and mix thoroughly. Rub the turkey well, inside and out, with salt and pepper; fill with first a spoonful of crumbs, then a few well drained oysters, using half a can for the turkey.

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Take half a pound of the pulp of tart apples, which have been baked or scalded; add two ounces of bread crumbs, some powdered sage, a finely shred onion; and season well with cayenne pepper. This is a delicious stuffing for roast geese, ducks, &c.

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Boil the chestnuts and shell them; then blanch them and boil until; mash them fine and mix with a little sweet cream, some bread crumbs, pepper and

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a chicken it is tender (one a year old is best); peel half dozen potatoes while it is stewing. To make the crust, take one quart of flour; one tablespoonful of baking powder; a little salt; half a teacupful of lard, and sufficient water to make a stiff dough. Eoll half the dough to the thickness of half an inch; cut in strips and line the dish. Then put in half the chicken and half the potatoes; season with butter,; dredge well with.flour, and put in some of the crust cut in small pieces. The other half of the chicken and potatoes, put in, with butter, salt and pepper, and dredge with flour as before; roll out the remainder of the dough for upper crust. Before putting on the cover, fill the dish with; put in the oven immediately, and bake one

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Stuff two chickens as if to boil; put in a pot; don't quite cover with put them on two hours before dinner. Chop an onion, some parsley, and a little mace; rub a piece of butter twice as large as an egg with flour, and stir all in. Before dishing, beat the yolks of six eggs and stir in carefully; cook live minutes.

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Pick the meat from the bones of a cold turkey (without any of the skin); chop it fine. Put a layer~of bread crumbs on the bottom of a buttered dish; moisten them with a little milk; then put in a layer of turkey with some of the filling, and cut small pieces of butter over the top; sprinkle with another layer of crumbs, and so on until the dish is nearly full; add a little hot water to the gravy that was left from the turkey, and pour over it. Then take; two tablespoon sful of milk; one of melted butter; a little salt; and cracker crumbs as much as will make it thick enough to spread on top with a knife; put bits of butter over it, and cover with a plate three-quarters of an hour. About ten minutes before serving remove the plate and let the crust brown nicely.

From Presbyterian Cook Book, 1873, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince turkey or chicken as fine as possible; season with pepper, salt, a little nutmeg, and a very little onion. a large tablespoonful of butter; two of flour; one-half glass of; mix, boil, and stir the meat in. cold, take a spoonful of the mixture and dip into the yolk of an egg; then in bread crumbs; lightly in your hand the proper shape, and fry in boiling lard deep enough to

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One sweet bread; one pound of chopped chicken bread crumbs; pour on of boiling water enough to moisten; add the yolks of two eggs; stir over the fire till quite stiff, and set away to cool. Chop three teaspoonsful of parsley, three of thyme, three of onions, one of mace, one of nutmeg; salt and cayenne pepper to taste; add half pound of; then beat in the mixture' two eggs; mix well with hand; shape as pears; dip in bread crumbs and egg, and fry in hot lard, a light brown.

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Fry out in the pot you make the curry in, three large rashers of pickled pork, and three onions sliced; fry until the onions are brown; cut the chicken into small pieces, and slice three })otatoes thin; add them to the pork and onions well with cook until the chicken is done and the potatoes have thickened the water; salt to Slice two or three more potatoes very thin; put two tablespoon sful of curry powder in a tumbler, and mix with water; add the potatoes and mixed curry powder to the stew, and boil until the potatoes are cooked, but not broken; serve with rice. Green peas and corn are a valuable addition. The above is for one extra large chicken, or two of ordinary size.

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Season and stew a chicken in a quart of water until very tender, but not to fall from the bones. Take it out on a hot dish and keep it warm; then put into the liquor in which it was stewed a lump of butter the size of an egg; mix a little flour and water, smooth and make thick gravy; season well with let it come to a Have ready a quart of oysters picked over, and put them in without any of the liquor; stir them around, and as soon as they are cooked pour all over the chicken.

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Scald the tomatoes; skin and quarter them, and sprinkle Bury the meat in a stew pan with tomatoes and add bits of butter rolled in flour; a little sugar, and an onion minced fine; let cook until the meat is done and the tomatoes dissolved into a pulp.

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Take a flank or round steak it and sprinkle with pepper and salt; then make a plain filling and spread it on the meat; it up and tie closely. Put in a pot with a quart of boiling water, and a lump of butter the size of an egg. Boil slowly one hour, then put in a pan with the water in which it was boiled, and bake until nicely browned, basting it frequently. Dredge a little flour into the gravy, boil and pour over the meat.

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Boil a shin of twelve pounds of meat until it falls readily from the bone; pick it to pieces; mash gristle and all very; pick out all the hard bits. Set the liquor away, and when cool take off all the fat; boil the liquor down to a pint and a half; then return the meat to it while it is hot; add what salt and pepper is needed, and any spice you choose. Let it boil up a few times, stirring all the while. Put it into a mould or deep dish to cool. Use cold, and cut in thin slices for tea, or warm it for breakfast.

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pickle of good salt that will bear up an egg; to about every four gallons of liquor add two pounds of sugar and two ounces of pulverized saltpetre; mix well together, and i:>our over the meat until it is covered; it must be kept under the brine.

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For a twenty -five round one and a of pulverized saltpetre and a handful of brown and mix thoroughly; rub the beef the mixture. Put it a tub as near the of the round as you can get, and let it remain fortyeight hours, during which time turn and rub the beef twice. Then have prepared one and a half ounces of ground pepper; two ounces of allspice; one of cloves; and three or four good handsful of fine salt; pound and mix the spice and salt, and rub the beef with it; turn and rub it every day for a week, taking care to preserve the pickle. It will be ready for use in three or four weeks.

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this, one handful whole allspice, and one of whole cloves; punch holes through the meat and stuff with suet; sew up in a bag very tight, and cover well with a brine made of four gallons of water, one and a half pounds of sugar, two ounces of pulverized petre, and six pounds of common salt. It is ready for use in three weeks. Boil well, and when cold remove the bag and slice from the cut end.

From Presbyterian Cook Book, 1873, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds of finely chopped veal; six rolled crackers; three eggs well beaten; two large spoonsful of cream; one of salt; one teaspoonful of white pepper; use powdered sage, thyme or sweet marjoram if you like; mix all well together; form into one or two loaves; baste with butter and water while baking. Bake one hour and a Fresh beef can be used in the same way.

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Two pounds of porksteak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory or parsley; six; Mix thoroughly. Bake one hour; then spread eggs and cracker over it and put in to brown.

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Have a steak of first cut; pound and season it well; cut the outer edges; then beat it into a good shape. Take one egg; beat it a little; roll the cutlet in it; then cover thoroughly with rolled crackers. Have a lump of butter and lard mixed hot in your skillet; put in the meat and let cook slowly nicely browned on both sides, stir in one spoonful of flour for the gravy; add a half pint of sweet milk and let it come to a boil; salt and pepper, and grate a little nutmeg on it.

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Mince veal very fine; add one onion chopped; mix half a cup of milk with one teaspoonful of flour; piece of butter size of a walnut; cook until thickened, and into the meat; into balls; dip into a beaten egg and roll in bread crumbs; fry in plenty of hot lard.

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Take three veal steaks; boil until very tender; take them out; save the water in which they were boiled; chop the meat up very; put into a deep dish alternate layers of the meat and bread crumbs; salt and pepper each layer; use small lumps of butter. When the bowl is pretty full, add the liquor, of which there should be about a pint, and a teacup of milk; a pint of bread crumbs will be about enough. Cold roast veal, with the stuffing and gravy, can be used in the same way.

From Presbyterian Cook Book, 1873, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some cold, roasted veal; season with spice; beat in a mortar. Skin a cold, boiled tongue; cut up and pound it to a paste, adding to it nearly its weight of butter; put some of the veal a pot; then strew in lumps of the pounded tongue; put in another layer veal, and again more tongue; press it down and pour clarified butter on top. cuts very prettily, like veined marble. The dressed white meat of fowls may be used instead of veal.

From Presbyterian Cook Book, 1873, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two large parboiled sweetbreads; put them into a stew pan with one and a half gills of water, and season with salt, cayenne and black pepper to Place them over a slow fire. Mix one large teaspoonful of browned flour with a small piece of butter, to which add a leaf of mace. the butter and gravy well together. After letting them stew slowly for half an hour, set the stew pan into a quick oven, and when the sweetbreads are nicely browned, place them on a dish. Pour the gravy into a half a pint of stewed tomatoes thickened with one dessert-spoonful of flour and a small piece of butter, an 9! seasoned with salt and pepper it through a small wire sieve into the stew pan; let it come to a boil and stir until done, then pour it over the sweetbreads and send it to the table hot.

From Presbyterian Cook Book, 1873, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sweetbreads about half an inch square; stew until tender. Slice mushrooms and stew in the liquor for one hour, then add to the sweetbreads a coffee cup of cream, pepper and salt, and a tablespoonful of butter. before serving throw quickly in, two tablespoonsful of Madeira wine.

From Presbyterian Cook Book, 1873, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. G. Cut the liver in pieces an inch thick; steam fifteen minutes; have frying some slices of pickled pork; when done take out the pork and fry the liver in the hot grease a nice brown; add a little flour and water to the gravy, cooking a few minutes; over the meat, and serve; pepper and to

From Presbyterian Cook Book, 1873, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a calf's liver, seasoned and fried brown; hash it, not very fine, and dredge it thickly with Take one teaspoonful of mixed mustard; a pinch of cayenne pepper; two hard boiled eggs, chopped fine; a piece of butter the size of an egg; one teacupful of water; and boil together a minute or two.

From Presbyterian Cook Book, 1873, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape off the outside gently; soak in cold water for three hours, if the ham is small, or over night if it is large. the ham from the water; wipe it dry, and place it in a boiler large enough to hold it without bending, and cover with cold Throw in six cloves, four small onions, and a handful of parsley; boil gently four hours, for a medium sized ham. When boiled, take out and trim; removing the rind and the small bone at the large end, by breaking it off carefully without tearing the meat. After the ham is trimmed, put it in the oven for from one-half to an hour, basting it frequently.

From Presbyterian Cook Book, 1873, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A ham of 16 pounds to be boiled three hours slowly skin, and in the fat rub half a pound of brown sugar over it a gill of wine and cover with bread crumbs.

From Presbyterian Cook Book, 1873, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. J. W. S. Chop fine some cold dressed ham, and mix with it a teaspoonful of chopped pickle, one of mustard, and a little pepper. Beat about half a pound of butter to a cream, and then add the ham and seasoning. Spread on thin slices of bread and between them bits of cold roast beef, mutton, chicken or quail.

From Presbyterian Cook Book, 1873, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sardines chopped fine; also a little ham; a small quantity of chopped pickles; mix with mustard, pepper, catsup, salt and vinegar; spread between bread nicely buttered. To be like jelly cake, cut in slices crossways. Will keep fresh some

From Presbyterian Cook Book, 1873, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eub one tablespoonful of mustard into one-half pound of sweet butter; spread on thin slices of bread; cut boiled ham very thin, and place in between two pieces of the bread.

From Presbyterian Cook Book, 1873, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pound of cooked beef chopped fine, take seven crackers (rolled). Fir$t cook the meat in a little water a few minutes, seasoning with salt and pepper stir into the crackers and pour all into a pudding dish; if too dry, add a little water. Take a piece of butter size of a walnut and cut in small pieces over the top of the dish. Bake about twenty minutes, or until quite brown; serve in the same dish.

From Presbyterian Cook Book, 1873, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together two eggs and a half cupful of bread crumbs; chop fine some bits of boiled ham, and mix with them; make into balls and fry a nice brown.

From Presbyterian Cook Book, 1873, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped fine ? and a seasoning of pounded mace, salt, pepper and lemon peel; moisten with a little gravy or cream. a good puff paste; roll rather thin and cut into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy and fry a light brown. They may also be baked in patty pans; in that case they should be brushed over with the yolk of an egg before they are put in the oven.

From Presbyterian Cook Book, 1873, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chip dried beef very fine; put equal parts of lard and butter in a skillet; when hot put in the beef; heat up a few minutes, stirring to keep from burning; break up some eggs in a bowl; season and stir in. It will require but a few minutes' cooking.

From Presbyterian Cook Book, 1873, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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E. Beat up thoroughly six eggs; a teaspoonful of sweet cream or milk, and a little salt. Fry in a pan in which there is onehalf ounce of melted butter, over a quick fire. In order that the omelette may remain soft and juicy, it is necessary that the pan should be hot before the eggs are poured in.

From Presbyterian Cook Book, 1873, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; one pint of bread crumbs; one tablespoonful of flour; one onion, chopped fine; chopped parsley; season with pepper and Have butter melted in a frying pan; when the omelette is brown, turn it Double it when served.

From Presbyterian Cook Book, 1873, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-quarter pound of butter; rub with it two teaspoonsful When well mixed, put in a sauce pan. with one tablespoonful of water and a little salt. Cover it and set the sauce pan in a larger one of boiling water.

From Presbyterian Cook Book, 1873, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pan containing the butter be set on coals, it will oil the butter and spoil it. A great variety of sauces, which are excellent to eat with fish, poultry or boiled meats, can be made by adding different herbs to melted butter. CUBBY POWDER,

From Presbyterian Cook Book, 1873, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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S. Mix an ounce of ginger; one of mustard; one of black; three of coriander seed; three of tumeric: quarter of an ounce of cayenne pepper; half an ounce of cardamom; half an ounce of cumin seed and cinnamon. Pound the whole very fine; sift and keep it in a bottle corked tight.

From Presbyterian Cook Book, 1873, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As this sauce is to be used for boiled chicken or turkey, put a good handful of celery tied up in a bunch into the pot with the fowl. When quite soft take it out; chop it fine, and mix with rich drawn butter and some of the water in which it was boiled. Season with pepper and salt, and stew all

From Presbyterian Cook Book, 1873, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up ripe tomatoes; soft and strain; put them on again and boil half down. to every three and a half gallons of juice put twelve tablespoonsful of salt; six of pejjper; one of allspice; one of mustard; one of mace; one-half of; one of ginger; six small pods of red pepper, chopj)ed; boil hard one hour.

From Presbyterian Cook Book, 1873, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. E. F. S. To one and a half bushels of tomatoes use the following spices: papers of; two of allspice; a cayenne pepper, and plenty of black pepper and salt, and a pint of vinegar to each gallon. Tie up a few onions in a bag and boil with the catsup. Boil half down.

From Presbyterian Cook Book, 1873, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one peck of tomatoes; cut them into a porcelain;; rub through a sieve; put the pulp back in the kettle, and boil until quite thick. Take one teaspoonful of cayenne pepper; one; half a one of; two of mustard; one tablespoon ful of Let all boil together, a few minutes, then stir in half a pint of vinegar. When cool, bottle and cork tightly.

From Presbyterian Cook Book, 1873, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two of dry mustard; one teaspoonful of; one teaspoonful of brown Mix to a thick paste, oil, and then to a proper consistency, Let stand twenty -four hours before using.

From Presbyterian Cook Book, 1873, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three dozen large cucumbers; three white onions; grate all to a pulp; drain through a sieve, several hours; add to the pulp, salt, pepper, and good vinegar. Seal up in bottles.

From Presbyterian Cook Book, 1873, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. E. Take young, tender walnuts; prick them and place in a jar with sufficient water to cover them; add a handful of salt to every twenty-five walnuts. Stir them twice a day for fourteen days; oif the liquor into a kettle; cover the walnuts with boiling vinegar; crush them to a pulp, and strain through a cullender the For every quart, take two ounces each of white pepper and ginger, and one each of cloves and grated nutmeg; a pinch of cayenne pepper; a small onion, minced fine, and a teaspoonful of celery seed tied in muslin. all together for one hour. When cold,

From Presbyterian Cook Book, 1873, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the mushrooms in layers, with salt sprinkled over each layer. Let them stand four days. Then mash them and to every quart add two-thirds of a teaspoonful of black in a stone jar, set in water, two without squeezing; boil the liquor; let it stand to cool and settle. Then bottle and cork tight, and set in a cool place.

From Presbyterian Cook Book, 1873, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To ten pounds of plums mash and strain the fruit; and to every quart of juice add rather more than one-half pint of vinegar; add cinnamon, cloves and nutmegs; boil fifteen minutes and put into bottles.

From Presbyterian Cook Book, 1873, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To five pounds of berries put two and a half pounds of sugar; boil down as thick as apple butter; add cinnamon and cloves to taste; a pinch of salt; one pint of vinegar; through a hair sieve.

From Presbyterian Cook Book, 1873, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two quarts of currant juice; three pounds of sugar; one pint of vinegar; one tablespoonful each of cinnamon, cloves, pepper, allspice and nutmeg; boil twenty minutes.

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Ten pints of grapes; two pounds; one of vinegar; one ounce cloves; one ounce cinnamon. vinegar and sugar together; boil fifteen minutes; then squeeze the pulps of the grapes out of the skin and boil a few minutes; then warm the palps and rub the seeds out in a cullender; put the skins and pulps together and add them to the vinegar and sugar; boil the whole twenty minutes.

From Presbyterian Cook Book, 1873, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six good sized onions; twelve green peppers; three dozen ripe tomatoes peeled and chopped; three or four tablespoonsful of fine salt. Stew all together gently several hours, until soft, and begin to thicken; seal hot.

From Presbyterian Cook Book, 1873, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound two large spoonsful of celery seed fine; put it in a quart.bottle and fill up with sharp vinegar; it must be closely corked. The same steeped in brandy is nice for flavoring soups.

From Presbyterian Cook Book, 1873, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One peck of tomatoes boiled; one teacup of salt; one-half teacup of fine white pepper; one teaspoonful cayenne pepper; one one hour, and just before removing from the fire add a quart of good, sharp vinegar. cold, add a half cup of celery seed, rolled; two tablespoonsful ground cloves and allspice. Let stand one night; then press through a sieve and bottle closely.

From Presbyterian Cook Book, 1873, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill a deep pan (as many as will set on the bottom) with ripe tomatoes; round out a hole in the center of each and fill up with bread crumbs, butter, salt, pepper and a Put a teacupful of water in the pan to prevent them from burning. Bake brown, and send to the table hot.

From Presbyterian Cook Book, 1873, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take smooth, flat tomatoes; wipe and set them on a gridiron; with the stem side down; over live coals. is brown, turn them and let cook quite hot through; place them on a hot dish. To be dressed, when eaten, with butter, pepper and salt.

From Presbyterian Cook Book, 1873, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice tomatoes quite thick salt them; roll in; and fry in equal parts of butter and lard. Put them in a dish to be served; keeping very hot. A little flour and butter mixed; stir into the skillet with a cup of milk; boil until well thickened; pour over the tomatoes.

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Cut the corn from the cobs; boil the cobs ten or; then take them out and put the corn into the same it is tender, put in some milk; season with butter, pepper and Just before serving stir in beaten; allowing three eggs to a dozen %ars_ of corn of milk to a quart of corn.

From Presbyterian Cook Book, 1873, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of grated corn add three eggs, and three or four grated crackers; beat well, and season with salt and pepper; fry in butter or lard. If the corn is young and juicy, more crackers may be needed; drop in the pan with a spoon.

From Presbyterian Cook Book, 1873, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dozen ears of corn when it first comes, or a half dozen ears after it is grown. Cut the grains down the middle of each row, and cut carefully off the cob. If the grains are large, chop them a little with the chopping knife after they are cut off. Add to the corn and mix well the yolks of two; one half cup of sweet milk; a lump of butter the size of a walnut; a pinch of salt, pepper, and a small cup of flour; lastly, beat to a stiff froth the whites of the eggs. Fry a nice brown on both sides, in a skillet with fresh lard, and serve hot.

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Boil in four waters and drain off; pick to pieces with a fork as they cook. Mix a little flour and butter together, and put in two tablespoonsful of warm milk; boil and pour over the; season well.

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Boil turnips in a good deal of salt water; when soft, drain off the water and put them in a skillet with cream and butter, and let them simmer.

From Presbyterian Cook Book, 1873, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get them young and crispy; break off both ends and string them; break in halves, and boil in water with a until tender; drain free from water and season with pepper; add butter and a spoonful of cream or milk, and boil a few

From Presbyterian Cook Book, 1873, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If, my dear Rural, you ever should wish For breakfast or dinner a tempting dish Of the beans so famous in Boston town, You must read the rules I here lay down: When the sun has set in golden light, And around you fall the shades of night, A large, deep dish you first prepare; A quart of beans select with care; And pick them over, until you find ZSTot a speck or a moat is left behind. A lot of cold water on them pour 'Till every bean is covered o'er, And they seem to your poetic eye Like pearls in the depth of the sea to lie; Here, if you please you may let them stay 'Till just after breakfast the very next day, When a parboiling process must be gone through (I mean for the "beans, and not for you;) Then, if in the pantry, there still should be That bean pot, so famous in history, With all due deference, bring it out, And, if there's a skimmer lying about, Skim half of the beans from the boiling pan Into the bean pot as fast as you can; Then turn to Biddy and calmly tell her To take a huge knife and go to the cellar; For you must have, like Shylock of old, " A pound of flesh, - ' ere your beans grow cold; But very unlike that ancient Jew, Nothing but pork will do for you. Then tell once more your maiden fair, In the choice of the piece to take great care, For a streak of fat and a streak of lean Will give the right flavor to every bean ! This you must wash, and rinse, and score, Put into the pot and round it pour The rest, till the view presented seems Like an island of pork in an ocean of beans; Pour on boiling hot water enough to cover The tops of the beans completely over, Shove into the oven and bake till done, And the triumph of Yankee cookery's won !

From Presbyterian Cook Book, 1873, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pints of beans and half a pound of salt pork; put beans to soak over night; next morning put them in a vessel with a gallon of soft water and half a teaspoonful of soda; let simmer slowly until thoroughly swelled, but not bursted; then lift them out with a perforated skimmer, into a pan with clear hot water. Set them on the stove where they will keep hot but not boil; then pour boiling water over the pork; scrape the rind and score it; lay it in a flat stone crock kept for that purpose; put the beans in all around it; add one tablespoonful of butter, and two of molasses; fill up with boiling; bake four or five hours.

From Presbyterian Cook Book, 1873, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape and wash new potatoes; put in a sauce pan hot water; when done pour off the water; set them on top of the stove a few minutes to steam; put in a lump of butter of an egg; two season with salt and pepper; boil a few minutes. Shake the pan to keep them from burning.

From Presbyterian Cook Book, 1873, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the potatoes and cut into thin slices; make a dressing by mixing one tablespoonful of melted butter with a little flour and a cupful of cream; add the yolk of an egg and a little chopped parsley. Stir up with potatoes and serve immediately.

From Presbyterian Cook Book, 1873, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix mashed potatoes with the yolk of an egg; balls, and flour them; or cover with egg and bread crumbs. Fry them in clean drippings or brown in a dutch oven.

From Presbyterian Cook Book, 1873, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two cupsful of mashed potatoes, and in two tablespoonsful of melted butter; beating to a white cream before adding any thing else. Then put with this two eggs whipped very light, and a teacupful of cream or milk; ing to taste. Beat all well; pour into a deep dish; and bake in a quick oven until brown.

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One cupful of mashed potatoes; two eggs; one half pint of; one tablespoonful of flour, and lump of butter. in boiling lard.

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Mrs. D. W. S. Take four large potatoes (new ones are best); pare, and cut into thin slices on a slaw cutter; put them into saltwater, and let stand while breakfast is preparing. Then have ready a skillet of boiling a handful of the potatoes, squeeze the water from them, and dry in a napkin; separate the slices and drop into the lard, being careful that the pieces do not adhere to each other. Stir with a fork till they are a light brown color. Take them out with a wire spoon, and drain well putting the Do not put more than a handful the lard at a Do not cover the dish when served.

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Mis. R. Cut the cabbage fine, as for slaw; put it into a stew pan; with water, and keep closely covered; Avhen tender, off the water; put in a small piece of butter with a little salt; one half a cup of cream, or one cup of milk.

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Take one cup of rice; half a pint of water, and put on to; when the rice has absorbed the water, put in one pint of sweet milk, and let boil three-quarters of an hour; don't stir while cooking.

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Take cold boiled rice; add three eggs, with sugar and lemon peel to your oval balls.; rub with bread crumbs, and dip them in beaten egg. Fry in butter; when done, sprinkle sugar over them.

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Slice, pare and parboil; mash, and season with butter, salt and pepper; one egg to a plant; about two tablespoonsful of flour; milk enough to make a batter. Drop a spoonful at a time into hot lard, and fry like fritters.

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full grown egg plant; cut it in two, lengthwise; take all the inside out (leaving the skin about half an inch; chop it quite fine; mix with it about as much bread crumbs as you have of egg plant; salt and pepper to taste; one teaspoonful of Have ready a of butter in a skillet, and, when hot, put in the mixture, and let it cook about ten minutes, stirring it occasionally. Then return it to the shells; put in the oven and bake about one half Serve in the shells.

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Parboil oyster plant; scrape off the outside; cut it in slices; dip it into beaten egg and fine bread crumbs; fry in hot lard.

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Scrape the roots, and boil in water, with a little salt, until tender; drain and mash them; put in a small lump of butter and one egg; season with pepper and salt; add flour enough to make them stick together. cakes, and fry, in

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Cut off the stems and peel off the skins of the mushrooms; put them on the gridiron, hollow side up; put a little butter, pepper and salt, on each; cook over hot coals, a few minutes; do not turn. Serve hot, with a little more butter.

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Mrs. R. Simmer one half pound of macaroni, in plenty of water, till tender, but not broken; strain off the water. Take the yolks of five, and the whites of two eggs;. one half pint of cream; white meat and ham, chopped very fine; three spoonsful of grated cheese; season with salt and pepper; heat all together, stirring constantly.

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Boil half a pound of macaroni, until quite soft; put it into a vegetable dish, with a little mustard, pepper and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes.

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Eight eggs; one pint of vinegar; one-half pound of butter; of olive oil; sixteen of made mustard; one teaspoonful, each, of red and black pepper. the eggs very light; stir in a tablespoonful of; add one half of; one half pound of melted butter; set the jar in a pot of boiling water; stir well till cooked to a good thickness; take off the fire, and stir in the rest of the vinegar add the pepper, mustard, and oil. quantity is sufficient for three chickens, or one turkey. After boiling the chickens, chop up, not too line: take equal quantities of celery and chicken; put in cabbage, if you like it.

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Mrs. G. For one chicken, use six eggs, and twice as much celery as chicken. Beat the eggs separately; one heaping teaspoonful of mustard, in yolks; one and a half cups of vinegar; one large spoonful of sugar: lump of butter the size of an egg: a little cayenne pepper. Cook the dressing same as custard. Save a little for the top.

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Mrs. E. F. Into the yolk of one raw egg, stir all the olive oil it will hold; if dropped in very slowly, half a pint of oil can be used; season with cayenne pepper, salt and mustard.

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To one pint of choj^ped chicken take one pint of chopped celer}r; a heaping of mustard; one and a teacupsful of vinegar; one tablespoonful of sugar, and one of melted butter; five eggs beaten separately; a pinch of cayenne salt to taste. Mix sugar, vinegar, mustard and eggs together and scald the dressing as you would float. One large chicken will fill a pint cup.

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One teacupful of vinegar; put it on to boil; yolks of three a desertspoonful of six spoonsful of mixed mustard; a pinch of cayenne pej)per; three tablespoonsful of white; and three of salad oil; two teaspoonsful of salt. Beat all together and let cook until it thickens; stirring all the time.

From Presbyterian Cook Book, 1873, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eub till smooth the yolks of five hard boiled eggs; add five tablespoonsful of rich, sour cream, thick enough to heap upon the spoon; season with salt, pepper, plenty of mustard, and but little vinegar. Serve upon lettuce alone; or add cold chicken, or any delicate meat or fish cut small.

From Presbyterian Cook Book, 1873, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one egg with a tablespoonful of sugar; mix one teaspoonful of mustard in one half teacupful of vinegar; add this to the egg and sugar and until it is quite thick, stirring all the time; pour while hot finely cut cabbage, previously salted.

From Presbyterian Cook Book, 1873, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of two eggs; and butter the size of an egg; a little vinegar; chop the whites of the eggs, and mix all together.

From Presbyterian Cook Book, 1873, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One head of cabbage; three bunches of celery very fine. Take one teacupful of vinegar; a lump the size of an egg; yolks of two eggs; one teaspoonful mustard; one of a pinch of cayenne two teaspoonsful of Mix these; put the mixture on the stove and heat until it thickens; stir it all the time; when cold, add two tablespoonsful of rich, sweet cream. Pour this over your salad; and if it does not make it moist enough, add a little cold vinegar.

From Presbyterian Cook Book, 1873, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two large potatoes; boil with the skins on; boil two When all is cold, cut the potatoes about half an inch square; cut the onions very; mix with them a handful of parsley, cut little pieces; also one large bunch of celery, chopped. Put all together; then add pepper and salt and wet with about half a teacupful of vinegar.

From Presbyterian Cook Book, 1873, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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potatoes; peel and slice; add half of a onion, cut fine; two small bunches of celery, chopped also whites of two hard boiled eggs. The yolks mixed with mustard, oil, vinegar, pepper and salt to taste.

From Presbyterian Cook Book, 1873, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half head of cabbage; one bunch of celery; two hard boiled eggs, all chopped fine. Mix with it two teaspoonsful of; two of mustard; one-half of pepper and salt.

From Presbyterian Cook Book, 1873, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two large spoonsfuls of cream on to boil, with a wineglass of vinegar; beat the yolks of three eggs, and stir in the; let it a moment, then set away to cool.

From Presbyterian Cook Book, 1873, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yolks of two eggs, and half a pint of cream, or rich milk; two tablespoonsfuls of; one of mustard; four of vinegar; one teaspoonful celery seed; two teaspoonsful salt; a little cayenne pepper; a piece of butter size of a walnut. Pour the mixture into a sauce pan; stir constantly, until it boils. Chop your cabbage fine, and pour the mixture over while hot. Let it stand until cold, before sending to the

From Presbyterian Cook Book, 1873, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of flour; one pound butter and one egg. Mix the flour with a lump the size of an egg, and the egg to a very stiff paste with; knead for ten or fifteen minutes; dividethe six equal parts; squeeze the buttermilk all out of the butter; roll the paste and spread on one part of the butter, dredging it with; repeat until all the butter is rolled in.

From Presbyterian Cook Book, 1873, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of flour; one half pound of lard; one quarter of Eub lard and flour well together; add sufficient to make a dough; and roll out into a thin sheet. Spread all the butter over it. Eoll up the paste into close folds as you would a sheet of music; fold over once, and roll lightly. This quantity will make three pies.

From Presbyterian Cook Book, 1873, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of flour; one cup of shortening; rub lightly through the flour; wet with cold water; mould it as little as possible. This makes crust for two pies.

From Presbyterian Cook Book, 1873, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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White of one egg to one pie; beat up and spread on top crust with a feather, after the pie is a little cool. Then spread sugar on with a knife dipped in hot water; repeat several times. Set in a cool oven to dry.

From Presbyterian Cook Book, 1873, page 63. 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 ten potatoes; add a teaspoonful of salt; a large spoonful of butter, and one half cup of milk or cream; then stiffen with flour until it can be rolled out. This is nice for pot-pie or apple dumplings.

From Presbyterian Cook Book, 1873, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter and core the apples; put one tablespoonful of baking powder in one quart of flour; one teacivpful of butter. Mix with milk stiffer than for biscuits; roll and cut in strips, and put around the pieces of apple. Put in a pudding dish one quart of water; one teacupful of sugar; and a small lump of butter; set it on top stove, and come to a boil; then put in the dumplings. Bake in a brisk

From Presbyterian Cook Book, 1873, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour on one quart of flour, enough boiling water to make a stiff paste; of

From Presbyterian Cook Book, 1873, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. J. W. S. Eour ounces of butter; one pint of cream; nine eggs; juice and rind of two lemons; three-quarters of a pound of sugar.

From Presbyterian Cook Book, 1873, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince enough rij>e apples to fill a deep dish; then make a stiff batter of one pint of sweet milk; two teaspoonsful of baking powder, and a batter; lastly a tablespoonful of melted butter. a knife spread the batter over the apples and cook well. "When done, turn into a plate, leaving apples uppermost; season with sugar and

From Presbyterian Cook Book, 1873, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One large cup of grated cocoanut; one quart of milk; the yolks of five eggs; a lump of butter size of a hickory-nut; sweeten to the taste; beat the whites of the eggs, and bake over the top, after the pie is done.

From Presbyterian Cook Book, 1873, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cocoanut; one; one nutmeg; a little cinnamon; a little wine, brandy and rose water; a piece of butter size of an egg. Sweeten to taste; make like a custard; stir the cocoanut in; bake in a crust.

From Presbyterian Cook Book, 1873, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three tablespoonsful of butter; one egg beaten lemon or nutmeg to your taste; three tablespoonsful of flour; a quart of sweet milk. Put in part of the milk and mix until smooth; then add the rest of the milk; bake it on a crust. Beat the whites of two or three eggs with sugar, as for icing; with a little tartaric acid in it. the pies are baked, spread the icing over them and put them back in the oven to brown; being careful not to have it too hot. The above will make three pies. Pies you intend for the second day, do not put on the icing until the morning before you use them.

From Presbyterian Cook Book, 1873, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A bowl containing two quarts of hot water set in the oven of the stove, prevents any article from being scorched; such as cakes, pies, &c.

From Presbyterian Cook Book, 1873, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pint of stewed pumpkin take one quart of milk; a pinch of salt; Ginger and grated lemon or nutmeg are good spices for the pies.

From Presbyterian Cook Book, 1873, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The juice and part of the rind of one orange; two spoonsful of corn starch; one teacupful of hot water with one quarter box of gelatine dissolved in it; mix and bake in one or two pies; to be eaten cold.

From Presbyterian Cook Book, 1873, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald one quart of milk; grate in four large potatoes, and four ounces of butter, while the milk is hot. When cold, add four eggs well beaten; spice and sweeten to your taste under

From Presbyterian Cook Book, 1873, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of sweet potatoes, boiled and rubbed through a sieve; one half pound of butter; one half pound of sugar; quart of milk; seven eggs beaten separately. Warm the butter and milk and add other ingredients; nutmeg and brandy to taste.

From Presbyterian Cook Book, 1873, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One teaspoonful tartaric acid; two cupsful pounded crackers; one and a half cups of sugar; five cupsful of Bake with two crusts.

From Presbyterian Cook Book, 1873, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate the apples; then make a custard of one pint of milk; a pinch of salt; small lump of butter, and a little grated cracker; nutmeg, or cinnamon. This will make two pies.

From Presbyterian Cook Book, 1873, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a small piece of bread dough; work in butter until quite short; then line the sides of a pie dish; fill with good cooking apples, and cover with a pretty thick paste. baked, lift off the crust; turn it bottom up on another dish; then put sugar and a small lump of butter with the apples, mix and spread on the; add spice if you like. To be eaten warm with cream.

From Presbyterian Cook Book, 1873, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. E. F. Two pounds of beef, cooked and minced; one and one half pounds of beef suet; two pounds of currants; two pounds of raisins; one half pound of citron; two and one half pounds of fine; two pounds of sugar; juice of lemons; one tablespoonful, of cloves, cinnamon, and nutmeg; cider to thin; use brandy, and sherry wine, to taste, when making up the pies.

From Presbyterian Cook Book, 1873, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Seven pounds of lean beef (a neck is best); boil until very tender, without salt, in a little water, adding more if needed to prevent burning; save one half pint of the liquor. the meat is cold, chop it add to it six quarts of tart two quarts of cider, or juice of spiced fruit; two quarts of brown sugar; one and one half pints New Orleans molasses; two of strong green tea; two of chopped suet; the juice of the meat; one and one half desertspoonsful of cloves; two of cinnamon; four nutmegs; a little mace; four desert-spoonsful of salt and three pounds of raisins. Boil slowly one hour and a half, stirring occasionally, to prevent burning. This will keep, in a covered stone jar, without fermenting. If too thick, when you make the pies, warm and thin with a little cider or fruit juice. A tablespoonful of wine or brandy, poured the pie, with nutmeg grated it, just before covering, is an improvement.

From Presbyterian Cook Book, 1873, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of vinegar; two cups of water; one cup of sugar; one of molasses; one of chopped raisins; two of bread crumbs; one half cup of batter, and two eggs. Spice to suit Bake with upper and lower

From Presbyterian Cook Book, 1873, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teakettle of boiling water at hand to add to as it evaporates. The pudding should be frequently turned. When it is done, dip it in a pan of cold water, to prevent its adhering to the In using pudding moulds, grease well with butter; tie lid on closely, and set in a pot with very little water, and add more as it is needed.

From Presbyterian Cook Book, 1873, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of grated bread crumbs; one quart of sweet milk; the yolks of four eggs; one teacupful of sugar; lump of butter the size of an egg; rind of one lemon. in a and let cool; spread fruit over; add the beaten whites of the; five tablespoonsful of sugar; juice of one lemon. a few minutes.

From Presbyterian Cook Book, 1873, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three-fourths of a pound ofbread crumbs; eight eggs, beaten to a froth; three or four spoonsful of sugar; one nutmeg,; and one quart of milk. Boil, and pour on the bread. Let it remain until one half of the milk is soaked up; then in two tablespoonsful; one teaspoonful of salt.

From Presbyterian Cook Book, 1873, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate stale bread, or light biscuit, till you have six heaping tablespoonsful of crumbs: sift them; beat six eggs very light; stir into a pint of cream or rich sweet milk, alternately with the crumbs, a little at a time. the mixture very hard and light; then butter some large breakfast cups; fill with the batter, and set immediately into an oven, and bake half an hour. To be eaten with wine sauce.

From Presbyterian Cook Book, 1873, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix ten ounces of finely powdered crackers with a wineglass of wine; a little salt; half a nutmeg; three or four tablespoonsful of sugar, and two of Beat eight eggs to a froth; mix with three pints of milk. Pour over the crackers, and let stand till soft; then bake.

From Presbyterian Cook Book, 1873, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. E. E. B. Eight tablespoonsful of flour; one pint of milk (cold); a small quantity of salaratus, dissolved in the milk; sift in to the consistency of thin starch; add four well beaten. in a quick oven, and eat sauce.

From Presbyterian Cook Book, 1873, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One teacupful of butter; one teacupful one teacupful of molasses; two and one half cups of flour; two teaspoonsful of soda; add spice to taste. Bake one hour. To be eaten with wine sauce.

From Presbyterian Cook Book, 1873, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of flour; same of sweet milk; seven eggs tablespoonsful of white sugar, and one of melted butter; one of sweet Mix milk and smooth. Beat eggs and sugar together to a froth; then add to the batter; then the butter and a pinch of salt; lastly add the cream, and bake from three quarters to one hour. hot with sauce. It is best baked in cups.

From Presbyterian Cook Book, 1873, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two tablespoonsful of gelatine; pour over it one pint of boiling water, and sweeten to Prepare this at and keep in a cool place. In the morning make a custard of one and using only, and Beat the whites to a stiff froth; and just before serving, cut the jelly in small squares; pour over the whites of the eggs first, and then the custard. It is better to let the jelly form in the dish in which it is to be served.

From Presbyterian Cook Book, 1873, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One; of; boil the milk, leaving out sufficient to moisten the flour; beat the eggs, leaving out the whites of three for the top; mix the moistened flour and eggs thoroughly together: add a little salt; pour the boiling milk over it (stirring gently at the same time); pour into pudding dish; bake about fifteen minutes; not too fast; then beat the three whites; add a teacupful powdered sugar; a little lemon or vanilla extract, and pour over the pudding as it comes from the oven. To be served warm.

From Presbyterian Cook Book, 1873, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quarter of a box of Cox's gelatine; one heaping cup; one large lemon; the whites of five over the gelatine one-fourth of a pint of cold let it soak until it is soft; then pour over half a pint of boiling; let it thoroughly dissolve and stand until cold but not stiff; when it begins to stiffen, add the whites of the eggs beaten to a stiff froth. Whip well together and turn a mould and set on the ice a boiled custard, flavored with vanilla, and pour over it.

From Presbyterian Cook Book, 1873, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of molasses; two-thirds cup of butter; one of; one soda; two of cloves; one of four even cups of flour; steam two or three hours; if you like.

From Presbyterian Cook Book, 1873, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of flour; one cup of milk; one cup of molasses; one of chopped suet: one of raisins; two teaspoonsful cinnamon; one of cloves; two teaspoonsful soda. Boil three hours.

From Presbyterian Cook Book, 1873, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of raisins; one of currants; one of suet; one quarter pound of citron; one teaspoonful of cloves; two of cinnamon; one half of nutmeg, grated; wine glass of brandy; one of salt; one cup of sugar; one of to make a thick Butter a pudding mould, and boil four hours. Pour a little spirits over the pudding, and bring to the table burning.

From Presbyterian Cook Book, 1873, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and one half pounds of raisins; two of currants; two of moist sugar; two of bread crumbs; two of suet; six ounces of candied lemon peel; one of ground nutmeg; one; one half ounce of almonds; one half pint of brandy; rind of two lemons. Well butter and flour the pudding The water should be boiling when the pudding is put in. Boil eight or nine hours, or divide it and boil six hours.

From Presbyterian Cook Book, 1873, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pint of milk; while boiling, stir in one large teacupful of Indian meal; cool a little, and add three eggs, well ot cold; one; one half cup sugar; one half cup molasses of ginger; one a Bake one hour and a half.

From Presbyterian Cook Book, 1873, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup tapioca, soaked several hours in water; drain, and rub fine; one quart of milk; let come to a boil; add a little stir the of six eggs, well beaten, Avith one and a half cupsful of sugar; stir in the milk; let it to the consistency of custard; then add the tapioca, and boil ten minutes, stirring all the it must not be too flavor with vanilla. When the pudding is cool, cover it with the whites of the eggs beaten, with a cupful of white sugar; put in the oven, and bake to a light brown. This can be made the day before using.

From Presbyterian Cook Book, 1873, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak six tablespoonsful of tapioca over night, in about one quart of water. In the morning, stand it over the fire until it becomes like starch; then add the juice and rind of one lemon, and one cup of sugar. Pare apples; put them in the pudding dish, and pour the tapioca over them. Bake until the apples are soft. Serve with cream.

From Presbyterian Cook Book, 1873, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a teacupful of tapioca in a quart of cold water; stand from three to five hours; put it into a stew pan. on a hot stove, and let it boil thoroughly for fifteen minutes, or until it looks perfectly clear; stir constantly, thinning it from to time with so that when done it will run from a spoon; then season well with salt, and add four tablespoonsful of white sugar. Half fill a glass dish in which the pudding is to be.served, with coddled apples, sprinkling ground cinnamon over the top; then pour over it the tapioca while still hot. When cold, serve with cream.

From Presbyterian Cook Book, 1873, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One teacupful tapioca soaked over night in one of; six large tart apples sliced thin. Put them in layers in a milk boiler and boil two hours. Serve with cream, sugar and nutmeg.

From Presbyterian Cook Book, 1873, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one half cupful of rice into a dish; cover up with water and soak over night. In the morning drain off the water; add two quarts of milk; a pinch of salt; two of sugar; one tablespoonful vanilla; a few lumps of butter. this well and place in the oven. To be eaten cold.

From Presbyterian Cook Book, 1873, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one teacupful of rice in one pint of water till dry; add one quart of new milk, and boil till thick; then add the yolks of three eggs well beaten; six tablespoonsful of sugar; the rind of one lemon; beat together, and put in a pudding dish; beat the whites to a stiff froth; then add six tablespoonsful of sugar; the juice of the lemon; spread it on the pudding, and put in the oven to brown.

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One teacupful of rice boiled soft; when cold, add one quart of milk; the yolks of three eggs; three tablespoonsful of sugar, and a little nutmeg. in a dish and bake half an; when partly baked, stir a few large raisins through it. When cold, beat the whites of the eggs with two tablespoonsful of sugar; spread over the rice and bake a light brown.

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Put a teacupful of rice in a quart of milk, and boil slowly soft; add a a teacupful of cream, and sugar enough to sweeten it. Have ready, in a deep dish, any kind of fruit, cherries blackberries, apricots, or peaches, cut up and sweetened (uncooked).

From Presbyterian Cook Book, 1873, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. J. W. five eggs; three tablespoonsful of corn starch; three tablespoonsful of white sugar. Boil the milk; dissolve the starch in a little milk, and stir into the the and twenty minutes. Spread with the whites of the eggs.

From Presbyterian Cook Book, 1873, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one quart of milk to boiling, then stir in slowly one cupful of corn starch; mix with this about six good pared and sliced; add two tablespoonsful of sugar; one of butter, and a little spice. Pour the whole in a dish and bake forty minutes.

From Presbyterian Cook Book, 1873, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a light biscuit dough; out, and spread on one quart of seeded cherries; fold over, and fasten the edges closely, to secure the syrup. Sew up in a pudding previously wrung out of hot water, and dredged with flour. Put in boiling water, and one hour and a half. Any other fresh fruit may be used in the same way.

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Take one pint of sour cream, with a little soda, and enough, stirred in, to form a a pan with nice baking apples, not packed too closely; pour the batter over, and bake till brown. Eat with cream and sugar.

From Presbyterian Cook Book, 1873, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter thickly a pudding dish that will hold a pint and one it nearly full of good baking cut up fine. Pour over them a batter made with four tablespoonsful of flour, three eggs, and one-half pint of milk. Tie a buttered and floured cloth over the dish (which ought to be quite full), and boil the pudding one and one quarter hours; turn it out into a hot dish, and strew sugar thickly over it.

From Presbyterian Cook Book, 1873, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of best Orleans molasses; a pinch of salt; one one of cinnamon and one of dissolved in a teacupful of sweet milk; flour enough to make it the consistency of pound cake; one quart of huckleberries; boil two and a half hours in a pudding mould.

From Presbyterian Cook Book, 1873, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of flour; one teacupful of sugar; one of sweet; one egg of an egg; one teacupful currants, and one half teaspoonful baking powder; spread over with melted batter; sprinkle with cinnamon. To be eaten warm with sauce.

From Presbyterian Cook Book, 1873, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half pound of suet chopped teacupsful of flour, and five eggs. Beat these very light; then add a quart of milk and one half teaspoonful of salt. Rub three teacupsful of raisins in flour, and stir in; scald the pudding bag and it; allow room for the pudding to swell.

From Presbyterian Cook Book, 1873, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of flour; one pint of milk; made into a batter; then add one pint of suet; one of cut peaches; one of raisins; one of currants or dried cherries. Tie up well in a floured; put in boiling water and boil three hours.

From Presbyterian Cook Book, 1873, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six large apples pared and chopped; six tablespoonsful of grated bread; six tablespoonsfnl six of currants;; citron to taste; a wine-glass of wine; a tablespoonful of mixed nutmeg, cinnamon, and cloves; a quarter of a pound of butter, and three tablespoonsfnl of flour.

From Presbyterian Cook Book, 1873, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake a sponge cake in jelly-cake pans; spread with strawberry jam or other fruit; make the layers of the fruit as thick as the layers of cake the top and sides the whites of three eggs beaten to a froth; and mix with them at the moment of using three tablespoonsful of powdered; place in the oven a moment or two to brown.

From Presbyterian Cook Book, 1873, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of butter; two; three and a; one cup of sour cream; one teaspoonful of soda in two pans. For the jelly make a custard of one pint of milk;; two tablespoonsful of white sugar; one; flavor with vanilla or fine brandy. After the milk boils, stir in the other ingredients and let it get very thick.

From Presbyterian Cook Book, 1873, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk, with two or three beaten eggs, and baking it.

From Presbyterian Cook Book, 1873, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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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One half of a pound of flour; one half of a pound of suet, cut very fine; one half of a pound of sugar; the rind of two lemons, and the yolks of two eggs. Boil it four hours in a mold. Serve without sauce.

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Grate the rind, and squeeze the juice of two large oranges; to a cream, one of butter with one of powdered; add a wine glass of mixed rum and brandy; beat very lightly, six eggs; stir them gradually into the mixture. Put into a buttered dish with broad edge, around which lay a border of puff paste. half an hour; and, when cold, grate sugar over it.

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Mrs. M unger. Nearly two quarts of milk; six eggs; one cocoanut, grated;. sugar to taste; one teacupful of butter; add nutmeg, after it is placed in the oven. Stir once or twice as soon as it commences to form.

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Mrs. J. W. One quarter of a pound of butter; the yolks of five eggs; one quarter of a pound of sugar; beat the butter and sugar together; add a little of the cocoanut at a time, and one half teacupful of cream. Don't bake too long, or it will destroy the flavor.

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Scrape very fine two ounces of Maillard's single, double or tripple vanilla chocolate and add it to half a teaspoonful of powdered cinnamon. Put it into a pan; pouring over it one quart of new milk; stirring it it boils; and adding by degrees four ounces of sugar; milling the chocolate until it is smooth and light; then pour it out to eggs to a froth; mix them with the; pour into a buttered dish and bake three quarters of an hour. Serve cold with sifted sugar over it.

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One large coffee cup of white sugar; half the rind of one lemon; one teaspoonful of juice; a lump the of an egg; one half pint of water; add a teaspoonful of corn starch mixed with a little water; let all simmer, but not boil.

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One-third of a pound of butter; one third of a pound of; wine glass of milk or cream; the rind of an orange grated; one half of a nutmeg grated; one tablespoonful of brandy; two of rose water; two ounces of sponge cake. Pour the cream or milk over the cake to moisten it; then stir this with sugar and butter; beat your eggs; mash the cake very fine and mix all together with the brandy and spice. Lemons can be used in the same way; only add the juice of half a lemon. Serve with sauce.

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; a little less than one half cup of butter: work together until smooth; add a wine glass of wine; flavor with nutmeg, and stir in boiling milk until the whole is of the consistency of thick cream.

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One fourth of a cup of butter; yolk of one egg; one half glass of wine; one half teaspoonful of flour; beat well together; then pour on a teacupful of boiling water. Let it simmer.

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; three tablespoonsful of cold; set over a teakettle of boiling water; stir all the time, till well cooked. Then put a piece of butter size of an egg in a bowl, and pour the mixture over it.

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One cup; one half cup; yolk of one egg; one glass of wine or brandy. Heat the wine mixing, and, when ready to send to the table, beat the white of the egg very light, and put on top of the sauce.

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Stir to a cream one cup of butter and three cups of sugar; add one half cup of wine; one teaspoonful of lemon essence; cinnamon and nutmeg to suit the taste. till light and creamy; smooth into shape, and put upon the ice until the pudding is served.

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One half pint of water; one quarter pound of white sugar; one quarter pound of butter rubbed a tablespoonful of boil a short time; adding a sliced lemon just before taking from fire.

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One pint of wine; the yolks of six eggs, and the whites of three; a sufficient quantity of lemon; ground cinnamon and sugar to taste. Heat the whole over the fire, but don't let it Serve hot.

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One cup of brown sugar; one of water; pinch of salt; one spoonful; a few drops of essence of lemon; one spoonful of vinegar. Beat butter, sugar, lemon, vinegar, and flour well together; pour the water boiling on them, and let it scald up. HI

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; let it come to a boil; the yolks of three; one and a half tablespoonsful of corn starch; beat together with a little cold milk. When the milk boils, stir in the starch and eggs. When done, sweeten and flavor to taste. Beat the whites of the eggs; pour boiling water over them in a bowl; then lift off, on the custard.

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One of apples slightly stewed and well mashed; whites of three eggs well beaten; four heaping tablespoonsful Beat together for twenty minutes. To be eaten with cream soon after made.

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Pare and quarter tart apples and boil them gently with one lemon for every six apples, till a straw will pass through Make a syrup of half a pound of white sugar to each pound of apples apples and lemons sliced into the syrup, and boil gently until the apples look clear; then take them up carefully so as not to break them, and add an ounce or more of gelatine to the syrup and let it boil up; then lay a slice of lemon on each apple and strain the syrup and pour over them.

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large one cup of sugar; one of nutmeg, or cinnamon, to Stew the apples, and mash; add the butter and sugar. cold, add the Bake until brown, and eat while warm.

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Take two ounces; two ounces of flour, and one pint of milk. Mix all together well; set on a slow fire; keep stirring until it gets the thickness of soft butter; then take it from the fire, and add the beaten yolks of five eggs; then beat the whites of five eggs to a stiff froth; mix well the above. Add any flavoring you prefer. into buttered pudding cups, and bake in a moderate oven.

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a cold milk; then add one quart of milk, and half a teacupful of powdered white

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rice very well, and drain the water off. Just as the milk begins to boil, add the rice, one tablespoonful at a time, stirring constantly; for twenty minutes, or untill it becomes quite thick; sweeten to taste; add two of water, and one of rose

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Two and a half sheets of gelatine dissolved in cold water, to one quart of milk. Sweeten and flavor to taste.

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Four tablespoonsful of corn starch dissolved in a little milk' Put one quart of milk on the stove, and, when boiling, stir the starch it; add a lump of the of a hickory-nut;

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in one quart of sweet milk about ten fresh peach leaves, with four ounces of sugar and one teacupful of corn starch dissolved in a quarter of a pint of cold milk; all the time; boil a few minutes and turn out into a mould.

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Heat one quart to stir in one ounce of gelatine that has been soaked in one cup of the milk for an hour, and three fourths of a cup of sugar. When the gelatine is dissolved, strain it through a thin muslin bag.

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One pint of new milk; one cup of jmlverized sugar; one quarter pound of almonds, blanched and pounded; two teaspoonsful of rose water; the yolks of four eggs. Stir this over a slow fire until it is of the consistency of cream; then remove it quickly, and put in a Beat the whites with a sugar added to a stiff froth, and lay on the top.

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Take one lemon, and grate it up fine; one cup of sugar; three-fourths of a cup of water; one cup of butter, and three the lemon, sugar, butter, and water, and put them in a pan, and let it come to a boil. Have the eggs well beaten, and stir in while boiling; let it thicken, then take otf to cool. Is nice for traveling lunch.

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One half ounce of gelatine dissolved in one and one half of white wine, to which is added the rind and of one lemon, and three quarters of a pound of white sugar. Let it simmer till mixed; then strain. When cool, but not congealed, add one and one-half pints of cream, stirring gently, that it may not separate. A little orange juice and peel is an improvement.

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Take the rind and juice of two large lemons; eight eggs; with one cup of sugar. Stir together the yolks of the eggs, lemons, and sugar. Put in a tin bucket set within another of boiling water; place over the fire; stir well for three minutes; from the fire, and add the whites of the eggs, which must be beaten to a froth. Put in custard cups, or small glasses. To be eaten before quite cold with cake.

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; six tablespoonsful of sugar; three tablespoonsful of corn starch. Boil like custard. a merangue with the whites, and a little sugar.

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Five eggs; one quarter of a pound of sugar; one lemon, The yolks, sugar, and lemon to be beaten together very light; then boil; stir in the whites while cooking.

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One box of gelatine soared in a large cup of milk or water; one quart of milk boiled and poured into it; then beat the yolks of eight eggs, and add to the gelatine, with one and a half cups of sugar. Let it thicken as for custard.

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whites of the eggs in a dish, and pour custard; mix; flavor with lemon or vanilla; and let cool in the mould.

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Soak two tablespoon sful of tapioca in a tea-cupful of milk or water over night. In the morniDg place a quart of milk over the fire; let it come to a boil. Beat the yolks of three eggs and mix with the tapioca; sweeten and flavor to Pour in the milk, and cook the same as boiled custard done, pour in Beat the whites to a froth with two tablespoonsful of sugar, and put over the top.

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One box of Cox's gelatine; pour on it a pint of cold water, and let it stand ten minutes; then pour on four pints of boiling water; one pint of wine; two pounds of sugar; the juice of three lemons, and the grated rind of one. Strain immediately through a jelly bag. and let stand to cool.

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Two ounces of Cox"s gelatine dissolved in one pint of cold; soak one hour; half pint of wine: wine glass of brandy; juice of two lemons; grated rind of one; one and three fourth pounds of sugar. Over this pour three pints of strain into moulds.

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One cup of sugar; one cup of molasses; three fourths of a cup of milk; one half cake of chololate dissolved in water; a piece of butter size of a hickory-nut; one tablespoonful of flour mixed with a little milk to thicken; one half teaspoonful of soda. Boil one quarter of an hour.

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One half box of gelatine dissolved in one half pint of cold water; one half cupful of sugar; juice of six and grated rind of one orange; half pint of boiling For lemon gelatine, after dissolving, add one and a half pints of; the juice of three and rind of one lemon; then strain and set to cool.

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Beat the yolks of seven eggs and stir them into one pint of scalding milk with a little sugar; boil like custard and set away to Pour a large cup of warm water over a half box of gelatine; set it on the stove, but don't let it get hot. Beat the whites of the eggs -very light, and add enough pulverized sugar it stiff: then whip one quart of cream, and stir into the custard; then the whites flavored with vanilla; then the gelatine well dissolved; mix thoroughly and set away to cool (about two hours). Line your dish with either sponge cake or lady fingers, and fill with the mixture; let stand five or six hours.

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pints of milk;; one half box of gelatine; sweeten and Boil as custard. As it is taken from the fire, stir in the whites beaten to a stiff froth. Pour into moulds, and when cold eat with cream.

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To one half box Cox's gelatine, take one and a half pints of cold water; dissolve over the fire; then add one pound of white sugar; rinds of two and juice of three lemons. Boil all together for a few minutes. When nearly cold add the whites of three eggs beaten to a froth. Beat all well together; then set in a cool place. When it begins to thicken, stir thoroughly; let stand again and beat as before. The oftener is repeated the whiter it will become. Pour into moulds; with cream. One half this recipe is enough for or six persons.

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One quart of cream; two eggs; two cups of sugar; eggs beaten separately, sugar in the yolks, then beaten very hard; stir the eggs into the cream;

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One and one half pints of cream; four ounces of macaroons; six ounces of white sugar; the yellow rind of one orange, grated, and the juice of two. If oranges can not be had, use one ounce of orgeat. the cream on ice until it hangs to the beater: add the sugar, oranges, and the macaroons (grated and put through a sieve). Freeze like ice cream, and afterward put into moulds.

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Juice of six oranges, and grated rind of three; juice of two lemons; one pint of sugar dissolved in one pint of cold water. Mix, and freeze same as lemon ice.

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One and one half pints of water; one pint of sugar; juice of oranges, and two lemons of four eggs, beaten very light; rub some of the sugar on the orange, to extract the

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sugar and water together for ten or minutes, and pour it over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze.

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Take two quarts of rich milk, and two teacupsful of sugar mix well together, and put into a freezer, with ice and salt packed around it. Have ready one quart of peaches, mashed and sweetened. When the milk is very cold, stir them in. and freeze all together.

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Melt in a stew pan three of butter and one pound of moist sugar; stir well over a slow fire; boil one quarter of an hour; pour out on a buttered dish and mark in squares.

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One j)Ound of loaf sugar; one cupful; one teaspoonful of cream tartar; two of vanilla; two of vinegar; butter size of an egg. Boil until it hardens when dropped into When nearly cold, pull as you would other candy.

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of grated chocolate, milk, molasses and sugar, one cupful each; -piece of butter size of an egg; boil until it drops hard; put in a buttered pan and, before it cools, mark off in square blocks.

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One pint of sugar; half pint of water; it cracks when dropped in water; flavor with lemon or peppermint drop in small drops on buttered paper.

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Two pounds of coffee sugar to one cocoanut: dissolve sugar in the milk of the nut: then let it come to a boil and add the grated meat. Boil until tender; then pour out and let cool on buttered pans; cut in squares.

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Pour three pints and a half of cold water on one handful of hops; grate three large potatoes; boil the hops fifteen minutes; then mix together one half cup of sugar; a large kitchenspoonful of; one of ginger and one of a lump of alum the size of a hazelnut. After straining the water off the hops, pour it over the mixture and let it boil five minutes; stir all the time. cool, add one pint of sponge and let stand twenty-four hours, stirring it frequently; then jug and cork tight. Put in a cool place. It will keep three weeks.

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Take three pints of flour and put it in a crock; boil and skin six common sized potatoes; press them through a cullender into the flour; add three pints of water in which a handful of hops has boiled five minutes. Mix well together and let stand minutes, or until about milk warm; then pour in enough it of the consistency of sponge. Soak half a pint of dry yeast and add to it. Let it rise very stirring it down three or four times: then put three quarts of sifted corn meal into a bread bowl and pour the raised yeast into the middle of it. Mix until quite stiff; spread out thin and dry it in the shade, turning occasionally. It will dry in a couple of days.

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In the evening, take four medium sized potatoes; pare and boil them soft, drain off the water, and mash, with a teacupful of flour; then rub the lumps out with your hands; if too hot, add a Add a cake of dry yeast soaked in a little tepid water; mix well, and let stand morning. stir into the sponge a quart of milk; two of salt, and to make a dough.

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molasses, alum, and soda well mixed into the sponge, then add unbolted flour enough to make a soft dough—not quite as stiff as white bread. loaves; let and Xever use sugar-house molasses or syrup.

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For six loaves of bread take three pints of warm water; one cent's worth of brewer's yeast; set it in the evening. In the morning add one teacupful of Orleans molasses and a little: mix stiff; let rise again; knead and bake as other bread.

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of corn meal scalded cool, add one pint of sponge; two thirds cupful of Orleans molasses; wheat or rye flour to make a stiff batter. in a pan; let stand until very light. Bake one and one-quarter hours.

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Take a plate of boiled rice warm enough to melt a lump of butter the size of a walnut: beat two eggs, separately. Mix with them one and one half teacupsful of flour, and milk enough to make a thick batter, adding a little salt.

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of sour milk; one teaspoonful of saleratus; one pint of corn meal; two tablespoonsful of sugar, and one of melted butter. Bake in shallow pans.

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Three eggs beaten separately; put the yolks in last; one fourth cupful of lard and butter mixed together; one teacupful of buttermilk; one teaspoonful of soda, and a little salt; corn meal enough to make it stiff as pound cake.

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One of corn meal; one pint of flour; one pint of thick, sour milk; one egg; two tablespoonsful of molasses; one teaspoonful of soda. Mix together, putting the white of the egg in last. Steam one hour in a two-quart tin pan bake ten minutes to brown.

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Same quantity of soft boiled rice and sifted corn meal; add a little lard or butter; mix with sour milk sweetened with soda. Bake in a deep tin pan in a quick oven. Bring it to the table in the pan hot.

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Two pints of corn meal; one tablespoonful of lard; two eggs, and one teaspoonful of salt.

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;; three fourths pound of butter; two cups of sugar; one pint of potato yeast; mix with flour to a batter. light, make into a soft dough; let again; then out, cut, and put into pans to When light, bake.

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Piece of bread dough large enough to fill a quart bowl; one teacupful of melted butter; one egg; one teaspoonful of saleratus. Knead quite hard; roll out thin; lap together; cut with a mould; and set them to in a warm

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Take two pounds two ounces of butter; three tablespoonsful of yeast and a pint of warm Stir well together, and set before the to rise; knead and make into twelve rolls. Bake in a moderate oven twenty minutes.

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One of sweet milk; two pints of flour; two spoonsful of butter; four tablespoonsful of yeast, Beat thoroughly and let or six hours, or all baking, add one half teaspoonful saleratus dissolved in a little warm a shallow pan and half an

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At night take two quarts of flour; rub in two tablespoonsful of lard; make a hole in the middle and put in one pint of cold boiled milk; one half cup of yeast; three tablespoonsful of sugar, and a Let morning without mixing; then beat hard and let it stand until noon. Then roll and cut round; spread a little butter on each one and fold over; put them into pans and let stand until ready to bake.

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Two pounds of potatoes boiled and pressed through a cullender; one of water; one half of sugar; one teaspoonful of salt, and one half cupful of yeast. Mix into a stiff dough with Graham let it rise over night. In the morning mould into small cakes, and, when light, bake.

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One a pinch of salt; one half teacupful of; a stiff dough with milk; knead it a; then beat hard with a rolling pin fifteen or twenty minutes. Roll out and cut into small biscuits.

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five pints of sifted flour mix teaspoonsful of cream tartar; in one half pint of sweet milk and one half pint of melted butter or fresh stir one half pint of sweet milk with a saltspoonful of salt and one teaspoonful of soda thoroughly dissolved in it. The dough should be very stiff, rolled in sheets, and cut upon the baking pan with a knife or notched wheel.

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One pint of sweet milk; one teaspoonful of cream tartar; one half teaspoonful of soda with the milk; one teaspoonful of lard mixed with the flour; a little salt; cut one quarter of an inch thick. Bake ten minutes.

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One quart cf flour; three teaspoonsful of baking powder; one small teaspoonfiil of salt; piece of butter the size of an egg rubbed thoroughly in the flour; one pint of milk from a spoon in buttered pans. Bake in a quick oven.

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To one pint of sour milk, or buttermilk, add three eggs; a teaspoonfiil; a rye meal sufficient a stiff; add the to the milk before the meal; then the yolks, and, lastly, the whites, well Bake in muffin rings, or drop on a griddle.

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Mrs. G. W. H. One pint of warm milk; three or four eggs; a piece of lard the size of an egg: one teaspoonfiil of and one half cup of yeast; mix stiff enough to drop from a spoon; let rise three hours in a warm place.

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Mrs. S. G. One pint of boiled rice; one of sweet milk;; one half cup of butter and lard mixed; one pint of sponge, and a pinch of salt. Beat the yolks of the eggs, rice, and butter together; then add the sponge and milk; stir in sufficient a Let it rise very the whites of the eggs, and stir in just before baking.

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Mrs. J. F. E.; two of sweet milk; one cup of Graham; one of wheat flour, and a little salt. Grease the pans with lard; heat them very hot; almost full, and about half an hour.

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Two pounds of mashed potatoes; two tablespoonsful of butter, and a little salt; two pounds of flour; stir in milk enough to make a batter; put in one half teacupful of yeast. Set before the fire to; when light, bake in cakes the size of a muffin.

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One; one half pint two eggs; a piece of butter the size of an egg; three tablespoonsful of sugar; one teaspoonful of soda, and two of cream Bake twenty minutes.

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One; one half teaspoonful; a piece of butter the size of an egg; two tablespoonsful of white sugar; one pint of sweet milk, and three teaspoonsful of baking powder. (In all such sift the baking powder into the flour). Rub the butter in the flour; beat the eggs separately, adding the white in gem pans, in a hot oven.

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One cupful of milk; one cupful of flour; one egg, and one teaspoonful of salt. Bake in gem pans; let them get hot before putting in the batter; bake quickly. Serve immediately.

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Take three pints of milk, and one tablespoonful of butter; j)ut them into a pan on the stove until the butter melts; add five eggs, well beaten; one teaspoonful of salt; one and one half tablespoonsful of yeast, and about three pints of flour. Make up, and let rise three or four hours before baking.

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One teacupful of boiled rice (if cold, warm it on the stove); a of the of an egg; add the yolks well beaten; in gradually one and one half cupsful of flour; one a salt; one teaspoonful of soda; two of cream tartar, and, lastly, just before baking, stir in the whites of the eggs, well beaten.

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One of sour milk of soda, and a salt; two of melted beaten separately, and to make a stiff batter; add the whites of the eggs.

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Put in a jar, two quarts of tepid water; one pint of milk, and a little salt; stir in buckwheat flour to a smooth but not very thick batter; add one handful of corn meal, and a teacup of potato yeast. Cover the jar and keep in a warm; let rise very light; bake on a griddle.

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Mrs. B. R. One pint of corn meal; a small teaspoonful of soda and Pour on enough boiling water to make it like mush; let stand a few minutes to; then take four eggs in with the meal; a handful of flour, with two teaspoonsful; in as much or water (either will answer) to make the batter suitable to bake the whites last, and put in just before baking.

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Mix two pails buttermilk with one of sweet milk; one egg: one handful of wheat flour; a little salt; one teaspoonful of soda, and as much corn meal as is needed to make a batter.

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To one quart of well boiled hominy, seasoned with pepper and salt, add one egg; two. tablespoonsful of milk, and one all together; mould into small cakes, and fry m a skillet, with a little butler or lard.

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B. Into two quarts of boiling water, stir corn meal, it makes a smooth mush; boil half an hour; add salt, and stir briskly. hot, in a skillet, one tablespoonfiil, each, of lard and butter; drop the boiling mush into the skillet in little pats; fry a light crisp brown on both sides.

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Put pieces of stale light bread in a dish; pour some (or buttermilk) over them, and let stand until soft. Bub and press through a cullender; beat up three eggs and stir in; add a little salt, and a teaspoonful of salaratus. Stir in flour enough it of the proper consistency to bake on a griddle.

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The of five well beaten; one slightly warmed; a little to make a; add one cup of yeast. They will take several hours to rise and must be kept warm. Just before baking, add two tablespoonsful of melted butter, and the whites of the eggs beaten to a froth. Bake on a griddle.

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Mrs. D. A. Bradford, Four dessertspoonsful of flour; one of powdered; the rind of one lemon; two ounces of melted; two eggs, and a little milk. Mix the flour, sugar, and the grated rind of the lemon with a little milk to the consistency of batter; then add the butter and eggs well beaten.

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Make a batter with; of flour, and one quart of milk. Have ready in a frying pan some hot butter. To each tablespoonful of batter add one half of a peach, and fry.

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Cut baker's bread into strips thick as a lady -finger and any shape desired. Take one pint of cream; sweeten; add ground cloves, cinnamon, nutmeg, pepper, and a pinch of salt. in the whites of two or three eggs, well beaten; dip the bread in the cream and fry in butter quickly. Serve very hot. In cake-baking much of the success depends on the oven, which should be well and evenly heated before baking, and not allowed to cool. Do not remove the cake until it is thoroughly baked, or it fall. Try it by piercing with a broom splinter; if nothing adheres, it is done. Flour should never be used without sifting.

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One cup of butter; two cups of white sugar; four cups of; one cup of sweet milk;; two teaspoonsful of cream tartar, and one of soda.

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Mrs. R. One half pound of flour; one halfpound of sugar; one quarter of a pound of butter; one teaspoonful cream tartar; one half teaspoonful of soda, and whites of eight eggs.

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Whites of ten eggs; one and one half glasses of sugar; one of flour; one teaspoonful tartar, and one half teaspoonful of salt. Put the cream tartar and salt in the flour; stir in the sugar; beat the whites of the eggs very light, and stir all together. Flavor with lemon.

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The whites of five eggs; one cup of sugar; two and one half of one cup of butter; one half cup of; of tartar, and one half teaspoonful of soda. Mix the butter and sugar together; add the milk; then the flour, in which has been mixed the cream tartar; then the whites of the eggs; then the soda, dissolved in a little boiling water.

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One cup of butter; two cups of sugar; three cups of flour; one half a cup of milk; the yolks of five eggs; one teaspoonful of cream; one half a teaspoonful; to taste. prekch Burm.

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One pound of flour: one pound of sugar: one half pound of butter; four eggs: one of sweet milk; two teaspoonsful of cream tartar, and one teaspoonful of soda, in the Beat the sugar and butter together then the eggs, without separating: add milk, flour, and Boda

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One cup of butter; two and one cups of flour; five eggs, beaten separately; three quarters of a cup of milk; one tartar, and half a teaspoonful of soda. Flavor with lemon.

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One pound: one pound of light weight; ten eggs, leaving out four whites. Beat the yolks and sugar; then add the whites and flour. Spice to suit taste.

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Take twelve eggs and weigh them their weight in sugar, and one half their weight in flour; two small lemons, or one very large one, grated. Bake in a hot oven.

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yolks until very light; sugar, lemon juice and salt; then add part of the flour, and part of the whites, beaten stiffly; then the remainder of the flour, and, lastly, the remaining whites.

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Beat the yolks of six eggs, with one half pound of sugar; one quarter pound; add one teaspoonful of lemon essence. Stir in the whites of eggs beaten to a froth; add the grated pulp of one cocoanut.

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One pound of butter; one of flour; one of sugar; one of cocoanut, grated, and ten eggs. Beat the butter and sugar to a cream; put the cocoanut in before the flour; beat the eggs separately, and mix like other cake. Bake three hours in a moderate oven.

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One cupful of butter; three of sugar, and four of flour; of one cupful and three tablespoonsful of milk; one two and one of cream tartar; one and one quarter of grated cocoanut in the cake; mix the butter and sugar with your hand add the milk (use that of the cocoanut); mix the cocoanut with the flour, and add the eggs last. Bake in square pans Use the following ICING, Whites of three eggs; two cups of sugar; three fourths of a cup of grated cocoanut. Spread thickly all over the top and sides; set in the oven with the door open for a few minutes

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One cupful of butter; two of sugar; three of flour; one of sweet milk; the whites of eight eggs; one teaspoonful of cream one and two pounds of almonds, blanched and powdered in rose water.

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Two eupsful of sugar; three fourths of a cupful of butter: three eupsful of flour, mixed with three teaspoonsful of baking powder; three fourths of a cupful of sweet milk: whites of six eggs, and one pint of nuts, rolled fine.

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White Part.—Two cups of sugar; one half cup of butter: one of sweet milk; two teaspoonsful of baking powder: two and one half cups of flour; and one lemon. Pink Part.—Made the same as the white, except use pink sugar (which can be bought at the confectioners), and one half pound of raisins. Put the raisins in the sugar. Put the pink-part all in the center of the pan, and the white on the outside.

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Three cups brown sugar; one of butter; one of cold coffee; eggs; three teaspoonsfui of soda; two one of cloves; one of nutmeg, and three and one half cups CITEON CAKE, Mrs. H,

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Two cups of butter; two cups of sugar; one cup of milk; four cups of flour; one teaspoonful of soda; two; one pound of currants, and seven eggs.

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Three cups of light dough, before it is kneaded; three cups; one cup of butter; spice, cinnamon, and Mix together thoroughly; let it rise until very light, then mix pretty stiff with flour, add what fruit may be desired, and one teaspoonful of soda.

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Four cups of sugar; two of butter; one of molasses; one of brandy; eight of flour; one half pint of sour cream; eight; two pounds of raisins; two of currants, and two of almonds; one of citron; one of cloves; one of saleratus; one lemon, and two nutmeg*,

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Mrs. S. One half of one of six eggs, beaten separately; one pint of molasses; one pint of sour milk, in which put one tablespoonful of soda pints of sifted flour; one wine glass of brandy; three spoonsful of ginger; one of cinnamon; one of nutmeg, grated; one teaspoonful of cloves; one pound of raisins, mashed, with the seeds in; one pound of currants; one half pound of citron put the whites in To be baked in a slow will make two cakes, and several weeks.

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Two cupsful of dried apples soaked over night; chop fine and simmer slowly in two cups of N. O. molasses until it looks dark. When cool, add one cupful of butter; one half cupful of sugar; three cupsful of flour; one cupful of sweet; two teaspoonsful of cinnamon; two of cloves; two of allspice; three of baking powder; one half pound of raisins, and three eggs. If you wish, add one cupful of currants and one quarter cupful of citron.

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Two and one half cupsful powdered sugar; one and one half cupsful of butter; live of flour; one of milk; one half glass of wine; one half glass of brandy; one half pound of raisins: two ounces of citron, cut in small pieces; one nutmeg, grated, and one tablespoonful of baking powder. the sugar and butter to a cream; then add part of the flour, with the (slightly warmed), and the beaten yolks of the; then the remainder of the flour, and the whites of the eggs, well beaten; add the spice, wine, brandy, and baking powder. Mix thoroughly put the in This will make two loaves. Bake one and one quarter hours.

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One cup of sour milk; one of molasses; one half cup of butter; two eggs: one and one half teasjioonsful of soda; one quart of flour, and one large tablespoonful of ginger.

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of molasses; one of butter; one of sour; five cupsful of flour; one ounce of ginger; one teaspoonful of soda in the cream; fruit if you like.

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of molasses; one glass of sour milk or cream: one tablespoonful of soda; one half pint of melted lard. Put the the molasses and milk, and beat to a foam. Make the dough very soft.

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Whites of seven; three cups of white sugar butter; one of milk; four of flour; one and one half teaspoonsful of baking powder.

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One cupful of butter; two cupsful of sugar; one of sweet milk; three of flour; whites of eggs; two teaspoonsful tartar, and one of one teacup ful of the batter and stir into it one large spoonful of grated; wet with a small tablespoonful of milk; fill cake dish about one inch deep with the white; then drop in two or three places a spoonful of the dark mixture; continue this until the batter is all used.

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One cupful of sugar; one half cupful; one of milk; two one and one teaspoonsful of baking powder; two of flour; bake in layers. For filling, take one half cake of sweet chocolate,; one half cup of sweet milk; one half cupful of sugar: yolk of one egg; one tablespoonful of vanilla. Boil in a pan set in a kettle of boiling water, until stiff, like jelly. cool, spread it between the layers.

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Two cupsful of sugar; one of butter; one of milk; four of five eggs; two teaspoonsful of cream tartar, and one of Bake in jelly cake pans. Make a custard of one cupful of sour cream; one egg; one half pound of almonds, blanched and chopped fine; one tablespoonful of sugar. Flavor it with Do not spread the custard on until the cake is cold. If you can not procure sour cream, take jelly; flavor, and mix almonds with it. and spread between layers.

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One of butter; two of one of milk, and and one fourth of leaving out the whites of three; one and one half teaspoonsful of baking powder; juice of one orange. Bake in jelly cake tins and spread between the layers an icing made of the whites of three eggs and enough sugar to make it stiff; juice of one and grated rind of two oranges.

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One cupful of butter; four of flour; three of sugar sweet milk; one tablesj^oonful of baking powder; juice and rind of one lemon. Bake in flat tins.

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One half cupful of milk fourths; two cupsful of sugar; three of flour;; teaspoonsful of baking powder. Bake in jelly cake pans. cold, spread with one pint of cream, whipped; one cocoa-nut; two; one of; two oranges; and the grated rind of one.

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Five eggs; four cupsful; one cupful of butter; one cupful of sour cream; three fourths teaspoonful of soda.

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; one of sweet milk; two; one teaspoonful of butter; two of baking powder, and three eggs, beaten separately. Mix, and bake immediately; use shallow pans.

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; two cupsful of sugar; two of flour; essence of lemon or brandy to Bake in thin sheets; spread the jelly on while warm, and up. Use it while fresh. It makes a nice pudding with wine sauce.

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one pint of sugar; eggs, beaten separately, and one tablespoonful of water: mix. and bake in jelly cake pans.

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One cupful of butter; three of sugar: of flour: one half cupful of sweet milk of ten eggs well beaten; three teaspoonsful of baking powder. Beat butter and sugar to a cream; add flour, milk, and baking powder; a nd stir in the eggs very lightly. in a moderate oven, in pans one inch deep. Make three cakes.

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One pound of one of one of butter; one teacupful of sweet milk; six eggs, beaten separately; one teaspoonful* of soda; two of cream tartar; the grated rind and juice of one lemon. Bake in jelly cake pans put icing between the layers. Previous to icing, dredge with

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Five eggs, beaten light; four tablespoonsful of cream; one of butter; two sugar; two teaspoonsful of cream tartar; one of When rolled, out sprinkle with sugar, and roll again; cut into small cakes.

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Twenty ounces of sugar; ten of butter; two teaspoonsful of saleratus; two teacupsful of caroway and flour to make it stiff enough to roll.

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Mrs. M unger. One half pound of butter; one half pound of sugar: one pound of flour; two nib the butter and to a cream; beat the eggs well together: add flour, and roll out very thin; sprinkle with white sugar, aud bake quick.

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Two coffee of brown sugar; one; of sifted flour; one egg; one half cupful of milk: one half teaspoonful cream tartar: one fourth -teaspoonful soda, in the roll thin in a quick oven.

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Two cups of sugar; one; four eggs, leaving out the yolk of one. the butter and part of the sugar together, and the remainder with the; flour enough to make a very stiff dough. Eoll thin; wet the top with white of egg; sprinkle with sugar and cinnamon, and put blanched almonds over the top.

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One pint of molasses; one and one half coffee cups of butter; two and one half cups of sugar; one half cup of water: two eggs; one of ginger; one heaping teaspoonful of soda. Mix all together with flour to make a soft dough; roll very thin, and bake in a quick oven.

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Two small cupsful of sugar; one cupful of sweet milk; one of melted; one teaspoonful of soda, and two of cream tartar. Mix with flour as soft as they can be rolled out. Fry in hot lard.

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Two cupsful of sweet milk; one of lard; one and one half of white sugar; one cupful of yeast; two a little grated nutmeg and salt; add flour enough to make a thick batter; let it until very light; knead out and cut with a biscuit cutter, and cut the center out with a canister top; put them on a floured board to again. When light, fry in hot lard.

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milk and sugar together; mix with them to a stiff dough; heat the butter and lard; pour over the dough when very hot, and work in well with the hands; add the eggs beaten separately, cinnamon or nutmeg, and then the yeast; let stand until light; pinch off pieces about as largo as a walnut; balls and fry in hot When done, and while warm, sift powdered

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To five tincupsful of flour put two teaspoonsful of soda; of one and one half tincupsful of sugar; one fourth pound of butter and pint of milk; add cinnamon and nutmeg.

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Two cupsful of sugar; one half cupful of butter; one half teaspoonful of soda dissolved in a cupful of sour milk; cinnamon or nutmeg to taste; flour enough to make a soft dough.

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One pint of molasses; one teacupful of sugar; one; two tablespoonsful of ginger; same of ground cinnamon; one teaspoonful of salt; one tablespoonful of soda in a half teacupful of hot water; flour enough to make a stiff batter. Drop on tins and bake.

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Beat four eggs, whites and yolks separately; put them together, and add one half pound of white sugar; beat very hard; stir in slowly one quarter pound of sifted flour;; a spoon in cakes on white paper; grate loaf sugar over the top, and bake in a quick

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One pound of flour; one pound of sugar; one half pound of; cinnamon or caraway Drop on tins.

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One pound of sugar; one half pound of chocolate, grated; whites of eight eggs, or four whole ones beaten very light; six; one Drop with a teaspoon on well buttered tins.

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stiff the whites of two eggs, and beat in gradually one half pound of powdered sugar; scrape down very fine one and one half ounces of best chocolate (prepared cocoa is better), and dredge it with flour to prevent it oiling; mix the flour well with it; then add the mixture of egg and sugar, and stir all very hard. Cover the bottom of a square tin pan with a sheet of white paper; place upon it spots of powdered sugar about the size of a half dollar; put a portion of the mixture on each spot, smoothing it with a broad knife dipped in cold water; sift white sugar over the top of each; bake a few minutes in a brisk oven. When cold, loosen them with a broad knife.

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One pound of sugar; three fourths of a pound; yolks of eight eggs, or four whole ones; one cup of sour cream; one teaspoonful of soda; one pound of currants; flour sufficient to make the batter thick enough to drop from a spoon. Bake in buttered pans.

From Presbyterian Cook Book, 1873, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of cocoanut, grated; three fourths of a pound of; large irons]30onful of flour; drop on buttered pans.

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One half pound of almonds, blanched and pounded with a little rose water or essence of lemon; one half pound of white sugar; two eggs; whites well beaten. Dip your hands in water and work the mixture into balls the size of a hickory-nut. Put them in a cool oven and bake a light brown. Cocoanut can be grated and made into macaroons in the same way.

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One pint of water; one half pound of butter; three fourths of a pound of flour; ten eggs. Boil the water, with the butter in it: in the flour dry while it boils add a teaspoonful of and the the mixture on buttered pans a desertspoon. twenty minutes. One cuj)ful of flour; two of sugar; one quart of milk and Beat the flour, sugar and eggs together and stir them into the boiling milk. When the mixture is sufficiently scalded, set it to flavor with lemon. When the cakes are cool, cut them open and fill in the cream. In preparing pickles, avoid the use of metal vessels. If pickles are kept in them any length of time they will become poisonous. it is necessary to boil vinegar, do it in a porcelain kettle, or in a stone jar on top of the stove.

From Presbyterian Cook Book, 1873, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two hundred small sized cucumbers; three tablespoonsful of white mustard seed; three of black; three of celery seed; one handful of juniper berries, one handful of small green peppers; two pounds of sugar, and a few small unions. Let the cucumbers stand three days in salt water closely covered. Boil a little alum in a half gallon of vinegar, and pour over the cucumbers scalding hot; repeat three or four times. When ready to bottle, add one half pound of ground mustard, bottle of English chow-chow. the vinegar from the chow-'ehow and mix with it sufficient cold vinegar to cover well the pickles. Seal up in glass jars.

From Presbyterian Cook Book, 1873, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash your cucumbers well, and place them in stone jars. To every gallon of vinegar add one half teacupful of salt; one ounce of ginger root; one ounce of allspice; one ounce of; one ounce of cinnamon; one ounce of blade pepper. Boil the vinegar and spices together for three mornings and pour over the pickles hot; cover them closely. Will be ready for use in three days.

From Presbyterian Cook Book, 1873, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let the cucumbers lie in salt water forty-eight hours; put together two quarts of vinegar; some cinnamon; red peppers and horse radish, and let them boil hard for fifteen minutes; then throw in the pickles and put in enough vinegar to cover scald, not; set the kettle upon the stove and let the pickles remain in it (kept hot) until they are green; then pack them in jars and scald fresh vinegar, adding one pint of sugar to every gallon of vinegar, and pour over the pickles. Seal them tight.

From Presbyterian Cook Book, 1873, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the gherkins in brine for a week; if they are salty, soak one day; then take a and line it grape leaves; put the gherkins in and cover them with vinegar; put in a of alum the size of a hickory -nut; stand on the coolest part of the stove all day and keep warm but not boil. If the vinegar is salty, put on fresh. spices, cloves, cinnamon, mace, allspice, and pepper in a separate vessel with vinegar and Pour it over the gherkins and they are done.

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One gallon of best vinegar; three ounces of salt; one half of mustard: two ounces of turmeric ounces of white ginger; one ounce of cloves; one of mace; one of white and long peppers each; four ounces of chalots peeled; two ounces of garlic peeled; two ounces of cayenne The mustard and turmeric must be rubbed together with a little cold vinegar and stand until smooth; stir in the other ingredients just before it boils. As soon as it boils, remove it; let it cool and it is fit for use.

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Six gallons of best vinegar; six ounces of turmeric; six of white ginger; six of long peppers; one of mace; one of; two of white mustard; one of white pepper; two of celery seed; two pounds of brown sugar; two handsful of garlic: oranges and lemons to pickle put any vegetable preferred, prepared as follows:

From Presbyterian Cook Book, 1873, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One; one ounce of; one of black pepper; two of celery seed; one cup of horse-radish, grated; one pod of garlic in each cucumber; of table mustard; eight of oil, and one of turmeric. Mix the mustard in cold water, and boil cold, stir in the oil and turmeric, and then mix with the other ingredients. Onions, cabbage, and tomatoes maybe chopped with the filling, if desired.

From Presbyterian Cook Book, 1873, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Take bright yellow cucumbers, firm but not soft; pare and cut them in strips, and, after removing the seeds, put them in a weak brine for twelve hours; pour off the brine, and scald in alum water clear; wash in cold water, and Tc one gallon of vinegar, take three and one half pounds of sugar; one stick of cinnamon, nutmeg, and mace. Boil, and pour over the cucumbers; repeat two or three times.

From Presbyterian Cook Book, 1873, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one peck of medium sized cucumbers, and one half dozen slice, and sprinkle lie or hours, then drain, and in for ten minutes, with the following spices: one half pound of yellow mustard seed; two tablespoonsful of cloves mace; one of turmeric, and* two of brown sugar.

From Presbyterian Cook Book, 1873, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One peck of green tomatoes, sliced thin; sprinkle with salt, and let them stand one night; slice twelve onions; put with the tomatoes, and boil in vinegar for two hours, with the following spices:; of ground mustard; one half ounce of turmeric; one ounce of cloves; one of allspice; one of ginger; one of pepper; one one fourth of a teacupful half pound of brown sugar.

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One half peck of green tomatoes; one dozen of white; slice thin, and sprinkle with salt; let stand over night; in a cullender; then put them into a porcelain kettle; cover with vinegar and water, equal parts; boil slowly one hour; then drain one half hour. Take one and one half gallons of vinegar,and three pounds ofbrown sugar; boil and skim; then add one half teacupful of French mustard; one ounce each of ground cloves, allspice, cinnamon, black pepper, and turmeric. Mix to a smooth paste with water, and stir into the vinegar while boiling. Use stone jars; put in a layer of pickles, and then a cup of the mixture. They are ready for immediate use.

From Presbyterian Cook Book, 1873, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take red tomatoes, not very ripe, puncture slightly with a fork, and cover them with strong brine; let them remain six or eight days; then soak them twenty-four hours in vinegar and water; off, and, for every gallon your vessel holds, take six ounces of ground mustard; four of ginger; two of celery seed; one of cloves, and one dozen white onions, sliced. Mix the spices all together; put a layer in the bottom of the jar; then onions and tomatoes, and so on, alternately, until the jar is full. Fill up with strong vinegar.

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Take pear-shaped tomatoes, yellow and red mixed; wash them off, and put in narrow mouthed vessels, so that they can be made air tight; to a quart of tomatoes, take a teaspoonful of salt, some ginger root, cinnamon, mace, and red peppers mixed in among them; make the jars full, and fill up with vinegar. Set in a cool, dark In three or four weeks they will be ready for use.

From Presbyterian Cook Book, 1873, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel full grown green tomatoes; drop them into strong ginger tea, and scald well. For every two pounds of tomatoes, take a pound of sugar and a pint of vinegar a syrup of this, and drop in the; let them cook until perfectly clear; add mace, cinnamon, and white ginger. Cover well with the syrup and tie up closely.

From Presbyterian Cook Book, 1873, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mrs. E. F. Take white walnuts fresh and tender; put them in salt and water for three days; then put in the sun until they turn black. Take half a pound of mustard seed; two ounces of pepper; one half ounce of cloves; one half ounce of mace; one half ounce of nutmeg, and a good stock of horse-radish, boiled in one gallon of vinegar. Cover the walnuts close, and remain three or four weeks. Pour off the liquid for catsup, if desired, and bottle it,, covering the walnuts again with cold

From Presbyterian Cook Book, 1873, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take small white onions, and peel them; lay them in water for two days; change the water once; then drain them in a cloth, and put them in bottles; boil mace, pepper, and vinegar together; let it cool, and pour over the pickles.

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Put white onions on the stove in warm milk; when they commence to boil take them out and rub the outside skin off with a coarse towel; then put them in jars and sprinkle them lightly with; add a very little mace; about six sticks of cinnamon as long as your finger; a little horse-radish, and plenty of red pepper pods. Cover them well with vinegar.

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Take green tomatoes chopped very fine; sprinkle well with let twenty-four off and put in a stone jar. Take about half the quantity of cucumbers, and the same of cabbage; after they are chopped, put into jars separately, and cold vinegar. about one quarter as much white onions chopped; salt and pour boiling water on them; let stand a few hours; drain otf and with vinegar as above. Let all remain several days in a cool press very dry and mix together; add some yellow and black mustard seed, celery seed, and a bountiful supply of grated horse-radish, with a few green peppers, take the best vinegar and about four pounds of brown to each gallon. it in part of the vinegar; scum well, and pour over the whole. Add as much cold vinegar as is required.

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Two dozen large cucumbers sliced; three quarters of a peck of green tomatoes sliced; twelve large peppers (red and green) sliced; one fourth peck of small w Thite onions peeled; one pint of small red peppers. Sprinkle one and one half pints of salt over them and let stand all In the morning drain them well; then add one ounce of mace; one ounce of w^hite mustard seed; one half ounce of cloves; one ounce of celery seed; one ounce of turmeric; three tablespoonsful of ground mustard; one large piece of horse-radish cut up all with vinegar and boil half an hour, or until tender.

From Presbyterian Cook Book, 1873, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two heads of cabbage; four dozen cucumbers; one dozen green peppers; one of white onions; chop all but the onions; sprinkle with salt; let them stand one hour; drain well cover with cold vinegar and let stand twenty-four hours; chop the onions; pour hot water over them; squeeze it out and mix all together. To one gallon of the mixture add one half pound of sugar; one pint of mustard seed; a little mace and cloves.

From Presbyterian Cook Book, 1873, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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B. Trim and quarter six heads of good cabbage; boil in vinegar and water until a broom splint can be passed through Prepare a paste of one half pint of best sweet oil; one pound of white mustard; one half pound of black mustard; one quart of chopped horse-radish; one ounce of celery seed; one ounce of turmeric; one teacupful of brown Put down one layer of cabbage; then cover with the above mixture, and alternate in this way, covering each layer with good

From Presbyterian Cook Book, 1873, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take small nutmegs, not quite ripe; pare and quarter them; cover with vinegar and let stand twenty four hours. measure out one quart of the vinegar, and to each remaining quart add two pints of brown sugar; then add the quart of vinegar that has been measured out; put the vinegar and sugar on to boil a few minutes.

From Presbyterian Cook Book, 1873, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Seven pounds of plums; three of sugar; one ounce of cinnamon; one of cloves, and one quart of vinegar.

From Presbyterian Cook Book, 1873, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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jar a layer of plums and a layer of spice; boil the sugar and vinegar, and pour it over the plums three days in succession, and the fourth day boil spices and all together. They will keep for years.

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Mrs. G. W. R. Two pounds of cherries; one pound of sugar; one pint of vinegar; pour on boiling seven mornings in succession; the last time, if amber cherries, put them in and boil a few minutes; add cinnamon.

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To seven pounds of fruit take one quart of vinegar and three of sugar; one half teacupful of broken cinnamon, and a few Seed one half the cherries and stew them rich.

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Eight pounds of apples, pared; four pounds of sugar; one quart of vinegar; one ounce of stick cinnamon, and one half ounce of cloves. Boil the sugar, vinegar and spices together; put in the apples when boiling, and let them remain until tender. Take them out and put in a jar; boil down the syrup until thick, and pour it over.

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B. Pare and halve one peck peaches, and place in a stone jar; boil three pints of vinegar and three pounds of sugar; skim, and pour over the fruit; repeat three times, every other day; the third time, add, while boiling, one half ounce of cloves; one ounce of cinnamon, and one quarter ounce of mace unground.

From Presbyterian Cook Book, 1873, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To twelve pounds of peaches take six pounds of sugar and one pint of vinegar; add spice to taste.

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Pat half a bushel of crab apples in a kettle with vinegar enough to cover them, and cook until tender; then take them out of the vinegar and put them in jars. Measure the vinegar and add a pint more than will cover the fruit, and to each pint add one and one half pints of brown sugar; one handful of stick cinnamon; three tablespoon sfiil of cloves, and two of mace. Tie the spices in a bag and boil in the vinegar half an hour; then put the fruit in the jars and cover with the

From Presbyterian Cook Book, 1873, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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E. A. E. Take three pounds of pears; peel them and cut out the ends, leaving the stems in; put them into a preserving kettle, with one quart of water, and boil until a fork will go through them easily; then lay them out on a dish; add to the juice one and one half pounds of sugar; one pint of vinegar; some stick cinnamon, whole cloves, and race ginger. Boil all five minutes, and skim; put in the pears and boil them until the syrup thickens; then take them out in a jar, and, after the syrup has boiled a little longer, pour it over them. If, after standing a few days, 'the syrup should become thin, take it off and boil again.

From Presbyterian Cook Book, 1873, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take green nasturtions fresh from the vines ] put them in salt and water for one day in a napkin. Put them in glass jars and cover with strong vinegar; keep the bottles closely corked. Are equal to capers, with roast lamb.

From Presbyterian Cook Book, 1873, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of peaches, the white heath clings are preferred; of pears, the flemish beauty. Take white clings tolerably ripe; pare and keep them covered in a deep jar until ready to use to three pints of seeded peaches put one pint of water and four tablespoonsful of pure white; cook them a few minutes, or until a silver fork will enter them easily, but not enough for the fruit to break; then put in cans and seal immediately. This quantity usually tills a one quart can.

From Presbyterian Cook Book, 1873, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take nice ripe peaches; after paring, put them in a boiling syrup of sugar and water, (four tablespoonsful to one quart); cook ten minutes. Can and seal boiling hot.

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Take nice peaches, pared smoothly; scald them in an ordinary syrup until soft enough to run a straw in; place them in a jar; make a fresh, rich syrup. To one pint of syrup add one pint and a half of best whisky: pour vour peaches and let stand; if the syruji looks boil over and add more sugar.

From Presbyterian Cook Book, 1873, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take five pounds of sugar to fifteen pounds of peaches; boil half an hour; then add one and one half pints of vinegar and let boil fifteen minutes. Bottle and seal up.

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apple quinces: cut in; pare and remove the cores; weigh and to of quinces allow one put them into a: cover with cold water and boil until they are tender enough to pass a broom splint through. Take out one at a time, and put them on dishes to cool and drain. Put sugar in a kettle with water enough to dissolve it; then put the quinces into the syrup and let them cook until of a light color, skimming them all the time. Do not let them remain long, or they will turn dark. Lay them on dishes, and when cool put in jars. Skim the syrup and strain through a hair sieve and pour over the quinces.

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Put the crab apples in a kettle with grape leaves in and around them, and a small bit of alum. Keep them scalding hot about one hour; then take them out; skin and take out the seeds with a small knife, leaving on the stems; lay them in cold water. Make a syrup of one pound of sugar to one of apples; wipe and put them in; stew gently until they look clear; take them out and boil the syrup longer.

From Presbyterian Cook Book, 1873, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the oranges in soft water until you can run a straw through the skin. Put three quarters of a pound of sugar to each pound of fruit; take the oranges from the water and pour the hot syrup over them; stand over night; next day boil them in the syrup until it is thick; then take them out and strain it over them.

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Take an equal quantity of fruit and sugar; pour boiling water on the plums and wipe them dry; prick them. make a syrup of the sugar and one half pint of water it boils put in half the plums; let them do slowly until they look clear; then take them out and put in the balance.

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Pare the melons; take out the seeds, and cut in squares half an inch thick; lay in salt and water one wash off and boil in strong ginger tea. Make a weak syrup of sugar and water and boil ten minutes; then make a syrup of one pound of sugar to one pound of citron; in it looks clear; season with lemon peel.

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Peel, quarter and core as many apples as you desire; put in a 'vessel enough to stew them. While they are cooking have a vessel on the fire with one half pint of water; one tablespoonful of butter; one of sugar, and one quarter of a nutmeg, grated. When this boils, stir in enough paste thickening it of the consistency of; put your apples in a dish and pour this over them.

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Take the best of red antwerp strawberries; to every pound of fruit allow three quarters of a pound of white sugar; mash up and mix the Put a preserving kettle (porcelain is best), and boil one half hour, skimming them frequently; put into close glass jars; keep in a cool, dark place. JAM.

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Take ripe freestone peaches; pare and cut in small pieces; to every pound of peaches allow one sugar over the peaches and let them stand two hours; then put them into a porcelain kettle on the fire. and boil slowly; stir all the time until the is mashed smooth, and it almost jellies; put into glass jars.

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To each pound of cherries allow three quarters of a pound; seed them; and as you do so throw the sugar gradually into the pan with them; cover, and let them stand over night; next day boil them until they form a thick paste.

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Separate the pulp from the skin and seeds of the oranges; soak the skins over night in cold water; (if the oranges are bitter put a little salt in the water).

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Peel pineapples, carefully cutting out black specks with a penknife; grate on a coarse grater. Use one pound of sugar to one pound of pineapple; boil until clear (about three quarters of an hour). Put in small glass jars, and seal up.

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Take one half pound of sugar to one pound of tomatoes; put together in a stone jar and let stand twenty-four hours; then take off the juice and it. Put it in a porcelain; bring to a boil, and skum; then put in the tomatoes with a handful of stick cinnamon tied in a cloth; stir all the About ten minutes before removing from the fire, take out the cinnamon and add one teacupful of good vinegar to one gallon of jam. Boil until the jelly will not sej)arate.

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Get the best sweet corn; scald it on the ear, and cut it off while hot; put it in a pan over a kettle of boiling water,to keep it hot until you get enough cut to a can. Have a kettle of weak brine boiling in a porcelain kettle. Fill your can within an inch of the top with corn; then cover it with the brine, leaving room for it to swell; seal the can while boiling hot.

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.Dissolve one and one fourth ounces of tartaric acid in one half pint of water; cut the corn from the cob; put it in a vessel the and bring to the point; to each pint of corn allow one of this solution. Boil one half hour, stirring occasionally put the corn in quart cans, and seal tightly. When wanted for use, pour the corn into a bowl, and stir in two thirds of a teaspoonful of soda to each quart of corn. Let it stand one hour before cooking.

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cans in a kettle of cold water and bring it to a boil; let the corn boil two and a half hours in this sized cans (larger, cans will require more time). When done pour cold water into the kettle to cool the cans and enable you to remove them carefully.

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Take three tablespoon sful of chocolate (scraped) and dissolve it in one teacupful of boiling water; add to it one pint more water, and when it comes to a boil, stir in as much milk as is desired. Boil five minutes.

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First have the coffee roasted an even, rich brown; do not grind it too fine; allow one tablespoonful of ground coffee for each cup of coffee; put it the coffee boiler; stir into it the white of one egg, and just enough cold water to mix it; then pour on boiling water. For six tables]30onsful of coffee put in three pints of water; boil twenty minutes; set it aside, and pour in one teacupful of to settle it; then transfer it to the urn. Coffee for forty persons—three pints of ground coffee and two gallons of water.

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First scald the teapot; pour out that water, and put in two teaspoonsful of green tea; add a cupful of water; let it stand ten minutes; fill up with boiling water.

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To every quart of grape juice, take one pound of sugar, Put it in jugs, filling them, and keeping out enough to supply the jugs as it works; it is done fermenting, put the corks in loosely, and let stand six weeks; then bottle, and cork tight.

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To two quarts of berries, put two quarts of water; half an hour; strain the liquor through a hair sieve; then to every quart, put three quarters of a pound of brown sugar; four ounces of ginger, and two of Boil the whole fifteen minutes. Pour it into a tub, and, when cool, put in a jug or keg, with a piece of toast dipped in yeast. it in a warm place; in four or five days put in one pint of brandy. It will be ready to bottle about Christmas.

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Mrs. J. F. E. Take one quart of juice; two of water, and three pounds of dissolve the sugar in the water; then mix all together, and fill the vessel to the brim, leaving the bung out until fermentation ceases; fill up every morning with fresh juice and water, so that the skum may throw itself off"; when it has stopped fermenting, add two quarts of whisky to one barrel. Bung up tightly, until February or March, when it may be racked off and bottled.

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To a pint of strained currant juice, put a pound of sugar; boil gently together eight or ten minutes; then set it to cool; when lukewarm, add a wine glass of brandy to every pint of syrup; bottle, and cork tight. Keep in a cool place.

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" One gallon of red berries, and one half gallon cider vinegar; let it stand over night; put in six pounds of white sugar; let it boil; skim, and let it stand until cool; then bottle it, and when used, put in two thirds ice water.

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Put two quarts of raspberries in a stone jar; pour over them one quart of the very best vinegar; let it stand twentyfour hours; then strain, and pour the liquor over fresh fruit, and let it stand in the same way; allow one pound to a pint of juice; put it into a stone jar, and set in a pot of boiling water for one hour; skim well; put into bottles, cork and seal tight. Diluted with water, it is a very nice drink for the sick. Toasted bread may be eaten with it.

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Twelve pounds of fruit; two quarts of water; five ounces of tartaric acid. Put the acid in the water, and, after it is dissolved, pour it over the let it remain forty-eight; and then it. To one of clear juice, add one and one half pounds of white sugar; let it stand two or three days, stirring once or twice a day to dissolve the sugar, then bottle it. Place a cork loosely in each bottle until a slight fermentation take place, then cork tight, and keep the bottles erect; the whole process to be cold, and no tin vessel must be used in the making of it.

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strain the berries, which should be ripe; to a pint of juice, add a pint of molasses; boil twenty minutes, stirring constantly. cold, add to tablespoonsful of brandy; bottle, and cork tight. Is good for a cough.

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To every pint of strained juice, add one pound and one quater of sugar. Let it simmer until it becomes clear; when cold, bottle and cork tightly.

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cut the pineapples in pieces, and to every three pounds add a quart of water; cover them, and boil until very soft; then mash and strain. To one pint of this juice add one pound of sugar; boil to a rich syrup, put in bottles and cork tightly.

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Grate the quinces, and strain them through a flannel bag. To every three quarts of juice add one quart of brandy; two pounds of sugar; spice if you wish; tight; keep in a cool place.

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Mash and strain the cherries, and, to one gallon of juice put two pounds of sugar. Boil together, and add one half pint of spirits to a gallon. When cold, bottle.

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One large lemon; one ounce of ginger root; one and one half pounds of sugar; one gill of yeast; one ounce of tartaric acid; two and one half gallons of water. Slice the lemon; bruise the ginger, and mix all together, except the yeast the water boiling hot upon the mixture, and let stand until it is milk warm; then add the yeast and set in a warm place for twelve hours; then bottle; tie the corks down tightly. It will be ready for use in forty-eight hours.

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Three pounds of white sugar; two ounces of tartaric acid dissolved in one quart of soft water over night; of eggs, well to bottle and keep in a cool place.

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One pint of molasses; one pint of yeast; one tablespoonful of cream tartar; one ounce of ginger, and six quarts of cold water; mix and let stand twelve hours before bottling.

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Take four ounces of hops; half an hoar in one gallon; strain it; add sixteen gallons of warm water; two gallons of molasses; of essence of spruce dissolved in one quart of water; put it in a clean cask; shake it well together; add one half pint of yeast; let it stand and work one week; if warm weather, less time will do. drawn off, add one tablespoonful of molasses to each HARVEST BEER, To make fifteen gallons of beer, put into a keg three pints of yeast; three pints of molasses and two gallons of cold Let it stand a few minutes; then mix well together three quarts of molasses, three gallons of boiling water with one ounce of ginger, and pour all into the keg; fill it up with A decoction of sassafras is an addition to the flavor of the beer. In preparing articles of diet for the sick be careful to use cooking utensils that are perfectly sweet and clean. Food should be prepared in small quantities, and serveed in the most inviting manner.

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Cut one pound of lean, fresh, juicy beef into thin slices; sprinkle with a little salt; put it into a wide-mouthed glass or stone jar; cover closely; set it in a kettle of water which must boil hard for one hour; take out the jar and strain the essence of the beef into a bowl. Chicken tea may be made in the same manner.

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Gruel can be made from oatmeal, arrowroot, wheat flour or corn meal. In all cases these things should be first mixed smoothly with a little cold water, and afterwards more water added; boil and season to taste. Two tablespoonsful of any of them is enough to make one pint, when boiled. A few raisins boiled in gruel is an improvement.

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Beat the yolk of one egg with one tablespoonful sugar; pour one teaeupful of boiling water on it; add the white of the egg beaten to a froth, with any seasoning or spice you may desire. To be taken warm.

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Boil a small teaeupful of barley in water (with a few raisins ) it is Put in sugar and a little grated nutmeg; break in bits of toast or dry rusk after it is taken from the tire.

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Boil one handful of good raisins in one pint of water: toast a piece of bread nicely and cut it up into a bowl; beat one egg with a teaspoonful of and put the bread. When the raisins are soft, pour them, with the water in which they were boiled, over the toast and egg. stirring all the time; season to taste with wine, nutmeg and butter, if the patient can bear it.

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Eoast two nice, tart apples; mash and pour over them one pint of water, or slice raw apples and pour boiling water over Tamarinds, currant or grape jellies, cranberries or dried fruits of any kind, mixed with water, make a good drink.

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Boil one pint of milk it rises to the top of the sauce pan, pour in a large glassful of sherry or maderia wine; let it boil up; if it separates, take itoff the fire; let it stand a few minutes, but do not stir it. Strain it through swiss muslin.

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Put one quart of buttermilk in a sauce pan over the fire; when it boils, put in the beaten yolk of one egg, and, if it can be allowed, a little cream or the white egg very light and stir in; add sugar and spice to taste.

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Mix one ounce of tamarind pulp with one pint of warm; it and add a little sugar to the whey.

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Beat together one egg; one glass of wine, and one tablespoonful of sugar; add to it one half pint of boiling water; stir all the time to prevent curdling; pour it into a tumbler and grate a little nutmeg over it.

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one of currant or grape jelly; with it the white of one egg and a little loaf sugar; pour on it one half pint of boiling water, and break in a slice of dry toast or two crackers.

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Beat up one egg; one and one half tablespoonsful of sugar; three tablespoonsful of cream, and one of liquor.

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Put two of ground coffee in a small lineup. Pour boiling water on it; cover and set over the; then let it settle and pour off in a cup; add sugar and cream if desired. To make a single cup of chocolate, grate one desert-spoonful in a tincup and pour on it a teacupful of boiling water.; cover and let stand over the taking it off, stir in a teaspoonful of cream.

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Pick over, carefully, one teacupful of Irish moss; wash it first in saleratus water; then rinse it several times in fresh; put it in a tin bucket, with one of milk; cover closely and set in a pot of boiling water. Let it stand until the milk begins to thicken, then strain through a fine sieve, and sweeten with powdered sugar; flavor with lemon or vanilla; wet the mould in; pour in the blanc mange, and set in a cool place. When quite firm, loosen the edges from the mold and turn out on a To be eaten with sugar and cream.

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Take four tablespoonsful of rye flour; mix smooth with a little water, and it into one pint of boiling water; twenty minutes, stirring frequently. To be eaten Avith cream or milk.

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R. L. E. Make a thick slice of well browned and buttered toast; lay it in a hot dish. Put six oysters; half a teacupful of their own liquor, and not quite one half teacupful of milk, into a tin cup. Boil one minute. Season with butter, pepper, and salt, and pour over the toast.

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Beat up one egg, with a heaped teaspoonful ol sugar; put it into a teacupful of boiling milk; it thickens. Pour it into a bowl, over a slice of toasted bread.

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A piece of sheet gelatine two inches square, soaked for a short time in water, then in one of water about ten minutes; add, with constant stirring, one teaspoonful of arrowroot, dissolved, and one half pint of milk; add a little cream just before removing from the fire, and a moderate quantity of sugar.

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Take one teacupful; tie it up tightly in a close muslin bag; put it in a pot with cold water; boil three hours; then take it out and dry the outside. When used, grate it; one is enough for one teacupful of (which would be better with one third water); wet the flour with a little cold water; before stirring it into the milk add a very little salt. Boil five minutes.

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Take one and one half pounds of the best steak; cut it into very small pieces, and put them into a glass jar with enough cold water to cover the meat; tie the top of the jar on and put it into a saucepan full of cold water; it on the fire and boil three hours. m 1 S © B &&AN IE@ "Of s

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Take one ounce of thorough wort; one of slippery elm; one of stick licorice, and one of flaxseed. Simmer together in one quart until the strength is extracted; strain, and add one pint of molasses, and one half of a pound of loaf sugar; simmer well tight.

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at a as often as the cough demands. EXCELLENT COUGH MIXTUKE, a handful of hoarhound; boil in a quart of water; add one pint of Orleans molasses, and one pound of brown Boil to a thin syrup. Put all in a bottle, and add one tablespoonful of tar. Shake Avhile warm, until the tar is cut into small beads. Dose—Take one tablespoonful whenever the cough is troublesome.

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One pint of lard, warm; one tablespoonful of brimstone (pulverized); one of tar, and one teaspoonful of verdigris.

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Swallow, instantly, a glass of warm water, with a heaping of common ground mustard, stirred together. This will serve as an emetic; afterward, take the whites of two raw eggs. If you have taken corrosive sublimate, take one half dozen raw eggs, besides the emetic: if laudanum, a cup of very strong coffee; if arsenic, first the emetic, then one half cup of sweet oil, or melted lard. TO PEEVENT LOCKJAW, In case of any wound or scratch, from which lockjaw may be apprehended, bathe the parts freely with lye, or saleratus A rind of salt pork bound upon a wound occasioned by a needle, pin, or nail, prevents lockjaw. It should always be applied until medical aid can be procured.

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Two drachms of beeswax; two of Venice turpentine; one half drachms of chloroform; one half drachm of camphor, and one half ounce of lard. Melt the beeswax, turpentine, and lard, over a slow lire; then add the camphor and chloroform. Bathe the frosted parts in warm water, and rub the ointment on by the fire.

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Beat up an egg to a thick paste with fine salt; spread it on a cloth, and bind on the part affected. Renew occasionally.

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Beat up the yolk of an egg, with a pint of soft water; apply it warm; rub well, and afterward rinse with clean

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One ounce of white wax; two of spermacetti, and one of gum camphor, well pulverized. Put all in a tin cup, and nearly cover with olive oil; put it on the stove and let simmer for fifteen minutes, but not boil.

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One ounce of rose water; one half ounce of spermacetti; one drachm of white wax, and fourteen drachms of almond oil. Melt the last three in a china cup, in hot water add the rose water gradually.

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Pour ounces of mutton tallow; two of beeswax; one of rosin, and one half ounce of gum camphor. Simmer well together; take off the fire, and then add one gill of alcohol. Good for all kinds of sores and wounds.

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Two pounds of mutton tallow; put in as niany gympson (Jamestown weed) and plantain leaves as possible; fry, until they crimp up, and then strain; to this add about two tablespoonsful of tar; let it boil up; then pour it the vessel in which it is to be kept, and let cool.

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Take four ounces of balm gilead buds, and steep them two or three days in one quart of alcohol; then strain off the liquor, and add to it three ounces of turpentine; four of gum camphor; three of oil of arganum, and two of sweet oil. Is good for either man or beast.

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Take rock salt, and heat it in the oven; then pound it fine, and mix it with turpentine, equal parts; put it on a cloth, and wrap around the part affected; as it dries out, make a fresh application, and so on until cured.

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Tie a tablespoonful of wood ashes in a rag and boil it in one pint of water fifteen minutes; take out the ashes and thicken with corn meal. Stir in a teaspoonful of fresh on a cloth and apply warm.

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Put to boil one teacupfiil of cream; mix two tablespoonsful of flour in milk and stir into the boiling cream.

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Pound the roots of the sweet white lilly, and put them on to boil in rich milk soft, thicken with bread crumbs This is a most valuable poultice for a gathering.

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Take two parts of the best table salt: one part of sugar, and one part of salt-petre; blend the whole completely. one ounce of the composition for one pound of butter; work it well into a mass; then pack it solid into a stone jar.

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Make a brine of rock salt that will bear up an egg. and skim it well; pour into a clean vessel to pom* off into a stone or wooden vessel that has not been used for any thing else; tie up rolls of butter in cloths and drop in the brine. Be careful to the vessel covered, and the butter under the brine.

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Wash them clean. Put into the bottom of a cask one half inch of dry salt; then a layer of pickles; then a layer of salt (no water). Put a board on, and a light weight to keep them down; they will draw their own brine. When wanted for use, put the pickles into a porcelain; not more than half full; fill up with cold water; cover and set it on top of the stove; stir the pickles frequently; Avhen almost boiling, pour off the water and fill up as before. Repeat this process several times, or the is extracted; put a small lump of alum in the water with part vinegar; throw that away and boil vinegar with any spice you desire, and when cold put pickles.

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As soon as the hams are cut and ready, rub them thorough, ly with a mixture of salt and saltpetre, dry, in the proportion of three tablespoonsful of salt and one tablespoonful of saltpetre (pulverized) to four hams. lie for twenty-four hours; then put them down into a tub and cover them well with brine strong enough to bear an egg.

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hams in this liquor for five weeks; then take them out and wash off with warm water. Have ready plenty of ground black pepper and rub the whole ham well with it, especially on the cut sides; rub it very thick, and in any little cracks and about the bone. Then hang up and smoke with green sugar -tree wood.

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For one hundred pounds of meat take five pounds of sugar; two ounces of pulverized saltpetre, and seven pints of salt. Rub the hams first with the saltpetre and then with the sugar; then j>ack them in a meat-tub and let them remain one week; rub salt into them and pack them again in the same tub. They will be ready for the smoke-house in from four to six weeks, depending upon the size of the hams. The position of the hams ought to be changed several times so that all will be equally salted.

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One heaping pint of salt; one scant pint of lime, and six quarts of water.

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One and one half pints of lime, and five cents worth of beef suet. Slack the lime; then add one and one half gallons of Render out the suet and put with it; let all come to a boil. Have a wire ladle: clip a few eggs at a time in the boiling solution, for a minute; then lay them on something to dry; then pack away in a box, in either sawdust or bran.

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Heat ground sausage meat slowly in a tin pan or while mixnig in the salt, sage and pepper; not permitting it to cook or burn. When thoroughly mixed and while hot, put in a tight jar and pour melted lard over the top one half inch it in a cool place. For use during the summer.

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Take two pounds of potash; put it in an earthen vessel and add two gallons of boiling rain water; one ounce of salamonia, and one ounce of salts of tartar. Put them in an earthen vessel; add one quart of boiling rain and let stand twenty-four all through a flannel bag; put together in a stone jug and cork tight. the water in the boiler near boiling; then put in one teacupful fluid and use less soap. After the clothes have been well washed through one water, put them in and boil for half an hour. Then rub the clothes out of the boil and rinse; for each boiler of clothes after the first, use only half the quantity of the fluid.

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Two drachms of chloroform; one half ounce of sal one half ounce of alcohol; two ounces of white castile soap; two and one half ounces of aqua ammonia; cut the soap fine and dissolve it in one gallon of soft water; strain it and then add the other ingredients. This fluid will remove grease and spots from any fabric.

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Three ounces of castile soap, and one of borax; dissolve in one of rain water, over the fire. dissolved, add four quarts more of cold water; then add the spirits of alcohol of ammonia; two of ether, and one of glycerin. is nice to take out grease, paint. &c, from all materials.

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Pour four gallons of boiling on six pounds of sal soda and three pounds of unslacked lime. Stir and let stand over night; pour off carefully and add six pounds of perfectly clean grease; boil two hours, stirring most of the time. If it does not seem thick enough, put another pailful of water on the settlings; stir well, and when settled, drain off carefully and add to the mixture as is required; try it by taking a little out to cool. When ready to take off the fire, stir in one handful of salt; rinse out a tub with cold water; put the soap into it and let stand until solid: then cut into strips and lay on a board to dry.

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To five pounds of soda ash, take four pounds of unslacked lime: gallons of rain water, and of grease. Put lime. soda, and water, into a kettle and twenty minutes; then pour out into a tub, and let it stand all; in the morning, dip the clear water off carefully; put into a kettle; add the grease (cleaned), and boil one hour: then dip it out into tubs to cool. Be careful not to get any of the lime from the bottom of the kettle.

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Take some beeswax and tie it in a cotton When ironing starched linen rub the wax over the iron once or twice over the cleansing sure there is nothing on the iron to soil the clothes; this will prevent the starch from rolling, and imparts a gloss to the linen. A little salt sprinkled in starch while boiling, and a sperm candle stirred around in it a few times, will keep it from sticking. A large spoonful of alum stirred into a hogshead of muddy water will so purify it that in a few hours the dirt will sink to the bottom.

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After being washed in the usual manner, they must be rinsed at the last in water in which some hay has been boiled. This will restore the color that has been washed out. It is also good for crumb cloths and covering for stair carpets. Straw matting should always be washed in salt and water and wiped dry with a coarse towel. It will prevent its turning yellow.

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Mix one tablespoonful of molasses; two spoonsful of soap, and three of alcohol; add to one pint of hot rain water; lay your silk on a bare and rub on the mixture a clothes brush. ready a tub of luke-warm rain water; dissolve cents worth of white glue and put in the tub of water. As you clean each piece of silk, throw it in the water and lay until you have finished; then dip each piece up and down in the water but do not wring it.

From Presbyterian Cook Book, 1873, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an old kid glove; dark colored, if the silk is dark; light, if the silk is light. Tear it in pieces; put it in a tincup, and cover with water. Set it on the stove and let it simmer until the kid can be pulled into shreds. Take a cloth or sponge; dip it in this water; rub it over the silk and iron immediately. This process will cleanse and stiffen old silk and give it the appearance of new.

From Presbyterian Cook Book, 1873, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the goods into a boiler half full of cold rain water; let it boil for ready a pail of indigo water (very dark with indigo), and wring the goods out of the boiling water, and place in the indigo water. Let remain for one half hour; then wring out and iron while damp.

From Presbyterian Cook Book, 1873, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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While an ink spot is fresh, take warm milk and saturate the stain; let stand a few hours; then apply more fresh milk; rub it well and it will soon disappear. If the ink has become dry, use salt and vinegar or salts of lemon.

From Presbyterian Cook Book, 1873, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put them into a kettle of cold water, with some wood ashes, and boil; then rinse in clean soft water.

From Presbyterian Cook Book, 1873, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one ounce of corrosive sublimate: one of gum camphor; one pint of spirits turpentine, and one of alcohol. Put in a: apply with a feather,

From Presbyterian Cook Book, 1873, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one gallon of buttermilk, add a large handful of grated horse-radish; let the goods remain in the milk from twelve to twenty-four hours, rubbing occasionally; then wash out in clean water. Another way is to rub the spots of rust with oxalic acid, mixed in a little water, and expose to a hot sun.

From Presbyterian Cook Book, 1873, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ounces of paris white, with one pint of hot water; put it over the fire, and let come to a boil; when cool, add one ounce of amonia.

From Presbyterian Cook Book, 1873, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one tablespoonful of sugar, and one half teacupfnl of vinegar. Mix, and apply with a cloth.

From Presbyterian Cook Book, 1873, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half pound of copperas, and one quart of pulverized charcoal, dissolved in two gallons of water. Heat the mixture to nearly a boiling point, and pour a quart of it or more at one time down the sink pipe. This mixture will remove strong, disagreeable odors from either glass or earthen vessels, by simply rinsing them thoroughly with it.

From Presbyterian Cook Book, 1873, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gills of salt, in four quarts of boiling water. Put the calicoes in while hot, and let them remain until cold. Alum, or vinegar, is good to set colors of red, and green.

From Presbyterian Cook Book, 1873, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every pound of goods, take one ounce of extract of logwood; one ounce of blue vitriol. Put the blue vitriol in sufficient water to cover the goods without corroding, or it will spot; let it bcil; have the goods clean and free from grease; wet thoroughly before you put them in; let them simmer twenty minutes; then take them out and hang up to air. Dissolve the extract of logwood and put it in the kettle with the vitriol; put back the goods and let them simmer as before, twenty minutes. Take out the goods; let them dry, and soak in sweet milk over night; wash thoroughly next day in soap suds.

From Presbyterian Cook Book, 1873, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To eight pounds of yarn, take one pound of coperas and as much water as will cover the yarn; bring the water to a; put the copperas in, and let it be well dissolved pour it out in a tub; put the yarn in, and let it remain one half hour; take weak lye, as much as will cover the yarn, and bring it to a boil the yarn out of the copperas water, and let it air one half hour; then put into the lye one half hour; repeat the process, until the color is sufficient.

From Presbyterian Cook Book, 1873, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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