Buckeye Cookery and Practical Housekeeping

This is made from warm water or milk, yeast and flour (some add mashed potatoes), mixed together in proper proportions. In summer, care must be taken not to set ‘sponge too early, at least not before eight or nine o’clock in the evening. Make up a rather thick batter of flour and tepid water or milk. (Sponge mixed with bran water, warm in winter and cold in summer, makes sweeter bread. Boil bran in the proportion of one pint to a quart of water and strain.) When milk is used, scald to prevent souring, and cool before using; add yeast, cover closely, and place to rise on the kitchen table. In very hot weather, sponge can be made with cold water. In winter, mix the batter with water or milk at blood warmth, testing it with the finger, and making it as warm as can be borne; stir in the flour, which will cool it sufficiently for the yeast; cover closely and place in a warm and even temperature. A good plan is to fold a clean blanket several times, and cover with it, providing the sponge is set ‘in a very large crock or jar, so that there is no danger of its running over. As a general rule, one small tea-cup of yeast and three pints of ‘‘wetting” will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that it will not be scalded; when placed to rise, always cover closely. Many think it an improvement to beat the sponge thoroughly, like batter for a cake. All the various sponges are very nice baked on a griddle for breakfast-cakes, or, better still, in muffin-rings. When used in this way, add a little salt and make the sponge rather thick.

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Always be. “Up in the morning early, just at the peep of day,” in summer time to prevent the sponge becoming sour by too long standing, and in winter to be getting materials warmed and in readiness for use. A large, seamless tin dish-pan with handles and a tight-fitting cover, kept for this purpose alone, is better than a wooden bowl for bread. It should be thoroughly washed and scalded every time it is used. Measure and sift the flour. It is convenient to keep two quart cups, one for dry and the other for liquid measuring. In winter, always warm the flour and also the sponge. Put the flour in a bread-pan, make a large well in the center, into which pour the sponge, adding two level tea-spoons of salt (this is the quantity for four loaves of bread); mix well, being careful not to get the dough too stiff; turn out on the bread-board, rub the pan clean, and add the “rubbings” to the bread. Knead for fully twenty minutes, or until the dough ceases to stick to either the board or hands. The process of kneading is very important. Some good bread-makers knead with the palm of the hands until the dough is a flat cake, then fold once, repeating this operation until the dough is perfectly smooth and elastic; others close” the hands and press hard and quickly into the dough with the fists, dipping them into the flour when the dough sticks, or, after kneading, chop with the chopping-knife and then knead again; others still knead with a potato-masher, thinking it a great saving of strength. No exact directions can be given, but experience and practice will prove the best guides. After the bread is thoroughly kneaded, form into a round mass or large loaf, sprinkle the breadpan well with flour, and, having placed the loaf in it, sprinkle flour lightly on the top; cover, and set to rise in a warm temperature; let it rise well this time, say from one to two hours, owing to the season of the year. Place again on the bread-board, knead lightly with elastic movements for five minutes, again form into one large loaf, return to pan, and let rise, but not so long this time. Then knead down in the pan, cut into equal parts, place one at a time on the board, mold each into a smooth, oblong loaf, not too large, and put one after another into a well-greased baking-pan, and set to rise. ‘Loaves made in the French style, long and narrow, are about half crust, and more easily digested, the action of heat anticipating part of the digestive process. In molding, do not leave any lumps or looge flour adhering to the outside, but mold until the loaves are perfectly smooth. No particular directions can be given in regard to the time bread should stand after it is molded and placed in the pans, because here is the point where observation and discretion are so indispensable. In hot weather, when the yeast is very good and the bread very light, it must not stand over fifteen minutes before placing to bake. If it is cold weather and the yeast is less active, or the bread not perfectly raised, it may sometimes stand an hour in the pans without injury. When it is risen so as to seam or crack, it is ready for the oven; if it stands after this it becomes sour, and even if it does not sour it loses its freshness and sweetness, and the bread becomes dry sooner after baking. Bread should undergo but two fermentations; the saccharine or sweet fermentation, and the vinous, when it smells something like foaming beer. The housewife who would have good, sweet bread, must never let it pass this change, because the third or acetous fermentation then takes place. This last can be remedied by adding soda in the proportion of one tea-spoon to each quart of wetting; or, which is the same thing, a tea-spoon to four quarts of flour; but the bread will be much less nutritious and healthful, and some of the best elements of the flour will be lost. Always add salt to all bread, biscuit, griddle cakes, etc., but never salt sponge. A small quantity of white sugar is an improvement to all bread dough. Bread should always be mixed as soft as it can be handled.

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Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given that apply equally well to every stove and range; but one general rule must be observed, which is to have a steady, moderate heat, such as is more minutely described in the directions for baking large cakes. The oven must be just hot enough; if too hot, a firm crust is formed before the bread has expanded enough, and it will be heavy. Many test the oven by sprinkling a little flour on the bottom; if it browns very quickly, it is too hot, but if it browns gradually, it is just right. An oven in which the hand can not be held longer than to count twenty moderately, is hot enough. When the bread is done (to test which, break apart and press gently with the finger; if elastic it is done, but if clammy, not done, and must be returned to the oven), wrap in a coarse towel or bread cloth and place each loaf on its edge until cool. If by accident or neglect the bread is baked too hard, rub the loaves over with butter, wet the towel in which they are wrapped, and cover with another dry towel. In winter, bread dough may be kept sweet several days by placing it where it will be cold without freezing, or by putting it so deep into the flour barrel as to exclude it entirely from the air. When wanted for use, make into bread, or, by adding the proper ingredients, into cake, rusk, biscuit, apple dumplings, chicken pie, etc.

From Buckeye Cookery and Practical Housekeeping, 1877, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. They rise quicker and in a less warm atmosphere than without sweetening. A little lard or butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour, and should not be allowed to rise quite as light. The fire should be steady and sufficient to complete the baking, and the oven hot when the bread is put in. A fresh blaze will burn the crust, while a steady fire will sweeten it. Graham bread bakes more slowly than fine-flour bread, and corn bread requires more time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, etc. In cutting the latter while warm, hold the knife perpendicularly. Rye is said to absorb more moisture from the air than any other grain; hence, all bread from this meal needs a longer application of heat, and keeps moister after being baked than that made from other grain. Sponee ror Winter Use. Peel and boil four or five medium-sized potatoes in two quarts of water, which will boil down to one quart when done, take out and press through a colander, or mash very fine in the crock in which the sponge is made; form a well in the center, into which put one cup of flour, and pour over it the boiling water from the potatoes; stir thoroughly and when cool add a pint of tepid water, flour enough to make a thin batter, and a cup of yeast. This sponge makes very moist bread.

From Buckeye Cookery and Practical Housekeeping, 1877, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six potatoes boiled and mashed while hot, two tablespoons of white sugar, two of butter, one quart tepid water; into this stir three cups of flour; beat to a smooth batter, add six table-spoons of the yeast, set over night, and, in the morhing, knead in sufficient flour to make a stiff, spongy dough; knead vigorously for fifteen minutes, set away to rise, and, when light, knead for ten minutes, mold out into moderate-sized loaves, and let rise until they are like delicate or light sponge-cake.—Mre. George H. Rust, Minneapolis,

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For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling milk on as much flour as is needed, let stand until cool, add the potato and yeast, a large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, dissolve one tea-spoon of soda in a little hot water, mix well through with the hands, mold into loaves, and let rise again. When sufficiently raised place in a moderately hot oven, keeping up a steady fire.—Mrs. Governor Hardin, Missouri.

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One tea-cup yeast, three pints warm water; make a thin sponge at tea-time, cover and let it remain two hours or until very light. By adding the water to‘the flour first and having the sponge quite warm, it is never necessary to put the sponge over hot water or in an oven to make it rise. Knead into a loaf before going to bed; in the morning mold into three loaves, spreading a little lard between as they are put in the pan. When light, bake one hour, having oven quite hot when the bread is put in, and very moderate when it is done. (Bread made in this way is never sour or heavy.) To have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is baked before the stove is cold from breakfast, and out of the way for other baking. To cool bread there should be a board for the purpose. An oaken board, covered with heavy white flannel, is the best; over this spread a fresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. It should be placed immediately in the fresh air or wind to cool; when cool, place immediately in a tin box or stone jar, and cover closely. Bread cooled in this way will have a soft crust, and be filled with pure air.— Mrs. J. T. Liggett, Detroit, Michigan.

From Buckeye Cookery and Practical Housekeeping, 1877, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a pail holding two quarts and a half, one pint of new milk, and one pint of boiling water; mix with this one table-spoon of sugar, one of salt, and three pints of flour; beat well together, and cover tightly. Set pail into another pail or kettle, with water enough to come nearly to the top of it; to have the water of the right temperature, let half be boiling and half cold. Be very particular to set it where it will keep about the same temperature until risen. Beat the batter as often as once in every half hour until the last hour, when it must not be disturbed: it will rise in about five hours, and when risen enough the pail will be full. Put two quarts of flour into a pan, make a well in the middle of it, dissolve a tea-spoon of soda in a little hot water, and when the batter is risen just enough, turn it into the middle of the flour, pouring the dissolved soda in with it; knead well and make into loaves. Set them where they will be warm, and let them rise forty-five minutes; bake in a quick oven. It will take nearly a pint of flour to knead the bread on the board. This bread makes the nicest dry toast and sandwiches.—Mrs. W. A. James. Poor-Man’s Brean. One pint buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as stiff as soda-biscuit dough; cut into three pieces, handle as little as possible, roll an inch thick, place in dripping-pan, bake twenty or thirty minutes in a hot oven, and when done, wrap in a bread cloth. Eat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.—Mrs. D. B.

From Buckeye Cookery and Practical Housekeeping, 1877, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a well in the middle of four quarts flour, into which turn one tablespoon sugar, one of salt, and one cup of yeast; then mix with one pint of milk which has been warmed by adding one pint of boiling water; add one table-spoon lard, knead well, and let rise over night; in the morning knead again, make into loaves, let them rise one hour, and bake fifty minutes. Water can be used instead of the pint of milk, in which case use twice as much lard.

From Buckeye Cookery and Practical Housekeeping, 1877, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in a kettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with Thanksgiving turkey. The bread should not quite fill the form, (or a tin pail with cover will answer,) as it must have room to swell. See that the water does not boil up to the top of the form; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used. as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg; or it is good toasted the next day.—Mrs. H. S. Stevens, Minneapolis, Minn. '

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One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put on stove over cold water,, steam four hours, and brown over in the oven.

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Two and one-half cups sour milk and one-half cup molasses; into: these put one heaping tea-spoon soda, two cups corn meal, one cup Graham flour and one tea-spoon salt. Use coffee-cups. Steam three hours—better steamed longer.—Mrs. D. Bassett, Minneapolis, Minn

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One cup sweet milk, two cups sour milk, two-thirds cup of molasses, one cup flour, four cups corn-meal, two tea-spoons soda; steam. three hours, and brown a few minutes in the oven.—Mrs. Canby,

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One quart sour milk, three eggs, two table-spoons lard or butter (or half and half), one tablespoon sugar, a pinch of salt, handful of wheat flour, and enough corn-meal (sifted) to make a good batter; add one heaping tea-spoon soda, stir thoroughly, and bake in long dripping-pan.

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One pint corn meal, one of sour or buttermilk, one egg, one teaspoon soda, one of salt; bake in dripping or gem-pans. If preferred, one heaping table-spoon of sugar may be added.

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One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light,.one-half cup sugar, piece of butter size of an egg; add, the last thing, one tea-spoon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one tea-spoon cream tartar; bake twenty minutes in a hot oven.—Mrs. H. B. Sherman, Milwaukee,

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Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one tea-spoon salt, one table-spoon sugar and three eggs; have the stove very hot, and do not bake in too deep a pan. The batter seems too thin, but bakes very nicely.—Mra. J. H. 8S.

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Two cups each corn meal, Graham flour, and sour milk, twothirds cup molasses, one tea-spoon soda; steam two hours and a half.—Mrs. Jennie Guthrie Cherry, Newark.

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Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and a half tea-spoons galt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff, In the morning add a small tea-spoon soda, and flour enough to make the batter stiff as can be stirred with a spoon; put it into pans and let rise again; then bake in even oven, not too hot at first; keep warm while rising; smooth over the loaves with a spoon or knife dipped in water.—Mrs. H. B. Sherman, Plankinton House,

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To one and a half pints of tepid water add one heaping teaspoon of salt and one-half cup of sugar; stir in one half pint or more of the sponge made of white flour, as in recipe for ‘‘ Bread with Potato Yeast,” add Graham flour until almost too stiff to stir; put in the baking-pan and let rise well, which will take about two hours, bake in a moderate oven, and when done, wrap in a wet towel until cool.—Mrs. Clara Woods Morey.

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One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as mixed, and bake two hours.— Mrs. E. J. W. Rye anp Inpian Brean. One quart of rye meal or rye flour, two quarts of Indian meal, sealded (by placing in a pan and pouring just enough boiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter,) one-half tea-cup molasses, two teaspoons salt, one tea-spoon soda, one tea-cup yeast; make as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put ina large pan, smooth the top with the hand dipped in cold water, let it stand a short time, and bake five or six hours. If put in the oven late in the day let it remain all night. Graham may be used instead of rye, and baked as above. In the olden time it was placed in kettle, allowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked.—

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Make a sponge of one quart warm water, one tea-cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when cool add it to sponge, and add rye flour till thick enough to knead, knead but little, let rise, mold into loaves, place in deep pie-tins or small pudding-pans, let rise and bake: or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.—Mrs. Eliza T. Carson. To make biscuit, take a part of the dough left from bread-makng when it ig ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour; let rise once, then mix down and let rise again; turn out on the bread-board; knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added. Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they bake; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with. milk. Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolls for breakfast at eight must be made ready at five. Many think it unnecessary to knead down either bread or biscuit as often as\here directed; but if attention is given to the dough at the right time, and it is not suffered to become too light, it will be much nicer, whiter and of a finer texture if these directions are followed. Soda biscuit must be handled as little and made as rapidly as possible; mix soda and cream tartar or baking-powder in the flour, (with sweet milk use baking-powder or soda and cream tartar, with sour milk soda alone,) so that the effervescence takes place in the mixture. One tea-spoon soda and two of cream tartar, or three teaspoons baking-powder, to every three pints of flour, is about the right proportion. Bake in a quick oven as soon as made, and they rise more quickly if put into hot pans. Gems of all kinds require a hot oven, but the fire should be built sometime before they are put into the oven and allowed to go down by the time they are light, as the heat necessary to raise them will burn them in baking if kept up. Soda and raised biscuit and bread or cake, when stale, can be made almost as nice as fresh by plunging for an instant into cold water, and then placing in a pan in the oven ten or fifteen minutes; thus treated they should be used immediately. Waffle-irons should be heated, then buttered or greased with lard, and one side filled with batter, closed and laid on the fire or placed on the stove, and after a few minutes turned on the other side. They take about twice as long to bake as griddle-cakes, and are delicious with a dressing of ground cinnamon. Muffins are baked in muffin-rings. In eating them, do not cut but break them open. The success of these recipes and all others in this book in which soda and cream tartar are used, will depend on the purity of these ingredients. Always buy the pure English bicarbonate of soda, and the pure cream tartar. They are higher-priced, but cheaper in the end, and are free from injurious substances. When not found at the grocer’s, they may generally be had at the druggist’s.

From Buckeye Cookery and Practical Housekeeping, 1877, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin.

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Eight ounces flour, eight of English bicarbonate of soda:.seven of tartaric acid; mix thoroughly by passing several times through a sieve.— Mrs. Trimble, Mt. Gilead.

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Two parts pure cream of tartar, one part of bicarbonate of soda, one part corn starch; mix well.—Mrs. B. H, Gilbert, Minneapolis,

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Two tablespoons sugar, two of butter, two eggs, one cup milk, one (scant) quart flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick oven} Mise Emily L. Burnham,

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When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake.— Miss M. E. Wilcox, Selma, Alabama.

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Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way; butter and serve immediately. The coals should be bright and hot. Toast properly made is very digestible, because all the moisture is extracted, and, the bread has become pure farina of wheat, but when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever. Butter applied to it while warm does not penetrate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three tablespoons flour to a cream, pour over this one and a half pints boiling water; place over a kettle of boiling water for ten minutes, dip into it the toast, and serve hot. Or, dip each slice of toast in boiling hot water (slightly salted), spread with butter, cover and keep hot.

From Buckeye Cookery and Practical Housekeeping, 1877, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to one-half pint of sweet milk, two tablespoons sugar, a little ealt and a well-beaten egg; dip in this slices of bread (if dry, let it soak a minute), and fry on a buttered griddle until it is a light brown on each side. This is a good way to use dry bread.—

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Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker’s bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings till a delicate brown, butter and sprinkle with powdered sugar, and serve hot.—WMrs. J. P. Rea, Lancaster, Pa. Lucy’s Pop-overs. Two tea-cups sweet milk, two tea-cups sifted flour heaped a little, butter size of a walnut, two eggs, one table-spoon sugar. a little salt; bake in hot gem-pans filled half full for twenty minutes, and serve immediately.—Mrs. W. A. James.

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Warm one quart new milk, add one cup butter or lard, four table-spoons sugar, and two well-beaten eggs; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set im a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well risen, dissolve a lump of soda size of a bean in a spoon of milk, work it into the dough and roll into sheets one-half inch in thickness; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a little while, when they will be fit for the oven. In summer the sponge can be made up in the morning, and rise in time to make for tea. In cool weather it is best to set it over night.—Mrs. J. H.

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One pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over night; in the morning stir down, let rise, and stir down again; when it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, whew light, bake carefully. Or, when baking take four cups dough, one-half cup butter, one cup. sugar, three eggs; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and narrow biscuit, let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty minutes.

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One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together, when raised light add half cup butter or lard, and flour to make a soft dough, and when quite light, mold into small cakes, and let them rise again before baking. If wanted for tea, set about nine a. M.—Mrs. J. S. Stahr, Lancaster, Pa.

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Three and a half cups sweet milk, one cup butter and lard mixed; add yeast and flour and let rise over night. In the morning add one beaten egg, knead thoroughly, and let rise again, then form into biscuit; when light, bake delicately. Mrs. B. T. Skinner.

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Two pounds of flour, one-fourth pound butter, one salt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate brown.—

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Three pounds flour, one-half cup each butter and sweet lard, a little salt, water enough to mix; work an hour, roll, cut into cakes and bake.—Mrs. G. W. Hensel, Lancaster, Pa.

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One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good tea-spoon cream tartar if preferred; bake well, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the “‘hoys” relished them “‘hugely.”—

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Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level tablespoon of lard or butter (or half and half), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible.—M. Parloa.

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One quart sifted flour, two large tea-spoons cream yeast, one table-spoon lard, a little salt; mix thoroughly and add milk enough to stir nicely, roll out half an inch thick, cut the proper size, and bake in a hot oven.—Mrs. Governor J. D. Bedle, New Jersey.

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One quart sour milk or buttermilk, one tea-spoon soda, a little aalt, two tablespoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake in a quick oven.—Mrs. A. B.

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One quart flour, two eggs, one pint sweet milk, two tablespoons sugar; piece of butter size of two eggs (large size), one-half teaspoon salt, two tea-spoons cream tartar, one tea-spoon soda; beat butter and sugar together; add eggs well beaten. Mix soda with milk, and cream tartar with flour.—Mrs. H. B. Sherman, Milwaukee, Wisconsin.

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One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; split open, butter, and eat while hot.—Drs. Canby, Bellefontaine.

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Two tea-cups of sweet milk, two eggs, a little salt, three and’ a half scant cupe of sifted flour. Bake in hot gem-pans.—Mre. L. S. W.,

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Every-DaAY Rots. ' Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two tablespoons of sugar, and three-fourths cup of lard; add a little flour and a small tea-spoon of soda if the least bit sour; mix well, let rise, mold into rolls or biscuit, set to rise again, and they will be ready for the oven in twenty or thirty minutes.

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Peel six common-sized, mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick batter, beat well, and when lukewarm, add one-half cup potato yeast. Make this sponge early in the morning, and when light turn into a bread-pan, add a tea-spoon salt, half cup lard, and flour enough for a soft dough; mix up, and set in a warm, even temperature; when risen, knead down and place again to rise, repeating this process five or six times; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking-pans (nine inches long by five wide and two and a half in depth, makes a convenient-sized pan, which holds fifteen of these rolls; or, if twice the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake taventy minutes in a hot oven; if the top browns too rapidly, cover with paper. These rolls, if properly made, are very white, light, and tender. Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, so famous among French cooks.—Mrs. J. W..R.

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Rub one-half table-spoon of Jard into one.quart of flour, make a well in the middle, put in one-half cup of baker’s yeast—or one cup of home-made—two tea-spoons sugar, one half pint cold boiled milk; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.—Mrs. Judge West, Bellefontaine.

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Rub one half tablespoon of butter, and one half table-spoon of lard: into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, and add one-half cup of yeast, one half cap of sugar, and a little salt. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before; add sugar, yeast, and salt, and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead, and let rise till near tea-time; mold and let rise again, and bake quickly. To mold, cut with cake-cutter; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about - three-quarters of an inch apart.—Mrs. V. G. Hush, Minneapolis,

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Late in the evening make a rather stiff potato sponge (see directions under ‘‘ Bread-Making”), and in the morning mix in as much four as will make a soft dough, knead well, and place to rise; when sufficiently light, knead down again, repeating the operation two or three times, remembering not to let the dough become sour by rising too light; mold into common-sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking out of the oven, roll in a cloth tightly wrung out of water, with a large bread-blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaf (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an ‘inch, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold boiled ham cut in very thin shavings (no matter if in small pieces), roll up very slowly and carefully, and place where it will not unroll. Treat sandwich in the same manner, always spreading the bread with butter before cutting. If by chance the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly before making into sandwiches. These sandwiches are truly delicious if properly made, but they require great care, experience, and good judgment. Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be’ made and served the same day.—Mrs. James W. Robinson.

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Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour, beating it up well; then add one quart of cold water, stir and add onehalf cup of potato yeast, or one cup of brewer’s; beat in well and set in a warm place to rise over night. In the morning add salt and flour enough to make a moderately stiff dough; set in a warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stune crock or bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out on a bread-board, cut off’ a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake immediately. Set away the rest of the dough as before, and it will keep a week in winter, and is very convenient for hot breakfast-rolls.—Mrs. D.

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One quart of milk with two tablespoons yeast, and flour enough to make a stiff batter; let rise over night, and in the morning add four eggs, two tablespoons of sugar, one-half cup of butter; put them in muffin-rings, and let them rise nearly half an hour; bake quickly.—Miss Mary Gallagher.

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Two pints sweet milk, one cup of butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four tea-spoons baking-powder, beating very hard and fast fora few minutes. These are very good with four or five eggs, but much better with more.—

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Four eggs, beaten separately, one quart of sweet milk, one-fourth pound of butter, a little salt, flour to make a not very thick batter; heat and butter the irons well, and bake vety quickly. If for tea, grate on a little sugar and nutmeg, or cinnamon; if for breakfast, only butter.—Mrs. O. M. Scott. Ratsep WAFFLES. “*-. One quart of flour, one pint of sweet, luke-warm milk, two eggs, a tablespoon of melted butter, tea-spoon of salt, half tea-cup of good yeast.—Mre. L. S. Wiuiston.

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Boil half a pint of rice and let it get cold, mix with it one-fourth pound of butter and a little salt. Sift in it one and a half pints of flour, beat five eggs separately, stir the yolks together with one quart of milk, add whites beaten to a stiff froth, beat hard, and bake at once in waffle-iron.— Mrs. S. C. Lee, Baltimore, Mi.

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Six eggs, twelve table-spoons of sweet milk, six table-spoons of butter, one half tea-spoon of soda; mold with flour half an hour and roll thin.— Mrs. J. 8. Robinson.

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Take one pint of sour milk, one teaspoon of soda to sweeten, and. a little salt; stir in buckwheat flour enough to make quite a stiff batter, and bake in dripping-pan. Two tablespoons of melted lard may be added for shortening, if desired. This takes the place of griddle-cakes, and is very nice to eat with meat, butter, honey, or molasses.— Mrs. Viola Wilcox, Midland, Mich.

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To one quart of corn meal add a little salt and a small table-spoon of lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a wellgreased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven. Corn Ro.is. One pint of corn meal, two table-spoons of sugar, one tea-spoon of salt, one pint of boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans.—Mrs.

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Put fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in the meal, letting it sift through the fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be conveniently stirred with one hand; set in the oven in the kettle, bake an hour, and it wilt be thoroughly cooked. It takes corn meal s0 long to cook thoroughly that it is very difficult to boil it until done without burning. When intended for frying cold, -some add, while making it, about a pint of flour to three quarts of meal. Have a hard-wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with.—Mrs.

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A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard. Or, dip in beaten eggs salted to taste, then in bread or cracker crumbs, and drop in hot lard, like doughnuts.— Miss A. W. 8., Nashville, Tenn.

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Mix corn meal with water or milk (adding a little salt) to the thickness of stiff batter; stir thoroughly, spread on the baking-board, and tip up before the fire. On southern plantations they are often baked on the broad hoes used in the fields, hence the name.

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Cook a pint of rice till tender, add a tablespoon of butter; when cold add two beaten eggs and one pint of meal, and when mixed spread on an oaken board and bake by tipping the board up before the fire-place. When done on one side turn over. The dough should be spread half an inch thick.

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Two-thirds teaspoon of soda, three table-spoons of sugar, one teaspoon of cream of tartar, one egg, one cup of sweet milk, six tablespoons of Indian meal, three table-spoons of flour, and a little salt. This makes a thin batter.

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One pint of sweet milk, four table-spoons of wheat flour, two eggr well beaten, Indian meal to make a stiff batter, and a little salt; spat into round cakes half an inch thick, fry in lard like doughnuts, split, and eat warm with butter.— One hundred years old.

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With very cold or ice-water and Graham flour, and a little salt, make a rather stiff batter; heat and grease the irons, and bake twenty minutes in a hot oven.—Mre. 0. M. Scott.

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Three cups of sour milk, one tea-spoon of soda, one of salt, one table-spoon of brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham four (with the soda mixed in), together with the lard; make a stiff batter, so that it will drop, not pour, from the spoon. Have gem pans very hot, grease, fill, and bake fifteen minutes in a hot oven.

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Beat one egg well, add a pint of new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes.—Mrs. R. L. Partridge.

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Two cups of sour milk, two table-spoons brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk, use sweet, adding cream of tartar.—Mfre. H. B. Sherman.

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Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, or sliced and fried like corn mush.

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To two quarts boiling water well salted add one and a half cups best oat-meal. (Buy Irish, Scotch, or Canadian.) Stir in meal by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cook three hours without stirring. Cook in a custard-kettle with water in outer kettle. (While stirring in meal put inner kettle directly on stove.) To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfast dish, especially for growing children, who need bone and muscleproducing food. To be wholesome it must be well cooked, and not FRITTERS. 33 tepaty, half cooked mass usually served at boarding-houses. In ladacustard-kettle the mush can be made in a pan, or small tin. lait nd them placed in a steamer and steamed three hours.

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Two quarts salted water to two cups best white winter wheat;: biltwo or three hours in a custard-kettle: Or, soak-over night and bilat least. three-fourths of an hour: Or, put boiling water in a pan emall tin bucket, set on stove, stir in wheat, set in steamer and tam four hours: Or, make a strong sack of thick muslin or drilling,, moisten wheat with cold water, add a little salt, place in sack, lea ing half the space for wheat to swell in. Fit a round sheet of tin,. perforated with holes half an inch in diameter, to the inside of ordinary kettle, so that it will rest two or three inches from thebottom; lay sack on the tin, put in water enough to reach tin, and. boil from three to four hours, supplying water as it evaporates. Serve with butter and syrup, or cream and sugar. When cold, sliceand fry; or warm with a little milk and salt in a pan greased with a. little butter; or make in griddle-cakes with a batter of eggs,. milk,. and a little flour, and pinch of salt.

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Take two cups to two quarts salted water, soak over-night, and. boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry.

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Make fritters quickly and beat thoroughly. A good rule for ’ them is two eggs, one-half pint milk, one tea-spoon salt, and two cups flour; have the lard in which to cook them nice and sweet and boiling hot; test the heat by dropping in a tea-spoon of the batter— if the temperature is right it will quickly rise in a light ball with a splutter, and soon brown; take up carefully the moment they are done, with a wire spoon; drain in a hot colander and sift powdered sugar over them; serve hot. Pork fritters are made by dipping 34 FRITTERS. thin bits of breakfast-bacon or fat pork in the batter; fruit fritters by chopping any kind of fresh or canned fruit fine and mixing it with batter, or by dipping quarters or halves in batter. The fruit may be improved in flavor by sprinkling sugar and grated lemon peel over it, and allowing it to remain two or three hours, after which drain and dip as above.

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Three eggs beaten very light, one quart of milk; make a thin batter, add a little salt and the grated rind of one lemon; pare, - core and slice thin one quart nice tart apples, add, and drop in spoonfuls in boiling lard; serve with sauce.—Jfre. E. L. Fay, Washington Heights, New York.

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Make a batter in proportion of one cup sweet milk to two cups flour, a heaping tea-spoon baking powder, two eggs beaten separately, one table-spoon sugar, and salt-apoon salt; heat the milk a little more than milk-warm, add slowly to the beaten yolks and sugar, then add flour and whites of eggs, stir all together, and throw in thin slices of good sour apples, dipping the batter up over them; drop in boiling lard in large spoonfuls with piece of apple in each, and fry to a light brown. Serve with maple syrup or a nice syrup made of sugar.—Mrs. James Henderson.

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Take raw clams, chopped fine, and make a batter with juice, an equal quantity of sweet milk, four eggs to cach pint of liquid, and flour sufficient to stiffen; fry like other fritters.—Mrx. H. B. S. Corn Oysters., To one quart grated corn add three eggs and three or four grated crackers, beat well and season with pepper and salt; have ready in skillet butter and lard or beef-drippings in equal proportions, hot but not scorching; drop in little cakes about the size of an oyster (for this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is just the right heat, the oysters will be light and delicious, but if not, heavy and ‘“‘soggy.” Serve hot and keep dish well coyGRIDDLE-CAKES. 35 ered. It is better to beat whites of eggs to a stiff froth and add jast before frying.—Mrs. V. G. Hush, Minneapolis, Minn.

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Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well beaten; season with pepper and salt, and fry in butter like griddlecakes.— Mrs. H. B. S.

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One and a half pinta flour, one pint milk, six well-beaten eggr, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in small eakes.— Mrs. M. K. P.

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Peel four large cucumbers, cut and cook in a sauce-pan with just a little water; mash and season well with salt and pepper, add two beaten eggs and flour to make a thick batter; put a table-spoon of lard in a skillet, make hot, and fry in little cakes.— Mrs. A. H. T.,

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Stir together milk, flour, and a little salt, and make a rather thick batter; add new/allen snow in the proportion of a tea-cup to a pint of milk; have the fat hot before stirring in the mow, and drop the batter into it with a spoon, or bake like pan-cakes on a hot griddle.

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Griddle-cakes should be well beaten when first made, and are much lighter when the egps are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just vs 36 GRIDDDLE-CAKES. before baking. Some never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back again into the batter. In baking griddle-cakes have the griddle clean, and, if the cakes stick, sprinkle on some salt and rub with a coarse cloth before greasing; or, better still, provide a soapstone griddle which needs no greasing. (It must be made very hot, but if greased it is spoiled.) Griddle-cakes may be made with new-fallen snow, in the proportion of a tea-cup of snow toa pint of milk. Fresh snow contains a large proportion of ammonia which renders the cakes light, but which soon evaporates, rendering old snow useless for this purpose.

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Buckwheat flour, when properly ground, is perfectly free from grit. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour, but injures the quality. The pure buckwheat is best, and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water, (one may be cold and the other boiling); put half this mixture in a stone crock, add five tea-cups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast. Or, the same ingredients and proportions may be used except adding two tablespoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water.—Miss S. A. Melching.

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Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one tea-spoon salt, one tea-spoon soda, two table-spoons sugar, and flour enough to make a batter a little thicker than for buckwheat cakes, add last the well-beaten whites of the eggs, and bake.

From Buckeye Cookery and Practical Housekeeping, 1877, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve and add four well-beaten eggs, two tea-spoons soda dissolved in a little GRIDDLE. CAKES. 87 water, one tablespoon melted butter, and enough corn meal to make them the consistency of ordinary griddle-cakes. It is better to beat yolks and whites separately, stirring the whites lightly in just before baking.—Mrs. W. E. Scobey, Kankakee, II.

From Buckeye Cookery and Practical Housekeeping, 1877, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make hot a pint of sweet milk, and into it put two heaping table-spoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks of four eggs—placing the whites in a cold place—a tea-spoon of salt, four table-spoons potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise, let stand three hours or over night; before baking add the beaten whites; fry like any other griddlecakes. Be sure to make batter just stiff enough, for flour must not be added in the morning unless it is allowed to rise again.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 corn-meal, one of sour milk or buttermilk, one egg, one tea-spoon soda, one of salt. A tablespoon of flour or corn starch may be used in place of the egg; bake on a griddle. Inpuy Pancakes, One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling water until a little thinner than mush; let stand until cool, add the yolks of four eggs, half a cup of flour in which is mixed two tea-spoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well, and add just before baking.—Mrs. W. W. Woods.

From Buckeye Cookery and Practical Housekeeping, 1877, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar; add a little salt, and lastly the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly; roll them up neatly, cut off the ends, sprinkle them with sugar, and serve immediately. —Mrs. Walter Mitchell, Gallipolis,

From Buckeye Cookery and Practical Housekeeping, 1877, 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 cup sour cream, one tea-spoon saleratus; stir in flour enough to make a batter a little stiffer than for griddlecakes; bake on a griddle, split open and put on milk and butter.—Harrie O. Backus,

From Buckeye Cookery and Practical Housekeeping, 1877, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make an egg batter as for batter cakes; take and slice large, solid ripe tomatoes, cover with batter and fry on a griddle like any griddlecakes; season with pepper and salt while frying. Tomatoes s0 prepared make a nice breakfast dish.—_Mrs. G. W. Collins, Urbana. There are various ways of making, but the three best kinds are dry, soft hop, and potato yeast. The dry should be made in May or June for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of its souring in summer or freezing in winter. Soft hop or potato yeast will keep in a cool place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Potato yeast is made either by boiling and mashing the potatoes, or by grating them while raw, and adding them to the boiling hop water immediately, for if allowed to stand they darken, and the yeast will not be as white. A good way to prevent the potatoes from darkening is to grate them into a pan half filled with cold water. As grated the potatoes sink to the bottom; when done grating, pour off the water and add the potatoes to the boiling hop water. A stone jar with a close-fitting cover is best to keep yeast in, and should be scalded as often as emptied. In taking out for use, stir up well from the bottom.

From Buckeye Cookery and Practical Housekeeping, 1877, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two large potatoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling hot water over all; beat well together, adding one table-spoon salt, one of ginger, and onehalf cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down frequently; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade where the air will pass freely so as to dry them as soon ax possible; turn the cakes frequently, breaking them up somewhat so they will dry out evenly; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make sponge sufficient to bake five or six ordinary loaves.—Dfrs. E. T. Carson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil four potatoes and a small handful of hops tied in a bag in one gallon water; when the potatoes are done, pour the water over four table-spoons flour in a stone jar, mash and add potatoes; let stand until milk warm, then add one cup hop yeast, stir well and let remain in kitchen cupboard for twelve hours undisturbed; then add half a cup sugar, put in a stone jug, cork tightly and set in a cool place. In summer add one table-spoon ginger and three of salt; shake well and take one cup yeast to three pints water. This yeast will keep sweet for six weeks.—Mrs. J. T. Liggett, Detroit,

From Buckeye Cookery and Practical Housekeeping, 1877, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good-sized Irish potatoes, peeled and grated raw, one cup white sugar, one tablespoon salt, and one of ginger; stir occasionally and cook from five to ten minutes, and it will boil up thick like starch; turn into a jar, and when just tepid in summer, or quite warm in winter, add one-half pint good yeast (always save some to start with); set jar in a large tin pan, and as often as it rises, stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place and it will keep two weeks. When yeast smells sour but does not taste sour it is still good; if it has no smell it is dead. One cup will make six good-sized loaves.— Mrs. D. Buzton.

From Buckeye Cookery and Practical Housekeeping, 1877, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one tea-cup of wheat ‘‘shorts,” one tea-spoon salt, one of soda, one of ginger; add boiling water enough to make a thin batter. Two tablespoons or less added to common milk or salt-rising yeast will cause it to rise in an hour or two. If kept in a cool place it will be good for two weeks in winter. Pare and boil four ordinary-sized potatoes, boiling at the same time in a separate vessel a good handful of hops. When the potatoes are done, mash fine and add, after straining, the water in which the hope were boiled; put into this one cup white sugar and onehalf cup salt, and add sufficient water to make one gallon; when cold add one cup of good yeast, let stand in a warm place for a few hours until it will “sing” on being stirred, when it is ready for use. Keep covered in a cellar or cool place—Mrs. C. M. ‘Ler all things be done decently and in order,” and the firat to put in order when you are going to bake is yourself. Secure the hair in a net or other covering, to prevent any from falling, and brush the shoulders and back to be sure none are lodged there that might blow off; make the hands and finger-nails clean, roll the sleeves up above the elbows, and put ona large, clean apron. Clean the kitchen table of utensils and every thing not needed, and provide every thing that will be needed until the cake is baked, not forgetting even the broom-splints previously picked off the new broom and laid away carefully in a little box. (A knitting-needle may be kept for testing cake instead of splints.) If it is warm weather place the eggs in cold water, and let stand a few minutes, as they will then make a finer froth, and be sure they are fresh, as they will not make a stiff froth with any amount of beating if old. Grease the pans with fresh lard, which is much better than butter; line the bottom with paper, using six or eight thicknesses if the cake is large, and greasing the top one well. (In some ovens, however, fewer thicknesses of paper would be needed on the bottom, and in some the sides also should be lined with one or two thicknesses.) Sift flour and sugar (if not pulverized) and measure or weigh. Firkin or very ealt butter should be cut in bits and washed to freshen a little; if very hard, warm carefully, but in no case allow any of it to melt. Good butter must be used, as the heat develops any latent bad qualities. Beat the yolks of eggs thoroughly, and strain; set the whites away in a cool place until the cake is ready for them, then beat them vigorously in a cool room, till they will (41) remain in the dish when turned upside down. Sift a part of the measured flour with the baking-powder or soda and cream tartar through a hand-sieve (which should be among the utensils of every housekeeper), and mix thoroughly with the rest of the flour. In using new flour for either bread or cake-making, it can be “ripened” for use by placing the quantity intended fur baking in the hot sun fora few hours, or before the kitchen fire. In using milk, note this: that sour milk makes a spongy, light cake; sweet milk, one that cuts like pound cake; remembering that with sour milk soda alone is used, while with sweet milk baking-powder or soda and cream tartar are to be added. Having thus gathered the material, beat the butter to a cream, add the sugar gradually, then the milk in small quantities (never use fresh and stale milk in same cake), next the yolks of eggs, then a part of the flour, then a part of the whites, and so on until the whole is used; lastly, add the flavoring. There is great “knack” in beating cake; don’t sir, but beat thoroughly, bringing the batter up from the bottom of the dish at every stroke; in this way the air is driven into the cells of the batter, instead of out of them—but the cells will be finer if beaten more slowly at the last, remembering that the motion should always be upward. In winter it is easier to beat with the hand, but in summer a wooden spoon is better. Never beat a cake in tin, but use earthen or stoneware. All cakes not made with yeast should be baked as soon as possible after they are mixed. Unskillful mixing, too rapid or unequal baking, or a sudden decrease in heat before it is quite done, will cause streaks in the cake.

From Buckeye Cookery and Practical Housekeeping, 1877, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance principles, by substituting one-third of a cup of molasses for a wineylass of brandy. To facilitate the operation of seeding raisins, pour boiling-water on a few at a time. This will not injure the fruit or cake. To seed, clip with the scissors, or cut with a sharp knife. Do not chop too fine; if for light fruit cake, seeding is all that is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as follows: Wash in warm water, rubbing well, pour off water, and repeat until the water is clear; drain them in a sieve, spread on a cloth and rub dry; pick out bad ones, dry carefully in a cool oven, and set away fir use. When the fruit is all mixed, cream the butter and sugar —this is very important in all cakes—add the spices, molasses, or liquors, then the milk (if any is used), next the eggs well beaten, adding whites with the flour as previously directed. Always beat whites and yolks separately if many eggs are used, but if only a few, it is just as well to beat both together. Next add the flour (which in making black fruit cake may be browned), prepared with laking-powder or soda and cream tartar, then the flavoring (if any is used), and lastly the fruit dredged with a very little flour. Some prefer to miz the fruit with all the flour. In making very large cakes that require three or four hours to hake, an excellent way for lining the pan is the following: Fit three papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour wet with water just stiff enough to spread easily with a spoon, place the first paper in the pan with the greased side down, and spread the paste evenly over the paper about as thick as pie-crust. In covering the sides of the pen, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place, preas the second paper carefully into its place with the greased side up, and next put in the third paper as you would into any baking-pan, and pour in the cake. Earthen pans are used by some, as they do not heat so quickly, and are less liable to burn the cake. All except layer cakes should be covered with a paper cap when first put into the oven. Take a square of brown paper large enough to cover well the cake-pan, cut off the corners, and lay a plait on four sides, fastening each with a pin so as to fit nicely over the pan. This will throw it up in the center, so that the cover will not touch the cake. Save the cap, as it can be used several times.

From Buckeye Cookery and Practical Housekeeping, 1877, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cakes should rise and begin to bake before browning much, large cakes requiring a good, steady, solid heat, about such as for baking bread; layer cakes, a brisk hot fire, as they must be baked quickly. A good plan is to fill the stove with hard wood (ash is the best for baking), let it burn until there is a good body of heat, and then turn damper so as to throw the heat to the bottom of oven for fully ten minutes before the cake is put in. In this way a steady heat to start with is secured. Generally it is better to close the hearth when the cake is put in, as this stops the draft and makes a more regular heat. Keep adding wood in small quantities, for if the heat becomes slack the cake will be heavy. Great care must be taken, for some stoves need to have the dampers changed every now and then, but as a rule more heat is needed at the bottom of the oven than at the top. Many test their ovens in this way: if the hand can be held in from twenty to thirtyfive seconds (or while counting twenty or thirty-five), it is a quick oven, from thirty-five to forty-five seconds is ‘‘ moderate,” and from forty-five to sixty seconds is ‘‘slow.” Sixty seconds is a good oven to begin with for large fruit cakes. All systematic housekeepers will hail the day when some enterprising Yankee or Buckeye girl shall invent a stove or range with a thermometer attached to the oven, so that the heat may be regulated accurately and intelligently. If necessary to move the cake while baking, do it very gently. Be careful not to remove from the oven until done, and do not leave oven door open. Allow about thirty minutes for each inch of thickness in a quick oven, and more time in a slow one. Test witha broom-splint or knitting-needle, and if the dough does not adhere, it is done. Settling away from the pan a little, and stopping its “singing,” are other indications that the cake: is ready to leave the oven. It should remain in the pan at least fifteen minutes after taking from the oven, and it is better to leave the “cap” on until the cake is carefully removed from the pan and set away, always right side up. A tin chest or stone jar is best to keep it in. Coffee cake should be put away before it is cold, and so closely wrapped in a large napkin that the aroma will not be lost. SPONGE-CAKE, The good quality of all delicate cake, and especially of spongecake, depends very much upon its being made with fresh eggs. It must be quickly put together, beaten with rapidity, and baked in a rather quick oven. It is made ‘‘sticky” and less light by being stirred long. There is no other cake so dependent upon care and good judgment in baking as sponge-cake. In making white cake, if not convenient to use the yolks that are left, they will keep until the next day by being thoroughly beaten and set in a cool place. To prepare cocoa-nut, cut a hole through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosen the meat, crack, take out meat, and set the pieces in the heater or in a cool, open oven over night, or for a few hours, to dry, then grate; if all is not used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks. In cutting layer cakes, it is better to first make a round hole in the center, with a knife, or a tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from erambling in cutting.

From Buckeye Cookery and Practical Housekeeping, 1877, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups pulverized sugar, one of butter rubbed to a light cream with the sugar, one of sweet milk, three of flour, half cap corn starch, four eggs, half pound chopped raisins, half a grated nutmeg and two teaspoons baking-powder.—Mrs. A. 8.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 cup butter, two of white sugar, four of sifted flour, five eggs beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the butter and sugar to a eream, add the yolks and milk, and stir in the flour with soda well mixed through it; then add the white of the eggs beaten to a stiff froth, and lastly the raisins dredged with a little flour; bake one and one-half hours. Use coffee-cups to measure. This makes a cake for a six-quart pan.— Mrs. W. W. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pound flour,: half teaspoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two tea-spoons hot water; mix all thoroughly, grate in the white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint of blanched almonds pounded.—Mrs. J. W. Grubbs, Richmond, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound powdered white sugar, three-quarters pound butter, pound sifted flour (browned or not as preferred), twelve eggs beaten separately, two pounds raisins stoned and part of them chopped. two of currants carefully cleaned, half pound citron cut in strips, quarter ounce each of cinnamon, nutmeg and cloves mixed, wineglass wine and one of brandy; rub butter and sugar together, add yolks of eggs, part of flour, the spice and whites of eggs well beaten; then add remainder of flour, and wine and brandy; mix all thoroughly together; cover bottom and sides of a four-quart milk-pan with buttered white paper, put in a layer of the mixture, then a layer of the fruit (first dredging the fruit with flour), until pan is filled up three or four inches, and then bake four hours. A small cup of Orleans molasses makes the cake blacker and more moist, but for this it is not necessary to add more flour. Bake three and one-half or four hours in a slow oven.—Mrs. M. M. Munsell, Delaware.

From Buckeye Cookery and Practical Housekeeping, 1877, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound butter, one of brown sugar, one of flour, one of raisins, one of currants, half pound citron, table-spoon each cinnamon, allspice and cloves, ten eggs the whites and yolks beaten separately, three tea-spoons baking-powder; add just before baking a wine-glass brandy, or third cup good molasses; seed raisins, chop citron fine, and wash and dry the currants; mix butter and sugar, add the eggs, and lastly the flour in which the fruit, spices and baking-powder having been well mixed; bake in a six-quart pan four hours.—Miss Mary Sealis, Mt. Vernon.

From Buckeye Cookery and Practical Housekeeping, 1877, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound flour, one of currants, one of raisins, one of sugar, OAKE-MAKING. 47 half pound citron, half pound chopped figs, three-fourths pound batter, ten eggs leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cinnamon, two table-spoons allspice and cloves, four table-spoons jam.—Mre. Gov. Kirkwood, Iowa..

From Buckeye Cookery and Practical Housekeeping, 1877, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups brown sugar, one and one-half cups of butter, six eggs beaten separately, three cups flour (brown the flour), two tablespoons molasses, one of cinnamon, one tea-spoon mace, one of cloves, two cups sweet milk, two pounds raisins, two of currants, a half pound citron, one tea-spoon soda, two of cream tartar. Bake three hours.—Mrs. A. B. Morey.

From Buckeye Cookery and Practical Housekeeping, 1877, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup Orleans molasses, one of brown sugar, one of shortening (butter and lard mixed), one of cold coffee, four of flour, one teaspoon soda in the coffee, one each of cloves, cinnamon and allspice, and one nutmeg. Add fruit if desired.

From Buckeye Cookery and Practical Housekeeping, 1877, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart flour, one pint sugar, a cup butter, a cup sweet milk, four eggs, spices of all kinds in small quantities, teaspoon soda, two of cream tartar, half pound raisins, half pound currants; this quantity will make two large loaves.—Mrs. Gov. D. H. Chamberlain, South Carolina.

From Buckeye Cookery and Practical Housekeeping, 1877, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three coffee-cups yeast dough, light enough to bake for bread, two and two-thirds cupé sugar, one cup butter, three eggs, one nutmeg; put all together and work with the hands until smooth as pound-cake. It is very important that all should be mixed very thoroughly with the light dough. Add raisins and as much fruit as desired and let rise half an hour in the pans in which you hake. The oven,should be about right for bread. This is easily made and is quite as nice as common loaf-cake.—Mrs. Chas.

From Buckeye Cookery and Practical Housekeeping, 1877, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups light bread dough, one and one-half cups sugar, half cup butter, three table-spoons sour milk in which has been dis48 OAKE-MAKING, solved half tea-spoon soda, half a grated nutmeg, tea-spoon cinnamon, cup raisins chopped a little and floured; stir all well together, adding fruit lastly, let rise half an hour and bake in a moderate oven.—Mrs. Hartle, Massillon.

From Buckeye Cookery and Practical Housekeeping, 1877, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn starch, two tea-spoons baking-powder, lemon to taste. Adding a cup citron sliced thin and dusted with flour, makes a beautiful citron cake.

From Buckeye Cookery and Practical Housekeeping, 1877, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two cups flour in a crock and mix with two level teaspoons cream tartar and one of soda, make well in the center into which put one cup sugar, one of sweet cream, one egg and small teaspoon salt; mix all quickly together, flavor with tea-spoon lemon; put in pan to bake. Add cup raisins, or currants if you like, and it makes a nice cake pudding to eat hot with sauce. Sour cream can be used instead of sweet by omitting the cream tartar and using two eggs instead of one.—Miss Sarah Oryder.

From Buckeye Cookery and Practical Housekeeping, 1877, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, two eggs, two tablespoons softened butter and four of milk; beat all well together, add a cup of flour in which hag been mixed tea-spoon cream tartar and half tea-spoon soda. Bake in rather small square dripping-pan. When cake is cool have ready a half pint sweet cream whipped to a stiff froth, sweeten and flavor to taste, spread over cake and serve while fresh. The cream will froth easier to be made cold by setting on ice before whipping.— Mrs. Wm. Brown, Massillon.

From Buckeye Cookery and Practical Housekeeping, 1877, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two tea-spoons cream tartar, tea-spoon soda mixed thoroughly with the flour; cream butter and sugar, add starch and milk, then add the whites and flour gradually until all is used. Flavor with lemon or rose.—Mrs. W. P. Anderson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon waleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currants, four cups flour.—Mrs. Wm. Skinner,.

From Buckeye Cookery and Practical Housekeeping, 1877, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, table-spoon cinnamon, tea-spoon cloves, two pounds raisins, fourth pound citron,’ Soften the butter, beat with the sugar, add the egg, spices, molasses and coffee, then thefour, and lastly the fruit dredged with a little flour. Bake one bour in moderate oven or make in two small loaves which will take in a short time.—Mrs. D. Buzton.

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One cup butter, three of sugar, one of sweet milk, four and a: lalf of flour, four eggs with whites beaten to a stiff froth, a teaspoon soda, two of cream tartar, one grated cocoa-nut.—Mre. J:.

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One cup butter, two of sugar, a scant cup milk, one and a half” caps flour, cup corn starch, whites of seven eggs, three tea-spoons beking-powder in the flour; bake in a long pan. Take half pound’ hown sugar, scant quarter pound chocolate, half cup milk, butter se of an egg, two tea-spoons vanilla; mix thoroughly and cook as yrup until stiff enough to spread; spread on cake and set in the oven to dry.—Mrs. George Bever.

From Buckeye Cookery and Practical Housekeeping, 1877, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour over one pound fat pork chopped fine one pint boiling ‘ater, two cups brown sugar, one of molasses, one table-spoon ech of cloves and nutmeg, and two of cinnamon, two pounds raisins, fourth pound citron, half glass brandy, tea-spoon salt, three of -baking-powder, and seven cups of sifted flour. Bake slowly two and a half hours.—Mrs. G. E. Kinney.

From Buckeye Cookery and Practical Housekeeping, 1877, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six cups flour, three of sugar, one of butter, one of sour cider, teaspoon soda, four eggs; beat the eggs, butter and sugar to a cream, stir in the flour, and then add the cider in which the soda has been dissolved.—Miss Mary A. Dugan.

From Buckeye Cookery and Practical Housekeeping, 1877, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, three of brown sugar, one of sweet milk, four of flour, yolks of seven eggs, nine tablespoons grated Baker's chocolate, three tea-spoons baking-powder. This may be baked as a layer cake, making a white cake of the whites of the eggs, baking in layers, and putting them together with frosting, alternating the layers.—Mrs. Frank Woods Robinson, Kenton.

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Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon.—Miss Mary E. Miller.

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One cup sugar, small half cup butter, half cup sweet milk, whites of four eggs beaten to a froth, one and a half cups flour, a tea-spoon bakingpowder, two of lemon, a cup seeded raisins.

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Four cups fine white sugar, five of sifted flour, one of butter, one and a half of sweet milk, one tea-spoon soda dissolved in the milk, two of cream tartar, whites of sixteen eggs; stir sugar and butter to a cream, then add whites of eggs beaten to a stiff froth, next add flour, then the milk and soda; stir several minutes, and then add cream tartar and flavoring. This makes a large cake.— Mrs Mary 8. Moore, Granville. Ever.astine CAKE. Beat together the yolks of six eggs and three quarters of a pint white sugar, add one and a half pints blanched and shelled almonds, half pound sliced citron well floured, and the whipped whites with one and a half pints sifted flour; pour one and a half inches thick in well-greased dripping-pans, bake in a quick oven, and, when done, eut slices one inch thick across the cake, turn each slice over on its side, return to oven and bake a short time. When cold place in a tin box. These will keep a year and a half or more, and are nice to have in store.—Mrs. J. 8. Williams, Brooklyn. Eco ess CakeE. One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour, half cup butter, tea-spoon soda, half teaspoon cinnamon, half tea-spoon grated nutmeg, tea-cup raisins chopped and well floured.— Miss Louise Skinner.

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Four pounds flour, one and a half of sugar, half pound butter, four eggs, one pint yeast, and spice.— One hundred years old.

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Five pounds sifted flour, two of butter, two of sugar, three gills distillery yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of brandy, one quart sweet milk, half an ounce of nutmeg, two pounds raisins, one of citron; rub the butter and flour together very fine, add half the sugar, then the yeast and half the milk (hot in winter, blood-warm in summer), then add the eggs, then remainder of the milk, and the wine; beat well and let rise in a warm place all night; in the morning beat a long time, adding brandy, sugar, spice, and fruit well floured, and allow to rise again very light, after which put in cake-pans and let rise ten or fifteen minutes; have the oven about as hot as for bread. This cake will keep any length of time. For raised cakes use the yeast made from Mrs, Buxton’s recipe; if fresh-made, it is always a perfect success for cakes. This recipe is over one hundred years.old.—Mrs. Eliza

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One cup butter, two of sugar, one of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two cups molasses; beat butter and sugar to a cream, add milk in which dissolve soda, then the beaten eggs and flour, and lastly the raisins and apples well stirred in; pour in pan and bake an hour and a half.—Mrs. C. M. Ingman.

From Buckeye Cookery and Practical Housekeeping, 1877, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, one of brown sugar, half pint molasses, two eggs, cup sour milk, teu-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste.—Mrs. M. E. Nicely.

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One cup butter, two of brown sugar, one of New Orleans molasses, one of sweet milk, three eggs, five cups sifted flour, two teaspoons cream tartar in the flour, teaspoon soda in the milk, tablespoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron (citron may be omitted, and half the quantity of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other ingredients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured; bake two hours in a moderate oven. This will make two common-sized loaves.—Mrs. N. S. Long.

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Five cups flour, five eggs, one cup butter, one of lard, two of sugar, one of molasses, one pound raisins, one of currants, half pound citron, half tea-spoon soda, and a half tea-spoon cream tartar.

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Three pounds butter, three of brown sugar, beaten to a cream, three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace; roll the raisins, currants, and citron in part of the flour.—Miss H. D. Martin, N. Y. City.

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One pound brown sugar, one of butter, one of eggs, one of flour, two of raisins, two of currants, half pound citron, a nutmeg, tablespoon cloves, one of allspice, half pint brandy, and two tea-spoons baking-powder. After baking, while yet warm, pour over cake half pint wine. This makes the cake delicious.—Jfiss Angie Skinner, Somerset.:

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One and a half pounds raising, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two table-spoons lemon, two teaspoons yeast powder, and a fourth pound flour mixed in the fruit.—

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A cup butter, two of white sugar, four of sifted flour, threefourths cup sour milk, half tea-spoon soda, nine eggs beaten separately, one pound raisins, half pound currants, a fourth pound citron; cream the butter and sugar, add milk gradually, then beaten yolks of eggs, and lastly, while stirring in flour, the whites well whipped. Favor with one teaspoon lemon and one of vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In putting’ cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of cake and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours.—Mrs. J. H. Shearer.

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Six pounds flour, three of butter, three and a half of sugar, an onee mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon soda put in at last moment. After tea, take all the flour, (except one plate for dredging raisins), a smal] piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o’clock in the evening, if sufficiently light, put onethird of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’cleck, if light enough, begin kneading, and continue for an hour, adding meanwhile all the other ingredients. This will make seven loaves.

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Half cup butter, three of flour, two of sugar, one of milk, three eggs, a little grated lemon, two tea-spoons baking-powder.—Mrs. E.

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A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of sixteen eggs, a pound and a quarter of figs well floured and cut in strips like citron; no flavoring.— Mrs. A. B. Morey. Groom’s CakE. Ten eggs beaten separately, one pound butter,.one of white sugar, one of flour, two of almonds blanched and chopped fine, one of seeded raisins, half pound citron, shaved fine; beat butter to a cream, add sugar gradually, then the well-beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till all is used, finishing off with a layer of cake. Bake in a moderate oven two hours.—Mary Wilcox, Dalton.

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Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, tablespoon corn starch; flavor with lemon and vanilla. Silver Part.—Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, tablespoon corn starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold-and one of silver.—Miss Emma Fisher.

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One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares.— Miss Flora Ziegler, Columbus.

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ho cups sugar, ome of milk, two-thirds cup butter, three of flour, tre egga, two tea-spoons baking-powder, a cup nut-kernels cut f.—Mrs. Judge West, Bellefontaine.

From Buckeye Cookery and Practical Housekeeping, 1877, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A eup butter, two of sugar, three of flour, one of sweet milk, vhites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats rolled and sprinkled with flour, beat the whites to a stiff froth Mrs. A. B. Morey.

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One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit, and lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour. This is very delicious, and will keép for months.—-Mrs. E. R. May, Minneapolis, Minn. Lapy’s Cake. One-half cup butter, one and a half of sugar, two. of flour, nearly one of sweet milk, half tea-spoon soda, one of cream tartar, whites of four eggs well beaten; flavor with peach or almond.—Miss M.

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* One pound flour, one of sugar, three-fourths pound butter, seven - eggs, juice of one and rind of two lemons. The sugar, butter, and yolks of eggs must be beaten a long time, adding by degrees the flour, and the whites of eggs last. A tumbler and a half of sliced citron may be added. This keeps well.—Miss M. B. Fullington.

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Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter; now add three cups more flour with one teaspoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea-spoon soda dissolved in four table-spoons of water. This makes two nice loaves, and is excellent.

From Buckeye Cookery and Practical Housekeeping, 1877, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, smal] tea-spoon soda, wine-glass wine, one of brandy, or, two-thirds of a cup of Orleans molasses. — 3fr8. A. S. Chapman,

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Three pounds flour, one and a fourth pounds butter, one and three-fourths pounds sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, two tea-spoons cinnamon and two of nutmeg. All the butter and part of the sugar should be rubbed into the flour at night. Warm the milk, and pour the yeast into it; then mix together, and let rise until light. It is better to set the sponge over night, and in the morning add the other ingredients (flouring raisins), and let rise again. When light, fill baking-fans and let rise again. Bake in a moderate oven. This recipe makes three large loaves.—

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White Part.—Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. Dark Part.—Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one table-spoon each of cinnamon, allspice, and cloves, one tea-spoon soda; put in pans a spoonful of white part and then a spoonful of dark, and so on. Bake an hour and a quarter. Use coffee-cups te OAKEMAKING. 57 measure. This will make one large and one medium cake.—Mre.

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White Part.—One and a half cups white sugar, half cup butter, half cup milk, two and a half cups flour, two tea-spoons bakingpowder, whites of four eggs beaten to a stiff froth; flavor to taste. Dark Part.—Yolks of four eggs, one and a half cups brown sugar, half cup butter, half cup milk, two and a half cups flour, two tea-spoons baking-powder, tea-spoon cinnamon, tea-spoon allspice, quarter tea-spoon black pepper, half a nutmeg; stir butter and sugar, add the milk, then the eggs, and lastly the flour in which the spices and baking-powder have been well mixed; bake — one hour. Of course the white and dark parts are alternated, either by putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely “marbleized.”—Miss Mary Sealts, Mt. Vernon. Marsiep CHocoLaTEe CAKE, Make a batter as for white cake, take out one tea-cup. add to it five table-spoons of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.—Mrs. Sarah Phelps, Springfield,

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One cup butter, one and a half cups sugar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream tartar im the flour, cup raisins chopped fine.— Mrs. A. S. C.

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Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one of water, two teaspoons baking-powder, three cups flour, juice, grated rind, and pulp of one orange; use the remaining whites for frosting the top.— Mrs. D. Buzton.

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Three eggs, one and a half cups sugar, three-fourths cup butter, or butter and lard mixed, tea-spoon soda dissolved in a cup of sour 58 OAKE-MAKING. milk, tea-spoon lemon, flour enough to make it pretty stiff; bake in quick oven.— Miss Hannah Snell,

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One pound sugar, one of flour, three-fourths pound butter, eight large or ten small eggs, one and a fourth pound citron finely shredded; cream, butter and sugar, add the yolks, then the flour and well-whipped whites; put layer of batter in cake-pan and sprinkle thickly with citron, then another layer of batter, etc., till pan is filled. Bake slowly one and a half to two hours.—Mrs. J.

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One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan one inch in thickness; cut when cold into pieces three and a half inches long by two wide, and frost top and sides; form on the cake stand in pyramid before the icing is quite dry by laying, first in a circle, five pieces with some space between them; over the spaces between these lay five other pieces, gradually drawing in the column and crowning the top with a bouquet of flowers.—

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Half pound butter, one of sugar, one of flour, cup sweet milk, five eggs, small teaspoon soda, two of cream tartar; flavor and add fruit if desired. —Miss Emily L. Burnham, South Norwalk, Conn.

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One pound sugar, one of flour, half pound butter, whites of sixteen eggs, tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual increase of heat. For boiled icing for the cake, take three cups sugar boiled in one of water until} clears beat whites of three eggs to very stiff froth and pour over them the boiling liquid, beating all the time for ten minutes; frost while both cake and icing are warm.—Mrs. Ada Estelle Bever, Cedar

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Ono pound flour, one of sugar, half pound butter, four eggs, one nutmeg, lemon if desired, gill of wine, one of brandy, one of sweet cream, one pound raisins, two tea-spoons baking-powder in the flour; rub the butter, sugar and yolks of eggs to a perfect cream, beating a long time; add cream, then flour, and fruit the last thing; bake an hour and a half. This makes two three-pint pans full.—

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One pound sugar, a pound of ground rice, half pound butter, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and eggs, lastly the rice; bake in shallow pans.—Governor Rice, Mass.

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Six eggs, two tea-cups pulverized sugar; beat yolks and sugar to acream, add one and a half cups of flour with two small tea-spoons baking-powder in it; then add the whites beaten to stiff froth, and stir all slowly till top is covered with bubbles. Bake in moderatelyquick oven.—Mrs. S. M. Guy, Darby Plaine.

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Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon; bake in drippingpan.— Mrs. Eliza J. Starr.

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Twelve eggs, pint pulverized sugar, one of flour, measured before sifting, small tea-spoon salt, heaping tea-spoon baking-powder, essence of ‘lemon for flavor; beat the whites to a very stiff froth, and add sugar; beat the yolks, strain and add them to the whites and sugar, and beat the whole thoroughly; mix baking-powder and salt in the flour and add last, stirring in small quantities at a time; bake one hour in a six-quart pan in a moderate oven. This makes one very large cake. By weight use one pound pulverized sugar and three-fourths pound flour.—Miss 8. Alice Melching.

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Onc pound sugar, one of flour, ten eggs; stir yolks of eggs and sagar till perfeetly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three teaspoons baking-powder in the flour will add to its lightness, but 60 OAKE-MAKING. it never fails without. Bake in a moderate oven.—Mrs. Mary

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Ten eggs, their weight in sugar and half their weight in flour; beat the yolks with the sugar and flavor with lemon; beat the whites to a stiff froth and add them to the yolks and sugar; sift the flour in and stir quickly; it must not be beaten after flour is put in; bake immediately. This will make two thick loaves in six by nine pans.—Mrs. Governor Connor, Maine.

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Whites of ten eggs, a tumbler and a half of pulverized sugar, one of flour, heaping tea-spoon cream tartar, a pinch of salt; put all through the sieve twice, then stir in lightly the eggs beaten to a etiff froth, flavor with a vanilla or rose.—Mrs. Governor Ludington,

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Four cups sugar, one and a half cups butter, whites of sixteen eggs, five cups flour, two tea-spoons cream tartar with the flour, one teaspoon soda with one cup sweet milk. Flavor to taste.—Miss

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Three pounds seedless raisins, one and a half pounds citron, one pound butter, two and a half coffee-cups sugar, two of sweet milk, six eggs, two large tea-spoons baking-powder, three tea-spoons cinnamon, two of mace, four cups flour.— Mrs. Gov. Potts, Montana.

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Three-quarters pound sugar, three-quarters pound butter, whites twelve eggs, yolks of two, tea-cup sweet milk, three tea-spoons yeast powder, flour to suit; beat yolks and half the sugar till very light, add whites and rest of sugar, butter, and flour enough te make a batter rather stiffer than for pound-cake.—Mrs, Gov. Porter,

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Half tea-cup butter, one of sugar, one and a half of flour, half cup sweet milk, whites of four eggs, tea-spoon baking-powder; flavor with lemon.—Mrs. Wm. Patrick, Midland, Mich.

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Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon baking-powder; flavor with lemon or vanilla.— Mrs. Dr. Koogler, Connersville, Ind.

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One-fourth pound butter, a little less than a pound flour, the same of sugar, six eggs beaten separately; flavor with mace and beke in muffin-rings.— Mrs. S. C. Lee, Baltimore, Md.

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One cup butter, two of pulverized sugar. one of sweet milk, three of flour, half cup corn starch, four eggs, two tea-spoons bakingpowder, two of lemon extract.—Mrs. T. B., Chicago, Ill.

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Rub one cup butter and three of sugar to a cream; add one cup milk, four of flour, five eggs, one tea-spoon créam tartar, half teaspoon soda, one-fourth pound citron. This makes two loaves.—

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White Part.—Two cups white sugar, one of butter, one of sweet milk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved in a little warm water. Red Part.—One cup red sugar, half cup butter, third cup sweet milk, two cups flour, whites of four eggs, tea-spoon cream tartar, half tea-spoon soda, tea-cup raisins; be careful to keep the ved part around the tube of the pan and the white around the edge. It requires two persons to fill the pan.—Mrs. Bazter.

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One pound white sugar, one of flour, three-fourths pound butter, a dozen eggs, two pounds raisins, two of currants, half pound citron, fourth ounce nutmeg, fourth ounce cloves, half ounce cinnamon, a cup of molasses, and a level tea-spoon soda.—Mrs. M. L. France.

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Fifty eggs, five pounds sugar, five of flour, five of butter, fiftcer of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, four of mace, four of nutmeg. This makes forty-three and a half pounds, amd keeps twenty years.

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One cup butter, two of sugar, one of sweet milk, three of flour, whites of five eggs, two tea-spoons baking-powder.—Mrs. Daniel

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Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve eggs beaten to a stiff froth, two tea-spoons cream tartar in the flour, and one of soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs.—Mrs. C. Jones, Bradford, Vt. In baking layer-cakes, it is important to thoroughly grease the tins—to make it emphatic, we will say thoroughly grease and then grease again—and after using rub off with a coarse towel, taking care that they are perfectly free from all small particles of cake, grease and fill again, thus obviating the necessity of washing every time they are filled. If jelly is used to spread between the layers, it is a gogd plan to beat it smoothly and spread it before the cakes are quite cool. In ‘‘building,” an inverted jelly-tin furnishes a perfectly level surface on which to lay and spread the cake, and it may be allowed to remain on it until perfectly cold, when it should be set away in a tin cake-box, in a cool place. To blanch almonds, pour boiling water over them, let stand a moment, drain and throw them into cold water, slip off the skins and pound. ‘ ALMOND CAKE, Two cups sugar, three-fourths cup butter, one of sweet milk, two of flour, and one of corn starch well mixed, whites of six eggs, two tea-spoons cream tartar in the flour, one tea-spoon soda in the milk; cream the butter and sugar, add milk gradually, then the whites of eggs together with the flour, and bake in jelly-tins. To put between layers, take two pounds almonds, blanch and pound fine in a mortar (or a cloth will do), beat whites and yolks of two eggs together lightly, add a cupand a half sugar, then the almonds with one tablespoon vanills.— Mrs. Harvey Wood.

From Buckeye Cookery and Practical Housekeeping, 1877, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping teaspoon cream tartat; stir yery gently and do not heat it; bake in jelly-pans. For cream, take a half pint sweet cream, yolks of three eggs, tablespoon pulverized sugar, tea-spoon corn starch; dissolye aarch smoothly with a little milk, beat yolks and sugar together with this, boil the cream, and stir these ingredients in as for any cream-cake filling, only make a little thicker; blanch and chop fine ahalf pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds split in two.—WMrse. Paris Gibeon, Minneapolis, Minn.

From Buckeye Cookery and Practical Housekeeping, 1877, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour half pint boiling water over a cup butter, and while hot stir in‘two cups flour. When the whole is very smooth and thoroughly aalded, set away to cool. When cold, break in five eggs, stir until perfectly mixed, then add one-fourth tea-spoon soda. Butter a pan, drop in the mixture, a tablespoon in a place, and bake in a quick oven. When the cakes are done they will be hollow, and the top must be sliced off, the inside filled with cream, and the top replaced. Cream for Inside.—Pint milk, half cup flour, a cup sugar, and two eggs, stirred together and heated till of the consistency of cream; flavor with lemon — Mrs. Gov. Noyes, Cincinnati.

From Buckeye Cookery and Practical Housekeeping, 1877, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one tumbler of water, add to it scant two-thirds cup butter; while boiling stir in one and a half tumblers flour; when cold add five well-beaten eggs and a table-spoon cold water; drop a spoonful im a place on well-greased tins one and a half inches apart, bake fifteen to twenty minutes in a quick oven; when cool enough to handle, cut a hole in side, and fill with cream made as follows: Boil two tumblers sweet milk, add two eggs, and two-thirds coffee-cup white sugar well beaten together, then stir in one-half coffee-cup flour till thick and smooth, and flavor.—Mrs. J. E. Sniffin, Pleasantville, N. Y.

From Buckeye Cookery and Practical Housekeeping, 1877, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five eggs, whites and yolks beaten separately, one and a half cups each of white sugar and sifted flour, two tea-spoons baking-powder in the flour; bake in tea-cups, filling about half full. The cream is prepared by placing a small tin pail containing a pint sweet milk in a kettle of boiling water; beat the whites and yolks of two eggs separately; stir in the milk while boiling, a half tea-cup sugar, a large tablespoon corn starch dissolved in a little sweet milk, then the beaten yolks, and a piece of butter the size of a large walnut; flavor with: lemon or vanilla. When done cut the cakes open, put in a spoonful of the cream, place together again, roll in the whites, and then in coarse granulated sugar.— Mrs. A. S. Chapman.

From Buckeye Cookery and Practical Housekeeping, 1877, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, one tea-cup granulated sugar, one and a half cups flour, two table-spoons cold water, teaspoon baking-powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard spread between them, the latter being the preferable plan. For custard, boil nearly one pint sweet milk, mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs; when milk has boiled add nearly a tea-cup sugar, and stir in slowly the corn starch and eggs; add a half tea-cup butter stirred until dissolved, flavor with one tea-spoon vanilla, and spread between cakes while hot. This cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.—Mrs. Charles Morey.

From Buckeye Cookery and Practical Housekeeping, 1877, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well-beaten whites of three eggs, one and a half cups flour, witle half a tea-spoon soda, and a teaspoon cream-tartar sifted with it;,bake in three deep jelly-tins; beat very light the yolks of two eggs, one cup sugar, and two tablespoons rich sweet creamflavor with vanilla, and spread on cakes; or to yolks add one and a half table-spoons corn starch, three-quarters cup sweet milk and small lump butter; sweeten and flavor to taste, cook in a custard-kettle till thick, let cool, and then spread.— Mrs. J. M. Southard.

From Buckeye Cookery and Practical Housekeeping, 1877, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make good sponge-cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick between each layer. This is the queen of all cakes.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, one of butter, three and a fourth cups flour,. fourth cup sweet milk (some take two cups flour, one cup corn. starch, and one of sweet milk), two tea-spoons baking-powder, whites.. of eight eggs, flavor and bake in jelly-tins. Boil two and a half cups. powdered sugar in a half tea-cup water, stirring constantly; when: thick and clear, pour boiling hot over the well-whipped whites of three eggs, beat till nearly cold, flavor and spread on cakes.—Mrs,

From Buckeye Cookery and Practical Housekeeping, 1877, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To the well-beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cups butter, one of sweet milk, three and a half of flour, one level tea-spoon soda and two of cream tartar, whites of four eggs well beaten; bake in jelly-cake pans. For icing, grate one cocoa-nut, beat whites of two eggs, and add one tea-cup powdered sigar; mix thoroughly with the grated cocoa-nut, and spread evenly o the layers of cake when they are cold.—HMiss Nettie Miller,

From Buckeye Cookery and Practical Housekeeping, 1877, 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 butter, two of sugar, three of flour, four eggs, one cup sweet milk, one of corn starch, (not filling cups of butter and flour very full if eggs are small,) two tea-spoons cream tartar, one of soda. Make custard as follows: One cup thick sour cream stirred thin, one cup sugar, one grated cocoa-nut, one egg beaten separately; spread between layers like jelly cake.—Mrs. Mary S. Moore, Granville. -

From Buckeye Cookery and Practical Housekeeping, 1877, 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 and a half cups sugar, three-fourths cup butter, half cup milk, two and a fourth cups flour, three eggs, one and a half heaping teaspoons baking-powder, or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins. Make caramel as follows: Butter size of an egg, pint brown sugar, oalf cup milk or water, half cake chocolate; boil twenty minutes (or until thick enough) and pour over cakes while warm, piling the layers one upon the other. For frosting for top of cake, take whites of two eggs, one and a half cups sugar, a tea-spoon vanilla, three heaping tea-spoons grated chocolate.

From Buckeye Cookery and Practical Housekeeping, 1877, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one of sweet milk, three tea-spoons baking-powder; beat the butter to a cream, stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, divide into two equal parts, and into half grate a cake of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add a table-spoon of butter to one pint of milk, and let it come to a boil; stir in two eggs beaten with one cup of sugar, add two tea-spoons of corn starch dissolved in a little milk.—Mrs. J. M. Riddle, Bellefontaine.

From Buckeye Cookery and Practical Housekeeping, 1877, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons bakingpowder, or one small tea-spoon soda and two of cream tartar in the flour; bake in three layers in deep jelly-tins. For icing, take whites of three eggs, beaten stiff, one and a half cups powdered sugar, six tablespoons grated chocolate, two tea-spoons vanilla.—Mre. J. H.

From Buckeye Cookery and Practical Housekeeping, 1877, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, two and a half cups flour, half cup milk, butter ‘size of an egg, whites of ten eggs, two tea-spoons cream tartar, one LAYER-OAKES. 67 of soda dissolved in milk. For custard take three-fourths pint rich sour cream, yolks of four eggs beaten well with two table-spoons white sugar, whites of two of the eggs beaten with the same quantity of sugar, two pounds almonds blanched and chopped very fine; add the beaten yolks to the cream, and beat until as thick as sponge-cake, then add the whites and almonds; flavor with vanilla. Spread thick between the cakes.—Mrs. C. Hawks, Goshen, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups sugar, one of butter, six of flour, two-thirds pint sour cream, seven eggs (leaving out the whites of two for icing), one even tea-spoon soda in the cream, tea-spoon soda in the flour, one of cream tartar, and one of lemon or vanilla. Bake in pans one inch deep, and when done spread one with icing, and lay the other on top of it, allowing two layers for each cake.—Mrs. Dr. Thompson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Silver Part.—Two cups sugar, two-thirds cup butter, not quite twothirds cup sweet milk, whites of eight eggs, three heaping tea-spoons baking-powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and last white of eggs. Gold Part.—One cup sugar, three-fourths cup butter, half cup sweet milk, one and half tea-spoons baking-powder sifted in a little more than one and a half cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one tea-spoon allspice, and cinnamon until you can taste it; bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other, put on the rest of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting.—Miss Tina Lay, Clyde, 0.

From Buckeye Cookery and Practical Housekeeping, 1877, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a cup of butter, two of sugar, one of sour cream, three of flour, three eggs, half tea-spoon of soda; bake in layers and spread with kelly.—Mn. R. M. Henderson.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 cup flour, one of sugar, four table-spoons melted: butter, two table-spoons water, three eggs, two level tea-spoons cream tartar, and one of soda sifted in the flour. Putall the ingredients together, beat ten minutes, bake in two long sheets, spread with jelly, and roll up while hot.—Mrs. Wm. Brown, Massillon.

From Buckeye Cookery and Practical Housekeeping, 1877, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin enough to spread nicely when poured; make up as quickly as possible. Have shallow tin-pans prepared (about twelve by eighteen inches and an inch deep) by lining with thin brown paper, using no grease on pan or paper; pour in batter, spread out with a knife as thin as possible (about half an inch thick), and bake in solid oyen. When done, remove from oven, let cool a few minutes, and “while still warm, but not hot, turn out of pan upside down. With a brush or soft cloth wet in cold water, brush over the paper and pull it off; spread cake thin with jelly and roll it up, being careful to place the outer edge of roll against something so that it will not unroll until cold. Sprinkle with powdered sugar and serve. If baked in pans such as are described above, the recipe will make two rolls, each twelve inches long, which should be cut in two, making four rolls. Use no baking-powder, as it makes the cake too brittle. Many use none in sponge-cake. The paper lining should be larger than pan, to lift out the cake by taking hold of the projecting edges.—C. W. hers, Minneapolis. vp pol Kewiey Istanp Cake. One cup butter, two of sugar, three of flour, four eggs, half cup milk, three tea-spoons baking-powder; bake in jelly-tins. For filling stir together a grated lemon, a large grated apple, an egg, and a cup sugar, and boil four minutes.—Miss Greeley Grubbs.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 and one-half cups sugar, one of butter, two and one-half of flour, five eggs beaten separately, four tea-spoons sweet milk, teaspoon cream tartar, half tea-spoon soda. For Jelly.—Take coffee-cup sugar, two table-spoons butter, two eggs, and the juice of two lemons: beat all together and boil until. the consistency of jelly. For orange cake use oranges instead of lemons.—Miss Minnie Brown. Lapy’s-Fincers, One and an eighth pound of flour, one of powdered sugar, ten eggs; beat eggs and sugar as light as for sponge-cake; sift in with flour one tea-spoon baking-powder and stir slowly. Make a funnelshaped bag of heavy ticking or strong brown paper; through the hole in the small end push a funnel-shaped tin tube, one-third inch in diameter at small end and provided with a flange at the other to prevent it from slipping quite through; tie the small end of bag firmly around the tube, and you have a funnel-shaped sack with a firm nozzle projecting slightly from the small end. Into this bag pour the batter, over which gather up the bag tightly so that none will run out, press and run the dough out quickly through the tube into a pan lined with light brown paper (not buttered), making each about a finger long, and about as thick as a lead-pencil, being careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven, and, when cool, wet the under side of the paper with a brush, remove and stick the fingers together back to back. The bag, when made of ticking, will be useful in making macaroons and other small cakes.—Charles W. Cyphers,

From Buckeye Cookery and Practical Housekeeping, 1877, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Movwenana Cake, One and a half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two tea-spoons cream tartar stirred in two heaping cups sifted flour, one tea-spoon soda in half cup sweet milk; bake in three layers. For filling, take a tea-cup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from stove and stir quickly into the well-beaten white of one egg; add to this a cup of stoned raisins chopped fine, or a cup of chopped hickory-nut meats, and place between layers and over the top.—Mrs. E. W. Herrick,

From Buckeye Cookery and Practical Housekeeping, 1877, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, one of butter, one of milk, nearly four cups flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. Bake a little more than three-fifths of this mixture in three jelly-tins, add to the remaining batter one tablespoon ground allspice, one and a half tablespoons cinnamon, tea-spoon cloves, fourth pound each of sliced citron and chopped raisins; bake in two jelly-tins and put together with frosting, alternating dark and light.—Mrs. Dr. D. H. Moore, Wesleyan College,

From Buckeye Cookery and Practical Housekeeping, 1877, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Black Part.—One cup brown sugar, two eggs, half cup butter, half cup molasses, half cup strong coffee, two and a half cups flour, one of raisins, one of currants, a tea-spoon each of soda, cinnamon, and cloves, and half tea-spoon mace. White Part.—Two cups sugar, half cup butter, one of milk, two and a quarter of flour, one of corn starch, whites of four eggs, small tea-spoon cream tartar; make frosting of whites of two eggs to put between the layers.—Mre. Calista Hawks Gortner,

From Buckeye Cookery and Practical Housekeeping, 1877, 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 butter, one of water, two of sugar, four of flour, three eggs, three teaspoons baking-powder; bake in layers. Take the juice of two large or three small oranges, coffee-cup pulverized sugar, one egg; mix yolk of egg, sugar, and juice together; beat whites to a stiff froth, stir in and spread between the layers.—Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four tea-cups sifted flour, three tea-spoons baking-powder stirred into the flour, five eggs with the yolks of two left out, two cups sugar, scant cup of butter, one of milk; bake in thin layers. For custard take juice and grated rind of one large orange, add the two yolks that were left out, sweeten to taste, place on stove, and stir until thick enough to spread.— Mrs. Sarah Phelps, Springfiedd.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten separately, tea-spoon baking-powder mixed in flour; bake in jelly-pans. For jelly take the juice and grated rind of two oranges, two tablespoons cold water, two cups sugar; set in a pot of boiling water, and, when scalding hot, stir in the yolks of two well-beaten eggs, and just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between the layers of cake. Frost the top with the other egg.— Miss Mardie Dolbear, Cape Girardeau.

From Buckeye Cookery and Practical Housekeeping, 1877, 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-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency; pat this between the layers with white frosting on the top.—Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake three sheets of sponge-cake as for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding favor of vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. _This may aleo be made with ripe strawberries.—Mrs. Woodworth, Springfield,

From Buckeye Cookery and Practical Housekeeping, 1877, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and a half cups sugar, one of butter, one of sweet milk, teaspoon cream tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this mixture, and bake the rest in two loaves of the same size. Add to third reserved, one cup raisins, fourth pound citron, a cup of currants, two table-spoons molasses, teaspoon each of all kinds of spice; bake in a tin the same size as other loaves; put the three loaves together with a little icing or carrant jelly, placing the fruit loaf in the middle; frost the top and sides.— Miss Alice Trimble, Mt. Gilead.

From Buckeye Cookery and Practical Housekeeping, 1877, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one -cup butter to a cream, add one and a half cups flour and stir very thoroughly together; then add one cup corn starch, and one cup sweet milk in which three tea-spoons baking-powder have been dissolved; last, add whites of eight eggs and two cups sugar well beaten together; flavor to taste, bake in sheets, and put together with icing.— Walter Moore, Hamilton.

From Buckeye Cookery and Practical Housekeeping, 1877, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs, whites and yolks beaten separately, two tea-cups powdered sugar, half cup corn starch, two cups sifted flour, two " tea-spoons baking-powder; mix well together the flour, corn starch, and baking-powder, and add to the eggs and sugar; pour over the whole, stirring briskly, one tea-cup boiling water; flavor as you like. Put in two pans about one inch and a half deep (like jellypans), then put between the two cakes when done, a layer of blackberry jam. Bake carefully in a well-heated oven.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 half cup butter, two cups sugar, three of flour, one of cold water, three eggs, tea-spoon baking-powder; take out about onethird in another dish and add to it one cup raisins, one of currants, a little citron, table-spoon molasses; spice to taste. Bake in three layers and join while warm either with currant jelly or white icing with the fruit layer in center.—Mrs. G. F. Hanford, Harlem, N. Y.

From Buckeye Cookery and Practical Housekeeping, 1877, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in jelly-tins; make frosting of whites of three eggs, three teaspoons baking-powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix finesliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate cocoa-nut over thickly.—Mra. J. 8.

From Buckeye Cookery and Practical Housekeeping, 1877, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘Two cups sugar, six eggs leaving out the whites of three, one cup boiling hot water, two and one half cups flour, one table-spoon baking-powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites, and the cup of boiling water just before the flour; flavor with a tea-spoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth, six dessert-spoons of pulverized sugar to each egg, and lemon to flavor.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon bakingpowder, whites of six eggs; bake in two cakes, putting frosting between and on top.—Olivia 8S. Hinman, Battle Greek, Mich.

From Buckeye Cookery and Practical Housekeeping, 1877, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half teaspoons baking-powder in the flour, whites of eight eggs; bake in jelly-tins and put together with icing made by boiling a half teacup of water and three tea-cups sugar till thick; pour it slowly over the well-beaten whites of three eggs, and beat all together till cool. Beat before putting on each layer. Sprinkle each layer thickly with grated cocoa-nut, and a handsome cocoa-nut cake will result.—Mrs. Dr. Stall, Union City, Ind.

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Beat whites of the eggs to a stiff froth, add powdered sugar gradually, beating well all the time; or break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well al] the while until the icing is perfectly smooth (thirty minutes beating ought to be sufficient); lastly, add flavoring (rose, pineapple, or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake). If the cake is rough or brown when baked, dust with a little flour, rub off all loose particles with a cloth, put on frosting, pouring it around the center of the cake, and smooth off as quickly as possible with a knife. If the frosting is rather stiff, dip the knife in cold water. It is better to frost while the cake is still warm. A good general rule for frosting is ten heaping tea-spoons powdered sugar to each white of an egg, and some add to this a teaspoon of corn starch. As eggs vary in size, the measurement must also vary, and practice only will teach when the frosting is just stiff enough. If the flavor is

From Buckeye Cookery and Practical Housekeeping, 1877, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a mortar till well pulverized; mix varefully whites of three eggs and three-quarters pint powdered sugar, add almonds, flavor with a tea-spoon vanilla or lemon, and dry in a cool oven or in the open air when weather is pleasant..

From Buckeye Cookery and Practical Housekeeping, 1877, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil sugar briskly for five minutes or until it ‘‘ropes” from the end of the spoon, turn while hot upon the beaten eggs, and stir until cold. If preferred, add half pound sweet almonds blanched and pounded to a paste, and it will be perfectly delicious. This amount will frost the top of two large cakes.—Mrs. A. 8. C.

From Buckeye Cookery and Practical Housekeeping, 1877, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve large pinch gelatine in six table-spoons boiling water, strain and thicken with sugar and flavor with lemon. This is enough to frost two cakes.—Mrs. W. A. J. Frosting wirnour Eaes. To one heaping tea-spoon Poland starch and just enough cold water to dissolve it, add a little hot water and cook in a basin set in hot water till very thick (or cook in a crock; either will prevent its CRULLERS AND DOUGHNUTS. 75 burning or becoming lumpy). Should the sugar be lumpy roll it thoroughly, and stir in two and two-thirds cups while the starch is hot; flavor to taste, and spread on while the cake is a little warm. This should be made the day before using, as it takes longer to harden than when made with eggs, but it will never crumble in cutting.— Mra. Ola Kellogg Wilcoz.

From Buckeye Cookery and Practical Housekeeping, 1877, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one or two eggs according to size of cake, a tea-cup of sugar to an egg; chop the meats very fine, mix with frosting and spread on cake as thickly as you choose.— Mrs. A. 8. Chapman.

From Buckeye Cookery and Practical Housekeeping, 1877, page 79. 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-fourth ounce each of powdered alum and cream tartar, one ounce powdered cochineal, four ounces loaf sugar, and a saltspoon soda. Boil ten minutes in a pint pure soft water, when cool bottle and cork for use. This is used for jellies, cake, ice-cream, etc.—Mrs. W. E. H., Minneapolis. CRULLERS AND DOUGHNUTS.: To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat is right the dough will rise in a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome to fry them yo 76 CRULLERS AND DOUGHNUTS. in than lard. If the dough is cut about half an inch thick, five to eight minutes will be time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place in a colander. The use of eggs prevents the dough from absorbing the fat. Doughnuts should be watched closely while frying, and the fire must be regulated very carefully. When you have finished frying, cut a potato in slices and put in the fat to clarify it, place the kettle away until the fat ‘‘settles,” strain into an earthen pot kept for this purpose, and set in a - cool place. The sediment remaining in the bottom of the kettle can be used for soap-grease. Fry in an iron kettle, the common skillet being too shallow for the purpose. Do not eat doughnuts between April and November. Crullers are better the day after they are made.

From Buckeye Cookery and Practical Housekeeping, 1877, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two coffee-cups sugar, one of sweet milk, three eggs, a heaping table-spoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat eggs, sugar and butter together, add milk, spices and flour; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts.— Miss R. J. 8.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 eggs, one coffee-cup sugar, six tablespoons melted butter, four of sweet milk, one teaspoon soda in milk, two tea-spoons cream tartar in the flour, one tea-spoon ginger, half a small nutmeg (or any other seasoning), flour to roll out; fry in hot lard. If the lard is not fresh and sweet, slice a raw potato, and fry before putting in the cakes.—Miss M. B. Fullington.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 coffee-cup of not too thick sour cream, or one of sour _ milk and one tablespoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one small tea-spoon soda dissolved; _mix soft.—Mre. 8. Watson, Upper Sandusky.; COOKIES AND JUMBLES. 17

From Buckeye Cookery and Practical Housekeeping, 1877, 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 pint sour milk, one cup sugar, two eggs, one tea-spoon soda, half cup lard, nutmeg to flavor; mix to a moderately stiff dough, rll to half inch in thickness, cut in rings or twists, drop into boiling lard, and fry to a light brown.— Mrs. A. F. Ziegler.

From Buckeye Cookery and Practical Housekeeping, 1877, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm together one pint milk and one small tea-cup lard, and add one cup yeast; stir in flour to make a batter, let rise over night; add four eggs, two and a half cups sugar, two tea-spoons cassia, half tea-spoon soda, and a tea-spoon salt; knead and let rie again; roll, cut out, dnd let rise fifteen minutes before frying.

From Buckeye Cookery and Practical Housekeeping, 1877, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These require a quick oven. A nice ‘‘finishing touch” can be given by sprinkling them with granulated sugar and rolling over lightly with the rolling-pin, then cutting out and pressing a whole raisin in the center of each; or when done a very light brown, brush over while still hot with a soft bit of rag dipped 78 COOKIES AND JUMBLES. ina thick syrup of sugar and water, sprinkle with currants and return to the oven a moment. Apa’s Sucar Cakes. Three cups sugar, two of butter, three eggs well beaten, one tea-spoon soda, flour sufficient to roll out.

From Buckeye Cookery and Practical Housekeeping, 1877, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, two of sugar, one of cold water, half tea-spoon soda, two eggs, and just flour enough to roll.—Mrs. Mary F. Orr.

From Buckeye Cookery and Practical Housekeeping, 1877, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, one of butter, one of sour cream or milk, three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it in.—Jfrs. Judge West.

From Buckeye Cookery and Practical Housekeeping, 1877, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., Springfield. Mo.asses Cookies. Two and a half cups of sugar, half cup molasses, a cup butter, half cup sweet milk, two eggs well beaten, a level tea-spoon soda, and flour enough to roll out.— Miss J. O. De Forest, Norwalk.

From Buckeye Cookery and Practical Housekeeping, 1877, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups of flour or enough to roll. Roll thin, and bake in a quick oven.

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One pound sugar, five eggs, half pound butter, half tea-cup milk, two tea-spoons baking-powder, flour enough to roll.— Mrs. Emma

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Two cups sugar, one of butter, three of flour, two eggs, leaving out the white of one; roll out thin and cut in square cakes with a knife; spread tHe white of egg on top, sprinkle with cinnamon and sugar, and press a blanched almond or raisin in the center.—Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, one of butter, two of cocoa-nut, two eggs, small teaspoon soda mixed with flour enough to make a stiff batter. Drop heaping tea-spoons on buttered paper in pans.— Miss M. E. C.

From Buckeye Cookery and Practical Housekeeping, 1877, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups sugar, one of butter, four eggs, a tea-spoon soda, and nutmeg or vanilla to flavor. Stir in flour until it will roll; roll out, sprinkle with sugar and roll it in gently, and cut out round, with a hole in the center.—Mrs. J. Holland, New Castle, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups white sugar, three-fourths cup butter, three eggs, three table-spoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient flour to roll; roll and sprinkle with sugar; cut out and bake.—WMrs, Mollie Pilcher, Jackson, Mich. ° If in making ginger-bread the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on a rainy day. Glinger-bread and cakes require a moderate oven, maps a quick one. If cookies os snaps become moist in keeping, pat them in the oven and heat them for a few moments. Always use New Orleans or Porto Rico molasses, and never syrups. Soda is used to act on the “‘spirit” of the molasses. In making the oldfashioned, soft, square cakes of ginger-bread, put a portion of the dough on a well-floured tin sheet, roll evenly to each side, trim off evenly around the edges, and mark -off in squares with a floured kmife or wheel cutter. In this way the dough may be softer than where it is necessary to pick up to remove from board after rolling and cutting. Aunt Mo.ty’s GINGER-BREAD. Three and a half pounds flour, one of butter, one quart molasses, half pint milk, one tea-spoon soda; mix the milk, molasses, and flour together, melt, and add the butter; roll out on the sheets and bake. This recipe is one hundred years old.—Mrs. Woodworth,

From Buckeye Cookery and Practical Housekeeping, 1877, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon salt, tea-cup boiling water; in half the water dissolve tablespoon pulverized alum, and in the other half a heaping table-spoon‘soda; stir in just flour enough to knead, roll about half inch thick, cut in oblong cards, and bake in a tolerably quick oven.—Jfra. Wm.

From Buckeye Cookery and Practical Housekeeping, 1877, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gullon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to makg it stiff enough to roll out; put the molasses in a very large dish, add the soda and butter melted, then all the other ingredients; mix in the evening and set in a warm /place to rise over night; in the morning knead it a long time like bread, roll into squares half an inch thick and bake in bread-pans in an oven heated about right for bread. To make it glossy, rub over the top just before putting it into the oven the following: One well-beaten egg, the same amount or a little more sweet cream, stirring cream and egg well together. This ginger-bread will keep an unlimited time. The recipe is complete without ginger, but two table-spoons may be used if preferred. — Over fifty years old, and formerly wsed for general muster days.

From Buckeye Cookery and Practical Housekeeping, 1877, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon allspice, half teaspoon ginger; mix all together thoroughly, add three cups sifted flour and bake in shallow pans.— Mfrs. 8. Watson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sour milk, one of Orleans molasses, a half cup butter, two eggs, one teaspoon soda, one table-spoon ginger, flour to make as thick as pound-cake; put butter, molasses and ginger together, make them quite warm, add the milk, flour, eggs and soda, and. bake as soon as possible.— Mrs. M. M. Munsell.

From Buckeye Cookery and Practical Housekeeping, 1877, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups molasses, one of lard, one of sugar, two-thirds cup sour milk, tablespoon ginger, three tea-spoons soda stirred in the flour: and one in the milk, two eggs.— Miss Tina Lay, Clyde.

From Buckeye Cookery and Practical Housekeeping, 1877, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one teaspoon saleratus in a tea-cup, pour on it three tablespoons boiling water, add four tablespoons melted shortening, filk cup with molasses, and add salt and ginger to the taste; mix as soft as can be rolled.—Mra. S. Annie May, Stockbridge, Mass.

From Buckeye Cookery and Practical Housekeeping, 1877, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart Orleans molasses, pint lard or butter, pint buttermilk, two table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter; pour the molasses and milk boiling hot into a large tin bread-pan in which have been placed the ginger and soda (the pan must be large enough to prevent running over), stir in all the flour possible, after which stir in the lard or butter; when cold mold with flour and cut in cakes. Care must be taken to follow these directions implicitly or the cakes will not be good; remember to add the lard or butter last, and buttermilk, not sour milk, must he used; boil the molasses in a skillet, and after pouring it into the pan, put the buttermilk in the same skillet, boil and pour it over the molasses, ginger and soda.—Mrs. R. M. Henderson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three eggs, one cup lard, one of baking molasses, one of brown sugar, one large tablespoon ginger, one table-spoon soda. dissolved in a cup of boiling water, five cups unsifted flour; drop tablespoons of this mixture into a slightly-greased dripping-pan. about three inches apart.—Mrs. L. McAllister.

From Buckeye Cookery and Practical Housekeeping, 1877, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half cup sugar, a cup molasses, half cup butter, one tea-spoon each cinnamon, ginger and cloves, two tea-spoons soda in a cup boiling water, two and a half oups flour; add two well-beaten eggs the last thing before baking. Baked in gem-tins or as a common ginger-bread, and eaten warm with a sauce, they make a nice dessert.—Mrs. C. Hawks, Goshen, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups molasses, one of lard, one tablespoon soda, one of ginger, flour to roll stiff.—Jfiss Mary Gallagher.

From Buckeye Cookery and Practical Housekeeping, 1877, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gallon molasses, two pounds brown sugar, one quart melte| butter, half tea-cup ground cloves, half tea-cup mace, half tea-cup cinnamon, half tea-cup ginger, two of soda.—Mrs. Hattie Clemmons. Mo asses Cake. Two cups molasses, one scant cup melted butter, two tea-spoons soda in one cup hot water, two tea-spoons ginger or one tea-spoon nutmeg, flour enough to make a stiff batter.—Mrs. S. N. Fuller,

From Buckeye Cookery and Practical Housekeeping, 1877, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For creams and custards eggs should never be beaten in tin, but always in stone or earthen ware, as there is some chemical influence about tin which prevents their attaining that creamy lightness so desirable. Beat quickly and sharply right through the eggs, beating whites and yolks separately. When gelatine is used for creams, it is better to soak it for an hour in a little cold water or milk, set in a warm place; when dissolved, pour into the hot custard just after removing from the stove. For custards the common rule is four eggs, one cup sugar, and one small half tea-spoon salt to each quart of milk. Bake in a baking-dish until firm in the center, taking care that the heat is moderate or the custard will turn in part to whey. The delicacy of the custard depends on its being baked slowly. It is much nicer to strain the yolks, after they are beaten, through a small wire strainer kept for this purpose by every good housekeeper. For boiled custards or floats the yolks alone may be used, or for economy’s sake the entire eggs. Always place the milk to boil in a custard-kettle (made of iron with another iron kettle inside, the latter lined with tin), or, in a pan or pail set within a kettle of boiling water; when the milk reaches the boiling point, which is shown by a slight foam rising on top, add the sugar which cools it so that the eggs will not curdle when added. Or, another convenient way is to mix the beaten and strained yolks with the sugar in a bowl, then add gradually several spoonfuls of the boiling milk, until the eggs and sugar are heated through, when they may be slowly stirred into the boiling milk. Let remain a few moments, stirring constantly until it thickens a little, but not long enough to curdle, then either set the pail imme- (88, diately in cold water or turn out into a cold dish, adding flavoring extracts after removing from the stove. Peach leaves or vanilla beans give a fine flavor, but must be boiled in the milk and then taken out before the other ingredients are added. Boiled custards are very difficult to make, and must have the closest attention until they are finished. In making charlotte-russe it is not necessary to add gelatine. The filling may be made of well-whipped cream, flavored and sweetened. Fill the mold and set on ice to harden. If preferred, it may be made up in several small molds, one for each person. In the use of spices it is well to remember that allspice and cloves are used with meats, and nutmeg and cinnamon in combination with sugar. The white part of lemon rind is exceedingly bitter, and the outer peel only should be used for grating. A better way is to rub the rind off with hard lumps of sugar. The sugar thus saturated with the oil of the lemon is called “zest,” and is used, pounded fine, for creams, ete.

From Buckeye Cookery and Practical Housekeeping, 1877, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart cream, two tablespoons sugar, one ounce gelatine soaked in water until dissolved; whip half the cream (rich milk may be substituted for cream) to a stiff froth; boil the other half with the sugar and a vanilla bean until the flavor is extracted (or vanilla extract may be added just after it is removed from the fire), take off the fire, add the gelatine, and when cooled a little, stir in the well-beaten yolks of the four eggs. As soon as it begins to thicken, stir steadily until smooth, when add the whipped cream, beating it in lightly. Mold and set on ice until ready to serve. To flavor with strawberries, strain two pounds berries through a colander, sweeten to taste, add to the dissolved gelatine, set on ice, and when it thickens stir until smooth, add the whipped cream as above, and mold. To flavor with peach, boil a dozen and a half choice fruit, sweeten and strain through a colander; add the dissolved gelatine and a teacup of cream, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. To flavor with a pine-apple, cut fine, boil with half a pound pulverized sugar, strain through a colander, add the dissolved gelatine, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. Canned pine-apples may be used instead of fresh. In all these, never add whipped cream until the mass is cool and begins to thicken.— Mrs. W. R. Jones, Pittsburgh, Pa.

From Buckeye Cookery and Practical Housekeeping, 1877, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One ounce gelatine, one pint sweet milk, one of cream, four eggs, sugar to taste; beat the sugar and yolks of eggs together until light, boil the gelatine in the milk and strain over the eggs and sugar; whip the cream, which must be very cold, to a nice froth and add to the above; flavor with vanilla. Line the dish you wish to serve it in with sponge-cake, and pour the mixture in, then set it on ice till wanted.—Mrs. Gov. Osborn, Kansas, CHaRLOTTE-RvsseE, Cut stale sponge-cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch be- | tween each slice; set the molds where they will not be disturbed until the filling is ready; take a deep tin pan and fill about onethird full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip-churn is better), put one and a half pints of cream (if the cream is thick take one pint of cream and a half pint of milk,) whip to a froth, and when the bowl is full, skim the froth into the pan which is standing on the ice, and repeat this until the cream is all froth; then with the spoon draw the froth to one side, and you will find that some of the cream has gone back to milk; turn this into the bowl again, and whip as before; when the cream is all whipped, stir into it two-thirds cup powdered sugar, one teaspoon vanilla, and half a box of gelatine, which has been soaked in cold water enough to cover it for one hour and then dissolved in boiling water enough to dissolve it (about half a cup-ful), stir from the bottom of the pan until it begins to grow stiff; fill tle molds and eet them on the ice in the pan for one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish; have the cream ice-cold when you begin to whip it, and it is a good plan to put a lump of ice into the cream while whipping it.—M. Parloa,,

From Buckeye Cookery and Practical Housekeeping, 1877, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart milk, six ounces sugar, two ounces isinglass; put all into a sauce-pan and on the stove; when dissolved, take off, strain through a sieve and put on ice until it begins to set, then add one cup of wine and flavor to taste; when it begins to set, take one quart cream, beat to a stiff froth, and stir all together. Then take charlotte-russe molds, line them with sponge-cake, with a layer of jelly at the bottom, fill with the custard, and set on ice for two hours.—Mrs. H. B. Sherman.

From Buckeye Cookery and Practical Housekeeping, 1877, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white powdered sugar, one pint thick cream whipped to a froth, and rosewater or vanilla for flavoring; line a large mold with thick slices of sponge-cake, mix the gelatine, sugar, cream, and flavoring together, add lightly the frothed whites of the eggs, pour into mold, set away on ice till required for use. This is an easy and excellent mode of making this most delicate dessert.—Mrs. V. G. Hush, Minneapolis, Minn. ‘

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The rind and juice of two large lemons, yolks of eight eggs, one cup sugar; put all in a bucket, set in a pan of boiling water, stir for three minutes, take from the fire, add the well-beaten whites of the eggs, and serve when cold in custard-glasses.— Mrs. C. Fullington.

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Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a half sugar and the gelatine; when the custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth; mix well together and flavor to taste; put in molds, and allow four hours to cool. This cream is much more easily made in winter than in summer.—Mrs. N. P. Wiles, Ripley.

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Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of fiye eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one tablespoon rich cream, and drop the mixture on the rice.—Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 91. 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 new milk in a custard-kettle, thicken to the consistency of cream with rice flour, sweeten and flavor, set in a cool place; dissolve half an ounce gelatine in half pint cold water, set in a warm place,‘and when dissolved beat to a froth with an eggbeater, add the well-beaten whites of two eggs, sweeten and flavor, pour in mold and place on rice to cool; turn out on dish, and serve with the rice cream around it.—Miss Alice Trimble.

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One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling milk, stir one and a half cups sugar, and the yolks of eight eggs; pour all upon the dissolved gelatine, stirring well, When cool add half a pint wine, or flavor with lemon or vanilla, place in dishes and cover with a meringue made of the beaten whites, the juice of one lemon, and one cup sugar; brown in oven two minutes and eat ice-cold. Susan R. Howard, Brooklyn,

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Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to cover); bring one quart milk to boiling point; beat well together the yolks of three eggs, half tea-cup sugar, and one tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir the whole into the boiling milk, let boil once, turn into the dish, and immediately spread on the whites. Serve when cold.—Mrs. R. M.

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Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping, place froth on a ‘sieve, and return to bowl to be re-whipped all that passes through. When cream is difficult to whip, add to it and beat witb it the white of an egg. Sweetened and flavored this is a choice dessert alone, but it may be served in various ways. Baked apples, and fresh or preserved berries are delicious with it. Jelly-glasses, one-third full of jelly and filled up with cream, make a very wholesome and delicious dessert.

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One and one half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve threefourths ounce best gelatine in small tea-cup hot water, and when cool pour into the cream; stir thoroughly, pour in molds and set on ice, or in very cool place.—Jfrs. Emma Craig, Washington, D. C.

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One package gelatine, pint cold water, quart boiling water, pint wine, three lemons, three pounds sugar, half small bottle vanilla; put this away until ould; take the whites of six eggs, beat stiff, then beat up with the jelly, and place in molds.— Mrs. Col. Woods, Greensburg, Pa.

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One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar and a little nutmeg; bake slowly.—Mrs. G. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core and bring to boil in as little water as possible six tart apples, cool and strain, beat well and add the well-whipped whites of three eggs, sweeten to taste and beat thoroughly until a dish of snow is the result, flavor with lemon or vanilla, or add the grated rind of a lemon; serve with sweetened cream. Or make custard of yolks, sugar, and a pint milk, place in a dish, and drop the froth on it in large flakes.—Mrs. T. J. Buzton, Minneapolis, Minn.

From Buckeye Cookery and Practical Housekeeping, 1877, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve three heaping tablespoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the mixture into one pint of boiling milk, stirring constantly until it boils again; just before taking from the stove flavor to suit the taste and pour into cups or small molds; when cool take out and CRRAMS AND CUSTARDS. 89 piace on a glass dish with a mold of jelly in the center. Serve a spoonful of jelly and a sauce of sweetened cream with each mold.

From Buckeye Cookery and Practical Housekeeping, 1877, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces sweet chocolate grated, one quart sweet milk, one cup sugar; boil milk, sugar and chocolate five minutes, add gelatine, and boil five minutes more, stirring constantly; flavor with vanilla, put in molds to cool and eat with cream. If wanted for tea, make in the morning; if for dinner, the night before. For a plain blanc-mange omit the chocolate——Mrs. Dr. Houston, Urbana.

From Buckeye Cookery and Practical Housekeeping, 1877, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place over the fire, and when it boils stir in corn starch wet in cold water, allowing two table-spoons of corn starch for each pint of juice; continue stirring until sufficiently.cooked, pour into molds wet in cold water and set away to cool; eat with cream and sugar. Other fruit can be used instead of raspberries.—Mrs. J. P. Rea,

From Buckeye Cookery and Practical Housekeeping, 1877, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two sections chocolate dissolved in one quart of milk, one cup sugar, yolks of six eggs, a heaping table-spoon corn starch; beat the yolks, add the sugar and corn starch, stir all slowly in the boiling milk in which the chocolate is dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly; eat cold with white cake.

From Buckeye Cookery and Practical Housekeeping, 1877, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-fourth pound corn meal, one pint milk, boil together fifteen minutes, add one-fourth pound butter, six eggs, rose-water, salt, and sugar to taste.—IMrs. E. M. R.

From Buckeye Cookery and Practical Housekeeping, 1877, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large tin pan, and set on stove, stirring constantly until it boils, then remove, flavor with lemon or rose, and pour into a dish (a shallow, wide one is best), spread smoothly over the boiling hot custard the well-beaten whites, grating some loafsugar and coacoa-nut on the top. Set the dish in a pan of icewater and serve cold.— Mrs. W. W. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eight well-beaten eggs, leaving out two whites for the top, three pints milk; sweeten and flavor to taste; bake for two hours in aslow oven. Beat the reserved whites to stiff froth with two tablespoons sugar, spread over the top, and return to oven to brown.

From Buckeye Cookery and Practical Housekeeping, 1877, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one-third package Coxe’s gelatine, add a little less than one pint boiling water; stir until gelatine is dissolved, add the juice of one lemon, and one and a half cups sugar; strain through a jelly-strainer into dish for the table, and set in a cool place. For custard, to one and a half pints milk add the yolks of four eggs (reserving the whites), and four tablespoons sugar; cook and flavor when cool. When required for the table, cut gelatine into small squares, and over them pour the custard. Add four tablespoons powdered sugar to the whites of four eggs well beaten, and when ready for the table, place over the custard with a spoon.— Mrs. W. A. James.

From Buckeye Cookery and Practical Housekeeping, 1877, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound sugar, quarter pound butter, four eggs, cup sweet milk, two crackers, two lemons; beat butter and sugar together until light, add eggs beaten light, next grated crackers, then grated rind and chopped pith of lemon, and one cup milk, the juice of lemon to be added last.—Mrs. Gov. J. P. Cochran;

From Buckeye Cookery and Practical Housekeeping, 1877, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat two yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass of brandy; give the whole a good boil, and put in glasses. To be eaten cold.—Mrs. Belle R. Liggett,

From Buckeye Cookery and Practical Housekeeping, 1877, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a package of Coxe’s gelatine, three eggs, two cups of sugar, juice of one lemon; soak -the gelatine one hour in a tea-cup of cold water, add one pint boiling water, stir until thoroughly dissolved, add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine” is quite cold, whip it into the whites, a spoonful at the’ time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and one-half pints milk, yolk of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue or snow-balls are turned out of the mold, pour this around the base—Mrs. Gov. Thayer,

From Buckeye Cookery and Practical Housekeeping, 1877, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart water, the juice and pulp of two lemons, one coffeecup sugar; when boiling, add four tablespoons corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs; sweeten and add a few drops of vanilla.—Mre. Win. Skinner. 92 OREAMS AND CUSTARDS.

From Buckeye Cookery and Practical Housekeeping, 1877, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice six oranges, put in a high glass dish a layer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft boiled custard of the yolks of three eggs, one pint of milk, sugar to taste, with grating of the orange peel for flavor, and pour over the oranges when cool enuugh not to break the dish; beat the whites of the eggs to a stiff froth, stir in sugar, and.put over the pudding.—Mrs. Mary A. Livermore, Melrose, Mass.,

From Buckeye Cookery and Practical Housekeeping, 1877, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly cold, add the whites of four eggs beaten stiff, stir all this together till light, put in a dish, and bake twenty minutes; when cold serve in a larger dish, and cover well with good cream.

From Buckeye Cookery and Practical Housekeeping, 1877, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One package gelatine, pint cold water, quart boiling water, pint wine, three lemons, three pounds sugar, half a small bottle vanilla; put this away until cold; take the whites of six eggs, beat stiff, then beat up with the jelly and place in molds. This is a favorite.

From Buckeye Cookery and Practical Housekeeping, 1877, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve four pounds white sugar in one quart water; place this in a porcelain kettle over a slow fire for half an hour, pour into it a small quantity of gelatine and gum-arabic dissolved together; all the impurities which rise to the surface skim off at once. Instead of gelatine and gum-arabic, the white of an egg may be used as a substitute with good results. To make the clarifying process still more perfect, strain through a flannel bag. To make rock-candy, boil this syrup a few moments, allow to cool, and crystallization takes place on the sides of the vessel. To make other candics tring the syrup very carefully to such a degree of heat that the “threads,” which drop from the spoon when raised into the colder air, will snap like glass. When this stage is reached, add a teaspoon of vinegar or cream tartar to prevent ‘“graining,” and pour into pans as directed in the recipes which follow. To make round stick candies, pull, and roll into shape with well-floured hands as von as cool enough to be handled. In pulling candy, sume grease the hands, others flour them slightly. Colored candies are often injurious, and sometimes even poisonous, and should be avoided. In baking macaroons and kisses use washed butter for greasing the tins, as lard or salt butter gives an unpleasant taste. After battering, sprinkling lightly with flour and then shaking it off, is an excellent way to prepare the pan. When powdered almonds are to be used, they should be thoroughly dried in an open oven after blanching, and they will pulverize more easily.

From Buckeye Cookery and Practical Housekeeping, 1877, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (98) (adding a tablespoon essence lemon) to a smooth paste, add one pound of pulverized sugar and whites of three eggs, and work the paste well together with back of spoon; dip the hands in water and roll mixture into balls the size of a nutmeg, and lay on buttered paper an inch apart; when done, dip the hands in water and pass gently over the macaroons, making the surface smooth and shining; set in a cool oven three-quarters of an hour. If this recipe is - strictly followed, the macaroons will be found equal to any made by professional confectioners.—Miss L. 8. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds ‘‘ coffee A” sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon; have a dripping-pan well buttered and pour in onefourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice-cream candy.—Mrs. J. S. R.

From Buckeye Cookery and Practical Housekeeping, 1877, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more than an inch apart, on well-buttered letter-paper; lay the paper on a half-inch board and place in a hot oven; watch, and as soon as they begin to look yellowish take them out; or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two tea-cups powdered sugar and two table-spoons corn starch; bake on buttered tins fifieen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the corn starch.—Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, three quarters cup vinegar, one half cup butter; boil until brittle when tested in water; pour in buttered pans.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 98. 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 beaten to a stiff froth, quarter pound pulverized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with teaspoon about three inches apart; bake ina slow oven and serve with ice-cream. This is also a very nice recipe for icing.— Miss Alice Trimble, Mt. Gilead. CnocoLaTe CARAMELS, One cup grated chocolate, four of sugar, two of molasses, two of milk, butter size of an egg, pinch of soda and flour; boil half an hour with quick fire, stirring to keep from burning; pour in pans and mark in squares when nearly cold.—Mrs. J. F. Wilcox, New

From Buckeye Cookery and Practical Housekeeping, 1877, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, table-spoon of very sharp vinegar; flavor with two tablespoons vanilla just before removing from fire. Do not stir, but shake the vessel gently vhile cooking. Boil on the top of stove over a brisk fire until it becomes brittle when tried in water; pour jnto a well buttered and floured dripping-pan, and check off in squares while soft.— Miss Emma Collins, Urbana.: Caoco.aTe Drops. Two and a half cups pulverized or granulated sugar, one-half cup cold water; boil four minutes and beat till cold enough to make into little balls; take half a cake of Baker's chocolate, cut off fine and set where it will melt, and when balls are cool enough, roll in the chocolate. This makes eighty. Or while making into balls, mold over almond meats, roll in coarse sugar, and you have delicious ‘‘cream almonds.”—Mrs. O. M. Sovit.

From Buckeye Cookery and Practical Housekeeping, 1877, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until stiff (some beat to a cream), pour into shallow pans, and when partly cold cut in squares.— Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound cocoa-nut, half pound powdered sugar, and the white of one egg; work all together and roll into little balls in the hand; bake on buttered tins.—C. W. Cyphers, Minneapolis, Minn.

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds moist white sugar, two ounces butter, one and a half tea-cups water, together with half the rind of the lemon, and when done (which may be known by its becoming quite crisp when dropped into cold water), set aside till the boiling has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spoons lemon extract. The fire must be quick and the candy stirred all the time.—Dfra. J. S. R.

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound flour, one of white sugar, quarter pound almonds cut into small pieces, five eggs, grated rind of one lemon; drop this mixture into a large buttered pan, a tea-spoonful in a place, and bake until tinged with brown. Eggs and sugar should be beaten fifteen minutes.—Bfiss Flora Partridge. ~

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg; make frosting as for cakes, stir meats and spices in, putting in enough to make it convenient to handle; flour the hands and make the mixture into balls the size of marbles, lay them ‘on buttered tins, giving room to spread, and bake in a quick oven.

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, half cup flour, a cup sugar, a cup nuts sliced fine; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, bake like sand tarts.—Jfrs. Lamb, Bellefontaine.

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pound loaf-sugar and a large cup water, and after cooking over a slow fire half an hour, clear with a little hot vinegar, take off the scum as it rises, testing by raising with a spoon, and when the ‘‘threads” will snap like glass pour into a tin pan, and when. nearly cold mark in narrow strips with a knife. Before pouring into the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazilnats cut in slices, may be stirred into it—Mre. V. K. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal quantities brown sugar and Orleans molasses, (or all molasses may be used), and one tablespoon sharp vinegar, and when it begins to boil akim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour-on a greased platter. As soon as cool enough, begin to throw up the edges and work, by pulling on hook or by hand, until] bright and glistening like gold; flour the hands occasionally, draw into stick size, rolling them to keep round, until all is pulled out and cold. Then with shears clip a little upon them at proper lengths for the sticks, and they will easily snap; flavor as you pour the candy out to cool.— Sterling Robinson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pop the corn and reject all that is not nicely opened; place a half bushel on a table or dripping-pan; put a little water in a suitable kettle, with one pound sugar, and boil until it becomes quite waxy in cold water; remove from fire and dip into it six or seven table-spoons of gum solution, (made as thick as molasses by pouring boiling water on gum-arabic and letting stand over night); pour mixture over the corn, putting a stick or the hands under the corn, lifting it up and mixing until it is all saturated, let stand a few moments, then flour the hands slightly and press into balls. This amount will make one hundred pop-corn balls such as the street peddlers sell, but for home eating, omit the gum solution, and use a half pint of stiff taffy made as above for one peck of popped corn. This will make twenty rich balls.—Bert Robinson. Aunt Tor’s Nut-Tarry. Two pints maple sugar, half pint water, or just enough to dissolve sugar; boil until it becomes brittle by dropping in cold water; just before pouring out add a table-spoon vinegar; having prepared the hickory-nut meats, in halves if possible, butter well the pans, line with the meats, and pour the taffy over them.—Eatelle and

From Buckeye Cookery and Practical Housekeeping, 1877, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select those the skins of which have-not been broken, or the juice will darken the syrup; fill eans compactly, set in a kettle of Pe. ee cold water, with a cloth beneath them, over an even heat; when sufficiently heated, pour over the berries a syrup of white sugar dissolved in boiling water (the richer the better for keeping, though not for preserving the flavor of the fruit), cover the cans closely to retain heat on the top berries. To insure full cans when cold, have extra berries heated in like manner to supply the shrinkage. If the fruit swims pour off surplus syrup, fill with hot fruit, and seal up as soon as the fruit at the top is thoroughly scalded.— Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick out stems or hulls if any—if gathered carefully the berries will not need washing—put in porcelain kettle on the stove, adding a small tea-cup water to prevent burning at first. When they come to a boil, skim well, add sugar to taste (for pies it may be omitted), let boil five minutes, fill in glass, stone, or tin cans, and seal with putty unless self-sealers are used. This rule applies to raspberries, blackberries, currants, gooseberries, or any of the small berries. CANNED CURRANTS, Scald ripe currants, adding a pound sugar to every pound fruit, until the seeds are well heated; spread on plates or platters for a day or two in the sun, when they will be nicely jellied, and put into cans and seal; they will keep for years.—Mre. Wm. Patrick,

From Buckeye Cookery and Practical Housekeeping, 1877, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook the berries in water until white, but not enough to break them; put into cans with as little water as possible, fill up the can with boiling water and seal; when opened pour off water and cook like fresh berries.—Mrs. O. M. S.

From Buckeye Cookery and Practical Housekeeping, 1877, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour boiling water over one peck of large clingstone peaches to remove the fuzz; make a syrup of three pounds sugar and one pint vinegar, using a little water if required to cover the peaches; cook until pretty soft,;and can as usual.—Mrs, Frank Stahr,

From Buckeye Cookery and Practical Housekeeping, 1877, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have one porcelain kettle with boiling water and another with a syrup made sweet enough with white sugar for the peaches; pare, halve, and drop them into the boiling water, let them remain until a silver fork will pierce them, lift them out with a wire spoon, fill can, pour in all the boiling syrup the can will hold, and seal immediately. Continue in this way, preparing and sealing only one can at a time, until done; boil down the water in first kettle with the syrup, if any is left; if not, add more sugar, and quite a nice marmalade will result. This manner of canning peaches has been thoroughly tested, and is pronounced by the experienced the best of all methods.—Mrs. R. A. Sharp, Kingston.

From Buckeye Cookery and Practical Housekeeping, 1877, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To peel, place in a wire basket such as is used for popping corn, dip into boiling water for a moment, then into cold water, and strip off the skin (this saves both fruit and labor). The fruit must be at a certain stage to be prepared in this way, for if too green it will not peel, if too ripe it will be too much softened by the hot water. peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bottom of steamer; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle kept for fruit alone, let the fruit steam until it can be easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe is for canning a few at a time, and is equally nice for pears.

From Buckeye Cookery and Practical Housekeeping, 1877, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, halve and seed; make a syrup of a pint granulated sugar to a quart water, place on stove in a porcelain kettle (enough for two quart cans). When syrup boils, drop in enough fruit for one can; watch closely, testing with a silver fork, so that the moment they are done they may be removed. When the peaches are tender, lift very gently with a wire spoon, and place in the can previously heated, according to instructions for preparing glass cans. When full of peaches pour in the hot syrup, place the cover on and seal at once; then add more peaches to the hot syrup for next can, and repeat the operation. If there are more peaches than will fill the can, place them in another can and keep hot until more are ready, and so on until all are canned. Skim the syrup before adding peaches, making only enough syrup at one time for two cans.—Mre. W. W. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice, make syrup in proportion of two and a half pounds best white granulated sugar to nearly three pints of water; boil five minutes; skim or strain; add fruit and let it boil; have cans hot; fill and seal up as soon as possible.

From Buckeye Cookery and Practical Housekeeping, 1877, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every tw pounds fruit; boil for eight minutes, can, and seal immediately. If pricked with a fork before placing in syrup, they will be less liable to burst. Cherries are canned in the same way.

From Buckeye Cookery and Practical Housekeeping, 1877, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound berries, lay covers on lightly, stand them in a wash-boiler filled with water to within an inch of tops of cans (the water must not be more than milk-warm when the cans are placed in it). When it has boiled for fifteen minutes, draw to back of stove, let steam pass off, roll the hand in a towel, lift out cans, and place on a table. If the berries are well covered with their own juice, take a table-spoon and fill up the first can to the very top of the rim frem the second, wipe the neck, rub dry, and screw the top down firraly, observing carefully the general directions for canning berries. Fill another from the second can, and so on until all are finished CaxNneD STRAWBERRIES, For every two boxes of fres strawberries, take one coffee-cup of white sugar; add a tablespoon or two of water to the fruit if there is no juice in the bottom, to prevent burning before the heat brings out the juice. As soon as the fruit boils, add the sugar, and stir gently for a few minutes until it boils up again, and can immediately. It is better not to cook any more fruit than can be put iuto one glass fruitjar. Usually a few spoonfuls of the syrup will be left with which to begin the next can. Strawberries are considered difficult to keep, but there need be no trouble if the fruit is fresh and the can is closed air-tight in glass, and kept as directed in general directions for canning fruits.—Mrs. H. 8. Huntington, Galesburg, Ill.:

From Buckeye Cookery and Practical Housekeeping, 1877, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve an ounce tartaric acid in half tea-cup water, and take one tablespoon to every two quarts of corn; cook, and while boiling hot, fill the cans, which should be tin. When used, tun into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt.—Mise

From Buckeye Cookery and Practical Housekeeping, 1877, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick corn when milk-ripe, cut from the cob and scrape 80 a8 to get all the juice, place in tin cans and seal up air-tight; set them in boiling water from one to two hours according to size of can, next day punch a small hole in the top of the can to allow the gases to escape, and immediateiy re-seal, after which place in boiling water and let remain as long or longer than at first.— Mrs. A. I. J.

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Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in a porcelain kettle, let boil fifteen minutes, and can immediately in tin or glass Gf glass, keep in the dark). Some take equal parts of corn and tomatoes, preparing them as above. Others, after cutting the corn from the cob, cook it twenty minutes, adding a little water and stirring often, then prepare the tomatoes as above, cooking in a separate kettle five minutes, and then adding them to the corn in the proportion of one-third corn to two-thirds tomatoes, mixing well until they boil up once, and then canning immediately.— Mrs. D. Buzton.

From Buckeye Cookery and Practical Housekeeping, 1877, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String fresh string-beans, break in several pieces, cook in boiling water ten minutes, and can like tomatoes.—Mrs. L. W. C., Oincinnati. Cannep ToMATOEs.; The tomatoes must be entirely fresh and not overripe; pour over them boiling water, let stand a few minutes, drain off, remove the skins, and slice crosswise into a stone jar, cutting out all the hard or defective portions; cook for a few minutes in their own juice, skimming off the scum which rises, and stirring with a wooden spoon or paddle; have the cans on the hearth filled with hot water; empty, and fill with the hot tomatoes; wipe the moisture from the tops with a soft cloth, and put on and secure the covers. If tin cans are used, press down the covers, and pour hot sealing wax into the grooves. If put up in glass jars, set away in a dark place. Either tin, glass or stone cans may be used, and all may be sealed with putty instead of wax, it being much neater and more convenient. See general instructions for canning fruit.

From Buckeye Cookery and Practical Housekeeping, 1877, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the melons, and after taking out the cores, peel all the green part off carefully, cut the rind into’small pieces two or three inches long, and boil until tender enough to pierce with a fork; have a syrup made of white sugar, allowing half pound sugar to a pound fruit; skim out the melon and place in this syrup together with a few pieces of race ginger, let cook a few minutes, put in cans and seal hot.—Mrs. C. T. C. Always select perfect fruit; cook in porcelain, never in metal. In making catsup, instead of boiling, some sprinkle the tomatoes with salt and let them stand over night, then strain and add spices, ee., and a little sugar. Bottle in glass or stone, and never use tin cans; keep in a cool, dry, dark place. If, on opening, there is a leathery mold on top, carefully remove every particle of it, and the catsup will not be injured. To prevent this molding, sume do not fill the bottles quite to the top with catsup, but fill up with hot vinegar. If there are white specks of mold all through the catsup itis spoiled. If on opening and using a part, there is danger that the rest may sour, scald, and, if too thick, add vinegar. Sauces should always be made with great care in a pan set in hot water, having the sauce pan clean if a delicate flavor is desired, especially if the sauce is drawn butter. An excellent thickening for soups, sauces, and gravies, is prepared as follows: Bring butter to the boiling point in a small stew-pan, dredge in flour, stirring together until well cooked; thin this with a part of the soup, sauce or gravy, and then add it to the whole, stirring thoroughly. The flour may be browned before using if intended for brown gravies or sauces.

From Buckeye Cookery and Practical Housekeeping, 1877, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well over night; add a tea-cup mustard seed, half tea-cup ground black pepper, mix well, and cover with good cider vinegar.— Mrs. Hattie Clemmons, Asheville, N. C. (107)

From Buckeye Cookery and Practical Housekeeping, 1877, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four pounds nice fully-ripe currants, one and a half pounds sugar, tablespoon ground cinnamon, a tea-spoon each of salt, ground cloves and pepper, pint vinegar; stew currants and sugar until quite thick, add other ingredients and bottle for use.

From Buckeye Cookery and Practical Housekeeping, 1877, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint cherry juice to half or three-fourths pound sugar, with cloves, cinnamon, and a very little cayenne pepper; boil to a thick syrup; bottle for use.—Miss M. Louise Southwick.

From Buckeye Cookery and Practical Housekeeping, 1877, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Nine pounds gooseberries, five pounds sugar, one quart vinegar, three table-spoons cinnamon, one and a half each allspice and cloves. The gooseberries should be nearly or quite ripe. Take off blossoms, wash and put them into a porcelain kettle, mash thoroughly, scald and put through the colander, add sugar and spices, boil fifteen minutes, and add the vinegar cold; bottle immediately before it cools. Ripe grapes prepared by same rule, make an excellent catsup.—Mrs. Col. W. P. Reid, Delaware.

From Buckeye Cookery and Practical Housekeeping, 1877, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half bushel tomatoes, four ounces salt, three ounces ground black pepper, one ounce cinnamon, half ounce ground cloves, one drachm cayenne pepper, one gallon vinegar,’ slice the tomatoes and stew in their own liquor until soft, and rub through a sieve fine enough to retain the seeds; boil the pulp and juice down to the consistency of apple butter (very thick), stirring steadily all the time to prevent burning; then add the vinegar with which a small tea-cup sugar and the spices have been mixed, boil up twice, remove from fire, let cool and bottle. Those who like the flavor of onions may add about half a dozen medium sized ones, peeled and sliced, fifteen minutes before the vinegar and spices are put in.—Mrs. M. M. Munsell,

From Buckeye Cookery and Practical Housekeeping, 1877, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gallon peeled tomatoes, four tablespoons common salt, four of black pepper, two of allspice, three of ground mustard, teaspoon cayenne; simmer alowly in a gallon cider vinegar to about five quarta and a half of tomatoes; strain through a sieve, and bottle while hot; cork the bottle and dip into hot sealing wax.— Mrs. Erastus Byers,

From Buckeye Cookery and Practical Housekeeping, 1877, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pint grated bread crumbs, one pint sweet milk, and one onion; boil until the sauce is smooth, take out onion and stir in two spoonfuls butter with salt and pepper; boil once and serve with roast duck or any kind of game.—Mrs. H. C. E.

From Buckeye Cookery and Practical Housekeeping, 1877, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound granulated sugar and a half pint water; stew together over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasiorally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into adeep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling, it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner-sauce half a pound is more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Some prefer not toadd the sugar till the fruit is almost done, thinking this plan makes it more tender, and preserves the color better.—C. G. & E. W. Crane, Caldwell, N. J.

From Buckeye Cookery and Practical Housekeeping, 1877, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape the outside stalks of celery and cut in pieces an inch long, let‘stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and mijJk or cream, thickened with a little flour: Or, make a dressing by adding to half pint milk or cream, the wellbeaten yolks of two eggs, a bit of butter, and a little salt and pepper or grated nutmeg; bring just to boiling point, pour over stewed celery and serve with roast duck.—Mrs. A. Wilson.

From Buckeye Cookery and Practical Housekeeping, 1877, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An ounce of ginger, one of mustard, one of pepper, three of coriander seed, three of tumeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cummin seed; pound all fine, sift and cork tight. One tea-spoon of powder is sufficient to season any thing. This is nice for boiled meats and stews.—Mrs. C. Fullington.

From Buckeye Cookery and Practical Housekeeping, 1877, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop all fine, and boil one and a half hours. Bottle and it will keep any length of time. One quart of canned tomatoes may be used instead of the ripe ones.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub a small cup of butter into half a table-spoon flour, beating it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, and taking care not to let it quite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by placing the sauce-pan containing it, in a larger one of boiling water, covering and shaking frequently until it reaches the boiling point. A great variety of sauces which are excellent to eat with fish, poultry, or boiled meats, can be made by adding different herbg, such as, parsley, mint, or sweet marjoram, to drawn butter. First throw them into boiling water, cut fine, and they are ready to be added, when serve imrfiediately, with two hard-boiled eggs, chopped fine. This makes a nice sauce to serve with baked fish. The chopped inside of a lemon with the seeds out, to which the chicken liver has been added, makes a good sauce for boiled chicken.

From Buckeye Cookery and Practical Housekeeping, 1877, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a sauce-pan a tea-spoon flour’, two ounces butter, two table-spoons each of vinegar and water, the beaten yolks of two eggs, and ealt to taste; put over the fire and stir constantly until it thickens, but do not allow it to boil, or it will curdle and require straining through a gravy strainer; add the juice of half a lemon, and serve with baked fish.:

From Buckeye Cookery and Practical Housekeeping, 1877, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dessert-spoon olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoons grated horse-radish, one of vinegar, one tea-spoon sugar, and a little salt stirred and beaten together until thoroughly mixed. Serve with cold meats. When made with oil or melted butter, and not with cream, this will keep two or three days.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one tablespoon powdered sugar and half tea-cup vinegar; stir in two table-spoons of green mint, chopped very fine. Serve with roast lamb.— Mrs. Allie Reid Evans, Delaware.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a basin on the fire with half pint oysters, from which all bits of shell have been picked, and one pint boiling water; let boil three minutes, skim well, and then stir in half a cup butter beaten to a ream, with two table-spoons flour; let this come to a boil, and serve with boiled turkey.—Mrs. H. C. M.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil three or four white onions till tender, mince fine; boil half pint milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a table-spoon of flour which has been moistened with milk.—E. H. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir in a table-spoon flour, previously mixed smooth with a very little cold water, add three eggs ‘well beaten and strained, aeagon with salt and pepper, two tablespoons butter and a little vinegar; boil four eggs hard, slice and lay over the dish; pour over gauce, and serve with boiled fish.— Mrs. E. T. E.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two eggs three minutes; mix with them a mustard-spoon of prepared mustard, a little pepper and salt, six spoonfuls drawn butter or salad oil, six of vinegar, one of catsup. This is excellent for cold meat, salad or fish.— Mrs. A. FE. Brand, Minneapolis, Minn.

From Buckeye Cookery and Practical Housekeeping, 1877, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a saucepan in which a lump of butter the size of an egg and a level table-spoon flour have been well mixed and cooked, stir all until smooth and serve. Canned tomatoes may be used as a substitute.

From Buckeye Cookery and Practical Housekeeping, 1877, page 116. 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 vinegar, stir in a quarter pound mustard while hot, add two tablespoons sugar, tea-spoon salt, and one of white pepper; let the mixture boil.— Mrs. Olivia S. Hinman, Battle Oreek, Mich.

From Buckeye Cookery and Practical Housekeeping, 1877, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three teaspoons ground mustard, one of flour (two if the mustard seems very strong), half tea-spoon of sugar; pour boiling water on these and mix into a smooth, thick paste; when cold add vinegar enough to make ready for use, and serve with salt. This resembles the French Mustard.—Mrs. Mary Herbert Huntington.

From Buckeye Cookery and Practical Housekeeping, 1877, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horseradish, two tablespoons white sugar, half tea-spoon salt, and a pint and a half cold vinegar; bottle and seal.. To avoid adulteration buy coffee in the grain, either raw, or in: small quantities freshly roasted. The best kinds are the Mocha and. Jaya, and some prefer to mix the two, having roasted them sepa-- rately. West India coffee, though of a different flavor, is often. very good.. Roast. coffee with the greatest care—for here lies the secret of success in coffee-making—and in small quantities, for there is a peculiar freshness of flavor when newly roasted. Pick over carefally, wash and dry in a moderate oven, increase the heat and roast quickly, either in the oven, or on top of the stove or range; in the latter case, stir constantly, and in the oven stir often, with a wooden spoon or ladle kept for this purpose. The coffee must be thoroughly and evenly roasted to a dark rich brown, not black, throughout, and must be free from any burnt grains, a few of which will ruin the flavor of a large quantity. It must be tender and brittle, to tet which take a grain, place it on the table, press with the thumb and if it can be crushed, it is done. Stir in a lump of butter while the coffee is hot, or wait until about half cold and then stir in a well-beaten. egg. The latter plan is very economical, as coffee so prepared needs no further clarifying. Keep in a closely-covered tin or earthen veasel. Never attempt other work while roasting coffee, but give it the entire attention. Do not grind too fine, and only in quantities as needed, for the flavor is dissipated if it is long unused after grinding, even when under cover. If properly roasted, coffee will grind into distinct, hard, and gritty particles and not into a. wder. ad 8 (113)

From Buckeye Cookery and Practical Housekeeping, 1877, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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“‘One for the pot” and a heaping table-spoon of ground coffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg and enough cold water to thoroughly moisten it, place in a well-scalded coffee-boiler, pour in half the quantity of boiling water needed, allowing one pint less of water than there are table-spvons of coffee. Roll a cloth tightly and stop up the nose or. spout, thus keeping in all the coffee flavor. Boil rather fast five minutes, stirring down from the top and sides as it boils up, and place on back part of stove or range where it will only simmer for ten or fifteen minutes longer. When ready to serve add the remainder of the boiling water. Coffee boiled a long time is strong, but not so well flavored or agreeable as when prepared as above.

From Buckeye Cookery and Practical Housekeeping, 1877, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The National Coffee-pot is so widely known as not to need description here, but the ‘‘gude wife” can improvise one equally as desirable and much simpler. Make a sack of fine flannel, or canton flannel, as long as the coffee-pot is deep, and a little larger than the top; stitch up the side seam to within an inch anda half of the top, bend a piece of small but rather stiff wire in a circle, and slip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the sack, lower it into the coffee-pot with the ends of the wire next the handle, spread the ends of the wire apart slightly, and push it down over the top of the pot. The top of the sack will then be turned down a little over the outside of the pot, @ part of it covering the ‘‘nose,” and keeping in all the aroma, the elasticity of the wire causing it to close tight around the pot, holding the sack close to its sides. Instead of a wire (which must be removed to wash the sack after using), a tape may be used by tying the ends after turning the top of sack down. When the sack, with the coffee in it is in its place, pour the boiling water over the coffee, close the lid tightly, and let simmer (not boil) fifteen minutes to half an hour. In pouring for the table raise the sack off the nose but not out of pot. This makes good coffee without eggs or any thing else to settle it.

From Buckeye Cookery and Practical Housekeeping, 1877, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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“Polly put the kettle on, and we’ll all take Tea.’’ Of all ‘‘cups that cheer” there is nothing like the smoking-hot cup of tea, made with boiling water, in a thoroughly scalded tea-pot. If it is the guod, old-fashioned green tea of ‘ye ancient time,” you must put it to draw and not to boil; if it is genuine ‘English Breakfast,” or best black tea, the water must not only be boiling hot at the very moment of pouring it on, but the tea must actually boil for at least five or ten minutes. To insure ‘keeping hot” while serving, make the simple contrivance known as a ‘‘ bonnet” which is warranted a sure preventative against that most insipid of all drinks—a warmish cup of tea. It is merely a sack, with a loose elastic in the bottom, large enough to cover and encircle the entire tea-pot. Make it with odd pieces of silk, satin, or cashmere, led, quilted or embroidered; draw this over the tea-pot as soon as the tea is poured into it, and it will remain piping hot for half an hour. One tea-spoon of tea and one tea-cup of hot water is the usual allowance for each person. Freshly boiled soft water is the best for either tea or coffee. Always havea water-pot of hot water on the waiter with which to weaken each cup if desired. Serve both tea and coffee with the best and richest cream, but in the absence of this luxury, a tolerable substitute is prepared as follows: Take fresh, new milk, set in a pan or pail where it will dowly simmer, but not boil or reach the boiling point, stir frequently to keep the cream from separating and rising to the top, and allow to simmer until it is rich, thick and creamy. In absence of both cream and milk, the white of an egg beaten to a froth, with a small bit of butter well mixed with it, may be used. In pouring coffee, it must be turned on gradually so as not to curdle it.

From Buckeye Cookery and Practical Housekeeping, 1877, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For six cups of coffee of fair size, take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a tablespoon boiling milk; pour the coffee over these and lay upon the surface of the. hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee, and is an elegant French preparation of the popular drink.— Marion Harland.

From Buckeye Cookery and Practical Housekeeping, 1877, page 119. 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 roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaying room for it to swell; put five gallons boiling water in a large coffee urn or boiler having a faucet at the bottom; put in part of the sacks and boil two hours; five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times add fresh sacks at regular intervals, taking out from time to time those first put in and filling up with boiling water as needed. In this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, use one and a half pints ground coffee and one gallon of water.—Mrs. C. S. Ogden.

From Buckeye Cookery and Practical Housekeeping, 1877, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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“Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and ‘‘one for the pot;” put a quart of cream into a custard-kettle or pail set in boiling water, and put it where the water will keep boiling; beat the white of an egg to a froth, and mix well with three tablespoons cold milk. As soon as the cream is hot, remove from fire, add the mixed egg and milk, stir together briskly for a minute, and then serve. Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove to the side of the stove a few minutes to settle, and serve. Allow two heaping table-spoons coffee to a pint of water. The less time the coffee is cooked the more coffee is required, but the finer the flavor. The late Professor Blot protested against boiling coffee at all, as in his opinion the aroma was evaporated, and only the bitter flavor left.

From Buckeye Cookery and Practical Housekeeping, 1877, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six table-spoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome.

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One quart milk, two squares chocolate, one stick cinnamon, a little grated nutmeg; grate chocolate, boil the milk, reserving a little cold to moisten chocolate, which must be mixed, perfectly smooth to a paste; when the milk boils put in and boil cinnamon, then stir in the chocolate and let boil quickly, pour into a pitcher, and grate in nutmeg. It is nice to add rich cream.

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Put into a coffee-pot set in boiling water, one quart of new milk (or a pint each of cream and milk), stir into it three heaping table-spoons grated chocolate mixed to a paste with cold milk, let it boil two or three minutes and serve at once. Crmer., Cider should be made from ripe apples only, and for this reason, and to prevent fermentation, it is better to make it late in the season. Use only the best-flavored grafted fruit, rejecting all that are decayed or wormy. The best mills crush, not grind, the apples. The utmost neatness is necessary throughout the process. Press and strain juice as it comes from the press through a woollen cloth into a perfectly clean barrel; let stand two or three days if cool, if warm not more than a day; rack once a week for four weeks, put in bottles and cork tightly. This will make perfect, unfermented cider. Do not put any thing in it to preserve it, as all so called preservatives are humbugs. Lay the bottles away on their sides in sawdust.—C. T. Carson, Mt. Pleasant Farm.

From Buckeye Cookery and Practical Housekeeping, 1877, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two ounces tartaric acid, two pounds white sugar, juice of one lemon, and three pints water; boil together five minutes, and when cold add the well-beaten whites of three eggs, half cup flour 118 DERINES. mixed with a little water, and a half ounce essence of wintergreen or any other flavoring; bottle and keep in a cool place. To use put one-fourth tea-spoon soda in a tumbler of water, and then add two table-spoons of this syrup.—Mra. J. S. Robinson. GranpMorHEr’s Harvest Drink. One quart of water, tablespoon sifted ginger, three heaping table-spoons sugar, half pint vinegar.

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Roll six lemons well, slice thin in an earthen vessel, put over them two tea-cups white sugar; let stand fifteen minutes, add one gallon water and lumps of ice, pour info pitcher and serve. Some add soda after the glasses are filled, and stir rapidly for “sparkling lemonade.”

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Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ten minutes, and bottle while hot.—Mrs. Judge West. aad SHERBETS. ‘Wash ripe fruit (strawberries, currants, pine-apples, cherries, or raspberries), and pass first through a coarse sieve and then through a cloth; to every quart juice add a quart water, sweeten to taste by mixing thoroughly with powdered sugar, bottle and surround with ice, serve in wine-glasses. Pine-apples must be grated before straining. Grapes, especially the Catawba and Scuppernong, are excellent for this purpose, and even the wild fox-grape may be used. They must be mashed, and the juice washed out with water.

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Two pounds white sugar, whites of two eggs, twe ounces tartaric acid, two table-spoons flour, two quarts water; boil two or three minutes, and flavor to taste. When wanted for use, take a half tea-spoon soda, dissolve in half a glass of water, pour into it about two table-spoons of the acid, and it will foam to the top of the glass.— Mrs. Geo. W. Sampson.

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Take the juice of twelve lemons, grate the rind of aix in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. A table-spoonful in a goblet of water will make a delicious drink on s hot day, far superior to that prepared from the stuff’ commonly sold as lemon syrup.— Miss Abbie G. Backus, West Killingly, Conn.

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Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape-leaves. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two.

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Fill a stone jar with ripe raspberries, cover with the purest and strongest vinegar, let stand for a week, pour the whole through a sieve or strainer, crushing out all the juice of the berries; to each pint of this vinegar, add one and a half pounds lump sugar and let boil long enough to dissolve, removing scum which may arise; then remove from the fire, let cool, bottle and cork tightly. Two table-spoons of this vinegar, stirred into a tumbler of iced water, makes a delicious drink, or a little soda may be added.

From Buckeye Cookery and Practical Housekeeping, 1877, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry, but not to boil. In boiling, they are less likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft-in three minutes, hard in five, very hard (to serve with salads, or to slice thin—seasoned well with pepper and salt—and put between thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three minutes rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked evenly to the center, and this result is best reached, by putting the eggs into a dish having a tight cover (a tin pail will do), and pouring boiling water over them in the proportion of two quarts to a dozen eggs; cover, and set away from the stove for eight to fifteen minutes. The heat of the water cooks the eggs slowly to a jelly-like consistency, and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. Put eggs in water in a vessel with a smooth level bottom, to tell good from bad; those which lie on the side are good, but reject those which stand on end as bad; or, look through each egg separately toward the sun, or toward a lamp in a darkened room; if the white looks clear, and the yolk can be easily distinguished the egg is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when shaken gently, they are “totally depraved.” The best and safest plan is to break each (120) EGGS. 121 egg in a saucer before using. For preserving eggs for winter use, always secure fresh ones; after packing, cover closely and keep in a cool place. TO MAKE OMELETS, To make an omelet, beat the yolks until thick and creamy, then add the milk, the salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter; put in a tablespoon of butter and poar in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to ‘‘set,” fold over, shake the skillet 86 as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. It should be cooked in from three to five minutes. To bake an omelet, place in the fryingpan on top of stove until it begins to ‘‘set” in the middle, then place in a rather hot oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine and placing between the folds before dishing. For a plain, easily-made omelet, take three table-spoons milk and a pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the water, chop it, and mix with the omelet just before pouring into the pan.

From Buckeye Cookery and Practical Housekeeping, 1877, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put them on in cold water, and when it has boiled the eggs will be done, the whites being soft and digestible, as they are not when pat on in boiling water. 122 EGGS.

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Put the eggs in a dish without breaking the shells, pour boiling water over them and let them stand in it away from the fire for from five to eight mintes; this is better than boiling rapidly on the stove, as it cooks them through without hardening the whites too much.—Mrs. A. R. Gould, Delaware.

From Buckeye Cookery and Practical Housekeeping, 1877, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three tablespoons cream; set in oven and bake about twenty minutes; serve very hot.

From Buckeye Cookery and Practical Housekeeping, 1877, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice two onions and fry in butter, add a table-spoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and heat them well, but do not boil_—Mrs. E. L. Fay, Washington

From Buckeye Cookery and Practical Housekeeping, 1877, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Seven eggs beaten separately, tea-spoon flour, tea-spoon salt, a pint of warm milk (see general directions for making an omelet). This will make one large omelet or two small ones; bake twenty minutes. Eas. 123

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Take six ears corn, grate or cut the kernels fine, add four eggs, a table-spoon of flour, a cup of milk; season with pepper and salt, and bake half an hour.—Mrs. Frank Stahr, Lancaster, Pa.

From Buckeye Cookery and Practical Housekeeping, 1877, page 127. 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 and whites of four eggs separately, the whites to a froth; remove all crust from a large-sized slice of light white bread, pour just enough sweet milk over it to moisten it through, rub through a sieve, add it to the yolks, beating all very thoroughly; salt and pepper to taste. A little finely chopped parsley or ham may be added if desired., Melt a large table-spoon of butter in a clean frying-pan; let it ‘‘ sputter” but not brown; whip the frothed whites very lightly into the yolks, bread, etc., pour the whole into the omelet pan, and shake gently and constantly, but do not stir, loosening the omelet from the edge of the pan with a blunt spoon. Four minutes is generally sufficient time to cook it. Have ready a hot platter, and before slipping the omelet out of the pan, turn one-half over the other like an old-fashioned turn-over. Serve at once.

From Buckeye Cookery and Practical Housekeeping, 1877, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to taste; melt a table-spoon butter in a pan, pour in the mixture and set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on large plate and eat as soon as done.—Mrs. W. D. Hall.

From Buckeye Cookery and Practical Housekeeping, 1877, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break the eggs in hot water and boil for two minutes, pour off the water, and beat the eggs until they are light; season with salt, pepper and butter; serve on toast, or in sauce dishes. Another nutritious and palatable way of poaching is to drop them into boiling milk, and when done soft, pour into a sauce-dish and add a little pepper and salt. To keep them whole and round, drop them in boiling water, or stir with a spoon and drop the egg in the eddy thus made, and keep stirring till egg is cooked. They can be fried in boiling lard (a pint or two) in the same way. 124 EGGS.

From Buckeye Cookery and Practical Housekeeping, 1877, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough so as to leave a half pint when done; add the vinegar, and pour over the eggs, put in as many eggs as the mixture will cover, and when they are used, the same will do for another lot.

From Buckeye Cookery and Practical Housekeeping, 1877, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up three eggs with two ounces fresh or washed butter, add a tea-spoon of cream or fresh milk; put in a sauce-pan and keep stirring over the fire for five minutes, or till it rises; serve on toast.—Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix equal parts minced ham and fine bread crumbs, season with salt, pepper, and melted butter, adding milk to moisten till quite soft; half fill buttered gem-pans or small patty-pans with this mixture, and break an egg carefully upon the top of each, dust with salt and pepper, sprinkle finely powdered crackers over all, set in the oven and bake eight minutes. Serve immediately.—Mary Wilcox,

From Buckeye Cookery and Practical Housekeeping, 1877, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a deep earthen pie-plate, warm sweet milk, allowing two tablespoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, for success depends wholly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard.— Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat eight eggs very light, prepare skillet with one tablespoon butter, and when hot, pour in the eggs, season with salt and pepper, stir constantly until done and serve hot.

From Buckeye Cookery and Practical Housekeeping, 1877, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up and put in a hot pan, with some drippings and a lump of butter; dredge with flour, and lay over the fish a few thin slices of salt pork or bits of butter, and bake an hour and a half, basting occasionally.— Mrs. A. Wilson, Rye, New York.

From Buckeye Cookery and Practical Housekeeping, 1877, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open and clean the fish, cut off its head (or not as preferred), cut out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, squeeze dry; cut a large onion in pieces, fry in butter, chop fine, add the bread, two ounces of butter, salt, pepper, and a little parsley or sage; heat thoroughly, and when taken from the fire, add two yolks of well-beaten eggs; stuff, and, when full, wind the fish several times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive-cil, half tea-epoon mustard, and pepper. and vinegar to taste.—Jfiss H. D. M.

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Open the fish so that it will lie perfectly flat; rub salt over it, and lay in a dripping-pan (skin side next the pan), with a little butter and water; set in a very hot oven, bake half an hour, and when done it will be a delicate brown.

From Buckeye Cookery and Practical Housekeeping, 1877, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream into which a few spoonfuls of hot water have been poured, stir in two table-spoons melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once. Place the fish in a hot dish, and pour over the sauce.—Mrs. Theo. Brown, Cape Girardeau, Mo.

From Buckeye Cookery and Practical Housekeeping, 1877, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well-beaten, half tea-cup butter, salt and pepper; mix well, bake in baking-dish from twenty to twentyfive minutes.—Mrs. E. L Fay, New York City.

From Buckeye Cookery and Practical Housekeeping, 1877, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in in a well-floured cloth, tie closely with twine or sew, and place in well-salted boiling water. (It may be formed in the shape of the letter 8 by tying a cord around the tail, passing it through the center of the body, and tying the other end around the head.) Allow from eight to ten minutes to the pound, according to size and thickness of fish, for cooking.

From Buckeye Cookery and Practical Housekeeping, 1877, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Cod-fish is also excellent broiled. After souking sufficiently, grease the bars of the gridiron, broil, and serve with bits of butterdropped over it. This is a nice relish for tea.—Jfrs. Lewis Brown.

From Buckeye Cookery and Practical Housekeeping, 1877, 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 fish in fish-kettle (or tie up in cloth) in water with some salt and scraped horse-radish, boil till done, place a folded napkin on a dish, turn fish upon it, and serve with drawn butter, oyster or eggsauce. When cold, chop fine, pour over it drawn butter or eggsauce, and add pepper to taste; warm thoroughly, stirring to prevent burning, make up in rolls or any other form, and brown before the fire.

From Buckeye Cookery and Practical Housekeeping, 1877, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After freshening wrap in a cloth and simmer for fifteen minutes; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt-fish hardens it.

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Dress the fish nicely, and cover in fish-kettle with cold water seasoned well with salt; remove the scum as it rises, and boil very slowly, allowing from eight to ten minutes time to every pound; when about half done, add a little vinegar or lemon juice, take out, drain, and dish carefully, pouring over it drawn butter; or garnish with sprigs of parsley, and serve with egg-sauce.— Mrs. M. Smith,

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Clean, split down the back, and let stand in salted water for several hours; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and pepper. Put flesh side down at first, and when nicely browned, turn carefully on the other. Cook for twenty or thirty minutes, or until nicely browned on both sides.

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Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning; throw in a little salt to prevent sticking, and do not turn until brown enough for the table. Trout are nice fried with slices of salt pork.

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Soak codfish cut in pieces, about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water. As soon as it begins to boil, change the water, and bring to a boil again. Have ready potatoes boiled tender, well mashed, and seasoned with butter. Mix thoroughly with the potatoes half the quantity of codfish while both are still hot, form into flat, thick cakes or round balls, fry in hot lard or drippings, or dip in hot fat, like doughnuts. The addition of a beaten egg before making into balls renders them lighter. Cold potatoes may be used, by reheating, adding a little cream and butter, and mixing while hot.—Mrs. J. H. Shearer.

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The California canned sdlmon is nice served cold with any of the fish-sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened with flour and butter poured over it.

From Buckeye Cookery and Practical Housekeeping, 1877, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate dressed fish of any kind from the bones, mince with a little seasoning, add one egg beaten with a tea-spoon of flour and one of milk, and make into balls; brush the outside with egg, dredge well with bread or cracker crumbs, and fry to a nice brown. The bones, heads, tails, an onion, and an anchovy, with a pint of water, will make the gravy.— Mrs. H. B. S.

From Buckeye Cookery and Practical Housekeeping, 1877, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square; place eight good-sized slices of salt pork in the bottom of an iron potand fry till crisp; remove the pork, leaving the fat, chop fine, put in the pot a layer of fish, a layer of split crackers, and some of the chopped pork with black and red pepper and chopped onions, then another layer of fish, another of crackers and seasoning, and zo on. Cover with water, and stew slowly till the fish is perfectly done; remove from the pot, put in dish in which you serve it and keep hot; thicken the gravy with rolled cracker or flour, boil it up once and pour over the chowder. Some add a little catsup, port wine and lemon juice to the gravy just before taking up, but I think it nicer without them.—Mrs. Woodworth, Springfield, Mass.

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Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread erambs (trout and perch should never be dipped in meal), put into a thick-bottomed skillet, skin side uppermost, with hot lard or drippings (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turfi when a light brown. The roe and the backbone, if previously removed, may be cut up and fried with the other pieces. A better way is to dredge the pieces in the flour, brush with beaten egg, roll in bread-crumbs, and fry in hot lard or drippings enough to completely cover them. If the fat is very hot, the fish will not absorb it, and will be delicately cooked. When brown on one side, turn over in the fat and brown the other, and when done let them drain. Slices of large fish may be cooked in the same way. Serve with tomato sauce or slices of lemon. Kary’s Coprisa. Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off water and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thickening made of a little flour (or corn starch) mixed with cold milk until smooth like cream. Stir well, and when done take from the fire, and add the yolks of three well-beaten eggs; stir quickly and serve.—Mrs. Helen

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Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper.—Mrs. E. J. Starr.

From Buckeye Cookery and Practical Housekeeping, 1877, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let the fish lie in salt water for several hours; then for five pounds - fish take three ounces salt, two of ground black pepper, two of cinnamon, one of allspice, and a half ounce cloves; cut fish in slices, and place in the jar in which it is to be cooked, first a layer of fish, then the spices, flour and bits of butter sprinkled on, repeating till done. Fill the jar with equal parts vinegar and water, cover closely with a cloth well-floured on top so that no steam can escape, and bake six hours. Let it remain in jar until cold, cut in slices, and serve for tea.—Mrs. L. Brown.

From Buckeye Cookery and Practical Housekeeping, 1877, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a fish across in slices an inch and a half thick, and sprinkle with salt; boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good method for any fresh-water fish.

From Buckeye Cookery and Practical Housekeeping, 1877, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core small-sized apples without cutting open; then put them, with some lemons, in water to cover, let boil slowly, until tender, and take out carefully, without breaking; make a syrup of half a pound white sugar to a pound of apples; cut lemons in slices and put them and the apples into syrup; boil very slowly until the apples are clear, take them out in a deep glass dish; put to 136 FRUITS. Fa the syrup an ounce of isinglass dissolved, let it boil up, lay a slice a of lemon on each apple, and strain the syrup over them.

From Buckeye Cookery and Practical Housekeeping, 1877, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core and cut in quarters apples that do not easily, and put on to stew in cold water with Cover close and stew an hour or more. The addit at first preserves the pieces whole. If they are mashed, add sugar after they are dong

From Buckeye Cookery and Practical Housekeeping, 1877, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut out the blossom and stem, in place in dish with a small quantity © sour the juice will be sufficient; bake t or cold. For an extra nice dish, pare and op pan, put butter and sugar in cavity, and sy x them, and serve warm with cream or mil y tart apples, put a layer i in earthen baking-d and sprinkle with cinnamon, then a layer ¢ full; bake till soft.

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Pare and core one dozen large upples, fill with sugar ape butter and nutmeg; bake until nearly done, let coul, and. another plate, if it can be done without breaking them, Gf n not, pour off the juice). Ice tops and sides with cake-icing, lightly; serve with cream.—Mrs. R. C. Carson, Harrishw

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Peel and slice lengthwise, fry in butter, sprinkle with suga ¥ FRUITS. 137 serve. Thus prepared they make a nice dessert. The bananas must be ripe..

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, Stew gooseberries until soft, add sugar, and press through a co- +: Jamder (earthen is best), then make a boiled custard, or sweeten % “@anugh rich cream (about one gill to each quart), and stir carefully + ynto the gooseberries just before sending to table.—Mrs. L. 8. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of Ofrnit, cut in halves or quarters, and put them to the syrup, set over aslow fire until the fruit is clear; then stir into it an ounce or more I of dissolved isinglass, and let it boil for a short time longer. Be- | fore taking it.up try the jelly, and if it is not thick enough, add more isinglass, first taking out the oranges into a deep glass dish, | and then straining the jelly over them. Lemons may. be prepared in the same manner.

From Buckeye Cookery and Practical Housekeeping, 1877, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake washed, unpeeled pears in pan with only a tea-spoon or two of water; sprinkle with the sugar, and serve with their own syrup. Baxep PIe-PLANT. - Cut in pieces about an inch long, put in baking-dish in layers with an equal weight of sugar, cover closely and bake. 1388 FRUITS. -Bakep PEAcHEs, Wash peaches which are nearly or quite ripe, place in a deep dish, sprinkle with sugar, cover, and bake until tender.

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Make a rich syrup by adding sugar to water in which long strips of orange peel have been boiled until tender, lay into it a single layer of pieces of pie-plant three inches long, and stew gently until clear. When done remove and cook another layer. This makes a handsome dessert-lish, ornamented with puff-paste cut in fanciful shapes. Use one orange to two and a half pounds pie-plant.

From Buckeye Cookery and Practical Housekeeping, 1877, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a dozen peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels; make a clear boiling syrup of one pound of white sugar, and into it put the peaches and kernels; boil very gently for ten minutes, take out half the peaches, boil the rest for ten minutes longer, and take out all the peaches and kernels; mix with the syrup left in the kettle the strained juice of three lemons, and an ounce of isinglass dissolved in a little water and strained; boil up once, fill a mold half full of this syrup or jelly, let stand until ‘‘set,” add part of the peaches and a little more jelly, and when this is ‘‘set,” add the rest of the peaches, and fill up the mold with jelly. This makes an elegant ornament.

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Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them granulated sugar, freeze them like ice-cream for an hour; remove them just before serving, and sprinkle with a little more sugar. Canned peaches and all kinds of berries may be prepared in the same way.—Mrs. A. G. Wilcox, Minneapolis, Minn. To KEEP PINE-APPLES, Pare and cut out the eyes of a ripe pine-apple, strip all the pulp from the core with a silver fork, to a pint of this add a pound of granulated sugar, stir occasionally until sugar is dissolved, put in glass fruit-cans, and turn down the covers as closely as possible. This will keep a long time. FRUITS. 189

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Wash and core ripe quinces, fill with sugar, and bake in bakingdish with a little water.

From Buckeye Cookery and Practical Housekeeping, 1877, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut ripe peaches and choice well-flavored apples, in proportion of three peaches to one apple, into quarters about the size of a strawberry, piace in alternate layers, sprinkle the top thickly with sugar, and add pounded icc; let stand about two hours, mix peaches and apples thoroughly, let stand an hour longer, and serve.—Miss C. B., Newburyport, Mass.

From Buckeye Cookery and Practical Housekeeping, 1877, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate a large cocoa-nut into a glass dish, and serve with cream, preserves, jellies, or jams.

From Buckeye Cookery and Practical Housekeeping, 1877, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The most elaborate combination of the most skillful cook, can not surpass simple sweet apples, properly baked. They are wonderfully rich and luscious. The best is the ‘“‘Pound Sweeting,” but the “‘Geere Sweet,” well known in Ohio, is almost equal to it. Never core sweet apples; wash them, set in oven in baking-pan with a little water in it, and bake slowly for several hours. When done, they are of a rich, dark-brown color. If taken out too soon they are insipid.

From Buckeye Cookery and Practical Housekeeping, 1877, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Quarter and core tart apples without paring, put into bakingdish, sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion is a gill of sugar, and butter the size of half an egg, to three pints of apples, and a gill and a half of water. Of game birds the woodcock out-ranks all in delicate tenderness and sweet flavor. The thigh is especially deemed a choice tidbit. The leg is the finest part of the snipe, but generally the breast is the most juicy and nutritious part of birds. Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, unless absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require a brisker fire than poultry, but take less time to cook. Their color, when done, should be a fine yellowish brown. Serve on toast. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pounding, season with pepper, and lay the inside first upon the gridiron; turn as soon as browned, and when almost done, take off, place on a platter, sprinkle with salt, and return to the gridiron. When done, place in a hot dish, butter both sides well, and serve at once. The time required is usually about twenty minutes. To roast, season with salt and pepper, place a lump of butter inside, truss, skewer, and place in oven. The flavor is best preserved without stuffing, but a plain bread-dressing, with a piece of salt pork or ham skewered on the breast, is very nice. A delicate way of dressing is to place an oyster dipped in the well-beaten ~ (140) yolk of an egg or in melted butter, and then rolled in bread crumbs, inside each bird. Allow thirty minutes to roast or longer if stuffed. Wild ducks, pheasants and grouse are always best roasted. To lard game, cut fat salt pork into thin, narrow strips, thread a larding-needle with one of the strips, run the needle under the skin and a little of the flesh of the bird, and draw the pork half way through, so that the ends of the strips exposed will be of equal length. The strips should be about one inch apart. The larding interferes with the natural flavor of the bird, but renders it more juicy. Many prefer tying a piece of bacon on the breast instead. Pigeons should be cooked a long time as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be parboiled in it for a few moments. They are nice roasted or made into a pie. If the ‘‘wild flavor” of the larger birds, such as pheasants, prairie chickens, etc., is disliked, they may be soaked over night in salt water, or two or three hours in soda and water, or parboiled with an onion or two in the water, and then cooked as desired. The coarser kinds of game, such as geese, ducks, etc., may lie in salt water for several hours, or be parboiled in it with an onion inside each to absorb the rank flavor, and afterwards thoroughly rinsed in clear water, stuffed and roasted; or pare a fresh lemon without breaking the thin, white, inside skin, put inside the game for a day or two, renewing the lemon every twelve hours. This will absorb unpleasant flavors from almost all meat and game. Some lay slices of onion over game while cooking, and remove before serving. In preparing fat wild ducks, for invalids, it is a good plan to remove the skin, and keep a day or two before cooking. Squirrels should be carefully skinned and Jaid in salt water a short time before cooking; if old, parboil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison, as in the days of good old Isaac, is still justly considered a ‘savoury dish.” The haunch, neck, shoulder and eaddle should be roasted; roast or broil the breast, and fry or broil the steaks. Venison requires more time for cooking than beefsteak. The hams are excellent pickled, smoked and dried, but they will not keep so long as other smoked meats. The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce.

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Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough without parboiling), and boil until it can be pierced with fork, take out, rub over salt, pepper, and butter, and broil with breast over brisk fire; place a lump of butter on each piece, and set all in the oven for a few minutes. For breakfast, serve on fried mush, and for dinner on toast with a bit of currant jelly over each piece. Or it may be served with toast cut in pieces about two inches square, over which pour gravy made by thickening the liquor in which the birds were boiled, with a little butter and flour rubbed together and stirred in while boiling. Squirrels may be prepared the same way.—Mre. W. W. Woods.

From Buckeye Cookery and Practical Housekeeping, 1877, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. Serve on pieces of toast with currant jelly. Plovers are cooked in the same way. Pigeons should be first parboiled and then broiled.

From Buckeye Cookery and Practical Housekeeping, 1877, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin, cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon peel. Put a layer of the pieces with the seasoning into a jug, then a layer of bacon sliced very thin, and so on till all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon and make a gravy of a little butter and flour with a little catsup. A tea-spoon of lemon peel will heighten the flavor.— Mrs. Louise M. Lincoln. Juacep PicEons, Truss and season the pigeons with pepper and salt; and having staffed them with a mixture of their own livers, shred with beef suet, bread crumbs, parsley, marjoram, and two eggs; sew them up at both ends, and put them into the jug, the breast downward, with half a pound of butter. Stop up the jug, so that no steam can get out; then set them in a pot of water to stew. They will take two hours and more in doing, and they must boil all the time. When stewed enough, take them out of the gravy, skim off the fat clan; put in a spoonful of cream, a little lemon peel, an anchovy shred, a few mushrooms; add a little white wine to the gravy, and having thickened it with butter and flour, and dished up the pigeons, pour the sauce over them. Garnish with sliced lemon.—From “The Complete Woman Cook,” published in 1796.

From Buckeye Cookery and Practical Housekeeping, 1877, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a deep baking-dish with veal cutlets and over them place thin slices of ham and a seasoning of pepper and salt; pluck, draw, wipe and quarter four partridges, rub each part with a seasoning of pepper, salt, minced parsley and butter; put in baking-dish, pour over them a pint of strong soup-stock, line the edges of the dish with a light puff-paste, cover with the same, brush over with the yolk of an egg, and bake one hour. If the paste is in danger of becoming too brown, cover with a thick paper. |

From Buckeye Cookery and Practical Housekeeping, 1877, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry, fill with dressing, sew up with cotton thread, and tie down the legs and wings; place in a steamer over hot water till done, remove to a dripping-pan, cover with butter, sprinkle with salt and pepper, dredge with flour, place in the oven and baste with the melted butter until a nice brown; serve with either apple-sauce, cranberries, or currant jelly.—Mrs. Godard. Quai on Toast. Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, drain and dry with a cloth, lard them with bacon or butter, and rub salt over them, place on broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice.—Mrs. Emma

From Buckeye Cookery and Practical Housekeeping, 1877, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any good dressing, and sew up with fine thread; spread with butter and place in an oven with a good steady heat, turning and basting often with hot water seasoned with butter, salt and pepper; bake three-quarters of an hour. When about half done add a little hot water to the pan, and it is well to place a dripping-pan over them to prevent browning too much. Add to the gravy, flour and butter rubbed together, and water if needed.

From Buckeye Cookery and Practical Housekeeping, 1877, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very little boiling water, cover with a close-fitting lid or with a coarse paste one-half inch thick. If the latter is used, a thickness or two of coarse paper should be laid over the paste. Cook in a moderately hot oven for from three to four hours, according to the size of the haunch, and about twenty minutes before it is done, quicken the fire, remove the paste and paper or dishcover, dredge the joint with flour and baste well with butter until it is nicely frothed and of a delicate brown color; garnish the knuckle-bone with a frill of white paper; and serve with a gravy made from its own dripping, having first removed the fat. Have the dishes on which the venison is served and the plates very hot. Always serve with currant jelly.

From Buckeye Cookery and Practical Housekeeping, 1877, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A ‘‘green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck close to the back, beat the breast-bone flat. with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in baking-pan with a little water, and baste frequently with salt and water (some add onion and some vinegar), turning often sv that the sides and back may all be nicely browned. When nearly done baste with butter and a little flour. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the brown gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.—Mrs. J. H. Shearer.

From Buckeye Cookery and Practical Housekeeping, 1877, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ducks are dressed and stuffed in the same manner as above, or a stuffing of mashed potatoes and onions in equal proportions, seasoned with butter, pepper, sage and salt, may be used. Young ducks should roast from twenty-five to thirty minutes; full-grown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove more generally palatable. Serve with currant jelly, apple sauce, and green pease. Hf old, parboil before roasting. Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green pease, stew a few minutes, remove to a dish, and pour over it the gravy and pease.

From Buckeye Cookery and Practical Housekeeping, 1877, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage leaves, a little finely-chcpped onion, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the proportion of one-half pound butter to one pound flour, in which enclose the duck, tie a cloth around all, and boil two hours or until quite tender, keeping it well covered with boiling water. Serve by pouring round it brown gravy made as follows: Put a lump of butter of the size of an egg, in a sauce-pan with a little minced onion; cook until slightly brown, then adding a small table-spoon of flour, stir well, and when quite brown, add a half pint stock or water; let cook a few minutes, strain, and add to the chopped giblets, previously stewed till tender.— Mrs. L. 8. Williston.

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Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of each, and scoop out a part of the potato; drop a piece of butter into each bird, pepper and salt, and put it in the hollows made in the potatoes; put on as covers the pieces cut off, and clip the other end for them to stand on. Set in a baking pan upright, with a little water to prevent burning, bake slowly, and serve in the dish in which they were baked. Or, boil in a crust like dumplings.

From Buckeye Cookery and Practical Housekeeping, 1877, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one and a half pounds brown sugar in an iron frying-pan, stirring it to dissolve thoroughly and prevent burning, pour it into one pint boiling milk, let cool, pour into three quarts cream, and freeze.— Miss C. P. 8., Warren.

From Buckeye Cookery and Practical Housekeeping, 1877, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald one pint new milk, add by degrees three quarters of a pound sugar, two eggs, and five tablespoons chocolate, rub smpoth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add a table-spoon of thin, dissolved gelatine, and when eold, place in freezer; when it begins to set, add a quart of rich cream, half of it well whipped. To make a mold of chocolate and vanilla, freeze in separate freezers, divide a mold through the center with card-board, fill each division with a different cream, and set mold in ice and salt for an hour or more. To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of preserved peaches, or any other preserves, cut in fine pieces.

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A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, then stir it in the boiling milk; let it hoil ten or tifteen minutes, and, just before taking it from the fire, str in one and a half pounds pulverized sugar (any good white sugar will do). Care must be taken to stir all the time after puttng in the sugar, only letting it remain a moment, or just long enough to dissolve it; take from stove, and strain at once through acrash towel. When cold add one quart cream. Flavor with vanilla, in the proportion of a tablespoon to a gallon.—Mrs. Libbie

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Two quarts milk, one pound sugar, three heaping table-spoons com starch; wet the starch with a little cold milk, scald the milk by putting it in a tin pail and setting it in a pot of boiling water, ket boil and stir in the sugar and starch, strain, let cool, flavor and freexe.— Miss Louise Skinner, Battle Oreek, Mich. —~ Frurr Frapr£es. Line a mold with vanilla ice-cream, fill the center with fresh berries, or fruit cut in slices, cover with ice-cream, cover closely, and set in freezer for half an hour, with salt and ice well packed around it The fruit must be chilled, but not frozen. Strawberries and Tipe peaches are delicious thus prepared.—Mre. J. C. P., Stockbridge, Mass.

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Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two eggs beaten light, tablespoon vanilla; put in freezer till thoroughly chilled through, and then freeze.—HMre.

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One quart milk, two eggs, two table-spoons corn starch; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little cold water; let it boil for one or two minutes, then remove from stove and cool, and stir in the eggs and a half pound sugar. If to be extra nice, add a pint of rich cream, and one-fourth pound sugar, strain the mixture, and when cool add the flavoring, and freeze as follows: Prepare freezer in the usual manner, turn the crank one hundred times, then pour upon the ice and salt a quart boiling water from the tea-kettle. Fill up again with ice and salt, turn the crank fifty times one way and twenty-five the other (which serves to scrape the cream from sides of freezer); by this time it will turn very hard, indicating that the cream is frozen sufficiently. —Mrs.. Wm. Herrick, Minneapolis, Minn.

From Buckeye Cookery and Practical Housekeeping, 1877, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze a dozen lemons, make the juice quite thick with white sugar, stir into it very slowly three quarts of cream, and freeze. Orange ice-cream is prepared in the same way, using less sugar.

From Buckeye Cookery and Practical Housekeeping, 1877, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pints cream, two large ripe pineapples, two pounds powdered sugar; slice the pineapples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup, and strain through a hair sievé or double bag of coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pineapple unsugared, cut into square bits, and stir through cream when half frozen, first a pint of well-whipped cream, and then the fruit. Peach ice-cream may be made in the same way.—Mrs. L. M. T., New York City. - Srrawserry Ice-cream. Prepare milk as for any ice-cream, omitting the flavoring; sweeten berries as for the table, mash, and add to the milk one quart berries to each gallon of milk, stir all together, strain through a close wire strainer, and freeze.

From Buckeye Cookery and Practical Housekeeping, 1877, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a half pint arrowroot mixed smooth with milk,and two quarts milk; when cold add two quarts cream, whites of six eggs, table-spoon of flavoring and two pounds of sugar. Freeze as above.

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Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine, or a heaping table-spoon of sea-moss farine dissolved in a half tea-cup cold milk; let the custard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whipped cream; stir and beat well like icecream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron chopped fine.—Mrs. Gov. J. B. McOreary, Kentucky.

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Boil down three pints of water and a pound and a half sugar to one quart, skim, add two cups of currant juice, and when partly frozen, add the whites of five eggs.

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One gallon water, four pounds sugar, juice of twelve lemons, well-beaten whites of twelve eggs; to the water and sugar (if boiled, when cold) add the juice and the sliced rind of half the lemons; let stand an hour or two, then strain, freeze, and when half frozen add the whites.— Mrs. Gov. Silas Garber, Nebraska.

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Boil three-quarters of a pound of sugar in one quart of water; when cool add the juice of six oranges; steep the rinds in a little water, strain, and flavor to taste with it. The juice and rind of one or two lemons added to the orange is a great improvement. Freeze like ice-cream..

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Pour over four table-spoons of Old Hyson tea, a pint of cream, — seald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from fire, and let stand five minutes; strain it into a pint of cold cream, put on to scald again, and when hot, mix with it four eggs and three-fourths pound sugar, well beaten together; let cool and freeze.—HMiss

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To a quart of water, add one pound of sugar, flavor to taste, and freeze.

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Always make jellies in a porcelain kettle if possible, but brass may be used if ecoured very bright and the fruit is removed immediately on taking from the fire. Use the best refined or granulated sugar, and do not have the fruit, especially currants and grapes, overripe. To extract the juice, place fruit in kettle with just enough water to keep from burning, stir often, and let remain on the fire until thoroughly scalded; or a better but rather slower method is to place it in a stone jar set within a kettle of tepid water, boil until the fruit is well softened, stirring frequently, and then strain a small quantity at a time through a strong coarse flannel or cotton bag wrung out of hot water, after which let it drain, and squeeze it with the hands as it cools, emptying the bag and rinsing it off each time it is used. The larger fruits, such as apples and quinces, should be cut in pieces, cores removed if at all defective, water added to just cover them, boiled gently until tender, turned into bag and placed to drain for three or four hours, or over night. Make not over two or three pints of jelly at a time, as larger quantities require longer boiling. As a general rule allow equal measures juice and sugar. Boil juice rapidly ten minutes from the first moment of bviling, skim, add sugar, and boil ten minutes longer; or spread the sugar in a large dripping-pan, set in the oven, stir often to prevent burning, boil the juice just twenty minutes, add the hot sugar, let boil up once, and pour into jelly-glasses. To test jelly, drop a little in a glass of very cold water, and if it immediately falls to the bottom it is done; or drop in a saucer, and set on ice or in a cool place; if it does not spread, but remains rounded, it is finished. (154) JELLIES. 155 Some strain through the bag into the glasses, but this involves waste, and if skimming is carefully done is not necessary. If jelly is not very firm, let it stand in the sun covered with bits of window glass or pieces of mosquito netting, for a few days. Never attempt to make jellies in damp or cloudy weather if firraness and clearness are desired. Currants and berries should be made up as soon as picked; never let them stand over night. When ready to pot away, cover with pieces of tissue or writing-paper cut to fit and pressed closely upon the jelly, and put on the lid or cover with thick paper, brushed over on the inside with the white of an egg, and turned down on outside of glass.

From Buckeye Cookery and Practical Housekeeping, 1877, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry jelly according to general directions for berries.

From Buckeye Cookery and Practical Housekeeping, 1877, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil three or four pounds of calf’s feet slowly in four quarts of water, until one half the water has evaporated, strain through a cloth and set away for several hours; then remove all the fat, and to one quart of clear jelly add a pint of wine, a pound of sugar, the whites (slightly beaten) and the crushed shells of four eggs, and four lemons with the outside peel removed. Boil fifteen minutes without stirring, skim off carefully all the scum that arises, throw in a cup of cold water, let boil three minutes, skim and strain, pour into molds wet with cold water, and set in a refrigerator.

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Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or place one pint currants, picked off the stem, and one pint sugar, in the kettle on the stove, scald well, skim out currants, and dry on plates; or make into jam with one-third currants and two-thirds raspberries, straining juice after sweetening, and cooking until it “jellies.” After currants are dried put them in stone jars and cover closely.—Mre. A. B. M. 156 JELLIES,

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Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when it does not mingle with the water it is done), rinse glasses in cold water before pouring in the jelly to prevent sticking. The pulp may be sweetened and used for sauce.—C. G. & E. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and quarter large Siberian crabs, but do not core, cover to the depth of an inch or two with cold water, and cook to a mush; pour into a coarse cotton bag or strainer, and when cool enough, press or squeeze hard, to extract all the juice. Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over a colander placed over a crock, and with a cup dip the juice — slowly in, allowing plenty of time to run through; repeat this process twice, rinsing out the muslin frequently. Allow the strained juice of four lemons to a peck of apples, and three quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes, while boiling sift in the sugar slowly, stirring constantly, and boil five minutes longer. This is generally sufficient, but it is always safer to ‘‘try it,” and ascertain whether it will “jelly.” This makes a very clear, sparkling jelly—Mrs. Carol

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Half box Coxe’s gelatine soaked half an hour in a half teacup cold water (as little water as possible), one quart strong coffee, made as if for the table and sweetened to taste; add the dissolved gelatine to the hot coffee, stir well, strain into a mold rinsed with cold water just before using, set on ice or in a very cool place, and serve with whipped cream. This jelly is very pretty, formed in a cireular mold with tube in center; when turned out fill the space in center with whipped cream heaped up a little.—Mrs. A. Wilson,

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Color calf’s-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long strips JELLIES. 157 about the width of a straw, boil in water until tender, throw them into a rich syrup, and boil until clear. Make a blanc-mange of cream, color one-third pink with poke-berry syrup, one-third green with spinach, and leave the other white. Pour out eggs from a hole a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blancmange slowly through a funnel, and place the dish in a refrigerator for several hours. When ready to serve, select a round, shallow dish about as large as a hen’s nest, form the jelly in it as a lining, scatter the strips of lemon peel over the edge like straws, remove the egg-shells carefully from the blanc-mange, and fill the nest with them.—frs. C. M. Coates, Philadelphia.

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Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, prepare the juice, boil twenty minutes, and add one pound of sugar to one pound of juice after it is reduced by boiling; then boil ten or fifteen minutes. Or put on grapes just beginning to turn, boil, place in jelly-bag and let drain; toone pint juice add one pint sugar, boil twenty minutes, and just before it is done add one tea-spoon dissolved gum-arabic.

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Two ounces isinglass, five pints of water, one and a half pounds sugar, the whites of three eggs well beaten; season highly with cinnamon, orange peel, mace and good brandy; after dissolving ismglass and adding spices, let it boil fifteen minutes, strain through flannel bag, and when nearly cool add the brandy.—Mrs. Gov. J.

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Three good-sized lemons sliced, half a pound white sugar, two ounces isinglass or gelatine dissolved in two quarts of cold water, a stick of cinnamon, and a little grated nutmeg. Beat the whites of three or four eggs, and when the gelatine is all dissolved stir them well with the other ingredients; boil five minutes, strain through a flannel jelly-bag into molds and set on ice; or the eggs, cinnamon and nutmeg may be omitted.— Miss Ella L. Starr. 158 JELLIES.

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Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs; soak gelatine in a pint of water, boil the three pints water and sugar together, skim well, add dissolved gelatine, orange and Jemon juice, and beaten whites; let come to a boil, skim off carefully all scum, boil until it jellies, and pour jelly into mold. Strain scum and add to mold.

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Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. There is not so much need of pressing a bag made in this shape, as the weight of the fruit in the larger part causes the juice to flow freely at the point. To a pint of juice add a pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls, and finish according to general directions. If quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.—Mrs. M. J. W.

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Cook the crab-apples until the skins will peel off, after which remove, punch out the cores with a goose-quill, and to each gallon add one gallon of cold water, allowing all to soak together for two or three days, after which take out the apples, and add to the liquid half as much water as there is liquid; to every two pints of this, add one and a fourth pints of sugar, and boil until it is jelly. By making a syrup, the apples can be used afterward for preserves, if desired. —

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Wash clean, put in porcelain kettle, add water till it comes just to the top of plums (not to cover), boil till soft, pour into a colander, drain well but do not squeeze, strain the juice through a flannel bag, to each pint add a pint of sugar, boil juice ten to fifteen minutes, JAMS. 159 then add sugar and boil till it jellies.” To make marmalade, rub the plums through the colander, add a pint of sugar to a pint of pulp, and boil half an hour, stirring all the time; put in small jars and cover as directed for jelly. Any variety of crab-apples may be prepared as above, adding to the marmalade a small piece of ginger-root, broken in bits: Or, add one-third pint sugar to one pint pulp, boil three-quarters of an hour, seal in fruit jars and use for pies, adding milk, egg, and sugar, as for pumpkin or squash pies.

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Dissolve one box Coxe’s gelatine in one pint of cold water, with the juice and rind of two lemons, and half an ounce of stick-cinnamon if you wish; soak three-quarters of an hour, pour upon it three pints boiling water, and one pint sherry, add four coffee-cups sugar, and strain through flannel into molds.—Jfrs. J. A. Rea, Minneapolis.

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Pick from stems and wash thoroughly with the hands, put into a ‘preserving kettle and boil fifteen or twenty minutes, stirring often and skimming off any scum that may arise; then add sugar in the proportion of three-fourths pound sugar to one pound fruit, or, by measure, one coffee-cup of sugar to one pint mashed fruit; boil thirty minutes longer, stirring almost constantly. When done, pour in small jars or glasses, and either seal, or secure like jelly, by first pressing paper, cut to fit the glasses, down close on the fruit, and then larger papers, brushed on the inside with white of eggs, with the edges turned down over the outside of the glass.

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Stew the berries in a little water, press through a coarse sieve, and return to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil three-quarters of an hour, stirring constantly; pour in jars or bowls, and cover as directed for currant jams.

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Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through; add sugar, and finish as in other jams.

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Lay a thick tender steak upon a gridiron well greased with butter or beef suet, over hot coals; when done on one side have ready the warmed platter with a little butter on it, lay the steak, without pressing it, upon the platter with the cooked side down so that the juices which have gathered may run on the platter, quickly place it again on gridiron, and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let butter become oily. - Serve on hot plates. Many prefer to sear on one side, turn immediately and sear the other, and finish cooking, turning often; garnish with fried sliced potatoes, or with browned potato balls the size of a marble, piled at each end of platter.—Mrs. W. W. W.

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When the means to broil are not at hand, the next best method is to heat the frying-pan very hot, put in steak previously hacked, let remain a few moments, loosen with a knife and turn quickly several times; repeat this, and when done transfer to a hot platter, salt, pepper, and put over it bits of butter; pile the steaks one on top of another, and cover with a hot platter. This way of frying is both healthful and delicate. Or, heat the skillet, trim off the fat from the steak, cut it in small bits and set on to fry; meanwhile pound steak, then draw the bits of suet to one side and put in the steak, turn quickly over several times so as to sear the outside, take out on a hot platter previously prepared with salt and pepper, dredge well, return to skillet, repeating the operation until the steak is done; dish on a hot platter, covering with another platter, and place where it will keep hot while making the gravy. Place a tablespoon dry flour in the skillet, being sure to have the fat boiling hot, stir until brown and free from lumps (the bits of suet may be left in, drawing them to one side until the flour is browned), pour in about half a pint boiling water (milk or cream is better), stir well, season with pepper and salt, and serve in a gravy tureen. Spread bits of butter over steak and send to table at once. This is more economical, but not so wholesome as broiling.

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Chop cold steak very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, and pour it over slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg.—Mrs. John Gortner, Goshen, Ind.

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Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly, and put over the fire. When the juice of the onions has dried up, and the meat has browned on one tide, remove onions, turn steak, replace onions, and fry till done, being careful not to burn.

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Soak over night if very salt, but if beef is young and properly comed this is mot necessary; pour over it cold water enough to cover it well, after washing off the salt. The rule for boiling meats is twenty-five minutes to a pound, but corned beef should be placed oa part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to the size of the piece. If to be served cold, some let the meat remain in the liquor anti] cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Simmer a brisket or plate-piece until the bones are easily removed, fold over, forming a square or oblong piece, place sufficient weight on top to press the parts closely together, and sct where it will become eld. This gives a firm, solid piece to cut in slices, and is a delight- \ ful relish. Boil liquor down, remove the fat, season with pepper or \ sweet herbs, and | save it to pour over finely minced scraps and \ pieces of beef; press the meat firmly into a mold, pour over it \ the liquor, and place over it a close cover with a weight upon it. When turned from the mold, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.—Mrs. &REJ.

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Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one tablespoon salt, one tea-spoon pepper, one tablespoon melted butter, sage to taste. Mix well and make like i a loaf of bread; put a little water and bits of butter into the pan, \ imvert a pan over it, baste occasionally, bake an hour and a quarter, { and when cold slice very thin.—Mrs. John W. Grubbs, Richmond, Aud.

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Take about six pounds of the round of beef, gash it through at intervals of an inch to receive strips of salt pork half.an inch wide, tie it securely by winding a string around and lengthwise; put it into a large pot with a plate in the bottom to prevent adhering, pour in a quart of water in which are salt, pepper, cloves, cinnamon, and allspice; keep the pot closed, and when beef is taken out, add a little water and flour to make a gravy.—Mrs. Wm. Lee.

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Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly covered until done; boil until it can be pierced easily with a fork, take out, and if needed for present use, take off the skin and set away to cool; if to be kept Some days, do not peel until wanted for table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep sufficient water in the kettle to cover all while boiling. Soak salt tongue over night, and cook in same way, omitting the salt. Or, after peeling, place the tongue in sauce-pan with one cup water, one-half cup vinegar, four tablespoons sugar, and cook till liquor is evaporated.—_M. J. W.

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For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper; cut gashes in the meat, and stuff them with half pound of fat salt pork, cut into square bits; place the meat on the other ingredients, and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven; cook slowly four or five hours, and, when about half done, salt to taste. When done, take out the meat, strain the gravy through a colander and thicken with flour.—

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Roast Meat wira Puppine. Never wash the meat, but if necessary wipe with a damp cloth, sprinkle with salt, pepper, and flour; if not fat, put three or four pieces of butter the size of a hickory-nut on it; put in the drippingpan without water, letting it rest on a wire frame or some small sticks to keep it from the pan; baste and turn often, baking from fifteen to twenty minutes for every pound. Make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt; stir to a smooth batter, and pour into the dripping-pan under the meat, half an hour before it is done.-—Mrs. C. T. Carson.

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Four pounds round of beef, half pound fat salt pork; cut pork into strips half an inch thick, roll strips in the following mixture: Half tea-spoon each powdered sage, black pepper, and celery salt, quarter tea-spoon summer savory, and half tea-cup best vinegar; Iet the pork soak in mixture twenty minutes, remove bone from center of beef, and with a sharp knife pierce beef through with holes an inch apart; draw into these holes the seasoned pork, press down smoothly, fill up opening from which the bone was taken with the seasoned pork, draw a band of cloth around the beef, and pin it securely; then lay in bottom of an earthen dish some veal or beef bones, place the meat on the bones, and pour slowly over, two tablespoons vinegar so that it may sink into the meat; lay over top a thin slice of fat pork, add a cup of water, cut up an onion, a carrot, a few blades of celery and a bunch of sweet herbs tied up ina muslin bag, and add all to meat; cover tightly and bake in a moderate oven for four hours. For the last hour, baste the meat often with drippings from the dish.

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Put on stove a rather thick piece of beef with little bone and some fat (any poor piece will do), four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting lid, add a little salt, and as the water boils away, add only just enough from time to time to keep from burning, so that when the meat is tender, the water may all be boiled away, as the fat will allow the meat to brown without burning; brown over a slow fire, and make a gravy of the drippings, or cut down cold for supper.—Mrs. G. W.

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Cut all the good parts into small pieces, lay them into salt and water half an hour, wash well, and put on to boil in clean water. After fifteen minutes boiling, pour off water, put on again with clean, adding a chopped onion, butter, pepper and salt, and let simmer slowly all the evening. In the morning warm over, and thicken the gravy to serve with them, if desired.

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Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly with half a pint cold water, one table-spoon Chili sauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two tablespoons flour with some butter and a little of the hot gravy, add to the beef, let cook until the flour is done, and then serve with bits of dry toast.

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Wash tongue, cover with cold water, and soak over night; next day put it in a kettle, cover with cold water, boil till tender, remove skin, trim carefully, and serve With rice boiled dry, or with mashed potatoes, heaped around it. If the tongue is to be eaten cold, leave it to cool in the water in which it was cooked.

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Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of three-fourths pound salt to two quarts water, taking care that it is kept covered; let lie two weeks, take out, wash well, and dry with a cloth; roll out a thin paste made of flour and water, wrap the tongue in it, and put it in pan to bake; bake slowly, basting well with lard and water; when done, remove paste and skin, and serve.

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Slice dried beef thin, pour on boiling water to freshen, pour off water, frizzle beef in butter, dredge with a little flour, add from a half pint to a pint new milk in proportion to quantity of beef. Stir well while cooking, and just before removing add the yolk of an egg, let boil, stirring well all the time, and serve. Cold boiled or baked beef may be sliced and cooked in the same way.; When ends or thin pieces of dried beef become too dry and hard, put in cold water and boil slowly six or eight hours, and slice when -—- cold; or, soak over night in cold water, and boil three or four hours. Many think all dried beef is improved by this method.

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Cut beef"s or calf’s liver in thin slices, wash, and soak in salt and water for half an hour; wash it again, season with pepper and salt, and broil, basting with butter, or fry to a nice brown.

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Fry liver cut in small pieces with slices of pork; cut both into square bits, nearly cover with water, add a little lemon juice and pepper, thicken the gravy with fine bread-crumbs, or browned flour, and serve.

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Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it much more palatable); have ready in skillet on the stove, some hot lard or beef drippings, or both together, dredge tie liver with rolled crackers or dried breadcrumbs rolled fine and nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are darkbrown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour.

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Lard a calf’s liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion chopped fine, and one tea-spoon sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy-dish, and brown liver in kettle. Serve with the gravy.—Mrs. E. L. Fay, Washington Heights, New York City. Srew wir ToMATOEs. Cut up three pounds lean beef, veal, or pork; put into a stewpan with two quarts of tomatoes, peeled, sliced, and seasoned with pepper and salt; cover close, but watch carefully, and when tomatoes are dissolved, add three tablespoons fresh butter rolled in flour, and stew fifteen minutes longer, or until the meat is thoroughly done. Serve hot with dry toast.:

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Drain, dredge in flour, broil on a greased gridiron for ten minutes; season with salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the ‘“‘honey-comb,” as it is the best.

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Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter, and fry in hot drippings or lard. Salt pork and pig’s feet may be cooked by the same rule.

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Cut tripe in narrow strips, add water or milk to it, and a good bit of butter rolled in flour, season with pepper and a little salt, let simmer slowly for some time, and serve hot garnished with parsley.

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After preparing it according to directions in ‘‘How to cut and cure meats,” place in a stone jar in layers, seasoning every layer with pepper and salt, and pour over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of mace, and a stick of cinnamon have been boiled; or cover with the jelly or liquor in which the tripe was boiled. When wanted for table, take out of jar, scrape off the liquid, and either broil, -fricassee, fry in batter, or fry plain.—Mre. Eliza T. Carson, Mt. Pleasant Farm.

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Make a batter of one pint flour, one egg wet with milk, and a little salt; grease dish well with butter, put in lamb chops, add a little water with pepper and salt, pour batter over it and bake for one hour.

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Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours, if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, salt, pepper and two tablespoons of capers, or mint sauce if preferred.— Mrs. E. L. F.

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Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and let stew until the meat is tender, then skim free from scum, add a quart of green pease shelléd, and more hot water, if necessary; cover till the pease are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few minutes and serve.

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Trim neatly, broil over a clear fire, season with pepper and salt, and serve with green pease. The chops may be arranged on the platter in the form of an oval with the bones lapping one over another.

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Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, than in cracker or bread-crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping-pan, with a little water, salt and pepper; baste frequently and bake until brown.

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This can be made of beef or mutton (or for those who are partial to Scotch cookery, of a sheep’s head and feet), one pound of’ old green pease steeped all night, one large turnip, three carrots, four leeks, a little parsley (all cut small with the exception of one carrot, which should be grated), sweet herbs, pepper and salt. The pease require two hours cooking, the vegetables two hours, the head three hours, and the feet four hours.—Mrs. E. L. Fay,

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Morron Pr: anp Tomarors. Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced; season each layer with pepper, salt and bits of butter. The last layer should be of tomatoes spread with bread-crumbs. Bake three-quarters of an hour, and serve immediately.

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Remote all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One table-spoon salt, one each of celery, salt, brown sugar, black pepper, made mustard, allspice, and sweet herbs mixed and powdered. After these have been rubbed into all parts of meat, pour over it slowly a tea-cup good vinegar, cover tightly and ‘set in a cool place for four or five days, turning ham, and basting it with the liquid three or four times a day. To cook, leave in a clean kettle a quart boiling water, have in kettle an inverted tin-pan or rack made for the purpose; on it lay ham just as taken out of pickle; cover kettle tightly, and stew for four hours. Do not allow the water to touch the meat. Add a tea-cup of hot water to the pickle, and baste the ham with it. When ready to serve, thicken the liquid in the kettle with flour, strain through a fine strainer, and serve the meat with it and a relish of currant jelly.

From Buckeye Cookery and Practical Housekeeping, 1877, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden tray, let cool, remove bone carefully, press the ham again into shape, return to boiling liquor, remove pot from fire, and let the ham remain in it till cold. Cut across and serve cold.— Miss L. L.,

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Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly cleansed boiler with cold water enough to cover; boil steadily for five hours (if the ham weighs twelve pounds), take up and put into a baking-pan to skin; dip the hands in cold water, take the skin between the fingers and peel as you would an orange; set in a moderate oven, placing the lean side of the ham downward, and if you like, sift over pounded or rolled crackers; bake one hour. The baking brings out a great quantity of fat, leaving the meat much more delicate, and in warm weather it will keep in a dry, cool place a long time; if there is a tendency to mold, set it a little while into the oven again. Or, after the ham is boiled and peeled, cover with the white of a raw egg, and sprinkle sugar or bread-crumbs over it, place in the oven and brown; or cover with a regular cake-icing and brown; or, quarter two onions, stick whole allspice and black pepper in the quarters, with a knife make slits in the outside of the ham in which put the onions, place in drippingpan, lay parsley around, and bake till nicely browned. The nicest portion of a boiled ham may be served in slices, and the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham, a delicious omelet may be made. If the ham is very salt, it should lie in water over night.

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Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly browned, take from the gridiron with a knife and fork, drop into a pan of cold water, then return again to the gridiron, repeat several times, and the ham is done; place in a hot platter, add a few lumps of butter and serve at once. If too fut trim off a part; it is almost impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast bacon may be broiled in the same way.—Mrs. A. E. Brand, Minneapolis, Minn.

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Cut the slices thin, trim carefully, freshen by covering with water and heating gradually nearly to the boiling point; test by the taste, and if still too salt, change the water and heat again; dry with a cloth, broil over a clear fire, and season with pepper and a little butter. The ham should not be old.—Mrs. J. S. W. De.icious Frrep Ham. Place the slices in bviling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy over them till done, instead of turning; take up carefully and lay them on the slices of ham. This is a tempting dish, and if nicely prepared, quite ornamental.—Jfrs. J. F. Woods, Milford Center.

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Chop fine cold, cooked bam; add an egg for each person, and a little flour; beat together, make into balls, and fry brown in hot butter.—Mrs. Howard Evans, Delaware.

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Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a cup melted butter, one table-spoon salad oil, one of mustard if desired, the yolk of a beaten egg,.and a little pepper; spread on bread cut thin and buttered. Ham alone may be prepared in this way.—Mrs. E. Byers, Minneapolis, Minn.

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Fill a six-weeks pig with a stuffing made of bread and butter moistened with milk and water, and seasoned with pepper, salt, and herbs if liked, and sew it up, or tie a string around it; then put it to the fire, dredge it well with a little flour, baste it well with a little butter and hot water (the fire must be hotter at each end than in the middle), saving all the gravy that runs from it. When the pig is done enough, stir up the fire; take a coarse cloth, with about a quarter of a pound of butter in it, and rub the pig all over until the Trucking is crisp; them take it up. It may be served whole if mall or lay it im a dish, cut off the head, then split the body in 0 before drawing out the spit; cut off the ears from the head, and 4y them at each end, lay the two halves of the body close together 4 the middle of the Gish, split the head and lay at each side with theears. Take the gravy which has run from the meat, chop the lver, brains, and heart small, and put them to it (boil them before chopping, till tender), and put in a stew-pan with some bits of butter, dredge im flour, and give it one boil, and serve in a gravyboat. The pig may be prepared in the same way and baked in an oven; or half or a quarter may be baked at a time, basting with water and vinegar im equal proportions, seasoned with salt and cayeme pepper.— Robert Paine, Center Hill, Miss..

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Cut the spare-ribs once across and then in strips three or four inhes wide, put on in kettle with hot water enough to cover, stew util ender, season with salt and pepper, and turn out of kettle; replace a layer of spere-ribs in the bottom, add a layer of peeled potatoes (quartered if large), some bits of butter, some small squares if baking-powder dough rolled quite thin, season again, then another lkyer of spare ribs, and so on until the kettle is two-thirds full, leaving the squares of crust for the last layer; then add the liquor in which the spare-ribs were boiled, and hot water if needed, cover, boil half to three-quarters of an hour, being careful to add hot water 2% a3 not to let it boil dry. The crust can be made of light biscuit dough, without egg or sugar, as follows: Roll thin, cut out, let rise, and use for pie, remembering to have plenty of water in the kettle, so that when the pie is made and the cover on, it need not be removed until dished. To warm over pot-pie, set it in a dripping-pan in the oven, and more squares of dough may be laid on the top.— Mra. W. W. W. Pies’-FEET Souse. ‘Take off the horny parts of feet and toes, scrape, clean, and wash thoroughly, singe off the stray hairs, place in a kettle with plenty of water, boil, skim, pour off water and add fresh. and boil until the bones will pull out easily; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; mix some good cider vinegar with the liquor in which feet were boiled, using two-thirds vinegar to one-third liquor, and fill up jar. When wanted for the table, take out a sufficient quantity, put in a hot skillet, add more vinegar, salt and pepper if needed, boil until thoroughly heated, stir in a smooth thickening of flour and water, and boil until flour is cooked; serve hot as a nice breakfast dish. Or when the feet have boiled until perfectly tender, remove the bones and pack in stone jar as above; slice down cold when wanted for use.

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_ Dig a hole in ground, in it build a wood fire, and drive four stakes or posts just far enough away so they will not burn; on these build a rack of poles to support the carcass. These should be of a kind of wood that will not flavor the meat. When the wood in the pit has burned to coals, lay sheep on rack, have a bent stick with a large sponge tied on one end, and the other fastened on one corner. of the rack, and turn so that it will hang over the mutton; make a mixture of ground mustard and vinegar, salt and pepper, add sufficient water to fill the sponge the necessary number of times, and let it drip over the meat until done; have another fire burning near from which to add coals as they are needed.—Mrs. Ella Turner. Pia’s Heap CaeErEsr. Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water over the head and ears, then scrape them well; when very clean, put in a kettle with water to cover it, and set it over a rather quick fire; skim it as any scum rises; when boiled so that the flesh leaves the bones, take it from the water with a skimmer into a large wooden bowl or tray; then take out every particle of bone, chop the meat fine, season to taste with salt and pepper (a little pounded sage may be added), spread a cloth over the colander, put the meat in, fold cloth closely over it, lay a weight on it so that it may press the whole surface equally, (if to be lean use a heavy weight, if fat, a lighter one); when cold take off weight, remove from colander, and place in crock. Some add vinegar in proportion of one pint to ce a gallon crock. Clarify the fat from the cloth, colander, and liquor of the pot, and use for frying.

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Fry like beefsteaks, with pepper and salt; or sprinkle with dr powdered sage if the sausage flavor is liked.— Mre. B. A. Fay.

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Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if you are in a hurry, pour boiling water on the slices, let stand a few minutes, drain, roll in flour and fry as before); drain off most of the grease from frying-pan, stir in while hot one or two table-spoons of flour, about half a pint of new milk, a little pepper, and salt if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made. YANKEE Pork anp Beans. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a tea-spoon of soda, boil thirty minutes, drain and put them in an earthen pot with two tablespoons of molasses. When half the beans are in the pot, put in the dish half or three-fourths of a pound of well-washed salt pork with the find cut in slices; cover all with hot water and bake six hours or longer in a moderate oven; they can not be baked too long. Keep covered so that they will not burn on the top. Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans, or baked beans warmed over. If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with them.: Larpep SwEETBREAD. Lard five sweetbreads with strips of salt pork, letting them project evenly about half an inch on the upper side, put them on the fire with a half pint water and let them stew slowly for half an hour, take them out and put them in a small dripping-pan with a litle butter and a sprinkle of flour; brown them slightly, add half a gill of mingled milk and water, and season with pepper; heat a half pint of cream and stir it in the gravy in the’pan. Have pease ready boiled and seasoned, place the sweetbreads in the center of the dish, pour the gravy over them, and put the pease around them.—In the Kitchen.

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Slice two quarts of ripe tomatoes, and stew until they break; strain through a sieve into a sauce-pan, and add four or five sweetbreads that have been well trimmed and soaked in warm water; stir in two or three ounces of butter rolled in flour, with salt and cayenne pepper to taste; just before serving, add the beaten yolks of two eggs. Serve in a deep dish, with the tomatoes poured over the sweetbread.

From Buckeye Cookery and Practical Housekeeping, 1877, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make the sausage in small cakes and fry until done, fill the can up with the cooked cakes, pour boiling lard over the top and seal the same as fruit. Cut the tenderloin in squares, fry till done and can the same way.

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Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop some spoonfuls of batter in the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin and cooked nearly an hour. Cracker crumbs and egg may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire.

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Three and a half pounds leg of veal, fat and lean chopped fine, six or eight small crackers rolled fine, two eggs, piece of butter size of an egg, one tablespoon salt, one of pepper, one nutmeg, a slice of salt pork chopped fine, or if preferred, a little more salt or butter; work all together in the form of a loaf, put bits of butter on top, grate bread-crumbe over it, put into dripping-pan and baste often; bake two hours and slice when cold.—Mrs. General Mitchell,

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Chop fine a leg or loin of veal, roll one dozen crackers, put half of them in the veal with two eggs, pepper, salt, and butter size of an egg; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside; bake three-quarters of an hour, and eat cold.—Gov. Tilden, N. Y..

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To three pounds veal take one pound salt pork; remove all lean parts and the rind from pork, and chop both veal and pork together very fine, season with pepper, and a tea-spoon of chopped onion or summer savory; press firmly into a deep baking-dish, and bake two. hours; serve cold.—Mrs. Harvey C. Young, Indianapolis.

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Wash and rub thoroughly with salt and pepper, leaving in thekidney, around which put plenty of salt; roll up, let stand two hours; in the meantime make dressing of bread-crumbs, salt, pepfer, and chopped parsley or thyme moistened with a little hot water and butter—some prefer chopped salt pork—also add an egg. Unroll the veal, put the dressing well around the kidney, fold, and secure well with several yards white cotton twine, covering the meat in all directions; place in the dripping-pan with the thick sde down, put to bake in a rather hot oven, graduating it to moderate heat afterward; in half an bour add a little hot water to the pan, baste often; in an other half hour turn over the roast, and when nearly done, dredge lightly with flour, and haste with melted butter. Before serving, carefully remove the twine. A four-pound roast thus prepared will bake thoroughly tender in about two hours. To make the gravy, skim off fat if there is too much in the drippings, dredge some flour in the pan, stir until it browns, add some hot water if necessary, boil a few moments and serve in gravy boat. This roast is very nice to slice down cold for Sunday dinners. Serve with green pease and lemon jelly.—Mrs. W. G. Hillock.

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Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a few moments, thicken with flour and water, add part of an onion chopped very fine, pepper, salt, and a lump of butter, and pour over toasted bread well buttered.— Mrs. E. L. F.

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Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook half an hour; before taking off the stove, add one pint of milk and flour enough to thicken; season to taste. If preferred make a crust as for chicken-pie, bake in two pie-pans, place one of the crusts on the platter, pour over the stew, and place the other on top.—Kate Thompson, Millersburg, Ky.

From Buckeye Cookery and Practical Housekeeping, 1877, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweetbreads should be soaked in cold water for an hour as soon as they come from market, as they do not keep well; cut through each, draw'a piece of salt pork through the incision, and put on to boil in salt water or soup-stock until thoroughly done; take off, place in cold water for a few minutes, remove the little pipes and skin, and put away in a cold place until ready to cook for the table: When wanted season with salt and pepper, roll in breadcrumbs, and fry in a frying-pan, or, like doughnuts, in hot fat. Serve with green pease, or with a gravy made by pouring a cup of milk thickened with flour into the frying-pan. Or prepare for frying as above, and hake with pieces of’ salt pork, carrot, celery, and parsley, for about twenty minutes, and serve with fried bread and pease, or tomato-sauce. Or prepare as for frying, slice thin, sprinkle over grated nutmeg and chopped parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a pinch of salt, and a half tea-spoon bakingpowder, and fry like fritters.— Mrs. V. G. Hush.

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Two pounds of tender veal cut in thin bits, dredge with flour, and fry in safficient hot lard to prevent sticking; when nearly done add one and a half pints of fine oysters, thicken with a little flour, season with salt and pepper, and cook until both are done. Serve very hot in a covered dish.—In the Kitchen.. Butter or lard for pastry should be sweet, fresh, and solid. When freshly-made butter can not be had, work well two or three times in cool, fresh water. A very nice paste for family use may be made by reducing the quantity of shortening to even so little as a half pound to a quart of flour, especially when children or dyspeptics are to be considered. With the exception of mince-pies, which are warmed over before serving, pastry should be eaten the day it is made. In warm weather, when not ready to bake immediately after making up paste, keep it in the ice-chest till wanted, several days if neceswry,and, in any event, it is better to let it thus remain for one or two hours. To prevent the juice of pies from soaking into the under crust, beat an egg well, and with a bit of cloth dipped into the egg, rub over the crust before filling the pies. For a more wholesome pie-crust shortening, boil beans or potatoes until soft, make into a broth, work through a colander, mix as much into the flour as can be done and preserve sufficient tenacity in the dough. Knead moderately stiff, and roll a little thicker than crust shortened with lard. It is a good plan to make a puff-paste for the top crust, and for the under crust use less shortening. Many practice this, adding a little soda and cream tartar to the under erust—one half as’ much soda as cream tartar, which is always the rule when these ingredients are used in biscuit, cake, etc. When using green currants, pie-plant, gooseberries, or other fruits which require the juice to be thickened, fill the lower crust, sprinWe corn starch evenly over, and put on the appercrust. This Prevents the juice from running over, and, when cold, forms a (181) nice jelly. Meringue, for pies or puddings, is made in the proportion of one table-spoon sugar to white of one egg, with flavor. ing added. Never fill pies until just before putting them in the oven. Always use tin pie-pans, since, in earthen pans, the under crust is nut likely to be well baked. Just before putting on the upper crust, wet the rim‘of the lower with a thick paste of flour and water, or egg and flour, and press the two crusts firmly together; this will prevent that bane of all pastry cooks—a burst pie. Bake fruit pies in a moderate oven, having a better heat at the bottom than at the top of the oven, or the lower crust will be clammy and raw. When done, the crust will separate from the pan, so that the pie may be easily removed. Remove at once from the tins, or the crust will become “soggy.” The vices of the mince-pie have served to puint many a hygienic moral, but while it is quite true that it is not strictly hygienic, it is not an every-day dish. The mince-pie is one of the few articles of food that have come down to us from a remote period, and it still has the flavor of old associations and the solid respectability which belongs to centuries of history and tradition. It is less to be feared than many apparently simple forms of highly concentrated food, such as butter and sugar, and often a piece of common poundcake will produce a bigger ‘‘ nightmare” than a piece of the richest mince-pie. Mince-pie, if not rich, is not the real thing, and it is its deterioration, and the fact that it is left nowadays, like almost every thing else, to servants, who do not even know how to properly boil a piece of beef, that have brought it into disrepute. Its preparation should be confined to no careless or unworthy hands, but every ingredient should be thoughtfully provided and delicately prepared, and the whole put together and blended with the skill of an artist, and the precision of a mechanic. Tact, wisdom, judgment, knowledge, and experience all go into the proper construction of a genuine mince-pie, to say nothing of kindness of heart and liberality of disposition.

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To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies.

From Buckeye Cookery and Practical Housekeeping, 1877, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One coffee-cup lard, three of sifted flour, and a little salt. In winter, soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix with cold water quickly into a moderately stiff dough, handling as little as possible. This makes four common-sized covered pies. Take a new slice of paste each time for top crust, using the trimmings, etc., for under crust.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix lightly half a pound Graham flour, half a pint sweet cream, half a tea-spoon salt, roll, and bake like other pastry.

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One heaping pound superfine sifted flour, one of butter; place the flour on board (or marble slab is better), make a well in center, squeeze in juice of half a lemon, and add yolk of one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter; roll paste out in a smooth square an inch thick, smooth sides with a rollingpin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling, and the paste is ready for use. Handle as little as possible through the whole process. All the flour used must be of the very best quality, and thoroughly sifted. The quantity of water depends on the capacity of the flour to absorb it, which is quite variable. Too little makes the paste tough, and too much makes it thin, and prevents the flakiness so desirable. Rich paste requires a quick oven.—Mrs. V. G. Hush, Minneapolis,

From Buckeye Cookery and Practical Housekeeping, 1877, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line pan with crust; pare and quarter three or four nice tart apples and spread on crust, sprinkle with two tablespoons sugar and small bits of butter; mix one tablespoon flour, one tea-spoon easence of lemon, two tablespoons sugar, and three or four of water together, pour over the apples and bake till they are thor oughly cooked; serve warm with sweetened milk or cream. Or, half a tea-spoon cinnamon, nutmeg, or allspice, may be used in place of essence of lemon, sprinkling it on just before baking. Or, after putting in apples, pour over them a custard made of two eggs and a pint of milk, sweetened to taste.—Miss 8. A. Melching.

From Buckeye Cookery and Practical Housekeeping, 1877, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew lemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue, made by whipping to froth whites of three eggs for each pie, sweet ang With three table-spoons powdered sugar; flavor with vanilla, bet until it will stand alone, and cover pie three-quarters of an inh thick; iff two thin add a little corn starch. Set back in a quick ovem tall well ‘<set,” and eat cold. In their season, substitate paches for apples..

From Buckeye Cookery and Practical Housekeeping, 1877, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pelsour apples and stew until soft, and not much water is left in thm, and rub through a colander. Beat three eggs for each pie. Pot in at the rate of one cup butter, and one of sugar for three pis, Season with nutmeg.— drs. D. G. Cross.

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Put apples im warm water and soak over night; in the morning chop up, stew a few moments in a small amount of water, add a sliced lemon, and sugar to taste; cook half an hour, make into Pies and bake.

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Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter, and a tablespoon water; dredge in flour, cover with the top crust, and bake half to threequarters of an hour; allow four or five tablespoons sugar to oné pie. Or, line pans with crust, fill with sliced apples, put on top crust and bake; take off top crust, put in sugar, bits of butter and weagzoning, replace crust and serve warm. It is delicious with sweetemed cream.— Mrs. D. Buzton.

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Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold-boiled sweet potatoes may be used instead of bananas, and are very nice.

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Beat together a heaping cup sugar and four eggs; add half cup butter, beat thoroughly, and add one and a half pints buttermilk; line the pie-tins with crust, slice an apple thin, and lay in each pie, fill the crust with the mixture, and bake with no upper crust.

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart milk, yolks of two eggs, two table-spoons corn starch, three cups sugar; mix’ starch in a little milk, boil the rest of the milk to a thick cream, beat the yolks and add starch, put in the boiled milk and add sugar; bake with an under crust, beat whites with two tablespoons sugar, and put on top of pies, and when done, return to oven and brown.—Mrs. J. W. Grubbs, Richmond,

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint sweet milk, three eggs, small tea-cup of sugar, two table-spoons corn starch; beat yolks, sugar and starch together; let the milk come to a boil, and stir in the mixture, adding a teaspoon of butter and a pinch of salt. Bake crust, fill with the custard, bake, spread on whites (previously beaten to a stiff froth with two tablespoons sugar), and brown in a quick oven.—Mre. J. F.

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat thoroughly together the white of one egg, half teacup sugar, and tablespoon of flour; then add tea-cup rich milk (some use part cream), bake with a bottom crust, and grate nutmeg on top.—Mrs. Lnuther Liggett.

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two pies without upper crusts.—Mrs. Henry C. Meredith, Cambridge Oity, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as possible without freezing, and flavor it with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep coal until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cfeam, and to add finish, put bits of jelly over the top. The above will make two pies— Mrs, A. M. Alexander, Harrisburg.

From Buckeye Cookery and Practical Housekeeping, 1877, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one tea-cup bread-crumbs half an hour, add three tablespoons sugar, half a tea-spoon butter, half. a cup of water, a little vinegar, and nutmeg to suit the taste; bake with two crusts, made the same as for other pies.— Miss Sylvia J. Courter.

From Buckeye Cookery and Practical Housekeeping, 1877, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoa-nut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake. Beat whites of eggs to a froth, stirring in three table-spoons pulverized sugar, pour over pie and bake to a light brown. If prepared cocoa-nut is used, one heaping tea-cup is required.—Miss N. B. Brown, Washington City.

From Buckeye Cookery and Practical Housekeeping, 1877, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill a bottom crust with ripe grapes or cranberries, sweeten well and dredge over it a little flour; when baked, pour over it a spongebatter made as follows: Three eggs, one cup sugar, one cup flour, two tablespoons water, two tea-spoons baking-powder; return to oven and brown slightly. This is sufficient for two pies —Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For a large pie, take three eggs, one pint of milk, and half tablespoon of corn starch, half cup sugar, and flavor.—Mre. N. S. Long.

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Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then add yolks and sugar beaten to a froth with the flavoring; stir all together rapidly, and bake in a nice crust. When done, spread with the beaten whites, and three tablespoons sugar and a little flavoring. Return to oven and brown slightly. This makes one « pie, which should be served immediately.— Miss J. Carson, Glendale.

From Buckeye Cookery and Practical Housekeeping, 1877, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line an inch piedish with good pie-crust, sprinkle over the bottom two heaping table-spoons sugar and two of flour (or one of corn starch) mixed; then pour in one pint green currants washed clean, and two tablespoons currant jelly; sprinkle with four heaping tablespoons sugar, and add two tablespoons cold water; cover and bake fifteen or twenty minutes.—Miss S. Alice Melching.

From Buckeye Cookery and Practical Housekeeping, 1877, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup mashed ripe currants, one of sugar, two tablespoons water, one of flour beaten with the yolks of two eggs; bake, frost the top with the beaten whites of the eggs and two tablespoons powdered sugar, and brown in oven.—Mrs. W. E. H., Minneapolis.

From Buckeye Cookery and Practical Housekeeping, 1877, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lemon grated, one cup sugar, the yolks of three eggs, small piece butter, three tablespoons milk, one teaspoon corn starch; beat all together and bake in a rich crust; beat the whites with three tablespoons sugar, place on the pie when done, and then brown in the oven.— Mrs. W. E. Scobey.

From Buckeye Cookery and Practical Housekeeping, 1877, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A cup white sugar, a lemon, tablespoon corn starch, two eggs, yolks and whites beaten separately, tea-spoon butter, cup boiling water; beat corn starch with yolks of eggs, stir it into the scalding water, add the sugar and juice and grated rind of a large lemon, and stir in the butter. Have ready a pie-dish lined with rich paste, pour in mixture and bake until crust is delicately browned. Beat the whites to a stiff froth with two tablespoons powdered sugar, spread over the top and return to oven till 4 pale brown.— Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs, one and a half cups sugar, two-thirds cup water, two tablespoons flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a long time and whip the whites well), add the grated peel of lemon and the sugar, beat well, stir in the flour, and add the lemon juice (if lemons are small two may be necessary), and lastly the water; stir well, and pour in pie-pans lined with » paste. When baked, take from oven, and spread over them the whites of the eggs beaten dry and smooth with four table-spoons pulverized sugar; return to oven and brown slightly. The above recipe is for two pies.—Mrs. Virginia C. Meredith.

From Buckeye Cookery and Practical Housekeeping, 1877, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take five cr six pounds scraggy beef—a neck piece will do—and pat to boil in water enough to cover it; take off the scum that rises when it reaches the boiling point, add hot water from time to time until it is tender, then remove the lid from the pot, salt, let boil till almost dry, turting the meat over occasionally in the liquor, take from the fire, and let stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; seed and cut four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good-cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rinds of two lemons, one table-spvon salt, one tea-spoon pepper, and two pounds sugar. Put in a porcelain kettle one quart bviled cider, or, better still, one quart currant or grape juice (canned when grapes are turning from green to purple), one quart nice molasses or syrup, and, if you have any syrup left from sweet pickles, add some of that, also a good lump of butter; let it come to boiling point, and pour over the ingredients in the pan after having first mixed them well, then mix again thoroughly. Pack in jars and put in a cool place, and, when cold, pour molasees over the top an eighth of an inch in thickness, and cover tightly. This will keep two months. For baking, take some out of a jar, if not moist enough add a little hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beef’s-heart or roast meat may be used; and a good proportion for a few pies is one-third chopped meat and two-thirds apples, with a little suet, raisins, spices, butter, and salt. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples; in lieu of cider, vinegar and water in equal proportions may be used; good preserves, marmalades, spiced pickles, currant, or grape jelly, canned fruit, dried cherries, ete., may take the place of raisins, currants, and citrons. Wine or brandy is considered by many a great improvement, but if ‘‘it causeth thy brother to offend” do not use it. Lemon and vanilla extracts are often used, also preserved lemon or orange peel. The mince-meat is better to stand over night, or several days, before baking into pies, as the materials will be more thoroughly incorporated. Many prefer to freeze their pies after baking, heating them as needed.

From Buckeye Cookery and Practical Housekeeping, 1877, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon each of cinnamon and cloves, one nutmeg, one pound raisins, half pound currants, one-fourth pound citron cut fine, one quart cider, and sugar and salt to taste.—Mrs. J.

From Buckeye Cookery and Practical Housekeeping, 1877, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve crackers rolled fine, one cup hot water, half cup vinegar, one cup molasses, one of sugar, one of currants, one of raisins, spice to taste; measure with a tea-cup. Some use one cup dried breadcrumbs, and also add a small cup butter. This is for four piea.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grated rind and juice of two oranges, four eggs, four table-spoons sugar, and one of butter; cream the butter and sugar, add the beaten eggs, then the rind and juice of the oranges, and, lastly, the whites beaten to a froth, and mixed in lightly. Bake with an under crust.—Gov. Stearns, Florida.

From Buckeye Cookery and Practical Housekeeping, 1877, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix half tea-cup white sugar and one heaping tea-spoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half tea-cup sugar and heaping tea-spoon flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pie-plant, sweeten, add grated rind and juice of a lemon and yolks of two eggs, and bake and frost like lemon pie.—Mrsa. D. Buston.

From Buckeye Cookery and Practical Housekeeping, 1877, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half tea-cup boiling water, and butter size of a hickory-nut.

From Buckeye Cookery and Practical Housekeeping, 1877, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or thre eggs well beaten, sugar and nutmeg to taste; bake without upper crust; eat the day it is baked. This recipe is for two pies.—Miss

From Buckeye Cookery and Practical Housekeeping, 1877, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil either Irish or sweet potatoes until well done, mash and rub through a sieve; to a pint of pulp, add three pints sweet milk, tablespoon melted butter, tea-cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich paste for under crust.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew pumpkin cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one egg, half cup sugar, two table-spoons pumpkin, half pint rich milk (a little cream will improve it), a little salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven.—Mre. A. B. Morey.

From Buckeye Cookery and Practical Housekeeping, 1877, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pumpkin into thin slices, and boil until tender in as little water as possible, watching carefully that it does not scorch; set the stew-kettle on top of stove, mash the pumpkin fine, heaping it against the sides of the kettle so that the water may drain from it and dry away; repeat this process until the water has all evaporated, and the pumpkin is quite dry. This will require from half an hour to an hour. Mash and rub through a sieve, adding, while warm, a good-sized lump of butter; to every quart of pumpkin, after it is mashed, add two quarts of milk and six eggs, the yolks and whites beaten separately, sugar to taste, one tea-spoon salt, tablespoon ground cinnamon, one grated nutmeg, tea-spoon ginger; bake in a hot oven until well set and a nice brown. It is as well to heat the batter scalding hot, stirring constantly until it is poured into the pie-dishes.— Mrs. Gov. Frwin, California.

From Buckeye Cookery and Practical Housekeeping, 1877, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A cup sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated; beat butter and sugar to a cream, add beaten yolks of eggs, then the pineapple and cream, and, lastly, the beaten whites whipped in lightly. Bake with under crust only.—Mrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of flour, four tablespoons melted lard, half teaspoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish or dripping-pan, nine by eighteen inches; mix three tablespoons flour and two of sugar together, and sprinkle over the crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar; wet the edges with a little flour and water mixed, put on upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in @ quick oven half an hour. Peaches, apples, or any kind of fresh or canned fruit, can be made in the same way.— Miss S. Alice Melching.

From Buckeye Cookery and Practical Housekeeping, 1877, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew sliced green tomatoes (not peeled) in a small quantity of water; for one pie, add one table-spoon butter, two of sugar, and flavor with nutmeg; bake with two crusts.

From Buckeye Cookery and Practical Housekeeping, 1877, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one heaping tablespoon flour, one tea-cup sugar; beat all well together and add one tablespoon sharp vinegar, and one teacup cold water; flavor with nutmeg and bake with two crusts.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brna’s SrrRawBeRRY SHORTCAKE. Two heaping tea-speons baking-powder sifted into one quart flour, scant half tea-cup butter, two table-spoons sugar, a little salt, enough sweet milk (or water) to make a soft dough; roll out almost aa thin as pie-crust, place one layer in a baking-pan, and spread with a very little butter, upon which sprinkle some flour, then add another layer of crust and spread as before, and so on until crust is all used. This makes four layers in a pan fourteen inches by seven. Bake about fifteen minutes in a quick oven, turn out upside down, take off the top layer (the bottom when baking), place on a dish, spread plentifully with strawberries (not mashed) previously sweetened with pulverized sugar, place layer upon layer, treating each one in the same way, and when done you will have a handsome cake, to be served warm with sugar and cream. The secret of having light dough is to handle it as little and mix it as quickly as possible. Shortcake is delicious served with charlotte-russe or whipped cream. Raspberry and peach shortcakes may be made in the same way.

From Buckeye Cookery and Practical Housekeeping, 1877, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart flour, two table-spoous butter, two teaspoons bakingpowder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between; cut in squares and serve with pudding suce.— Mrs. Canby, Bellefontaine.

From Buckeye Cookery and Practical Housekeeping, 1877, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; beat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, or more if not sweet enough; beat all thoroughly, line little tart-tins with puff peste, and fill with the mixtifre, bake five minutes in a hot oven. If wanted very nice, take the whites of the six eggs (when the yolks of six are used), mix with six tablespoons pulverized sugar, spread on the top of the tarts, return to oven and brown slightly.

From Buckeye Cookery and Practical Housekeeping, 1877, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat to a cream the yolks of three eggs and quarter of a pound of sugar, add half a pound ‘of shelled almonds pounded slightly, put in tart-tins lined with puff-paste, bake eight minutes; take the whites mixed with three tablespoons powdered sugar, spread on top of tarts, return to oven and brown delicately.—Mrs. Davis,

From Buckeye Cookery and Practical Housekeeping, 1877, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve half pound sugar in quarter of a pint water, add half a grated cocoa-nut, let this boil slowly for a few minutes, and when cold, add the well-beaten yolks of three eggs, and the white of one; beat all well together, and pour into patty-pans lined with a rich crust; bake a few minutes, cover with the whites of the two eggs mixed with two table-spoons sugar, and put in oven till a delicate brown.—Mrs. Johnson, San Francisco.

From Buckeye Cookery and Practical Housekeeping, 1877, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a pound flour, a salt-spoon salt, a quarter pound each sugar and butter, one egg, and half tea-spoon soda or baking-powder dissolved in a spoonful of water; wet up with cold water, and line small patty-pans; bake in a quick oven, fill with mock cream, as in recipe for Boston Cream Cakes, sprinkle over with sugar, and brown in oven. Or, fill shells with jelly and cover with a meringue (table-spoon sugar to white of one egg), and brown in oven.

From Buckeye Cookery and Practical Housekeeping, 1877, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out thin a nice puffpaste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two out of three of these, lay the rings thus made on the third, and bake immediately. If the paste is light the shells will be fine and may be used for tarts or oyster patties. In making puddings, ‘always beat the eggs separately, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs; when fruit is added, stir it in at the last. Raisins are better to lie in hot water for one or two minutes until they are plumped. Puddings are either baked, boiled or steamed; rice, bread, custard, and fruit puddings require a moderate heat; batter and corn starch, a rather quick oven. Always bake them as soon as mixed. For boiled puddings, use either a tin mold, muslin bag, or bowl with cloth tied over it; grease the former well on the inside with lard or butter, and in boiling do not let the water reach quite to the top. If a bag is used, make it of firm drilling, tapering from top to bottom, and rounded on the corners; stitch and fell the seams, which should be outside when in use, and sew a tape to the seam about three inches from top. Wring the bag out of hot water, flour the inside well, pour in the pudding, tie securely leaving room to swell (especially when made of Indian meal, bread, rice, or: crackers), and place in a kettle with a saucer at the bottom to pre-- vent burning; pour in enough boiling water to entirely cover the bag, which must be turned several times, keep it boiling constantly, filing up from the tea-kettle when needed. If the pudding is boiled in a bowl, grease, fill, and cover with a square of drilling wrong out of hot water, floured and tied on. To use a pan, tie a cloth tightly over the rim, bringing the ends back together, and pinning them over the top of the pan; the pudding may then be lifted out easily by a strong fork put through the ends or corners of the cloth. For plum puddings, invert the pan when put in the kettle, (196) and the pudding will not become water-soaked. When the pudding is done, give whatever it is boiled in, a quick plunge into cold water, and turn out at once, serving immediately. As a general rule, boiled puddings require double the time required for baked. Steaming is safer than either boiling or baking, as the pudding is syre to be light and wholesome. In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with juice of the grape, or any other fruit prepared for this purpose in its season by bviling and bottling and sealing while hot. Pudding cloths, however coarse, should never be washed with soap, but in clear, clean water, dried as quickly as “possible, and kept dry and out of dust in a drawer or cupboard free from smell. Dates are an excellent substitute for sugar in Graham or atiy other pudding. Apple Rotey Po rey. Peel, quarter and core sour apples, make rich soda-biseuit dough, (or raised-biscuit dough may be used if rolled thinner), roll to half an inch thick, slice the quarters, and lay on the prepared paste or crust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and place over a kettle of boiling water, cook an hour and three-quarters. Or, wrap in a cloth, tie up the ends and baste up sides, put in kettle of boiling water, and boil an hour and a half or more, keeping the water boiling constantly. Cut across, and eat with sweetened cream or butter and sugar. Cherries, dried fruit, any kind of berries, jelly, or apple-butter (with the two last raisins may be added), can be used.—Mrs. T. B. J.

From Buckeye Cookery and Practical Housekeeping, 1877, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to two cups sour milk one tea-spoon soda, and one of salt, half cup lard, flour enough to make dough a little stiffer than for biscuit; peel, halve and core apples, put two halves with a little sugar in the cavity in each dumpling (it is nice to tie a cloth around each one), put into kettle of boiling water slightfy salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar. Fresh or canned peaches may be made in the same way.— Mrs. G. E. Kinney.

From Buckeye Cookery and Practical Housekeeping, 1877, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one teaspoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in, strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each, put in a moderate oven, and baste them often with the juice.. Brrb’s-Nest Puppia. Pare and core without quartering enough quick-cooking tart apples to fill a pudding-pan; make a custard of one quart milk and the yolks of six eggs; sweeten, spice, pour over apples, and bake; when done, use the whites of eggs beaten stiff with six table-spoons white sugar; spread the custard on, brown lightly, and serve either hot or cold.,

From Buckeye Cookery and Practical Housekeeping, 1877, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a layer of sweetened apple sauce in a buttered dish, add a few lumps butter, then a layer’of cracker crumbs sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs; bake in oven, and eat hot with cold, sweetened cream.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half a pound rice in custard-keftle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with applecorer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream; put the rice in around apples, leaving top uncovered; bake thirty minutes, then cover with the whites of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with sweetened cream.— Mrs. S. M. Guy, Mechanicsburg.

From Buckeye Cookery and Practical Housekeeping, 1877, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; mash fine, add the rest of milk, the well-beaten eggs and sugar, and a teacup raisins; bake one hour, serve warm’ with warm sauce.—dJfrs.

From Buckeye Cookery and Practical Housekeeping, 1877, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pint molasses, fourth cup butter, fourth cup sugar, one and a half cups flour, fourth cup sweet milk, three eggs, half tea-spoon ground cloves, half tea-spoon soda, half tea-spoon cinnamon; steam one hour ina buttered pan. Avoid lifting the lid of the steamer while cooking, as it will render the pudding heavy. Serve with a sauce made of two-thirds cup butter, third cup sugar, and half cup boiling water; thicken with tea-spoon flour stirred in a little cold water until smooth; let boil two or three minutes, stirring all the time, and flavor to taste with vinegar, rose-water, or nutmeg.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two quarts ripe berries add one and a half pints boiling water, and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments longer, put in greased mold to cool, and serve with cream or hard sauce.—Miss H. D.

From Buckeye Cookery and Practical Housekeeping, 1877, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint sweet milk, whites of three eggs, two table-spoons corn starch, three of sugar, and a little salt. Put the milk in a pan or small bucket set in a kettle of hot water on the stove, and when it reaches the boiling point add the.sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it, and let cook a few minutes, then pour into teacups, filling about half full, and set in cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three tablespoons sugar, then the beaten yolks thinned by adding one table-spoon milk, stirring all the time till it thickens; flavor with two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce-dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold. To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half.a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half @ cocoa-nut grated fine), and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries, may be used.—Mrs, D. Buzton.

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Stir together a half pint of cream, an ounce and a half sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of breadcrumbs and bake.

From Buckeye Cookery and Practical Housekeeping, 1877, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, half cup butter, one egg, cup sweet milk, teaspoon soda dissolved in the milk, two teaspoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon.. Sprinkle a little sugar over the top just before putting in the oven, bake in a emall bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a pint boiling water, let boil two or three minutes, stirring all the time. After taking from the fire, add half tea-spoon extract of lemon.. Nutmeg may be used in place of lemon. What is left of the pudding and sauce may be served cold for tea.— Mrs. Howard Vosbury.

From Buckeye Cookery and Practical Housekeeping, 1877, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and when cool add sugar and eggs, and bake. When done, put beaten” whites and five table-spoons sugar on top, and set in oven to brown. Or boil one pint milk, add half cup butter, one of sugar, and three ounces grated chocolate; pour this over two slices of bread soaked in water; when cool, add the well-beaten yolks of four eggs, bake, and when done, spread over the whites beaten with sugar, and brown in oven. Serve hot or cold.—Miss Greeley Grubbs, Richmond,

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Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two teaspoons vanilla extract, and milk from nut, and bake in a puddingdish lined with rich paste. This is excellent baked like pie with under crust only.— Mrs. T. B. Johnson, Lagrange, Tenn.

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One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants,.four table-spoons sugar, eight tablespoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine-sauce.—Mrs. E.

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A quart milk, three tablespoons corn starch dissolved in cold milk, the yolks of five eggs beaten well, six tablespoons sugar. Boil three or four minutes, pour into a pudding-dish and bake about. half an hour; beat whites of eggs with six table-spoons sugar, put over top, and return pudding to oven until it is a delicate brown.—Mrs. J. Holland, New Castle, Ind.

From Buckeye Cookery and Practical Housekeeping, 1877, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs well beaten, two and a half tablespoons sugar, two ' of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking-powder, flour to make it the consistency of cake batter; steam thirty-five minutes, and serve with cream-sauce.

From Buckeye Cookery and Practical Housekeeping, 1877, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fannre’s Puppine. One quart sweet milk, a little salt, two table-spoons corn starch dissolved in part of the milk, yolks of four eggs, half a cup sugar; scald milk, add starch and sugar, and then the beaten yolks; flavor - to taste, pour in dish, cover with whites beaten, with four table spoons sugar, and brown in oven.—Mre. W. E. Lavidson, Boston.

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One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half teaspoon soda; mix well, salt and spice to taste, and steam two hours.— Mrs. S. W. Case, Minneapolis, Minn.

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Stew currants, or any small fruits, fresh or dried, with sugar to taste, and pour hot over thin slices of baker’s-bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice; serve with sifted sugar, ur cream and sugar. This pudding is delicious made with Boston or milk crackers, split open and stewed apricots or peaches, with plenty of juice, arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate layers, and serve warm with rich hot sauce.—Mrs. L. S. W.

From Buckeye Cookery and Practical Housekeeping, 1877, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pound figs, quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, and by degrees add the other ingredients; butter and sprinkle a mold with bread-crumbs, pour in pudding, cover closely, and boil for three hours.—Florence

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Beat. four tablespoons butter to a cream with half a pint powdered sugar; add the yolks of three eggs, beating them in thor oughly, then a rounded half pint of corn meal, and the whites of the eggs beaten to a stiff froth. Mix well and bake in a pudding dish, well buttered. Serve hot with sauce.

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Warm a pint of molasses and pint of milk, stir well togther, beat four eggs and stir gradually into molasses and milk, add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up leaving room for the pudding to swell, and boil three hours; serve bot with sauce made of drawn butter, wine, and nutmeg.— Mrs. A.

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Pram Boren lyon Puppine. Scald one and a half pints Indian meal with half pint boiling water; add four table-spoons Graham flour, one pint milk (either sweet or sour), two table-spoons molasses, half teaspoon ginger, a little salt and one level tea-spoon soda, (or a little more if sour milk is used); two tablespoons chopped suet will make it more light and tender, but may be omitted. Put into a well-greased puddingboiler (two-quart), leaving room to swell, and boil three or four hours in a kettle of water. Or it may be tied in a pudding-cloth, leaving room to swell; or steamed in a small tin pail for same length of time.—Mrs. L. 8. W.

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A quart sweet milk, an ounce butter, four well-beaten eggs, teacup corn meal, half pound raisins, fourth pound sugar; scald milk and stir in meal while boiling; let stand until blood warm, stir all well together; bake one and a half hours, and serve with sauce.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald two quarts sweet milk, into which stir ten rounded tablespoons Indian meal, seven table-spoons molasses, one tea-spoon ginger, and a little salt. Put in moderate oven to bake, and in half an hour stir in half cup of cold milk; bake in a very slow oven four hours, and a longer time will not injure it. Serve with cream or hot sauce. Kiss Puppia. Boil one quart sweet milk in custard-kettle, stir into it four heaping tablespoons sugar and four table-spoons corn starch, dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, and set dish away in a cool place; serve cold after three or four hours. The sweet liquor which settles to the bottom in cooling, serves as a sauce.—Mrs. W. E. Baster.

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Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons; soften in warm. water six crackers or some slices of cake, lay in bottom of a bakingdish, pour custard over them, bake till firm; beat whites of eggs to a froth, add six tablespoons sugar and beat well; when custard is done, pour frosting over it, return to the oven and brown. Eat either warm or cold.— Mrs. Walter Mitchell, Gallipolis.

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The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three tablespoons flour, and milk enough to fill the plate; line plate with paste, pour in custard, and bake till done; beat whites of two eggs, add four table-spoons sugar, spread on top, and brown.—

From Buckeye Cookery and Practical Housekeeping, 1877, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup dried apples, cup molasses, one and one-fourth cups flour, fourth cup butter, one egg, one tea-spoon each of soda and cinnamon, half tea-spoon cloves; wash and soak apples over night, cut fine and mix with water in which they were soaked, add molasses and spice; mix egg, butter and flour together; stir soda with apples and molasses; add and bake immediately; serve hot with sauce made of half cup butter and one cup sugar, beaten smooth and flavored with nutmeg, lemon or vanilla.— Miss Lizzie March.

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Take sweet milk, or half water and milk, a pinch of salt, let boil, stir in wheat flour, as in making corn-meal mush, until of same thickness as mush; remove from fire, and serve at once with sweetened cream flavored with nutmeg. Some think it improved by adding blackberries, raspberries or cherries, either canned or fresh, just after taking from stove.— Yankee Girl. Mo asses Puppine. Three cups of flour, one each of molasses, melted butter, and hot water; one tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked to a cream, with hot water added to make it the proper consistency, and flavored with vanilla.—Mre.

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One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg and bake in pudding or cake mold; leave in mold till next day, when steam for three-quarters of an hour over a kettle of boiling water and serve with hot sauce.—Mre. C. A. Malin.

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One quart seeded raisins, pint currants, half pint citron cut up, quart ‘of apples peeled and. chopped, a quart of fresh and nicely chopped beef-suet, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nutmeg, tea-spoon salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours in a good-sized pot with plenty of hot water, replenishing as needed from tea-kettle. When done, turn in a large flat dish and send to table with a sprig of holly, or any bit of evergreen with bright berries, stuck in the top. Serve with any pudding-sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a half pound sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly; when near boiling add a half pint bottled grapejuice, and serve after grating a little nutmeg on the surface.—Mra.

From Buckeye Cookery and Practical Housekeeping, 1877, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped very fine, currants nicely washed and dried, and stoned raisins, well floured; stir well, then add two nutmegs, a tablespoon mace, one of cinnamon or cloves, a wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk. Boil in bowls or molds five hours, and serve with sauce PUDDINGS AND SAUUES. 205 made of drawn butter, wine, sugar, and nutmeg: These will keep for months; when wanted, boil one hour before using. A pound of citron or blanched sweet almonds adds to the richness of the puddmg, but may be omitted.—Mrs. Collier, Bellefontaine.

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Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, table-spoon soda, tea-spoon salt, one of cloves, and one of cinnamon; boil two and a half hours in a two-quart pail, set in a kettle of boiling water, or steam for the same time. For sauce take one cup white sugar, butter size of an egg, grated rind of one lemon, and white of an egg.— Mrs. Mary Lee Gere.

From Buckeye Cookery and Practical Housekeeping, 1877, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, half pound each of flour and sugar, fourth pound bread-crumbs soaked in one pint milk, half tablespoon each mace, cloves and cinnamon, half gill molasses, half gill of wine or brandy, half pound each of raising and currants, and fourth pound citron well floured. Bake or steam.— Mrs. E. L. Hanford, Harlem, N. Y.

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Take two dozen sweet and half a dozen bitter almonds; blanch in scalding water, throw into a bow! of cold water; pound one at a time in a mortar, till they become a smooth paste free from the smallest lumps; add frequently a few drops of rose-water or lemon juice to make them light and prevent ‘‘oiling.” Seed and cut a quarter pound of the best bloom raisins; mix with them a quarter pound of Zante currants, picked, washed and dried, and three ounces of chopped citron; dredge well with flour. Take a half pint of very rich milk, split a vanilla bean, cut it into pieces two or three inches long, and boil it in the milk till the flavor of the vanilla is well extracted, then strain it out and mix the vanilla milk with a pint of rich cream, and stir in gradually a half pound of powdered loafsugar and a nutmeg grated. Then add the pounded almonds, and a large wine-glass of either marasquino, noyanu, curacoa or the very best brandy. Beat in a shallow pan the yolks of eight eggs till very light, thick and smooth, and stir them gradually into the mixture. Simmer over the fire (stirring all the time), but take off just before it boils, otherwise it will eurdle. At once stir in the fruit, set to cool, and then add a large tea-cup preserved strawberries or raspberries, half a dozen preserved apricots or peaches, half a dozen preserved green limes, and any other very nice and delicate sweatmeats; add a pint whipped cream lightly to the mixture; put the whole into a large melon-mold that opens in the middle, and freeze four hours in the usual way. Turn out when wanted and serve on a glass dish.—

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Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in a layer of sponge-cake (any kind of cake ‘ will do, or Boston crackers, sliced and buttered may be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer; pour over it custard made of a quart of milk and yolks of four eggs, sweetened to taste; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four tablespoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon butter, one tea-spoon corn starch mixed smoothly with a little cold milk; let sugar and water boil, add the rest and allow to boil a few moments, then add the white of one well-beaten egg with one teaspoon vanilla essence.— Mrs. M. E. Godard.

From Buckeye Cookery and Practical Housekeeping, 1877, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and half sheet gelatine dissolved in a little water; season with nutmeg or cinnamon. Bake in a pudding-dish._—

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Poor Man’s Puppine. A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar; place in the oven while cold, stirring occasionally while the rice is swelling. It is better to bake quite slowly about two hours, - Ig should be cream-like when done. To vary this, a small cup raisins and a tea-spoon lemon or vanilla may be added.— Mrs. Louise

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Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a layer of pine-apple, then strew with sugar, then more pineapple, and so on until all is used, pour over a small tea-cup water, and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours.—Mrs. Wm. Smith, Jacksonville, Fla.

From Buckeye Cookery and Practical Housekeeping, 1877, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six good mealy potatoes, mash very fine, beat well with the yolks of five eggs, half pound white sugar, quarter pound butter; beat whites of eggs to stiff froth, add the grated rind and juice of one lemon, stir well, and add a little salt and a pint of good milk or cream; bake an hour and a half; reserve some of the whites of eggs, mix with sugar and ice the top.—Mrs. Gov. Ingersoll, Conn.

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Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a quart, stir into it gradually eight tablespoons sifted flour; beat six eggs very light and stir by degrees into the remainder of quart of milk, alternating with the batter; add prunes, one at a time, stir the whole very hard, boil two hours, and serve with wine-sauce or cream.—Mrs. Emma

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y Porr Puppina. One and one-half cups flour, one of milk, two eggs, and a little salt; bake in hot oven twenty minutes in patty-pans, serve with sauce.—Mrs. L. N. Fuller.

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Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, then one of berries, steamed apples, or any sauce convenient, cover with another spoonful of batter and steam twenty minutes. This pudding is delicious made with fresh strawberries, and eaten with a sauce made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup boiling milk and one of strawberries.—Mrs. B. T. Skinner, Battle Creek,

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One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg, | (some add grated rind of lemon); bake until done—but do not allow to become watery—and spread with a layer of jelly. Whip whites of eggs to a stiff froth with five tablespoons sugar, and juice of one lemon, spread on the top and brown. Guod with or without sauce, and very good cold. Make a hard sauce.for it as follows: One cup very light brown sugar, half cup butter, half grated rind and the juice of one lemon; beat until very light. Vanilla may be used instead of the lemon. Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in boiling hot milk for haff an hour or more, and add to the pudding, baking and finishing as above; or for orange pudding add a half dozen grated oranges.—AJfrs. Prof. R. P. Kidder, Cape

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To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, and boil again; add the yolks of two eggs beaten with half a cup of sugar, stir well together, and lastly add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven; when done, spread over the topthe whites beaten with two table-spoons sugar, and brown in oven. A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of peaches (either fresh or ganned), repeating until dish is full, leaving rice for the last layer; bake slowly for half an hour, and when done, cover with the beaten whites, as above. Or, after preparing the rice as above, add pineapple, chopped fine, or oranges, or dried cherries; mix thoroughly, and bake and finish as above.—rs. J. R. W., Madison,

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Boil one pint rice until soft in two quarts water with a tea-spoon alt; pat in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet milk, and one tea-spoon corn starch; flavor with lemon. When cold, pour over the rice-balls half an hour before serving. This is avery simple but nice dessert.—Miss Louise Skinner. Saco anp AppLe Puppine. Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two tea-spoons cinnamon to a cup of sugar; take one table-spoon sago to each apple, wash thoroughly and let soak an hour m water enough to cover the apples, pour water and sago over the apples, and bake an hoar and a half.

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Pare and core tart apples, fill openings with butter and sugar, pat into a pan a heaping tea-spoon each of dry tapioca and sugar toeach apple, put in apples, sprinkle ground cinnamon over them, fill the pan nearly full of water, and bake.—Mrs. Mary Lee Gere.

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One quart berries, pint molasses, cup milk, teaspoon soda, one pound and two ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay.

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Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix well with the flour, season very highly with pepper, salt to taste, stuff loosely in beef-skins (entrails cleansed like pork-skins for sausage), half a yard or less in length, secure the ends, prick every two or three inches with a darning-needle, place to boil in a kettle of cold water hung on the crane; boil three hours, place on table until cold, after which hang up in a cool place to dry; tie up in a clean cotton bag, and put away where it will be 210: SAUCES. both dry and cool. When wanted for use, cut off the quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and ‘‘crisp.” The above was considered an ‘‘extra dish” at all the “flax scutchings,” ‘quilting frolics,” and ‘‘log rollings” of a hundred years ago. The same by measure is as follows: One pint best beef suet to two pints flour; mix thoroughly, season very highly with pepper and salt, sew up little sacks of cutton cloth half a yard long and three inches wide, fill nearly full, put to boil in hot water, boil from four to six hours; when done, take out, drain, let cool, hang in a dry, cool place, and when wanted for table, cut off as much as needed, put on hot water, boil until cooked through, take out, peel off cloth, put in a pie-pan, set in oven to dry and brown.—Afrs.

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Two table-spoons butter, cup of sugar, tablespoon of flour, milk of one cocoa-nut, with a small piece grated.

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One tea-cup powdered white sugar, scant half tea-cup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, ‘stir the whole into half tea-cup boiling water, place on stove for a few moments stirring it constantly, take off and add flavoring.

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Beat together one cup sugar and half cup butter, and add a cup rich cream. Stir all to a cream, flavor with vanilla or lemon, and place where it will get very cold before serving.—Mrs. A. Wilson. e. SAUCES. 211

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To one pint boiling water, add heaping tea-cup sugar, table-spoon butter (see general directions), pinch of salt, and table-spoon corn starch dissolved in cold water; season with nutmeg or vanilla, boil half an hour, and if good and well cooked it will be very clear. Or to a tablespoon of currant jelly, add a tablespoon of hot water; beat well and add to the above just before serving, omitting all other flavoring. Or add a tea-spoon of raspberry syrup.

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Two cups sugar, two eggs, juice of two lemons, and rind if you: choose; beat all together, and just before serving add pint boiling water; set on stove and let boil at once. Some add one-third cup batter and table-spoon corn starch.

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Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoons butter mixed with a level tea-spoon flour, and one of grated nutmeg; boil for a few moments, and serve with boiled puddings..

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Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar * (prepared by dropping a drop or two of ‘‘gold coloring” on white sugar while stirring it) till a ball can be formed, which place inside the orange-peel and serve. The “gold coloring” may be omitted. Lemon sauce may be made in the same way.—Mrs. A. G. Wilcox,

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Mix butter and sugar, flavor with pineapple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pine-apple. td 212 SAUCES.

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Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the butter and sugar to a cream, then stir in the berries and the beaten white of an egg.

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One and a half cups sugar, one and a half tablespoons flour in a little water, two tablespoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling water, and boil ten minutes; just before taking from stove add one dessert-spoon of butter.—Mrs. G. W. Collins, Urbana.

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Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with molded blanc-mange, or fruit paddings.—Mrs. Geo. Bever, Cedar

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Take three quarters of a pound sugar to each pound apples; make syrup of the sugar and water in which root ginger (bruised and tied in a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon, skim off all seum, and boil in the syrup a few apples at time, until they are transparent. When all are done and the syrup cooled, return the apples to it. Wellflavored fruit should be used. The ginger may he omitted if disliked.

From Buckeye Cookery and Practical Housekeeping, 1877, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chooge sour ones—the early Richmond is good—seed nearly all, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving kettle, boil slowly ten minutes, skim out the cherries, add rest ‘of sugar to the syrup, boil, skim and pour over the cherries; the next day drain off the syrup, boil, akim, if necessary, add the cherries, boil twenty minutes, and seal up in small jars.—Mrs. J. M.

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Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the water in kettle add so much sugar as there is melon by weight, boil until quite thick, replace melon, add two sliced lemons to each pound of fruit, boil twenty minutes, take out, boil syrup until it is very thick molasses, and pour it over the fruit.— Mrs. J. H. Robinson, Kenton. Fia PRESERVES.: Gather fruit when fully ripe, but not cracked open; place in a perforated tin bucket or wire basket, and dip for a moment into a deep kettle of hot and moderately strong lye (some prefer letting them lie an hour in lime-water and afterwards drain); make the syrup in proportion of one pound sugar to one of fruit, and, when the figs are well drained, put them in syrup and boil until well cooked; remove, boil syrup down until there is just enough to cover fruit; put fruit back in syrup, let all boil, and seal up while hot in glass or porcelain jars.—Gov. Stearns, Florida.

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Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters of a ‘ pound sugar for each pound fruit, boil a few moments, skim, and cool; when luke-warm add the pears, and boil gently until the syrup has penetrated them and they look clear; some of the pieces will cook before the rest, and must be removed; when done, take out, boil down the syrup a little and pour over them; a few cloves stuck here and there in the pears add a pleasant flavor. Put in small jars with glass or tin tops, and seal with putty.— Miss Florence Williams.

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Take fine clingstone peaches, or any that do not mash readily in cooking, pare carefully and remove pits; take sugar equally in weight ’ WA(gif to be sealed, three-quarters pound sugar to the pound am mi Water inn the proportion of a half pint to each pound Yn, Bil pits im the water, adding more as it evaporates, to te the propoxtiowm, good, remove the pits, add the sugar, clarify, id vhen the BCU Ceases to rise, add the fruit, a small quantity at ‘tine; cook Slowly about ten minutes, skim out into a jar, add Mor, and 8 OM Wmtil all are done, and then pour the boiling syrup over all. The mext day drain off and boil syrup a few minutes cy, and pour back, repeating daily until the fruit looks clear. Two or three times is generally sufficient. The last time put up the preserves im. small jars, and secure with paper as directed for Jellies. If to be sealed in cans, the first boiling is sufficient, after which put into cans and seal immediately. The latter plan is preferable, as it takes less trouble and Jess sugar, while the natural Savor of the frut is better retained.

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Allow equal weights sugar and plums; add sufficient water to Nhe sugar to make a thick syrup, boil, skim, and pour over the plums, (previously washed, pricked and placed in a stone jar), and cover with a plate. The next day drain off syrup, boil, skim, and pour in over plums; repeat this for three or four days, place plums ~ and syrup in the preserving-kettle, and boil very slowly for half an hour. Put up in stone jars, cover with papers like jellies, or seal in cans.— Mrs. J. H. Shearer. Qurnce on APPLE PRESERVES. Take equal weights of quinces and sugar, pare, core, leave whole or cut up, as preferred, boil till tender in water enough to cover, carefully take out and put on a platter, add sugar to the water, replace fruit and boil slowly till clear, place in jars and pour syrup over them. To increase the quantity without adding sugar, take half or two-thirds in weight as many fair sweet apples as there are quinces, pare, quarter, and core; after removing quinces, put apples into the syrup, and boil until they begin to look red and clear, and are tender, place quinces and apples in jar in alternate layers, and cover with syrup. For the use of parings and cores, see ‘“‘ Quince Jelly.” Apples alone may be preserved in the same way.

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Scald and peel carefully small perfectly-formed tomatoes, not too ripe, (yellow pear-shaped are best), prick with a needle to prevent bursting, add an equal‘amount of sugar by weight, let lie over night, then pour off all juice into a preserving-kettle, and boil until it is a thick syrup, clarifying with white of an egg; add tomatoes and boil carefully until they look transparent. A piece or two of root-ginger, or a slice of lemon may be added.

From Buckeye Cookery and Practical Housekeeping, 1877, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two gallons of rinds, let stand until salt and alum dissolve, fill the kettle with cold water, and place on top of stove where it will slowly come to boiling point, covering a large plate so as to keep rinds under; boil until they can be easily pierced with a fork, drain them from the water, and put into & syrup previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons; make a syrup of the sugar and the water in which the lemons and the ginger-root were boiled, add the rinds and slices of lemon to this, and boil slowly half to three-quarters of an hour. Citrons may be prepared in the same way, by paring, coring and slicing, or cutting into fanciful shapes with tin-cutters made for the purpose.

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Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon. the apple butter; cover the whole with thick brown paper snugly tied down.—Miss Sarah Thompson, Delaware.

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Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon.—Jfra. Colbert, Broadway.

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Juice and grated rind of one lemon, tea-cup white sugar, yolks of two eggs, butter the size of two eggs; boil ten minutes. This may be made up in quantity, kept for a long time in bottles or jars, used as needed for filling tarts, etc.

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Take equal weights of oranges and granulated sugar; quarter and peel the oranges, removing carefully all the thick inner gkin from the peel, boil in clear water until tender, changing the water once, and renewing with hot. This takes off some of the rank, bitter taste. Prepare the pulp by dividing, removing the seeds and white stringy part and cutting fine; when the peel is done (so as to be easily pierced with a broom-straw), drain for a few moments in a colander, and cut into fine shreds with a sharp knife or pair of scissors; place the pulps to boil with a little water, and after it has boiled a few moments, add the sugar and shredded peel, and boil twenty minutes longer, stirring often and watching carefully to prevent burning. Put up in small jars with one paper pressed down on the fruit, and another tied closely over top of jar; or use jelly glasses.—Mre. J. H. Shearer.

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Twelve pounds sour oranges, twelve pounds crushed sugar; wash the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly tender; if the water boils away, add more; the peel is generally very hard, and requires several hours boiling; cut the oranges in two crosswise, and squeeze out the juice and the soft pulp, have a pitcher with a strainer in the top, place in a twoquart bowl, squeeze the thin juice and seeds in the strainer, and the rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off the pulp, then pour all the juice and pulp on the sugar; the white skins must be covered with three quarts of cold water, and boiled half an hour, drain the water on the sugar, put the white skins in the colander, four or five together, and pound off the soft part, of which there must be in all two pounds and four ounces, put this with the sugar and juice; when the peel is tender drain it from the water, and choose either of these three modes: Pound it in a mortar, chop it in a bowl, or cut it in delicate shreds with a pair of scissors. There is still another way, which saves the necessity of handling the peel after it is boiled; it is to grate the yellow rind from the orange, then tie it in a muslin bag, and boil until soft, which you can tell by rubbing a little of it between the thumb and finger; it is then ready for the other ingredients, put the whole in a porcelain kettle, or in a bright tin preserving-pan, and boil about an hour; when it begins to thicken it must be tried occasionally, by letting a little cool in a. spoon laid on ice. To prevent its burning, pass the spoon often over the bottom of the kettle; when it is thick as desired put it in tumblers and cover with paper.—Mrs. Elizabeth 8. Miller, in “In

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Choose ripe, well-flavored fruit, and it is well to make with preserves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the peaches begin to be tender; add sugar in the proportion of three-fourths pound sugar to one pound fruit, continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as directed for jellies.

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Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with jpst water enough to cover, boil till tender, and skim out carefully; make a syrup of the sugar and the water in which the quinces were boiled, let come to boiling point, skim well, and drop the quinces gently in; boil fifteen minutes and dip out carefally into jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be turned out on a dish, and is very palatable as well as ornamental. In this way quinces too defective for preserves may be used.—Mrs. Mary A. Cooper.

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Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold, soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar until about five minutes before removing from the stove, otherwise the fruit will be toughened and hardened. Follow the same direction in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, and do not stir while cooking.

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