Gulf City Cook Book

Take a shank-bone, or about three pounds of beef, and boil in three quarts of water until tender, skimming when necessary. Add one quart of chopped okra, one pint of prepared tomatoes, one onion cut fine, and pepper and to If desired, four hard-boiled eggs may be cut up and added before serving. This soup should boil three or Three or four ears of grated corn are an improvement.

From Gulf City Cook Book, 1878, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 11 in the book

Cat and scrape about twelve ears of corn. the cote about half an hour in one quart, then remove, and add the corn. Boil half an hour, and add two quarts of sweet milk. Season with pepper, salt, and butter, and thicken with one table-spoonful of flour that has been dissolved in a little of the milk. Let all boil about fifteen minutes, then pour over the yelks of three eggs, which have been well beaten in the tureen.

From Gulf City Cook Book, 1878, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 11 in the book

To about two pounds of fresh beef or shank-bone, put three quarts of water, and season with pepper and boiled and skimmed, add one quart of ripe tomatoes that have been skinned and quartered, a large onion cut up fine, and a little thyme. Boil until the tomatoes are all dissolved. It may be thickened with rice, flour, or vermicelli.

From Gulf City Cook Book, 1878, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

To one quart of prepared tomatoes, cooked and seasoned as for table use, add a salt-spoonful of soda, and one quart of milk, boiled and thickened to the consistency of drawn butter, with two table-spoonfuls of flour. Mix and strain into the tureen. Serve immediately.

From Gulf City Cook Book, 1878, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

Put two pounds of veal, lamb, or beef, and a quarter of a pound of fat salt pork sliced thin, into two quarts of water. Set it over a moderate fire, and when it boils skim it clear. Add a quart of shelled peas, and a dozen small new Irish potatoes, well scraped. closely for an hour, or until the peas are tender; then add half a tea-cup of sweet butter with a heaping tea-spoonful of flour worked into it. and salt to taste.

From Gulf City Cook Book, 1878, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

Take about four quarts of peas, shell and boil the pods in about as much water as you want soup. When the sweetness is extracted, strain the water, return to the kettle and add the peas. Boil three quarters of an hour; then add one tea-cup of milk, thickened with a tea-spoonful of flour and two or three young onions, cut fine and fried in butter. On serving, add the yelks of three eggs, beaten in a little cream or butter. Season with pepper and salt.

From Gulf City Cook Book, 1878, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

Put one pint of split peas into two quarts of water. until you can mash them, which will be in about two hours, then pass through a

From Gulf City Cook Book, 1878, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

liquor and the peas back into the pot, and add boiling water to make it of proper consistency, one small spoonful or slice of bacon, and salt and cayenne pepper to taste. If not as thick as you desire, thicken with a Toast some bread, cut it in pieces, put them tureen, and pour the soup over them.

From Gulf City Cook Book, 1878, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

Slice a few onions and fry brown; add as much flour as is needed to thieken a pint of water. When nearly done add a dessert-spoonful stir quickly, and add one pint of water and one pint Toast to a veiy light brown a couple slices of bread, and crush into the soup. Cover up for a few minutes. Just before serving, add two hard-boiled eggs, chopped fine.

From Gulf City Cook Book, 1878, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

One bushel of skinned tomatoes, one peck of okra cut up, six red peppers without the seeds, two dessert-spoonfuls of ground black pepper, four table-spoonfuls of all together until it is a thick marmalade. Put up hot in close jars for winter use. When wanted for table, add beef-water in quantities to suit the family taste, adding seasoning or not, as you choose. Of course, some additional boiling will be needed to thoroughly incorporate the water.

From Gulf City Cook Book, 1878, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

On four pounds of good beef pour one gallon of cold water. When this boils add one half pint of coarse barley. prepare and add one fourth of a small cabbage, four carrots, two parsnips, four turnips, one and a half pints of Irish potatoes; these should all be chopped fine before adding. quarters of an hour before serving, add one good-sized onion, cut a sprig of parsley, and pepper and to This should cook at least four hours. A pint of green peas is a great improvement, to be added with the onion, parsley, etc.

From Gulf City Cook Book, 1878, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 14 in the book

Cut up two or three ox-tails, separating them at the joints. Put them in a stew-pan with one and a half ounces of butter, two carrots cut in slices, one stalk of celery, two turnips, a quarter of a pound of lean ham cut in pieces, a tea-spoonful of whole pepper, a sprig of parsley and thyme, and half a pint of cold water. Stir over a quick fire to extract the flavor of the herbs, pour on three quarts of

From Gulf City Cook Book, 1878, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 14 in the book

Cut up one chicken and boil in three quarts the strength is extracted. Then add two table-spoonfuls of a sprig of parsley and thyme, and salt and pepper to serving, add two hard-boiled eggs, chopped fine, and if the chicken is not fat, a table-spoonful of butter.

From Gulf City Cook Book, 1878, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 14 in the book

Take one hundred oysters, with two quarts liquor strained. Boil until the oysters begin to curl; then add two table-spoonfuls of butter, mixed with one table-spoonful of Season to taste with pepper, salt, and allspice. with slices of toasted bread or broken crackers.

From Gulf City Cook Book, 1878, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 14 in the book

To two quarts of strained oyster-liquor, boiling, add one hundred oysters, with salt and pepper to Let all boil till the edges curl, skimming constantly. Kemove the oysters to the tureen, and thicken the soup with one of flour, rubbed in two tablespoonfuls of melted butter. Boil in a separate vessel—to prevent curdling—one quart of sweet milk, and pour in the tureen, pouring in the soup last.

From Gulf City Cook Book, 1878, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 15 in the book

turtle weighing eight or ten pounds, cut its head off and let it it from the shell, select the liver and other parts used, being careful to remove the gall. Quarter the turtle, lay it in a pan, pour boiling water over it, then scrape it clean and cut the claws off; then lay it in cold water, wash it thoroughly, and wipe dry. Put into a soupkettle one large table-spoonful of lard, and four of flour. Let it fry the is brown; add to it a medium-sized onion, chopped fine. Cut the meat into small pieces and fry, as you would chicken, in lard and flour, for a short time. Put all kettle, adding one gallon of water; slowly until reduced one half. When the meat is tender add as follows: One small of cinnamon, one tea-spoonful of mace, and twelve or fifteen cloves, beaten also, thyme, parsley, salt, and pepper, both cayenne and black. Then add one tumbler of Madeira, and one-half tumbler of claret. If the turtle has eggs, put them in about the soup is served. When ready to serve, add the juice and rind of one lemon. Gopher is an excellent substitute for turtle.

From Gulf City Cook Book, 1878, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 15 in the book

Take about two pounds of beet, lamb, fowl, pig's-head, or tongue; any of these kinds of meat will make good soup. Boil the meat well, take it.out, cut it in pieces, and put back into the soup. it with one tea-spoonful of mace, one of cloves, one of cinnamon, one dozen of whole one onion, chopped

From Gulf City Cook Book, 1878, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

steak "left over" is better than meat, and does not require to be boiled.) Brown two table spoonfuls of flour with a teaCut up two onions it, add your meat, and enough of the pot-liquor to moisten it (if beef-steak is used, moisten with water); let it fry ten minutes, then return to the soup-pot. Cut up three carrots, three turnips, and one can of tomatoes, very fine, and put them into the soup. Boil two eggs hard, and add, a quarter of an hour before dishing, a salt-spoonful of ground mace and a of ground cloves. Before sending to table add a tumbler and a half of claret. Serve with rice.

From Gulf City Cook Book, 1878, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

clams by putting them in a pot with a steaming them until the shells begin to pail, when they can be taken out with ease. Boil them well, and when they have been chopped fine add enough of the liquor to make them taste well, a lump of butter rolled in flour, two crackers rolled a of mace, and half that quantity of cayenne pepper. When ready to be served, add a tea-cup of sweet cream.

From Gulf City Cook Book, 1878, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

Take the yelks of eight eggs, boiled hard, and mash them smooth with a and the yelks of two raw Mix well together, roll into balls, and drop into boiling water.

From Gulf City Cook Book, 1878, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

One large table-spoonful of lard, and the same of flour, put in a soup-pot to brown; two large onions, some thyme and parsley chopped up fine and put in the gravy of lard and flour. Let them brown a little; add one can of tomatoes (or one quart of fresh ones). Pour on two quarts of water, and let it

From Gulf City Cook Book, 1878, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

four-o'clock dinner put dn at noon, and let it boil until half an hour before dinner have red-fish (or any coarse-grained fish) sliced in pieces, about half the size of your hand. Put in the with one large lemon, sliced, one of whole allspice, salt, red, and black pepper, and a little more than a pint of claret.

From Gulf City Cook Book, 1878, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

Place in a stew-pan half a pint of water, half a pint of lean ham, six apples, one onion, two cloves of garlic, one carrot, one turnip, and a knuckle of veal. Boil briskly over a quick fire, stirring occasionally. Let all cook until the bottom of the stew-pan is covered with a brownish glaze; then add of curry-powder, one of curry-paste, and half a pound of Mix well, and pour on a gallon add a of as much Let all boil up once; then remove to the back of the stove, and let simmer two and a half hours, skimming off the fat as it rises. Strain into the tureen and serve.

From Gulf City Cook Book, 1878, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Fry two fowls, old ones are best, with parsley, onions, pepper, or bacon. Put these into the pot with for the soup, and until the flesh drops off the bone. Just before taking fire, add your oysters, and a few minutes after a tablespoonful of gumbo powder, or file'; scraps of ham or fried sausage are an improvement. The gumbo does not requh-e boiling after the file' is put in.

From Gulf City Cook Book, 1878, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Cut up one chicken, sprinkle with flour, and fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken. on three quarts of boiling water, and one pint of prepared tomatoes, and pepper and to Boil three hours and The chicken, okra, a*nd onion should be fried in the vessel in which the soup is made, and in a porcelain or tin-lined vessel, as iron discolors the okra

From Gulf City Cook Book, 1878, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Take one dozen large crabs, one cup of butter, and two or three onions. Wash the crabs, taking care to get them free ti-om sand; take off the feelers and gills and divide the crabs into quarters; brown the onions in the butter with two table-spoonfuls of Put in the crabs with about a handful of chopped ham. Fill up the pot with three quarts of cold water. Just before serving sift in about two table-spoonfuls of file'. Do not let it boil after the file' is put in. with rice.

From Gulf City Cook Book, 1878, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Cut up a chicken, sprinkle with flour, and fry vessel in which the gumbo is made. the is nearly done, chop an onion and fry with it. Pour on this three quarts of boiling water and let it boil slowly till the flesh leaves the bones; then add the liquor from the oysters, salt and pepper to taste, two table-spoonfuls of tomato catchup: let this boil a short time, then add one hundred oysters, and allow them to boil only five minutes. When taken from the before pouring into the tureen, sprinkle in two table-spoonfuls of file' or sassafras powder.

From Gulf City Cook Book, 1878, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Boil the cabbage, take out and chop very fine, sprinkle a put into hot lard with water enough to keep from burning. Add one pint of oysters and oysterliquor, one tea-cup of tomatoes, salt and pepjJer to taste.

From Gulf City Cook Book, 1878, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

For a large gopher take two table-spoonfuls of lard, five of flour, and one onion, chopped

From Gulf City Cook Book, 1878, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

pot in which the soup is made, and when it is boiling hot add the flour it is nicely browned add the onion and fry quite brown. Then put the meat in, fry fifteen then add three or four quarts of boiling water. About an hour and a half before serving, season with thyme, parsley, a little mace, cinnamon, cloves, allspice. * The spices should be beaten and tied up in a bag, and the bag removed before serving. If there are gopher eggs put them in half an hour before dinner. Just before serving add one pint of Madeira, two of claret. This soup requires four hours' gentle boiling. Season with salt and pepper after adding the boiling water. The wine is a^great improvement, but the soup is very nice without it.

From Gulf City Cook Book, 1878, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

large, solid fish in a domestic bag, and lay it in a long baking-pan on top of the stove, with enough water to it. Let it boil half an hour, turning it over carefully, that both sides may be well done. butter-sauce, for which take three table-spoonfuls of butter and one of sifted flour. Mix the flour and butter together, and have ready about a pint of boiling water.

From Gulf City Cook Book, 1878, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

and in while boiling, being careful not to let lumps form. Boil four eggs hard; when cold, slice over the fish, seasoning well with black pepper and salt; then pour the sauce over the whole.

From Gulf City Cook Book, 1878, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

Cut the fish in pieces two inches thick. Put in a stew-pan a quarter of a pound of butter, a table-spoonful of flour, one onion minced fine, a little parsley and celery. Let this come to a boil; then add the fish, one pint of oyster liquor, the juice of a lemon, pepper and Stew quickly, shaking the pan frequently. When nearly done, add two dozen oys ters. Cook five minutes longer. Keep the pan well covered. to retain the flavor.

From Gulf City Cook Book, 1878, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

Cut up a large fish and take out the bones; pour over it a cup of vinegar. Chop one onion and some parsley; fry these in hot lard, with red and black pepper, a table-spoonful of allspice, a dozen pounded cloves, and blades of mace. Pour into this a pint of tomatoes. Place the whole into a sauce-pan, and let it simmer slowly. Three quarters of an hour before dinner put the fish in, with a large spoonful of Serve with crusts of toast around the dish.

From Gulf City Cook Book, 1878, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Cut a red-fish or large trout in pieces four inches square. pepper, then roll each in cornmeal. Fry to a light brown in boiling-hot lard.

From Gulf City Cook Book, 1878, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

the yelks of twelve hardboiled eggs, creamed with a table-spoonful of sweet-oil, one of mustard, and a tea-spoonful of salt, half a cup of vinegar, and Worcestershire sauce or walnut catchup. Add three or four pickled cucumbers cut up fine.

From Gulf City Cook Book, 1878, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Cut in thin slices from the bone. Brown four or five crackers, and roll them very fine. Beat well three or four eggs, and season them with Have your ready, very hot. Dip the slices in the egg first, and then in the cracker. Have ready some parsley and butter, to make the gravy after the fish is taken out. »

From Gulf City Cook Book, 1878, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Eed fish or snapper is the best fish to cook in this way: Brown some flour in hot lard, and it one onion sliced, one clove of garlic, and two of prepared Put in the fish cut in pieces, and half a pint of water, or just enough to cover the fish. Cook slowly for half an hour. Do not stir much, or it will break the fish. with pepper and salt. Just before taking up, add one tumbler of claret wine.

From Gulf City Cook Book, 1878, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

Cut a red-fish or red snapper in pieces and fry brown. In a separate vessel, cut up and fry one onion and two cloves of garlic; when brown, add two one pint of prepared tomatoes, a little pepper, salt to taste, one of

From Gulf City Cook Book, 1878, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

fish with then put in a pan, sprinkle with flour, and put on a little butter, pepper, and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the pan, and baste occasionally.

From Gulf City Cook Book, 1878, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

it slices of fried salt pork, and pour on a pint of tomato catchup. Take part of the stuffing and put into the pour the remainder over the IS tor one hour, if an ordinary sized; it larger, bake longer,

From Gulf City Cook Book, 1878, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

a firm tish, piek it to pioees, removing the bones. Mix one pint of eream, or rich milk, with two table-spoonfuls oi a quarter oi' a pound oi' butter, salt, and one cut tine. Set it on the tire, and stir until it is the thickness oi'

From Gulf City Cook Book, 1878, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

Take four pounds of fish, for a large party; it with plenty of salt in the water. Take out all the hones, remove the skin, and flake the fish off. Boil a quart of cream; boiling, stir in three large table-spoonfuls of flour perfectly smooth, add a bunch of parsley, three fourths of an to flavor the cream; but when boiled take both out.

From Gulf City Cook Book, 1878, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

Free the fish from the bones, and cut up in small pieces, with chopped onions, parsley, salt, and Beat two eggs well with one table-spoonful of catchup. Mix all together, and put in a baking-dish, with three slices of bacon over it. Bake a short time, and serve with melted butter.

From Gulf City Cook Book, 1878, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

Boil half a pound of salt pork, cut it into slips, and the bottom of a pot with some of them; then strew in some sliced onions. Have ready a largo fresh fish, cut it in large pieces, and lay part of them on the pork and onions, seasoning with pepper and it with a layer of biscuit or cracker that has been soaked in milk or water; and on this put a layer of sliced put a second layer of pork and cracker, etc., and continue till the pot is nearly full, finishing with soaked crackers. Put in about one and a half pints of cold water, cover the pot closely, set the stove, and let it simmer about an Then skim it, and turn it out in a deep dish.

From Gulf City Cook Book, 1878, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

Take a red or any other firm fish, cut it in pieces about three inches square; one pound and a half of salt pork cut m thin slices; one dozen and a half of Irish potatoes, and the same of tomatoes, both sliced thin; half a dozen onions cut fine, and one dozen hard crackers broken in small pieces. Take a large pot, put a layer of pork on the bottom, then a layer each of fish, potatoes, tomatoes, onions, and crackers. Sprinkle each layer with a little salt, black pepper, and flour.

From Gulf City Cook Book, 1878, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

layers of pork, fish, etc., until all are used. Fill with hot water it covers the whole. Put the pot on the fire, and boil thirty minutes; then add a pint of claret and five minutes longer. The chowder will then be ready for the table.

From Gulf City Cook Book, 1878, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Take three pounds of fresh fish, boil in the evening, take out the bones, mince the In the morning, make a sauce of one pint of milk, three eggs, throe spoonfuls of flour, one table-spoonful of butter, a tea-spoonful of the same of black all together, and mix with the fish. Put all in a pudding-dish, and bake half an hour. hot.

From Gulf City Cook Book, 1878, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom. If the skin is down, the fish comes out nearly as salty as when put in.

From Gulf City Cook Book, 1878, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Pick clear of bones fish left from a dinner. Mix with this as much bread-crumbs as fish, season nicely with pepper and salt, add one or two well-beaten eggs, and hot Eat with salad-dressing. »

From Gulf City Cook Book, 1878, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and potatoes, and adding butter, pepper, and to soften. in cakes and fry in lard.

From Gulf City Cook Book, 1878, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

If intended for breakfast, soak the fish in cold water over night. Do not boil. In the morning take it from the water and place near the fire, where it may become warm while taking off the skin and picking the fish in small bits from the bone. Have boiled, meantime, some good Irish potatoes, —say about six or eight, for a good-sized fish. Take off the skins and mash hot, with the adding a of butter and one egg If too dry to make into balls, add a little sweet cream. a little pepper. Make up into balls about the size of a biscuit. Roll them in hot to swim the balls. When done, they will be a light brown.

From Gulf City Cook Book, 1878, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

Cut the eels in pieces about four inches long. Beat some eggs, seasoning and to Dip the of eel in the egg, then in or cracker crumbs, and fry in hot lard.

From Gulf City Cook Book, 1878, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

Scald the crabs, cut the bodies parts, pick the meat out claws. Take the yelks of two hard-boiled eggs, and rub them smooth in a desert-spoonful of vinegar.

From Gulf City Cook Book, 1878, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

Boil a dozen crabs, and pick them out, being careful not to leave a particle of shell with the crabs. Take a cup about three fourths full of butter, one large onion, one pod of red Fry the onion and pepper in the butter, with two table-spoonfuls of flour, browning them nicely. Put crab, stir up well, add half a pint of water, and black pepper and salt to taste. Let it stew gently ten or fifteen minutes. A couple of tomatoes chopped and added to this stew is an improvement.

From Gulf City Cook Book, 1878, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Take one dozen crabs well picked from the shell after being boiled. Boil one pint of fresh milk, with a tea-spoonful of finely-chopped one table-spoonful of red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yelks of the same rubbed smooth with a When this boils, add flhree or four table-spoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream and the crabs. Let all together, a few minutes only. juice and sherry wine to your taste. It is necessary to stew quickly all the time. If too thick, add either milk or cream, whichever is most convenient.

From Gulf City Cook Book, 1878, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Boil and pick out the crabs; put them into a dish with black pepper, mustard, a small onion, thyme, and a large spoonful of butter with a tea-spoonful of flour rubbed into it. Add a tea-cup of water, grate bread-crumbs over them, and t

From Gulf City Cook Book, 1878, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

six or eight crabs. Prepare them by boiling and picking from the shell. Chop one onion fine, and fry it brown; then take it out of the pan. Then beat as if for cake six eggs; chop very fine one slice of ham and a small bunch of parsley. Put all together and stir well. Have the lard out of which you have taken the onion hot, and put in it the crab, egg, etc., stirring all until heated through. Just before taking off the fire, stir in a table-spoonful of butter. it up as you would an egg omelet.

From Gulf City Cook Book, 1878, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

strain the liquor. Cut the terrapins up, cleaning the entrails and removing the gall. Then put back into the liquor, and boil until done. Add the dressing, consisting of six wine-glasses of sherry, quart of cream, half a pound of flour well sifted, the yelks of six hard-boiled cayenne pepper and ten minutes, add lemon to taste, and serve.

From Gulf City Cook Book, 1878, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

Cut open your terrapin, take out the eggs, cut oft' the feet and legs; wash in pure water, then scald the legs and rub off the outer skin. Stew till tender, keeping the sauce-pan tightly covered; put ten it is dished..Fry two onions and three spoonfuls of flour in one the terrapin and gravy on this, seasoning salt and pepper to Before serving, add two spoonfuls of whisky, four spoonfuls of wine.

From Gulf City Cook Book, 1878, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Terrapin well cooked in a little water, with onion, salt, and Then put it in the upper shell, with a spoonful of butter, a little mace, grated cracker on top with an egg well Bake until brown. Serve with lemon.

From Gulf City Cook Book, 1878, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Take one can of shrimps, one can of tomatoes; add pepper, and butter to your taste, then stew twenty minutes

From Gulf City Cook Book, 1878, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Boil the shrimps in salt-water, and remove the shells. make a dressing of the yelks of four hard-boiled eggs, creamed until smooth, one fourth of a tea-spoonful of cayenne pepper, one tea-spoonful of black pepper, two table-spoonfuls oi mustard, and one of salt, one tea-cup of vinegar, two tablespoonfuls of olive oil. When thoroughly mixed, pour over the shrimp. This dressing will do for crabs also.

From Gulf City Cook Book, 1878, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Let the fish be freshly boiled, then shell them. Melt down with a gentle degree of heat some good butter; skim and it clear of sediment into a porcelain sauce-pan. small quantity of salt, mace, nutmeg, and cayenne pepper. When these have just simmered for or four minutes, throw in the fish; toss them in the butter, that, they may be well covered with it; let them heat through by the side of the fire, but by no means allow them to Turn them into shallow dishes, and press them down Should they not be well covered, pour a little more Shrimps, one pint; butter, four or -five ounces; mace, nutmeg, pepper, and salt to taste For fish and turtle soup, and crab gumbo, see Soup Department.

From Gulf City Cook Book, 1878, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Select large oysters, drain and spread on a cloth to absorb all moisture. Beat well two or three eggs, and season them with pepper and salt. Roll some crackers, and dip the oysters in the egg and then in the crumbs, then in the egg and cracker crumbs. Drop into boiling sufficient to cover them, and cook till of a light brown.

From Gulf City Cook Book, 1878, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

Drain large oysters and lay on a napkin. well two eggs, and season with pepper and Dip one oyster at a first in the egg and then in corn-meal. Drop in boiling lard and fry a light brown.

From Gulf City Cook Book, 1878, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

For one hundred oysters take one pound of the oysters, put the butter in a sauce-pan, or chafing-dish, and when it is hot add the oysters, seasoning them highly black pepper and stew gently Break up about half a dozen crackers in small pieces, and sprinkle on top. Serve immediately.

From Gulf City Cook Book, 1878, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Take fifty oysters, and all of the liquor; one pint of new milk, one tea-cup of sweet cream, two of flour with one of butter creamed with it, one dessert-spoonful of black pepper, and a very little cayenne.

From Gulf City Cook Book, 1878, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

liquor, and take an equal quantity of sweet milk; boil them in separate vessels. To the oyster liquor add a tea-cupful of cracker crumbs, salt and pepper to taste, and a When this has boiled a few minutes add the oysters, which will require about five minutes to cook.

From Gulf City Cook Book, 1878, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Pie.) Put the oysters in their liquor on the they come to a scald take off and put in a sieve to some of the liquor; add butter, flour parsley, and mace; heat and put the oysters in it. For soup, use all the liquor, if needed,- and boil a little milk in a separate vessel, and add after dishing.

From Gulf City Cook Book, 1878, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Butter a dish and spread rich pastry on the sides, but not on the bottom. Season the oysters with butter, pepper, and salt, and place them in the lined dish, with sufficient liquor to it. Over the top, sprinkle three hard-boiled eggs, chopped fine, and bread or cracker crumbs. Cover the whole with pastry, and bake in a quick oven.

From Gulf City Cook Book, 1878, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Take one pint of milk, two well-beaten eggs, and flour to make a smooth but rather thin batter. Season with pepper and salt. Stir in fifty large oysters; drop a spoonful of batter into boiling lard, having one or two in spoonful; cook brown, turning carefully to cook on both sides..

From Gulf City Cook Book, 1878, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Beat two eggs very in two of cream, three table-spoonfuls of flour, and pepper and salt to

From Gulf City Cook Book, 1878, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Take fifty oysters chopped fine; add one table-spoonful of parsley, one of butter, one tea-spoonful of six eggs well beaten, and enough crackers rubbed fine to make it the proper consistenc}^ to roll into balls. Fry quickly in boiling lard.

From Gulf City Cook Book, 1878, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

a small onion, and some thyme and parsley very fine. Melt a table-spoonful of butter, and pour it on the oysters, after taking them from the colander and putting them on a dish; salt and pepper. Roll eight large soda-crackers and mix with the other ingredients; beat two eggs and rub them in with the oysters and crackers. Add enough flour to roll into balls, and fry, like sausage, in veiy little lard or butter.

From Gulf City Cook Book, 1878, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Spread cracker crumbs on the bottom of a buttered bakingdish; place on these a layer of oysters, with pepper, salt, and hits of butter. Make alternate layers of crumbs and seasoned till the dish is full, having a layer of crumbs on top. Make an incision in the center and pour in one well-beaten egg. Use butter only, and no oyster liquor. Brown nicely in a hot oven.

From Gulf City Cook Book, 1878, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Fry the oysters in bread or cracker crumbs, and egg, a light brown. Lay them on the fricasseed chicken, and pour a thick-drawn butter-sauce over the whole.

From Gulf City Cook Book, 1878, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Boil a quarter of a pound of macaroni in salt-water until tender, then drain. an earthen dish, and put in a layer of macaroni, then a layer of oysters, sprinkling on the oyster layer pepper, salt, and bits of butter, and on the macaroni layer bits of cheese. Make alternate layers of macaroni and oysters, till the dish is full, having a layer of oysters on top. Sprinkle cracker crumbs over the whole. in a quick oven until brown. # Fifty oysters will be sufficient for this quantity of macaroni.

From Gulf City Cook Book, 1878, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

one hundred large oysters; the liquor from them and strain it, to remove all fragments of shell. the liquor with one tea-spoonful of salt; when boiling drop in the oysters, allowing them to be only well scalded, not boiled. Remove the oysters, and add to the liquor one pint of strong vinegar, one tea-spoonful of black mace, two dozen whole cloves, two dozen whole black pepper, and two dozen allspice.

From Gulf City Cook Book, 1878, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

liquor, vinegar, and spices come to a boil, and when the oysters are cold pour it over them. These are for immediate use. If wanted to keep some time, allow the to boil, and double the proportions of spices and vinegar.

From Gulf City Cook Book, 1878, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

cup of vinegar put two cups of oyster liquor, cloves, allspice, mace, pepper, and salt to Boil the liquor, spices, and vinegar, and pour over the cold they are ready for use.

From Gulf City Cook Book, 1878, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Proceed inversely as with a soup-bone, since in the latter you wish to extract the juice, whereas in the ham you would preserve them. Hence the appropriateness of the directions given in chemical lectures to a class of embryo house-keepers, by Prof. Darby, of prophylactic notoriety. His directions are: "Have the pot of water boiling before putting in the ham with the skin on. The boiling water instantly coagulates the albumen, which prevents the escape of the juice." Keep the pot boiling constantly for four hours, if it is a tenpound or twelve-pound ham, or longer for a larger ham. Do not allow the sight of a protruding bone to induce you to take it off too soon. When thoroughly done, remove from the pot and take off the skin. The essence which oozes out will be jellied when cold, and very nice, while the ham itself is tender and delicious, in every respect superior to the less boiled ham.

From Gulf City Cook Book, 1878, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

boiling water to cover the ham. Put in this two quarts of salt, one of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea. Put the ham in this boiling mixture, and boil until thoroughly done, which will probably be when the meat leaves the knuckle-bone. Let this cool in the water in in which it is boiled, as all corned meats should.

From Gulf City Cook Book, 1878, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Take a ham, wash well, put in a pot of hot water, and let it boil three When nearly cold, take off the Make a rich dressing of one loaf of baker's bread, three large onions chopped fine, one large table-spoonful of butter, one tea-spoonful of celery-seed, one of ground sage, and one of thyme; salt and pepper to your taste (a good deal of pepper); as you would dressing for a turkey. Make deep incisions in the ham, and fill them with the dressing in such a way that each slice may have some dressing in it. Two eggs well beaten and mixed with cracker crumbs, spread over the ham; and sprinkle brown sugar over this. slowly for two and a half or three hours, basting frequently with the juice which runs from the ham.

From Gulf City Cook Book, 1878, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Soak the ham twenty-four hours, changing the water once or twice. Then skin and trim the ham. Take a quarter of a pound of fresh pork chopped very fine, two table-spoonfuls of pulverized sage, one table-spoonful of black pepper, one of cloves, allspice, and cinamon combined, one. onion chopped very fine. Moisten the mixture thoroughly with pepper-vinegar. Then, with a sharp knife make the incisions in the ham, starting toward the large end ham. Make one incision on the under side. Fill them with the stuffing. Put in the pan for baking. Sift well over with; and if the pan is deep, fill half full with water.

From Gulf City Cook Book, 1878, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Take a pig of about eight or ten pounds; clean well, leaving on the head and feet. stuffing of bread, two eggs, one table-spoonful of butter, sage, thyme, onion chop ped, and pepper and salt. Stale bread is best.

From Gulf City Cook Book, 1878, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

water, and put in a frying-pan, with a table-spoonful of lard to brown, mixing in the eggs, butter, and seasoning. brown, stuff the pig and sew up the opening.

From Gulf City Cook Book, 1878, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

the front legs bent backward and the back legs forward. Kub the pig with lard, and baste frequently. till thoroughly done, and make the gravy (after removing the pig) by adding a little water thickened with flour, and the liver and heart of the pig (which have been cooked in the pan it) chopped fine and mixed in. Serve in a gravy-dish.

From Gulf City Cook Book, 1878, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

it.—Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion; season with one level spoonful each of powdered sage, thyme, and salt, and a level tea-spoonful of pepper. Soak half a pound of dry bread in tepid water for five minutes, then wring it dry in a towel. Add it to the onion and herbs, stir it until it is scalding hot, add the fried liver, the yelks of two eggs, and half a pint of boiling milk or water, and stuff the pig with it. Wash eight firm apples; cut them across the middle, but not down from the stein to the blossom; scoop out the cores, and bake only until tender, but not broken down.

From Gulf City Cook Book, 1878, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

In making sausage, allow one third fat to two thirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage-leaves. Make in small cakes, and fry without lard.

From Gulf City Cook Book, 1878, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

A medium-sized loaf of bread, eight pounds of beef, four pounds of fresh pork ground in a sausage-grinder, one tablespoonful of cloves, one large onion chopped quantity of sage, one of whisky or brandy, pepper and salt to taste; cut up some red pepper; mix well before placing in pans; insert strips of fresh pork about two two inches long, and about an inch apart. Bake about four hours; do not take out until perfectly cold; slice crosswise. This will keep good some time.

From Gulf City Cook Book, 1878, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

Chop very fine, or pound in a mortar, equal parts of cold fowls, cream, dried bread-crumbs, and boiled onions; season them with salt, pepper, and nutmeg to taste; put them into the neck,—skins of poultry,—tying the ends, and.fry them as you would fry sausages.

From Gulf City Cook Book, 1878, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

Take hog's head and feet; boil them until the meat falls from the bones; withdraw them from the liquor, which strain and return to the vessel. Chop the meat very fine; season with pepper, salt, spice, onions chopped fine, thyme, sage, and parsley. Add all to the liquor, adding a sufficient quantity of corn-meal to make a stiff mush. Let it boil ten minutes, stirring all the time. Pour into a deep pan; when cold, •cut in thin slices and fry.

From Gulf City Cook Book, 1878, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

Have the feet well cleaned, and boiled until quite tender Split them, and lay in vinegar to pickle them. When ready to cook, have a batter made of an egg, flour, and water; pepper and consistency of pudding-batter. Fry in hot lard.

From Gulf City Cook Book, 1878, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

Take a cold, smoked tongue or ham that has been boiled; grate it on a coarse grater, or mince it fine. Mix it with cream and beaten yelk of an egg, a let it simmer over the fire. Prepare some nice slices of buttered toast; lay them in a dish that has been heated, and cover each slice with the meat mixture, which should be spread on hot. Place on the table in a covered A nice dish for breakfast or tea.

From Gulf City Cook Book, 1878, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

over it the following sauce, quite hot: Three table-spoonfuls of butter, one of vinegar, one of mustard, and one of Worcestershire sauce.

From Gulf City Cook Book, 1878, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

The surloin is the of beef for roasting. Rub over the meat a little lard, and put in a baking-pan with the bone side down. When half done, sprinkle with pepper, salt, and flour, and baste frequently with the drippings. the gravy, remove the meat, and if there is not juice, add a little water and thicken with flour; season with pepper and salt Serve the gravy in a gravy-dish.

From Gulf City Cook Book, 1878, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Have a round of beef six inches thick. Take one and a half pounds of fresh fat bacon; cut in square pieces one fourth of an inch thick and four inches long. Then take one half ounce of allspice, one half ounce of cloves, and one ounce black; grind To quantity of parsley, thyme, and three small pieces of garlic, all cut up fine.

From Gulf City Cook Book, 1878, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

of meat in the seasoning, and insert them in the round on both sides. Make incisions, and pour the remaining seasoning all over, adding a sufficient quantity of salt,—say two ounces. Let it stand eight hours before cooking. In cooking this, have a close vessel, with top to fit (an oven preferable); put in a spoonful of lard made hot. in the round, sprinkled with two large onions cut up, and another spoonful closely, and let it cook in its own juice four hours, turning it once.

From Gulf City Cook Book, 1878, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Rub well into a round of beef weighing forty pounds three ounces of saltpeter, and let it stand five or six hours. three ounces of allspice, one of black pepper, and mix that with twenty pounds of salt and seven or eight pounds of brown sugar. Eub the beef well with this mixture, and pack it down to stay fourteen days. Scrape off the spices it in a deep pan, cover it with a common paste, and bake from eight to ten hours. When cool, wrap it in a linen cloth, and keep it in a cool place. Nothing nicer for lunch. will keep well for several weeks.

From Gulf City Cook Book, 1878, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Take a round of beef and rub it well with saltpeter; take out the bone middle, and fill the opening with Bind the round in shape, or put it in a bucket or some vessel that fits rather close. Let it stand for three days; make its own brine. Then take one spoonful of powdered spice, one of black pepper, and one of brown sugar; rub the beef well it. after standing three days, rub it the spices, etc. After standing a week or ten days it will be ready for use.

From Gulf City Cook Book, 1878, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

Get a nice flank of beef, rub it well with a large portion of saltpeter and common Let it remain ten days it clean, take off the outer and inner the gristle; spread a board, and cover the inside with the following mixture: Parsley, sage, thyme chopped fine, pepper, salt, and pounded cloves. Kollit up; sew a cloth over it, and bandage that with tape; boil it gently five or six hours. When cold, lay it on a board without undoing it; put another board on the top with a heavy weight. Let it remain twenty-four hours; take off the bandages; cut thin slices from each end.

From Gulf City Cook Book, 1878, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

To six gallons of water add nine pounds of pure salt, three pounds of brown sugar, one quart of molasses, three ounces of saltpeter, and one ounce of pearlash. When the water is ready to receive the rest material, pour in the peter only, and when dissolved, and the dip your beef piece by the saltpeter-water, holding it for a feiv seconds only in the hot bath.

From Gulf City Cook Book, 1878, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

Have the lard hot in the pan; put in the steak; season with pepper, salt, and sifted flour. Put a layer of onions and a layer of tomatoes; pour on a little water; then cover with another pan, and let it cook until nearly done. Take off the cover, and let it brown.

From Gulf City Cook Book, 1878, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

If the steak is not very young and tender, beat it slightly. Beat the yelks of two eggs, seasoned with salt and pepper; dip the steak in the egg. and then sprinkle over it cracker crumbs. Fry in hot lard.

From Gulf City Cook Book, 1878, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

Have a rich dressing as for turkey or sausage-meat, and take two steaks an inch thick each; place the dressing between them, and secure the dressing by serving them togethex. Have a wire frame rather smaller than the pan to be used; place the steaks on the frame, having previously prepared them with salt and pepper. Place a few bits on the top of the steaks, a sufficient quantity of water in the pan, and bake; baste often; as usual for roasting or baking.

From Gulf City Cook Book, 1878, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

The vessel in which it is to be cooked must be wiped dry it on the stove, and let it become hot. Season your steak with salt and pepper; then lay it in the hot pan, and cover as tight as possible. When the raw meat touches the heated pan, of course it will adhere, but in a few seconds it will become loosened and juicy; turn the steak frequently, but be careful to keep covered. nearly done, lay a piece of butter upon it; and if you want much gravy, add a table-spoonful of strong coffee. In three minutes the steak will be ready for the table. Mutton-ohops may be cooked the same way; but they require a little longer cooking. An excellent gravy can be made from them by adding a little cream, thickened with a small quantity into which, when partly cool, stir the yelk of an egg well beaten.

From Gulf City Cook Book, 1878, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

Pound some beef that is under-done with a little fat bacon or ham; season with pepper, salt, and onions. Make into small cakes, and fry them a little brown. Serve them in good gravy.

From Gulf City Cook Book, 1878, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

Mix with half a pound of veal chopped very fine, one half pound of pork chopped salt, pepper, a little parsley minced, one table-spoonful of curry-powder, the yelk of one egg, a teacud of bread-crumbs, softened with cream or They should be made in small balls, and fried in hot lard.

From Gulf City Cook Book, 1878, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

Take cold fresh meat of any kind that has been previously cooked; cut very very fine; mix with two boiled Irish potatoes well mashed, one egg, one onion minced fino. with pepper and salt. Put in a dish and bake.

From Gulf City Cook Book, 1878, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Cut up your cold meat in pieces half an inch thick; put it to stew with half a pint of water, one onion, one Irish potato chopped fine, one table-spoonful of lard, one table-spoonful of flour, pepper and salt to taste, and a little butter. until the potato and onion are done. Serve with the gravy.

From Gulf City Cook Book, 1878, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

feet in hot water, with wood ashes to make a lye; let them stand in this until the hoof is softened, so as to pull off; put in cold water and boil until it leaves the bones. Take out and put in a bowl; season with pepper and salt, while warm. Take a large spoonful, roll in batter or in flour, and fry in hot lard.

From Gulf City Cook Book, 1878, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

A roast of mutton should have lard or butter rubbed over it, and when half done a spoonful put in the pan; pepper also. If it is a leg, it is improved by cutting gashes and filling them with a dressing made of breadcrumbs, pepper, two or dredge it with flour and baste frequently. Send to the table with its own gravy, slightly thickened with browned flour.

From Gulf City Cook Book, 1878, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Beat some eggs; season with pepper and salt; roll crackers fine. Dip the mutton-chops one by ono in the egg, then in the cracker crumbs. Fry in hot lard. Mutton-chops fried in bread-crumbs, laid on macaroni with slices of bread fried between, make a pretty dish.

From Gulf City Cook Book, 1878, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Cut thin slices of cold mutton, fat and lean; flour these; have ready an onion boiled in two or three spoonfuls of water add a little gravy and the seasoned meat; let it get hot, but not enough to in a covered

From Gulf City Cook Book, 1878, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Take mutton-chops; cover well with water; let them come to a boil; pour off the water; add more. Take a lump of butter the size of an egg, two table-spoonfuls of flour, a tea-cup of milk, with pepper and salt to also a few Irish potatoes and one small onion. Boil until the potatoes are done.

From Gulf City Cook Book, 1878, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Three and a half pounds of the finest part of lean and fat of a leg of veal chopped very fine, three soda-crackers rolled fine, two eggs, a piece of butter the size of an egg, a teaof salt, one of pepper, a thick of salt pork Mix all put bits of butter and grated bread-crumbs over it. Bake two Put some Witter in another pan, and set in it the one containing the loaf. Bake two hours. To be eaten when cold. Cut in thin slices.

From Gulf City Cook Book, 1878, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Mince your cold veal in a chopping-bowl, leaving out the stringy part. Put into a frying-pan a tea-cupful or more of milk or sweet cream, into which stir, when hot, a tablespoonful of butter and flour well mixed together; then add the chopped veal. Add of onion and thyme, or parsley chopped very; heat it well through over it a little mace. This is delicious for breakfast, and can be used for patties.

From Gulf City Cook Book, 1878, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

Three pounds of veal knuckle well broken; boil in a little water until very tender; pick the meat to pieces, free from gristle and bone. the broth highly; add a lemon-peel; butter in plenty; mix with the meat; add enough bread-crumbs to thicken; put into molds. Eat when cold.

From Gulf City Cook Book, 1878, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

as large pieces as you can get from a leg of veal. Make a stuffing of grated bread, butter, a small cut very fine, a tea-spoonful of salt, a spread over the slices of veal; beat an egg and put over the stuffing; roll each slice up tightly, and tie with a thread; stick a few cloves in them; grate bread-crumbs thickly over them, after they are put in the skillet with butter, and onions chopped fine. When done, lay them on a dish, make your gravy, and pour over them. Take the threads off, garnish with hardboiled eggs, and serve. Cut the olives in slices.

From Gulf City Cook Book, 1878, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

Take two pounds of the round of white veal; beat a little; salt well; add plenty of red and black pepper; it well, and then it.

From Gulf City Cook Book, 1878, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

parsley, thyme, carrot, and a little celery; spread these over as a paste; then grate the rind of a lemon over it. After squeezing the juice of a lemon it, roll it up, tie it with a cord, sprinkle with flour, and fry until it is a light brown; then add one tea-cup of mushrooms. After pouring enough boiling water over it to make considerable gravy, let it simmer down; then add one tablespoonful of Worcestershire sauce.

From Gulf City Cook Book, 1878, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

properly trimmed, they may be improved as directed for veal. Salt and pepper both sides; spread a little melted butter on both sides, also, by means of a brush; place them on before or under the; baste now and then with melted butter; turn one, two, or three times, and when rather overdone, serve with a maitre d' hotel sauce spread all over. This way of serving them is sometimes called au naturel. With Crumbs.—When trimmed, dip them in egg beaten with salt, pepper, and chopped parsley; roll them in.breadcrumbs, and then broil and serve them as the above, with a maitre d' hotel.

From Gulf City Cook Book, 1878, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

Pepper and salt two pounds of veal, sliced from the leg and cut in pieces half the size of your hand. Make a batter of two eggs and a little milk well beaten together. Have a teacupful of bread or cracker crumbs, and dip each piece of veal, first in the egg batter, and then in the crumbs, and fry quickly in boiling lard.

From Gulf City Cook Book, 1878, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

Three pounds of raw veal; four slices of salt pork chopped fine; three eggs; two table-spoonfuls of cream or milk; powdered crackers. Season with thyme, one tea-spoonful of pepper, one of salt, half a nutmeg.

From Gulf City Cook Book, 1878, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Boil four eggs hard; slice them, and line a place a layer of raw veal cut thin. Mix chopped ham with one egg and sage for the next layer; then another of sliced veal, and so on, till the dish is full. Don't forget to salt and pepper to taste.

From Gulf City Cook Book, 1878, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Take about six pounds of fat veal, and cut in pieces about the size for stewing; sprinkle with flour, and fry brown. In the same vessel cut up and fry one onion and two pods of garlic; then add one of prepared tomatoes, one teaspoonful of pepper, and the same of salt. When nearly done, cut up and add a sprig of parsley. require two and one half or three hours slow cooking.

From Gulf City Cook Book, 1878, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Put on your calfs-head to boil, with two sets of feet, either calf 's-feet or hog's-feet. perfectly tender, split the head on the under side, and carefully remove the bones, not breaking the; also, take the bones from the feet, and chop fine. to your taste with salt, a onion, or any other seasoning you may fancy. stuff the skin and put it in shape in the baking-pan return it to the stove and let it remain until a light brown; then make a dressing of hard-boiled butter, and the brains of calf 's-head. Serve with the head.

From Gulf City Cook Book, 1878, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Take two sweet-breads; parboil them a few minutes; then lay them in cold water. Beat the yelks grate some cracker crumbs. When the sweet-breads are cold, wipe them dry; then dip them in the egg, and then in the crumbs; then cook them with a butter, pepper, and salt, to a nice brown. Make a gravy by adding a little veal gravy to that in which they have been cooked, and the juice of a lemon. Toast thin slices of bread, and dip in this gravy and lay on the sweat-bread.

From Gulf City Cook Book, 1878, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Parboil them a few minutes, then drop them in cold water; skin them; roll them in a little fry moderately in lard, seasoned with salt and pepper..Remove them from the stir into the gravy a little flour and hot When this boils, add a wine-glass of wine or catchup.

From Gulf City Cook Book, 1878, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Scald them in salt and water; take out the stringy part; then put them in cold water for a few moments; dry them in a towel; roll some crackers or bread-crumbs'; dip the sweetbread in the yelk of an egg beaten; roll in the cracker, and fry brown in they are done, put them on a Pour into a frying-pan a large cup of sweet cream, a little pepper and salt, and a little green parsley chopped fine: dust in a very little flour, and when it boils up, pour it over the sweet-breads and send to the table hot.

From Gulf City Cook Book, 1878, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Boil the sweetbreads tender; season with pepper and salt make a gravy with the water in which they were boiled, adding half a cnp of butter, the yelks of two eggs, and a tablespoonful of flour.

From Gulf City Cook Book, 1878, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

dish with puff-paste; have the same quantity of oysters as of sweet-breads; lay the oysters in first; cover with sweet-breads, and fill the dish with gravy put on the top crust, and bake slowly until done.

From Gulf City Cook Book, 1878, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Prepare them by parboiling and letting them remain a few minutes in cold water, to whiten them. Stew in oyster-liquor until tender; then take them off and remove the gristle, and season with salt and pepper, a few oysters, and a large tablespoonful of butter. Pour on buttered toast. Toast that is placed in the bottom of a dish upon which stews or gravies are to be poured, should be trimmed of the crust and dipped for a few minutes in hot water.

From Gulf City Cook Book, 1878, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Boil it half an hour; then throw it in cold water, to plump out; roll it in eggs and bread-crumbs, seasoned with salt and Lay them in the pan, put a lump of butter on each, and bake them.

From Gulf City Cook Book, 1878, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Put in a frying-pan some slices of bacon, and fry out the grease, or a large spoonful Cut the liver in slices; season with pepper and salt; dredge with flower, and fry a good brown. It will require a longer time to cook than most meats. After taking up the liver, pour a little boiling water to the grease in which the liver has been fried, and sprinkle in a little flour to thicken the gravy. Let it up, and pour over the liver.

From Gulf City Cook Book, 1878, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Kemove all the fat and skin from the kidneys; cut in thin slices; mix with cayenne pepper, parsley, "and onion chopped fine; dredge with flour, and fry in hot lard. the kidneys are taken out, add to the gravy a wine-glass of wine, a little lemon-juice, and a tablespoonful of butter.

From Gulf City Cook Book, 1878, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Take a set of kidneys and put in a stew-pan, with one half of water, two table -spoonfuls of three onions sliced thin, pepper and salt, and a spoonful of flour.

From Gulf City Cook Book, 1878, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Parboil a fresh tongue in salt-water until done enough to a sauce of about one dozen ripe tomatoes, one large onion, black pepper, and salt; stew or twenty Put the tongue in a baking-pan, pour over it the sauce, and bake a nice brown.

From Gulf City Cook Book, 1878, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Scald a set of brains, to draw off the skin and blood. Put the brains in a stew-pan, with just enough water to keep them from burning. Season with a large table-spoonful of butter; pepper and to done, stir in one table-spoonful of cream or milk, with one table-spoonful of

From Gulf City Cook Book, 1878, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Scald a set of brains, to take out the blood. salt and pepper, and put in hot butter. When nearly done, break in a vessel six eggs, and turn frying-pan with the brains; cook a few minutes, stirring all the time.

From Gulf City Cook Book, 1878, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

slices being dip in thin batter, and hot It may be fried without batter; dredge with a little flour. Serve without gravy. In frying, lay the rough side down first.

From Gulf City Cook Book, 1878, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

After the tripe is boiled tender, cut in small pieces an inch scpuare. Make a dressing of cream or milk, one table-spoonful of butter, pepper, and salt; dredge a little flour in it; one small onion these all; put tripe one table-spoonful of curry-powder, and stew for twenty minutes.

From Gulf City Cook Book, 1878, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

Cut three large-sized onions fine; take about half a loaf of soak it in water, then squeeze the water from it. Put in a frying-pan two heaping table-spoonfuls of boiling lard; put the onion in, and when nearly done add the bread, and fry until perfectly brown. Season with two table-spoonfuls of butter; red and black pepper and salt to taste; a little sage may be used. Then put in about thirty or forty oysters, after the water has been drained off. Salt and pepper your turkey; put it in a baking-pan; then stuff it with the above mixture; sprinkle a little flour over it, two table-spoonfuls of lard, and the water that has been drained from the oysters, with about a Baste the turkey often, and cook brown.

From Gulf City Cook Book, 1878, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

made of bread-crumbs, seasoned highly with sage, onion, pepper, salt, and butter. Cover the breast with buttered paper, to preserve it from scorching, and roast to a fine brown. It will require from two to two hours and a half in roasting. Baste it well with butter, and a little while before it is done remove the paper and allow the breast to brown. Serve with apple-sauce.

From Gulf City Cook Book, 1878, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Prepare your dressing as you would for any other fowl, with the addition of more Dry the ducks, sprinkle with salt and pepper, and in Take three or four whole onions, put all in a pan with hot lard; turn frequently, until brown; add water enough to cover the fowls. until there is just enough liquor left for the gravy.

From Gulf City Cook Book, 1878, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Have the ducks wiped dry, and stuffed as any other fowl. Rub over them and roast about an Make a gravy by stirring slowly in a sauce-pan the giblets of the ducks rolled in butter, flour, and as little water as possible. Before sending to the table a little lemon-juice squeezed over them is an improvement.

From Gulf City Cook Book, 1878, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

a flank steak, make a dressing, the same as for ducks, spread the steak, then roll and tie tight with a string, to keep the roll in shape; lay it in a pan with a little water and lard, sprinkled with pepper and salt.

From Gulf City Cook Book, 1878, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Put into a sauce-pan a piece of butter rolled in flour; molt, but not brown; add half a glass of broth, the same of red wine, two whole shallots, and a bunch of mixed herbs,— to be taken out before serving,—pepper and a little salt; together for half an hour. Cut up the game or duck warm, but do not boil it in this sauce, and add the juice of half a Garnish the bottom dish with fried slices of bread, and put the game upon it. Pour the sauce over it and serve.

From Gulf City Cook Book, 1878, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Take about eight doves, and make a stuffing of bread and Stuff each bird, then put a stew-pan about a table-spoonful of lard, and a dessert-spoonful of flour; brown perfectly; cut a small onion very fine, and fry it, adding the birds, which should fry awhile before putting a pint over them, and them out; add about two dozen oysters, with a little of the oysterwater, to the gravy, a table-spoonful of butter, black pepper, allspice, and nutmeg; then line a baking-dish pastry, put the birds in with the gravy, and cover it over with pastry and bake.

From Gulf City Cook Book, 1878, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

Squabs are in the best condition to eat when fully feathered. Broil on hot coals, seasoned with melted butter, pepper, and on A pie made of squabs, as you would make chicken-pie, is an excellent dish.

From Gulf City Cook Book, 1878, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

For boiling, choose a fat fowl. Fill the breast with forcemeat or stuffing, and tie carefully round the body, or secure by sewing, which should be removed before sending to the Put it in hot water, and boil gently till done. with drawn butter-sauce, in which three or four hard-boiled eggs have been chopped. This sauce can be made ornamental by chopping one boiled beet fine, and mixing with it. Pour part of the sauce over the chicken, to garnish put the remainder in a sauce-boat, to be served out as dished.

From Gulf City Cook Book, 1878, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

Cut up a chicken at the joints,—as for frying. rich dough or crust; in the bottom of a pot, or large sauce-pan, a layer of the chicken, pepper, salt, bits of butter, and strips or squares of the dough; then place another layer of chicken, and over all put a crust of the dough in which an opening is left to pour a little water as the pie becomes too dry. Cover the pot closely, and cook about an hour and three quarters.

From Gulf City Cook Book, 1878, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

To one chicken, six hard-boiled eggs, and one cup of butter. Cut the chicken as for frying; parboil in water,—in which you put a salt,—to cook it Line a baking-pan with puff-paste; put in a layer of chicken, then a layer of the eggs, with bits of the well with black pepper and salt to your taste, then another layer of chicken, eggs, butter, and all are in the pan; cover the whole the in which the chicken was boiled; add a top crust and bake.

From Gulf City Cook Book, 1878, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

carefully and fill with buttered bread-crumbs, seasoned with salt, and thyme; put in a pot with a tight-fitting cover, with about a pint of water; turn often, and cook two hours, or until tender.

From Gulf City Cook Book, 1878, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

Beat two eggs, to which add a little milk; pepper and salt your chicken, dip it in the eggs and milk; then roll in powdered crackers, and fry in lard or butter until brown.

From Gulf City Cook Book, 1878, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Cut a raw chicken into two parts. Put half a tea-cup of sweet-oil in a sauce-pan; let it get hot; put your chicken in, and fry it brown on both sides; add a small onion, or a quarter of garlic, chopped with parsley, to suit the taste; dredge with flour, and fill the sauce-pan with so as to cover the chicken. it very close, and stew inside the stove until done. Fry a dozen eggs on both sides, and serve with the chicken.

From Gulf City Cook Book, 1878, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Prepare a chicken; cut it into small pieces, put them into a sauce-pan, with half an onion, a small piece of mace, salt and pepper to taste, root celery; let all boil slowly until the is tender and cooked, without falling to pieces, the water simmered away.

From Gulf City Cook Book, 1878, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Dress and disjoint a fowl. it in a deep kettle, with sufficient water to cover a tender pour off the liquor and brown nicely in salt pork fat. Thicken the gravy and season with pepper. To one goodsized chicken take eight tart apples, wipe, halve, and take out the cores. Set them over the chicken, skin side down, then pour on the gravy, cover tightly, and let them cook ten minutes, or till tender. the apple upon a separate dish, and eat as sauce. If the gravy needs butter, add it after the apple is taken out. Young turkeys are nice prepared in this way.

From Gulf City Cook Book, 1878, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Fry the chicken in lard, brown as for gumbo, with onion. Of course, the chicken must be cut. When well done put it in a stew-pan and cover it with water. Let it simmer slowly j season with pepper, salt, butter, and a box of mushrooms. Garnish the dish with toast and eggs fried on both sides; or if you prefer, you may use pastry-cakes. A little wine, red or white, a few olives, with seed taken out. Some pickle and parsley is nice to garnish the dish. Very nice made of cold turkey.

From Gulf City Cook Book, 1878, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

frying-size chicken; season with salt and fry in batter a nice brown. Lay on a dish in which you are going to serve. Make a sauce of five or six large tomatoes, chopped, a small onion, a little cream, pepper and salt, stewed for five or ten minutes. Pour over the chicken, and serve hot.

From Gulf City Cook Book, 1878, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

Take two fat young chickens; cut them up, not too Put into a good-sized sauce-pan one table-spoonful of lard, one; brown two table-spoonfuls of sifted flour into the lard and butter, with an onion chopped fine. Salt and pepper your chicken to taste. Slice three or four pieces of salt pork or fat from a ham; fry it with the lard, butter, flour, and Have ready, peeled and cut fine, one quart of new Irish potatoes, one quart of tomatoes, one of Lima beans, one of green peas, one of green corn, and a glass of good claret First, bi*own the flour, then add the onion, then the chicken, then the vegetables, with just enough boiling water to cover the let it boil until done. Just before taking up add the wine: let it stay about ten minutes. well, and serve hot,

From Gulf City Cook Book, 1878, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

Take one large chicken, or two small ones; boil them in a quart of water until tender. Cut off the meat, put the skin and bones back into the liquor and boil it down to a pint of jelly—about three quarters of an Chop up the meat of the chicken and pound it fine; add to it a tea-spoonful of powdered mustard, one of salt, one of butter, a little pepper, and half a tea-cupful of the liquid jelly, from which you must strain the bones and skin; the remainder of the liquid jelly the bottom and let it Put the pounded chicken in a sauce-pan, and warm it, so that all the ingredients may be thoroughly mixed; then let it cool, and spread it on the top jelly, in the mold. Set the mold in a cool place. When wanted to use, set the mold, for an instant, in hot water, and turn out like blanc-mange'

From Gulf City Cook Book, 1878, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Chop fine and separately the meat of a cold turkey, some sliced ham, four hard-boiled eggs, and some mustard pickles, and put them in a mold in alternate layers. Place the remnants and bones in a stew-pan, with some thyme, mace, pepper, half an ounce of isinglass, and enough water to cover, and allow it to gently and thoroughly. When done, strain it through a sieve and pour on the chicken in the mold. Turn out when cold. Chicken may be used instead of turkey, if desired.

From Gulf City Cook Book, 1878, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

At ten o'clock put on two slices of fat bacon, and one onion cut fine, and boil one hour. Then put on two quarts of tomatoes, skimmed, or mashed well, and boil one hour; then put in a large pod of red pepper, and two chickens, cut as for frying, and stew until two o'clock; then put in one cup of butter, and stale bread-crumbs for gravy. Add two ears of corn, first boiled and cut from the cobs, some Irish potatoes, mashed; to taste, and hot. A squirrel could be used instead of chicken.

From Gulf City Cook Book, 1878, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Boil a fine, fat, young chicken; when done and warm, cut all the meat from the bones, in small pieces, as for chickensalad. Put into a stew-pan with one gill of boiling water; then stir together, until perfectly smooth, one quarter of a pound of butter, one teaspoonful of flour, and the yelk of a hard-boiled egg. Add to the chicken half the mixture at a; pepper and salt to After letting it simmer ten minutes, add a wine-glass of sherry or Madeira. Add spice and mushroom; catchup to taste.

From Gulf City Cook Book, 1878, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

The lean of chicken, free from skin, minced finely with a little ham and stale broad-crumbs. The proportions will be six table-spoonfuls of meat, two of bread-crumbs, very fine, a shade of nutmeg, pepper, half a tea-spoonful of onions, a teaof minced parsley; put all on with half a pint of stock—your sou]) for dinner will answer. it comes to a boil mix a couple of eggs, well beaten, and some cream, and stew until

From Gulf City Cook Book, 1878, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Take cold chicken or veal, with slices of ham, fat and lean chop them together very fine, and add a set of brains, mashed very fine also. Mix with stale bread, grated and seasoned to your taste; knead all well together, until it resembles sausagemeat. Make up in little balls; dip them in the yelks of eggs beaten; cover them quickly with grated bread, and fry them a light brown.

From Gulf City Cook Book, 1878, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

giblets, neck, part of the wings and feet of your chicken, and put in the lard; add half a tea-cup of prepared tomatoes, two dozen oysters, with their liquor, pepper and salt to taste; put in nearly a pint of rice, one table-spoonful of butter; stir frequently when nearly done; set back on the stove and let

From Gulf City Cook Book, 1878, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

stuffing till the hole left by the bone is filled. Sew up the opening and spread over it and to well done; take out the meat, stir in a dessert-spoonful of flour, a wine-glass of wine; let it boil up once, and serve in a sauce-bowl.

From Gulf City Cook Book, 1878, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

A good haunch of venison will take three or four hours to roast. It being a dry meat it would be well to cover it with a paste made of flour and water, until nearly done; cover this with a thick piece of paper, tied on. Baste the paper well with to keep it from catching on fire. this is removed baste well with the drippings seasoned with salt, pepper, and a little browned flour sprinkled over. Butter or lard may be necessary to afford gravy. This meat should be accompanied with a tart jelly.

From Gulf City Cook Book, 1878, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Cut the steaks about an inch thick, sprinkle with flour, fry in hot lard or butter. salt and pepper when half done; turn frequently. Take out the steak when done, stir a in the pan, and pour enough hot water on sufficient gravy. boil up; then pour in a wine-glassful of wine, and pour over the steak.

From Gulf City Cook Book, 1878, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Put it in a well-covered pun, and heat it thoroughly without water. it out, and when cool enough to handle press it, so as to extract all the juice. Mix with the juice a table-spoonful of butter, pepper, salt, a little mustard, vinegar, and walnut catchup, and put on the stove until they are well mixed. Eeturn the steak to the covered pan, and pour the gravy over it and cook gently till done. It will not take much time, as the meat is partially cooked. This method is equally good for beefsteak.

From Gulf City Cook Book, 1878, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Skin them very carefully, \o as not to allow the hair to touch the flesh; this can be done by cutting a slit under the throat, and as you pull it off, turn the skin over, so as to inclose the hair. Cut the squirrel in pieces (discard the head), and lay them in cold water; put a large table-spoonful of lard in a stew-pan, with an onion sliced, and a table-spoonful of let fry until the flour is brown, then put in a pint of water, the squirrel seasoned with salt and pepper, and until tender. half done put in some strips of puff-paste and a little butter.

From Gulf City Cook Book, 1878, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Skin, boil five minutes, throw into cold water, and drain as above. Put in a stew-pan two ounces of butter, for two dozen frogs; set it on the fire, and when melted lay the legs in; fry two minutes, tossing now and then; sprinkle on them a tea-spoonful of flour; stir with a wooden spoon; add two sprigs of parsley, one of thyme, a bayleaf, two cloves, one of garlic, salt, white half a pint of white boil gen tl}7 the legs, reduce the sance on the fire, strain it, mix in it the yelks of two eggs; pour on the le°;s and serve them. (jl

From Gulf City Cook Book, 1878, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Put eggs into boiling water. If you wish the whites set, boil two minutes; if you wish the yelks set, boil three minutes; if for a salad it will require ten minutes.

From Gulf City Cook Book, 1878, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

Break the eggs into a bowl, and stir in salt and pepper. Put a good piece in a frying-pan, and when it is hot pour in the eggs, all the; a few minutes will be sufficient. Grated ham is an improvement.

From Gulf City Cook Book, 1878, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

Boil one tea-cup of milk, thickened with a little flour or corn-starch, and one table-spoonful in your eggs that have been seasoned with salt and pepper, cook until the whites are set. Pour over buttered toast while hot

From Gulf City Cook Book, 1878, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

Beat six eggs very light—the whites to a froth, the yelks to a smooth batter. Add to the yelks a small cup of and lastly, stir in lightly. Have ready in a hot frying-pan a good lump of butter; when it hisses pour in the mixture gently and set over a clear It should cook in ten minutes. To be eaten as soon as cooked, as it will fall.

From Gulf City Cook Book, 1878, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

Boil one dozen eggs until perfectly hard, then put in cold shell, and divide the egg in half, remove the yelk and mash up smooth, add a few bread-crumbs, season with butter, pepper, and Fill the whites of eggs with dressing; grate a cracker over the top, and bake to a light brown.

From Gulf City Cook Book, 1878, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

Half a cup of sugar, half a cup of butter, one cup of flour, one pint of milk; mix well together, set the stir until it thickens, then add the of five beaten, and set aside to cool. whites of the -eggs to a stiff froth, mix well in the above. Put in a puddingdish well buttered, and bake in a tolerably hot oven. Eat warm, with or without sauce.

From Gulf City Cook Book, 1878, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Six eggs beaten separately, season with pepper and; add grated ham, and fry in small cakes in boiling butter.

From Gulf City Cook Book, 1878, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Scald one quart of vinegar, with a half dozen cloves, one dozen allspice, one tea-spoonful of pepper, one table -spoonful of flour of mustard. Pour this over one dozen hard-boiled eggs that have been shelled and placed in a jar. When eggs are boiled hard and are intended to be used when cold, they should be thrown immediately into cold water, to keep them from becoming discolored.

From Gulf City Cook Book, 1878, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Kub the yelks of three or four hard-boiled eggs to a smooth paste, with a very little butter and salt; add to these two raw ones, beaten light, and enough flour to hold the paste Make into balls, with floured hands, and set in a cool place until just before your soup is taken off, when put in carefully and boil one minute.

From Gulf City Cook Book, 1878, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Hard-boil twelve eggs; slice them in thin rings; have ready a plateful of grated bread-crumbs. In the bottom of a large baking-dish place a layer of the crumbs, then one eggs; cover with bits of butter, and sprinkle with pepper and

From Gulf City Cook Book, 1878, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Put them in water; if the large end turns up they are not You can depend on any egg that lay on the side in water and not float.

From Gulf City Cook Book, 1878, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Slice bread, and butter it; beat five or six eggs very light, and dip into them each slice of bread, and fry in hot butter; salt to the taste just as you take from the fire. Serve hot.

From Gulf City Cook Book, 1878, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

• Dressing.—Twelve hard-boiled eggs; rub the yelks in one tea-cupful of olive-oil, two table-spoonfuls of ground mustard, one of ground one of Worcestershire sauce, one half tea-cupful of tomato catchup, one half tea-cupful of vinegar, three good-sized pickles, chopped fine, and salt to taste; two stalks of celery chopped, and if this can not be obtained use a small head of cabbage, well chopped, and celery-seed as a substitute. The above answer for one chicken, which should be well boiled, freed from bones, and chopped; mix all together and cut up the whites of the eggs fine; mix a part with the salad, and strew a portion over the top.

From Gulf City Cook Book, 1878, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

For about one pound of chicken, after it is minced, use six or eight eggs, boiled hard; separate the yelks and whites; mash the yelks to a smooth paste, in five or six table-spoonfuls of sweet olive-oil, or the same of melted butter if preferred; add to this a tea spoonful of pepper, and the same of salt, two even table-spoonfuls of dry mustard, a half tumblerful of good vinegar, one table-spoonful of sugar. Stir these all together; mince half as much white lettuce as there is chicken, and the same of white,' tender celery. If celery can not be obtained, use a little extract of celery and more lettuce. Mix these well with the meat, using a wooden or silver fork. The whites of the eggs may be minced and mixed it, or reserved to garnish the salad-dish, by cutting them in rings; add the sauce just before serving. A few white lettuce-leaves, trim very nicely.

From Gulf City Cook Book, 1878, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

To each chicken allow ten eggs; chop the whites very fine; mix thoroughly with the chicken, rub to a smooth paste the yelks and allow half a tea-spoonful each of mustard, black pepper and salt, a sufficient quantity of vinegar to make it palatable; also one table-spoonful of oil, or the same quantity of melted Celery to be used according, to taste. DRESSING FOR CHICKEN SALAD, Yelks of four eggs, beaten well, one tea-spoonful of sugar, one salt-spoonful of cayenne pepper, two tea-spoonfuls made mustard, six table-spoonfuls salad-oil, five of celeryvinegar stir all well and put in a sauce-pan, boil three minutes, stirring all the time; when cold pour over chicken salad.

From Gulf City Cook Book, 1878, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

To a can of lobsters make a dressing of one tea-spoonful of salt, one of pepper, one of mixed mustard, four table-spoonfuls of olive-oil, four spoonfuls of good the yelks of three hard-boiled eggs, rubbed smooth. Garnish with lettuce.

From Gulf City Cook Book, 1878, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

boiled potatoes; chop fine half small onion, one bunch celery, and the whites of three hard-boiled The yelks mix with salt, pepper, mustard, oil, and vinegar to taste.

From Gulf City Cook Book, 1878, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

Take a couple of cold potatoes, cut fine, with half a raw onion; put sweet oil, pepper, salt, and vinegar upon them.

From Gulf City Cook Book, 1878, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

Soak in water six herrings for one hour; skin and bone; cut up six boiled Irish potatoes, six onions, six apples. six hard-boiled egg$>, half pound of cold veal or fowl, half salt anchovies; chop fine and mix together with four of capers, and half dozen pickles, and one • dozen olives; add table-spoonfuls of olive-oil, pepper, and vinegar to suit. on a dish and ornament olives, the yelks and whites of eggs, parsley, capers, and red beets.

From Gulf City Cook Book, 1878, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

One tea-cupful of vinegar, one dessert-spoonful of butter two table-spoonfuls of sugar, one dessert-spoonful of mustard, half tea-spoonful of salt, one egg, half tea-cupful of milk. The butter, and sugar put on and let come to a boil, the other ingredients beat together; add to the vinegar after it cools a little, then put on the fire and boil to the thickness of Add table-oil, according to taste.

From Gulf City Cook Book, 1878, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

Take half a tumbler of vjnegar, one table-spoonful of butter, one tea-spoonful of sugar, one of salt, one tea-spoonful of mustard. Put it all on the let it come to a boil; then stir in quickly two eggs, beaten well, the whites and yelks beaten separately, and very light; take off immediately. Serve when cold.

From Gulf City Cook Book, 1878, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

If the salmon salad is made of the fish preserved in cans, it from the oil, and mince the meat fine; cut up one third as much lettuce or celery. For one box of salmon boil four eggs hard, lay them in cold water a few minutes, shell and separate the whites and yelks, and lay the whites aside.

From Gulf City Cook Book, 1878, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

Take half a gallon of fresh oysters, the yelks of four hardboiled eggs, one raw egg, well whipped, two spoonfuls saladoil, or melted butter, two tea-spoonfuls of salt, two tea-spoonfuls of black pepper, two tea-spoonfuls made mustard, one tea-cupful of good vinegar, nearly as much celery as oysters cut up very fine, drain the liquor from the oysters and throw hot vinegar, on the let them remain until they are plump, but not cooked. Then put them at once into clear cold water. This gives them a nice, plump look; and they will not then shrink and look Drain the water from them and set them in a cool place; mash the yelks very fine, rub into it the salt, pepper, and mustard, then the oil, a fe>v drops at a When smooth add the beaten eggs and then the vinegar, a spoonful at a Mix celery, and pickle; sprinkle in salt to taste; then pour dressing over all.

From Gulf City Cook Book, 1878, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

Take the yelks of three fresh eggs, and whisk them well up with ten grains of cayenne pepper; then take one ounce of mustard, salt one dram and a half, salad-oil half an ounce; mix well with half a pint of the best vinegar, and then add the two lots together; shake them well and you will have an excellent mixture, which will keep for twelve months.

From Gulf City Cook Book, 1878, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Two eggs, one table-spoonful of butter, or olive-oil, one table-spoonful of sugar, one cupful of vinegar, one table-spoonful of mixed mustard and pepper; put into a tin bucket, and cook in a kettle of hot water. Be careful not to let it curdle. Cut cabbage very fine; it, and pour on the dressing when cold.

From Gulf City Cook Book, 1878, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Pour boiling water over the cabbage, and cut up very fine; melt butter with cream or milk; mix pepper, salt, mustard, and vinegar; pour over hot

From Gulf City Cook Book, 1878, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Cut the cabbage very fine, and lay in cold water; prepare a dressing of one tumbler of vinegar, one table-spoonful of mustard, one tea-spoonful of black pepper, one table-spoonful of olive-oil, or a large table-spoonful of butter, and one teaspoonful of Put the mixture on the fire, and when hot stir in the cabbage; cook a few minutes. Serve hot.

From Gulf City Cook Book, 1878, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Take half a head of cabbage and three bunches of celery, Mix well one cup of vinegar, lump the size of an egg, yelks of three eggs, tea-spoonful of mustard, one of salt, one of pepper, and two of sugar; heat this mixture on the stove when cold add two table-spoonfuls of sweet cream, and pour over the cabbage and celery.

From Gulf City Cook Book, 1878, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Take half a head of cabbage, two bunches of celery, and three hard-boiled eggs; chop cabbage, celery, and whites of eggs fine. Dressing.—Mix the yelks of eggs with two teaspoonfuls of sugar, two of mustard, one of pepper, one of salt, and vinegar sufficient to moisten.

From Gulf City Cook Book, 1878, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Beat lightly two eggs; then half a pint of vinegar, of butter, half a table-spoonful boil all together until as thick as custard, stirring constantly. Add pepper, salt, and vinegar to pour, when over the cabbage.

From Gulf City Cook Book, 1878, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

old ham very fine, or grate it; beat an egg thoroughly, mix some ground mustard, let half a pint of vinegar come to a boil, stir in the egg and mustard, and mix with the ham. After buttering thin slices of bread spread on this mixture.

From Gulf City Cook Book, 1878, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Take a quarter of a pound of lean ham chopped fine, the yelks of three eggs well beaten, half a pound of butter, two table-spoonfuls, of cream, and a little red pepper; over the fire until it thickens, and then spread on hot

From Gulf City Cook Book, 1878, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Take half a cup of tomatoes, one table-spoonful of catchup, one tea-spoonful of dry mustard, one table-spoonful of butter, and a little red pepper; pour this hot over the turkey it is broiled.

From Gulf City Cook Book, 1878, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

To one pint of strained oyster-liquor add one goblet of claret, the juice of half a lemon, a blade of mace, and one table-spoonful of butter thickened with a tablespoonful of flour; when this is scalding hot add half a pound of butter stirring all it melts; then add twenty let scald, not boil, and serve.

From Gulf City Cook Book, 1878, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Cream the yeiKs of four eggs in a table-spoonful of vinegar; salt and pepper to taste. Add half a pound of butter, and place on the it thickens; do not let it get too hot, or it will curdle. »

From Gulf City Cook Book, 1878, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

yelks of six hard-boiled eggs and cream them sweet-oil, mustard, walnut catchup, Worcestershire pepper, and vinegar to Pickle chopped fine improves it.

From Gulf City Cook Book, 1878, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Put into a small sauce-pan the yelks eggs, a des. sert-spoonful of vinegar, and a pinch of salt; whip up this mixture as quick as possible; when the whole forms a sort of cream add two dessertspoonfuls of oil and a tea-spoonful of mustard, which must be well mixed previously, a pinch of parsley minced fine, and a little cayenne pepper. The oil should be put in drop by drop, to mix perfectly. Heat thoroughly, not boil.

From Gulf City Cook Book, 1878, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Take three table-spoonfuls of sweet-oil, one of vinegar, one of mixed mustard, some salt, some minced fine, chopped pai*sley, bright red pepper-pods cut up All these ingredients should be beaten well together and poured over the as it comes hot out of the frying-pan.

From Gulf City Cook Book, 1878, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

Place in the bottom of a salad-bowl the yelk of one raw egg, a tea-spoonful of salt, the same of dry mustard, a saltspoonful of white pepper, as much red pepper as can be taken on the point of a pen-knife, and the juice of half a lemon mix these ingredients with a wooden salad-spoon, until they assume a creamy-white appearance; then add, drop by drop, gills of salad-oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin with the juice from the second half of the lemon. Add gradually four table-spoonfuls of tarragon vinegar. Two spoonfuls of cream is an improvement. Keep cool until wanted for use.

From Gulf City Cook Book, 1878, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

One pint of currant jelly, three fourths of a pound of butter, four table -spoonfuls of brown sugar, one table-spoonful of ground mace and allspice, and one pint of wine.

From Gulf City Cook Book, 1878, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

Three table-spoonfuls "of chopped mint, three table-spoonfuls of brown sugar, half pint of vinegar, and a salt-spoonful of salt; stir well until the sugar is Do not heat.

From Gulf City Cook Book, 1878, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

To a quart of ripe cranberries add half a pint stirring frequently; when soft, mash well; when done, stir in a pound of sugar; let it boil up once, as much cooking after the sugar is put in will cause the sauce tobe dark; pass through a sieve. Makes a beautiful jelly when cold.

From Gulf City Cook Book, 1878, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

Take a pint of mushrooms; remove the outside skins if fresh, if canned they are ready for use; stew them slowly in milk or cream, seasoning with pepper, a spoonful of butter rolled in flour; stew them until they are stirring them with a silver spoon. This sauce served with beefsteak or chicken boiled is very good.

From Gulf City Cook Book, 1878, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 91 in the book

Melt a quarter of a pound of butter with a table-spoonful of flour; add a pint of sweet milk, let it come to a boil; season with salt and pepper, then add a tea-cup of capers, and four eggs boiled hard and minced Cucumber pickles well minced, make a substitute. is a fbr boiled meats.

From Gulf City Cook Book, 1878, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 91 in the book

Put six sliced onions in a sauce-pan, spoonfuls of butter, one tea-spoonful of salt, same of sugar, and half a tea-spoonful of ground pepper; cook slowly till it thickens to a pulp, stirring constantly; then add one pint of milk, thickened with one table-spoonful of flour. about as as drawn Strain through a coarse sieve and serve.

From Gulf City Cook Book, 1878, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 91 in the book

Slice one onion, fry slightly in two table-spoonfuls of butter, in which one tea-spoonful of flour has been stirred into this one tea-cupful of sweet milk and a little chopped parsley; cook a few minutes; pour over three hard-boiled eggs, minced A very for or meats.

From Gulf City Cook Book, 1878, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 91 in the book

Cut two heads of celery into small pieces; put them into a pint of water, boil until tender, then add one half tumbler of salt, pepper, and a small lump of rolled in let the whole stew gently five minutes. To be eaten with boiled fowls.

From Gulf City Cook Book, 1878, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Remove the skin by pouring boiling water over them, chop them up and put them in a stew-pan, cook thoroughly, strain through a sieve, add a heaping table-spoonful of butter, pepper, and salt to taste, and half a tea-spoonful of allspice; put it in the stew-pan and let cook slowly Use sugar instead of pepper, if preferred.

From Gulf City Cook Book, 1878, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Mix together one dessert-spoonful of mustard, two spoonfuls of vinegar, and three table-spoonfuls of cream; season with salt and grated horse-radish to suit the taste.

From Gulf City Cook Book, 1878, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Pound fine and mix three ounces of coriander seeds, three of tui*meric, one of vinegar, one of black pepper, one of mustard, one quarter of an ounce of cinnamon, the same of cayenne pepper, and cumin-seed.

From Gulf City Cook Book, 1878, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Take four ounces of good butter; rub it one spoonful of flour, one table-spoonful of water, a little salt; set the vessel in another of boiling water; shake it until the butter begins to boil. Do not place the pan containing the butter on the fire, as it is easily reduced to oil, and will be much impaired. This ma}' be seasoned with any kind of herbs; a litttle more water is needed when herbs are used. parsley, boil for a few minutes, water, mince fine, and in the butter when it begins to draw. sauce is fine for all boiled meats and fowl.

From Gulf City Cook Book, 1878, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

of water, two tea-spoonfuls of flour, two ounces of butter; mix flour and butter till smooth; stir into the hot water and salt to taste.

From Gulf City Cook Book, 1878, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Make like drawn butter, with the addition of three eggs, boiled hard and chopped fine. Serve this with fish.

From Gulf City Cook Book, 1878, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Take half a pound of sugar, and put just water enough to wet it; pour in a vessel and simmer slowly, stirring all the time, until it is a light-brown color; add one ounce of and water to the consistency of sirup, a few taking off the scum.

From Gulf City Cook Book, 1878, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Tie in bunches of about twenty-five each, and evenly as possible; throw in warm, salted water, and boil quickly for twenty minutes. When done, take up with a skimmer and lay on buttered Serve with drawn butter or cream burr Artichokes. The burr should be boiled in hot water, with a little salt, tender, which you can ascertain by pulling out a leaf; if it leaves the burr easily, it is done. To be eaten melted butter or oil, pepper, and vinegar

From Gulf City Cook Book, 1878, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

String the beans by breaking off the ends and pulling the fibrous thread on each side. If old, it is best to break them in two, besides stringing. As they are strung, throw them into cold water until ready to be cooked. Put them in boiling water, with a little salt, and cook till tender, which will take about an Drain them, and pepper, and cream; return to the sauce-pan and cook a minute. Another way to cook beans is to boil with a small piece of salt pork. The meat should be half done before putting in the beans, and also skim while cooking.

From Gulf City Cook Book, 1878, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

Shell and wash them in cold water; put in enough ing water tq cover them, with a little boil for half an hour; pour off the water, and season with butter and pepper. If they are a little old, add a small pinch of bi-carbonate of

From Gulf City Cook Book, 1878, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

Soak them over night in cold water; put them to in enough of cold water to cover them well; boil two off the water, and put in a dish to bake; place in the center of the beans a tsmall piece of salt pork that has been in another vessel, and bake half an hour.

From Gulf City Cook Book, 1878, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

Soak in water a short time, and wash it clean; boil in saltdone, strain and a of butter, in which has been browned a table-spoonful of flour, and a small onion cut fine; add pepper and salt to taste.

From Gulf City Cook Book, 1878, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

Wash them well; be careful not to cut the top too close to the beet, or break off the ends, as will allow both the color and sweetness to escape; boil one hour. When done, drop in cold water and rub off the skin, and slice very thin. Dress with melted butter or salad-oil, pepper, and salt; serve hot. They are more commonly dressed in vinegar, salt, and pepper, when cold. Old beets will take two hours to boil.

From Gulf City Cook Book, 1878, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

This vegetable, when properly cooked, will not disagree with the most delicate stomach. An eminent physician taught me how to have it prepared. It is simply to change the water two or three times while cooking; but be sure to have the water well drained each time, and a kettle of boiling water at hand to replace that which has been thrown off.

From Gulf City Cook Book, 1878, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

Take a white-head cabbage; make two incisions across the head deep enough to cleanse it; wash it clean; then shake the water from it; strew between leaf nice sausagemeat, and tie up with strips of white to keep it in shape. Have ready a very large spoonful of lard in a pot large enough to contain the cabbage; brown some flour, and boiling' put in the cabbage; closely. twenty minutes withdraw the potto a more gentle heat; simmer for two hours; salt and pepper to taste; serve whole.

From Gulf City Cook Book, 1878, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

good-sized, very hard head of cabbage, lay back half a dozen of the outside leaves, and cut a square out of the center of the cabbage; put back this square, and tie the leaves firmly around it; then plunge the cabbage in ing, salted let it quite done, and remove from the water. Make a stuffing as for turkey; take out the square from the cabbage, and chop with this dressing. the cabbage and in a pot, with one pint of cream or rich milk and two table spoonfuls of butter. Let all simmer till most of the milk is absorbed.

From Gulf City Cook Book, 1878, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

Beat together the yelks of two eggs, two of brown sugar, four of vinegar, a large table-spoonful of butter, and pepper and salt to taste. Stir well in a sauce-pan till it boils; then add a cup of milk.or cream. Pour hot over the cabbage, and serve.

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Take six ears of boiled corn; cut off from the cob by dividing the grains and scraping cutting; season with pepper and salt. Mix with the yelks of four eggs well beaten, two table-spoonfuls of flour; whisk the whites to a stiff froth, and stir in lastly. Drop one table-spoonful at a time in hot lard, and fry a light brown on both sides.

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Cut the corn from the cobs, and put in a frying-pan with one half tumbler of water to a quart; let it stew a short time, as it will be more tender; then stir in pepper and salt and a table-spoonful of lard, and fry a very light brown.

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Take twelve ears of green corn and grate it; add a quart of sweet milk, a quarter of a pound of fresh butter, four eggs beaten, pepper and, salt all well together and bake one hour in a buttered dish.

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Boil the corn and beans in separate pots until done cut and scrape the corn from the cob, and to every measure of beans allow two of corn; mix them; season with butter, pepper, and salt. Boil up once, and serve

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Boil six large ears of corn; slice the grains off, commencing with a very thin coat of the outer grains. Boil a spring cbicken until quite tender; salt, pepper, and flour each piece of the chicken. Beat four eggs with a small cup of butter, a spoonful of pepper and salt; add to the corn, making a thick batter with the top of the chickenwater; place the batter in a large, buttered baking-dish; lay the floured pieces of chicken carefully down into the batter; sift a little flour over the top of the batter, but not on the sides of the dish. it uTitil the bottom, sides, and top are a light brown.

From Gulf City Cook Book, 1878, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Carrots should be boiled in salt-water they can be pierced by a straw. The water should then be poured off, and the carrots stewed a few minutes in melted butter and cream.

From Gulf City Cook Book, 1878, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

it clean; peel the stem, wrap it in muslin, and in salt-water one hour,; make or egg Egg Sauce.—Beat two table-spoonfuls it foams; stir with it the yelks of four eggs; add half a table-spoonful of flour, and stir it while boiling in some of the liquor of the cauliflower.

From Gulf City Cook Book, 1878, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

Take the white part of a boiled cauliflower, after it is cold, and chop it very small; mix with a quantity of well-beaten egg, to make a very thick batter; then fry it in fresh butter, and serve hot.

From Gulf City Cook Book, 1878, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

Boil in water until first" peeling it; mash well, and stir into it when cool one egg, one table-spoonful to one plant; season with salt, pepper, and onion cut fine, if desired; fry in cakes. The batter should be soft enough to drop with a spoon. Peel the egg-plant; parboil ten minutes; cut in slices crosswise; season with salt and pepper. Beat up one egg; dip the slices in the Qgg, then in cracker crumbs. Fry a light brown in boiling lard. Egg-plants prepared in this way, and fried in batter, are equally nice.

From Gulf City Cook Book, 1878, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

Cut the egg-plant lengthwise; take out the inside, and mix it with nearly as much bread-crumbs, one egg, pepper, and salt; fry the mixture in hot butter; return to the shells, and bake half an hour.

From Gulf City Cook Book, 1878, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 99 in the book

the cold grits with warm Mix with eggs, a little butter,' salt, and milk, and bake in a buttered dish.

From Gulf City Cook Book, 1878, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 99 in the book

Cut off the stems, peel off the skins, and put in a stew-pan, with a little salt and water; cook about half an hour; add butter, pepper, and thicken with a little flour. Boil five min utes, and on toast or over steak. It is safest to with a silver spoon, as any toad-stools, which are poisonous, will turn the spoon dark.

From Gulf City Cook Book, 1878, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 99 in the book

Wash, stem, and peel off the skins of the mushrooms; put them on the gridiron over hot coals, with the hollow side up; sprinkle a little pepper, salt, and butter on each one; cook a few minutes, but do not turn.

From Gulf City Cook Book, 1878, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Wash the okra in cold water, and cut it in thin slices crosswise. To one pint of cut okra cut up one small onion, one table spoonful of flour, and fry in a frying-pan in which some slices of pork have been fried, or a large table-spoonful of

From Gulf City Cook Book, 1878, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Okra should be young and tender. Cut off the stems and the tip of the small end; boil till tender, but not long enough to cause it to fall to pieces; pour over melted butter, seasoned with salt and pepper.

From Gulf City Cook Book, 1878, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Boil the okra in salt-water until tender; mash it up, and stir in one egg, pepper, salt, and flour enough to hold together. Take up a large spoonful, and fry in hot lard. Onions boiled in milk, instead of water, are rendered more delicate and improved in flavor. Lot the milk little salt. Peel the onions, and put them in the boiling milk, and hour, or until well done. in a colander; put them in a warm dish, and pour a little melted butter over them; sprinkle with black pepper.

From Gulf City Cook Book, 1878, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Slice your onions; have ready in your frying-pan a tablespoonful of lard. When it is hot, put in the onions; fry a few minutes; pour in about half a cup of hot water or sift over the top about a tablespoonful of flour; cover closely, and let it stew gently until the onions are done. Season with pepper and salt.

From Gulf City Cook Book, 1878, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Six large onions boiled quite done; mash, and season with salt, one of sweet milk, and one egg. Bake five minutes.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

Peel and slice the onions salt to; fry in boiling lard to a light brown.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

One and a half cups of chopped onions, one cup of sweet milk, one slice oft light bread, two eggs, one of butter, pepper and salt to taste. Bake in a pudding-dish. Cabbage pudding in the same proportions, substituting cabbage for onions.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

Wash and scrape them; cut in halves or quarters, according to the size; boil them tender,—about an Season with butter, salt, and pepper.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

Boil the parsnips until tender; mash and pass them through a colander; stir in one well-beaten egg and enough flour to make it hold together. Season, and fry in hot lard.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

Boil until tender; slice them lengthwise; dip in batter, and fry brown in hot lard.

From Gulf City Cook Book, 1878, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

potatoes very thin, as the of the potato is near the skin; put in sufficient boiling water, salted, to cover When done, pour off the water, allowing them a little hard, and set back on the stove to dry, with the cover of the vessel removed, to aid evaporation, or a towel over the top, to absorb vapor. Boil half an hour.

From Gulf City Cook Book, 1878, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Eub off the skins with a coarse towel in cold water; put them in boiling water; cook twenty minutes; drain water, sprinkle with a little pepper and salt, and pour over melted butter or cream. Skin, wash, and dry some new potatoes; melt some butter in a stew-pan it is quite hot, put the potatoes in it; simmer them slowly, turning them occasionally. When done, take them up and place them in another stew-pan, with sufficient fresh butter to form a sauce; shake them over the fire merely till the butter is melted. Put them in a and pour the butter over them, and sprinkle with a little salt.

From Gulf City Cook Book, 1878, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Put into a sauce-pan about two ounces of butter, a table-spoonful of flour, some parsley chopped fine, salt, and stir these together; add a wine-glass of cream, and set it on the fire, stirring continually until it boils. Cut some boiled potatoes into slices, and put them into the sauce-pan with the mixture; boil up once, and serve hot.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Two cups of mashed potatoes, one cup of grated ham, two well-beaten eggs, two table-spoonfuls of cream or milk, one table-spoonful of butter; salt and pepper to taste. Make into balls, roll in flour, and fry in boiling lard. is a good way to utilize cold potatoes; and it is a nice breakfast-dish.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

peel, and mash smooth, with one egg and a little flour, to keep it in form; add a little salt, pepper, and butter, and fry in boiling lard.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Boil the potatoes, and mash, with one egg, one table-spoonful of butter, and two table-spoonfuls of cream or milk. quickly. Potatoes roasted in a very hot oven are both healthy and palatable.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Prepare some boiled onions by putting them through a sieve, and mix them with Regulate according seasoning with butter, pepper, and salt.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Boil Irish potatoes as in No. 2; mash, and turnips; mash, and Allow two thirds potatoes and one third turnips; mix well, and add cream or milk to taste. This is an excellent dish, if nicely prepared.

From Gulf City Cook Book, 1878, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Pare and cut Irish potatoes very thin; put them in water to soak over night. When ready, take them out of the water and wipe them dry, as they will not brown if they are not well dried. Have your lard about as you would for frying doughnuts, dropping in about two handfuls at a time,

From Gulf City Cook Book, 1878, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

Shell and wash the peas; cook in hot water enough to cover them for twenty minutes. When nearly done, add; take them up clear Season with butter, and, if desired, add a little cream.

From Gulf City Cook Book, 1878, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

Put the peas in cold w.ater to boil, with a little salt. Add one sprig of mint, one dessert-spoonful done, take out the mint, drain off the water, and season with butter and pepper. This is an English method of cooking peas.

From Gulf City Cook Book, 1878, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

Have large, ripe figs; peel, and cut in half the long way of the fruit a pan of hot butter, leaving the flat side of the fig up. Fry a light brown, and after dishing sprinkle with brown sugar. These are almost, if not quite, equal to fried plantains.

From Gulf City Cook Book, 1878, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

Cut off each end, carefully scrape out the inside, and peel Make a force-meat of beef or veal, onions, a part of a clove of garlic, pepper, and salt; roll in flour, and fry in hot lard; add a little water, and let it cook over a slow fire. By cooking slowly, it will make its own gravy.

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Wash one pint of rice, and put in one and one half pints of boiling water, with one tea-spoonful of When this boils up two or three times, set back where it will boil gently. Do not stir after setting back.

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Half a cup of rice, one pint of milk, two one of melted peel of a lemon, and a little salt.

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

rice one or two hours in enough warm water to cover it; drain it almost dry; put in the milk; tender; add the sugar, butter, and salt; beat the eggs to a stiff froth and add to the mixture; cook five minutes; add the lemon-peel, and turn all on a buttered dish. When cold, flour your hands and roll in oval-shaped balls; dip them in well-beaten eggs and cracker crumbs, and fry in boiling lard.

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Wash and boil as Irish potatoes, but without peeling. done sufficiently to pierce with a straw, take up and peel; if large, cut in two the long way; put in a covered dish, and pour over them melted Very new sweet-potatoes should always be boiled, as they are not sufficiently juicy or sweet to bake.

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Wash, and bake in the oven with the skins on. serve without peeling. When roasting beef or pork, peeled sweet-potatoes laid in the same pan around the meat, and allowed to cook in the gravy, are cooked in this way, the potatoes, if should be cut through the length, so as to get thoroughly done,

From Gulf City Cook Book, 1878, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

}>oil sweet-potatoes nearly done, peel, and cut in slices; put a layer of potatoes, bits of butter dotted over them, and sprinkle them well with sugar; add another layer of potatoes, butter, and sugar, until the dish is full enough. Add very little water, and bake.

From Gulf City Cook Book, 1878, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

potatoes, peel, cut in slices, and fry to a nice brown in boiling lard. They can be fried without though it will require a longer time, and more lard or butter.

From Gulf City Cook Book, 1878, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

Wash the roots nicely, parboil, and scrape outer cut in thick slices, and put into a stew-pan, with water enough to cover it well; add a little salt and pepper; cook until quite tender. Then pour off the water; put in a large table-spoonful of butter; thicken with a little flour. A tablespoonful of cream improves it very much. A table-spoonful of vinegar added gives a pleasant Serve hot. Carrots and parsnips may be prepared in the same way, leaving out the vinegar.

From Gulf City Cook Book, 1878, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

Wash and scrape the roots; boil until quite tender; mash well; make a batter of one egg, a tea-cupful of flour, half a table-spoonful of butter, a little salt and pepper, and a little Stir this into the salsify, and drop a large spoonful into boiling lard. Fry brown. go.

From Gulf City Cook Book, 1878, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

thoroughly through two or three waters; in salted water for fifteen or twenty minutes; then drain in a Put in a sauce-pan, with butter and pepper to taste; warm through, and serve with hard-boiled eggs sliced.

From Gulf City Cook Book, 1878, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Peel, cut, and boil the squash in salted water till tender. Drain and mash smoothly, seasoning with pepper and butter. Peel, and cut the squash in small squares of about an inch. Put a table-spoonful of butter in a stew-pan; when heated, throw in the squash and cover tight; stir occasionally, and when nearly done add pepper and salt to taste.

From Gulf City Cook Book, 1878, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

squash; mash smooth, with butter and adding a little flour and a well-beaten egg. in cakes, and fry in hot lard.

From Gulf City Cook Book, 1878, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Peel and slice thin and evenly. Dip in egg which has been seasoned with pepper and salt; then dip in bread or cracker crumbs, and fry in hot lard. The slices of squash may be dipped in batter, and fried in hot lard. When prepared in either of the above way3, it is almost impossible to distinguish it from egg-plant.

From Gulf City Cook Book, 1878, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Peel, and boil in boiling water, with a little salt, until tender; drain them carefully from the water, mash smooth, and season with butter, pepper, and salt to taste.

From Gulf City Cook Book, 1878, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

in salted water tender; drain water, and add cream, butter, pepper, and salt to taste. Pour scalding water over them, and let them remain in it a few minutes, or until the skins will come off easily. peeled, put them in a stew-pan, with a little salt and butter, and stew them hour; add a little bread-crumbs or grated cracker. If sugar is not used, add a little black pepper.

From Gulf City Cook Book, 1878, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

Peel them; cover the bottom of a deep dish with them; put salt, pepper, and butter on them; then add a layer of breadcrumbs or rolled cracker; then another layer of tomatoes, and a layer of crumbs, until the dish is filled; cover the top with crumbs. If sugar is desired, leave out pepper. If canned tomatoes are used, fluid before using.

From Gulf City Cook Book, 1878, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

Select large and firm tomatoes; cut a very thin slice off the end opposite the stem; carefully take out the seeds and juice, so as not to break the tomato. Mix with the seeds and juice stale bread-crumbs or rolled cracker, salt, pepper, or sugar if preferred, two table-spoonfuls of butter. fill each tomato with the stuffing, place them in a deep baking-dish, aud cover them with a thin layer of the above mixture, and sprinkle dry crumbs on top. Bake from one half to quarters of an hour, according to the size of tomato.

From Gulf City Cook Book, 1878, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

Cut them in thick slices; place them on a well-buttered broiling-iron, over a clear fire, having previously sprinkled with salt and pepper. Have ready a warm dish, place them in it, and pour melted butter on them. Serve them quite hot. Ql

From Gulf City Cook Book, 1878, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

Wash and cut the tomatoes in halves; take out the seeds. To six large tomatoes take pint of bread-crumbs, one onion chopped fine, one ounce of butter salt to Fill the cells with the dressing; tie the halves together; bake in a pan with an ounce of butter and one gill of water; when soft, cut the thread and serve.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Wash and cut in halves; take out the seeds pepper and salt, and fry slowly until soft.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Peel a dozen ripe tomatoes, and fry them in butter, with two or three sliced green peppers; sprinkle on a little salt; add an onion, and cook well together.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Peel the skins from twelve large tomatoes. Put four spoonfuls of butter in a frying-pan; when hot, add one large onion chopped fine; let it fry for a few'minutes, add the tomatoes, and when nearly done, six eggs well beaten.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Boil one half pound of macaroni in milk or water, and in a separate vessel stew one quart of tomatoes. Chop the tomatoes, and beat them up with two eggs, a table-spoonful of butter, and salt and pepper to taste. Mix all with the macaroni, and bake.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Boil one half pound of macaroni till tender; strain off the water, and put in a deep dish,—buttered to prevent its stick ing,—with layers of grated or finely-cut cheese, butter, pepper, and salt, alternating with layers of the macaroni. Finish with the cheese layer on top. till a nice brown about twenty minutes or half an hour.

From Gulf City Cook Book, 1878, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

till tender one half pound of macaroni; drain off the; beat well two eggs, and mix in the macaroni. Butter a dish, and put in alternate layers of macaroni and eggs, and grated cheese, pepper, and salt. Pour over all about half a tea-cup of milk. Bake till a good brown. •

From Gulf City Cook Book, 1878, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

Boil one pint of milk and half a tea-spoonful of salt. the milk is cool, stir in enough flour to make a batter as thin as cream; keep it in a warm place; it will require about six hours to rise. To make up in bread, add it is a soft dough; then mix one table-spoonful of lard, and let rise again for half an hour. Bake in a moderate oven.

From Gulf City Cook Book, 1878, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Pour a pint of cold water on a table-spoonful of hops; let it boil a short while; strain the tea from the hops batter of flour and water, and mix with the tea; let it boil cool, stir in meal as long as you can do so. with a spoon; add two yeast cakes or a cup of yeast; let it rise Then work in flour uptil it is stiff enough to roll; cut out in cakes, lay on a dish, and dry in the shade.

From Gulf City Cook Book, 1878, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Put one ounce of hops into a quart of boiling water; two minutes; strain enough of the tea on a half pound of flour to make a stiff paste. mixed, put in the balance of the hop tea; let this cool, and add half a pint of stock yeast. This will keep three days in warm weather, and a week in winter.

From Gulf City Cook Book, 1878, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Wash three potatoes, and boil (with skins on) in a soft; use half a pound of flour; mash the potatoes, and rub them well into the flour. Make a paste the same as for stock yeast; then, with the potato tea and cold water, make this cool enough to bear the hand in it. Now add one half pint of stock yeast, and let it stand six or eight hours to rise. this has risen and fallen, make the sponge for bread. Strain one pint of this ferment through a colander; add to this one pint of water, and make a soft batter of flour. Let this sponge rise four hours; add salt to make your bread; mold, and let it rise, and bake.

From Gulf City Cook Book, 1878, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Take three pints of unsifted flour, and at noon have boiled a large Irish potato; while the potato is boiling, dissolve the half of a gem yeast-cake in a coffee-cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl; mash the potato quickly and very smoothly, and while hot; put it into the pint of flour, and mix potato and flour well together with the hand; add a tea-spoonful of sugar and a small tea-spoonful of salt. Now pour onto this the cup of yeast; beat this batter well with a spoony cover this bowl of hatter, and place it where it will keep moderately warm. About eight o'clock at night, sift the other two pints of flour on the biscuit-board, leaving out a very little to knead the dough in the morning. Then take a table-spoonful of lard (not very heaping); mix it into the flour, adding another tea-spoonful of sugar and a of.Now pour the batter into this* flour, and knead the doiigh well put this dough into a jar or bowl that has a

From Gulf City Cook Book, 1878, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

Grate four Irish j>otatoes; scald well in a quart of boiling water half a tea-cup of sugar, and the same quantity of salt put the mixture in a glass or stone jar, with a little yeast to make it rise; cork well, and keep it in a warm place the first day, or until it ferments. For two quarts of flour, use half a tea-cup of this yeast. It will keep for two weeks.

From Gulf City Cook Book, 1878, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

a large spoonful of yeast, the same quantity of lard; mix with warm water to a soft dough well, and let it rise all night in a warm place. Make out in rolls in the morning. They will in twenty Bake in a moderate oven.

From Gulf City Cook Book, 1878, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

Two quarts of sifted flour, one of white sugar, one tea-spoonful of salt, half a pint of baker's yeast, and one large table-spoonful of Make up sponge about three o'clock in the afternoon; if quite light, about ten o'clock it will be ready to make into a dough. Knead well and let stand all night. It will be ready in the morning to mold rolls.

From Gulf City Cook Book, 1878, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

Peel and boil one dozen good-sized potatoes in one gallon of water till soft; mash them through a seive. one handful of hops in the same water the potatoes were boiled in, and strain them into the mashed it well together; then add half a tea-cup of salt, half a teacup of sugar, and stir it well. it becomes cold, add one yeast-cake, dissolved in a little of the hop-water. In two days it will be ready for use. Always stir it well before using. Make the bread with the above yeast as follows: Use three pints of flour; into one quart rub a with a little To one tea-cup of yeast add one egg, if you have it, and one table-spoonful of sugar; stir well together, and pour into the quart

From Gulf City Cook Book, 1878, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

Make a batter of one pint of flour, one cake of yeast dissolved in lukewarm water, a large Irish potato, if convenient; risen, two quarts of flour, one table-spoonful and one of sugar, two eggs, and half a table-spoonful of salt. Pour in the yeast, rub the dough smooth, and set it to rise When well risen, make it into splits as follows:

From Gulf City Cook Book, 1878, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

Beat the yelks of four eggs with two dessert-spoonfuls of sugar; then add one tea-cup' of sweet milk, with one yeast-cake dissolved in it; flour enough to make a stiff batter. Lastly, add the whites, after beating them to a stiff froth let rise. When very light, add one table-spoonful of butter; also one of lard. Sift the flour, and make a soft dough; let it rise again, then make your pocket-books in the following manner: Work out the dough with a little more flour; in pieces about five inches long and three wide; spread very little butter on one end; sprinkle with fold like a pocket-book, put them to rise, and when risen bake.

From Gulf City Cook Book, 1878, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

of flour, one pint of boiled milk, one ta9,7 ble-spoonful of lard, one table-spoonful of sugar, tea-spoonful of salt, three of yeast in a water; put the sugar and salt in the water. As soon as the milk boils, put it in a bowl to cool, and put in the When quite cool, mix all and set it away to rise over night. Next morning work in a pint or more into which put one tea-spoonful of soda; make into rolls or loaves, and set to rise again; then bake.

From Gulf City Cook Book, 1878, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

One quart of corn-meal, one pint of Graham flour, one cup of sour milk, one cup of molasses, one tea-spoonful of soda, one tea-spoonful of salt, and bake three hours.

From Gulf City Cook Book, 1878, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Boil two pounds of potatoes, and mash through a colander; add to this one pint of water, one half cupful of yeast, and enough Graham flour to make a stiff dough. Set to rise all night, and in the morning mold into small cakes; let rise again, and then bake. Nice Graham rolls.

From Gulf City Cook Book, 1878, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

One cup of wheat flour, one cup of Graham flour, two eggs, two cups of fresh of salt. G.rease and heat the pans very hot. Bake about half an hour.

From Gulf City Cook Book, 1878, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

To one quart of lukewarm water add one tea spoonful of salt, two of brown sugar, and yeast as for flour bread; en to a batter with sifted Graham flour, and let it rise until morning. Then add one half pint of new milk, one fourth tea-cup of molasses, one third teas]50onful of soda, a piece of lard, and sufficient Graham flour to mold soft. Put into deep tins, and let rise. As soon as little cracks come on the top, put into a hot oven and bake one third longer than flour bread. This bread is better not to mold very much.

From Gulf City Cook Book, 1878, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

To three pints of sifted Graham meal add one pint of sour milk or buttermilk, four table-spoonfuls of molasses, soda to sweeten the milk, a of shortening, and a teaspoonful of salt. Mold, and bake in a deep tin.

From Gulf City Cook Book, 1878, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

To one pint of boiling new milk add one pint of lukewarm water, one tea-spoonful of salt, two of sugar, and one tea-cup of fine cornmeal. Add the cornmeal first, then flour enough quite a stiff batter; in a jar or pitcher, and put it where be kept more than milk-warm; stir occasionally until it begins to rise. It will then be ready to mold in less than half an hour. Mold soft, place in deep tins, and at once begin to heat the oven, as it rises very quickly. The sponge should be ready to mold in five hours.

From Gulf City Cook Book, 1878, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

One pint of rye flour, one of cornmeal, one table-spoonful of lard, one tea-spoonful of salt, "one tea-cup of good yeast; mix with water enough to make a stiff dough; knead well; set to risen, knead again and form into loaves.

From Gulf City Cook Book, 1878, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

One quart of flour, one cup of yeast, one of milk, one of brown sugar, three eggs, one nutmeg, two tablespoonfuls of butter; rub the sugar, butter, and nutmeg in the flour, then add the eggs well beaten, next the yeast and the dough at night, and if more flour is necessary, add it next morning. into rolls; let them rise a second time, and

From Gulf City Cook Book, 1878, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

Beat an egg and a spoonful of sugar well; add a half pint of well-risen yeast; then add another well-beaten egg, a largo cuj) of sugar, and one of butter; sift in sufficient flour to make a soft dough, and let rise till very light. Mold the rusk as you would rolls; the pan with them barely touching, and when well risen bake in a quick oven.

From Gulf City Cook Book, 1878, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

One quart of flour well beaten with three eggs, one cup of milk, half cup of butter, one tea spoonful of salt, one of soda, and two of cream of tartar; dissolve the soda in a little warm; rub the cream of tartar thoroughly into the dry flour; put in the slice the butter into the milk, and over a gentle fire, adding to it the flour. Mix all well, to the consistency of pound-cake, then bake in a pan as you would

From Gulf City Cook Book, 1878, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

To three well-beaten eggs add one table-spoonful of butter, one of sugar, one of sweet milk, one tea-cup of yeast; mix in one and a half pounds of let it beat up; and if too soft, beat in a little more It should be the consistency of muffin batter. it up at night tor morning.

From Gulf City Cook Book, 1878, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

Stir into one quart of flour two tea-spoonfuls cream of tartar, a salt, one or lard, with enough milk or water to make a soft dough. A table-spoonful of cream will improve them. They do not need much working.

From Gulf City Cook Book, 1878, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

One of flour, one of butter or soda the size of a pea, mixed with milk or water, well worked, will make fifteen good biscuits. One heaping pint of flour, one tea-spoonful of salt, a piece

From Gulf City Cook Book, 1878, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

of lard the size of a walnut, one half tea-cup of new and the same quantity of cold water. This makes a dry dough. It must be beaten or worked until it is perfectly elastic, then made into biscuits or rolled thin for crackers.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Boil two large potatoes, and mash them while warm; put in one tea-spoonful of sugar, one of salt, a dessert-spoonful of lard, one cup of yeast or a yeast cake; thicken with flour to a thick dough. morning, work in a little more flour; puncture with a fork, and let rise.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Three quarters of a pound of flour, four ounces of butter and lard mixed, one table-spoonful of yeast-powder. Eub the yeast-powder, lard, and butter flour dry until well mixed; then add two gills of water; work very little, and bake in a quick oven.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

To three coffee-cups of sifted flour add one cup of sweet cream, two tea-spoonfuls of yeast-powder, a little salt; mix, and mold as as possible to get the dough in shape. Bake in a brisk oven.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Make a nice biscuit dough, roll it out until it is about one eighth of an inch thick, butter it, then sprinkle well with sugar; begin at one end, as for jelly-cake, and cut in pieces one and a half or two inches long; then bake.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Two eggs, one pint of milk, two iron-spoonfuls of yeast, one table -spoonful of sugar, one of butter and lard mixed; put in flour enough to make a soft dough; add a little salt; cover close to rise. Next morning, put on pastry-board and work it; roll it out half an inch thick, and cut them out with a biscuit-cutter. Put a piece of butter about the size of a pea in the center of each one, and put another biscuit on the top; grease your pan, and put your biscuits in an inch apart, and grease each one of them on the top; set in a warm to recipe will amply repay any one for their trouble.

From Gulf City Cook Book, 1878, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

One pint of flour, one pint of milk, two table-spoonfuls of lard (even full), two table-spoonfuls of sugar, two tea-spoonfuls of yeast-powder, or a little soda and sour milk; mix the yeast-powder in the flour; beat the sugar and the yelks of the together; add alternate milk, putting in a little at a time; melt lard and pour in the batter. in muffin-molds or baking-pans. Serve hot.

From Gulf City Cook Book, 1878, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

Put into a stew-pan a piece of butter the size of an egg; pour over it a pint of boiling water, and set the stove until ready to come to a boil; then in a pint making a smooth paste; stir constantly as as mush. When milk-warm, stir in one egg at a time until five are added; put in a salt; make into small balls, and drop into boiling lard; fry until a light brown.

From Gulf City Cook Book, 1878, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

Take one pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a little salt; place the flour in a bowl; put the butter in the center of the flour; break in the eggs, and knead thoroughly; then gradually add the milk, so as to make a smooth batter. The puffs may be baked in a cast-iron pan with small divisions, or small patty-pans. These should be heated, buttered, and filled about two thirds full. Place in a quick oven. They take but a few minutes to bake.

From Gulf City Cook Book, 1878, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

Put in one quart of milk two well-beaten eggs, with very thin batter and a little salt. Grease the cup thoroughly; put half full, and bake in a quick oven.

From Gulf City Cook Book, 1878, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

To two pints of flour add three well-beaten eggs, a tablespoonful of sugar, and a little salt; work it well, and put it to In the morning, work in a small table-spoonful of butter into thin cakes, and turn half edges, not meeting.

From Gulf City Cook Book, 1878, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

Mix three of boiled hominy with two of and of Dissolve one spoonful of butter in a gill of milk, and pour it on the hominy; add flour enough to roll cakes, and cut out like biscuits. Bake quickly

From Gulf City Cook Book, 1878, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

One quart of flour, two tea-spoonfuls cream of tartar sifted in the flour, two eggs beaten separately very light, one spoonful of salt, one quart of milk, and a tea-spoonful of soda dissolved in some of the milk, and put in last. Bake in round cakes to cover the bottom of a plate. Butter them, while hot, with melted butter.

From Gulf City Cook Book, 1878, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

Beat the whites of two eggs with two table-spoonfuls of yeast; mix in one pound of flour; put a lump of sugar in a pint of warm milk; rub all together until free of lumps; let it stand near.the fire until well risen. Bake in small cakepans.

From Gulf City Cook Book, 1878, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

One quart of flour, two eggs beaten very light, one pint of milk, one table-spoonful of butter, one tea-spoonful of salt, one yeast-cake. Make up at night to rise; when risen, drop the batter from the spoon, first dipping the spoon in water to prevent sticking. Let in muffin-pans, and quickly.

From Gulf City Cook Book, 1878, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

Two eggs beaten lightly, a table-spoonful of butter, a pint of flour, half a cup of milk, one tea-spoonful of yeast-powder, a little salt. The same will do if you use yeast instead of yeast-powder, and let rise.

From Gulf City Cook Book, 1878, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

One tumbler of cream, one of flour, a salt, two eggs, —the whites and yelks beaten separately. Bake quickly in patty-pans. These are excellent.

From Gulf City Cook Book, 1878, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

One pint of meal, one pint of butter-milk, two eggs, one table-spoonful of butter (measure, and then melt), one half teaspoonful of soda dissolved in the milk, a little

From Gulf City Cook Book, 1878, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

One jiint of sweet or sour milk, one half pint of flour, one of soda, two tea-spoonfuls cream of tartar, one half tea-spoonful of salt. Beat well, and bake quickly. To one pint of milk add two eggs, one pint of flour, a large table-spoonful of lard, a tea-spoonful of salt, and a tea-spoonful of carbonate of soda dissolved in the milk. MRS.

From Gulf City Cook Book, 1878, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

One of milk, one pint of flour, two eggs, two large spoonfuls of melted lard, and half tea-spoonful of salt. One pint of milk, half tea-spoonful of salt, flour enough to make it the consistency of cream, one tea-cup of boiled rice mashed into a smooth paste, with a table-spoonful of buttor. Beat the whites of the eggs very light, and stir in just before baking. Into one quart of flour sift one of* soda and one of salt. Then take one egg, one tea-spoonful of butter, and one table-spoonful of flour creamed together. Then add the sifted butter-milk to make a good waffle-batter.

From Gulf City Cook Book, 1878, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

Two table-spoonfuls of mashed potatoes, one of butter, one of sugar, four of flour, a pint of milk, and a tea-spoonful of salt, well beaten together. Bake in waffle-irons.

From Gulf City Cook Book, 1878, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Put in a quart of sifted flour, two cups of butter; wet this with a tumbler of water, into which a of salt has been; work very little; cut in and if two large after closing the irons, trim the edges.

From Gulf City Cook Book, 1878, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Rub eight ounces of butter into two pounds of flour, one tea-spoonful of salt, two of soda, and milk enough to make a stiff dough; beat it with a rolling-pin until it blisters; out thin, and cut with a tumbler; bake about fifteen minutes. They may be returned to the oven after they are all baked, and it will make them crisp.

From Gulf City Cook Book, 1878, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Sift together one of buckwheat flour and one teacupful of cornmeal; add one of sugar, one tea-spoonful of salt; dissolve a table-spoonful of yeast-cake in epid water, and mix with the flour into a stiff batter, using tepid water; let rise all night in a warm place. Before cooking, add a half tea-spoonful of soda, and then thin the batter to the proper consistency.

From Gulf City Cook Book, 1878, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

One pint of buckwheat mixed at night with a yeast-cake. In the morning, add one pint of buckwheat, a little milk, a tea-spoonful of soda, one egg, two table-spoonfuls of molasses.

From Gulf City Cook Book, 1878, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 124 in the book

Beat four eggs very light, and stir them into a pint of cold rich milk. Slice some nice baker's bread; dip the slices into the eggs and milk, and then lay them into a skillet of hot lard and fry brown; sprinkle a little powdered sugar over them when taken out—and a little cinnamon also, if that spice is liked. Serve while hot. If nicely prepared, this is an excellent dish for breakfast or tea.

From Gulf City Cook Book, 1878, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 124 in the book

Boil one quart of milk; stir in a table-spoonful and a little salt; take two table-spoonfuls of corn-starch or flour mixed with a little milk; pour it into the quart of milk, and let it boil a few minutes. Have ready the toasted bread on a dish, and pour the boiling mixture on it; send to the table hot.

From Gulf City Cook Book, 1878, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 124 in the book

One pint of fresh milk, a table-spoonful of butter melted, four eggs (the whites and yelks beaten separately), one spoonful of yeast, or of yeast-cake dissolved in a of tepid water. Put in the yelks, and thicken with a quart of flour. Lastly, after the whites are beaten, mix them with the butter and milk; then mix all together, and beat hard; set it a few hours to rise; season with salt to suit the taste. 10'

From Gulf City Cook Book, 1878, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 124 in the book

saucerful of stale bread-crumbs, and mix with a tea-cupful of milk; add three eggs, and to make a good batter, a tea-spoonful of yeast-powders, a half tea-spoonful of salt. Bake immediately.

From Gulf City Cook Book, 1878, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

half tea-spoonful of lard in a of sifted meal pour over this enough boiling water to thoroughly moisten it; add one quart of flour, a half tea-spoonful of salt, and enough sour milk to make a good batter, a half tea-spoonful of soda dissolved in sour milk, and one well-beaten egg.

From Gulf City Cook Book, 1878, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

One pint of sifted cornmeal, one tea-spoonful of salt, two spoonfuls of butter, four table-spoonfuls of cream, two eggs well beaten; add milk until it is a thin batter. in pans.

From Gulf City Cook Book, 1878, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

Two cups of boiled hominy; while hot, mix with it a large of butter or lard; next add a stirred in gradually, a half pint of cornmeal, and four w.ellbeaten eggs. The batter should be the consistency of rich; if thicker, add more with a good deal of heat at the bottom of the oven, and not too much at the top, so as to allow it to rise. The pan ought to be a deep one, to allow for rising. It has the appearance, when cooked, of a batter-pudding.

From Gulf City Cook Book, 1878, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

One pint of boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk; beat the eggs very light; then add the milk and melted butter; beat the rice until perfectly smooth, and then add the eggs and milk. Lastly, add the cornmeal; beat all together very light, and bake in a quick oven.

From Gulf City Cook Book, 1878, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Three eggs beaten separately, two cups of sour milk or butter-milk, one in water, one table-spoonful of white sugar, one tea-spoonful of salt, and corn-meal enough to make a thin batter.

From Gulf City Cook Book, 1878, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Beat two eggs very light; mix alternately with them one pint of sour milk or butter-milk, one pint of fine cornmeal; melt one table-spoonful of butter, and add to the mixture. Dissolve one or salaratus in a quantity of the milk; then beat all hard, and bake in a quick

From Gulf City Cook Book, 1878, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

of cornmeal, a half pint of milk, half a pound of sweet-potatoes, half a pound of butter, one pound of brown sugar, and eight eggs. Boil and mash the potatoes; rub tl e butter and sugar to a cream, and add them to the next beat the eggs well, and stir them in the mixture; then add the milk, and then the meal. all well together, and bake in a pan in a moderate oven.

From Gulf City Cook Book, 1878, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Mix the meal with cold water to a stiff dough; salt to suit the taste; shape with the hand in small cakes or loaves. Do not bake too long, or the crust will be too hard. to be nice, should be made of the best materials. Butter and eggs should both be Some persons entertain the mistaken notion that butter which can not be eaten on bread will do very well for cake. On the contrary, the baking increases the bad flavor. It is a good plan to wash the butter in clear water before using it. The whites and yelks of the eggs should be beaten to a stiff froth, separately. Brown sugar will answer for some kinds of cake, if free from lumps and creamed the is used, dissolve before adding to the general mixture. the baking-pan covering the bottom buttered white paper. In cake-baking much of the success depends on the oven, which should be well and evenly heated before the cake is put in; and never allow the heat to diminish, or the cake fall,—except fruit-cake, which should remain in the oven, while it cools Mown gradually. Avoid moving the cake while baking, as it tends to make it heavy. the cake is done it will leave the sides of the pan. It is a good plan to put a pan filled with warm water on the top range of the stove after the cake rises, as it prevents burning or cooking too fast. To prevent browning too fast, lay a paper over the top Avoid any contact of draft while baking.

From Gulf City Cook Book, 1878, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

one pound of butter, one pound of flour, twelve eggs, three pounds of raisins, three pounds of \\\ currants, two pounds of citron, three pounds of almonds, chopped, not too fine, one ounce of allspice, one ounce of cinnamon, one pint of brandy, half pint of rose-water, three table-spoonfuls of cloves, and two nutmegs. The fruit should be dredged with sifted flour, before putting it in the batter, to prevent its sinking; stir in lightly. Put white paper in the bottom of pans—grease well with butter; then put in a layer of batter and a layer of citron, until the pans are full.

From Gulf City Cook Book, 1878, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

Toast pound-cake, roll very fine, and sift it; use one pound of this instead of flour, one pound of butter, one pound of white sugar, one dozen three pounds of raisins, two pounds of currants, one pound of citron, one pound of almonds blanched and chopped, not very fine, half a tumbler of good sherry or Madeira wine, half a tumbler of French brandy, one nutmeg, half a tea-spoonful of cloves, half a teaspoonful of allspice, and half a tea-spoonful of cinnamon.

From Gulf City Cook Book, 1878, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

One pound of butter, one pound of sugar, ten eggs,—leaving out four whites,—one pound of flour, two pounds of raisins, stoned and chopped fine, two pounds of currants, three quarters of a pound of citron, half a cup of molasses, half a cup of sour cream, one gill of brandy, one ounce nutmeg, half ounce of cloves, half ounce of cinnamon, half ounce of allspice, half a tea-spoonful of soda. This makes one large loaf. Bake five hours.

From Gulf City Cook Book, 1878, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

Five pounds of flour, four pounds of sugar, three and one half pounds dozen eggs, leaving out whites, six pounds of washed and well-dried currants, two pounds of seeded raisins, two pounds of citron, two ounces of mace, one ounce of cinnamon, one ounce of cloves, one cup of molasses, one tea-spoonful of soda, two wine-glassfuls of good brandy. Cream the butter and sugar, then add the 'thoroughly beaten eggs; molasses, brandy, and spices should then be added. Stir the flour in gently. The fruit should be well rubbed in flour extra from the five pounds.

From Gulf City Cook Book, 1878, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

of sugar, one pound of citron, one pound of flour, half pound of butter, twelve eggs, yelks and whites separately, two cocoa-nuts, of blanched almonds, split, two tea-spoonfuls cream of and one tea-spoonful of soda.

From Gulf City Cook Book, 1878, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

Twelve eggs, one pound of butter, one pound of sugar, one pound of flour, two pounds of citron—some sliced, and some fine; two pounds of blanched almonds, two grated cocoa-nuts, one wine-glassful of wine, one table-spoonful of mace, one table-spoonful of cinnamon, and two tea-spoonfuls of yeast-powder. Do not bake as long as black fruit-cake.

From Gulf City Cook Book, 1878, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

of of butter, one pound of sugar, one pound of grated cocoa-nut, one pound of citron cut in small slices, one pound of almonds blanched and cut fine, one pound of English walnuts, and twelve eggs.

From Gulf City Cook Book, 1878, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

Ten eggs, with three whites left out, one pound of sugar, one pound of butter, one pound of flour, one pound of citron, two pounds of currants, two table-spoonfuls cinnamon, one of cloves, four grated nutmegs, one cup of molasses, and one wine-glass of brandy.

From Gulf City Cook Book, 1878, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

adding one tea-spoonful of yeast powder. of the eggs and add them to the butter and sugar; then put in the juice of the lemon. Stir the whites to a stiff froth; then add the flour and whites alternately. Beat all together well. Bake one hour in a quick oven. Ten eggs, one and quarter pound of of butter, one pound of sugar, one quarter ounce of ammonia dissolved in a gill of water. Ten eggs, one pound of flour, one pound of sugar, three quarters pound of butter, one wine-glass of brandy, one nutmeg, one tea-spoonful of mace. Cream the butter, and rub in half the flour; add bi'andy, nutmeg, and mace. yelks of the eggs, and add the sugar; then the well-beaten whites and the remainder flour alternately. thoroughly mixed, beat all half an hour. Beat separately six eggs, one pound of butter, one pound of flour, one pint of sweet milk, one teaspoonful of soda, and two of cream of tartar.

From Gulf City Cook Book, 1878, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

One quarter of a pound of corn-starcb, one quarter of a pound of flour, half a pound of butter, one half pound of sugar, and the whites of eight eggs. Rub one tea-spoonful cream of tartar flour, dissolve one half tea-spoonful of soda in a small quantity of sweet milk, and put in last.

From Gulf City Cook Book, 1878, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

Beat the yelks of ten eggs, with one pound of sugar, then add the whites of the eggs, well beaten. Stir in a little over a half pound of flour, and bake with a moderate fire.

From Gulf City Cook Book, 1878, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

Nine eggs, one pound of sugar, and half a pound of H5 Flavor with the juice and grated rind of one lemon. the eggs separately, and stir flour a at a time. Add an extra table spoonful of flour.

From Gulf City Cook Book, 1878, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

Take as many eggs as you please, the weight of the eggs in sugar, half their weight in flour.

From Gulf City Cook Book, 1878, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Take the whites of twenty eggs, two and one half cups of sugar, one and one half cups of flour, one cup of cornstarch, and two tea-spoonfuls cream of tartar. Whip the eggs as light as possible; sift in the sugar, then the flour, cornstarch, and cream of tartar mixed together.

From Gulf City Cook Book, 1878, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Seven eggs, three fourths of pound of sugar, half pound of flavor to suit the two wine-glasses of water on the sugar, and it feathers from the spoon. Have the whites and yelks well beaten; mix them and pour on them the boiling sugar, stirring briskly; beat until cold, and add the flour.

From Gulf City Cook Book, 1878, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Four eggs, three light cups of flour, two cups of sugar, of soda, and one tea-spoonful cream of tartar; add one half cup of boiling water just before baking.

From Gulf City Cook Book, 1878, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Three eggs beat with one cup and a half of sugar; add one cup of flour, beat three minutes, one half cup of milk, add one cup of flour with one tea-spoonful of yeast-powder. Flavor to taste.

From Gulf City Cook Book, 1878, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Twelve eggs, the weight of ten in sugar and six in Flavor with lemon. Bake the cake in a paste of ryemeal or Graham meal—the fine siftings of wheat-bran, mixed with a little flour, to make it roll, is just as good. Line the pan as for 'a meat pie; slightly butter the crust putting in the batter. will leave no crust upon the cake, and will prevent it from drying, if the cake is to be kept any length of time.

From Gulf City Cook Book, 1878, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

One pound of sugar, one pound two ounces of flour; to suit the taste; sixteen eggs—beat yelks and sugar together, and beat the whites to a stiff froth; stir in flour lightly, and never beat any mixture long after adding the as it toughens it. Make a funnel-shaped bag of canvas, insert a tube (tin answer) half inch in diameter, in the end. Use bag to shape your lady-fingers on the paper, dust lightly powdered After they are done and cool, wet the paper, and they will come off easily; this will moisten the lady-fingers; stick two together, back to back, while moist.

From Gulf City Cook Book, 1878, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Beat the yelks of eight eggs, very light, and mix with them one cup of sugar and three fourths cup of butter, previously stirred to a cream. Add two cups of sifted half a tea spoonful of soda dissolved in half a cup of sweet milk; when well mixed stir in one tea-spoonful cream of tartar.

From Gulf City Cook Book, 1878, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

of sugar, one pound of fourths pound butter, yelks of fourteen eggs. Work the butter and well together, then add the being beaten, one tea-spoonful of yeast-powder, then the WJ well mixed, add the grated rind and lemons.

From Gulf City Cook Book, 1878, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

One pound of white sugar, three fourths pound flour, half of butter, whites of fourteen Beat the sugar and it looks like cream the butter and flour well together; then mix with the When well mixed add two tea-spoonfuls of yeast-powder, dissolved in

From Gulf City Cook Book, 1878, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Two cups of white sugar, two and a half cups sifted flour, half cup of butter, fourths cup sweet milk, half teaspoonful soda, dissolved in the milk, one tea-spoonful cream of tartar, and the whites of eight eggs. Flavor with peach, vanilla, or rose-water. Stir the butter and sugar to a cream; add the eggs beaten stiff, then the the milk and Stir the whole several minutes, then add the cream of tartar and essence.

From Gulf City Cook Book, 1878, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

The whites of fourteen eggs, one pound of pulverized white sugar, one pound of flour, three quarters of a pound of butter. Beat the butter and sugar together, add the flour alternately the a of sweet quickly.

From Gulf City Cook Book, 1878, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

One cup of butter, two cups of sugar, three cups of flour, half cup of sweet milk, the whites of eight eggs, two teaspoonfuls cream of tartar, and one tea-spoonful of soda. Flavor to taste.

From Gulf City Cook Book, 1878, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

of eighteen of sugar, one pound of butter, one and one fourth pounds of flour, one table-spoonful grated sweet almouds, and three tea-spoonfuls of extract of rose.

From Gulf City Cook Book, 1878, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

'Whites of six eggs four tea-cups of sifted flour, one cup of butter, one cup of sweet milk, two cups of white sugar, one tea-spoonful of soda, and two tea-spoonfuls cream of tartar. If sour milk is used, leave out the cream of tartar.

From Gulf City Cook Book, 1878, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

Four eggs, one cup of flour, one tea-spoonful cream of tartar, half tea-spoonful of soda, one cup of sugar, and a pinch of This will make two cakes. Spread thin on long tins } and bake. baked, turn from the tins; spread jelly quickly over the cake while warm, and roll immediately.

From Gulf City Cook Book, 1878, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Six eggs, two cups of sugar beaten well together, three cups of sifted flour, a small pinch of salt, eight table-spoonfuls of cold water and three tea-spoonfuls of yeast-powder. Bake in jelly-cake pans, in a quick oven. Filling for above.— Three eggs, one cup of sugar, two lemons, juice and grated rinds, one tea-cupful of water thickened to the consistency of rich cream, with flour. Let all together, and when cool spread between the cakes.

From Gulf City Cook Book, 1878, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

One coffee-cup of sugar, one coffee-cup of flour, one teaspoonful of yeast-powder, or one tea-spoonful cream of tartar, half tea-spoonful of soda, one table-spoonful of milk, and two eggs. Bake in thin pans, as for jelly-cake.

From Gulf City Cook Book, 1878, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

ca ke.—One pint of milk, one large table-spoonful ofcorn-starch, the yelks of three eggs; boil and flavor with vanilla. The of eggs save for merangue. this is cold, lay alternate layers of cake and the filling. The merangue is made by beating the whites of the three eggs with cup of pulverized white sugar; flavor with vanilla, and add a little citric acid to make it stiff and white; beat well. Lay this on the top cake, and put it in the oven to get hard, but not brown. Then put this on the others for the top layer.

From Gulf City Cook Book, 1878, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Six eggs, one pound and a half ounce of flour, half pound of butter, two tea-spoonfuls cream of tartar sifted in the flour, one tea-cupful of sweet milk, one tea-spoonful of soda dissolved in a little boiling water, to be added last. in' jellypans. cold, put the following mixtures between the layers of cake. Beat the whites eggs, dampen one pound of white sugar with the milk of a cocoa-nut, and make hot and thicken Spread this on the cake, as for jelly-cake.

From Gulf City Cook Book, 1878, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Half cup of butter, one cup of milk, two cups three cups of flour, four eggs, one tea-spoonful of soda, and two of cream of tartar. Bake in jelly-pans. Mix one cup of grated chocolate, one cup of sugar, one and a half cups of milk, and one egg. Boil until as thick as cool, flavor with vanilla; spread between layers of cake, as in jelly-cake.

From Gulf City Cook Book, 1878, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Two cups of sugar, one small cup of butter, four eggs—leaving out the whites of two, one cup of milk, three and a half cups of flour, one tea-spoonful cream of tartar, and half teaspoonful of soda. Bake in jelly-cake pans. Prepare a filling to put between the layers of cake. Six table-spoonfuls of grated chocolate, whites of two eggs not beaten, one and a half cups of powdered sugar, and one tea-spoonful of vanilla. Mix the eggs and chocolate in a bowl; set the bowl in hot water on the stove, and stir the mixture until smooth and shining; then add sugar and vanilla.

From Gulf City Cook Book, 1878, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

One coffee-cup of butter, two eoffee-cupB of powdered sugar, three coffee-cups of flour, ten eggs, one tea-spoonful cream of tartar, one half tea-spoonful of and one finely grated. Stir the hutter and sugar it becomes creamy, then add the of the eggs, beaten to a stiff froth; next the yelks, beaten very light. Then stir in one cup of flour, then the dry; then another cup of flour and the cream of tartar, dry; then the last cup of flour followed by the cocoa-nut stirred in very lightly.

From Gulf City Cook Book, 1878, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Grate one cocoa-nut, one pound of grated chocolate; the whites of four eggs and one pound of powdered sugar let it cook as in boiled icing. it begins to rope take half of it and mix with all the chocolate; the other half mix with the cocoa-nut, reserving enough of the nut to sprinkle on top of the

From Gulf City Cook Book, 1878, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

Two cups of sugar, three cups of flour, half cup of water or milk, the yelks of five eggs and the whites of three, one teaof yeast-powder, and rind of an orange. in jelly-cake tins.

From Gulf City Cook Book, 1878, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

Haifa pound of butter, one pound of flour, tea-spoonful of sugar, half tea spoonful of salt; rub them smoothly together, and of; over the fire, till it clears from the kettle; set aside to cool. When cool break in ten eggs, stirring well; add a small teaspoonful of soda in half a cup of cream. Drop on buttered pans; shape with the hands in turban form, and rub a beaten egg over them a feather. moderately twenty; when done, open one - side with a knife and fill with the following One of one quarter pound of butter, and three quarters pound of

From Gulf City Cook Book, 1878, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

butter in the water; while boiling, stir in the flour smoothly; then pour out to cool. Beat in ten eggs, one at a time.

From Gulf City Cook Book, 1878, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

A pint of cold water or milk, three fourths pound of flour, and one fourth pound of butter. Boil the butter and milk together; while boiling, add the flour. cool, add ten eggs and a small tea-spoonful of soda. in jelly-pans. Cream for cakes.—One quart of milk, two cups of sugar, one cup of flour, and four eggs. Boil part of the milk and flour together; then add cold milk and eggs, and boil a few minutes. Flavor with lemon.

From Gulf City Cook Book, 1878, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

One cup of butter, two cups of sugar, three cups one cup of milk, four eggs, a tea-spoonful of lemon,—or any extract desired,—and a of yeast-powder. Bake in jelly-pans. Make a custard of one pint of milk, two eggs, a half cup of sugar, a tablespoonful of corn starch, and a piece of butter the size of an egg. cold, place between the cakes as you do jell}-.

From Gulf City Cook Book, 1878, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

Half pound of butter, three fourths pound flour, eight eggs, and one pint of water. Stir the butter into the water, which should be warm; set it on the fire in a sauce-pan, and slowly bring to a it often. it boils, put in the flour and boil one minute, stirring all the while; take from the fire, turn into a deep dish, and let it cool. eggs very light and whip cooled paste, first the yelks then the whites.

From Gulf City Cook Book, 1878, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

rest of the milk; beat the eggs, add the sugar and corn-starch to them, and so soon as the milk boils pour in the mixture gradually, all the smooth and Drop in a tea-spoonful of butter, and when this is mixed in set the custard aside to vanilla or Pass a sharp knife lightlyv around the puff; split them, and fill with the mixture.

From Gulf City Cook Book, 1878, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

Dark.—Yelks of seven eggs, two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour unsifted one cup of milk, one tea-spoonful of soda, cloves, nutmeg cinnamon, and allspice; dissolve the soda in molasses. Light.—Whites of seven eggs, two cups of white sugar, one cup of butter, three cups of flour, half cup of milk, one tea-spoonful cream of tartar, half tea-spoonful of soda. Put alternately about a handful of each, or any way the may dictate to be prettily marbled. A part of the light may be colored with cochineal, and put in with the light and dark with good effect.

From Gulf City Cook Book, 1878, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

The White.—Two cups of white sugar, one cup of butter, one of sweet milk, four of flour, whites of eight eggs beaten, one tea spoonful cream of tartar, and one half spoonful of soda, cream, butter, and sugar; add milk; of in it, alternating white of Qgg; lastly, the soda well dissolved in a little of the milk. J 25 The Brown Part.—One large cup of brown sugar, half a cup of butter, two thirds cup of milk, two and a half cups of flour with a tea-spoonful cream of tartar rubbed it, the yelks of eight eggs, half tea-spoonful of soda, two tea-spoonfuls of powdered cloves, four of cinnamon, four of allspice, and one grated nutmeg. If not dark enough, add more cinnamon and spice. Drop the white batter first into the bakepan, and then the brown, having the white to finish off on the top.

From Gulf City Cook Book, 1878, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

Three eggs, one cup of butter, three cups of sugar, four of flour, one of milk, one of yeast-powder, one table-spoonful of allspice, ginger, cloves, cinnamon, and half a nutmeg.

From Gulf City Cook Book, 1878, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

• One dozen eggs, one pound of butter, one pound of sugar, a pint of molasses, two pounds of flour, a wine-glassful of spices, and a tea-spoonful of soda. Mix like pound-cake.

From Gulf City Cook Book, 1878, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Ten eggs, one pound of sugar, three quarters of a pound of butter, and three quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a wineglassful of rose-water.

From Gulf City Cook Book, 1878, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

One cup of sugar, two eggs, two thirds cup of sweet cream, two cups of flour, one tea-spoonful of soda, and two cream of season with lemon or cinnamon extract, or grated nutmeg. Bake on jelly-tins, enough for four layers. Filling beticeen the layers.—One cup of sweet, thin cream; put on a dish and bring to a; dissolve a table-spoonful of corn-starch in new milk, and heated cook a few minutes, then add to the cooked cream a pint of hickory-nut meats sliced finely.

From Gulf City Cook Book, 1878, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Two and a half pounds of flour, one and a half pounds of sugar, six eggs, three fourths of a pound of butter, half a gill of milk, half a gill of brandy, half a pound of eitron, one nutmeg, one tea-spoonful of cloves, one of soda, one pound of raisins, And one pound of currants.

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

One pound of sugar, one pound of flour, half pound of butter, five eggs, one gill of cream, one nutmeg, half tea-spoonful of soda, and two pounds of chopped raisins.

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

Five cups of flour, two of butter, four of sugar, one of milk, one of wine, six eggs, one tea-spoonful of soda, one of cloves, one orange-peel, one pound of citron, and two pounds of washed currants. Beat the whites and yelks separately

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

One cup of sugar, one of sour cream, one egg, three cups of flour, soda, salt, and a little nutmeg.

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

fourths pound of fourths pound of six three fourths pound of corn-starch, and one fourth pound of flour. Beat into it one egg at a Flavor with lemon—a fresh lemon is best.

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

Six cups of flour, three cups of sugar, one cup of one cup of milk, half cup of molasses, four eggs, raisins, spice, a little salt, and a tea-spoonful of soda.

From Gulf City Cook Book, 1878, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

One pound of flour, one pound of sugar, one pound of butter, one pound of raisins stoned and chopped, half pound of blanched almonds, one fourth pound citron, eight eggs, two wine-glasses of wine, and half tea-spoonful of mace.

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

Six eggs, one pound half pound of butter, one of half pint of sweet milk, two tea-spoonfuls soda, dissolved in extra milk, just enough to dissolve it. The cream of tartar must be sifted dry into the flour; put the in just before cooking. Flavor with essence of lemon.

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

One pound of sugar, one pound of flour, half pound of butter, six eggs, one tea-spoonful in tea-cupful of sweet milk, and two tea-spoonfuls cream of tartar sifted in flour. Bake quickly.

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

Three cups of sugar, six cups of flour, one and a half cuds of butter, six eggs, three tea-spoonfuls cream of tartar, one and a half tea-spoonfuls of soda, and one and a half cups of

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

Two and a half cups of sugar, one and a half cups of butter, one quart of flour, and seven all are well mixed together, add a tea-spoonful of soda and two cream of dissolve each in half a cup in a quick oven; flavor with essence of lemon, to your taste.

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

One and a half cups of sugar, one cup of milk, two tablespoonfuls of butter, two tea-spoonfuls cream of tartar, one tea-spoonful of soda, three cups of flour, and two eggs; reserve the whites for merangue. Bake about an inch

From Gulf City Cook Book, 1878, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

One and one quarter pound of sugar, one pound of butter twelve eggs, one quarter ounce of ammonia in a gill of water, two pounds two ounces of flour, and three quarters of a pound of washed and dried currants, put in just before baking.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Two eggs, half cup of butter, one cup of sugar, one cup of molasses, one cup of milk, three cups of flour, one teaspoonful of cloves, half a nutmeg, and one tea-spoonful of soda.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Two cups of milk, two eggs, a little salt, and flour enough to make a batter. in cups fifteen minutes. for lunch or tea, hot.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

One egg, one cup of sweet milk, one and a of sugar, three cups of flour, one table-spoonful of butter, and one tea-spoonful of yeast-powder.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Three pounds of flour, one and a half pounds of sugar, one and a half pound of butter, one and a half pound of raisins, one nutmeg, one table-spoonful powdered cinnamon, two gills of wine, and one half pint of yeast.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Two eggs, one cup of sugar, one and a half table-spoonfuls of butter, two tea-spoonfuls cream of tartar, rubbed into the 12<) dry flour, one ten-spoonful of soda, dissolved in a little milk; flour sufficient to roll into a soft dough. Flavor with grated nutmeg, or to taste. Bake in a quick oven.

From Gulf City Cook Book, 1878, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

hree eggs, one cup of butter, one of three cups of sugar, one tea-spoonful of soda, one cup "of buttermilk, and flour sufficient for rolling. Flavor with cinnamon or other extract.

From Gulf City Cook Book, 1878, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

One pound of sugar, six ounces of butter and lard together (mix well), half ounce crystals of ammonia dissolved in half pint of water, two pounds of flour, and two with grated nutmeg.

From Gulf City Cook Book, 1878, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Five eggs, half pound of butter, half pound of sugar, one pound of flour, one wine-glassful of brandy, one nutmeg, one To be dropped in with a spoon.

From Gulf City Cook Book, 1878, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Three pounds of flour, one and a half pound of sugar, fourteen ounces of butter, a small tea-spoonful of soda or yeastpowder sifted with the flour, half

From Gulf City Cook Book, 1878, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

the butter, sugar, and flour together; then wet with the milk and roll out thin. Flavor to suit the taste.

From Gulf City Cook Book, 1878, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Three cups of flour, one of sugar, one of molasses, one of butter, six eggs, two tablespoonfuls of ginger, one tea-spoonful in sour milk or vinegar.

From Gulf City Cook Book, 1878, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

Five eggs, four cups of flour, two of sugar, one of milk, one of butter, one of molasses, two table-spoonfuls of ginger, one tea-spoonful of soda.

From Gulf City Cook Book, 1878, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

One cup of butter, one of sugar, one of molasses, two of flour, five eggs, one table-spoonful of ginger, half a tea-spoonful of soda. One pound of flour rubbed in one quarter pound of butter, three quarters pound of powdered sugar, one ounce ground ginger, and peel of a lemon. Work the ingredients well together, and thin and cut in small cakes. Bake as teacakes. One pint of molasses, one cup of butter, one cup half cup of buttermilk, one table-spoonful of soda, three eggt, and four table-spoonfuls of ginger; add flour to make a moderately stiff dough. Roll the dough very thin, and cut with' a ring the size of a half dollar. Half pound of butter, half pound of sugar, two and a half pounds of flour, one pint of molasses, one tea-spoonful of soda, and ginger to taste. Boil the molasses. \§\

From Gulf City Cook Book, 1878, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

• Two cups of sugar, one cup of butter, one tea-spoonful of soda, one cup water, flour sufficient to roll out very; ginger to the taste. Six eggs, one cup of butter, one nutmeg, two cups of sugar, one cup of sour milk, one half tea-spoonful soda, and enough to roll. Fry in hot lard. One pound of sugar, eight eggs, half ounce crystals of carbonate of ammonia dissolved in half pint of water, and two and a quarter pounds of Cut crullers in shapes to suit the fancy. Have the lard so hot that it cease to bubble fry the crullers a brown. Four eggs, one and a half quarts of flour, one cup of milk, two cups of sugar, a table-spoonful of butter, one nutmeg and two tea-spoonfuls of yeast-powder.. Have the lard boiling hot to fry them. Two eggs, one cup a small piece and a half nutmeg, two cups of milk, two tea-spoonfuls cream of tartar and one of soda; flour to roll.

From Gulf City Cook Book, 1878, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

One pint of yeast, one pint of water, two ounces of butter a tea-spoonful of soda, six ounces of sugar; use sufficient a soft dough. Let this dough roll out the doughnuts and permit to rise again; then fry.

From Gulf City Cook Book, 1878, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

One egg, four table-spoonfuls of sugar, one table-spoonful of butter, four heaping of flour, made batter and dropped into the irons. If the butter does not furnish salt enough, add a little.

From Gulf City Cook Book, 1878, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Three cups of flour, one cup of sugar, one cup one cup of rich cream, and a little nutmeg.

From Gulf City Cook Book, 1878, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Scrape fine half a pound of Baker's chocolate. the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very little flour. Form the mixture small, thick cakes, and lay them, not too close, on a buttered tin, and bake them a few minutes. Sift sugar over them while warm.

From Gulf City Cook Book, 1878, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

The whites of four eggs whisked to a stiff froth, and stir in half a pound of sifted white sugar. stiff drop white paper, the shape and size desired, an inch apart. The paper should previously be laid on a clean board, half an inch thick; and put them into a hot oven, and halve until they are a light brown. Slip them off the paper with a table-knife, and stick the broad edges of every two of them together; and if pressed gently they will adhere. finished they should be the size and shape of an egg.

From Gulf City Cook Book, 1878, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Dissolve one pound of loaf-sugar in a tea-cup of water, and t. let it cook until it begins to rope. Try it frequently by dipping in a spoon. Have ready the whites of four eggs, beaten until they begin to froth; then pour the boiling sugar upon the eggs—pour slowly, beating white. rose-water, or to Add a citric acid to whiten it. If the icing is too thin, put the bowl containing it in a large pan of boiling water, and place it upon the stove and let boil until perfectly thick. Beat the whites of four eggs to a stiff froth.. Stir in one pound of pulverized white sugar; then put on the stove in a fiat earthen dish, and cook until heated through, stirring all the time. Spread on your cake while the icing is hot, keeping the knife hot by dipping in hot water, which will make it perfectly smooth, having no ridges.

From Gulf City Cook Book, 1878, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

of three eggs; partially beaten stir in one pound of powdered sugar, and juice of one lemon; then beat till white and thick. tops of ca^kes rub them slightly with flour. Spread on the icing with a knife, dipping constantly in cold water to make the icing smooth.

From Gulf City Cook Book, 1878, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

Beat whites of four eggs, and when partly add gradually one pound of powdered sugar and one full cup of grated chocolate. This is nice to spread between layer-cakes instead of jelly, using cup-cake recipe for the cake.

From Gulf City Cook Book, 1878, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

Mix one cup of grated chocolate, one cup of sugar, one and -134 a half of milk, and one egg together. Boil till thick as custard, and flavor with vanilla.

From Gulf City Cook Book, 1878, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

One pound of flour, one pound of butter, one egg; mix the flour with two of butter, and make a dough cold water and the egg; divide the remainder of the butter into six equal parts; roll the paste, and spread on one part of the butter, dredging it with flour; repeat all the butter is rolled in.

From Gulf City Cook Book, 1878, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

One pound of flour, three quarters of a pound butter; rub into the flour two ounces of butter; then make a dough with cold water; then proceed to roll in butter and flour according to the general directions given above.

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

One quart of flour, quarter of a pound of butter, quarter of a pound of a dough of the lai'd, using as little water as possible; it out lightly; dredge flour; spread with butter in bits; fold and roll again; repeat until the butter is all used.

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Three cups 01 flour, one cup of butter, one cup of lard, one cup of cold water. Mix with a knife; roll from you. is enough for two pies, with crusts top and bottom.

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Nine ounces of lard, one pound of flour, a pinch of salt. Eub the lard and flour well together; add water sufficient to make a dough, and roll out into thin sheets. Bake in a quick

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

One of half pound of Dissolve a teaspoonful of soda in a cup of sour milk, and mix with a knife, stirring as little as possible.

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Take equal quantities of mashed potatoes and sifted flour wet with sour milk, into which enough soda has been stirred to sweeten it. A little salt and butter may be added.

From Gulf City Cook Book, 1878, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Mix well together one egg, one pint of buttermilk, one teaspoonful of soda, salt, and flour enough to make a stiff batter. Into well-greased cups drop a small piece of butter, and into each cup an apple, quartered and cored and put together; pour the batter over each apple, and set the cups in a steamer over boiling warm, and steam them till done. Eat them with sauce.

From Gulf City Cook Book, 1878, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

Pare, quarter, and core eight or ten apples; roll out pieces of paste the size of a common saucer; place an apple upon each piece, and close the edges of the paste around the fruit; put the dumplings in a large; pour over them a sauce made of one cup of butter and three cups of sugar well creamed flavor with nutmeg; bake one hour.

From Gulf City Cook Book, 1878, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

Boil two large potatoes; mash them fine; beat four ye-lks and three whites of eggs, and add to the above; one of cream, another of sweet wine, the juice of one lemon, and a little nutmeg. batter for hour at least. Put a good quantity of fresh in a stewpan, and drop a spoonful of the batter at a time fry a light brown.

From Gulf City Cook Book, 1878, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

a batter of eight half pint of milk, six large spoonfuls of sifted flour, one of salt. Into this batter put half a dozen apples pared, cored, and cut in quartors; let each piece of apple be well covered with the batter. Then put each piece into boiling lard, and fry a light brown. '

From Gulf City Cook Book, 1878, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

t>vo medium-sized potatoes; put them into a deep pie-plate that has been previously lined with puff-paste; pour over the potatoes a sauce made of one cup ot sugar, of butter, and one cup of boiling water; riuvor with a tea-spoonful of cinnamon, tea-spoonful of cloves and mixed, and the juice and grated rinds lemons; cover with paste. in a slow oven.

From Gulf City Cook Book, 1878, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

of potatoes boiled and rubbed smooth, pound of sugar, a small cup of cream, one fourth pound of butter, four eggs; nutmeg and lemon to suit the taste; bake in a crust. This quantity will make two large pies.

From Gulf City Cook Book, 1878, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

Two cupfuls of boiled potatoes nicely strained through a colander, one cup of milk, two of sugar, six flavor with wine and nutmeg. Bake on pastry, or in a dish like a pudding.

From Gulf City Cook Book, 1878, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

Six apples of medium size, a tumblerful of crushed or two tumblerfuls of rich cream, six eggs, the juice and grated rind of one lemon; the apples, and grate them; cream the butter and sugar together; beat the whites and yelks of the eggs separately; mix as for cake. Bake in paste.

From Gulf City Cook Book, 1878, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

core, and stew the until transparent; pass through a sieve; sweeten to taste; add one cup of cream; fla pies. vor with lemon; bake in puff-paste; have ready the whites of lour eggs beaten to a stiff froth, with six table-spoonfuls of; flavor with lemon; spread over the pies, return to the oven, and brown lightly.

From Gulf City Cook Book, 1878, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

Put the rhubarb in deep plates lined with pie-crust, with a layer of to layer of rhubarb. A grated lemon-peel may be added. Place over the top a thin crust; press tight around the edge of the plate. Bake about an hour in a slow oven. Phubarb-pie must not be baked quick.

From Gulf City Cook Book, 1878, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

PIE. six eggs and six of sugar together; add one cup of milk and one table-spoonful of butter; have a cup of dried fruit, peaches or apples, stewed until very soft, and rubbed through a sifter; sweeten to taste, and add to the other ingredients; flavor with lemon. Bake in paste.

From Gulf City Cook Book, 1878, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

Soak the apples over night in warm water; stew in cider or water until When cool, sweeten and the juice and grated peel of one lemon to every two pieces; add a table-spoonful of butter.

From Gulf City Cook Book, 1878, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

The well-beaten whites of six eggs; cream one fourth of a of butter with six table-spoonfuls of sugar; add one of grated cocoa-nut; in; flavor with a wine-glass of wine and a little rose-water. Bake in paste.

From Gulf City Cook Book, 1878, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

One cocoa-nut, six eggs, one pound of sugar, two of flour, one ounce; beat the eggs well; add the sugar, flour, and butter; beat all very light, and then add the the pastry; dubt powdered sugar on the top of the custard, and bake.

From Gulf City Cook Book, 1878, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

Eight eggs, one half pound of butter, one pound of sugar, one large cocoa-nut and the milk of it; cream the butter and sugar together; in the other Bake in paste.

From Gulf City Cook Book, 1878, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

One half pound of butter, one half pound of sugar beaten to a cream, six eggs beaten very light, a little rose-water, one half pound of blanched almonds pounded with rosewater or brandy to prevent oiling. Mix all well, and bake in puff-paste.

From Gulf City Cook Book, 1878, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

The yelks of five eggs and the white of one; stir together with one half pound of sugar, one quarter of a pound of butter, the grated rind of three lemons and the one table-spoonful of sifted flour mixed with a little Bake on paste in tin phtes putting in the mixture; bake the paste until it turns white; pour in the custard and bake slowly. Use the four remaining whites for a marangue; flavor with the juice of one lemon; put on top of pie when done, return to the oven, and brown lightly.

From Gulf City Cook Book, 1878, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

The jui.ce and lemons, f >ur eggs, one quarter of a pound of butter, one pound; beat all well together; place on the tire, and cook until it becomes the consistency of custard. Bake with under crust.

From Gulf City Cook Book, 1878, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

The yelks of six eggs, four tea-cupfuls of sugar, one tablespoonful of butter, two tea-cupfuls of milk, the juice and grated rinds of four lemons, four of corn-starch or arrow-root; together; bake on paste. done, have ready the six whites, beaten to a stiff froth, with eight table-spoonfuls of pounded sugar; flavor with lemon, spread over the pies, return to the oven, and brown lightly.

From Gulf City Cook Book, 1878, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

Three sweet-potatoes of medium size; boil well and rub through a sifter; one pint of rich milk, one quarter pound of butter, one pound of sugar, the juice of three lemons and thegrated rind of one, the yelks of six eggs beaten well; mix all well together, and bake in puff-paste. Use the whites for a marangue, and spread over the pies after they are cooked; return them to the oven and brown.

From Gulf City Cook Book, 1878, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

One half pound of butter and half a pound of sugar beaten to cream, four eggs, whites and yelks beaten separately; grate the rind of a sweet orange, and scrape the pulp from the inner skin, and stir with the butter, sugar, and Bake in puff paste.

From Gulf City Cook Book, 1878, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

Three eggs, the whites and yelks beaten separately, half a pint of boiling water, one of corn-starch wet and cooked liked starch, three cups of brown sugar, one table-spoonful of butter, the or oranges. Bake in an open shell.

From Gulf City Cook Book, 1878, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

One cup of sugar, one cup of stewed pumpkin, two cups of sweet milk, three ginger, nutmeg, and lemon-peel. Bake in an open shell.

From Gulf City Cook Book, 1878, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

One cup of molasses, one cup of sugar, half cup of mi.k, eggs, a ginger, orange, or lemon. Bake on paste.

From Gulf City Cook Book, 1878, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

One dozen eggs, whites and yelks beaten separately, one pound of sugar, one pound of butter. Mix the nicely, and place on the fire; stir gently until done; bake in puff-paste. Before putting in the mixture, bake the paste until it turns white.

From Gulf City Cook Book, 1878, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Beat eight eggs; put them into a sauce-pan with a pound of powdered one half pound of butter, and a nutmeg. Mix well; set on the stir constantly until it thickens; set aside to rich puff-paste, line a pie-dish with it, and spread on a layer of sliced citron or preserved ginger; pour over the custard, and bake an hour in a moderate oven.

From Gulf City Cook Book, 1878, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Two pounds of well-boiled beef or tongue chopped fine, to which add three pounds of raisins, three pounds of currants, one pound of citron chopped, the juice of six oranges with the peel chopped fine, one quart of preserved cranberries, four dozen pippin apples chopped, four table-spoonfuls of powdered cinnamon, three table-spoonfuls of allspice, six nutmegs;

From Gulf City Cook Book, 1878, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

mix together and chop well. Put in a sauce-pan two pounds of butter, two pounds of sugar, three pints of cooking brandy, three pints of sweet cider; simmer this ten or fifteen minutes, and pour over the mince-meat boiling hot; thoroughly, and put away in stone jars until wanted. It is better to put as you use the mince-meat. Three large ones to the pint.

From Gulf City Cook Book, 1878, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

Three soda-crackers rolled fine, one cup of cold water, one of molasses, half cup brown sugar, three quarters of a cup of melted of raisins seeded and chopped, half cup of currants, one egg beaten light, half table-spoonful of powdered cinnamon, one of allspice and cloves mixed, one tea-spoonful of black pepper and salt mixed, half a glass of wine or brandy. GENERAL RULES. In boiling puddings, mind that the cloth be perfectly clean. Dip it in hot water and dredge well with flour, by sifting the flour over it. When bagged, tie the string tight, leaving sufficient room in the bag for expansion by swelling. and Indian puddings require muc'h room. Put the pudding in a pot of boiling water, placing an old plate on the bottom. Keep sufficient water in the pot to cover the pudding, being careful not to let the boiling cease one second. A tea-kettle of boiling water should be at hand to add as the water boils away. Dip the pudding into cold water immediately upon taking out, which prevents its adhering to the cloth. your pudding-bag of thick; if it is thin, it will admit the water and deteriorate the pudding. If you use a pudding-mold, grease well with butter from which the salt has been carefully washed.

From Gulf City Cook Book, 1878, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

Eub thoroughly into* four tea-cupfuls of sifted one ea-cupful of suet shredded and chopped fine, one tea-cupful of raisins seeded and chopped, the same quantity of currants washed and dried the day previous, and one tea-spoonful of cinnamon; stir into this one tea-cupful of molasses, and the same quantity of milk. Pour into a pudding-mold, and two hours. Eat hot, with sauce.

From Gulf City Cook Book, 1878, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

One pound of sugar, one pound of six one tea-cupful of milk, one cream of tartar, half tea-spoonful of soda; sift the cream of tartar with the flour; mix the soda in the milk, and add it to the other ingredients when they are all mixed It is good with sliced citron, or raisins and currants. If plain, boil two hours; if with fruit, three hours. Serve with wine-

From Gulf City Cook Book, 1878, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

Three eggs, an equal weight of sugar and butter, and the weight of two eggs in flour; cream the butter and sugar well together; beat the eggs, and mix with the butter and sugar, beating the whole to a stiff froth; then add the flour by degrees, and the grated rind of a lemon.

From Gulf City Cook Book, 1878, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

Nine eggs beaten until very light; then sift in a pint of; add a tea-spoonful of salt; lastly, add a quart of milk. Pour in a pudding-mold, and boil two hours.

From Gulf City Cook Book, 1878, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

Eight eggs, one pound and a half of raisins, one pound of currants, one pound of brown sugar, one pound of breadcrumbs, one pound of suet chopped fine, half pound of citron, or any candied fruit, quarter pound blanched almonds, one nutmeg grated, table-spoonful of powdered cinnamon, teaspoonful of powdered cloves, tea-spoonful of powdered mace, the grated rind of a lemon, half pint of brandy, wine-glass of wine, wine-glass of rose-water. Put in a pudding-mold, and boil four hours. Pour brandy the pudding, and bring to the table burning.

From Gulf City Cook Book, 1878, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

One pint of bread-crumbs, one pint of flour, one pound of fresh suet chopped very fine, one pound of sugar, nine eggs, one pint of milk, half pint of wine and brandy mixed, one pound of raisins, one pound of currants, half pound of citron chopped fine, one nutmeg, one table-spoonful of cinnamon, one of mixed spice and cloves, one teacupful of molasses. Dredge the fruit well with a portion of this flour to prevent its sinking to the bottom pan. Boil five hours according to the general directions. with plum-pudding sauce.

From Gulf City Cook Book, 1878, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

One loaf of baker's bread sliced, buttered,.and cut into pieces one inch square; put a layer of bread in the puddingmold, and then a layer composed of raisins, citron, cloves, cinnamon, and nutmeg; then another layer of bread, then the fruit and spices, and so on until the mold is full. make a custard of five eggs, one quart of milk, and a cup and a half of sugar; pour the custard over the pudding, and boil six hours.

From Gulf City Cook Book, 1878, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

-One tea-cupful of raisins stoned and cut fine, one of beefsuet, one cup of molasses, one tea-spoonful of soda, one cup of milk, four cups of flour, a pinch of salt; cover close; keep over steamer for three hours. Serve with wine-sauce.

From Gulf City Cook Book, 1878, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

One cup of molasses, half cup of butter, one cup of sweet milk, one tea-spoonful of ground cloves, the same of cinnanamon, two tea-spoonfuls of allspice, small of soda dissolved in vinegar, enough flour to make a stiff batter. Boil four hours.

From Gulf City Cook Book, 1878, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

Butter a mold well, and ornament it with dried cherries or raisins; then fill three fourths full with sponge-cake. over this a custard made of half a of milk, two half a cup of sugar. Boil or steam for half an with wine-sauce.

From Gulf City Cook Book, 1878, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

One pound of figs peeled and chopped fine, quarter of a pound of suet chopped fine; dredge with flour; one pound of bread-crumbs, quarter of a pound of sugar, two eggs, one tea-cupful; mix all well boil four Ornament the pudding with blanched almonds, and with wine or brandy sauce.

From Gulf City Cook Book, 1878, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

Blanch one pound of almonds; beat them in a mortar to a smooth paste, with two tea-spoonfuls of rose-water; add one gill of wine, one gill of cream thickened with one large table-spoonful of bread-crumbs, seven eggs, and one nutmeg. Bake a light brown.

From Gulf City Cook Book, 1878, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

One quart of milk, one pint of bread-crumbs, one cup of sugar, yelks of four eggs, butter the size of an egg, and the grated rind of a lemon; pour in a pudding-dish, and bake. When done, spread over the top jelly or preserves; then beat the whites of four eggs to a stiff froth, with one cup of sugar and the juice of one lemon the pudding, and bake a light brown.

From Gulf City Cook Book, 1878, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

of bread-crumbs, of sugar, half pound of butter, six eggs beaten separately, the juice of one lemon and rind of two, one wine-glass of brandy, four table-spoonfuls of any kind of preserves; bake in a moderate oven. Serve with wine-sauce.

From Gulf City Cook Book, 1878, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

Peel and core eight or nine of medium size; put them into a stew-pan, with half a tumbler of water, a wineglass of wine, a heaped of sugar, a little cinnamon, mace, and lemon-peel. the pan, and stew slowly the are tender; take them up, and let them get cold. Fill the bottom of an earthen dish with the apples, and pour over them a rich custard made by beating together the whites and yelks of six eggs, with one quart of milk; sweeten to taste; bake in a moderate with solid or liquid sauce. •

From Gulf City Cook Book, 1878, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

Put into three pints of boiling milk six crackers pounded fine—stir in carefully, to prevent lumping; add a of raisins; boil a few minutes; set aside to cool, after which add five well-beaten eggs, and sugar to taste; peel and core eight or ten apples, place them in regular order in a pudding-dish, and pour over thenl the custard; bake a light brown. with sauce.

From Gulf City Cook Book, 1878, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Butter a deep baking-dish, and it with alternate layers of thin slices of bread and butter and stewed apples. over this a custard made of one pint of milk sweetened to taste, and the beaten yelks of four eggs. in a moderate oven. Beat the whites of four eggs to a stiff froth, with eight table-spoonfuls of sugar; flavor with lemon or nutmeg; spread over the top of the pudding, return to the oven, and brown.

From Gulf City Cook Book, 1878, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

table-spoonfuls of tapioca, two quarts of water, one and one half cups of sugar, table-spoonful of butter, twelve large apples; soak the tapioca in the water several; then pare and core the apples, and place them in a puddingdish, with two lemons sliced; pour over the other ingredients, and bake until the apples are done. with sweetened A nice dish, cold for tea, served in a glass bowl.

From Gulf City Cook Book, 1878, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Five eggs well beaten, five table-spoonfuls of flour, five of sugar, five of milk, two and a half spoonfuls of butter, wineglass of brandy or wine* one soup-plate of peaches chopped Bake, and serve with wine-sauce or sweetened cream.

From Gulf City Cook Book, 1878, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Two tea-cupfuls of grated sweet-potatoes, one cup of butter, one cup of brown sugar, one cup of cream, one wineglass of wine and brandy mixed, one wine-glass of rose-water; nutmeg and cinnamon to taste. Bake slowly.

From Gulf City Cook Book, 1878, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

One and a half pounds of sugar, the juice and grated rind of three lemons, eight eggs, one cup of butter, table-spoonful of flour. all well as soon as prepared.

From Gulf City Cook Book, 1878, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

The juice and grated rinds of two lemons, five table-spoonfuls one potato boiled and mashed, five eggs; add sufficient milk to make a thin batter. Bake in a moderate oven.

From Gulf City Cook Book, 1878, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Soak over night three of tapioca in oft' the water, and pour over the tapioca one quart of boiling milk, and boil ten minutes. Beat the yelks of four eggs with one cup of sugar and three table-spoonfuls of grated cocoa-nut; add to the boiling milk, and minutes longer; pour in a pudding-dish; beat the whites of thi'ee eggs to a stiff froth, with half a cup of white sugar; spread this over the top of the pudding; sprinkle thick with Bake a light brown.

From Gulf City Cook Book, 1878, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Soak over night one tea-cupful of tapioca in a pint of The next morning pour over the tapioca one pint of boiling milk, and add one cup of sugar, four well-beaten eggs, a wine-glass of rose-water, one table spoonful of butter, and a little nutmeg; pour in a pudding-dish, and bake half an Sago may be prepared in the same way.

From Gulf City Cook Book, 1878, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Boil four ounces of rice in a quart >-of milk until soft; in four ounces of butter; take it from the fire; add a pint of cold milk, two tea-spoonfuls of salt, and a grated nutmeg-. When it is lukewarm, beat four eggs with eight ounces of sugar, and stir it in, adding eight ounces of raisins. the whole into a buttered pudding-dish, and bake forty-five

From Gulf City Cook Book, 1878, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Boil a cup of rice in a quart soft. When it is cooled a little, add the well beaten yelks of three eggs, two of butter, one cup of sugar, and a pinch of Bait; pour in a pudding dish, and bake; beat the whites of the eggs to a stiff froth with eight table-spoonfuls of sugar; flavor with the juice of a lemon; spread this over the top of the pudding; return to the oven and brown.

From Gulf City Cook Book, 1878, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

One fourth pound of flour, one fourth pound of sugar, one quart of sweet milk; boil these ingredients; then add one fourth pound of butter, and twelve eggs well-beaten. all well together; pour in a pudding-dish in a pan of hot water, and bake one hour.

From Gulf City Cook Book, 1878, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Boil together one pint of milk and two table-spoonfuls of of flour, stirring to prevent burning; turn out to cool when Stir into the boiled milk ten table-spoonfuls of powdered sugar add the yelks of the eggs well; half a wine-glass of sherry; last, the whites of the beaten very light. Bake in a deep dish thirty minutes

From Gulf City Cook Book, 1878, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Three eggs, one small cup of flour, one cup of sugar, two cups of sifted flour; beat the yelks of the eggs with the sugar; cream the flour and butter together; add the whites of the eggs and a desert-spoonful of yeast-powder.

From Gulf City Cook Book, 1878, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

One cup of preserves, one cup of butter, one cup of sugar, half cup of flour, five eggs; cream the butter and sugar together; add the flour and eggs well beaten; lastly, the preserves. Bake in a quick oven.

From Gulf City Cook Book, 1878, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Six eggs, six table-spoonfuls of sugar, six table-spoonfuls of butter, one cup of flour, one cup; beat well, and flavor with nutmeg or lemon. in a moderate Serve with wine-sauce.

From Gulf City Cook Book, 1878, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Slice a sponge-cake; butter the slices, and put in a pudding-dish; pour over this a rich custard made of a pint of milk, four eggs, and a cup of sugar, Bake half an hour.

From Gulf City Cook Book, 1878, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Put a layer of sponge-cake in a pudding-dish, and then a a layer of raisins, currants, and citron mixed (any kind of fruit—stewed apples are very good); another layer of cake, and so on the dish is full. Pour over a custard made of a quart of milk and six eggs; sugar to taste. Bake a light brown. Serve with wine-sauce.

From Gulf City Cook Book, 1878, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

One pint of molasses, three well-beaten eggs, one teaspoonful of soda, one large spoonful stir in a sufficient quantity of boiled meal to make a thick batter; ginger. Bake a nice brown. Serve with liquid sauce.

From Gulf City Cook Book, 1878, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Four eggs, three cups of flour, two cups of molasses, one cup of butter, one cup of milk, one tea-spoonful of soda dissolved in milk; mix molasses, eggs, and butter; then add the milk and soda; lastly, the in a moderate oven, and serve with sauce.

From Gulf City Cook Book, 1878, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

Flavor a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the rind of a small lemon; add a few grains of salt, and sweeten to taste; turn the whole into a deep basin. it is quite cold, add six well-beaten eggs, and into a puddiug-dish; cover the top entirely with slices of bread free from crust, and half an inch cut so as to join neatly, and butter on both sides. Bake in a moderate oven for half an hour. Simple, and very good.

From Gulf City Cook Book, 1878, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

One pint of milk, four table-spoonfuls of flour, four eggs; pour into a well-buttered pudding-dish, and bake twenty-five Bring it directly from the oven to the table, or it falls.

From Gulf City Cook Book, 1878, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

Two eggs, one cup of sugar, one table-spoonful one cup of milk, flour enough to make a stiff batter. in a quick oven, and serve with wine-sauce.

From Gulf City Cook Book, 1878, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

Three cups of buttermilk, one and one half cups of sugar, two cups of flour, half cup of butter, three eggs, tea-spoonful of sugar; flavor with nutmeg. Bake a nice brown, and

From Gulf City Cook Book, 1878, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

One quart of milk, three ounces of chocolate boiled in the flavor with two tea-spoonfuls of vanilla, and sweeten When cool, add the beaten whites of three and the yelks of six eggs. Bake in a moderate oven.

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

One quart of grated sweet-potato, one cup of sugar or molasses, two table-spoonfuls of butter. One table-spoonful of ginger, one tea'-spoonful of cloves and cinnamon mixed, half tea-cup of sweet milk, and a pinch of Bake two hours and a half.

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

Mix six crackers pounded fine with one quart of boiling add one one tea-cup brown sugar, six eggs well beaten, half pound of raisins and currants each. in a moderate

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

Butter a deep pudding-dish, and it with alternate layers of macaroons and preserves; pour over white wine the whole is perfectly saturated add a rich made of a pint of milk sweetened to taste, and the beaten yelks of four

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

rich brown. whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown.

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

TaKe a box of gelatine; pour on it a pint of cold water. soft, add a of boiling water, the juice of four lemons, and half a pound of sugar; strain and put aside to it begins to congeal, beat in the of six eggs whipj)ed to a stiff froth. It must be beaten until very Light, and well mixed. into a mold, and set aside to congeal. Serve with syllabub.

From Gulf City Cook Book, 1878, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

One pound of apples peeled and cored, one pound of sugar, and a pint of water; make a sirup of the sugar and water, and simmer the apples in it until the3T can be pierced with a straw. Then take out the fruit in a glass bowl, and add half an ounce of gelatine to the sirup, and boil ten or fifteen minutes. When the sirup is nearly cold, pour it over the apples, and let it congeal. Serve with syllabub.

From Gulf City Cook Book, 1878, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

Two ounces of butter, two tea-spoonfuls ot flour, half pint of boiling water, one gill of wine, quarter of a pound of sugar, and half a nutmeg. Mix the flour and butter, pour in the let it for a few minutes, then add sugar and wine.

From Gulf City Cook Book, 1878, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

Dissolve three cups of loaf-sugar in two cups of water, and to a thick sirup. Flavor with ground cinnamon and grated nutmeg.

From Gulf City Cook Book, 1878, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

Stir to a cream one cup of butter and two of sugar wine-glass of wine or brandy, one tea-spoonful of essence of

From Gulf City Cook Book, 1878, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

Kub together, till very half a pound of butter and the same quantity of sugar; add a well-beaten yelk of an egg and half of a goblet of wine. Warm through, stirring constantly. Flavor with nutmeg.

From Gulf City Cook Book, 1878, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

In one cup of boiling milk dissolve two cups of loaf-sugar; add one quarter of a pound of butter, one wine-glassful of brandy, one wine-glassful of wine, and half a grated nutmeg.

From Gulf City Cook Book, 1878, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

Beat to a cream oue cup of butter, and two of sugar over the fire and stir constantly extract of lemon or wine. in the sauce on a half teacup of any tart jelly; stirring thoroughly.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Beat together four eggs and two cups of sugar; add one pint of wine, lemon and cinnamon to taste. Heat thoroughly, but do not let boil.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

One cup of butter, two cups of sugar, yelks of two eggs, and two table-spoonfuls of butter. all and add one wine-glassful of wine and one of brandy. on all two tea-cupfuls of boiling water. Simmer well, but do not boil.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Pare, core, and quarter the apples, let them stew in just enough water to cook them without burning them; cook until soft; mash well, and when done in the sugar or any seasoning you may like. Lemon-peel or sliced is a great advantage where the apples are not well flavored. Nutmeg is always agreeable.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Whisk one half pint of cream and a tea-cup of white sugar flavor with nutmeg.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Beat to a cream one cup of butter and two of white sugar; stir in the juice and grated rind of one lemon. Grate nutmeg on sauce. Three cups of sugar, one of cream, three table-spoonfuls of Boil, and when nearly done flavor to taste.

From Gulf City Cook Book, 1878, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Three pints of cream, three pints of raiik, nine eggs, one and a half pounds of white sugar; flavor to the taste. Put the sugar in the milk, and let it come to a boil; have the eggs whipped up lightly, and together, and pour the boiling milk over it, stirring constantly to prevent curdling; then pour it into the pan and put on the let it thicken. all the time from the bottom, to keep from sticking to the pah. put in.two spoonfuls of vanilla and the cream. For flavoring with lemon squeeze the juice and grate the rinds of four large lemons, and pour it over one and a quarter pounds of powdered loaf-sugar; let it stand until the sugar is then strain and add to the cream, after it is in the freezer.

From Gulf City Cook Book, 1878, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Two quarts and a half of milk, twelve eggs beaten together, two to egg, and' one spoonful of corn-starch. Beat sugar and eggs well together; pour on the boiling milk, and put back on the fire; simmer gently until of the desired consistency. Flavor when cold, and add a quart of sweetened cream.

From Gulf City Cook Book, 1878, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Fifteen eggs, three pints of milk, sugar to the tase. Use only four yelks and all the whites; beat very light and make like any other custard. Do not use arrow-root or any thickices. ening. Have the same quantity of rich cream whipped very; flavor to taste, and freeze.

From Gulf City Cook Book, 1878, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Two quarts of milk, two of whipped cream, one pound of powdered sugar, one box of condensed milk, and vanilla to the taste.

From Gulf City Cook Book, 1878, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Make ice-cream as in No. 2, and before freezing add eight of grated chocolate, in milk or water to make a smooth paste.

From Gulf City Cook Book, 1878, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Sweeten and boil one gallon of sweet milk. Set it aside to; when ready to freeze stir in a quart of cream, whipped to a froth. After the cream begins to freeze, stir in the juice of strawberries that have been strained and sweetened.

From Gulf City Cook Book, 1878, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

One pint of milk, one quart of cream, yelks of five eggs, light with the sugar, three cups of sugar, one lemonjuice and grated peel, one glass of sherry, and one half pound of crystallized fruits chopped. Heat the milk to boiling, pour slowly over the eggs and sugar, beating all together well.

From Gulf City Cook Book, 1878, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Make a custard of one quart of milk, four eggs, and sweeten to your taste. When cool, add a quart of cream, sweetened and whipped light. Stir in two dozen macaroons, powdered very fine, and freeze.

From Gulf City Cook Book, 1878, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Prepare the coffee as for the table; add cream and making it sweeter than for the Freeze and serve in after dinner coffee-cups.

From Gulf City Cook Book, 1878, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Make boiled custard, putting six eggs to a quart of milk. Just before freezing grate one cocoa-nut into half a gallon of The milk of the cocoa-nut must not be used, nor cream, as it will be too rich.

From Gulf City Cook Book, 1878, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Two of well-frozen ice-cream in a freezer, two of raisins two of currants, two ounces of citron cut very one and a ounce of chocolate fine, and one pint of Madeira wine. Put these ingredients into a stew-pan, and set it on the let it stew slowly half an hour cold, mix with the iceto which you may add one cup of strawberry preserves, one of peach, and one of cherries; then let it freeze. whipped cream, flavored with vanilla or maraschino.

From Gulf City Cook Book, 1878, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Two quarts of fresh milk, twelve ounces of sugar, whites of eight eggs whipped, and two table-spoonfuls of arrow-root. all together until thick as custard, and when cold add one quart of whipped cream.

From Gulf City Cook Book, 1878, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Two cans of pine-apple; cut off the dark spots from the slices; chop very fine, and pour over it two quarts of boiling strain into this the juice; also, the juice of four lemons, five tea-cupfuls of white sugar, and just before freezing beat in the whites of six eggs, which have been whipped to a stiff froth.

From Gulf City Cook Book, 1878, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

One dozen oranges, juice of two lemons, two quarts of water, and sugar to the taste. Rind of four oranges grated on sugar.

From Gulf City Cook Book, 1878, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

the yelks of eight eggs, and eight of powdered Flavor one pint of good milk vanilla, and it. in a vessel set in hot water one and a half ounce of gelatine, and as soon as it is dissolved mix with the boiling milk; pour the boiling milk slowly on to the eggs and sugar, stirring all the time; when well mixed pass through a sieve and put in a very cold place to is called "apperiel," or preparation. one pint of cream to a stiff froth, and when well beaten add it slowly to the mixture already prepared, which should be To freeze, you must have a tin mold, either square or rectangular; fill this with little paper molds, which must fit the tin mold exactly in every part. Fill the little paper cases with the mixture, and cover the tin mold with a hermetically fitting top. In the bottom of a box made for the purpose, put about eight inches of pounded ice and coarse salt in alternate layers; in this place your tin mold of Bisque Glace' and another eight inches of ice and salt; cover the whole with a thick, heavy cloth, and let it stand six or eight The box containing the ice and salt should have a small hole, to allow the escape of the water from the melted ice. When the mold is taken from the ice, wipe well before opening, to prevent any salt-water getting in. It is ready to serve.

From Gulf City Cook Book, 1878, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

Take some pieces of broken sugar, and rub off the rind of four lemons; then pulverize the sugar and mix with pound of pulverized loaf-sugar, moistened with the juice of the lemons. six eggs very stir them gradually a quart of cream, in turn with the sugar and lemons. ices.,

From Gulf City Cook Book, 1878, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

One gallon of sweet cream, four teacups of powdered sugar, and five table-spoonfuls of caramels.

From Gulf City Cook Book, 1878, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

a stew-pan one t'ea-cup of nice brown sugar, and half a cup Stew over a hot fire till it burns a little.

From Gulf City Cook Book, 1878, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

Make a rich custard of one of milk and or six Put two pints of brown sugar in a skillet, and stir constantly over a brisk fire until it is dissolved; do not let it burn. Stir into the custard while both are hot. When cold pour it into three quarts of cream well beaten.

From Gulf City Cook Book, 1878, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

Soak in a pint of fresh milk one box of Cox's refined gelatine. Make a boiled custard of one pint of milk, two eggs, and one fourth pound of powdered sugar. Put the gelatine that is soaked in the milk on the fire, stirring constantly until it is it gets boiling hot into a large bowl. The custard may be strained into this as soon as it is made. Stand in a cool place, and have two pints of pure cream, with sugar enough to sweeten, whipped to a stiff froth; add this just before it congeals; flavor according to taste with vanilla or other extract. of or five eggs whipped to a stiff froth, and stirred very hard and rapidly into the Charlotte, after the cream has been put in, makes it very light and delicate. Have the mold lined with lady-fingers, and pour the Charlotte Kusse in just as it begins to congeal. Do not let the cake project above the Charlotte, as it would prevent its standing nicely when turned out. If the cakes should be too long cut them off evenly, and push the little ends into the surface. Unless the weather is cold, the mold should be placed on ice. In a few hours it will be ready to turn out on the stand, and ready to be served. One quart of thick cream, one half pint of milk, one ounce of gelatine, whites of seven eggs, yelks of five eggs, twelve ounces of sugar. Dissolve the gelatine in the boiling milk; take off the fire, stir in the yelks, and then the sugar and the flavoring. When the custard is cold, but not congealed, in the cream, which has been beaten to a froth, and lastly the whites of the eggs. Dissolve three fourths box of Nelson's gelatine in a pint of warm milk. Make a thick custard of one pint of milk, one fourth pound of powdered sugar, the whites of four eggs, and yelks of two. When done, add the gelatine, stirring all flavor with one of vanilla. Whip three pints of cream, sweetened with powdered sugar, to a froth, and add to the custard and gelatine. Do not whip after they are well mixed, but pour a mold lined lady fingers, or sliced sponge-cake.

From Gulf City Cook Book, 1878, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

gelatine, in a tea-cup of sweet milk. to a stiff froth one quart of sweet sweetened, and flavored with vanilla. the gelatine is dissolved and cool, stir it into the cream and

From Gulf City Cook Book, 1878, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 194 in the book

Haifa box of gelatine in a large cup of water, one pint of milk, one cup of sugar, and four eggs. Beat the yelks and stir into the boiling milk; let this cook until nearly as as custard, then add the gelatine. nearly cold add the whites egg?, whipped to a froth. Flavor with vanilla.

From Gulf City Cook Book, 1878, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine, and pour it into the milk; at the same time remove the milk from the When nearly cold flavor with vanilla and pour into a mold. Set it on ice to harden.

From Gulf City Cook Book, 1878, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

In one pint of water dissolve one ounce of gelatine. one quart of milk, four ounces of grated chocolate, and three fourths pound of sugar together for five minutes; then add the gelatine, and stirring constantly boil five minutes longer. Flavor with one of vanilla, and pour a mold. To be eaten with sweet cream.

From Gulf City Cook Book, 1878, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

One quart of milk, one ounce of gelatine, three ounces of 16(5 almonds blanched and pounded in a mortar with one tablespoonful of rose-water, to prevent oiling, and three fourths cup Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an Put this in when the milk is boiling hot; add the pounded almonds, and all together ten minutes before putting in the the gelatine has dissolved, strain through a thin muslin bag, pressing it well to get. out the flavor of the almonds. There should be three or four bitter ones among them. Separate the blanc-mange different portions. one part beat one large table-spoonful of chocolate wet with a very little boiling water, and rubbed to a smooth paste, for the brown; beat into the other part a large tablespoonful of currant jelly for the pink (or currant or cranberry juice), yelk of an egg, beaten for the yellow.

From Gulf City Cook Book, 1878, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

quart of very rich cream; wash and wipe lemons, and with a very sharp knife pare off the entire rind. Mix one half pint of Madeira wine with half pint of white sugar, powdered, and the lemon-peels; let it stand to extract the flavor of the lemons; then add it slowly to the cream, and whip up the whole.

From Gulf City Cook Book, 1878, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

of cream, the whites of four eggs, one glass of white wine, and two tea-cups of powdered sugar. Whip half CREAMS, JELLIES, &>c. the sugar into the cream; the remainder into the eggs. Mix these, add the wine, and flavor to the taste.

From Gulf City Cook Book, 1878, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

Beat four ounces of sweet almonds, and a few bitter ones, in a mortar, with a tea-spoonful of water, to prevent oiling, both having been blanched. Put the paste to a quart of cream, and add the juice of three lemons, and sweeten to the taste; beat it to a froth, which take off on the shallow part of a sieve. Fill glasses with some of the liquor and froth.

From Gulf City Cook Book, 1878, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

Boil a quart of cream, with the thin rind of a lemon, and stir it until nearly cold. Have ready in a bowl or dish that you are going to serve it in, the of lemons strained, as much as' will sweeten the which pour dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made at least six hours before it is used; and a day is better.

From Gulf City Cook Book, 1878, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

One quart of cream, two boxes of gelatine, one pound of sugar, yelks of ten eggs, and flavor the cream to the taste strawberry flavoring is the nicest. Whip the -cream to a stiff froth. Beat the eggs very light, and mix in the sugar well; then pour in the cream. Dissolve the gelatine in sufficient warm water to cover it, and when it begins to congeal add it to the mixture. all into the mold, and when stiff cover with grated cocoa-nut or syllabub, ornamented with bright jellies or preserves.

From Gulf City Cook Book, 1878, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

Three three pints of cream or milk, and sweeten with sugar to the taste; flavor with vanilla, and add one paper of gelatine. Stir constantly until it boils; beat in the yelks of eight eggs, and stir them well into the boiling milk; it into a mold, and let it stand on ice five or six hours. sweetened cream.

From Gulf City Cook Book, 1878, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

Take half a box of gelatine; pour on it one pint milk; when soft pour on a pint of hot milk, and sweeten to your taste. While this is congealing churn up a quart of rich cream; sweeten and to your taste.

From Gulf City Cook Book, 1878, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

gelatine begins to thicken, beat in the syllabub, which must be churned very thick. You may add a little milk if the cream is too thick. Do not put in any of the thin part of the syllabub, as it will make it heavy.

From Gulf City Cook Book, 1878, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

One quart of thick cream, one pint of milk, two eggs well half box of Cox's sparkling gelatine. First, pour a small cup of milk on the gelatine; let this stand while the cream is being whipped. Flavor the cream with wine and sugar, as you would syllabub. Put the pint of milk on the as soon as it is hot pour the soft gelatine into immediately put in the beaten Stir them rapidly in until the custard is done. Pour out, sweeten and flavor with vanilla; when cold, whip up the cream, and before the custard congeals stir it rapidly in. CREAMS, JELLIES, &*c.

From Gulf City Cook Book, 1878, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

Three pints of milk, one ounce of gelatine, six eggs, twelve table-spoonfuls of sugar. Beat the yelks and sugar together. Soak the gelatine in about half a pint of cold water, pour the boiling milk on the eggs and sugar, then stir in the gelatine; put it on the fire and let come to a boil, take off and place to vanilla. it commences to conceal stir in the whites, which have been beaten to a froth.

From Gulf City Cook Book, 1878, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

Put two large table-spoonfuls of raspberry jam in a sieve, pour over, and work through one pint of cream, then whisk it until Meanwhile dissolve half an ounce of gelatine, two ounces of white sugar in a tea-cup of milk, and add gradually to the thick turn into a mold.

From Gulf City Cook Book, 1878, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

Boil over a slow fire one and a half pints of cream. it is boiling have ready six yelks; stir them gradually the boiling cream—take care to have it smooth and free from lumps. Let this mixture boil ten minutes, then divide it by putting into two sauce-pans. Mix into one pan six ounces of chocolate grated fine, two ounces of loaf-sugar, one fourth of macaroons broken Put into the other pan one dozen bitter almonds, of shelled sweet almonds blanched and pounded, one ounce of citron cut fine, and four ounces of pounded sugar. Stir this in well; let it come to a boil and set aside to Cut a large spongecake into slices inch thick; spread one slice thickly with chocolate cream, and one with almond cream. Do alternately until all the cream is used up. Serve cold.

From Gulf City Cook Book, 1878, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

A quart of stewed apples mashed fine and passed through a fine sieve, sweetened with white sugar to the taste, flavored with vanilla or lemon—grating the rind in the apples if flavored with in the well-beaten whites of Beat until very light. Serve with rich cream; or pile on glass bowl half filled with cream or rich nice mixed with cream and frozen.

From Gulf City Cook Book, 1878, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 200 in the book

To three or four cups of nice mashed apples, add beaten yelks of two eggs, half cup of sugar, a little milk, one and a half table-spoonfuls of butter. Mix well and bake a few minutes; when cold, spread evenly on top a me'ringue made of whites of eggs, beaten to a stiff froth and sweetened.

From Gulf City Cook Book, 1878, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 200 in the book

Twelve large apples, six eggs, one pint of milk, and one lemon. Pare and core the apples, stew

From Gulf City Cook Book, 1878, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 200 in the book

them with the lemon-peel and sugar until soft; press through a sieve. Make a custard with the yelks of the eggs and milk. a pie-dish the apples, and with the the of the eggs to a froth, and spread on the

From Gulf City Cook Book, 1878, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

Boil in a pint of water one pound and a half of loaf-sugar, it becomes a rich Weigh two pounds of after they have been peeled, cored, and cut small; boil them in the sirup with the grated peel and juice of a large lemon, till they are reduced to a pulp; then put it into a mold. The following day serve it turned out in a glass dish, with a rich

From Gulf City Cook Book, 1878, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

To each quart of milk allow five eggs and five table-spoonfuls of sugar. Put the milk on the fire with half the sugar whip the whites to a stiff froth, and when the milk is scalding hot put it in the whites with a skimmer, and when partially set take them out.

From Gulf City Cook Book, 1878, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

Peel and core the pears, place them in a baking-dish, and fill the middle of each with brown also, strew sugar over the pan about an inch The juice of lemon or orange-peel, or stick of cinnamon inserted in the center of will improve the Add enough water to dissolve the sugar. Bake until quite soft. Serve with cream or milk.

From Gulf City Cook Book, 1878, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

Cut a sponge-cake through twice, to make three put layer upon layer in a dish, with wine and jelly between each piece; make a rich custard to pour over the whole. The above is a good way to utilize not only stale sponge-cake, but cup or pound cake.

From Gulf City Cook Book, 1878, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

One box of Cox's gelatine in one pint the juice and rind of three lemons if large, four if small, one and three fourth pounds of loaf-sugar, three pints of boiling water, five wine-glasses of wine (sherry, cookingor Champagne). strain and set aside to congeal.

From Gulf City Cook Book, 1878, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

One package of gelatine, one quart of water, three fourths of a pound of white sugar, four lemons, half pint of sherry or good Madeira wine, one ounce of mixed spice—cloves, allspice, mace, and cinnamon. Put the gelatine, sugar, water, spices, juice and peel of the lemons into a brass or porcelainlined kettle; set on the fire, stirring occasionally, until the gelatine is perfectly dissolved. Have ready the stiffly-beaten whites of two eggs, with which you have mixed a dozen or fifteen pieces of charcoal, each piece about the size of the end CREAMS, JELLIES, &>c, of your finger; empty the eggs and charcoal into the mixture on the fire; well, and just before it begins to boil add the wine. Kemove from the fire just as soon as it boils up once; let it stand kettle about and strain through a flannel jelly-bag until clear. If you wish to have it a beautiful amber color, drop in just taking from the fire a few drops of liquid burned sugar. B} T using more or less of the burned sugar you can obtain any shade of amber you wish

From Gulf City Cook Book, 1878, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

To one pint of cold water add one ounce of gelatine, the juice and slices of two lemons; let it stand until the gelatine softens, and pour over one pint of boiling water, one full pint of loaf-sugar; thoroughly dissolved, and pour in. a pint of wine; strain through a flannel-bag, and set aside to congeal. In this way jelly can be made with little time and trouble.

From Gulf City Cook Book, 1878, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

Half an ounce of Irish moss, a and a half ©f fresh boil down to a pint, and remove any sediment by straining. Add one tea-cupful of lemon-juice or peach-water to give an agreeable flavor.

From Gulf City Cook Book, 1878, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

In making preserves, procure firm, ripe fruit, as it is desirable to have the natural flavor of the fruit, which can not be obtained from hard, unripe fruit. Use the best loaf-sugar; but if not convenient, good brown sugar will do by clarifying, which may be done by stirring in the sirup the whites of one or two eggs, carefully taking off the scum as it rises, until the sirup is clear. It is not well to expose the fruit long to the action of the sun, as it has a tendency, to toughen it. Have your jars well cleaned by washing in weak lye, or soda-water. Put your preserves in the jars hot, which may be done without risk by placing the jars on a towel folded in several thickness saturated with cold water.

From Gulf City Cook Book, 1878, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

Drop them in a weak salaratus-water, and let remain for fifteen minutes; wipe them dry, and to a pound of figs allow quarters of a pound

From Gulf City Cook Book, 1878, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

has boiled, put in the figs, and boil them untif they look clear; take out the fruit, and sun it for two hours; then return to the sirup, and boil a little while before taking off. They may be flavored with either ginger, mace, cinnamon, or lemon. If lemons are used, do not put them in the ing sirup, as that will make them hard. Slice them, take out the seeds, and put in a vessel with a very little water, and boil until tender; then pour the lemon and the water in which it was boiled into the sirup. If lemons can not be obtained, use the oil of lemon, which should be put in when taken from the fire.

From Gulf City Cook Book, 1878, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

Peel, and throw into a solution of lime-water (one tablespoonful of air-slacked lime to half a bucket of water). Let them remain for nearly an hour; drain well. To every pound of figs add three quarters of a pound of white sugar. lemons very thin; take out the seeds, and strain in the preserving-kettle use as little water as will dissolve the sugar; then put in the figs, and boil until cooked through. Seal up in jars while boiling hot.

From Gulf City Cook Book, 1878, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

Use ripe figs; place them in cooking soda-water for a few minutes; wipe dry with a coarse cloth; then put them on to boil, with just water enough to cover them; soft, mashing often. When soft, put three quarters of a pound of to a pound of figs slowly; frequently to prevent burning. oil of lemon, or anything preferred.

From Gulf City Cook Book, 1878, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

The impression generally prevails that these preserves are very indifferent, but, if properly prepared, they will rival any Take half a bushel of ripe tomatoes; scald and and as they' ai*e peeled plunge into cold water; cut them in halves (across the tomato), so as to extract any seed; throw in water, and when cleansed and thoroughly washed, weigh, allowing one pound of loaf-sugar to the same of fruit. Make a sirup of sugar and sufficient water thick enough, add the tomatoes; cook slowly until done. Be careful when they are nearly done, or they will burn. Fla-

From Gulf City Cook Book, 1878, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

Stem and wash the fruit carefully, and to every pound of fruit allow a pound of loaf-sugar. Put in a kettle a layer of fruit and a layer of sugar; let stand about an hour, and they will make sufficient juice without adding water. (Do not let them stand too long, or they will have a shrunken appearance.) until done, but not too fast.

From Gulf City Cook Book, 1878, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer sprinkling every layer with enough to moisten the let this stand all night. In the morning, remove the apples; put the sirup in a kettle, adding a little more — enough to the Clarify the sugar the whites of two eggs; it, and return to the kettle; on the fire; when nearly boing hot, put in the apples; give them a good scald, but do not allow them to remain long enough to break; remove from the sirup, place them in dishes, and sun them until a little tough; return sirup, boil a short time, and sun again; then return to the sirup, and boil until quite clear and the sirup is lemons sliced, or with ginger. Seal tight.

From Gulf City Cook Book, 1878, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Boil in clear water the core can be easily removed. tin tube is the best arrangement for taking out the cores. a sirup, allowing two pounds of sugar to one pound of fruit; put in the fruit and clear; sun a short time, and boil again.

From Gulf City Cook Book, 1878, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

To one pound of pears put three quarters of a pound of Peel and quarter your fruit; then drop into the boiling sirup. After boiling awhile, take out and put in the sun; then put in the sirup some race ginger, or cloves if liked return the fruit to the boiling sirup, and boil until done.

From Gulf City Cook Book, 1878, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

Have the plums nearly ripe; allow a pound of sugar to a pound of fruit. Put the plums in a kettle of cold water, and heat gradually until it boils; pour off this do not use it, as impair the of the preserves. Make a sirup of the sugar and enough water to cook them in.

From Gulf City Cook Book, 1878, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

Pare and core the quinces, taking out the defective parts; cut in halves or quarters; place them in a preserving-kettle, with enough water to cover them; lay a plate over the top to keep in the steam, and Take out the strain the liquor, and retain it to make your sirup of, allowing a pound of sugar to the same of fruit. The weight should be taken boiling the the 3irup has boiled twenty minutes, and been well skimmed, put in the quinces, and boil half an hour.. Take them up, lay on a dish, and expose to the sun for an hour; then return the fruit to the sirup, and boil until done.

From Gulf City Cook Book, 1878, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

Wash and quarter the quinces, taking out the cores, but do not pare; put them in a kettle with sufficient water to stew in; until soft; run through a sieve, and to each pound of this pulp put a pound

From Gulf City Cook Book, 1878, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

To a bucket of cold water add two handfuls of lime. Cut your rinds, either water-melon or cantaloup; let it remain in the lime-water twenty-four hours, turning it often from the bottom. Take out of the lime-water, and soak in clear water to remove the lime, changing the water frequently.

From Gulf City Cook Book, 1878, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Wash, wipe, and pare with a silver or fine steel knife; halve, and remove the pits; to each pound of the fruit use one half pound of the loaf-sugar.

From Gulf City Cook Book, 1878, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

little sugar in a deep earthen bowl; then put in a layer of peaches; alternate with sugar until all are closely packed, covering the top with sugar, cover tightly, and set aside for ten or twelve Pour all into a preserving-kettle; let them come to a boil, and as fast as the pieces swell sufficiently take out with a silver spoon and place in a glass, air-tight, preserving-jar. As soon as the jars are filled, pour the boiling sirup over the peaches, filling the jars to the top; seal at once, 1 have kept peaches and other fruit prepared in this way perfectly good three and four years.

From Gulf City Cook Book, 1878, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Take the large, white clingstones; pare evenly; to every pound of fruit allow a pound of powdered loaf-sugar them in large earthen tureens,—a layer of fruit, and one of; let them remain over night; then boil over a gradual fire until transparent; then pour the fruit and sirup into large dishes; place them in the sun until the sirup is almost a jelly and the fruit well cooked; put them in jars. See that no bubbles of air are left in the jars. Place a brandy paper on the top. Seal carefully.

From Gulf City Cook Book, 1878, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Select ripe peaches, but not soft; drop in lye or soda-water to remove the furze, and wipe with a coarse towel. sirup, allowing a half pound of sugar to one of fruit, and one half pint of water.

From Gulf City Cook Book, 1878, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Weigh equal quantities of sugar and pumpkin cut thin or shaved with a plane; the sugar over the pumpkin, and let it remain over night. not need any water. To every pound add one orange or lemon cut into thin slices. Some prefer ginger as a flavoring. the pumpkin is perfectly clear, and the orange-peel is soft; take all out, and lay on a dish in the sun for half an hour; boil the sirup quite thick; then put the preserves back.

From Gulf City Cook Book, 1878, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Pare the rinds, and soak in salt-water one night, then in clear water until all the 3ak is extracted; then scald in alumwater, with grape or butterbean leaves, and a lump of alum the size of a hickory-nut; then throw in cold water; in clear water; then boil in ginger-tea. Make a sirup, allowing to a pint of the boils, put in the fruit, and cook until tender and transparent then take out the fruit, and boil the sirup until thick. The above is for ten pounds of fruit.

From Gulf City Cook Book, 1878, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Select sound fruit; pare, and divide into quarters, and cut each quarter into several pieces; take the seeds out carefully; weigh the fruit, and to every pound allow half a pound of the best loaf-sugar. Put the fruit in a preserving-kettle, and boil in water for hour, or until quite clear; and place them on a large dish; put the sugar into the kettie, and add water enough to dampen the sugar; boil until clear; then add the fruit, and boil slowly until it becomes almost transparent, and soft enough to allow a straw to pierce through without breaking. A few lemons sliced and boiled with the in the sirup, and a few ginger-roots added boiling, will improve the Put the fruit in jars, and pour the boiling sirup over it.

From Gulf City Cook Book, 1878, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Hasp the orange on a vegetable grater to remove the deep yellow. Then peel the oranges; quai'ter the peel, and until tender enough to pierce with a straw. change the water three or four times, using each time boiling G-et all the pulp and juice free from the skin; pour over the seeds a pint of boiling water, and let it stand until jelly-like; pour off, and save; pour more water on the seeds until all the jelly is extracted. Cut the peel into strawlike strips; weigh the peel, pulp, and jelly-water, and to each of this allow a pound all until jellylike.

From Gulf City Cook Book, 1878, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Put the peel in salt-water for twenty-four hours; then soak in clear water; boil in weak alum-water, then in clear water. sirup of a pound of sugar to the same of peel, and boil until clear.

From Gulf City Cook Book, 1878, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book