The Dixie Cook-Book

After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer “yeast bread,” but men who can not forget ‘how their mother used tv cook,” have a liking for ‘‘salt-rising” bread, and the latter deserves the acquaintance of the housekeeper and a frequent welcome on the family table. The dry hop yeast, such as Twin Bros., Stratton’s, National, Eagle, Gillett’s, and many others, are all good, if fresh, _and always available, for they are found in every grocery. Many housekeepers use baker’s yeast, and buy for a penny or two what will serve each baking of bread. Potato yeast has two advantages over other kinds; bread made from it keeps moist longer, and there is no danger that an excess of yeast will injure the flavor of the bread.

From The Dixie Cook-Book, 1883, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. They rise quicker and in a less warm atmosphere than without sweetening. A little lard or butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour (as the whole wheat flour contains a larger proportion of gluten, and fermentation is more rapid), and should not be allowed to rise quite as light. The pans should be greased more thoroughly for Graham and corn bread than for that made from fine flour. The fire should be steady and sufficient to complete the baking, and the oven hot when the bread is put in. A fresh blaze will burn the crust, while a steady fire will sweeten it. Graham bread bakes more slowly than fineflour bread, and corn bread requires moye time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, ete. In cutting the latter while warm, heat the knife, and hold it perpendicularly. Rye is said to absorb more moisture from the air than any other grain; hence, all bread from this meal needs a longer application of heat, and keeps moister after being baked than that made from other grain..

From The Dixie Cook-Book, 1883, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to one quart by thet ime the potatoes are cooked): when done, take out and press through a colander, or mash very fine in the crock in which the sponge is to be made; make a well in the center, into which put one cup of flour, and pour over ft the boiling water from the potatoes; stir thoroughly, and when cool add a pint of tepid water, flour enough to make a thin batter, and a cup of yeast. This sponge makes very moist bread.

From The Dixie Cook-Book, 1883, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five pints warm water, five quarts sifted flour, one coffee-cup yeast; mix ina two-gallon stone jar, cover closely, and set in a large tin pan, so that if the sponge rises over the top of the jar, the drippings may fall into the pan. Set to rise the evening before baking. In winter be careful to set in a warm place. In the morn. ing sift six quarts flour into a pail, pour the sponge into a breadpan or bowl, add two table-spoons of salt, then the flour gradually; mix and knead well, using up nearly all the flour. This first kneading is the most important, and should occupy at least twenty minutes. Make the bread in one large loaf, set away in a warm place, and cover with a cloth. It ought to rise in half an hour, when it should be kneaded thoroughly again for ten minutes. Then 2: — take enough dough for three good-sized loaves (a quart bow] of dough to each), give five minutes kneading to each loaf, and place to rise in a dripping-pan well greased with lard. The loaves will be light in five or ten minutes, and will bake in a properly heated oven in half an hour. Make a well in the center of the remaining dough, and into it put a half tea-cup of white sugar, one tea-cup of lard, and two eggs, which mix thoroughly with the dough, knead into one large loaf, set in a warm place about fifteen minutes to rise, and, when light, knead five minutes and let rise again for about ten minutes, when it should be light. Take out of pan, and knead on bread-board, roll about an inch in thickness, cut out with a biscuit. cutter, and place in dripping-pan; let rise five minutes and bake twenty minutes. In winter more time must be allowed for rising. This makes three loaves and ninety biscuit.

From The Dixie Cook-Book, 1883, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast, and flour to make a thick batter; the better and longer the sponge is stirred the whiter will be the bread. In the morning sift the flour into the bread-pan, pour the sponge in the center, stir in some of the flour, and let stand until after breakfast; then mix, kneading for about half an hour, the longer the better; when light, mold into loaves, this time kneading as little as possible. The secret of good bread is having good yeast, and not baking too hard. This makes four loaves and forty biscuit.— Mrs.. C. Moore,

From The Dixie Cook-Book, 1883, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling milk on as much flour as is needed, let stand until cool, add the potato and yeast, a large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, dissolve one tea-spoon of soda in‘a little hot water, mix well through with the hands, mold into loaves, and let rise again. When sufficiently raised place in a moderately hot oven, keeping up a steady fire.— Mrs. Governor Hardin, Missouri. Hor-Yeast Breap. - One tea-cup yeast, three pints warm water; make a thin sponge at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite warm, it is never necessary to put the sponge over hot water or in an oven to make it rise. Knead into a loaf before going to bed; in the morning mold into three loaves, spreading a little lard between as they are put in the pan. When light, bake one hour, having oven quite hot when the bread is put in, and very moderate when it is done. (Bread made in this way is never sour or heavy.) To have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is baked before the stove is cold from breakfast, and out of the way for other baking. To cool bread there should be a board for the purpose. An oaken board, covered with heavy white flannel, is the best; over this spread a fresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. It should be placed immediately in the fresh air or wind to cool; when cool, place immediately in a tin box or stone jar, and cover closely. Bregd cooled in this way will have a soft crust, and be filled with pure air.—Mra J. T. Liggett, Detroit,

From The Dixie Cook-Book, 1883, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling water enough to moisten well, then about one quart of cold water, after which add flour enough to make a stiff batter. When cooled to ‘scarcely milk warm,” put in one-half pint (or more will do no harm) of yeast, and let it stand in a warm place over night; in the morning add to this sponge one cup of lard, stir in flour, and knead well. The more kneading the finer and whiter the bread will be; pounding also with a potato-masher improves the bread greatly, and is rather easier than so much kneading. When quite stiff and well worked and pounded, let it rise again, and when light, nrake into loaves or biscuit, adding no more flour except to flour the hands and board— merely enough to prevent the bread from sticking. Let it rise again, then bake; and immediately after taking from the oven, wrap in a wet towel until partly cold, in order to soften the crust. If yeast and flour are good (essentials in all cases), the above process will make good bread.— Mrs. Clara Morey Poor-Man’s Breab. One pint of buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as stiff as soda-biscuit dough; cut into three pieces, handle as little as possible, roll an inch thick, place in dripping-pan, bake twenty or thirty minutes in a hot oven, and, when done, wrap in a bread cloth. Eat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.—

From The Dixie Cook-Book, 1883, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh potato yeast. Put the milk or water into a one-gallon stone crock and stir the flour gradually inte it, then add the yeast, beating it vigorously for fifteen minutes; set to rise in a warm place, putting the crock in a pan (to catch the drippings if it should run over). If in winter, mix it as early as lx or seven oclock mm the evening. Cover very closely with a clean white cloth, with a blanket over it, kept purposely for this (the cloths used for bread should not be taken for any thing else). In the morning, sift three quarts of flour into the bread-pan, setting it in the oven for a few minutes to bring it to the same temperature as the sponge. Pare six medium-sized potatoes, and boil them in three pints of water; when thoroughly cooked, remove the potatoes and pour the boiling hot water (which will now be about one quart) over the flour, stirring it with 8 spoon. Mash the potatoes very fine, and beat them as if for the table; mix them in the flour, and when cooled to blood heat, pour in the sponge, and mix well. Add more wetting or flour if needed, rub off all that adheres to the sides of the pan, and mix with the dough, kneading it from forty-five minutes to one hour; then place the pan to rise, cover closely with the cloth and blanket, setting it where there is no draft (this is imperative). When it has risen to twice its size, knead down in the pan, take one quart of dough for each loaf, knead each five minutes with quick, elastic movements, grease the sides of the loaves with sweet, melted butter if two or more are placed in the same pan; or the loaves may be greased all over lightly before placing in the pan, a process which adds much to the sweetness of the crust. The pan should be thoroughly but lightly greased. Let rise until as large again as when molded, then bake. Have your even moderately heated at first, with a fire in the stove that will keep it of a uniform temperature. (For manner of testing oven, see general instructions for bread-making.) Bake from three-quarters of an hour to one hour and a quarter, according to the size of the loaves, during which time the bread should be carefully watched to see that the proper degree of heat is steadily kept up. Before browning they will have risen to double their size when placed in the oven. The heat of the oven is all important, for if too hot the loaves will not rise sufficiently; if too cold they will rise too much, and the bread will be coarse and porous. When done, place on side, and cool without covering. Never use flour without sifting, as sifting enlivens and srates the flour, and makes both mixing and rising easier and quicker. Quick rising makes whiter bread, and it is very necessary that in all its different risings, bread should be mixed as eoon as ready.— Auidan, Shedoygan, Me.

From The Dixie Cook-Book, 1883, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. When plentifully used, a beautiful, light, sweet, fine-grained bread is produced by only one rising, thus saving not only time and trouble, but also, what is more important, the sweet flavor and nutritious qualities which greatly suffer by the second fermentation, almost universally practiced. When this fact is thoroughly understood, every one will cppreciate the importance of checking excessive fermentation, during which decomposition actually takes place, and the delicate, foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, substantial home-made loaves, such as our good mothers and grandmothers kneaded with their own skilled hands. Take care that the yeast is good and “lively,” for, without this, failure is certain. To make three loaves of bread, warm and lightly grease the baking-pans, sift three quarts ur more of flour inte the bread-pan, press down the middle, and into it put two small tablespoons of fine salt; pour in slowly one quart of milk-warm water, constantly stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop yeast. (If compressed yeast is used, a yeast cake, dissolved in warm water, or a piece of compressed yeast as large as a walnut, dissolved in the same manner, is sufficient.) Mix thoroughly, adding more and more flour, until a stiff dough is formed; place on the bread-board, knead vigorously for twenty minutes or more, flouring the board frequently to prevent the dough from sticking to it, divide into loaves of a size to suit pans, mold into a comely shape, place in pans, rub over the top a light coating of sweet, drawn butter, set in a warm, not too hot place to rise, cover lightly to keep off dust and air, watch and occasionally turn the pans around when necessary to make the Joaves rise evenly; when risen to about double the original size, draw across the top of each lengthwise with a sharp knife, making a slit half an inch deep, place them in a moderately heated oven, and bake one hour, watching carefully from time to time to make certain that a proper degree of heat is kept up. Before browning they will rise to double the size of loaf which was placed in the oven, and pans must’ be provided deep enough to retain them in shape. Bake until well done and nicely browned. Nothing adds morg to the sweetness and digestibility of wheaten bread than thorough baking. When done, remove from pans immediately, to prevent the sweating and softening of the crust.—Mre. L. B. Lyman, Antioch, Cal.

From The Dixie Cook-Book, 1883, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Measure out four quarts of sifted flour, take out a pint in a cup, and place remainder in a bread-pan. Make a well in the middle, into which turn one tablespoon sugar, one of salt, and one cup of yeast; then mix in one pint of milk which has been made bloodwarm by adding one pint of boiling water; beat well with a strong spoon, add one table-spoon lard, knead for twenty to thirty minutes, aod let rise over night; in the morning knead again, make into loaves, let them rise one hour, and bake fifty minutes. Water may be used instead of the pint of milk, in which case use twice as much lard.

From The Dixie Cook-Book, 1883, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Begin about 5 p. m., plan for six loaves, somewhat larger than bakers’ loaves; take two little cakes of yeast, put them into a pint of tepid water, and, when soft, beat in thoroughly enough flour to make a thick batter, and put in a warm place. If the excellent “Farmer's Yeast,” the recipe for which is given hereafter, is used, take half a tea-cup and stir into the batter. A good dish for this purpose is a large bowl, a broad open pitcher, or a bright threequart tin pail, and it should be clean in the strictest sense. This should rise in about two hours; and when nearly light, take six or eight medium-sized potatoes, pare neatly, rinse clean, and boil in three pints of water till well done, mash very fine in the water while hot. Have ready a bread-pan of sifted flour, into which put 8 tea-spoon of salt, half a cup of white sugar, and a bit of lard as large as an egg; then riddle the potato mash, hot as it is, ‘through asieve or fine colander into the flour, and stir with a kitchen spoon into a stiff dough. This scalds about half the flour used in the batch of bread. This mass must cool till it will not scald the yeast, which may now be mixed in apd put in a warm, not hot, place for second rising, which will be accomplished by morning, when the kneading may be done. Kneading is the finest point of bread-making, and contains more of the art than any other; it requires skill, time, patience, and hard work. Work in flour no faster than is required to allow thorough kneading, which can not be done in less than forty-five minutes, but should not be worked much over an hour; one hour is a good uniform rule. The mechanical bakers use sets of rollers driven by steam power, between which the dough is passed, coming out a sheet an inch thick; it is folded together several times and rolled again and again. This process should be imitated somewhat by the hands in the family kitchen. The working of the dough gives grain and flakiness to the bread. The dough when kneaded should be soft, but not sticky—stiff enough to retain its roundness on the board. Put back into the pan for the third nising, which will require but little time, and when light, cut off enough for each loaf by itself. Knead but little, and put into the baking-pans. If the first kneading has been well done, no more flour will be needed in molding into loaves. These must remain in the baking-pans till nearly as large as the loaves ought to be, when they may be put into a well-heated oven. If the oven is a trifle too hot, or if it tends to bake hard on the top, a piece of brown paper may be put over the loaves (save some clean grocer’s paper for this purpose), and from forty to sixty minutes will cook it thoroughly. After the loaves are put into the baking-pans, avoid jarring them, as it will make portions of them heavy. If the yeast is ‘‘set” at 5 p. m., the bread will be ready for dinner next day; if in the morning, the baking will be done early in the evening, or twelve hours after, with fair temperuture and good yeast. Bread made in this way will be good for a week; and, with fair weather and careful keeping, even two weeks. When dry, a slice toasted will be as crisp, sweet, and granular as Yankee ginger-bread.— Mrs. H. Young,

From The Dixie Cook-Book, 1883, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In summer take three pints of cold or tepid water, four tablespoons of yeast, one tea-spoon of salt; stir in flour enough to make a thick sponge (rather thicker than griddle-cakes). Let stand until morning, then add more flour, mi® stiff, and knead ten minutes; place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If bread is mixed at six o’clock in the morning, the baking ought to be done by ten o'clock. In winter take one pint of buttermilk or clabbered milk; let it ecald (not boil); make a well in the center of the flour, into it turn the hot milk, add one tea-spoon of salt, enough flour and water to make sufficient sponge, and one tea-cup of yeast; let stand until morning, and then prepare the bread as in summer. This is more convenient to make in winter, since a hot fire is needed to heat the milk.—Mrs. D. Buzton,

From The Dixie Cook-Book, 1883, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The leaven for this bread is prepared thus: Take a pint of warm water—about 90°—(if a little too hot defeat is certain) in a perfectly clean bowl and stir upa thick batter, adding only a tea-spoon of salt; a thorough beating of the batter is important. Set in a pan of warm water to secure uniformity of temperature, and in two to four hours it will begin to rise. The rising is much more sure if coarse flour or ‘‘shorts” is used instead of fine flour. When your ‘‘rising” is nearly light enough, take a pint of milk and a pint of boiling water, (a tablespoon of lime water added is good, and often prevents souring), mix the sponge in the bread-pan, " and when cooled to about milk-warm, stir in the rising. The sponge thus made will be light in two to four hours, with good warmth. The dough requires less kneading than yeast-raised dough. The bread is simpler, but not so certain of rising, and you leave out all the ingredients save the flour, water (milk is not essential), and a pinch of salt. It should be made more frequently as it dries faster than bread containing potatoes. Some object to it because of the odor in rising, which is the result of acetous fermentation, but the more of that the more sure you are of having sweet bread when baked.—Mrs. H. Young,

From The Dixie Cook-Book, 1883, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar, and a very little soda. Mix all in a nice, sweet pitcher (it must be perfectly clean and sweet), stir in one table-spoon of corn meal, and add flour enough to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher will barely rest on the bottom of the kettle; cover closely and leave all night (on the stove if the fire is nearly out) where it will be kept warm, not hot, for an hour or two. Ifthe pitcher is not too large, it will probably be full in the morning; if not, add a spoon of flour, stir well, warm the water in the kettle, replace the pitcher, cover, and keep it warm until light. Have ready two quarts of sifted flour in a pan, make a hole in the center, put in an even tea-spoon of salt, a tea-cup of nearly boiling water; add one pint of new milk, and stir a batter there in the center of the flour, add the ‘‘emptyings” from the pitcher, and stir well (there will be a good deal of flour all round the batter; this is right); cover with another pan, keep warm until light—it will rise in an hour or even less—when it is ready to be well kneaded, and made directly into loaves, which place in the baking-pans, keep well covered and warm until light, when it is ready to bake. The secret of success is to keep it warm but not at all hot. This bread is good if no milk is used; indeed, some prefer it made with water alone instead of milk and water. In cold weather, if kitchen is cold at night, do not set. “emptyings” over night, but make early in the morning.— Havillah, Farina,

From The Dixie Cook-Book, 1883, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put on stove over cold water (all brown breads are better when put on to steam over cold water, which is afterwards brought to the boiling point and kept constantly boiling until bread is done); steam four hours, and brown over in the oven.—B. S. J., St. Joe, Mo.

From The Dixie Cook-Book, 1883, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and one-half cups sour milk, and one-half cup molasses; into these put one heaping tea-spoon soda, two cups corn-meal, one cup Graham flour and one tea-spoon salt. Use coffeecups. Steam three hours, and afterwards brown in oven.—Mrs. M. Irvine, De

From The Dixie Cook-Book, 1883, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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BreaD wirH Rice. Three tea-cups rice-flour, one of wheat-flour, one heaping teaspoon cream of tartar rubbed in flour, two well-beaten eggs, a tablespoon butter, one-half tea-spoon soda, and sweet milk, to consistency of pound-cake. Salt to taste.—Mre. Hill, Va. Breap wire Muss. Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour (wheat or Graham); when cool, add one quart sponge, one coffee-cup molasses, one tea-spoon salt, half tea-spoon soda; mix well together; add more flour if needed, and knead thoroughly; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven; when done, rub over with butter, place on the side, wrap in a cloth, and when cold put in a jar or box. This recipe makes three goodsized loaves and keeps moist longer than all Graham bread.— Mrs.

From The Dixie Cook-Book, 1883, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat four eggs separately; take two cups of clabber, one tablespoon butter (slightly heaped, and place where it will soften), a teaspoon each soda and salt; mix with flour to a stiff batter; grease pan, pour in batter, and let rise an hour before baking. Excellent.

From The Dixie Cook-Book, 1883, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart sour milk, three eggs, two tablespoons lard or butter (or half and half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and enough corn meal (sifted) to make a good batter; add one heaping tea-spoon soda, stir thoroughly, and bake in long drippin,. B deipping pes Bomep Corn Breap. One and one-fourth pints each of sweet milk and buttermilk or sour cream, hali a pint molasses, one tea-spoon soda, three teaspoons cream tartar, one even table-spoon salt, one and a fourth pints each of corn meal and flour; sift the soda and cream tartar in the flour; mix all the: ingredients thoroughly together and put in a ‘buttered tin pail; cover closely, place in a kettle two-thirds full of boiling water; cover, and boil steadily for three hours, replenishing when needful with boiling water. To be eaten hot with butter. —Mrs. I. N. Burritt in “In the Kitchen.” Corn Brean. - One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar, piece of butter size of an egg; add, the last thing, one tea-spvon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one tea-spoon cream tartar; bake twenty minutes in a hot oven.—Mrs. H. B. Sherman, Milwaukee,

From The Dixie Cook-Book, 1883, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling water, stir up enough of the meal to make a thin batter; when cool, put in a cup of yeast, a tea-spoon of salt and enough warm water to make a thick batter; let rise, then place in a deep, well-greased pan, cover with another pan, and place in a moderate oven. When nearly done, remove the cover, and bake slowly untildone. Excellent when cold. All baking-pans for bread should be made with covers, made of the same material, and high enough to permit the bread to rise to ita full size. If pan is deep enough to permit the bread to rise without touching it, a flat piece of tin or sheet-iron will answer for the cover, or a cover may be made of paper, or another pan may. be inverted over the bread. The office of the cover is to prevent the crust from browning hard before the expansion of the gases has made the bread light and porous.—Mrs. C. V. Collier, Litchfield,

From The Dixie Cook-Book, 1883, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly; put in well-buttered pans, and leave in a warm place to rise, or let it rise over night at 60°. If left to rise slowly, let it remain in the bowl in which it was mixed, and unleas very light when put ip pans, let it stand fifteen or twenty minutes before putting in the oven.

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

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

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Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when coul add it to sponge, and add rye flour till thick enough to knead, knead but Httle, let rise, meld into loaves, place in deep pie-tins or small pudding-pans, let rise and bake; or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.—Mrs. Eliza T. Carson,

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Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin, Ohio. Eight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid; mix thoroughly by passing several times through sieve. —Mr. Trimble, Mt, Gilead, Ohio.

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

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Break one egg {nto a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then mold into biscuit with a few currants. Let rise a second time in pan; bake, and, when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure.—Mrs. W. A. James.

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

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

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Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker’s bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings, till a delicate brown, butter and sprinkle with powdered sugar, and serve hot.—Mre. J. P. Rea,

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If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length; as these pieces are cut, drop them in the lard and fry like doughnuts. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of hot cream, seasoned with pepper and salt.—JIn the Kilchen.

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Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little,- butter size of a walnut, two eggs, and~one table-spoon sugar, a little salt; bake in hot gem-pans, filled half full, for twenty minutes, and verve immediately.—Mrs. W. A. James, Marshall,

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

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Two tea-cups raised dough, one tea-cup sugar, Lalf cup butter, two well-beaten eggs, flour enough to make a stiff Cough; set to rise, and when light, mold into high biscuit, and let rise again; sift sugar and cinnamon over the top, and place in oven.— Mrs. Mary Lee Gere,

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

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One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted for tea, cet about nine a. m.—Mrs. J. 8. Stahr,

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

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On baking days, reserve one small loaf and mix a rounded tablespoon butter, a level table-spoon sugar and one egg into it by pulling it to pieces with the hands; knead into a loaf, let it rise, then, by rolling between the hands, make into balls the size of a small hen’s egg, place in rows in very well greased dripping-pan; when half full raise the end that is empty almost perpendicular, and shake gently until the balls slide compactly together, then add more, and continue doing so until the pan is full; rub over the top with melted butter, let rise until very light, and bake.— Mildred.

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To the well-beaten yolks of twelve eggs, add half pound of powdered or granulated sugar and half a cup of sweet milk; mix one tea-spoon baking-powder in a (scant) half pound of sifted flour, then sift the a: flour gently into the batter and add flavoring, bake in biscuit pans, spreading the batter one and a half to two inches thick in the pan. If rightly made it will be very light. Do not bake too fast, and have the oven about as for sponge cake. When cold, cut into slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the brown, or they may be mixed in building.—Mrs. J. S

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

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

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

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Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one salt-spoon salt, three eggs well beaten, and two tablespoons of good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick oven. Warm the milk and butter over water until the butter is melted; beat the eggs in a two-quart tin-pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two tablespoons sugar and use a tea-spoon soda and two of cream tartar instead of the yeast.—Rhoda, Ballsville, Va.

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

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Mix the dough in the evening, according to directions in the recipe for “ Bread Raised Once;” add a table-spoon of butter, and set where it will be a little warm until morning; cut off pieces, and carefully shape them into rolls of the desired size by rolling them between the hands, but do not knead them; dip the sides of each into drawn butter when they are shaped, and place them in the baking-pan (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the top with drawn butter, and dust a /ittle fine salt over the top; set * ina warm place, and they will quickly rise ready for baking. These are delicious.: &

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Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise over night; in the morning add one beaten egg. Knead thoroughly, and let rise again. With the hands, make into balls as large as a small hen’s egg; then roll between the hands to make long rolls (about three inches), place close together in even rows inthe pans. Let rise until light, and bake delicately.

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Work into a quart of bread dough a rounded table-spoon of butter, and a half teacup of white sugar; add some dried curranta (well washed and dried in the oven), sift sume flour and sugar over them, work into the other ingredients, make into amall rolls, dip into melted butter, place in tins, let rise a short time, and bake.

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Make dough as directed in recipe for ‘Long Breakfast Rolls,” make into balls as large as a medium-sized hen’s egg, place on & well-floured board, flour a small rolling-pin (three-quarters of an inch in diameter), press down so as nearly to divide each ball of dough in the center, place in baking-pans so as not to touch each other, grease the space made by the rolling pin with melted butter, let rise until light, and bake. These rolls are so small and bake so quickly, that they have the delicious sweet taste of the wheat. Some grease the hands with butter while making the rolls. Bread dough, by adding the other ingredients, may be used for these rolls.

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

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

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Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick batter, beat well, and when lukewarm, add one-half cup potato yeast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and flour enough for a soft dough; mix up, and set in a warm, even temperatare; when risen, knead down and place again to rise, repeating this process five or six times; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking pans (nine inches long by five wide and two and a half in depth, makes a convenient-sized pan, which holds fifteen of these rolls; or, if twice the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake twenty minutes in a hot oven; if the top browns too rapidly, cover with paper. These rolls, if properly made, are very white, light and tender. Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, s0 famous among French cooks.

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A pound of bread dough. guarter-vound softened butter: work the butter well into the dough, and roll out about half an inch thick; cut into strips nearly an inch wide and seven or eight inches long; sit over them nne corn meal, place them apart on B buttered pan, and when light bake in a quick oven.—Jn the Kitchen, Mary.anpd Rois. Rub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup baker’s yeast—or one cup of home-made—two tea-spoons sugar, one-half pint cold boiled milk; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.—Jrs. Judge W.

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

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

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

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Have ready in a bowl a table-spoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping tea-spoons baking powder; mix and sift thoroughly together, and place in a bowl with butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a tea-spoon of salt, and then stir it into the flour, etc., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch thick, and cut with a large round cutter; rola eacn one over wo rorm a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot oven about twenty minutes. It will do them no harm to stand half an hour before baking, if it is desired.

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One quart warm milk, one teaspoon salt, half cup yeast, flour enough for a not very stiff batter. When light add half a cup melted butter, let stand twenty minutes, and bake in muffin rings or cups.—Mrs. G. W. M.

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Mix one teaspoon baking-powder and a little ealt into one pint flour; add to the beaten yolks of two eggs one tea-cup sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking-powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem-pans in a hot oven, and take out and send to the table immediately.—Mre. Gib Hillock,

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Mix one pint milk, two eggs, three tablespoons yeast, and salt-. spoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in muffin-rings in a hot oven, for about ten minutes. This recipe may be made with Graham flour, by adding two table-spoons of molasses, and is excellent.—Mrs. G. W. Marchant. ‘Warr es. Take one quart of flour, a tea-spoon of salt, a table-spoon of melted butter, and milk enough to makea thick batter. Mix thoroughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heap- * ing tea-spoon soda) of Horsford’s Bread Preparation; stir well, and ‘bake at once in waffle-irons.

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

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One quart flour, one pint sweet, luke-warm milk, two eggs, a ablespoon melted butter, tea-spoon salt, half tea-cup good yeast. —

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

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One pint flour, one tea-cup sugar, three eggs, one table-spoon butter, flavor with lemon, mix into a batter same as for cake, and bake in wafer-irons.

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One and « half pounds each of flour and sugar, three-fourths pound butter, whites of five eggs; before cooking wash over with egg and dip in sugar.

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

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To one quart corn meal add a little salt and a small table-spoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven.

From The Dixie Cook-Book, 1883, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart sifted Indian meal, a heaping tea-spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a tablespoon of molasses; let it rise four or five hours, and bake in muffin-rings.—

From The Dixie Cook-Book, 1883, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of corn meal, two table-spoons sugar, one tea-spoon salt, one pint boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans.—Jfrs. Capt. J. P.

From The Dixie Cook-Book, 1883, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put four quarts fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in one and one-half quarts meal, letting it sift through the’ fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be conveniently stirred with one hand; set in the oven in the kettle (or take out into a pan), bake an hour, and it will be thoroughly cooked. It takes corn-meal so long to cook thoroughly that it is very difficult to boil it until done without burning. Excellent for frying when cold. Use a hard wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with. The thorough cooking and baking in oven afterwards, takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor.—

From The Dixie Cook-Book, 1883, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint corn-meal, one-half table-spoonful salt, and cold water to make a stiff batter; beat well; sprinkle a hot griddle with meal, let brown; then spread ‘“‘hve cake” half an inch thick, let brown on both sides. Good for dyspeptics.—Mrs. Sperry, Nashville, Tenn.

From The Dixie Cook-Book, 1883, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup each sweet milk and buttermilk, one tea-spoon each salt and soda, one table-spoon melted butter. Mix with enough meal to roll into a sheet half an inch thick. Spread on a clean, sweet board, set before fire at an angle that will prevent cake slipping off, until it hardens, then stand upright. Baste often with butter until nicely crisped.

From The Dixie Cook-Book, 1883, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups sour milk, one tea-spoon soda, one of salt, one tablegpoon brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter, eo that it will drop, not pour, from the spoon. Have gem-pans very hot, grease, fill, and bake fifteen minutes in a hot oven.— Mrs. J. H. 8.

From The Dixie Cook-Book, 1883, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one egg and beat well, add pinch of salt, one quart buttermilk or sour milk, and Graham flour enough to make a stiff batter: add one heaping tea-spoon soda and stir thoroughly with a spoon; heat and grease gem-irons, and after dipping the spoon in cold water, drop a spoonful of batter in each pan, repeating until all are filled; bake in a quick oven half an hour. This measure will make a dozen.

From The Dixie Cook-Book, 1883, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two quarts boiling water, well salted, add one and a half cups best oat meal (Irish, Scotch, Canadian or Akron are best); stir in meal by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cook three hours without stirring. While stirring in meal put inner kettle directly on C:} BREAKFAST AND TEA OAKES. stove. (Cook in a custard-kettle with water in outer kettle). To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfastdish, especially for growing children, who need bone and muscleproducing food. To be wholesome it must be well cooked, and not the pasty, half-cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers, who should eat oat-meal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stomach. In lieu of a custard-kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours.

From The Dixie Cook-Book, 1883, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one tea-cup oat-meal add one quart cold water, tea-epoon salt, put in steamer over a kettle of cold water, and steam one hour and a half after meal begins to cook.

From The Dixie Cook-Book, 1883, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cups to two quarts salted water, soak over night, and boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry. FRITTERS. 49

From The Dixie Cook-Book, 1883, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make fritters quickly and beat thoroughly. A good rule for them is two eggs, one half-pint milk, one tea-spoon salt, and two eupe flour; have the lard in which to cook them nice and sweet and hot. Clarified fat boils at about five hundred degrees—more than double the heat of boiling water—and fat actually boiling will burn to a cinder any thing that is dropped into it. The proper cooking heat is three hundred and seventy-five degrees, and is indicated by a blue smoke arising from the surface of the fat. When this point is reached, the fat may be held at that degree of heat, and prevented from burning by dropping into it a peeled potato or a piece of hard bread, which furnishes something for the fat to act on. The heat may also be tested by dropping in a tea-spoon of the batter; if the temperature is right it will quickly rise in a light ball with a splutter, and soon brown; take up carefully the moment they are done, with awire spoon; drain in a hot colander, and sift powdered sugar over them; serve hot. Pork fritters are made by dipping thin bits of breakfast-bacon or fat pork in the batter: fruit fritters by chopping any kind of fresh or canned fruit fine and mixing it with batter, or by dipping quarters or halves in batter. The fruit may be improved in flavor by sprinkling sugar and grated -lemon peel over it, and allowing it to remain two or three hours, after which drain and dip as above. Batters for fritters should be made an hour before using, as the grains of flour swell by standing after being moistened, and thus become lighter. Add the whites of eggs just before frying. It is better not to use sugar in batter, as it tends to make it heavy. Sprinkle over them in the dish when just ready to serve.

From The Dixie Cook-Book, 1883, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs beaten very light, one pint milk, one cup boiled rice, three tea-spoons baking-powder in one quart flour; make into a batter; drop by spoonfuls. into boiling lard. Sauce: One pound of sugar, one and a half cups water, stick of cinnamon; boil until clear.—'‘Ruth Royal,” Atlanta, Ga. 50 FRITTERS.

From The Dixie Cook-Book, 1883, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take raw clams, chopped fine, and make a batter with juice, am equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen; fry like other fritters.—Mrs. H. B. 8.

From The Dixie Cook-Book, 1883, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart grated corn add three eggs and three or four grated crackers, beat well and season with pepper and salt; have ready in skillet butter and lard or beef-drippings in equal proportions, ‘hot but not scorching; drop in little cakes about the size of an oyster (for this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is just the right heat, the oysters will be light and delicious, but if not, heavy and ‘“‘soggy.” Serve hot and keep dish well covered. It is better to beat whites of eggs to a stiff froth and add just before frying — Mrs. V. G. Hush, Minneapolis, Minn.

From The Dixie Cook-Book, 1883, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-fourth pound of eggs, one-half pound flour, one-fourth pound sugar (pulverized); beat the yolks well, add the flour and enough fresh milk to make a stiff batter (about a gill of milk); beat the whites stiff with the sugar, the juice of a lemon and some — of the yellow peel grated off, or a spoon of extract of lemon. GRIDDLE-CAKES. 51 ‘When ready to cook beat the whites well into the batter and proceed to cook. Have plenty of good lard, heated slowly; just as it begins to smoke, after bubbling, drop in by spoonfuls enough fritters to fill the vessel without crowding. The cold batter will lower the temperature of the fat sufficiently to keep it at proper cooking heat. The fritters will begin to brown very quickly, and should be tarned with a wire spoon. If they begin to color dark brown check the heat immediately. If these directions are followed a - curately, they may be lifted from the fat and laid upon a napkin or folded paper comparatively free from grease. Dust the fritters well with sugar and nutmeg, if agreeable. For supper eat them so, but for dinner some nice sauce should be served. Some persons substitute honey or maple syrup for sauce. Fritters bear a bad reputation, but when properly made, and eaten occasionally for a change, are quite as wholesome as muny of the messes recommended as food fur dyspeptics.

From The Dixie Cook-Book, 1883, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just before baking. Some never stir buckwheat. cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back again into the batter. In baking griddle-cakes have the griddle clean, and, if the cakes stick, sprinkle on salt and rub with a coarse cloth before greasing. Some prefer griddles made of soap-stone, which need no 52 GRIDDLE-CAKES. greasing. They need to be very hot, but greasing spoils them. They are more costly and more easily broken than iron. Iron griddles, if properly cared for, need washing but seldom. Immediately after use they should be carefully wiped and put away out of the dust, never to be used for any other purpose. Néver turm griddlecakes the second time while baking, as it makes them heavy, and serve the same side up as when taken from griddles.

From The Dixie Cook-Book, 1883, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix “ over night,” with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of griddle-cakes. When ready to bake for breakfast, add one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heaping tea-spoon soda) of Horsford’s Bread Preparation—thinning the batter if necessary—and bake immediately on a hot griddle.

From The Dixie Cook-Book, 1883, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar and/half a pint of milk, and beat until smooth. Put a tablespoon at a time into a hot frying-pan slightly greased, spreading the batter evenly over the surface of the pan by tipping it about, fry to a light GRIDDLE-CAKES. 63 brown, spread with jelly, roll it up, dust it with powdered sugar, and serve hot.— Mrs. C., Murfreesboro, Tenn.

From The Dixie Cook-Book, 1883, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons sods. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of eggs just before baking on the griddle. Sweet milk may be used (with the other ingredients in same quantity) with Horsford’s Bread Preparation, © one measure each of soda and acid, which must be thoroughly mixed with the flour. These may also be made without eggs.

From The Dixie Cook-Book, 1883, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart boiling milk, two cups white Indian meal, one small cup flour, one table-spoon each butter and brown sugar, one teaspoon soda dissolved in hot milk, one tea-spoon salt, two eggs; scald meal with the hot milk, cool a little, and add butter and sugar, and let stand until morning, covered closely; then add yolks of eggs, salt and flour. If batter is too thick, thin with cold milk before adding soda, and, last, lightly stir in the well-beaten whites.— Mrs.

From The Dixie Cook-Book, 1883, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve, and add four well-beaten eggs, two tea-spoons soda dissolved in a little water, one table-spoon melted butter, and enough corn-meal to make them the consistency of ordinary griddle-cakes. It is better to beat yolks and whites separately, stirring the whites lightly in just before baking.—Mre. H. Scoville, New Orleans.

From The Dixie Cook-Book, 1883, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart Graham flour, one tea-spoon baking powder, three eggs, sud milk or water enough to make thin batter.

From The Dixie Cook-Book, 1883, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling water until a little thinner than mush; let stand until cool, aid the yolks of four eggs, half a cup of flour in which is mixed two tea-spoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well, and add just before baking—Mre. W. W. Woods.

From The Dixie Cook-Book, 1883, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best is potato yeast, because bread made with it is moister, and there is no danger of injuring the flavor of the bread by ar excess of yeast. Dry yeast should be made in May or June for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of ite souring in summer or freezing in winter. Soft hop or potato yeast > will keep in a cvol place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Make yeast in a bright tin pan, kept for this purpose alone. When it is risen sufficiently, a thick white scum rises to the top. Keep in a stone jar with a close-fitting cover, or in a jug, on the cellar bottom, or in ice-chest, or in some other cool place. Always shake the jug before taking out yeast for use. Leave cork loose for first twelve hours. Extreme heat or freezing kills the plant; which grows while fermentation goes on. The jar or-jug, when emptied, should be washed first in cold water, then in soap and water, and afterward in hot water, which may be allowed to stand a half hour, when pour out. Let jar cool, and it is ready for use. The cork or cover needs the same careful attention. Many times the yeast is spoiled by want of care and neatness in washing the yeast jar. Keep hops in a paper sack in a dry, cool place. One pint of potato yeast, one tea-cup of hop yeast, a piece of compressed yeast size of a walnut, and one yeast cake, or two-thirds of a tea-cup of yeast crumbs, are equal in strength.

From The Dixie Cook-Book, 1883, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two large potafoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling hot water over all; beat well together, adding one tablespoon salt, one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down frequently; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade (never expose to the sun or to stove heat) where the air will pass freely, so as to dry them as soon as possible, as the fermentation goes on as long as there is any moisture; turn the cakes frequently, breaking them up somewhat, or even crumbling, 80 they will dry out evenly and quickly; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make a sponge sufficient to bake five or aix ordinary loaves.—Mre. E. T. Carson.

From The Dixie Cook-Book, 1883, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A yeast which is especially good for the use of farmers, and others who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or two ounces of pressed hops (those showing the pollen dust are best), put them in one quart of water, with four ordinary potatoes, and boil till the potatoes are well cooked; mash all together, and strain through a linen strainer, add flour enough to make a thick batter; a tea-spoon salt, a tablespoon pulverized ginger and half a cup sugar; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool; when only milk warm add a cup of old yeast, or two cakes grocers’ dry hop yeast, or half a cup bakers’. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all who prefer yeast bread.— Mrs. H. Young,

From The Dixie Cook-Book, 1883, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place a handful of hops in two quarts of cold water, boil slowly for a half: hour, strain boiling hot on one pint flour and one tablespoon salt (gradually at first in order to mix smoothly); when lukewarm add a half pint of yeast, and set in a warm place to rise. When light, cover and keep in a cool placg—HMre. M. J. Woods. Porato Yeast wirHout Hops. Four good-sized potatoes peeled, boiled and mashed, four tablespoons white sugar, one of ginger, one of salt, two cups flour; pour over this a pint of boiling water, and beat till all the lumps disappear. After it has cooled, add to it one cup good yeast, and set away to rise; when risen put in glass or stone jar, cover and set away in a cool place.—Mrs. George H. Rust,

From The Dixie Cook-Book, 1883, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take as many hops as can be grasped in the hand twice, put onehalf gallon water over them in a new coffee-pot kept for that purpose, boil slowly for one hour. Do not tie them in a cloth to boil, as that keeps the pollen (an important rising property) out of the yeast. Pare and grate half a dozen large potatoes into a two gallon stone crock, add a half cup sugar, table-spoon each of salt and ginger, pour over this a half gallon of the boiling hop-water, stirring all the time. When milk-warm, add one cup of good lively yeast, set in a warm place until it rises, and remove to the cellar or some other cool place. The boiling hop-water must be added to potatoes immediately or they will darken, and darken the yeast. A good way to prevent the potatoes from darkening is to grate them into a pan half filled with cold water. As grated the potatoes sink to the bottom; when done grating, pour off the water and add ‘the boiling hop-water. This is an excellent recipe, and the method given for boiling hops is especially recommended. Pare and boil four ordinary-sized potatoes, boiling at the same time in a separate vessel a goud handful of hops. When the potatoes are done, mash fine and add, after straining, the water in which the hops were boiled; put into this one cup white sugar and onehalf cup salt, and add sufficient water to make one gallon; when cold add one cup of good yeast, let stand in a warm place for a few hours until it will “‘sing” on being stirred, when it is ready for use. Keep covered in a cellar or cool place.—Mre. C. M. Yeast witHour YEAST. This requires no yeast to raise it, and has been called the “best yeast in the world.” Monday morning, boil one pint hops in two gallons water for half an hour, strain intoa crock and let the liquid become lukewarm, add two even tea-spoons salt and half a pint best brown sugar; mix half a pint flour smooth with some of the liquor, and stir all well together. On Wednesday, add three pounds potatoes boiled and mashed, stir well and let stand till Thursday, then strain and put in stone-jugs, but for the first day or two leave the corks quite luose. Stir the yeast occasionally while making, and keep near the fire. It should be made two weeks before using, aud will keep any length of time, improving with age. Keep it in a cool place, and shake the jug before pouring from it, but with the cork out, holding the palm of the hand over the mouth to prevent the escape of the yeast.

From The Dixie Cook-Book, 1883, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a table-spoonful and. a half of New Orleans molasses, and add to it the eame quantity of warm water. Stir in enough flour to make a thin batter; set it ina warm place—not hot—and it will soon begin to throw up bubbles on the top, and in a short time ferment. Meanwhile, have all ready to make the yeast as soon as the “batter begins to work. Put a tea-cup of hops into a clean porcelain kettle, and add two quarts of boiling water. Set over the fire, and boil Steadily twenty minutes. Strain it, after boiling, into a clean dish. Stir in a pint of flour and a table-spoonful of salt. Be sure and stir it free from lumps. Set again over the fire, stirring constantly, until it boils up and thickens. If toe thick after it boils up, pour in boiling water till it is about the consistency of good starch. Then pour back into the bowl, cover over till milk- ‘warm, then stir in the “‘ risings” made of molasses, flour and water. Set where it will be kept warm until it has risen and is quite light. Then put into a jug, cork, and set in a cool place for use.—Mra,

From The Dixie Cook-Book, 1883, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance Principles, by substituting one-third of a cup of molasses for a wineglass of brandy. The objection to the use of liquor in sauces does not, however, hold good against that used in cake-making, as the alcohol is converted to vapor by the heat and passes off with the other gases. There are many, however, who object to the use of. liquors in any way, and to keeping them in the house, and such will find the above an excellent and cheap substitute. Raisins should never be washed, as it is difficult to dry out the moisture absorbed by them, and every particle of moisture retained tends to make the cake heavy. To remove the stems and extraneous matter, place the raisins in a coarse towel and rub them in this until as clean as rubbing will make them; then pick over carefully, remove any stems or other defects which may be left. The raisins should be prepared before the cake, and added the last thing before putting in the oven, as, being heavy, they sink to the bottom if allowed to stand. To seed, clip with the scissors, or cut with a sharp knife. Do not chop too fine; if for light fruit cake, seeding is all that is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as follows: Wash in warm water, rubbing well, pour off water, and repeat until the water is clear; drain them in a sieve, spread on a cloth and rub dry; pick out bad ones, dry carefully in a cool oven or in the “heater” (or in the sun and wind, with a thin gauze over them to keep off flies, insects and dust), and set away for use. When the fruit is all mixed, cream the butter and sugar—this is very important in all cakes—add the spices, molasses, or liquors, then the milk (if any used), next the eggs well beaten, adding whites with the flour, as previously directed. Always beat whites and yolks separately if many eggs are used, but if only a few, it is just as well to beat both together. Next add the flour (which in making black fruit cake may be browned), prepnred with baking powder or soda and cream tartar, then the flavoring (lemon and vanilla, in equal parts, make the best flavoring), and lastly the fruit dredged with a very little flour. Some prefer to miz the fruit with all the flour. When but little fruit is used it may be dropped into the dough after it is in the pan, and pushed just beneath the surface, which prevents it from settling to the bottom. The batter for fruit cake should be quite stiff. In making very large cakes that require three or four hours to bake, an excellent way for lining the pan is the following: Fit three papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour, wet with water just stiff enough to spread easily with a spoon, place the first paper in the pan with the greased side down, and spread the paste evenly over the paper about as thick as pie-crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place, press the second paper carefully into its place, with the greased side up, and next put in the third paper as you would into any baking-pan, and pour in the cake. Earthen pans are used by some, as they do not heat so quickly and are less liable to burn the cake. When using a milk-pan or pans, without stems, a glass bottle filled with shot to give it weight, and greased, may be placed in the center of the pan, or a stem may be made of paste-board, rolled up, but the latter is more troublesome to keep in place. The cake is apt to burn around the edges before it is done unless there is a tube in the center. All except layer cakes should be covered with a paper cap, (or a sheet of brown paper, which the careful housewife will save from her grocers’ packages), when first put into the oven. Take a square of brown paper large enough to cover well the cake pan, cut off the corners, and lay a plait on four sides, fastening each with a pin so a8 to fit nicely over the pan. This will throw it up in the center, 20 that the cover will not touch the cake. Save the cap, as it can be used several times. Before commencing, clean out the stove, take off the lids and brush inside, rake it out underneath, get all the ashes out of the corners, have the best of fuel at hand. Don’t build a baking fire before it is needed, have it only moderate, and add the extra fuel in time to get it nicely burning.

From The Dixie Cook-Book, 1883, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cake should rise and begin to bake before browning much, large cakes requiring a good, steady, solid heat, about such as for baking bread; layer cakes, a brisk hot fire, as they must be baked quickly. A good plan is to fill the stove with hard wood (ash is the best for baking), let it burn until there isa good body of heat, and then turn damper so as to throw the heat to the bottom of oven for fully ten minutes before the cake is putin. In this way a steady heat to start with is secured. Generally it is better to close the hearth when the cake is put in, as this stops the draft and makes a more regular heat, Keep adding wood in small quantities, for if the heat becomes alack the cake will be heavy. Great care must be taken, for some stoves need to have the dampers changed every now and then, but as a rule more heat is needed at the bottom of the oven than at the top. Many test their ovens in this way: if the hand can be held in from twenty to thirtyfive seconds (or while counting twenty or thirty-five), it isa ‘‘ quick” oven, from thirty-five to forty-five seconds is ‘‘ moderate,” and from forty-five to sixty seconds is “slow.” Sixty seconds is a good oven to begin with for large fruit cakes. All systematic housekeepers will hail the day when some enterprising, practical “ Dixie” girl shall invent a stove or range with a thermometer attached to the oven, so that the heat may be regulated accurately and intelligently. If necessary to move the cake while baking, do it very gently. Do not open the oven door until the cake has had time to form, and do not open it oftener than necessary, then be careful to close it quickly and gently, so as not to jar the cake. Be sure the outside door of the kitchen is closed so that no cold air may strike it. If the oven bakes too hard on the bottom, place the grate under the pan; if too hot on top, set a pie-pan of water on the top grate. If one side bakes faster than the other, turn very gently. Be careful not to remove from the oven until done; test thoroughly before removing, for if the cooler air strikes it before it is done, it is certain to fall. Allow about thirty minu‘es for each inch of thickness in a quick oven, and more time in a slow one. Test with a broom-. splint or knitting-needle, and if the dough does not adhere, it is done. Settling away from the pan a little, and stopping its “‘singing,” are other indications that the cake is ready to leave the oven. When removed, set the cake, while in the pan, on an inverted sieve to cool; this secures a free circulation of air all round it, and cools it evenly. It should remain in the pan at least fifteen minutes after taking from the oven, and it is better to leave the “cap” on until the cake is carefully removed from the pan and set away, always right side up. A tin chest or stone jar is best to keep it in. Coffee cake should be put away before it is cold, and so closely wrapped in a large napkin that the aroma will not be lost.

From The Dixie Cook-Book, 1883, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The good quality of all delicate cake, and especially of sponge cake, depends very much upon its being made with fresh eggs. It can never be perfect unless pulverized sugar is used. It must be quickly put together, beaten with rapidity, and baked in a rather quick oven. It is made “sticky” and less light by being stirred long. There is no other cake so dependent upon care and good judgment in baking as sponge-cake. In making white cake, if not convenient towse the yolks that are left, they will keep for several days if thoroughly beaten and set in a cool place. The whites of eggs, when not used, must not be beaten, but will keep for several days if set in a cool place. The white or yolk of a medium-sized egg weighs one ounce, a fact that it is convenient to know, as sometimes the white or yolk of one or more eggs is wanted from several that have been put away together. Whenever it is necessary to cut a cake while warm, do it with a warm knife. To prepare cocoa-nut, cut a hole through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosen the meat, crack, take out meat, and set the pieces in the heater or in a cool, open oven over night, or for a few hours, to dry, then grate; if all is not used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks. ANGEL’s Foon. Use the whites of eleven eggs, one and a half tumbler of sifted granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla, one tea-spoon of cream tartar; sift the flour four times, then add the cream tartar and sift again—but measure it before putting in the cream of tartar—sift the sugar and measure it; beat the eggs to a stiff froth on a large platter; on the same platter add the sugar lightly, then the flour very gently, then the vanilla; do not stop beating until you put it in the pan to bake. Bake forty minutes in a moderate oven, try with a straw and if too soft let it remain a few minutes longer. Do not open the oven until the cake has been in fifteen minutes. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife, and then ice; use a pan that has never been greased. The tumbler for measuring must hold two and one-fourth gills. The pans have feet. Tcrxc.— Whites of two eggs, tw tea-cups granulated sugar; boil the sugar until clear with just enough water to moisten it Having beaten the eggs to a stiff froth, pour boiling syrup very slowly over them. Dissolve one-half tea-spoon of citric acid in a small table-spoon of water, and put enough in to make a pleasant tart—add a little essence of lemon.

From The Dixie Cook-Book, 1883, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs, leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cinnamon, two table-spoons allspice and cloves, four table-spoons jam. —From an old Virginia housekeeper.

From The Dixie Cook-Book, 1883, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups each of butter and corn-starch, three of sugar, one of sweet milk, six of flour, whites of fourteen eggs, one tea-spoon soda, two teaspoons cream of tartar. Cream the buffer and sugar well, add the milk, then the corn-starch, sift the cream of tartar in the flour (stirring it well together), add the flour and well-beaten whites alternately, bake in a loaf. When it is done and cold, with a long knife cut it through the middle, make an icing of one-half cup of sugar and just enough water to dissolve sugar, boil until it will spin a thread in dropping from a spoon, then stir in the well-beaten whites of four eggs, flavor to taste; take one pound of fresh figs, one pound of raisins, and one pound of almonds or hickory-nuts, chop the fruit very fine, blanch the almonds or prepare the hickory-nut meats, chop slightly, and stir all in theicing; put a layer between the cake, and on top and all over the side. This is a delicious cake Browwe’s CakE. Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn-starch, two tea. spoons baking-powder, lemon to taste. Adding a cup citron sliced Battle Oreek, thin and dusted with flour, makes a beautiful citron cake.—Mra

From The Dixie Cook-Book, 1883, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currants, four cups flour—2Mre. Wm. Skinner,

From The Dixie Cook-Book, 1883, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, table-spoon cinnamon, tea-spoon cloves, two pounds raisins, fourth pound citron. Soften the butter, beat with the sugar, add the egg, spices, molasses, and coffee, then the flour, and lastly the fruit dredged with a little flour. Bake one hour in moderate oven, or make in two smal] loaves which will bake in a short time. This may be made without the egg.—Mre. D. Buzton.

From The Dixie Cook-Book, 1883, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, two of sugar, a scant cup milk, one and a half cups flour, cup corn starch, whites of seven eggs, three tea-spoons baking powder in the flour; bake ina long pan. T xe half pound brown sugar, scant quarter pound chocolate, half -.up milk, butter — size of an egg, two tea-spoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry. — Mrs. George Bever.

From The Dixie Cook-Book, 1883, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour over one pound fat salt pork, chopped fine and free from lean' and rind, one pint boiling water, Jet stand until nearly cold; add two cups brown sugar, one of molasses, one table-spoon each of cloves and nutmeg, and two of cinnamon, two pounds raisins, fourth pound citron, half glass brandy, three tea-spoons of baking powder, and seven cups of sifted flour. Bake slowly two and a half hours. This is excellent, and requires neither butter or egge.

From The Dixie Cook-Book, 1883, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon. Good and easily made.—

From The Dixie Cook-Book, 1883, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together the yolks of six eggs and three-fourths of a pint white sugar, add one and a half pints blanched and shelled almonds, half pound sliced citrou well floured, and the whipped whites with one and a half pints sifted flour; pour one and a half inches thick in well-greased dripping pans, bake in a quick oven, and, when done, cut slices one inch thick across the cake, turn each slice over on its side, return to oven and bake a short time. When cold place in a tin box. These will keep a year and a half or more, and are nice to have in siv.e.—Mrs. J. S. Williams, Brooklyn.

From The Dixie Cook-Book, 1883, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinnamon, half tea-spoon grated nutmeg, tea-cup raisins chopped and well floured.—Miss Louise Skinner.

From The Dixie Cook-Book, 1883, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, one of brown sugur, half pint molasses, two eggs, cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste. This has been thoroughly tested, and is a great favorite.—Mrs. M. E. Nicely.

From The Dixie Cook-Book, 1883, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve eggs, one and a half pounds each of butter, sugar and flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of nutmeg, mace and cloves, _ one and a half glasses of jelly (grape is best), one-fourth pint each of wine and brandy, more flour if needed. Put dough in pans, set in steamer, taking care that the cover is made to fit very tight; if necessary put cloth under the lid and shut it down on it, taking care that it does not touch the cake, or lay several thicknesses of cloth over the lid. Steam two hours and bake one hour.—Chas.

From The Dixie Cook-Book, 1883, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. J. W. Grubbs,

From The Dixie Cook-Book, 1883, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups brown sugar, two of flour, one each of butter and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. This is excellent as well as economical.— Mrs. J. S. Robinaon,

From The Dixie Cook-Book, 1883, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A cup butter, two of white sugar, four of sifted flour, threefourths cup sour milk, half tea-spoon soda, nine eggs beaten separately, one pound raisins, half pound currants, a fourth pound citron; cream the butter and sugar, add milk gradually, then beaten yolks of eggs, and lastly, while stirring in flour, the whites well whipped. Flavor with one tea-spoon lemon, and oue of vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never failed. —Mrs. J. H. Shearer.

From The Dixie Cook-Book, 1883, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon soda put in at last moment. After tea, take all the flour (except one plate for dredging raisins), 1 small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o'clock, if light enough, begin kneading, and continue for an hour, adding meanwhile all the other ingredients. ‘This will make seven loaves.--.

From The Dixie Cook-Book, 1883, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a ‘‘ second term.”—Miss Flora Ziegler, Columbus.

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Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. Tried, and not found wanting.—Mrs. Judge West, Bellefontaine.

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

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

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

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

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

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Three pounds (three quarts sifted and well heaped) flour, one and 8 fourth pounds (a rounded pint of soft) butter, one and threefourths pounds (one quart) sugar, five gills new milk. half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two teaspoons cinnamon and two of nutmeg. Scaid tne mili, coo: t Divvw warm, sau tne yeusr, then the flour, to which all the butter and half the sugar have been added; then mix together, and let rise until light. It is better to set this sponge over night, and in the morning add the other ingredients (flouring raisins), and let rise again. When light, fill baking. pans and let rise again. Bake in a moderate oven. This recipe makes three large losves, and is a standard, economical loaf-cake.—

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White Part.—Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. Dark Part.—Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tablespoon each of cinnamon, allspice and cloves, one tea-spoon soda; put in puns a spoonful of white part and then a spoonful of dark, and soon. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely ‘‘ marbleized.”—Mrs. M.

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

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

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

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

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

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

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

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

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One pound sugar, one of flour, ten eggs; stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three tea-spoons baking-powder in the flour will add to its lightnesa, but it never fails without. Bake in a moderate oven.-—Mre. Clara

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One lemon, three gills flour, one pint sugar, eight eggs; beat the yolks of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat the whites of the eggs to a stiff froth, and add them alternately with the flour, beating very gently and barély long enough to mix well; when part of the flour is in, add the lemon-juice. Bake twenty minutes, in small loaves.

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Three eggs, one tea-cup sugar, one of butter, two of flour, scant half cup New Orleans molasses, half a tablespoon each of cinnamon, sifted ginger and allspice, half a tea-spoon soda, half a wineglass brandy, cream, sugar and butter; beat spices and yolks of eggs together, dissolve soda in molasses, whip whites to a froth, and add last, a little at a time, alternating with the flour. (Best baked in small pans and frosted.)—Mrs. 8. P. Hill, Ga.

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

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Cream, one cup sugar, and one-third cup butter; add yolks of two eggs, one-half cup sweet milk, two tea-spoons baking-powder sifted in.two cups flour, one table-spoon caraway seed, one grated nutmeg and well-beaten whites. This has been tried and approved in our family for years.—Mre. Ed. Shields, Ala.

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Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon cream tartar; flavor with lemon or vanilla.— Mrs. Porter, Richmond, Va.

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

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One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn-starch, four eggs, two tea-spoons bakingpowder, two of lemon extract. This is s0 excellent that a ‘‘barrel” would not be too much of it.—Mre. J. L. Peters, Memphis, Tenn.

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One pint sifted meal, half a pint flour, eight eggs, half a pound each butter and sugar; nutmeg and cinnamon totaste. Beat butter and sugar together, add eggs, then meal and flour gradually. Beat all well, and bake an houf and a half. To be eaten soon after baking. —“ Aunt Katie,” McMinnville.

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White Part.—Two cups white sugar, one of butter, one of sweet nilk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved in a little warm water. Red Part.—One cup red sugar, half cup butter, third cup sweet nilk, two cups flour, whites of four eggs, tea-spoon cream tartar, half tea-spoon soda, tea-cup raisins; be careful to keep the red part around the tube of the pan and the white around the edge. It Requires two persons to fill the pan. This is a very attractive and omamental cake.—Mrs. B. F., Tuscumbia, Ala.

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Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, four of mace, four of nutmeg. This makes forty-three and a half pounds, and keeps twenty years. This cake is unequaled.—Mrs. C. H. D., Raleigh, N. C.

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Beat two eggs with one cup sugar; add half cup butter, one of milk, one tea-spoon soda sifted in four cups flour, pinch salt, and one pint fresh whortleberries. Bake, and eat warm. Delicious.

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Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve ‘eggs beaten to a stiff froth, two tea-spoons cream tartar in the flour, and one of soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named

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In baking layer-cakes it is important to thoroughly grease the tins—to make it emphatic, we will say thoroughly grease and then grease again—and after using rub off with a coarse towel, taking care that they are perfectly free from all small particles of cake, grease and fill again, thus obviating the necessity of washing every time they are filled. If jelly is used to spread between the layers, it is a good plan to beat it smoothly and spread it before the cakes are quite cool.- In “building,” an inverted jelly-tin furnishes a perfectly level surface on which to lay and spread the cake, and it may be allowed to remain on it until perfectly cold, when it should be set away in a fin cake-box, in a cool place. In cutting, it is better to first make a round hole in the center, with a knife, or a tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling in cutting. In making the custard or “filling” for layer-cake, place in a custard-kettle or in a tin pail. Set in boiling water to cook, to avoid all danger of burning. To blanch almonds, pour boiling water over them, let stand a moment, drain and throw them into cold water, slip off the skins. and pound.

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Two cups sugar, three-fourths cup butter, one of sweet milk, two of flour, and one of corn starch well mixed, whites of six eggs, two tea-spoons cream tartar in the flour, one tea-spoon soda in the milk; cream the butter and sugar, add milk gradually, then the whites of eggs together with the flour, and bake in jelly-tins. To put between layers, take two pounds almonds, blanch and pound fine in a mortar (or a cloth will do), beat whites and yolks of two eggs together lightly, add a cup and a half sugar, then the almonds, with one table-spoon vanilla.—Jfrs. Harvey Wood.

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

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Put half pint hot water and two-thirds cup butter over the fire; when boiling, stir in one and a half cups flour, and continue stirring until smooth and the mixture leaves the sides of the sauce-pan; Temove from fire, cool, and beat thoroughly into it five well-beaten eggs. Drop on warm greased tins (or a dripping-pan), a tablespoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done, they will be hollow. When cold, slice off the top, fill space with the cream, and replace top. Oream for Inside.—Take one pint milk, place one-half in a tin pail and set in boiling water; reserve from the other half two tablespoons to mix with eggs, and into the rest, while cold, mix one cup of flour until smooth; when the milk is hot, pour in the flour, and stir until thicker than boiled. custard; then beat well together the two table-spoons milk, two eggs, one cup granulated sugar, a level Lo table-spoon butter, and a tea-spoon vanilla or lemon; add gradually, and continue stirring briskly until so thick that when cold it will drop, not pour, from the spoon. The puffs may be kept on hand. Make the creata fresh, let it cool, and fill as many as are wanted.

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

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. Three eggs, one cup granulated sugar, one and a half cups flour, two table-spoons cold water, teaspoon baking powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard. spread between them, the latter being the preferable plan. For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs: when milk has boiled add nearly a cup sugar, and add gradually the corn starch and eggs, stirring briskly; add a half cup butter, stirring until dissolved, flavor with one tea-spoon vanilla, and spread between cakes while hot. This cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.—Mrs. Charles Morey. Gotpen CREAM CAKE., Cream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well beaten whites of three eggs, one and a half cups flour, with half a tea-spoon soda, and a teaspoon cream tartar sfited with it; bake in three deep jelly-tins; beat very light the yolks of two eggs, one cup sugar, and two téble-spoons rich sweet cream, flavor with vanilla, and spread on cakes; or to yolks add one and a half tablespoons corn starch, three-quarters cup sweet milk and small lump butter; sweeten and flavor to taste, cook in a custard-kettle till thick, let cool, and then spread.—Mrs. J. M.

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

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One-fourth pound each butter and powdered sugar, half pint milk, half pound flour, six eggs, one glass wine, one nutmeg; bake quickly in iron gem-pans. They raise light with hollow center. When cold, cut a round hole in top (as you would “plug” a melon), fill with ice-cream just before serving, so that it will not have time to melt.—Mrs, A. C. Glazier

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

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One and a half cups sugar, three-fourths cup butter, half cup nilk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins. Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk or water, half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. For frosting for top of cake, take whites of two eggs, one and a half cups sugar, tea-spoon vanilla, three heaping teaapoons grated chocolate.—MMrs. Ella Snider, Minneapolis, Minn. Dexicrous CuHoco,aTe CaKkE. The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one-of sweet milk, three tea-spoons baking-powder; beat the butter to a oream; stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, divide into equal parts, and into half grate a cake of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add a table-spoon of butter to one pint of milk, and let it come to a boil; stir in two eggs beaten with one cup of sugar, add two teaspoons of corn starch dissolved in @ little milk.—Drs. J. M. Riddle, Bellefontaine. - CuocoLaTE CAKE.. One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons bakingpowder, or one small tea-spoon soda and two of cream tartar in the flour; bake in three layers in deep jelly-tins. For icing, take whites of three eggs, beaten stiff, one and a half cups powdered sugar, six tablespoons grated chocolate, two tea-spoons vanilla.— Mrs. J.

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

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Make ‘Mrs. Jennison’s sponge%ake,” bake in long pie-tins (twc such tins will make twelve dominoes, and if no more are required, the rest of the batter may be baked in a loaf). The batter in the pie-tins should not be more than one-third of an inch deep; spread it evenly, and bake in a quick oven. Have a brown paper nearly s ye a.. twice the size of the cake on the table, and the moment one of the cakes comes from the oven turn it upside down in the center of the paper, spread it with a thin layer of currant jelly, and lay the other cake on it upside down, cut it with a hot, sharp knife lengthwise, directly through the center, then divide it across in six equal -parts, push them with the knife about an inch apart, and ice them with ordinary white icing, putting a large dessert-spoonful on every piece; the heat of the cake will soften it, and with a little help the edgis and sides will be smoothly covered. All of the icing that runs over on the paper may be carefully taken up and used again. It must then dry, which it will do very quickly. Make a horn of stiff white paper about five inches long, one and a half inches across the top, and one-eighth of an inch at the other end; put in it a dessert-spoon of dark chocolate icing, close the horn at the top, and pressing out the icing from the small opening, draw a line of it across the center -of every cake, and then make spots like those“ ‘ongivory: dominoes: keep the horn supplied with icing.—Jn the Kitchen.

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

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

From The Dixie Cook-Book, 1883, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one pound sugar and half pound butter; add five eggs beaten separately, one cup sweet milk, one pound flour, three teaspoons baking powder, flavor with lemon, and bake in jelly-pans. For custard, place one pint milk in a tin pail and set in boiling water; add a table-spoon of corn starch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory-nut meats, well mixed together to the boiling milk; stir, and put between the layers of the cake, while both cake and custard are warm. This is excellent.

From The Dixie Cook-Book, 1883, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin enough to spread nicely when poured; make up as quickly as possible. Have shallow tin-pans prepared (about twelve by eighteen inches and an inch deep) by, lining with thin’ brown paper, using no grease on pan or paper; pour in batter, spread out with a knife as thin as possible (about half an inch thick), and bake in solid oven. When done, remove from oven, let cool a few minutes, and while still warm, but not hot, turn out of pan upside down. With a brush or soft cloth wet in cold water, brush over the paper and pull it off; spread cake thin with jelly and roll it up, being careful to place the outer edge of roll against something so that it will not unroll until cold. Sprinkle with powdered sugar and serve. If baked in pans such as are described above, the recipe will make two rolls, each twelve inches long, which should be cut in two, making foar rolls. Use no bakiag-powder, as it makes the cake too brittle. Many use none in’ sponge-cake. The paper lining should be larger than pan, to lift out the cake by taking hold of the projecting edges. This never fails.—C. W. Oyphers, Minneapolis. Ke ty Isuanp CakE Que cup butter, two of sugar, three of flour, four eggs, half cup milk, three tea-spoons baking-powder; bake in jelly-tins. For filling, stir together a grated lemon, ». large grated tart apple, an egg, and a cup sugar, and boil four minutes. A very excellent cake.—Miss Greeley Grubbs.

From The Dixie Cook-Book, 1883, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups granulated sugar, half cup butter stirred to 4 cream, whites of six eggs, or three whole eggs, two tea-spoons (ream tartar stirred in two heaping cups sifted flour, one tea-spoon da in half cup sweet milk; bake in three layers. For filling, take 4 texeup sugar and a little water boiled together until it is brittle vhen dropped in cold water, remove from stove and stir quickly into the well-beaten white of an egg; add to this a cup of stoned raisins chopped fine, or a cup of chopped hickory-nut meats, and place between layers and over the top. A universal favorite.— Mrs. E. W. Herrick,

From The Dixie Cook-Book, 1883, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twothirds cup butter, two small cups sugar, one cup milk, three teaspoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency; put this between the layers with white frosting on the top.— Mra.

From The Dixie Cook-Book, 1883, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon bakingpowder, whites of six eggs; bake in two cakes, putting frosting between and on top.— Olivia S. Hinman, Batile Oreek,

From The Dixie Cook-Book, 1883, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder in the flour, whites of eight eggs; bake in jelly-tins and put together with icing made by boiling a half tea- - cup of water and three tea-cups sugar till thick; pour it slowly over the well-beaten whites of three eggs, and ‘beat all together till cool. Beat before putting on each layer. Sprinkle each layer thickly with grated cocoa-nut, and a hand, some cocoa-nut cake will result.—Mrs. Dr. Stall, Union City, Ind. DIRECTIONS FOR FROSTING.: 91

From The Dixie Cook-Book, 1883, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat whites of eggs to a stiff froth, add powdered sugar grad-' ually, beating well all the time. (There are various opinions about the length of time frosting should be beaten, some giving half an hour, others a much shorter time). Or, break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well all the while until the icing is perfectly amooth (thirty minutes beating ought to be sufficient); lastly, add flavoring (rose, pineapple or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake). Have the frosting ready when the cake is baked; beat the white of one egg to a stiff froth, then stir in ten heaping tea-spoons pulverized sugar (well heaped, but not all that you can lift on the spoon) and one of corn starch; be sure that it is thoroughly beaten before taking the cake from the oven. If possible, have some one beating while you take out the cake. Now invert a common tin milk-pan, placing it on » clean paper, so if any falls off it can be used again, then place the cake on the pan and apply frosting; it will run over the cake, becoming as smooth as glass, and adhere firmly to it. If but onc person is engaged in preparing cake and frosting, and must necessarily stop beating while getting the cake in readiness, it will be best to beat the frosting a few minutes again before placing on cake. As eggs vary in size, some Common sense must be used in the quantity of thesugar. Practice only will teach how stiff icing ought to be. In Preparing for a large party, when it is inconvenient to frost each _ ‘ake as it is taken from the oven, and a number have become cold, place them in the oven to heat before frosting. If the cake is rough or brown when baked, dust with o little flour, rub off all loose particles with a cloth, put on frosting, pouring it around the center of the cake, and smooth off as quickly as possible with a knife. If the frosting is rather stiff, dip the knife in cold water. If the flavor is lemon juice, allow more sugar for the additional liquid. It is nice, when the frosting is almost cold, to take a knife and mark the cake in slices, Any ornaments, such as gum drops, candies, orange flowers 92. DIRECTIONS FOR FROSTING. or ribbons should be put on while the icing is moist. When dry ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars. If the above directions are followed, the icing will not crumble. The recipe for “« Centennial Drops” (see index) is excellent for icing. In frosting sponge-cake it is an improvement to grate orange peel over the cake before frosting.

From The Dixie Cook-Book, 1883, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil sugar briskly for five minutes or until it ‘‘jingles” on the bottom of the cup when dropped into cold water, or ‘‘ ropes” or threads when dropped from the end of the spoon. Then, with left hand, pour the boiling syrup upon the beaten eggs in a small stream, while beating hard with right hand. This is an excellent frosting. If preferred, add half pound sweet almonds blanched and pounded to a paste, or a cup of hickory-nut meats, chopped fine, and it will be perfectly delicious. This amount will frost the top of two large cakes.—Mrs. A. S. C.

From The Dixie Cook-Book, 1883, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six rounded table-spoons grated chocolate, one and a half cups powdered sugar, whites of three eggs; beat the whites but very little (they must not become white), add the chocolate, stir it in; then pour in the sugar gradually, beating to mix it well.—In the

From The Dixie Cook-Book, 1883, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat whites of three eggs until frothy, not white, add one and a third pints powdered sugar gradually with one hand, beating briskly with the other. Flavor with a tea-spoon of vanilla. It is better not to beat the whites of the eggs until stiff before adding sugar, as it makes the icing very hard to dry.—Mrs. C. J., Winona,

From The Dixie Cook-Book, 1883, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw a small syringe full of the icing and work it in any design you fancy; wheels, Grecian borders, flowers, or borders of beading look well.— Mrs. M. J. W. YELLow Frostina., The yolk of one egg to nine heaping tea-spoons@hilverized sugar, and flavor with vanilla. Use the same day it is made.—Mrs. J. 8. W. Rose Co.orime. Mix together one-fourth ounce each of powdered alum and cream tartar, one ounce powdered cochineal, four ounces loaf-sugar, and 94 CRULLERS AND DOUGHNUTS.. a salt-spoon soda. Boil ten minutes in a pint pure soft water: ~ when cool bottle and cork ar use. This is used for jellies, cake, ice-cream, etc.—Mrs W. E. H., Minneapolis. e

From The Dixie Cook-Book, 1883, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat is right the dough will rise inea few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome to fry them in than lard. A good suet may be prepared as follows for those who are sensible enough not to like greasy doughnuts or who Hebraically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the meat markets, speaking before hand, and securing nice, whole, clean leaves, which cut up in small pieces, put into a dinner-pot, which will hold well about ten pounds. Put in a pint of water, and after the first hour stir frequently; it takes about three hours with a good heat to render it. Drain " through a coarse towel, and if the suet is good it will require but little squeezing, and leave but little scrap or cracklings. Put to cool in pans or jars, and you have an element into which, when well heated, you can drop the twisted goodies, with the assurance that they will not only be “done brown,” but that they will emerge with a flavor and grain that will commend them to the favor of an epicure. Doughnuts thus cooked are more digestible and of better flavor than if ed in lard, and the most fastidious will not need to peel them >: eating. Make the dough as soft as it can be handled; if cut bout half an inch thick, five to eight minutes will be time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place inacolander. The | use of eggs prevents the doygh from absorbing the fat. Doughnuts should be watched closely while frying, and the fire must be reguCRULLERS AND DOUGHNUTS. 95 \ated very carefully. When you have“finished frying, cut a potato in slices and put in the fat to clarify.., place the kettle away until the fat ‘ settles,” strain into an earthen pot kept for this purpose, and set in a cool place. The sediment remaining in the bottom of the kettle may be used for soap-grease. Fry in an iron kettle, the common skillet being too shallow for the purpose. Do not eat doughnuts between April and November. Crullers are better the day after they are made.” If lard is not fresh and sweet, slice a raw potato, and fry before putting in the cakes.

From The Dixie Cook-Book, 1883, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One coffee-cup of not too thick sour cream, or one: of souy”, milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one-small tea-spoon soda dissolved; mix soft.—JDfrs. S. Watson,

From The Dixie Cook-Book, 1883, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A tea-cup and a half boiling milk poured over two tea-cups meal; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs; flavor with nutmeg or cinnggon; let rise till very light; roll about half an inch thick, cut ir™jiamond shape, and boil in hot lard.

From The Dixie Cook-Book, 1883, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one cup each of sour cream and sugar and two eggs together, add level tea-spoon soda, a little salt, and flour enough to roll.— Mrs. Hattie Meade,: 96 CRULLERS AND DOUGHNUTS.

From The Dixie Cook-Book, 1883, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level tea-spoon soda, spice to taste, and flour to roll.— Mra. A. J. Palmes,

From The Dixie Cook-Book, 1883, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and boil four good sized potatoes; mash fine, and pour boiling water over them until of the consistency of gruel; let cool, add a yeast cake, and a little flour; let rise till light, then add one pint sweet milk, one and a half cups sugar, one-fourth cup (large measure) lard, a salt-spoon salt, a little nutmeg and cinnamon; stir in flour until stiff, let rise again, then add a half tea-spoon soda dissolved in a little milk, pour out on molding board, mix stiff enough to cut out, and roll to half an inch thickness; cut in long strips two inches wide and divide diagonally into pieces three inches long, set where it is warm, let rise on the board until light, and then fry. These do not cook through as easily as others, and it is safer to drop in one, and, by breaking it open, learn the time required for them to fry. A very nice variation of this recipe may be made as follows: Roll part of the dough about half an inch thick, cut into small biscuit, let rise, and when light, roll down a little, lay a few raisins rolled in cinnamon in the center, wet the edges by dipping the finger in cold water and passing it over them; draw them together and press firmly, and drop them in the hot fat. A tea-spoon of applebutter or any kind of jam may be used instead of the raisins. When made with the raisins, they are the real German “Olly Koeks.”—Mrs. gL. H.,

From The Dixie Cook-Book, 1883, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These require a quick oven. A nice “finishing touch” can he given by sprinkling them with granulated sugar and rolling over lightly with the rolling pin, then cutting out and pressing a whole takin in the center of each; or when done a very light brown, brush over while still hot with a soft bit of rag dipped in a thick syrup of sugar and water, sprinkle with currants and return to the oven & moment., Apa’s Su@ar Cakes. Three cups sugar, two of butter, three eggs well beaten, one teaspoon soda, flour sufficient to roll out.

From The Dixie Cook-Book, 1883, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, one of milk, one of butter, half tea-spoon nutmeg, half tea-spoon soda, flour to make thick enough to roll. 98 COOKIES AND JUMBLES.

From The Dixie Cook-Book, 1883, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One ounce of ammonia dissolved in a pint of milk overnight, four eggs, four cups of sugar, two of butter, one tablespoon of salt, currants and candied orange-peel to taste; mix soft. Unrivaled.—

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient flour to roll; roll and sprinkle with sugar; cut out and bake.—Mre. Mollie Pilcher, Jackson.

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., Springfield.

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If in making ginger-bread the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on arainy day. Ginger-bread and cakes require a moderate oven, snaps a quick one. If cookies or snaps become moist in keeping, ‘put them in the oven and heat them for a few moments. Always use New Orleans or Porto Rico molasses, and never syrups. Soda is used to act on the ‘‘spirit” of the molasses. In making the oldfashioned, soft, square cakes of ginger-bread, put a portion of the dough on a well-floured tin sheet, roll evenly to each side, trim off evenly around the edges, and mark off in squares with a floured knife or wheel cutter. In this way the dough may be softer than Where it is necessary to pick up to remove from board after rolling andcutting. Always have the board well covered with flour before rolling al] kinds of soft ginger-breads, as they are liable to stick, and should always be mixed as soft as they can be handled.

From The Dixie Cook-Book, 1883, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, one cup butter, two of flour, one of sugar, scant half cup molasses, with halfa tea-spvon soda stirred in it until it foams, half a wine-glass of brandy, half a tablespoon of ginger, a half of cinnamon, and a half of cloves and allspice mixed. Mix ingredients, leaving whites of eggs until last; next to last, molasses. Fruit may be added.

From The Dixie Cook-Book, 1883, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gallon molasses or strained honey, one and a quarter pounds butter. quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out; put the molasses in a very large dish, add the soda and butter melted, then all the other ingredients; mix in the evening and set in a warm place to rise over night; in the morning knéad it a long time like bread, roll into squares half an inch thick, and bake in bread-pans in an oven heated about right for bread. To make it glossy, rub over the top just before putting 100 GINGER-BREAD. it into the oven the following: One well-beaten egg, the same amount or a little more sweet cream, stirring cream and egg well together. This ginger-bread will keep an unlimited time. The recipe is complete without ginger, but two table-spoons may be used if preferred. — Over fifty years old, and formerly used for general muster days.

From The Dixie Cook-Book, 1883, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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

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

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One egg, one cup sugar, one cup molasses, one table-spoon soda, one of vinegar, one of ginger; roll thin and bake quickly.

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One quart Orleans molasses, pint lard or butter, pint buttermilk, two table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter; pour the molasses and milk boiling hot into a large tin bread-pan in which have been placed the ginger and soda (the pan must be large enough to prevent running over); stir in all the flour possible, after which stir in the lard or butter; when cold, mold with flour and cut in cakes. Care must be taken to follow these directions implicitly or the cakes will not be good; remember to add the lard or butter last, and buttermilk, not sour milk, must be used; boil the molasses in a skillet, and after pouring it into the pan, put the buttermilk in the same skillet, boil and pour it over GINGER-BREAD. 101 the molasses, ginger and soda. This excellent recipe was kept as a secret for a long time_by a professional baker.—Mre. R. M. Henderson.

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

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

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Two cups molasses, one of lard, one table-spoon soda, one of ginger, flour to roll stiff—3fiss Mary Gallagher.

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_ One pound and six ounces flour, four of sugar, eight of butter, six of preserved orange peel, half pint of molasses, one tea-spoon soda dissolved in two table-spoons boiling water, one tea-spoon cloves, two of ginger. Soften the butter and mix it with the sugar and molasses, add the spices, orange peel and soda, beat well and stir in the flour, flour the board and roll the paste as thin as possible, cut in circles and bake in a very quick oven. This quantity makes one hundred and twenty-nine snaps, about three inches across. —In

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One gallon molasses, two pounds brown sugar, one quart melted butter, half cup each ground cloves, mace, cinnamon and ginger, one cup soda.—Mrs. Hattie Clemmons. Mo.asses CAKE. One cup each of butter, sugar, sour milk and molasses, five cups flour, two eggs, one table-spoon soda, one of ginger.—Mre. A. J.

From The Dixie Cook-Book, 1883, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut stale sponge-cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they will not be disturbed until the filling is ready; take a deep tin pan and fill about onethird full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip-churn is better) put one and a half pints of cream (if the cream is thick take one pint of cream and a half pint of milk), ’ whip to a froth, and when the bowl is full, skim the froth into the pan which is standing on the ice, and repeat this until the cream is all froth; then with the spoon draw the froth to one side, and you will find that some of the cream has gone back to milk; turn this into the bowl again, and whip as before; when the cream is all whipped, stir into it two-thirds cup powdered sugar, one teaspoon vanilla, and half a box gelatine, which has heen soaked in cold water enough to cover it for one hour and then dissolved in boiling water enough to dissolve it (about half a cup), stir from the bottom of the pan until it begins to grow stiff; fill the molds and set them on the ice in the pan for one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish; have the cream ice-cold when you begin to whip it, and it is a good plan to put a lump of ice into the eream while whipping it.—M. Parloa. CHaRLorre-Russe.: Split two dozen lady-fingers (slices of sponge or other cake may be used), lay them in a mold, put one-third of a box of gelatine into half pint of milk, place it where it will be warm enough to diwolve. Whip three pints of cream to a froth, and keep it cool, beat the yolks of three eggs, and mix with half pound powdered sugar, then beat the whites very stiff, and add to it, strain the gelatine upon these, stirring quickly; then add the cream, flavor with vanilla or lemon, pour over the cake, let stand upon ice two hours. Serve with whipped cream. Some add a layer of jelly at bottom of mold.—Mrs. Ida M. Donaldson, Springdale, Col.

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

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Stir together the rind and juice of two large lemons, and onecnp sugar, add the well-beaten yolks of eight eggs; put all in a tin pail, set in a pot of boiling water, stir for three minutes, take from the fire, add the well-beaten whites of the eggs, and ser've, when cold, in custard-glasses.—Mrs. C. Fullington.

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

From The Dixie Cook-Book, 1883, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream which has been reserved to a froth with a beater, take off the froth and lay it on a sieve to drain; fill dish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining.

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

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

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

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

From The Dixie Cook-Book, 1883, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Pare, core and bring to boil in as little water as possible six tart apple cool, strain, boat well, and add the woll-whippec whites of three eggs, sweeten to taste, beat well until a dish of snow isthe result, flavor with lemon or manilla, or add the grated rind of a lemon; serve with sweetened cream. Or, make custard of yolks, sugar, and a pint milk, place in a dish, and drop the froth on it in large flakes.— Mrs. T. J. Buxton, Minneapolis, Minn. Bianc-MAnGeE, Dissolve three heaping table-spoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the mixture into one pint of boiling milk, stirring constantly until it boils again; just before taking from the stove flavor to suit the taste and pour into cups or small molds; when cool take out and place on a glass dish with a mold of jelly in the center. Serve a spoon of jelly and a sauce of sweetened cream with each mold. Or, pat one quart milk (reserving three table-spoons with which mix three heaping table-spvons corn-starch) with a pinch of salt and five table-spoons sugar. When milk is hot, pour in the mixed cornstarch, and stir until it isa thick batter; pour this on the wellbeaten whites of four eggs, add two tea-spoons vanilla, pour into _ molds wet in cold water, and set on ice; when cold, turn from the mold, and serve in a custard made as follows: Put one pint milk in a basin over boiling water, mix in a tea-cup two even teaspoons corn-starch in two of cold milk, beat in the four yolks of eggs and two and a half table-spoons of sugar. When the milk is hot pour part of it into the cup and stir well, pour it back into the basin and stir until as thick as desired; put on ice until chilled thoroughly. Blanc-mange may be colored green with spinage juice, or pink with the juice of strawberry, currant or cranberry, or a handsome yellow with the grated peel of an orange or lemon, moistened with the juice and strained through a cloth. Very pretty half-pint molds may be made as follows: Tilt the mold in a pan of snow or pounded ice, color one-fourth the blanc-mange pink, another fourth green; wet the molds and pour into them a little of the colored blancmange, putting only one color intu each mold and filling it so that when tilted the blanc-mange reaches nearly to the top and covers about two-thirds of the bottom; when cold set mold level, and fill with the white blanc-mange, which has, meantime, been kept in so warm a place as not to harden. If the molds are made to imitate roses or fruit, the fruit may be green, and roses pink; if corn, yellow; and various ways of combining colors and forms will suggest themselves to the ingenious housewife.

From The Dixie Cook-Book, 1883, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart milk, two table-spoons corn starch, two eggs, one-fourth tea-spoon salt, butter size of a hickory-nut; wet the starch in a litt! of the milk, heat the remainder to near boiling, in a tin pail set in 8 pot of boiling water. The proper heat will be indicated by a froth or film rising to the top; add the starch till it thickens, stirring constantly, then add the eggs well-beaten with four tablespoons of sugar, let it cook, stirring briskly, take off and beat well; flavor; served with grated cocoa-nut it is elegant.

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Break two sections chocolate in » half-dozen pieces, put it in a pan over boiling water, with milk enough to barely cover it; mash and stir perfectly smooth, then add the rest of the milk (one quart in all, reserving three table-spoons in which to dissolve the corn starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn etarch; beat the yolks, add the sugar and corn starch (dissolved in milk), stir all slowly in the boiling milk, in which the chocolate is dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly; eat cold with white cake.— Miss Burnie Johnson.

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Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large tin pan, and set in stove, stirring constantly until it boils, then remove, flavor with lemon or rose, and pour into a dish (a shallow, wide one is best), spread smoothly over the boiling hot custard the well-beaten whites, grating some loafsugar (some add grated cocoa-nut) on the top. Set the dish in a pan of ice-water and serve cold. Some prepare the whites by placing a table-spoon at a time on boiling water, lifting them out carefully, when cooked, with a skimmer and laying them gently on the float. This is the ‘‘ old reliable recipe."—Mre. W. W. W. iD,

From The Dixie Cook-Book, 1883, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass brandy; give the whole a good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar can not be given. Ordinary lemons requires three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beating the other ingredients; put all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it in a deep dish; when cool place on ice. Serve in glasses.—Mrs. Belle R.

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Half a package of Coxe’s gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint boiling water, stir until thoroughly dissolved, CREAMS AND UUST'ARDS. 111 add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour in a mold, or in a dozen egg-glasses previously wet with cold water, and eget in a cold place. In four or five hours turn into a glass dish. Make a custard of one and one-half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue or snow-balls are turned out of the mold, pour this around the base.—Mre Gov. Thayer, Wyoming Territory.

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

From The Dixie Cook-Book, 1883, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, a few slices citron, sugar to taste, three-quarters of a " pint of cream, a layer of any kind of jam; beat the whites and yolks of the eggs separately, then mix and beat again, adding the citron, the cream and sugar; when well beaten put in a buttered pan and fry, cover with the jam and garnish with slices of citron; to be eaten cold.— Mrs. J. C. Gould. OranGE SouFFLE., Peel and slice six oranges, put in a glass dish a myer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft boiled custard of yolks of three eggs, pint of milk, sugar to taste, with grating of orange peel for flavor, and pour over the oranges when cool enough not to break dish; beat whites of the eggs to a stiff froth, stir in sugar, and put over the pudding. Praised by all.—J/rs. Mary A. Livermore, Melrose, Mass.

From The Dixie Cook-Book, 1883, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make a baked custard, separate the whites and yolks of five eggs, beat the yolks well with a quarter of a pound of sugar, add the well-beaten whites and mix well with a quart of milk. Flavor and then pour into a buttered mold. Set immediately into a pan of boiling hot water, in a moderately hot oven. About half an hour will be required to set it firmly. When nicely browned and puffed up, touch the middle with a knife blade; if it cuts as smooth as around the sides it is done; take care not to overdo. Let custard stand until perfectly cold, turn out gently on a plate and dust thickly with sugar, place in upper part of a hot oven; the sugar soon melts and browns. Another way is to butter the mold carefully, sprinkle sugar over bottom and set on stove to brown (great care is necessary to prevent sticking), pour in custard and bake; when turned out the caramel will be on top. A thinner custard may be made with a less number of eggs, but it can not be carameled unless baked in individual cups. Less eggs may also be used by substituting a portion of corn starch, boiled rice, gelatine or something else to give firmness, but the quality of custard will be impaired. And if more than one or two additional eggs are used the custard is spoiled. Baking too rapidly, or too long, injures custard, hence do not scald milk and eggs before setting in oven, as many recommend. By baking in boiling water the temperature is regular, and scorching prevented. There are very few modern kitchens in which some cooking utensl may not be found convenient for making candy. A sauce-pan of tinned iron, with a handle and flaring sides, and a Jip to facilitate the pouring of the contents, will be found best adapted to such use; ora amall iron or brass kettle will do if kept quite clean. Dissolve four pounds white sugar in one quart water; place this in a porcelain kettle over a slow fire for half an hour, pour into it asmall quantity of gelatine and gum-arabic dissolved together; all the impurities which rise to the surface skim off at once. Instead of gelatine and gum-arabic, the white of an egg may be used as a tubstitute with good results. To make the clarifying process still more perfect, strain through a flannel bag. To make rock candy, boil this syrup a few moments, allow to cool, and crystallization takes place on the sides of the vessel. To make other candies, bring the syrup ‘very carefully to such a degree of heat that the “threads,” which drop from the spoon when raised into the colder air, will snap like glass. When this stage is reached, add a teaspoon of vinegar or cream tartar to prevent “‘graining,” and pour into pans as directed in the recipes which follow. To make round ttick candies, pull, and roll into shape with well-floured hands as soon as cool enough to be handled. In pulling candy, some grease the hands, others flour them slightly. Colored candies are often injurious, and sometimes even poisonous, and should be avoided. In baking macaroons and kisses, use washed butter for greasing the tins, as lard or salt butter gives an unpleasant taste. Bake in 8 118) a moderate oven, or let dry in a cool oven for two hours. After buttering, sprinkling lightly with flour and then shaking it off, is an excellent way to prepare the pan. When powdered almonds are to be used, they ‘should be thoroughly dried in an open oven, after blanching, and they will pulverize more easily. In making macaroons or drops, or pulling butter-scotch or taffy, grease hands lightly with butter to prevent sticking. Flouring the hands is apt to give an unpleasant taste to candy.

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

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Three pounds ‘‘coffee A” sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon; have a dripping-pan well buttered and pour in onefourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice-cream candy.—Mrs. J. 8. RB.

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

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Three and a half pounds refined sugar, one and a half pints water, one tea-epoon cream tartar; mix in a vessel large enough to hold the candy when expanded by the heat; boil over a brisk fire, taking care that it does not burn. The heat should be applied at bottom and not at the sides. After boiling fifteen minutes, remove a small portion of the melted sugar with a spoon, and cool by Placing in a saucer set in cold water. When cool enough, take a portion between thumb and finger, and if it forms a “string” or “thread” as they are separated, the process is nearly done, and great care must be used to control the heat so that the boiling may be kept up without burning. Test frequently by dropping a bit into cold water placed near; if it becomes hard and brittle, snapping apart when bent, it is done and must be removed at once, and the flavoring stirred in. Then pour into shallow earthen dishes, thoroughly but lightly greased, and cooled until it can be handled; pull; roll into sticks or make into any desired shape.

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White of one egg beaten to a stiff froth, quarter pound pulverized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with tea-spoon about three inches apart; bake in a slow oven and serve with ice-cream. This is also a very nice recipe for icing.— Miss Alice Trimble, Mt. Gilead

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One cup of chocolate shaved fine, one cup molasses, half cup milk, one cup sugar; when nearly done add a piece of butter size of a walnut. Stir until perfectly dissolved, but not after it begins to boil, as that will make it grain. It is done when it hardens and becomes brittle when dropped in cold water, but do not make too hard. Grease plates with butter, pour it on about half an inch thick, when nearly cool cut with a greased knife into small squares.

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One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, table-spoon of very sharp vinegar; flavor with two table-spoons vanilla just before removing from fire. Do not stir, but shake the vessel gently while cooking. Boil on the top of stove over a brisk fire until it becomes brittle when tried in water; pour into a well buttered and floured dripping-pan, and check off in squares while soft.—JDiss Emma Collins,

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Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, place the sauce-pan in cold water, and beat till cold enough to make into little balls; take half a cake of Baker’s chocolate, shave off fine and set it in a bowl set in top of boiling tea-kettle to melt, and when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have delicious ‘‘cream almonds.” Or, mold the unbroken halves of walnutmeats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold. —

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

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

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Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds moist white sugar, two ounces butter, one gad a half tea-cups water, together with half the rind of the lemon, and when. done (which. may be known by its becoming quite crisp when o dropped into cold water) set aside till the boiling has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spouns lemon extract. The fire must be quick and the candy stirred all the time.—Jfrs. J. 8. R.

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

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

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Boil two ounces of dried horehound in a pint and a half water for about half an hour; strain and add three and a half pounds brown sugar. Boil over a hot fire until it is sufficiently hard, pour out in flat, well-greased tin trays, and mark into sticks or small squares with a knife, as soon as it is cool enough to retain its shape.

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

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

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Pick out stems or hulls if any—if gathered carefully the berries will not need washing, put in porcelain kettle on the stove, adding a small tea-cup water to prevent burning at first. When they come to a boil, skim well, add sugar to taste (for pies it may be omitted), let boil five minutes, fill in glass, stone, or tin cans, and seal with putty unless self-sealers are used. This rule applies to raspberries, blackberries, currants, gooseberries, or any of the small berries.

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Look over carefully, stem and weigh, allowing a pound of sugar to every one of fruit; put in a kettle, cover, and leave to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake kettle occasionally to make it mix with fruit; do not allow to boil, but keep as hot as possible until sugar is dissolved, then pour in cans and secure covers at once. White currants are beautiful preserved in this way.—Maryland method.

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Cook the berries in water until white, but not enough to break them; put into cans with as little water as possible, fill up the can with boiling water and seal; when opened pour off water and cook like fresh berrizs.—Mre. O. M. 8.

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Squeeze pulp from grapes, boil skins and pulp in water until each seem tender; then pass pulp through asieve, add skins and the water in which they are cooked (only a little water should be used in cooking them); add a large coffee-cup of white sugar to a quart of grapes, boi] until quite thick, and can in glass according to general directions. —Mrs. A. C. B., Jacksonville.

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Quarter them, and if large, eighth them; cook separately in water to cover till they can be pierced with a (silver) fork; to a quart of the mixed juice take one pint sugar, and when boiling add qiinces and apples, half and half, or whatever proportion you wish; cook until of a clear red look, then place in jars; fill with juice, run asilver spoon down the sides of the can to let all air escape; add more juice to overflowing, and seal at once.

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To peel, place in a wire basket, to the handle of which a cord has been tied, let down into boiling water for a moment, then into cold water, and strip off the skin (this saves both fruit and labor). The fruit must be at a certain stage to be prepared in this way, for if too green it will not peel, and if too ripe it will be too much softened by the hot water. After peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bottom of steamer; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle for fruit alone, let the fruit steam until it can be easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe is for canning a few at atime. This recipe, with the exception of mode of peeling, applies equally well to pears.

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

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Cut the pie plant in pieces, two inches long, put over a slow fire with its weight in sugar; when sugar is dissolved let it boil slowly until clear, but do not let it cook long enough to become dark colored. Put up in air-tight cans.

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

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

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Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes. Put in glass cans and fasten immediately.

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Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound of berries, lay covers on lightly, stand them in a wash boiler filled with water to within an inch of tops of cans (the water must not be more than milk-warm when the caus are placed in it). When it has boiled for fifteen minutes, draw to back of stove, let steam pass off, roll the hand in a towel, lift out cans, and place on a table. If the berries are well covered with their own juice, take a table-spoon and fill up the first can to the very top of the rim from the second, wipe theneck, rub dry, and screw the top down firmly, observing carefully the general directions for canning berries. Fill another from the second can, and so on until all are finished. Great care must be taken to keep the berries whole and round; as the cans cool invert them occasionally, to prevent the fruit from forming in a mass at one end.

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For every quart of fresh strawberries, take one coffee-cup of white sugar; add a table-spoon or two of water to the fruit if there is no’ juice in the bottom, to prevent burning before the heat brings out the juice. As soon as the fruit boils, add the sugar, and stir gently for a few minutes until it boils up again, and can immediately. It is better not to cook any more fruit than can he put into one glass fruit-jar. Usually a few spoonfuls of the syrup will be left with which to begin the next can. Strawberries are considered difficult to keep, but there need be no trouble if the fruit is fresh and the can is closed air-tight in glass, and kept as directed in general directions for canning fruits.—Mrs. H. 8. Huntington,

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

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

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Cut rind of ripe melons (first cutting off all green parts) into small pieces two or three inches long, and boil until tender enough to pierce with fork; have a syrup made of white sugar, allowing half pound sugar to a pound fruit; skim out melon and place in syrup together with a few pieces of race ginger, let cook a few ainutes, put in cans and seal hot.

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Put four pounds white sugar in a kettle, add a teacup cold water, let boil till perfectly clear, then add four quarts nice berries. Boil ten minutes, keeping them covered with syrup, but avoid stirring in order to preserve their good appearance. Take out berries with a small strainer or skimmer, place in a crock and ‘et the syrup boil ien minutes longer, then pour it over berries, and, when cool, fill the cans, putting a tablespoon of good brandy on top of each can, screw on lid tightly, and put in a dry dark place. This method is the only means of preserving the peculiar flavor of the strawberries. To prevent the second handling, put the hot berries in the cans (instead of the crock) till about three quarters full. When syrup has boiled, fill each can with it, let stand till cool, then cover with the tablespoon of brandy (take out a little juice if necessary) and screw on the lid. If after two or three weeks the least fermentation appears, put the cans in a boiler (on a small board to prevent contact with bottom), fill with cold water nearly to top of cans, loosen the lids, but do not take them off, let water boil for a little while, then take out cans, tighten the covers and the berries will keep over a year. Fully ripe currants and acid cherries canned in same manner, one pound of sugar to one of dressed fruit, are delicious. They never need a second boiling if carefully prepared.

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Always select perfect fruit; cook in porcelain, never in metal. In making catsup, instead of boiling, some sprinkle the tomatoes with salt and let them stand over night, then strain and add spices, etc., and a little sugar. Bottle in glass or stone, and never use tin cans; keep in a cool, dry, dark place. If, on opening, there is a leathery mold on top, carefully remove every particle of it, and the catsup will not be injured. To prevent this molding, some do not fill the bottles quite to the top with catsup, but fill up with hot vinegar. If there are white specks of mold all through the catsup it is spoiled. If, on opening and using a part, there is danger that the rest may sour, scald, and, if too thick, add vinegar. Sauces should always be made with great care in a pan set in hot water, having the sauce pan clean if a delicate flavor is desired, especially if the sauce is drawn butter. Butter and those sauces containing eggs should never boil. Wooden spoons must be used for stirring. An excellent thickening for soups, sauces and gravies is prepared as follows: Bring butter just to the boiling point in a small stewpan, dredge in flour, stirring together until well cooked. This, when not cooked brown, is ‘‘White Roux,” and when browned,’ “Brown Roux.” Thin this with a part of the soup, sauce or gravy, and add it to the whole, stirring thoroughly. The flour may be browned before using if intended for brown gravies or sauces. Melted buttcr may be used in place of oil in all recipes where the latter is named. Mint, when used in recipes, usually means “spearmint” or “‘green mint,” though pennyroyal and peppermint are of the same (128) family. The young leaves of from one to six inches in Jength are the parts used. It grows on any good garden soil, but comes forward earlier in a warm, sunny spot. It is propagated by cuttings or dividing the roots of old plants in the spring, is very prolific, and ought to find a place in every garden. Those who have conservatories should keep a root in pots, to use with spring lamb before the leaves would appear in the open air. Mint leaves for drying should be cut from the stalks just before the plant blossoms, and spread out thinly in some dry, shady place, where they can dry slowly. When dry, put up in paper bags and keep in a dry place until wanted.

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

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

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

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

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Take one bushel of firm ripe tomatoes—the Feejee Island, known by their pink or purple color, and the ‘‘Trophy,” are the best and richest varieties for catsup and canning. Wipe them off nicely with a damp cloth, cut out the cores, and put them in a porcelain-lined iron kettle or a genuine bell-metal one. Place over the fire, and pour over them about three pints of water, throw in two large handfuls of peach leaves, with ten or twelve onions or shallots cut fine. Boil until the tomatoes are done, which will take about two hours: then strain through a coarse-mesh sieve, pour the liquid back again into the boiling kettle and add half a gallon of good strong cider vinegar; have ready two ounces ground spice, two ounces ground black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt; mix these ingredients well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the patsup “hot.” add cayenne pepper to your taste. When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher’s, and a set will last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax s0 as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others—it has been used for years, It keeps well, and has been pronounced by competent judges superior to all others.—G. D., Baltimore, Md.

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Place a sliced onion and six pepper-corns in half a pint of milk over boiling water, until onion is perfectly soft; pour it on half a pint of bread crumbs without crust, and leave it covered for an hour; beat it smooth, add pinch of salt, and two table-spoons butter rubbed in a little flour; add enough sweet cream or milk to make it the proper consistency, and boil a few minutes, It, must be thin enough to pour.—Mre. J. L. T., Denver, Col.

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

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

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

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Heat one tablespoon butter in a skillet, add a tea-spoon flour, and stir until perfectly smooth, then add gradually one cup of cold milk, let boil up once, season to taste with salt and pepper, and serve. This is very nice for vegetables, omelets, fish, or sweet breads.

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

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Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, and boil one and a half hours. Bottle and it will keep a long time. Stone juga are better than glass cans. One quart of canned tomatoes may be used instead of the ripe ones. This Chili sauce is excellent and much better and more healthful than catsups.—Mrs. E. W. Her rick,

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To a pint of drawn butter, add three tablespoons of capers. Serve with boiled or roast mutton. Another method is the following: Fifteen minutes before the mutton is done, melt two table spoons butter in a sauce-pan, stir into‘it one table-spoon flour; whes thoroughly mixed add half a pint of the liquor in which the mut ton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes (to swell the grains of the flour), and just before serving (in order that their color may not be lost by standing) add two heaped table-spoons capers.

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Chop one table-spoon of capers very fine, rub through a sieve with a wooden spoon, and mix them with a salt-spoon of salt, quarter of a saltspoon of peppar, and one ounce of cold butter. Put a layer of this butter on a dish, and serve fish on it.

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Rub a small cup of butter into half a table-spoon flour, beating it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, and taking care not to let it quite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by placing the sauce-pan containing it in a larger one of boiling water, covering and shaking frequently until it reaches the boiling point. A great variety of sauces which are excellent to eat with fish, poultry, or boiled meats, can be made by adding different herbs, such as parsley, mint, or sweet marjoram, to drawn butter. Fint throw them into boiling water, cut fine, and they are ready to be added, when serve immediately, with two hard-boiled eggs, chopped fine. This makes a nice sauce to serve with baked fish. The chopped inside of a lemon with the seeds out, to which the chicken liver has been added, makes a good sauce for bviled chicken. For anchovy sauce, add two tea-spoons of anchovy extract or paste (kept by all grocers) to a half pint of drawn butter sauce, and stir well. For lobster sauce, chop the meat of the tail and claws of a good-sized lobster into pieces (not too small). Half an hour before dinner, make half a pint of drawn-butter, add the chopped lobster, a pinch of coral, another of cayenne, and a little salt. When done it should not be a solid mass, but the pieces of lobster should appear distinctly in the thin cream.

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Cut up two gallons of green tomatoes; take three gills black mustard seed, three tablespoons dry mustard, two and a half of black pepper, one and a half allspice, four of salt, two of celery seed, one quart each of chopped onions and sugar, and two and a half quarts good vinegar, a little red pepper to taste. Beat the spices and boil all together until well done.

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Beat half a tea-cup butter in a bowl to a cream, add yolks of two eggs, one by one, then juice of half a lemon, a pinch of cayenne pepper, half a teaspoon salt; place this in a sauce-pan of boiling water, beat with an egg beater, for a minute or two, until it begins to thicken, then add one-half cup of boiling water, beating all the time. When like soft custard it is done. It will take five minutes to cook if the bowl is thin and the water boils all the time.

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Mix in a two-quart bowl one even tea-spoon ground mustard, one of salt, and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint pure olive-oil (or melted butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon-juice. Closely covered it will keep for weeks in a cold place, and is delicious.

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Take fresh, young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth; chop very fine, put in a saucetureen, and to three heaped table-spoons mint add two of pounded sugar; let remain a few minutes well mixed together, and pour over it gradually six table-spoons of good vinegar. If members of the family like the flavor, but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce an hour or two before dinner, so that the vinegar may be impregnated with the mint. The addition of three or four table-spoons of the liquor from the boiling lamb is an improvement.

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Set a basin on the fire with half pint oysters, from which all bits of shel! have been picked, and one pint boiling water; let boil three minutes, skim well, and then stir in half a cup butter beaten to a cream, with two table-spoons flour; let this come to a boil, and serve with boiled turkey. Or, make drawn butter, add a few drops lemonjuice, a tablespoon of capers, or a few drops vinegar, add oysters. drained of the liquor, and let come to boiling point. The sauce is richer if cream instead of water is used in making the drawn butter, but in this case du not add the lemon-juice or vinegar.—

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

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

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Yolks of two ‘eggs, gill of salad-oil (or melted butter), salt-spoon salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half teaspoon mustard, a table-spoon of gherkins. Beat together in a amall bow] lightly the vinegar and yolks, add to these, drop by drop, the salad-oil or melted butter, taking care to stir the same way all - the time; when this is done, season the mixture with pepper, salt and mustard; add also the gherkins finely chopped (or capers may be substituted), and serve in a gravy boat with boiled salmon or cold meats.

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

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

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In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horse-radish, two tablespoons white sugar, half tea-spoon salt, and a pint and a half cold vinegar; bottle and seal. To make horse-radish sauce, take two table-spoons of the above, add one dessert-spoon olive oil (or melted butter or cream), and one of prepared mustard.—From a Southern housekeeper.

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Skin a tumbler of shrimps, boil skins in a tumbler of water; strain this water in two-thirds tumbler butter previously rubbed into a heaped tablespoon flour, simmer a few minutes, add shrimps finely chopped, let stew until done. Little cooking is needed; salt, pepper and catsup to taste. A good fish sauce.

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Take forty black walnuts that you can stick a pin through, mash and put them in a gallon of vinegar, boil it down to three quarts and strain; add a few cloves of garlic or onions, with any spice liked, and salt. When cool, bottle. Have good corks.—Mrs. A. C.

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Fill a quart bottle with small peppers, green or ripe, put in two table-spoons of sugar, and fill with good cider vinegar. Good to ° eat with fish or meat, and invaluable in seasoning sauces.—Mrs. 8. T. To avoid adulteration, buy coffee in the grain, either raw or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them sepatately in the proportion of one-third of the former to two-thirds of the latter. West India coffee, though of a different flavor, is often very guod. Roast coffee with the greatest care—for here lies the secret of success in coffee-making—and in small quantities, for there is a peculiar freshness of flavor when newly roasted. Pick over carefully. wash and dry in a moderate oven, increase the heat and roast quickly, either in the oven, or on top of the stove or range; in the latter case, stir constantly, and in tlc oven stir often, with a wooden spoon or ladle kept for that purpose. The coffee must be thoroughly and evenly roasted to a dark rich brown (not black) throughout, and must be free from any burnt grains, a few of which will ruin the flavor of a large quantity. It must be tender and brittle, to test which take a grain, place it on the table, press with the thumb, and if it can be crushed, it is done. Stir in a lump of butter while the toffee is hot, or wait until about half cold and then stir in a wellbeaten egg. The latter plan is very economical, as coffee so prepared needs no further clarifying. Keep in a closely-covered tin or earthen vessel. Never attempt other work while roasting coffee, but give it the entire attention. Do not grind too fine, and only in quantities as needed, for the flavor is dissipated if it is long unused after grinding, even when under cover. If properly roasted, coffee will grind into distinct, hard, and gritty particles, and not into a der. powder. am Physicians say that coffee without cream is more wholesome, particularly for persons of weak digestion. There seems to be some element in the coffee which, combining with the milk, forms a leathery coating on the stomach, and impairs digestion. If soft water is used for making tea, tea should be added as soon as it boils, as boiling expels all the gases from the water, but if soft water can not be had, and hard water is used, boil it from twenty to thirty minutes before using. The boiling drives off the gases in this case, but it also causes the lime and mineral matters, which render the water hard, to settle, thus softening it.

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“One for the pot” and a heaping table-spoon of ground ceffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg (or codfish skin, washed, dried, and cut in inch pieces, may be used instead of egg), and enough cold water to thoroughly moisten it, place in a well-scalded coffee-boiler, pour in half the quantity of boiling water needed, allowing one pint less of water than there are table-spoons of coffee. Roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor. Boil rather fast five minutes, stirring down from the top and sides as it boils up, and place on back part of stove or range where it will only simmer for ten or fifteen minutes longer. When ready to serve add the remainder of the boiling water. Or, another method of making coffee without clearing, is to stir the coffee directly into the boiling water, boil and simmer as above, then pour out a large cupful, and, holding it high over the pot, pour it in again; repeat this, and set it on stove where it will keep hot, without simmering. The coffee will be clear, if instructions are carefully followed. Coffee boiled a long time is strong, but not 0 Well flavored or agreeable as when prepared as above. To keep the coffee-pot or tea-pot thoroughly pure, boil a little borax in them, in water enough to touch the whole inside surface, once or twice a week, for about fifteen minutes. No dish-water should ever touch the inside of either. It is sufficient to rinse them in two or three waters; this should be done as soon after they are used as possible; drain dry, and when ready to use scald out in two waters. These precautions will aid in preserving the flavor of the tea and coffee. In selecting coffee, choose that which is dry and light; if it feels dense and heavy it is green.

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The French coffee biggin furnishes the easiest means for filtering coffee. It consists of two cylindrical tin vessels, one fitting into the other; the bottom of the upper one is a fine strainer, another coarser strainer is placed on this with a rod running upwards from its center; the finely ground coffee is put in, and then another strainer is slipped on the rod, over the coffee, the boiling water is poured on the upper sieve and falls in a shower upon the coffee, filtering through it to the coarse strainer at the bottom, which prevents the coffee from filling up the holes of the finer strainer below it. The coffee thus made is clear and pure. The National Coffee-pot is so widely known as not to need description here, but the ‘‘gude wife” can improvise one equally as desirable and much simpler. Make a sack of fine flannel, or canton flannel, as long as the coffee-pot is deep, and a little larger than the top; stich up the side seam to within an inch and a half of the top, bend a piece of small but rather stiff wire in a circle and dip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the sack, lower it into the cofee-pot witn the ends of the wire next the handle, spread the ends of the wire apart slightly, and push it down over the top of the pot. The top of the eack will then be turned down a little over the outside of the pot, a part of it covering the “nose,” and keeping in all the aroma, the elasticity of the wire causing it to close tight around the pot, holding the sack close to its sides. Instead of a wire (which must be removed to wash the sack after using), a tape may be used by tying the ends after turning the top of sack down. When the sack, with the coffee in it is in its place, pour the boiling water over the coffee, close the lid tightly, and let simmer (not boil) fifteen minutes to half an hour, In pouring for the table raise the sack off the nose but not out of the pot. This makes good coffee without eggs cr any thing else to settle it.

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“Polly, put the kettle on, and we’ll all take Tea.” Of all ‘‘cups that cheer,” there is nothing like the smoking-hot cup of tea, made with boiling water, in a thoroughly scalded tea-pot. Put into the pot the required amount of tea, pour over it boiling water, cover the tea-pot so that no steam may escape, and allow the tea to stand and infuse for seven minutes, when it should be poured at once into the cups. If allowed to infuse longer than this time, which is sufficient to draw out the strength of the leaf, the tannin is developed, which gives an acrid, bitter taste, and being a powerful astringent, is destructive to the coating of the stomach. To insure ‘‘keeping hot” while serving, in a different tea-pot from that in which the tea is made, the simple contrivance known as the “bonnet” is warranted a sure preventive against that most insipid of all drinks—a warmish cup of tea. It is merely a sack, with a loose gathering-tape in the bottom, large enough to cover and encircle the tea-pot, with a small opening to fit the spout, and a slit through which the handle will be exposed. Make it with odd pieces of silk, satin or cashmere, lined, quilted or embroidered; draw this over the tea-pot as soon as the tea is poured into it; draw up the gathering-string tightly at the bottom, and the tea will remain piping hot for half an hour. One tea-spoon of tea and one tea-cup of hot water is the usual allowance for each person. Freshly boiled soft water is the best for either tea or coffee. Always have a water-pot of hot water on the waiter with which to weaken each cup if desired. Tea should never boil. The most elegant mode of serving tea is from the tea-urn, various forms and designs of which are made in silver and plated ware. The best tea-pot is that which retains heat longest, and this is a bright metal one, as it radiates the least heat, but the metal must be kept bright and polished. Serve both tea and coffee with the best and richest cream, but in the absence of this luxury, a tolerable substitute is prepared as follows: Take fresh, new milk, set in a pan or pail in boiling water where it will slowly simmer, but not boil or reach the boiling point, stir frequently to keep the cream from separating and rising to the top, and allow to simmer until it is rich, thick and creamy. In absence of beth cream and milk, the white of an egg beaten to a froth, with a small bit of butter well mixed with it, may be used. In pouring coffee, it must be turned on gradually so as not to curdle it.

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Coffee or tea may be made quickly by placing the required quantity of cold water in the pot, and adding the coffee, tied up in a, sack of fine gauze, or piece of muslin; bring to boiling point, boil’ five minutes and serve. Make tea in the same way, except that the tea is put loose in the water, and simply allowed to boil up once. ©

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

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Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons boiling water in a large coffee urn or boiler having a faucet at the bottom; put in part of the sacks and boil two hours; five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times add fresh sacks at regular intervals, taking out from time to time those first put in and filling up with boiling water as needed. In this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, usé one and a half pints ground coffee and one gallon of water.—Mrs. C. 8. Ogden. Sreamep COFFEE., Put coffee into the pot, pour the boiling water on it; place this pot (which is made to fit) into the top of the tea-kettle, and let cook from ten to twenty minutes, while water in kettle is kept 142 DRINES. boiling all the time. This makes a clear, delicious coffee. Some persons hold that by first wetting the coffee with cold water, bringing it to boiling point, and then pouring in water, more of the strength is extracted..

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

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Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are “nibs.” The shells are the shells of the bean, usually removed before grinding. The beans are roasted like coffee, and ground between hot rollers.

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Put into a coffee-pot set in boiling water, one quart of new milk {or a pint each of cream and milk), stir into it three heaping tablespoons grated chocolate mixed to a paste with cold milk, let it boil two or three minutes, and serve at once. To make good chocolate, good materials are required.

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Take good sweet cider (if a tart flavor is wished, iet it just begin to ferment), put on stove, skim thoroughly (as the great secret is to remove all pumice from the cider), heat to boiling point, but do not allow it to boil, and then pour in bottles or jugs and seal while hot. Some put two or three raisins in each bottle or jug. This keeps all winter. It certainly makes a richer drink than when fresh, and as cider is pronounced a great remedy for colds, all ehould know this simple way of keeping it. y GranpmoTsEr’s Harvest Dro. One quart of water, tablespoon sifted ginger, three heaping table-spoons sugar, half pint vinegar.

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Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ten minutes, and bottle while hot.—Mrs. Judge West.

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

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

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Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape-leaves. Iced tea may he prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in the tea-pot after a meal), with sugar to taste, a slice or two of lemon, a little of the juice, and some pieces of cracked ice, makes a delightful drink. Serve in glasses. The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry, but not to boil. In boiling, they are less likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft in three minutes, hard in five, very hard (to serve with salads, or to slice thin—seasoned well with pepper and salt—and put between thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three minutes rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked evenly to the center, and this result is best reached by putting the eggs into a dish having a tight cover (a tin pail will do), and pouring boiling water over them in the proportion of two quarts to adozen eggs; cover, and set away from the stove; after cooking about seven minutes remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done if only two or three eggs; if more, in about ten minutes. The heat of the water cooks the eggs slowly toa jelly-like consistency, and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. To fry eggs, after frying ham, drop one by one in the hot fat and dip it over them, until the white is set; dust with pepper and salt, and serve hot; cook from three to five minutes, according to taste. Put eggs in water in a vessel with a smooth level bottom, to tell good from bad; those which lie on the side are good, but reject 10 (145) those which stand on end as bad; or, look through each egg sepa- + rately toward the sun, or toward a lamp in a darkened room; if the * white looks clear, and the yolk can be easily distinguished, the egg is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when shaken gently, they are “‘ totally depraved.” The best and safest plan is to break each egg in a saucer before using. For preserving eggs for winter use, always secure fresh ones; after packing, cover closely and keep in a cool place.

From The Dixie Cook-Book, 1883, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make.an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, then add the milk, the ealt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter; put in a tablespoon of butter and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to ‘‘set,” fold over, shake the skillet s0 as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. It should be cooked in from three to five minutes. To bake an omelet, place in the frying-pan on top of stove until it begins to ‘‘set” in the middle, then place in a rather hot oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Three eggs make a good-sized omelet. Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine and placing between the folds before dishing. In making vegetable (asparagus, tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the table; place them in the center of the omelet just before folding. For a plain, easily-made omelet, take three table-spoons milk and @ pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fuld over and serve at once. Some scald a little parsley, pour off the water, chop it, and mix with the omelet just before pouring into the pan. Old cheese, grated and added to a plain omelet, is a favorite dish. To make a bread omelet, remove all crust from a large slice of light, white bread, moisten with sweet milk, rub through a sieve, add to the yolks, beat very thuroughly, and season with salt and pepper to taste, adding beaten whites last.

From The Dixie Cook-Book, 1883, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil eggs hard, remove shells, surround with force-meat; fry or bake them till nicely browned, cut in halves, and place in the dish with gravy.

From The Dixie Cook-Book, 1883, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break and drop them one at a time in salted water, to which some add a small lump of butter; some say drop in when sinimering, others when boiling, not letting it boil again after putting in the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. AJways take great care in keeping the yolk whole. To preserve the egg round, muffin rings may be placed in the water, or stir with a spoon and drop in the eddy thus made, stirring till egg is cooked. To serve them, toast squares of bread three-quarters of an inch thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, ard sprinkle with pepper and salt. Some put a bit of butter on each egg. Serve with Woreester sauce if desired. Some poach eggs in milk, serving them in sauce dishes with some uf the milk, and sensoning with pepper and salt. Pick.ep Egos. Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough g0 as to leave a half pint when done; add the vinegar, and pour over the egg, put in as many eggs as the mixture will cover, and when they are used, the same will do for another lot. Or, after boiling (hard) and removing shell, place in jar of beet pickles, and the white will become red; cut in two in serving.

From The Dixie Cook-Book, 1883, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, for succeas depends whclly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Some prefer them scrambled without the milk.—Mrs. L. 8. Williston, Jamestown, N. Y.

From The Dixie Cook-Book, 1883, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, gut the two halves together, roll in beaten egg and breadcrumbe, put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce.

From The Dixie Cook-Book, 1883, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a two inch layer of salt in buttum of stone jar, then a layer of fresh egys, small end down; then salt, then eggs, and so on tili jar is-full, with a layer of salt at top; cover and put in a cool place, but not where they will freeze. This is a simple, easy, and inexpensive way, and has been tested for yeara. Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil, or rub over simply with lard, each of which renders the shell impervious to air, and pack away in oatsor bran. For one’s own use the latter is a good method, keeping the eggs perfectly, but it discolors tho shells, and renders them unfit for market. There has always existed a great difference of opinion as to which end down eggs should be placed in packing for winter use. W. H. Todd, the well known Ohio breeder of poultry, gives what seems to be a sound reason for packing them larger end down. He says: «The air-chamber is in the larger end, and if that is placed down the yolk will not break through and touch the shell, and thereby spoil. Another thing, if the air-chamber is down, the egg is not as liable to shrink away. These are two important reasons deducted from experiments, and they materially affect the keeping of eggs.”

From The Dixie Cook-Book, 1883, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bow!; stir (not beat) till well mixed; then add the milk and bread; mix; season with salt and pepper and pour into a hot skillet, in which a large tablespoon of butter had been melted; fry slowly, cut in squares, turn, fry to a delicate brown, and serve at once.—

From The Dixie Cook-Book, 1883, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up and put in a hot pan, with some drippings and a lump of butter, dredge with flour, and lay over the fish a few thin slices of salt pork or bits of butter, and bake an hour and a half, basting occasionally.— Mrs. A. Wilson, Rye, New York. Baxep SHAD., Open and clean the fish, cut off head (or not as preferred) cut out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, squeeze dry; cut a large onion in pieces, fry in butter, chop fine, ° ald the bread, two ounces of butter, salt, pepper, and a little parsleyor sage; heat thoroughly, and when taken from the fire, add twe yolks of well-heaten eges; stuff, and, when full, wigd the fish several times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two tablespoons olive-oil, half tea-spoon mustard, and pepper and vinegar to taste.—Miss H. D. M.

From The Dixie Cook-Book, 1883, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well-floured cloth, tie closely with twine or sew, and place in well-salted boiling water. Place where it will simmer from eight to ten minutes to the pound, according to size and thickness of fish.—Mre. Henry C. Farrar,

From The Dixie Cook-Book, 1883, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the fish in fish-kettle (or tie up in cloth) in boiling water with some salt and scraped horse-radish, let simmer till done, place a folded napkin on a dish, turn fish upon it, and serve with drawn butter, oyster or egg-sauce. When cold, chop fine, pour over it drawn butter or egg-sauce, and add pepper to taste, warm thoroughly, stirring to prevent burning, make up in rolls or any other form, and brown before the fire.

From The Dixie Cook-Book, 1883, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After freshening wrap in a cloth and simmer for fifteen minutes; {t will be almost done as soun as the water reaches the boiling point; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt-fish hardens it.

From The Dixie Cook-Book, 1883, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint of vinegar, seasoned with pepper and salt; let stand an hour in the refrigerator, pour off the vinegar, and put in & steamer over boiling water; steam twenty minutes, or longer if the fish is very large (when done the meat easily parts from the bone); drain well, and serve on a napkin garnished with curled parsley. Serve drawn butter in a boat.—Mrs. E. 8. Miller.

From The Dixie Cook-Book, 1883, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook a rock-fish (cut in pieces) in water enough to cover. Put in a handful of salt, a little white pepper, one table-spoon of allspice, a few cloves and mace. When fish is near done, add a quart of vinegar. In putting away, cover with liquor.—Mra. J. S. W.

From The Dixie Cook-Book, 1883, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak salmon twenty-four hours, changing water several times. Put it in boiling water with a little vinegar; when done and cold, boil your vinegar with spice and pour over fish.- -Mrs. A. P., Virgma. The arrangement of fresh fruits for the table affords play for the most cultivated taste and nota little real inventive genius. Melons, oranges, and indeed all kind of fruits, are appropriate breakfast dishes; and a raised center-piece of mixed fruits furnishes a delicious dessert, and isan indispensable ornament to an elegant dinner-table. Melors should be kept on ice, 80 as to be thoroughly chilled when served. Clip the ends of water-melons, cut them across in halves, set up on the clipped ends on a platter, and serve the pulp only, removing it with a spoon; or, cut across in slices, and serve with tind. Nutmeg melons should be set on the blossom end, and cut in several equal pieces from the stem downward, leaving each alternate Piece still attached; the others may then be loosened, and the seeds removed, when the melon is ready to serve Fruit should be carefully selected. Havana and Florida oranges are the best, but do not keep well, and on the whole, the Messina are preferable. A rough Yellow skin covers the sweetest oranges, the smooth being more juicy and acid; a greenish tinge indicates that they were picked unripe. The Messina lemons, ‘‘ November cut,” are the best, and come into market in the spring. Freestone peaches with yellow meat are the handsomest, but not always the sweetest. California pears take the lead for flavor, the Bartlett being the best. The best winter pear is the “ Winter Nellis.” The “Pound” pear is the largest, but is geod only for cooking. ‘FF ine-grained pears are best for eating. A Pyramid of grapes made up of Malagas, Delawares, and Concords, makes a showy center-piece and a delicious dessert. The Malaga kads all foreign grapes, and comes packed in cork-dust, which is a Qon-conductor of heat and absorbent of moisture, and so is always in (169) good condition. Of native grapes, the Delaware keeps longest. In pine-apples the ‘‘Strawberry” is best, while the ‘‘Sugar-Loaf” ranks next, but they are so perishable that to keep even for a few days they must be cooked. When served fresh they should be cut in small squares and sprinkled with sugar. Buy cocoa-nuts cautiously in summer, heat being likely to sour thd milk. In almonds, the Princess is the best variety to buy in the shell; of the shelled, the “ Jordan” is the finest, though the “Sicily” is good. For cake or confectionery, the shelled are most economical. In raisins, the ‘‘Seedless” rank first for puddings and fine cakes, but the ‘‘ Valencia” are cheaper, and more commonly used; for table use, loose ‘‘ Muscatels” and layer raisins (of which the ‘London Layer” is the choicest brand) take the preference. In melons, every section has © its favorite varieties, any of which make a wholesome and luscious dessert dish. Sliced fruits or berries are more attractive and palatable sprinkled with sugar about an hour before serving, and then with pounded ice just before sending to the table. An apple-corer, a cheap tin tube, made by any tinner, is indispensable in preparing apples for cooking. They are made in two sizes, one for crab-apples and the other for larger varieties. If the market is depended upon select the freshest berries; and sometimes it will be found that the largest are not the sweetest. If clean, and not gritty, do not wash them, but pick over carefully, place first a layer of berries then sprinkle sugar, and so on; set away in a cool place, and just before serving sprinkle with pounded ice. If they must be washed, take a dish of cold, soft water, pout a few in, and with the hand press them down a few times, untia they look clean, then hull them. Repeat the process till all are hulled, sugar and prepareas above. Never drain ina colander. The Frenza serve large fine strawberries without being hulled. Pulverized sugar is passed, the strawberry is taken by the hull with the thumb and finger, dipped into the sugar, and eaten. When berries are left, scald for a few minutes; too much cooking spoils the flavor. Some think many of the sour berries are improved by slightly cooking them with a little sugar before serving. If a part of the berries are badly bruised, gritty, etc. (but not sour or bitter), scald, and drain them through a fine sieve without pressing them. Sweeten FRUITS. 16k the Juice and serve as a dressing for puddings, short-cakes, etc., or can for winter use.

From The Dixie Cook-Book, 1883, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to a pound of fruit; when it comes to a boil put in the fruit and let cook until clear but remains whole. Remove the fruit toa glass bowl, and dissolve oncthird of a box of gelatine in a half tea-cup of hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples, and set in a cool place to cool. When cold heap whipped cream over it. Some add sliced lemons to the syrup, and serve with a slice of the lemon on each apple.—Mrs. A. H. Rhea, Nashville, Tenn.

From The Dixie Cook-Book, 1883, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut out the blossoms and stems of tart app/es, in the stem end put some sugar; bake till soft; serve either warm or cold. Sweet apples require a longer time for baking than sour, and are better for adding a little water in pan when placed to bake. They require several hours, and when done are of a rich, dark brown color. If taken out too soon they are insipid. For an extra nice dish, pare and core, tart apples, place in pan, put butter and sugar in cavity, and sprinkle cinnamon over them, and serve warm with cream or milk. Or, pare and quarter tart apples, put a layer in earthen baking-dish, add lumps of butter, and sprinkle with cinnamon, then a layer of apples, etc., till dish is full; bake till soft. Or, quarter and core sour apples without paring, put in baking-dish, sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion of sugar is a gill, and butter half-size of an egg, to three pints of apples, and a gill and a half of water.

From The Dixie Cook-Book, 1883, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool, and remove to another plate, if it can be done without breaking them (if not, pour off the juice). Ice tops and sides with caking-ice, and brown lightly; serve with cream.—Mrs, R. C. Carson, Harrisburg.

From The Dixie Cook-Book, 1883, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, ekin side down, sprinkle with a little brown sugar, and when nearly done, turn and brown thoroughly. Or, cut in slices across the core, and fry like pancakes, turning when brown; serve with granulated sugar sprinkled over them.

From The Dixie Cook-Book, 1883, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, aud bake in deep pieplates, with a little water.

From The Dixie Cook-Book, 1883, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice lengthwise, fry in butter, sprinkle with sugar, and serve. Thus prepared they make a nice dessert. The bananas noust be ripe. pe Icep Currants, Wash and drain dry, large bunches of ripe currants, dip into beaten whites of eggs, put on sieve so they will not touch each other, sift powdered sugar thickly over them, and put in a warm place tilldry. Cherries and grapes may be prepared in the same way.

From The Dixie Cook-Book, 1883, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew gooseberries until soft, add sugar, and press through a colander (earthen is best), then make a boiled custard, or sweeten enough rich cream (about one gill to each quart), and stir carefully into the gooseberries just before sending to table.—Mrs. L. 8. W.

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

From The Dixie Cook-Book, 1883, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake washed, unpeeled pears in pan with only a tea-spoon or two of water; sprinkle with the sugar, and serve with their own syrup. P Bakep P1e-PLAnt. Cut in pieces about an inch long, put in baking-dish in layers with an equal weight of sugar, cover closely and bake.

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Wash peaches which are nearly or quite ripe, place in a deep dish, sprinkle with sugar, cover and bake until tender.

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

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

From The Dixie Cook-Book, 1883, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them granulated sugar, freeze them like ice-cream for an hour; remove them just before serving, and sprinkle with a little more sugar. Canned peaches and all kinds of berries may be prepared in the same way.—Mrs. A. G. Wilcox,

From The Dixie Cook-Book, 1883, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and cut out the eyes of a ripe pine-apple, strip all the pulp from the core with a silver fork; to a pint of this add a pound of granulated sugar, stir occasionally until sugar is dissolved, put in glass fruit-cans, and turn down the covers as closely as possible, This will keep a long time.

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

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Pare and quarter eight nice pears, and put in a porcelain saucepan with water enough to cook; put on lid, and cook fruit until tender, then remove to a platter; make a syrup of a pound of sugar and a pint of pear-water; add juice of two lemons and the grated rind of one, and put in the pears; cook them for s few minutes in this syrup, then remove to the dish in which they are to ba molded. Soak an ounce of gelatine for an hour or two in enough water to cover it, and stir it into the hot syrup; let boil up once and turn it over fruit through a strainer. The mold should be dipped in cold water before putting in fruit. When cold, turn jelly into a dish and serve with whipped cream around the base, or pour sweet cream over it in saucers.

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

From The Dixie Cook-Book, 1883, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place a layer of strawberries in a deep dish; cover the same thickly with pulverized sugar; then a layer of berries, and s0 on, until all are used. Pour over them orange juice, in the proportion of three oranges to a quart of berries. ‘Let stand for an hour, and just before serving sprinkle with pounded ice. Some use claret, grape or currant wine instead of orange juice.

From The Dixie Cook-Book, 1883, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare in Jayers as above, cover with one pint of cream, whites of three eggs and a tea-cup of powdered sugar, whipped together and flavored with strawberry juice.

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

From The Dixie Cook-Book, 1883, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on to boil a quart of milk, omitting half a cup with which to moisten two tablespoons of corn starch; when the milk boils, add the moistened corn starch; stir constantly till thick, then remove from the fire; add one tablespoon butter, and allow the mixture to cool; then beat in the yolks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar. Cover the bottom of a well-buttered baking-dish with two or three layers of rich, juicy peaches, pared, halved and stoned; sprinkle over three table-spoons powdered sugar; pour over them the custard carefully, and bake twenty minutes, then spread with the lightbeaten whites, well sweetened, and return to the oven till a light brewn. To be eaten warm with a rich sauce, or cold with sweetened cream.

From The Dixie Cook-Book, 1883, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Equal parts rich sliced peaches, green corn pulp and water. Sweeten to the taste, and bake twenty minutes. RasPBERRY FL oat. Crush a pint of very ripe red raspberries with a gill of sugar; beat the whites of four eggs to a stiff froth and add gradually a gill of powdered sugar; press the raspberries through a fine strainer to avoid the seeds, and by degrees beat in the juice with the egg and sugar until so stiff that it stands in peaks.

From The Dixie Cook-Book, 1883, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Skin, wipe with a towel dipped in boiling water, to remove the hose hairs, dry thoroughly and cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon-peel. Put a layer of the pieces with the seasoning into a wide-mouthed jug or a jar, then a layer of bacon sliced very thin, and 0 on till all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon and make a gravy of a little butter and flour with a little catsup. A tea-spoon of lemon-peel will heighten the flavor.— Mrs.

From The Dixie Cook-Book, 1883, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Qua on Toast. Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, drain and dry with a cloth, lard them with - bacon or butter, and rub salt over them, place on broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice. Cook squabs or any small, tender bird by this recipe.

From The Dixie Cook-Book, 1883, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil six partridges; line a deep dish or baking-pan with a rich biscuit crust, put in partridges, one dozen oysters, one tablespoon of butter, salt, pepper and nutmeg to taste, fill up with water in which birds were parboiled, cover with paste, and bake — half an hour.—Mrs. Hal Johnson, Jacksonville, Fla.

From The Dixie Cook-Book, 1883, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and truss birds, put on spit or in oven to roast; baste with a little butter and hot water until a gravy is made, then baste with this; use one teaspoon of butter toeach bird. They must not be stuffed, as that destroys flavor. Roast thirty minutes.- There is a good deal of confusion regarding the name of these delicious game birds, the quail being called a partridge in many localities. The partridge (ruffed grouse) is a much larger bird than the quail, much shyer, and not often found in large coveys. Both are very delicious and ama bring high prices in the markets.—Mrs. Moje Mason,

From The Dixie Cook-Book, 1883, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and. cover with cold-water; bring gently to a boil; skim, add an onion that has been cut up and fried brown (not burned); simmer gently for about an hour, then set the sauce-pan in a cool place long enough to allow the fat to rise and ‘‘settle on top;” skim this off carefully—it will be nice to fry potatoes with. Now return the eauce-pan to the fire, and when about to boil strain off the liquid; set on again, add salt and skim. If the liquid looks cloudy, let it boil up, throw in a little cold water, and the scum will rise. Now put in the pepper and such spice as may be desired, also a bunch of herbs tied up in a piece of muslin, or very finely powdered. Take a large spoon of flour that has been baked in the oven and kept for gravy, mix it well with a lump of butter same size, put this and the meat all in together and stir well until it is just ready to boil again, but see that it does not boil; cover closely and set back where it may keep very hot without cooking. The safest plan is to put the sauce-pan in a vessel of hot water for ten or fifteen minutes.

From The Dixie Cook-Book, 1883, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two eggs beaten light, table-spoon vanilla; put in freezer till thoroughly chilled through, and then freeze. This is very easily made.—Mrs. Cogswell,

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

From The Dixie Cook-Book, 1883, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pints cream, two large ripe pineapples, two pounds powdered sugar; slice the pine-apples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup; and strain through a hair-sieve or double bag of coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pineapple unsugared, cut into equare bits, and stir through cream when half frozen, first a pint of well-whipped cream, and then the fruit. Peach ice-cream may be made in the same way.—Mra. L. M. T.,

From The Dixie Cook-Book, 1883, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream, make it very sweet; freeze, and when beginning to set, stir in lightly one pint of cream whipped, and lastly a handful of whole strawberries sweetened. It may then be put in a mold and imbedded in ice, or kept in the freezer; or mash with a potato-pounder in an earthen bowl one quart of strawberries with one pound of sugar; rub it through a colander, add one quart of sweet cream and freeze. Or, ‘if not in the strawberry season, use the French bottled strawberries (or any canned ones), mix juice with half a pint of cream, sweeten and freeze; when partially set add whipped cream and strawberries. Kentucky Cream., Make a half gallon rich boiled custard, sweeten to taste, add two table-spoons gelatine dissolved in a half cup cold milk; let the custard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whipped cream; stir and beat well like ice-cream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron chopped fine.— Mrs. Gov. J. B. McCreary,

From The Dixie Cook-Book, 1883, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil down three pints of waggr ehd s pound and a half sugar te one quart, skim, add two cups of currant juice. and when partly frozen, add the whites of five eggs. *

From The Dixie Cook-Book, 1883, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has been allowed to stand until highly flavored. When partly frozen add the whites of four eggs, beaten to a stiff froth.

From The Dixie Cook-Book, 1883, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Mash two quarts of strawberries with two pounds of sugar; let stand an hour or more, squeeze in a straining cloth, pressing out all the juice; add an equal measure of water; and when half frozen, add the beaten whites of eggs in the proportion of three eggs to a quart.—R. L. C., Baltimore, Md.

From The Dixie Cook-Book, 1883, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry jelly according to general directions for berries. ss Catr’s-FooT JELLY. Cut across the first joint, and through the hoof, place in a large sauce-pan, cover with cold water, and bring quickly to the boiling point; when water boils, remove them, and wash thoroughly in cold water. When perfectly clean put into a porcelain-lined saucepan, ad cold water in the proportion of three pints to two calfs feet, gat cauce-pan over fire, and when water boils, set aside to a cooler place. where it will simmer very slowly for five hours; strain the liquor through a fine sieve, or a coarse towel, let it stand over night to set, remove the fat that has risen to the top, dip a towel in boiling water, and wash the surface, which will be quite firm. Now place in a porcelain-lined sauce-pan, and melt, add juice of two lemons, rinds of three cut into strips, one-fourth pound of cut loaf sugar, ten cloves, and one inch of cinnamon stick. Put the whites of three eggs, together with the shells (which must first be blanched in boiling water), into a bowl, beat them slightly, and pour them into the sauce-pan, continuing to use the egg-beater until the whole boils, when the pan should be drawn aside where it will simmer gently for ten minutes, skimming off all scum as it rises. While simmering, prepare a piece of flannel by pouring through it a little warm water; and when the jelly has simmered ten minutes, pour it through this bag into a bowl, and repeat the process of straining until it is perfectly clear, when add a half gill of sherry (or brandy, or brandy and sherry mixed in equal proportions), stir well, pour into molds, and place upon ice or in a cool place until jelly sets and becomes firm enough to turn out and serve.

From The Dixie Cook-Book, 1883, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should Le fully ripe, and the cherries must be stoned, taking care tu preserve the juice that escapes in stoning, and add it to the rest. Mix the fruit together, put it into a linen bag, and squeeze it thoroughly; when it has ceased to drip, measure the juice, and to every pint allow a pound and two ounces of the best loaf-sugar, in large lumps. Mix the juice and sugar together; put them ina porcelain-lined preserving kettle, and boil for half an hour, skimming frequently. Try the jelly by dipping out a spoonful, and holding it in the open air; if it congeals readily it is sufficiently done. This jelly is very fine.— Mrs. E. 8. Miller.

From The Dixie Cook-Book, 1883, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses pale sherry or white wine, one pint boiling water; stir lemon-juice, peel, sugar and soaked gelatine together, and cover for an hour; pour the boiling water over them; stir until all is dissolved perfectly, add wine, strain through flannel, and pourin mold. If fruit yields less than a large coffee-cup juice, add more water, so the jelly may not be tough.

From The Dixie Cook-Book, 1883, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned and sliced. Heat in a pot of boiling water, stirring occasionally until the fruit is well broken. Strain, and to every pint of peach juice add the juice of a lemon.. Measure again, and to every pint of peach juice add a pound of sugar. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boil and take instantly from the fire. This is very fine for jelly cake.

From The Dixie Cook-Book, 1883, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. There is not much need of pressing a bag made in this shape, as the weight of the fruit in the larger part causes the juice to flow freely at the point. Toa pint of juice add 4 pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls, and finish according to general directions. If quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.— Mrs. M. J. W.

From The Dixie Cook-Book, 1883, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If plums are wild (not cultivated) put in pan and sprinkle with soda and pour hot water over them, let stand a few moments and stir through them; take out and put on with water just to cover, or less if plums are very juicy; boil till soft, dip out juice with a china cap; then strain the rest through small salt-bags (by the way, keep them for jelly-bags as they are just the thing), do not squeeze them. Take pound for pound of juice and sugar, or pint for pint, and boil for eight or ten minutes. Jelly will be nicer if only one measure or a measure and a half is made at one time; if more, boil longer; some boil juice ten or fifteen minutes, then add sugar and boil five minutes longer. It can be tested by dropping in a saucer and placing on ice or in a cool place; if it does not spread but remains rounded it is finished. If the plums are the cultivated wild plum, make as above without using the soda. Take the plums that are left and press through a sieve, then take pint for pint of sugar and pulp, boiling the latter half an hour and then adding sugar, boiling ten or fifteen minutes more. Half a pint sugar toa pint, makes a rich marmalade, and one-third pint to pint, boiling it longer, is nice canned, and used for pies, adding milk, eggs and sugar as for squash pies. Plum-apple jelly may be made by preparing the juice of apples and plums as above (a nice proportion is one part plums to two parts apples; for instance, one peck of plums to two pecks apples); then mixing the juice and finish without flavoring. The marmalade is made in the same way as above. Some add a little ginger root to it. One bushel of apples and one peck of plums make forty piuts of jelly, part crab-apple and part mixed, and sixteen quart glass cansof mixed marmalade. In making either kind of jelly the fruit may be squeezed and the juice strained twice through swiss or crinoline and made into jelly. The pulp can not then be used for marmalade.

From The Dixie Cook-Book, 1883, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the stalks well, cut into pieces an inch long, put them into & preserving-kettle with enough water to cover them, and boil to a soft pulp; strain through a jelly-bag. To each pint of this juice add a pound of loaf-sugar; boil again, skimming often, and when it jellies on the skimmer remove it from the fire and put into jars.

From The Dixie Cook-Book, 1883, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew the berries in a little water, press through a coarse sieve, retarn to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil three-quarters of an hour, stirring constantly; pour in jars or bowls, and cover as directed for currant jams.—Mrs. C. Meade, Tenn. GraPeE on Pium Jam. Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through; add sugar, and finish as in other jams.. RasPBERRY JAM.; Make by itself, or, better, combined with currants in the proportion of one-third currants to two-thirds raspberries; mash the fruit well, and proceed as in currant jam. Make blackberry jam like raspberry, except that it should not be mnixed with currants. Strawberry jam is made exactly like blackberry.

From The Dixie Cook-Book, 1883, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one box of gelatine, soak it one hour in a pint of cold water; when well soaked pour on a pint of boiling water; then put in a quart of any kind of fruit, strawberries, raspberries or cherries being nice; add half cup sugar, one spoonful of extract of lemon; pour into a mold, and when cold eat with cream and sugar or whipped cream. It is delicious.—Miss L. A. C., Ky.

From The Dixie Cook-Book, 1883, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak over night if very salt, but if beef is young and properly corned this is not necessary; pour over it cold water enough to cover it well, after washing off the salt. The rule for boiling meats is twenty-five minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to the size of the piece. If to be served cold, some let the meat remain in the liquor until cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Simmer a brisket or plate-piece until the boues are easily removed, fold over, forming a equare or oblong piece, place sufficient weight on top to press the parts closely together, and set where it will become cold. This gives a firm, solid piece to cut in slices, and is a delightful relish. Boil liquor down, remove the fat, season with pepper or sweet herbs, and save it to pour over finely minced scraps and pieces of beef; press the meat firmly into a mold, pour over it the liquor, and place over it a close cover with a weight upon it. When _ turned froin the mold, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.—Mrs. 8. H. J.

From The Dixie Cook-Book, 1883, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg. Into an iron stew-pan lay pieces of pork, sliced onions, slices of lemon, one or two carrots and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand, a half-pint wine and a little vinegar, and afterwards an equal quantity of water or broth, till the meat is half covered; cover the dish close and cook till tender. Then take it out, rub the gravy thoroughly through a sieve, skim off the fat, add some sour cream, return to the stew-pan and cook ten minutes. Instead of the cream, capers or sliced cucumber pickles can be added to the gravy if preferred, or a handful of grated ginger-bread or rye bread. The meat can also be laid for some days before in a spiced vinegar or wine pickle.—Mre. L. S. Williston, Heidelberg, Germany.

From The Dixie Cook-Book, 1883, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper; cut gashes in the meat, and stuff them with half pound of fat salt pork, cut into square bits; place the meat on the other ingredients, and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven; cook slowly four or five hours, and, when about half done, salt to taste. When done, take out the meat, strain the gravy through a colander and thicken with flour.—Mrs. D. W. R., Washington City. Roast Beer wira Puppia. Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the ronst, as follows: For every pint of milk take three eggs, three cupe of flour, and a pinch of salt; stir to a smooth batter, and pour into the dripping-pan under the meat, half an hour before it is done.—Mra. C.

From The Dixie Cook-Book, 1883, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted butter. Put it inside the well-heated oven, and baste frequently with its own fat, which will make it brown and tender. If, when it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but inside still a little red. Season with salt and pepper. Squeeze a little lemon juice over it, and also turn the gravy upon it, after skimming off all fat.—Mrs. L. S. Willistbn, Heidelberg, Germany.

From The Dixie Cook-Book, 1883, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting lid, boil gently, and as the water boils away add only just enough from time to time to keep from burning, so that when the meat is tender, the water may all be boiled away, as the fat will allow the meat to brown without burning; turn occasionally, brown evenly over a slow fire, and make a gravy, by stirring flour and water together and adding to the drippings; season with salt an hour before it is done—Mrs. Ceba

From The Dixie Cook-Book, 1883, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of the rump, pound it till tender, lay in an iron vessel previously lined with slices of pork and onions, with a few pepper-corns, dredge it with salt, and baste with melted butter. Cover close, over a good heat, and when it has fried a nice brown, add one pint German cooking wine and as much more good soup stock, and stew it till soft. Before serving, take out the meat, skim off the fat, add a table-spoon of flour mixed smooth with broth, add gradually still more broth, strain it through a sieve and turn over the previously dished meat. The meat can be laid for some days before in vinegar, or in a spiced pickle, or be basted with either occasionally instead of lying in it.

From The Dixie Cook-Book, 1883, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lard a calf’s liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion chopped fine, and one tea-spoon sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy-dish, and brown liver in kettle. Serve with the gravy.—Mrs. E. L. Fay, Washington

From The Dixie Cook-Book, 1883, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter, and fry in hot drippings or lard. Salt pork and pig’s-feet may be cooked by the same rule. In buying tripe get the ‘‘ honey-combed.” To fricassee tripe, cut it in narrow strips, add water or milk to it, and a good bit of butter rolled in flour, season with pepper and a little salt, let simmer slowly for some time, and serve hot garnished with parsley.

From The Dixie Cook-Book, 1883, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one pint flour and one egg with milk enough to make a batter (like that for batter-cakes), and a little salt; grease dish well with butter, put in lamb chops, add a little water with pepper and salt, pour batter over it, and bake for one hour.

From The Dixie Cook-Book, 1883, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, then in cracker or bread-crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping-pan, with a little water, salt and pepper; baste frequently and bake until brown. To broil lamb chops, trim neatly, broil over a clear fire, season with pepper and salt, and serve with green pease.

From The Dixie Cook-Book, 1883, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly cleansed bofler with cold water enougn to cover; bring to the boiling point and then place on back part of” stove to simmer steadily for six or seven hours or till tender when pierced with a fork (if the ham weighs twelve pounds); be careful to keep water at boiling point, and not to allow it to go much above it. Turn the ham once or twice in the water; when done take up and put into a baking-pan to skin; dip the hands in cold water, take the skin between the fingers and peel as you would an orange; set in a moderate oven, placing the leah side of the ham downward, and if you like, sift over pounded or rolled crackers; bake one hour. The baking brings out a great quantity of fat, leaving the meat much more delicate, and in warm weather it wil] keep in a dry, cool place a long time; if there is a tendency to mold, set it a little while into the oven again. Or, after the ham is boiled and peeled, cover with the white of a raw egg, and sprinkle sugar or fine bread-crunrbs over it; or cover with a regular cake-icing, place in the oven and brown; or, quarter two onions, stick whole allspice and black pepper in the quarters, with a knife make slits in the outside of the ham in which put the onions, place in drippingpan, lay parsley around, and bake till nicely browned. Or, after boiling and peeling, dust with sugar, and pass a hot knife over it until it forms a caramel glaze, and serve without baking. A still ~ nicer way is to glaze with strong meat jelly or any savory jelly at hand, boiled down rapidly (taking great care to prevent burning) until it is like glue. Brush this jelly over the ham when cool, and it makes it an elegant dish. The nicest portion of a boiled ham may be served in slices, and the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham a delicious omelet may be made. If the ham is very salt, it should lie in water over night.

From The Dixie Cook-Book, 1883, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place the slices in boiling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy over them until done, instead of turning; take up carefully and lay them on the slices of ham.—Mrs. J. F. W

From The Dixie Cook-Book, 1883, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pig about six weeks old, nicely prepared, score in squares, and rub lard all over it; make a dressing of two quarts of corn meal salted as if for bread, and mix to a stiff bread with boiling water; make into pans and bake. After this is baked brown, break it up, and add to it one-fourth pound of butter, pepper to taste, and thyme. Fill the pig till plump, sew it up, and place it on its knees in the pan, which fill with as much water as will cook it. Baste it very frequently with the gravy, also two red pepper pods. Turn while baking same as turkey, and continue to baste till done. Some use turkey-dressing instead of above.—Mrs. M. L. Blanton, Nashville, Tenn.:

From The Dixie Cook-Book, 1883, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the spareribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and pepper, and turn out of kettle; replace a layer of spare-ribs in the bottom, add a layer of peeled potatoes (quartered if large), some bits of butter, some small squares of baking-powder dough rolled quite thin, season again, then another layer of spare-ribs, and so on until the kettle is two-thirds full, leaving the squares of crust for the last layer; then add the liquor in which the spare-ribs were boiled, and hot water if needed, cover, boil half to three-quarters of an hour, being careful to add hot water 80 as not to let it boil dry. The crust can be made of light biscuit dough, without egg or sugar, as follows: Roll thin, cut out, let rise, and use for pie, remembering to have plenty of water in the kettle, 80 that when the pie is made and the cover on, it need not be removed until dished. If, after taking up, there is not sufficient gravy, add hot water and flour and butter rubbed together; season to taste, and serve. ‘fo warm over porpie, set 1t in a anpping-pan in the oven, add lumps of butter with gravy or hot water; more equares of dough may be laid on the top.— Mrs. W. W. W. Pigs’-reET Sovse. Cut off the horny parts of feet and toes, scrape, clean, and wash thoroughly, singe off the stray hairs, place in a kettle with plenty of water, boil, skim, pour off water and add fresh, and boil until the bones will pull out easily; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; cover with good cider vinegar. When wanted for the table, take out a sufficient quantity, put in a hot skillet, add more vinegar, salt, and pepper if needed, boil until thoroughly heated, stir in a smooth thickening of flour and water, and boil until flour is cooked; serve hot as 8 nice breakfast dish. Or, when the feet have boiled until perfectly tender, remove the bones and pack in stone jar as above; slice down cold when wanted for use. Let the liquor in which the feet are boiled stand over night; in the morning remove the fat and prepare and preserve for use as directed in the Medical Department.

From The Dixie Cook-Book, 1883, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water over the head and ears, then scrape them well; when very clean, put in a kettle with water to cover it, and set it over a rathez quick fire; skim it as any scum rises; when boiled so that the flesh leaves the bones, take it from the water with a skimmer into a large wooden bowl or tray; then take out every particle of bone, chop the _ meat fine, season to taste with salt and pepper (a little pounded sage may be added), spread a cloth over the colander, put the meat in, fold cloth closely over it, lay a weight on it so that it may preas the whole surface equally (if it be lean use a heavy weight, if fat, a lighter one); when cold take off weight, remove from colander, and place in crock. Some add vinegar in proportion of one pint to a gallon crock. Clarify the fat from the cloth, colander, and liquor of the pot, and use for frying.

From The Dixie Cook-Book, 1883, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if in a hurry, pour boiling water on the slices, let stand a few minutes, drian, roll in flour and fry as before); drain off most of the grease from frying-pan, stir in while hot one or two tablespoons of flour, about half a pint new milk, a little pepper, and salt if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made..

From The Dixie Cook-Book, 1883, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A small loin of pork, three table-spoons bread-crumbs, one onion, half a tea-spooh chopped sage, half tea-spoon salt, half teaspoon pepper, one ounce chopped suet, one table-spoon drippings. Separate each joint of the loin with the chopper, and then make an incision with a knife into the thick part of the pork in which to put the stuffing. Prepare the stuffing by mixing the bread-crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew together the edges of the meat with needle and thread, to confine the stuffing. Grease well a she t of kitchen paper, with drippings, place the loin into this, securing it with a wrapping of twine. Put to bake in a dry baking-pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to the pound and twenty minutes longer. Serve with apple-sauce or applefritters. — Miss M. L. Dods.

From The Dixie Cook-Book, 1883, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkeydressing, sew up tightly, place in dripping-pan with pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.

From The Dixie Cook-Book, 1883, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of soda; boil about thirty minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen*pot first a slice of pork and then the beans, with two or three tablespoons of molasses, When the beans are ip the pot, put in the center half or three, fourths of a pound of well-washed salt pork with the rind scored in slices or squares, and uppermost, season with pepper and salt if needed; cover all with hot water, and bake six hours or longer in a moderate oven, adding hot water as needed; they can not be baked too long. Keep covered so that they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. This is the Yankee dish for Sunday breakfast. It is often baked the day before, allowed to remain in the oven all night, and browned in the morning. Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans, or baked beans warmed over. If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with them.

From The Dixie Cook-Book, 1883, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop some spoonfuls of batter in the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour. Cracker crumbs and egg may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over the slices, let stand an hour or two, dip in beaten egg and then in fine bread-crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to “finish” more slowly. Fish may be fried in the same way; when done the meat will separate readily from the bone when a knife is inserted. They may be dipped in milk and then in flour, instead of in egg and breadcrumbs; sift salt evenly over the meat or fish just before serving. The bread-crumbs should be fine; if coarse, they crumble off with the egg in cooking.

From The Dixie Cook-Book, 1883, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper and a little salt if needed; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside; bake one hour, and eat cold.—G@ov. Tilden, N. Y.

From The Dixie Cook-Book, 1883, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are great delicacies. There are two in a calf, one from neck called ‘‘ throat sweet-bread,” the other from near the heart called “heart sweet-bread.” The latter is most delicate. Select the largest. The color should beclear and a shade darker than the fat. Before cooking let the sweet-breads lie for half an hour in luke-warm water, then throw into boiling water to blanch and harden, and then into cold water to cool; after which draw off the outer casing, remove the little pipes, and cut into thin slices. Sweetbreads do not keep well, and should be fresh, and must be kept in a cold, dry place. They should be thoroughly cooked. In larding sweet-bread, take deep, Jong stitches, or they will break out. To broil, prepare as above, spread plenty of butter over them, and broil on a gridiron over hot coals, turning often. ° To fricassee, cut up the remnant of a cooked sweet-bread in small pieces, prepare a gravy by melting two table-spoons butter and stirring in a tablespoon flour, and adding a tea-cup of soup stock or water; lay pieces of sweet-bread in pan with gravy, season with pepper and salt, 2-4 boil up once. Garnish with sliced lemon or pieces of fried bread. Ifsweet-breads are fresh, cut into thin slices, let simmer slowly in the gravy for three-quarters of an hour, and add a well-beaten egg, two table-spoons cream, and a spoonful chopped parsley; stir all together for a few minutes, and serve immediately. To fry, parboil five minutes, wipe dry, lard with narrow strips of salt fat pork with a larding-needle, put a very little butter or lard into a frying-pan, lay i@ the sweet-breads when it is hot, and fry to a crisp brown, turning often. Or, slice thin, sprinkle over grated nutmeg and chopped parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a pinch of salt, and a half teaspoon baking-powder, and fry like fritters. To roast, parboil large ones, and, when cold, lard with salt pork as above. Roast brown in a moderate oven, basting often with butter and water. Serve with white sauce or tomato sauce poured over them. For sweet-breads with green pease, lard five sweet-breads with strips of salt pork (project evenly about -half an inch on the upper gide), put on the fire with a half pint water, and let stew elowly for half an hour, take out and put in s small dripping-pan with a little butter and a sprinkle of flour; brown slightly, add half a gill of mingled milk and water, and season with pepper; heat a half pint of cream, and stir it in the gravy in the pan. Have pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over them, and put pease around them.

From The Dixie Cook-Book, 1883, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry two pounds tender veal cut in thin bits, and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add one and a half pints of fine oysters, thicken with flour, season with salt and pepper, and cook until done. Serve hot in covered dish.

From The Dixie Cook-Book, 1883, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a beef’s or sheep’s or veal’s heart, wash deeply and thoroughly 20 as to remove all blood, make the two cells into one by cutting through the partition with a long, sharp knife, being careful not to cut through to the outside; make a stutling of bread crumbs same as for roast turkey, fill the cavity, cover with greased paper or cloth to secure stuffing, and bake in a deep pan with plenty of water, for two hours or longer, basting and turning often, as the upper part particularly is apt to get dry. While heart is roasting, put the valves or “deaf ears,” which must be cut off after washing, into a saucepan, with pint of cold water and a sliced onion. Let simmer slowly one hour; melt in saucepan tablespoon of butter, add a tablespoon flour, then the strained liquor from valves, and serve as gravy.

From The Dixie Cook-Book, 1883, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden; place one pound of flour in a bowl, take two ounces of butter and rub it “fine” into the flour, wet the flour into dough with cold water, making it as near as pussivle the same consistency as the butter (80 that the two will roll out evenly together); now place the dough on the pastry board, dust it under and over with flour, and roll it out in a piece 3ay twelve inches long and six wide; now flour butter well, and roll that out in a sheet about eight inches long and five wide, (this will cover about three-fourths of the dough, leaving onefourth of the dough, and about half an inch around the sides and top edge, without butter). Place the sheet of butter on the dough as described; take half = tea-spoon cream tartar, mix it with twice its bulk of flour, and sprinkle it evenly over the butter; now fuld the one-fourth not covered with butter, over on the butter, then fold the other part with the butter on it over on that, and you will then have three layers of dough and two of butter. Roll out to its original size, dust with flour, fold it as before, roll out again, dust with flour, and fold again; repeat twice more, giving it four rollings and. foldings; when rolled out for the last time, cut it through in two even pieces, and place one on the other, and the paste is ready to roll in any shape desired. In warm weather it is necessary to place it in a cool place after every second rolling; in very warm weather after each rolling, and sometimes on ice. A good, firm, tough butter ia best for the purpose. Take care not to use carbonate of soda or saleratus instead of cream tartar; use a sharp cutter to cut out tartlets; give a rapid downward cut so that it will cut, not drag through, so that the layers may not be pressed together, so as-to prevent their opening readily when baking, thus preventing the tartlets from raising fully. After they are cut, place them on the pans or in the patty-pans upside down, because the cutter in dividing the paste presses downward toward the board, closing the layers, and if placed in oven right side up, the edges pressed somewhat closely together can not open fully, consequently do not rise well, but, if inverted, the layers open more evenly at the edges.—C. H. King, Orange, N. J.

From The Dixie Cook-Book, 1883, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One heaping pound superfine sifted flour, one of butter, which has first been folded in a napkin and gently pressed to remove all " moisture; place the flour on board (or marble slub is better), make a well in center, squeeze in juice of halfa iemon, and add yolk of one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process—rolling across this time so that the butter may not run “in streaks” by being always rolled the same way; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling to coo], otherwise the butter will ‘‘oil,” and the paste is ready for use. Handle as littlé as possible through the whole process. All the flour used must be of the very best quality, and thoroughly sifted. ‘he quantity of water depends on the capacity of the flour to absrb it, which is quite-variable. Too little makes the paste toug’., and too much makes it thin, and prevents the flakiness so dez:rable. Rich paste requires a quick oven. This may be made ia one-fourth the quantity given above, and is then much more easily handled.—Mrs. V. G. Hush, Minneapolis, Minn.

From The Dixie Cook-Book, 1883, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rolla lialfpound of the best suet, with very little membrane running through it, on a board for several minutes, removing all the skin and fibers that appear when rolling; the suet will be a pure and sweet shortening, looking like butter; or the suet may be chopped fine and the fibers removed. Rub the suet into a pourd of flour, add a tea-spoon salt,. and mix it with a half. pint of ice-water; roll out for the plates, and put on a little butter in flakes, rolling it in as usual. Some add a tea-spoon baking: powder.

From The Dixie Cook-Book, 1883, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew Jemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three table-spoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well ‘ set,” and eat cold. In their season substitute peaches for apples.

From The Dixie Cook-Book, 1883, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel sour apples and stew until soft, and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in in proportion of one cup butter, and one of sugar for three pies. Season with nutmeg.—Jfrs. D. G. Cross.

From The Dixie Cook-Book, 1883, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Very good pies may be made of the ‘‘ Alden” dried apples, by stewing in a very little water; sweeten and make like any other. The home dried apples are best when stewed very soft, and mashed through a colander. When stewing put in two or three small pieces of lemon or orange peel (previously dried and saved for cooking purposes); flavor with a very little spice of any kind. Sweeten and season before putting into the pie-pan. A beaten egg may be stirred in. Bake with two crusts, rolled thin, and warm slightly before eating.

From The Dixie Cook-Book, 1883, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter, and a table-spoon water; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour; allow four or five table-spoons sugar to one pie. Or, line pans with crust, fill with sliced apples, put on top crust and bake; take off top crust, put in sugar, bits of butter and seasoning, replace crust and serve warm. It is delicious with sweetened cream. Crabapple pie, if made of ‘“ Transcendents,” will fully equal those made of larger varieties of the apple.—

From The Dixie Cook-Book, 1883, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold boiled sweet potatoes may be used instead of bananas, and are very nice. Corn SrarcH Pres, One quart milk, yolks of two eggs, two table-spoons corn starch, two cups sugar; mix starch in a little milk, boil the rest of the milk to a thick cream, beat the yolks and add starch, put in the boiled milk and add sugar; bake with an under crust, beat whites with two tablespoons sugar, and put on top of pies, and, when done, return to oven and brown.—WMrs. J. W. Grubbs, Richmond,

From The Dixie Cook-Book, 1883, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one quart good rich milk in a tin-pan set in a skillet of hot water; take five eggs, four large table-spoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when _ done it will not stick to blade. Without the crust, this makes a delicious baked custard. Bake in a deep tin—Mrs. C. B. Boody

From The Dixie Cook-Book, 1883, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fora large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pies may be baked (not too hard) before putting in the custard; prick it before putting it in oven to prevent blistering. This prevents it from becoming soggy.—HMrs.

From The Dixie Cook-Book, 1883, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Dixie Cook-Book, 1883, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-tin with rich crust; nearly fill with the carefully seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon corn-starch or a table-spoon flour, add a table-spoon of butter cut into small bits and scattered over the top; wet edge of crust, put on upper crust, and press the edges closely together, taking care to provide holes in the center for the escape of the air. Pies from blackberries, raspberries, etc., are all made in the same way, regulating the quantity of the sugar by the tartness of the fruit.

From The Dixie Cook-Book, 1883, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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

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Chop fine eight pounds green tomatoes, add six pounds sugar, one ounce each of cloves, cinnamon and allspice, simmer slowly till tomatoes are clear, then put away in a covered jar. For pies in winter, take in the proportion of two-thirds tomatoes and one-third meat, and season with butter, boiled cider, sugar if needed, etc., as regular mince pies would be seasoned.

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

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Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon each of cinnamon and cloves, one nutmeg, one pound raisins, half pound currants, one-fourth pound citron cut fine, one quart cider, and sugar and salt to taste.—Mrs. J. R. Wileoz, New Haven,, Mock Mince-Pre.; Twelve crackers rolled fine, one cup hot water, half cup vinegar, one cup molasses, one of sugar, one of currants, one of raisins, spice to taste; measure with a tea-cup. Some use one cup dried breadcrumbs, and also add a small cup butter. This is for four piea.— Mrs. Annie E. Gillespie,

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

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

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Bake in two separate tins an under and upper crust i in a quick oven fifteen minutes; when done place in the lower crust one quart peaches prepared by slicing, and adding three table-spoons each of sugar and cream, cover with the top crust, and place in oven for five minutes, Treat strawberries, raspberries, etc., in the same way.—Mrs. F. L.

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Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two table-spoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way.;

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

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

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

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

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

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

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For one pie, peel and slice green tomatoes, add four table-spoons vinegar, one of butter, three of sugar; flavor with nutmeg or cinnamon; bake with two crusts slowly. This tastes very much like a green apple pie.—Mrs. Ceba Hull. *

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One egg, one heaping table-spoon flour, one tea-cup sugar; beat all well together, and add one tablespoon sharp vinegar, and one tea-cup cold water; flavor with nutmeg and bake with two crusta

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

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One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between; cut in squares and serve with pudding sauce. Berries may be used instead of vranges.—Mrs. Canby, Belle-

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Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; Leat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, or more if not sweet enough; beat all thoroughly, line little tart-tins with puff-paste, and fill with the mixture, bake five minutes in a hot oven. If wanted very nice, take the whites of the six eggs (when the yolks of six are used), mix with six table-spoons pulverized sugar, spread “on the top of the tarts, return to oven and brown slightly. For almond tarts, beat to a cream the yolks of three eggs and a quarter of a pound of sugar, add half a pound of shelled almonds pounded slightly, put in tart-tins lined with puff-paste; bake eight minutes. - For cocoa-nuts, dissolve half pound sugar in quarter of a pint water, add half a grated cocoa-nut, let this boil slowly for a few minutes, and when cold, add the well-beaten yolks of three eggs and the white of one; beat all well together, and pour into pattypans lined with a rich crust; bake a few minutes. When removed from oven, cover the tarts with a meringue made ot the whites of the three eggs, mixed with three table-spoons sugar; return to oven, and brown delicately. -

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Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two” ‘out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (table-spoon sugar to white of one egg), and browned in oven, they are very nice to serve for tea.

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Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced, and seeded, thickly all over it; sprinkle with white sugar; scatter over all a tea-spoon or two of grated orange-peel, and roll up, folding down the edges closely to keep the syrup from running out; boil in a cloth one and one-half hours. Eat with lemon-sauce prepared as follows: Six eggs, leaving out the whites of two, half pound butter, one pound sugar, juice of two lemons and rind of both grated; place over a slow fire, stir till % thickens like honey. Very nice.—Mrs. A. E. Walsh, Nashville,

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Add to two cups sour milk one tea-spoon suda, and one of salt, half cup of butter, lard, flour enough to make dough a little stiffer than for biscuit; or make a good baking-powder crust; peel and tore apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care _ that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings uncovered. To a pan of four or five dumplings, add one tea-cup sugar and half a tea-cup butter; bake from half to three-quarters of an hour. If water cooks away too much, add more. Serve dumplings on platter and the liquid in sauce-boat for dressing. Fresh or canned peaches may be made in the same way.

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Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each, put in a moderate oven, and baste them often with the juice. Bimp’s-nest Puppine. Pare and core without quartering enough quick-cooking tart apples to fill a pudding-pan; make a custard of one quart milk and the yolks of six eggs; sweeten, spice, pour over apples, and bake; when done, use the whites of eggs beaten stiff with six table-spoons white sugar; spread on the custard, brown lightly, and serve either hot or cold. If necessary, apples may be baked a short time before adding custard.

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Put a layer of sweetened apple sauce in a buttered dish, adda few lumps butter, then a layer of cracker crumbe sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs; bake in oven, and eat hot with cold, sweetened cream.—= Mrs. T. J. Buston,; Rice APPLEs. Boil half a pound rice in a custard-kettle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with apple. corer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream; put the rice in around apples, leaving top uncovered; bake thirty minutes, then cover with the whites of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with sweetened cream.—Mrs. S. M. Guy, Mechanicsburg.

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One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; meh fine, add the rest of milk, the well-beaten eggs and sugar, and a teacup raisins; bake one hour, serve warm with warm sauce or maple sugar hard sauce; or, slice, butter, and spread bread with preserves or jelly, place nicely in a baking-dish. Make a custard of one pint of sweet milk, three eggs, and sugar to taste, and while boiling pour it over bread. Place in oven and bake till brown, eat with or without sauce..

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To two quarts ripe berries add one and a half pints boiling water, and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments longer, put in greased mold to cool, and serve with cream or hard sauce.—Miss H. D. Martin,

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One pint sweet milk, whites of three eggs, two tablespoons cornstarch, three of sugar, and a little salt. Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a. stiff froth; beat it, and let cook a few minutes, then pour into teacupa, filling about half full, and set in cool place. For sauce, make 8 boiled custard as follows: Bring to boiling point one pint of milk, add three table-spoons sugnr, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor With two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce-dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold.: To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate toftened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the test of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half 8 cocoa-nut grated fine), and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a hice dressing), or strawberries may be used.— Mrs. D. Buzton.

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Stir together one pint cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake..

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One cup sugar, half cup butter, one egg, cup sweet milk, tea. spoon soda dissolved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a pint boiling water, let boil two or three minutes, stirring all the time. After taking from the fire, add half tea-spoon extract of lemon. Nutmeg may be used in place of lemon. What is left of the pudding and sauce may be served cold for tea.—Jfrs. Howard Vosbury.

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One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and, when cool, add sugar and eggs, and bake. When done, put beaten whites and five table-spoons sugar on top, and set in oven to brown. Or, boil one pint milk, add half cup butter, one of sugar, and three ounces grated chocolate; pour this over two slices of bread soaked in water; when cool, add the well-beaten yolks of four eggs, bake, and when done, spread over the whites beaten with sugar, and brown in oven. Serve hot or cold.—Miss Greeley Grubbs, Richmond,

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Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two teaspoons vanilla extract, and milk from nut, and bake in a pudding. dish lined with rich paste. This is excellent baked like pie with under crust only. A plainer yet good pudding is made by pouring one and one-half pints boiling milk over one pint bread-crumbs and one cup dessicated cocoa-nut mixed; add two table-spoons sugar and nutmeg to flavor; bake.—3fra. T. B. Johnson, Lagrange, Tenn.

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One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four table-spoons sugar, eight table-spoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce.—

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A quart milk, three tablespoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar. Boil three or four minutes, pour into a pudding-dish and bake about half an hour; beat whites of eggs with six table-spoons sugar, put over top, and-return pudding to oven until it is a delicate brown.— Mrs. J. Holland,

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Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter; or, one-half measure each of Horsford’s Bread Preparation and one coffee-cup flour; steam thirty-five minutes, and serve with cold cream sauce.—Mrs. Andrew Wilson

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Stew currants, or any small fruits. fresh or dried, with sugar to taste, and pour hot over thin slices of.baker’s bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Puta plate on top, and when cool set on ice; serve with sifted sugar, or cream and sugar. This pudding is delicious made with Boston or milk crackers, split open, and stewed apricots or peaches, with plenty of juice, arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate layers, and serve warm witn rich hot sauce.—Mrs. L. S. W.

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Half pound figs, quarter pound grated bread, two and a half 232 PUDDINGS AND SAI CES. ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, and by degrees add the other ingredients; butter and sprinkle a mold with bread-crumbe, pour in pudding, cover closely, and boil for three hours; serve with

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Beat four table-spoons butter to a cream with half a pint powdered sugar; add the yolks of three eggs, beating them in thoroughly, then a rounded half pint of corn meal, and the whiles of the egys beaten to a stiff froth. Mix well, and bake in a pudding dish, well buttered. Serve hot with sauce.

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Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk;.add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine, and nutmeg.— Mrs. A. E. Brand, Baxep Inp1ay Pupprxa. A quart sweet milk, an ounce butter, four well-beaten egps, teacup corn meal, half pound raisins, fourth pound sugar; scald milk and stir in meal while boiling; let stand until blood warm, stir all well together; bake one and a half hours, and serve with sauce.—

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. Boil one quart sweet milk in custard-kettle, stir into it four heaping tablespoons sugar and four table-spoons corn starch, dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, set dish away in a cool place; serve cold after three or four hours) The sweet liquor which settles to the bottom in cooling, serves asa sauce.—Mrs. W E. Baxter.

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Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons; soften in warm water six crackers or some slices of cake, lay in bottom of a bakingdish, pour custard over them, bake till firm; beat whites of eggs to a froth, add six table-spoons sugar, and beat well; when custard is done, pour frosting over it, return to the oven and brown. Eat either warm or cold.—Mrs. Walter Mitchell, Gallipolis.

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The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three well rounded table-spoons flour, a pinch of salt, one pint rich milk; mix the flour and pert of the milk to a smooth paste, add the juice and rind of lemon, the cup of sugar, yolks well-beaten, the rest of the milk (after having rinsed out the egg with it), line plate with puff-paste one-fourth inch thick, pour in custard, bake ina quick oven until done. Beat whites to a stiff froth, add two table-spoons sugar, spread over the top, return to oven and brown. Serve with very cold cream; or, for a very nice dish, add whipped cream. This is a rich and not an expensive pudding. The recipe makes sufficient for six.—Mrs. Col. Woods, Greensburg, Pa.

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One cup dried apples, cup molasses, one and one-fourths cup flour, fourth cup butter, one egg, one teaspoon each of soda and cinnamon, half tea-spoon, cloves; wash and soak apples over night, cut fine and mix with water in which they were soaked, add molasses and spice; mix egy, butter and flour together; stir soda with apples and molasses; add and bake immediately; serve hot with sauce made of half cup butter and one cup sugar, beaten smooth and flavored with nutmeg, lemon or vanilla.— Miss Lizzie March.

From The Dixie Cook-Book, 1883, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take sweet milk, or half water and milk, a pinch of salt, let boil,. wir in wheat flour, as in making corn-meal mush, until same thickbess ag mush; remove from fire, and serve at once with sweetened z cream flavored with nutmeg. Some think it improved by adding blackberries, raspberries or cherries, either canned or fresh, just before taking from stove.—

From The Dixie Cook-Book, 1883, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of flour, one each of molasses, melted butter and hot water; one tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked to a cream, with hot water added to make it the proper consistency, and flavored’ with vanilla. Some add a tea-cup raisins.— Mrs. Jenks, Bellefontaine.

From The Dixie Cook-Book, 1883, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg, and bake in pudding or cake mold; leave in mold till next day, when steam for three-quarters of an hour over a kettle of boiling water and serve with hot sauce.—HMrs. C. A. Malin.

From The Dixie Cook-Book, 1883, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two large oranges pared and cut in pieces one inch square, put in bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding without sugar, and pour it over the orange and sugar. Let stand and cool.

From The Dixie Cook-Book, 1883, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew dried fruit, sweeten, and flavor to taste; make a good baking-powder crust, roll very thin, spread fruit on, putting thin slices of butter on the fruit, roll crust up, place in a pan four or five inches deep, to three or four rolls add one cup sugar, and a half cup butter; pour in hot water enough to cover them. Bake half an hour.—Mrs. J. D. Simmons, Pontotoc, Miss.

From The Dixie Cook-Book, 1883, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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“ One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a quart of sweet milk, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nutmeg, teaspoon salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling-water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours in a good-sized pot with plenty of hot water, replenishing as needed from tea-kettle. When done, turn in a large flat dish and send to table with a sprig of holly, or any bit of evergreen with bright berries, stuck in the top. Serve with any pudding-sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a half pound sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a alow fire, stirring almost constantly; when near boiling add a half pint bottled grape-juice, and serve after grating a little nutmeg on the surface.—Mrs. Ex-Gov. Coke, Texas.

From The Dixie Cook-Book, 1883, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped very fine, currants nicely washed and dried, and stoned raisins, well floured; stir well, then add two nutmegs, a tablespoon mace, one of cinnamon or cloves, a wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk. Boil in howls or molds five hours, and serve with sauce made of drawn butter, wine, sugar, and nutmeg. These will keep for months; when wanted, boil one hour before using. A pound of citron or blanched sweet almonds adds to the richness of the pudling, but may be omitted.—Mrs. Collier.

From The Dixie Cook-Book, 1883, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, tablespoon soda, tea-spoon salt, one of cloves, and one of cinnamon; boil two and a half hours in a two-quart pail, set in a kettle of boiling water or steam for the same time. For sauce take one cup white sugas, butter size of an egg, grated rind of one lemon, and white of an egg.—Mrs. Mary Lee Gere.

From The Dixie Cook-Book, 1883, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in layer of sponge-cake (any kind of cake will do, or Boston crackers, sliced and buttered may be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer; pour over it custard made of a quart of milk and yolks of four eggs, sweetened to taste; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four table-spoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon but~- ter, one tea-spoon corn-starch mixed smoothly with a little cold milk; let sugar and water boil, add the rest, and allow to boil a few moments, then add the white of one well-beaten egg with one teaspoon vanilla essence.—Mre. M. E. Godard. Pium Puppia.: Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and a half sheet gelatine dissolved in a little water; season with nutmeg or cinnamon. Bake in a pudding-dish.— Mre.

From The Dixie Cook-Book, 1883, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Poor Man’s Puppine. A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar (some add table-spoon butter); place in oven while cold, stirring occasionally while the rice is swelling. Bake quite slowly two hours or more. It should be cream-like whem done, and must be taken immediately from oven. A good test is to tip dish; if rice and milk move together it is done; if not sufficiently cooked the milk runs; if neither move it is done too much. To vary this, a small cup raisins and a tea-spoon lemon or vanilla may be added. This is a delicious pudding when properly baked, and may be eaten warm or cold with sugar or cream.—Mrs. Louise Lincoln, New Rutland, IU.

From The Dixie Cook-Book, 1883, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a layer of pine-apple, then strew with sugar, then more pine-apple, and so on until all is used, pour over a small tea-cup water, and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours.—Mrs. Wm. Smith, Jacksonville, Fla.

From The Dixie Cook-Book, 1883, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew six large pippin apples (pared, cored, and quartered) until tender; drain and mash smooth with two table-spuons butter. Crumb quarter pound sponge cake; put layer of cake and apple alternately, using as seasoning for both six table-spoons sugar, juice and grated rind of one lemon, and a little nutmeg. Beat well six eggs, and stir in gradually; mix well, putin a dish, and bake three quarters of an hour.

From The Dixie Cook-Book, 1883, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a quart, stir into it gradually eight table-spoons sifted flour; beat six eggs very light and stir by degrees into the remainder of quart of milk, alternating with the batter; add prunes, one at a time, stir the whole very hard, boil two hours, and serve with wine-sauce or cream.—Mrs. Emma L. Fay.

From The Dixie Cook-Book, 1883, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, then one of berries, steamed apples, or any sauce convenient, cover with another spoonful of batter and steam twenty minutes, This pudding is delicious made with fresh strawberries, and eaten with a sauce made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup boiling milk, and one of strawberries.—Mrs. B. T. Skinner, Battle Oreck, Mich.

From The Dixie Cook-Book, 1883, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon); bake until done—but do not allow to become watery—and spread with a layer of jelly. Whip whites of eggs to a stiff froth with five tablespoons sugar, and juice of one lemon, spread on the top and brown. Good with or without sauce, and very good cold. Make a hard sauce for it as follows: One cup very light brown sugar, half cup butter, half grated rind aud the juice of one lemon; beat until very light. Vanilla may be used instead of the lemon. Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in boiling hot milk for half an hour or more, and add to the pudding, baking and finishing as above; or for orange pudding add a half dozen grated oranges.—Mrs. Prof. R. P. Kidder, Cape Girardeau,

From The Dixie Cook-Book, 1883, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, and boil again; add the yolks of two eggs beaten with half a cup of sugar, stir well together, and lastly - add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven; when done, spread over the top the whites beaten with two table-spoons sugar, and brown in oven. A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of peaches (either fresh or canned), repeating until dish is full, leaving rice for the last layer; bake slowly for half an hour, and when done, cover with the beaten whites, asapove. Or, after preparing the rice as above, add pineapple, chopped fine, or oranges, or dried cherries; mix thoroughly, and bake and finish as above.— Mrs. J. R. W.,

From The Dixie Cook-Book, 1883, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet milk, and one tea-spoon corn-starch; flavor with lemon. When cold, pour over the rice-balls half an hour before serving. This is a very simple but nice dessert.— Miss Louise Skinner. Saco anp APPLE PupDING. Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two teaspoons cinnamon to a cup of sugar; take one tuble-spoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover the apples, pour water and sago over the apples, and bake an hour and a half.,

From The Dixie Cook-Book, 1883, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half tea-spoon soda; mix well, salt and spice to taste, and steam two hours.—Mrs. 8S. W. Case.

From The Dixie Cook-Book, 1883, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapioca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream.—Mrs. S. C. Lee.

From The Dixie Cook-Book, 1883, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, ong tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay.

From The Dixie Cook-Book, 1883, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and simmer gently half a pound sweet potatoes; when half done take out, peel, and when cold grate them. Stir toa eream a scant cup butter and six table-spoons sugar (white), add a grated nutmeg, a tea-spoon beaten mace, juice and grated peel of a lemon, a wine-glass wine, one of brandy. Stir these ingredients together. Beat four eggs and add to mixture, alternating with the potato, a littleat a time. At the last, stir all very hard, pour in a buttered dish and bake three quarters of an hour. To be eaten cold.—From Tenn.

From The Dixie Cook-Book, 1883, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and grate six large ripe quinces, mix well with half a pint cream and one cup sugar, beat yolks of seven eggs and whites of two, adding two wine-glasses of rose-water; when all is well mixed bake three quarters of an hour in a buttered dish. Beat whites of five eggs with three table-spoons powdered sugar, put on top of pudding, and brown a few minutes.—Miss Tyson. 240 SAUCES,

From The Dixie Cook-Book, 1883, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream together four heaping table-spoons of sugar (white) and four tablespoons, well-rounded, of soft butter; with this mix a gill of lemon brandy, or half the quantity of brandy, juice of one lemon and half a grated nutmeg; stir slowly into half a cup boiling water, let simmer a moment, pour into a warm tureen.— May

From The Dixie Cook-Book, 1883, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place one-half a gill of milk in a pan in boiling water; when scalding put in half a pint of powdered sugar mixed with the yolks of two eggs, stir until thick as boiled custard, take off; when’ cool add flavoring. Just before serving mix the well-beaten whites lightly with the sauce.

From The Dixie Cook-Book, 1883, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two tablespoons butter with an even tablespoon of flour; stir in half a pint of brown sugar, and half a gill of boiled cider; add a gill of boiling water, mix well, let it simmer a few moments; serve hot. -

From The Dixie Cook-Book, 1883, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two table-spoons butter, cup of sugar, tablespoon of flour, milk of one cocoa-nut, with a small piece grated.

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One tea-cup powdered white sugar, scant half tea-cup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, stir the whole into half tea-cup boiling water, place on stove for a few moments, stirring it constantly, take off and add flavoring.

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Cream a small cup of sugar, and one (scant) of butter; add beaten yolk, or white if preferred, and a gill of wine; simmer a few moments, grate nutmeg over it when taken from fire.—Mre. Harrison, Ky..

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One pint cream, three table-spoons brown sugar, and half a small nutmeg grated. SAUCES. 241

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To one pint boiling, water, add heaping tea-cup sugar, table-spoon, butter (see General Directions), pinch of salt, and table-spoon corn starch dissolved in cold water; season with nutmeg or vanilla, boil half an hour, and if good and well cooked it will be very clear. Or, to a tablespoon of currant jelly, add a tablespoon of hot water; beat well and add to the above just before serving, omitting all other flavoring. Or, add a tea-spoon of raspberry syrup.

From The Dixie Cook-Book, 1883, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat whites of three eggs to a stiff froth; melt tea-cup of sugar in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at once.—Mrs. Carrie Glazier, Chicago, I.

From The Dixie Cook-Book, 1883, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one ounce of sugar and two tablespoons grape jelly over the - fire in a half pint of boiling water, and stir into it half a teaspoon com starch dissolved in a half cup cold water, let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape.:

From The Dixie Cook-Book, 1883, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, a4 it makes it bitter. Some add one-third cup butter and table-spoon corn starch. Map.e Suear Sauce. Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four tableS$ butter mixed with a level tea-spoon flour, and one of grated Dutmeg; boil for a few moments, and serve with boiled puddings. Or, make a “hard sauce” of one tablespoon butter to two of sugar.

From The Dixie Cook-Book, 1883, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat, in a two quart bowl, four table-spoons butter and two pint brown sugar, to a cream, with a wooden spoon; then Add four tablespoons sweet cream, then the juiee and grated rind 242 SAUCES. of a large lemon; place the bowl on top of the tea-kettle half full of boiling water; when melted to a thick creamy froth, serve.

From The Dixie Cook-Book, 1883, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of “gold coloring” on white sugar while stirring it) till,a ball can be formed, which place inside the orange-peel and serve. The “gold coloring” may be omitted. Lemon sauce may be made in the same way.

From The Dixie Cook-Book, 1883, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two tablespoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pineapple.. Or, to a grated pine-apple add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve.

From The Dixie Cook-Book, 1883, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the butter and sugar to a cream; then stir in the berries and the beaten white of an egg.

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One and a half cups sugar, one and a half tablespoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling water, and boil ten minutes; just before taking from stove add one dessert-spoon of butter.—Mrs. G. W. Collins, Urbana. é

From The Dixie Cook-Book, 1883, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with molded blanc-mange, or fruit puddings.—Mrs. Geo. Bever, Cedar

From The Dixie Cook-Book, 1883, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three-quarters of‘ pound sugar to each pound apples; make & syrup of the sugar and water in which root ginger (bruised and tied in a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon, skim off all scum, and boil in the syrup a few apples at a time, until they are transparent, and place in jar. When all are done, boil the syrup until thick, pour, boiling hot, over the apples, and cover closely. Well-flavored fruit, not easily broken in cooking, should be used. The ginger may be omitted if disliked.

From The Dixie Cook-Book, 1883, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil small fine-grained carrots in water till tender; peel and grate, add sugar, slips of citron, spices if preferred, and wine; simmer slowly together and put away in jars. Very wholesome for children and very much liked. The juice from any canned fruit sold would take the place of the simple wine used here—the alcoholic mixtures sold in America being utterly unfit for household’ consumption.—Mrs. S. Williston, Heidelterg, Germany.

From The Dixie Cook-Book, 1883, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose sour ones—the early Richmond is good—seed all very “carefully, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving-kettle. boil slowly ten minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim and pour over the cherries; the next day drain off the syrup, boil. skim if necessary, add the cherries, boil twenty minutes, and seal up in small jars.— Mrs.

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Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the water in kettle add as much sugar as there is melon by weight, boil until quite thick, replace melon,. add two sliced lemons to each pound of fruit, boil twenty minutes, take out, boil syrup until it is very thick molasses, and pour it over the fruit.—Mrs. J. HRobinson,

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Gather fruit when fully ripe, but not cracked open; place in a péfforated tin bucket or wire basket, and dip for a moment into a deep kettle or hot and moderately strong lye (same prefer letting them lie an hour in lime-water and afterwards drain); make a syrup in proportion of one pound sugar to one of fruit, and when the figs are well drained, put them in syrup and boil until well cooked; remove, boil syrup down until there is just enough to cover fruit; put fruit back in syrup, let all boil, and seal up while hot in glass or porcelain jars.— Ez-Gov. Stearns, Florida.

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Pick grapes from the stems, pop pulps from the skins, doing tw» at a time, one in each hand between the thumb and forefinger. Put pulp in a porcelain kettle and stew gently until the seeds are loosened; then strain and rub it through a sieve, weigh it with the skins, and to every pound of this allow one pound of granulated sugar. Put skins and juice in kettle, cover closely, and cook slowly until the skins are tender; while still boiling add the sugar, and move the kettle back, as it must not boil again; keep very hot for fifteen minutes, then, seeing that the sugar is thoroughly dissolved, pour the fruit in cans, and screw down the covers as soon as possible.

From The Dixie Cook-Book, 1883, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boil a few moments, skim, and cool; when luke-warm add pears, and boil gently until syrup has penetrated them and they look clear; some of the pieces will cook before the rest, and must be removed; when done, take out, boil down syrup a little and pour over them; a few cloves stuck here and there in the pears add a pleasant flavor. Put in small jars with glass or tin tops, and seal with putty.— Miss Florence Williams.

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Take any fine peaches that do not mash readily in cooking, pare carefully and remove pits; take sugar equal in weight to fruit, (or if to be sealed, three-quarters pound sugar to the pound of fruit), and water in proportion of a half pint to each pound of sugar. Boil pits in the water, adding more as it evaporates, to keep the proportion good, remove pits, add the sugar, clarify, and when the scum ceases to rise, add the fruit, a small quantity at a time; gpok slowly about ten minutes, skim out into a jar, add more, and so on until all are done, and then pour the boiling syrup over all. The next day drain off and boil syrup a few minutes only, and pour back, repeating daily until the fruit looks clear. Two or three times is generally sufficient. The last time put up the preserves in small jars, and secure with paper as directed for jellies. If to be sealed in cans, the first boiling is sufficient, after which put into cans and seal immediately. The latter plan is preferable, as it takes less trouble and less sugar, while the natural flavor of the fruit is better retained. Many think peach preserves much nicer if made with maple sugar. Clingstone peaches are preserved in the same way whole, except that they must be put on in clear water and boiled until so tender that they may be pierced with a silver fork before adding the sugar.

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Allow equal weights sugar and plums; add sufficient water to the sugar to make a thick syrup, boil, skim, and pour over the plums (previously washed, pricked and placed in a stone jar), and cover with a plate. The next day drain off syrup, boil, skim, and pour in over plums; repeat this for three or four days, place plums and syrup in the preserving-kettle, and boil very slowly for half an hour. Put up in stone jars, cover with papers like jellies, or seal in cans.—Mra. J. H. Shearer.

From The Dixie Cook-Book, 1883, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equai weights of quinces and sugar, pare, core, leave whole or cut up, as preferred, boil till tender in water enough to cover, carefully take out and put on a platter, add sugar to the water, replace fruit and boil slowly till clear, place in jars and pour syrup over them. To increase the quantity without adding sugar, take half or two-thirds in weight as many fair sweet apples as there are quinces, pare, quarter, and core; after removing quinces, put apples into the syrup, and boil until they begin to look red and clear, and are tender; place quinces and apples in jar in alternate layers, and cover with syrup. For the use of parings and cores, see “ Quince Jelly.” Apples alone may be preserved in the same way.

From The Dixie Cook-Book, 1883, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in fruit, and then place the pan directly on the stove or range; let boil ten minutes or longer if the fruit is not elear, gently (or the berries will be broken) take up with a small strainer, and keep hot while the syrup is boiled down until thick and rich; drain off the thin syrup from the cans, and pour the rich syrup over the berries to fill, and screw down the tops immediately. The thin syrup poured off may be brought to boiling, and then bottled and sealed, to be used for sauces and drinks.

From The Dixie Cook-Book, 1883, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel carefully small perfectly-formed tomatoes, not too ripe (yellow pear-shaped are best), prick with a needle to prevent bursting, add an equal amount of sugar by weight, let lie over night, then pour off all juice into a preserving-kettle, and boil until it-is a thick syrup, clarifying with white of an egg; add tomatoes and boil carefully until they look transparent. A piece or two of toot-ginger, or one lemon to a pound of fruit sliced-thin and cooked with the fruit, may be added.

From The Dixie Cook-Book, 1883, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two gallons of rinds, let stand until salt and alum dissolve, fill the kettle with cold water, and place on top of stove where it will slowly come to boiling point, covering with a large plate so as to keep rinds under; boil until they can be easily pierced with a fork, drain them from the water, and put into a syrup previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it-is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons; make a syrup of the sugar and the water in which the lemons and the ginger-root were boiled, add the rinds and slices of lemon to this and boil slowly half to three-quarters of an hour. Citrons may be prepared in the same way, by paring, coring and slicing, or cutting into fanciful shapes with tin cutters made for the purpose.

From The Dixie Cook-Book, 1883, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon the apple butter; cover the whole with thick brown paper snugly tied down.—Miss Sarah Thomson, Delaware.

From The Dixie Cook-Book, 1883, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon.—Mrs. Colbert, Broadway.

From The Dixie Cook-Book, 1883, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, place in a pan set in a kettle of hot water, stir well until thick. This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, ete.

From The Dixie Cook-Book, 1883, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them soft, put them in a coarse bag and press out juice; add juice to first pumpkin, and let boil ten hours or more, to become of the thickness of butter; stir often. If the pumpkins are frozen, the juice will come out much easier.,

From The Dixie Cook-Book, 1883, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow one pound of sugar to each pound of peeled and cut up rhubarb; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This is a nice preserve, and children should be encouraged to eat it during the winter.

From The Dixie Cook-Book, 1883, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve pounds sour oranges, twelve pounds crushed sugar; wash _ the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly tender; if the water boils away, add more; the peel is generally very hard, and requires several hours boiling; cut the oranges in two crosswise, and squeeze out the juice and the soft pulp, have a pitcher with a strainer in the tep, place in a two-quart bowl, squeeze the thin juice and seeds in the strainer and the rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off the pulp, then pour all the juice and pulp on the sugar; the white skins must be covered with three quarts of cold water, and boiled half an hour, drain the water on the sugar, put the white eking in the colander, four or five together, and pound off the soft part, of which there must be in all two pounds and four ounces, put this with the sugar and juice; when the peel is tender drain it from the water, and choose either of these three modes: Pound it in a mortar, chop it ina bowl, or cut it in delicate shreds with a pair of scissors. There is still another way, which saves the necessity of handling the peel after it is boiled; it is to grate the yellow rind from the orange, then tie itin a muslin bag, and boil until soft, which you can tell by rubbing a little of it between the thumb and finger; it is then ready _for the other ingredients; put the whole in a porcelain kettle, or in 4 bright tin preserving-pan, and boil about an hour; when it begins to thicken it must he tried occasionally, by letting a little cool in a spoon laid on ice. To prevent its burning, pass the spoon often over the bottom of the kettle; when it is thick as desired put it in tumblers and cover with paper.—Mre, Elizabeth S. Miller in “ In the

From The Dixie Cook-Book, 1883, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose ripe, well-flavored fruit, and it is well to make with pre. serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the peaches begin to be tender; add sugar in the proportion of threefourths pound sugar to one pound fruit, continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as directed for jellies.

From The Dixie Cook-Book, 1883, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover, boil till tender, and skim out carefully; make @ syrup of the sugar and the water °in which the quinces were boiled, let come te boiling point, skim well, and drop the quinces gently in; boil fifteen minutes and dip out carefully into jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be turned out on a dish, and is very palatable as well as ornamental. In this way quinces too defective for preserves may be used.—Mrs. Mary A. Cooper.

From The Dixie Cook-Book, 1883, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar until about five minutes before removing from the stove, otherwise the fruit will be toughened and hardened. Follow the same directions in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, without stirring. A few raisins added improve the apple sauce.

From The Dixie Cook-Book, 1883, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way.—

From The Dixie Cook-Book, 1883, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers.—Mre. I. N. Beem,

From The Dixie Cook-Book, 1883, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprinkling ona little syrup while drying; pack in jars or boxes, in layers with powdered sugar between. Thus put up they will keep for any length of time, and are nearly equal to figs. Peaches may be preserved in the same way.—Mrs. John Samuels, Covington, Ky.

From The Dixie Cook-Book, 1883, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint sugar to a pint of stemmed ripe currants; put them together in a porcelain kettle, a layer of currants at the bottom; vhen the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants, and dry itwith them. Pack in jars and cover closely. Blackberries may be dried in the same manner. An economical way of making jelly is to boil liquid, skimming well, after currants are taken out, until it becomes jelly, and then put away in jelly glasses.— Mrs. H. A., Va.

From The Dixie Cook-Book, 1883, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash fruit, and boil without paring until tender; take out, pare and slice lengthwise, leaving out the hard center. Pour a syrup (using 8 pound of sugar to one of fruit), boiling hot, over pineapples, and let stand until the next morning. Pour off syrup, boil until nearly thick enough, then add fruit, and boil fifteen or twenty minutes. {In making pickles use none but the best cider vinegar, and hoil in a porcelain kettle—never in metal. A lump of alum size of a small nutmeg, to a gallon of cucumbers, dissolved and added to the vinegar when scalding the pickles the first time, renders them crisp and tender, but too much is injurious. Keep in a dry, cool cellar, in glass or stoneware; look at them frequently and remove all soft ones; if white specks appear in the vinegar, drain off and scald, adding a liberal handful of sugar to each gallon, and pour again over the pickles; bits of horse-radish and a few cloves assist in preserving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool, dark place. Many think that mustard-seed improves pickles, especially chopped, bottled, and mangoes, but use it, as well as horse-radish and cloves, sparingly. Never put up pickles in any thing that has held any kind of grease, and never let them freeze. Use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dissolve, so that there will always be plenty at the bottom of the cask. The brine for pickles should be strong enough to bear an egg; make it in the proportion of a heaping pint of coarse salt to a gallon of water. Use coarse salt, and test pickles by tasting before putting on vinegar (they should be of a pleasant saltness); if not salt enough, add salt to brine and allow them to stand until they have acquired the proper flavor; if too salt, cover with weak vinegar, and let stand for two or three days, drain, adding strong vinegar, cither hot or cold according to recipes, and finish as directed. In the case of kegs of cucumbers kept in brine for a long time, to be used when needed, it is better to err in using too much salt, as this may be corrected by adding the weak vinegar, but if not sufficiently salted the pickles will be insipid. In scalding (254) cucumber pickles to green them, some use cabbage leaves, covering bottom, sides, and top of kettle. A medium spicing for a quart of pickles is a level tea-spoon of peppercorns (whole black peppers), the same of allspice, a table-spoon of broken stick cinnamon, half a teaspoon of cloves, mustard seed, or horse-radish chopped fine, and one piece of ginger root, an inch long. If ground cayenne pepper is used instead of whole peppers, an eighth of a tea-spoon is enough. A better substitute for peppercorns is garden-peppers cut in rings, in proportion of two rings of green and one of red without seeds, or 8 level tea-spoon, when finely chopped, to a quart of pickles. These Proportions may be increased or decreased to suit the taste, taking care not to put in so much of any one as to make its flavor predominate. Ginger is the most wholesome of the spices. Cloves are the strongest, mace next, then allspice and cinnamon, and, of course, leas of the stronger should be used. Pickles are not famous for wholesome qualities, even when made with the greatest care, but if they must be eaten, it is best to make them at home. Those suld in market are often colored a beautiful green with sulphate of copper, which isa deadly poison, or are cooked in brass or copper vessels, which produces the same result in an indirect way. Scalding or parboiling articles to be pickled makes them absorb the vinegar more easily, but does not add to their crispness. Before putting them in vinegar, after parboiling, they should he cold and perfectly try. Always use strong vinegar, or the pickles will be insipid, and it should be scalding hot when poured on, as raw vinegar becomes ropy and does not keep well. As heating weakens it, vinegar for pickles should be very strong, and should only be brought to boiling point, and immediately poured on pickles. Keep pickles from the air, and see that the vinegar is at least two inches over the top of Pickles in the jar. A dry wooden spoon or ladle should be used in handling pickles, and is the only one that should touch pickles in the jars. If the vinegar loses its strength it should be replaced by good,. poured over scalding hot.

From The Dixie Cook-Book, 1883, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub off outer skin with a coarse towel, and lay in salt water for aday, drain and pour over them cold spiced vinegar, adding a teaSpoonful of horse-radish to each jar.

From The Dixie Cook-Book, 1883, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick green beans of the best variety, when young and tender, string, and place in a kettle to boil, with salt to taste, until they can be pierced with a fork, drain well through a colander, put in a stone jar, sprinkle with cayenne pepper, and cover with strong cider vinegar; sugar may be added if desired.

From The Dixie Cook-Book, 1883, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* Wash and wipe a half bushel of medium-sized cucumbers, suitable for pickling, pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient quantity of boiling water to cover them, place a cloth over the jar, and let stand until cold (if prepared in the evening, let stand all night), drain off the water, and place the pickles on stove in cold vinegar, let them come to a boil, take out, place in a stone jar, and cover with either culd or hot vinegar. They will be ready for use in a few days, and are excellent. It is an improvement to add a few spices and a small quantity of sugar. ‘ To bottle thém, prepare with salt and boiling water as above, drain (when cold), and place a gallon at a time on a stove in enough cold vinegar to cover level (need not be very strong), to which a lump of alum about the size of a small hickory-nut (too much is iujurious) has been added. Have on stove, in another kettle, a gallon of the very best cider vinegar, to which add half-a pint of brown sugar; have bottles cleansed and placed to heat on stove in a large tin-pan of cold water; also have a tin cup or small pan of sealing-wax heated; on table, have spices prepared in separate dishes, as follows: Green and red peppers sliced in rings; horseradish roots washed, scraped, and cut in small pieces, black and yellow mustard seed (or this may be left out), each prepared by sprinkling with salt and pouring on some boiling water, which let stand fifteen minutes and then draw off; stick cinnamon washed free from dust, and broken in pieces, and a few cloves. When picklea _ come to boiling point, take out and pack in bottles, mixing with them the spices (use the cloves, horse-radish and mustard seed, sparingly); put in a layer of pickles, then a layer of spices, shaking the bottles occasionally so as to pack tightly; when full cover with the boiling hot vinegar from the other kettle (using a bright funnel and bright tin cup), going over them a second time and filling up, in order to supply shrinkage, for the pickles must be entirely covered with the vinegar. Put in the corks, which should fit very smugly, lift each bottle (wrap a towel around it to prevent burning the hands), and dip the corked end into the hot sealing-wax; proceed in this manner with each bottle, dipping each « second time into the wax so that they may be perfectly secure. If corks seem too small, throw them in boiling water; if too large, pound the sides with a hammer. The tighter they fit in the bottles the better for the pickles. Glass cans, the tops or covers of which have become defective, can be used by supplying them with corks. Pickles thus bottled are far more wholesome than, and are really superior to, the best brand of imported pickles, and, by having materials in readiness, prepared as directed, the process is neither difficult nor tedious. It requires two persons to successfully bottle pickles.—Mrs. Florence W. Hush, Minneapolis.

From The Dixie Cook-Book, 1883, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon — best cider vinegar, one ounce white mustard seed, one of black mustard seed, one of juniper berries, one of celery seed (tying each ounce separately in swiss bags), one handful small green peppers, two pounds sugar, a few small onions, and a piece alum half the size of a nutmeg; pour the vinegar while hot over the cucumbers, let stand a day, repeating the operation three or four mornings. Mix one-fourth pound mustard with the vinegar, pour over cucumbers, and seal up in bottles.— Mfrs. Ada Estelle Bever.

From The Dixie Cook-Book, 1883, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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