Mrs. Lincoln's Boston Cook Book

If you intend to buy a new stove or range, get one simple in construction, that you may quickly learn all its parts and their uses; plain in finish, that you may easily keep it clean; and perfectly fitted part to part, with doors and dampers shutting absolutely close, so that you may control the fire and heat. This latter point is of essential importance in regulating the oven and in preventing a waste of fuel.: Become thoroughly acquainted with whatever stove you may have. If necessary, fake it apart; learn how to clean it in the inside, to regulate the dampers for all the variations of wind, temperature, and fuel; and then learn how to make and keep a fire. All stoves have a fire-box, with more or less space underneath for ashes; a slide damper under the fire, letting in the air; an outlet for the smoke; and a damper which regulates the supply of hot air, sending it around and underneath the oven, or letting it escape into the chimney. Remove the covers and brush the soot from the top of the oven into the fire-box; then clean out the grate; and if the stove have conveniences for so doing, sift the ashes in the stove and save all the old coal and cinders. Put in shavings or loose rolls of paper, then fine pine kindlings, arranged crosswise, and a layer of hard wood, leaving pienty of air space between the pieces. Be sure the wood comes out to each end of the fire-box. Put on the covers; and if the stove need cleaning, moisten some pulverized stove polish with water, and rub the stove with a paint brush dipped in the polish. When all blackened, rub with a dry polishing-brush until nearly dry. Open the direct draught and oven damper, and light the paper, as a slight heat facilitates the process of polishing. When the wood is thoroughly kindled, fill the fire-box with coal even with the top of the oven. Brush up the hearth and floor, empty the teakettle, and fill it with fresh water. Watch the fire, and push the coal down as the wood burns away, and add enough more coal to keep it even with the top of the fire bricks. When the blue flame becomes white, close the oven damper; and when the coal is burning freely, but not red, shut the direct draught. It seems impossible for some persons to understand that a coal fire is at its height as soon as well kindled, and needs only air enough to keep it burning. When it becomes bright red all through, it has parted with most of its heat, and begins to die out. Tons of coal are wasted in many kitchens, and ranges are needlessly burned out, by filling the fire-box till the coal touches the covers, and leaving the draughts open till the coal is red. Nearly all stoves and portable ranges have the oven at one side of and a little below the fire. In brick-set ranges the ovens are sometimes over the fire. A stove has a door on each side of the oven, with the fire-box in front. A portable range has only one oven-door, and the fire-box at the end. In ranges where the oven is over the fire, the articles to be baked are placed on a grate near the middle, as the bottom of the oven is usually very hot. In stoves or portable ranges anything which has to rise in the oven, like bread, pastry, cake, etc., is placed on the bottom of the oven, and, if the heat be too great, a small rack or grate may be placed under it. Large pieces of meat are placed on a rack in a pan; while small cuts of meat, birds, etc., which are to be baked quickly, and any dishes which are to be merely browned, like scalloped dishes, must be placed on the grate near the top. Cultivate the habit of opening and shutting the oven-door quickly but gently. ~ Learn the hottest and coolest places in the oven. Look at things as they are baking, and turn and watch till you are sure they can be left alone. If anything bake unevenly or too fast, put a screen between it and the heat, —a pan on the grate above or underneath, or a frame of stiff paper made larger than the pan, that it may not touch the dough. When the regulating dampers are closed and the oven is still too hot, lift a cover on the top partly off, although in a stove in which the parts are perfectly adjusted this will never be necessary. When the oven is not hot enough, open the direct draught, and rake out the ashes from the grate. Keep the grate cleaned out and the fire burning freely, when a very hot oven is needed. At other times keep the draughts shut and do not waste the coal. To keep a brisk fire for several hours or all day, it is better to add a sprinkling of coal often, rather than to let it burn nearly out, and then, by adding a larger quantity, check the fire and retard the work. In using the top of the stove remember the hottest place is over the fire and toward the middle, not on the front of the stove. When you have once watched the flame in its passage over the top, down the back, and under the oven, then across, out and up on the opposite side and out into the chimney, you will understand where the greatest heat must be.

From Mrs. Lincoln's Boston Cook Book, 1884, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hints on saving bread crusts and stale pieces, for egg and bread crumbing, are given on page 75. The crumbs should be sifted through a fine sieve. For fish or meat mix a little salt, pepper, and chopped parsley with them. Beat the eggs slightly with a fork in a shallow dish. Add one tablespoonful of water or two tablespoonfuls of milk for each egg. Add a little sugar if they are to be used for sweet dishes, and salt and pepper for all others. Sprinkle the crumbs on a board, and roll the chop, fish, or croquettes first in the crumbs; shake off all that do not adhere. Cover all the articles with the crumbs and let them stand till dry, then dip into the beaten egg, and be careful to have every part covered. Drain from the egg, and roll again in the crumbs. Croquettes or any soft mixture should be held on a broad knife while being placed in the egg. Then dip the egg over them, and slip the knife again lengthwise under the croquette, drain, and put it carefully into the crumbs. Scallops and very small oysters can be more easily crumbed by placing them with the crumbs in a sheet of paper, and tossing or turning till all are crumbed, Remember the order: crumbs first, then egg, then crumbs again.

From Mrs. Lincoln's Boston Cook Book, 1884, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 saltspoonfuls of liquid =1 teaspoonful. 4 teaspoonfuls of liquid = 1 tablespoonful. 8 teaspoonfuls of dry material. = 1 tablespoonful. 4 tablespoonfuls of liquid = 1 wineglass, or $ gill, or } cup. 2 gills =1cup, or ¢ pint. ed 16 tablespoonfuls of liquid =1 cup. 12 tablespoonfuls of dry material =1 cup. 8 heaping tablespoonfuls of dry material =1cup. 4 cups of liquid =1 quart. 4 cups of flour =1 pound, or 1 quart, 2 cups of solid butter =1 pound. 4 cup of butter =} pound. 2 cups of granulated sugar =1 pound. 24 cups of powdered sugar " =1 pound. 3 cups of meal = 1 pound. 1 pint of milk or water =1 pound, 1 pint of chopped meat packed solidly =1 pound. 9 large eggs, 10 medium eggs =1 pound. 1 round tablespoonful of butter =1 ounce. 1 heaping tablespoonful of butter = 2 ounces, or 3 cup Butter the size of an egg = 2 ounces, or } cup 1 heaping tablespoonful of sugar = 1 ounce. 2 round tablespoonfuls of flour =1 ounce. 2 round tablespoonfuls of coffee = 1 ounce. 2 round tablespoonfuls of powd sugar = =1 ounce. 1 tablespoonful of liquid = 4 ounce. 1 bottle S. M. wine = 83 cups, or 48 tablespoonfuls. 1 bottle brandy = 1} cups, or 24 tablespoonfuls. 1 small bottle Foss’ extract = t cup scant, or 3 tablespoonfula 1 small bottle Foss’ extract = 12 teaspoonfuls. 1 flask of olive oil = 14 cups, or 20 tablespoonfuls.

From Mrs. Lincoln's Boston Cook Book, 1884, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 scant measure of liquid to 8 full measures of flour, for bread. 1 scant measure of liquid to 2 full measures of flour, for muffins, 1 scant measure of liquid to 1 full measure of flour, for batters. 4 cup of yeast, or } of compressed yeastcake, to one pint of liquid. 1 even teasp. of soda and 2 full teasp. of cream tartar to 1 quart of flour. 8 heaping, or 4 even teaspoonfuls, of baking powder to 1 quart of flour. 1 teaspoonful of soda to 1 pint of sour milk. 1 teaspoonful of soda to 1 cup of molasses. 1 saltspoonful of salt to 1 quart of milk for custards. 1 teaspoonful of extract to 1 quart of custard. 1 saltspoonful of salt to 1 loaf of sponge cake. 1 teaspoonful of extract to 1 loaf of plain cake. 1 saltspoonful of spice to 1 loaf of plain cake. 1 teaspoonful of salt to 1 quart of soup stock or 2 quarts of flour. 1 saltspoonful of white pepper to 1 quart of soup stock. 1 teaspoonful of mixed herbs to 1 quart of soup stock. 1 tablespoonful of each chopped vegetable to 1 quart of soup stock. A speck of cayenne pepper is what you can take up on the point of a pen knife or on a quarter-inch square surface. A pinch of salt or spice is about a saltspoonful. A pinch of hops is } of a cup. OO 7 The proportions of seasoning given in these receipts are not sufficient for those who like highly seasoned food. It is easier to add more, than to remove any if too highly seasoned.

From Mrs. Lincoln's Boston Cook Book, 1884, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 teaspoonful each of cloves and allspice. 1 teaspoonful each of mace and grated nutmeg. 8 teaspoonfuls of cinnamon.

From Mrs. Lincoln's Boston Cook Book, 1884, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces of salt. 2 ourices of celery salt. 1 ounce each of white pepper and ground thyme, 1 ounce each of marjoram and summer savory. 4 ounce of sage. 1 saltspoonful of cayenne pepper. 4 teaspoonful each of cloves, allspice, and mace. Mix, sift, and keep closely covered.

From Mrs. Lincoln's Boston Cook Book, 1884, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stirring. —Let the bowl of the spoon rest slightly on the bottom of the mixing-bowl; then move round and round in widening circles, without lifting the spoon out of ~y the mixture, except to scrape the sides of the bowl occasionally. Stir slowly at first, to avoid spattering; add the liquid gradually, and be sure the bowl of the spoon (not the edge nor the tip merely) touches the bottom and sides of the bowl. This is mashing as well as stirring, and the mixture soon becomes a paste. When perfectly smooth and free from lumps, add more liquid till you have the desired consistency. We stir flour and water together for a thickening, or butter and flour and milk for a sauce. We stir when we rub butter to a cream, or when we make a batter or semi-dough. When we make a stiff dough we stir at first, and then turn the whole mass over, bringing the knife or spoon round the bowl and cutting up through the dough. Beating. — Tip the bowl slightly, and hold the spoon so that the edge scrapes the bowl, and bring it up through the mixture and over with a long quick flop to the opposite side; under, and up through again, lifting the spoon out of the mass and cutting clear through, scraping from the bottom at every stroke. Keep the bowl of the spoon and the sides of the mixing-bowl well scraped out, that all the material may be equally beaten. We stir simply to blend two or more materials; we beat to entangle all the air possible in the mixture. We beat eggs or batter or soft dough. The albumen of the eggs and the gluten of the flour, owing to their viscidity or glutinous properties, catch the air and hold it in the form of cells, something as we make soap bubbles by blowing air into soapy water. The faster we beat, and the more we bring the material up from the bowl into the air, the more bubbles we have; but one stirring motion will destroy them. Yolks of eggs should be beaten nearly as much as the whites, or till they are light or lemon-colored, and thicken perceptibly. The whites should be beaten till they are stiff and dry, or fly off in flakes, or can be turned upside down without spilling. When the two are to be put together, always plan to turn the whites into the yolks, as there is less waste than when the yolks are turned into the whites. Let the whites stand a minute, then run a palette knife round the edge close to the bowl; they will slip out easily, and leave the bowl almost clean. For beating eggs, for nearly all purposes the Dover egg-beater is the best. There should be two sizes, the larger one for the whites of eggs. Hold the beater lightly in the left hand, and move it round through the egg while turning the handle. For frosting, and snow pudding, and all beating of soft dough, use a perforated wooden spoon. Bowls with slightly flaring sides, and not too deep to be clasped from bottom to rim in the left hand, are most convenient. If tipped slightly toward the right, the beating is done more effectually. Cutting, or Folding, or Lifting. — Omelets, sponge cake, whipped cream, etc., should have the beaten white cut or folded in carefully to avoid breaking the air bubbles. Turn the mixture over with the spoon, cut through, lift up, and fold the materials together, lifting the part from below, up and over, and mixing very gently until just blended. Do not stir round and round, nor beat quickly. All mixtures which are raised with eggs alone, should have the yolks and whites of the eggs thoroughly and separately beaten; any very thin batter, like pop-overs, pancakes, or gems made without eggs, should be beaten vigorously just before baking. Graham or whole-wheat flour is better than white flour for gems that are made without eggs, because it contains more gluten. Shall we stir only one way? No; stir any way you please, so long as you blend or mix the materials. But after beating in air bubbles, don’t break them by stirring, unless you wish to keep up the game of cross purposes indefinitely. Always let the last motion, before turning into the pans, be one of quick, vigorous beating; except in those receipts where folding instead of beating is indicated.

From Mrs. Lincoln's Boston Cook Book, 1884, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lcup of flour or meal... $0.01|1 pound of spaghetti... $0.16 1 “sugar 2. 6 ee 06} 1 “cornstarch... -10 1 “ butter......20}1lcanoftomatoess.... 15 legg. 1...... 08/1 “ salmon..... 18 lcup of molasses.... 05/1 “ lobster..... 15 1 “milk. 2... we 02}1 ‘ devilled ham and tongue.30 1 tablespoonful of wine...02 | 1 tumbler of jelly.. 35 1 “ “ brandy..04|1jarofmarmalade.... 25 1 teaspoonful of vanilla...02|1poundoftea...-. 75 1 «“ “spice....02)1 “ coffee.....38 1 “ “soda, and 2 1 ‘chocolate.. - 40 teaspoonfuls of cream-tartar.02|3 “ nutmeg.. + - 32 1 tablespoonful of butter.. 03 | 4 “ mace... « + 60 Butter size ofanegg....05/} ‘* cloves, cassia.. 15 1 tablespoonful of olive oil. 02) 4 “ginger sw. - 10 2 tablespoonfuls of coffee.. 05 | 4 “mustard.... 12 2 teaspoonfuls of tea... 01) d “herbs, ground.. -10 1 quart of milkman’s cream. _—.25 | Package of whole herbs.. 8 1 “ Deerfoot cream..60{1 pound of cheese. o + 18 1 box of gelatine..... 16/1 ‘« Parmesan cheese. _—.50 llemon... 2. eee 02] 1 peck of potatoes.... 25 lorange.. «s+ 6 « «© 03} 1 “apples..... 50 1 pound of raisins.... 18|1 quart of onions. ».» 10 1 “currants.....10{1carrot... ~~.... 02 1 “¢ citron eee 18}iturnip..... ese -05 1 “erackers.:..10|1bunchofcelery.....20 1 “© tapioca. 6..07 | 1 handful of parsley... 06 1 “rice.. + « +.09|1 bunch of watercresses. 05 1 “macaroni....18|1headoflettuce..... -10 These prices are for the best materials, and are estimated for the season, from October to June, when butter and eggs are higher than during the summer.

From Mrs. Lincoln's Boston Cook Book, 1884, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The first requisite in making good bread is to use good flour. Good flour should not be pure white in color, but of a creamy, yellowish-white shade. If it feel damp, clammy, or sticky, and gradually form into lumps or cakes, it is not the best. Good flour holds together in a mass, when squeezed by the hand, and retains the impression of the fingers, and even the marks of the skin, much longer than poor flour; when made into a dough, it is elastic, easy to be kneaded, will stay in a round puffy shape, and will take up a large amount of water: while poor flour will be sticky, flatten, or spread itself over the board, and will never seem to be stiff enough to be handled, no matter how much flour is used. Haxall flour has a fine granular consistency, and runs easily through the sieve or the fingers like fine meal; while good St. Louis flour feels soft and oily. It is extravagant to buy poor or even doubtful flour. But, should it have every appearance of ’ being good flour, and yet not make good bread, do not condemn the flour without a fair trial; and be sure the fault is nowhere else. Every experienced cook has her own tests for flour, and some of them are amusing, if not reliable. The best way is to buy a small quantity at first, and make it into dough; then, if satisfactory, purchase whatever amount is required, and buy this same brand as long as it proves of uniform quality. The names given to flour are not a sure criterion of the quality. The flour may come from the same growth of wheat, and be ground in the same manner and at the same mill, and yet the miller or the wholesale dealers will brand it differently, And the same brand will vary in quality from year to year. Some of the varieties sold in Boston, and known to be good by personal trial, are Archibald’s Extra, Washburn’s, Spaulding, Corrugated, Taylor's Best, Brown’s Best, Marguerite, etc.; the same flour may be known in other cities under different names. There are others equally good, and every year some new brand is announced. It is estimated that one barrel of flour will last one person one year; which gives a rule of proportion by which to buy. Most good housekeepers agree that flour is not improved by long keeping, though flour dealers think differently. Flour should be kept in a cool, dry place, as the least dampness causes it to absorb moisture; the gluten loses its tenacity, becomes sticky, and the bread made from it is coarser and less light. For small families it is better to buy whole-wheat flour by the bag or half-barrel; Haxall, for bread, by the barrel; and the best St. Louis flour for cake and pastry, by the bag, as a much smaller proportion is needed (or should be) for these indigestibles, than for the ‘ staff of life.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Who made the first yeast? and how does a young housekeeper start her own, when away from stores or friends, where she can neither buy nor borrow? are questions often asked. Simply make a thin batter with flour and water, and let it stand in a warm place till it ferments, and is full of bubbles. A pint of this ferment is equal to one cup of old yeast in starting the new. There are three kinds of yeast in general use, — the dry, the compressed, and the liguid, —each of which has its peculiar merits. Dry yeast cakes, such as the ‘ National” or ‘ Twin Brothers,” are inexpensive, alwaya ready to use, and generally liked by those who care more for economy of time and trouble than for the quality of their bread. Compressed yeast cakes, like the ‘‘ Vienna” or ‘ Fleischmann’s,” are excellent, when perfectly fresh; the best form of yeast where bread is made in large quantities. But for a small family, where only a quarter of a cake is used perhaps twice a week, or for those living at a distance from the stores, they are inconvenient, expensive, and wasteful. They have almost entirely taken the place of baker’s east., As to which is best of the many varieties of home-made yeast, who shall decide when housekeepers disagree? Every good cook thinks her way the best. They are all good that make good bread; the only special advantage of one over another being the greater ease in making or the length of time it will keep good. People who are inclined to shirk think it a deal of trouble to make yeast of any kind; but there are none so independent as those who make their own yeast. The simplest form of liquid yeast is made with flour, salt, and boiling hop water. To this many add potatoes and a little sugar, and some add ginger. Chemists say that the potato is the best form of starch for the growth of yeast. Potato yeast rises more rapidly, and keeps longer without souring, than flour yeast; bread made from it is sweet, light, and does not dry quickly. As to the comparative merits of grated raw potato or boiled potato, those who have used them both ways with equally good results think the grated potato has the advantage of being made in much less time. The really essential points are that the water shall be botling, so that all the cells of the flour or potato may be ruptured. The salt and sugar assist in the fermentation, and the hops and ginger serve to prevent the yeast from souring by checking the fermentation before all the sugar is converted into alcohol; they also give it an agreeably pungent taste, if not used in too large quantities. Old potatoes are better than new for yeast, because they contain more sugar. Porcelain or granite kettles for boiling the hops and potatoes, and earthen bowls and wooden spoons for mixing, are best, as iron and tin cause the yeast ’ to turn dark-colored. The yeast for starting must be fresh and lively, and never added till the boiling mixture has become lukewarm, or the plant will be killed. It must be kept warm, and stirred several times while rising, and the next day put away in well-scalded glass jars. Keep it in a cool place; freezing or intense heat will kill the yeast plant. Reserve a portion for the next rising in a small jar by itself, as opening the jar often causes the yeast to lose its strength. Always shake or stir well before using. Yeast is good when it is foamy or full of beads, has a brisk, pungent odor, and a good deal of snap or vim; it is poor when it has an acid odor, and looks watery or has a thin film over the top.

From Mrs. Lincoln's Boston Cook Book, 1884, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 cup flour. 3 raw potatoes. 44 cup sugar. 1 to 2 quarts boiling water. 1 tablespoonful salt.: 1 cup yeast. First, see that you have at least three quarts of water boiling rapidly. Pare the potatoes, and keep them covered with cold water. Mix the flour, sugar, and salt in a large bowl, and grate the potatoes as quickly as possible, not stopping to grate every scrap; mix them at once with the flour, using a wooden or silver spoon, that the mixture may not be dark-colored. Pour the boiling water directly from the teakettle over the grater, and rinse off the potato into the bowl, using perhaps a pint of water at first. Mix the water thoroughly with the potato and flour; then add, slowly, enough more boiling water to make it the consistency of thin starch. The amount of water will depend upon the quality of the flour and potatoes. If it does not thicken, pour the mixture into a double boiler or granite pan, and let it come to the boiling-point, stirring well to keep it from sticking. Strain through a squash strainer and let it cool. When lukewarm (clear through the mixture, not merely on the top), add the yeast. Cover slightly, and keep in a warm (not hot) place, until light and covered with white foam. After it begins to rise, beat it well several times, as this makes it stronger. At night, or when well risen, put it into wide-mouthed earthen or glass jars. The next morning cover tightly, and keep it in a cool place. Reserve one cupful or more in a small glass jar, and do not open it until ready for the next yeast-making. Always shake yeast well before using; take your cup to the jar instead of taking the jar to the hot kitchen; when empty, scald the jar and the cover thoroughly. This is the quickest and easiest way of making yeast, fifteen minutes being ample time for the first part of the process. It is whiter and looks more inviting than that made with hops. It keeps well two weeks, and makes delicious bread. This receipt can be varied by using boiling hop-water. Steep one fourth cup of loose hops five minutes in three pints of water, in a granite or porcelain kettle, and strain it into the potato and flour. Or the flour may be omitted, using more potato or less water. Many think it an improvement to mix one even teaspoonful of sifted ginger with the flour, sugar, and salt. The hops and ginger will make the yeast dark-colored, but it will not be perceptible in the bread. Boiled Potato Yeast. (Mrs. Towne’s Matilda.) Three large, old potatoes, pared, soaked, and boiled until broken in small pieces; half a cup of loose hops boiled in one quart of water. Drain and mash the potatoes; add the hop water and enough more hot water to make two quarts. Strain, rubbing all the potato through, and put it on to boil. When boiling, add three fourths of a cup of flour, which has been wet to a smooth paste in cold water, and three quarters of a cup of sugar. Boil five minutes, stirring well; let it cool; add three fourths of a cup of yeast; and, when well risen, add one fourth of a cup of salt. Keep inacovered stone jar in a cool cellar. Bread made with this yeast will not sour even in the hottest weather.

From Mrs. Lincoln's Boston Cook Book, 1884, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steep half a cup of loose hops in one quart of boiling water, in a granite kettle, five minutes. Mix one cup of flour, one fourth of a cup of sugar, and one tablespoonful of salt. Strain the hop liquor, and pour it bothing into the flour mixture. Boil one minute, or till thick. When cooled, add one cup of yeast..

From Mrs. Lincoln's Boston Cook Book, 1884, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts sifted (new-process) flour. | 14 cup liquid yeast, or, 1 teaspoonful salt. 4 cake compressed yeast, dis1 tablespoonful sugar. > solved in 14 cup water. 1 tablespoonful butter, or drip- | 1 pint lukewarm water. pings, or lard. Sift the flour, and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about four quarts. “Reserve one cup of flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve one fourth of a cake in half a cup of water. This is in addition to the pint of water to be used in mixing. Pour the liquid mixture into the centre of the flour, mixing it well with a broad knife ora strong spoon. Scrape the dry flour from the sides and bottom of the bowl, bringing the knife up through the dough, and tarning the mass over and over until no dry flour is left. If it be too soft to be handled easily, add a little of the reserved cup of flour. If too stiff, add more water. Knead it half an hour, or till smooth and fine-grained. Cover, and let it rise until it doubles its bulk. Cut it down; let it rise again; divide into four parts, then shape into loaves, putting two in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour.

From Mrs. Lincoln's Boston Cook Book, 1884, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful butter. 1 pint water. 1 teaspoonful salt. 4g cup yeast, scant. 1 tablespoonful sugar. About 2 quarts flour. Put the butter, sugar, and salt in the mixing-bowl; add one fourth cup of boiling water to dissolve them; then add enough more lukewarm water to make a pint in all, half a cup of yeast, and three and a half or four cups of flour, enongh to make a batter that will drop, not pour, from the spoon. Give it a vigorous beating; cover and let it rise over night. This soft mixture is called a sponge. In the morning add flour to make it stiff enough to knead. Knead it half an hour. Cover; let it rise in the bowl until noon, or till light and spongy; then shape it into loaves or rolls; let it rise again in the pans; bake as usual. This sponge can be divided in the morning, adding to one part of it white flour enough to knead it, and to the other part whole-wheat or rye flour and another tablespoonful of sugar. Make it just stiff enough to shape easily into a loaf after it is risen. Use white flour to shape it on the board, as the rye and whole-wheat flour are sticky. Or make the dough a little softer, fill gem - pans two thirds full, let them rise to the top, bake in a hot oven, and you have “ ratsed rye or whole-wheat gems.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk, scalded and cooled. | 6 or 6 cups fine granulated wheat — 2 tablespoonfuls sugar. flour, or 1 teaspoonful salt. 2 cups white flour, and dg cup yeast. 8 or 336 cups sifted Graham flour. In the morning mix, in the order given, into a dough, a little softer than for white bread; let it rise till light, stir it down, pour it into well-greased pans, or, if stiff enough, shape it into loaves; let it rise again, and bake a little longer and in a less hot oven than white bread. Graham or whole-wheat flour rises more rapidly than white flour, as it contains more gluten. It is liable to become sour if mixed over night, gnd then the cooks resort to the soda. For the true remedy use less yeast, and use sugar instead of molasses, or mix in the morning. Always sift the flour, notwithstanding all cook-books say to the contrary. Use a coarse sieve or squash strainer. Sift once, and, if you observe the character of the refuse, you will be glad to do so always. Bake part of this as biscuit or rolls. When made with ordinary Graham flour, the bread is much lighter if at least one third white flour be used.

From Mrs. Lincoln's Boston Cook Book, 1884, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* 1 cup squash, stewed and sifted. 1 tablespoonful butter. 2 tablespoonfuls sugar. Mg cup yeast. 134 cups scalded milk. Flour enough to knead it. Mix the sugar and salt with the squash, add the butter melted in the hot milk, and when cool add the yeast and \ flour. Knead fifteen minutes. Let it rise till light. Knead and shape into loaves or biscuit. When well risen, bake

From Mrs. Lincoln's Boston Cook Book, 1884, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make by rule given for Milk Bread, No. 3, adding rye dour or rye meal to the white-flour sponge. Raised Brown Bread. (Mrs. H. B. May.) 1 pint yellow corn meal. 4g teaspoonful salt. 36 cup yeast. 1 saltspoonful soda. 3g cup molasses. 1 pint rye meal. Pat the corn meal in the mixing-bowl, and scald it with boiling water, just enough to wet it; let it stand ten minutes, then add cold water enough to make a soft batter. When lukewarm, add the yeast, molasses, soda, salt, and rye meal. Beat it well, and let it rise over night, or until it cracks open. Stir it down; put it in a buttered and floured tin to rise again; sprinkle flour over the top. Bake in a moderate oven two hours. Brown bread made by this rule was first tested by the writer thirty years ago, when it was a wonder and delight to watch it as it was put on a wooden shovel and placed in the great brick oven. It has been made in the same house regularly every week since then, and proves just as good now as it was in the olden time.

From Mrs. Lincoln's Boston Cook Book, 1884, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup white flour (St. Louis). 1 teaspoonful salt. 1 cup rye flour, or sifted rye meal. 3 tablespoonfuls sugar. 1 cup yellow corn meal. 4g cup yeast. Mix with milk (scalded and cooled) till thick enough to be shaped. Let it rise until it cracks open. Put into a brickloaf pan, ang when well risen bake it one hour. Sour Milk Brown Bread, No. 1. (Mrs. Wm. B. Johnson.) 1 pint corn meal. 1 teaspoonful salt. 1 pint Graham flour. 1 pint sour milk. 1 teaspoonful soda. 1 cup molasses. Mix the meal with flour. Mash the soda and salt before measuring; sift and mix thoroughly with the flour; add the sour milk and molasses, and beat well. If not moist enough to pour, add a little warm water. Pour it into a well-greased mould or pail, filling it only two thirds full. Cover it with a tight cover, also greased. Steam three hours in a steamer, or set the pail in a kettle of boiling water. Keep the water boiling; and as it boils away, replenish with boiling water to keep it at the same level. Remove the cover, and place the mould in the oven fifteen minutes to dry the crust.

From Mrs. Lincoln's Boston Cook Book, 1884, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The name “biscuit” is from the French, and means “twice baked.” It was originally applied to a kind of hard, thin bread, made in that manner to deprive it of all moisture and insure its remaining in good condition for a long time. It was something like our crackers and ship bread. But in America it means any kind of bread made into small, round cakes and intended to be eaten hot or fresh. Ratsed biscuit may be made from any of the doughs made by the receipts for bread; the proportions are enough for one pan of bread, and one pan of biscuit containing twelve. or sixteen according to the size. They should always be made small, and shaped with the fingers, not cut with a cutter. Divide the portion of dough reserved for biscuit into halves, then into quarters, and each quarter into thirds or quarters. To shape a biscuit, take one of these quarters in the left hand and rest it lightly on the board. With the right thumb and forefinger draw a point of the dough up and over to the centre, and hold it down with the left thumb. Give the dough a slight turn toward the left, and repeat the drawing up and folding over until you. have been all round the ball. You may roll them in the hands until all these foldings have disappeared and they are smooth and round, and call them simply biscuit; or you may make the folds as distinct as possible, and place them at once in the pan. The folds will spread apart in rising, and when baked they can be peeled off in layers. They are then honored with the name of Imperial Rolls. Put the biscuit in a shallow round pan, fitting them closely, that they may rise up, round and puffy, instead of spreading. When very light, bake in a very hot oven fifteen or twenty minutes. Keep them wrapped in a bread cloth for at least half an hour before serving. The receipts for Milk Bread are especially nice for biscuit.

From Mrs. Lincoln's Boston Cook Book, 1884, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rolls are made by rolling the raised dough into small forms, with the hands or with a rolling-pin, and afterward cutting and folding into the desired shape; the shape and manner of manipulation giving the distinctive names. The dough for rolls should be very light, and when wanted unusually nice, more shortening should be worked into it after the second kneading. The rule for Water Bread made with a sponge is good for plain rolls; Milk Bread made with a sponge is the same as Parker House Rolls, which have been generally adopted by housekeepers as the stand7O The Boston Cook Book. ard. The following are some of the best varieties and shapes: — For Finger Rolls, make a dough by the rule for Milk Bread, No. 2, and when risen and ready to shape, divide the half reserved for rolls into twelve pieces. Make each piece into a smooth ball as if for biscuit, then roll it between the palms, or with the palm of one hand on the board, into a long roll about the size of the second finger. Roll with buttered hands or with as little flour as possible. Place them close together in a long, shallow pan. Let them rise to the top of the pan, and bake in a very hot oven for ten or fifteen minutes. To make a Cleft Roll, make the dough into smooth balls, then with a floured knife-handle press through the centre but not quite through on the ends. Or make them round, and place them some distance apart on the pan, and when ready to bake, make a deep cut through the middle. Make another cut at right angles with the first and you have a Cross Roll. Parker House Rolls are made after the receipt for Milk Bread with sponge, and when well risen and ready to shape, toll the dough on the board as you would pastry, and, if wanted richer, spread a generous tablespoonful of softened butter all over it. Fold the dough, and roll out again until nearly half an inch thick. Lift the rolled dough from the board and let it shrink back all it will, and be sure it is of uniform thickness before cutting, or the rolls will lose their shape. Cut with a round or oval cutter; press the thumb across the middle and fold over like a turnover, letting the edges come together. As they rise they will open a little, and, if folded only half-way over, they are liable to open too far. Spread a bit of soft butter the size of a pea on the edge before folding it, if you like the crusty inside which that gives. Or roll the dough thinner, and put two rounds together with a thin spreading of butter between; these are called Twin Rolls. To make Pocket-book or Letter Rolls, roll the dough in a rectangular shape one fourth of an inch thick, and cut it in strips four inches wide and as long as the dough will allow. Spread with soft butter; fold one end of the strip over about an inch and a half, and then over again. Cut off even with the folding, and then fold another, and so on. Or cut the dough into strips two inches wide by seven long, and spread each strip with butter, and fold one third over and then again like a letter. Or roll the dough out one fourth of an inch thick, then roll up and cut pieces one inch wide from the end of the roll, turn them over on the side, and place close together in a pan to rise. To make a Braid, cut the rolled dough in strips one inch wide by six inches long, and pinch three strips together at the end, then form into a braid. Or roll little balls of dough into long pieces the same as for sticks, and then braid them.: To make Crescents, or Vienna Rolls, roll the dough until only an eighth of an inch thick; cut into pieces five inches square and then into triangles. Hold the apex of the triangle in the right hand, roll the edge next’ the left hand over and over towards the right, stretch the point and bring it over and under the roll; bend the ends of the roll around like a horseshoe, being careful to keep in the folding. Any dough that is quite stiff may be shaped with the hands into small, oval rolls with quite tapering ends, and baked far enough apart to allow each roll to have a erust all over. These are called French Rolls. Any of these rolls may be rubbed with a cloth dipped in melted butter; or, better still, twist a piece of butter in a clean cloth and rub it over them just as they are taken from the oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk, scalded. Whites of 2 eggs. 46 cup butter. 4g cup yeast. 44 cup sugar. 7 or 8 cups flour. 1 scant teaspoonful salt. Melt the butter, and dissolve the sugar and salt in the hot milk; when lukewarm, add the yeast and beaten whites. Mix in flour to make @ sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light; then knead again slightly, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight as possi- ‘ ble. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut off slices an inch wide, lay them with the cut side down on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them with sugar dissolved in milk, and dry them a few minutes in the oven, or tub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar, and part of the flour. Place the bowl in a ‘pan of warm water for three or four hours; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above. Rusk, No. 1, 1 cup milk, scalded and cooled. 4 cup yeast. - 1 tablespoonful sugar. 2 cups flour. ' 4g teaspoonful salt. Mix in a sponge at night or very early in the morning. When well risen, add flour enough to make a stiff dough. Knead and let it rise again, then add one fourth of a cup of butter, rubbed to a cream, half a cup of sugar, and one egy, beaten with butter and sugar. Let it rise in the bowl till light. Shape into small round biscuit; put them close ’ together in a shallow cake. pan, that they may rise very high. When ready to bake, rub the tops with sugar dissolved in milk, sprinkle with dry sugar, and bake in a moderate oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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At night mix one pint of milk, scalded and cooled, one teaspoonful of salt, half a cup of yeast; five or six cups of Jtour, enough to make a soft dough. In the morning prepare one cup of butter, creamed; add two cups of brown sugar, one tablespoonful of mixed spices, —cinnamon, nutmeg, and allspice, —and four eggs, yolks and whites beaten, separately. Add this mixture to the beaten dough, and beat well. Add two cups of stoned and chopped raisins, or one cup of raisins, one cup of currants and half a cup of sliced citron. Flour the fruit. Let it rise in the bowl till light. Stir it down, and pour into two deep cake tins, making them two thirds full. Let it stand in a warm place fifteen or twenty minutes, then bake one hour or longer in a moderate oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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All bread crumbs left on the plates or bread board or in the bread jar, any broken pieces not suitable for toast, and any crusts or trimmings of toast should be carefully collected in a pan by themselves, and dried (not browned) in the hot closet or in a moderate oven, then pounded in a mortar or rolled on an old bread board, sifted through a coarse sieve, and put away in a dry place. These will be useful in covering anything which is to be dipped in egg and crumbs and then fried. Bread crumbs brown better than cracker crumbs, and are much cheaper, being made from material which is usually thrown away. These are dried bread crumbs, and are not to be used for bread pudding or scalloped dishes, as they. will absorb a great deal of moisture. They will keep indefinitely in a dry place Stale bread crumbs, which are not dried in the oven, but are made from odds and ends of stale bread, crumbled finely or grated on a coarse grater, are better for meat or fish stuffing, bread puddings, bread sauce, bread griddle-cakes, scalloped fish, ete. They should be used at once, as they soon become misty. Any whole slices of stale bread may “be steamed or used for toast.

From Mrs. Lincoln's Boston Cook Book, 1884, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a large covered steamer fitting tightly over a kettle of boiling water. One with holes all over the bottom is best, as the steam condenses and runs down the sides and through the holes; while in those with holes only in the middle it forms little pools of water round the edge, which make the bread soggy. Do not put in the bread until everything else is ready, as it takes only a few minutes for it to become heated through. Arrange it all in the middle of the steamer, tilted against a small cup or dish so that the steam may pass between the slices. Do not let any of it touch the sides of the steamer, or it will become water-soaked. When ready to remove it, lift the cover quickly, turning it over instantly, that no water may drip on the bread. Spread each slice with butter as you take it out, and arrange them on a hot platter. Cover with a napkin and serve immediately. Stale biscuit may be made much nicer than new in this way. These directions may seem needlessly minute; but it is just these little things that make the difference between light, delicate, hot steamed bread, and the heavy, water-soaked stuff that is often served..

From Mrs. Lincoln's Boston Cook Book, 1884, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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legg. 1 cup milk. 1 saltspoonful salt. 4 to 6 slices stale bread. Beat the egg lightly with a fork in a shallow puddingdish; add salt and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side; then put a piece of butter on the top of each slice, and turn and brown on the other side. To be eaten hot with butter, also with sugar and cinnamon if liked. This is one of the nicest waysof freshening stale bread, and is especially convenient when the fire is not in order for toasting. It is called French, Spanish, German, and Nun’s Toast; but Egg Toast seems to best indicate the character of the dish. When fried in deep fat, it may be used as a pudding by serving with a sweet sauce, and is then called Italian Fritters.

From Mrs. Lincoln's Boston Cook Book, 1884, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break one pint of dry brown bread and half a cup of stale white bread into inch pieces. Put a tablespoonful of butter in a large frying-pan, and when it is melted, but not brown, add the bread and cover with one pint or more of milk. Let it simmer, stirring occasionally to keep it from sticking, until the bread is soft and the milk absorbed. Salt to taste.

From Mrs. Lincoln's Boston Cook Book, 1884, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bread is toasted, or dried and browned, before the fire to extract the moisture and make it more palatable and digestible. If the slices be cut thick and carelessly exposed to a blazing fire, the outside is blackened and made into charcoal before the heat can reach the inside; the moisture is only heated, not evaporated, making the inside doughy or clammy, and when spread with butter, which cannot penetrate the charcoal, but floats on the surface in the form of oil, it forms one of the most indigestible compounds. The correct way is to have the bread stale, and cut into thin, uniform slices about one quarter of an inch thick. The fire should be clear, red (not blazing) coals. The crusts may be removed or not according to your taste, or the purpose for which the toast is intended. If you require only one or two slices, a toasting-fork will answer; but if a larger quantity be needed, there is nothing better than a double broiler with wires about a third of an inch apart. Place the slices evenly on one side of the broiler, being careful not to put in more than can be equally exposed to the fire; close the broiler and hold it firmly, that the slices may not slip; move it gently over the fire for one or two miautes; then turn it over, that all the moisture may be drawn out; hold it nearer to the coals, and color it a delicate golden-brown. Serve at once in a toast rack or piled lightly, that it may not lose its crispness. Butter before serving, or send it dry to the table. Bread properly dried and toasted is changed from the nature of dough, which always has a tendency to sour on the stomach, into pure wheat farina. It is not so scorched as to turn the butter into oil, but absorbs the butter; and butter and farina, being easily separated, are quickly acted upon by the gastric fluid. Many persons prefer toast that is soft inside, but it should never be served to sick people in that manner. It is better to have it dry, and then moistened with milk or water, than to have it doughy. If the bread be freshly baked and you must make toast, dry the slices in a warm oven before toasting. Always toast over the coals, or in the oven. If toasted over a hot stove, the crumbs fall through and burn, giving it a scorched andsmoky flavor.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk, scalded. 4g teaspoonful salt. 1 teblespoonful cornstarch. 6 slices dry toast. 1 large tablespoonful butter. Scald the milk; put the butter in a granite saucepan; when melted, add the dry cornstarch; when well mixed, add one third of the milk. Let it boil, and stir constantly till it is a smooth paste; add the remainder of the milk gradually, stirring well; then add the salt. Put the toast in a hot deep dish; pour the thickened milk between each slice'and over the whole. Keep the dish over hot water until ready to serve. If liked very soft, the slices may be first dipped in hot salted water, or in the hot milk before it is thickened.

From Mrs. Lincoln's Boston Cook Book, 1884, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream toast may be made in the same way, using a scant tablespoonful of butter, and cream instead of milk, or by thickening the boiling cream with one tablespoonful of cornstarch wet in a little cold milk or water; then salt to taste, and boil eight or ten minutes..

From Mrs. Lincoln's Boston Cook Book, 1884, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a shallow pan with one quart of boiling water and a teaspoonful of salt. Dip each slice of dry toast quickly in the water, then pile on a hot platter. Spread evenly with butter and serve very hot. Do not let them soak an instant in the water.

From Mrs. Lincoln's Boston Cook Book, 1884, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sifted flour. 2 full teaspoonfuls cream of 1 even teaspoonful salt. tartar. 1 even teaspoonful soda, meas-| 1 large tablespoonful butter. ured after pulverizing. Milk to make a very soft’ dough: new-process flour will take a pint or more; St. Louis flour, less. Mix in the order given, sifting the soda, salt, and cream of tartar into the flour. Then sift all together twice. Rub in the butter with the tips of the fingers, until there are no large lumps. Mix in the milk gradually, using a broad knife and wetting only a small part of the flour with each addition of the milk. When just stiff enough to be handled (not kneaded), cut it through with the knife until barely mixed; it should look spongy in the cuts and seem full of air. Turn it out on a well-floured board; toss with the knife till well floured; touch it with the hands as little as possible; pat it with the rolling-pin, which must be lifted quickly that it may not stick; and when the dough is about half an inch thick, cut it into rounds and bake at once. To make Twin Biscuit, roll the dough out less than half an inch thick, cut into rounds, spread with softened butter, and put two together, and bake ten or fifteen minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are made in the same way as the preceding, using three rounding teaspoonfuls of baking-powder in place of soda and cream of tartar.

From Mrs. Lincoln's Boston Cook Book, 1884, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When using sweet cream, make the same as cream of tartar biscuit; and when using sour cream, the same as gour-milk biscuit, omitting the butter in either case. Any of these mixtures may be baked in gem or muffin pans by using more milk, and making the dough soft enough to drop from the spoon.

From Mrs. Lincoln's Boston Cook Book, 1884, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup white flour. 4g teaspoonful salt. 1 cup whole-wheat or rye flour. | 1 tablespoonful sugar. 4g teaspoonful soda, crushed be-}1cup of sweet or sour milk, the fore measuring, and sifted into} amount varying with the flour. the flour. 1 tablespoonfuf melted butter. 1 teaspoonful cream of tartar (omit if sour milk be used). Mix in the order given, making the dough stiff enough to be rolled. Cut into rounds and bake on a griddle; tear | open and serve with cream and salt. Or roll very thin, cut and bake in the oven, split and pour cream thickened as for toast over them. Dutch Apple Cake. (Mérs. A. A. Lincoln.) 1 pint flour. 44 cup butter. 4g teaspoonful salt. 1 egg. 3 teaspoonful soda, sifted into 1 scant cup milk. the flour. 4 sour apples. 1 teaspoonful cream of tartar. | 2 tablespoonfuls sugar. Mix the dry ingredients in the order given; rub in the butter; beat the egg and mix it with the milk; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow bakingpan. Core, pare, and cut four or five apples into eighths; lay them in parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle the sugar on the apple. Bake’in a hot oven twenty or thirty minutes. To be eaten hot with butter as a tea cake, or with lemon sauce as a pudding.

From Mrs. Lincoln's Boston Cook Book, 1884, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint sifted flour. 1 egg, yolk and white beaten sepJ¢ teaspoonful salt.. arately. 2 even teasp. baking-powder. 1 cup milk. XY cup butter. 1 heaping cup huckleberries or 4¢ cup sugar. thinly sliced apples. Mix the flour, salt, and baking-powder, and sift two or three times. Have the berries picked over, washed, dried, and sprinkled with flour. Rub the butter to a cream, add the sugar, and beat again. Add the yolk well beaten, and then the milk. Stir this into the flour and beat thoroughly; add the white beaten stiff, and, lastly, the berries, being careful not to break them. Bake in a shallow pan or in muffin pans about half an hour. These may be made with sour milk, omttting the bakingpowder, and using half a teaspoonful of soda; or leave out half a cup of flour, and substitute for it half a cup of fine white corn meal. Huckleberry Cake, No. 2. (Mrs. A. A. Lincoln.) 1 quart flour. ¥ cup butter. 1 scant teaspoonful salt. Milk or water enough to moisten. 4 even teasp. baking-powder. 1 pint berries, washed, dried, and 4¢ cup sugar. floured. Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten:with milk or water to make a dough stiff enough to keep in shape when dropped from aspoon. Add the berries, which should be well floured to keep them from settling. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup milk, scalded and cooled. 1 egg, yolk and white beaten sep- ¥¢ teaspoonful salt, scant. arately. 1 teaspoonful. sugar. Flour enough to make a drop 4 cup yeast. batter. If intended for tea, add two tablespoonfuls of sugar, and mix late in the forenoon. They will rise in five or six » ‘ew hours; then add one large tablespoonful of butter melted. When well mixed, fill muffin pans two thirds full. Let them rise fifteen or twenty minutes, and bake in a hot oven. Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing. When ready to bake, have the griddle and rings well greased; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring; cook until brown and well risen, then turn ring and muffin together, and brown the other side. Pull them apart, never cut them. This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn. Cut with the point of a warm knife. If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place. In the morning add the egg, melted butter, and salt, and bake as usual. Muffins or Sally Lunns, No. 2 (made quickly). 1 pint flour. 2 eggs, beaten separately. 2 teaspoonfuls baking-powder. 3 cup milk. 44 tegspoonful salt, scant. 3g cup butter, melted. Mix flour, baking-powder, and salt. Beat the yolks, and add the milk and melted butter. Put the two mixtures together quickly; add the whites last. Fill muffin pans two thirds full, and bake fifteen minutes in a very hot oven. This makes eight muffins. If for tea, add two tablespoonfuls of sugar to the flour. Use a scant cup of milk and one fourth of a cup of butter if you prefer.

From Mrs. Lincoln's Boston Cook Book, 1884, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups boiling water. 1 scant teaspoonful salt. 1 cup oatmeal. Pour the water on the oatmeal; add the salt, and cook three hours in a double boiler. While still warm, add one large tablespoonful of butter, and half a cup of sugar. When cool, add half a cup of yeast, and flour to make a stiff dough. Let it rise over night. In the morning bake in gem pans twenty minutes or till brown.

From Mrs. Lincoln's Boston Cook Book, 1884, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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23¢ cups St. Louis flour. 2g teaspoonful salt. 4g teaspoonful soda. 1 egg. 1 teaspoonful cream of tartar. 1 cup milk. _ 4g cup sugar. 1 tablespoonful butter, melted. Mix in the order given, and bake in gem pans or cups. Add one cup of berries, and it makes a delicious berry

From Mrs. Lincoln's Boston Cook Book, 1884, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. Yolks of 2 eggs, beaten lightly. }g teaspoonful salt. 34 cup cream or enough to make 3¢ teaspoonful soda. a drop batter. 1 teaspoonful cream of tartar. Whites of 2 eggs, beaten stiff. Bake in muffin pans, and serve very hot.

From Mrs. Lincoln's Boston Cook Book, 1884, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. 8 tablespoonfuls sugar. 4g teaspoonful soda. 1 cup milk (mixed with the yolks 1 teaspoonful cream of tartar. and sugar). 4g teaspoonful salt. 2 tablespoonfuls melted butter. 8 eggs, yolks beaten and mixed | Whites of the eggs added last. with Bake in a brickloaf pan, in a hot oven. To be eaten hot as a tea cake.

From Mrs. Lincoln's Boston Cook Book, 1884, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 cups granulated wheat (Health| 1 tablespoonful sugar. Food or Arlington). 1 egg. 46 teaspoonful salt. 1 scant cup milk. 2 even teasp. baking-powder. 1% cup water. Mix in the order given, and bake in hissing hot gem pans twenty minutes. go The Boston Cook Book.

From Mrs. Lincoln's Boston Cook Book, 1884, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup rye flour, or sifted rye meal. 1 cup white flour. 44 cup sugar. > Legg. 3g teaspoonful salt. 1 cup milk. 2 teaspoonfuls baking-powder. Mix rye, sugar, salt, flour, and baking-powder thoroughly. Beat the egg; add the milk, and stir quickly inte the dry mixture. Bake in hot gem or muffin pans twentyfive minutes. Corn Muffins. (From an unknown Friend.) 1 cup common corn meal. 1 even tablespoonful butter. 2 tabléspoonfuls sugar. 5 cups boiling water. 1 scant teaspoonful salt. Mix at night the meal, sugar, and salt in the top of the double boiler; add the butter and boiling water, stir until smooth, and cook an hour. Turn into a mixing-bowl, and pour over it one fourth of a cup of water to prevent a crust from forming. In the morning beat it up soft and smooth. Mix one cup and a half of fine yellow corn flour, one cup and a half of white flour, two even teaspoonfuls of baking-powder, and stir them into the cooked meal. Add one egg, well beaten. Drop the mixture into round iron gem pans, and bake in a hot oven. To make corn and rye muffins, add, in the morning, 1 cup yellow corn flour. | 1 cup common flour. 1 cup rye flour. Or make corn and whole-wheat muffins by adding 134 cups yellow corn flour. 46 cup common flour. 1 cup whole-wheat flour, Franklin or Arlington. These are delicious. This rule makes fifteen muffins. If fewer be desired, half of the cooked eorn-meal mixture may be used, and the remainder reserved for another baking. ‘But in this case do not forget to halve the oa

From Mrs. Lincoln's Boston Cook Book, 1884, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dry mixture added in the morning, and to use one small egg. Apple Johnny Cake (without Eggs). (Mrs. Webb.) 1 pint white meal. | 1 teaspoonful cream of tartar. 2 tablespoonfuls sugar. Milk enough to mix quite soft. 3g teaspoonful salt. 8 apples, pared and sliced. 46 teaspoonful soda. Mix in the order given. Bake in a shallow cake pan thirty minutes. Corn Cake (thin). 1 cup yellow corn meal. 2 teaspoonfuls baking-powder. 44 cup sugar. 1 egg. 4g teaspoonful salt. 1 cup milk. 1 cup flour. 1 tablespoonful melted butter. Mix in the order given, and bake in twq Washington pie tins, spreading the mixture thick enough to half fill the pan.

From Mrs. Lincoln's Boston Cook Book, 1884, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lcup flour. * Yolks of 2 eggs. 4g cup corn meal. White of 1 egg. 4g teaspoonful salt. 1 tablespoonful butter, melted. 4g teaspoonful soda. 1 cup sour milk. Bake in a shallow round pan or in abrickloaf pan. Use the other white of egg for clearing the coffee.

From Mrs. Lincoln's Boston Cook Book, 1884, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l cup meal. 1 tablespoonful melted butter 4¢ cup flour. 1 tablespoonful sugar. 6 teaspoonful salt. Yolks of 2 eggs. 4g teaspoonful soda. White of 1 egg. 1 teaspoonful cream of tartar. 144 cup milk. Bake in brickloaf bread pan about half an hour. Spider Corn Cake (Sour Milk). (Miss Parloa.) XX cup corn meal. 1 egg. Flour to fill the cup. 1 cup sweet milk. 1 tablespoonful sugar. 3g cup sour milk. 1 teaspoonful salt. 1 tablespvonful butter.. 4g teaspounful soda, scant. Mix the meal, flour, sugar, salt, and soda. Beat the egg; add half of the sweet milk, and all the sour milk. Stir this into the dry mixture. Melt the butter in a hot spider, or shallow round pan, and pour the mixture into it. Pour the other half cup of sweet milk over the top, but do not stir itin. Bake twenty minutes in a hot oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint white corn meal. 1 pint sour milk. 1 teaspoonful salt. 1 egg. 1 tablespoonful flour. 1 tablespoonful melted butter, or 1 cup cold boiled rice. drippings. 1 teaspoonful soda, scant. Bake in muffin pans about twenty minutes. Hominy and Corn Meal Cakes. (Mrs. S. S. Ropes.) Mix two tablespoonfuls of fine, uncooked hominy, half a teaspoonful of salt, one tablespoonful of butter, half a cup of boiling water. Place this over the teakettle, or on the back of the stove until the hominy absorbs all the water. Pour one cup of botling milk on one scant cup of corn meal; add two tablespoonfuls of sugar and the hominy. When cooled, add two eggs, yolks and whites beaten separately, and one heaping teaspoonful of bakingpowder. Bake in hot, buttered gem pans twenty minutes. Maryland Corn Cakes (without Soda). (Mrs. Upham.) Mix one cup of fine white sifted meal, one even tablespoonful of butter, one teaspoonful of sugar, one saltspoonful of salt. Add one scant cup of boiling milk. When cooled, add one egg, yolk and white beaten separately. Bake in stone cups about thirty minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 116. 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 fine white corn meal, scalded with boiling water so that the meal is all wet but not soft; add one teaspoonful of butter, one teaspoonful of sugar, half a teaspoonful of salt, two or three tablespoonfuls of milk; when cold, add two eggs, yolks and whites beaten separately. The batter should drop easily from the spoon, not be thin enough to pour, nor stiff enough to be scraped out. Have your pans greased and hissing hot, and the oven as hot as possible. Bake until brown and puffy.

From Mrs. Lincoln's Boston Cook Book, 1884, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal. 1 teaspoonful salt. 1 teaspoonful sugar. 1 pint boiling milk. When cool, add two eggs, beaten separately. Bake in @ shallow earthen dish in a very hot oven, and serve in the dish, like a pudding. Hoe Cake (without Soda). 1 cup white corn meal. 1 teaspoonful spgar (if you like). Make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, drop the mixture on with a large spoon. Pat the cakes out till about half an inch thick; cook them slowly, and when browned put a bit of butter on the top of each cake and turn over. They cannot cook too long, provided they do not burn. Sometimes the dough is put on in one large cake, and as soon as browned underneath is turned over upon a freshly greased place; the thin, crisp crust is peeled off with a knife, laid on a hot plate, and spread with butter, and Boiling milk or water enough to scald it. “~ 94 The Boston Cook B3ok. when another brown crust has formed, the cake is turned again, the crust is removed and buttered, and so on until the cake is all browned. ‘These crisp, buttered crusts are served piled together and cut in sections.

From Mrs. Lincoln's Boston Cook Book, 1884, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one cup of cold boiled rice in the double boiler in milk enough to make a thin mixture, and until the rice is very soft. Add one tablespoonful of sugar, a litile salt, one egg, and flour enough te make it hold together. Spread on the pan, having the mixture one third of an inch thick. Bake i ina hot oven. Split and eat with sy up.

From Mrs. Lincoln's Boston Cook Book, 1884, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of boiled hominy or rice, and one.egg. If the hominy be cold, heat in a farina kettle with one tablespoonful of water, and stir till it is softened. Beat yolk and white separately; add one saltspoonful of salt. Drop in. tablespoonfuls on a’well-buttered pan, and bake brown in & hot oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup flour. 1 egg, yolk and white beaten sep1 saltspoonful salt.. ’ arately. 1 cup milk. Mix.-the salt with the flour; add part of the milk slowly, ‘until a smooth paste is formed; add the remainder of the milk with the beaten yolk, and lastly the white beaten to a stiff froth. Cook in hot buttered gem pans or earthen cups in a quick oven half an hour, or until the puffs are brown and well popped over.

From Mrs. Lincoln's Boston Cook Book, 1884, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3X cup rye meal. 2 eggs.: ¥ cup flour. 1 tablespoonful sugar. 1 saltspaonful salt. 1 cup milk, Mix the meal, flour, and salt: Beat the yolks; add the sugar and milk. Stir this into the dry mixture; add the whites, beaten stiff. Bake in iron gem pans, or stone cups, thinty to forty minutes. One cup of mixed rye meal, white corn meal, and whole-wheat flour, in about equal proportions, may be-used in the same way. This receipt makes ‘x gems. ‘ Whole-Wheat or Graham Gems, or Puffs. (A. W.) 2, cups of whole-whtat flour. 2 eggs, beaten separately. 1g teaspoonful salt. 1 cup milk. 1 tablespoonful sugar. 1 cup water. Mix flour, salt, and sugar. Add the milk to the beaten yolks, then the water, and ‘stir this into the dry mixture. Add the whites, beaten stiff, and bake in hissing hot gem pans thirty minutes. Whole-Wheat Crisps (specially good for Children). 1 cup rich cream, sweet or sour. | 2 cups fine granulated wheat flour, - 1 cup sugar. or enough to make a stiff dough. 1 saltspoonful salt. Knead fifteen minutes, or till stiff enough to roll out thin ” asa wafer. Cut with a biscuit cutter, and bake on ungreased tins in a very hot oven. The sugar will sweeten the sour cream sufficiently. Fine Granulated Wheat Gems (no Yeast, Soda, nor Eggs). 1 cup water: 1 saltspoonful salt. - 1cup milk. | 24¢ cups fine gramuilated wheat. Stir the flour slowly into the liquid, until you have a drop batter. Then beat as rapidly and as long as your arm will allow. Have the iron gem pans hissing hot, and well buttered. Fill quickly, giving the batter a brisk, beating several times during the filling, and bake at once in a very hot oven..

From Mrs. Lincoln's Boston Cook Book, 1884, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart flour. 44 teaspoonful salt. 44 cup lard. 1 cup cold water. Rub the lard and salt into the flour, and mix with cold water to a very stiff dough. Knead ten minutes, or until well mixed; then beat hard with @ biscuit beater or heavy rolling-pin, turning the mass over and over until it begins to blister and looks light and puffy, or ‘till, pulling off a piece quickly, it will give a sharp, snapping sound.” When in this condition, pull off a small piece suddenly, form it into a round biscuit, then pinch off a bit from the top. Turn over and press with the thumb, leaving a hollow in the centre. Put the biscuit some distance apart in the pan. Prick with a fork. Bake twenty minutes in a quick oven. They should be light, of a fine, even grain, and crack at the edges like our crackers. In Maryland no yonng lady’s education was formerly considered finished until she had learned the art of making beaten biscuit.

From Mrs. Lincoln's Boston Cook Book, 1884, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 saltspoonful salt. Cold water enough to make a stiff dough. 1 pint white flour. 1 pint Graham flour. X cup butter. Roll out very thin, cut in squares, and bake quickly.

From Mrs. Lincoln's Boston Cook Book, 1884, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. White of 1 egg. 1 tablespoonful butter. Warm new milk enough to make 1 saltspoonful salt.. a stiff doughMix salt with the flour; rub in the butter; add the beaten white of egg, and milk enough to make a stiff dough. Beat half an hour with a rolling-pin, without ceasing. Break off a little piece of dough at a time, and roll it out as thin as paper. Cut into large rounds. Prick with a small wooden skewer, and bake quickly without burning. a

From Mrs. Lincoln's Boston Cook Book, 1884, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a cup of sweet cream and one saltspoonful of salt. Stir in gluten enough to make a stiff dough. Knead and roll out very thin. Cut into rounds, and bake a delicate brown on an ungreased tin. Gluten is a preparation of wheat flour without the starch. Waffies, Griddle-Cakes, Pancakes, etc. The names pancakes, fritters, flap-jacks, slap-jacks, batter-cakes, griddle-cakes, slappers, etc., are applied indiscriminately in different localities. Pancakes were formerly a kind of muffin mixture, made a little stiffer than a drop batter, but not stiff enough to roll out, and were dropped from a spoon into hot fat, and fried like doughnuts. But, recently, the name has been applied to a very thin batter made usually without soda, cooked one cake at a time on a small well-buttered fryingpan, and turned like a griddle-cake; then buttered, and rolled over and over, or spread with sugar and jelly, and then rolled. In ‘‘ ye olden time” good cooks were supposed to have the knack of tossing the pan so skilfully that the cake would turn over itself; but this is now one of the lost arts. For convenience and clearness, the following names will be used in this work: — _ GriddleCakes: any kind of small, thin batter-cakea cooked on a griddle. Pancakes: larger, thin batter-cakes, made without soda, and cooked in a small frying-pan. French or Rolled Pancakes: the same as the preceding, buttered, sweetened, and rolled. Fried Drop Cakes or Fried Muffins: any muffin mixture, dropped from a spoon into deep hot fat. Fritters: a thinner mixture made without soda, either plain or with meat, fish, or fruit, and cooked by dropping ‘into deep hot fat.. Waffles and Griddle-Cakes, A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the fire. It may be either circular or oblong. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc. The iron should be placed over the fire, heated on each side, and greased thoroughly, as it is very hard to clean if the cakes stick. Put-a piece of salt pork on a fork, or put a small piece of butter in a clean cloth, and rub all over both griddles. The heat will melt the butter and let just enough of it go through the cloth. This is better than to put it on with a knife. Close the griddles and turn them; this causes the fat to run evenly over them. Open, and pour the waffle mixture into the centre of the half over the ffre, or put a spoonful in each compartment, filling them about two thirds full. Cover, and cook one minute on one side, then turn and cook a little longer on the other. Any kind of griddle-cake mixture, with the addition of the melted butter to make them crisp, may be cooked on a waffle-iron, if one cares to take the extra trouble.

From Mrs. Lincoln's Boston Cook Book, 1884, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. 8 eggs. 1 teaspoonful baking-powder. - 1 cups milk. 4g teaspoonful salt. 1 tablespoonful butter, melted. Mix in the order given; add the beaten yolks of the eggs with the milk, then the melted butter, and the whites last. Serve with butter, or syrup, or caramel sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sugar. 1 teaspoonful butter. 44 cup water.; 1 tablespoonful lemon juice. ~ Boil the sugar with the water until it thickens slightly. o> Add the butter and lemon juice. Serve as soon as the butter is melted.

From Mrs. Lincoln's Boston Cook Book, 1884, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix at night one pint of mtlk, one third of a cup of yeast, and one pint of flour. In the morning add half a teaspoonful of salt, two eygs, yolks and whites beaten separately, and one tablespoonful of melted butter. Use only one egg, make the batter a trifle thinner, and fry on the griddle, and you have Flannel Cakes. Either of these receipts may be varied by using half or one third fine whtte ‘corn nf€al or Graham flour with the white flour. If intended for tea, mix in the forenoon.

From Mrs. Lincoln's Boston Cook Book, 1884, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A soapstone griddle, -which needs no greasing, is the best; but of whatever material, let it be large enough to hold seven cakes. Let it heat while you are making the cakes. If an iron griddle be used, put a piece of salt pork two inches square on a fork; and when the griddle is hot enough for the fat to sizzle, rub it all over with the pork. Just grease it; do not leave little pools of fat on the edge to burn, and smoke the cakes. Take up a tablespoonful of the mixture, and pour it from the end of the spoon. The mixture should hiss or sizzle as it touches the griddle. Put one in the centre and six around the outside. By the time you have the seventh cake on, the first one will be full of bubbles and ready to turn; and when the seventh is turned, the first will have. stopped puffing and be done. Wipe the griddle with a dry cloth, and grease again after each baking. Turn your griddle often, bringing. each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. Always mix waffles or griddle-cakes in a bowl with a lip, and beat up the mixture well between. each baking.

From Mrs. Lincoln's Boston Cook Book, 1884, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. 1 scant pint sour milk or cream. 4g teaspoonful salt. 2 eggs, well beaten. 1 teaspoonful soda. Crush, measure, and sift the soda and salt into the flour. Mix thoroughly. Add the milk, and beat well; then add the beaten yolks, and lastly, the whites, beaten stiff. Bake on a hot, well-greased griddle; turn when full of bubbles, and bake on the other side till they stop puffing. Use one half or one third fine corn meal or Graham flour, to make a variety. To make Huckleberry Griddle-Cakes, add one pint of berries, picked over and rolled in flour... Some persons prefer to mix,{*.\ eur milk with the flour, and let-the mixture stand ovel right. I In the morning add the salt, soda, and ege Sour milk is the best for griqqleson'y: «nd when thickened just right, the cakes are very youu ‘without the eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sweet milk.: 2 eggs, yolks and whites beaten 1 cup warm boiled rice, or fine| separately. hominy. 1 tablespoonful melted butter. 4 teaspoonful salt. Flour enough to make a thin batter. * Bake either as griddle-cakes or waffles.

From Mrs. Lincoln's Boston Cook Book, 1884, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint stale (not dried) bread-| 1 pint milk, scalded. crumbs. 1 tablespoonful butter. Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened. Then rub through a squash strainer; add asatt he9 2 eggs, yolks and whites beaten ' 44 teaspoonful salt. separately. 2 teaspoonfuls baking-powe1 cup flour. Cold milk to thin it if neeaed. Bake slowly: spread with butter and sugar, and serve hot..

From Mrs. Lincoln's Boston Cook Book, 1884, page 124. 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 of milk, scalded and cooled, one cup of whole-wheat flour, one cup of white flour, one fourth of a cup of Liquid yeast. Let it rise over night. In the morning add half a teaspoonful of salt, one tablespoonful of molasses, one saltspoonful of sodu. If too thick, add a little warm water. These are more wholesome than buckwheat

From Mrs. Lincoln's Boston Cook Book, 1884, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour one pint of botling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when luke, ~~ add half a cup of white flour, one cup of bue?: ne fourth of a cup of yeast. Beat «ov over night. In the morning stir down, and t. Yen risen and ready to bake,. 0.».22; sifted through a fine strainer. Beat again, and fry in large cakes. Buckwheat cakes, even if not sour, usually require the addition of soda just before baking, to make them light and tender. But when in their best estate, they are far from perfect food. They should be eaten only in very cold weather, and but seldom even then. They ure better and brown better when made with boiling milk instead of

From Mrs. Lincoln's Boston Cook Book, 1884, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint corn-meal. 1 saltgpoonful salt. 1 teaspoonful butter. 1 teaspoonful sugar. Pour into this mixture boiling milk or water enough to wet the meal. When cool, add two eggs, well beaten, and 1k enough to make a very thin batter. os

From Mrs. Lincoln's Boston Cook Book, 1884, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take green pease which have been boiled, but are too hard to eat as a vegetable. Drain very dry, then mash, ’ and rub the pulp through the squash strainer. Or boil one cup of split pease till very tender, letting the water boil away. Drain, mash, and rub through a squash strainer, and use the same as the squash in squash griddle-

From Mrs. Lincoln's Boston Cook Book, 1884, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup boiling milk. 4g teaspoonful salt. 1 cup sifted squash. 1 egg. 1 tablespoonful butter. 2 teaspoonfuls baking-powder. 1 tablespoonful sugar. 1 cup flour. Pour the boiling milk into the squash; add the butter, sugar, and salt. When cool, add the egg, well beaten, then the baking-powder, mixed and sifted with the flour. If too thin, use more flour; and if too thick, add a little milk" The dry mealy squash is the best. cy

From Mrs. Lincoln's Boston Cook Book, 1884, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Seggs.. 1 teaspoonful sugar. 1 cup milk. 46 cup flour. 4 teaspoonful salt.. 3 tablespoonful salad oil. Beat the yolks and whites separately. Add the milk, salt, and sugar ta the yolks. Pour one third of this mixture on the flour, an.’ stir to « smooth paste. Add the remaind:r of the milk, and beat well; then add the oil. Heat and butter a small frying-pan, and yur into it enough of the mixture to cover the »an; when brown, turn and brown the other side. Spreud with butter and sugar or jelly; roll uP and sprinkle with powdered sugar.

From Mrs. Lincoln's Boston Cook Book, 1884, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The fat for fried cakes should be clean, new fat, half lard and half clarified beef drippin~ § By new fat is. meant fat that has not been used for ».. or fish, or become browned by previous frying. The same fat may be used sQinlal, times by clarifying with several thin slices af raw potatog and straining through a fine strainer after each frying. When it becomes too brown for any flour mixtures, it will answer for croquettes or fish balls. It should be very hot, and still, not bubbling; but not as hot as for mixtures which have been previously cooked. The surest way is to fry a bit of the gnixture. It should rise at once to the surface, with much spluttering of the fat, swell, and begin to brown on the under side. Drop cakes will usually turn over themselves, but doughnuts and fritters should be turned. They should be cooked an even golden brown, and the fat be kept at the right temperature by moving the kettle farther from or nearer to the fire. Try them with a fork, and if if come out clean, they are done. Drain each cake over the hot fat, and when they cease to drip, put they, a squash strainer placed in a pan on the back of the stove, or drain on soft brown paper. - Change the first cooked to another pan when the next are ready to be taken out., If the fat be not hot enough, or if there be too much soda, doughnuts will absor! the fat. The ‘alkali in them unites with the grease, as it does in making soap. The eggs will prevent the cakes from soaking in the fat, and it is healthful and more economical to use them.

From Mrs. Lincoln's Boston Cook Book, 1884, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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legg. aap! ealteppontul salt. 3g cup sugar. *~. Flour enough to‘ muxe ‘a stiff X cup milk batter. 1 teaspoonful Bakinggowder.. Mix salt and Biking-powder with two cups of flour.. Beat the egg very ligtt; ad@the sugar, and beat again. Add the milk, then the flour, with enough more, if needed, to make a stiff batter. Drop from a spoon into hot fat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 127. 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 tom, poured boiling hot upon one cup of corn meal; add‘ one heaping tablespoonful of sugar, and half @ teaspoonful of salt. Let itestand all dtx>'.-or till well swollen; then add two eggs and jalf a cup of flour.. Fry in hot lard. ‘Wee

From Mrs. Lincoln's Boston Cook Book, 1884, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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X cup rye meal. 1 tablespoonful sugar. 3 cup flour. 1 saltspoonful salt. 1g teaspoonful soda. 1 egg. 1 teaspoonful cream of tartar. 4¢ cup milk. Mix in the order given, and drop from a small tablespoon into hot fat. Cook until the muffins will not stick when tried with a fork.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint sour mk. 1 saltspoonful cinnamon. 4g cup of molasses. 1 teaspoonful soda. 1 saltspoonful salt. 2 eggs. Rye flour to make a stiff drop batter. Fry as in the preceding rule.

From Mrs. Lincoln's Boston Cook Book, 1884, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs, beaten light, one cup of sugar, three even tablespoonfuls of, melted butter, one cup of sour milk (or if sweet milk be used, add one teaspoonful of cream of tartar), four cups of flour, with half a teaspoonful of soda, and one saltspoonful each of cinnamon and salt. Enough more flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Roll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it slightly till well floured, and ‘roll again. Roll and cut all out before frying, as that will demand your whole attentior. Remember that the fat should be hot enough for the dough to rise to the top instantly.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint risen milk bread dough. 1 tablespoonful melted butter. 1 cup sugar. Spice to taste. ~ 2 eggs.. | Flour enough to roll out. These are more wholesome than those-made with soda.

From Mrs. Lincoln's Boston Cook Book, 1884, page 129. 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; add one saltspoonful of salt and enovgh flour to make a very stiff batter. Roll out as thin as a wafer, cut with large round cutter, and fry one minute in hot fat. Serve with honey or syrup, or with cream and Jelly, or any delicate pudding sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup flour. | 3 cup boiling water. 1 saltspoonful salt. 1 egg. Pour the boiling water gradually upon the flour and salt, and stir to a smooth paste; cool, add’ the egg, and beat well. Press through a pastry tube into hot lard. Drain, and sprinkle with sugar.

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Folks of two eggs, beaten well; add half a cup of milk or toater, and one tablespoonful of olive oil, one saltspoonful of salt, and one cup of flour, or enough to make it almost a Grop batter. When ready to use, add the whites of the eggs, beaten very stiff. If intended for fruit, add @ tea- ° spoonful of sugar to the batter. If for clams, tripe, or meat, add one tablespoonful of lemon juice or vinegar. This batter will keep several days. Oyster Fritters. — Boil the oysters till the liquor flows freely. Drain, strain the liquor, and use it to make a batter, as in the preceding rule. Dip each oyster in the batter and fry until brown in hot fat. Clam Fritters. — Drain the clams, and chop the hard part. Use the liquor to make a fritter batter. Add the clams and fry by small spoonfuls in hot fat. Clams in the shell should be steamed and dressed. Drain, and dip each whole clam into the batter. If large and tough, chop the hard part, and use the same as raw clams. Apple Fritters. — Core and pare three or four apples, but do not break them. Cut them in slices one third of an inch thick, leaving the opening in the centre. Sprinkle with sugar, lemon, and spice. Dip each slice ‘in the fritter batter and fry in hot fat. Drain, and sprinkle with powdered sugar. Vegetables for fritters, such as celery, salsify, or parsnip, should be boiled till tender, then drained and cut into small pieces; then stir them into the fritter batter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oatmeal is highly nutritious, being richer in nitrogen than any other grain; but as it does not contain a tough, adhesive gluten, like wheat, it is not easily made into fermented bread. Its nitrogenous matter resembles casein more than gluten, and is called avenin (from avena, the oat). It is used as a mush or porridge, eaten with sugar and milk. It is rich in food for muscle and brain, useful for children and laboring people, but irritating to many people whose digestive powers are weak. Groats, or Grits, are oats from which the outer husk and inner flinty cuticle are removed. Indian Oorn is used in many forms. Some varieties which contain a large proportion of sugar, are eaten green from the cob as a vegetable. The whole grains, hulled, are eaten as samp; broken grains of various sizes, as hominy; the ground grains, as either coarse or fine meal. Meal grows musty very quickly when ground by the old process, owing to the moisture of the corn and the heat of the stones. In the new-process, or granulated, meal the corn is first dried for two years, then ground into coarse grains like sugar. Indian corn is also used in the form of avery fine powder, called cornstarch. Corn meal, when cooked, is best made into small loaves or cakes and eaten hot. It is rich in nitrogen, and contains more fat than the other grains. This causes it to. attract the oxygen from the air, and spoil rapidly. It should be purchased in small quantities. It is better adapted to strong laboring people, as it is very heating for persons with weak digestion. The Boston Cool: Book. 109 Rye meal and flour are used, more especially in New England, in the form of bread and mush. Rye is sweeter than wheat, and makes a moist bread which can be kept for some time without becoming hard and unpalatable. Rye should be purchased in small quantities, kept in a cool, dry place, sifted and examined thoroughly before using. Barley is used in soups and sometimes in gruels. It cannot be made into good bread, as it has too little gluten. It is nutritious, being rich in phosphates. It contains starch and mucilage, and, in the form of gruel, makes a soothing drink in fevers. The husk is removed, the grains are ground and polished, and then it is termed pearl barley. Deckuheat has less flesh-forming, and more heat-giving elements than wheat. It is therefore suitable only when used in cold weather and by those who labor hard or exercise freely. It is used principally in the form of griddleRice contains very little of the flesh-forming element. It has more starch and less fat than any other grain. It is cheap, and is largely used by people in very hot climates. It should always be used with milk, eggs, or some fatty substance.

From Mrs. Lincoln's Boston Cook Book, 1884, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of B. B. oatmeal, and one teaspoonful of salt, to @ scant quart of boiling water. Put the meal and salt in the top of the double boiler; add the boiling water. Place the upper boiler on the stove, and boil rapidly eight or ten minutes, stirring occasionally with a fork. Then place it over the hot water, and cook from forty to sixty minutes if liked dry, from two to three hours if liked very soft. Remove the cover just before serving, and: stir with a fork to let the steam escape, to dry it off. Served with baked apples and sugar and cream.; Oatmeal comes in three grades. B. B. is the whole oat with the outer husk removed. It is less pasty than the finer grades. The Scotch consider the coarse oatmeal the best, the finer kinds being only suitable for children and invalids. Oatmeal, rice, or any mush that contains much starch, is more easily digested if it is masticated, and mixed with the saliva. When eaten as a soft porridge and still further thinned with milk, if it be swallowed whole, the saliva has no chance to do its part, and the whole process of the digestion of the starch is left for the intestines. The meal should be thoroughly cooked, stiff, and dry, rather than thin. Hominy, cracked wheat, and granulated twheat are cooked in the same way, using only three cups of boiling water instead of one quart. The cracked wheat may be poured into a mould wet with cold water, and when jellied eaten cold with sugar and Whole wheat requires five cups of botling water to one eup of wheat, and should cook six hours.

From Mrs. Lincoln's Boston Cook Book, 1884, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one quart of water on to boil. Mix one pint of corn meal, one teaspoonful of salt, and one tablespoonful of flour with one pint of cold milk. Stir this gradually into the boiling water and boil half an hour, stirring often. Eat it hot, with milk, and only in cold winter weather.

From Mrs. Lincoln's Boston Cook Book, 1884, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook as above and pour it into a brickloaf pan; when cool, cut into three-quarter inch slices. Dip them in flour, and brown each side in hot fat in a frying-pan. Or dip in crumbs, egg, and again in crumbs, and fry in deep fat. Any of these mushes may be fried the same way. When eaten with bacon, they make a nice relish for breakfast. ¢

From Mrs. Lincoln's Boston Cook Book, 1884, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tea. Tuenre are three varieties of the tea-plant; both black and green tea can be prepared from them all. Green tea is made from young leaves steamed, roasted, and dried quickly on copper plates. Black tea is made from leaves which have been exposed to the air ten or twelve hours before roasting. The action of the air upon the leaves during this long exposure causes the dark color. Green tea gives up less of its juices in drying, and this accounts for its energetic action on the nervous system. The tea-leaf contains the largest amount of nutritive matter of any plant used as human food, though only a small portion of it is extracted by our common method of making tea. There is a large proportion of casein in the leaves. Many of the savage tribes of Tartary boil the leaves with soda, and eat them with salt and butter. But in our method of using tea as a beverage merely, we use such a comparatively small quantity that the amount of nutriment is very little; its chief value being the sense of warmth and comfort that it gives. It excites the brain to increased activity, and produces wakefulness; hence it is useful to students and night-workers. It retards the action of the natural functions, causes less waste, and, to a certain extent, saves food. For this reason, when not used in excess, it is suited to poor people, whose supplies of substantial food are scanty; and to old persons, whose powers of digestion and whose bodily substance have begun to fail. It should not be used early in the morning, as the body needs immediate nourishment in a larger quantity; and it should at all times be taken moderately, both as to quantity and strength. The water should be freshly boiled. Scald and heat the teapot, which should be of earthen or china, never of tin. Allow one teaspoonful of tea for one cup of boiling water. Reduce the proportion of tea when several cups are required. Put the tea in a strainer, pour through it half a cup of boiling water to cleanse the grounds. Then put the tea in the teapot; pour on the boiling water; cover closely and place it where it will keep hot, but not boil, for five minutes. If cold or lukewarm water be used in making tea, the thein, or nitrogenous substance, will riot be obtained. In boiling tea or allowing the leaves toremain long in the tea, by repeated steeping, the fragrant aroma is wasted and the tannin is extracted, which may cause gastric disorders to those who drink it. Never make tea in a tin teapot, as the tannic acid acts upon the metal and produces a poisonous compound. A slice of lemon is a good substitute for milk in tea. The lemon prevents the headache and sleeplessness which the tea causes in some persons. A French chemist recommends grinding tea like coffee. it will yield nearly double the amount of its exhilarating quality. Also to put a lump of sugar into the teapot with the tea.

From Mrs. Lincoln's Boston Cook Book, 1884, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make the tea by the first receipt, strain it from the grounds, and keep it cool. When ready to serve, put two cubes of block sugar in a glass, half fill with broken tee, add a slice of lemon, and fill the glass with cold tea. Coffee grows on small trees. Mocha, the best variety, is grown in Arabia. Other choice kinds come from Java, the West Indies, and South America. The fruit of the coffee tree is something like the cherry, and contains two seeds or beans. Bruising the fruit separates the berries, which are then washed and dried. The raw berries are tough, difficult to grind, and have but little flavor. Coffee should be roasted and kept in air-tight cans, that the fine flavor may be perfectly developed and preserved. Coffee is more stimulating than tea, and, when taken very strong after a hearty meal, aids digestion. It should be made in such a way that the full strength and aroma are obtained, without developing the tannic acid. ‘iis is done by pouring boiling water upon the coffee and keeping it in a closely covered vessel just below the boiling-point, or boiling not longer than five miuutes. If allowed to boil longer, or left uncovered, the volatile oil which forms the fragrant aroma is dissipated, and the tannic acid extracted. This acid, when combined with cream or milk, forms a leathery, indigestible compound which irritates the internal membranes.: The proportion of one third Mocha and two thirds Java coffee is agreeable to most people. Many prefer to roast and grind the coffee for themselves; but in coffee-houses the arrangements for roasting are now so complete, that it is well for small families to buy coffee already roasted,. and to grind it as needed, or buy it ground in a small quantity. The coffee-pot should be of granite ware or porcelain, and kept scrupulously clean, cleansing the spout as well as the pot every time it is used. A brownish deposit is soon formed on the inside of the pot, if the coffee be allowed to stand in it long, or if it be not often scoured. Many a cup of ill-flavored coffee is owing to its having been made in an unclean pot. The proportions are, one heaping tablespoonful of coffee to une cup of boiling water, reducing the proportion slightly when several cups are required. Half a cup of ground coffee is enough for one quart of water, and will make sufficient for five people. It takes a greater proportion of coffee and water, and it is more difficult to make just enough for one person than for more, as the last coffee poured out is not as clear as the first. The old notion of allowing extra for the pot is not without

From Mrs. Lincoln's Boston Cook Book, 1884, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one pound of raw coffee in a small frying-pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily appearance. Be careful that none are burned. Keep it covered, and when still warm, not hot, add one egg and its shell. Beat until every kernel is coated with the egg. The egg will dry quickly. It helps to preserve the flavor, is the cheapest form in which to use egg for clearing, and does not interfere with the grinding of the coffee. Coffee should be kept in air-tight tin cans, and ground only as required. The finer it is ground, the stronger will be the extract.

From Mrs. Lincoln's Boston Cook Book, 1884, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 heaping tablesp. ground coffee. 1 egg shell. 1 square inch isinglass, or 1 cup freshly boiling water. Scald the coffee-pot. Put in the coffee and isinglass. Add the boiling water. Cover the spout, and boil just five minutes. Stir it well. Set the pot on the back of. the stove, where it will keep hot, but not boil. Add half acup of cold water. Pour out a little of the coffee and pour it back again to clear the grounds from the spout. Let it stand at least ten minutes. If served in the pot, be careful not to roil the coffee by shaking the pot or by careless pouring. A tablespoonful of caramel mixed with the ground coffee gives additional flavor and color.

From Mrs. Lincoln's Boston Cook Book, 1884, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The same proportions as in the preceding rule. Place the coffee-pot in a kettle of boiling water, or make the coffee in a granite double boiler kept expressly for that purpose, and steam twenty minutes. Pour it from the grounds into a hot coffee-pot for serving. Coffee made with Cold Water.—Put the required proportion of cold water and coffee into a china or granite coffeepot, cover closely, and let it stand over night. In the morning let it just come to the boiling-point, and serve at once. It needs no straining norclearing. (Miss Devereux.) Coffee made with an Egg. One egg is sufficient to clear one cup of ground coffee. If a smaller quantity be desired, Aalf an egg may be used, as, if fresh, the remainder will keep till the next day. Or the whole egg may be beaten with the ground coffee, and such portion of it used as is needed, keeping the remainder closely covered. To make the coffee, add half a cup of cold water to the portion of egg to be used and one third of a cup of coffee. Beat well; put it in the hot coffee-pot; add one pint of bviling water and boil five minutes. Keep it hot, but not boiling, for ten minutes. Pour out a little and pour it back to clear the spout.

From Mrs. Lincoln's Boston Cook Book, 1884, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is made in a French biggin, or any double coffeepot fitted with one or more strainers. The coffee, which is ground very fine, is placed in the strainer; this is put into the receptacle for holding the made coffee, the boiling water is poured in and allowed to drip slowly through the coffee. If there be only two parts to it, the coffee-pot should stand where the coffee will keep hot, but not boil. Many of the coffee-pots made on this principle are placed in another vessel containing boiling water. To serve Coffee. Cream, scalded milk, and block sugar are essential to good breakfast coffee. Put in one tablespoonful of cream and two tablespoonfuls of milk, and fill the cup three fourths full. Never fill to overflowing. Let each person add the sugar desired, unless you know the individual tastes of the family. The milk should be just hot, but never boiled, as boiled milk gives a very unpleasant flavor. After-dinner coffee, or black coffee, is made by either of the receipts previously given, using double the proportion of coffee: two heaping tablespoonfuls of coffee to one cup of water. It should be very strong and perfectly clear; served in small cups, with block sugar if desired, but not with cream or milk, as the: milk counteracts the purpose for which the coffee is taken. The addition of three tablespoonfuls of whipped cream to a cup of coffee gives Vienna Coffee. An equal amount of boiled milk and filtered coffee is called Café au Lait.

From Mrs. Lincoln's Boston Cook Book, 1884, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put half a cup of broken cocoa into a pot with two quarts of water. Boil gently two hours, until reduced to one quart; or use half cocoa and half shells. Serve with sugar and cream, or scalded milk. It is more digestible if allowed to cool and the globules of fat removed, then reheated.

From Mrs. Lincoln's Boston Cook Book, 1884, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This ground cocoa comes in many forms, and some are recommended to be prepared at the table; but all kinds are better boiled one minute in a very little water, the same as chocolate, and thinned with hot milk,

From Mrs. Lincoln's Boston Cook Book, 1884, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two sticks of chocolate in two or three tablespoonfuls of hot water. Stir to a smooth paste; add gradually one pint of hot milk and stir or mill it five minutes. Serve in cups three quarters full with two or three tablespounfuls of whipped cream on the top. Sweeten and flavor the cream before whipping.

From Mrs. Lincoln's Boston Cook Book, 1884, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Norse can be easier than to make a good soup if one only knows how and has the will to do it; and if one will, it is easy to know how. Considerations of economy and healthfulness make it the duty of every housekeeper to thoroughly inform herself’ on the few essential points in soup-making. When these are learned it will be as simple as any other duty. As soups are not made from nothing, a supply of materials should always be kept on hand, such as dried sweet herbs (which may be purchased at any city market for a trifle; twenty-five cents’ worth will last a year or more); also whole, as well as ground spices; and, more particu-. larly, fresh vegetables, — onions, carrots, and turnips. If we had access to the French market, we could buy the " gmallest amount whenever it might be desired; but as only a few marketmen in America will sell a single onion. or a single carrot, it is well for those who cannot cultivate for themselves to purchase in large quantities. They may be kept in a cool place by covering with clean sand. Farsley may be grown in the house if yoa have a sunny window; and we can all have salt and pepper. Now, having these seasoning materials always at hand, you may easily find other material in the store-room, or from the day's supply of fresh meat, fish, etc., without buying. expressly for soup; that is, if you, instead of the marketman, have the bones and trimmings. Every pantry should have a ‘catch all.” It is vastly more important there than in the sewing-room or on the toilet-table. The coal-hod, refuse pail, and sink catch all in many households. One or two large bowls — not tin, but deep earthen dishes, provided they are sweet and do not leak — will better answer the purpose. After breakfast or dinner, do not put away the remnants of steaks or roasts on the platters, but look them over and put by themselves any pieces that can be used again, either cold or in what are called made dishes. Then put all the bones, trimmings, fat, gristle, and everything, especially the platter gravy, which usually flavors the dish-water, intc the ‘‘ catch all.” If you have just one bone from a steak or chop, if it be not burned it is worth saving, and in cool weather will keep till you have another. If there be a tablespoonful of any vegetables, a stalk of celery, an egg, baked apple, or a bit of macaroni, put them away neatly. You will find a use for them. If you have boiled a fresh tongue, a fowl, a leg of lamb, or a cup of rice, plan to make a soup also, and thus save the water. This economy may be carried to the extreme of saving the water in which cabbages, beans, or potatoes have been boiled, or of keeping a fire several hours in a hot day only to save a few cents’ worth of bone, or of spoiling all the soup by adding a spoonful of turnip already sour; but as a rule we err in the opposite practice. Soups are made from meat, fish, and vegetables, with water or milk; seasoned or flavored with any or every kind of vegetable, sweet herbs, spices, curry powder, catchups, aromatic sauces, and with some kinds of fruit. They are served thin and clear, or thickened with vegetables or cereals, and with or without meat. Soups are classified and named in various ways, according to material, color, quality, etc. Soups with stock have meat as the basis. Soups without stock are made of fish, vegetables, and milk. They are sometimes called soup maigre. Soups are named from the principal ingredient, or an imitation of the same, as Potato, Onion, Beef, Mutton, Chicken, Gumbo, Macaroni, Okra, Ox-tail, Giblet, Cock-a-leekie, Lobster, Mock Turtle, Mock Bisque, ete.; or from the color, as Clear, or Amber, Brown, and White; or from the consistency, as Thin soups and Purées; or from the quality, as simple Broths, Bouillon, and Consommé; or from the season of the year, as Julienne; or from the people who use them, as Scotch Broth, French Pot-au-feu, Indian Mullagatawney; or from the name of the makers, or in any way one’s fancy and invention may suggest. But from the scores, yes, hundreds of receipts in the cook-books, which seem so bewildering to the beginner, a few simple rules may be deduced which will make the process of soup-making intelligible; and when once the foundation is laid, you may buitd and enlarge as you choose. Do not be discouraged because you have not all the dozen or more ingredients mentioned in most receipts. You will find many of them may be omitted with a perfectly satisfactory result. Much depends upon what is omitted, though, as Potage & la Reine without chicken, or Julienne without vegetables, or Mullagatawney without curry powder, would disappoint those who think only of the name; but, called by any other name, you would find them very good soups.

From Mrs. Lincoln's Boston Cook Book, 1884, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pounds hind shin of beef. 3 small onions. 6 quarts cold water. 1 carrot. 10 whole cloves. 1 turnip. 10 whole peppercorns. 2 stalks celery. Bouquet of sweet herbs. 2 sprigs parsley. 1 large tablespoonful salt. Wipe and cut the meat and bones into small pieces. Put the marrow, bones, half of the meat, and the cold water into the kettle. Soak half an hour before heating. Add spices and herbs. Brown the onions and the remainder of the meat, and add them to the stock; add the veg. etables cut fine. Simmer six or seven hours and strain.

From Mrs. Lincoln's Boston Cook Book, 1884, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds beef, from the middle of | 1 tablespoonful salt. the round. 4 peppercorns. 2 pounds bone., 4 cloves. 2 quarts cold water. 1 tablespoonful mixed herbs. Wipe and cut the meat and bones into small pieces; add the water, and heat slowly; add the seasoning, and simmer five hours. Boil down to three pints; strain, remove the fat, and season with salt and pepper. Serve in cups at luncheons, evening companies, etc. Boil one onion, half a carrot, and half a turnip with it if you like.

From Mrs. Lincoln's Boston Cook Book, 1884, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds shin of beef. 8 onions. 4 pounds knuckle of veal, or 1 carrot. 3 pounds fowl. 1 turnip. 4 quarts cold water. 2 stalks celery. 2 ounces lean ham or bacon. 2 sprigs parsley. 6 cloves. 8 eggs, whites and shells. 6 peppercorns. 1 saltspoonful celery seed. Bouquet of herbs. Rind and juice of one lemon. 1 tablespoonful salt. Wipe and cut the meat and bones into small pieces. Put the marrow, bones, and part of the meat in the kettle with four quarts of cold water. Heat slowly; cut the onions and vegetables fine, and fry them in the ham fat or in drippings; then brown the remainder of the meat. Add onions, meat, herbs, spices, and vegetables. Simmer until the meat is in rags; it will take seven or eight hours. Strain, and when cold remove the fat; add the whites and shells of the eggs, celery seed, lemon, and salt and pepper if needed. When well mixed, heat it, and boil ten minutes. Strain through the finest strainer, and heat again to the boiling-point before serving. Serve clear, or with wine or lemon. Clear soup should be perfectly transparent, of a light brown or straw color. 1 Consommé means “consumed, boiled to rags.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bones and trimmings from a 6-, 4 cloves. pound roast of beef. 4 peppercorns. 2 cold mutton-chops. 1 cold fried egg. The flank end of asirloin steak, | 2 baked apples. uncooked. 1 cup cold boiled onions. 4 quarts cold water. 2 stalks celery. 1 tablespoonful salt. 1 tablespoonful mixed herbs. Cut up the meat and bones, and put them in the kettle with the cold water. Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced one half. Strain, and the next morning remove the fat; when ready to serve, heat the stock to the boiling-point; warm with it one cup of cold macaroni or tomatoes left ‘rom yesterday’s dinner. Add more seasoning if needed.

From Mrs. Lincoln's Boston Cook Book, 1884, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 4g teaspoonful salt. 1 pint mixed vegetables. 4g saltapoonful pepper. Cut the celery into thin slices, the turnip into quarterinch dice, and the carrot into three-quarters by oneeighth inch strips or straws, using only the orange part. Or cut carrot and turnip into quarter-inch slices, and then into fancy shapes with small vegetable cutters. Cover with boiling water, add half a teaspoonful of salt, and cook until soft, but not long enough to destroy their shapes. Let the quart of stock come to a boil; add the vegetables, the water, and more salt if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness; but if any require a longer time to cook, they should be cut into smaller pieces.

From Mrs. Lincoln's Boston Cook Book, 1884, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 1 teaspoonful salt. 8 or 4 sticks macaroni. 46 saltspoonful pepper. Cook the macaroni in boiling salted water, about half an hour, or until tender; drain, pour cold water through it, to keep it from sticking together. Lay the sticks close together on a board, and divide them into eighth-inch pieces, making tiny rings, or cut them into half-inch pieces. There should be about a pint of macaroni for a quart of stock. Bring the stock to a boil; add the macaroni, the salt, and the pepper; then pour all into the tureen.

From Mrs. Lincoln's Boston Cook Book, 1884, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 1 teaspoonful salt 4g cup vermicelli. 4g saltspoonful pepper. The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted water. Drain, put it in the tureen, and pour over it the boiling stock. Spaghetti and Italian Paste may be used in the same way.

From Mrs. Lincoln's Boston Cook Book, 1884, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 2 tablespoonfuls either rice, barley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water; then add them to the boiling stock. Serve with croitons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock; and rice, tapioca, and barley with mutton or chicken stock. ¥ saltspoonful pepper.

From Mrs. Lincoln's Boston Cook Book, 1884, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 1 can tomatoes. 1 teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful pepper. Stew the tomatoes until soft enough to strain. Rub all but the seeds through the strainer. Add the sugar, salt, he Boel 154 gad all to the boiling stock. Serve with 1 poppe” aoatons: Oarrot, or Crecy Soup. prown stock. 1 teaspoonful salt. 1 quart ee 1g saltspoonful pepper. la? ponful sugar. 1 small onion, sliced. Wash and scrape the carrot; shave off in thin slices # pint of the outer part. Do not use the yellow centre. Cook the carrot with the onion in boiling salted water to cover, till very tender. Rub the carrot through a squash strainer. Add the stock and heat again. Add the sugar, salt, and pepper, and when hot serve immediately with crofitons.

From Mrs. Lincoln's Boston Cook Book, 1884, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart stock. 1 cup strained tomatoes. 1 quart boiling water. 1 tablespoonful chopped parsley. 1 cup each chopped onion, carrot, | 1 teaspoonful sugar, and celery. 1 teaspoonful salt. 1g cup each chopped turnip, pars-| 1 saltspoonful pepper. nip, and cabbage. Use all or as many varieties of vegetables as you wish, or if you have only a few, add macaroni, rice, or barley, having in all half the amount of vegetables that you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, potatoes, or onions should be parboiled five minutes, and drained carefully. Fry the onions and carrot; then put all with the water and stock, and simmer until tender. Add the seasoning. Serve without straining. Always add sugar to all mixed vegetable soups. The next division of soups includes those which are thickened in various ways, and in which the meat is served with the soup; also White Soups, and the materials to be served with soups. Caramel, for coloring Soups, etc. Melt one cup of sugar (either brown or white) with one tablespoonful of water in a frying-pan. Stir until it becomes of a dark brown color. Add one cup of boiling water; simmer ten minutes, and bottle when cool. This should always be kept on hand, as it is useful for many purposes. It gives a rich, dark color to soups, coffee, and jelly; is more wholesome than browned butter in sauces, and is delicious as a flavoring in custards and pudding sauces.

From Mrs. Lincoln's Boston Cook Book, 1884, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soups are thickened with flour, cornstarch, or rice flour: one tablespoonful for a quart of soup, z— heaping, if flour; scant, if rice flour or cornstarch. Flour is the cheapest, but cornstarch gives a smoother consistency. Mix the flour with a very little cold water or milk until it is a smooth paste; then add more liquid, until it can be poured easily into the boiling soup. Remember to boil the soup fifteen or twenty minutes after the thickening is added, that there mey be no raw taste of the flour. Where butter and flour are used, the butter is rubbed to a cream, mixed or braided with the flour, and then made into a paste with a little of the soup.: A better way is to put the butter in a small saucepan, and when melted and bubbling stir in the flour quickly, until smooth (be careful not to brown butter for any white soup); then add gradually about a cup of the hot soup, letting it boil and thicken as you add the soup. It should be thin enough to pour. In vegetable soups or purées, as soon as the hot butter and flour are blended, they may be stirred at once into the soup. This is what is meant in many of the receipts by thickening with butter and flour which have been cooked together. The hot butter cooks the flour more thoroughly than it can be cooked in any other way. When a brown thickening is desired, as in Mock Turtle Soup, melt the butter and let it become as brown as it will without burning; then add all the flour at once and stir quickly, that every particle of it may be moistened in the hot butter; add the water or soup gradually. Flour that is browned while dry, either in the oven or over the fire, colors, but does not thicken. A certain amount of moisture, of either fat or water, is necessary with the heat to thoroughly swell the grains of starch in the flour. Thickened soups should be about the consistency of good cream. Purées are thicker. Material to be served with Soup. Crotitons, or Fried Bread. No. 1.—Cut stale bread into half-inch slices, remove the crusts, and cut into half-inch cubes; put them in a frying-basket, plunge into fat hot enough to brown them while you count forty; drain and ‘ sprinkle with salt. They may be fried at any time and heated in the oven just before serving. They are especially nice with pea and bean soup.. No. 2. — Cut the bread into cubes, and brown in butter in an omelet pan; or butter first, then cut into cubes and brown in the oven. They are best when prepared after the first receipt. Crisped Crackers. — Split butter crackers and spread with butter; put them, the buttered side up, into a pan, and brown in a hot oven. They are delicious with white or vegetable soups, and in fish chowder and oyster stews.

From Mrs. Lincoln's Boston Cook Book, 1884, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil four eggs twenty minutes; put tliem in cold water. When cool, cut carefully through the white, and remove the yolks whole. They may be served in the soup whole or cut into quarters. Or put the yolks in a small bowl and rub them toa paste with a wooden spoon. Season with one saltspoonful of salt; one fourth of a saltspoonful of pepper; one teaspoonful of melted butter. Moisten it with the beaten yolk or white of one raw egg, using just enough to shape it easily into balls about the ‘size of a walnut. Roll in flour and fry in butter; the same as force-meat balls. They are sometimes boiled five minutes in the soup, but are better fried.

From Mrs. Lincoln's Boston Cook Book, 1884, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of any cooked meat. Yolk of 1 raw egg. 1 saltsp. each of salt and thyme. A few drops onion juice. - 4g saltspoonful pepper. 1 tablespoonful flour. 1 teaspoonful lemon juice. 1 tablespoonful butter. 1 teaspoonful chopped parsley. Chop the meat very fine; add the seasoning; beat the yolk of the egg, and add enough of it to moisten the meat; make it into balls the size of a nutmeg, put them in a soup plate, sprinkle them with flour, shake the plate until the balls are all floured; put the butter in an omelet pan, and when brown put in the balls, and shake the pan occasionally until the balls are browned.

From Mrs. Lincoln's Boston Cook Book, 1884, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 calf’s head. 1 carrot. 4 quarts cold water. 1 turnip. 1 tablespoonful salt. Celery root. 6 cloves.. 2 tablespoonfuls butter. 6 peppercorns. 2 tablespoonfuls flour. 6 allspice. 1 pint brown stock. ¥ inch stick cinnamon. 8 eggs. Bouquet of herbs. 1 lemon. 2 onions. Wash, scrape, and clean the head, and soak an hour in cold water. Remove the brains and tongue. Lay them in cold water, to be reserved for separate dishes. Cut the head into four or five pieces, and put it into the kettle with the skin side up, to prevent sticking. Add the cold water; heat slowly and skim thoroughly, as the meat is to be used again. Add the salt, and simmer two hours, or until the meat slips from the. bones. Remove the meat, and put the face meat smoothly on a plate, so it can easily be cut into dice when cool. Reserve the remainder of the meat for force-meat balls. Put the bones on to boil again. Add the herbs, spices, and vegetables, and simmer until reduced to two quarts. Strain, and set away to cool. Half an hour before serving, remove the fat, put the stock on to boil, and season with one saltspoonful each of ground thyme or marjoram and pepper, and one teaspoonful of salt. Make a brown thickening with two tablespoonfuls of butter, browned, two tablespoonfuls of cornstarch or flour, and one pint of brown stock. Stir this into the stock. Add one cup of meat dive, made by cutting the face meat into half-inch cubes. Boil the three eggs twenty minutes, and make the yolks into egg balls, or cut the whole eggs in half-inch slices. Make force-meat balls with the reserved meat, according to directions on page 187. Put the meat balls and egg balls into the tureen, add the soup, and serve very hot with thin slices of lemon. This is usually flavored with a glass of sherry wine, but is very good with only the lemon, or a tablespoonful of Worcestershire sauce. Or you may boil with it one pint of strained tomatoes.:. If you have no brown stock, boil one pound of lean beef with the head, and use the head stock with the flour and butter thickening. This soup is often made from calf’s feet, and one or two pounds of lean veal. The feet should be soaked and scalded, boiled in four quarts of water with the herbs, spices, and vegetables, until the water is reduced to two quarts. Strain, and use as directed in the first reccipt, making force-meat balls of the veal, and meat dice from the gelatinous meat of the feet.

From Mrs. Lincoln's Boston Cook Book, 1884, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 ux-taile.. 1 tablespoonful salt. 1 large onion. 1 tablespoonful mixed herbs. 1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns. a Wash and cut up the gx-tails, separating them at the joints. Cut the onion fine and fry it in the hot beef drippings. When slightly browned, draw the onion to one side of the pan, and brown half of the ox-tails. Put the fried onion and ox-tails in the soup kettle, and cover with four quarts of cold water. Tie the cloves, peppercorns, and herbs in a small piece of strainer cloth, and add them to the soup. Add the salt, and simmer three or four hours, or until the meat separates from the bones, and the gristly portions are perfectly soft. Select some of the nicest joints to serve with the soup. Skim off the fat, and add more salt and pepper, if needed. Strain and serve very hot. Tf vegetables are served with this soup, add one pint of mixed vegetables, — onion, carrot, turnip, and celery. Cut them into small pieces, or into fancy shapes with a vegetable cutter. Add them to the liquor after straining, and boil twenty minutes or until tender.

From Mrs. Lincoln's Boston Cook Book, 1884, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is an Indian soup, and means “ pepper pot.” It can be made from.veal, calf’s head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. Mullagatawny soup should always be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usually removed as soon as tender, and served with the strained soup. Rice should also be served with this soup. 3 pounds chicken, or young fowl. | 2 sour apples, or 1 pound veal bones. The juice of 1 lemon. 2 onions. 4 quarts cold water. 1 tablespoonful beef drippings. 1 tablespoonful curry powder. 4 cloves. 1 teaspoonful salt. 4 peppercorns. 1 teaspoonful sugar. Clean the chicken, and cut it at the joints into nice pieces for serving. Put it in the soup kettle with the veal bones, or any pieces of veal you may have. Cover with four quarts of colé water. Slice the onions, and fry them brown in the beef drippings. Put the onions, cloves, peppercorns, and apples in the kettle. Mix the curry powder, salt, and sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken fs tender. Remove the chicken and cut into small pieces. Put the bones back in the kettle, and simmer another hour. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and three or four tablespoonfuls of boiled rice. When the chicken is hot, serve at once.

From Mrs. Lincoln's Boston Cook Book, 1884, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup pearl barley. 2 tablespoonfuls butter. 2 pounds neck of mutton. 1 tablespoonful flour. 2 quarts cold water. 2 teaspoonfuls salt. 44 cup each of carrot, turnip, on- | 1 saltspoonful white pepper. ion, and celery. 1 tablespoonful chopped parsley. Pick over, and soak the barley over night or several hours in cold water. Wipe the meat with a clean wet cloth. Remove the fat and skin. Scrape the meat from the bones and cut it into half-inch dice. Put the bones on to boil in one pint of cold water, and the meat in three pints of cold water. Let the latter boil quickly, and skim carefully just as it begins to boil. When the scum comes up white, add the barley and skim again. Cut the vegetables into quarter-inch dice, fry them five minutes in one tablespoonful of the butter, and add them to the meat. Simmer three or four hours, or until the meat and barley are tender. Strain the water in which the bones have simmered. Cook one tablespoonful of butter in a saucepan with one tablespoonful of flour. When smooth, add the strained water gradually, and stir into the broth. Add the salt, ‘pepper, and parsley. Simmer ten minutes, and serve without straining. Many people have a prejudice against mutton in stews or broths. The strong, disagree: able flavor lies mostly in the skin. If this be removed together with the fat, it will repay one for the time and trouble. As this broth is not to be strained, it is always well to boil the bones separately. Care must be taken not to let the water boil away. This is a favorite dish among the Scotch. They often serve it with a larger proportion ot vegetables. The carrots are sometimes grated, giving the broth a fine color, and sometimes the dice of meat are first browned in the butter. Rice may be used instead of barley. Scotch broth made after this receipt has been tested by a native Scotchman, and pronounced more like the ** auld countree ” than any other dish eaten in America.

From Mrs. Lincoln's Boston Cook Book, 1884, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow one quart of cold water to each pound of meat and bone. Break the bones and cut the meat (which should be lean) into small pieces. Cover with cold water and heat slowly. Add one teaspoonful of salt and half a saltspoonful of pepper, and a small slice of onion and turnip if you like. Simmer until the meat is in shreds. Strain it, and when it is cool remove the fat. To one quart of the broth allow two tablespoonfuls of rice, washed and soaked half an hour. When the broth is boiling, add the rice; simmer until it is tender, being careful not to let the water boil away. Season, and serve at once. For seasoning, a little curry powder, used as you would use cayenne pepper, or a saltspoonful of celery salt, or a few leaves of fresh mint, are agreeable as a change. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up any globules of fat which cannot be removed with a spoon. To make it quickly for a sick person, chop one pound of perfectly lean, juicy mutton very fine; pour over it one pint of cold water. Let it stand until the water is very red; then heat it slowly. Let it simmer ten minutes. Strain, and serve hot.

From Mrs. Lincoln's Boston Cook Book, 1884, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the chicken, and separate it at the joints. Remove all the skin and fat. Cover the chicken with cold water. Add one tablespoonful of salt, one saltspoonful of pepper, one small onion, sliced. Simmer until the chicken is tender. Remove the best part of the meat, and put the bones and gristle back and simmer until the bones are clean. Wash and soak two tablespoonfuls of rice half an hour. Strain the broth. Remove the fat. Put the broth on to boil again, and add to it the rice, and the nicest portions of meat cut into small pieces. Simmer until the rice is tender. Add seasoning to taste, and serve at once. A few spoonfuls of cream may be added if desired. Serve with toasted crackers.

From Mrs. Lincoln's Boston Cook Book, 1884, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 potatoes. 3g teaspoonful celery salt. 1 pint milk. 3g saltspoonful white pepper. 1 teaspoonful chopped onion. 1% saltspoonful cayenne. 1 stalk celery. 44 tablespoonful flour. 1 teaspoonful salt. 1 tablespoonful butter. Wash and pare the potatoes, and let them soak 1n coid water half an hour. Put them into boiling water, and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, drain off the water and mash them. Add the boiling milk and seasoning. Rub through a strainer, and put it on to boil again. Put the butter in a small saucepan, and when melted and bubbling, add the flour, and when well mixed stir into the boiling soup; let it boil five minutes, and serve very hot. This flour thickening keeps the potato and milk from separating, and gives a smoothness and consistency quite unlike the granular effect which is often noticed. If the soup be too thick, add more hot milk. The celery salt may be omitted if you have the fresh celery, or, if you like, put one tablespoonful of fine chopped parsley into the soup just before serving. When you wish a richer soup, use a quart of milk, making it much thinner, and add two eggs, well beaten, after you take it from the fire; or put them in the tureen, and stir rapidly as you pour in the boiling soup. New raw potatoes, cut into small dice or balls and cooked till tender but not broken, are sometimes served in potato soup.

From Mrs. Lincoln's Boston Cook Book, 1884, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 head celery. 1 tablespoonful butter. 1 pint water. 1 tablespoonful flour. e 1 pint milk. 1g teaspoonful salt. 1 tablespoonful chopped onion. 36 saltspoonful pepper. Wash and scrape the celery, cut into half-inch pieces, put it into one pint of boiling salted water, and cook until very soft. Mash in the water in which it was boiled. Cook the onion with the milk, in a double boiler, ten minutes, and add it to the celery. Rub all through a strainer, and put it on to boil again. Cook the butter and flour together in a small saucepan until smooth, but not brown, and stir it into the boiling soup. Add the salt and pepper; boil five minutes, and strain into the tureen. Serve very hot.

From Mrs. Lincoln's Boston Cook Book, 1884, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart can tomatoes. 1 saltspoonful white. pepper. 1 pint hot water. 1 tablespoonful butter. 1 tablespoonful sugar. 1 tablespoonful chopped onion. 1 teaspoonful salt. 1 tablespoonful chopped parsley. 4 cloves. 1 tablespoonful cornstarch. 4 peppercorns, or Put the tomatoes, water, sugar, salt, cloves, and pepbercorns on to boil in a porcelain stewpan. Put the butter in a small saucepan, and when it bubbles put in the onion and parsley. Fry five minutes, being careful not to burn it. Add the cornstarch, and when well mixed stir it into the tomato. Let it simmer ten minutes. Add more salt and pepper if needed. Strain, and serve with plain boiled rice, or crofitons, or toasted crackers. ?

From Mrs. Lincoln's Boston Cook Book, 1884, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g can tomatoes. 1 tablespoonful cornstarch. 1 quart milk. 1 teaspoonful salt. 4% cup butter. 4g saltspoonful white pepper. Stew the tomatoes until soft enough to strain easily. Boil the milk in 4 double boiler. Cook one tablespoonful of the butter and the cornstarch together in a small saucepan, adding enough of the hot milk to make it pour easily. Stir it carefully into the boiling milk, and boil ten minutes. Add: the remainder of the butter in small pieces, and stir till well mixed. Add salt and pepper and the strained tomatoes. If the tomatoes be very acid, add half a saltspoonful of soda before straining. Serve very hot. Many would use more tomatoes, but it is more delicate with a small quantity.

From Mrs. Lincoln's Boston Cook Book, 1884, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint black beans. 1 saltspoonful mustard. 2 quarts cold water. 1 tablespoonful flour. 1 small onion. _ 2 tablespoonfuls butter. 2 teaspoonfuls salt. 1 lemon. 1 saltspoonful pepper. 2 hard-boiled eggs. 4 saltspoonful cayenne. Soak the beans over night. In the morning pour off the water, and put them on to boil in two quarts of cold water. Slice the onion and fry it in one tablespoonful of the butter. Put it with the beans. Adda bit of celery root, if you have it. Simmer four or five hours, or pntil the beans are soft. Add more cold water as it boils away, — about half a cup every half-hour, — to check the boiling and soften the beans, leaving about two quarts when done. Rub the beans through a strainer, put the soup on to boil again, and add the salt, pepper, and mustard. When boiling, thicken it with the flour and butter which have been cooked together. This will prevent the beans from settling. Season to taste. Cut the lemon and eggs into thin slices, put them into the tureen, and pour the hot soup over them. Serve with crodtons. Many think tomatoes are an improvement. If that flavor be desired, add to the above half a can of tomatoes, before straining. Others think it is not just right unless a quarter of a pound of salt pork, or some bones and odds and ends of meat, have been boiled with it. The beans are sometimes boiled to quite a thick pulp, and after sifting made of the proper consistency by thinning with brown soup stock, and seasoned more highly with the addition of ground herbs, spices, force-meat balls, and wine. It is then not unlike Mock Turtle Soup. A very good bean soup may be made from the remains of baked beans. Add one quart of water and a slice of onion to each pint of beans. Boil to a pulp, mash, and season. Or make the soup of equal parts of white beans and canned or dried sweet corn. If dried corn, soak it over night, chop it fine, and boil it with the beans. If canned corn, chop it, and add it to the beans after straining. But whichever way it is prepared, do not boil the beans in the water in which they were soaked, nor serve them without straining, to remove the hulls, which contain no nutriment and are indigestible.

From Mrs. Lincoln's Boston Cook Book, 1884, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup dried split peas. 4 teaspoonful sugar. 3 pints cold water. 1 teaspoonful salt. 1 tablespoonful butter. 1 saltspoonful white pepper. 1 tablespoonful flour. Pick over and wash the peas. Soak over night, or for several hours in cold water. Put them on to boil in three pints of fresh cold water, and let them simmer until dissolved, adding enough more water, as it boils away, to keep three pints of liquid in the kettle. Keep it well scraped from the sides of the kettle. When soft, rub through a strainer and put on to boil again. Add either water, stock, milk, or cream to make the consistency you wish. It should be more like a purée than a soup. Cook one large tablespoonful of butter and one of flour together, and add to the strained soup when boiling. Add the salt and pepper, and when it has simmered ten minutes, serve at once with fried dice of bread. This is delicious made in this simple way. It must always be strained, and thickened with the flour and butter, or it will separate as it cools.. It will be smooth, perfectly free from grease; and those who like the natural taste of the peas prefer it to any other way of cooking. Do not think you must boil more or less salt pork with it, as most receipts advise. It may be varied in many ways, by adding half.a can of tomatoes before straining, or by boiling with the peas a small onion which has first been cut fine and fried in a little butter, or by adding any remnants of bone or meat, being careful to remove them before straining. Always use the split peas, as the hulls have been removed, and they cook much more quickly than the whole peas.

From Mrs. Lincoln's Boston Cook Book, 1884, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart green peas. 44 saltspoonful pepper. 1 quart water. 4@ teaspoonful sugar. 1 pint milk. 1 tablespoonful butter. 4 teaspoonful salt. 1 tablespoonful flour. Put the peas into one pint of boiling water, and cook until soft. Mash them in the water in which they were boiled, and rub through a strainer, gradually adding a pint of hot water, which will help to separate the pulp from the ‘skins. Put on to boil again. Cook the butter and flour in a small saucepan, being careful not to brown it. Stir it into the boiling soup. Add the salt, sugar, pepper, and the milk, which should be hot, using enough milk to make it the consistency you prefer. This is a very good way to use peas that are old and hard, and unfit to serve as a vegetable, which is often the case with those that come from a market. When the pods are fresh, wash them thoroughly; allow more water, and boil them with the peas.

From Mrs. Lincoln's Boston Cook Book, 1884, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 ears sweet corn, or enough to| ¢ saltspoonful white pepper. make 1 pint raw pulp. 1 teaspoonful sugar. Water to cover the ears. ~ 1 teaspoonful flour. 1 pint milk, or cream. 1 tablespoonful butter. With a very sharp knife scrape the thinnest possible shaving from each row of kernels, and then, with the back of the knife, scrape out the pulp, leaving the hull on the cob. Break the cobs if long, and put them on to boil in enough cold water to cover them. Boil thirty minutes and strain. There should be about one pint of water after straining. Put the corn water on to boil again, and when boiling add the corn pulp. Cook fifteen minutes. Add the salt, pepper, sugar, and the boiling milk. Thicken it with one teaspoonful of flour and one tablespoonful of butter cooked together. Boil five minutes and serve at once. Corn is better for soup when it is a little old for the table, and the pulp is thick rather than milky.

From Mrs. Lincoln's Boston Cook Book, 1884, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup each of onion and carrot. | 1 teaspoonful sugar. 1 cup each of turnip and parsnip. | 1 saltspoonful white pepper. 1 pint each of celery and potato. | 14 saltspoonful cayenne pepper. \ cup butter or drippings. 1 tablespoonful chopped parsley. 1 teaspoonful salt. 1 slice of bread crust toasted very 1 tablespoonful flour. brown. Cut the onion, carrot, turnip, parsnip, and celery into half-inch dice, reserving the onions to fry, and the potatoes to boil by themselves. Put the butter in a stewpan or soup kettle, and when hot add the onions. After frying them carefully until colored but not burned, add the flour, and when well mixed pour on gradually a pint of hot water. Add the salt, pepper, sugar, bread, vegetables (except the potatoes), and enough boiling water to cover all. Let them simmer two hours. Boil the potatoes ten minutes, drain, and add them to the soup. When the vegetables are soft, rub all through a strainer. Add more salt and pepper if desired, and keep over hot water until ready to serve. A summer vegetable soup may be made in a similar manher, using young onions, turnips, carrots, and cauliflower. Cut fine and parboil; then cover with fresh boiling water, simmer until soft, mash, strain, season, make quite thin with hot cream or milk, and pour this over a small quantity of tender green peas and asparagus tips, previously boiled.

From Mrs. Lincoln's Boston Cook Book, 1884, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound any boiled fish, — salmon, 1 tablespoonful butter. cod, or halibut. 2 tablespoonfuls flour. 1 quart milk. 1 teaspoonful salt. 1 slice onion. 1 saltspoonful pepper. Cook the fish in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook the onion with one quart of milk ten minutes, remove the onion, and thicken the milk with the flour and butter cooked together. Add the seasoning and fish. Let it boil up once and serve.

From Mrs. Lincoln's Boston Cook Book, 1884, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the oil, bones, and skin from half a can of salmon. Chop the salmon very fine. Boil one quart of milk, and season and thicken it as for fish soup. Add the salmon, and. when heated it is ready to serve.

From Mrs. Lincoln's Boston Cook Book, 1884, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds lobster. 1 teaspoonful salt. 1 quart milk. 1 saltspoenful white pepper. 1 tablespoonful butter. 14 saltspoonful cayenne pepper. 2 tablesp. flour or cornstarch. 1 pint water. Remove the meat of the-lobster trom the shell, and cut the tender pieces into quarter-inch dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into one pint of cold water, and boil twenty minutes, adding more water as it boils away. Put the coral on a piece of paper, and dry it in the oven. Boil one quart of milk, and thicken it with one tablespoonful of butter and two of flour or cornstarch. Boil ten minutes. Strain the water from the bones and add it to the milk. Add the salt and pepper, using more if high seasoning be desired. Rub the dried coral through a strainer, using enough to give the soup a bright pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immediately. If you do not like so much of the lobster in the soup, chop it all very fine, boil it with the milk, and rub it through a squash or gravy strainer. Many like the additional thickening of half a cup of fine cracker crumbs. This soup may also be varied by using one pint of stock, either chicken or veal, and one pint.of milk; or by the addition of force-meat balls made in the following manner: Cut only half of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of two hard-boiled eggs, one teaspoonful of butter, a little salt, and pepper; beat one raw egg, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about five minutes, just enough to cook the egg.

From Mrs. Lincoln's Boston Cook Book, 1884, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters. 2 tablespoonfuls flour. 1 pint milk. Salt to taste. 1 tablespoonful butter. 4 saltspoonful pepper. Put the milk on to boil in the double boiler, while you prepare the oysters. Place a colander over a pan. Put the oysters in a large bowl, and pour over them one cup of water. Take up each oyster with the fingers, to make sure no pieces of shell adhere to it, and drain in the colander. Strain the oyster liquor, which has drained from the with hot cream or milk, and pour this over a small quantity of tender green peas and asparagus tips, previously boiled.

From Mrs. Lincoln's Boston Cook Book, 1884, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g peck clams in the shell. yt tablespoonful chopped parsley. Salt to taste. 1 heaping tablespoonful butter. 1 saltapoonful pepper. - 2 heaping tablespoonfuls flour. 14 saltspoonful cayenne pepper. 1 pint milk or cream. 1 tablespoonful chopped onion.: Prepare the%lams by boiling in the shells, and cutting as directed for clam chowder, keeping the soft part separate from the hard. Pour off one quart of the clam liquor after it settles, being careful not to take any of the sediment; put it on to boil, and remove the scum. Add one pint of hot water, and season to taste with salt, pepper, cayenne, onion, and parsley. Put in the hard part of the clams. Simmer fifteen minutes, strain, and boil again, and when boiling thicken with the flour cooked in the butter. Add the hot milk or cream, and the soft part of the clams; serve at once, with crackers and pickles. Another method of preparing clam soup, if needed quickly: Heat the clam broth to a boiling point; add the clams cut fine; season, and pour into the tureen over two eggs beaten up with the boiling milk. we pe 9 rer a OS OO The clam broth served hot with toasted crackers will often tempt a person with a capricious appetite.

From Mrs. Lincoln's Boston Cook Book, 1884, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 or 5 pounds cod or haddock or | 1 tablespoonful salt. bass. 3g teaspoonful white pepper. 6 potatoes. 1 tablespoonful butter. A 2inch cube of fat salt pork. 1 quart milk. 2 small onions. 6 butter crackers. When buying a fish for a chowder, have the head left on but the skin removed; or if you have to depend upon your self, remove the skin according to directions on page 161..Then begin at the tail and cut the fish from the bone on one side, keeping the knife as close as possible to the bone; remove the bone from the other side. Do not forget to take out the small bones near the head. Wipe the fish carefully with a damp cloth, cut it into pieces about two inches square, and put it away in a cool place. Break the bones and head, cover with cold water, and put them on to boil. Pare and slice we potatoes one eighth of an inch thick, using enough to make the same quantity by measurement as you have of fish. Soak them in cold water half an hour, and parboil or scald in boiling water five minutes; then pour off the water. Cut the pork into quarter-inch dice, and fry it in an omelet pan. Cut the onions into thin slices and fry them in the pork fat, being careful that it does not burn. Pour the fat through a strainer into the kettle, leaving the pork scraps and onions in the strainer. Put the sliced potatoes into the kettle; hold the strainer over the potatoes, and pour through it enough boiling water to cover them. This is easier than to fry in the kettle, and skim out the pork and onions, — which to a novice would be running the risk of burning the fat, cleaning the kettle, and beginning again. When the potatoes have boiled ten minutes, strain the water in which the bones were boiled, and pour it into the kettle..Add the salt and pepper, and when the chowder is boiling briskly, put in the fish, and set it back where it can simmer ten minutes. Do not break the fish by stirring it. Add the butter and the hot milk. Split the crackers, put them in the tureen, and pour the chowder over them. Do not soak the crackers in cold water. Butter crackers will soften easily in the hot chowder. If you wish the broth thicker, stir in one cup of fine cracker crumbs, or one tablespoonful of flour cooked in one tablespoonful of butter. More milk and a little more seasoning may be added to this amount of fish and potato, if you wish to make a larger quantity. When wanted richer, beat two eggs, mix them with the hot milk, and put in the tureen before turning in the chowder. If added while the chowder is in the hot kettle, the eggs will curdle. Any firm white fish may be used for a chowder, but cod and haddock are best. Many use a cod’s head with the haddock. The head is rich and gelatinous, and it should always be boiled with the bones, and the liquor added to the chowder. In this chowder you have nothing but what the most dainty person may relish. There are no bones, skin, or scraps of boiled pork. Fish, potatoes, and crackers are all distinct in the creamy liquid, instead of being a pasty mush, such as is often served. For a change, the crackers may be buttered and browned. If a highly seasoned dish be desired, boil an onion, cut into thin slices, with the potatoes; add more pepper, and either cayenne pepper,. Worcestershire sauce, or curry powder. Omit the boiling water, and use only that in which the bones were boiled, when making a smaller quantity.

From Mrs. Lincoln's Boston Cook Book, 1884, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g peck clams in the shells. 4g teaspoonful white pepper. 1 quart potatoes, sliced thin. 1 large tablespoonful butter. A 2inch cube of fat salt pork. 1 quart milk. 1 or 2 onions. 6 butter crackers. Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish. Clams in the shells are better, as you then have more clam liquor. Wash with a small brush, and put them in a large kettle with half a cupful of water, or just enough to keep the under ones from’ burning; set them over the fire. When the clams at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shell; remove the thin skin; then with scissors cut off all the black end, cut the ‘‘ leather straps ” into small pieces, leaving the soft part whole. Let the clam liquor settle, and pour it off carefully. Use half water and half clam liquor. Fry the pork and onion the same as in fish chowder; add the potatoes, which have been soaked and scalded, and boiling water to cover. When the potatoes are soft, add the clam liquor, the seasoning, and the clams; when warmed through, add the hot milk and turn into the tureen. Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them.

From Mrs. Lincoln's Boston Cook Book, 1884, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart raw sweet corn. 1 saltspoonful white pepper. 1 pint sliced potatoes. 1 large tablespoonful butter. A 2-inch cube fat salt pork. 1 pint sliced tomatoes. 1 onion. 1 pint milk. 1 teaspoonful salt. 6 crisped crackers. Scrape the raw corn from the cob. Boil the cobs twenty minutes in water enough to cover them; then skim them out. Pare, soak, and scald the potatoes. Fry the onion in the salt pork fat, and strain the fat into the kettle with the corn water. Add the potatoes, corn, salt, and pepper. Simmer fifteen minutes, or till the potatoes and corn are tender. Add the butter and milk, and serve very hot e With crisped crackers.

From Mrs. Lincoln's Boston Cook Book, 1884, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First clean the fish. Wash with a cloth wet in salt water, and dry on a clean fish towel, kept for no other purpose. Mackerel, white-fish, small blue-fish, trout, small cod, and 1" shad should be split down the back, and if yon prefer, cut - off the head and tail. Halibut and salmon should be cut into inch slices, the skin and bone removed, and turned often while broiling. Cut flounder, bass, and chicken hal- " ibut into fillets. Oily fish need only salt and pepper; but dry white-fish should be spread with soft butter or olive ott before broiling.” Use a double wire broiler, and grease well with salt pork rind. Put the thickest edge of the fish next the middle of the broiler, and always broil the flesh side first, as the skin burns easily. Cook the flesh side until it is brown. The time should vary with the thickness of the fish; move the broiler up and down, that all parts may be equally browned; then turn, and cook on the other side just enough to crisp the skin. Small fish require from five to ten minutes; thicker fish, fifteen or twenty minutes. The fire should be hot and clear. If the fish be very thick, hold it farther from the fire; or when nicely browned, put the broiler in the oven on a dripping-pan, and cook till the flesh separates easily from the bones. Mackerel, trout, and fresh herring are sometimes broiled whole. Clean without opening more than is necessary. Wipe and dry well. Gash through to the bone at intervals one inch apart on each side, and rub salt, pepper, and butter or otl in the incisions; wrap in buttered paper, and broil carefully from ten to twenty minutes. When ready to serve, loosen the fish from the broiler on each side, open the broiler, and, leaving the flesh side of the fish uppermost, slide it off without breaking. Or open the opposite way, hold a platter over the skin side, and invert platter and broiler together. Spread with butter, salt, and pepper; or add chopped parsley or watercresses; or serve with Maitre d’hétel, Tartare, Tomato, or Curry sauce. Garnish with parsley and slices of lemon.

From Mrs. Lincoln's Boston Cook Book, 1884, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cod, haddock, cusk, blue-fish, small salmon, bass, and shad may be stuffed, and baked whole. Stuffing for Baked Fish weighing from four to six Pounds, 1 cup cracker crumbs. 1 teaspoonful chopped parsley. 1 saltspoonful salt. 1 teaspoonful capers. 1 saltspoonful pepper.: 1 teaspoonful pickles. 1 teaspoonful chopped onion. 4 cup melted butter. This makes a dry, crumbly stuffing. If a moist stuffing be desired, use stale (not dried) bread crumbs, and moisten with one beaten egg and the butter; or moisten the crackers with warm water. Oyster Stuffing. — One pint of oysters, one cup of seasoned and buttered cracker crumbs. Drain and roll each oyster in the crumbs. Fill the fish with the oysters, and sprinkle the remainder of the crumbs over the oysters. * General Directions. — Fish bake through more evenly, brown better, and are more easily served, if placed upright in the pan instead of on one side. Fish that are broad and short, like shad, may be kept in place by propping with stale bread or pared potatoes. But all others that are narrow in proportion to the length may be skewered or tied into the shape of a letter S; run s threaded trussingneedle through the head, middle of the body and tail in the direction indicated by the dotted line above; then draw the string tight, and fasten the ends. Fish thus prepared will keep their shape after baking. Have an iron sheet with rings at the ends for handles, and just large enough to fit into the dripping-pan. Rub the sheet well with salt pork, and put pieces of pork under the fish to keep it from sticking. This sheet will enable you to lift the fish from the pan and place it on the platter without breaking. If you have no sheet, put two broad strips o1 cotton cloth across the pan, before laying in the fish. When done, lit out on the cloth. Do not put water in the pan, unless you wish to steam instead of bake the fish. “Put two or three slices cf fat salt pork over and near the fish, and when the flour has browned, baste often with the pork fat. Bake till brown, and baste often. No. 1. —Clean, wipe, and dry the fish; rub with salt; stuff and sew. Cut gashes two inches apart on each side. Skewer into shape of $, and put it on the fish sheet. Rub all over with soft butter, salt, and pepper. Put narrow strips of fat salt pork in the gashes. Dredge well with flour. Put it into a hot oven without water; baste when the flour is browned, and baste often afterwards. Remove it

From Mrs. Lincoln's Boston Cook Book, 1884, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mackerel, salmon, blue-fish, and all oily fish should never be fried. Smelts, perch, and other small pan-fish may be fried whole. When fried smelts are used as a garnish, fry them in the shape of rings by pinning the tail in the mouth. Cod, halibut, etc., should be skinned and boned, and cut into slices one inch thick and two or three inches square. Flounder and bass may be cut in fillets, as described on page 161, and each fillet seasoned with salt and pepper, and fastened with a small wooden skewer. Small fish may be boned without parting in the middle, — and rolled from tail to head. Fish for frying should be thoroughly cleaned and dried, seasoned with salt and pepper, and covered first with flour or fine bread crumbs, then dipped in beaten egg, then in crumbs again. If this does not cover them completely, repeat the process. When the fish has been kept on ice, let it become slightly warm before frying, as otherwise it will chill the fat and become greasy. Fry in deep, smoking hot fat. Observe the directions given for frying on page 15, testing the fat first with bread; and after the first plunge into the hot fat set the kettle back to keep from burning; then reheat before frying any more. Fry from two to five minutes. Drain and serve with tomato, or Tartare, or any acid sauce. Garnish with slices of pickle or lemon, andparsley. Arrange small fish with heads and tails alternating; or two or three on a skewer, one skewer for each person; or in a circle round a silver cup, placed in the centre of the platter and holding the sauce. Slices or rolled fillets may be arranged in a circle, with the sauce in the centre. Fic. 8. Small Fish served whole.

From Mrs. Lincoln's Boston Cook Book, 1884, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remnants of cold boiled or baked fish (using stuffing and sauce also) may be freed from skin and bones, flaked, and used in any of the following ways: — Scalloped Fish. — Put fish and stuffing into a shallow dish in alternate layers, with cream sauce to moisten; cover with buttered crumbs, and bake till the crumbs are brown. Fish in Potato Border.— Warm the fish slightly in a white sauce, and put it in the centre of a dish with a border of mashed potatoes. Or, if you have enough material for a large platter, put the border on the edge and a higher mound of potatoes in the centre, and fill the space between with the fish. Sprinkle buttered crumés lightly over the whole‘and set in the oven till brown. Chartreuse, or Casserole of Fish, No. 1.—One cup of any cold fish, flaked, seasoned, and moistened with a little cream; the same quantity of mashed potatoes; and two hardboiled eggs. Butter a small mould and putin alternate layers of potatoes, fish, and slices of egg. Steam twenty minutes, turn out upon a hot platter, and garnish with parsley. No. 2.— Mix one cup of stale bread crumbs, one pint of cold fish, flaked, and two eggs. Season to taste with Worcestershire or tomato catchup, salt, and cayenne pepper. Put into a buttered mould. Boil thirty minutes, and serve with any fish sauce. Kedyeree.— Warm cold flaked fish slightly over hot water; and just before serving stir in one egg, beaten with one or two tablespoonfuls of hot milk and a bit of duster, and serve in a rice border. Steam the rice, one cupful, in two cupfuls of highly seasoned stock, in a double boiler thirty minutes, or till tender and dry. Curried Fish. —Warm any cold flaked fish in curry sauce, page 190. Creamed Fish with Oysters.— Add an equal amount of oysters to the fish, and cook in white sauce till the oysters are plump. Garnish with points of toast. Spiced Fish. — Steep six cloves, six allspice kernels, six peppercorns, and one tablespoonful of brown sugar in one cup of sharp vinegar ten minutes, and pour it over ene pint of any cold flaked fish.

From Mrs. Lincoln's Boston Cook Book, 1884, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar, and boil about ten minutes. Drain; arrange on a platter; remove the skin and bones. Serve hot with.oyster or lobster sauce, or cold with a Mayonnaise or Tartare sauce poured into the cavity left by the bone. Garnish with water. cresses.

From Mrs. Lincoln's Boston Cook Book, 1884, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three shad or six small mackerel, uncooked; one third of a cup of salt with half a saltspoonful of cayenne pepper mixed with it, and half a cup of whole spices, — cloves, peppercorns, and allspice mixed in about equal proportions. Vinegar to cover. Clean, remove the skin, split in halves, cut each half into three pieces, and remove all the larger bones. Pack the fish in layers in a small stone jar. (Earthenware must not be used on account of the vinegar.) Sprinkle the salt and spices over each layer. Add one onton sliced thin, if you do not dislike the flavor. Add vinegar enough to completely cover the fish. Tie a thick paper over the top, or tie a cloth over and cover with a crust of dough to keep in all the steam. Bake in a very moderate oven five or six hours. Remove the dough-crust, and when cooled cover, and keep in a cool place. This will keep some time, if the fish be kept under the vinegar; the bones will be dissolved, and it makes an excellent relish for lunch or tea. Rules for Fish Salad, Croquettes, and Chowder are given elsewhere.

From Mrs. Lincoln's Boston Cook Book, 1884, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup raw salt fish. 1 egg, well beaten. 1 pint potatoes. 44 saltspoonful pepper. 1 teaspoonful butter. More salt, if needed. Wash the fish, pick in half-inch pieces, and free from bones. Pare the potatoes, and cut in quarters. Put the potatoes and fish in a stewpan, and cover with boiling water. Boil twenty-five minutes, or till the potatoes are soft. Be careful not to let them boil long enough to become soggy. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg and more salt, if needed. Shape in a tablespoon without smoothing much, slip them off into a basket, and fry in smoking hot lard one minute. Fry only five at a time, as more will cool the fat. The lard should be hot enough to brown a piece of bread while you count forty. Or, first dipping the spoon in the fat, take up a spoonful of the fish and plunge it into the hot fat. Drain on soft paper. These fish balls should be mixed while the potatoes and fish are hot. If you wish to prepare them the night before, omit the egg, and in the morning warm the fish and potato in a double boiler, then add the egg. Keep the fish in a bowl of cold water while picking it apart, and it will need no further soaking. Contrary to all old theories, boiling the fish with the potato does not harden it. When well mashed and beaten with a strong fork, the fish will only be recognized in the potato by the taste, and not by the presence of hard, lumpy pieces. Never chop salt fish. If picked apart into small pieces and then rubbed with a potato masher till it is reduced to fine threads, it will blend with any mixture better than it will when chopped. These are the most quickly prepared and the most delicious fish balls ever made, and are worthy the superlative adjectives which have been given them by enthusiastic pupils. * Fish Hash. — The same mixture as above, cooked in a little salt pork fat in a frying-pan till brown, and turned out like an omelet.. Fish Soufflé.— Prepare the fish as for fish balls; add two tablespoonfuls of cream and two eggs, beaten separately; and bake in a buttered dish.

From Mrs. Lincoln's Boston Cook Book, 1884, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak over night in cold water with the shin stde up, that the salt may be drawn out; or, if you can, strip the skin off before soaking. By changing the water often, less time will be required. Salt mackerel and other small corned fish should be broiled. Salt codfish should be put on the stove in fresh water and kept warm, but not boiling, till softened. Then remove the bones and skin, and flake in delicate pieces. Serve with egg or cream sauce, potatoes, sweet beets, carrots, and onions, and crisp salt pork scraps, and you have the old-fashioned salt fish dinner. Creamed Salt Fish. —Serve one cup of the picked up Jish in a rich cream sauce with potato border or on toast. Mock Oyster Stew. (Mrs. S. M. Bailey.) — Prepare one cup of salt fish by washing, shredding; and simmering till soft; when ready to serve, put it in a shallow dish with one pint of oyster crackers or three butter crackers split and browned, and pour over it one pint of hot milk. Add a tablespoonful of butter and half a saltspoonful of pepper, and serve. Scorched Salt Fish. — Pick a small piece of the thickest part of salt fish into long flakes. If very salt, soak a few minutes in cold water. Brown over hot coals. Spread with butter, and serve hot. Fish thus prepared is a nice relish with potatoes which have been roasted in the ashes. It will also tempt a convalescent. Smoked salmon or halibut may be prepared in the same manner. Tongues and Sounds. — Soak them in warm water several hours, or till freshened; scrape off the skin. Cut them in small pieces and heat slowly in milk or water. Make a thin white sauce to pour over them, and serve on toast garnished with hard-boiled eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the roes and cook them ten minutes in boiling salted water with one tablespoonful of vinegar. Then plunge them into cold water. Drain, and roll in beaten e995 then in seasoned crumbs, and fry till brown in smoking hot fat. Scalloped Roes. — Boil the roes as in the preceding re- ‘ceipt. ‘Drain, and break up lightly with a fork. Sprinkle a layer of the roe in a shallow dish; then rub the yolk of hard-boiled egg through a fine strainer. Add a sprinkling of parsley and a little lemon juice. Moisten with a thin white suuce. Then another layer of roe, egg, seasoning, and sauce. Cover with buttered crumbs and bake tik brown. If a larger dish be required, use with the roes any cold flaked fish, or a small quantity of cooked rice.

From Mrs. Lincoln's Boston Cook Book, 1884, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the fish, and wipe dry. Cut gashes one inch apart on each side; sprinkle with sa and pepper. Make a rich biscuit crust with baking-powder, or make a pastry crust; roll it out half an inch thick; wrap the fish in the crust, pinch the edges together, and bake about half an hour. Serve with egg sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thin shell clams, and round shell clams, or quahaugs, furnish a delicious and wholesome form of food if eaten only when fresh. They are more easily opened and have a finer flavor when cooked in the shells. Steamed Clams. — Wash and scrub the shells. Put them in a kettle without water, cover closely, and cook till the shells open. Take them out with a skimmer, pour.the clam water into a pitcher, and let it settle. Straining is not sufficient, as the fine sand will-go through the finest strainer; but the water will be clear if care be taken not to disturb the sediment. Remove the clams from the shells, peel off the thin skin around the edge, and cut off the whole of the black end. Scissors are better than a knife for this purpose. Rinse each clam in a little of the clam water, and if very large, cut the tough part into small pieces. When the water is clear, pour it into a saucepan, add the clams, and heat again till just hot, but do not let them boil. Serve with brown bread, or toasted crackers; and let each person season them to taste with melted butter, pepper, and vinegar. Scalloped Clams. — Prepare the clams as in steamed clams. Make a white sauce, as for fish (see page 189); put the clams in a shallow dish or in clean shells; cover with the sauce and buttered crumbs, and bake till brown. For Clam Soup, Clam Chowder, and Clam Fritters, see the Index.

From Mrs. Lincoln's Boston Cook Book, 1884, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An impromptu clam bake may be had at any time at low tide along the coast where clams are found. If you wish to have genufme fun, and to know what an appetite one ean have for the bivalves, make up a pleasant party and dig for the clams yourselves. ‘A short thick dress, shade hat, rubber boots, — or, better still, no boots at all, if you can bring your mind to the comfort of bare feet, —a small garden trowel, a fork, and a basket, and you are ready. Let those who are not digging gather a large pile of driftwood and seaweed, always to be found along the shore. Select a dozen or more large stones, and of them make a level floor; pile the driftwood upon them, and make a good brisk fire to heat the stones thoroughly. When hot enough to crackle as you sprinkle water upon them, brush off the embers, letting them fall between the stones. Put a thin layer’ of seaweed on the hot stones, to keep the lower clams from burning. Rinse the clams in salt water by plunging the basket which contains them in the briny pools near by. Pile’ them over the hot stones, heaping them high in the centre. Cover with a thick layer of seaweed, and a piece of old canvas, blanket, carpet, or dry leaves, to keep in the steam. The time for baking will depend upon the size and quantity of the clams. Peep in occasionally at those around the edge. When the shells are open, the clams are done. They are delicious eaten from the shell, with no other sauce than their own briny sweetness. Melted butter, pepper, and vinegar should be ready for those who wish them; then all may “fall to.” Fingers must be used. A Rhode Islander would laugh at any one trying to use a knife and fork. Pull off the thin skin, take them by the black end, dip them in the prepared butter, and bite off clase to the end. If you swallow them whole, they will not hurt you. Ata genuine Rhode Island clam bake, blue-fish, lobsters, crabs, sweet potatoes, and ears of sweet corn in their gauzy husks are baked with the clams. The clam steam gives them a delicious flavor. Brown bread is served with the clams, and watermelon for dessert completes the feast. Scallops, This shell fish has a round, deeply grooved shell. The muscle which unites the shell is the only part eaten. Scallops have a sweet flavor, and are in season during the fall and winter. They may be stewed like oysters, but are better fried.: Fried Scallops. — Pick over, and wash quickly; drain between towels; season fine cracker crumbs with salt and pepper. Dip the scallops in the crumbs, then in beaten egg, and again in crumbs. Fry in smoking hot fat, and serve at once.

From Mrs. Lincoln's Boston Cook Book, 1884, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The markets are now so well supplied with these delicious shell fish, that they may be obtained in good condition all the year. The canned lobster is also convenient in an emergency, for use in soups and salads. Lobsters are put alive into boiling salted water, and cooked twenty minutes from the time the water boils. They should not be eaten until cold, and never be kept more than eighteen hours after boiling. Lobsters are difficult of digestion. and should be eaten with mustard, cayenne pepper, and lemon juice or vinegar. To Choose a Lobster. — Select one of medium size, heavy in proportion to the size. Those with hard, solid shells, streaked with black, will be found full of meat; those witn thin shells are watery. If the tail spring back quickly when straightened, the lobster is fresh. To Open a Lobster. — Wipe the shell with a wet cloth Break off the large claws, separate the tail from the body and the body from the shell, leaving the stomach, or lady, in the shell; then remove the small claws. Save the green liver and coral. Crush the tail by pressing the sides together, then pull it open on the under side, and take out the meat in one piece. Draw back the flesh _ on the upper end of this meat, and remove the intestinal canal, which runs the entire length. This is sometimes. black, and sometimes the color of the meat. Break off all the gills on the body before picking the meat from the joints, as they are liable to drop off with the meat, and are too woolly to be palatable. The gills, stomach, and intestines are the only parts not eaten. Break the body in the middle, and pick the meat from the joints, being careful not to take any of the bones. When the shells of the large claws are thin, cut off a strip down the sharp edge, and remove the meat whole; or break them by hammering on the edge. Never pound them in the middle, as that crushes the meat. If the lobster sha{is to be used for serving the meat, cut down the under Mie of the tail with a sharp knife, and remove the meat without breaking the outside shell. Trim the inside, and clean the shell. The body shell may be cleaned, split in halves, and trimmed with sharp scissors into the shape of clam shells. Plain Lobster. — The simplest way of serving lobster is by many considered the best. Remove the meat from the shell, and arrange in a tasteful manner; or cut it into small pieces. Let each person season to taste with salt, pepper, vinegar, and oil, or melted butter. Stewed Lobster. — Cut the lobster fine; put it in a stewpan, with a little milk or cream. Boil up once; add one tablespoonful of butter, a little pepper, and serve plain or on toasted crackers. Cook lobster just long enough to heat it, as a longer cooking renders it tough. Creamed Lobster. — For one pint of lobster meat cut fine, make one pint of white sauce (see page 189). Season with salt, cayenne, and lemon. Heat the lobster in the sauce, but do not let it boil. Serve on ¢oast. Curried Lobster.— Make a curry sauce (see page 190), and warm the diced lobster in the sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are found near the coast of the Southern and Middle States, and are considered such a luxury in Maryland that special means are taken for their propagation. They are usually quite expensive in Eastern markets. Crabs, like lobsters, shed their shell annnaidy. When the new shell is forming, they are called soft shell crabs, and are highly esteemed by epicures. Soft Shell Crabs. — Use them only when freshly caught, as the shells harden after twenty-four hours. Pull off the sand bags, and the shaggy substance from the side; then wash, and wipe dry; sprinkle with salt and pepper; roll in crumbs, then in egg, again in crumbs; and fry in smoking hot lard. Boiled Crabs. — These should be heavy, of medium size, and with stiff joints. Plunge them head first into boiling water, and cook fifteen minutes; then remove the outside shells and the shaggy substance, rinse in hot water, and arrange on a platter. They are eaten from the shell. Scalloped Orabs. — Pick the meat from the shells, mince it, and mix with a cream sauce; season with salt and pepper, put the mixture in the crab shell or in scallop shells, cover with buttered cracker crumbs, and bake till brown. Devilled Crabs.— Prepare as for scalloped crabs, adding mustard, cayenne pepper, and lemon juice* to the seasoning. -. Crab Salad, —Mix the meat with a Mayonnaise dress-. tng, pack in the crab shells, and garnish with sliced lemon and cresses..

From Mrs. Lincoln's Boston Cook Book, 1884, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shrimps and Prawns are found in the summer season on the Southern coasts. They are similar in form to a lobster, but very small. They should be cooked in boiling salted water from five to eight minutes. Remove the shells and head; the part that is eaten resembles in shape the tail of a lobster. They are used in fish sauces, and are very effective as a garnish. Shrimp Salad and Shrimps en Coquille may be prepared like lobster. Oanned shrimps are generally used in Eastern markets.: Scalloped Shrimps. — Make a tomato sauce (see page 193). Pick over one can of shrimps, and heat them in the sauce; add one glass of wine. Turn into a scallop dish, cover with buttered crumbs, and bake till the crumbs are brown.

From Mrs. Lincoln's Boston Cook Book, 1884, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used in New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionally with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water; then put them on again, in fresh boiling water; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the gravy, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender; watch them carefully, and take each out as soon as + tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition; but in the summer they should be thrown away. Boil the intestines by themselves oue hour. ‘This should be prepared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream, half a cup of butter, a little salt, cayenne, and. one wineglassful of sherry. Use the turtle eggs if there be any; if not, the yolks of two hard-boiled eggs to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of turtle eggs. Add these and the wine just as you send the dish to the table.

From Mrs. Lincoln's Boston Cook Book, 1884, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The green turtle is highly prized on account of the delicious quality of its flesh; but as it is very large and expensive the canned turtle is more generally used. One can of green turtle, one quart of brown stock, two tablespoonfuls each of butter and flour, one lemon. Cut the green fat into dice and lay it aside, Simmer the remainder of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup, season highly with salt and pepper. Serve with thin slices of lemon, egg balls, and the reserved green fat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drawn Butter, or water and melted butter thickened with flour, and seasoned, is the simplest form of a sauce. When wilk, or cream, or white stock is used in place of water, less butter is required, and the sauce is called White, or Cream, or Béchamel sauce. By browning the butter, using brown stock, and adding different seasoning materials, we have all the varieties of Brown sauces. Many people fail in making sauces by not cooking the flour sufficiently, and also by serving them with a mass of oily butter on the surface. Usually the flour is wet toa | smooth paste and stirred into the boiling liquid. When made in this manner, the sauce should boil at least ten minutes to have the flour thoroughly cooked. But by cooking the dry flour in the hot butter the starch in the flour is more quickly cooked, and the butter is all absorbed and converted into an emulsion. Sauces made in this manner are perfectly smooth, free from grease, and have a fine flavor. Every one should learn how to make both white and brown sauces. They are adapted to nearly every form of food. Meats, fish, vegetables, eggs, macaroni, rice, toast, etc., are rendered more palatable by being served with an appropriate sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint hot water or 2 tablespoonfuls flour. white stock. 4g teaspoonful salt. 4g cup butter, scant. 4g saltspoonful pepper. Put half the butter in a saucepan; be careful not to let it become brown; when melted, add the dry flour, and mix 188 The Baston Cook Book, well. Add the hot water, a little at a time, and stir rapidly as it thickens. When perfectly smooth, add the remainder of the butter in small pieces, and stir tili it is absorbed. Add the salt and pepper. When carefully made, this sauce should be free from lumps; but if not smooth, strain it before serving. The following sauces may be made with one pint of this plain drawn butter as a foundation: — Caper Sauce (for Boiled Mutton). — Add six taleapoonfuls of capers. Pickled Nasturtium seeds may be used in place of capers. Egg Sauce (for Baked or Boiled Fish).— Add two or three hard-boiled eggs, sliced or chopped. Parsley Sauce (for Boiled Fish or Fowls).— Add two tablespoonfuls of chopped parsley. Lemon Sauce (for Boiled Fowl).— Add the juice and pulp of one large lemon, and the chicken: liver boiled and. mnashed fine. Shrimp Sauce (for Fish). — Add half a pint of shrimps, whole or chopped, éwo teaspoonfuls of lemon juice, and a few grains of cayenne pepper. Acid Sauce. — Add one tablespoonful of lemon juice or vinegar, and a few grains of cayenne pepper. Mustard Sauce (for Devilled Turkey, Salt Fish, etc.). — Add three tablespoonfuls of mixed mustard and a (little cayenne

From Mrs. Lincoln's Boston Cook Book, 1884, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint hot stock. 4¢ teaspoonful salt. 2 tablespoonfuls minced onion. ‘46 saltspoonful pepper. 2 tablespoonfuls butter. _| 1 tablespoonful lemon juice. 2 heaping tablespoonfuls flour. Caramel enough to color. Mince the onion and fry it in the butter five minutes. Be careful not to burn it. When the butter is brown, add the dry flour and stir well. Add the hot stock a little at a time, and stir rapidly as it thickens, until perfectly smooth. Add the salt and pepper, using more if high seasoning be desired. Simmer five minutes, and strain to remove the onion. The stock for brown sauces may be made from bones and remnants of any kind of meat, by soaking them in cold water, and boiling until the nutriment is extracted. The onion may be omitted if the flavor be not desired; but the sauce is better with it if it be not burned. By the addition of different seasoning materials to this brown sauce a great variety of sauces may be made. Half the quantity given is sufficient for most entrées, or to use for any purpose in a small family. Be very careful not to burn the butter, as the desired color can better be obtained by adding caramel. Brown Sauce Piquante (for Beef). —To one cup of brown sauce add one tablespoonful each of chopped pickles and capers. a Sauce Poivrade.— Make one cup of brown sauce; ada one teaspoonful of mixed herbs, thyme, parsley, bay leaf, and cloves. Simmer ten minutes; add two tablespoonfuls of claret, and strain. Sauce Robert.—To one cup of brown sauce, add one teaspoonful of sugar, one teaspoonful of made mustard, and one tablespoonful of vinegar. Brown Mushroom Sauce (for Beef). —To one cup of brown sauce add half'a can of mushrooms, whole or quartered, and simmer five minutes.: Currant Jelly Sauce (for Mutton).— Make one cup of brown sauce, strain it, and add half a cup of melted currant jelly. Heat till the jelly is well mixed, and serve very hot. Olive Sauce (for Roast Duck). — Soak twelve olives in hot water enough to cover, thirty minutes, to extract the salt. Pare them round and round, close to the stone, leaving the pulp in a single piece, which should curl back into the natural shape after the stone is removed. Make one cup of brown sauce, add the olives, and simmer ten minutes. Cumberland Sauce. — To one cup of brown sauce add one teaspoonful of made mustard, two tablespoonfuls of currant telly, and two tablespoonfuls of wine. Flemish Sauce (for Beef or Veal).—Cut a cupful of the red part of carrot into quarter-inch dice, and cook in boiling salted water till tender. Make one cup of brown sauce, add the cooked carrot, half a tablespoonful of chopped parsley, one tablespoonful each of chopped pickles and grated horseradish. Sauce ala Italienne. — Fry one tablespoonful of fine chopped shalots in one tablespoonful of salad oil till yellow. Add one bay leaf, a sprig of parsley, one tablespoonful of chopped mushrooms; fry five minutes. Remove the bay leaf, add two tablespoonfuls. of flour, mix well, and add one cup of stock. When smooth, add two tablespoonfuls of mushroom catchup, and one teaspoonful of essence of anchovy. Serve without straining. Chestnut Sauce (for Roast Turkey).— Remove the shells from one pint of large chestnuts. Scald or boil them three minutes to loosen the inner skin. Remove the skin; break them in halves, and 1ook them over carefull}. Cook in salted boiling water or stock till very soft. Mash fine in the water in which they were boiled. Cook one tablespoonful of flour in two tablespoonfuls of brown butter, stir into the chestnuts and cook five minutes. Add salt and pepper to taste. The boiled chestnuts may be added to the gravy made from the drippings of the poultry, or to one cup of whi# sauce. Common chestnuts are much sweeter and more highly flavored, but it takes a long time to prepare them. Peanut Sauce may be made in the same manner. Port Wine Sauce (for Venison). — Half a cup of port twine, half a glass of melted currant jelly, one saltspoonful of salt, a little cayenne pepper, one teaspoonful of lemon juice, half a cup of thick brown stock, or half a cup of the drippings from the meat freed from fat. Heat all together till very hot. Espagnole Sauce. — Boil one quart of strong consommé or rich, highly seasoned brown stock, till reduced to one pint. Then use it as given under the rule for brown sauce, and flavor with wine.

From Mrs. Lincoln's Boston Cook Book, 1884, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk. 4g teaspoonful salt. 44 cup fine bread crumbs. 4 saltspoonful pepper. 2 tablespoonfuls chopped onion. 24 cup coarse bread crumbs, 1 tablespoonful butter. 1 tablespoonful butter. Boil the fine bread crumbs and onion in the milk fifteen minutes, and add the butter, salt, and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole.

From Mrs. Lincoln's Boston Cook Book, 1884, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil three large onions till very soft. Drain, and rub the onion through a sieve. Stir the onion pulp into half a pint of white sauce made with mtlk or cream.

From Mrs. Lincoln's Boston Cook Book, 1884, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew half a can of tomatoes and half a small onion ten minutes. Rub all the tomato pulp through a strainer. Cook one tablespoonful of butter and one heaping tablespoonful of flour in a granite saucepan; add the strained tomatoes gradually, and one saltspoonful of salt and a shake of white pepper. «

From Mrs. Lincoln's Boston Cook Book, 1884, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J¢ can tomatoes. 2 sprigs parsley. 9431 cup water. 1 tablespoonful chopped onion. 2 cloves. 1 tablespoonful butter. 2 allspice berries. 1 heaping tablesp. cornstarch. 2 peppercorns. 46 teaspoonful salt. 1 teaspoonful mixed herbs. 4g saltspoonful pepper. Put the tomato, water, spices, herbs, and parsley on to— boil in a granite saucepan. Fry the onion in the butter till yellow, add the cornstarch, and stir all into the tomato. Simmer ten minutes; add the salt and pepper, and a little cayenne pepper, and strain the sauce over boiled meat or fish. Gollandaise Sauce (for Baked or Boiled Fish). (Miss Parloa.) 3g cup butter. — 1 saltspoonful salt. Yolks of 2 eggs. 14 saltspoonful cayenne pepper. Juice of 34 lemon. 4 cup boiling water. Rub the butter toa cream in a small bowl with a wooden or silver spoon. Add the yolks, one at a time, and beat well; then add the lemon juice, salt, and pepper. About five minutes before serving, add the boiling water. Place the bowl in a saucepan of boiling water and stir rapidly until it thickens like boiled custard. “ Pour the sauce around the meat or fish.

From Mrs. Lincoln's Boston Cook Book, 1884, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful vinegar. 1 tablespoonful Worcestershire 1 teaspoonful lemon juice. saiice. 1 saltspoonful salt. 44 cup butter. Mix the vinegar, lemon juice, salt, and Worcestershire sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into the other mixture.

From Mrs. Lincoln's Boston Cook Book, 1884, 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 tablespoonful each of mustard, Chili vinegar, shalot vinegar, and claret wine, and two tablespoonfuls of Harvey sauce. Heat in a bowl over hot water, and pour it over the chicken.

From Mrs. Lincoln's Boston Cook Book, 1884, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablesp. grated horseradish. 1 teaspoonful salt. 4 tablesp. powdered cracker. 4¢ saltspoonful pepper. 4g cup cream. 1 teaspoonful made mustard. | 1 teaspoonful powdered sugar. 2 tablespoonfuls vinegar. Mix, and heat over hot water.

From Mrs. Lincoln's Boston Cook Book, 1884, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one fourth of a cup of butter till very light; add two tablespoonfuls of grated horseradish, one tablespoonful of very thick cream, and half a teaspoonful of Tarragon vinegar. Keep it on the ice till thick and cold. Sauce Tartare (Cold, for Fried or Boiled Fish, Tongue,

From Mrs. Lincoln's Boston Cook Book, 1884, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoonful mustard. * 18 tablespoonfuls vinegar. 1g saltspoonful pepper. 1 tablespoonful chopped olives. 1 teaspoonful powdered sugar. 1 tablespoonful chopped capers. 1 saltspoonful salt.. 1 tablespoonful chopped cucumFew drops onion juice. ber pickles. Yolks 2 raw eggs. ~ 1 tablespoonful chopped parsley. 4 cup oil. Mix in the order given; add the yolks, and stir well; add the oil slowly, then the vinegar and chopped ingredients. This will keep for several weeks. Maitre d’Hétel Butter (Cold, for Beefsteak). 14 cup butter. 1 tablespoonful chopped parsley. _ 1 teaspoonful salt. 1 tablespoonful lemon juice. 4g saltspoonful pepper. Rub the butter to a cream; add salt, pepper, parsley, and lemon juice. Spread it on hot beefsteak. Maitre d’Hétel Sauce (Hot). Add the beaten yolks of two eggs to the cold Mattre @ Hotel butter, and when ready to serve add one pint of drawn butter, made with strong white stock.

From Mrs. Lincoln's Boston Cook Book, 1884, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoonful flour. 1 teaspoonful soft butter. 2 tablespoonfuls vinegar. 2 teaspoonfuls dry mustard. 1 teaspoonful sugar. Mix in the order given, in a granite saucepan; add half a cup of boiling water, and stir over the fire till it thickens and is smooth. Serve it cold.

From Mrs. Lincoln's Boston Cook Book, 1884, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup fresh chopped mint. 4g cup vinegar. Use only the leaves and tender tips of the mint. Let it stand an hour before serving. Use more sugar if the vinegar be very strong.

From Mrs. Lincoln's Boston Cook Book, 1884, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wuartever else you may economize in, do not limit your family in respect to eggs. They are nutritious, and even at four cents each are cheaper than meat. They should be used freely by all except those who know they cannot digest them. Using freely does not mean their unnecessary or extravagant use in rich cakes, custards, etc., nor in the indigestible form of fried or what is ordinarily called hardboiled eggs; but it means the frequent use of them in any of the simple forms of boiling, baking, omelets, plain cake, and other wholesome combinations. It is very poor economy, especially for those who keep hens, to exchange eggs for corned beef or salt fish; or to use soda and cream of tartar as a substitute for eggs in sponge cake, or. halfcooked flour in an omelet. They may be served in an unlimited variety of styles, are especially suitable for breakfast or lunch, attractive as a garnish, and when combined with sugar and milk make the most healthful puddings, desserts, or tea dishes. But though a type of perfect food, eggs are not intended to be eaten exclusively, any more than other foods. They are one of the most highly concentrated forms of food, and, being wholly destitute of starch, should be eaten with bread or rice. The white of the egg has but a trace of fat in it, and requires the addition of butter, milk, or fat meat, like bacon or ham. The white of egg contains water, mineral ingredients, and soluble albumen; the yolk has, in addition to these. oil and sulphur. The albumen is enclosed in layers of thin-walled cells. When beaten, these walls break, and the albumen, owing to its glutinous nature, catches and holds the air, and increases to many times its original bulk. Do not use an egg till it has been laid ten hours, as the white does not become set or thick till then, and cannot be beaten stiff. Eggs for poaching or boiling are best when thirty-six hours old. Albumen, when heated, becomes a dense solid; if mixed and heated with a liquid, it hardens and entangles in its meshes any solids or impurities in the liquid, and rises to the surface with them as scum, or pre-. cipitates them. It is thus the white of egg clears soups, jellies, and coffee. Strong acids, corrosive sublimate, and creosote will also coagulate albumen; and therefore, if any of these poisons be taken into the system, the white of egg, swallowed quickly, will combine with the poison and protect the stomach. The shells of newly laid eggs are almost full; but as the shells are porous, on exposure to the air, the water inside evaporates, and the eggs grow lighter, while air rushes in to fill the place of the water, and causes the nitrogenous elements to decompose, and the eggs soon spoil. This explains why a good egg is heavy, and will sink in water; and why a stale egg is lighter, has a rattling or gurgling sound, and floats in the water. Anything which will fill up the pores and thus exclude the air, when applied to perfectly fresh eggs, will preserve them indefinitely; a coating of liquid fat or gum, or a packing in bran or salt, with the small end downward, is effectual. Eggs should be kept in a cool, dark place, and handled carefully, as any rough motion may cause the white and yolk to become mixed, by rupturing the membrane which separates them, and then the egg spoils quickly. Never buy eggs about the freshness of which you have any doubt, not even in winter. One can easily judge which is the better economy, —to pay twenty-five or thirty cents a dozen, and find none of them full and fresh, and perhaps half of them really rotten; or to pay fifty cents, and obtain them freshly laid, — not merely fresh from the eountry, — and all sound and good. Eggs with a dark shell are richer and have larger yolks. Eggs are of better flavor and more palatable in the spring, but are good and suitable, if perfectly fresh, at any season.

From Mrs. Lincoln's Boston Cook Book, 1884, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the eggs in a saucepan, cover with boiling water, and let them stand about ten minutes where the water - will keep hot (180°), but not boiling. The white should be of a soft jelly-like consistency, and the yolk soft but not liquid. Experience will show the exact time to keep the eggs in the water to suit individual tastes. They should be served immediately, as they harden by being kept in the hot shell. An egg, to be cooked soft, should never be cooked in boiling water, as the white hardens unevenly before the heat reaches the yolk. Hard-botled Eggs. —Cook eggs for twenty minutes in water just below the boiling-point, for use in anyreceipt which specifies hard-boiled eggs. The yolk of an egg cooked ten minutes is tough and indigestible; twenty minutes will make the yolk dry and mealy; then it may be more easily rubbed smooth for salad or other mixtures, and more quickly penetrated by the gastric fluid. If the shell of an egg be cracked before boiling, pierce several small holes in the large end to keep the contents from bursting out at the crack.

From Mrs. Lincoln's Boston Cook Book, 1884, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Toast a slice of bread for each egg, and trim neatly, or cut with a round cutter before toasting. Have a very clean shallow pan nearly full of salted and boiling water. Remove all the scum, and let the water simmer. Break each egg carefully into a cup, and slip it gently into the water. Dip the water over them with a spoon, and when a film has formed on the yolk and the white is firm, take each up with a skimmer; drain, trim the edges, and place on the toast. Put a bit of butter and a little salt and pepper on each egg; or make a thin cream sauce and pour it around them. Put a tablespoonful of lemon juice in the water, or poach the eggs in muffin-rings to give them a better shape. An egg-poacher, something like a castor with perforated cups, is very convenient. No. 2.—Spread the toast with dutter and anchovy paste or sardine paste, and serve a poached egg on each slice; or spread the toast with potted or finely minced boiled ham. Ham and Eggs. — Serve poached eggs on thin slices of broiled or fried ham; when served on hot, highly seasoned boiled rice, they are called Spanish Eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clarke.) — Stew slowly for ten minutes half a can of tomatoes and one small onion, cut fine. Season highly with sale and pepper. Break six eggs into a bowl without beating, and when everything else is ready to serve, slip them into the hot tomatoes. Lift the white carefully with a fork, as it cooks, until it is all firm; then prick the yolks and let them mix with the tomato and white. It should be quite soft, but with the red tomatoes, the white and yellow of the egg, quite distinct. Serve at once on toast. Scrambled Eggs. — Beat four eggs slightly with a fork; add half a teaspoonful of salt, half a saltspoonful of pepper, and half a cup of milk. Turn into a hot buttered omelet pan and cook quickly, stirring all the time till the egg is firm but soft. Serve on toast or with hot minced ham or veal. Any of the ingredients given in fancy omelets may be mixed with the beaten eggs before cooking. No. 2.— Put a tablespoonful of butter in an omelet pan; when hot, add three whole eggs; stir quickly till the mixture is firm but soft. Add a little salt and pepper, and - serve at once.

From Mrs. Lincoln's Boston Cook Book, 1884, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yolks of two eggs till light-colored and thick; add two tablespoonfuls of milk, one saltspoonful of salt, and one fourth of a. saltspoonful of pepper. Beat the whttes of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan and when bubbling turn in the omelet quickly and spread it evenly on the pan. Lift the pan from the hottest part of the fire and cook carefully, until slightly browned underneath; slip the knife under to keep it from burning in the middle. Putit on the oven grate to dry (not brown) the top. When the whole centre is dry as you cut into it, run a knife round the edge, then under the half nearest the handle, and fold over to the right. Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter. Or add only half of the beaten whites to the yolks, and when nearly cooked spread the remainder over the top; let it heat through; fold over, and the white will burst out round the edge like a border of foam, making a foam omelet, or any fancy name you may choose to give it. If you have no omelet pan, or no convenience for drying the omelet in the oven, use a smooth iron spider or frying-pan with a tin cover, and double the quantities given. Heat the pan and the cover very hot. Butter the pan, turn in the mixture, cover it, and place on the back of the stove for five minutes, or till firm. Fold as usual. Omelets should be only slightly browned, never burned, as the flavor of scorched egg is not agreeable. One tablespoonful of chopped parsley, or a teaspoonful of fine grated onion, or two or three tablespoonfuls of grated sweet corn may be added to the yolks before cooking. Thin slices of cold ham, or three spoonfuls of chopped ham, veal, or chicken; stewed tomatoes or raw tomatoes sliced; chopped mushrooms, shrimps, oysters which have been parboiled and drained; cooked clams, chopped fine; or grated cheese, — may be spread on the omelet before folding, giving all the varieties of fancy omelets, each variety taking the name of the additional ingredient. No. 2. — Beat siz eggs until light and foamy with a Dover egg-beater; add half a teaspoonful of salt and one scant saltspoonful of pepper, and one cup of milk. Fry a large spoonful at a time in a hot pan or on a griddle, and roll over quickly like a French pancake. This is a convenient way where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Creamy Omelet. (Mrs. Ewing.) — Beat four eggs slightly with a spoon till you can take up a spoonful. Add a scant half-teaspoonful of salt; half a saltspoonful of pepper, four tablespoonfuls of milk or cream, and mix well. Butter a hot omelet pan, and before the butter browns turn in the mixture. Then with the point of a fork pick or lift up the cooked egg from the centre and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft creamy consistency; then place it over a hotter part of the fire to brown slightly; fold and turn out as usual.. Sweet or Jelly Omelet. — Allow a teaspoonful of powdered sugar to each egg, and omit the pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoonfuls of any kind of preserves, marmalade, or jelly on the top. Fold and sprinkle with sugar. Orange Omelet. — The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs, and three teaspoonfuls of powdered sugar. Beat the yolks; add the sugar, rind, and juice; fold in the beaten whites, and cook as in Omelet, No. 1.. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives to the omelet Fio. 11. Orange Omelet. a delicious flavor. Or cut the orange into sections, remove the seeds and tough inner skin; cut each section into pieces, and mix with the yolks before cooking; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top. This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges. Omelet Soufflé. — Allow a heaping teaspoonful of powdered sugar, a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs till light and thick; add two heaging teaspoonfuls of powdered sugar and half a teaspoonful of lemon or vanilla, Beat the whites of four eggs till stiff and dry, and fold them lightly into the yolks. Put it by the tablespoonfuls lightly into a well-buttered bakingdish. Cook in a moderate oven about twelve minutes, or till well puffed up and a straw comes out clean. Serve at once, as it falls quickly. -

From Mrs. Lincoln's Boston Cook Book, 1884, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Small stone china dishes or egg-shirrers, holding one o1 two eggs for each person, are convenient for this method of serving eggs; or use a common platter placed over hot water; or bake in the shells in a moderate oven ten minutes, first pricking several holes with a large pin in the large end of the egg, to keep the air within from bursting the shell as it expands. No. 1. — Break each egg into a cup, being careful not to break the yolk, and put the eggs on a hot buttered dish suitable for serving. Put a little salt on each egg. Bake uotil the white is firm. Add a little butter and serve at once. Garnish each.egg with thin strips of breakfast bacon. No. 2.— Cover the buttered dish with fine cracker crumbs. Put each egg carefully in the dish, and cover lightly with seasoned and. buttered crumbs. Bake till the crumbs are No. 8. — Beat the whites of the egps to 'a stiff froth, and salt slightly. Spread it roughly on a platter; make a nest or cavity for each yolk some distance apart. Season, and bake till the white is brown.: No, 4. — Cover the dish with any poultry gravy you may chance to have, or with whtte sauce, and have a slice of toast or bread sautéd for each egg. Set the platter in the oven over a pan of hot water, and when toast and gravy are hot drop the eggs on the toast, and bake till the eggs are set.. Eggs en Coquille.— Cut slices of stale bread in large rounds; then with a smaller cutter cut half-way through and scoop out the centre, leaving them shaped like a paté shell, with the cavity large enough to hold one egg. Dip these bread shells in raw egg, beaten with a hitle milk, and sauté, or fry them in hot fat. Put them on a platter covered with hot white sauce or poultry gravy, and serve a poached egg in each shell; or put a raw egg*in each and bake till the eggs are set. Halfa cup of chopped or sliced mushrooms may be cooked in the gravy. The shells may be toasted if you prefer. No. 2. — Take half'a cup of soft bread crumbs, an equal amount of jine chopped ham or tongue, and a little pepper, salt, parsley, mustard, and melted butter. Make it into a smooth paste with hot milk or cream. Spread the mixture on some scallop shells. Break the eggs carefully, and put one in the centre of each shell; sprinkle’ with a little sale and pepper, and fine cracker crumbs moistened with melted butter. Set in the oven, and bake five or six minutes, or until the egg is firm. Or put the bread and meat mixture in a baking-dish, shaping it a little to hold siz or seven raw eggs; cover lightly with buttered crumbs, and bake till the whites of the eggs are firm. Eggs and Minced Meat. — Chop one pint of cold chicken, ham, or veal fine, and rub it to a smooth paste; add one tablespoonful of melted butter, one tablespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs. If too dry, ‘moisten with a little cream or stock or gravy, but do not have it too soft to’shape. Heat it in a frying-pan just enough to warm through, letting it dry off if too moist. Form it on a hot platter into a flat mound; hollow the centre, leaving a ridge of the mixture round the edge. Keep it hot, and put three or four poached eggs in the centre. Fic. 12. Eggs and Minced Meat. Garnish with triargles of toast laid round the base of the meat. Or, if you have a larger quantity of meat, prepare as above, and make a mound one inch deep ona round dish and a smaller mound above that, and place eggs baked in cups, or hard-boiled eggs cut in halves, or egg baskets on the space between the mounds. Garnish with parsley. Pannikins. — Warm minced ham or tongue or veal in a thick cream sauce, and pile it in the centre of a platter. Heat and butter some earthen cups, break an egg in each, and bake till the egg is firm. Turn them out and arrange round the meat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe, trim off the superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes, if liked rare; longer, if well done. Serve on a hot platter. Season with butter, salt, and pepper, or serve with Maitre @ Hotel butter. Steaks should be cut at least an inch thick. Many prefer them much thicker. Sirloin, cross cut of the rump, and top of the round are all good steaks. The round is juicy, but has a net work of tough white fibre, which makes it difficult to masticate. If the steak be very tough, pound it with a meat hammer (a hammer with sharp teeth for cutting) or cut across it several times with a sharp knife on each side. The intense heat will sear the surface quickly, and prevent the escape of the juices. Many prefer not to remove the bone in a sirloin steak; but it burns quickly, and is better for the soup kettle if not cooked, and the steak is more easily carved when the bone is removed. Carve in narrow slices, giving each person a bit of tenderloin, fat, and upper part. Broiled Fillet of Beef. — Cut slices from the tenderloin. Wipe the meat; grease the gridiron; broil over a clear fire, turning every ten counts, for three or five minutes. Spread with Mattre d’ Hétel butter. Broiled Meat Oakes.—Chop lean, raw beef quite fine. Season with salt, pepper, and a little chopped onton, or onion juice. Make it into small flat cakes, and broil on a wellgreased gridiron or on a hot frying-pan. Serve very hot with butter or Maitre d Hotel sauce. The flank end of the sirloin is better when cooked in this manner than when broiled with the other part of the steak. Hamburgh Steak. — Pound a slice of round steak enough to break the fibre. Fry two or three onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three minutes. Spread with butter, sult, and pepper.

From Mrs. Lincoln's Boston Cook Book, 1884, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four to six pounds of beef from the lower part of the round or face of the rump. Trim, and rub well with sud, pepper, and flour. Cut two small onions into dice, and fry them until light brown in salt pork fat or drippings. Skim them out into a braising-pan or large granite pan; then brown the meat all over, adding more fat if needed. Put the meat into the pan on skewers, to keep it from sticking, with the onions around, not under, the meat. Add one quart of boiling water and one tablespounful of mixed herbs, which should be tied in a small piece of strainer cloth. Cover closely, putting a brick on the cover to keep it down, and cook in a moderate oven four hours, basting every twenty minutes. Turn over after two hours; add more water as it evaporates, so as to have one pint left for gravy. When tender, take up the meat, remove the fat and bag of herbs from the gravy; add more salt and pepper, and if desired add lemon juice, tomato, or mushrooms; thicken with two tablespoonfuls of flour, wet in a Wittle cold water. Cook ten. minutes, and pour the gravy over the meat. Garnish with potato balls, boiled onions, or with vegetables la Jardiniére. Horseradish sauce may be served with the meat. This is a very nutritious, palatable, and convenient way of cooking the cheaper parts of beef, a cushion of veal, tongues, fowls, liver, and some other kinds of meat. The meat is equally good cold or hot; there is no waste if care be taken not to let it become hard and dry by being exposed to the air. This method of cooking commends itself especially to those who ‘are tired of roasted, boiled, or fried meat.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four to six pounds from the under part of the round of beef, cut thick. Wipe, and trim off the rough edges. Put it in a deep earthen dish, and pour over it spiced vinegar, made by boiling for five minutes one cup of vinegar, one onion, chopped fine, three teaspoonful of salt, and half a teaspoonful each of mustard, pepper, cloves, and allspice. Let the meat stand several hours, turning it often. Then daub it with ten or twelve strips of salt pork, cut one third of an inch wide, and as long as the meat is thick, inserting them with a larding-needle or carving-steel. Or make large incisions and stuff with bread crumbs, highly seasoned with salt, pepper, onions, thyme, marjoram, etc., moistened with hot water, one tablespoonful of butter, and one well-beaten egg. ‘Tie it into good shape with a narrow strip of cotton cloth, to keep in the stuffing. Dredge with flour. Cut two onions, half a carrot, and half a turnip fine, and fry them in fat or drippings until brown. Put them in the stewpan. Then brown the meat all over in the fat; put it on a trivet in the pan, and half cover with boiling water. Add one tablespoonful of mixed herbs, tied in a small strainer cloth. Cover closely, and simmer four hours, or until tender. Take it up carefully, remove the strings, and put it on a large platter. Remove the fat from the gravy, add more seasoning, and thicken with flour wet in a little cold water; boil eight minutes, and strain it over the meat. Garnish with potato balls and small onions.

From Mrs. Lincoln's Boston Cook Book, 1884, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The aitch bone is the nicest piece for a beef stew. There fs some very juicy meat on the upper side in the large - muscle which lies next to the top of the round, and it will serve a small family for a roast, and then may be made qj into a stew. The flavor obtained by roasting adds much to the stew; for this reason, when the meat has not been cooked, brown it in a little fat before stewing. The bones should never be chopped and splintered, but sawed carefully, and all the fine, crumbly pieces removed before” cooking. Other good pieces for stews are two or three pounds from the middle cut of the shin, or the flank end of a large sirloin roast, or the upper part of the chuck rib. Any part that has bone and fat, as well as lean, either cooked or uncooked, makes the best-flavored stew. The fat and bones may be removed before serving, and such pieces are much better than dry, lean meat. Remove the meat from the bones, and put them with part of the fat into the stewpan. Cut the meat into small pieces, and if not previously cooked, dredge with salt, pepper, and flour, and brown all over in salt pork fat or drippings. Put it into the stewpan. Cut two onions, one small white turnip, and half a small carrot (if you like the flavor) into half-inch dice. Cook them slightly in the dripping, and add them to the stew. Add boiling water enough to cover, and simmer two or three hours, or till the meat is tender. Remove the bones, and skim off the fat. While the meat is cooking pare six or eight small potatoes, and soak them in cold water. When the meat is tender, pour boiling water over them, and boil five minutes to take out the acrid taste. Drain, and add them to the stew. Add salt and pepper to taste. When dumplings are to be served with the stew, add them when the potatoes are nearly done. The liquor should come up just even with the potatoes, that the dumpplings may rest on them. Cover closely to keep in the steam, and cook ten minutes without lifting the cover. Take out the dumplings, put the meat and potatoes in the centre of a hot platter, and the dumplings round the edge. Remove the fat, and add more salt and pepper, if needed, to the broth; and if not thick enough, add a little flour wet smooth in cold water, and boil five minutes. Add one cup of strained tomato and one teaspoonful of chevped parsley Pour the gravy over the meat, putting part of it in a sauce tureen if there be more than the platter will hold. Dumplings. — One pint of flour, half a teaspoonful of salt, one teaspoonful of cream of tartar, and half a teaspoonful of soda (or two teaspoonfuls of baking-powder). Mix with ~ one scant cup of sweet milk into a dough soft enough to handle easily. Pat it out half an inch thick. Cut in small rounds, or mix softer and drop by the spoonful into the boiling stew. Cook ten minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four or five pounds of the flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker crumbs, two tablespoonfuls of fine chopped salt pork, half a teaspoonful of salt, one saltspoonful each of thyme, marjoram, and sage, half a saltspoonful of pepper, a few drops of onion juice, or one teaspoonful of chopped onion, and one egg. Moisten with hot water until soft enough to spread over the meat. Roll over, and tie or sew securely. Wrap a cloth around it. Put it into boiling water, and simmer six hours or until tender. Remove the cloth, press it, and when cold remove the strings. Serve cold, cut in thin slices. Corned flank may be prepared in the same way. The stuffing may be omitted, and the meat covered with vinegar spiced and flavored with onion, and after remaining in the pickle several hours, rolled, and boiled as above.

From Mrs. Lincoln's Boston Cook Book, 1884, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four to six pounds from the middle or face of the rump, the vein, or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning till all the surface is browned. Put in a kettle with one cup. of water, and place it where it will keep just below the boiling-point. Do not let the water boil entirely away, but add only enough to keep the meat from burning Have the cover fitting closely to keep in the steam. Cook until very tender, but do not let it break. Serve hot or cold. The meat when cold is delicious, cut in quarterinch slices, and sautéd in hot butter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four to six pounds from the middle cut ot the shin. Wask the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine fragments of bone. Cut the meat into several pieces; cover with boiling water. Skim carefully as it boils, and then simmer until the meat falls to pieces, and the liquor is reduced to half a pint. Remove the meat; season the liquor highly with salt, pepper, sage, and thyme. Add it to the meat, and mix with a fork till the meat is all broken. Pack in a brickloaf pan. When cold, cut in thin slices.

From Mrs. Lincoln's Boston Cook Book, 1884, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a piece of beef which has a fair proportion of fat, — the brisket or second cut of rattle rand. If very salt, soak in cold water half an hour. Put on to-boil in fresh cold water, enough to cover it; skim. carefully when it begins te boil, and cook slowly, simmering (not boiling) until so tender that you can pick it to pieceswith a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brickloaf pan; let the long fibres run the length of the pan; mix in the fat so that it will be well marbled. Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board. When cold, cut in thin slices. It has a very attractive appearance, and is a delicious way of preparing the meat. It is also the most appetizing way of serving the fat of the meat, which in corned beef is the most nutritious part and is often untouched if offered in a mass on the edge of the lean.

From Mrs. Lincoln's Boston Cook Book, 1884, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Notwithstanding that this dish has fallen into ill-repute with many people, it may be prepared so as to be both palatable and nutritious for those who exercise freely. It is more suitable for cold seasons. The most healthful and economical way, though perhaps not the old-fashioned way, is to boil the beef the day before. Four pounds of corned beef, two or three beets, a small cabbage, two small carrots, one small white French turnip, six or eight potatoes of uniform size, and one small crooked-neck tquash. Wash and soak the corned beef in cold water, and put it on to boil in fresh cold water; skim, and simmer until tender, but not long enough for it to fall to pieces. Let it cool in the liquor in which it was boiled. Put it into a flat shallow dish, cover it with a board, and press it. Remove all the fat from the meat liquor, and save it to clarify for shortening. Save the meat liquor, but donot let it stand in an iron kettle or tin pan. Boil the beets the day before, also, and cover them with vinegar. The next day prepare the vegetables. Wash them all, scrape the carrots, and cut the cabbage into quarters; pare the turnip and squash, and cut into three-quarter-inch slices, and pare the potatoes. Put the meat liquor on to boil about two hours before dinner time; when boiling, put in the carrots, afterward the cabbage and turnip, and half an hour before dinner add the squash and potatoes. When tender, take the vegetables up carefully; drain the water from the cabbage by pressing it in a colander. Slice the carrots. Put the cold meat in the centre of a large dish, and serve the carrots, turnips, and potatoes round the edge, with the squash, cabbage, and pickled beets in separate dishes; or serve each vegetable in a dish by itself. This may all be done the same day if the meat be put on to boil very early, removed as soon as tender, the fat taken off, and the vegetables added to the boiling meat liquor, beginning with those which require the longest time to cook. This will depend very much upon their freshness. But whichever way the dish is prepared, boil the beets alone, remove the meat and fat before adding the vegetables, and serve each as whole and daintily as possible. ‘The next morning use what remains of the vegetables as a vegetable hash. Vegetable Hash. — Equal parts of cabbage, beets, and turnips, and as much potato as there is of all the other vegetables. Chop all very fine; add a little sak and pepper; put a spoonful of drippings in the frying-pan, and when hot add the hash, and cook slowly until warmed through.

From Mrs. Lincoln's Boston Cook Book, 1884, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a fresh tongue, and skewer the tip to the root. Cook until tender in boiling salted water; remove the skin; trim and tie it in good shape. Season two quarts of soup stock highly with salt, pepper, herbs, and wine or lemon. Clear it with eggs, and stiffen with the proportion of Cox’s gelatine, as given for Aspic Jelly. Pour a little jelly into a mould; when cool, lay in the cold tongue, and add the remainder of the jelly slowly. Smoked Tongue. — Smoked tongues are much more palatable, though not so economical as when fresh. Bend the tip of the tongue around, and tie it to the root. Put it in cold water and place over the fire. When the water boils, pour off the water, and put it on again in cold water. Boil until tender, or about two hours. Remove the skin, roots, and fat. Pour a white sauce over the tongue, and serve it hot; or serve it cold with a salad dressing. Tongues may also be braised (see Braised Beef, page 224) and served hot or cold.

From Mrs. Lincoln's Boston Cook Book, 1884, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tripe should always be boiled twenty to thirty minutes before cooking, or it will be tough. Cut the tripe in small pieces; boil twenty-five minutes, and drain. Fry one tablespoonful of chopped onion in one a er — = heaping tablespoonful of butter till yellow. Add the tripe, one tablespoonful of vinegar, and one tablespoonful of chopped parsley, salt and pepper to taste. Simmer five minutes, and serve plain or on toast. Broiled Tripe. — Boil the tripe twenty minutes; dry it, spread with soft butter, salt, and pepper, and broil until Tripe in Batter. — Boil the tripe twenty minutes. Cut in pieces two inches square, dip in éatter, and fry in salt pork fat in a frying-pan. Batter. — One egg, one quarter of a cup of water, one tablespoonful of vinegar, one teaspoonful of salt, and flour to make almost a drop batter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak ten minutes in boiling water to draw out the blood. Drain; remove the thin skin and veins. Cut into pieces for serving. Season with salt: and pepper; roll in flour, and fry in salt pork or bacon fat. Drain, and serve with a brown gravy, seasoned with onion, lemon juice, or vinegar. Or spread with butter, and broil, and season with salt, pepper, and butter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under on each side, and sew it across the middle. Dredge with salt, pepper, and flour; place it in the pan, with the inside up, in order to thoroughly cook the fat. Baste, and dredge often. When the fat is brown and crisp, turn, and cook the upper part till brown. Keep a buttered paper over it to prevent burning. Carve long slices parallel with the backbone, then slip the knife under and separate the slices from the ribs. Divide the slices, and serve with some of the crisp fat. A loin of mutton may be stuffed and rolled, having first ‘removed the ends of the ribs. Bake, and serve in slices cut at right angles with the backbone.

From Mrs. Lincoln's Boston Cook Book, 1884, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the bone; wipe inside and out with a wet cloth; sprinkle the inside with sa; stuff and sew. Put it on a rack in a dripping-pan, with some of the kidney suet on the meat and in the pan. Dredge with salt, pepper, and flour, and bake in a hot oven. Baste as soon as the flour is brown, and baste often. Bake one hour, if liked rare; one hour and a quarter, if well done. Stuffing. — One cup of cracker or stale bread crumbs. Season with one saltspoonful each of salt, pepper, thyme, or marjoram, and moisten with a quarter of a cup of melted butter. Add hot water if a moist stuffing be desired. Boiled Leg of Mutton or Lamb. — Wipe, remove the fat, and put into well-salted boiling water. Skim, and simmer twelve minutes for each pound of meat. One quarter of a cup of rice is sometimes boiled with the mutton, or the ineat may be tied in a cloth to keep it from becoming discolored. Serve with a thick caper sauce poured over the mutton. Garnish with parsley. Serve with currant jelly. Carve slices from the thickest part of the leg down to the bone; then slip the knife under and remove the slices from the bone. The thickest part of the leg should be toward the back of the platter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Duck. —Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the backbone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone, and gristle. You may cut it yourself by removing the neck, the back bones, the ribs, and breast bones, leaving the shoulder blade in the upper part. Then scrape the flesh from the shoulder blade, and separate the blade at the joint. Lay it aside for further use. Remove the meat from the leg bone, turning the meat over, as you would turn a glove over. your hand. Be careful not to cut through the thin skin at the end of the leg. When within three inches of the lower joint, saw the bone off, and saw or trim the bone below the joint into the shape of a duck’s bill. Bend the joint without breaking the skin. Wipe the meat and rub inside with sal. Make a moist stuffing and put it in between the layers of meat. With a coarse needle threaded with twine gather the edges of the meat, draw them together, fill the cavity with stuffing, and shape the meat into a long oval form like the body of a duck. Bend the leg at the lower joint to represent the duck’s head andneck, and keep it in place with skewers. Run one skewer Fic. 26. Mutton Duck. through the side at the tdp of the body, and put one into the body on each side of the neck. Wind a string around the bill, and fasten it to the skewers. Scrape the shoulder blade clean, trim the bony end into a sharp point, and notch the gristle at the opposite end. Insert this in the body to represent the tail, and fasten with twine. Put the bones and scraps of meat in water in a steamer or kettle. Place the duck on a plate, and steam it over the bones one hour to make it tender. Dredge with salt, pepper, and flour, and bake-one hour, or till brown; use the water in the kettle for basting if needed, or for a gravy. Tie paper over the head and tail to prevent burning. This may be made of lamb, and if tender will require no steaming. Garnish with parsley and Scotch eggs, or with any kind of Sorce-meat balls, crumbed and fried, or with egg-shaped potato croquettes This Mock Duck is an attractive way of serving what is usually considered an inferior piece of meat, and solves the vexing problem, ‘‘ how to carve a fore quarter of mutton.” The bones may be entirely removed, and the meat stuffed, and sewed in an oval shape, then steamed and browned; this will prove just as palatable to those who do not crave something new. In serving, cut it across in medium slices. Braised Mutton.— Bone and stuff the leg or the fore quarter, as directed in the preceding receipts; cut the bone at the joints. Add oysters to the stuffing if preferred, and cook the same as braised beef. The breast of mutton may be boned and rolled without stuffing and then braised. Lamb or Mutton Chops. — Wipe with a wet cloth; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side; cook more slowly until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt on each side. Drain on paper, and serve hot, either plain or with tomato or Soubise sauce.. Mutton Cutlets, Breaded. — Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking hot fat, four to six minutes if rare, eight to ten if well done. Arrange in the centre of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper ruffle; or arrange them with the bone end up, stacked like bayonets, and garnish with stuffed tomatoes. pre Chops en Papillote. — Wipe, trim, wrap in but- “pres tered papers, and broil from three to five minutes; season, and serve plain or trimmed with paper ~ ruffles. Or make a thick sauce with one cup of boiling stock, thickened with one heaping tablespoonful of flour and one tablespoonful of butter, cooked together and flavored with mushrooms, parsley, and lemon juice. Lay the cutlets on clean papers, spread the sauce over them, fold the edges, place in a pan in the oven for ten minutes. Serve in the papers. Ifthe chops be tough, dip them in olive oil before broiling.

From Mrs. Lincoln's Boston Cook Book, 1884, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ton or Lamb with Peas. —Cut two pounds of the breast of mutton or lamb into square pieces. Dredge with salt and flour, and brown in butter or drippings. Put them in a stewpan with one onion sliced, cover with boiling water, and simmer until the bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt, and pepper, and stew until nearly tender; then add one quart of peas, or one pint of boiled macaroni cut into half-inch pieces, orone pint of asparagus tips, and simmer fifteen minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ton chops, cut from near the shoulder. Put them in a shallow pan having a tight cover. Pour on boiling water to the depth of one inch; cover and simmer one hour; add more water as it boils away, using only enough to keep the meat from burning. Add two slices of French turnip, two small onions whole; and when the meat and turnip are nearly tender, add two common-sized potatoes, having first soaked Fia 28, Chop. Fic. 29. Chop in Paper. and scalded them. Add one teaspoonful of salt and a little pepper. Remove the vegetables without breaking; let the water boil nearly away, leaving enough for a gravy. Remove the fat, thicken the gravy with flour, and if needed add salt and tomato catchup. Pour it over the meat. Curry of Mutton. — Fry one large onion, cut fine, in one heaping tablespoonful of butter. Mix one tablespoonful of curry powder, one teaspoonful of salt, one tablespoonful of flour, and stir it into the butter and onion. Add gradually one pint of hot water or stock. Cut two pounds of lean mutton into small pieces, and brown them in hot fat; add them to the sauce, and simmer until tender. Place the meat on a hot dish, and arrange a border of botled rice or Turkish pilaf around the meat. Slices of cold cooked mutton may be used instead of the fresh meat. Veal curry is prepared in the same manner. Ragout of Mutton, made from the fore quarter, or any cooked mutton, may be prepared as ‘directed for beef stew, adding carrots and turnips cut small, and seasoning highly. Sheep’s Tongues, Braised. Wash, dredge with salt and flour, and brown in salt pork fat, with one or two minced onions. Put them in a pan with water or stock to half cover; add one sprig of parsley, a little salt and pepper; cover and cook two hours, or until tender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the centre of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread. ‘ Lambs’ Tongues, Boiled. —Boil six tongues in salted water, with the juice of half a lemon, until tender. Serve cold with Tartar sauce. Or pickle them by covering witt hot spiced vinegar. The Boston Cook Book. ny 239 BP

From Mrs. Lincoln's Boston Cook Book, 1884, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The loin, breast, and fillet (a thick piece from the upper part of the leg) are the best pieces for roasting. The bone should be removed from the fillet, and the cavity filled with a highly seasoned and very motst stuffing. Tie or skewer into around shape. Dredge with salt, pepper, and flour. Put strips of pork over the top, and bake. Allow half an hour to a pound. Cover with a buttered paper to keep the meat from burning. Add water, when the flour has browned, and baste often. Serve with horseradish or tomato sauce. Fricandeau of Veal.— This is made of a thick piece of lean meat fromthe top of the eg. Trim it off high in the centre and thir on the edges, and lard the top. Braise it in stock highly seasoned with bacon, onions, and herbs (see Braised Beef). Serve it with tomato or horseradish sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The ends of the ribs, the neck, and the knuckle may be utilized in a stew. Cut the meat — two pounds —in small pieces, and remove all the fine bones. Cover the meat with boiling water; skim as it begins to boil; add two small onions, two teaspoonfuls of salt, and one saltspoonful of pepper. Simmer until thoroughly tender. Cut four potatoes in halves; soak in cold water, and-parboil them five minutes; add them to the stew. Add one tablespoonful of flour wet in cold water, and more seasoning if desired; and just before serving add one cup of cream, or if milk be used add one tablespoonful of Butter. Remove the bones before serving. To make Veal Pot-Pie add dumplings, as in Beef Stew. If intended for a fricassee, fry the veal in. salt pork fat before stewing, and omit the potatoes. Add one egg to the liquor just before serving, if you wish it richer.

From Mrs. Lincoln's Boston Cook Book, 1884, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Pound and cut, or shape into pieces for serving. Sprinkle with sak and pepper. Roll in fine crumbs, then dip in beaten egg, then in crumbs again. Fry several slices of salt pork, and fry the cutlets brown in the pork fat. When brown, put the cutlets in a stewpan. Make a brown gravy with one tablespoonful of butter, or the fat remaining in the pan if it be not burned, and two heaping tablespoonfuls of flour. Pour on gradually a cup and a half of stock or water. Season with Worcestershire sauce or lemon or horseradish or tomato. Pour the gravy over the cutlets, and simmer forty-five minutes or till tender. Take them out on a platter, remove the fat from the gravy, add more seasoning if needed, and strain over the cutlets. Garnish with lemon and parsley. Calf’s Liver, Braised. Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry one onion in salt pork fat. Put the liver and fried onion in a braising-pan; add hot water or stock to half cover, one teaspoonful of salt, one saltspoonful of pepper, and one tablespoonful of herbs. Cover, - and cook in a moderate oven two hours, basting often. When ready to serve, strain the liquor, season with lemon juice, and pour it over the liver. Calf’s Heart, Braised. — Wash, remove the veins and arteries, and stuff with cracker crumbs, seasoned with onion juice, salt, pepper, and herbs, and moistened with butter. Fic. 80. Calf’s Heart. Lard with bacon or salt pork. Dredge with salt and flour. Fry one onion in salt pork fat or dripping; brown the meat in the pork fat. Cook it as liver is cooked, by the preceding receipt. Calf’s Head. Scrape and clean a calf’s head. - Take out the brains and tongue, and put them in cold water. Remove all the dark membrane from the inside, and the gristle around the nose and eyes. Soak two hours in lukewarm water to whiten it. Put the head, tongue, and heart on to boil in cold water, and skim carefully. Add one tablespoonful of herbs tied in a piece of strainer cloth, one tablespoonful of salt, and one saltspoonful of pepper. Pour boiling water over the liver, let it stand ten minutes, and when the head is nearly done, add the liver. When done, take up the head; remove the skin in as nice pieces as possible. Put the pieces of head meat on the platter; lay the skin over them. Cut the heart, tongue, and liver in slices, and place them round the edge of the dish. If the head is to be served with the bones, tie it in a floured cloth, and boil it until tender, but not long enough for the skin to fall off. Serve it plain; or score the top, brush with beaten egg, sprinkle buttered cracker crumbs over it, and brown in the oven. Serve with it a brown sauce piquante, tomato sauce, or brain sauce. Brain Sauce. — Clean the brains, remove the red membrane, and soak in cold water. Put them into one pint of cold water with one tablespoonful of lemon juice and half a teaspoonful of salt. Boil ten minutes; then plunge into cold water. Make one pint of drawn butter sauce; flavor with lemon and parsley; add the brains chopped fine, and when hot serve. Calf’s Head, Minced. —Chop what is left of the head, tongue, and liver very fine, and warm it in a sauce made with the meat liquor; season with lemon or horseradish, salt, and pepper.

From Mrs. Lincoln's Boston Cook Book, 1884, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The sweetbreads found in veal are considered the best. They are two large glands lying along the back of the throat and in the breast. The lower one is round and compact, and called the heart sweetbread, because nearer the heart. The upper, or throat, sweetbread is long and narrow, and easily divided into sections. The connecting membrane is sometimes broken, and each gland sold as a whole sweetbread. But there should always betwo. Sweetbreads were formerly thrown away as worthless; but the demand for them has increased so that now they are a luxury. They have a delicate flavor, and as they spoil quickly, should be put into cold water as soon as purchased, and parboiled before using in any form, to insure their being thoroughly cooked. They are sometimes left on the breast of veal, and may then be roasted with the To Prepare Sweetbreads. —Put them in cold water; remove the pipes and membranes. Cook them in boiling salted water, with one tablespoonful of lemon juice, twenty minutes, and plunge into cold water to harden. They may then be cooked in either of the following ways: — Larded. — Lard, and bake until brown, basting with brown stock. Serve with peas. Fried. — Roll in jine bread crumbs, egg, and a second time in crumbs, and fry in deep fat, or sauté in a little fat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half-inch slices, roll in seasoned crumbs, egg, and crumbs again. Put three slices on a small skewer, alternating with three thin slices of bacon one Fig. 81. Sweetbreads and Bacon, inch square. Fry in deep fat. Serve on the skewers, with tomato sauce. Creamed. — Cut in small pieces, and serve in a white sauce, On toast or in toast patties or in puff-paste shells or as a vol-au-vent. Broiled. —Rub with butter, salt, and pepper; wrap in buttered paper, and broil ten minutes. Serve with Maitre @ Hotel butter. Scalloped or in Cases. —Cut or break the sweetbreads into small sections. Mix with a rich cream sauce made with eggs (see page 190). Put them in a scallop dish, in shells, or in paper cases. Cover with buttered crumbs, and bake until the crumbs are brown. With Mushrooms. — Prepare as for creamed or scalloped, and add half or an equal amount of mushrooms, chopped or cut into quarters. Garnish with toast points. Braised. — Lard with bacon. Put in a covered pan with fried unions, and parsley, and a pinch of herbs, tied in a cloth. Half cover with stock. Bake forty or fifty minutes. Fritters. — Break into sections, and mix with a fritter batter (page 106). Fry by small spoonfuls in deep fat. Sweetbread Croquettes, see Index. To serve sweetbreads, either larded, broiled, or fried, arrange around a centre of tomato sauce, mushrooms, or Fic. 82. Sweetbreads on Macaroni. peas. Or put the sweetbreads in the’centre on a nest of boiled macaroni. Sprinkle the macaroni with cheese, and pour white sauce or tomato sauce over it; or garnish the sweetbreads with stuffed tomatoes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pork is an unwholesome meat, and should never be eaten by children, or people with weak digestion, nor, indeed, by any one except in cold weather. Salt pork, bacon, and ham are less objectionable than fresh pork. If fresh pork be desired, obtain it, if possible, from a source where you can be sure the animal has been kept in a cleanly manner and fattened on corn. Fresh pork should be young and firm, the fat white, the lean a pale red, and the skin white and clear. The fat, when salted, should be a delicate pink, and the rind should be thin. Soft, flabby flesh, and yellowish fat with kernels, indicate that the pork is not of the best quality. Unlike other meat, pork is divided into fat and lean. The flank and the thick layer of fat above the flesh are salted. The sides of very young pigs are smoked, as well as salted, and are called bacon. The hams and shoulders are salted and smoked. The head and feet are pickled or boiled, and made into souse or head cheese. After the fat is removed, the loin and ribs are used for roasting or for chops. The leaf fat from the kidneys is heated until melted, then strained, cooled, and used as lard. The" trimmings of lean and fat, when chopped and highly seasoned, are called sausage meat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a pig from three to five weeks old. Clean well, and stuff with hot mashed potatoes, or stale bread, highly seasoned with sage, salt, pepper, and onions. If bread be used, moisten with warm water, melted butter, and one beaten egg. Stuff and sew. Skewer the fore legs forward, and * the hind legs backward. Rub all over with duster, salt, pepper, and flour. Put it into a pan with a little water; the oven should not be very hot at first, as it should be thoroughly warmed through before browning. Baste very often, and at first use melted butter to make the skin tender and soft. Be careful not to let it burn. Bake two and a half or three hours. Arrange in a bed of parsley and celery leaves, with a ‘‘ tuft of cauliflower in the mouth and a garland of parsley round the neck.” Serve with apple sauce or pickles. In carving, cut off the head, then the hams and shoulders; split down the back, and separate the ribs. Roast Pork. —The chine, or loin, and the spare ribs are the best pieces for roasting. Rub well with pepper, or sage, salt, and flour, and bake twenty minutes for each pound. Baste often, and do not have the oven as hot as for other meat. Roast pork is more wholesome when eaten cold. Pork Chops or Steaks. —If pork chops are to be broiled, they should be cut very thin, salted, and peppered, wrapped in greased paper, and broiled until thoroughly cooked, — from ten to fifteen minutes. To fry or sauté them, cook them in a hot frying-pan in a little hot lard or salt pork fat. Cook slowly after they are brown, and be careful not to burn them. Ifa gravy be desired, pour off nearly all the fat left in the frying-pan, add two tablespoonfuls of flour, and when brown add hot water until of the desired consist-. -ency. Season with salt, pepper, vinegar, and chopped pickles. Breakfast Bacon. — Cut off the rind and smoked part; slice very thin; cook in a frying-pan till the fat is tried out and the bacon is dry and crisp, or fry in deep fat. Drain on paper, and serve alone or as a garnish for beefsteak.: Fried Salt Pork. — Cut fat salt pork in thin slices; pour hot water over them; drain, and fry in a pan until crisp; or roll in egg and crumbs, and fry in deep hot fat. Serve with salt fish or fried mush or baked potatoes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If very salt, let it soak over night. Scrub well; trim off the hard black part, cover with cold water, and let it simmer slowly, allowing half an hour to the pound. Take it from the fire; let it remain in the water until nearly cold; then peel off the skin and sprinkle sugar and grated bread, or cracker crumbs, over the toy, and brown in the oven. Or boil until nearly tender; remove the skin and bake two hours; baste often with vinegar. Cover with crumbs, return to the oven, and brown. Or omit the crumbs and cover with a paste made with one teaspoonful of brown flour and half a cup of brown sugar, moistened with a little port wine. Spread this over the ham, and brown in the oven. Serve with a brown sauce flavored with half a glass of champagne. Trim the knuckle with a paper ruffle. In carving, cut in very thin slices. Old hams are improved by adding a pint of vinegar and a tablespoonful of: herbs to the water in which they are boiled. If the ham is not to be served whole, boil till it is very tender; let it cool, and remove the skin and bones, and press it, with the fat well mixed with the lean. To serve Cold Boiled Ham. — Cut in thin slices; season highly with cayenne pepper, or with mustard and lemon juice, and broil two minutes. Melt half a glass of currant jelly; add a teaspoonful of butter, a little pepper, and when hot add several small thin. slices of ham. Let it boil up, and serve at once. Cut the nicest part of Jean ham in small thin slices. Chop the trimmings fine, and heap high in the centre of a platter. Garnish with the slices overlapping each other on the edge of the dish. Fried Ham.—Cut the ham in thin slices, remove the outside, gash the fat, and cook in a frying-pan till the fat is crisp. If cooked too long, it will become hard and dry. Broiled Ham. —@ut in very thin slices, and broil three orfour minutes. Old or very salt ham should be parboiled five minutes before being broiled. Serve with poached eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If you like to know what you are eating, have your sausage meat prepared at home or by some one whom you can trust. Of sweet fresh pork take one third fat and two. thirds lean, and chop fine, or have it ground by your butcher. Season highly with salt, pepper, and sage (use the whole sages dry, pound, and sift it). Mix thoroughly. Make cotton bags, one yard long and four inches wide. Dip them in strong salt and water, and dry _ before filling. Crowd the meat into the bags closely, pressing it with a pestle or potato-masher. Tie the bag tightly and keep in a cool place. When wanted for use, turn the end of the bag back, and cut off the meat in halfinch slices, and cook in a frying-pan till brown. Core and quarter several apples, and fry in the hot fat and serve with the sausages. Asafe rule in seasoning sausage meat is one even tablespoonful of salt, one teaspoonful of sifted sage, and a scant half-teaspoonful of white pepper to each pound of meat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one quart of pea beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean-pot. Pour boiling water over one quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix one teaspoonful of salt— more, if the pork is not very salt — and one teaspoonful of mustard with one quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface and let it crisp. Bake eight hours ina moderate oven. Use more salt and one third of a cup of butter if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a ¢easpoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. Much of the excellence of baked beans depends upon the bean-pot. It should be earthen, with a narrow mouth and bulging sides. This shape is seldom found outside of New England, and is said to have been modelled after the Assyrian pots. In spite of the slurs against ‘‘ Boston Baked Beans” it is often remarked that strangers enjoy them as much as natives; and many a New England beanpot bas been carried to the extreme South and West, that people there might have ‘‘ baked beans” in perfection. They afford a nutritious and cheap food for people who labor in the open air.

From Mrs. Lincoln's Boston Cook Book, 1884, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean as directed on page 252. Stuff with soft bread or cracker crumbs highly seasoned with sage, thyme, salt, and pepper; moisten the stuffing with half a cup of melted butter, and hot water enough to make it quite moist. Add one beaten egg. Some use salt pork chopped fine, but stuffing is more wholesome without it. Oysters, chestnuts, chopped celery, stoned raisins, or dates make a pleasing variety. For Stuffing and Trussing, see page 254. Put the turkey on a rack*in a pan, rub well with butter, and dredge with salt, pepper, and flour. Put in a hot oven, and when the flour is browned reduce the heat, and add a pint of water. Baste with butter until nicely browned; then with the fat in the pan. Baste often, and dredge with salt and flour after every basting. Allow three hours for an eight-pound turkey. Cook till the legs will separate from the body. Prepare the gravy as directed above. Garnish the turkey with parsley or celery leaves and sausages or force-meat balls. Serve cranberry sauce or currant jelly with roast turkey. ) If the giblets be not desired in the gravy, they may be boiled, chopped fine, and mixed with the stuffing; or make them into force-meat balls, with an equal amount of soft bread crumbs. Moisten, and season highly, and brown them in hot butter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean; rub well with salt, pepper, and lemon juice, and stuff with oyster or bread stuffing. Itis better without the stuffing, as the oysters are usually over-done, and the same flavor may be obtained from an oyster sauce served with the turkey. Truss the legs and wings close to the body; pin the fowl in a cloth to keep it whiter and preserve the shape. Put into boiling salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fall apart. Turkeys are much nicer steamed than boiled. Serve with oyster, celery, lemon, or eaper sauce. Garnish with a border of boiled rice or macaroni, and pour part of the sauce over the fowl. Fowls are sometimes stuffed with botled celery, cut into * pieces an inch long; or with macaroni which has been boiled and seasoned with sak and pepper.

From Mrs. Lincoln's Boston Cook Book, 1884, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe; remove the pin feathers, oil bag, crop, entrails, legs, and tendons. Wipe, stuff, sew, and tie or skewer into shape. Place it on one side, on a rack in a drippingpan, without water. Dredge, and rub all over with sult, pepper, soft butter, and flour. Put chicken fat or beef drippings over it and in the pan. Roast in a hot oven, with a rack under the pan. When the flour is brown, check the heat, baste with the fat, and afterwards with one third of a cup of butter, melted in one cup of hot water. When brown, turn the other side up; then place it on the back, that the breast may be browned. Baste often, and dredge with flour after basting. Add more water if needed. Bake a four-pound chicken an hour and a half, or till the: 17 joints separate easily. Lay buttered paper over it, if it brown too fast. Stuffing. — Moisten one cup of cracker or soft bread crumbs with one third of a cup of melted butter; season highly with salt, pepper, and thyme.: Chestnut Stuffing. —Shell one quart of large chestnuts. Pour on boiling water, and remove the inner brown skin. Boil in salted water or stuck till soft. Mash fine. Take half for the stuffing, and mix with it one cup of fine cracker crumbs; season with one teaspoonful of salt, one saltspoonful of pepper, and one teaspoonful of chopped parsley. Moisten with one third of a cup of melted butter. Professional cooks sometimes mix a little apple sauce, flavored with wine, lemon, and sugar, with a chestnut stuffing. Chestnut Sauce. — Remove the fat from the drippingpan; add nearly a pint of hot water; thicken with flour which has been cooked in brown butter; add salt and pepper, and the remainder of the chestnuts.

From Mrs. Lincoln's Boston Cook Book, 1884, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the same as for roasting; dredge with sat, pepper, and flour, and brown slightly in hot butter or chicken fat in a frying-pan. Put in a deep pan; half cover with water. Add the giblets, one onion, and one tablespoonful of herbs tied in a bag. Cover with a tightly fitting pan, and bake till tender, basting often. Chop the giblets, thicken, season, and strain the gravy; add the giblets, and pour around the fowl.

From Mrs. Lincoln's Boston Cook Book, 1884, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, and cut the chicken at the joints, in pieces for serving Cover with boiling water; add one heaping teaspoonful of salt, and half a saltspoonful of pepper. Simmer one hour, or till tender, reducing the water to nearly a pint. Remove all the large bones, dredge with salt, pepper, and flour, and brown in hot butter. Put the chicken on toast on a hot platter. Strain the liquor and remove the fat. cr oe ae 4 Add to the liquor one cup of cream or milk, and heat it again. Melt one large tablespoonful of butter in a saucepan; add two tablespoonfuls of flour, and when well mixed pour on slowly the cream and chicken liquor. Add salt, pepper, half a teaspoonful of celery salt, one teaspoonful of lemon juice. Beat one egg; pour the sauce slowly on the egg; stir well, and pour over the chicken. The chicken may be browned before cooking, then stewed, and a brown gravy made by browning the butter before adding the flour. Half a can of mushrooms may be added to improve the flavor, letting them simmer in the sauce five minutes. Arrange the body ~ of the chicken in the centre of the dish, with the wings at the top, the thighs below, and the ends of the drumsticks crossed at the tail. If the chicken be not fried, it is simply a chicken stew; and dumplings may be added, or not, as you prefer. And if put into a deep dish with a rich gravy, made as for fricassee, but without the egg, and covered with a rich crust of pastry and baked, it is chicken pie.

From Mrs. Lincoln's Boston Cook Book, 1884, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the chicken at the joints, and remove the breast bones. Wipe, season with salt and pepper, dredge with flour, and brown lightly tn hot butter. Put in a stewpan. Fry one large onion, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix one large tablespoonful of flour, one teaspoonful of sugar, and one tablespoonful of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken, and simmer one hour, or till tender. Add one cup of hot milk or cream. Boil one minute longer, and serve with a border of boiled rice. Rabbit, veal, and lamb may be curried in the same way.

From Mrs. Lincoln's Boston Cook Book, 1884, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, and split a young spring chicken down the back. Break the joints; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper, and rub well with soft butter. Place in a double gridiron, and broil twenty minutes over a clear fire. Spread with butter, and serve very hot. Or cover with fine bread crumbs and bake in a hot oven half an hour. Serve with Tartar sauce. To Carve. — Separate the legs and wings, and then separate the breast from the lower part.

From Mrs. Lincoln's Boston Cook Book, 1884, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe; cut at the joints; remove the breast bones. Wipe each piece with a clean wet cloth; dredge with salt, pepper, and flour, and sauté them in hot sal pork fat till brown and tender, but not burned. Arrange on a dish, with boiled cauliflower or potato balls, and pour a white sauce over them. Or dip in egg and crumbs, and fry in deep hot fat, and serve with tomato sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a chicken until tender in boiling salted water. When cold, cut at the joints, baste with soft butter, and broil till brown. Or cut any cold boiled or roasted chicken at the joints, rub with salt and butter, and broil till warmed through. Pour hot TZurtar sauce over them. Or make several incisions in the flesh, and rub with mustard and cayenne pepper before broiling. )

From Mrs. Lincoln's Boston Cook Book, 1884, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in warm soapsuds, to open and cleanse the pores, and render the oil more easy to be extracted. Then draw, as directed on page 253. Wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes highly seasoned with onion, sage, salt, and pepper, or with equal parts of bread crumbs, chopped apples, and boiled onions, seasoned with salt, sage, and pepper. Sew and truss; put on a rack in a pan, and cover the breast with slices of fat salt pork. Place in the oven for three quarters of an hour. The pork fat is quickly drawn out by the heat, flows over the goose, and aids in drawing out the oil, When considerable oil is extracted, take the pan from the oven, and pour off all the oil. Remove the pork, and dredge the goose with flour, and place again in the oven. When the flour is browned, add a little hot water, and baste often. Dredge with flour after basting. Cook until brown and tender. Make a gravy as on page 256. Garnish with watercresses. Serve with apple sauce..

From Mrs. Lincoln's Boston Cook Book, 1884, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick, singe, and remove the crop, entrails, oil bag, legs, and pinions. Wipe, truss, dredge with salt, pepper, butter, and flour. Bake in a hot oven twenty minutes if liked rare, or thirty minutes if preferred well done. Serve with olive sauce and green peas. Geese and ducks have a strong flavor, and are improved by stuffing the craw and body with apples cored and quartered. The apples absorb the strong flavor, therefore should not be eaten. Celery and onions are also placed inside the duck, to improve its flavor.

From Mrs. Lincoln's Boston Cook Book, 1884, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wipe, lard the breast and legs, and truss. Rub with salt and soft butter, and dredge with flour. Roast twenty minutes in a quick oven if liked rare, thirty minutes if well done. Serve with bread sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the tail. Wash and wipe. If old and tough, cover them with vinegar, spiced and flavored with onion, and let them stand several hours. This makes them tender. Drain and wipe; stuff, if you like, with cracker crumbs highly seasoned and moistened with butter. Dredge with salt, pepper, and flour. Fry several slices of salt pork; cut one large onion fine, and fry in the salt pork fat. Put the crisp fatin the stewpan,-add the fried onion, then brown the pigeons all over in the fat left in the pan. Put them in the stewpan; add boiling water or stock enough to half cover them; add a pinch of herbs tied ina bag. Simmer from one to three hours, or till the pigeons are tender. Remove the fat from the broth, season to taste, and thicken with flour and butter cooked together. Strain over the pigeons, and serve hot.

From Mrs. Lincoln's Boston Cook Book, 1884, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow one pint of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper and two or three tablespoonfuls of water while chopping. Stuff the pigeons with the parsley; add also the heart and a half-inch cube of salt pork for each pigeon. Add the water left in the tray to that in the stewpan, and cook as in the preceding rule.

From Mrs. Lincoln's Boston Cook Book, 1884, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw, and wash quickly; season with salt and pepper. Pin a thin slice of salt pork on the breast. Put on a shallow pan, and bake in a hot oven, fifteen or twenty minutes. Baste often. Serve on toast with currant jelly or with bread sauce. Small birds may be baked in sweet potatoes, or if large cut in halves, using the breast only. Cut the potatoes in halves lengthwise, make a cavity in each half, season the bird with salt, pepper, and butter; fit it into the potato, put tne other half over it, and bake till the potatoes are soft. Remove the string, tie with a bright ribbon, and serve in the. potatoes, garnished with parsley. An inviting dish to serve to an invalid. Small birds are also broiled or stewed.

From Mrs. Lincoln's Boston Cook Book, 1884, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone the turkey as directed on page 27. Stuffing for a Hen Turkey weighing Hight Pounds. —'The meat from a four-pound chicken, one pound of raw, lean veal, one cup of cracker crumbs, two eggs, boiling stock enough to moisten, salt, pepper, and thyme to taste, and one cup of potted ham or tongue. Disjoint the chicken; remove the skin, tough sinews, and bones. Cut the meat from the thighs and breast in Fru. 84. Boned Turkey, browned and served like a Roast Turkey. long thin strips, lay it aside, and chop all the remainder with the veal. Do not use any salt pork unless you wish the stuffing to taste like sausage meat. Add the cracker crumbs; make it quite moist with hot stock, and season to taste. Fill the legs and wings of the turkey with the forcemeat. Put the fillets, which came out in boning, on the skin below the breast; then a layer of force-meat with a little of the tongue here and there; or you may use thin slices of boiled tongue or ham. Then a layer of the reserved meat from the chicken, and force-meat again. Sew and tie into the natural shape. Or, if for a galantine, turn the legs and wings inside before stuffing, and roll up. Sew tightly in a cloth. Put the bones of chicken and turkey and all the trimmings from the veal in a kettle, and cover with cold water. Steam the turkey over the bones three hours. Remove the cloth, dredge with salt and flour, and bake one hour or until nicely browned. Serve cold, and garnish with parsley, sparkling jelly, carrots, and beets cut into fancy shapes, or with potato balls. Carve in slices across the breast. When the turkey is to be moulded in jelly, strain the liquor in which the bones were boiled; remove the fat, clear, and stiffen with gelatine as directed below. Make a brown aspic jelly with soup stock. Mould in the dark Jelly and garnish with the light, or vice versa. Stuffing for Boned Chicken. —Use more veal, omit the chicken, and vary the amount of the other ingredients Fie. 85. Boned Chicken, larded and baked. given in stuffing for turkey, according to the size of the fowl. Lardoons of pork may be inserted all over the top when the chicken is to be browned in the oven. To Mould in Aspic Jelly.— Take enough stock to fill the mould, —beef if for dark jelly, and veal or chicken, if for light. Season highly with salt, pepper, celery seed, herbs, mon, or wine. If a darker shade be desired, add a little caramel, For three pints of stock mix the whttes and shells of two eggs with the cold stock; add one box of Cox’s gelatine which has been soaked in one cup of cold water. Put all over the fire, and stir till hot. Boil till a thick scum has formed; remove that, and strain the liquor through a fine napkin. Pack a mould in a pan of snow or broken ice, and pour in jelly to the depth of half an inch. When hard, garnish with fancy vegetables of different colors, slices of hard-boiled eggs, Italian paste, rings of macaroni, etc. Fasten each ornament in place with liquid jelly, and when hard add enough jelly to cover all. When this is hard, place the meat, or whatever you have to mould, in the centre, being careful not to let it break the jelly. Keep the meat in place with some of the liquid jelly, and when hard add enough jelly to fill the mould. If to be decorated on the side, dip the ornaments in the liquid jelly, and if the mould be icy cold, they will adhere. The jelly must be added slowly. Keep in the mould in a cool place till ready to serve. To remove it, dip the mould quickly in warm (not hot) water, put the dish over it, and invert dish and mould together. Garnish with parsley and sparkling jelly. Tongue, boned turkey or chicken, birds, moulds of different kinds of meat and fish, etc., may be served in jelly. Fia. 36. Chicken in Jelly.

From Mrs. Lincoln's Boston Cook Book, 1884, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An Easy Way of Preparing Boneless Chicken. —Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix-the dark and white meats. Remove the fat, and season the liquor highly with salt and pepper; also with celery salt and lemon juice, if you like. Boil down to one cupful, and mix with the meat. Butter a mould, and decorate the bottom and sides with slices of hard-boiled eggs; also with thin slices of tongue or ham cut into round or fancy shapes. Pack the meat in, and set away to cool with a weight on the meat. When ready to - serve, dip the mould in warm water, and turn out carefully. Garnish with parsley, strips of lettuce or celery leaves, and radishes or beets. Blanquette of Chicken, Make one cup of cream sauce, put it in a double boiler, and add one pint of cooked chicken cut in strips, and one tablespoonful of chopped parsley. When hot, beat the yolks of two eggs; add two tablespoonfuls of milk, and stir into the chicken. Cook two minutes. Serve in rice or potato border, or with a garnish of toast points.

From Mrs. Lincoln's Boston Cook Book, 1884, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm one pint of canned chicken, or cold roast or boiled chioken, in one pint of water till the meat is very tender. Skim out the meat, and add to the liquor one pint of strained tomatoes. Season highly with salt, pepper, fine chopped onion, and curry or Chutney sauce. When boiling, add one cup of well-washed rice, and cook twenty minutes, or till the rice is soft. Add the pieces of chicken and half a cup of butter or cream. When hot, turn out on a platter, and garnish with triangles of toast.

From Mrs. Lincoln's Boston Cook Book, 1884, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal parts of cold chicken, boiled rice or macaront, and tomato sauce. Put in layers in a shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way.: Chicken Pie for Thanksgiving. (Miss A. M. Towne.) Two chickens, three pints of cream, one pound of butter, flour enough to make a stiff crust. Cut the chicken at the joints, and cook in boiling salted water till tender. Crust. — Three pints of cream, one heaping teaspoonful of salt, and flour to mix it hard enough to roll out easily. Line a deep earthen dish having flaring sides with a thin layer of paste. Roll the remainder of the paste half an inch thick. Cut three quarters of a pound of butter into small pieces, and put them on the dough quite close together. Sprinkle a little flour over the butter, and roll the paste over and over. Roll out again half an inch thick and roll up. Cut off from the ends of the roll, turn the pieces over and roll out half an inch thick for rims. Wet the paste in the dish with milk, and lay the rims round the sides of the dish. Put on two, three, or four rims, showing one above another, the inside rim the highest. Wet each rim to make it adhere. Fill the centre with the parboiled chicken. Take out some of the larger bones. Season the chicken liquor with salt and pepper, and pour it over the chicken; use enough to nearly cover. Cut the remaining quarter of butter into pieces the size of a chestnut, and put them over the meat. Roll the remainder of the crust to fit the top. Make a curving cut in the crust and turn it back, that the steam may escape. Bake three hours in a brick oven. If baked in a stove oven, put on only two rims of crust and bake two hours.

From Mrs. Lincoln's Boston Cook Book, 1884, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream, a quarter of a cup of butter, and two tablespoonfuls of flour. Then putin the chicken and sweetbread. Salt and pepper to taste. Let it heat over hot water fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and one wineglass of sherry wine. Calf’s liver, parboiled till tender, and cut fine, may be prepared in the same way, and used alone or with cold chicken or veal.

From Mrs. Lincoln's Boston Cook Book, 1884, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop. very fine nine ounces, or a heaping cup, of cold cooked chicken; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one iablespoonful of chopped parsley, two tablespoonfuls of lemon juice or vinegar, a speck of cayenne, two eggs, well beaten, and enough hot soup stock to make it quite moist. Add salt and pepper to taste, the amount depending upon the seasoning in the sausages. The sausages may be omitted, and a larger amount of chicken used. Butter a small mould, and pack the meat in closely to within an inch ot the top to allow for swelling. Put it on a trivet in a kettle, and steam three hours. If no uncooked meat be used, one hour will be sufficient. Cool it in the mould; when ready to serve, dip the mould quickly into warm water and loosen the meat around the edges with a thin knife and remove tae mould. It may be served plain or moulded in jelly (see page 266).

From Mrs. Lincoln's Boston Cook Book, 1884, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the meat from cold roasted game into small pieces. Break up the bones and remnants, cover them with stock or with cold water, and add a pinch of herbs, two cloves, and two peppercorns. Boil down to a cupful for a pint of meat. Fry two small onions, cut fine, in two tablespoonfuls of butter till brown; add two tablespoonfuls of flour, and stir till dark brown. Strain the liquor in which the bones were boiled, and add it gradually to the butter and flour. Add more salt if needed, one tablespoonful of lemon juice, two tablespoonfuls of Worcestershire sauce, and the pieces of meat. Simmer fifteen minutes; add stx or eight mushrooms, and a glass of claret, if you like, or the juice of a sour orange. Serve very hot on slices of fried bread, and garnish with fried bread and parsley. Or serve canned peas in the centre, with the meat on toast around the edge.

From Mrs. Lincoln's Boston Cook Book, 1884, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut thin slices from cold roast beef’, two and a half by four inches. Chop the trimmings and fat, allowing one 1 Olives is not an appropriate name, although in common use. me oe ee tablespoonful of the chopped mixture for each slice. Season highly with salt, pepper, and herbs, and mix with one fourth as much cracker crumbs as meat. Spread this on each slice, nearly to the edge. Roll and tie. Dredge with salt, pepper, and flour, and fry brown in drippings or salt pork fat; put in a stewpan, and make a brown gravy by adding two tablespoonfuls of flour to the fat left in the pan, and when brown pour on one pint of hot water. Season with salt and pepper; pour over the rolls and simmer till they are tender. Remove the strings, place the rolls on a platter, season the gravy and pour it over them. Rolls may be made in the same way by using raw lean meat from the round, cut in small thin slices; pound it to break the fibre, and trim into shape. Rolls may be made of veal or thin slices of liver (parboil and remove the skin before using the liver). If there be any of the chopped mixture left, make it into round or oval balls, roll in crumbs, then in egg, and again in crumbs; and brown in the oven or fry in fat. Beef Roulette. —Take a large thin slice of meat from the round, or any tough part; pound it enough to break the fibre, and trim into rectangular shape. Season and spread with a stuffing; roll, tie, and cook as directed for Beef Rolls. Serve hot with a gravy; or cold, cut into thin slices.

From Mrs. Lincoln's Boston Cook Book, 1884, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop the meat fine; add a@ slice of onion chopped fine, and ifthe meat be Jean, add one or two slices of bacon; season highly with salt, pepper, sage, thyme, lemon juice, and parsley; add one fourth as much bread crumbs or boiled rice as you have meat. Moisten with beaten egg and hot water or stock if needed; shape like a ball, egg, or cylinder. Brown them in drippings or butter in a frying-pan, or roll them in crumbs, egg, and crumbs again, and fry in hot deep fat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a pound of smoked beef, cut in thin shavings. Pour boiling water over it, and let it stand ten minutes. Drain and heat it in one tablespoonful of hot butter, to curl or frizzle it. Add one cup of hot cream. Or make a cup of thin white sauce with one cup of milk, one tablespoonful of butter, and one tablespoonful of flour. Pour it over one well-beaten egg, add the beef and a little pepper, and serve at once. Or frizzle it, and mix it with two or three poached eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine some lean cooked veal, chicken, or lamb; add one fourth its amount of cracker or bread crumbs, or mashed ‘ potato, and a small quantity of chopped bacon; season highly with salt, pepper, cayenne, and lemon juice; moisten with beaten egg and stock or water enough to shape it. Mould it into an oval loaf, and put into a shallow pan well greased. Cut strips of fat bacon, one fourth of an inch wide and one inch long. Make holes in the loaf with a small skewer, insert the strips of bacon, leaving the ends out half an inch, and push the meat up firmly round the Fre. 87. Meat Porcupine. bacon. Bake till-brown. The bacon will baste the meat sufficiently.

From Mrs. Lincoln's Boston Cook Book, 1884, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one pint of cold meat into half-inch dice; remove the fat, bone, and gristle. Put the meat in a stewpan; cover with boiling water, and simnter slowly two or three hours, or till very tender; then add half a can of mushrooms, cut fine, two tablespoonfuls of Madeira wine, salt and pepper to taste. Wet one tablespoonful of flour to a smooth paste with a little cold water; stir it into the boiling liquor; add a teaspoonful of caramel, if not brown enough. Cook ten minutes, and serve plain or ina border of mashed potatoes. The seasoning may be varied by using one teaspoonful of curry powder, a few grains of cayenne pepper, or half a tumbler of currant jelly, and salt to taste.

From Mrs. Lincoln's Boston Cook Book, 1884, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Equal parts of meat and potatoes, or two of potatoes to one of meat. Remove all the bone, gristle, and skin, and have only one-fourth part fat meat. Chop very fine, and mix well with the potatoes, which should be hot and well mashed. Season to taste with pepper and salt. Put in enough hot water to cover the bottom of the spider; add one large tablespoonful of butter. When the butter is melted, add the hash, and let it simmer till it has absorbed the water and formed a brown crust. Do not stir it. Fold like an omelet. Use corned meat or roast beef. If the potatoes be cold, chop them with the meat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the fat and skin from cold roast mutton; cut the meat in small thin slices; season it with salt and pepper. Butter a shallow dish, put in a layer of bread or cracker crumbs, then a layer of meat, then oysters, strained and seasoned, tomato or brown gravy, then crumbs, meat, etc., having on the top a thick layer of crumbs moistened in one third of a cup of melted butter. Cold boiled macaront, cut into inch pieces, may be used in place of oysters.

From Mrs. Lincoln's Boston Cook Book, 1884, page 300. 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 of rice till tender. Chop very fine half a pound of any cold meat; season highly with half a teaspoonful of salt, half a saltspoonful of pepper, one saltspoonful of celery salt, one teaspoonful of finely chopped onion, one teaspoonful of chopped parsley, and one saltspoonful each of thyme and marjoram. Add one beaten egg, two tablespoonSuls of fine cracker crumbs, and moisten with hot water or stock enough to pack it easily. Butter a small mould, line the bottom and sides half an inch deep with the rice, pack in the meat, cover closely with rice, and steam forty-five minutes. Loosen it around the edge of the mould; turn it out upon a platter, and pour tomato sauce over it.

From Mrs. Lincoln's Boston Cook Book, 1884, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of uncooked lean veal cut into half-inch cubes, and cooked with one slice of onion in boiling salted water till tender, then put into cold water to whiten. Make one cup of white sauce, and season with one saltspoonful of salt, one saltspoonful of celery salt, and half a saltspoonful of pepper. Put the veal and half a cup of mushrooms, cut into quarters, into the sauce. Heat over hot water five minutes, or till the meat and mushrooms are hot. Remove from the fire; add quickly one teaspoonful of lemon Juice and one well-beaten egg; serve inside a potato border, or on toast garnished with toast points. Potato Border.— One quart of mashed and seasoned potatoes shaped into a mound like a wall on the edge of a platter. Brush over with beaten white or yolk of an egg, and brown slightly. Fill with any kind of cooked meat or fish warmed in a white or brown sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slices of veal from the loin, cut very thin. Wipe, remove the bones, skin, and fat, and pound till one fourth of an inch thick. Trim into pieces two and a half by four inches. Chop the trimmings fine with one square tnch of fat salt pork for each bird. Add half as much fine cracker crumbs as you have meat; season highly with salt, pepper, thyme, lemon, cayenne, and onion. Moisten with one egg and a little hot water. Spread the mixture on each slice nearly to the edge, roll up tightly, and tie or fasten with skewers. Dredge with salt, pepper, and flour; fry them slowly in hot butter till a golden brown, but not dark or burned. Then half cover with creum, and simmer fifteen or twenty minutes, or till tender. Remove the strings, and serve on toast; pour the cream over them; garnish with points of toast and lemon. If the veal be tough, dip in olive oil before spreading with the stuffing.

From Mrs. Lincoln's Boston Cook Book, 1884, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take any cold veal, either roasted or boiled; chop it fine, and season with salt, pepper, and lemon juice; add two or three tablespoonfuls of cracker crumbs, and moisten with soup stock or hot water. Take one third as much finely chopped ham as of veal; season with mustard and cayenne; add one tablespoonful of cracker crumbs, and moisten with hot stock or water. Butter a mould, and line it with slices of Aardboiled egg. Put in the two mixtures irregularly, so that when cut it will have a mottled appearance; press in closely, and steam three-quarters of an hour. Set away to cool; remove from the mould, and slice before serving. This is an excellent dish for lunch or tea, and is a con venient way of using pieces of veal that would not otherwise be utilized.

From Mrs. Lincoln's Boston Cook Book, 1884, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil two pounds of lean veal. Chop fine with one fourth of a pound of salt pork or bacon; add four butter crackers, pounded, two eggs, well beaten, two teaspoonfuls of salt, one saltspoonful of pepper, and half a saltspoonful of nutmeg or mace. Moisten with the meat liquor, mould into an oval loaf, and put into a shallow tin pan. Add a little of the water in which the meat was boiled. Bake till quite brown, basting often. Serve hot or cold, cut in slices. Raw veal may be used in the same way, baking it two hours or more. No. 2. — Select a knuckle of veal, or any bony piece that has a iarge proportion of gelatine. Cut in small pieces, and remove any fragments of bone. Cover with cold water, boil quickly, skim, and add one onion, one teaspoonful of salt, and one saltspoonful of pepper. Let. it simmer till the meat | slips from the bones, the gristly portions are dissolved, and the liquor reduced to one cupful. Remove the meat, pick out all the bones, strain the liquor, and season highly with salt, lemon juice, and pepper, and slightly with sage or thyme. Chop or pick the meat apart; add two or thres tablespoonfuls of powdered cracker and the meat liquor; mix well and put into a bread pan. Put it in a cool place, and when hard serve in thin slices. The gelatine in the meat liquor will harden, and hold the meat together without pressure.

From Mrs. Lincoln's Boston Cook Book, 1884, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make one cup of cream. sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When hot, add the beaten yolks of two eggs; cook one minute, and set away to cool. When cool, stir in the whstes, beaten stiff. Bake in a buttered dish about twenty minutes, and serve immediately. If for lunch, serve with a mushroom sauce. x —- 5 Potting. Chop and pound to a paste any fragments of cooked ham, tongue, beef, poultry, game, or fish. With ham use a quarter part fat. Remove all gristle and skin, and pound till free from any fibre and reduced to a paste. Season highly with salt, pepper, cayenne, and made mustard, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put the jars in a steamer, and heat for half an hour. Then press the meat down again, and cover with hot melted butter. This will keep some time, and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game, and fish are better alone.

From Mrs. Lincoln's Boston Cook Book, 1884, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Braise a calf’s or laml’s liver in rich, highly seasoned stock. When tender, cut fine and pound to a paste, adding enough of the strained liquor in which it was cooked to moisten it; add half a cup of butter, melted and strained. Rub all through a sieve; pack in jars and pour melted butter over the top. - Ragout of Lamb’s or Calf’s Liver. Boil till tender. Cut in thin round slices. Make a rich brown sauce; season with spices and wine. Stew the liver in it till hot, and serve at once. Garnish with alternate slices of lemon and hard-boiled eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These may be made of any kind of cooked meat, fish, oysters, rice, hominy, and many kinds of vegetables, or from a mixture of several ingredients. When mixed with a thick white sauce (see page 278), which adds very much to the delicacy of meat or fish croquettes, less meat is required. The sauce is a stiff paste when cold, and being mixed with the meat or fish the croquettes’ may be handled and shaped perfectly, and when cooked will be soft and creamy inside. To Shape a Croquette. — Croquettes may be shaped into rolls, or ovals, or like pears, with a bit of parsley or a clove in the end to represent the stem. Take a tablespoonful of the cold mixture, and shape into a smooth ball. If the mixture stick, wet the palms of the hands slightly. Give the ball a gentle, rolling pressure between the palms till slightly cylindrical; then roll it lightly in the crumbs, clasp it gently in the hand, and flatten one end on the board. Turn the hand over, and flatten the opposite end. Place the croquette on a broad knife, and roll it in beaten egg. With a spoon dip the egg over the croquette, drain on the knife, and roll again in the crumbs. Fry in deep hot fat (see page 15). Drain on paper. In rolling any kind of croquettes, if the mixture be too soft to be handled easily, stir in enough fine cracker dust to stiffen it, but never add any uncooked material like flour, nor the dried bread crumbs used in rolling, as thos will make the croquettes too stiff.

From Mrs. Lincoln's Boston Cook Book, 1884, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 pound rich cream cheese. A fevy grains of cayenne. 44 cup cream or milk. 1 egg. 1 teaspoonful mustard. 1 teaspoonful butter. 3@ teaspoonful salt. 4 slices toast. Break the cheese in small pieces, or if hard grate it. Put it with the milk in a double boiler. Toast the bread, and keep it hot. Mix the mustard, salt, and pepper; add the egg, and beat well. When the cheese is melted, stir in the egg and butter, and cook two minutes, or until it thickens a little, but do not let it curdle Pour it over the toast. Many use ale instead of cream. Cheese Sougflé. —Put two tablespoonfuls of butter in a saucepan; add one heaping tablespoonful of flour; when, smooth, add half a cup of milk, half a teaspoonful of salt, and a few grains of cayenne. Cqok two minutes. Add the yolks of three eggs, well beaten, and one cup of grated cheese. Set away to cool. When cold, add the whites, beaten to a stiff froth..’Turn into a buttered dish and bake twentyfive or thirty minutes. Serve immediately. Crackers & la Créme. — Split butter crackers, and spread with butter, salt, pepper, mustard, and cheese if you like. Put them in a buttered pudding-dish, cover with milk, and bake thirty minutes. Omit the musturd, pepper, and cheese, prepare in the same way, and it is called Cracker Brewis. Sardine Cunapees. — Mix the yolks of hard-bviled eggs with an equal amount of sardines rubbed to a paste; season with lemon juice, and spread on thin slices of delicate toast. Put two pieces together, and cut in narrow strips.

From Mrs. Lincoln's Boston Cook Book, 1884, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of stewed and strained tomatoes, one cup of stock, seasoned highly with salt, pepper, and minced onion. When boiling, add one cup of well-washed rice; stir lightly with a fork until the liquor is absorbed, then add half a cup of butter. Set on the back of the stove or in a double boiler, and steam twenty minutes. Remove the cover, stir it lightly, cover with a towel, and let the steam escape. Serve as a vegetable, or as a border for curry or fricassee., No. 2.— Prepare as in the preceding receipt. Add with the butter one cup of cooked meat (lamb, veal, or chicken), cut into half-inch pieces and shredded very fine. Serve as an entrée. Sour Milk Cheese (sometimes called Dutch, Curd, or

From Mrs. Lincoln's Boston Cook Book, 1884, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart thick sour milk, 1 saltspoonful salt. 1 teaspoonful butter. 1 tablespoonful cream. Place the milk in a pan on the back of the stove, and scald it until the curd has separated from the whey. 284 —Ci«; The Boston Cook Book. Spread a strainer cloth over a bowl, pour in the milk, lift the edges of the cloth, and draw them together; drain or wring quite dry. There will be but Aalf or two thirds of a cup of curd, but it is worth saving. It is the fleshforming or nutritive part of the milk. Put it in a small bowl, with the butter, salt, and cream; mix it to a smooth paste with aspoon. Take a teaspoonful, and roll in the hand into a smooth ball. It should be quite moist, or the balls will crack If too soft to handle, put it in a cool place for an hour, and then it will shape easily. Or it may be served without shaping, just broken up lightly with a fork. If scalded too long, the curd becomes very hard and brittle. It is better when freshly made, and is delicious with warm gingerbread. An excellent lunch or tea dish. Season this cheese with one tablespoonful of finely powdered sage, if you like the flavor.

From Mrs. Lincoln's Boston Cook Book, 1884, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Succotash is the great dish in Plymouth at every celebration of Forefathers’ Day, December 22. ‘Tradition says it has been made in that town ever since the Pilgrims raised their first corn and beans, and it is supposed they learned to make it from the Indians. Strangers are rather shy of this peculiar mixture; but it is a favorite dish with the natives, and to this day is made by some families many times through the winter season. Although the dish has never been made by the writer, it has been tested by her in that ancient town many times, and the excellence of the following receipt is unquestionable. It is given in the name of Mrs. Barnabas Churchill, of Plymouth, a lady who has made it for fifty years after the manner handed down through many generations. One quart of large white beans (not the pea beans); siz quarts of hulled corn, — the smutty white Southern corn; siz to eight pounds of corned beef, from the second cut of the rattle rand; one pound of salt pork, fat and lean; chicken weighing from four to six pounds; one large white French turnip; eight or ten medium-sized potatoes. Wash the beans, and soak over night in cold water. In the morning put them on in cold soft water. When boiling, change the water, and simmer until soft enough to mash to a pulp and the water is nearly all absorbed. Wash the salt pork and the corned beef, which should be corned only three or four days. Put them on about eight o’clock, in cold water, in a very large kettle, and skim as they begin to boil. Clean, and truss the chicken as for boiling, and put it with the meat about an hour and a quarter before dinner time. Allow a longer time if a fowl be used, and keep plenty of water in the kettle. Two hours before dinner time, put the beans, mashed to a pulp, and the hulled corn into another kettle, with some of the fat from the meat in the bottom to keep them from sticking. Take out enough liquor from the meat to cover the corn and beans, and let them simmer where they will not burn. Stir often, and add more liquor if needed. The mixture should be like a thick soup, and the beans should absorb all the liquor, yet it must not be too dry. Pare, and cut the turnip into inch slices; add it about eleven o'clock, and the potatoes (pared) half an hour later. Take up the chicken as soon as tender, that it may be served whole. Serve the beef and pork together, the chicken, turnip, and potatoes each on separate dishes, and the beans and corn in a tureen. The meat usually salts the mixture sufficiently, and no other seasoning is necessary. Save the water left from the meat, to use in warming the corn and beans the next day, serving the meat cold. This will keep several days in cold weather; and, like many other dishes, it is better the oftener it is warmed over, so there is no objection to making a farge quantity. The white Southern corn is considered the only kind suitable for this ancient dinner.

From Mrs. Lincoln's Boston Cook Book, 1884, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tie a quart of oak wood ashes in a flannel bag, and put it with three gallons of cold water into an iron kettle. Let it boil and become lye, or till the water is black. Put in four quarts of corn, and boil till the hulls have all started. Stir it well with a wooden spoon. Then pour it into a large pan of cold water, and rub with the hand thoroughly to loosen the hulls. Change the water five or six times, and wash and rub till the corn is white and clean. Keep in cold water over night; then put on in fresh cold water, and simmer four hours, or till soft and floury. Take off the hulls and scum from the water, and add fresh water several times during the simmering.

From Mrs. Lincoln's Boston Cook Book, 1884, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub a tablespoonful of butter round the bottom and sides of a smooth iron kettle, — granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly ten or twelve hours. Put it in a ‘* Satarday afternoon oven,” where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast. Chickins fore’d with Oysters. (Takeh Jrom a receipt book written in 1764.) Take Oysters, parsley, Onions, butter, pepper, Salt, grated Bread, Mushrooms —if you can get y", & as many eggs as you think propper, fill them inside, & Cut y™ on the breast, if you have a mind to, & put some of the stuffing there, make gravy of Oysters,*butter & mace, pepper, roast them well.

From Mrs. Lincoln's Boston Cook Book, 1884, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five pounds of corned beef, not too salt, or four pounds of beef and one of salt pork; one pint of dry white beans, four tablespoonfuls of corn meal, pepper and salt to taste, one pint of hulled corn. Soak the beans over night. In the morning pafboil in fresh water with a pinch of soda till soft. Put the corned beef and pork in cold water, skim carefully, and simmer four or five hours, or till tender. Take out, and cut into two-inch pieces, and remove the bone and gristle; also the fat from the liquor. Put the meat and beans into the meat liquor, and simmer very slowly three or four hours; or till most of the beans are broken. Half an hour before serving stir in the meal, first wetting it in cold water to a smooth paste. The meal should thicken the porridge to about the consistency of athick soup. The meat should be cooked till it falls apart. Season to taste with salt and pepper. Add the hulled corn, and when hot serve with brown bread. Sometimes the vegetables usually served with a boiled dinner are cooked with the meat, then removed, and the beans cooked as above, in the meat liquor. ‘« This old-fashioned and very nutritious dish was one of the chief articles of winter food at my grandmother’s farm in Northern New Hampshire eighty years ago. When cooked, it was poured into bowls or basins holding from a pint to two quarts. A-nice tow string was laid in a loop over the edge, and the porridge was placed where it would freeze. By holding the dish in hot water it would cause the porridge to slip out; then it was hung up by the loops in the ‘ buttery,’ and was considered ‘ best when nine days old.’ At early dawn the ‘ men folks’ who went into the forest ‘chopping’ would take the skillet, or a little three-legged iron kettle, some large slices of ‘rye and Indian’ bread in their pockets to keep it from freezing. The porridge was hung? wrapped in a clean towel, upon the sled stakes. Their spoons were made of wood. The ‘ hay that lay on the floor of the ox sled was of use to keep their feet warm, and given to the oxen for ‘bait’ at noon. When it was twelve o’clock ‘by the sun,’ they kindled a fire by the aid of a ‘tinder box,’ warmed their porridge, and with their brown bread enjoyed this strong food as no modern epicure can his costly French dishes.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean a chicken, too old for broiling; split down the back, and put it breast upwards in a shallow pan; pour over it one cup of boiling water, and cover tightly to keep in the steam. Cook half an hour; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped parsley, salt, and pepper, and pour it over the chicken. ~ Steamed Apple and Indian Meal Pudding. (Mrs. Faunce.) Scald two cups of corn meal with boiling water. Add one teaspoonful of salt, one fourth of a cup of molasses, and two tart apples cut into eighths and cored, but not pared. Dissolve half a teaspoonful of soda in warm water, and add to the meal. Add more warm water to make a batter thin enough to pour. Pour into a greased pail, place it on a trivet in a.kettle of boiling water. Cook three hours. The water must not stop boiling. To be eaten with roast meat. The next day warm what, is left in the meat gravy.

From Mrs. Lincoln's Boston Cook Book, 1884, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over, trim off the roots and decayed leaves; wash thoroughly, lifting the spinach from one pan of water into another, that the sand may be left in the water, and — changing the water until it is clear. Put the spinach in a large kettle without water. Place it on the stove where it will cook slowly until the juice is drawn out, then boil until tender. Drain and chop fine. For half a peck of spinach add one large tablespoonful of butter, half a teaspoonful of salt, and a quarter of a saltspoonful of pepper; or add a little thin cream sauce. Heat again and serve on toast. Garnish with hard-boiled eggs and toast points, or serve cold with French dressing. Spinach is nearly all water, and a smaller portion of the potash salts —its most valuable constituent — is lost when it is cooked in its own juices.

From Mrs. Lincoln's Boston Cook Book, 1884, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The leaves and stalks of young beets, milkweed, dandelions, and narrow dock are useful as food in the early spring, chiefly for the water and alkaline salts which they contain. They should be picked over,.and washed carefully, cooked in boiling salted water until tender, then drained, and seasoned with butter and salt. Vinegar is often used with them as a desirable condiment. Many people consider it necessary to boil a piece of salt pork with greens, but they are more wholesome when seasoned with butter. Dandelions should be cooked in plenty of water; but other tender greens may be cooked, like spinach, in their own juices.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 323. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash carefully and break (not cut) into inch pieces as far as each stalk can be broken. When it will not snap off quickly, the stalk is too tough to be used. Cook in boiling salted water, deep enough to cover, for fifteen minutes, or until tender. When the asparagus is not fresh and tender, it is well to boil the hardest part first, and add the tender heads after ten minutes. Drain, season with butter and salt, or pour white sauce over it, and serve on toast. Many people prefer to leave the stalks whole, and tie them into bundles before boiling. When served in this way, unless all the tough part be broken off before cooking, it is inconvenient, if not impossible, to cut the stalk afterward..

From Mrs. Lincoln's Boston Cook Book, 1884, page 323. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peas are fresh when the pods are green, crisp, and plump. The fresh pods are sweet, and full of flavor. Wash the pods before shelling, then'the peas will require no washing. Put the peas into a colander, and sift out the fine particles. Boil the pods ten minutes, skim them out, and add the peas. Boil fifteen minutes, or till tender. When nearly done, add the salt. Let the water boil nearly away, and serve without draining, except when the peas are to be served as a garnish. Season with butter, cream, salt, and a little sugar. Old peas should be cooked until tender, drained, mashed, and rubbed through a sieve, and served as a vegetable or made into a purée. Peas are nutritious, but they are indigestible unless the hull be broken before they are swallowed.

From Mrs. Lincoln's Boston Cook Book, 1884, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String Beans. — Remove the strings. The surest way to do that is to pare a thin strip from each edge of the pods. Many persons think this unnecessary; but the beans are much more delicate, and two or three strings are enough to spoil the whole dish. Lay a handful of the pods on 8 board with the ends even, and cut them all at once into inch pieces. Wash, and cook in boiling salted water from one to three hours, the time varying with different varieties of beans. Drain; season with butter, salt, and cream, and serve hot, or serve cold as a salad. When very young and tender, they may be cooked in just water enough to keep them from burning. Shelled Beans. — Wash, and cook in boiling water; always use soft water. Add salt after ten minutes, and boil until tender. Let the water boil nearly away, and serve without draining. Season with butter and salt. Lima beans and other white varieties are improved by adding a little hot cream. The Boston Cook Book. 29y

From Mrs. Lincoln's Boston Cook Book, 1884, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the husk, and every thread of the silky fibre. Put into boiling water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and take up the corn as soon as the milk has thickened and the raw taste is destroyed. Corn, if boiled a long time, is made hard and its flavor impaired. Green Corn Fritters, or Mock Oysters. — Cut through each row of kernels with the point of a sharp knife. Then with the back of the knife press out the pulp, and leave the hull on the cob. This is better and easier than to shave or grate off the kernels. To one pint of corn pulp add two well-beaten eggs, half a teaspoonful of salt, half a saltspoonful of pepper, and two tablespoonfuls of flour, or just enough to keep the corn and egg together. Do not add milk, as then more flour will be required, and this destroys the flavor of the corn. Fry in small cakes on a buttered griddle, and brown well on each side; or add mag flour, and drop by spoonfuls into deep fat. When hishly seasoned with sal¢ and pepper, these fritters have the flavor of oysters. Make in the same way with canned corn, finely chopped. Add two tablespoonfuls of milk, as the canned corn is less moist than the fresh. Succotash. —This may be made by mixing equal quantities of shelled beans and corn cut from the cob, having first cooked and seasoned them separately. Or cut the raw corn from the cob, by scoring each row and pressing the pulp out with the back of the knife, leaving the hulls on the cob, and when the beans are nearly soft, add the corn, and cook fifteen minutes. Add cream, butter, salt, and sugar to taste. In winter, when the vegetables are dry and hard, soak the corn and Lima beans over night. Put the beans on in cold water, changing it twice. As soon as it boils, add the corn, and cook slowly several hours, or till soft. Season with butter, sugar, and salt. Canned Lima beans and canned corn are also used. Corn, beans, and peas are delicious and wholesome summer vegetables. Much of the prejudice against their use among children results from imperfect mastication, which renders them indigestible. Every row of kernels should be cut with a sharp knife if the corn be served on the cob, and every pea or bean should be mashed with a fork to insure their perfect digestion. Thus eaten, these vegetables are valuable food, and. will cause no trouble.

From Mrs. Lincoln's Boston Cook Book, 1884, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raw Tomatoes. —Scald and peel at. least an hour before using. Keep them on the icey and serve with sugar, salt, vinegar, or with Mayonnaise dressing. If very. large, they may be sliced before serving. Stewed Tomatoes. — Pour boiling water over them, remove the skins and the hard green stem. Cut them into quarters, and stew in a granite pan fifteen minutes, until the pulp is soft and the juice is partly boiled away. Add salt, pepper, butter, and sugar if desired. The tomato may be thickened with cracker crumbs or with cornstarch wet in a little cold water. Scalloped Tomatoes. — Season one quart of tomatoes with one teaspoonful of salt, one saltspoonful of pepper, half a cup of sugar, and a few drops of onion juice. Butter a deep dish, and sprinkle with fine crumbs. Pour in the tomatoes. Moisten one cup of cracker crumbs with half a cup of melted butter. Spread over the top, and brown in the oven. Raw tomatoes sliced may be used in layers, alternating with crumbs and seasoning. Stuffed Tomatoes. — Cut a thin slice from the stem end of large, smooth tomatoes. Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs. Séason to taste with salt, pepper, sugar, and onion juice. Fill the cavity with the mixture, heaping it in the centre, and sprinkle buttered crumbs over the top. Place the tomatoes in a granite pan, and bake until fhe crumbs are brown. Take them up carefully with a broad knife, and serve very hot. A small quantity of cooked meat finely chopped may be used with the crumbs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 326. 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 them, and remove the skins. Put them in boiling salted water. When they have boiled five minutes, change the water, and change again after ten minutes. Boil half an hour, or until tender, but not until broken. Drain off the water, add milk enough to cover, and cook five or ten minutes longer. Season with butter, salt, and pepper. Serve plain or as a garnish for beef. Or omit the seasoning, and pour white sauce over them. Baked or Scalloped Onions. — Boil, and if large cut into quarters. Put into a shallow dish, cover with white sauce and buttered crumbs, and bake until the crumbs are Onions are rich in flesh-forming elements, are soothing to the mucous membrane, and are otherwise medicinal. They impart an agreeable flavor to many kinds of food.

From Mrs. Lincoln's Boston Cook Book, 1884, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick off the outside leaves, soak in cold salted water, top downwards, for one hour, to cleanse it thoroughly. Tie it in a twine bag, to prevent breaking. Cook in boiling salted water fifteen or twenty minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the cauliflower. Serve in a shallow dish, and cover with a cream or Hollandaise sauce. Or'add a little grated cheese, and cover with cracker crumbs moistened in melted butter, and bake until the crumbs are. brown. Or when cold, serve as a salad with Mayonnaise dressing. Cauliflower may be cut in small pieces, and served as a garnish around broiled chicken or sweetbreads.

From Mrs. Lincoln's Boston Cook Book, 1884, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a small heavy cabbage. Remove the outside leaves, cut into quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boiling salted water, changing the water twice. Drain, cut or chop fine, season with sal¢ and butter, or cover with white sauce and buttered crumbs, and bake till the crumbs are brown. The cauliflower and cabbage contain more gluten, and are therefore more nutritious, than any other vegetable food. They should be eaten with fat and oily food, and require an acid, like lemon juice or vinegar, as a condiment. Cabbage is considered indigestible, and many boil with it a small piece of red pepper to counteract this effect. If the water in which cabbage is boiled be changed two or three times, less of the strong odor and flavor is retained. With proper treatment this vegetable may be served as temptingly as any other. It is more wholesome when served in its raw state as a salad than when cooked.

From Mrs. Lincoln's Boston Cook Book, 1884, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape clean, and cut the stalks into inch pieces; cook in boiling salted water half an hour, or until tender. Drain and mix with a white sauce; or dip them in fritter batter, and fry in hot fat. Celery is usually eaten raw, 28 a salad, but is more digestible when cooked. Celery is particularly good for nervous or rheumatic people.

From Mrs. Lincoln's Boston Cook Book, 1884, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the plant into slices one third of an inch thick, without removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the juice. Drain, and dip each &lice first in fine crumbs, then in beaten egg, and again in crumbs, and sauté them in hot fat. Egg plants bélong to the same family as the potato and tobacco, all of which contain a bitter juice, more or less poisonous. Egg Plant Fritters. (Adaline Miller.) — Put the egg plant whole into boiling salted water, mixed with one tablespoonful of vinegar or lemon juice; cook twenty minutes or until tender; mash and drain. To one pint of egg plant add half a cup of flour, two eggs, well beaten, and salt and pepper to taste. Fry in small cakes in hot fat, browning well on both sides.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the top and stalk, break in small pieces, place them in a stewpan, sprinkle slightly with salt and pepper, and let them stand half an hour, until the juice is drawn out. Stew the mushrooms in the juice and a little butter until tender, add cream to cover, and when the cream is hot serve on toast. Mushrooms are considered difficult of digestion. They are a fungous growth, and have a woody odor and a meaty flavor. They are used largely in sauces, Unless familiar with the difference between the edible and the poisonous mushrooms, it is safer to use the canned mushrooms, or to obtain the fresh at a reliable market. - The eatable mushroom first appears very small, and of a round button shape, on a short underground stalk. At this stage it is all white. It grows rapidly, and soon the skin breaks around the base of the button, -which there spreads like an umbrella, and shows underneath a fringed fur of a fine salmon-color, which changes to a chocolate and then to a dark brown color, when the mushrooms have attained some size. They are in perfection before the last change. The skin should peel easily. Those with yellow or white fur, and which grow in low, damp shady places, should be avoided. The good mushrooms spring up in open sunny fields in August’and September. Do not trast to any written description, but search the fields with some one who can unerringly distinguish them. The common puff-ball, when white and hard, though not so delicate as the mushroom, makes a palatable dish. It should be peeled with a silver knife, cut in slices half an inch thick, dipped in crumbs and egg, or in a batter, and fried. Serve at once.

From Mrs. Lincoln's Boston Cook Book, 1884, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the shell be soft, peel the squash, remove the seeds, and steam or cook in boiling salted water. If the shell be hard, split the squash, remove the seeds, and steam or boil until soft. Scrape out the soft part from the shell, mash, and season to taste. A pint of squash needs one tablespoonful of butter, a few grains of pepper, half @ teaspoonful of sugar, and salt to taste. Squash may be baked in the shell, then mashed, and seasoned as above. Summer Squashes are good only when young, fresh, and tender. Wash, and cut into quarters or small pieces, The skin and seeds need not be removed. Cook in boiling salted water twenty minutes, or until tender. Place the squash in a strainer cloth, mash it thoroughly, squeeze the cldth until the squash is dry. Add a little cream or butter, salt and pepper, and heat again before serving.

From Mrs. Lincoln's Boston Cook Book, 1884, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Carrots and turnips contain, instead of starch, a gelatinous gummy substance, called pectine. They are useful in soups, giving them a fine flavor and color. Soups in which carrots are used are gelatinous when cold. Carrots are not a favorite vegetable for the table; but if young and tender, they are palatable when boiled, and served in a white sauce. They should be washed and scraped (not pared) before boiling. Old carrots are sometimes boiled, and served with corned beefsand salt fish. Their rich color makes them effective as @Barnish. The red, outside part is considered the best, as the inside is stringy. Turnips contain: but little nutriment. They are very watery, and having no starch are agreeable food to be eaten with potatoes. They contain no salt, and therefore need more than other vegetables. Being wholly deficient in starch and fat, they are good with fat meat, corned beef, roast pork, and mutton. Turnips in White Sauce. — Wash and cut French turnips into half or three-quarter inch slices; pare and cut each slice into strips, and then into cubes. Boil in boiling salted water until tender. Drain and pour white sauce over them. Turnips' may also be mashed, drained, and seasoned with butter, pepper, and salt.

From Mrs. Lincoln's Boston Cook Book, 1884, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parsnips contain starch and sugar, a small portion of gluten, and less water than carrots or turnips. They are eaten with salt fish and corned beef. Those which have remained in the ground through the winter are considered the best. They should be washed and scrubbed thoroughly, but are more easily peeled after boiling. Cut them into half-inch cubes, and serve in white sauce. Parsnip Fritters. — After boiling the parsnips, plunge them into cold water and the skins will slip off easily, mash them, and season to taste with butter, salt, and pepper. Flour the hands, and shape the mashed parsnip a NN into small, flat ova] cakes. Roll them in flour, and fry them in dwtter until brown; or dip them in molasses, and then fry. falsify, or Oyster Plant. Scrape, and throw at once into cold water, with a little vinegar in it to keep them from turning black. Cook in boiling salted water one hour, or until tender. Drain, mash, and season, and fry like parsnip fritters; or cut into inch lengths, and mix with a white sauce; or dip thr o in fritter batter, gud fry in hot fat. a Se “Beste stg. Wash, but do not cut them, a¥¢has-destroys the sweetness and color. Cook in boiling water until tender. Young beets will cook in one hour, old beets require a longer time; and if tough, wilted, or stringy, they will never boil tender. When cooked, put them in a pan of cold water, and rub off the skin. Young beets are cut in slices, and served hot with dutter, salt, and pepper, or cut in small cubes and served in a white sauce. They are often pickled in vinegar, spiced or plain, and served cold; or they may be cut into dice, and mixed with other vegetables for a salad.

From Mrs. Lincoln's Boston Cook Book, 1884, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice should be thoroughly washed. Turn the rice into @ coarse strainer, and place the strainer in a deep dish of cold water. Rub the rice, and lift it in the strainer out of the water, changing the water till it‘is clear. It is important to observe all the steps of this process, for in this way all the grit is deposited in the water, leaving the rice thoroughly cleansed. Drain, and cook in either of the following ways, each of which, if followed carefully, will insure white, distinct kernels of thoroughly cooked rice. Boiled Rice. ~ Have two quarts of water with one tablespoonful of salt boiling rapidly in an uncovered kettle. Throw in one cup of well-washed rice, and let it boil so fast that the kernels fairly dance in the water. Skim carea7 fally, and stir with a fork, never with a spoon, as that mashes the kernels.. Cook twelve, ftfteen, or twenty minutes, according to the age of the rice, and add more boiling water if needed. Test the grains often, and the moment they are soft, and before the starch beyins to dissolve and cloud the water, pour into a squash strainer. Drain, and place the rice — still in the strainer — in a pan in the hot closet or on the back of the stove. Stir"it before serving, to let the steam escape and the kernels become dry. Be careful not to cook the rice enough to burst the grains, as then nothing can prevey:"-thtnefrom sticking together. Steamed Rice. — Pours 2 cigs of boiling water on ney cup of well-washed nig phd half a teaspoonful of Salt. Cook in the double beiier thirty minutes, or till soft. Remove the cover, stir with a fork to let the steam escape, and dry off the rice. Rice will usually absorb twice its bulk of water; but when cooked in milk or stock a little more moisture will be required. Some of the nitrogenous and mineral constituents, of which rice has but a small amount, are lost in the boiling water, and unless the water be used for soup, to boil rice is a wasteful process. Steaming is a much easier method, and is more economical. Many dishes may be prepared from combinations of rice and various seasoning materials. Savory Rice. —Steam one scant cup of rice and two cups of rich white or brown stock highly seasoned with salt, cayenne, chopped parsley, and ground herbs. Stir in one tablespoonful of butter with a fork, just before serving.. No. 2.—Fry one tablespoonful of chopped onion in one heaping tablespoonful of butter until yellow; add one scant cup of uncooked rice, and stir until slightly colored; then add one pint of chicken stock, and pour all-into the double boiler, and steam thirty minutes. Salmon Rice. — Use half stock and half strained tomatoes; season highly with curry, and cook like Savory Rice. Rice with Cheese. — Steam the rice after either of the preceding receipts, and put it in a shallow dish in layers, alternating with grated cheese and tomato sauce, or with slices of hard-boiled eggs and thin cream sauce. Heat in the oven with or without a crust of buttered crumbs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are thick pastes made from wheaten flour mixed with a small quantity of water. They are made to take various shapes by being forced through holes in metallic plates. These plates are arranged over a fire; and the macaroni, as it issues from the holes, is partially baked, and afterward hung to dry over rods. Vermicelli is used in soup and puddings; macaroni and spaghetti as vegetables. Macaroni is a nutritious and economical food, and should be used more extensively than it is. Do not wash it, as the boiling water will better take off anything that needs to be removed. Always cook it in boiling salted water until tender, before serving it in any way. Drain, and pour cold water over it to keep it from becoming pasty. Macaroni, as frequently prepared, in long pieces, which utterly refuse to come out of the dish in a proper manner when served, is not attractive. Nor is it palatable when it is only slightly seasoned, and is dricd in the oven without a covering of sauce or crumbs. Macaroni. — Break one quarter of a pound of macaroni in three-inch pieces, and put into three pints of boiling salted water. Boil twenty minutes, or until soft. Drain in a colander, and pour cold water through it to cleanse and keep it from sticking. Cut into inch pieces. Lay the strips on a board, parallel to each other, and cut through them all at once. Put in a shallow baking-dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoonful of butter, and one tablespoonful of flour, cooked according to directions for White Sauce (see page 189). Add half a teaspoonful of salt. Mix two thirds of a cup of fine cracker crumbs with a third of a cup of melted butter, and sprinkle over the top. Bake till the crumbé are brown. If cheese be liked with it, use halfa cup of grated Parmesan or any other dry cheese. Put part of it with the macaroni, and mix the remainder with the crumbs. No. 2. — Mix two hard-boiled eggs, chopped fine, with the macaroni. Sprinkle each layer with salt and pepper, and add a little made mustard, if you wish. Cover with milk and buttered crumbs, and bake until the crumbs are No. 3.— Pour a rich white sauce over the macaroni, and serve grated cheese on a separate dish. Macaroni and Tomatoes. — Boil as above, and cover with tomato sauce. Fry one tablespoonful of chopped onion in one tablespoonful of butter. Add one large tablespoonful of flour; when well mixed, add gradually @ cup and ahalf of strained tomato and half a teaspoonful of salt. Pour over the macaroni, and warm in the oven; or cover with buttered crumbs, and bake until the crumbs are Spaghetti. —This is a variety of macaroni about one eighth of an inch in diameter. It is usually served un; broken. Take a handful of the long sticks, plunge the ends into rapidly boiling salted water. As they soften, bend and coil the spaghetti in the water, without breaking it, until it is all softened. oil until tender. Drain, pour cold water through it, and serve without cutting, if you are skilled in the art of winding it around your fork, as the Italians do. Serve the same as macaroni, with cream or tomato sauce, cheese, and crumbs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 saltspoonful salt. 14 teaspoonful onion juice. 46 saltspoonful pepper. 1 tablespoonful vinegar. 8 tablespoonfuls oil. Mix in the order given, adding oil slowly. This dressing is suitable for vegetable and egg salads, and is also used to marinate, or pickle, a meat or fish-salad. The onion may be omitted, and lemon juice may be used instead of vinegar. A teaspoonful of made mustard added to a French dressing is liked by many.

From Mrs. Lincoln's Boston Cook Book, 1884, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of 8 eggs beaten. 2 tablespoonfuls melted butter 1 teaspoonful mustard. or oil. 2 teaspoonfuls salt. 1 cup cream or milk. 14 saltspoonful cayenne. 1 cup hot vinegar. 2 tablespoonfuls sugar. Whites of 3 eggs, beaten stiff. Cook in the double boiler until it thickens like soft cus-. tard. Stir well. This will keep in a cool place two weeks, and is excellent for lettuce, celery, asparagus, string beans, and cauliflower. Boiled Dressing for Cold Slaw. — Boil half a cup of vinegar with two teaspoonfuls of sugar, half a teaspoonJul each of salt and mustard, and half a saltspoonful of pepper. Rub a quarter of @ cup of butter to a cream, with one teaspoonful of flour, and pour the boiling vinegar on it. Cook five minutes, then pour it over one well-beaten egg. The yolk only may be used, and the white saved for clearing coffee. Mix this dressing, while hot, with one pint of red cabbage, shaved or chopped, or with a mixed vegetable salad. Cold slaw is delicious served with fried oysters or fish.

From Mrs. Lincoln's Boston Cook Book, 1884, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There are two ways of shaping the paste for patties and tarts. First, roll puff paste one eighth of an inch thick, and stamp out circular pieces with a cutter, two and one half inches in diameter. With a smaller cutter stamp out the centres from half of these pieces, leaving rings half an inch wide. Dip the cutters in hot water, and cut quickly, that the edges may not be pressed together or cut unevenly. Rub a little white of egg on the top of the large rounds near the edge, put on the rings, and press them lightly to make them adhere, but be careful not to get any egg on the edges, as that will prevent them from rising. Put round pieces of stale bread, cut half an inch thick, in the centre, to keep the paste from rising and filling the cavity. Bake on shallow pans lined with paper, _ and when done remove the bread and soft paste underneath. Bake the small pieces cut from the centre on a pan by themselves, as they take less time for baking. In serving place them on the top of the shells for a cover. Another way is to roll the paste one fourth of an inch thick, cut with a round cutter, and then with the smaller cutter cut nearly through the centre of each round, making a rim half an inch wide. After baking remove the centre crust and soft part underneath, without breaking through, as then the shell will not hold any liquid mixture. Some persons prefer this method; but there is less waste when cut in the first way, as the parts cut out may be baked for covers, and usually prove to be the most delicate part of the paste. Or, if covers are not wanted, these centres may be rolled out thinner, and used as bottom pieces. The paste for patties is usually rolled one fourth of an inch thick and cut with a plain cutter. Two or three rims may be put on when a deeper shell is desired. Any kind of delicate cooked meat or fish (chicken, sweetbreads, ° oysters, lobster, etc.) may be cut into small pieces, and warmed in a thick cream sauce (see page 278), and served hot in patty shells, with a cover of the paste. Tarts are made thinner, and cut with a fluted cutter. They are filled with jelly or preserves, and served cold without a cover. Cupid's Wells. — Cut the rounds of puff paste of three or four different sizes; use the largest one for the bottom, and cut the centres from the others, leaving the rims of different widths, and put them on the whole round, with the narrowest at the top. Bake, and fill with jelly.; Vol-au-vent. — This is made from the lightest form of puff paste, cut to any size and shape desired, a large oval being generally preferred. Mark the outline with an oval mould or pan, and cut quickly with a knife dipped in hot water. Put on two or three rims, wetting the edge of each with white of egg. Make an oval hoop of stiff paper, two inches high, and slightly larger than the vol-au-vent, and place around it to prevent scorching. Bake a large volau-vent nearly an hour. Cakes & la Polonaise. — Ro! puff paste very thin, cut into pieces three inches square, wet the centre, turn each corner over, press the point down in the centre, and put & very small round of paste on the centre. Bake, and when cool put dots of jelly on each corner. Fro. 42. Bow-Knota. Bow-Knots. — Cut thin puff paste into half-inch strips, and shape them on the baking-pan into the form of a double bow-knot. When baked, put jelly on each loop of the bow. Rissoles. — Roll the scraps of puff paste thin, and cut into rounds. Puta spoonful of whatever material is to be used in the centre of half of the number, wet the edges, and cover with the remaining rounds, first cutting a cross in the middle, or stamping out a small piece with a vegetable cutter or pastry tube. Any kind of cold meat may be cut fine, seasoned to taste, moistened with a white sauce, and used in the rissoles. Or they may be filled with stewed and sweetened fruit, or mince meat prepared as for pies. They may be cut into larger rounds, the filling placed on one half, and the edges folded together like turnovers. Bake in a hot oven. Plaits. — Roll very cold puff paste thin, and cut into half-inch strips. Braid them together, and bake quickly. Cheese Straws.— Roll scraps of puff paste thin, sprinkle with grated cheese, and cayenne pepper if you like, fold, roll out, and sprinkle again, and repeat the process. Then place on the ice to harden. When cold, roll into rectangular shape one eighth of an inch thick; —_ - place it on a baking-pan, and Fra. 48. Cheese Straws. with a pastry cutter dipped in hot water, cut into strips four or five inches long and less than a quarter of an inch wide. Bake, and serve piled cob-house fashion. Sometimes, when the paste is very hard, they are cut as narrow as possible, laid on the pan in groups of five or six, with one straw laid over the middle to represent a bundle of straws, and baked in that form.

From Mrs. Lincoln's Boston Cook Book, 1884, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chopped meat. 2 teaspoonfuls cinnamon. 1} cup raisins. 4g teaspoonful mace. 13g cup currants.: 3g teaspoonful powdered cloves. 1}g cup brown sugar. 1 lemon (grated rind and juice). 1, cup molasses, or 44 piece citron. 1 cup granulated sugar. 4g cup brandy. 3 cups chopped apples. 4 cup wine. 1 cup meat liquor. 3 teaspoonfuls rose water. 2 teaspoonfuls salt. Mix in the order given. Use enough of the meat liquor to make quite moist. Substitute one cup of cider for the wine and brandy, if you prefer. Cook it in a porcelain kettle until the apple and raisins are soft. Do not add the wine, brandy, and rose water until the mixture is cooked. One cup of chopped suet or half a cup of butter may be added if preferred; but if the fat on the meat be used, or the pies are to be eaten cold, suet is not needed. Meat from the vein or the lower part of the round that has a little fat and no bone is the best for pie meat. Plain Mince Pie. — One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoonful each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, halfa cup of currants, moistened with one cup of cider, or one cup of sweet pickle vinegar, or halfa cup of water, juice of one lemon, and two or three spoonfuls of any remnants of jelly or preserve. Eccles Pie. (Miss Barnes.) — Two cups of seedless raisins and halfa pound of citron, chopped very fine; add one cup of sugar, the juice of one lemon, and a little water. Stew five minutes. Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake. Fanchonnettes. — Line small patty pans with puff paste, rolled very thin; fill them with lemon prepared as for Lemon Pie, No.1; cover with a thin crust, and bake quickly. Or fill them as directed for Lemon Pie, No. 2, and bake without an upper crust.

From Mrs. Lincoln's Boston Cook Book, 1884, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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XY cup butter. 4g teaspoonful lemon or vanilla, 4¢ cup powdered sugar. or a little nutmeg. Rub the butter to a cream in a warm bowl; add the sugar gradually, then the flavoring. Pack it smoothly ina small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till’ very hard. Or pile it lightly on a small fancy dish, and you may call it Snowdrift Sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups hot water. Grated rind and juice of 1 lemon. 1 cup sugar. 1 tablespoonful butter. 8 heaping teasp. cornstarch. Boil the water and sugar five minutes, and add the cornstarch, wet in a little cold water. Cook eight or ten minutes, and add the lemon rind and juice and the butter. Stir until the butter is melted, and serve at once. If the water boil away and the sauce become too thick, add more hot water till of the right consistency.

From Mrs. Lincoln's Boston Cook Book, 1884, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1.cup cream. 4 cup powdered sugar. 1 teaspoonful lemon or vanilla. White of 1 egg. Mix the cream, vanilla, and sugar, and whip it without ‘skimming off the froth. Add the beaten white of the egg and beat all together. Serve it on any pudding usually ag eaten with sugar and cream. a

From Mrs. Lincoln's Boston Cook Book, 1884, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup apricot juice. 1 teaspoonful cornstarch or 3g cup sugar. flour. Boil all together five minutes and strain. Use any kind of fruit juice or syrup in the same manner.

From Mrs. Lincoln's Boston Cook Book, 1884, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 cup butter. 2 tablespoonfuls wine, 3g cup powdered sugar, sifted. 2 tablespoonfuls cream. Cream the butter; add the sugar slowly, then the wine and cream. Beat well, and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. When the wine and cream are added, the sauce has a curdled appearance. This is removed by thorough beating, and by heating just enough to blend the materials smoothly. Itis not intended to be & hot sauce; and if the sauce become oily in heating, place the bowl in cold water and beat again until smooth like thick cream. Omit the wine if desired, and use half a cup of cream, and one teaspoonful of lemon or vanilla. Serve on any hot pudding. ~

From Mrs. Lincoln's Boston Cook Book, 1884, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 gill brandy or wine. pound butter. i A little nutmeg. 14 pound brown sugar. Yolk of 1 egg. Cream the butter, add the sugar, and stir over hot water till liquid, then add the yolk of the egg, beaten. Stir till it thickens; add brandy or wine and nutmeg, and serve.

From Mrs. Lincoln's Boston Cook Book, 1884, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup boiling water. l egg. 1 tablespoonful cornstarch. 1 saltspoonfal grated nutmeg. 44 cup butter. 4g cup wine. 1 cup powdered sugar. Wet the cornstarch in cold water, and stir into the boiling water. Boil ten minutes. Rub the butter to a cream; add the sugar gradually, then the egg, well beaten, and the nutmeg. When the cornstarch has cooked ten minutes, add the wine, and pour the whole into the butter, sugar, and egg, stirring until well mixed. Caramel Sauce. (Miss Parloa.) — Put half a cup of sugar in an omelet pan, and stir over the fire till melted and light brown. Add half a cup of boiling water and simmer ten minutes. Molasses Sauce. — Mix one cup of molasses, the juice of one lemon or one tablespoonful of vinegar, half a saltspoonful of salt, and one tablespoonful of butter. Boil ten minutes and serve with plain rice or apple pudding.

From Mrs. Lincoln's Boston Cook Book, 1884, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one heaping tablespoonful of butter; add two tablespoonfuls of flour, and one cup and a half of hot water. Cook as for drawn butter; then add one cup and a half of brown sugar. Stir till the sugar is melted, add two teaspoonfuls of lemon juice and a little nutmeg.

From Mrs. Lincoln's Boston Cook Book, 1884, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 heaping cups flour. 3 cup sugar. 2 teaspoonfuls baking-powder. | 3 tablespoonfuls melted butter. 4g teaspoonful salt.: 1 cup milk. 1 egg. Mix the salt and baking-powder with the flour. Beat the egg, add the sugar, melted butter, and milk, and stir into the flour. Bake in a shallow dish. Serve with lemon, wine, or foamy sauce. °

From Mrs. Lincoln's Boston Cook Book, 1884, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix half a cup of sugar and half a saltspoonfut-of cinnamon or the grated rind of half a lemon. Melt half a cup of butter, and stir it into one pint of soft bread crumbs; prepare three pints of sliced apples. Butter a puddingdish, put in a layer of crumbs, then sliced apple, and sprinkle with sugar; then another layer of crumbs, apple, and sugar until the materials are used. Have a thick layer of crumbs on the top. When the apples are not juicy, add half a cup of cold water; and if not tart apples, add the “juice of half a lemon. Bake about an hour. Cover at first, to prevent burning. Serve with cream. Ripe berries and other acid fruits may be used instead of apples, and oatmeal or cracked wheat musff in the place of bread crumbs. Steamed Apple Pudding, or Dumpling. (Mrs. S. M Bailey.) Fill a two-quart granite pan two thirds full of sour apples cut into eighths, and add half a cup of water. Butter the edge of the pan and the inside of the cover. Cover with a biscuit crust, made of one pint of flour, two teaspoonfuls of baking-powder, and half.a teaspoonful of salt; wet with one scant cup of milk, just stiff enough to roll out. Cover closely and steam one hour, or cook on top of the stove half an hour, with a trivet under the pan to keep the apple from burning. Serve at once with lemon or molasses sauce. Put a large round plate over the pan; invert them, ~ leaving the crust on the plate with the apples at the top. Cut like a pie. The crust may be shortened, the apples sweetened with molasses, and then baked in the oven; and it is called

From Mrs. Lincoln's Boston Cook Book, 1884, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g pound flour. 4g pound sugar. 4g pound chopped suet. 44 pound grated carrot. 3g pound currants. 4 teaspoonful salt. Mix in the order given, and steam in a buttered mould three hours. Serve with wine sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one cup of stale bread crumbs in one pint of hot milk; add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and one saltspoonful of spice. When cool, add three eggs, well beaten. Add two cups of fruit, either chopped apples, raisins, currants, canned peaches, or apricots, — one, or a mixture of two or more varieties. When using canned fruit, drain it from the syrup, and use the latter in making a sauce. Vary the sugar according to the fruit. Turn into a buttered pudding-mould, and steanf two hours. No. 2.— Beat the yolks of three eggs, add one cup and a half of sugar, the grated rind and juice of one lemon, one saltspoonful of salt, one cup each of chopped apples, currants, and grated bread crumbs. Mix well, then add the whites of the eggs, beaten stiff. Boil in a buttered pudding-mould three hours, or bake two hours. Serve with lemon or foamy sauce. Eve's Pudding. — Add half a cup of butter or one cup of chopped suet to the preceding rule. Bird’s-Nest Pudding. Siz or seven apples, cored and pared, and put into a buttered pudding-dish. Mix five teaspoonfuls of flour and one teaspoonful of salt, wet it to a smooth paste with cold milk, and add the yolks of three eggs, well beaten, then the whites, and more milk, using one pint in all. Pour it over the apples, and bake one hour. Serve with hard or creamy sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over and wash three quarters of a cup of pearl tapioca. Pour one quart of boiling water over it, and cook in the double boiler till transparent; stir often, and add half a teaspoonful of salt. Core and pare seven apples. Put them in a round baking-dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till the apples are very soft. Serve hot or cold, with sugaf and cream. A delicious variation may be made by usthg half pears, or canned quinces, and half, apples.: ra wv” Apple Méringue. Corg’ pare, and bake seven apples, on a shallow plate, till ‘tt, but not till broken. Beat the yolks of three eggs; agél three tablespoonfuls of sugar, a little salt, and one ghrat of scalded milk. Pour it over the baked apples. "5 ee sill the custard is firm. When cool, add a méringue thady © the whites of three eggs, beaten till foamy;. add thred cublespoonfuls of powdered sugar gradually, flavor with lemon, and beat till stiff. Set the pudding-dish on a board in the oven, and brown the méringue. The whites of eggs for a méringue should be cool, and beaten till light and foamy, but not stiff; then add sugar gradually, in the proportion of one tablespoonful for each egg, and Veat till stiff enough to keep its shape. No. 2.—Pare and core the apples, fill the cavity with sugar and spice mixed, or with sugar, butter, and lemon. ’ Bake the apples, cover with a méringue made with the whites of the eggs; make the yolks into a boiled custard for a sauce, or serve with cream. This may be served hot or cold. Brown the méringue by holding a hot stove cover over it.: Apple Porcupine. Arrange eight or ten apples (baked as in the preceding rule, or cored, pared, and cooked carefully in syrup, see Compote of Apples) in a mound on a dish for serving. Put quince jelly among the apples. Cover with a méringue made of the whites of four eggs and half a cup of powdered sugar. Stick blanched almonds into the méringue. Put, the dish on a board in the oven, and brown slightly, or hold a hot iron over it. Serve with boiled custard Friar’s Omelet. Steam tart apples, mash, and drain quite dry. Take one pint of the pulp, and mix with it the yolks of three well-beaten eggs, one cup of sugar, and the juice of half alemon; then add the beaten whites. Brown one cup of soft, fine bread crumbs in one tablespoonful of butter in an omelet pan. Butter a plain mould thickly with cold butter, and sprinkle over the bottom and sides as many of the browned crumbs as will adhere. Fill-with the prepared apple; cover with buttered crumbs, and bake twenty minutes. When cold, turn out on a platter, and serve with cream. It may be baked in a pudding-dish, and eaten hot. oe

From Mrs. Lincoln's Boston Cook Book, 1884, page 359. 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 of rice fifteen minutes, or steam till tender (see page 307). Wring small pudding-cloths (one third of a yard square) out of hot water, and lay them over a small half-pint bowl. Spread the rice one third of an inch thick over the cloth. Put an apricot in the centre, filling the cavity in each half-apricot with rice. Draw the cloth around till _ the apricot is covered smoothly with the rice. Fic. 44. Apple Snowballs. Tie tightly, and. steam ten minutes. Remove the cloth carefully, and turn the balls out, on a platter, and serve with apricot sauce. This amount ef rice will make four or five balls. Apples, cored and pared, may be substituted for apricots. They should be steamed half an hour. These are more wholesome than apple or fruit dumplings, made with a flour crust. They are called Apple Snowballs. e

From Mrs. Lincoln's Boston Cook Book, 1884, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a cup of well-washed rice, half a cup of sugar, a little salt, and one quart of milk. Soak half ap hour. Bake about two hours, slowly at first till the rice ths softened and thickened the milk; then let it brown slightly. This is creamy and delicious, though it is often called Poor Man’s Pudding. Serve hot or cold. No, 2. — Three tablespoonfuls of rice, a little salt, three tablespoonfuls of sugar, one quart of milk, and three sour apples, pared and quartered, or one cup of small, whole raisins. Put all into a deep pudding-dish, well buttered. Cover, and bake slowly four or five hours, till the milk is all absorbed and the rice is red or colored. Serve hot with Sutter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steam one scant cup of rice in two cups of boiling water, in the double boiler, thirty minutes. Add, while hot, one tablespoonful of butter, one scant teaspoonful of salt, one beaten egg, and half a cup of sugar. Cook five minutes. Butter a plain pudding-mould, sprinkle it with bread crumbs, or line with macaroons. Put in a layer of rice half an inch thick, then a layer of apricots or peaches or pineapple, then rice, fruit, etc., till the mould is full, having crumbs on the top. Bake twenty minutes in a moderate oven. Turn out on a platter, and serve with boiled custard flavored with vanilla, or with an apricot sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 362. 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 of rice in one quart of botling salted water fifteen or twenty minutes, and drain it. “Put the rice in the double boiler with one pint of milk, cook ten minutes; add the yolks of four or six eggs beaten with four or six tablespoonfuls of powdered sugar and one tablespoonful of butter. Cook five minutes, and set away to cool; add half a teaspoonful of vanilla or lemon. Half an hour before serving, beat the whites of the eggs stiff, and cut them lightly into the cooked mixture. Bake in a well-buttered pudding-dish half'an hour. Serve immediatgly with creamy sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak half a cup of cold cooked rice in one pint of hot milk till every grain is distinct. -Add the yolks of two 6ggs, beaten with a quarter of a cup of sugar and a pinch of salt, and cook like soft custard., While still hot, stir in the whites, beaten stiff, and set away to cool. Or turn the hot custard into a dish, and when cool cover with a méringue of the whites. Brown slightly, and serve cold.

From Mrs. Lincoln's Boston Cook Book, 1884, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub two scant tablespoonfuls of butter to a cream; add two tablespoonfuls of flour, and pour on gradually one cup of hot milk. Cook eight minutes in the double boiler, stirring often. Separate the yolks and whites of four eggs, and put the whites away in the ice-chest. Beat the yolks, add two tablespoonfuls of sugar, and add to the milk, and set away to cool. Half an hour before serving, beat the whites stiff, and cut them in lightly. Bake in a buttered pudding-dish in a moderate oven thirty minutes, and serve at once with creamy sauce. This mixture may be put into buttered paper cases, and baked ten or fifteen minutes. Serve in the papers.

From Mrs. Lincoln's Boston Cook Book, 1884, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 cup sugar. 44 cup butter. ¥ cup flour. Yolks of 5 eggs. 1 pint milk, boiled. Whites of 5 eggs. Mix the sugar and flour, wet with a little cold milk, and stir into the boiling milk. Cook until it thickens and is smooth; add the butter, and when well mixed stir it jnto the well-beaten yolks of the eggs,.then add the whites beaten stiff. Bake in cups, or in a shallow dish, or in paper cases, in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with créamy sauce. >

From Mrs. Lincoln's Boston Cook Book, 1884, page 363. 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 fine stale dread crumbs, soaked one hour in one quart of milk. Beat two eggs; mix one quarter of @ cup of sugar, one teaspoonful of salt, one saltspoonful of nutmeg or cinnamon, and one tablespoonful of softened butter. Stir into the eggs, and then stir all into the milk. Bake one hour in a buttered pudding-dish. Add one cup of raisins, and you have a Plum Pudding. The raisins should be first boiled, at least one hour, in water to cover, till plump and soft, as they will not cook sufficiently in the baking. Four eggs may be used when a richer pudding is desired. And this becomes the Queen of Puddings by leaving out the whites, and after baking spreading a layer of jam over the top, then a méringue of the whites, and browning slightly. French Bread Pudding. — Butter small thin slices of nice bread, spread with apple jelly, and lay them loosely in a quart pudding-dish, filling it about half full. Pour over them one quart of botled custard, and cover with a meringue. Brown the meringue and serve cold. Or put the prepared bread in a buttered mould lined with macaroons, cover with the custard, steam one hour, and serve hot.

From Mrs. Lincoln's Boston Cook Book, 1884, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup of yellow corn meal, one cup of molasses, and one teaspoonful of salt. Pour on one quart of botling milk, add one tablespoonful of butter, three pints of cold milk, and one cup of cold water, or two eggs. Bake in a deep, well-buttered pudding-dish, holding at least three quarts. Bake very slowly seven or eight hours. Do not stir, but cover with a plate if it bake too fast. One cup of currants may be used to give variety. Baked Indian Meal Pudding (made quickly). Boil one quart of mik.: Pour it gradually on three tablespeonfuls of granulated Indian meal. Put it back in the double boiler, and boil one hour, stirring often. Then add one heaping tablespoonful of butter, one teaspoonful of salt, half a cup of molasses, two eggs, and oné quart of cold milk. Mix well, pour into a well-buttered dish, and bake one hour. Eat with cream or butter.

From Mrs. Lincoln's Boston Cook Book, 1884, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups of whole-wheat flour, half a teaspoonful of soda, and half a teaspoonful of salt. Add one cup of milk, half a cup of molasses, and one cup of stoned and chopped raisins, or one cup of ripe berries. Steam two “4, ad hours and a half, and serve with cream or any plain pudding sauce. One cup of dates, figs, stewed prunes, or chopped apple makes a pleasing variety. This is an economical pudding, wholesome for children and invalids when served with cream, and rich enough to suit any one when served with creamy or foamy sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint flour. °. 2 eggs. 2 teaspoonfuls baking-powder. 4g cup sugar. Vg teaspoonful salt. 1 pint berries, or ripe fruit or cut 1 cup milk. small, or 2 tablespoonfuls melted butter. 1 cup raisins, stoned and halved. Mix the baking-powder and salt with the flour; add the milk and melted butter. Beat the yolks of the eggs, add the sugar, and beat them well into the dough. Then add the whites of the eggs, beaten stiff; and then the fruit, well rolled in flour. Steam two hours, and serve with lemon or foamy sauce. Sd

From Mrs. Lincoln's Boston Cook Book, 1884, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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246 cups flour. 1 cup chopped suet, or 1 teaspoonful soda. % cup butter. 4g teaspoonful salt.. 1 cup chopped raisins or currants. © 4g saltspoonful cinnamon. 1 cup water or milk.: 4g saltspoonful nutmeg. 1 cup molasses. Sift the soda, salt, and spice into the flour, rub in the butter, and add the raisins. Mix the milk with the molasses, and stir it into the dry mixture. Steam in a buttered pudding-mould three hours. Serve with foamy If water and butter be used, three cups of flour will be required, as these thicken less than:-mi/k and suet. This pudding is sometimes steamed in small stone cups.

From Mrs. Lincoln's Boston Cook Book, 1884, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter a melon mould, and decorate it with candied fruit, or with raising boiled till soft and seeded; then put es in a layer of lady fingers or stale sponge cake, then a few pieces of fruit, and repeat till the mould is nearly full. Pour one pint of boiling milk into the yolks of three-eggs, beaten with three tablespoonfuls of sugar and half a saltspoonful of salt. Pour over the cake in the mould. Set the mould in a pan of warm water on the back of the stove half an hour, then bake one hour, keeping it in the pan of hot water. Or steam it one hour. Serve hot with wine or foamy sauce.: Six macaroons or six cocoanut cakes may also be used, and the custard may be flavored with wine. Christmas Plum Pudding. (Mrs. J. M. Towne.) One pint and a half of grated bread crumbs (soft, not dried), one pint of chopped suet, one pint and a half of currants and stoned raisins mixed, half a cup of citron shaved thin, one scant cup of sugar, half a teaspoonful of salt, half a teaspoonful of grated nutmeg, five eggs, two even tablespoonfuls of flour, made into a thin batter with milk, and half a glass of brandy. Mix in the order given, and boil or steam four hours. Serve with yellow Thanksgiving Plum Pudding. (Mrs. S. M. Bailey.) Six butter crackers, rolled fine, and soaked in three pints of milk. Cream one quarter of a cup of butter with one cup of sugar; add half a teaspoonful of salt, one teaspoonful of mixed spice, and six well-beaten eggs. Stir it all into the milk, and add one pound of the best ratsins. Bake in a deep pudding-dish, well greased with cold butter. Bake very slowly in a moderate oven three or four hours. Stir several times during the first hour, to keep the raisins from settling. Make half of this receipt and steam it in a pudding-mould. Butter the mould, and line it with macaroons,

From Mrs. Lincoln's Boston Cook Book, 1884, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 cup Irish moss. | 1 saltspoonful salt. 1 quart milk. 1 teaspoonful vanilla. Soak the moss in cold water fifteen minutes; pick over, wash, tie in a lace bag, and put it into the double boiler with the milk. Boil until the milk thickens when dropped on a cool plate. Add the salt; strain and flavor. Mould in small cups or in egg-shells. Break off a piece as large as a ten-cent piece on one end of the egg-shell, pour out the egg, rinse the shells, stand them upright in a pan of meal, and fill with the blanc-mange. Serve blancmange with sugar and cream, also with apple or grape jelly; or put half a peach or any candied fruit in the bottom of the cup before filling. Blanc-mange may be made by using one tablespoonful of sea-moss farina. Stir it into the boiling milk, and cook twenty minutes. Or use three tablespoonfuls of Hecker’s farina in the same way.. Cornstarch and gelatine are often used, but they are neither palatable nor nutritious without eggs. Chocolate Pudding. — Use the same proportion of moss and milk as in the preceding rule. Put one square of chocolate in a saucepan with two tablespoonfuls each of sugar and water. Stir, and boil until smooth; add a little of the milk, until thin enough to pour easily, then mix it well with the remainder of the milk. Add the moss, and boil till thick.

From Mrs. Lincoln's Boston Cook Book, 1884, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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X cup pearl tapioca. 44 cup sugar. 134 pint boiling water. 3¢ tumbler currant jelly. 1 saltspoonful salt. Pick over and wash the tapioca. Put it in the double boiler with the boiling water, and+cook one hour, or till soft and transparent, stirring often. Add the salt, sugar, ‘and currant jelly. Stir till the jelly is all dissolved. Pour into a glass dish, and keep on ice. Serve very cold with sugar and cream. Half a cup of lemon juice, or any acid Sruit syrup, or one cup of canned apricot, peach, or quince, may be used instead of the jelly. Or, in summer, use one pint of ripe berries, or any small fruits, adding more sugar as required,. Fruit Pudding. —Cook one quart of. ripe berries or canned peaches or apricots with one pint of water, and sugar to taste, till the fruit is well scalded. Skim out the fruit into a dish for serving. Wet one scant cupful of Jine granulated wheat Flour in a little cold water, stir it into the boiling syrup; cook ten minutes, and pour it over the fruit. Serve very cold with cream,

From Mrs. Lincoln's Boston Cook Book, 1884, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk. % saltspoopful salt. Yolks of 3 eggs. 3g teaspoonful vanilla. 3 tablespoonfuls sugar. Scald the milk. Beat the yolks, add the sugar and salt, and beat well. Pour the hot milk slowly into the eggs, and when well mixed pour all back into the double boiler, and stir constantly till smooth and thick like cream. Strain, and when cool add the flavoring. Do not stir the egg into the hot milk, as there is danger of curdling, and a part of the egg will be left in the bowl. Scalding the milk hastens the process, so that less stirring is required. When nearly thick enough, the foam on the top, disappears, and the custard coats the spoon; but the surest test is given by the sense of feeling. You are conscious that the custard is thicker by the way the spoon goes through it. Do not leave the custard an instant; take it off as soon as it is smooth, as it will thicken in cooling, and curdles quickly if cooked a moment too long or if left in the boiler. Have a fine strainer placed in a bowl or pitcher before you begin to cook the custard, that you may strain it quickly. Boiled custard, when to be used as a sauce, should be thin enough to pour; when to be served as a custard, it should be cooked a moment longer, to make it thicker. Four or even five eggs to a pint of milk may be used “ when a rich custard is desired. But three are sufficient for nearly all purposes. Boiled custard is much smoother when only the yolks of the eggs are used. Many combinations may be made by adding the whites of the eggs after the custard is cold. Beat the whites stiff, put them on a sieve, and cook over steam, or pour boiling. water through them. The water will cook and stiffen the egg, and when well drained it may be piled in rocky form on the custard. Or the white may be poached by dipping it by the spoonful into boiling milk. Serve the custard in a large glass dish, and pile the white in a mass, or put spoonfuls of it here and there on the custard, with bright-colored jelly on the white; or serve in small glass custard cups with the white and jelly on the top. Or pour"the custard over slices of sponge cake (soaked in wine, if you prefer), and cover with a méringue of the whites sweetened and flavored. Floating Island, Flummery, Tipsy Pudding, and hosts of other dishes are only fancy names given to the different combinations of cake, boiled custard, and méringue.. Any of the following ingredients may be used as flavoring; this will give a variety of dishes, which want of space prevents us from giving as separate receipts: half a square of chocolate, melted; the three tablespoonfuls of sugar melted to a caramel before mixing with the yolks; one cup of grated cocoanut, or cocoanut cakes crumbled; six macaroons soaked in wine; one cup of chopped almonds or any of the varieties of candied fruits; four oranges, peeled, seeded, and cut fine; one pint of any canned Fruit; one pint of lemon, wine, or orange jelly, cut in cubes. Or color the méringue pink by beating three tablespoonSuds of bright-colored jelly with the whites; or brown it with a salamander or hot poker, or by putting the dish on a board in the oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart milk. 6 tablespoonfuls sugar. 6 eggs. 1 saltspoonful salt. ‘Scald the milk. Beat the eggs; add the sugar and salt, then the scalded milk. Strain, add a little nutmeg, and bake about twenty minutes in a deep dish or in cups set in a pan of warm water; or steam in a bowl or in cups. Test the custard with a spoon; if it come out clean, the custard is done.

From Mrs. Lincoln's Boston Cook Book, 1884, page 370. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cup sugar. 6 eggs. - 2 tablespoonfuls water.: 4g teaspoonful salt. 1 quart milk. * 1 teaspoonful vanilla. Put the sugar in an omelet pan, and stir until it melts and is light brown; add the water, and stir into the warm milk. Beat the eggs slightly, add the salt and vanilla and part of the milk. Strain into the remainder of the milk, and pour into a buttered two-quart mould. Set the mould in a pan of warm water, and bake thirty to forty minutes, or till firm. Cut into the middle with a knife; if it come out clean, the custard is done. Serve cold with carame

From Mrs. Lincoln's Boston Cook Book, 1884, page 370. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup water. 4g saltspoonful salt. ‘1 cup fruit juice.. Sugar to taste. 8 tablespoonfuls cornstarch. 3 eggs. Boil the water and fruit juice (orange, lemon, or canned cherries, quince, or apricot). Wet the cornstarch in a little cold water, stir into the boiling syrup, and cook ten minutes. Add the salt and sugar to taste; the quantity depending upon the fruit. Beat the whites of the eggs till foamy, and stir into the starch. Turn at once into a mould. Serve cold with a boiled custard sauce made with the yolks of the eggs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 370. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 large tart apples. 16 cup powdered sugar. -« 8 eggs (whites). Mg cup jelly. Stew or steam the apples (cored and quartered, but not pared), drain, and then rub them through a hair sieve. Beat the whites of the eggs stiff, add the sugar, beat again; add the apple, and beat till like snow. Pile lightly in a glass dish, garnish with jelly or holly leaves. Serve with boiled custard.

From Mrs. Lincoln's Boston Cook Book, 1884, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls pearl tapioca. 1 saltspoonful salt. 1 pint milk. - Whites of 2 eggs. Yolks of 2 eggs. 46 teaspoonful vanilla. Soak the tapioca in hot water enough to cover it, in the top of the double boiler placed on the back of the stove. When the water is absorbed, add the milk, and cook until the-tapioca is soft and transparent. Beat the yolks of the eggs, add the sugar and salt. Pour the boiling mixture on them, and cook two or three minutes, or till it thickens like boiled custard. Remove from the fire, add. the whites of the eggs, beaten to a foam. Stir well, and when cool flavor. Do not try to mould it, as it is more delicate when soft.. Jellies and Fancy Dishes made with Gelatine, Custard, and Cream. Gelatine, as now obtained, is refined and clarified during the process of manufacture, and this renders it unnecessary to use the white of egg in making jellies, as was required * when using the old preparation of isinglaes and gelatine. Much of the strength and flavor of;” “es is lost in clearing them with eggs. Cox's gelatine make. » clear jelly, but it softens slowly and ‘requires a strong flavoring like wine or lemon to disguise the fishy taste. Nelson’s and Knox's gelatines are of fine quality, soften quickly, have an agree. able flavor, and are well adapted to creams and other delicate dishes. Knox’s is unusually pure, beingmade from calves’ heads.: Never cook gelatine. Soak (not dissolve) it in cold water, in the proportion of one cup of cold water to one box of gelatine. It will soften in fifteen minutes, if stirred often. Then dissolve in boiling liquid, — either water, milk, or custard,— and always strain through a fine strainer after it is dissolved.

From Mrs. Lincoln's Boston Cook Book, 1884, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y box gelatine. 4g saltspoonful salt. 14 cup cold water. 1 pint milk. X cup boiling water. Whites of 8 eggs. Yolks of 8 eggs. 1 teaspoonful vanilla. 8 tablespoonfuls sugar. Soak the gelatine in the cold water till soft, then dissolve it in boiling water. Make a custard with the yolks of the eggs, beaten, and mixed with the sugar and salt. Pour on the hot milk, and cook in the double boiler till it thickens. Then add the strained gelatine water, the vanillapand the whites of the eggs, beaten stiff. Mix all. well, and turn into moulds wet in cold water. Place in ice water, and when hard and ready to serve turn out on 4 dish. Italian Cream.— Use the same proportions as in the preceding receipt. Dissolve the soaked gelatine in the hot custard instead of in hot water, and strain the whole while hot into the beaten whites. When well mixed, add lemon or vanilla, and pour into a mould. Quaking Custard. — The same proportions as in Spanish Cream. Dissolve the soaked gelatine in the hot custard, and strain into a mould. When ready to serve, beat the whites of the eggs stiff, add three heaping tablespoonfuls of powdered sugar, and the juice of one lemon. Turn the custard on a plattely and heap the méringue around it.

From Mrs. Lincoln's Boston Cook Book, 1884, page 372. Read from the scan by computer, so a word may be off; the page itself shows the original.

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34 box gelatine.: - Yolks of 8 eggs. 24 cup cold water. 38 tablespoonfuls sugar. 1 cup boiling water. 46 saltspoonful salt. “1 cup sugar. 1 pint hot milk. 44-cup lemon juice.. 4g teaspoonful vanilla. Whites of 3 eggs. Soak the gelatine in the cold water fifteen minutes, or until soft. Then dissolve it in the boiling water; add the sugar and lemon juice. Stir till the sugar is dissolved. Strain into a large bowl, and set in ice water to cool. Stir occasionally. Beat the whites of the eggs to a stiff froth, and when the gelatine begins to thicken, add the beaten whites, and beat all together till fery light. When nearly stiff enough to drop, pour into a mould. Or beat until stiff enough to hold its shape, if your strength will allow, ’ and pile lightly in a tall glass dish. Make a boiled custard of the yolks of the eggs, the sugar, salt, and milk, and when cool flavor with vanilla. Serve the sauce in a pitcher. Or, if the snow be moulded, turn it out on a dish, and pour the sauce around the pudding. The snow may be turned into a shallow dish, two inches deep, to harden, and when ready to serve cut into blocks and piled like a pyramid. Blocks of lemon or wine jelly, mixed with the snow or sparkling jelly (jelly broken up lightly with a fork), make a pleasing variety. If the whites of the eggs be added to the gelatine mixture before it becomes cold, as is directed in many receipts, more time will be required for the beating. Many have never made the dish a second time on account of the time and strength expended. Fifteen minutes js sufficient when made according to this receipt.

From Mrs. Lincoln's Boston Cook Book, 1884, page 373. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Juice of 1 lemon. 1 cup orange juice and pulp. 3 eggs (whites). ¥% box gelatine. ¥ cup cold water. 14 cup boiling water. 1 cup sugar. we Line a mould or bowl with lady fingers or sections of oranges. Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind.

From Mrs. Lincoln's Boston Cook Book, 1884, page 374. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ice water. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light. Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould. One pint of whipped cream may be used instead of the whites of the eggs, or it may be piled on the top after the Charlotte is removed from the mould. Apple Charlotte. — One cup of cooked sour apple (steamed, drained, apd sifted) may be used in place of the orange in the preceding receipt. Line the mould with lady fingers or sponge cake, and serve a boiled custard, made with the yolks of the eggs, as a sauce. Or use one cup of canned peach, pineapple, or apricot, or one pint of fresh strawberries or raspberries. Mash and rub the fruit through a sieve before using. Fic. 45. Orange Charlotte.

From Mrs. Lincoln's Boston Cook Book, 1884, page 374. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g box gelatine.: 1 pint orange juice ande 4 cup cold water. 1 cup water. 1 cup sugar. Yolks of 4 eggs. 114 cup water and Whites of 4 eggs. 1 cup lemon juice, or 1 dozen lady fingers. Soak the gelatine in cold water till soft. Make a syrup with the sugar and fruit juice. When boiling, pour it into the beaten yolks of the eggs. Stir well, and cook in a double boiler till it thickens. Add the soaked gelatine, stir till dissolved, and strain at once into a granite pan placed in ice water. Beat occasionally till cold, but not hard. Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop, pour at once into ‘moulds lined with cake. Keep on ice, and serve with or without powdered sugar and cream. Vary the fruit by stewing one pint of canned peaches, pineapple, or apricots in one cup each of sugar and water till soft, then sift, add the yolks of the eggs, and coc” till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pineapple will not require sifting.

From Mrs. Lincoln's Boston Cook Book, 1884, page 374. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g box gelatine. 14g cup sugar. 134 cup sherry wine. 14 pint cream. 1 lemon (grated rind and juice). Soak the gelatine in the wine, add the lemon and sugar, and heat all together till the gelatine is dissolved. Then strain and set it away to cool. When nearly cold, but before it begins to stiffen, add the cream. Beat till nearly stiff enough to drop, then pour it into moulds and set it, on ice until stiff as blanc-mange. e

From Mrs. Lincoln's Boston Cook Book, 1884, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4¢ box gelatine. Juice of 1 lemon. 4g cup cold water. 1 cup sugar. 1 pint boiling water. 1 cup sherry or S. M. wine. Soak the gelatine in cold water fifteen minutes, or until soft. Add the boiling water, lemon juice, sugar, and wine. Stir well, and strain through a fine napkin into a shallow dish. Keep in ice water till hard. When ready to serve, cut in cubes or diamonds, or break it up lightly f ‘ {: with a fork. If you wish to mould it, or to use for moulding creams, add only two thirds of a pint of boiling e

From Mrs. Lincoln's Boston Cook Book, 1884, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 box gelatine. Juice of 1 lemon. 46 cup cold water. 1 cup sugar. 1 cup boiling water. 1 pint orange juice. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water, one lemon, one scant cup of sugar, and two tablespoonfuls of brandy.

From Mrs. Lincoln's Boston Cook Book, 1884, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 box gelatine. 1 cup sugar. 1 scant cup cold water. 4g cup lemon juice (large). 1 pint boiling water. 1 square-inch stick cinnamon. Soak the gelatine in the cold water till soft. Shave the lemon rind thin, using none of the white. Steep it with the cinnamon in the pint of boiling water ten minutes, then add the soaked gelatine, sugar, and lemon juice, and when dissolved strain.

From Mrs. Lincoln's Boston Cook Book, 1884, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g box gelatine. 1 cup sugar. 44 cup cold water. 1 pint orange juice. ary Rind and juice of 1 lemon. 1 cup fruit. 1 scant cup boiling water. Soak the gelatine in the cold water till soft. Shave the rind of the lemon, using only the yellow part, and soak with the gelatine. Pour on the boiling water; add the sugar, lemon juice, and orange juice. Strain thrqugh a fine napkin into a pitcher, or something from which it can be poured. Weta mould in cold water, and pack it in a pan of ice. Put in a layer of jelly half an inch deep and harden it, then a layer of candied fruit or sections of oranges, fastening each piece of fruit in place with a little jelly before adding enough to cover the fruit, otherwise the fruit will float. Repeat till the mould is full. Place the pitcher where the jelly will keep liquid but not hot, and be - sure that every piece of fruit is firmly in place before adding more. This may be made with lemon or wine jelly. A variety of designs may be made by arranging different colors of fruit; and it well repays one for the trouble, ° which seems very slight after the first attempt. Do not devote your whole morning to it, but look at it occasionally while you are doing other things, adding fruit and jelly as required; and before you are conscious of it, the dish will be prepared. Orange Baskets. —Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the’ handle. Remove the pulp Fig. 46. Orange Baskets. and juice, and use the juice in making orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoonful of whipped cream oyer the jelly in each basket. Serve in a bed of orange or laurel leaves. No. 2. — With a vegetable cutter cut out several small portions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine, and lemon jelly, cut into inch dice and piled lightly in the baskets. Or the baskets may be filled with Bavarian Orange Sections. — Cut off a small portion from the end of the orange, and scoop out the pulp and juice. Be careful not to break through the skin. Fill them with orange jelly which is thoroughly cold, but not hard, and place them upright in a pan of broken ice. When hard, cut each orange in quarters, and serve garnished with green leaves.

From Mrs. Lincoln's Boston Cook Book, 1884, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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_ Make the rule for Lemon Jelly (page 350), and color part of it pink with cochineal or cranberry juice. Harden it in a shallow pan. Make Snow Pudding (page 347), and when nearly stiff enough to drop, stir in small squares of the pink and lemon jelly. Mould, and when ready to serve, turn out on a dish, garnish the base and top with macaroons soaked in wine. Pour rich boiled custard round the dish, and put macaroons and cubes of the jellies in the custard.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 378. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Many wholesome, delicious, and attractive dishes may be made with whipped cream. To those who can obtain plenty of cream, these dishes afford a cheaper, more easily prepared, and far more satisfactory course than pie and many forms of hot puddings. Many of them are equally suitable for tea. Very rich cream ‘should be diluted and well mixed with an equal quantity of milk. The‘ best quatity of cream obtained from the milkman is usually of the proper consistency. Thin cream will become hqnid after whipping, and thick cream will tarn to butter. The cream should always be icy cold; when it is to be served as a garnish, or for cream whips, it should be sweetened and flavored before it is whipped. A whip churn is the best utensil for whipping cream. This is a tin cylinder, perforated at the bottom and sides, and having a perforated dasher. When the churn is placed in a bowl of cream, and the dasher worked up and: down, the air is forced from the cylinder into the cream, causing it to become light and frothy. A Dover egg-beater will make the cream light, but it has a different consistency from that obtained by churning. To Whip Cream. — Place a bowl half filled with cream in a pan of broken ice. When very cold, put the churn into the cream, hold the cylinder firmly, and keep the cover in place with the left hand. Tip the churn slightly, that the cream may flow out at the bottom. Work the dasher with a light short stroke up, and a hard, pushing stroke down. When the froth appears, stir it down once or twice, as the first bubbles are too large; and when the bowl js full of froth, skim it off into a granite pan placed on ice. Take off the froth only, and do not take it off below the holes in the cylinder, as it whips better when they are covered. For this reason never whip a pint of cream in‘a three- - quart bowl, and do not try to whip it all, as usually a little is left in the bowl which is too thin to whip. One pint of cream should treble in whipping. If fora garnish, drain the whipped cream on a hair sieve placed over a pan, and keep it on ice till stiff enough to keep it shape. Creams that are to be moulded are made stiffer by the addition of gelatine

From Mrs. Lincoln's Boston Cook Book, 1884, page 378. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint rich cream. 3 cup sugar. 1 cup pale sherry wine. Whites of 2 eggs, beaten light 1 lemon (grated rind and juice). Mix in the order given. Add more sugar if desired. Stir till the sugar is dissolved, then whip it and take off the froth as it rises, and put it on a hair sieve. Fill jelly glasses with the cream left in the bowl, and put the froth on the top.. Newport Whips. (Mrs. Upham.) — One pint of cream, gweet or sour, one gill of sweet milk, half a lemon sliced, sugar and wine to taste. Whip, and serve the whip only, in jelly glasses. If prepared in a covered bowl or tureen, the unwhipped cream may be kept for several days, adding more cream, sugar, and wine to taste, and whipping as required for use.

From Mrs. Lincoln's Boston Cook Book, 1884, page 379. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint rich cream. 4g cup sugar. 1 teaspoonful vanilla. Sponge cake. Mix the cream, vanilla, and sugar. Place the bowl in ice water, and when chilled whip to a stiff froth, and skim off the froth into a sieve. Drain, and whip again that which has drained through. ‘When nearly all whipped, line a glass dish with lady fingers or sponge cake, fill with the cream, put cubes of wine jelly or any bright jelly on the cream, and keep on ice till ready to serve.

From Mrs. Lincoln's Boston Cook Book, 1884, page 380. Read from the scan by computer, so a word may be off; the page itself shows the original.

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44 box gelatine. 1% cup sugar. 34 cup cold water. 1 teaspoonful vanilla. 1 pint cream.. Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints of the whip. Boil the remainder of the cream (or if it be all whipped, use a cup of milk) with the sugar; and when boiling add the soaked gelatine. Stir till dissolved. Strain into a granite pan, add the vanilla or lemon, and wine if you wish; or flavor with two tablespoonfuls of melted chocolate, or one quarter of a cup of strong coffee. Place the pan in ice water, stir occasionally, and when the mixture is thoroughly cold and beginning to thicken, stir in lightly the whipped cream. When nearly stiff enough to drop, pour into the moulds. This cream is sometimes moulded in small cups. Put half of a canned apricot or peach, or three sections of orange, or several small cherries, or a candied plum, in the bottom of the cup before filling with the cream. Or line a bowl with whole strawberries and fill with the cream. This is called a Strawberry Charlotte. Red bananas sliced may be used in the same manner. ” Riz a iV Impératrice.— Prepare the cream as for Bavarian Cream; put one cup of cooked rice in the hot milk, and stir till every grain is distinct, then proceed as directed in the preceding receipt.

From Mrs. Lincoln's Boston Cook Book, 1884, page 381. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart berries. 3g cup cold water. 1 cup sugar. 4¢ cup boiling water. 4 box gelatine. 1 pint cream. Strawberries or Raspberries. — Mash the berries with the sugar; let them stand till the sugar is dissolved. Strain through a sieve fine enough to-keep back the seeds. Soak the gelatine in the cold water, then dissolve in the boiling water, and strain it into the berry juice. Cool, and beat till slightly thickened; add the cream (whipped), and mould it in a plain mould, or lined like a Charlotte.. Pineapple. — Stew a can of grated pineapple with one cup of sugar ten minutes, and use in the same manner without sifting. Peaches and Apricots. — Mash and sift one can of peaches or apricots (use juice and fruit), and stew with a heaping cup of sugar, and use as above. Norfolk Cream. — Line a mould with one pound of candied plums, having first removed the stones, and spread the plums out as thin as possible. Make the plain Bavarian cream, and when thick enough to drop, take out one third of it and color with cochineal; add half a cup of candied cherries cut in halves. Put a layer of the white Fic. 47. Mould of Bavarian Cream garnished with Whipped Cream and Fruit. cream next to the plums, and fill the centre with the pink. When ready to serve, loosen the edges with a knife and invert carefully. Garnish with whipped cream. Mock Canteloupe. — Mould the yellow Bavarian cream in a melon mould lined with lady fingers, and when ready to serve, turn out on a dish and sprinkle the top of the cream thickly with chopped pistachio nuts, or any green fruit, plums, or angelica. Garnish with whipped cream and candied fruit. Prune Pudding. (Mrs. A. A. Lincoln.) — Make a small mould of demon jelly. Boil large selected prunes slowly until very tender, taking care to keep the skins unbroken. Drain and place in a glass dish. Break up the jelly all about them, so that it will have the appearance of being made together. Pile whipped cream, prepared as for Charlotte Russe, No. 1, over the prunes and jelly. Créme Diplomate. (Miss M. L. Clarke.) 4g box gelatine. 4 eggs (whites) 4g cup cold water. 1 teaspoonful vanilla. 1 pint cream. 1 tablespoonful wine. 3 cup sugar. 1 cup French fruit. Soak the gelatine in the cold water. Chill and whip the cream. Boil the cream left in the bowl with milk enough to make a pint in all. Add the sugar, and when boiling add the soaked gelatine. Stir until dissolved, and strain it into the well-beaten whites of the eggs. Add the vanilla, and the wine, if you approve. Stir well, and when slightly thickened add the whipped cream. When stiff enough to drop, add the French fruit. Mould it, and garnish with wine jelly, fruit, and green leaves. Or add one pint of blanched almonds or pistachio nuts, chopped fine, instead of the fruit.

From Mrs. Lincoln's Boston Cook Book, 1884, page 382. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lemon, orange, or wine jelly, using only two thirds of a pint of boiling water, that it may be stiff enough to mould. Strain it into a pitcher. Place a two-quart mould in a pan of ice water; pour. in jelly half an inch Fia. 48. Royal Diplesmatic Pudding. deep. When hard, put in candied fruit in some fanciful design. Cut cherries in halves, and cut plums to represent leaves, and arrange them like a cluster of cherries; or cut the cherries smaller, and design a branch of barberries. Fasten each piece of fruit in place with a few drops of the liquid jelly, and when hard add jelly to cover the fruit. When this is hard, place a smaller mould in the centre on the jelly and fill with ice. Pour the remainder of the jelly between the two moulds, adding it slowly, and dropping in fruit here and there, if you choose, until the mould is full. When the jelly is all firm, remove the ice, and add warm, not hot, water to the smaller mould, and take it out carefully, without breaking the wall of jelly. Fill the space with a Bavarian cream (page 356). Make a rich soft custard with the yolks of Jive eggs, half a cup of sugar, and a pint of milk; strain, and flavor with vunilla. When ready to serve, dip the mould in warm water, put a dish over it, and invert dish and mould together. Remove the mould carefully, and pour the soft custard around the pudding. Make the soft custard while the jelly is hardening; and do not put the materials for the Bavarian cream together until the small mould is removed from the jelly, and the cavity ready for the cream. Do not turn out of the mould until just before it goes to the table, as the slightest jarring breaks the jelly. A coffee cup within a quart bowl, and a small pail within. a larger one, have been successfully used by those who had no moulds. A variety of dishes may be made by using the different colored jellies and fruits; and any of the creams stiff enough to mould can be used as filling. Snow Pudding, or Créme Diplomate and Wine Jelly, Norfolk Cream and Lemon Jelly, Orange Sponge and Orange Jelly, are attractive combinations. It may also be made in two sizes of small moulds, serving one mould to each person. Gateau St. Honoré.— Line a pie plate with thin puff? - paste, prick with a fork, and bake light brown. Make a cream cake paste (see Index), press it through a pastry bag round the edge of a jelly calc, tin, and bake the remainder in balls the size of walnuts. Place the puff paste on a plate, and spread with raspberry jam or orange marmalade. Lay the border of cream cake paste on the edge, and press it into the marmalade. Fil’ the centre with any kind of Bavarian cream. Garnish with the cream cake balls and fruit. Use orange sections with orange marmalade, and candied cherries and plums with raspberry jam. Sponge cake or feather cake, baked thin in a round tin plate, is more delicate than puff paste as a foundation for the gateau.. Géteau de Princess Louise. — Bake sponge drop mixture or feather cake or snow cake in jelly cake tins. Cut the centre from one cake, leaving a rim one inch and a half wide. Put jelly on the remaining cake, lay the rim on the edge, and fill the centre with Bavarian cream. Garnish with candied fruit. Frost the rim if you prefer. Chantilly Baskets. —Dip the edges of soft flexible macaroons in syrup, prepared as for crystallized fruit, and form them into a basket on a fancy plate, something as children shape a burr basket. A rim and handle of pasteboard aid in keeping the shape. When dry, fill with any fancy Bavarian cream, Fic. 49 Strawberry Charlotte. ~e

From Mrs. Lincoln's Boston Cook Book, 1884, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A coop ice-cream freezer should be in every kitchen; for with it a great variety of wholesome and attractive dishes may be prepared with very little expenditure of time and strength. Fruit, cream, and eggs, when frozen, are more palatable in hot weather than when served in other ways. A deep can, four inches in diameter, with a tight cover fitting outside the can, and packed in a firkin with ice and salt, makes a good substitute for a freezer. By scraping the cream from the sides and beating occasionally with a large bread-knife as the cream freezes, one may have a very smooth quality of cream with very little effort. But whether with a patent or home-made freezer, the essential points are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great affinity for water, and when mixed with broken ice it unites with the water; the ice, in changing from its solid form to a liquid, parts with its heat, and the mixture of melted ice and salt is many degrees colder than the ice alone. This is sufficient to reduce to the freezing-point the temperature of any liquid placed in the ice and salt. The finer the ice is crushed, the quicker it melts; and the more the mixture is stirred, the sooner all parts become chilled. The melted ice and salt should surround the can, and not be drawn off as fast as melted. For this reason it is a mistake to have the outlet for the water in the bot. tom of the firkin. It should be just below the top of the can, and then the water will run out before it can get inside the can. Draw it off whenever it floats the ice. The ice should be nearly as fine as the salt. Use one part salt to three or four parts ice. ‘An easy way is to measure each with a saucer or small shallow pan. Put in a layer of ice three inches deep (pack it in solidly), then a measure of salt (sprinkle it evenly on the ice), then three measures of ice and one of salt, etc., till the freezer is fall. Pack each layer in closely with a wooden paddle, andturn, the freezer handle occasionally while packing. Be sure that the freezer works perfectly before adding the cream. The bearings and gears should be kept well oiled. When the cream is thoroughly cold, pour it into the can. Turn slowly at first, and after ten minutes more rapidly, till you can turn no longer. It usually takes about half an hour. Remove the beater, scrape off the cream, and beat and pack the cream closely in the can. Put a cork into the opening in the cover, and lay the cross-piece over to keep the can down in the ice. Cover with a piece of old carpeting wet in the salt and water. If the ice and salt have been well packed, and the cream is to be served within an hour and not moulded, no more ice will be needed; but if to be kept longer, draw off the water and pack again. If to be moulded, beat the cream well, and pack into the mould; cover closely, and bury in ice and salt,. After using the freezer, clean and scald the can; dry thoroughly, and keep it uncovered while not in use. Drain the salt left in the freezer, and use again. A mixture of salt and snow answers when ice cannot be obtained. Use Turk’s Island or coarse rock salt, and not what is called coarse fine salt. ©

From Mrs. Lincoln's Boston Cook Book, 1884, page 387. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bread Ice-Cream may be made by adding one pint of either of the above ingredients to any receipt for icecream. Crumble the macaroons and cocoanut cakes, and brown them slightly; dry, crumble, and sift the brown bread, and chop the nuts fine. Fruit Ice-Cream. — Canned fruit, or ripe fruit sweetened to taste, and cut into small pieces, may be added to partly frozen cream, giving many delicious varieties. Use peaches, strawberries, raspberries, pineapples, apricots, or cherries. Café Parfait. — One pint of cream, one cup of sugar, hulf a cup of strong, clear coffee. Mix, chill, and whip. Take the froth off into a freezer or into a mould. Pack the mould in ice and salt, and let it stand two hours without stirring. Glacé Cream. — Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this syrup in a fine stream into the whites of three eggs beaten. stiff, and beat till stiff and cool. Stir it into any frozen | cream, made with a little less than the usual amount of sugar. Ice-Cream with Condensed Milk. — Mix one can of condensed milk with three pints of scalded milk, and use in making a rich custard, as directed in rule No. 2. Flavor highly, and add a pound of candied fruit if desired. Tutti Frutti. — Make either of the receipts for iceream, and flavor with two tablespoonfuls of Sicily Madeira wine or Maraschino. When partly frozen, add one pound of French candied fruit, cut fine. Use a mixture of cherries, plums, apricots, pineapples, pears, strawberries, and angelica root. Ox use home-made preserves. carefully drained from the syrup, and cut into dice. Nesselrode Pudding.— Shell one pint of chestnuts. Blanch, and boil half an hour, then mash to a pulp, and stir into ice-cream made from rule No. 2. Strain, and when partly frozen add one pint of mixed fruit, cut fine. Frozen Pudding. — Make ice-cream, No. 3; add two tablespoonfuls of soaked gelatine, flavor with wine and vanilla, and freeze. Cut @ pound of French fruit or brandy peaches in small -pieces; or use half a pound of mixed raisins, currants, and citron, and one cup of macaroons, pounded, or one cup of mixed almonas and pistachio nuts, pounded fine. Wash, and soak the currants and raisins until swollen. Remove the seeds, drain and quarter the raisins, and shave the citron in small thin slices. Mix half the fruit and nuts with the frozen cream. Butter a melon mould slightly, and line with lady fingers; then sprinkle over a layer of mixed fruit, pack in the frozen cream nearly to the top, then a layer of fruit, and cover with cake. Cover closely, and bind a strip of buttered cloth round the edge of the cover. Pack in ice and salt for two hours. When ready to serve, dip quickly in warm water, and turn out carefully. Sprinkle the remainder of the mixed nuts over the top, and garnish with cream, sweetened, flavored, and whipped. Some prefer to serve a rich boiled custard sauce, made with one pint of cream, the yolks of four eggs, half a cup ot' sugar, and one teaspoonful of vanilla.

From Mrs. Lincoln's Boston Cook Book, 1884, page 391. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sherbets, or water ices, are made with the juice of fruit, water, and sugar. With a supply of canned fruit, or fruit syrup always at hand, a variety of delicious desserts may be quickly prepared. A tablespoonful of gelatine, soaked and dissolved, gives a light and smooth consistency to water ices. Many prefer to boil the water and sugar to a clear syrup, remove the scum, and when cool add the fruit juice; and others use the white of egg beaten stiff, adding it after the sherbet is partly frozen. The following are some of the most delicious water ices. Follow the directions given under Orange Sherbet, for all the other varieties. ee

From Mrs. Lincoln's Boston Cook Book, 1884, page 393. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful gelatine. lcup cold water. ~ 3@ cup cold water. 6 oranges, or 4 cup boiling water. 1 pint of juice. Soak the gelatine in the cold water ten minutes. Add the boiling water, and when dissolved add the sugar, another cup of cold water and the orange juice. Strain when the sugar is dissolved, and freeze. Pomegranate Sherbet.— Make the same as Orange Sherbet, using the blood-red oranges.

From Mrs. Lincoln's Boston Cook Book, 1884, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful gelatine. 1 pint sugar. 1 quart water. - Juice of 6 lemons.. The boiling water used in dissolving the gelatine should be part of the quart of water.

From Mrs. Lincoln's Boston Cook Book, 1884, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can grated, or 1 pint water. 1 pint fresh fruit. 1 tablespoonful gelatine. 1 pint sugar. In using fresh pineapple be careful to remove all the eyes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint berry juice. Or, 1 pint preserved fruit. 1 pint sugar. 1 cup sugar. 1 pint water. 1 quart water. Juice of 2 lemons.: 2 lemons.. 1 tablespoonful gelatine. 1 tablespoonful gelatine. When using preserved strawberries or raspberries, soak the fruit in part of the water and strain out the seeds. e _— ee

From Mrs. Lincoln's Boston Cook Book, 1884, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cup butter. 2 cups flour. 13g cup sugar. 3g teaspoonful soda.. Yolks of 8 eggs. 13g teaspoonful cream of tartar. 1 whole egg. 1 saltspoonful mace, or 3¢ cup milk. 1 teaspoonful lemon.. Mix in the order given, and bake in two pans in a moderate oven till the loaf shrinks from the pan. Or bake in small round tins, and frost with yellow frosting, and decorate with candied fruit. ”

From Mrs. Lincoln's Boston Cook Book, 1884, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup butter, creamed. 8 cups pastry flour. 2 cups sugar. 1 teaspoonful cream of tartar. 3 eggs (yolks). 4g teaspoonful soda. 1 cup milk. Whites of 3 eggs. Mix in the order given, then divide the dough into four equal parts. Have two parts the color of the dough. Color the third with two squares of unsweetened chocolate, melted. Color the fourth part with pink coloring, and bake each part in a Washington pie plate. When all are done, lay first a light cake, then the chocolate, then another light, then the pink. Between the layers spread lemon jelly, and frost with white frosting. Lemon Jelly for Cake. — Beat one egg, add one cup of water, the grated rind and juice of one lemon. Pour this slowly on one cup of sugar, mixed with two tablespoonfuls of flour, Cook in the double boiler till smooth, like cream.

From Mrs. Lincoln's Boston Cook Book, 1884, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounce cochineal. 4g ounce salts of tartar. 4 ounce alam. ¥¢ pint boiling water. 3g ounce cream of tartar. 4 pound sugar. To the first three ingredients add the boiling water, and put in a porcelain stewpan. Let it stand on the stove without boiling for twenty-five minutes. Add the salts of tartar very gradually, stirring all the time. Add the

From Mrs. Lincoln's Boston Cook Book, 1884, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sugar. Strain and bottle it. Use one or two teaspoonfuls, according to the shade desired. Pokeberry Syrup for Coloring Pink. — Put the fruit in a porcelain kettle, and cover with water. Boil slowly till the skins break, then strain. Add a pound of sugar to a quart of juice; boil a few momeuts, bottle and seal.

From Mrs. Lincoln's Boston Cook Book, 1884, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup butter. 1 cup milk. 2 cups sugar. 31¢ cups pastry flour. 4 eggs, yolks and whites beaten separately. Have three long, shallow the dough into three p=: 3gcup raisins, stoned and chopped. lcup currants. « 4 pound sliced citron (the fruit all floured). 46 teaspoonful soda. 1 teaspoonful cream of tartar. pans, of equal size. Divide rts. Bake two parts as plain cake; add to the remaining dough, - 2 teaspoonfuls molasses. 2 teaspoonfuls brandy or wine. l.teaspoonful mixed mace and, cinnamon. - Bake, and put the fruit cake between the two plain cakes, with jelly between. Press it lightly with the hand in putting together; trim the edges even, and frost.

From Mrs. Lincoln's Boston Cook Book, 1884, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use one cup of strong, clear coffee instead of milk, and make as in the preceding rule. Add the fruit and spices to the whole mixture. Bake it in one loaf.

From Mrs. Lincoln's Boston Cook Book, 1884, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound butter. 3 teaspoonful cloves. 1 pound sugar. 2 pounds raisins. 12 eggs., 2 pounds currants, 1 pound flour. 1 pound citron. 2 teaspoonfuls each of cinnamon 1 pound almonds. and mace. 1 wineglass brandy. 1 teaspoonful each of nutmeg and 1 lemon. allspice. Line the pans with three thicknesses of paper; butter the top layer. Seed and chop the raisins; wash and dry — the currants (see page 435); cut the citron in uniform slices, about one eighth of an inch thick; blanch the almonds and chop fine. Mix all the fruit but the citron with enough of the flour to coat it thoroughly. Mix the spices with the sugar. Cream the butter; add the sugar, beaten yolks, beaten whites, lemon rind and juice, brandy, flour, and fruit, except the citron. Put a layer of dough half an inch deep in the pan, then spread evenly with the citron, then another layer of dough and citron; repeat till the materials are all used. Have dough for the top layer. As this cake does not rise much in baking, the pans may be at least two thirds full. Bake in two large, deep, oblong pans three hours, in # moderate oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g cup butter. 44 cup butter. 1 cup sugar. 1 cup sugar. 14 cup milk. 1 tablespoonful milk. 1 egg. 2 eggs. 2 even teasp. baking-powder. |1 heaping teasp. baking-powder. Flour to roll out thin. Flour to roll out. Cream the butter; add the sugar, milk, egg, beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at atime. Cut out. Bake about ten minutes. Cocoanut Cookies. — Add one cup of grated cocounut, or half a cup of cocoanut cakes, crumbled, to either of these receipts before adding the flour.. Jumbles. — Roll either of these mixtures thicker, and cut with a doughnut cutter; sprinkle sugar over, and bake a delicate brown. - Hermits. — Add half a cup of stoned and chopped rai-. sins to the receipt for Richer Cookies, and roll about a quarter of an inch thick. Cut into rounds. New Year's Cookies. — Rub three fourths of a cup of butter into six cups of ‘flour. Pour half a cup of boiling twoater over one cup and a half of sugar, add a scant halfteaspoonful of soda, and when the sugar is melted stir all into the flour. Roll out thin.

From Mrs. Lincoln's Boston Cook Book, 1884, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup butter. 1 teaspoonful cream of tartar. 2 cups sugar. 4g teaspoonful salt. 3 cups flour. 1 teaspoonful spice, or 4 eggs. 2 tablesp. carraway seed, or 46 teaspoonful soda. 2 teaspoonfuls yellow ginger. Cream the butter, and add half the sugar. Beat the yolks, add the remaining half of the sugar, and beat them with the butter, then add the beaten whites. Mix the soda, cream of tartar, spice, and salt with the flour, and stir into the butter mixture. Take a teaspoonful of the dough, make it into a ball with floured hands, place the balls in the pan some distance apart, then press or flatten into a round cake, and bake about ten minutes. Thin Sugar Gingerbread, — Add to the preceding receipt two teaspoonfuls of yellow ginger, instead of spice, and spread the mixture thip on a,tin sheet. Mark in squares or oblongs, and bake. Tha. 50. Cookies.

From Mrs. Lincoln's Boston Cook Book, 1884, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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134 pound butter. 1 wineglass brandy. 134 pound sugar. 2 tablespoonfuls ginger ard 9 eggs, yolks and whites beaten 1 nutmeg, grated, mixed with separately. 2 pounds flour 1 wineglass wine. Mix as for cake in the order given, and spread very thin with a knife on tin sheets. Bake, and cut in squares while warm. This will keep six months.

From Mrs. Lincoln's Boston Cook Book, 1884, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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34 pound butter. 1 teaspoonful soda, dissolved in 124 pound sugar. 38 tablespoonfuls milk. 6 eggs. 1 tablespoonful ginger. 2 pounds flour. Cream the butter; add the sugar and beaten eggs, and beat well. Sift in the ginger, strain the soda, and add the flour. Roll half an inch thick, or thin as a wafer.

From Mrs. Lincoln's Boston Cook Book, 1884, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups N. O. molasses. 1 teaspoonful soda. 1 cup butter. St. Louis flour to mix very stiff. 1 tablespoonful ginger.. Heat (not boil) the molasses and butter; when the butter is melted, add the ginger, sifted, the soda flissolved in a little boiling water, and the flour. Roll very thin, and bake in a quick oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup molasses. ¥% to 14 cup butter or drippings, 1 teaspoonful soda. softened. 1 tablespoonful ginger. - 1 cup milk. 4g teaspoonful salt. 8 cups pastry flour. Bake in shallow pans or gem pans in a moderate oven” about thirty minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup butter. 2 teaspoonfuls ginger. 1g cup cream. 1 teaspoonful soda, scant. Mix stiff with flour. Roll thick or thin.

From Mrs. Lincoln's Boston Cook Book, 1884, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup molasses. 4g teaspoonful salt. 1 teaspoonful soda. 46 cup boiling water. 1 tablespoonful ginger. 2 cups flour. 1 tablespoonful butter, melted. Mix in the order given, and beat well. Bake in a deep cake pan.

From Mrs. Lincoln's Boston Cook Book, 1884, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g cup molasses. 1 tablespoonful butter, softened. 1g teaspoonful soda. 1 cup sour milk. 4g teaspoonful salt. _ | 244 cups pastry flour, with an 1 tablespoonful ginger. other ¥g cup sugar. 4g teaspoonful soda mixed with it. Omit the butter when sour cream is used. Bake in muffin pans.

From Mrs. Lincoln's Boston Cook Book, 1884, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup molasses. | 1 teaspoonful soda. 1 cup sugar. 1¢ cup softened butter. 1 tablespoonful ginger. Flour to roll out very thin. Heat the molasses, pour it over the sugar; add the ginger, soda, butter, and flour. Cut, and bake quickly. Ginger Drops (without Butter). ' 1 cup N. O. molasses, boiled. 1 teaspoonful soda. Flour to roll out. 2 eggs, well beaten. 1 cup brown sugar. 2 teaspoonfuls ginger. Mix in the order given. Roll thin, cut with a very small cutter, and bake in a quick oven. If you like, add one tablespoonful of vinegar before adding the flour, and use a heaping teaspoonful of soda. a ce ee

From Mrs. Lincoln's Boston Cook Book, 1884, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup molasses. 1 tablespoonful ginger. 1 teaspoonful soda. 2 tablesp. warm water or milk. 46 cup butter, softened Flour to mix soft. Mix in the order ‘given, dissolving the soda in the milk. Roll oat one third of an inch thick. Cut in small rounds. - Cream Cakes. 1 cup hot water. 136 cup pastry flour. 1g teaspoonful salt. 5 eggs, yolks and whites beaten 34 cup butter. separately. Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. When well mixed, drop, in tablespoonfuls, on a buttered baking-pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream. Eclairs. — Bake the Cream Cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting..: Cream for Cream Cakes and Kclairs. 1 pint milk, boiled. 3 cup sugar. 2 tablespoonfuls cornstarch. 1 saltspoonful salt, or. 3 eggs, well beaten. 1 teaspoonful butter. Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes., Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond.

From Mrs. Lincoln's Boston Cook Book, 1884, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the whites of three eggs stiff and flaky; add three quarters of a cup of powdered sugar, sifting and cutting it in lightly. Drop by spoonfuls on paper placed on boards. Put in the hot closet or oven, with the door open for half an hour. Then brown slightly. Put two together; or put them on the paper in oblong shape, dry one hour, brown, remove the soft part, and fill with whipped To make these successfully, the steady, moderate heat of a confectioner’s brick oven is essential. It isa waste ot | time and material to attempt them in an ordinary stove | oven.

From Mrs. Lincoln's Boston Cook Book, 1884, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a pound of almonds, blanched, dried, and pounded to a paste, with one teaspoonful of rose water. Beat together the whites of three eggs, and half a cup of powdered sugar, adding the sugar by the teaspoonful. Add haifa teaspoonful of almond essence, then add the pounded almonds and, if too soft to be shaped, add one tablespoonful of flour. Roll with wet hands into balls the size of walnuts, flatten them slightly, and place some distance apart on buttered paper. Bake slowly. Almond paste, ready for use, may be obtained at a confectioner’s. Break it up with a fork, add the beaten whites and sugar, using four or five eggs for half a pound of paste. Drop by teaspoonfuls on paper, and bake as above.

From Mrs. Lincoln's Boston Cook Book, 1884, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The grated meat of two cocoanuts, their weight in loaf sugar, one cup of flour, and whites of two eggs. Shape into balls, and bake twenty minutes.

From Mrs. Lincoln's Boston Cook Book, 1884, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of molasses, half'a cup of sugar, one quarter of a pound of chocolate, cut fine, halfa cup of milk, and one heaping tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.

From Mrs. Lincoln's Boston Cook Book, 1884, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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_ 8 sweet oranges. 1 glass sherry wine, or 1 cocoanut, grated. 44 cup lemon juice. 6 red bananas. Powdered sugar to taste. Peel the oranges, divide into sections, and remove the seeds and tough membrane. Put a layer of orange in the bottom of a glass dish, pour over it a little wine or lemon juice, and strew with powdered sugar; add cocoanut, and then the banana cut in thin slices; repeat the process, using orange, cocoanut, banana, etc., as before. The top layer is to be heaped high in the centre, and sprinkled thickly with cocoanut and powdered sugar, and garnished around the base with slices of banana. Other combinations of fruit may be arranged to suit the - taste; and cocoanut cakes or macaroons, crumbled, or a méringue of white of egg and sugar, may take the place of the grated cocoanut.

From Mrs. Lincoln's Boston Cook Book, 1884, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The simplest forms of cooking fruit are stewing and baking. Only a small amount of sugar is needed, and it - is not well to prepare a large quantity at a time, as stewed fruits do not keep long. In cooking fruit always use porcelain or granite kettles, earthen dishes, wooden spoons, and silver knives, and pare just before cooking. that the delicate flavor of the fruit may be preserved, and its attractive appearance not impaired by discoloration. Stewed Apple Sauce. — Pare, core, and quarter siz or eight tart apples. Make a syrup with one cup of sugar, two thirds of a cup of water, and a little lemon peel. When boiling, add the apples, and cook carefully two or three minutes, till they are just tender, but not broken. Remove them carefully, boil the syrup down a little, and strain it over the apples. Cook them in granite or porcelain pans, and use a wooden spoon. Compote of Apples. — Make a syrup with one cup of sugar, one cup of water, and a square-inch of stick cinnamon. Boil slowly for ten minutes, skimming well. Core and pare eight or ten tart apples; “cook till nearly done in the syrup. Drain, and cook them a few minutes in the oven. Boil the syrup till almost like a jelly. Arrange the apples on a dish for serving. Fill the core cavities with jelly or marmalade. Pour the syrup over them. Put whipped cream around the base, and garnish the cream with jelly. Baked Apples. — Core and pare sour apples. Put them in a shallow earthen dish, fill the cavities with sugar, mixed with grated lemon rind; add water to cover the bottom of the dish. Bake in a very quick oven till soft, basting often with the syrup. Quinces may be baked in the same way, adding a little more water, as they require a longer time for baking. When eaten hot with butter and sugar, they are delicious. No. 2.— Fill a deep pudding-dish with apples, pared, cored, and quartered. For two quarts add one cup of sugar and one cup of water. Bake, closely covered, in a very moderate oven several hours, or till dark red. Baked Pears. — Hard pears, or ‘‘ windfalls,” are deli- ‘cious pared and baked as in the preceding receipt. When done, and still hot, they may be sealed in Mason’s jars, and will keep indefinitely. By preparing one large dishful every day during the pear season, a supply of wholesome sauce may be easily obtained from fruit that is often left to waste on the ground. Steamed Rhubarb. — Wash, peel, and cut the rhubarb into inch pieces. Put it into a granite double boiler, add one cup of sugar for a pint of fruit, and cook till the rhubarb is soft. Do not stir it. When the rhubarb is very sour, steam it without sugar until the juice flows, then drain it, add the sugar, and steam again till the sugar is dissolved. Or pour boiling water over it and let it stand five minutes, then drain and steam. Stewed Prunes. — Wash carefully, and if hard and dry soak an hour before cooking. Put them into a porcelain kettle, with boiling water to cover them. Boil, closely covered, from five to ten minutes, or until swollen and tender. Then add one tablespoonful of sugar for one pint of prunes, and boil a few moments longer, but not enough to break them. Use only the best selected prunes. If they lack flavor, add a little lemon juice.. Cranberries. — Put three pints of washed cranberries in a granite stewpan. On top of them put three cups of granulated sugar and three gills of water. After they begin to boil cook them ten minutes, closely covered, and do not stir them. Remove the scum. They will jelly when cool, and the skins will be soft and tender.. No. 2. (Miss Ward.) — Equal measure of cranberries and sugar. Wash, drain, put in a porcelain kettle with cold water to just show among the berries when they are pressed down. When they boil add a quarter of the sugar. Sprinkle it over the berries without stirring. Let it boil again a minute, add another quarter, etc., till all the sugar is in. Boil up once more, and turn out. Boil slowly, and do not stir. This method is preferred by those who like a very rich sweet sauce.

From Mrs. Lincoln's Boston Cook Book, 1884, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Harriott T. Ward.) — Wash the fruit; cut into pieces, but do not pare, nor remove the seeds; barely cover with cold water. Boil and mash them natil soft. Then drain on asieve. Use the juice only, and do not squeeze the fruit. Boil the juice with an equal quantity of sugar, until it jellies. Peach jelly is made in the same manner. Quince Jelly. — Wipe the fruit carefully, and remove all the stems, and parts not fair and sound. Use the best parts of the fruit for canning or preserving, and the skin, cores, and hard parts for jelly. The seeds contain a large portion of gelatinous substance. Boil all together, in enough water to cover, till the pulp is soft. Mash, and drain. Use the juice-only, and when boiling add an equal weight of hot sugar, and boil till it jellies in the spoon. Grape Jelly. — Select the grapes when not fully ripe. Wash and drain, then put them in a preserving-kettle, mash well, and heat till all the skins are broken and the “juice flows freely. Strain, and use the juice only with an equal weight of sugar, as for Currant Jelly.

From Mrs. Lincoln's Boston Cook Book, 1884, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is made of the pulp of fruits with the juice, unless that has been used for jelly. When fruit is not abundant, it is well to make marmalade at the same time with jellies, especially from peaches, quinces, and grapes. After draining, rub the fruit pulp through a sieve, add an equal weight of sugar, and boil very slowly half or three quarters of an hour. Stir often to prevent burning.

From Mrs. Lincoln's Boston Cook Book, 1884, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are usually prepared with equal weights of sugar and fruit. Although too rich for daily use, there are many people who prefer them to the canned fruit, and there are some fruits which are better with the full weight of sugar. The fruit should be ripe, fresh, and perfectly sound. The following rules illustrate the best methods for the different varieties of fruit. Peaches. — Pare the peaches; or remove the skins by plunging the peaches into boiling lye (two gallons of water and one pint of wood ashes). When the skins will slip easily, take the peaches out with a skimmer and plunge them into cold water; rinse in several waters, and there will be no taste of the lye. Weigh, and add three fourths of a pound of sugar to each pound of fruit. Halve them, and use some of the pits, or leave them whole as you please. The stones improve the flavor. Make a syrup by adding as little water as possible to the sugar, — about one cupful to each pound of sugar. When it boils, skim till clear, then add the peaches, and cook until transparent.: Brandy Peaches. — Prepare the peaches as above, and use half a cup of the best brandy to every pound of fruit. Add the brandy just as the syrup is taken from the fire. Some people prefer the yellow peaches, but white-fleshed freestone peaches have a delicious flavor. Damsons and Greengages should be pricked in many places with a large needle, to prevent the skins from bursting. Or scald them and remove the skins, as sometimes they harden in cooking. Prepare the syrup as for peaches. Cook only a few at a time, that they may not be broken. On three successive mornings pour off the syrup, and boil it gently for ten minutes. This will thoroughly cook the fruit, without destroying the shape. Preserved Quinces. — Use the orange quinces. Wipe, pare, quarter, and remove all the core and the hard part under the core. Take an equal weight of sugar. Cover the quinces with cold water. Let them come slowly to a boil. Skim, and when nearly soft put one quarter of the sugar on the top, but do not stir. When this boils, add another part of the sugar, and continue until all the sugar is in the kettle. Let them boil slowly until the color you like, either light or dark. Another way is to cook the quinces in water till tender, drain, and put them in a stone jar in layers, with an equal weight of sugar. Cover closely. In a cold dry place they will keep perfectly. They are lighter-colored and more tender than when cooked in the syrup. Watch them during the first month, and if there be any signs of fermentation, set the jar in a kettle of hot water till the fruit is scalded. Reserve the broken or unshapely pieces of quince, cut them in small cubes, and use with Strawberry Tomatoes. Allow three quarters of a pound of sugar toa pound of fruit. Make the syrup, and cook the fruit in it till tender. Skim it out, and boil the syrup down for ten minutes. Fill the jars, and seal at once. Equal parts of sweet apple, cooked with the quince but with no extra sugar, can scarcely be distinguished from the quince. Preserved Pineapple. — Remove the skin and all the eyes, take the pineapple in your left hand, and with a silver fork begin at the stem end of the fruit and fork out small bits. This will leave the core, which is juiceless and tasteless, in your hand. Weigh the pineapple after it is thus prepared, and sprinkle over it three quarters of a pound of sugar to one pound of pineapple. When a syrup is formed, cook the apple slowly in it until transparent, then remove the fruit and boil the syrup a little longer. Or slice the pineapple in half-inch slices, and cut out the core. Cook in the syrup, being careful not te break the slices.

From Mrs. Lincoln's Boston Cook Book, 1884, page 416. Read from the scan by computer, so a word may be off; the page itself shows the original.

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berries, and Cherries. — Measure a bowl of fruit and the same quantity of sugar. Put in a preserving-kettle, over night, a layer of fruit, and then one of sugar. In the morning cook slowly without stirring, until the liquid is clear and the fruit soft. Skim thoroughly before putting into the jars. Cherries should be stoned. The pits may be used if the flavor be desired. No. 2. — Use only large and selected fruit, and allow one cup of sugar to @ pint jar of fruit. Pick over the fruit, and put at once into the jars, with as little handling as possible, and sprinkle each layer with sugar. Place the jars in a boiler of water, and let the water boil ten minutes. Have a little syrup boiling, and fill each jar to the brim with the boiling syrup, and seal at once.

From Mrs. Lincoln's Boston Cook Book, 1884, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Canning differs from preserving in that the fruit is kept, either with or without sugar, by sealing in air-tight jars or cans, and is not cooked long enough to destroy its natural flavor. Some authorities state that fruit may be kept by putting it in the jars, filling with cold water, and sealing immediately. But nearly all fruits are improved by the addition of more or less sugar. As a rule, all fruits that require sugar when fresh require it when canned. The important points in canning are to have the fruit perfect in shape and quality; the syrup clear, rightly proportioned, and boiling hot; the jars hot and filled to overflowing, and sealed quickly and thoroughly, that no air may be left inside. Have all utensils in order and at hand, that there may be no needless delay. Large-mouthed glass jars with glass covers or porcelain-lined screw covers are the best. Pint jars are more convenient for a small family. They should be scalded, and the covers and rubbers clean and perfectly fitted. Keep the jars in hot water until ready to fill, or roll each one in hot water just before filling, or place them in a folded towel wrung out of hot water, and put a silver spoon or fork in the jar while filling. A clamp is a great convenience, as the jar may be held in the clamp directly over the kettle and filled very quickly. If without this, have a broad shallow pan, half filled with hot water, on the stove or on a table near by, and place the jars in it while filling them. A wide-mouthed tunnel aids in filling the jars. When.the fruit is to be boiled in the jars, place a perforated tin or some flat stones or muffin rings in, the boiler, to keep the jars from resting on the bottom. Then the water will be under as well as around the jar, and there will be no danger of breaking. All ripe mellow fruit may be prepared and put at once into the jars. Place the jars in a boiler or kettle of warm water, with something underneath to avoid breaking. Make the syrup, using sugar according to taste, or in the proportion of one cup of sugar and one cup of water for each jar of small juicy berries, and one cup of sugar and two cups of water for pears and large fruits. Pour the syrup boiling hot into the hot jars, boil five minutes, and seal at once. Strawberries, plums, and cherries will require more sugar. Cherries should be stoned, but the stones may be used if liked. Quinces, apples, hard peaches, pears, and fruits which require softening, should be cooked in water or in syrup until tender. Then fill the jars with boiling syrup, straining it if not clear. Peaches may be canned whole, or if halved, a few of the pits removed and cooked in the syrup to give addi tional flavor. Pears should be well ripened and of fine flavor. A taste less, insipid pear is only suitable for sweet pickle. Tomatoes should be peeled and cooked till well scalded; then salted and sealed at once. Always fill to overflowing, using boiling ‘water when there is not enough syrup. Run the handle of a silver tablespoon down the inside of the jar, that the syrup may completely surround the fruit. Fasten the covers on securely, and give the screw an extra turn every half-hour until the fruit is cold. If the jars be kept bottom up and in a dark place, there is hardly a chance of failure. The best quality of thick tin-foil may be used as a cover for any large-mouthed bottle or jar minus a cover. Fill the jar with the fruit and syrup, cover with a large piece of tin-foil, work it down over the rim until perfectly smooth and tight. If air-tight, there will be a depression in the cover as soon as the fruit is cold. Fruit thus covered should be kept away from mice, as they will eat the tinfoil. Canned fruit should be opened some time before using, that it may be aerated and the flavor improved. There has been a strong feeling against the use of fruit prepared in tin cans. Chemists have examined canned fruit as soon as opened, and found it harmless; but if the fruit be left in the tin can, the action of the air causes the acid in the fruit to act upon the metal and form a poisonous compound. Care should be taken to remove the fruit from the can as soon as opened.

From Mrs. Lincoln's Boston Cook Book, 1884, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eight pounds of fruit, four pounds of best brown sugar, one quart of vinegar, and one cup of mixed whole spices, — stick cinnamon, cassia buds, allspice, and cloves; less of the latter than of the former. Tie the spices in a bag, and boil with the vinegar and sugar. Skim well; then add the fruit. Cook ten minutes, or till scalded and tender. Skim out the fruit, and put into stone jars. Boil the syrup five minutes longer, and pour over the fruit. The next day pour off the syrup and boil dcwn again, and do this for three mornings. Keep the bag of spices in the syrup. Tomatoes. —Scald, remove the skins, and cook without breaking if possible. Peaches. —Scald or wipe off the ‘‘ wool,” and leave them whole. Do not stick them with cloves. If very ripe, merely pour the hot syrup over them on three successive mornings. Pears. — Select sound fruit, not too ripe. Pare, and leave them whole with the stems on. Cook till tender. Ripe Cucumber or Watermelon Rind. — Cut the pared rind into thick slices. Boil one ounce of alum in one gallon of water, pour it on the rinds, and let them stand in it several hours on the back of the stove. Take out into cold water, and when cold boil them half an hour in the sweet pickle. Ripe Muskmelon or Canteloupe. — Pare, and cut into thick slices. Pour the boiling syrup over them. The next morning pour off the syrup, boil five minutes, and pour it boiling hot over the melon. Repeat this on three mornings. Pineapple. — Slice it, or with a fork pick it off from the centre, in small pieces, and prepare as for melon. nd Tomato Catchup. (Mrs. Campbell.) Boil one bushel of ripe tomatoes, skins and all, and when soft strain through a colander to remove the skins only. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace, and celery seed, two ounces of ground cinnamon, and stir into the tomato. Add two quarts of best cider vinegar, and when thoroughly mixed strain through asieve. Pour all that runs through into a large kettle, and boil slowly till reduced one half. It is an improvement to. add a pint of brandy ten minutes before the catchup is done, but many think it unnecessary. Put it in small bottles, seal, and keep in a cool, dark place.

From Mrs. Lincoln's Boston Cook Book, 1884, page 421. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 peck green tomatoes. 1 teaspoonful white pepper. 1 cup salt. 1 tablespoonful ground cinnamon. 6 small onions. 1 tablespoonful ground allspice. 1 large head celery. 1 tablespoonful mustard. 2 cups brown sugar. 2 quarts good, sharp vinegar. Chop the tomatoes, mix the salt with them thoroughly, and let them stand over night. In the morning pour off the water, and chop the onion and celery. Mix the sugar, pepper, cinnamon, and mustard. Put in a ‘porcelain kettle ‘a layer of tomatoes, onion, celery, and spices, and so on until all is used, and cover with the vinegar. Cook slowly all day, or until the tomatoes are soft. Cauliflower, or cabbage, or one quart of cucumbers may be used with the tomatoes. Sliced or grated horseradish gives a pleasant flavor.

From Mrs. Lincoln's Boston Cook Book, 1884, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one hundred and fifty small-sized cucumbers take one pint of salt, dissolved in boiling water to cover them. Let them remain in a covered vessel for forty-eight hours. Then drain, and wipe each one carefully. Put them ina ~ pickle-pot or firkin with one large onion, peeled and stuck full of cloves, one green pepper, some scraped horseradish, and a small bit of alum. Boil vinegar enough te cover them. Fill a muslin bag with one cup of mixed spices, —whole cloves, whole allspice, peppercorns, stick cinnamon, white mustard seed, and a flake of mace, and boil ten minutes with the vinegar. Put this bag in the firkin when you pour on the boiling vinegar. When cucumbers are gathered fresh from the vines every day, they may be kept in brine till wanted. Make the brine strong enough to float an egg, — a pint of coarse salt and six quarts of boiling water, boiled and skimmed clear. Pick the cucumbers as they ripen, wash carefully without removing the prickles, leave a bit of the stem on, and keep them covered with the brine. Soak, as required, in fresh cold water two days, and pour boiling spiced vinegar over them.

From Mrs. Lincoln's Boston Cook Book, 1884, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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160 small cucumbers. 1 quart small martinoes. 1 quart small button onions. 1 medium cauliflower. Rind of 14 watermelon. 8 pints green string beans. 3 cups salt. 4 quarts cold water. 4 pound horseradish root. 1 tablespoonful white mustard seed. 1 tablespoonful stick cinnamon, broken into half-inch pieces. 1 tablespoonful whole cloves. 4g tablespoonful peppercorns. 4 tablespoonful allspice. 4g tablespoonful whole mace. 1 teaspoonful celery seed. 2 quarts white wine vinegar. 1 ounce alum. 2 quarts boiling water. 1 gill alcohol. Wipe the cucumbers and martinoes with a damp cloth. Cut the cucumbers lengthwise into quarters, and the martinoes into halves. Scald and peel the onions; wash the cauliflower, watermelon rind, and beans; break the cauliflower into small pieces, and cut the melon rind about the size of the pieces of cucumber. Dissolve the salt in the cold water. Put the pickles in a large earthen or tight wooden vessel, and pour the brine over them; if they are not covered, add more cold water. Put a large earthen plate over them, with a clean brick or stone to keep them under the brine. Let them stand two days, remove them from the brine, and wash in cold water. Wash and scrape the horseradish root. Pack the pickles in a stone jar or firkin. Put all the spices into a bag made of strainer cloth. Boil the vinegar, spices, and alum in a porcelain kettle ten minutes, skim carefully, add the boiling water, and pour immediately over the pickles. If a stronger spice be desired, les.ve the bag on the top of the pickles. Set them in a cold place, with the plate and weight over them to keep them under the vinegar. In about two weeks add the alcohol, and in four weeks they will be ready to use.

From Mrs. Lincoln's Boston Cook Book, 1884, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Equal quantities of small cucumbers, the largest ones sliced, green tomatoes sliced, cauliflower picked into flowerets, and small button onions. Keep them covered with strongly salted water twenty-four hours. In the morning scald the brine, and dissolve in it a bit of alum the size of a nutmeg. Pour the boiling brine over the pickles. When cold, drain thoroughly and prepare as much vinegar as there were quarts of brine. To one quart of vinegar use one cup of brown sugar, half a cup of flour, and one fourth of a pound of ground mustard. Boil the sugar and vinegar. Mix the flour and mustard, and stir the boiling vinegar into it, and when smooth pour it over the pickles.

From Mrs. Lincoln's Boston Cook Book, 1884, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup boiling water. 2 teaspoonfuls flour, wet in cold 1 saltspoonful salt. water. Cornstarch and rice-flour gruels are made in a similar manner. Use a little more of wheat flour than of the others. Mix the flour and salt, and make into a smooth thin paste with cold water, then stir it into the boiling water. Cook five minutes or until the desired consistency is obtained. Strain; then add sugar, if preferred, and thin with a little milk. If intended for a fever patient, a little lemon juice improves the flavor; if for a patient with summer complaint, boil with the gruel half an inch stick of cinnamon or a little nutmeg, — the spice will help to reduce the laxative condition. Sick people soon tire of sweets, and gruels should be sweetened only slightly, if at all. Flour and starchy gruels should not be given in typhoid fever, or when the disease is located in the intestines. Nor should they ever be used in excess, as,*being rapidly swallowed, they are unaffected by the alkaline action of the saliva, and pass through the stomach unchanged and severely tax the intestines. They should be kept in the mouth and mingled with the saliva before swallowing.

From Mrs. Lincoln's Boston Cook Book, 1884, page 429. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 dozen raisins, quartered. 1 tablespoonful flour. 2 cups milk. Salt to taste. Boil the raisins in a little water twenty minutes. Let the water boil away, and add the milk. When boiling, add the flour rubbed to a thin paste with a little cold milk. Boil eight or ten minutes. Season with salt and strain. Or omit the raisins, and add sugar to taste; or add the beaten white of one egg after it comes from the stove..

From Mrs. Lincoln's Boston Cook Book, 1884, page 429. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one ounce of pearl barley a few minutes, to cleanse it. Pour off the water, add one quart of cold water and half a teaspoonful of salt, and simmer one hour, or until reduced one half. Strain it; sweeten to taste, and add a little lemon or nutmeg, if desired. Barley contains mucilage, and is soothing and refreshing in fevers and gastric inflammation.

From Mrs. Lincoln's Boston Cook Book, 1884, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful flour.: 1 teaspoonful salt. 2 tablespoonfuls corn meal. 1 quart boiling water. Mix the flour,-meal, and salt. Make into a thin paste with a little cold water, and stir into the boiling water. Boil thirty minutes, stirring often; thin with milk or cream. Milk may be used instead of water by making the gruel in a double boiler. Indian meal gruel requires longer time for cooking than any purely starchy gruels. No. 2.— Wet one heaping teaspoonful of meal and one saltspoonful of salt in a little cold water, and stir into one cup of boiling water. Boil slowly thirty minutes. Indian corn meal is heating in its nature, and should never be given where there is any inflammatory condition of the system. If given during convalescence after scarlet fever, it sometimes produces glandular swellings. When there is a deficiency of natural warmth, and no inflammation, it may be given without harm.

From Mrs. Lincoln's Boston Cook Book, 1884, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls oatmeal. 1 quart boiling water. Boil one hour. Strain, and serve with milk or cream. " No. 2. — Pound half a cup of coarse oatmeal until it is mealy. Put it in a tumbler, and fill the tumbler with cold water. Stir well; let it settle; then pour off the mealy water into a saucepan. Fill again, and pour off the water, and again repeat this, being careful each time not to disturb the sediment in the bottom of the tumbler. Then boil the water twenty minutes. Add one saltspoonful of salt. If very thick, add a little cream or milk. Strain and serve hot. Beef essence or beef tea may be used in place of cream. This is the most palatable and convenient way of making gruel from oatmeal.

From Mrs. Lincoln's Boston Cook Book, 1884, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful Hecker’s farina. ~ 1 cup boiling water. 1 saltspoonful salt. 1 cup milk. Put all but the milk in the double boiler, and cook fifteen minutes, or until it thickens, then add the milk and boil again. Sweeten to taste. Farina is a granulated preparation of the inner portion of the finest wheat, freed from bran and floury dust. It contains nitrogenous or flesh-forming material, is easily digested, and is a more nutritive food for invalids and children than cornstarch, sago, arrowroot, or tapioca, which contain only starch.

From Mrs. Lincoln's Boston Cook Book, 1884, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablesp. powdered cracker. 1 cup milk. 1 cup boiling water. 3g teaspoonful salt. Boil up once and serve.

From Mrs. Lincoln's Boston Cook Book, 1884, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg (yolk beaten well). 1 cup hot milk.. 1 teaspoonful sugar. White of egg, beaten till foamy. Flavor with nutmeg or lemon. Good for a violent cold. if taken very hot after retiring.

From Mrs. Lincoln's Boston Cook Book, 1884, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup granulated oatmeal. 1 scant quart boiling water. 1g teaspoonful salt. Put the meal and salt in the double boiler, pour on the boiling water, and cook two or three hours. Remove the cover just before serving, and stir with a fork to let the steam escape. If the water in the lower boiler be strongly salted, the meal will cook more quickly. Serve with sugar, or salt, and cream. Baked sour apples, apple sauce, and apple jelly are delicious eaten with the oatmeal. They should be served with the mush, and the cream and sugar poured over the whole. They give the acid flavor which so many crave in the morning. Coarse oatmeal is not suitable for any form of water brash, acidity, or bowel irritation. It often causes erup tions on the skin in warm weather. —

From Mrs. Lincoln's Boston Cook Book, 1884, page 432. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal. 1 cup cold milk. 3¢ teaspoonful salt. 1 pint boiling water. Mix the meal and salt with the cold milk. Stir this gradually into the boiling water. Cook half an hour in a double boiler, stirring often.

From Mrs. Lincoln's Boston Cook Book, 1884, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix half a cup of Graham flour and half a teaspoonful of salt. Make it into a thin ssaooth paste with a little cold water. Stir it into one pint of boiling water. Cook twenty minutes, stirring often. Serve with cream. Rye Mush is made in the same manner, and sometimes served with molasses. Gluten Mush. — Use one cup of gluten to one pint of boiling water, and cook as above. Being destitute of starch, it will not thicken like Rye Mush.

From Mrs. Lincoln's Boston Cook Book, 1884, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wet one cup of Brain Food in a little cold water, and stir it into one quart of salted boiling water. Cook over hot water one to two hours. Eat, hot or cold, with sugar and cream.:

From Mrs. Lincoln's Boston Cook Book, 1884, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls rice. Salt and sugar to taste. 1 quart cold water. Pick over and wash the rice, and cook in water one hour, or till the rice is dissolved. Add salt and sugar to taste. If intended for jelly, add lemon juice and strain into a mould. When cold, serve with sugar and cream. If to be used as a drink, add more hot water, enough to make a thin liquid, and boil longer. Add half a square inch of stick cinnamon, and strain. Serve hot or cold. Rice is easily digested and almost wholly assimilated; it is good in diarrhoea or dysentery.

From Mrs. Lincoln's Boston Cook Book, 1884, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥%eup pearl tapioca. 1 tablespoonful lemon juice. 1 pint cold water. 1 heaping tablespoonful sugar. 1 saltspoonful salt. Pick over and wash the tapioca. Add the cold water, and cook in a double boiler until entirely dissolved. Then add the salt, lemon juice, and sugar. Turn into a mould. Serve with sugar and cream. Half a cup of strawberry, raspberry, or blackberry jam or currant jelly may be used in place of lemons.

From Mrs. Lincoln's Boston Cook Book, 1884, page 434. Read from the scan by computer, so a word may be off; the page itself shows the original.

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” ¥ cup Irish moss.. 1lemon. 1 pint boiling water.. 44 cup sugar. Soak the moss in cold water until soft. Pick over and wash again. Then put it into the boiling’ water, and simmer until it is dissolved. Add the lemon juice and sugar. Strain into a mould. Use currant jelly in place of lemon, or steep four or five figs with the moss. Sea mosses contain bromine and iodine, and are useful in rheumatic affections. Iceland moss may be used in the same manner. This, when dried, contains more starch than potatoes, and more flesh food than oatmeal or corn.

From Mrs. Lincoln's Boston Cook Book, 1884, page 434. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4g box gelatine. 2 tablespoonfuls lemon juice. 1 cup port wine. 8 tablespoonfuls sugar. 1 tablesp. powdered gum arabic. 2 cloves. Put all together in a glass jar, and cover closely. Place the jar on a trivet in a kettle of cold water. Heat it slowly, and when the mixture is dissolved, stir well and strain. Pour into a shallow dish, and when cool cut it into small squares. This is good for an old person or a very weak patient.

From Mrs. Lincoln's Boston Cook Book, 1884, page 434. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make it quickly for an invalid, chop one pound of kan juicy mutton very fine; pour over it one pint of cold water. Let it stand until the water is very red, then heat it slowly. Let it simmer ten minutes. Strain, season, and add two tablespoonfuls of soft-boiled rice, or thicken it slightly with rice flour wet with cold water. Serve hot. When given to a person with a severe cold, or a consumptive, the fat should not be removed, as it is soothing to the chest, and when absorbed by the rice or some starchy material is not uninviting to the eye. For a fever patient, tne fat should be removed. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up any globules of fat which will not come off with a spoon.

From Mrs. Lincoln's Boston Cook Book, 1884, page 434. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one tablespoonful of well-washed barley and one pint of cold water. Heat slowly, and simmer two hours. Put the bones into one cup of cold water, and boil gently half an hour. Then strain into the meat and barley. Season with salt. Skim off the fat, and serve with whole-wheat or gluten wafers.

From Mrs. Lincoln's Boston Cook Book, 1884, page 435. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 calves’ feet. 2 inch stick cinnamon. 4 quarts cold water. 1 inch blade mace. 1 cup sugar. 8 eggs (whites and shells). 2 lemons. 1 pint wine. Scald the feet, and clean thoroughly. Split, break the bones, and put them into the cold water. Heat slowly, and simmer gently until reduced to three pints. Strain, and when cool remove the fat. Add the other ingredients except the wine. Put it over the fire, and stir until hot. Let it boil five minutes, or till a thick scum has formed. Set it back on the stove; skim, and add the wine. Strain through a fine napkin into a shallow dish. When ready to serve, cut it into blocks, or break it up lightly with a fork. If intended for broth, simply remove the fat, season to taste, and stir it into a beaten egg; or add sago or tapioca, having first soaked and boiled it till soft. Veal broth is not very palatable in itself; and as it does not contain the nutritive qualities of beef or mutton broth, it is not well to use it in the sick-room except for a variety.

From Mrs. Lincoln's Boston Cook Book, 1884, page 435. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean a small chicken. Disjoint and cut the meat into half-inch pieces. _Remove all the fat. Break or pound the bones. Dip the feet into boiling water, and scald until the skin and nails will peel off. The feet contain gelatine, and when well cleaned may be used for jelly. Cover the meat, feet, and bones with cold water; heat very slowly, and simmer till the meat is tender. Strain, and when cool remove the fat. Season with salt, pepper, and lemon, and add the shell and white of one egg. Put it over the fire, and stir well until hot. Let it boil five minutes. Skim, and strain through a fine napkin. Pour it into small cups, and cool it if intended for jelly. When the patient can take it, small dice of the breast meat may be moulded in the jelly. Serve hot, without clearing, if intended for broth.

From Mrs. Lincoln's Boston Cook Book, 1884, page 436. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful pearl barley. 44 lemon. 8 blocks sugar. 1 quart boiling water. Wash the barley in cold water, then pour off the water, and put the barley, sugar, and lemon into the boiling water, and let it stand covered and warm for three hours; then strain it. Currant jelly or orange juice may be used in-. stead of lemon. This is a valuable demulcent in colds, affections of the chest, hectic fever, strangury and other diseases of the bladder or urinary organs.

From Mrs. Lincoln's Boston Cook Book, 1884, page 436. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 ounce clean gum arabic, and 1 pint boiling water. 46 ounce sugar, dissolved in 1 lemon (juice). When dissolved, add the lemon juice, and strain through a fine strainer. This is soothing in inflammation of the mucous membrane. Toast Water. — Toast one pint of white or brown bread crusts very brown, but be careful not to burn them; add one pint of cold water; let it stand for one hour, then strain, and add cream and sugar to taste. The nourishment in the bread is easily absorbed when taken in this liquid form. Crust Coffee. — Pour one pint of boiling water over two slices of brown toast. Steep ten minutes, and strain. Add sugar and cream to taste. Corn Tea and Rice Coffee. — Brown one cup of dried sweet corn or rice. Pound or grind it fine. Add one pint of cold water, and steep it one hour. Strain, and serve with sugar and cream. These are pleasant and nourishing beverages. Slippery-Elm Tea.— Pour one cup of boiling water upon one teaspoonful of slippery-elm povder or a piece of the bark. When: cool, strain and flavor with lemon juice and sugar. This is soothing in any inflammation of the mucous membrane.;

From Mrs. Lincoln's Boston Cook Book, 1884, page 437. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour boiling water on mashed cranberries, barberries, or whortleberries. When cold, strain, and sweeten to taste. No. 2.— Stir a tablespoonful of any acid jelly or fruit syrup into one tumbler of ice water. No. 3.— Dissolve one tablespoonful of cream of tartar in one pint of water. Sweeten to taste. Apple Tea.— Roast two large sour apples, cover with boiling water; when cool, pour off the water and strain. Add sugar to taste. 420 The Dustain Cos Book. Jelly and Ice. — With a large needle or pin, chip half a cup of ice into bits as large as a pea. Mix with it about the same quantity of lemon, currant, blackberry, or barberry jelly. Very refreshing in fevers. Tamarind Water. — Boil two ounces of tamarinds with Sour ounces of stoned raisins in three pints of water for one hour. Strain and cool. Baked Lemon. — Bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is excellent for hoarseness and pressure on the lungs. Lemonade. — Squeeze the juice from one lemon and add one tablespoonful of sugar. Pour on one cup of boiling water, and cool. Or take hot for a cold, after retiring. Flaxseed Lemonade. — Pour one quart of boiling water over four tablespoonfuls of whole flaxseed, and steep three hours. Strain and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seem too thick. This is soothing in colds. Irish-Moss Lemonade. — Soak, pick over, and wash one quarter of a cup of Irish moss. Pour on one pint of boiling water. Heat to the boiling-point, but not boil. and keep it at that temperature half an hour. Strain, and squeeze into it the juice of one lemon, or enough to give it an acid taste. Sweeten to taste. Add acid phosphate in place of the lemon, if preferred. Wine Whey. — Boil one cup of new milk, and add one cup of wine. Let it stand on the back of the stove five minutes. Strain, and sweeten the whey. The whey, or water, of milk contains the sugar, salt, and other saline bodies necessary for digestion and the repair of the mineral part of the body.

From Mrs. Lincoln's Boston Cook Book, 1884, page 437. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour one cup of boiling water over one tablespoonful of the herbs. Cover the bowl, set it over the teakettle, and steep ten minutes. Sweeten if desired. AMulein tea is good for inflammation of the lungs; Chamomile tea, for. sleeplessness; Culamus and Catnip tea, for colds and infants’ colic; Cinnamon tea, for hemorrhages; Watermelon-seed and Pumpkin-seed tea, for strangury and summer complaint. A few sprigs of sage, burnet, balm, and sorrel, half a lemon, sliced, and three pints of bviling water, sweetened to taste, and covered closely until cold, makes an agreeable drink for a fever patient. Another Condition in sickness occurs when, after longcontinued, prostrating, or rapidly wasting disease, the system demands immediate nourishment to supply that waste, or when there is a lack of nutrition from any cause. Food that contains the most nonrishment in the most easily assimilated form is now needed; but the physician should always be consulted as to the food suitable during the different diseases. Liquid food is most suitable, and should be food as well as drink. In nearly all cases of fever milk is given when the patient can take it. Two or three grains of pepsin in a cup of milk or broth facilitate its digestion. In typhoid fever milk has often proved of great value, and is now generally recommended by the medical faculty in all cases of scarlet fever, nervous disorder, and all diseases arising from imperfect nutrition. It keeps up the strength of the patient, acts well upon the stomach, soothes the intestines, and promotes sleep. It should be taken slowly to prevent the curdling in a dense mass which may occur if too much be taken at once. A pint of hot milk taken slowly, every four hours, will often check the most violent diarrhea and dysentery. It should never be boiled, only scalded. Eggnog or broth, meat broth, farina and oatmeal gruel, and port wine jelly, are all suitable at such times; but beef juice and tea are most generally used by physicians. They afford a fluid and easily assimilated form of food, and have a remarkable power of restoring the vigorous action of the heart, and dissipating the sense of exhaustion following severe, prolonged exertion. When taken alone, they are stimulating rather than nutritive, and a patient would soon starve if he did not have the addition of the fibrine of the meat or of some farinaceous food, like bread crumbs or oatmeal.

From Mrs. Lincoln's Boston Cook Book, 1884, page 438. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the crisis of disease is past, the system needs gradual but complete nutrition, and the appetite is clamorous, fickle, or perhaps altogether wanting. Then is the time most critical for the patient, and most trying to the tact, skill, and patience of the nurse. Many a person has been carried safely through a long and distressing illness, only to succumb at last to injudicious feeding, because of the nurse’s ignorance or his own indiscretion. When solid food can be safely given, the patient may take it in any of the forms given in the preceding rules. The following dishes may also be used: broiled squab, venison, chicken, chop, steak, salmon, chicken panada, boiled halibut, roast beef, mutton, cream toast, eggs, and oysters (except when especially forbidden by the physician), sweetbreads, baked potatoes, asparagus, onions, macaroni, custards, Charlotte Russe, snow pudding, icecream, sherbet, blanc-mange, Bavarian cream, sponge cake, simple puddings, stewed fruits, and many others, — receipts for which will be found as indicated in the table of lessons in the Nurse’s Course. Broiling for the Invalid (Broiled Steak or Venison). — Wipe with a clean wet cluth. Grease the gridiron with a bit of the fat. Broil over a clear fire, turning as often as you can count ten. Cook four minutes if the steak be about one inch thick; not longer, as further cooking dries up the juices and destroys some of the nutritive qualities. Be careful to serve on a hot platter, and season with salt, and with pepper and butter if approved. Birds, chicken breasts, fish, and chops are better when seasoned, and wrapped in buttered paper, and: then broiled, as this prevents them from burning or becoming too dry. Birds, fish, and chops are better, and more conveniently eaten, if boned before broiling.. Broiled Steak, No. 2.— Broil half a pound of round steak and one slice of tenderloin. With a meat or lemon squeezer squeeze the juice from the round over the tenderloin. Season, and serve hot. Chicken Panada.—One cup of cold roasted or boiled chicken, pounded to a paste. Add half a cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste. Boil one minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. Chicken Custard.— Scald together one cup of strong chicken stock and one cup of cream.’ Pour it over the well-beaten yolks of three eggs, and cook in a double boiler till slightly thickened. Salt to taste, and serve cool in custard cups. Crackers and Orange Marmalade. — Toast three cracr:- ers slightly. Dip them quickly into boiling salted water. Spread with a little butter, and put a layer of orange marmalade, or any other jelly or preserve, between them. Set them in the oven a few minutes before serving.

From Mrs. Lincoln's Boston Cook Book, 1884, page 443. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3g pound best French chocolate. 1% pound arrowroot. 1 pound rice flour. 3g pound loaf sugar, sifted. These materials are to be thoroughly mixed and rubbed together. A dessert spoonful of this mixture should be slightly wet with milk or water, then stirred into one pint of boiling milk, and boiled five minutes. This is excellent food for invalids or convalescents. Serve hot, as a beverage; or make much thicker, to be eaten cold as a delicate pudding. Laban. (Miss Parloa.)—One quart of new milk, into which stir one tablespoonful of yeast. Let it stand in a cool place to harden, which will take from three to twentyfour hours. When hard, take @ tablespoonful of the mixture, and stir it into a quart of new milk, and set away to harden. This is ‘‘ Laban.” It should be eaten with sugar and cream. If a constant supply be needed, reserve one tablespoonful each day for the next preparation. This receipt is furnished by a lady who obtained it in Syria, and who advises a second or a third trial if the first attempt be unsuccessful. The dish is often palatable when the stomach is too weak for almost any other solid food. This is similar to Koumiss, or fermented mare’s milk. Ash Cake. (Mrs. Henderson.) —Wet corn meal, salted to taste, with enough cold water to make a soft dough. Let it stand half an hour, or longer. Mould into a cake one or two inches thick, as you prefer. Place it on a clean spot on the hearth, and cover with wood ashes. Bake from half to three quarters of an hour. Wipe before eating. The alkaline properties left by the ashes in the crust render it especially good for dyspeptics with an acid stomach.

From Mrs. Lincoln's Boston Cook Book, 1884, page 445. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups gluten. 2 tablespoonfuls sugar. 4g teaspoonful salt. legg. 2 teaspoonfuls baking-powder. 2 cups water or milk. Bake in very hot buttered gem pans, in a hot oven, half an hour.

From Mrs. Lincoln's Boston Cook Book, 1884, page 446. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Our bodies are made up of different materials: skin, flesh, blood, bone, ete. These consist of a large number of substances, called compounds; the compounds contain two, three, or four elements, united chemically in definite proportion. Some of these compounds are: water, which forms more than two thirds of the whole body, and is the common carrier of food into and through the system; fibrine, which is the chief solid material of flesh, and forms one tenth of the body; fat, a mixture of three compounds, distributed all through the system; albumen, and other nitrogenous substances, of which osseine in bones, keratin in the hair, nails, and skin, cartilagin in cartilage, and hemoglobin, which contains iron and gives the red color to the blood, are the most important. Chloride of sodium, or common salt, and other mineral salts of po/assa, lime, and magnesia, are found in all parts of the body. ‘These compounds are made up of two or more separate and distinct elements. There are sixteen elements in the human body, — oxygen, carbon, hydrogen, nitrogen, phosphorus, sulphur, chlorine, fluorine, silicon, calcium, potassium, sodium, magnesium, iron, manganese, and copper. Compounds only, not the separate elements, are capable of nourishing the body. Oxygen only exists as an element. Its office is to support combustion. Combinations of two or morg of these elements are found in the various articles used as food. It is quite important that our food should consist of various materials, containing elements similar to, or capable of being changed into, the elements of our bodies, of which the most important are: water, to help digestion and assimilation of food, and to help carry away refuse material; salts, to renew the mineral parts and replenish certain tissues; carbon, to furnish fuel for warmth; nitrogen, to build up and repair the whole structure. For convenience the elements are classified chemically into Non-Combustibles, or inorganic compounds, including water and salts; Combustibles, or organic compounds, including carbonaceous and nitrogenous foods. Some foods contain no carbon, Some contain no nitrogen, and some have all the elements in various proportions. Food has been classified into gaseous, of air; liquid, or water; and solid, including animal and vegetable foods. But the division into carbonaceous, or heat-producing, and nitrogenous, or flesh-forming foods, answers every purpose.

From Mrs. Lincoln's Boston Cook Book, 1884, page 471. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Water forms more than two thirds of the whole body. It is especially abundant in the blood and secretions. It gives them the necessary fluidity, and enables them to dissolve the important materials they contain. It is contained in all kinds of solid food, as well as in the liquids drunk as beverages, It is most abundant in fruits and vegetables. Every pound of perfectly dry food should be accompanied with four pounds of Pure water is composed of oxygen and hydrogen, one ninth hydrogen and eight ninths oxygen by weight. The usual test for pure drinking water is that it be ‘‘ free from color, smell, or taste, be soft, bright, and aerated, and free from all deposit.” But it is very seldom found in that condition, as its power of dissolving other substances is so great that it nearly always holds animal, vegetable, or mineral matters in solution, obtained from the earth through which it flows. It also absorbs gases and odors from the air. The animal and vegetable substances found in it render it impure. But the mineral matters, unless in excess, are not objectionable. When water contains more than a few grains to the gallon of carbonate of lime, it is termed hard water. When water is hard or impure, it should be boiled before being used for drinking, as this destroys the vegetable and animal impurities. Water evaporates at all temperatures, boils at 212°, and freezes at 32° Fahrenheit. In freezing, the substances dissolved in water are expelled. Water, as it approaches the freezing-point, expands, and often bursts the vessels in which it is contained. In ponds or rivers it expands, becomes lighter, freezes, and floats on the surface in the form of ice. Water is perfectly neutral. It combines with acids and with bases. It becomes sweet, sour, salt, astringent, bitter, or poisonous, according to the nature of the bodies it holds in solution. ‘ Salts and other Mineral Matters.— The chief purpose of mineral ingredierts is to replenish certain tissues, and aid in the transferrence and absorption of the combustible nutrients, as a scaffolding aids in the construction of a building. Chloride of sodium, or common salt, is essential to the life of the higher animals. It exists in all parts of the body. It is more abundant in the blood than any other inorganic ingredient except water; but it is an active poisonous irritant if taken in excess, causing diseases of the mucous membranes, as in catarrh, and stiffening of the muscles, as in rheumatism. We take it as a natural ingredient in many kinds of food, and as a condiment to increase the relish of many others. The desire for salt is instinctive. There are people who do not use salt in food, but it is probable that they obtain sufficient sodium and chlorine in the brackish water they drink; or it may be, their habits of life render éess salt necessary. Salt must be added plentifully to all vegetable food. The bad effects of a salt-meat diet can be counteracted by the use of lemon juice and fresh green vegetables, which are rich in potash salts. Salt taken with our food supplies two substances. Its chlorine supplies the hydrochloric acid of the gastric juice, that helps digest our food; and soda, which is an element of the bile, — a fluid which must be added to the dissolved or softened food before the nourishment can be extracted from it. People would very soon become ill if deprived of salt. A person requires from one fourth to half an ounce of salt daily. The attractive flavor which is developed by cooking and adding salt to our food excites the secretion of saliva and gastric juice, and therefere helps digestion. The Dutch used to condemn criminals to a diet of unsalted food. They suffered great physical torture, which soon ended in death. Salt is one of the most abundant of all minerals. It is obtained from springs by evaporation, and from natural mines. It is readily soluble in hot or cold water. It is used for packing and preserving meats, as it prevents putrefaction by absorbing water from the flesh. The other mineral ingredientsneeded in the system are combinations of lime, soda, potash, magnesia, sulphur, phosphorus, and iron. Phosphorus, lime, and magnesia are found in meat, fish, the cereals, and potatoes. Potash is found in meat, fish, milk, vegetables, and the dry seeds and fleshy parts of fruits, iron, in flesh, vegetables, and nearly all food, in very minute quantities. t Sulphur is in fibrine, albumen, and caseine. There is sufficient saline matter, except common salt, in all the ordinary food we eat and the water we drink. These mineral matters become rearranged and combinea before becoming part of the body, but they do not undergo auy chemical change or decomposition. They are absorbed with the food, and form for a time part of the animal tissues, after which they are discharged with the secretions, and replaced by afresh supply. They are absolutely indispensable to the neurishment of the body.

From Mrs. Lincoln's Boston Cook Book, 1884, page 472. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The first division of combustible compounds is called carbonaceous because they all contain carbon; or heat-producing, because by their burning they generate heat. They consist of starch, sugar, fats and oils, gum, and the softer fibres of plants. They are found in vegetables, cereals, fruits, milk, eggs, and the fat of meat.

From Mrs. Lincoln's Boston Cook Book, 1884, page 474. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are combustible compounds, but are neither starchy, saccharine, nor oily. Guin is found in apple and plum trees. Gum arabic is from a species of acacia, and is soluble. Mucilage is found in onions, quinces, and flaxseed. It forms a jelly with water, but does not dissolve like gum arabic. Pectose is found in many roots, like the turnip; also in the pear and peach. When boiled with water it changes to a vegetable jelly, called pectine. Currants, pears, peaches, plums, contain pectine, and this is what gives firmness to the preserves made from them. Cellulose is the woody fibre of stalks of grain, the membrane which envelops the grains, husks, and skin of seeds, rinds, cores, and stones of fruits. It is the main and almost the sole constituent of linen, and of the paper which is made from linen.

From Mrs. Lincoln's Boston Cook Book, 1884, page 478. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The second division of the Combustible Compounds is called nitrogenous, or flesh-forming foods. Nitrogen is the flesh-forming element common to all foods. It enters largely into the composition of the body, forming sixteen per cent of the animal tissue. A liberal supply is necessary to form and repair tissue. Although the atmosphere is four fifths nitrogen, we get no supply from that source. It must be supplied in a state of combination, not as an element, from such compounds as have been produced under the influence of life. We require organic nitrogenous matter, and not pure nitrogen. This is sometimes derived from vegetable sources, but is most abundant in animal substances. Animal food is richer and more nutritious than vegetable food; but the latter, if taken in large quantities, yields the same amount of flesh-forming material. Nitrogenous substances in plants and animals are identical in composition; and, from whichever source they are taken, the most important consideration is, to digest them and make them into blood.. Nitrogen is an essential part of some of our most powerfu. medicines, like quinine and morphine, and of our most dangerous poisons, such as strychnine and prussic acid. Nitrogenous foods are also called albuminous, because albumen is their common element, though it is called by different names in different things. Albumen is from albus, meaning white. The principal varieties of albuminous food are lean meat, fish, eggs, milk, cheese, peas, beans, oatmeal, flour, rye, and corn. These are treated more fully in other parts of the book, in chapters on

From Mrs. Lincoln's Boston Cook Book, 1884, page 478. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These different kinds of food, water, salts, sugar, starch, fat, and albumen, must be combined in our diet; for a simple substance which fulfils only one of the purposes required in our food will not support life. A man cannot live on water or salt, yet he would soon die without them. A diet composed exclusively of fats, starch, or sugar is equally incapable of supporting life. The albuminous foods, though they are considered the most nutritious, must be combined with the others to produce the desired result. ° Milk is the only substance prepared by nature expressly as an article of food. Seeds grow, and produce plants and fruits after their kind; but milk is prepared as the natural food of the young of all mammalia. A baby fefon milk develops in every part; therefore milk must supply every requisite for the growth of the young body, and the proportions in woman’s milk may be taken as the standard for human food. Milk analyzed is found to contain water, salt, fat, sugar, and caseine, — the five elements of food. It has enough of flesh-producing elements to restore the daily waste, and enough heat-giving elements to feed the oxygen in breathing. But when the teeth are formed, the child’s system needs a greater proportion of some elements than are supplied by the milk, and other foods are gradually added to the diet. Eggs also contain all the necessary elements; a diet of seven eggs per day furnishes all the nutrition a person needs. But the elements in eggs are too highly condensed, and are not properly proportioned for a continuous diet. Many articles of food do not contain all these elements, and it is very important to proportion our food rightly, so that one kind will supply what another lacks. A certain bulk is also necessary in our food to stimulate a thorough action of the digestive fluids. If the quantity be not sufficient to distend the stomach, so that the churning motion of the muscular coats can affect every part of the food, the digestion is imperfect. Dyspepsia is often caused by lack of sufficient quantity of food, and by weakness of the muscles of the stomach. If this requisite quantity be wholly nutritious or highly condensed food, capable of entire absorption, the effect is too stimulating, and serious disorders of the alimentary canal are the result. To remedy this, it is necessary to have a certain amount of innutritious food, which furnishes the bulk required, and gives all parts of the digestive apparatus their proper amount of work to perform. Many persons argue in favor of a vegetable diet, as’we can obtain from vegetables al) the necessary elements. ‘There have been many cases known where people lived to an extreme age who used exclusively a vegetable diet, and others who lived equally as long upon animal food. But the general rule is, that we find the highest degree of bodily and mental vigor only among those who make use of a mixed diet. One of the strongest physiological arguments in favor of this rule is found in the structure and conformation of the teeth and alimentary canal. Part of the teeth are of the carnivorous, or flesh-eating kind, and part of the herbivorous, or vegetable-eating kind. The alimentary canal is equally well adapted to the digestion of animal or vegetable food, or an admixture of both. The proper proportion, by weight, is one third of animal, and two thirds of vegetable food. ‘“« Nature has given us an unerring guide to a proper choice of diet. An unperverted appetite is the voice of the physical system making known its needs, and it may always be trusted to indicate the food necessary to the preservation of health. But as the voice of nature is often unheeded, it is necessary to exercise intelligence in selecting our food and adapting it to the circumstances of life. By a proper choice we can often counteract the effects of a violation of nature’s laws.’’

From Mrs. Lincoln's Boston Cook Book, 1884, page 484. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There is another classification of food which it is well to consider briefly. In its effect upon the system food is nourishing and stimulating, or the reverse. Nourishing foods are those which serve to develop perfectly every animal function, but do not increase the strength and speed of organic action beyond the point of full nutrition. Bread, vegetables, fruits, sugar, salt, and water are nourishing foods. Nourishing and Stimulating Food. — All food that nourishes the body is in one sense stimulating, as it gives renewed energy to the bodily functions. But there are foods which impart a speed and energy to the organs above that necessary to perfect nutrition; these are termed stimulating foods. Animal food is of this class. Stimulants. — Alcoholic drinks and condiments are classed as stimulants, because they impart no nourishment, but act simply as excitants to preternatural activity. Innutritious foods are those which are not assimilated; which are by nature indigestible, or have been made so by improper combinations and modes of cooking. The bran of wheat, fried or greasy food, heavy bread, and rich soggy pastry are either entirely unassimilated, and therefore not nourishing, or they weaken the system by exciting particular organs to excessive action.

From Mrs. Lincoln's Boston Cook Book, 1884, page 488. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Aspic Jelly. A transparent jelly made “with stock, and used for garnishing. Au Beurre roux. With browned butter. Au vert Pie. With eweet herbs, Auz Cressons. With watercresses. Auz Rognons. With kidneys. Bain Marie. A shallow open vessel filled with hot water, in which smaller dishes containing soups and sauces may be placed and kept warm without fur. ther cooking until serving-time. Barm. The scum from fermented malt liquors, used as yeast. Baron of Beef. The two sirloins not cut down the back. Formerly a favorite dish in England. Baron of Lamb. The entire loin, not divided at the backbone, with the upper part of both legs. Basil. An herb having a perfume like that of cloves, used as seasoning.

From Mrs. Lincoln's Boston Cook Book, 1884, page 521. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bay Leaves. The leaves of the cherrylaurel tree. Bécasses. Woodcock. Béchamel. A white sauce made with stock and cream, named from a celebrated cook. Beignet. A fritter. Beurre noir, Browned butter. Bisque. A shell-fish soup. Blanch. To parboil, to scald vegetables, nuts, ete., in order to remove their hulls or skins. Blanquette. Any white meat warmed in a white sauce thickened with eggs. Bouchées, Patties.

From Mrs. Lincoln's Boston Cook Book, 1884, page 521. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bouillabasse. Several kinds of fish boiled quickly, and highly seasoned with onion, orange peel, saffron, oil, ete. Bouille. Broth made from beef. Bouilli, Beef stewed, generally in one large piece, and served with a sauce. Bouquet, or Fagot, af Herbs. A sprig of each of the herbs used in seasoning, rolled up in ® spray of parsley and tied securely. Braising. Stewing in s covered pan, with heat applied both below and above. Brawm. Head cheese. Bretonne. A purée of red onions, Brioche Paste, Cakes made with yeast. Broché. A spit. Brochette. A skewer. Brunoise. A brown soup or sauce. Bubble and Squeak, A dish of vegetable hash and meat. Buttock. A round of beef. Café au Lait. Coffee with hot milk. Café noir. Black coffee.

From Mrs. Lincoln's Boston Cook Book, 1884, page 521. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Charlotte. A preparation of cream or fruit, formed in as mould, lined with cake or fruit. Chartreuse. A preparation of game, fillets, ete., moulded in jelly and surrounded by vegetables. Invented by thé monks of the monastery of Chartreuse as a convenient way of disguising Chervil, The leaf of a European plant used as a salad. Chetney. A hot acid sauce made from apples, tomatoes, raisins, cayenne, ginger, garlic, shalots, salt, sugar, lemons, and vinegar. Chillies. Red peppers. Chine. A piece of the backbone of an animal, with the adjoining parts eut for cooking. Usually applied to pork.

From Mrs. Lincoln's Boston Cook Book, 1884, page 522. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fricandeau, Meat larded and browned, and stewed in stock, or baked and covered with glaze. Fricassee. A stew in which the meat is first fried slightly.

From Mrs. Lincoln's Boston Cook Book, 1884, page 523. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lardoon. The piece of salt pork or bacon used in larding. Lentils, A variety of the bean tribe used in soups, eto, Tit. A layer. Articles in thin slices placed in layers, with seasoning or sauce between. Macedoine. A mixture of fruit moulded in jelly. Madeline. A kind of pound cake. Maigre. Dishes for fast days, made without flesh. Maitre d’ Hotel. Master of the hotel. Malic Acid, The acid of apples, partially changed to sugar as apples ripen and into a bitter principle as they decay. Manna Kroup. A flour made from wheat and rice, sometimes mixed with saffron and yolk of egg. Maraschino, A kind of brandy. Marinade. A pickle for boiling meat or fish fn. Marinate. To pickle or to sprinkle wth a French dressing. Matelote. A rich stew, made of fish, and flavored with wine, Mayonnaise. Cold sauce, or salad dressfog. Menu. A bill of fare. Méringue. A kind of feing made of white of egg and sugar well beaten. Mi-Caréme, Dishes used in mid-Lent.

From Mrs. Lincoln's Boston Cook Book, 1884, page 523. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rissoles. Small shapes of puff paste filled with some mixture, and fried or baked. Or balls of minced meat, egged and crumbed, and fried till crisp.

From Mrs. Lincoln's Boston Cook Book, 1884, page 524. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kohl Cannon. Boiled potatoes and cabbage, minced together, and seasoned with butter, pepper, and salt, Okra The green mucilaginous pods of an annual plant, used in the South for soups and pickles. tender young leaves of the sassafras,| Pot-Pourri. A mixture of minced cooked Picked in the spring, and dried carefully in the shade like any herb. Powdered fine and bottled tight. Used $n New Orvens. meat and vegetables. A mixture of fruits and sugar.

From Mrs. Lincoln's Boston Cook Book, 1884, page 525. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cleveland’s Baking Powder. It is beyond question perfectly wholesome, being composed only of pure cream of tartar and soda, with enough flour added to keep the strength, —no ammonia, no alum,. - no adulteration whatever. It is the strongest. A rounded teaspoonfil WEge> of Cleveland’s Baking Powder does more and better work than a heaping teaspoonful of others. A large saving on.a year’s baking.. Cake and other articles of food keep moist and fresh, and do not dry up as when made with baking powders containing ammonia or alum., The great teachers of cookery, those who know most about baking powders, choose and use Cleveland’s, Cleveland’s is the baking powder specified in the latest receipts of — MARION HARLAND, Author “Common Sense in the Household.”

From Mrs. Lincoln's Boston Cook Book, 1884, page 555. Read from the scan by computer, so a word may be off; the page itself shows the original.

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