Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household

Collect all your dishes together, scrape all plates and platters clean and pour all the remaining tea or coffee out of every cup. Have ready two dish pans, one to wash and the other to rinse the dishes in, and fill a large pitcher with hot, soapy water to receive knives, forks and spoons. Wash all glassware first, not using any soap, and be particular about rinsing all goblets that have contained milk in cold water before washing with hot, as the milk gives the glass a murky look if put into hot water. Wash all your china in hot, soapy water or soda and rinse in clear, boiling water. Kitchen utensils should be cleaned and scoured carefully after each meal. Every tin cover, pie-plate and kettle should be scoured with sapolio or sand and soda water after using — the rolling pin and pastry board likewise. Have a stationary covered box convenient to your kitchen sink, in which to keep chamors skm and sapolio to clean the faucets after each dish-washing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For cleaning woolen garments of any description, especially boys' and men's clothes, dissolve four ounces of white Castile soap, cut up fine, in one quart of soft water, over the fire. When dissolved, add four quarts more of water; then add four ounces of ammonia, two ounces of ether, two ounces of alcohol, and one ounce of glycerine. Bottle and keep for use. This will keep forever.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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SHOULD be boiled in a closely-covered kettle, used for no other purpose; boil slowly and steadily to extract all of the meat juices. I prefer a granite soup kettle to any other, it being easily kept clean. Skim your soup as soon as it begins to boil and never add salt until your soup is strained. When strained skim off every particle of fat and save this fat in a little jar; you will find it comes in very handy for various uses, such as pie-crust and for browning flour and croutons and other purposes too numerous to mention. Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to soup stock. Never use celery leaves for beef soup. You may use celery leaves in potato soup, but sparingly, with chopped parsley leaves. Bouillon should always be thickened with yelks of eggs, beat up with a spoonful of cold water. Ordinary beef soup or tomato soup may be thickened with flour. To do this properly heat a scant spoonful of soup drippings, stir in briskly a spoonful of flour, and add a large quantity of soup to prevent it becoming lumpy. (13)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a rich bouillon from three to four pounds of meat and a calf's head, which had better be boiled the day previous, add celery root, an onion, a few cloves, two bay leaves, and if you happen to have some smoked or pickled tongue, add it also. Soak one quart of turtle beans over night and boil in the soup from four to five hours. When half done add salt and pepper; and when done strain through a coUander. An extra and very nice addition are a few sweetbreads boiled in the soup about half an hour and cut into squares and served with the soup. You may also cut up part of the meat that was boiled in the soup, and add. A cup of Madeira and a pint of oysters may be added, but just allow them to boil up once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an old fat hen; after cleaning and singeing let it lay in fresh water half an hour. Scald the feet, scrape off the skin, crack them in two. Set them on to boil, with the heart and gizzard. Reserve the liver to add to the soup a few minutes before serving, it not requiring more than about three minutes to cook. Boil the chicken, which should be the largest you can get, at least three hours; add some parsley root, an onion and some asparagus, cut into bits. Season with salt. Rice, barley, noodless or dumplings are nice ingredients for this soup. Strain and beat up the yelks of two or more eggs with a tablespoonful of cold water, just before pouring into the soup bowl. This soup should not be too thin; and make use of the chicken either for salad or stew. Season to taste. I forgot to mention that you must skim the soup carefully when it begins to boil, and, after straining, skim off every particle of fat, which will come in very handy for salads, etc. Chicken fat takes the place of olive oil.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds of lean beef, two ox tails, chopped up; one large onion, celery root, parsley and two or three carrots. Boil in one gallon of water for four hours, slow but steady; boil until reduced to nearly one-half. Strain; return the pieces of ox tail and pieces of carrots cut up into the soup and thicken with one tablespoonful of flour, browned in a spider with a spoonful of fat. You may add dumplings or green peaff. Very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a piece of veal, off the neck, and a couple of veal shanks, in two quarts of water; add parsley, an onion and asparagus, cut up into small pieces. Strain and thicken with the yelks of eggs. Very nice for the sick.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For six or more persons, select a piece of beef off the neck, say tksee or four pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry if you happen to have any. Cover up tight. It is important to cook soup in a vessel with a tight-fitting cover and put on as early as eight o'clock in the morning and boil very slow and steady if intended for twelve o'clock dinner. Remove every bit of scum that rises. Strain. Add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick. I wish to suggest something right here: never throw away fat or drippings that you have skimmed off soup or meat gravy; save and put into refrigerator for pie-crust.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make your soup stock as usual, adding about a pint of pea pods to the soup. Lay all the other vegetablfs used (in fact, I always save the peapods) into your ice-chest and use them in any quantity in your soups daily. Heat a tablespoonful of nice drippings in a stewpan, put in the peas, with a little chopped parsley, cover up tight and let them simmer on the back of the stove. Keep adding soup stock when dry. When the peas are tender, put into the strained soup. Season with. salt, and throw in a lump of loaf sugar; add some drop dumplings to this soup before serving.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break into a cup the whites of three eggs, fill the cup with water or milk, put it with a cupful of sifted flour and a tablespoonful of butter or drippings, into a spider, and let it boil until it leaves the si'des of the spider clean. Then remove from the fire, stir until cold, add the yelks of the eggs. Keep stirring for about five minutes. Season it with salt and nutmeg; then drop with a teaspoon, which has been previously wet with cold water, into the boiling soup. These little dumplings are called in German schwammklaesse. They are very good, and may be used in any clear soup stock.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two quarts of nice ripe tomatoes, stewed in a porcelain-lined kettle, with two quarts of okra, cut into small rings. Put this on to boil with about three quarts of water and a nice piece of soup meat (no bone), chop up an onion, a carrot and some parsley and add this to the soup. Fricassee one chicken with some rice, to be dished up with the soup, putting a piece of chicken and a spoonful of rice into each soup plate before adding the soup. Let the soup boil four or five hours, slowly but steadily. Season with salt and pepper. A little corn and Lima beans are an improvement, if you have them; they should be cooked with the soup for several hours. Cut the soup meat up into small b j[aares and leave in the soup to serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on the barley in a porcelain kettle, a very small teacupful, with about a quart of water. Let it boil slowly on the back of the stove. Put on the soup meat in another kettle, with the addition of whatever vegetables you may happen to have. As the barley gets thick keep adding some of the soup stock, strained of course. Salt to taste. Put on the soup meat two hours before you do the barley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook all the vegetables in a separate kettle. Use a nice piece of soup meat, about four pounds, and a large soup bone. Cut up two carrots, two turnips, quarter of a head of cabbage, two heads of celery, a few tomatoes, some beans; cut up very fine a handful of peas and a few tablespoonfuls of corn — you may use canned. When tender pour your soup stock over this. Season to taste and serve. You may add some noodles, cut into little squares, but not too many, or it wiil be too thick.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Barley and peas cooked with goose, often used as soup, makes a very palatable dish. Take the backs of two geese, after being skinned and well salted with ginger and garlic. Lay the backs in the bottom of a porcelain-lined kettle, throw in a pint of whole peas, which have been previously soaked over night. Cover with water and plenty of it, add as much water as you would for soup; in an hour after throw in just as much barley. Cook slowly all the time for at least four hours. You may set it in the bake oven the last hour, in fact it improves by so doing. Add salt to taste. This is just as good warmed over.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large soup bone or three pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, and in season two ears of grated sweet corn. Season with salt and pepper. Thicken with a tablespoonf ul of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of tomatoes, one quart of water and one quart of cream or milk, salt and pepper to taste. Cook the tomatoes thoroughly in the water (and have the milk or cream scalding in another vessel), with a little parsley and celery. When cooked strain through a sieve. Put a piece of fresh butter into the soup dish before serving, also some oyster crackers or boiled rice. Add the cream just before serving. A valuable recipe for abstinence days.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak about -a small teacupful of green kern in a bowl of water over night. Put on the soup, meat as early as eight o'clock in the morning, half -past eight at the latest (provided you have dinner at noon); add a carrot, an onion, celery, parsley, one or two tomatoes, a potato, in fact any vegetable you may happen to have at hand. Cover up closely and let it boil slowly on back of the stove until dinner time. Put the green kern on to boil in water slightly salted, at least two hours before dinner, and as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used up. Serve as it is or strain through a collander and put pieces of toasted bread into the soup. Cut the bread into little squares and fry in hot fat. Another way of using the green kern is to grind it to a powder. Also very fine.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into the soup kettle three pounds of lean beef (off the neck is best), two pounds of breast of veal and an old chicken. Add six quarts of water (cold), place on the back of the stove, where it will boil very slowly. Remove every particle of scum as it rises; boil at least three hours or until the meat is very tender. Remove from the fire and set in a cool place over night. Remove carefully all the fat from the stock, strain and put on to boil, with the following vegetables: One head of celery, three carrots, a small turnip, an onion and a few tomatoes and some parsley. Peel and slice the vegetables quite thin before adding. Boil an hour, adding salt just before straining a second time through a sieve. This should make a galIon of soup. If less is desired use less meat. If preparing for invalids it is better to omit all the vegetables except celery. Serve in cups. Beat the yelk of one egg for a cup of bouillon. In making a quantity three yelks will be sufficient; beat up the yelks, adding a few drops of cold water before adding the boiling bouillon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in carefully quarter of a teacupful of farina, do this slowly to prevent the farina from forming lumps. Stir into the soup bowl the yelks of one or two eggs, add a teaspoonful of cold water. Pour the soup into the bowl gradually and stir constantly until all the soup has been poured into the bowl. Serve at once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a beef soup, and an hour before wanted throw in a pigeon. Boil slowly, with all kinds of vegetables (provided your patient is allowed to have them, for remember this is a soup intended for the convalescent). Strain, add the beaten yelk of an egg, add salt to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour one quart of boiling water into a porcelain-lined kettle and one quart of good, rich milk. Stir in one-half cup of finely rolled cracker crumbs; as soon as this comes to a boil add one quart of fresh oysters and a limip of fresh butter, about the size of an egg. Let it boil up once, then remove from the fire immediately. Dish up in a soup bowl in which you have previously put salt and pepper. Stir briskly while pouring in the soup.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the peas in warm water by rubbing them through your hands a great many times. A better plan is to soak them in lukewarm water over night. Use a quart of peas to a gallon of water. Boil about two hours, with the following vegetables: a few potaoes, a large celery root, a little parsley and a large onion. When boiled down to about half the quantity, take out the vegetables and press through a collander. To make this soup very rich add about two pounds of beef and boil with the soup until tender, then remove it. Boil some little sausages in this soup after it is strained. Serve these as an entree^with your dinner. If your soup is too thin put a piece of butter into a saucepan, with a spoonful of flour. Let it' boil, stir in part of the soup briskly and add to the whole. Have some croutons ready in the souptureen and serve. Season with salt and pepper to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of small dried* beans add as much water as you wish to have soup. You may add any cold scraps of roast beef, mutton, poultry, veal or meat sauce that you raay happen to have. Boil until the beans are very soft. You niay test them in this way: Take up a few in a spoon and blow on them very hard, if the skin separates from the beans you may press them through a sieve, or take up, the meat or scraps and vegetables and serve without straining. Add salt and pepper to taste. A great many prefer this soup unstrained. The water in which has been boiled a smoked tongue may be used for this soup.» This may be thickened like split pea soup. Excellent.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For two quarts of soup, boil sbout a dozen potatoes. After boiling a few minutes, pour off the water and add fresh water from the boiling teakettle. Add salt and fat, any drippings left from roast beef or boiled smoked tongue are particularly nice for this purpose. Celery and parsley roots and an onion should be added. When the potatoes are very soft strain through a collander. Salt and pepper to taste. Add croutons and serve. Sauce of roast beef or poultry improves this soup. This is a cheap and wholesome soup and deserves to be better known.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut three pounds of lean mutton into small squares; cover closely and boil with three quarts of water, slowly, for two hours; then soak onefourth of a cupful of rice in warm water, just enough to cover it, then add the rice to the boiling soup. Cook an hour longer, slowly; watch carefully, and stir from time to time. Strain and thicken it with a little flour; salt and pepper to taste. Particularly nice for invalids.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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May be made either of beef or mutton, adding all kinds of vegetables. Boil half a cupful of rice separately in a farina kettle. Strain the beef or mutton broth. Add the rice and boil half an hour longer, with potatoes cut into dice shape; use about two potatoes; then add the beaten yelk of an egg. Strained stock of chicken broth added to this soup makes it vey palatable and nutritious for the sick

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This delicious soup is to be eaten cold, it is a summer soup. Use large, dark red or black cherries, a quart is sufficient. Take a bottle of 'claret, or any other red wine, and twice as much water as you have wine; half a cup of pearl sago, a few slices of lemon and some cinnamon bark or stick cinnamon, cook about one-half hour, cherries and all. If you find that the soup is too thick add more wine and water, sweeten to suit the taste, a cupful of sugar is the most I ever use. Strawberry, blueberry and raspberry soups may be prepared according to above receipt.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half wine and half water, sweeten to taste, add cinnamon, a few slices of lemon and thicken with a few yelks of eggs. Just before serving, break in some sweet almoud macaroons. This may be eaten hot or cold; better cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take of rice or sago about one-quarter of a pound, scald it and put on to boil in cold water; add cinnamon, sugar and the grated rind of a lemon, a handful of currants thoroughly cleaned, not forgetting a good pinch of salt. Just before removing from the fire add a bottle of red wine and as much water; add more sugar if necessary.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An earthen milk or a porcelain-lined kettle may be used for these soups, but a farina kettle is preferable if you have one large enough.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat a quart or more of milk or cream, add a spoonful of sweet butter and thicken with a spoonful of flour or corn starch, wet with cold milk. Pour boiling over pieces of toasted bread cut into dices; crackers may also be used.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil separately a quart each of beer and milk; sweeten the beer, add cinnamon, the crust of a rye loaf and the grated rind of a lemon; beat up the yelks of two eggs, add the milk gradually to the eggs, then the beer. Serve in small bowls.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fried Oysters, So ft-shell Crabs, FISH, to scale readily, should be dipped in boiling water, for a second only. Clean thoroughly, not forgetting to remove the eyes and ears, but in so doing try not to destroy the shape of the head, which not only adds to the looks of the boiled fish but to its flavor as well. Salt your fish the day previous to cooking, this applies to both baked and fried fish. Heat the salt; this little extra trouble will pay you, for then the salt will penetrate through the flesh to the bone. Rub with salt inside and outside. Remember — heat the salt, this is easily done by putting the salt in a tin plate and setting in the oven a minute. To cook fish properly is very important, as no food, perhaps, is so insipid as fish if carelessly cooked. It must be well done and properly salted. A good rule to cook fish by is the following: Allow ten minutes to the first pound and five minutes for each additional pound; for example: Say you have a fish weighing five pounds — boil it thirty minutes. By pulling out a fin you may ascertain whether your fish is done; if it comes out easily and the meat is an opaque white, your fish has boiled long (30) enough. Nothing is so disgusting to the palate as a piece of raw or underdone fish. Always set your fish on to boil in hot water, hot from the teakettle, adding salt and a dash of vinegar to keep the meat firm; an onion, a head of celery and parsley roots are always an acceptable flavor to any kind of boiled fish, no matter what kind of sauce you intend to serve it with. If you wish to serve the fish whole, tie it in a napkin and lay it on an old plate at the bottom of the kettle; if you have a regular " fish kettle" this is not necessary. I prefer carving, or rather cutting up, the fish before boiling, and then arranging the fish on the platter as though it were whole — ^head first and so on, it is then much more convenient to serve. In boiling fish this way, always lay the head at the bottom of the kettle. In boiling fish, avoid adding too much water — I have heard a great many complaints about getting the sauce too thin, or too thick, especially the former. A good way to thicken sauces, where flour is used, is an even teaspoonful of flour to a cupful of sauce, or the yelk of one egg to a cupful of sauce. When boiling fish, allow the water to just reach the top, but not to cover it. In frying fish do not leave the fish lie in the spider in which it has been fried, for this absorbs the fat and destroys the delicate flavor. Be sure that the fish is done. Pried fish should be nicely browned, then removed at once to a platter. Persons who say they can not eat fried fish, on account of its oily, indigestible qualities, do not know that in most cases it is not the mode of cooking that is to blame, but the careless cook, who allows it to spoil after it is cooked.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare trout, pickerel, or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being careful not to injure the skin; take out all the meat from head to tail, cut open along the back bone, removing it also; but do not disfigure the head and tail. Still another way is to pull off the whole skin of the fish, then remove all the meat, being very careful not to have any bones mixed with it; chop the meat in a chopping bowl, then heat about a quarter of a pound of butter in a spider, throw in a handful of chopped parsley, and some soaked white bread; remove from the fire and add ^ an onion grated, salt, pepper, pounded almonds, three whole eggs and the yelks of two also a very little nutmeg grated. Mix all thoroughly and fill the skin until it looks natural. Boil in salt water, containing a piece of butter, celery root and parsley and an onion; when done remove from the fire and lay on a platter. Have some almonds blanched, cut each almond lengthwise into four strips, and stick them into the body of the fish, until it looks as though it were all bristles. Thicken the fish sauce with yelks of eggs, ad.ding a few slices of lemon. To bake this fish first roll it in flour, then lay it in plenty of fresh butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I take it for granted that you have cleaned and salted the trout the day previous; line a kettle with an onion cut up, also some celery root and parsley, if you have it; tie the fish in a napkin and lay it on this bed of roots; pour in enough water to just cover it and add a dash of vinegar — the vinegar keeps the meat firm — then boil over a quick fire and add more salt to the water the fish has been boiled in. Lay your dish on a hot platter and prepare the following sauce: Set a cup of sweet cream in a kettle, 34 FISH AND OYSTEES. heat it, add a lump of fresh butter, salt and pepper and thicken with a dessertspoonful of flour (wet the flour with a little cold milk before adding), stir the flour into the cream and boil about one minute, stirring constantly; pour over the fish. Now boil two eggs, and while they are boiling blanche about a dozen or more almonds and stick them into the fish, points up, now dash the eggs into cold water, peel them, separate the whites from the yelks, chop up each separately in a saucer, with a knife; chop up some nice fresh parsley. Garnish the fish, first with a row of chopped yelks, then white, until all is used up; lay chopped parsley all around the platter. Eat hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean well, be very particular about getting off all the scales; remove the head, split open and clean inside as thoroughly as out; wash and wipe dry; sprinkle with salt inside and outside, and dredge with flour. Have ready a frying pan of boiling hot butter; put in the fish and fry a nice brown, turning at the end of five minutes. Lay on a hot platter and garnish with parsley and slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After having carefully <4^eaned, salt well and lay it in the baking pan with a small cupful of water, and strew flakes of butter on top,, also salt, pepper and a little chopped parsley. Bake about one hour, basting often until brown. Serve on a heated platter; garnish with parsley and lemon and make a nice sauce by adding a glass of sherry and a little catsup and thicken with a teaspoonful of flour, adding this to fish gravy. Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoonfuls of butter put into a saucepan, to heat. Throw in a bunch of parsley chopped very fine and salt and pepper to taste, adding a small cup of sweet cream, thickened with a spoonful of flour. Pour over potatoes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salt the fish the day previous; line the kettle with slices of onions and celery root and lay the fish upon this, adding water to barely cover; add a piece of fresh butter, a few slices of lemon and a dash of vinegar, also a few cloves. Let the fish boil, uncovered, and in the meantime soak half a " lebkuchen," the finest you can get, in a very little vinegar; add a handful of raisins, also a handful of pounded almonds and some ground cinnamon; sweeten with a handful of brown sugar and a tablespoonful of syrup; add also a small crust of rye bread. By this time your fish will be ready to turn, then add the sauce and allow the fish to boil a few minutes longer. Taste, and if too sour add more sugar. Take up the fish carefully, lay it on a platter and let the sauce boil until it coats the spoon, then pour over the fish. Eat warm or cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 69. 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 thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. Now take a porcelainlined kettle, lay in it a piece of butter about the size of an egg; cut up an onion, some celery root and parsley root and a few slices of lemon, and lay the fish in, either whole or cut up in slices; boil in enough water to just cover the fish, and add more salt if required, and throw in about a dozen whole peppers, black or white; season also with ground white pepper. Let the fish boil quickly. In the meantime beat up the yelks of two eggs, and pound a handful of almonds to a paste, and add to the beaten yelks, together with a tablespoOnful of cold water. When done remove the fish to a large platter; but to ascertain whether the fish has cooked long enough, take hold of the fins, if they come out readily your fish has cooked enough. Strain the sauce through a sieve, taking out the slices of lemon and with them garnish the top of the fish; add the strained sauce to the beaten egg, stirring constantly as you do so; then return the sauce to the kettle, and stir until it boils, then remove quickly and pour it over the fish. When it is cold garnish with curly parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook any large fish in salt water — salmon is particularly nice prepared in this style — add one cup of vinegar, onions, celery root and parsley. When the fish is cooked enough, remove it from the fire, kettle and all — letting the fish remain in its sauce until the following sauce is prepared. Take two hard-boiled eggs, rub the yelks with two raw yelks; add one teaspoonful of prepared mustard, some salt, pepper, sweet butter, some vinegar and lemon juice; take parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine, as fine as possible; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit. This is often called fish piquant.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean with care in order not to destroy its shape; wash in salt water, wipe perfectly dry and roll in salted flour and fry in hot butter; drain off every drop of grease; serve on a hot platter and garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry the fish (which should be a large one) thoroughly after it is cleaned; rub well with salt inside and out. Make a stufiing of grated bread crumbs, flakes of butter, salt, pepper and oysters; stuff the fish and sew it up. Lay it in a bakingpan, with a cupful of water to keep it from burning; bake an hour, basting often with pieces of butter and the water in pan; bake until brown. When done lay the fish on a hot platter and cover tightly while you boil up the gravy with a spoonful of catsup; add a little more hot water and a spoonful of browned flour, which has been wet with a little cold water and the juice of part of a lemon. Serve sauce in sauceboat and garnish the fish with slices of lemon, curly parsley, or watercress.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley and salt and pepper to taste. Beat up an egg with a teaspoonful of milk and flour. Roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve with any sauce or a mayonnaise,

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and dry the fish, salt inside and out; roll in cracker flour or bread crumbs and then in beaten egg that has been seasoned with a 40 FISH AND OYSTEES. pinch of salt. Fry in very hot butter, a nice brown on both sides. If the fish is very large, split it lengthwise through the center and then cut into pieces about three inches wide. Serve with catsup and slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry same as white fish, omitting the eggs; just roll in cracker or bread crumbs — flour slightly salted is best — and fry in very hot butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wash and wipe dry; salt and roll m flour and fry in hot butter a nice brown on both sides.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This delicious fish is best prepared in the following manner: Scale thoroughly, salt and pepper inside and out, a^d lay upon ice, wrapped in a clean cloth over night. When ready to cook cut up a celery or parsley root, or both, two fine large onions, a carrot or two, and let this come to a boil in about one quart of water, then lay in the fish, whole or in pieces, to suit yourself; let the water almost cover the fish; add a lump of fresh butter and three or four tomatoes (out of season you may use canned tomatoes, say three or four large spoonfuls); let the fish boil half an hour, turning it occasionally. Try it by taking hold of the fins. if they come out readily, the fish is done. Take it up carefully, lay on a large platter and strain the sauce, then let it boil, adding a cupful of sweet cream in which you have dissolved a teaspoonful of flour; chop up a bunch of parsley and garnish the fish with this, letting a quantity mingle with the sauce. You may omit the cream and thicken with the yelks of two or three eggs. This fish is very good fried also.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut ' up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed. Now take the milch and Tub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoonful of brown sugar and vinegar and pour it over the herring. Will keep for a long time.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown. 42 FISH AND OYSTEES.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, wipe dry, salt and roll in beaten egg and cracker flour; fry in hot butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In giving. an oyster supper always serve raw oysters first, then stewed, fried and so on. Serve nice, white crisp celery, olives, ■ lemons, good catsup, cold slaw and pickles, and do not forget to have two or three kinds of crackers on the table. Chili sauce is a good addition; also piccalilli.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain off all the liquor from a quart of oysters, heat the liquor, and at the same time heat a quart of rich, sweet milk to boiling point, skim the boiling liquor, then put in the oysters. In the meantime put salt and pepper in the oyster bowl and a tablespoonful of sweet butter; when the oysters begin to rufile, take the stew from the fire, pour it into the bowl, stirring constantly, adding the scalded milk a't the same time. Serve with oyster crackers; be very careful not to let the milk burn, nor the oysters cook too. long; take them up as soon as they are ruffled.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use none but select oysters for frying. Drain off every drop of liquor, lay them on a clean towel, and cover with another, pat lightly upon the covered oysters so as to dry them, remove the upper cloth and sprinkle the oysters with salt and pepper. Crush some soda crackers very fine — do this with a rolling pin — roll each oyster into the cracker flour; beat up three or more eggs lightly, dip each oyster into the beaten eggs; pick up each oyster with a fork and drop carefully into a frying pan containing plenty of butter; the butter must be very hot; test by frying one oyster, if it browns quickly, go on with the rest. Put on a platter garnished with parsley. Always serve lemons, catsup, pickles and cold slaw with fried oysters. Your oysters will fry much nicer by using half lard and half butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll fine a pound of soda crackers or bread crumbs; put a layer of these in the bottom of a deep buttered dish (a porcelain pudding dish is preferable to any other); wet the layer of cracker crumbs slightly with the liquor of the oysters, then put a layer of oysters on top of the cracker crumbs; sprinkle with fine salt and pepper, and lay small pieces of butter here and there over the oysters; then another layer of crumbs, and so on until you have used up all 44 FISH AND 0Y8TEES. the oysters. Have a layer of cracker crumbs on top; put flakes of butter over the top; pour on milk, a cupful over all, and bake a light brown. It is improved by adding a couple of well-beaten eggs with the milk.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain off every drop of liquor from the oysters; set the liquor on to boil and skim it thoroughly; put in a lump of best butter, salt and pepper to taste; throw in the oysters and hoil about two minutes and serve with crackers.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Is made precisely like a milk stew (called oyster stew), using cream instead of milk.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take large select oysters and drain off every bit of liquor; lay the oysters on a clean towel, cover with another, and pat them lightly in order to dry them, then remove the upper towel and sprinkle with salt and pepper. Crush two or three soda crackers with a rolling pin until they are as fine as flour. Salt the rolled cracker crumbs slightly; roll each oyster in the cracker flour, then beat up three or more eggs slightly, and dip in this each oyster as you take it from the rolled crackers; pick up each oyster with a fork and drop carefully into a frying pan. containing plenty of butter, the butter must be very hot (use half lard and half butter); test by frying one oyster, if it browns quickly, go on with the rest; when done put them on a hot platter, and pour a puree of hot tomatoes over them and garnish with curly parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a very rich puff paste and bake in patty -pans; bake smaller patties to be used as covers (many prefer the patties uncovered); when baked turn out on a large platter until your oyster filling is ready. Set the oysters on to boil in their own liquor, add a piece of butter, a little cream; beat up the yelks of two eggs, with a little salt and pepper. Remove the oysters from the fire, stir in the beaten egg; fill the patties and set in the oven; brush with beaten egg; bake about five minutes. Serve hot. Boil the liquor, and skim before putting in the oysters.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the first place get some nice clam shells and wash them, wipe them dry and butter them inside. Range these closely in a large baking pan and prop them up with pieces of coal; put one oyster in each shell, sprinkle salt and pepper over each one, and pour a spoonful of the following mixture over each oyster: Pour intoa farina kettle about two cups of milk, stir in two spoonfuls of butter, a little salt and pepper. Take from the fire as soon as boiled, and thicken with one tablespoonful of flour wet with the liquor of the oysters; add also the yelks of two eggs, then stir and pour a spoonful of this mixture over each oyster and bake five minutes. Serve on the shell. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the tomatoes, take off the skins carefully and stew with a spoonful each of butter and sugar; salt and pepper to taste. When very soft, strain through a coarse sieve, and if necessary thicken with a spoonful of flour; pour this over the oysters hot. This should be prepared before you begin to fry the oysters.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take out the sandbags and pull off the spongy substance from the sides; wa-sh and wipe dry; roll in beaten cracker crumbs, which have been slightly salted, then in beaten egg. Have ready a deep spider, filled with seething hot butter; fry brown. Serve hot and garnish with parsley and slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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STEW a teacupful of mushrooms in a verylittle soup stock or water; add two tablespoonfuls of flour mixed with a little cold water; add nutmeg; salt and pepper to taste and stir all up with the mushrooms and pour into sauceboat.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a heaping tablespoonful of nice drippings or goosefat, heat it in a spider, stir two teaspoonfuls of flour into this, then add gradually and carefully a small teacupful of hot soup or water, the former is preferable; add some chopped parsley also the juice of «. lemon; salt and pepper; stir up well. May be used either with roast or boiled meats.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it. • (48) FISH AND MEAT SAuTOs. 49'

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brown some fat or butter in a spider, stir in a tablespoonf ul of flour; cut up part of an onion^ a clove of garlic, a few laurel or bay leaves; grate in part of a celery root, also half a carrot, a few cloves, whole peppers; add soup stock and water. Let this boil for an hour, then strain and add capers and chopped sardellen and a few slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brown some fat or butter in a spider, stir in a table.spoonful of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; throw in a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespdonful of vinegar; brown sugar to taste: flavor with a few cloves and cinnamon, and if you choose to do so, grate in part of a stick of horseradish and the crust of a rye loaf. Very nice for fat beef.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To be used with soup meat. Grate a stick of horseradish (do this over a hot stove or in the open air); take some soup stock, a spoonful of fat, half a cup of vinegar, a little salt, sugar to taste, some raisins, cinnamon and a few slices of lemon. Let this come to a boil, then stir in the horseradish. Let it boil until quite thick. 60 FISH AND MEAT SAUCES. and pour while hot over the meat. This sauce may be used with veal, tongue and very fat beef. If the sauce is too thin grate some stale bread and add to it. Pounded almonds are very nice and add greatly to the flavor of the sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Nice for broiled steaks. Take one mediumsized onion, chopped very fine and browned in fat or butter; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley ] allow this to simmer and thicken with a little browned flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat a spoonful of fat or goose oil in a spider; cut up one or two cloves of garlic very fine and let it brown in the heated fat; add a spoonful of flour and soup stock, or water; salt and pepper to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat a spoonful of nice drippings in a spider; add a little flour; stir smooth with a cupful of soup stock, added at once, and half a teaspoonful of carrQway seeds.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brown a spoonful of flour in heated fat, add a quantity of hot soup stock and a few sardellen FISH AND MEAT SAUCES. 51 chopped fine, which you have previously washed in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglassful of white wine and let it boil up once again and thicken with the yelks of one or two eggs.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat flour and butter, or fat, in a spider; add soup or fish stock, a little salt, lemon juice or vinegar and a little sugar; boil about five miniites; thicken with the yelks of eggs. This sauce is used for fish, meats, cauliflower, asparagus, etc. Always use butter for fish and vegetables.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil some soup stock with a. few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoonful of flour or yelks of eggs. Mostly used for stewed

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One tablespoonful of butter, one of flour; stir constantly and allow to boil briskly, then add quickly a cupful of boiling water, and stir constantly. This will make a rich, smooth sauce, to which may be added capers or shrimps, mustard, or whatever ingredient the sauce will take its name from. This is more of a fish sauce. 52 FISH AND MEAT SAUCES.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick a quart of cranberries, wash and drain, and put on to boil in a saucepan with half a teacupful of water. Stew slowly, stirring often, until thick. Give them from one to two hours to cook. Then take from the fire and strain through a collander or sieve; sweeten abundantly with white sugar; wet a mold with cold water, pour in the sauce and set away in a cold place to get firm., When firm, turn out on a glass or China salver. Eat with roast turkey, ducks, geese and game of any kind. Never sweeten while cooking; it injures the color. Better prepared the day previous to using.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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BEEF, from ten to twenty minutes to the pound. Mutton, ten minutes to the pound for rare and twenty minutes for well done, liamb, fifteen to twenty minutes to the pound. Veal, twenty minutes to the pound. Turkey, of eight to ten pounds' weight, not less than three hours. Goose, of seven or eight pounds, two hours. Chicken, from an hour to an hour and a half. Domestic duck, an hour and a half. Game duck, -forty minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this you must get a tenderloin roast, which you will have to order at least a day or two before you wish to use it, as butchers do not always keep them on hand. Eub the roast well with salt and pepper; make a bed of onions, celery and parsley root in the roasting pan, lay the roast upon this bed and put flakes of fat or butter here and there on top of the roast, and cut up a few tomatoes and lay on top also. Cover up the roast, air tight, and roast in a quick oven. Look after it carefully, basting when necessary and adding hot water. When done lay on a platter, strain the sauce and add the mushrooms; (51) thicken the sauce with a teaspoonful of flour. and pour it over the roast when ready to serve. Dissolve the flour in a very little cold water before adding to the sauce. Spinach is a nice accompaniment. A very attractive looking dish may be made of this roast by putting all kinds of vegetables around it on the same platter, such as cauliflower, green peas, Lima beans, spinach and carrots; of course judgment must be used as to the harmonizing of colors; do not put more than about four tablespoonfuls of each vegetable around the roast. Serve the sauce in a sauceboat. Slice the roast, but do not destroy its shape.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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All steak should be cut at least three-quarters of an inch thick, and should never be pounded, as it affords ready escape to all the juices; do not put it in water, if you doubt its being clean scrape across it with a knife. For a family of two or three I recommend the porterhouse, for a large family the sirloin, it being equally nice and more economical. For broiling, the coals should be red hot. Heat the broiler well before putting on the steak and turn frequently, being careful not to burn and not to pierce the meat with the fork. When the steak is cooked, lay it on a heated platter, salt and pepper and lay a lump of nice fresh butter on the top; turn the steak, repeat this process again, so as to have both sides seasoned, and decorate with parsley and Blices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steak fried in a spider, if done properly, is almost as good as broiled. Have the spider very hot, cut a piece of fat off the steak and allow this to heat just enough to grease the spider. Lay in the steak, turning very often to keep the juices in; salt and pepper. When done put on a, hot platter and cover up. Now cut up a piece of onion and throw into the spider, stir up quickly, add a few spoonfuls of water and a few spoonfuls of canned tomatoes to make the gravy; cover for a few minutes and pour this over the steak and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Is made of round steak chopped extremely fine and seasoned with salt and pepper. You may grate in part of an onion or fry with onions. For invalids, scrape the steak instead of chopping. Very fine indeed.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large, thick piece of steak of round or shoulder, have the bone takep out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger. Put an onion in with the meat; stick about half a dozen cloves in the onion and add one bay leaf. Now turn the meat over and sprinkle the other side with salt, pepper and ginger. You may cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine. Cover closely and stew very slowly for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape. Do not add any water. Make enough potato pancakes to serve one or two to each perton with " Wiener Braten."

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot. Heat a spoonful of fat or drippings of roast beef in a spider, cut up a few slices of onion in it, also half a clove of garlic and throw in a spoonful of flour, stirring all the time; then add soup^tock or rich gravy, lay in the soup meat, wliich has been seasoned with salt, pepper and ginger. You must sprinkle the spices on both sides of the meat, and add half a teaspoonful of carroway seed to the sauce, and if too thick add more soup stock and a little boiling water. Cover closely and let it simmer about fifteen minutes. If properly seasoned, this is very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of beef, chopped extremely fine (the round is best); have half a pound of suet chopped with it and get your butcher to chop two onions in with the mea^, as it will be mixed better. Season with salt, pepper and half a loaf of grated stale bread half soaked in water and then pressed well and dried in hot fat before adding to the meat. Break in two eggs and mix thoroughly then mould into a huge ball and put into a deep iron kugel form or spider, which has been well greased and heated before putting in the kugel. Dip a spoon in cold water to smooth the top of the kugel, put flakes of fat on' the top and bake about two hours, basting often.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 1. Take about five pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay in the bottom of a porcelain-lined kettle and put a quart of nice saner kraut on top of it and let it boil slowly until tender. Add more vinegar if necessary, thicken with a grated raw potato and add a little brown sugar. Some like a. few carroway seeds added.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Those, off the loin are best. Cut off some of the fat, throw into the spider and heat. Season the chops with salt and pepper or salt and ginger. I prefer the latter. Have the spider very hot with not too much fat in it. To be nice and tender they must fry quickly to a nice brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water in a porcelain-lined kettle and cover up tightly and stew slowly. In the meantime pare and cut up the carrots and add these and cover up again. Pare and cut up about half a dozen potatoes into diceshape and add them three-quarters of an hour before dinner. Cover up again, and when done, make a sauce as follows: •• Skim off about two tablespoonf uls of fat from the mutton stew, put this in a spider and heat. Brown a tablespoonful of flour in the fat, add a heaping tablespoonful of brown sugar, some cinnamon and. pour the gravy of the stew into the spider, letting it boil up once, and then pour all over the oarrots and stew until ready to serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a piece of beef to roast upon a grating in a dripping pan; half an hour before it is done mix the pudding and pour it into the pan, under the grating; continue to roast the beef; the dripping does not injure the pudding, as the pudding is eaten with the beef, it taking the place of a vegetable. When done, cut the pudding into pieces, and serve each person with pudding and beef at the same time. Receipt for pudding: One pint of milk or water, yelks of five eggs, two small teaspoonfuls of flour, a pinch of salt; beat the whites to a stiff froth and add last; pour into the pan immediately. You may bake this pudding separately and aerve with roast.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best roasts are sirloin, porterhouse and lib roasts. If desired rare, allow ten minutes to the pound; if medium, twelve to fifteen minutes; and if very well done, twenty minutes. Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf. Sprinkle these over the bottom of the dripping-pan and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season until the roast is browned, and then add salt and pepper. Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast. Never allow your butcher to skewer your meat, but have it tied carefully into shape and cut and remove the strings before serving. Wooden' skewers invariably give an unpleasant taste to the beef, and any skewer makes a hole for the escape of the juices. If it is dusty, wring a cloth from cold water and wipe it off. Many a careless cook wastes a good proportion of the best part of the roast in a pan of water which is thrown away. I forgot to mention that if you have a patent roaster, the roast does not require turning or basting. No household ought to' be without one. Add to the roast about two sliced fresh tomatoes or two tablespoonfuls of canned ones.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a leg or loin of mutton — must be young and tender — wash the meat well and dry with a clean towel. Rub well with salt, ginger and a speck of pepper and dredge well with flour. Lay it in a covered roasting pan. Put a few pieces of whole mace and a few slices of onion on top; and pour a cup of water into the pan. Cover it up tight and set in a hot oven to roast, basting frequently. Allow twenty minutes to the pound for roasting mutton; it should be well done. Add more water if necessary (always add hot water so as not to stop the process of boiling), skim the gravy well and serve with currant or cranberry jelly. Pare potatoes of uniform size and wash and salt them about three quarters of an hour before dinner. Lay the potatoes in pan around the roast and sprinkle th-em with salt and return to the oven to roast. Let them brown nicely. You will find the potatoes highly glazed and they will taste delicious roasted with the mutton.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have your butcher slice the liver smoothly and lay it in salt water at least one hour before using. Then spread it on a board and sprinkle it with salt and pepper. Heat some fat (goose fat is decidely the best for this purpose), and dip each piece of liver in flour and fry a nice brown. Lay it on a heated platter, then cut up an onion in the remaining hot fat, cover for a few seconds, then add a little hot water to make a gravy and pour this over the liver and it is ready to be served.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the first place neve r buy veal that is not fat and white. Veal that is lean and red is not fit for use. The best parts for roasting are the loin or leg. Prepare for the oven in the following manner: Wash and then dry; rub it well with salt, and a very little ground ginger, and dredge it well with flour. Lay in roasting pan and put slices of onion, celery and tomato on top, with a few spoonfuls of goose fat or drippings. If you have goose fat use it by all means. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done. When cold it slices up as nicely as turkey.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This may be roasted in same manner as above. To be nice should jbe stuffed with bread crumbs, seasoned with salt, pepper and a little onion chopped very fine and mixed with an egg. Fill where the butcher has prepared the pocket, and sew up. You may sprinkle a little carroway seed on top of roast and baste often.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out some crackers until they are like flour. Season the cutlets with salt and ground ginger, sprinkle them well on both sides and dip each cutlet first in beaten egg and then in the rolled crackers. Have some nice goose oil or poultry drippings hot in a spider before you lay in the cutlets (if you put the cutlets in before the fat is hot they will stick to the spider) and fry a nice brown. Lay on a hot platter and garnish with parsley and slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the breast or shoulder for this purpose, the former being preferable, and cut it up into pieces, not to small. Sprinkle each piece slightly with fine salt and ginger. Heat a tablespoonful of goose oil or poultry drippings in a stew pan, and lay the veal in it. Cut up an onion and one or two tomatoes (a tablespoonful of canned tomatoes will do), and add to this very little water, hot if any, and stew two hours, closely covered. When done mix a teaspoonful of flour and a little water and add to the veal (you may use cream instead of water). Chop up a small handful of parsley, add it and boil up once and serve. Place the cauliflower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered. Put it on at the same time you put on the veal.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the liver in salt water for an hour. Take off the thin outer skin and wipe dry. Heat some goose fat in a stew pan with a close-fitting lid. Cut up an onion in it and when the onion is of a light yellow lay it in the liver, which you have previously sprinkled with fine salt and pepper, and dredged with flour. Put in a bayleaf, some whole cloves and peppercorns. Now cover up air tight and stew. Turn the liver occasionally, and, when required, add a very little hot water.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soup meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat a spoonful of goose fat or butter in a spider; chop up an onion very fine and add to -the heated fat. When yellow,' add the hashed lung and heart, salt and pepper, and add soup stock and thicken with flour. You may prepare this sweet and sour by adding a, little vinegar and brown sugar, half a teaspoonful of cinnamon and a tablespoonful of molasses; boil slowly; keep covered until ready to serve. Very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up three pounds of veal very fine (let your butcher chop it for you), roll six crackers very fine, beat up three eggs light, and season highly with salt, pepper, ginger and nutmeg. Mix all this thoroughly, not forgetting to add a tablespoonful of goose fat or butter. Press all into a baking pan, about four inches high; grease the pan well and put lumps of butter or goose fat on top. Bake about three hours, basting frequently. Vhen cold, this is very nice cut into thin slices.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a breast of veal, wipe it dry and sprinkle with a mixture of fine salt and ginger. Heat some goose fat or butter in a stew pan, cut up an onion in it, add sliced parsley root or celery. When hot lay in the breast of veal. Cover up air tight and stew a few minutes. Remove the lid and turn the veal on the other side. Now add one or two tomatoes cut up, or a tablespoonful of canned tomatoes and a very" little hot water. Cover up tight again aud stew slowly and steadily for two hours, turning the meat often. When done, thicken the gravy with a teaspoonful of flour, wet in a little cold water. Add minced parsley or carroway seed. Boil up once and serve. Mashed potatoes and green peas or stewed tomatoes are usually served with veal.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and lay your sweetbreads in slightly salted cold water for an hour. Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper. Heat soms goose fat in' a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown. You may roll them in cracker crumbs and then in beaten egg, seasoned with salt.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the brains in salt water for an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off. Beat or rub them to a smooth paste with a wooden spoon, season with salt and pepper and a very little mace; add a beaten egg and about half a cup of bread crumbs. Heat some goose fat in a spider and fry large spoonfuls of this mixture in it. Spinach is a nice accompaniment. Squabs, or Nest Pigeons, - 70 Broiled Squabs, Roast Turkey, Chicken with Rice, Roast Goose, Gaenseklein, Geschundene Gans, Grieben, Geraucherte Gansbrust, Stewed Goose Piquant, - Spring Chicken, fried. Chicken Fricassee, Steamed Chicken, Chicken Croquettes, Oyster Dressing for Turkey, Meat Dressing for Poultry, (69)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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PICK, singe, draw, clean and season them well inside and out, with salt mixed with a little ginger and pepper, and then stuff them with well seasoned bread dressing. Pack them closely in a deep stew pan and cover with flakes of butter or goose fat, minced parsley and a little chopped onion. Cover with a lid that fits close and stew gently, adding water when necessary. Do not let them get too brown. They should be of a light yellow.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sguabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in salt water for about ten minutes and then rub dry with a clean towel. Split them down the back and broil over a clear coal fire. Season with salt and pepper; lay them on a heated platter and butter or grease them liberally with goose fat and cover with a deep platter. Now toast a piece of bread for each pigeon, removing the crust. Dip the toast in boiling water for an instant. In serving lay a squab upon a piece of (70) toast. Crabapple jelly is a nice acccompani-

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a nice, fat turkey and see that it is young. If the breastbone yields to the touch or pressure of your finger it is the one you want. Singe, wash and clean thoroughly and let it lay it salt water for a quarter o^^an hour. In the meantime prepare this dressing: Soak a stale loaf of baker's white bread. Heat some goose fat (about a tablespoonful) in a spider and cut up an onion quite fine and throw it into the hot fat. Squeeze every drop of water out of the bread, and put it in the hot fat to dry. Remove from the fire, throw the bread into a bowl, season with salt, pepper, ginger and a little nutmeg and add. two tablespoonfuls of canned tomatoes, or one fresh one, and two _eggs. Mix as you would dough. After having rubbed the turkey inside and out with salt, pepper and a very little ground ginger, stuff it with the prepared dressing, sew up and leave in refrigerator until next day. If my readers will try this method of dressing poultry the day previous to using, they will surely try it again as it helps to season the meat and renders it much more juicy. I frequently have the dressing prepared before the butcher delivers the poultry. It saves time. 72 POULTHY. Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out. Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root, half an onion and a tomato. Put all this into your chopping bowl. Soak some stale bread, squeeze out all the water and fry in a spider of hot fat. Throw this soaked bread into the bowl; add one or two eggs, salt, pepper and a speck of ginger and mix all thoroughly. Pill the duck with this and sew it up. Lay in the roasting pan with slices of onions, celery and tomatoes and specks of fat. Put some on top of fowl; roast covered up tight and baste often: Eoast two hours.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Joint a chicken; season with salt and ground ginger and boil in a deep porcelain-lined dish with water enough to just cover. Allow onehalf pound of rice to one chicken. Boil this after chicken is tender. Serve together on a large platter. If prepared separately it will require less attention. This is a wholesome dish.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the goose has been picked, take some old newspapers, light them in a coal-bucket, hold the goose over the flames in this way: Take the neck in your left hand and the feet in your right, swing it back and forth over the blaze until the little hairs are all singed off, being very, very careful that your dress or apron does not take fire. Now wash the goose and take out all pin feathers. Make an incision in the stomach just large enough to insert your hand, take out the fat and loosen the entrails with your forefinger. When everything is removed, wash out well with salt water and cut off the wings close to the body, also the neck, feet and head. Separate the gall from the liver. In doing this be very careful not to break the gall, which has a very thin skin. Lay the liver in salt water. Srape all the fat off carefully that adheres to the entrails and lay it in a separate dish of water over night. Cut off the point and top of the heart and cut open so as to let out all of the congealed blood. Cut open the gizzard, clean and pull off the skin, or inner lining, as it is called. Lay gizzard and feet in boiling water to ecald the skin, which can then be easily removed. Chop off nails of the feet, and if you make use of the head, which you may in soup, cut off the top of the bill. Split open the head lengthwise, take out brains, eyes and tongue. 74 POULTEY. All goose meat tastes Better if it is well rubbed ■with salt, ginger and a very little garlic a day or two previous to using. Now, to roast a goose, prepare as above directed and dress with bread dressing, or chestnuts — a dressing of apples is also very nice. Sew up, then line a sheet iron pan with a few slices of onion and celery and lay the goose upon this, breast downward. Fill up half way with water, cover closely and stew in the oven. If it browns too quickly, cover with greased paper. When half done, turn the goose on its back, and when tender remove cover and have a hot fire to brown quickly. Baste frequently.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take only a very fat goose for this purpose. After cleaning and singeing, cut off neck, wings and feet. Lay the goose on a table, back up (for this is the proper way to begin to take off the skin or hide). Take a sharp knife, make acut from the neck down to the tail end. Begin again at the top near the neck, take off the skin, holding it in your left hand, your knife in your right to assist you (I wish I could show you this personally, for I am afraid my young housekeepers will not understand just how). After all the skin is removed, which can easily be done, and all in one piece, throw it into cold water; separate the breast from back and cut off joints, and proceed with entrails as described in Roast Goose. Have ready in a plate a mixture of salt ginger and a very little garlic; cut up fine. Rub the joints and small pieces with this, and make a small incision in each leg and four in the breast. Put in each incision a small piece of garlic, and rub also with a prepared mixture of salt and ginger. Put away in stone jars until you wish to use.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up after being skinned and stew, after seasoning with salt, pepper, a few cloves and a very little lemon peel. When done heat a little goose fat in a frying pan, brown half a tablespoonful of flour, add a little vinegar and the juice of half a lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the chicken has been cleaned and singed lay it in salt water for half an hour. Cut it up as for fricassee and see that every piece is wiped dry. Have ready heated in a spider some goose fat or other poultry drippings. Season each piece of chicken with salt and ground ginger, or pepper (I prefer the ginger, it is also more wholesome than pepper). Roll each piece of chicken in sifted cracker crumbs (which you have previously seasoned with salt). Fry in the spider, turning often, and browning evenly. You may cut up some parsley and add while frying. If the chicken is quite large, it is better to steam it before frying.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the chicken has been singed and thoroughly cleaned, cut off the wings, legs and neck. Then separate the breast from the chicken, leaving it whole. Cut the back into two pieces. Then prepare a mixture of salt, ginger and a very little pepper in a saucer and dust each piece of chicken with this mixture, and, if possible, let the chicken remain salted a whole day before using. When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion, cut up, some pars-- ley root and celery. Lay the chicken upon this, breast first, then the leg, and so on. Then lay on top one or two tomatoes, cut up, or one or two spoonfuls of canned tomatoes, and then cover up tight and let it stew slowly on the back of the stove, adding hot water when necessary. Just before serving chop up some parsley fine and rub a teaspoonful of flour in a little cold water, and add. Let it boil up once. Shake the kettle back and forth to prevent becoming lumpy.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill the inside of a spring chicken with oysters, seasoned with salt, pepper and butter. Season the outside of the chicken as well; ateaiioa: in a pan set in another one of water and boil one hour and a half. Then add half a cup of cream, one egg and sufficient butter and flour to thicken the gravy in the pan. You may add oysters to this gravy.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the white meat of one cold boiled chicken and pound it to a paste, together with a large boiled sweetbread, adding salt and pepper. Beat up one egg, with a teaspoonful of flour, and a wineglassful of rich cream. Mix all together; put in a pan and simmer just enough to absorb part of the moisture, stirring all the time. Turn it out on a flat dish and place in ice-box to cool. Then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat until a delicate brown. This is a dainty breakfast dish.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate some stale white bread, add flakes of butter, salt, pepper, a beaten egg and the oyster liquor and oysters and mix all thoroughly. Stuff the turkey the day previous to roasting with this or any other dressing,

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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AFTER the birds are wipedclean, tie them to a toaster and lay them across your roasting pan, turn and baste frequently and season them with salt and pepper. Another way is to roll them in a dumpling dough, and steam them. Still another way is to pare and hollow large potatoes, cut off one end and scoop them out, make or cut the hollow large enough to receive and hold a bird. Drop a piece of butter into each bird after seasoning with salt and pepper and put in the hollows of the potatoes. Set them in a greased deep pan, close together and upright. Be sure to grease the pan well before putting in the potatoes and add a little water. Serve in the dish they were baked in. Wrap a napkin around the dish. (Considered a great delicacy.)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After cleaning, wipe the ducks perfectly dry, rub with fat or butter inside and out, also salt and pepper and stuff the same as any other fowl. Roast about an hour and make a gravy out of the giblets and wings. Boil slowly in a sauce- (82) pan, with a little water, adding a little onion and parsley. Thicken the gravy with a little flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the quails. Wash them in soda and water, cleanse with pure water and wipe dry, both inside and out. Put two oysters inside of each bird, sew up and arrange them side by side in a baking pan. Pour a very little boiling water over them, cover and roast about half an hour and. baste frequently with butter. Serve upon piece§ of fried toast, laid on a hot dish. Pour a spoonful of gravy over each.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and lay them in salt water for an hour, then wipe dry and salt and pepper inside and out. Stuff the birds with sausage meat, or a dressing made of bread crumbs; sew up and lay them side by side in a deep-covered stew pan, adding water enough to just barely cover them and stew until tender. Then baste with butter, chopped onion and parsley, and brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare same as you would domestic turkey, allowing twice the amount of fat or butter for basting. Stew covered at first, then sprinkle thickly with salted flour and put flakes of butter all over it and roast brown, basting often. Dress with any kind of meat or bread dressing. Serve with currant or cranberry jelly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wild geese should not be roasted unless very young, as they are even tougher than domestic ones. Prepare same as any goose and roast covered until very tender. The safest way is to salt and pepper inside and out and pot roast it on top of the stove, adding a goblet of hot water as soon as put on, and stew closely covered. When tender put in the oven to brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the duck into joints, salt and pepper and lay in a deep earthen bowl, and pour a pint of hot vinegar over all. Before heating the vinegar add peppercorns, cloves and a bay leaf. Leave in this pickle for twenty-four hours or more, then take out and stew with an onion, adding very little vinegar. Thicken the gravy with flour. Game of any kind that you are in doubt about being young or tender should be prepared in this way.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg, - Or dress with soaked bread and add the liveL' and heart of the rabbit, chopped up very fine, which should be parboiled. Stuff with this and sew up. Then line a roasting pan with the following: One onion and one carrot cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast as above, then strain the gravy, adding half a teacupful of capers and a teaspoonful of flour for thickening.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the rabbit after it has been thoroughly cleaned and lain in salt and water about an hour. Pour some vinegar over it and let it remain in this pickle over night. Then put a lump of fresh butter about the size of an egg iHto a deep stew pan. Cut up an onion in it, adding one bay leaf, about a dozen peppercorns and part of a celery root. Lay the rabbit in this and stew, adding part of the vinegar that the rabbit was pickled in, and salt each piece slightly before stewing. When tender thicken with flour that has been browned in a spider with butter. Taste, if not spiced enough, add some white pepper and a very little mace.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the rabbit into small pieces; lay them in salted water one hour and then wipe each piece dry. Sprinkle slightly with salt and ginger. Cut up two onions in a porcelain-lined stew pan; add half a pound of butter and stew the onions until they are a light brown. Then add a pint of red wine, two bay leaves, a dozen peppercorns, and let the rabbit stew in this until tender. Then take up the pieces carefully, lay them on a platter and set them in a warm place until the gravy is finished. Remove every particle of fat from the gravy and let it boil hard for a few minutes: Then thicken with flour, strain through a hair sieve and pour over the ragout. Garnish with small pickled onions and curly parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean one or two young rabbits; cut into joints and lay them in salt water half an hour or more. Then wipe each piece on a clean towel, sprinkle slightly with a mixture of salt, pepper and ginger. Put into a stewpan a piece of butter, an onion, cut up, some celery and parsley root Lay the pieces of salted rabbit upon this, pour a pint of water over all; cover and stew until tender. Then take out the pieces of rabbit and set in a dish where they will' keep warm. Thicken the gravy with the yelks of two well beaten eggs, adding gradually. If the gravy has boiled down very much, add half a cup of sweet cream. Boil up once only and thicken with flour wet in cold cream. Just before serving, squeeze the juice of a lemon into the sauce, stirring all the while, and pour this over the rabbit. Serve at once. Appie compote or a compote of pears is a nice accompaniment.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select very young rabbits, clean, cut into joints and soak in water slightly salted for an hour or more. Wipe dry, sprinkle each joint with fine salt, pepper and ginger. Roll in cracker crumbs, then in beaten egg and fry in hot butter or fat, as you would spring chickens. Fry brown and well done. Garnish with slices of lemon and sprigs of parsley. Cranberry or currant jelly is usually served with fried or roast rabbit. Squirrels are to be fried precisely like rabbits.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean thoroughly; lay in salt water an hour and then wipe dry. Have a clear, hot fire. Heat the gridiron, wipe the rabbit dry and broil, turning often. When done, lay on a heated platter in which you have melted a lump of sweet butter. Season with salt and pepper, cover with a hot platter and garnish with slices of lemon and curly parsley. Serve at once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare as usual. Set on to boil with one onion, a bay leaf, a few whole peppercorns, some cloves and stick cinnamon. Boil until tender, not forgetting the necessary salt. Add half a teacupful of vinegar and the crust of a rye loaf. When tender, remove the rabbit to a heated platter. Keep covered until the gravy has boiled down quite thick, adding brown sugar and ginger snaps to thicken the gravy.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eub the haunch well with salt and pepper and cover the meat entirely with a layer of butter. Have very little hot water in the roasting pan; cut up one onion and lay the haunch upon this. Your fire should be kept hot until the roast is done. Baste often, allow about twenty minutes to the pound to roast. When nearly done, add a goblet of claret and more butter and baste with this. When done, strain the gravy and thicken with flour. Spice with cloves and mace. Serve with currant jelly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat the gridiron over a clear, hot fire. Butter the bars slightly before putting on the steaks. Broil rapidly, turning often to keep in the juices. Have a warm platter at hand, with a piece of butter the size of an egg to dip your steaks in when done. Salt, pepper and cover to keep hot. Then heat a little claret, add a few spoonfuls of currant jelly to it and pour over the steak just before serving. You may fry the steaks as you would beef, omitting the wine. Use onions with it. Serve with slices of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a paste of one pound of flour. Rub twelve ounces of butter into this and add the yelks of two eggs, a teaspoonful of salt and icewater enough to mix lightly. Roll and line a deep pie-plate with this and fill with the meat of venison or rabbit, which has been previously stewed in the following manner: Cut the raw meat from the bones into small pieces and put them into a stew-pan with one onion. Add salt, pepper, nutmeg, and just enough cold water to cover, and boil until tender. Before filling this in the pie-crust, roll some flakes of butter in flour and put over the pie. Cover with a thick layer of pastry, make a hole in the center of the top crust and bake slowly. In the meantime heat some port wine, into which you have thrown a few cloves and blades of mace. When the pie is nearly baked, pour this mixture into the pie through the hole in the top crust by means of a funnel. Brush the top of the pie with beaten egg and return to the oven and bake a light brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and wash thoroughly in water in which you have put a little soda. Rinse in clear water several times, and if time allows, let them lay in water half an hour or more. Then wipe dry and fill with a good dressing. Tie down the wings and legs with a cord and stew, closely covered, with plenty of butter, or steam over hot water in a steamer until tender and then place them in a pan with a little butter, and brown. Serve with a tart jelly and garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split ihe birds down the back and clean nicely. Wash thoroughly, then wipe dry, salt and pepper them and dredge with flour. Pound down the breast bones so they will lie flat and place them, in a buttered pan, closely covered, with a very little hot water, into a hot oven and roast until nearly done. Then heat some butter or goose oil in a spider, and fry each piece a nice brown. Have the toast ready, buttered and laid upon a platter and place a quail upon each piece of toast. Thicken the sauce in the pan with a little flour and pour over the quails.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the quails have been cleaned, salt and pepper them and stuff them either with bread crumbs or oyster dressing and stew them, closely covered, for ten minutes at least. Line a deep pie plate with a thick, rich puff paste. Fill them in your pie plate, sprinkle with minced parsley and chopped hard-boiled eggs and flakes of butter rolled in flour. Squeeze a little lemon juice over all and add the gravy that the birds \rere stewed in; cover with puff paste and bake slowly an hour at least.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat or butter in a stew pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meatime line a deep pie plate with a puff paste. Cut up the pigeons, lay them in, with hard boiled eggs chopped up and minced parsley. Season with salt and pepper. Put flakes of butter rolled in flour here and there, pour over the gravy the pigeons were stewed in and cover with a crust. Bake slowly until done.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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WASH very carefully,- and remove all bits of, skin and fatty matter. Cover with cold water, salt and boil for about fifteen minutes. Then remove from the boiling water and throw into cold water. Roll them in rolled cracker and beaten egg and fry a nice brown in hot fat. You may fry them without parboiling. Just sprinkle with salt and pepper, roll in cracker and egg, and fry very slowly and be sure they are well done. I recommend them either way.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them., this will help to loosen all the skin and clotted blood that adheres to them. Let them lay in cold salted water for an hour at least, then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce). Add one onion, cut up fine, some whole peppers, one bay leaf, one or two cloves and a little salt, boil all together about fifteen minutes. Serve on a platter and decorate with parsley. Eat cold. Inexpensive and nice. (94)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean as described in calf brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water. Boil twenty minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a lump of butter, a very little salt and pepper, beat up one or two eggs, a little milk if necessary and work all into a dough. Flour your hands well and form into biscuits. Fry in hot butter or drippings. You may prepare this the day before wanted and fry for breakfast

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If very large (not likely to get them too large) cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare as above and garnish with glaze chestnuts which have been prepared thus: Scald until perfectly white, heat some goose fat or butter in a porcelain-lined kettle, throw in the nuts, adding a little white sugar, and glaze until a light brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large white goose liver, lay in salt water for an hour at least (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in hot goose fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one calf's head and four calf's feet, and clean carefully. Let them lay in cold water for half an hour at least. Set on to boil in a porcelain-lined kettle, with four quarts of water. Add two or three small onions, a few cloves, salt, a teaspoonful of whole peppers, two or three bay leaves, juice of a large lemon (extract the seeds) and a cupful of white wine and a little white wine vinegar (just enough to give a tart taste). Let this boil slowly for five or six hours (it must boil until it is reduced one-half). Then strain through a fine hair sieve and let it stand ten or twelve hours. Remove the meat from the bones and Vhen cold cut into fine pieces. Add also the boiled brains (which must be taken up carefully to avoid falling to pieces). Skim off every particle of fat from the jelly and melt slowly in the porcelain-lined kettle. Add a teaspoonful of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming Avell. Taste, and if not tart enough, add a dash of vinegar. Strain through a flannel bag; tie the bag on a door knob with a bowl underneath to catch the juice or jelly. Do not squeeze or shake it until the jelly ceases to run freely. Then remove the bowl and put another under, into which you may press out what remains in the bag ( this will not be as clear, but tastes quite as good ). Wet your mould, put in the jelly and set in a cool place. In order to have a variety, wet another mould and put in the bits of meat, cut up, and the brains and last the jelly; set this on ice. It must be so thick that you can cut it into slices to serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on some butter or poultry drippings to heat in a deep saucepan, cut up an onion, shredded very fine and then put in the sweetbreads, which have been picked over carefully and lain in salt water an hour before boiling. Salt and pepper the sweetbreads before putting in the kettle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly. Turn once in awhile and add a little soup stock. Boil a handful of string beans, half a can of canned peas, a<handful of currants, cut Tip extremely fine, with a piece of butter or drippings, a little salt and ground ginger. When the vegetables are tender, add to the simmering sweetbreads. Thicken the sauce with a teaspoonfxil of flour. Boil the spaghetti in salted water until tender. Line a pudding dish with pie dough, after having greased, and fill in with the boiled spaghetti. Pour over some cream, which has been thickened with a little flour (if you object to the cream or milk, just serve boiled in salted water). Bake the spaghetti about ten minutes. Have the sauce boiled down quite thick. Serve with the sweetbreads.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare a rich chicken fricassee (receipt for vv^hich you will find among poultry receipts; see. index), but have a little more gravy than usual. Boil some noodles or maccaroni in salted water, drain, let cold water run through them, shake them well and boil up once with chicken. Serve together on a large platter. Very nice. ®

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one or more chickens just as you would for fricassee, using as little water as possible. When tender remove all the meat from the bone and take off all the skin. Chop as fine as possible in a chopping bowl (it ought to be chopped as fine as powder). Add all the liquor the chicken was boiled in, which ought to be very little and well seasoned. Press it into the shape of a brick between two platters, and put a heavy weight over it so as to press hard (if pressed properly it will ornament the table). Set away to cool in ice-chest and garnish nicely with parsley and slices of lemon before sending to the table. It should be placed whole upon the table, and sliced as served. Serve pickles and olives with it. Veal may be pressed in the same way, some use half veal and half chicken, which is equally nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slow but steady for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled; this will keep it nice. If tfie tongue is very dry, soak over night before boiling. In serving slice very thin and garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Then lay it on a clean board, make an incision with a knife through the center of the milt, taking care not to cut through the lower skin, and scrape the milt with the edge of a kitchen spoon, taking out all the blood you can without tearing the milt and put it into a bowl until wanted. In the meantime dry the bread which you have previously soaked in water, in a spider in which 102 ENTEEES. you have heated some suet or goose oil, and cut up part of an onion in it very fine. When the bread is thoroughly dried, put it with the blood scraped from the milt. Break into it also two or three eggs, half a teaspoonful of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead. Now work all thoroughly with your hands and fill in the milt. The way to do this is to fill it lengthwise all through the center and sew it up; when done prick it with a fork in several places to prevent its bursting while boiling. You may parboil it after it is filled, in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or, you may form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it. Yoii m.ay add the skin of the milt to your soup. It will add to its richness and flavor

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and prepare the following sauce. Heat a spoonful of nice drippings in a spider. When hot cut up a clove of garlic very fine and brown slightly in the fat. Add a spoonful of flour, stirring briskly, pepper and salt to taste and thin with soup stock. Throw in the pieces of milt and let it simmer slowly. If the sauce is too thick add more water or soup stock. Some add a few carroway seeds instead of the garlic, which is a matter of taste. This is one of the cheapest meat dishes made and is very palatable.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely covfer it, adding salt. Boil until tender. To ascertain when tender run a fork through the thickest part. A good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue, cut into nice even slices, sprinkle a little fine salt over each piece and then prepare the following sauce: Put a spoonful of nice drippings in a porcelain-lined kettle or spider (goose fat is very good). Cut up an onion in it, add a tablespoonful of flour and stir, adding gradually about a pint of the liquor the tongue was boiled in. Cut up a lemon in slices, remove the seeds, and add a handful of raisins, a few pounded almonds, a stick of cinnamon and a few cloves. Sweeten with two heaping tablespoonfuls of brown sugar, in which you have put half a teaspoonful of ground cinnamon, a tablespoonful of molasses and two tablespoonfuls of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes. Taste, and if too sweet, add more vinegar; if too sour, more sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry a large goose liver in goose fat. Season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs. Cut into fanciful shapes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the beans in water over night. Ifl the morning change water and parboil them gently for two hours. Then rinse them in fresh water and put them in a pot with a good-sized piece of salt pork, with a streak of lean in it. Then bake the beans slowly all day in the oven, taking care to have plenty of water in the pot while cooking. They are better warmed over next day. Boiled Eggs, - 107 Omelet, plain, 107, 108 Baked Omelet, 108 Sweet Omelet, 10& Herb Omelet, - 10& Baked Eggs, 110 Eggs Piquant, - 110 Poached Eggs, 111 Egg Barley,... m (106)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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BE sure the eggs are fresh before you attempt to boil them. Have ready a stew-pan of boiling water; put in the eggs carefully with a tablespoon, so as not to crack them. If you want them soft, boil steadily for three minutes; if hard, eight or ten minutes. Another way is to put them in a dish and pour boiling water over them; cover up, and in fifteen minutes they are ready to be served. Still another way to boil eggs is to put the eggs on in cold water and let them just come to a boil. Hard-boiled eggs should be thrown into cold water as soon as they are taken from the fire, as that will prevent the yellow from turning color.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one teaspoonful of corn starch, four tablespoonfuls of milk and a pinch of salt. Separate the yelk from the white and beat the yelk. Wet the corn-starch with the milk and add the milk to the beaten yelk, and add a pinch of salt. Beat the white of the egg with a fork until it is perfectly stiff. Heat butter in griddle (107) and pour in the omelet and bake. When done on both sides sprinkle well with powdered sugar; roll and serve immediately. You may pour a tablespoonful of brandy over it and light it. Send to the table in flames.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take from four to six eggs, whites separate, allow a tablespoonful of corn-starch for each egg, and a cup of milk for every two egge, not forgetting the salt.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, two tablespoonfuls of flour, a pinchof salt, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the yelks of the eggs. Beat the whites of the eggs to a stiff froth and pour into the flour, milk and yelks. Put a piece of butter into a spider and let it get hot, but not'so hot that the butter will burn. Then pour the mixture in and putin a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a. knife under it and loosen it and slip off on a large plate. Sift powdered sugar on top and serve with a slice of lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, beat white separately, one teaepoonf ul of corn-starch dissolved in four tablespoonfuls of cold sweet milk, a pinch of salt. You may brown on both sides or roll, spread with compote, or sprinkle powdered sugar thickly over it. Serve at once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six eggs, beat whites and yelks well, add a pinch of salt and a teaspoonful of brandy. Pry in a spider quickly and spread with a compote of huckleberries or any other fruit. Roll up the omelet, pour a very small wineglassful of rum over it, light it and serve at once. You may omit the fruit and just use pulverized sugar over and between.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six eggs, and beat well in a bowl. Add two tablespoonfuls of cold water and a quarter of a teaspoonful of salt, a pinch of pepper, a teaspoonful of chopped parsley a quarter of a teaspoonful of grated onion and a teaspoonful of fine butter, shaved in little pieces. Mix well with a wooden spoon. Dissolve in the spider two ounces of butter and add at once the beaten eggs, etc., inclining the spider to the handle for an instant and then shaking the omelet into the center and turn up the right edge, then the left and fry briskly five minutes and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up the whites of four eggs and the yelks of six and add salt. Heat a lump of butter in a spider and as soon as hot pour in the mixture. As soon as it has set spread with preserves of any kind and fold. Serve with powdered sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter a shallow baking-dish and break the eggs on it, one at a time being careful not to break the yelks. Put on each egg a bit of butter, a little pepper and salt. Bake in the oven from four to six minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set to boil the following mixture in a porcelain-lined kettle: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boilsj break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yelks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in, and set away until you have rubbed or grated two hard-boiled eggs, yelks only. Add a tablespoonful of butter, rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat water in a deep, clean frying-pan. When the water boils, break the eggs, one at a time, in a saucer and slip into the boiling water. Salt the water and pour the boiling water over the eggs. Boil about four minutes. Take up with a perforated skimmer, drain and lay upon nicely buttered toast, sprinkle with salt and pepper. Put two eggs on each piece of toast, unless you have cut the toast into round pieces, then one egg will answer.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater. Spread on a large platter to dry; boil in salt water or milk, which must boil before you put in the egg barley and boil until thick. Serve with melted butter poured over them. A simpler and much quicker way is to sift a few handf uls of flour on a board; break in two or more eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains. Time-table, 113 Potatoes, how to prepare, 113 Boiled Potatoes, 114, 115 Baked Potatoes, 114, 116 Maslied Potatoes, 115 Stewed Potatoes, - 115, 116 Fried Potatoes, - 117 Saratoga Chips, 117 Potato Puffs, 117, 120

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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PEAS, potatoes, asparagus, corn, summer squash, tomatoes, rice, spinach, half an hour. Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), also string beans, three quarters of an hour. New onion, new cabbage, winter squdsh, oyster plant, cauliflower, shelled beans, shelled peas one hour. Winter carrots, onions, cabbage, turnips, beets and mushrooms, two, hours. Always have your vegetables as fresh as possible. Before putting on to boil pick over carefully and lay them, when peeled, in cold water and let them remain there for half an hour before cooking. Put on to boil in salted water. Be sure that they are thoroughly done and always serve steaming hot. No vegetable, perhaps, is, as a rule, more carelessly cooked than the potato. This is to be regretted, as it is one of the most valuable of (U3) vegetable foods, and no dinner is complete without it. The most economical method is to cook them in their "jackets," as the waste caused by paring is at least fourteen per cent., while when cooked in the skin, it is but five per cent. The salts, moreover, which add flavor to the potato, lie next to the skin, and they are largely lost when peeled. Potatoes should be put on to boil in hot water, allowing half an hour to boil. When done, pour off the water and set them on the back of the stove to dry before serving. Don't forget to salt — about a tablespoouful.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare very thin and lay in cold water for half an hour. Have ready a pot of boiling water, salted, of course, drop in the potatoes and keep them at a quick boil until tender. Drain off the water, sprinkle with a little fine salt and put a lump of butter over them. Shake the pot and add a little chopped parsley or chives and serve immediately, as potatoes spoil if kept standing too long.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a buttered dish. Lay a small piece of butter on each potato, sprinkle with salt and pepper and sprinkle fine bread crumbs over all, with a few tablespoonfuls of cream. Bake until a nice light brown. Serve in the same dish. Garnish with parsley

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Old potatoes may be used (in fact it is the only way that old potatoes should be sent to the table). Pare and let them lie in cold water until time to cook. Boil in salt water, drain thoroughly when done and mash them in the pot with a potato masher, working in a large tablespoonful of nice butter and enough milk to make them resemble dough, and be sure not to allow any lumps to form in your dish. Garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape off all the skins and boil for half an hour in salted water, drain, salt and dry for a few minutes and then pour melted butter over them and sprinkle with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and quarter, soak in cold water and put on to boil. When almost done drain off the water, add a cupful of milk, a tablespoonful of butter, a little chopped parsley and cook awhile longer. Thicken with a little flour ( wet with cold water or milk), stir, and take from the fire. You may use soup stock in place of milk as some prefer it.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a tablespoonful of drippings or butter in a porcelaiu-lined kettle, and when it is hot cut up an onion fine and throw it in the hot fat, and cover closely. Then put in your potatoes, which have been previously pared, washed, quartered and well salted. Cover them tight and stew slowly until soft, stirring them occasionally. Then heat in a spider a very little butter or drippings. Brown in this a spoonful of flour and add some soup stock, vinegar and chopped parsley. Pour this over the potatoes, boil up once and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash large potatoes ( Prince Alberts are best) and bake in a quick oven until soft, which will take about three quarters of an hour (to be eaten with butter and salt). This is the most wholesome way of cooking potatoes, and the only way that invalids should ever eat them.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add butter or goose-oil (in fact any kind of drippings from roast meat will answer) and put them in a pot or spider. When hot cut up an onion very fine and throw in the boiling fat. Then add the potatoes. Salt and pepper to taste. Pour some water over all (not too much). cover up tight and let them simmer for about three quarters of an hour. These are very nice. If you like them sour, you may add a little vinegar, which is also very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take potatoes left from the day before or some that you have just cooked in their "jackets," pare, slice, add more salt if necessary and add a very little pepper. Heat some butter or fat in a spider, and if you like, add some chopped onion before you put in the potatoes. Fry, turning frequently and carefully so as not to burn or break up the slices. Add more butter if necessary. POTATO PUFFS, Take mashed potatoes and season with nutmeg, pepper and salt. Add one or two eggs, well beaten, and mix together well and make into balls. After having floured your hands well turn the puffs over in cracker or bread crumbs and fry in hot fat. This is a nice way to use up cold mashed potatoes left over from the day before, and make a nice side dish, especially for breakfast.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is rather a troublesome dish, and requires considerable time and patience to prepare, as they are to represent " new potatoes. '^ Of course this is only done when new ones are not to be had or are too expensive. Well, to begin: First buy a potato cutter at a first-class hardware store, and with it cut the potatoes to the size of a hickory nut, and then fry or steam them. When cooked they look just like new potatoes. They are especially nice to garnish meats. You may also parboil and brown in fat, or boil and add parsley as you would with new potatoes. The remainder of the raw potatoes may be boiled and mashed or fried into ribbons: for there is a good deal of waste in cutting with this little instrument.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and lay in cold water (icewater is best) for half an hour. Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose, which costs but a trifle); handle with care and fry a few at a time for fear of entanglement. Arrange nicely on a platter and serve. Use plenty of fat, as they must swim in it. They garnish meats handsomely.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are commonly called " baked " sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easily tell by pressing the potatoes. If done they will leave an impression when touched. It usually requires three-quarters of an hour. Serve in their "jackets;" Eat with nice butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on in cold water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way). When I roast fowl or meat of any kind, I take either sweet or Irish potatoes, or both, pare, wash, salt them and lay them around the meat and let them roast for about an hour (three quarters of an hour will do). Turn them about once, so as to have them nicely browned. They are best cooked this simple way, and, being in the oven, require less room.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little, add a small handful of salt and return to the stove. It is better to boil the potatoes in salt water and add more salt if necessary after mashing. Sift half a. cupful of flour into the potatoes after returning to the fire and keep covered closely for about five minutes. Then remove from the stove and mash them as hard as you can, so as not to have any lumps. They must be of the consistency of dough and smooth as velvet. Now put about two large spoonfuls of goosefat in a spider, chop up some onions very fine and heat them until they become a light brown, take a tablespoon and dip it in the hot fat. and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used it all up. Be careful to dip your spoon in the hot fat every time you cut a puff. Let them brown slightly. If you have ever tried this you will always have this dish at least once a week during the winter, as old potatoes are always palatable prepared in this way.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select young, evergreen sugar corn, fuUgrown. Test by pressing it with your finger nail and if good, the milk will escape readily. Strip off the outer leaves, turn back the inner ones, pick off every thread of silk, and re-cover the ear with the thin husk nearest it. Put into boiling salt water and boil closely covered from twenty to thirty minutes. When done, cu_t off the stalks close to the cob and rub off the remaining husks with a napkin. Send to the table steaming hot. Eat with butter, salt and pepper.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 158. 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 ripe tomatoes and skin them. Then cut them up and put them into an earthern or porcelain-lined stew-pan, and let them, cook slowly a few minutes. Season with salt, pepper and a lump of fresh butter and a heaping tablespoonful of brown sugar. Do not allow them to cook but a few minutes longer, or their flavor will be spoiled. If the sauce is too thin thicken with a scant teaspoonful of corn starch, wet with a little cold water, before adding. Eat cold or hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 a head of cabbage as directed below. When it is cold, chop up quite fine and beat lap a couple of eggs, a tablespoonful of butter and half a cup of sweet cream. Add salt, pepper and nutmeg to taste. Stir up well, mix thoroughly with the cabbage and bake in a buttered dish. Eat hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reject the outer green leaves, cut the cabbage in quarters and lay for an hour in cold water. Then put it on to boil in hot water for fifteen minutes. Pour off this water and fill up again with boiling water; add salt and boil until tender. Always boil cabbage in two waters. Three quarters of an hour will be all the time required to cook a good-sized head of cabbage when young. Drain well, heat some nice drippings or butter in a spider, throw in a tablespoonful of flour, stir slowly, add some soup stock gravy from roast beef, or cream; season with white pepper and salt and pour over the cabbage. You may boil some potatoes with the cabbage. Cut them into dice shape.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I can't help but stop to laugh at a " young housekeeper," a very dear friend of mine, who once bought a quart of spinach for a company dinner of six. You may imagine her surprise and chagrin when the spinach was served in a saucer, for the maid-of -allwork could not serve it in a vegetable dish; as there was no spinach to be seen, for the eggs completely covered it. I haye written this for your benefit, " Housekeeper." Spinach is very deceptive as regards quantity — it shrinks dreadfully after being boiled. A peck of spinach for a family of five or six is not too much. Pick it over carefully,, break off all the stems, using the leaves only and wash in several waters, shaking it well in last washing. Set to boil in boiling water, adding salt, of course. Boil about fifteen minutes, drain thoroughly through a sieve and chop extremely fine. Indeed, I consider this as important as the seasoning. You must chop the spinach so fine that it will resemble a smooth batter. Now heat some drippings or butter in a saucepan, rub a teaspoonful of flour in it, add salt and pepper and a little nutmeg to taste, grate in a small onion and add some soup stock to the whole, or some meat gravy left over from roast beef, or any other meat gravy that you may be fortunate enough to have on hand. Put the spinach in the sauce, and just before serving beat up two or more eggs and stir through the spinach. Garnish with hard-boiled eggs or use only the hard-boiled whites for the decoration, and rub the yelks to a powder and mix through the spinach.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat with milk and add a piece of nice butter, pepper and salt. Serve hot, in individual dishes. VKGETABLES. 125

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare potatoes, put on to boil as usual, with salt. When done throw off almost all the water,, leaving just a little. Then set back on the fire and sift on them about half a cupful of flour; cover them up and let them steam for about five minutes. Now take them off and mash them with a potato-beetle as hard as you can, until they are a perfectly smooth dough; taste, and be sure you have them well salted.. Now brown some onion, cut up very fine, in goose fat (enough of it), dip a tablespoon in the heated fat and cut out puflfs with it from your potato dough, lay each puff in the spider with the heated fat and onion until all is used up. Serve hot. You may use butter in place of fat if you so prefer.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Work into two cups of mashed potatoes a tablespoonful of melted butter — work until smooth and soft; then add two eggs beaten to a froth, and beat all together with a wooden spoon. Season with salt and nutmeg, and roll into balls^ with floured hands. Roll each in beaten egg and cracker crumbs; fry in hot butter or fat. As soon as fried, drain perfectly dry.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat the asparagus and pour over it the following sauce: Take a cupful of the sauce off the asparagus, providing it is not bitter (if it is, do not use it), or a cupful of soup stock or water; add a tablespoonf ul of flour, three tablespoonfuls of sweet cream, grated nutmeg, a lump of butter and pour over the asparagus. Then remove from the fire, or it will curdle. For a large family you may double the quantity.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salt, pepper; add a lump of butter the size of an egg and add a tablespoonful of sugar. Thicken with a teaspoonful of corn starch wet with a tablespoonful of cold water, stir into the tomatoes and boil up once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarters of an hour, or until brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut fine on slaw-cutter; salt, mix well and cut up a sour apple with it. Now take a porcelain-lined kettle; heat in it about a tablespoonful of goose oil or drippings; cut up an onion very fine, throw it in the cabbage and stew slowly, covered up. Add a little hot water after it has boiled about five minutes. When tender put in a little vinegar, a few cloves, some brown sugar and a little cinnamon; taste, if necessary add more sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean them nicely, but do not -pare them. Leave on a short piece of the stalk so as to keep them a nice red. Put on to boil, well covered with water. Young beets will cook tender in an hour; old ones require several hour's boiling. When done, skin quickly while hot, and slice them into a bowl. Put on salt, pepper and a tablespoonful of brown sugar, some carawy seed, and pour vinegar over all. Another way to prepare beets is to grate them and mix with equal parts of grated horseradish. Very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cutoff the tops and bottoms and "string" carefully; break the beans in pieces about an inch long and lay them in cold water, with a little salt, for ten or fifteen minutes. Heat some drippings or butter in a stew-pan, in which you have cut up part of an onion and some parsley; cover this and stew about ten minutes. In the meantime, drain the beans, put into the stew-pan and stew until tender, adding a little soup stock now and then. Sift in a spoonful of flour and season with salt and pepper; add meat gravy or soup stock — this will improve them. You may pare about half a dozen potatoes, cut into dice shape, and add to the beans. If you prefer, you may add cream or milk instead of soup stock. '

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the carrots and cut them, into finger lengths, in thin strips. Put a breast of lamb or mutton on to boil, having previously salted it well. When boiling, throw in the carrots and cover closely. Prepare the cabbage as usual and lay in with the mutton and carrots; boil two hours at least; when all has boiled tender, skim off some of the fat and put it into a spider. Add to this a spoonful of flour, a spoonful of brown sugar and half a teaspoonful of cinnamon. Keep adding gravy from the mutton until well mixed, and pour all over the mutton and vegetables. Serve together on a platter. Very fine; even better warmed over. In salting the mutton add a little ground ginger. You will find it im.proves the flavor of the stew very much.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off both ends of the beans, string tnem carefully and break into pieces about an inch in length and boil in salt water. When tender drain off. this brine and add freshwater (boiling from the kettle). Add a piece of butter, three or four large potatoes cut into squares, also four large tomatoes, cut up and season with salt and pepper. Now melt a tablespoonful of butter in a spider, stir into it a spoonful of flour, thin with soupstock, meat gravy or milk, and add this to the beans.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut from the cob enough green corn to fill a pint measure; then take two-thirds of a pint of Lima beans and let them stew in just enough water or milk to cover them. When tender season with butter, pepper and salt; if too thin, thicken with a teaspoonful of flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shell and put into cold water and let them remain in it for half an hour before boiling. Drain and put into boiling water and cook until tender. Pour off the water, add a little cream, and butter, and season with pepper and salt. Let them simmer in this dressing for a few minutes before serving. You may boil a few tomatoes with the beans if you like; very nice for a change. Dried Lima beans should be soaked over night and allowed two hours to cook.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select large, smooth tomatoes; wash, wipe and cut in halves. Place them in a baking tin, skin side down Season with salt and pepper, and place in a hot oven. When done take up carefully, place in the dish you intend to serve them in, putting flakes of butter over each one.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut large, sound tomatoes in halves and flour the insides thickly. Season with a little salt and pepper. Allow the butter to get very hot before putting in the tomatoes. When brown on one side, turn and when done serve with hot cream, or thicken some milk and pour over the tomatoes hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the tomatoes and pare off all the skin. Line an earthen baking dish, well buttered, with a layer of cracker crumbs and small bits of butter. Then put in a layer of tomatoes with a very little brown sugar sprinkled over them; then another layer of cracker crumbs, seasoned with butter, pepper and salt, and then another layer of tomatoes, until your dish is filled; let the last layer be cracker crumbs; put flakes of butter here and there over this. Bake half an hour. One or two tablespoonfuls of rich cream poured over the top layer is an improvement.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the imported canned peas for " extra occasions." Heat, add a tablespoonful of sugar, some minced parsely and a teaspoonful of flour wet with cold water to thicken. A piece of fresh butter improves them. You may prepare them in sweet cream, which is also very nice. Use about half a cupful with a teaspoonful of flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If you use canned string beans, heat some fat in a spider and put in a spoonful of flour; brown slightly; add a handful of brown sugar, a pinch of salt, some cinnamon and vinegar to taste: then add the beans and let them simmer on the back of the stove, but do not let them burn. The juice of pickled peaches or pears is delicious in preparing sweet and sour beans.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Must be soaked over night, then boiled in salted water until tender; drain and prepare same as sour beans, or with salt and pepper, and thicken by heating some butter or drippings in a spider. Stir in a spoonful of flour and some soup stock. Pour this over the beans and boil for a few minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and throw into hot salted water and boil. After boiling half an hour change the water, renewing the water three times, using boiling water each time. Fifteen minutes before time to serve, heat in a saucepan a little sweet Cream (half a teacupful), adding a spoonfill of butter, and stir all the time until the butter is melted. Season with salt and pepper. Drain the onions out of the water and boil them up once in this hot cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape the roots thoroughly and drop each into cold water as soon as cleaned. Cut in pieces an inch long; put into a stew-pan with enough hot salted water to just cover them, and stew until tender. Then pour off most all the water, add about a pint of milk and boil ten minutes longer. Add a piece of butter, pepper and salt and thicken with flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape the roots and drop each into cold water as soon as it is cleaned, and leave them in the water about fifteen minutes. Boil whole until tender. Drain when cold and mash with a potato beetle, picking out all the fibres. Mix with a little milk, about a tablespoonful of butter, salt, pepper and two eggs; beat the eggs light before adding. Make into round cakes, dip in hot flour and fry in hot butter a light brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the egg plant into very thick slices; pare carefully and lay them in salt water for half an hour; then wipe each piece dry and dip in'beaten egg and cracker crumbs; fry in hot butter until nice brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The most delicious of all salads is sweetbread. Lay the sweetbread in cold salted water for an hour before cooking, then boil, changing the water twice. Then throw into cold water immediately after they are done, which will be in about twenty minutes. Remove every particle of skin before chopping, and do not chop too fine. In season, chop up some nice white crisp celery, say about one-third as much as you have (135) of sweetbreads. You may also mix some French peas with this salad — looks pretty and tastes nice. Line a salad bowl with lettuce leaves, and put in the salad, which has been previously mixed with the following maygnnaise (you may add a small quantity of cold roast veal, if you happen to have it, in fact, for economy's sake, you may add it to almost any salad, and it is as nice).

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take the yelks of three hard-boiled eggs and the yelk of one raw egg, stir to a cream, with two teaspoonfuls of prepared mustard, one teaspoonful of grated onion, some white pepper, as much as the point of a knife will hold; a tablespoonful of sugar, the juice of a lemon, and about two tablespoonfuls of white wine vinegar. Stir until smooth, then drop in gradually three teaspoonfuls of oil, one drop at a time. Grind hard and stir very energetically so as to get it thoroughly mixed. You may add capers and chopped parsley to this mayonnaise, but omit both for the sweetbread salad.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) The yelks of two hard-boiled eggs, rubbed to a powder, add a teaspoonful of salt, one of oil (add the oil a drop at a time, stirring continually), one teaspoonful of prepared mustard, one of pepper and two of sugar. Then whip up a raw egg to a froth, beat this into the dressing and pour in the vinegar, spoonful at a time, using hajf a cupful altogether. Pour this dressing over the salad and mix well with two forks. I forgot to mention that cooked peas and beans are fine mixed with the sweetbread salad.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook the oysters in their own liquor, allowing them to boil up but once, then spread upon a platter. Leave until ice cold, and cut them up into small pieces (do not chop). Cut up bits of crisp celery and mix up half a cup of capers with the salad. Serve on lettuce with the above mayonnaise.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the lobster, and when cold pick it to pieces, or use canned lobster; then line the salad bowl with lettuce, put in the lobster and set it away in the ice-chest until wanted. Do not put the dressing, over " it until ready to serve. Dressing: Beat up the yelks of two eggs, one teaspoonful of salt, one tablespoonful of sugar^ two teaspoonfuls of prepared mustard, a pinch, of white pepper, two tablespoonfuls of oil and four tablespoonfuls of white vinegar; stir long and thoroughly. If you wish to have it extra nice mix in last a cupful of whipped cream; this will make it truly delicious. If any of my readers object to oil, use butter, it is equally good and certainly preferable to inferior oil.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two herrings in milk over night, then take off every particle of skm, being careful to remove every bit of bone and cut up very fine. Cut up six boiled potatoes, also a handful of little vinegar pickles and two boiled beets; then take one or two pounds of cold roast veal, the same amount of cold boiled smoked tongue, twoapples, pared, seeded, cored, then chopped; three carrots and one large celery root which have also been cooked, pared and chopped; mix all thoroughly and pour a mayonnaise dressing over all. Serve in a large bowl; garnish the top with chopped hard-boiled eggs and the sides with alternate layers of the yelks and whites, also some capers, olives and beets and outside of this edge lay curly parsley. In the center of the salad put a little basket made of a hard-boiled egg and filled with capers.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Skin the tomatoes, and slice; sprinkle each layer with salt, sugar and pepper; cover with vinegar. The tomatoes should be set on ice before serving. You may add one or twoyelks of eggs to the dressing if you like.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Scald the tomatoes thoroughly; drain and peel, and slice evenly and then set on ice. When time to send to table, put in your salad bowl a layer of tomatoes and sprinkle with salt, pepper and an even tablespoonful of powdered sugar, then another layer and so on until all are used up; then pour enough white wine vinegar over them to barely cover. If the vinegar is too strong, dilute it with water.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, also a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled, say in the soup for dinner), also a few stalks of asparagus; chop up a bunch of nice, crisp, white celery; also a whole celery root (parboiled) and sprinkle all with fine salt and pour a mayonnaise dressing over it. Then line the salad bowl with lettuce leaves or nice white cabbage leaves. Add a few hard-boiled eggs and capers; garnish very prettily, also sprigs of fresh parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the white meat of one or more boiled chickens, a few stalks of nice celery, chopped separately, but not too fine (I prefer to cut it with a knife; it is not so apt to become mushy ); put in a large bowl, sprinkle with a little salt and set away in a cool place until you prepare the following mayonnaise: Rub the yelks of two hard-boiled eggs as fine as possible, add a small teaspoonf ul of salt, then add, a drop at a time, a teaspoonful of the finest olive oil. Now stir harder than ever; add a teaspoonful of prepared mustard and white pepper, and two teaepoonfuls of white sugar; whip the white of an egg to a froth and add to the dressing; add vinegar last, a spoonful at a time, stirring constantly (use about half a cupful). Put the salad into the dressing carefully, using two silver forks; line the salad bowl with lettuce leaves, and garnish the top with the whites of hard-boiled eggs, chopped up, or cut into halfmoons. The white meat of a turkey makes even a better tasting salad. If you wish your salad particularly nice, add a cupful of whipped cream just before serving. A pretty way to garnish this salad is with the chopped yelks and whites of hard-boiled eggs, being careful to have the whites and yelks separate. A few olives and capers will add to the decoration.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the white meat of a boiled chicken, stalks of nice, crisp celery, and chop up separately; put in a salad bowl, sprinkle with a little salt and put in a cool place until you have prepared the following: Rub the yelks of two hardboiled eggs as fine as possible, add a small teaspoonful of salt and a teaspoonful of finest olive oil, and stir harder than ever. Then add a teaspoonful of prepared mustard and white pepper, and two teaspoonfuls of sugar. Whip the white of an egg to a froth and add to the dressing: add vinegar last, a spoonful at a time, stirring constantly, use about half a cupful. Put the salad into the dressing carefully, using two silver forks. Line the bowl with lettuce leaves and garnish the top of salad with the whites of hard-boiled eggs, chopped up or cut into half-moons. The white meat of a turkey is even better for this salad.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up a head of white cabbage; salt and pepper; heat some vinegar in a spider, adding a teaspoonful of prepared mustard; beat up the yelks of two eggs with a tablespoonful of sugar, and add the hot vinegar gradually to the beaten eggs; pour all over the cabbage. This makes a nice. salad.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare thickly, from end to end, and lay in icewater one hour; wipe them and slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover and let them remain in this brine for another hour. Then squeeze or press out every drop of water which has been extracted from the cucumbers. Put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to just cover. You may slice up an equal quantity of white or black radishes and mix with this salad, which is very good. (No 1.) If you use head lettuce, break off the outer leaves, using the inner ones only, tear out the hard vein and cut up into bits. Wash thoroughly, and drain in a coUander but do not press with the hands. Just before sending to the table mix with a teaspoonful of best salad oil, adding some salt, sugar and vinegar. (No. 2.) Dress the lettuce as decribed above, mixing it well with a spoonful of best salad oil and pour the following dressing over it: Beat up the yelks of two eggs; cut up part of an onion, very fine, add half a teaspoonful of salt, and two tablespoonfuls of white sugar; stir, this well, adding about four or five tablespoonfuls of vinegar, and pour over lettuce. (No. 3.) The French style of making lettuce salad is as follows: After dressing the salad, mix it in a tablespoonful of oil, then take only two tablespoonfuls of white wine vinegar, mixed with a very little pepper and salt, and just turA the lettuce over and over in this mixture; the idea is not to have any sauce. (No. 4.) After the lettuce has been carefully picked, washed and drained, pour the following sauce over it, and mix up well with two silver forks. Rub the yelks of two hard-boiled eggs to a paste, adding a teaspoonful of best salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoonful of salt, half a teaspoonful of prepared mustard, very little pepper, two tablespoonfuls of white sugar. Stir very vigorously, then pour in gradually half a teacup full of vinegar. If there is more sauce than required, put in the refrigerator; it will keep two or three days. (No. 6.) Wash, cut out all the hard stems, make a dressing of the yelk of one egg, beaten light, adding salt, a little onion cut very fine and two tablespoonfuls of white sugar, adding vinegar gradually and pour over lettuce just before serving.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil potatoes in their jackets. When done, peel and cut them in squares. While still hot put on a tablespoonf ul of butter or drippings of poultry, and add two or more hard-boiled eggs, cut into squares; sprinkle salt and pepper over potatoes and eggs. You may add an onion if you like the flavor. Boil enough vinegar to just cover the salad and add two teaspoonfuls of prepared mustard; beat up the yelks of one or two eggs light, and add the boiling vinegar to the beaten eggs gradually. When thorougly mixed pour over the potatoes. Serve in a salad bowl; garnish with chopped parsley. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up white crisp celery, sprinkle with fine salt. Line your salad bowl with lettuce leaves, pile up the chopped celery in the center and pour a mayonnaise dressing over it. Garnish with hard-boiled eggs, cut into fanciful shapes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appearance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apple, sone large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoonful of pepper (white is preferable) and a heaping tablespoonful of sugar (either white or brown), adding a pinch of salt if necessary. Pour enough white wine vinegar over all to just cover. Do not make more at a time than you can use up in a week, as it will not keep longer. Try this. Makes a nice change.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up two raw eggs, one tablespoonful of chicken fat or butter, one half teaspoonful of mustard and six tablespoonfuls of vinegar and one of sugar. Set this over a bowl or teakettle of boiling water and stir until it becomes thick like cream; pepper and salt to taste. Add also a tablespoonful of sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herrings, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles. Add half a pound of smoked salmon, also cut into lengths, and six large apples chopped very fine, and one onion grated. Add as much cold roast veal, chicken or turkey as you desire; mix all thoroughly and pour a rich mayonnaise dressing over all. Next day line a salad bowl with lettuce leaves, fill in the salad and garnish with hard-boiled eggs, nuts, capers and fancy figures cut out of aspic.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select tomatoes that are of uniform size, round, smooth and spotless, scald and take off outer skin, set away on ice, until ready to serve. Serve on individual dishes, putting each on a lettuce leaf and pour a heaping tablespoonful of mayonnaise dressing over each tomato. This makes a pretty center decoration for a lunch table, if heaped on a round platter into a mound.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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COLD corned beef, nicely sliced, bread, butter, pickles and fruit, and carry sugar and salt in separate envelopes. Cold veal, radishes sliced and salted, and hard-boiled eggs. Sandwiches of cold boiled ham or corned beef, smoked beef, boiled, pickled or smoked tongue. Chicken salad, pressed meats, cold roast beef, sardines, salmon (smoked or canned), herring, sardellen, olives, summer sausages. Cold steak is nice if cooked rare; cold chicken or any other fowl. Cake in variety, also pies and cheese. Sandwiches are almost indispensable at luncheons, " kettledrums," teas and evening card parties, and require some taste and dainty handling in serving. Nice, sweet bread is the first requisite, then comes' variety, which has been aptly termed " the spice of life." The definition of the word sandwich is literally two pieces of bread and butter, with a thin ilice of ham or other salt meat between the^i; said to have been a favorite dish of the Earl of Sandwich. (152)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder, and add salt and pepper if necessary. Mix all into a soft paste. Then cut some shapely slices of bread, butter them and spread the chicken between -the slices (if desired you may add a little mustard); and press the piece^ gently together, then spread a fringed napkin on a salver and arrange your sandwiches on it.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the eggs very hard and throw them immediately into cold water. When cold, remove the shells carefully and cut the eggs in half lengthwise and butter slightly. Lay one or two sardellen or appetite silds on one-half of the egg and press the one-half gently on the other half which has the sardellen. The egg must appear whole. Now tie lengthwise and across with the narrowest, various colored ribbons you can find. finishing up with a pretty little bow. Make a nice decoration piled up in a fancy basket, and are often used in place of a salad.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoonfuls of melted butter, a finely chopped onion, one tablespoonful of pungent sauce, and salt and white pepper to taste. Boil the livers until quite done and drain; when tfold, rub to a smooth paste. Take some butter and chopped onion and simmer together slowly for ten minutes. Strain through a thin muslin bag, pressing the bag tightly, turn into a bowl and mix with the seasoning; work all together for a long time, then butter a bowl or cups and press this mixture into them; when ^of t cut up the gizzards into bits and lay between the mixture. You may season this highly, or to suit taste; spread between buttered bread for sandwiches, or serve in cups.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quarter of a pound of lean ham, finely chopped; the yelks of 'three eggs well beaten, half an ounce of butter, two tablespoonfuls of cream and a little red pepper, stir together over the fire until it becomes thick. Spread this over thin slices of buttered toast and garnish with parsley.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Press one quart of fine cottage cheese through, a coarse sieve or collander, and set it away" in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add a saltspoonful of salt and one-fourth as much of carroway seed, yelks of two eggs and an ev^n tablespoonful of flour, which has been previously dissolved in about one-half a cupful of cold milk; stir the flour and milk until it is a smooth paste, adding a lump of butter, about the size of an egg; add all to the cheese. Now put on the cheese to boil in a double farina kettle, boil until quite thick, stirring occasionally; boil altogether about one-half hour, stirring constantly the last ten minutes; the cheese must look smooth as velvet. Pour it into a porcelain dish, which has been previously rinsed in cold wate)'. Set it away in a cool place; -if you wish to keep it any length of time, cover it with a clean cloth, which has been dipped in and wrung out ( f beer. This cheese is excellent for rye brea-i sandwiches.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take either boiled or roast goose (which has been highly seasoned) and m.ince in a chopping bowl, add one or two pickles, according to quantity, or a ^teaspoonful of catsup. Spread thin slices of bread or nice fresh rolls, with a thin coating of butter, or goose oil, slightly salted, then spread the minced goose and cover with a layer of bread which has been previously spread with butter. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up some boiled ham and the yelks of three or four hard-boiled eggs, according to quantity required. Press all through a coUander, then cream a tablespoonful of best butter and mix with the ham and eggs; a teaspoonful of prepared mustard is a nice additional flavor; spread between thin slices of bread and cut around or fold up as you desire. An empty baking powder can will do to use as a cutter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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SOMEWHERE in the book of Genesis we read: " In the sweat of thy face shalt thou eat bread." Now, I think it should read: "In the sweat of thy face shalt thouknead bread. " For it is almost impossible to make bread without experiencing the sweat of the brow and an aching back. The three important requisites to the making of good bread are: good flour, good fresh yeast, and strength and endurance to knead or work it well. Try the yeast always by setting to rise in a cup of lukewarm water or milk; adding salt and sugar, providing you use compressed yeast. If it rises in the course of ten or fifteen minutes the yeast is fit to use. In making bread always sift your flour. Set a sponge with warm milk or water, keeping it in a warm place until very light, then mold this sponge, by adding flour, into one large ball and kneading well and steadily for half an hour. Set to rise again, and, when sufiicientlyi light, mold into small loaves, or one large one, and let it raise again. Take care not to get the dough too stiff with flour. It should be as soft as can be kneaded (159) ■well. Bake slowly (unless you brush with beaten egg). Wet the top with water before baking. Bread should bake an hour, if the loaves are large, and when taken from the oven it should be wrapped in a clean towl wrung out of warm water, and stood up slanting, leaning against something; the wet towel will prevent the crust from becoming hard.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate six large raw potatoes, have ready a gallon of water in which you have boiled three handfuls of hops. Strain through a fine hair sieve, boiling hot, over the potatoes, stirringwell, or the mixture will thi&ken like starch. Add a small cup of sugar and half a cup of salt. When cold, add a cup of fresh yeast. Let it stand until a thick foam rises on the top. Bottle in a couple of days. If kept in a cool place this yeast will last a long time. Use one cupful of yeast for one large baking. In making it, from time to time, use a bowl of the same to raise the new yeast with.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set your dough at night and bake early in the morning; or, set in the morning and bake in the afternoon. First set your yeast in a cup of kikewarm milk or water, adding a teaspoonful of salt and a tablespoonful of brown sugar. Let this rise, but if it fails to do so there is no use in mixing your bread. It must rise to show that the yeast is fresh and good. Now sift about two quarts of flour into a deep bread bowl an^ strew a few teaspoonfuls of fine salt over it. (I like bread salty.) Make a hole in the center of the flour, pour in the risen yeast and two cups of milk or water; and in winter be sure your bowl, flour, milk, in fact everything, has been thoroughly warmed before mixing. Now mix the dough slowly with the handle of a knife; when so thick that you can work it in this way no longer, begin to work it with the palm of your hand. Sprinkle some flour on the baking board and put your ball of dough on it and work it for half an hour by the clock, steadily. Work with the palm of your hand, always kneading toward center of ball (the dough must rebound like a rubber ball); put into a deep bowl, cover up and let it raise. When through kneading, it should leave your hands and board perfectly clean. When risen, work again for fifteen minutes, form into loaves to suit yourself, either twisted or in small bread pans. In cutting fresh bread or cake heat the knife or it will be doughy. Bake slowly for one hour in a moderate oven. Your fire should be just right, so as not to have to add fuel while baking, or shake the stove. You may have a pan of biscuits made out of this dough for

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 202. 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 according to the above receipt. Work small pieces of dough into strands a finger long and take three strands for each loaf. Make small as possible; brush with beaten egg or sweetened water and sprinkle with poppyseed (mohn). Allow them to raise before setting in the oven. These are called "Vienna loaves," and are used at weddings, parties, etc.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is to be used with meat and made in the same manner, omitting the milk and butter; use water, and a little shortening of nice drippings or rendered suet, and grate a handful of blanched almonds and add. Beat up two eggs and add half a cup of sugar, salt, raisins and 164 EKEAD. the grated peel of one lemon. Work just as you would butter barches. Bake for an hour, slowly. Wrap in a damp, clean towel as soon as baked to prevent the crust from becoming too hard.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get a piece of sour dough from a baker, about as large as an apple; mix the dough in a deep pan, say about four pounds of flour and one ■quart of lukewarm water (buttermilk is better, if you can get it), a handful of salt and some •carroway seed. Make a soft sponge and let it rise all night. In the morning work in the rest of the flour and make a pretty stiff dough. You may use a little wheat flour on your baking board in kneading it in the morning. Work the mass of dough into a ball, your hands having been yell floured; knead hard, always toward the center of the ball which should be repeatedly turned over and around that every portion may be manipulated. The longer you knead the finer the pores of your bread will be. 1^0 matter if you do feel fatigued, the exercise is beneficial to your arms and chest. Now work the dough into shapely loaves and let it rise again for an hour, then wet, or rather brush, the top of the loaves with water and bake slowly for almost two hours. Break off a piece of dough and keep for next baking; and if you find at any time that your dough has not risen properly, add some yeast in the morning.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of rye bread dough. After it has raised sufficiently roll out quite thin, butter a long cake pan and put in the rolled dough. Brush with melted butter; chop some onions very fine, strew thickly on top of cake, sprinkle with salt and put flakes of butter here and there. Another way is to chop up parsley and use in place of the onions. Then called " Petersilien

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge of three boiled potatoes, mashed fine while hot, a piece of compressed yeast, one tablespoonful of sugar, one tablespoonful of butter, a pint of warm water and a cup and a half of wheat flour. Make a spo»ge of this and let it raise all night. In the morning take as much Graham flour as you used white in your sponge, a tablespoonful of salt and a handful of Indian meal. Wet this all up with the sponge, and when mixed add a quarter of a tablespoonful of molasses; the dough should be quite soft. If there is not enough sponge to reduce it to the desired consistency, add a little more warm water, for the dough must be very soft. Knead it for a long time, as it does not raise as quickly as white flour, therefore should be allowed a much longer time to rise. Make into loaves, kneading again and set in a warm place to -rise. Bake slowly, as it will take longer to bake than white bread.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three and one-half cups of Graham flour, two of cornmeal, three of sour milk, one-half cup of molasses, one and a half teaspoonful of soda; steam two and one-half hours, then bake fifteen minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift two quarts of the finest patent flour into your bread bowl (which should be slightly warm); soak a piece of yeast in a cup of lukewarm milk, add a spoonful of sugar and a, spoonful of salt, and let it raise. Now sift the fl«iur again, mixing another teaspoonful of fine salt into it. Make a hole in the center of the flour, stir in the yeast and a quart of lukewarm milk, deducting the cup you have previously added to the yeast; stir well (like a cake batter), then beat with the hollow of the hand half an hour at least and let it raise all night. In the morning flour a baking board and work well; do not knead the dough, but work lightly with the palm of your hand, always toward you. Grease your bread pans well, put in your loaves and let them raise again; butter or grease the BRT5AD. 167 loaves on top before putting in the oven. If properly made the brea.d will be very white and flaky. Bake one hour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the yeast as you would for bread, and work just the same; add one-quarter of a pound of butter, one-quarter of a pound of sugar, four eggs, beaten light; work until it leaves your hands perfectly clean, then form into rolls; raise and then brush with beaten egg and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two quarts of flour into a deep bowl, sift and rub a large spoonful of butter into the flour as you would for biscuit; then make a hole in the center of the flour atid stir in half a teacup of milk in which you have dissolved a piece of yeast, a teaspoonful of sugar and half a teaspoonful of salt and a pint of milk, mix well. Let it rise over night; or reverse, and mix in the morning and let it rise all day. Bake so as to have fresh rolls for six o'clock dinner. Roll out about an inch thick, after having worked the dough on a baking board, using more flour if necessary, cut with a large cutter, rub over with melted butter and lap like turnovers. Let them rise one hour after putting in the pan. Bake twenty minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift one quart of flour, adding two heaping leaspoonfuls of baking powder, two large tablespoonfuls of butter, a saltspoonful of salt. Sift the flour and baking powder together two or three times; rub the butter into the flour until it looks and feels like sand. Wet with very cold milk. Do this quickly and make as soft a dough as can possibly be handled. Roll about an inch thick, cut with a biscuit cutter or top of a spice box and bake in a hot oven. In making biscuits let every movement be as quick as possible and do not let the dough stand a moment after it is ready for the oven. Time required for baking is fifteen to twenty minutes, allowing yourself thirty minutes in all from the time you begin to m^ix.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge of one pint of milk, a little salt and half a cake of compressed yeast. When light take a piece of butter the size of an egg, one quarter of a cup of sugar, one egg and a little salt. Beat all up together and stir into the sponge, adding flour enough to make a stiff batter. Stir it well and leave to raise; then take of the light dough with a spoon just enough for each biscuit, and work softly into shape, lay upon buttered pans to raise; then bake. WHITE BISCUITS., Two heaping teaspoonfuls of baking powder sifted with one quart of flour; one tablespoonful of butter, rubbed well together; mix with cold_ water or milk and stir quickly with a knife; when well mixed roll up on a thickly-floured board, roll out about an inch thick, cut with a tumbler or biscuit cutter, place on a buttered pan and bake quickly in a well-heated oven. If mixed properly they will be as light and white as foam.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the yeast as you would for bread and work' the same. Add one-quarter of a pound of butter, one-quarter of a pound of sugar and four eggs beaten light. Work until it leaves your hands perfectly clean and form into rolls; raise and then brush with beaten egg and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of Graham flour, three and one-half heaping teaspoonfuls baking powder, one teaspoonful of salt and one of butter; make into a soft dough with milk, and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of water add three eggs, one teaspoonful of salt, one tablespoonful of sugar, and two teaspoonfuls of baking powder; add enough Graham flour to make a stiff batter. Beat all very hard. Bake in a hot oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one tablespoonful of butter, two of sugar, two eggs and stir all together well. Add one c"ap of sweet milk, three teaspoonfuls of baking powder, and flour enough to make a thick batter. Bake tvrenty minutes in a quick oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Two cups Graham flour and one cup wheat flour, two eggs, well beaten; mix with sweet milk to make quite a thin batter. Mix with the flour a heaping teaspoonful of baking powder and add salt. Bake in hot muffin-irons, then set on the upper grating to brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) One egg, butter half the size of an egg, three cups Graham flour, three teaspoonfuls baking powder, some salt, one large cup of milk and half a cup of water. Make as thick as ordinary cake batter. Bake in a hot oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. 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 Indian meal, and half a cupful of flour, in which you have sifted two teaspoonfuls of baking powder. Wet this with two cups of sweet milk, add one teaspoonful of butter, one teaspoonful of salt and one of sugar. Beat the yelks of two eggs light and add, and last the stiff-beaten whites; bake in muffin rings. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. 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 with six well-beaten eggs, a good pinch of salt, one tablespoonf ul of sugar, one quart of flour with three teaspoonfuls of baking powder; sift flour and baking powder together twice; bake in a quick oven. Eat hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. 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 Indian meal, one pint of buttermilk, two eggs, whites and yelks beaten separately, whites to be put in the last thing; two tablespoonfuls of sugar; one tablespoonful of melted butter, a little salt and a teaspoonful of baking powder.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve one piece, or two cents' worth of yeast in half a cupful of lukewarm milk, add a pinch of salt and a little sugar; let this raise. Mix a dough (soft dough) with three cups of milk and sufficient flour to make it just thick enough to roll. Next morning roll, cut round or mold into half-moons. You may add half a cup of butter and sugar, if you wish them extra nice. Let them raise again, about half an hour after putting them in the pan, and when half baked brush them with beaten egg.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of rye flour and one quart of Graham flour and one quart of wheat flour; mix

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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FEENOH TOAST (ARME RITTEE;. TAKE thin, even slices of stale bread, dip them in milk; have ready in a bowl some beatcu eggs, fry quickly in hot butter. Sprinkle with sugar and cinnamon as soon as the toast is a light brown on both sides. This is nice for convalescents. Use wine sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take shapely slices of stale bread, soak in milk, for one minute only. Beat up some eggs in a bowl or deep plate, add a pinch of salt (can not give you exact number of eggs to be used, depends upon the quantity of bread used. Begin with three eggs, if more are necessary add one at a time); have the butter hot in the griddle, dip each piece of bread (that has been soaked in milk) in the beaten egg, and drop in the hot butter. Fry a light brown and when brown on one side, turn over and fry on the other. When done place on a warm platter and sprinkle well with powdered sugar in which you have previously grated the peel of a lemon, or mix with (174) cinnamon. You may serve with sweet sauces or preserves, compote, etc.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Toast the bread quickly, dip each piece of toast into hot water, butter it well, lay in a deep covered bowl and cover it with hot milk.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pint of dried peas, pass through a hair sieve, pour into a bowl, add four ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste. Add salt, a tablespoonful of sugar, two yelks and two whole eggs, two ounces of blanched and pounded almonds. If too thick add more egg, if too thin more bread. Fry a nice brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one quart of water, butter the size of an egg, boil a few minutes, add salt, stir in flour until as thick as mashed potatoes. Pour this into a bowl and beat six eggs into it, adding a little nutmeg and sugar. Fry in hot butter. Try half the leceipt. DELicious-i;aiia:^RS. One quart of water and a tablespoonful of butter, boil together for a few minutes, then stir in enough sifted flour to make it as thick as mashed potatoes. Pour this into a bowl and stir until almost cold. Beat in six eggs, one at a time, and add salt and nutmeg. Fry in hot butter or fat, using plenty of it. Eat with fruit sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up the yelks of five eggs, with half a cup of pulverized sugar, add a pinch of salt, and the grated peel of a lemon, a little grated nutmeg and a pinch of ground cinnamon. Add gradually half a cup of sweet cream and two cups of flour, in which you have sifted a teaspoonful of baking powder; sift all again before stirring into the batter, add last the stiflP beaten whites. Work altogether quickly and lightly into a soft dough, just stiff enough to roll out, pass the roUingpin over it until it is about half an inch thick, then cut into small, round cakes with a tumbler and fry in hot butter. Eat warm with lemon sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yelks of four eggs beaten with four tablespoonfuls of sugar, stir into this the juice of half a lemon, and just enough flour to thicken like a batter; add the beaten whites, and dip in one slice of orange at a time, take up with a large kitchen spoon a;id lay in the hot butter and fry a nice brown. Sprinkle pulverized sugar on top.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a saucepan a teacupful of water, one tablespoonful of powdered sugar, half a tea- • FEITTEES, DOUGHNUTS, ETC. 177 spoonful of salt, and two ounces of butter; while it is boiling add siifficient sifted flour. Stir in, one at a time, the yelks of four eggs. Drop a teaspoonful at a time of this mixture into boiling fat or butter and fry a light brown. Sift powdered sugar over them or eat with sweet

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one scant cup of butter, one cupful and a half of sugar, four eggs, two cups of milk, one whole nutmeg grated, sifted flour enough to make as stiff as biscuit dough, and put a large teaspoonful of baking powder in the sifted flour. Flour your board well, roll out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the center of each strip, and pull one end through this slit. Fry quickly in hot butter. Sprinkle powdered sugar on top.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take half a pound of butter, threequarters of a pound of sugar, sifted, and six eggs. Flavor with nutmeg or mace, or a little of both; flour enough to roll out stiff. Roll out on a large baking board; cut into fanciful shapes, and fry in plenty of hot butter; test the heat first by dropping in one; it should rise instantly to the surface. Fry a nice yellow. If the crullers brown too quickly, take the kettle from the fire for a few moments. Cut them all out before you begin to fry them, if you undertake the task alone. You may make double this quantity, for they are better the second day than the first. Sift a heaping teaspoonful of baking powder in with the flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare large potatoes, the night previous, if you intend them for breakfast, and lay them in cold water over night. Grate them in the morning and pour off all the water you can. Salt liberally, add a large spoonful of flour and a few eggs, beaten together. Heat butter in griddle, bake a nice brown and have the cakes as thin as possible. Eat with tomato preserves. In cold weather have all the breakfast plates heated. When eggs are very high in price your potato cakes will taste almost as good without.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak stale bread over night in sour milk, mash up fine with your hands in the morning, put in salt, three eggs, and two teaspoonfuls of baking soda, dissolved in hot water, and thicken with finely sifted flour. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Is made just as the pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above. Nice with meat

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. 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 sweet butter, a teacupful of powdered sugar, rubbed to a cream, yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of a lemon or half a teaspoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents' worth of compressed yeast; add the creamed butter, sugar and eggs, the whites last, beaten to a froth. Beat the dough until it throws blisters, then let it raise for three hours at least. Bake the same as German waffles. 180 FEITTEES, DOUGHNUTS, ETC.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) One-qiiarter of a pound of sweet butter, rubbed to a cream, with eight tablespoonfuls of powdered sugar; add to this the yelks of eight eggs, one at a time, half a cup of milk, and half a pound of flour, sifted with two even teaspoonfuls of baking powder, and a pinch of salt, the grated peel of a lemon, also the beaten whites of the eggs added last. Grease the waffle-iron thoroughly with some butter tied in a cloth. Bake a nice yellow, and sprinkle over them sugar mixed with cinnamon and the grated peel of a lemon.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Half a pound of sweet butter, teacupful of powdered sugar, rubbed to a cream; yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of a lemon, or half a tablespoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents' worth of compressed yeast, add the creamed butter, sugar and eggs, whites beaten to a froth. Beat the dough until it throws blisters, then let it rise for three hours at least. Bake same as No. 1.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the noodles as you would for pudding; boil in salt water, drain, pour cold water over them and stir with a spoon while water runs through them and drain thoroughly. Lay on a platter xintil you are ready to use them. Now butter a pudding dish, put in a layer of noodles, then a layer of oysters, sprinkle salt and pepper over them, and flakes of butter here and there, then another layer of noodles, then oysters again and last another layer of noodles. Pour the liquor of the oysters over all and a scant half cup of cream.. Bake about half an hour. This is a palatable dish and deserves to be better known. You may use the maccaroni bought at the grocer's, but it is not so nice. A nice supper dish.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If you make the noodles at home, use two eggs for the dough; if you buy maccaroni use onequarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cupful of Parmesan cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoonful of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens. Butter a pudding dish, lay in a layer of noodles, then cheese, then sauce, then begin with noodles again until all is used up. Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there. Bake until brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a dough of one or two eggs, with a tablespoonful of water; add a pinch of salt; work this just as you would noodle dough, quite stiff. Sift the flour in a bowl, make a hole in the center, break in the eggs, add the salt and water, rnix slowly by stirring with the handle of a knife, stirring in the same direction all the time. When this dough is so stiff that you can not work it with the knife, flour your noodle board and work it with the hollow of your hands, always toward you, until the dough is perfectly smooth; roll out as thin as paper and cut into squares three inches in diameter. Fill with " Dutch cheese," or schmierkaese, as the Germans call it, which has been prepared in the following manner: Stir up a piece of butter the size of an egg, adding two or three eggs, sugar, cinnamon, grated peel of a lemon and a pinch of salt; a little rich cream and pounded almonds which improve it; fill the kraepfli with a teaspoonful, wet the edges with beaten egg, fold into triangles, pressing the edges firmly together; boil in boiling milk; when done they will swim to the top. Eat with melted butter or cream. A nice supper dish.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a qiiart of water to boil, add a lump of fresh butter and salt to taste. When boiling hard sift in three-fourths of a cup of Indian meal, stirring all the while; or wet the meal with cold milk before adding. Boil on the back of the stove slowly until thick. You may boil in milk instead of water. Serve with milk or cream and sugar. This is an excellent breakfast dish for those suffering from constipation.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one quart of milk; while boiling, stir in half a cup of farina, stirring constantly while pouring in the farina. Do this very slowly to prevent lumbs from being formed; add a lump of butter, and salt. Serve with cream and sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. 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 one cupful of oatmeal in one quart of water; put on to boil in the morning add more water if necessary, salt, and add a piece of fresh butter; cook slowly in a farina, kettle. Serve with sweet cream and sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. 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 the same way. You may boil it in water and serve' with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the hominy in warm water over night and boil until quite thick; stir almost constantly, add salt and butter to the water while boiling. Eat with sugar and cream. Any of the above receipts for mush when cold — left over from breakfast — may be sliced and fried in hot butter. Fry a light brown on both sides and eat with syrup-.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core a pineapple and slice it into large, even, round slices. Sprinkle each piece with pulverized sugar, then prepare your batter. Break four or five eggs into a deep dish, yelks and whites separate, add a pinch of salt to each dish of eggs, and a tablespoonful of sugar to the yelks. Add a cupful of sweet milk and enough sifted flour to the beaten yelks to make a thin batter, about a tablespoonful of flour to each egg; beat very smooth, add a teaspoonf ul of baking powder and last add the stiff-beaten whites of the eggs. Before you begin to fry the fritters, see that the butter or lard is very hot. Dip each piece of pineapple in the batter and fry a golden brown. Lay the fritters on a hot platter and sprinkle each one with pulverized sugar. Another way is to steam the pineapple first; and it is a very wise plan. And still another way is to stew the sliced fruit in sweetened wine or brandy before putting into the batter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAKE one quart of flour and two tablespoonfuls of butter and rub the butter into the flour with your hands till it looks like sand. Add two heaping teaspoonf uls of baking powder into the flour, wet with two cups of cold milk "and work up quickly, just stiff enough to roll intk) a paste less than half an inch thick. Cut into squares, and lay in the center of each a tart apple, pared and cored; fill up the place that was cored with brown sugar, a clove and some cinnamon and take the corners of the square and pinch them together neatly. Lay in a buttered baking pan and bake until brown. Then brush them over with beaten egg and put back in the oven to glaze, say for two or three minutes. Eat hot, with brandy sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1. ) Soak two cents' worth of compressed yeast in a cupful of lukewarm milk, with a teaspoonful of sugar and a teaspoonful of salt, and sift a pint of flour in a bowl, in which you may also stir a small cupful of milk and two eggs (one egg will answer when they are scarce). Pour in the yeast and work all thoroughly, adding more flour, but guarding against getting the dough too stiff. Cover up the bowl of dough - and let it raise until it is as high again, which will take at least four hours. Then flour a baking board and mold small biscuits out of your dough, and let them raise at least half an hour. Then butter a large, round, deep pan, and set in your dumplings, spreading or rather brushing each with melted butter as you do so. When all are in, pour in enough milk to reach just half way up to the dumplings. Set in the oven on a brick, and let them bake until a light brown. Eat hot, with vanilla sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Make the dough just as you would in the above receipt, adding a tablespoonful of butter, and after they have risen steam instead of baking them. If you have no steamer improvise one in this way: Put on a kettle of boiling water, set a collander on top of'the kettle and lay in your dumplings, but do not crowd them; cover with a close-fitting lid and put a weight on top of it to keep in the steam; when done they will be as J»rge again as when first put in. Serve with vanilla or prune sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) Made as above. Set on the fire a kettle of boiling salt water and when it boils very hard put in the noodles, but do not crowd them, as they require plenty of room to spread and raise. Take up one at first to try whether it is done by tearing open with two forks. If you have more than enough for your family, bake a pan of biscuits out of the remaining dough.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a dough of a quart of flour and a pint of milk, or water, a tablespoonf ul of shortening, a pinch of salt, one egg and a spoonful of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. In the meantime make a compote of peaches by stewing them with sugar and spices, such as cinnamon and cloves. Stew enough to answer for both sauce and. filling. When raised, flour your" baking board and rollout the dough half an inch thick. Cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoonful of peach compote in the center of a cake and cover it with another layer of cake and press the edges firmly together; Steam over boiling water and serve with peach sauce. A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil as many large potatoes as you wish dumplings (to twelve dumplings, twelve potatoes). It is better to boil the potatoes the day before using. Boil them in their jackets, pare and grate them then add half a loaf of grated stale bread, a tablespoonful of melted butter or suet, a teaspoonful of salt, two tablespoonfuls of flour, half of a grated nutmeg, and part of the grated peel of a lemon, three or four eggs and a saucerful of bread which has been cut in the smallest dice shape possible and browned in butter or fat. Mix all thoroughly and form into round dumplings. Put them into boiling salt water and let them boil until done. As soon as they raise to the top of the water, take up one and try it, if cooked through the center remove them all. Serve with a fruit sauce, or heated fat, with an onion cut up very fine and browned in it. A sweet and sour is also very nice, made as follows: Boil vinegar and water together in equal parts and sweeten to taste. Melt a piece of butter in a spider, throw in a spoonful. of flour, mix rapidly, then add a pinch of salt, and also add the boiling vinegar gradually to this, also some ground cinnamon and a pinch of ground cloves

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scald two cups of rice, and put on to boil in a farina kettle with a pint of milk and as much water. Let it boil until tender, not omitting the required salt. Spread the rice upon dishes to cool. Blanche two ounces of sweet almonds and one ounce of bitter almonds and pound to a paste in a mortar. Grate the peel of a lemon into a quarter of a cup of butter, rub the butter to a cream, with three-quarters of a cup of pulverized sugar, and add the yelks of four eggs, one at a time. Add the boiled rice gradually, a spoonful at a time, and about half a cupful of grated stale bread. When all is thoroughly mixed add the beaten whites of two eggs and form into flat dumplings. Turn each one into rolled cracker crumbs and then into beaten egg and fry in hot butter a nice brown. Serve with fruit or wine sauce. If you wish to serve them with meat, boil the rice in water and fry in fat.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald some flour in a small tincup, either with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in one or two yelks of eggs, and if too stiff add the beaten whites.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub the yelks of two hard-boiled eggs to a smooth paste, add a little salt and graded nutmeg and a speck of butter. Add the beaten whites of two eggs and just enough flour to be able to mold the dough into little marbles. Guard against making too stiff, and put in boiling soup one minute.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil as many potatoes as you want kloesse. When they are very soft drain off every drop of water, lay them on a clean baking board and mash them while hot, with a rolling pin, adding about two handfuls of flour. When thoroughly mashed break in three or four eggs, salt to taste, and flavor with grated nutmeg. Now flour the board thickly and roll out this potato dough about as thick as your little finger and spread with the following: Heat some fresh goose fat -in a spider, cut up part of an onion very fine, add it to the hot fat together with a plateful of grated bread crumbs. When brown spread over the dough and roll just as you would a jelly-roll. Cut into desired lengths (about three or four inches), put them in boiling water, slightly salted, and boil uncovered for about fifteen minutes. Pour over them some hot goose fat, in which has been browned part of an onion. Serve with sauer kraut, sauer braten or compote •of any kind.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil rice in water or milk in a farina kettle; Tub the kettle all over with a pieceof butter before putting in the rice, say a cupful, season with salt and add a lump of butter. When cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a nice side dish, or dessert, served with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick the rice over carefully, pour boiling water over as much as you wish to boil, say a nUMPLINGS. 195. large coflfee cupful — let it remain ia the boiling water at least five minutes; pour it away and set the rice on to boil in a farina kettle, with a lump of butter, a teaspoonful of salt and a pint of milk or water, when done slice up the pineapple and add, with as much sugar as is required to sweeten to your taste; you may add a little ground cinnamon also.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift one pound of flour into a bowl and make a hollow in the center of the flour and break into it two or three eggs, add a saltspoonful of salt and enough water or milk to form a smooth stiff dough. Set on some water to boil, and salt the water and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife. When the spaetzle is done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter. Now heat a fourth of a pound of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter. Another way to prepare them is after you have taken them out of the water is to heat some butter in a spider, and put in the spaetzle and then scramble about a dozen fresh eggs over all, stirring eggs and spaetzlen together. Serve hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sauce of one tablespoonful of butter, into which you put three tablespoonfuls of flour. Brown the flour with the butter in a spider, add part of an onion finely chopped, then cover up the spider and let the onion smother for a little while, do this on the back of the stove, so there will be no danger of the onion getting too brown. Add vinegar and soup stock and a lump of sugar. Let this boil until the sauce is of the right consistency. Serve with spaetzlen made according to the foregoing receipt. You may pour the sauce over the spaetzlen before serving. If you desire the sauce sweet and sour, add more sugar. Apple, 200 Apple Torte, 204 Apple Meringue, 205 Apple Custard, 210 Aunt Babette's Favorite Mince, 211 Cocoanut, 200 Cheese Straws, 209 French Puff Paste, 199 Grated Apple, • 205 Grape, 210 Mince, 201,202 Pie Crust, ■ 198 Plum, 200 Peach Cream. 203 Pumpkin, -• 206 Raspberry Cream, 201 Rhubarb Custard, - 208 Vinegar, - ■ 209 Whipped Cream, - - 209 Wine, or Mirror Pie, 213 (197)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAKE one cup of nice drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, you should save all drippings for pie-crust. If you have neither of the above, use rendered meat fat (I do not mean suet — that is horrid! — but genuine meat fat); use half butter; if you consider this " Trefa " use all fat. Take one cupful of idt, and stir to a cream; add a salt>spoonful of salt, four cups of sifted flour and rub creamed fat and flour between your hands until it looks like sand. Make a hole in the center, pour in a cupful of ice-water and mix lightly; do not knead and it will be flaky. This will make four pies. You may keep the dough in your refrigerator for a week. Bake pies fresh every day, as they are quickly made when the dough is jeady.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a small cup of butter, nice rendered suet, or both, and rub to a cream, add a pinch of salt, also a little brown sugar and sift into thia (198) mass a pound of flour. Rub the flour and butter (or fat) with your hand, until it looks like sand, then take the yelk of an egg, a wineglassful of brandy and half a cup of ice-water, and work it into the flour lightly. Knead as little as possible and roll out thin. If the dough is of the right consistency, no flour will be required to roll it out. If you are compelled to use flour useas little as possible. The pie-plates should be well greased; I use perforated tin pie-plates. Pie-crust being so simple a thing to make it is strange that so few know how to make it well. Pie-crust should be handled as little as possible, and baked in a hot oven. All pies should be removed, while hot, to the plates they are to be served on.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a cup of nice drippings or butter, and rub into a pound of sifted flour. Stir the yelk of an egg into a scant cup of ice-water and work the flour and water into dough. Roll out very thin, baste the dough with another half a cup or more of butter, and fold closely. Roll out again, and so on until you have used up all the fat, say about a cupful and a half. Set away for an hour at least in a very cold place (on top of ice in summer) before rolling out. You may use a wineglassful of brandy when mixing the dough, as it improves it very much j, add salt also.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in cornstarch or flour. Line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar. Lay strips of paste across the top, into bars, and also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border. Sift powdered sugar on top. Damson pie is made in the same way. Eat' cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the apples very thin, and mix them up well with sugar and cinnamon. See that your apples are tart and juicy, lay them upon yoiapie crust (fill it up), adding more sugar. Put flakes of butter here and there, add about two tablespoonf uls of water and cover it with a sheet of rich pie-crust. Bake half an hour in a hot oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-plate with a rich pufl' paste. Grate up acocoanut, reserving the milk. Rub a quarter of a pound of butter to a cream, add half a pound of powdered sugar and the beaten yelks of four eggs, the grated peel of a lemon, a wineglassful of brandy and the milk of the cocoanut, and then add the grated nut to this mixture. This will make two pies. Bake in open shells. Now make a meringue of the whites with pulverized sugar and spread on top. After the pie is baked and set back in the oven for a minute, you may beat up the whites to a stiff froth and mix with the cocoanut and bake at once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-plate with a rich crust, and fill with raspberries and powdered sugar aiid cover with a layer of pie-crust, but do not press down the edges. When the pie is baked Hft up the top crust and pour over the fruit the following mixture: Boil a cup of cream, stir the yelks of three or iow -eggs with three tablespoonfuls of sugar and one teaspoonful of cornstarch and pour into the hot cream. When perfectly cold spread over the pie, put the top crust on again and sprinkle with powdered sugar. If you prefer this cream white, use the whites of the eggs instead of the yelks, using one egg less, and proceed Just as you would with the yelks.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a plate with a rich puff paste, and fill with the following: Beat up two eggs with one cup and a quarter of sugar, one cupful of bread which has been soaked in warm water, one-half cup of molasses, half a cup of vinegar, half a cup of water, one cup of raisins, a pinch of salt,, half a teaspoonful of ground cloves, one teaspoonful of cinnamon and pinch of pepper. This quantity will make two pies. Cover with strips of crust and bake half an hour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Line a pie-plate with a rich piecrust, cover thickly with peaches, that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding sugar and cover with s:trips of dough and bake quickly. If you do not mind the expense, spread over the peaches a meringue made by whipping the whites of three eggs to a stiff froth and sweetening with a tablespoonfiil of pulverized sugar for each egg. Add half a teaspoonful cream tartar to the meringue; flavor with vanilla and set back in the oven until the meringue begins to color. Take out carefully. Eat cold. Delicious served with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Pare, stone and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a very little cornstarch over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, to each pie and bake with crossbars of paste across the top. If you want it extra fine, whip the whites of three eggs to a stiff froth and sweeten with about four tablespoonfuls of pulverized sugar, adding a teaspoonful cream tartar and spread over the pie and return to the oven until the meringue is set. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-plate with rich paste, sprinkle cornstarch lightly over the bottom crust and fill with cherries and regulate the quantity of sugar you scatter over them by their sweetness. Bake with an upper crust, secure the edges well, by spreading the white of an egg all around and pinching firmly together. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate about two cups of stale rye oread, mix it with a little sugar and cinnamon and grated lemon peel. Butter a deep pie-plate (must be well greased), and line it with the bread crumbs. Cut up very thin, five or six tart apples, mix these well with sugar, cinnamon, raisins or currants, and a little citron cut up fine. Put the apples on your crumbs, which have been seasoned, adding a little more sugar, and cover with the remaining crumbs, put flakes of butter on top and sprinkle with about a wineglassful of wine, either red or white. Bake for about twenty minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a deep pie-plate with a rich pie-crust, grate four or five large apples, add the grated peel of a lemon and sweeten to taste, you may add a few pounded almonds (not necessary though, just as good without), add raisins or currants, the latter must be carefully cleaned and free from all stems. Beat up the yelks of three or four eggs, and stir well into the apples. Fill your crust and bake. Spread over the pie a thick meringue, made of the whites of the eggs, whipped stiff, and add about three tablespoonfuls xrf pulverized sugar, and half a teaspoonful of cream tartar. Flavor with rosewater or vanilla; set back in the oven until the meringue is of a light brown. Eat cold. Very fine.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-plate with a rich puff paste. Pare and grate four or five large tart apples into a bowl into which you have stirred the yelks of two or three eggs with about half a cup of sugar. Add a few raisins, a few currants, a few pounded almonds, a pinch of ground cinnamon, and the grated peel of a lemon. Have no top crust. Bake in a quick oven. In the meantime, make a meringue of the whites of the eggs by beating them to a very stiff froth, and add about three tablespoonfuls of pulverized sugar. Spread this over the pie when baked and set back in the oven until brown. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Press through a sieve one pint of stewed pumpkin and add four eggs and a scant cup of sugar. Beat yelks and sugar together until very thick and add one pint of milk to the beaten eggs. Then add the pressed pumpkin, one-half teaspoonful cinnamon, less than half a teaspoonful of mace and the sauce of grated nutmeg. Stir the stiffbeaten whites in last. Bake in a very rich crust without cover.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a deep pie-plate with a rich puff paste, and bake a light brown. Remove from the oven until the filling is prepared. Take a large juify lemon, grate the peel and squeeze out every drop of juice. Now take the lemon and put it into a cup of boiling water to extract every particle of juice. Put the cup of water on to boil with the lemon juice and grated peel, and a cup of sugar; beat up the yelks of four eggs very light and add to this gradually the boiling lemon j uice. Return to the kettle and boil. Then wet a teaspoonful of cornstarch with a very little cold water, and add also a teaspoonful of butter and when the boiling mixture lias thickened remove from the fire and let it cool. Beat up the whites of the eggs to a very stiff froth, add half of the froth to the lemon mixture and reserve the other half for the top of the pie. Now bake the lemon cream in the "baked pie-crust. Add a few tablespoonfuls of powdered sugar and half a teaspoonful cream - tartar to the remaining beaten whites. If you desire to have the meringue extra thick, add the whites of one or more eggs. When the pie is baked take from the oven just long enough to spread the meringue over the top, and set back for two or three minutes, leaving the oven doors open just the least bit, so as not to have it brown too quickly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip the skin from the stalks of rhubarb, more commonly called pie-plant, then cut them in pieces about an inch long, pour boiling water over them and let them remain in it until you prepare the pie-crust. Drain the pie-plant, line your pie-plates with a rich pie or puff paste, sprinkle cornstarch over the paste and then sugar. Now lay in the pie-plant, sprinkle heavily with sugar, and put flakes of butter over them (you may omit the butter if you object.) Cover with a rich paste and retain ihe juice by moistening the edge of the under crust with white of egg, and pressing the upper one upon it. Spread beaten egg over the top crust also. Use perforated pie-plates and remove from the plates as soon as taken from the oven, to prevent them from sticking.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip the skin carefully from the stalk of the pie-plant and cut it into small pieces. Scald with boiling water, then drain and press out every drop of water with your hands. Now set over the fire to stew, with as little water as possible. When done, press through a collander or wire sieve, sweeten to taste and flavor with grated nutmeg or lemon. Bake with strips of dough put across the top. I forgot to add r Beat up two eggs for each pi6, after mixing the sugar. You may put in the yelks alone and use the whites for a meringue. If you do this, bake the paste first, then the custard.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quart of Dutch cheese, rub smooth with a silver or wooden spoon, then rub a piece of butter the size of an egg to a cream, add half a cup of sugar and the yelks of four eggs gradually, a pinch of salt, grate in the peel of a lemon, wash half a cupful of currants, and add also a little citron, cut up very fine. Line two pieplates with some rich pie-crust, and fill with above mixture, not forgetting to add the beaten whites.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quarter of a pound of puff paste and half an ounce of Parmesan cheese, grated veryfine, and a little salt. Sprinkle the cheese and salt over the paste and roll it two or three times. Cut it into narrow strips about five inches long. Bake in a slow oven and send to the table hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie-plate with a rich crust and fill with the following mixture: One cup of vinegar, two of water and two cups of sugar, boil; add a lump of butter and enough cornstarch to thicken; flavor with lemon essence and put in a shell and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is so simple and nice that it deserves to be better known. Make a crust as rich as possible and line a deep tin. Bake quickly in a hot oven and spread it with a layer of jelly or jam. Next whip one teacupful of sweet cream until it is thick. Set the cream in a bowl of ice while whipping. Sweeten slightly and flavor with vanilla, spread this over the pie and put in a cool place until wanted.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First line a pie-plate with puff paste and bake, and then make a cream of the yelks of four eggs, a little more than a pint of milk, one table- •spoonful of cornstarch and four tablespoonfuls of sugar, and flavor with two teaspoonfuls of vanilla. Pour one rust and bake; beat up the whites with two tablespoonfuls of powdered sugar and half a teaspoonful of cream tartar. Spread on top of pie and set back in the oven until baked a light brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line your pie-plate with a rich crust. Slice apples thin, half fill your plates, and pour over them a custard made of four eggs and two cups of milk, sweetened and seasoned to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line your pie-plate with a rich crust. Beat Tip five eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze out the pulps and put them in one "vessel, the skins into another. Then simmer the pulp a little and press it through a collander to separate the seeds. Then put the skins and pulps together and they are ready for the pies. To make these pies truly delicious, beat up two eggs with half a cup of sugar for each pie; pour ■over the grapes and bake without a cover.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up four pounds of tender boiled beef, ■which you have picked over carefully; scrape very fine one pound of beef suet; pare, core and chop up six pounds of tart apples; seed and cut in halves two pounds of raisins, two pounds of currants, carefully washed and picked over, also two pounds of sultanas, carefully picked; chop or cut up very fine one pound of citron, one pound of figs, one pound of dates, one piece of candied lemon -peel, half a piece of candied orange peel, two pounds of brown sugar, one large tablespoonful of salt, one tablespoonful of new allspice, one teaspoonful of freshly ground cloves, two teaspoonfuls of grated nutmeg, one of mace, two tablespoonfuls of ground •cinnamon, one quart of sherry, one pint of best brandy, and one of boiled cider. To this you may add any quantity of " Melange," the French fruit preserves, if you are fortunate enough to have any. Your mince meat will be good with out the melange, but, its addition is a great improvement. This quantity will fill a three-gallon jar. Keeps all winter. Add more wine or brandy if too dry. When using the " mince meat " always take up from the bottom, as the juice naturally sinks leaving the top quite dry. Cover with a plate, then tie up with several thicknesses of strong paper and set in a cool place. It is ready for use in twenty-four hours after it is prepared. When boiling the meat for mince, season with salt, and boil until verytender. Allow it to cool in the liquor it was boiled in, which keeps the meat juicy. You mayadd a large cupful of the liquor to the mince meat.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there. Cover and bake. You may make pineapple pies according to any of the plain apple pie recipes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in. Bake two shells on perforated pie-plates of a rich pie dough. When the pineapple is stewed soft enough to mash, mash it and set it away to cool. When the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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LINE the bottom of a pudding dish with stale sponge or cup cake and shave enough peaches to cover thickly (you may use preserves or compote instead). Sprinkle a cupful of pulverized sugar over the fruit. Now let a pint of milk get boiling hot by setting it in a pot of boiling water. Add the yelks of three eggs, well beaten, one tablespoonful of cornstarch, made smooth with a little cold milk, and stir it all the time. As soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting. Set it in the oven for a few minutes to harden. Eat cold, with or without

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and cut in halves nice freestone peaches and blanch a few of the kernels. Use about one quart of peaches and stew them in a little wine and sugar. Now, beat the yelks of nine or ten eggs with half a pound of pulverized sugar and the peel and juice of half a lemon. Line your pudding dish with macaroons; put in the stewed peaches, then the beaten eggs, and set it (215) in the oven until slightly browned. Beat the whites to a stiff froth and sweeten to taste, spread over the pudding, and set it in the oven until it is of a light brown color. Use half of the whites in the pudding and half on top. Eat cold with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of butter, one cup of nice drippings and a little salt; cut through just enough flour to thoroughly mix (say about a pound of flour), a cup of ice-water, one whole egg, and the yelks of two eggs mixed with a tablespoonful of brown sugar. Add to the flour in which you have previously sifted two teaspoonfuls of baking powder. Handle the dough as little as possible in mixing. Bake in round rings in a hot oven until a light brown. When baked, sift pulverized sugar over the top and fill the hollow center with a compote of peaches. Heap whipped cream or ice-creamon top of each one, the latter being preferable.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up very fine one pound of figs and shave one pound of beef suet to a powder, one pound of bread crumbs, one pound of brown sugar and five eggs, yelks and whites beaten separately. Boil three hours in a mold. Eat with hard butter sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup and a half of Graham flour, half a cup of sweet milk, half a cup of molasses, one teaspoonful of soda beaten in molasses, a little salt, one and one-half cups of seeded raisins and one-half cup of currants. Add spices to taste, such as allspice, cloves, cinnamon, etc. Bake. Serve with sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line an iron pudding dish with a rich puflf paste, greasing it well before you do so. Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar and cinnamon, then put another layer of pie and another layer of chopped apples, and so on until filled, say about three layers, the last being crust. Bake slowly and long until a nice dark brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of sifted flour, in which you have sifted two teaspoonfuls of baking powder and rubbed in a little shortening. Mix with cold milk or water, the same as for biscuit, but not quite as stiff. Mix with this dough two quarts of finelysliced apples, then line a baking-pan with hot fat or butter, pour in your slump, about half an inch thick, put flakes of fat or butter on top. Bake in a quick oven. Do not forget to add salt. You may add to this sugar and eggs. Make it as rich as you please, but the majorityprefer it plain.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Pare four or five large tart apples and cut. off the top of each apple to use as a cover. Now scrape out all the inside, being careful not to break the apples; mix scrapings with sugar, cinnamon, raisins, a few pounded almonds and add a little white wine and the grated peel of one lemon. Fill up the apples with this mixture and put back the top of each apple, so as to cover each apple well. Grease a deep dish, set in the apples and stew a few minutes. In the meantime make a sponge cake batter of four eggs, one cup of pulverized sugar, one cup of flour and pour over the apples and bake. Eat warm or cold, with or without sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( No. 2. ) Line a deep pudding dish with a piecrust, fill with stewed apples and sweeten with sugar to taste; add a little cinnamon, a few flakes of butter and some cracker or cake crumbs. Pour over this the yelks of four eggs, the grated peel of a lemon and a cup of sugar, beaten until as thick as batter. Pour over the apples and bake. In the meantime beat the whites to a meringue with sugar. Spread over the pudding as soon as baked. Strew some blanched almonds over the top and set in the oven until slightly browned.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut and pare about five or six apples, according to size. Stew them with sugar just enough to sweeten and add raisins and cinnamon. When tender, set away to cool. Now beat the yelks of six eggs and one cup of sugar until thick like a batter. Add the grated peel of one lemon and four crackers rolled very fine and add last the stifif-beaten whites. Then grease a pudding dish and pour in the apples, then the custard and bake. Eat cold with whipped cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. 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 loaf of bread, shave a cupful of suet very fine and cut up some tart apples in thin slices. Add sugar, raisins, cinnamon, about a handful of pounded almonds and the yelks of six eggs. Mix all thoroughly. Add whites beaten to a stiff froth last. Bake one hour

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour three cups of lukewarm water over one cup of tapioca, and soak over night, or soak in the morning, so as to have your pudding for five o'clock dinner. Pare and core about five or six large apples, pack the apples in a deep dish and add a cup of water. Cover closely and steam in a moderate oven until soft, turning them occasionally. Sweeten the apples, adding a little cinnamon and a few whole cloves. Pour the tapioca over the apples and bake one hour. Eat warm with or without sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate seven large tart apples, beat the yelks of eight eggs with two cups of pulverized sugar until thick like a batter and add the grated apples. One dozen lady fingers, grated, the grated peel of one lemon and the stiff-beaten whites of the eggs. Strew blanched almonds on top. Bake in a well greased spring form. Eat with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak about half a loaf of bread, press out every drop of water, add salt, ginger, cinnamon and cloves, about half a teaspoonful of each. Add four eggs and about one cup of flour in which you have sifted a teaspoonful of baking powder; work all together thoroughly. Form into a large ball, place in the center of a large porcelain-lined kettle, which you have lined with prunes and dried apples, and pour a spoonful of molasses and some brown sugar over the prunes and dried apples, also a few slices of lemon and some stick cinnamon. Bake for three hours. "Warms over nicely.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a pound of very nice suet and scrape it to a powder. Soak a loaf of stale bread, squeeze out the water and add to the suet. Work bread and suet well with your hands and add two eggs, a cup of sugar, a teaspoonful of salt, allspice, cloves and cinnamon and grated peel of a lemon. Add flour enough to work into a huge ball; sift two teaspoonf uls of baking powder in flour. Pare about half a peck of cooking pears and cut in halves, leaving the stems on. Lay half the pears in a large porcelain-lined kettle, put the pudding in center of the pears, and lay the rest of the pears all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark and three spoonfuls of syrup. Fill up and boil half an hour on top of stove. Then put in the oven for at least three hours, adding water if needed. This is a delicious pudding and worth the trouble of trying. Must be eaten hot and is even better warmed over.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take one-half p(5und stoned raisins and one-half pound of currants, a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, half a pound of suet, scraped very fine, and three or four ounces of almonds pounded in a mortar, two apples chopped fine and the grated peel of a lemon. Prepare the fruit the day previous, put in a bowl and pour a wineglassful of brandy over it. Next day add the suet, bread crumbs, salt, a pinch of pounded cloves and four eggs and mix well. Butter a mold, fill it with the mixture and see that the mold is secure. Place a plate at the bottom of a kettle, three-fourths full of boiling water. Put the pudding in and boil for three or four hours, keeping the pot replenished with boiling water. Turn out the pudding on a hot dish, sprinkle sugar over it, pour over it a wineglassful of warm brandy, and light it when ready to send to the table. Sauce made of jelly thinned with a little water and brandy, and a little more sugar added, or serve with a

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take half a pound of scraped suet, half a pound of seeded raisins, half a pound of currants (washed about a dozen times and then laid on a cloth to dry), a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, two apples cut into small dice, a handful of almonds, pounded or grated, and the grated peel of one lemon. Mix the whol« in a deep bowl, add a pinch each of salt, ground cloves and cinnamon, five well-beaten eggs and a wineglassful of brandy. Butter a pudding mold, fill in the mixture, cover up tight and put on to boil in a deep kettle, placing a plate at the bottom, and keep the kettle replenished with boiling water, so that it will reach almost to the top of the mold. Boil three hours steadily. Turn out the pudding on a hot dish, sprinkle sugar over it, then pour a small teacupful of brandy over it, lightit, and send to the table imjnediately. Of course this is done merely for looks. Prepare the fruit the day previous, and soak the fruit in brandy over night. Serve hot with " Roman sauce." This pudding is just as nice warmed over, which should be done by steaming over boiling water.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) Soak a small loaf of bread, press out every drop of water, work into this one cup of suet, shaved very fine, the yelks of six eggs, one cup of currants, one cup of raisins, seeded, half a teaspoonful of ground cloves, some pepper, a teaspoonful of cinnamon, the grated peel of one lemon, one glass of cognac, two cups of sifted flour, adding the stiff-beaten whites last. Boil four hours. Eat hot, with sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and grate six or eight potatoes, pass them through a sieve and salt well. Add a spoonful of hot fat; stir a handful of flour through the potatoes and four well-beaten eggs. Pour this in an iron pudding form, in which you have heated a large spoonful of nice drippings. Bake brown. Eat hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift about one pint of flour into a bowl, make a cavity in the center of the flour, break four eggs into it, and add a pinch of salt and two tablespoonfuls of water. Now take the handle of a knife and commence to stir the eggs slowly, and in one direction, doing so until you can not ■work it any more in this way, then flour a baking board and put the contents of your bowl on it and work the dough with the palm of your hands, always kneading toward you. Work a long time until perfectly smooth, then divide the dough into four equal parts and work each piece separately. Now roll out as thin as possible and lay on a table to dry. When dry cut into stripes half an inch wide. Have a kettle of boiling water on the stove ready to receive the noodles; add salt, and let them boil about five minutes, stirring occasionally to prevent the noodles from sticking to one another. Then put them into a coUander and let cold water run through them. When all the water has been drained off, beat up eight or ten eggs and stir the noodles into the beaten egg. Now line n, flat-bottomed iron kettle (one that is about one foot high) with nice drippings or goose fat, put in a layer of the noodles, then sprinkle with a handful of sugar, and some pounded almonds, the grated peel of one lemon and a few raisins, sprinkle some melted fat over this, then add another layer of noodles, some sugar and proceed as you did before until all are used up. Bake two hours. This m.akes a very large pudding, but if you choose you can make half the recipe calls for. You ought to have a kugeltopf for this noodelockschen. You may make this pudding out of very finely-cut noodles, which make it still better.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two teacupfuls of bread crumbs in a quart of sweet milk for half an hour; separate the whites and yelks of four eggs, setting the whites in a cool place until needed. Beat the yelks with a small cupful of pulverized sugar, add the grated peel of one lemon and stir into the bread crumbs. Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour. Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar; and spread this on top of pudding and return to the oven and brown delicately. May be eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any kind may be used instead of bread; and gingerbread also is particularly nice, adding raisins and citron, and spreading a layer of jelly on the pudding before putting on the icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Scald a pint o'f crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries. Bake quickly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Soak three stale rolls in milk, blanch a few ounces of almonds, pound them in a mortar, stir a piece of butter the size of an egg to a cream, add half a pound of pulverized sugar, the almonds, four ounces of citron cut up very fine, a pinch of cinnamon; and the yelks of eight eggs, beaten light. Press out the rolls, stir all well and last add the beaten whites of the eggs, and a pound of stoned cherries. Bake in a buttered pudding dish. Eat with a sauce made of

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) Grate one pound of stale rye bread and wet this with a wineglassful of red wine. Pound one-quarter of a pound of almonds, stir the yelks of eight eggs with a cup of pulverized sugar, flavor with cinnamon, and add the grated bread and almonds. Stone one pound of sweet and one pound of sour cherries. Mix all thoroughly with the beaten whites of four eggs, added last. Do not take the juice of the cherries. Butter the pudding mold well before you put in the mixture. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of milk add half a cup of farina, salt, and a small piece of butter. Boil in a farina kettle until thick. Beat the yelks of four eggs with four heaping tablespoonfuls of white sugar, and add this just before taking off the fire. Stir it thoroughly, but don't let it boil any more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth with pulverized sugar. After the eggs have been whipped, butter a pudding dish, put in part of the custard, in which you have mixed the whites (if you have any extra whites of eggs beat and use them also) then a layer of stewed or canned peaches; cover with the remaining custard and bake. Eat with rum sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one dozen lady fingers, put jelly between each and line a pudding dish with them. Take one pint of rich,.sweet cream; and sweeten to taste. Boil slowly in a farina kettle, stirring constantly. Stir in two teaspoonfuls of cornstarch, previously wet with cold milk, beat the yelks of five eggs very light, and stir them into the cream. After this is cool, flavor with vanillar and pour over the cakes. Have the whites beaten to a stiff froth, sweeten, cover the pudding smoothly with this meringue, set in oven to brown. Eat cold with whipped cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Boil about one-half pound of rice in milk until thick, then let it cool. In the meantime rub a tablespoonful of butter to a cream; add a small teacupful of pulverized sugar, a little cinnamon, the grated peel of one lemon, the yelks of five or six eggs, adding one at a time, half a cupful of raisins, seeded, then add the cold rice, and last the well-beaten whites of the eggs. A handful of pounded almonds, mixed with a few bitter ones, improves this pudding. Serve with a nice pudding sauce, either wine or brandy. This pudding may be eaten hot or cold, in fact a great niany prefer it cold, and may be either baked or boiled. Time to bake, one hour; to boil, two hours; keeping the water boiling steadily. You may use cold rice that has been left over; it is not necessary to measure it accurately, and where I have used butter you may use fat and boil the rice in water if you so prefer.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Soak one-half cupful of rice in hot water, drain and let it steam in three cupfuls of milk until soft, then add a piece of butter, half a cupful of sweet cream and the yelks of three eggs, well beaten with six tablespoonfuls of sugar. Mix thoroughly and pour in a well-buttered pudding dish and bake. When done, whip the whites of the eggs, sweeten and flavor, spread on top and bake a light brown. Eat hot or cold, with fruit sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2. ) Cut stale sponge cake into thin slices, moisten each slice with brandy or wine, then spread with jelly or compote, lay two pieces together like a sandwich and put each piece on a dessert plate. Make a custard of one quart of milk and five or six eggs, leaving out the whites of four. Sweeten to taste and flavor. Beat the whites to a stiff froth, adding enough pulverized sugar to sweeten. Put a heaping tablespoonful on each piece of pudding and put in the oven until set having previously covered each piece with the custard. You may ornament each piece with a spoonful of jelly or a piece of candied fruit. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar, add the yelks of six eggs, one at a time, and the grated peel of one lemon. Stone half a pound of raisins, and add also a little citron, cut very fine. Now add gradually half a pound of the finest flour, sifted three or four times, and the stififbeaten whites of the eggs. Pour this mixture into a well-buttered mold, into which you have strewn some blanched and pounded almonds. Boil fully three hours. Serve with sweet brandy or fruit sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the stalks just as you would for pies, cover the bottom of a buttered pudding dish with slices of bread, cover with the pie-plant; sprinkle with brown sugar, enough of it, then another layer of bread, and so on until your dish is filled. Beat up three or four eggs with some pulverized sugar, pour over the pudding and bake; covered at first, then remove the cover to brown. Flavor with lemon or nutmeg. Beat the yelks of five eggs and one cup of sugar until very light and stir into one pint of hot milk, return to farina kettle and heat until it reaches boiling point; remove from the fire and flavor with one teaspoonful of vaniHa. A handful of blanched and pounded almondsimproves the custard very much.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up cabbage and let stew in fat slowly until quite brown. Do this the day previous to using. Next day mix in with the stewed cabbage, a quarter of a loaf of soaked bread, squeezing all the water out of it, a large handful of flour, a handful of brown sugar, a handful of raisins, some finely-chopped citron, a handful of almonds (mixed with bitter), half a teaspoonful of salt, some cinnamon and allspice, juice and peel of one lemon and six eggs. Mix all thoroughly and bake in the oven. Grease the kugel form well. Bake slowly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ Boil one pound of sweet potatoes, let them get perfectly cold before grating them. In the meantime cream a heaping tablespoonf ul of butter and two tablespoonf uls of sugar, add gradually the yelks of four eggs, the grated peel of a lemon, a teaspoonful of cinnamon, a little grated nutmeg and one cup of sweet milk; add the beaten whites last. Then grease a pudding dish, line with a rich crust and fill in the custard. To make it still richer, add a wineglass£ul of brandy to the sweet potatoes. Eat cold, with or without sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of cranberries till soft and add a pound of sugar. When cold proceed just as with

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub ab9ut two ounces of butter with three ounces of sugar to a cream. Add the yelks of six eggs, well beaten; three ounces grated chocolate, one teaspoonful of vanilla, six ounces of bread, which has been previously soaked in milk (press every drop of milk out of it), and rub the bread very smooth before adding to the mixture. Add last the stiff-beaten whites of eggs. Bake threequarters of an hour. Serve in the dish it was baked in. Pin a napkin around the dish and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Dry and grate two cupfuls of bread, mix with this twelve tablespoonf uls of chocolate, grated. Heat to' boiling one quart of rich milk, and pour this over the chocolate and bread.., When cooled, add the beaten yelks of five eggs and one cup of sugar, flavor with vanilla. Bake in a pudding dish for one hour. When baked spread with meringue of the whites of the eggs, not forgetting to add sugar. If you wish it extra fine spread with a layer of jelly or marmalade before frosting.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Boil six sticks of chocolate in milk or water, when boiled add a loaf of soaked bread, enough pulverized sugar to sweeten and a lump of butter. Stir this until cold, then add seven eggs, yelks and whites beaten separately, adding one yelk at a time. Add last the beaten whites. Bake slowly from one to two hours.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line the bottom of a pudding dish with lady fingers; slice over them five oranges (extract the seeds), pour over them a cup of sugar, and pour over all a custard made of one quart of milk and six eggs, sweeten to taste. Leave out the whites of four, beat these whites to a stiff froth, adding sugar, put on top of pudding, set in the oven to brown. Berries or peaches may be substituted. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set one quart of milk to boil. Beat the yelks of five eggs light with three tablespoonfuls of sugar, three of butter and three of flour. Beat. to a light batter. When the milk begins to boil, stir in this batter, take from the fire, add the stiff-beaten whites and set in the oven and bake a light brown. Bake and set in another dish of hot water. You may use any flavor desired and serve with any kind of pudding sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a rich puff paste, with half a pound of butter rubbed to a cream; rub into this half a pound of sifted flour, a tablespoonful of brandy, half a cup of ice-water with the yelk of an egg beaten up into the icewater and a pinch of salt. Mix all lightly, handling as little as possible. Butter a pudding dish, roll out enough of this dough to just line the rim of the pudding dish — no more and put the remainder of paste on ice, until wanted for pies. Now for the pudding: Take a very large juicy lemon, half a pound of powdered sugar and a small cup of the best butter. Grate the peel of the lemon into the sugar, rub the butter to a cream, add the sugar, and squeeze every drop of juice out of the lemon into the butter and sugar through a strainer, so as to avoid having any seeds in it. Stir this mixture until it is a very light cream, using a silver spoon. Beat six eggs, until like batter, mix all gently, and fill in your pudding dish, and set it immediately into the oven. Bake half an hour and serve in the dish it was baked in. METROPOLITAN APPLE PUDDING,

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblerfuls of ice-cold water, one tablespoonful of brown sugar, a saltspoonful of salt and then add the shaved heart fat and work well into the sifted flour. Then put it on a pie board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll. Do not work it too long, not over five minutes. Now take half of this dough, flour your pie-board slightly and roll out as you would pie dough, about once as thick. Butter a deep pudding dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding dish, bottom and sides, clear to the top, fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and flakes of butter here and there. Sprinkle thickly with sugar, half brown and half white, and a little ground cinnamon. Moisten each layer with half a wineglassful of wine. Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer. Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking." Roll the side dough over the top with a knife and pour a whole goblet of water over the pudding before setting it in the oven. Time for baking two hours. If the top browns too quickly, cover. The advantage of this pudding is, it may be baked the day previous to using, in fact it is better the oftener it is warmed over — always adding a small goblet of water before setting it in the oven. The crust should be the color of varnished cherry wood, and sticky as molasses candy, to be nice. Before serving, dump the pudding carefully on a large platter, pour a wineglassful of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames. A novice had better try this pudding plain omitting the wine, brandy, almonds and citron, moistening with water instead of wine, before baking. Almost as nice and very good for ordinary use. Some apples require more water than others, the cook having to use her own judgment regarding the amount required.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one quart of milk to boiling point in a farina kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to boil, stir in the cornstarch, add a pinch of salt and a piece of butter.about the size of a walnut. When thickly boiled take off the fire and stir until quite cool, then add the yelks of three or four eggs and a scant teacupful of pulverized sugar and flavor with lemon or vanilla. Add the stiff-beaten whites of the eggs last, and bake in a porcelain pudding dish. Eat with jelly sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one quart of rich milk in a f arnia kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to boil stir in the dissolved starch, add a pinch of salt and a lump of butter, about the size of an egg. WheQ thickly boiled remove from the fire and stir occasionally until cold. Add the yelks of four or five eggs, and a cupful of pulverized sugar, flavor with vanilla, add half of the stiff-beaten whites, reserving the other half for the top of pudding. When the pudding is baked, spread a layer of jelly or fruit preserves on top, then cover with the stiff-beaten whites, which you must sweeten with two tablespoonfuls of finely pulverized sugar. Set in the oven for one or two minutes. Eat cold with plain sweet or whipped cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a dough of one large cupful of flour and half a cupful of warm water, slightly salted. Set it away in a warm place, covered up to keep warm. Now stir to a cream one-half a cupful of best butter, with a cupful of pulverized sugar, add the grated peel of a lemou, stir in gradually, one at a time, the yelks of six eggs, stir all thoroughly, then add a cupful of almonds, blanched and pounded in a mortar, or roll them (measure the almonds "before pounding), add last the stiff-beaten whites of the eggs. Now roll out the dough as thin as possible on a kitchen table, which has been previously covered with a table-cloth and slightly sprinkled with sifted flour, when through rolling the dough (which must be done quickly) pull it gently and deftly with your fingers until it is as thin as paper; then brush it quickly with melted butter, covering every particle of the dough, and fill the dough with the almond mixture, covering the center of the rolled dough. Now roll it all up securely, take hold of the cloth with both hands, one at each end, and roll in that way, not touching the dough with your fingers at all. Butter a long pan, and slip the roley-poley on it, brush it over the top with butter, bake in a quick oven until brown. Eat warm or cold. A half teaspoonful of rose water, added to the filling, greatly improves it.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half pound of cracker crumbs, one-half pound of finely-shaved suet, one-half pound of sugar, one-half pound of seeded and chopped raisins, one-half pound of candied fruits and stuffed prunes mixed, also one-half pound of citron, and candied orange and lemon peel mixed. One-half pound of dried currants, half a dozen eggs, a wineglassful of brandy, nutmeg, allspice, cinnamon, half a teaspoonful of each, sift very little flour over the fruit and mix it to prevent the fruit from sinking to the bottom. Boil as you would other plum puddings, when ready to serve, stick blanched almonds all over the pudding and pour a little sugared brandy over all and send to the table lighted ( to do this just touch a burning match to the pudding, it will flame instantly). Serve with wine or brandy sauce. Chand'eau, 241 Cranberry, - - 245 Pruit, - - - 244,245 Hard Sauce,. - - - 243 _ Plum Pudding, - - - 244 Prune, - - - - 246 Eum, - - - - 242 E,oman,.. - 244 (240) TAKE the yelks of six eggs, one cup of sugar, one tumblerful of Madeira and the grated peel of one lemon and stir over the fire until the spoon becomes coated. Serve in a sauce-boat. You may make this sauce of brandy, using half

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take a cupful of white wine, half a cup of water, a few slices of lemon, a little cinnamon, and sweeten to taste, then boil. Then wet a teaspoonful of cornstarch or potato flour and add, stirring constantly. Beat up the yelks of four eggs, and add the boiling wine gradually to the beaten egg. Return to the kettle stirring constantly. Then add part of the beaten whites of the eggs, and put the remaining on top of the sauce, sweetening the whites also.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take a small teacupful of white wine, put on to boil in a farina kettle or porcelain-lined kettle, and in the meantime beat up the yelks of two eggs. Beat them very light, with two teaspoonfuls of white sugar, add some (241) grated nutmeg or the grated peel of half a lemon and add a teaspoonful of flour to this gradually^ When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly. Return to farina kettle and stir until the spoon is coated.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) One cup of wine, a little water, one cup of sugar, the grated peel of a lemon and a little of the juice, and the yelks of four or five eggs, stir until this comes to a boil, then add the stiflf-beaten whites and remove from the fire at once.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take thin jelly, add a little water and brandy or wine, add a little more sugar and thicken ■with egg or cornstarch.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. 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 milk with one cup of sugar, and wet a teaspoonful of arrowroot or cornstarch with a little cold milk, and add. Just before removing from the fire add a teaspoonful of rum. Serve hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Boil the strained juice of two lemons and grated peel of one, with a heaping cupful of sugar and one glassful of white wine or water.. When boiled to a syrup add the yelks of three eggs well-beaten, also half of the whites beaten to a froth. Use the other half of the stiff-beaten whites to decorate the sauce. When in the sauceboat, sweeten with pulverized sugar. Serve immediately.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Juice of two lemons, and half a teacup of water. Add the grated peel of one lemon, one or two cups of sugar, and sweeten to taste. Let this come to a boil after adding the yelks of five eggs; stir constantly, and add last the beaten whites. Remove from the fire as soon as you have added the whipped whites.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of sugar, one-half cup of butter (wash the butter in cold water to extract the salt, it will also cream easier), and stir to a cream. Flavor with grated lemon peel or essence of lemon. Make into any shape desired ani serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is very nice for all kinds of griddle cakes, and is more economical than maple syrup, for the material does not cost you anything except the sugar. Use the peelings of your peaches when you are through canning and preserving.. Add one-third of the peach kernels, and put all on to boil in a stone jar on the back of the stove, with a little water. When soft, strain through a jelly-bag by letting it drip all uight. In the morning add the juice of two or three lemons and boil as you would jelly. Set a pint of juice on to boil and boil for five minutes. Add a pound of sugar and boil five minutes more, but it must boil very hard. Bottle in wide-mouthed bottles or jars. Seal.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of water, a liquor glassful of brandy, two cups of sugar, juice of half a lemon. Boil all in a farina kettle. Beat the yelks of three eggs light, and add the boiling sauce gradually to them, stirring con^antly until thick.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half pint of brandy, quarter of a pound of sugar. Heat until it comes to a boil; then add the well-beaten yelks of six eggs, stir until the spoon is coated, then remove from the fire, grate in the peel of one lemon and pour in sauceboat. You may use sherry instead of brandy, adding water if too strong.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) These sauces may be made of either fresh or dried fruits. Boil the fruit with spices, whole cinnamon, lemon peel and a few cloves. When very soft press through a coarse sieve or collander. Sweeten to taste, add a glass of wine or rum and set on to boil again, and thicken with a teaspoonful of cornstarch or flour, which has been dissolved in a quarter of a cup of water. If the sauce is very thin, do not add any water, but dissolve the cornstarch in the wine or brandy. Potato flour is also v6ry excellent for thickening sauces.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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M'ash cranberries, pick carefully, put on to boil in a porcelain-lined kettle, and cook with very little water. They should boil fast and be covered closely. Add a pound of white sugar to a quart of berries, strain, then dip a mold in cold water and fill with cranberry sauce and put on ice until time to serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set on to boil just as much milk as you desire sauce. When it boils, sweeten to taste. In the meantime, beat the yelks of two or more eggs light, adding the boiling milk te the yelks gradually, a spoonful at a time. You may use cornstarch instead of the egg, say about a dessertspoonful, or both. When cold Savor with two teaspoonfuls of vanilla.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water. Boil until they are very soft. Now remove the pits or kernels, and strain over them the water they were boiled in, and sweeten to taste. Flavor with ground cinnamon, then mash them with your hands until a soft mush. If too thick, add the juice of an orange. Apple Strudel, 248, 249 Batter with Prunes, 249, 260 Cherry, Roley-Poley, Chocolate Batter, Kraut, - -.. Mandel,

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 about one pint of flour, sift it into a bowl, make a liole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt and a spoonful of butter or goosefat. Stir this slowly, making a nice smooth dough of it and adding a little more flour if i:ecessary. Cover up the dough and set it in a warm place until you have pared half a peck of apples, and cut them very fine in the following manner: Pare, quarter and take out cores and seeds, and cut or rather shave them very fine. Now cover your kitchen table with a clean tablecloth, sift flour all over it and roll out your dough as thin as possible. Now use your hands, placing them under the rolled dough and stretch it gently, very gently, so as not to tear it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; next the apples, brown sugar, cinnamon and raisins. Now take hold of the tablecloth with both hands, about a yard apart, and begin to roll the strudel (it will roll itself almost — ^just lift the cloth high. STEUDELS. 249 enough ). Now butter or grease a large cake-pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting often with butter or goose oil.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take a pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in half a cup of lukewarm water, four ounces of butter, two whole eggs and two yelks and a pinch of salt. Stir as you would noodle dough. Spread a tablecloth over the kitchen table, roll out the dough as thin as possible, then stretch it as described above. Pour over this the melted butter, then the shaved apples, sugar, cinnamon, seeded raisins and a little citron, cut very fine. Roll and bake. Butter the pan well, and also put flakes of butter on top of the strudel. When half baked pour a cup of cream over it and finish baking. Bake about half an hour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a dough of one pint of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough on the table back and forth. To do this take the dough in your right hand and hit the table with a vengeance as hard as you can. Do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a warm place and let it rest for half an hour. In the 250 STEUDELS.. meantime stem and pit two quarts of sour cherries. Grate into them some stale bread (about a plateful); also the peel of half a lemon, and mix. Add half a pound or more of sugar, some ground cinnamon and about four ounces of pounded sweet almonds, and mix all thoroughly. Now cover your kitchen table with a clean tablecloth, one that is large enough to cover it entirely, and sift flour over the whole of it. Roll out the dough as thin as possible, lay aside the rolling.pin and pull, or rather stretch the dough as thin as tissue paper. In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel ). Pour a little melted goose oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll. To do this properly, take hold of the cloth with both hands and roll up carefully; have ready a long baking pan well greased with either butter or goose fat; fold the strudel into the shape of a pretzel, pull the cloth to the edge of the table, dump the strudel into the pan as quickly as possible, securing the edges well so as not to have the juice escape, butter the top also and bake a light brown; baste often while baking. Eat warm.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a rich baking powder biscuit dough, and roll it out until it is about two-thirds of an inch thick. Pit and stew enough cherries to make a thick layer of fruit and add sugar to taste. Spread them over the dough thickly; and roll it up, taking care to keep the cherries from falling out. Wrap a cloth around it, and sew it up loosely with coarse thread, which is easily pulled out. Allow plenty of room for the dough to rise. Lay the roley-poley on a plate, set it in a steamer and stew for an hour and a half' steady. Serve in slices, with cream or sauce.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the dough same as for apple strudel. Leave it in a warm place covered, until you have prepared the rice thus: Wash a quarter of a pound of rice in hot water — about three times — then boil it in milk until very soft and thick. Let it cool, and then add two ounces of butter, the yelks of four eggs, four ounces of sugar and one teaspoonful of vanilla, some salt and the beaten whites of tffo eggs, and mix thoroughly. When your dough has been rolled out and pulled as thin as possible, spread the rice over it and roll. Yo.a may add pounded almonds and raisins if you choose. Put in a greased pan and bake until brown, basting with sweet cream or butter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a strudel or roley-poley dough and let it rest until you have prepared the cheese. Take half a pound of cheese, rub it through a coarse sieve or collander, add salt, the yelks of two eggs and one whole egg, and sweeten to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped finely. Now roll out as thin as possible, spread in the cheese, roll and bake, basting with sweet cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough precisely the same as any other strudel. Take the boiled lung and heart, chop them as fine as possible and stew in a saucepan with some butter or fat, adding chopped parsley, a little salt, pepper and mace, or nutmeg, and the grated peel of half a lemon and a little wine. Add the beaten yelks of four eggs to thicken, and remove from the fire to cool. EoU out the dough as thin as possible, fill in the mixture and lay the strudel in a well greased pan; put flakes of butter or fat on top and baste often. Eat hot. STEUDELS. 253

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a pancake batter of four whole eggs and the yelks of two, one pint of milk, some salt, and flour enough to make it the consistency of a pancake batter. Bake quite thin in pie-tins, spread on the following mixture when baked, and roll immediately or it will be liable to break. Now pound four ounces of almonds to a powder, stir in the yelks of four eggs and add the beaten whites, the grated peel of a lemon and four ounces of sugar. Mix all thoroughly and spread on the baked dough and roll immediately. Cut each one through the center, roll in beaten egg and cracker and fry a light brown. Strew powdered sugar over them and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the prunes until very soft, take out the kernels, and mash them. Add sugar, cinnamon, the grated peel of a lemon and mix thoroughly. Now make a batter like in the receipt above. When baked spread with the prunes, roll and lay in a buttered pan, put in the oven a few minutes with flakes of butter on top. Serve with powdered sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint of cream with one-quarter of a pound of chocolate (grated), adding four ounces of sugar. Beat the yelks of six eggs with a littie cold cream and add to the boiling chocolate and stir until thick and set away to cool. Prepare the batter thus: Break four whole eggs into a bowl, the yelks of two, one pint of milk and flour enough to make a light batter. Bake like large, thin pancakes, and fill with the chocolate. When all are baked and filled set in a buttered dish in the oven and bake. Before setting in the oven pour a little cream and flakes of butter over the top. Sprinkle powdered sugar over all when serving.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the dough as for Apple Strudel. Elanch a pound of almonds, pound in a mortar, when dried beat the yelks of six eggs light, with one-quarter of a pound of sugar, add the grated peel of a lemon and mix in the almonds. Spread over the dough and roll. Bake with flakes of butter and baste very often.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the cabbage the day previous. Cut or chop the cabbage very fine, and stew in fat until very tender, salt and pepper to taste. Cut up half an onion in the fat before adding the cabbage. Thicken with flour and fill in the strudel dough and bake. Dough is made like in

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAKE a can, or oue quart of peaches, pare and stone them. Blanch also a few of the kernels, stew all in half a cupful of wine and add sugar to taste. Beat up the yelks of nine or ten eggs with two small cups of sugar (beat same as for cake), grate the peel of half a lemon, and beat the whites of the eggs to a stiff froth, and add half of the stiff froth to the beaten yelks. Take the peaches off the fire and pour into a pudding dish. Pour the batter over the peaches and.bake until brown. Then cover all with the remaining whipped whites of the eggs, sweetened with powdered sugar, and brown slightly.. To be eaten cold, with cream. You m^ay line your pudding dish with macaroons or lady fingers, though not necessary. In summer set in ice-chest. This makes a deliciouti dessert.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a one-quart can of cherries, and onehalf box of gelatine. Soak the gelatine in one-half glass of sherry wine; then heat the cherries and gelatine together, and sugar to taste. Flavor with a few drops of lemon juice (256) and some of the peel. Pour it into a mold, which has been previously rinsed in cold water. When cold, serve with whipped cream and fruit

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak four tablespoonfuls of topioca over night in one quart of sweet milk. In the morning beat the yelks of three eggs very light, and add to them a scant teacupful of sugar. Put the milk and tapioca on to boil in ad ouble farina kettle, adding a pinch of salt. When it comes to a boil stir in the eggs and sugar. Beat the whites to a stiff froth, and stir quickly and delicately into the hot mixture. Flavor with vanilla. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew a quart of gooseberries with a cup and a half of sugar, and when soft rub them through a sieve to remove the skins. Add a tablespoonful of fresh butter and the well-beaten yelks of six eggs. Serve in a glass dish, or in small glasses if you so prefer, and spread a meringue of the whipped whites of the eggs on top. Sweeten and flavor to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over a quart of huckleberries or blueberries, wash them and set over to boil in a porcelain-lined kettle or earthen bowl. Do not add any water to them. Sweeten with half a cup of sugar, and spice with half a teaspoonful of cinnamon. Just before removing from the fire, add a teaspoonful of cornstarch which has been wet with a little cold water. Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it. Pour into a glass bowl. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whip the cream to a stiff froth in a syllabub churn. Lay the whipped cream on a hair sieve or napkin and when all is whipped sweeten and flavor to taste. Then line the edges of a mold or large glass dish with lady fingers and fill up with the whipped cream. Ornament with macaroons and candied fruit. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled With ice while whipping.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Juice of ten oranges, one teacupful and a half of sugar, yelks of ten eggs, and one pint of cream. Put the juice and sugar on to boil in a farina kettle, and when boiling skim it carefully and set aside to cool. Beat the yelks very light and add to the juice of the oranges. Beat the cream also to a froth; then return the orange juice and beaten yelks to the fire and heat slowly, stirring until thick. Add cream, and pour into cups. Serve cold. If you prefer, beat the whites of the eggs very stiff with a cup of pulverized sugar, and heap this on top of each cup of custard.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Stir together for about ten minutes the yelks of ten eggs, three-quarters of a j)ound of pulverized sugar and a wineglassful of red wine, then add a pint of strawberry juice (this is obtained by pressing about a quart of very ripe strawberries through a sieve or jelly press). Set this over the fire and stir until it boils. Then beat the whites of the eggs to a very stiff froth, and stir through the cream. Fill in glasses and serve cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Whip half a pint of whipping cream, add half a pint of strawberry juice, sweeten to taste, and udd the grated peel of a lemon. Serve in glasses.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until soft. Sweeten while hot, but do not boil the sugar with the fruit. Eat cold. Very wholesome.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) One quart of rich milk. Heat it all except one cup, in which soak one ounce of gelatine. When the milk is scalding hot, stir in the 260 CREAMS, CUSTAKDS, ETC. soaked gelatine, add also five cents' worth of almonds, which have been blanched and pounded in a mortar. Stir well and boil about five minutes, then add a small teacupful of sugar. See that the gelatine is thoroughly dissolved. I forgot to mention that you should boil this blancmange in a double farina kettle. Pour this mixture into four cups. Put a heaping teaspoonful of grated chocolate into one cup, beat the yelk of an egg light to color the other cup and a teaspoonful of cochineal ( which you have previously put in \Varm water over night) for the third cup, which should be pink. If you haven't any fruit coloring, usecurrant jelly. Wet a mold with cold water and pour the white into the mold and set on ice, When cold and quite stiff, pour in the pink, next the yellow and last the chocolate. Wait long enough for each color to stiffen in the mold. Loosen when firm by dipping the mold for a second in warm water or by placing it on a platter and wrapping a hot cloth around it for a minute, having previously loosened the edges. This makes a very pretty dish to look at and tastes delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take one quart of milk, heat all of it in a farina kettle, except one cup, in which soak one ounce of gelatine. When the milk is scalding hot stir in the gelatine, adding also a quarter of a pound of almonds, which have been blanched and pounded in a mortar. Stir well, boil about five minutes, and then add a small teacupful of sugar. See that the gelatine is thoroughly dissolved. Pour this mixture into four cups. Put a heaping tablespoonful of grated chocolate into one cup, beat the yelk of an egg light to color the other cup, a great teaspoonful of Dr. Price's fruit coloring for the third cup, which is intended to be pink. If you haven't the fruit coloring, color it with currant jelly. Wet a mold with cold water, pour the white into the mold, throw in a spoonful of shaved citron or candied cherries and set it on the ice. When cold and quite stiff, pour in the pink, next the yellow, in which you may throw some fine raisins or figs chopped up fine, and last the chocolate. Wait long enough for each color to stiffen in the mold. When firm loosen by dipping the mold for a second in warm water, or by laying the mold on a platter and wrapping a hot cloth around it for a minute, having previously loosened the edges. This is a very pretty tea dish.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze the juice out of two pounds of red raspberries (do' this through a coarse cloth)- Then stir the yelks of a dozen eggs, with threequarters of a pound of sugar; add to this a cupful of red wine or two teaspoonfuls of arrac and 262 CEEAMS, CUSTAEDS, W-TC. the raspberry juice. Now stir this over the fire in a farina kettle until it comes to a boil. Wash out your cups with cold water, and pour in your boiling cream. When cold, set it on ice uiitiii ready to serve. Bake an angel food cake oti^tof the whites of the eggs, to be eaten w')i|lpi fh^. cream. J *,n'A ti t..;;,'^

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is not necessary to take a fii>e.,quarlityo^i pears for this purpose. »ivPare the fruit, leavlttg" on the stems, and stew in sugar and a very little water. Flavor with stick cinnamon and a few cloves (take out the head of each clove) and when soft place each pear carefully on a platter until cold. Then arrange them nicely in a glass bowl or flat glass dish, the stems all on the outer rim. Pour over them the sauce, which should be boiled thick like syrup. Eat cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the juice of currants, sufticiently sweetened, and a pinch of salt. Let this boil and add to it enough rice meal to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. This is the national dish of the Danes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the fruit, leaving it whole, and put on to boil in a porcelain-lined kettle, with a little CEEAMS, CUSTARDS, ETC. 263 sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender and then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. You may add a wineglassful of wine in cooking the fruit. Eat cold. The commonest variety of peaches make a nice dessert, cooked in this way; clings, especially, which can not be used to cut up.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a farina kettle until quite soft. Beat the yelks of four eggs with four tablespoonfuls of white sugar, and add this just before taking it off the fire. Stir it thoroughly, but do not let it boil any more. Add salt to the rice while boiling, and flavor with vanilla, Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the ciistard into the pudding dish you wish to serve it in, spread with the beaten whites and let it brown slightly in the oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take out the kernels of half a pound of pistach nuts and pound them in a mortar with a spoonful of brandy. Put them into a farina kettle, with a pint of rich cream, and add gradually the yelks of three well-beaten eggs. Stir over the fire until it thickens, and then pour carefully into a nice China or glass bowl, stirring it as you do so and being" very careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it from cracking). When cold, stick pieces of the nuts over the top of the cream and serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take about six large apples, pare and core them and stew as for sauce. Beat them very smooth with a potato masher (do this while hot), Now rub a tablespoonf ul of butter with six tablespoonfuls of sugar to a cream and add the yelks of seven eggs and beaten whites separately. Add the beaten yelks to the creamed butter, then beat all into the mashed apples. Flavor with vanilla or rosewater, the latter being the finest. Add last the stiff-beaten whites. Butter a deep dish, pour in the mixture and bake in a moderately hot oven, the heat should be greater at the top than at the bottom. Eat while hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take twelve apples (" G-reenings," "Baldwins" or " Bellflowers"), pare, quarter and core them and lay them in cold water as soon as pared. Then take the parings and seeds, put in a dish with a pint of water anji a pint of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then put on to boil again, and add half a pound of white sugar and the peel of half a lemon. Then put in the apples and let them stew for fifteen minutes longer. When the apples are tender, take up each piece carefully with a silver spoon aad lay on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Now lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take nice, large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacupful of water in the dish, and put a little sugar on top of each apple. When well done the apples will be broken. Then remove them carefully to the dish they are to be served in and pour the syrup over them. To be eaten cold. If you wish them extra nice, glaze them with the beaten whites of three eggs and half a cupful of pulverized sugar and serve with whipped cream. I forgot to mention that after the apples are glazed, you must return them to the oven for a few minutes. 266 CEEAMS, CUSTARDS, ETC.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter and core nice tart apples and lay them in cold water until all are pared. Put on to boil with very little water, cover closely and boil very quickly. When soft mash with a potato masher, pass through a hair sieve and sweeten to taste. They should boil quickly, so as to remain white, and do not add sugar until strained.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 314. 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 box of gelatine in half a cup of water for about one hour, or longer if convenient. Take two cups of sugar, one pint of water and half a cup of wine, the juice and grated peel of one lemon, and boil about five minutes. Pare, core and slice about eight, nice, large, sweet ap. pies, boil until tender in the wine and water, and then take out the apples carefully. Lay on a platter until the rest of the apples are boiled, for you must not crowd theni all in at one time. When the last of the fruit has been taken up, remove from the fire and put the gelatine into it. Stir until the gelatine is dissolved. Then place the stewpan in a basin of cold ice-water and stir until cold. Put in the apples and mix gently..Turn into a mold which has been previously wet with cold water and set in a cold place to harden. Turn on a platter and serve with whipped cream and sugar. Wash them two or three times in warm water; put on to boil in cold water and let them, boil slcwly and long, and tightly covered. If you have enough room, in the oven they are far superior cooked in it. Sweeten to taste, season with a few slices of lemon and cinnamon (the juice cf an orange flavors them richly) and thicken with a teaspoonful of cornstarch (wet the cornstarch with cold water before adding). As the water boils down, add a cupful of hot water (you may have to add water two or three times). They should boil at least an hour and a half.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a syrup of half a jjound of sugar and half a cup of water, put in to it one quart of berries which have been carefully picked and washed. Boil up once. Serve cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a tumblerful of red raspberry or currant juice, and mix with it a gill of sugar. Beat the whites of four eggs to a very stiff froth, and add gradually a gill of powdered sugar. Press the raspberries through a strainer, to avoid seeds, and by degrees beat the juice with the sugar and egg until so stiff that it stands in peaks. Chill it thoroughly on ice and serve in a glass dish, half filled with cold cream. Heap on the mixture by the spoonful, in peaks, like floating island. The currant juice requires a pint of sugar. Eight large tablespooufuls are equal to one gill.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the fruit, leave it whole and put on to boil in a porcelain-lined kettle, with sweetened water. Add a few cloves (remove the heads) also a stick of cinnamon bark. Boil the peaches xmtil tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. You may add a wineglassful of wine in cooking thg fruit. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which can not be used to cut up.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat light the yelks of six eggs with half a cup of sugar. Boil a quart of milk, beat up the whites of six eggs very stiff, and put them into the boiling milk, a spoonful at a time. Take out the boiled whites and lay them on a platter, now pour the hot milk gradually on the beaten yelks, when thoroughly mixed return to the fire to boil. When it begins to thicken, remove. When cool flavor with vanilla or bitter almond. Pour into a deep glass dish; put the whites on top, and garnish with jelly or candied fruit. Eat cold. OBEAMS, CUSTARDS, ETC. 269

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a deep fruit dish with lady fingers or macaroons; then fill up the dish with a grated pineapple and sweeten to taste (canned pineapple is equal to fresh for this purpose). Set this on ice, and whip enough sweet cream to cover the dish thickly; ornament with candied fruits.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare a number of peaches and put them whole into a baking tin, together with layers of bread crumbs and sugar, and add, a few cloves. Bake until the top is brown. Serve with hot butter sauce or cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. 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 box of gelatine in half a cup of water for two hours. Use two quarts of nice,, tart apples, peeled, quartered and cored. Boil twocupfuls of sugar with the juice of one lemon and a pint of water. Boil hard for ten minutes and then put in as many apples as may be cooked without crowding. Cook gently until sa tender that they may be pierced with a broomstraw. Then take up with a skimmer and spread on a platter. Put in more apples, until all ar& cooked. Then remove the pan from the fire and stir the gelatine into it, until dissolved, stir until nearly cold, to do this quickly set the pan in snow or ice-water. Then put in the apples, and mix gently, and then put into a mold and set on ice to harden. Serve with sugar and whipped

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart or more of ripe gooseberries with a little wine, cinnamon and the peel of one lemon, and then press through a hair sieve. Beat the yelks of six eggs light with three-quarters of a pound of pulverized sugar and an additional wineglassful of wine and a pint of gooseberry juice. Stir all of this over the fire in a farina kettle until it boils. Then stir in quickly the stiff-beaten yhites bf the eggs. Fill' in glasses and set on ice until ready to server

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew figs slowy for two hours, until soft; sweeten with loaf sugar, about two tablespoonf uls to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the rind of a pine core and trim out all the eyes. Cut into desired slices, but not too thin. Set on to boil with half a pound of sugar, and the juice of one or two tart oranges. When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear. Pour over all and cool. The addition of a wineglassful of brandy improves this compote very much. Chacun a son gout. CREAMS, CUSTAKDS, ETC. 271

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed apples through a sieve. Sweeten to taste and flavor with a teaspoonful of vanilla. This way of seasoning apples is highly recommended, especially if they are tasteless.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Whip one pint of rich cream to a stiff froth, and drain on a fine wire sieve. To one small teacupful of milk add three eggs, beaten very light; sweeten and flavor with vanilla. Boil the milk set over a kettle of hot water with the beaten eggs until it forms a thick custard. Soak half an ounce of Cox's gelatine in a very little milk, by warming it over hot water. When the custard is quite cold, beat in gently the strained gelatine and then the whipped cream. Line the bottom of a mold with buttered paper, the sides with lady fingers or macaroons, fastened together with the white of an egg. Fill with the cream and set it in a cool place. To turn out, dip the mold for a second in hot water.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) To one pint of rich, sweet cream use one large tablespoonful of sherry, the white of one egg, beaten to a stiff froth, one teaspoonful of pulverized sugar and a quarter of a box of gelatine dissolved in one quarter of a cupful of sweet milk; flavor with vanilla; beat the cream until thick, then add the wine, then the egg, theri. the sugar, and last the vanilla and strained gelatine. Fill in mold as in recept No. 1. Angel Food, 279 Cup, 281 Coffee Fruit, - - 282 Cheap Black, 284 Date, - 282 English Coffee Cake, 289 Egeless Gingerbread, - 291 Fruit, - - - 288,289 General Hinte on Baking, - 274 Garfield, - 281 Gold, - - 283 Gingerbread, *- - -91

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An ordinary cup holds half a pint. One quart of sifted flour is one pound Two cups of butter are one pound. Ten eggs are equal to one pound. A wineglassful is half a gill. Eight even tablespoonfuls are a gill. Use two teaspoonfuls of baking powder to ■one quart of flour. Let me, my dear readers, try to describe to you a " spring form." It is almost indispensable in baking tart cakes and large fruit pies. It is a high, round cake form, the rim of which is held in place by a key made of wire, the rim fitting in the flat bottom. When the cake is baked you simply draw out the key and the rim comes off, allowing all the steam to escape, which prevents the cake from falling, which is the great danger in baking light biscuit tarts, such as almond, chocolate, bread, sponge and others too numerous to mention. After removing the rim of the spring form, it is best to leave it on the plate it was baked on, unless you wish to frost it, when you may turn the cake upside down upon a flat board and loosen the bottom plate upon which it was baked by running a knife under it. If baked on paper remove it carefully. I don't see how any one manages to get along without a spring form. I could not. I use them for layer cakes and rich pies also, and when once you have them they last a lifetime. In ordering spring forms, I would advise you to have two bottoms; made for each one, or have them made doublein thickness, for cakes burn very easily in them if too thin.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This delicious cake is simply perfect, if you follow my directions carefully, and is made almost like " angel food," and is particularly nice for invalids. Take one cupful of pulverized sugar, sifted five or six times, and one cupful of flour, sifted about seven times. Sift one teaspoonful of baking powder in last, sifting and measuring again and using an even cupful. Beat up on a platter the whites of eleven eggs to a stiff froth, stir the yelks of six eggs and the sugar about a quarter of an hour, grate the peel of one orange in this, adding the juice also. Add part of the flour and part of the beaten whites, and so on until all has been used up. Set in a very moderately hot oven and bake from fifty to sixty minutes; then hold the cake to your ear, if you can not hear it " siz," it is done. Or try it with a clean, dry broom-straw, by sticking it into the cake, and if it coines out clean and dry it is a sure sign that it has baked enough. Bake this cake in an angel food pan, and do not grease the form or pan. Set a dish of water in the oven while baking, and do not open the oven more than is necessary. If it browns too quickly cover the cake with thick paper. Ice the cake with boiled icing, flavored with orange juice. If you desire to have the icing yellow, grate the peel of the orange into the juice and press it through a thin piece of muslin. You may use yellow confectioner's sugar instead.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take whites of eleven eggs, one tumbler and a half of pulverized sugar, one tumbler of sifted flour, one teaspoonful of extract of vanilla and one teaspoonful of cream tartar. Sift the flour four times, then add cream tartar and sift again, and then measure so as to have exactly one tumblerful after the last sifting. Sift the sugar and measure again in the same way. Beat the eggs to a stiff froth, add the sugar lightly, then the flour, mixing very gently and then the vanilla. Do not stop beating until you have put all into the pan. Bake in a very moderate oven; try with a broom.-straw, and if the cake does not stick to the straw it is done. Turn the pans upside down and leave them until the cake is cool. When cool, loosen the sides with a knife and take out. Use a pan that has never been greased before and the cake-pan solely for this cake-. The tumbler for measuring must hold two and' three-fourth gills. Beat the eggs on a large platter, and mix tlie batter on the same platter. Have the' pan made with short legs, to raise it a little from the bottom of the oven. You can buy an angel cakepan in any first-class hardware store. Be sure that you follow these directions minutely, and I assure you of success. You must beat on a platter, a deep dish will not do. Remember this. Take half a pound of the best vanilla chocolate, grated, half a pound of grated aJmonds, half a pound of pulverized sugar, thirteen eggs and a pinch of pulverized ammonia, or one teaspoonf ul ofj baking powder. Stir the yelks of eleven eggs and the sifted sugar about a quarter of an hour, add the whole of the two remaining eggs and then the grated almonds. Beat five minutes longer and add the grated chocolate and stir ten minutes more. Mix the ammonia or baking powder in with the stiff-beaten whites of the eggs, and stir in gently with the cake mixture. Bake a full hour in a moderately hot oven. Frost the cake with a pink frosting, you may use pink confectioner's sugar, or color wifli Dr.'Price's fruit coloring. If you can not get either, use cochineal, which you can get at any druggist's. Soak a little of it in water over night, say a teaspoonful in two tablespoonfuls of water; strain, add a cupful of sugar and boil until the consistency of very thick syrup; beat the white of one egg to a very a uvcj. Lilt stiff froth and add the boiling syrup, stirring constantly until cojd, then spread over the cake. Set in a warm place ixntil dry.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter, two cups of pulverized sugar, rubbed to a cream, one cupful of sweet milk, six eggs (yelks added one at a time, whites yhipped in last), three cups of flour (measure after sifting), two teaspoonfuls of baking powder, one cup of chopped walnuts and hickorynuts mixed, one cupful of seeded and chopped raisins and thin slices of citron. Sift the flour three times, and in last sifting add baking powder. Whip the whites very stiff. This makes quite a large cake. Ice with boiled icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four eggs and one cup of pulverized sugar and beat them together until you can not possibly beatany longer, say half an hour at least. Take one scant cupful of flour, sifted many times, stir in gradually and' lightly. Add a pinch of salt and the grated peel of a lemon or any other flavoring. Never fails.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take twelve eggs and one pound of pulverized sugar. Beat yelks and whites separately. Then add one-half pound of nice dates, cut very fine, one teaspoonful and a half of allspice, the same quantity of cinnamon, two cakes of chocolate, grated fine, and seven soda crackers rolled to a fine powder and flavor with vanilla. Bake in a spring form very slowly. Cover with chocolate

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter, two cups of sugar, four eggs, one-half cup milk, one-half cup cold coffee, two teaspoonfuls cream tartar, one teaspoonful of soda, one-quarter of a pound of currants, onequarter of a pound of citron and one pound of raisins. Chop ali the fruit together and take all kinds of spices. Rub butter and sugar to a cream, dissolve soda in milk and sift cream tartar in flour. Take three cupS of flour, measure after sifting and add more if necessary.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yelks of twelve eggs very light, add one pound of powdered sugar and beat again until quite thick. Grate in the peel of a lemon, adding the juice also, and add three small cups of sifted flour (sift three times and measure after sifting). Stir the flour in lightly. Beat the whites to a stiff froth, and add a pinch of salt before you begin, to beat. Beat until the. eggs are so stiff that you can turn the bowl upside down with safety. Then add and bake in a moderately hot oven, covering with paper when you first put it in the oven. This makes a large cake, and a very fine one if properly made. Butter your cake form and line with buttered paper; a spring form is the best. A jelly roll may be made of this by baking in a large pan. Have the jelly at hand and spread as soon as taken from the oven, and roll while hot.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of pulverized sugar, one-half pound of best butter, rubbed to a cream, threequarters of a cupful of sweet milk, whites of ten «ggs, whipped very stiff, three quarters of a pound of flour, with a teaspoonf ul of baking powder sifted in with the flour, which ought to be sifted twice at least. Flavor with a teaspoouful of essence of bitter almonds, and flavor the icing of silver cake with rosewater. Make a gold cake on the same day, so as to use up the yelks of the

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of powdered sugar, half a pound of butter rubbed to a cream, yelks of eight or ten eggs and stir until very light. Then add one pound of flour with a teaspoonful of baking powder sifted in well (sift the flour two or three times). Grate in the peel of a lemon or an orange, add the juice also, and add a cup of sweet cream or milk.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter, two cups of pulverized sugar, three cups of flour, four eggs, one cup of sweet milk and two teaspoonfuls of baking powder. When the cake is mixed, take out about a soupplateful of the batter, and stir into this about two heaping tablespoonfuls of grated chocolate (which you must grate before you begin to mix the cake). Fill your cake mold about two inches deep with yellow batter and then drop in the brown in three or four places. Do this a spoonful at a time, and then pour in more yellow batter, and so on until all is used up.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup brown sugar, one cup butter, one cup cold coffee, one scant cup of molasses,^ one cup raisins, one cup currants, one cup citron, one teaspoonful allspice, one of cloves, cinnamon, two eggs, four cups flour and two teaspoonfuls of baking powder.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one pound of butter and a pound of sifted powdered sugar to a cream and add the yelks of eight eggs, one at a time, one ounce of carroway seed, one nutmeg grated, and a teaspoonful of cinnamon. Stir in one pound and a quarter of sifted flour and the stiff-beaten whites of eggs alternately. Bake slowly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir to a cream one cup of butter and two cups of powdered sugar and add gradually the yelks of four eggs. Sift into this three cups of flour, adding two teaspoonfuls of baking powder in the last sifting and add a cup of sweet milk alternately with the flour to the creamed butter^ sugar and yelks. Spice with a teaspoonful of cinnamon and add the stiff-beaten whites of the eggs. Last, stir in two cups of huckleberries which have been carefully x^icked over and well dredged with flour. Be careful in stirring in the huckleberries that you do not bruise them. You will find a wooden spoon the best for this purpose, the edges not beii>g so sharp. Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baker!. This will keep fresh for a long while.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub to a cream one cup of butter and two •cups of sugar and add gradually the yelks of four eggs, one at a time, also one cup of cold water or milk and three cups of flour. Put two teaspoonfuls of baking powder in the last cup of sifted flour, and sift again before adding to the cakebatter. Have the whites beaten very stiff. Before adding stir in two cups of the kernels of hickorynuts, carefully picked out and add^ last of all.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifting) and two teaspoonful s of baking powder added in last sifting. Add a grated cocoanut and last the stiff-beaten whites. Bake in a loaf. Line tin with buttered paper. ->

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream two cups of sugar and one-half cup of butter, the usual way. Add two eggs, one cup of sour milk, one cup of chopped raisins, three cups of flour, two teaspoonfuls of baking powder, one teaspoonful of cinnamon, half a teaspoonful of cloves and nutmeg, and a wineglassful of port wine.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub half n, ci'p of butter tad one cup of sugar to a cream, add. half a cup of sweet milk, one egg, two cups of iiour, sifted with two teaspoonfuls of baking powder, the grated rind of a lemon, and a few drops of the juice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the salt out of one-half pound of butter, and rub it to a cream with one pound of powdered sugar. Have ready one pound of flour, sifted fully five times with two heaping tea-- spoonfuls of baking po^'--^"!', and add the stiffbeaten whites of fiftt...s alternately, with the flour. Flavor with bitter almonds and ice with boiled icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub ±0 a cream one cup of butter with three cups of pulverized sugar and add gradually the yelks of five eggs, one at a time, and one cup of sweet milk. Sift four cups of flour with two teaspoonfuls oi caking powder, add alternately with the milk and the stiff -beaten whites of five eggs. Add the grated peel of one lemon and the juice of two. This is a delicious cake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take one pound of butter and one pound of sugar rubbed to a cream, yelks of twelve eggs, one tablespoonful of cinnamon, one teaspoonful of allspice, half teaspoonful of mace, half teaspoonful of cloves, onefourth of a pound of almonds (pounded), two ponds of raisins (seeded and chopped), three pounds of currants (carefully cleaned), one pound of citron (shredded very fine), and one-quarter of a pound of orange peel (chopped very fine). Soak all this prepared fruit in one pint of brandy over night. Add all to the dough and put in the stiff-beaten whites last. Bake in a very slow oven for several hours, and line your cake-pans with buttered paper. When cold wrap in cloths dipped in brandy and put in earthen jars. If you wet these cloths every month you may keep this cake moist for years.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Wash one pound of butter, then work in two or three tablespoonfuls of rosewater, one pound of sugar, cream butter and sugar until it will stand, one pound of citron, orange and lemon peel in equal proportions, candied of course, three pounds of currants, one pound of sultana raisins, three-quarters of a pound of grated almonds, the grated peel of two oranges, a gill of sherry, one of brandy, yelks of twelve eggs and whites of six, one pound of flour (very dry warmed and sifted), a teaspoonful of cinnai mon, grated nutmeg and cloves. If possible, prepare the fruit the day previous, and pour over it the brandy and sherry. When the cake is ready to bake, line a large, round pan or spring form with three thicknesses of blattered paper at the bottom, two around the sides and pour the batter into it. This cake will be quite large if baked in one, and should bake from four to five hours in a very moderate oven. The oven should be quite cool at first, and never get very hot. For the first two hours cover with thick cardboard, the object being to give long baking without burning. When cold wrap in cloth dampened with brandy, and put in an earthen jar, covered.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of butter rubbed to a cream, with two cups of the very darkest brown sugar; add four eggs, one at a time, stirring each one well; then add a cupful of black molasses and one cup of hot, strong coffee in which you have previously dissolved one even teaspoonful of soda. (Strain beforeadding to the batter.) Sift four and one-half cups of flour, twice, adding two teaspoonfuls of cream tartar in last, half a cupful of flour, sifting again before adding. Add the following spices: nutmeg, mace, allspice and cloves, half a teaspoonful of each, one large cupful of raisius, seeded, and half a cupful of finelycut or chopped citron, dredge the raisins with flour, using some of which you have already sifted, not using more than four and a half cups in all. Butter your cake tins and seed your fruit before beginning to make the cake; whole spices freshly pounded in a mortar are prefer-^, able to ground spices. This quantity makes one good-sized cake and twelve gems, which if iced prettily makes quite a display.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate the yelks and whites of nine;..eggs, being very careful not to mJ; a particle'of the yelks into the whites. SifShalf a pound of pulverized sugar into the yelks and beat until the consistency of batter. Add a pinch of salt to the whites and beat until very stiff. Have ready a pound of walnuts, shelled carefully (weigh before shelling), reserve some of the wholeones for decorating the top of cake. Pound the rest in a mortar or with a rolling pin, and add to the beaten yelks, add also two heaping tablespoonfuls of grated stale sponge cake or lady fingers, last add the stiff-beaten whites. Bake in a moderate oven three quarters of an hour in a spring form, when done remove the key and allow it to cool off a little before icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 338. 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 «f molasses, one cup of browis suga^^n^tablespoonful of butter, and add the foUgprng spices: one and one-half teaspoonfuls of^^ger, the same of cinnamon. Stir this mixture well for about ten minutes, then add grrf^ally one cup of milk and five cups of flour into which you have previously sifted two teaspoonfuls of baking powder. Bake in a broad, shallow pan and eat warm.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub half a cup of butter to a cream witn une and one-half cups of pulverized sugar, add gradually one-half cup of milk, with three cups of sifted flour, add one cup at a time, and add two teaspoonfuls of baking powder iu last cup and sift again before adding. Add the beaten whites of seven eggs. Reserve one cupful of this white dough for the top and color the rest with three teaspoonfuls of fruit coloring and 292r flavor with one teaspoonful of strawberry flavoring; now add one cupful of sultanas, which have been carefully picked, and add to the pink dough. Pill dough in a well greased cake mold and spread the reserved cupful of white dough on top of cake; last cover with finely-shaved citron. Bake one hour in a moderate oven. Make a gold cake of the yelks, using the same amount of butter, milk," flour, etc. Flavor with

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a rich cake of any kind and bake it in a deep jelly cake mold; and when cold, scoop out enough of the cake to leave a good deep rim, say about an inch in depth all through. Then fill in the cavity with white wine jelly, which you have prepared before you began to bake your cake. This cake may be served as a pudding with the addition of whipped cream. Either spread the cream on top or serve separately— the latter being preferable.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAKE the whites of ten eggs, one goblet of flour, one goblet and a half of pulverized sugar, and one teaspoonful of cream tartar. Sift the flour five times, then sift the sugar and flour together and beat the whites on a platter to a very stiff froth. Stir into them when stiff the sugar and flour, and last the cream tartar and bake immediately in three or four jelly cake tins. Make the following filling: Take one pint of very cold, sweet cream (pour the cream, in a bowl and set it inside another bowl containing ice or snow), add to it two tablespoonfuls of powdered sugar and a dessertspoonful of vanilla. Whip to a stiff froth, and when the cakes are cold spread it between the layers, also on top of cake. This is a delicious cake and must be used the same day it is baked.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three eggs and one cup of pulverized sugar. Beat the eggs and sugar to the consistency of batter and then add half a cup of cold water, two cups of flour and two teaspoonfuls of baking (294) powder, sifted twice. Color with fruit coloing. Bake in three layers and fill with whipped cream, sweetend to taste and flavored. Must be eaten the same day. Keep in ice-chest. Use about a teaspoonful of Dr. Price's fruit coloring, and if not sufficiently colored, add more. Color the dough only.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight eggs, two cups of sugar and beat for half an hour. Then add two cups of flour and one-half teaspoonful of baking powder, sifted in flour. Add also two tablespoonfuls of water. Bake in large tin, spread with jelly while hot, and roll or bake in jelly-tins and spread. Cover with boiled icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up four eggs with one cup of sifted powdered sugar. Beat until it looks like a heavy batter. (Use elbow-grease and enough of it.) When you think you can not possibly beat any longer stir one cup of sifted flour with half a teaspoonful of baking powder. Stir it into batter gradually and lightly, adding three tablespoonfuls of water. Bakein jelly tins. Filling: Scald one-quarter of a pound of almonds (by pouring boiling water over them), remove skins, put them on a pieplate and set them in the oven to brown slightly. Meanwhile, melt three tablespoonfuls of white sugar, without adding water, in a farina 296 LAYER AND TAKT CAKES. kettle, stirring it all the while. Stir up the almonds in this, then remove them from the fire and lay on a platter separately to cool. Make an icing of the whites of three eggs, beaten very stiff, with one pound of pulverized sugar, and flavor with rosewater. Spread this upon layers and cover each layer with almonds. When finished frost the whole cake, decorating with almonds.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter and three small cups of pulverized sugar to a cream and add gradually one scant cup of milk and one pound of sifted flour (add two teaspoonfuls of baking powder in last sifting). Whip the whites of eight eggs to a very stiff froth and stir them lightly into the batter and flavor with bitter almonds. Bake in jelly tins. Use the following filling: To the beaten whites of three eggs allow one pound of pulverized sugar and beat stiff as for icing. Take out enough to cover the top of the cake and set aside. Grate a fresh cocoanu^t, reserving part of it for the top of the cake. Add the milk of the cocoanut to that which you intend to spread between cake. Now spread the icing on each layer and sprinkle the cocoanut over each layer until the mountain is made. Add a little more sugar to the icing for top layer, also a few drops of lemon juice, and mix two or three tablespoonfuls of sugar with the reserved cocoanut for too LAYER AND TAKT CAKES. 297 layer of all. Remember, spread the icing first, then strew the cocoanut. A delicious cake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yelks of twelve eggs and three-quarters of a pound of sugar. Add the grated nuts and onequarter of a pound of sifted flour. Beat the whites to a stiff froth and add a pinch of pulverized ammonia. Bake in layers and fill with sweetend whipped cream, into which you may put eight ounces of pounded walnuts and eight ounces of pounded almonds. 29S LAYER AND TART CAKES.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Make a rich cup cake dough and bake in layers. Filling: To the beaten whites of four eggs allow one pound of pulverized sugar. Beat stiff as for icing, take out enough to cover the top of the cake, and set aside. Spread the icing between each layer and lay walnuts on top as close as you wish to have them. When done ice the top of the cake and ornament with walnuts. If you prefer you may pound th^ walnuts first for the layers, but leave them whole for the top of the cake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat on a platter the whites of ten eggs to a stiff froth. Stir into them one and one-half goblet of sifted pulverized sugar and add gradually one goblet of flour, sifted six times,.adding a teaspoonful of cream tartar in last sifting. Bake immediately in three large jelly cake tins. Use only two of these, and reserve the other for a strawberry or any other kind of fruit cake. For filling take one pint of very rich cream, add to it two tablespoonfuls of pulverized sugar and a teaspoonful of vanilla. Whip to a stiff froth and color pink with Dr. Price's fruit coloring. When the cakes are cold spread between the layers and pile also on top of the cake. Before you begin to whip the cream see that it is very cold. It should be set in a bowl of ice while whipping, especially in the summer.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take butter the size of an egg, stirred to a cream with one cup of sugar. Add gradually the yelks of three eggs and one cup of flour, in which you have sifted a teaspoonful of baking powder. Add a tablespoonful of water and the stiff-beaten whites of the eggs. Bake in jelly cake tins, and when cold spread with fruit jelly.

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Beat light the yelks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated, and half a cupful of cold water and two cups of flour, sifted three times. Add a teaspoonful of baking powder in last sifting and add last the stiff-beaten whites of three eggs. Bake in layers, and spread the •following icing between and on top: Beat the whites of three eggs stiff, add the juice and peel of one orange and sugar enough to stiffen. Very nice. •«►

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a mandeltort batter and divide into two ^ equal parts. Take half a pound of sweet and two ounces of bitter almonds, blanch, dry and grate them.' Beat the yelks. of ten eggs with three-quarters of a pound of pulverized sugar. Then beat the whites to a stiff froth adding one-quarter of a pound of sifted flour. Mix all thoroughly and divide into two parts. Add grated chocolate to 300 LAYER AND TAET CAKES. the one, with a teaspoonful of ground cinnamon and half a teaspoonful of cloves and allspice. When baked spread with raspberry marmalade or jelly. Frost with lemon or almond frosting.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter (wash out the salt) and two cups of pulverized sugar rubbed to a cream. Then add gradually one cup of milk and three cups of sifted flour, with two teaspoonfuls of baking powder sifted into the flour and last the stiff-beaten whites of eight eggs. Bake in layers. Use the following filling: Pour cups of powdered sugar, one small cup of boiling water. Boil until clear and thick like syrup and then pour on the beaten whites of four eggs, beating as you pour in the syrup, and stir until cold. Then add one teaspoonful of citric acid (pulverized, of course). Flavor with vanilla and spread between layers and on top. This quantity will make about five layers, and there will be enough frosting left to frost a gold cake, which you m.ight make at the same time in order to use up the yelks.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter and two scant cups of sugar to a cream; add gradually one cup of milk and three cups of flour. Measure flour after sifting, and add two teaspoonfuls of baking powder in last sifting._ Before adding flour, add the yelks of four eggs, put whites in last. Bake in layers as for jelly cake. When cold, spread with the following mixture: Wet two tablespoonfuls of cornstarch with enough cold milk to work it into a paste. Boil half a pint of milk with half a cup of sugar and a pinch of salt. Beat the yelks of two eggs, light; add the cornstarch to this, and as soon as the milk boils pour in the mixture gradually, stirring constantly until thick. Drop in a teaspoouful of sweet butter, and when this is mixed in, set away until cool. Spread between layers.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Rub to a cream halfacup of butter and a cup and a half of pulverizeasugar. Add gradually four eggs, half a cup of milk and two cups of flour, adding one teaspoonful of baking powder in last sifting. Bakein layers, Pilling: One grated cocoanut and all of its milk, to half of which add the beaten whites of three eggs and one cup of powdere,d sugar. Lay this between the layers. Mix with the other half of the grated cocoanut five tablespoonfuls of powdered sugar and strew thickly on top of cake,, which has been previously iced.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take whites of ten eggs, one goblet of flour, a goblet and a half of pulverized sugar and one teaspoonful of cream tartar. Sift the flour ■302 I^YER AND TAET CAKES. Ave times, then sift the sugar and flour together. Beat the whites to a very stiff froth. Stir into them when stiff the sugar and flour, and last the ■cream tartar. Bake immediately in three or four layers. Use same filling as in No. 1. Take one cup of butter, two cups of sugar, one ■cup of sweet milk, the yelks of six eggs and the whites of four, three cups of flour sifted several times, adding two teaspoonf uls of baking powder in last sifting, and the grated peel of one lem.on. Bake in jelly-tins. Icing: Set one-third of a ■cake of chocolate in a small tincup on the back of the stove to melt. Make a stiff icing with the whites of four eggs and sugar. Add the m.elted ■chocolate and flavor with vanilla. Spread, on tke layers and on top of cake. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub to a cream two cups of sugar and three quarters of a cup of butter. Add one cup of sweet milk, three cups of flour and two teaspoon-. f uls of baking powder. Bake in layers. Filling: Two cupfuls of granulated sugar and about three tablespoonfuls of boiling water. Boil until it stands alone when poured fron;i the spoon. Pour this slowly over the whipped whites of two eggs, stirring until cool. Mix with this one cupful of small seedless raisins and one cupful of English walnuts, chopped to the size of the raisins. Spread lAyek and taet cakes. 303 between the layers and on top of cake. If you preferyou may reserve enough plain icing for the top and sides.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of sugar, yelks of eight eggs with two whole ones, the juice of five large lemons and the grated peel of two and one-quarter pound of butter. Put the sugar, lemon and butter into a saucepan and melt over a gentle fire. When all is dissolved, stir in the eggs which have been well beaten, stir rapidly until it is thick as honey, and spread this between the layers of cake. Pack the remainder in jelly glasses.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter and two cups of sugar to a cream and add four eggs, whites beaten separately, one cup of milk, two teaspoonfuls of baking powder and three cups and a half of flour. Bake in layers. Filling: Pare and.grate three large apples (" Greenings " preferred), the juice and peel of a lemon, one cup of sugar and one well-beaten egg. Put the ingredients together in a tin vessel and boil, stirring constantly until thick. Cool and fill in cake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Rub to a cream one cup of butter and two cups of sugar. Add gradually the yelks of five eggs, one at a time, and one cup of sweet milk. Add three cups of flour, sifted two or three times, adding two teaspoonfuls of baking powder in last sifting. Bake in jelly-tina and spread with the following mixture: Boil four cups of brown sugar, one cup of milk and a teaspoonful of butter. Mix together well and boil like you would for candy. Try a little in cold water; if it hardens, it is ready to spread between the layers. Get the medium brown sugar, it must be neither too dark nor too light.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Eub one cup of butter and two cups of sugar to a cream, add one cup of sweet milk and three cups of flour, two teaspoonfuls of baking powder put in last sifting. Add last the stiff-beaten whites of five eggs. Bake in jelly cake tins. Filling: One cup of brown sugar, a scant half-cup of milk, three tablespoonfuls of molasses, one teaspoonful of butter and about three ounces of grated chocolate; add to the boiling mixture. Boil all together about five minutes, stirring constantly; it should be the consistency of thick custard. Add a pinch of soda just as you are about to remove it from the fire. When cold, flavor with vanilla, and spread between layers; you may cover the ' top and sides also. Dry in a warm oven, or in a very warm, place back of the range.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Make a sponge cake batter of four eggs, a teacupful of pulverized sugar, a pinch of salt and a teacupful of flour. Beat the eggs with the" sugar until very light. Beat until the consistency of dough and add the grated ijeel of a lemon, and last the sifted flour. No baking powder necessary. Bake in jelly-tins. Shave the peaches quite fine and sugar bountifully. Put between layers. Eat with cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Make a good biscuit crust and bake in jellytins. Roll out about half an inch thick. As you place ths crust in your tins spread over melted butter, and then roll out another crust and place on top of this. Set in the oven and 1 'ake. As you take out of the oven separate the crust and fill with peaches which have been sliced and well sugared. Eat with rich cream.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eub one cup of butter and two cups of sugar to a cream, and add gradually one scant cup of milk and three cups of flour, with two teaspoonfuls of baking powder put in last sifting. Whip the whites of five or six eggs to a very stiff froth. Stir in lightly. Bake in jelly-tins. Whip a cup of cream as you would for Charlotte Russe, sweeten and add half a cup of grated chocolate. Spread between layers and ice the whole cake 306 LAYEE AND TART CAKES. with a chocolate icing made of sweet chocolate melted and mixed with the beaten white of an

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake two layers of sponge or cup cake and fill. with strawberries. Cut and sugar it, and spread either with whipped cream or beaten white of egg, sweetened.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake three layers of sponge cake dough or three layers of almond tart (according to my receipt), which is still better, and flavor it with a wineglassful of arrack. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil half a pound of sugar in a quarter of a cup of water until it stands. Add to this syrup a wineglassful of rum and the crumbs, and spread over the layers^ piling one on top of the other. Frost the cake with a nice icing, flavored with rum. Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy. If you haven't either make a filling of the following: Grate a large tart apple, add the grated peel of a lemon, one egg and one cup of sugar. Let this boil five minutes steadily, stirring all the time, and flavor with rum. Spread between layers, and frost with boiled icing, flavored with rum.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1. ) Take one-half pound of almonds and blanch by potaing boiling water over them, and pound in a mortar or grate on grater (the latter is best). Add eight eggs, one cup of sugar, onehalf lemon, grated peel and juice, a tablespoonf ul of brandy, and four lady-fingers, grated. Beat the eggs and sugar with all your might. You may add a pinch of lump ammonia, pulverized.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( No. 2. ) Take one pound of sweet almonds and half an ounce of bitter ones mixed. Blanch them the day previous to using and then grate or pound them as fine as powder. Beat until light the yelks of fourteen eggs with three-quarters of a pound of sifted powdered sugar. Add the grated peel of a lemon and half a teaspoonful of mace. Beat long and steadily (stir if you prefer doing so). Add the grated almonds and continue the stirring in one direction. Add the juice of the lemon to the stiff-beaten whites. Grate six stale lady-fingers and add and bake slowly for one hour at least.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take one plate of finely-grated rye bread, sifted (the bread should be dried in the oven the day before ), eight eggs, one cup of sugar, one-quarter of a pound of almonds, nutmeg, one smallpiece of chocolate,' grated, one lemon peel and juice, a wineglassful of brandy and wine. Add white of eggs last — in fact, in all cakes. You may spice this cake with cinnamon and cloves (I shall give you different recipes for these torten, and you will find them all reliable). Cut this through the center and fill with jelly, and you have it still finer. All cakes called torten may be used as puddings, with wine sauce. (No. 2.) Take ten eggs, two cups of sugar and two cups of rye bread crumbs. Prepare thus: Take about halt a loaf of rye bread that has been dried in the oven the day previous and grate or pound in a mortar and sift as you would flour. Add ten cents' worth of almonds, a few bitter mixed, grated or pounded to powder, juice of one orange and one lemon and the peel, one tablespoonful cinnamon, one teaspoonful allspice and half a teaspoonful of cloves, a wineglassful of brandy and a piece of citron shredded very fine Add last the whites of eggs, beaten very stiff. Bake slowly in spring form. (No. 3.) Separate the yelks and whites of twelve eggs. Beat the yelks with two cups of pulverized sugar. When thick add two cups of rye bread crumbs (prepared as above), half a pound of sweet almonds, also some bitter ones, grated or powdered as fine as possible, quarter of a pound of citron, shredded fine, one-quarter of a cake of chocolate, grated, the grated peel of a lemon, the juice of ©ne orange and one lemon, one tablespoonful of cinnamon, one teaspoonful of allspice and half a teaspoonful of cloves, and a wineglassful of brandy. Bake very slowly in a paper-lined spring form which has been thoroughly buttered. Frost with a chocolate icing made a follows: Put a small piece of chocolate in a tin-cup on the back of the stove to melt. Beat the white of an egg stiff with a small cup of sugar, and stir into the melted chocolate and spread with a knife.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take nine eggs, one-half pound of pulverized sugar, one-half pound of almonds, half cut and grated; half a pound of finest vanilla chocolate, grated; one half pound raisins, cut and seeded; seven soda crackers, roSg^ to a powder; one teaspoonful of baking powder, juice and peel of a lemon, some cinnamon, quite a large piece of citron, cut very fine and a gla^s of brandy or wine Beat whites of eggs to a si^ froth and stir in last. Beat yelks with sugar until very light; then add chocolate, and so on.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yelks of fifteen eggs with half a pound of sifted sugar, until thick. Add the grated peel of a lemon. Beat the whites very stiff, so stiff that you can, with safety, hold the 310 LAYER AND TAET CAKES. dish upside down, then sift half a pound of flour (four times at least) and mix with the beaten whites and add to the beaten yelks. Bake in a large spring form lined with buttered paper. Bake slowly in a moderate oven. A pinch of pulverized ammonia added to the beaten whites will make all of these torten lighter.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch half a pound of filberts and pound very fine in a mortar. Beat until thick the yelks of fifteen eggs with half a pound of sifted powdered sugar. Then add the pounded nuts and the grated peel of a lemon. Beat the whites to a very stiff froth, adding four ounces of sifted flour, and bake in a well-buttered paper-lined form. Ice and garnish with filberts.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. 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 above. Bake in layers in three jelly-tins, lined with buttered or waxed paper. In the m.eantime, prepare a cream made - of the filberts. Grate about eight ounces of filberts, mix with six ounces of sugar and a pint of whipped cream, or the whites of four or five eggs with half a pound of sugar. Frost and decorate with nuts and candied fruits.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch half a pound of almonds, grate the peel of a lemon, beat until thick the yelks of twelve eggs with half a pound of sifted powdered LAYER AND TART OAKES. 311 sugar and mix with the grated almonds.' Beat the whites to a very stiff froth and sift four ounces of flour and mix with the beaten whites. Divide into three equal parts, color one with cochineal or Dr. Price's fruit coloring and the other with grated chocolate. Bake in paperlined jelly tins. Spread each layer, one with peach marmalade, the other with raspberry or apple jelly. Frost the top and sides with vanilla frosting.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a biscuit batter, like that for Biscuit Tart Cake. Divide it into five equal parts. Color one with cochineal, the other with chocolate and the third mix with a quarter of a pound of pistachio nuts, pounded very fine, leaving two parts their original color. Butter well a high cake form, pour in part of the uncolored batter, now fill in the chocolate, next the pistachio, then the uncolored again, and last the pink. Bake in a slow oven. Frost pink.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 359. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one pound of pulverized sugar with the yelks of twelve large eggs. Beat long and steadily until a thick batter. Add half a pound of dates, cut very fine, one and one-half teaspoonf uls of allspice, one and one-half teaspoonfuls of ground cinnamon, two sticks of chocolate, grated, juice and peel of a lemon and eight soda crackers, rolled to a fine powder, and last the stiffbeaten whites. Bake in a spring form.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 360. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate the yelks and whites of nine eggs, being very careful not to get a particle of the yelks into the whites. Sift half a pound of pulverized sugar into the yelks and beat until thick LAYER AN]) TAET CAKES. 313 like batter. Add a pinch of salt to the whites and beat very stiflf. Have ready a pound of walnuts, shelled and pounded (weigh before shelling), reserving the whole pieces for decorating the top of cake. Add the pounded nuts to the beaten yelks, and two tablespoonfuls of grated lady fingers or stale sponge cake. Last add the stiflf-beaten whites of the eggs. Bake in layers and fill with almond or plain icing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 360. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir one scant half cupful of butter to a cream with one and one half cups of brown sugar. Add alternately one-half cup of sweet milk, yelks of four eggs which you have previously beaten until quite light, add whites of two ( and reserve the other two for the icing) and one-half cup of sifted flour. Make a custard of one-half cup of milk, set on to boil, with one cupful of grated chocolate, one-half cupful of granulated sugar; boil until thick, then remove from the fire; stir until cool, add this to the cake batter, add also one and one-half cups of sifted flour, two even teaspoonfuls of baking powder and one of vanilla flavoring. Bake in layers and ice between and on top with plain white icing flavored to taste. You may substitute almond or colored icing, to suite your fancy. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub to a cream two tablespoonfuls of butter with one teacupful and a half of pulverized sugar, add the yelks of three eggs, stirring in one at a time, one teacupful of milk, two cups of flour in which you have sifted two teaspoonfula of baking powder, add also two tablespoonfuls of grated chocolate, one teaspoonful of ground cinnamon, one of allspice and cloves and half a teaspoonful of mace. Bake in two layers and put whipped cream between and on top. To be eaten while fresh.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make the layers either of gold or silver cake recipes and fill with the following mixture: Pare and core a pineapple and cut it into small slices and sugar, set it away in a covered dish till sufficient juice is drawn out to, stew the fruit in. Stew the pineapple in the sugar and juice till quite soft, then mash it to a marmalade with a spoon, and set it away to cool. When cool, mix the pineapple with half a pint of whipped cream, and fill in cake. Ice the cake with plain icing, ornament with candied pineapple if you wish it elaborate. Canned grated pineapple may be substituted for the fresh.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- 336 Huckleberry Kuchen, 330, 335 Hints on Making, 816, 317, 318 Kaffee Kuchen, Kreugel, - - Mohn Kuchen, Mohntorts, Mohn Wachteln, - - Plain Bund, or Napf Kuchen, - - 326 Prune Cake, - - - - Peach Kuchen, - Roley-Poley, Spice Roll, - Stollen, Wiener Kipfel, - 321 Wiener Studenten Kipfel, - (315) MY DEAR LADIES:— To begin with, you must have nice rendered butter for baking purposes. I always buy enough butter in June to last all winter, for then it is cheap, say ten cents per pound, which is less than one-third what it is in winter, and it is not the "fresh May butter" you get then, either. I use the clarified butter for making omelets, frying griddle cakes, buckwheat flapjacks, and for French toast, doughnuts, fritters, greasing cakepans and numerous other purposes. For the benefit of new housekeepers who are not supplied with last spring's butter, I must give a receipt ■for calrifying or rendering butter for your French and German " kuchen": Put the butter in a porcelain-lined or brass kettle, set it on the fire and let boil very slowly, until it becomes quite clear; when you can see the reflection of your spoon in the butter, like a mirror, and you can not hear the butter boil, it is done. Don't let it boil too long, or it will get too brown, and be very careful not to let it run over, and do not stir it with a spoon, nor skim it, else all of the salt will settle at the bottom of the kettle. But every time it rises, which will be about three (316) times, lift it carefully from the stove and when it sinks put it on again to boil. It will not rise as high the second time, and still less the third. Take from the fire, set away for about fifteen minutes or more (being careful where you put it, especially if there are children about), then strain through a clean kitchen towel into a clean stone jar. When cold tie a paper over it and prick holes with a pin through the paper. If you do this and keep the butter in a dry, cool place, it will keep fresh for a year. I must again call your attention to something quite important before we begin to bake, that is to have the dishes and pans, bowl, flour, butter, sugar, in fact everything you are going to use,. with the yeast cake or bread, slightly warmed before you begin to work, with the exception of the white of the egg, which must be cold, in order to beat up nicely. In winter sift your flour and set in a warm place at least an hour before mixing your dough. Prepare the yeast by dissolving it in a very small quantity of lukewarm water or milk, add a tablespoonful of brown sugar and a good pinch of salt. If the yeast is fresh it will raise very soon, and you may feel confident of success. Do not mix your dough with yeast that does not rise, for your cake will not be fit for the table. Never lay your yeast on top of the ice. Remember this. Try your oven before you set in the cake and test it in this way: Lay a sheet of white paper in the oven, if it turns yellow soon after you may put in your cake to bake, but should the paper turn black, open both doors wide and wait until the oven cools off. If not hot enough, add more fuel, but first test the oven again as above. To ascertain whether your cake is done, try it by sticking a clean broom straw into it, and if it comes out dry it is done. You can also tell by the sound. If you hold the cake up to your ear and you still hear a sizzing sound, as of cooking, your cake is not done, but if there is no sound you may take it from the oven. Let your cake stand about ten minutes before you take it out of the form, being careful not to put it near a draught of air. If a " Bund Kuchen," turn it over •on a fiat plate; if a spring form, loosen the outer rim and leave it on the tin it was baked in; and if ^ fruit cake, leave it in the large, flat tin it was baked in, it will cut easier and may be freshened up by setting in the oven a few minutes; this makes the cake equal to fresh after it has be- ■come stale. In frosting a cake always frost the under side, as it is always level.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the first place see that the yeast you are going to use is strictly fresh. Dissolve two cents' worth of compressed yeast in a cup half filled with lukewarm milk, add a tablespoonful of sugar and a pinch of salt to the yeast, and set it in a warm place to raise. Sift about two pounds of flour and warm it slightly, in fact, warm everything you intend to use for the yeast cake, except eggs, or your dough 'will not raise, especially in winter. Warm one quart of milk, put a quarter of a pound of fresh butter into it, also a quarter of a pound of nice rendered butter, a scant cupful of sugar, a teaspoonful of cinnamon and the grated peel of a lemon. Let all this dissolve in the milk, stirring the sugar up from the bottom, so as to have it all well mixed. Make a hole in the center of the flour, put in the cup of raised yeast, and stir in gradually the contents of your milk bowl. Stir slowly, add three eggs well beaten and the cup of yeast. When all is mixed, take your hand and work the dough, but do not knead it. Beat it with the hollow of your hand until it throws blisters and makes a cracking noise. You may have to add more flour, but guard against making it too stiff. Make it just stiff enough to be rolled out on a thickly-floured baking board. Work your dough until it leaves both your hands and the dish perfectly clean or free from dough. Cover with a clean cloth, set in a moderately warm place until the next morning. Then take your baking board, which should be a large one, flour it well, roll out a sugar, or more commonly called, "kaffee kuchen;" roll out another, which may be of any kind of fruit or cheese, and roll out another for " Roley-Poley," and so on. Roll all intended for fruit very thin, and let them raise in the pans before baking.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two cents' worth of compressed yeast in a very little lukewarm water or milk. The best way to do this is to put the yeast in a cup, add two tablespoonfuls of lukewarm water, a pinch of salt and a tablespoonful of sugar, stir it up well with a spoon and set back of the stove to rise. Now rub a cupful of butter to a cream, add three-fourths of a cup of powdered sugar, and stir constantly in one direction. Add the yelks of five or six eggs, one at a time, and the grated peel of a lemon. Sift two cups of flour into a bowl, make a hole in the center of the flour, pour in the yeast and a cup of lukewarm milk. Stir and make a light batter of th's. Now add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean, and add a handful of sultanas, some pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs. Now fill your cake form, which has been well greased, set it in a warm place to raise and bake slowly, covered at first.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the -yeast as above; cream a scant cup of butter with four tablespoonfuls of sugar, the grated peel of a lemon, add seven eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour, and add two spoonfuls between each egg, until all is used up. Make a soft dough of the yeast, a small cupful of lukewarm milk and a cupful of flour. Let it rise for fifteen minutes. Now mix all well, rub the form well with butter, and blanch a handful of almonds, cut into long strips, and strew all over the form. Fill in the mixture or cake batter, let it rise two hours and bake very slowly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve four cents' worth of yeast in half a cup of lukewarm milk, a pinch of salt and a tablespoonful of sugar, set away in a warm place to rise. Sift a pound of flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast. Set it away until you have prepared the following: Rub a quarter of a pound of butter and four ounces of sugar to a cream, adding yelks of three eggs and one whole egg. Add this to the dough and work well. Let it rise about one hour, then roll out on a well-floured board, just as you would for cookies, and let it raise again for at least half an hour. Spread with beaten whites of eggs, raisins, almonds and citron and cut into triangles. Pinch the edges together. Lay them in well-buttered pans about two inches apart and let them raise again. Then spread again with stiff-beaten whites of eggs, and lay a few pounded almonds on each one. Bake a nice yellow.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make dough same as for Wiener Kipfel. Roll it out quite thin on a well-floured board and let it rise. Cut also into triangles (before you cut them, spread with melted butter). Mix one pound of nice fresh walnuts with one pound of brown sugar and fill the triangles with the mixture. Take up the three corners and pinch together tightly. Set in well-buttered pans and let them raise again and spread or brush each-one with melted butter. Bake a nice brown. Truly

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 370. 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 water and one-half pound of butter on to boil. When it begins to boil stir in half a pound of sifted flour. Stir until it leaves the kettle clean, take off the fire and stir until say milk-warm, then stir in eight eggs, one at a time, stirring until all are used up. Now put on some rendered butter, and plenty of it, in a porcelain-lined kettle. When the butter is hot dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter. Try one first to see whether the butter is hot enough. Do not crowd — they want plenty of room to raise. Dip the hot butter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them. I forgot to tell you to flavor the dough either with nutmeg or the peel of a lemon. You may bake half of these in the oven on large tins, well floured and set far apart, and you will have delicious cream puffs. Make an incision with a sharp knife, and fill with whipped cream or marmalade, or cream made of boiled milk, eggs, sugar and cornstarch, flavored with vanilla. You may also use beer instead of milk in mixing the dough, and add a heaping teaspoonful of baking powder to the dough when cooled. I have never tried the beer, but they say it is very nice; you can not taste it in the dough.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 370. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To these superfine " doughnuts " take one pound of the best flour, sifted into a deep bowl, a heaping cup of lukewarm milk, and two cents' worth of compressed yeast, which you have dissolved in a little warm water and sugar, as described above. Stir into a nice dough and cover with a towel and set away in a warm place to rise. In the meantime, take a tablespoonful of rendered butter, one tablespoonful of fresh butter and two tablespoonfuls of powdered sugar, also a litle salt, and rub to a cream. Add the yelks of flve eggs, one at a time, breaking each egg in a saucer (this is the safest way to prevent spoiling all, which only a part of a bad egg would certainly do ). Now add another whole egg, stir all well and add to the rising dough. Add also the grated peel of a lemon. Stir all the dough till it blisters and leaves the dish perfectly clean at the sides. Let the dough rise slowly for about two hours (all yeast dough is better if it rises slowly). Take a large baking-board, flour well and roll out your dough on it as tMn as a double thickness of pasteboard. When it is all rolled out, cut out with a round cutter the size of a tumbler. When all the dough has been cut out, beat up an egg. Spread the beaten egg on the edge of each cake (spread only a few at a time, for they would get too dry if all were done a.t once). Then put half a teaspoonful of some nice marmalade, jam or jelly on the cake. Put another cake on top of one already spread, and cut it again with a cutter a little bit smaller than the one you used in the first place. This makes them stick better, and prevents the preserves coming out while cooking. Now, I hope you understand me. Spread the edges with egg, then preserves, placing one that is not spread on top of the other, and cut again. Set all away on a floured board or pan about two inches apart. Spread the top of each cake with melted butter, and let them rise from one to two hours. When ready to fry heat at least two pounds of butter (three is still better; take nice rendered butter); put it in a wide porcelain-lined kettle. You must have plenty of butter to fry the cake in. None is wasted, as it may be used again, and the kettle must be large so as to prevent the butter from cooking or boiling over. Try the butter with a small piece of dough. If it rises immediately it is right. Put in the doughnuts. In putting them in, place the side that is up on the board down in the hot butter. Do not crowd them in the kettle, as they require room to rise and spread. Cover them with a lid. In a few seconds uncover. If they are a nice light brown, turn them over on the other side; but do not cover them again. When done they will have a white stripe around the center. Take them up with a perforated skimmer; lay on a large platter; sprinkle with pulverized sugar, and so on, until all are baked. If the butter gets too hot take from the fire a minute. These are best eaten fresh.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two cents' worth of compressed yeast in a very little lukewarm milk, add a pinch of salt and a tablespoonful of sugar, stir it up smooth and set back of the stove to rise. In the meantime rub a scant cupful of butter and a scant cupful of powdered sugar to a cream, add gradually the yelks of four or five eggs, one at a time and add also the grated peel of a lemon. Sift two cups of flour into a bowl, make a hole in the center of the flour, pour in the yeast and a cup of lukewarm milk, and make a light batter of this. Now add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean. Stem a handful of sultanas and cut up some citron very fine. If you have not the sultanas use cooking raisins, but seed them. Dredge flour over them before adding, and, if necessary, add more flour to the dough, which should be of the consistency of cup cake. Last add the stiffbeaten whites of the eggs. Now fill your cake form, which has been well greased, set in a warm place to raise, and bake slowly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 373. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cents' worth of compressed yeast, put it in a common kitchen cup, adding a pinch of salt, a tablespoonful of sugar and about two tablespoonfuls of lukewarm water. Stir the yeast until it is a smooth paste and set it in a warm place to rise. Now sift two cups and a half of flour (use the same size cup for measuring everything you are going to use in your cake), make a cavity in the flour, stir in the yeast and a scant cupful of lukewarm milk, make a nice batter, and let it rise until you have prepared the following: Eub three-quarters of a cup of butter and threequarters of a cup of powdered sugar to a cream, just as you would for cup cake, then add gradually one egg at a time, using from four to five altogether, and stirring all the time in one direction. Work in your risen batter, a couple of spoonfuls at a time, between each egg. Grate in the peel of a lemon or an orange. Butter the form well that the cake is to be baked in (do this always before you begin to work). Put in your dough, set it in a warm place and let it rise for an hour and a half or two hours. Bake in a moderate oven one full hour, covered at first.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 374. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quart of " Dutch cheese," rub smooth with a silver or wooden spoon, then rub a piece of sweet butter, the size of an egg, to a cream, add gradually half a cup of sugar and the yelks of three eggs, a pinch of salt, grate in the peel of a lemon, wash half a cupful of currants and add also a little citron, cut up very fine. Line two pie-plates with some nice kuchen dough, roll it out quite thin, butter the pie-plates quite heavily, and let the dough in them rise at least a quarter of an hour before putting in the cheese mixture, for it must be baked immediately after the cheese is put in; and just before you put the cheese into the plates whip up the whites of the eggs to a very stiff froth, and stir through the cheese mixture. You may make " cheese pies " with a rich puflf paste; nice either way. Eat fresh.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the pan is heavily greased with nice butter, roll out a piece of dough quite thin, lift it up with the aid of the rolling pin and lay it in the pan, press a rim out of the dough all around the pan and let it raise for about ten minutes. Then lay on the apples in. rows. Pare the apples, core and quarter them, dipping each piece in melted butter, before laying on the cake, sprinkle bountifully with sugar (brown being preferable \o white for this purpose) and cinnamon. See that you have nice tart apples. Leave the cake in the pans and cut out the pieces just as you would want to serve them. If they stick to the pan, set the pan on top of the hot stove for a minute and the cake will then come out all right.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out a piece of dough large enough to cover your whole baking board, roll quite thin, but be sure to flour the board well before you attempt it. Let it rise until you have prepared the filling: grind a coflfee-mill full of mohn (poppy seed), set the mill as tight as possible and clean it well, throw away the first bit you grind so as not to have the coffee taste, put it on to boil with a cupful of milk, add a lump of butter, a handful of seeded raisins, a handful of almonds, chopped up fine, two tablespoonfuls of molasses or syrup, and a little citron, cut up fine. When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla. Spread on the dough when cold, which has raised by this time. Take up one corner and roll it up into a long roll, like a jelly roll, put in a greased pan and let it raise an hour at least, and longer if convenient, then spread butter on top and bake very slowly. Let it get quite brown, so as to bake through thoroughly. When cold cut up in slices, as many as you are going to use at one time only.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter your long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it raise about half an hour before baking, then brush it well with melted butter. Sprinkle sugar and cinnamon on top an^ some chopped almonds. You may take a lump of butter, a very little flour, some sugar and cin.- namon and rub it between your hands until it is like lumps of almonds, then strew on top of cakes. You may mix a few pounded almonds with it. Very nice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 377. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Now make a pa^j of cornstarch, say a cup of milk, a tablespoonful of butter and a teaspoonful of cornstarch wet with cold milk. Boil until thick, sweeten and flavor with vanilla and spread on top of the cake dough, and then sprinkle thickly with huckleberries, which have been carefully picked, sugared and sprinkled with ground cinnamon. Bake in a quick oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 378. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a cake-pan, which has been well buttered, with a thin layer of kuchen dough. Stone two or three pounds of cherries and lay them on a sieve, wilh a dish underneath to catch the juice. Sprinkle cornstarch or bread crumbs on the layer of dough after it has raised suflBciently, spread the cherries on evenly and sprinkle sugar over them and bake. In the meantime beat up four or five eggs with a teacupful of sugar, beat until light and add the cherry juice. Draw the kuchen to the oven door, pour this mixture over it and bake. If you have cream use it with the eggs, which is also very fine.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 378. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out the dough quite thin and let it raise half an hour, brush with melted butter and make a filling of the following: Grate some leb-kuchen or plain gingerbread; shred some citron, pound some almonds or nuts, seed a cupful of raisins and wash a cupful of currants. Strew these all over the dough together with some brown sugar and a little syrup. Spice with cinnamon and roll. Spread with butter and let it rise for an hoiTr. Bake brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 379. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out quite thin, spread with melted butter (a brush is best for this j)urpose, such as used by varnishers, and should be used for nothing else). Let it raise a little while, then sprinkle well with sugar, and add cinnamon and currants, which have been carefully washed and dried. Now cut into strips about an inch wide and four inches long; roll and put in a well-buttered pan to rise, leaving enough space between each, and brush with butter. Bake brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 379. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coflfee cake dough, which has been rolled as thin as possible, and set in a warm place torise. Then pare and quarter enough peaches to cover the dough. Lay the peaches in rows and sweeten and set in oven to bake. Now make a meringue quickly as possible and pour over the cakes and bake a light brown. The meringue is made as follows: Beat the whites of eight eggs to a stiff froth with ten ounces of almonds, which have been blanched and pounded.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 381. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line deep cake-pans or pie-plates with a very thin layer of rich coffee cake dough, and let it rise in a warm place until you have prepared the cheese. Add a cup of sweet cream to the cheese, after you have rubbed it quite smooth with a wooden spoon through a collander or a coarse sieve. Then add half a cup of melted butter, a pinch of salt, a cup of sugar, the grated peel of a lemon, the yelks of four eggs and half a cup of blanched almonds, pounded in a mortar. Whip the white of the eggs to a very stiff froth, and add last one pound of cottage cheese. Make two large, round pie-platefuls of cake, or use a large spring form. Eat while warm.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 381. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve four cents' worth of yeast in a cupful of lukewarm milk, a pinch of salt and a tablespoonful of sugar. Set it away in a warm place to rise. Sift a pound of flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast. Set it away until you have prepared the following: Rub to a cream a quarter of a pound of butter and four ounces of sugar, add the yelks of three eggs and one whole egg to the dough and work well. Let it rise about one hour, then roll out on a baking board, which has been well floured, just as you would for cookies. Let the dough rise again for at least an hour, and spread with the following mixture, after cutting into squares, fold into triangles and pinch the edges together. Lay in well buttered pans, about two inches apart, and let them rise again, and spread with beaten egg and bake: Take half a pound of poppy seed (mohn), which have previously been soaked in milk and then ground, add a quarter of a pound of sugar and the yelks of six eggs. Stir this all together in one direction until quite thick and then stir in the beaten whites, to which you must add two ounces of sifted flour and a quarter of a pound of melted butter. Pill the tartlets and bake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 382. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Now make a pap of cornstarch, say about a cup of milk, a teaspoonful of butter and a teaspoonful of cornstarch wet with cold milk. Boil until thick, sweeten and flavor with vanilla. Spread this on top of cake dough, then sprinkle thickly with huckleberries, which have been carefully picked; sugar them well, mixing a little ground cinnamon with the sugar. Bake in a quick oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 383. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A nice variety of cakes m.ay be made as follows: Take some very rich kuchen dough, roll it out quite thin, and cut it into squares. Pill it with any kind of compote, that of prunes being particularly nice for this purpose. Stone the prunes, mash to a pulp, sweeten, add the grated peel of a lemon, some cinnamon, etc., and put a teaspoonful of this into each. Take up the corners, fasten them firmly, also pinch all along the edges, and lay in a buttered pan and let them raise half an hour before baking. Spread them with melted butter, by means of a feather or brush, and bake a nice brown. You may fill these small cakes with mohn, cheese, prunes or any compote at hand. They help to give you a variety, and are delicious if properly made.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 383. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour a bunt kuchen dough into long, wellbuttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing. Very nice indeed.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve two cents' worth of compressed yeast in a cupful of lukewarm milk, add a pinch of salt and a tablespoonful of brown sugar. Sift a cupful of flour into a small bowl, add the milk and yeast, stir all into a smooth batter and set it away in a warm place to raise. In the meantime, rub a scant three-quarters of a cup of butter and three quarters of a cup of pulverized sugar to a cream, add four whole eggs and the yelks of three, and two cups of flour in the following manner: Sift flour into the cups, and add two tablespoonfuls at a time alternately with the eggs and risen batter. Commence with adding one whole egg, stirring until it disappears, then add the yelk of another egg, and two tablespoonfuls of flour and stir again until it disappears, and then add two spoonfuls of batter, and so on until you have used up four whole eggs and the three yelks, two cups of flour and all of the batter. Add a handful of pounded or grated almonds, a tatalespoonful of finelysliced citron and a handful of seeded raisins, and dredge the latter with flour before adding. Have a deep cake form richly greased with butter, fill it in with the batter, and let it raise in a warm place for three hours or more. Bake in a moderate oven about one hour. Cover the cake when first set in the oven; bake covered fifteen minutes, then uncover. Almond Icing, - - - 339 Boiled Icing,... 339 Chocolate Icing, 340, 841, 342 Caramel Icing, - 343 Cocoanut Icing, - 343 Lemon Extract, - 341 Lemon Peel, 342 Maple Sugar Icing, - 343 Nut Icing, - - 343 Plain White Icing, 340 Pink Icing, - - - 340 Unboiled Icing, - - - - 342 Vanilla Extract, - - 841 Yellow Icing,.... 340 Yellow or Golden Icing, 342

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAKE one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water. When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Elavor with rosewater and vanilla mixed.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 389. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the whites of two eggs and half a pound of sweet almonds, with a few bitter mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, a handful at a time, until all is used up, and then add the almonds and a few spoonfuls of rosewater. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing. If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put the frosting in the center of the cake, dip a knife in cold, water, and spread' from the center toward the edge. (339)

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 389. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up the white of an egg with one-quarter of a pound of pulverized sugar until thick; half a pound for two whites, and so on. Set in a very warm place to dry.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate the peel of one or more oranges; put the peel in a fine batiste rag; tie it up and boil in a few spoonfuls of water. Squeeze it to extract the color, and boil with as much sugar as you want for icing — say two whites of eggs, juice of one orange and two cups of sugar. You may use the orange juice in place of the

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a stiff icing by beating the whites of four eggs, and adding gradually one pound of sifted powdered sugar. Add gradually onethird of a cake of bitter chocolate, which you have previously melted in a tin-cup on the back of the stove. Mix with icing and flavor with vanilla. This quantity is enough to ice the layers and top of a large cake

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil chocolate with very little water and sugar until thick. It must harden on the spoon when cool. Flavor with vanilla and spread. Set in a very warm place to harden.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. 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 and one and one-half.cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four heaping tablespoonfuls of grated chocolate and two teaspoonfuls of vanilla. Frosting for a strawberry cake should not be set in the oven, and it should not be frosted longer than half an hour before serving, and then set in the ice-chest immediately. Try this, you will never do otherwise. Tastes like whipped cream. You may flavor with vanilla or strawberry juice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol and half water, and cork and seal and in a week's time will be ready for use.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the white of one egg, and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it pink as you would boiled frosting by adding fruit coloring.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 392. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two cupfuls of maple sugar, with half a cupful of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between and on top of cake. A pretty effect is made by sprinkling dessicated cocoanut on top of cake.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 393. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten boiled eggs and two raw ones, one pound of best butter, half a pound of almonds, one lemon, some cinnamon, one wineglass of brandy, one pound of pulverized sugar and about one pound and a half of flour. This quantity makes one hundred cookies, and, like fruit cake, age improves them, in other words, the older the better. Now to begin with: Set a dish of boiling water on the stove, when it boils hard break the eggs carefully, one at a time, dropping the whites in a deep porcelain dish, and set away in a cool place. Take each yelk as you break the egg and put it in a half shell, and lay it in the. (345) boiling water until you have ten boiling. When boiled hard take them up and lay them on a plate to cool. In the meantime wash the salt out of the butter, cream it with a pound of pulverized sugar, add the grated peel of a lemon, a teaspoonful of cinnamon and half of the almonds, which have been blanched and pounded or grated (reserve the other half for the top of the cookies, which should not be grated, but pounded). Now add the hard-boiled yelks, which must be grated, and the two raw eggs, sift in the flour, and don't forget the brandy. Beat up the whites of the twelve eggs very stiff, add half to the dough, reserving the other half, but do not make the dough stiff, as it should be so rich that you can hardly handle it. Flour the baking-board well, roll out about an eighth of an inch thick. Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on -a large baking-board. Sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top, also with sugar and cinnamon. Cut with a cooky-cutter. Have at least five large pans greased ready to receive them. See that you have a good fire. Time to bake, five to ten minutes. Pack them away when cold in a stone jar or tin cake-box. These cookies will keep a long time — if locked up.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter, two cups of sugar, one cup of milk, three teaspoonfuls of baking powder, three to five eggs and two teaspoonfuls of caraway seed. Flour enough to roll. Don't get it too stiff.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cups of butter, two of sugar, one of milk; quarter of a pound of almonds, five cents' worth of oil of cloves; flour enough to roll and two teaspoonfuls of baking powder.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cupful of sugar, two of molasses, one of butter; one teaspoonful of soda, dissolved in a cup of boiling water; one tablespoonf ul of ginger, and flour enough to mix, and roll out soft. SOUR:milk cookies. Take one cupful of butter, one of sugar, two or three eggs, and two-thirds of a cupful of sour milk. Dissolve a teaspoonful of soda iii a little hot water; add part of it at a time to the milk until it foams as you stir it. Be careful not to get in too much. Mix up soft, only using flour sufficient to roll out thin. A teaspoonful of cardamom seed may be sprinkled into the dough.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk, one-half cup of citron, cut up very fine, one teaspoonful of allspice and one of cloves. Take whole spices and pound them in a mortar, and flour to thicken. Make stiffer than ordinary cup cake dough; flavor to suit taste, and drop on large tins with a teaspoon. Grease the pans, and bake in a quick oven. The best plan is to try one on a plate. If the dough runs too much add more flour. Sift one heaping teaspoonful of baking powder in with the flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 400. 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 two eggs to a stiff froth, adding gradually one cup of confectioner's sugar and one heaping cupful of dessicated cocoanut, and two heaping teaspoonfuls of arrowroot. Drop from the teaspoon upon buttered paper ill a large baking pan. Drop an inch apart. Bake in a moderate oven fifteen minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Rub to a cream half a pound of best butter and add half a pound of pulverized sugar, the grated peel of a lemon, a tablespoonful of brandy, and the grated yelks of six hardboiled eggs, a teaspoonful of cardamom seed pounded fine, a tablespoonful of rosewater, and as much pulverized ammonia as you can put on the end of a knife. Work this into a soft dough, with just enough flour to roll out. Don't get your dough too stiff, flour your board thickly and roll out thin. Spread with the beaten whites of the eggs and pounded almonds. Bake in a quick oven for about ten minutes. Prepare the eggs same as for " Mother's Delicious Cookies," by breaking each egg carefully, putting the whites in a deep bowl and setting on ice until wanted, and put each yelk into a half shell (do this as you break each egg, leaving the yelk in the same egg shell) and set in boiling water and boil until hard, then take them out and set in a cool place, and do not attempt to grate them until perfectly cold. It would be much easier to boil the whole egg, but then you would waste the whites.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Boil six eggs hard. When cold shell and grate the yelks (reserve the whites for salads or to garnish vegetables ), add halta pound of sugar, the grated peel of a lemon and half a wineglassful of brandy. Stir in half a pound of butter which has been worked to a cream (unless your butter is sweet you had better wash it through several waters before rubbing it). Sift in as much flour as you think will allow you to roll out the dough; take as little as possible, a little over half a pound, and flour the board very thick. Put in about two cents' worth of cardamom seed and very little rosewater. Cut out with a fancy cake cutter and brush with beaten egg. Sprinkle pounded almonds and sugar on top. If you add half a teaspoonful of pulverized ammonia it will make the cookies very light. It should be sifted with the flour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of floiir, one pound of sugar, seven eggs, the grated peel of a lemon, a piece of citron, also grated, a tablespoonful of ground cinnamon, a teaspoonful of cardamom seed, pounded fine, and half a teaspoonful of ground cloves. Stir the eggs, sugar and spices about half an hour, add the sifted flour gradually; cut the wafers with a teaspoon and bake in pans, upon buttered or waxed paper.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one-quarter of a pound of the best vaailla chocolate, grated, one-quarter of a pound of confectioner's sugar, one-quarter of a, pound of grated almonds (a few bitter ones mixed), and the stiff-beaten whites of six eggs. Stir the sugar an^ beaten whites, then add the chocolate and almonds, and drop upon waxed paper with a teaspoon, about two inches apart. BASELER LCEKERLEIN (^ONEY CAKES), Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut in half lengthwise), half a pound of finest flour, one ounce of citron (cut or chopped extremely fine), peel of a lemon, a little grated nutmeg, also a pinch of ground cloves and a wineglassful of brandy. Set the honey and sugar over the fire together, j)ut in the almonds, stir all up thoroughly. Next put in the spices and work into a dough. Put away in a cold place for a week, then roll out about as thick as a finger. Bake in a quick oven and cut into strips with a sharp knife after they are baked (do this while hot), cut a finger long and two fingers wide. SHAVINGS. Sift about a pint of flour in a bowl, make a hole in the center of the flouj;, break in five eggs, a pinch of salt, a teaspoonful of best ground cinnamon and a"tablespoonful of pulverized sugar. Mix this as you would a noodle dough, though not quite as stiff. Roll out very thin, and cut into long strips with a jagging iron. Heat some clarified butter, and fry a light yellow. Roll on a round stick as sooh as taken up from the fat or butter, sprinkle with sugar and cinnamon or grated peel of a lemon. Mix both thqroughly. Do not let the butter get too brown; if the fire is too strong take off a few minutes. Called Kraus-gebackenes.. Nice with wine.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grind a cupful of mohn (poppy seed), stir in the yelks of six eggs with threefourths of a cup of sugar for about ten minutes, add the grated peel of a lemon, a handful of pounded almonds, sweet and bitter mixed. You may add a few raisins and some citron, shredded very fine, to the mixture, also a tablespoonful of rosewater. Beat the whites to a stiff froth and stir through the mixture. It is then ready to fill in the tarts. Bake a very light brown. Puff paste for these tarts is made as follows: Take one pound of the finest flour, and sift on the baking board. Make a hollow in the center, put in a. piece of butter, a good pinch of salt and a tumbler of ice-water. Mix a dough of this with your hands and work it until it leaves your hands and the board perfectly clean. Now take a pound of fresh butter, wash the salt out of it and lay in icewater, flatten fhe butter to a CdOKlES, Etc. 35S finger in thickness, roll out the dough, place the butter on it and cover s^urely with the dough, then let the dough rest. This dough should be made a day or two previous to using. Roll out quite thin, cut into squares and add a heaping teaspoonful of the poppy seed mixture to each square, fold the points together to form a triangle; spread with beaten egg and bake in a quick oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add a cupful of poppy seed, two or more eggs, and enough Rhine wine to hold the dough together. Roll out the dough on a well floured board, about half a finger in thickness, cut into any shape desired. If you dissolve in the wine a pinch of lump ammonia or a little warm milk, it will help make the cookies light.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of three eggs, and work the paste well together with the back of a spoon. Dip your hands in water and roll the mixture into balls the size of a hickory nut, and lay on buttered or waxed paper an inch apart. When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny. Set in a cool oven three-quarters of an hour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-half pound of almonds, beat the whites of five or six eggs to a stiff, very stiff froth, stir in gradually three-quarters of a pound of pulverized sugar (use confectioner's sugar if you can get it) and then add the pounded almonds, to which add a tablespoonful of rose water or a teaspoonful of essence of bitter almonds. Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoonful of the mixture at a time, allowing them room enough to prevent their running together. Sift powdered sugar over them and bake in a quick oven to a delicate brown. If the mixture has been well beaten they will not run. Try one on a piece of paper before you venture to bake them all. If it runs add a little more sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) Blanch the almonds in boiling water, say half a pound, and when perfectly, cold pound them in a mortar, a few at a time. Beat the whites of six eggs to a very stiff froth, add three-quarters of a pound of pulverized sugar, stir in the pounded almonds, and bake in COOKIES, Efc. 356 a pan lined with waxed or buttered paper, laying two inches apart. Try the mixture first, to see whether it is of the right consistency, and if the macaroons run into each other, beat in more sugar. Bake a light brown.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups of powdered sugar and two tablespoonfuls of cornstarch, into which you have grated two ounces of chocolate. Bake on buttered tins fifteen minutes in a warm oven and drop with a dessert spoon one inch apart.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take meat of hickory nuts, pound fine and add mixed ground spices and nutmeg. Take whites of three eggs, beat in gradually one pound of confectioner's sugar, work the paste well with a spoon, and add nuts to this. Butter your hands and make the mixture into balls the size of nutm.egs. Lay them in buttered tins an inch apart and bake in a very hot oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter to a cream, with two cups of sugar. Add the yelks of four eggs and one cup of milk, three cups of flour with two teaspoonfuls of baking powder, sifted thoroughly. Half a pound of currants, carefully washed and dried between cloths, and then sift flour over and through them. Add the beaten whites of the eggs last and flour with nutmeg. Bake in small gem pans.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoonfuls of soda, one tablespoonful of ginger, and flour enough to make a dough stiff enough to roll out thin. Cut with cookey-cutter and bake in quick oven.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pint of water in a porcelain-lined vessel, add half a pound of butter, and stir in three-fourths of a pound of sifted flour. Let it boil one minute, stirring constantly. Take from the fire and let it cool. Stir into the batter the yelks of eight eggs, one at a time, and then add the stiff-beaten whites. Drop on Ijuttered paper in large baking pans, a spoonful at a time, and ba-ke from ten to fifteen minutes. Cream for filling: Take one quart of milk and reserve enough of this to wet two tablespoonfuls of cornstarch. Set the milk on to boil in a farina kettle. Beat the yelks of four eggs with two small cups of sugar, add the cornstarch and the milk and ^tir all gradually into the boiling milk. When thick remove from the fire, flavor with vanilla. Pass a sharp knife lightly around the puffs, open and fill.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 409. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make same as Cream Puflfs, but in long tins, and cover with a chocolate caramel icing, as follows: Boil two cups of brown sugar with one cup of molasses, one tablespoonful of butter and three tablespoonfuls of flour. Boil half an hour; then stir in half a pound of grated chocolate. wet in half a cup of sweet milk, and boil until it hardens on the spoon. Flavor with vanilla. Spread this upon the Eclaires.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 409. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of white sugar, one cup of molasses, one cup of butter, one teaspoonful of soda dissolved -in a little milk, two tablespoonfuls of ginger and a little allspice, cloves and nutmeg. Flour enough to roll.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter and two cups of sugar to a cream, add the yelks of four eggs and one whole one and one teaspoonful of soda dissolved in one tablespoonful of sweet milk. Flavor with vanilla, roll very thin in baking, spread with beaten white of egg and sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a pound of sugar and half a pound of flour (sift both many times), six eggs and one teaspoonful of aniseseed. Beat the yelks and the sugar until very thick, then add the sifted flour and aniseseed and last the stiffbeaten whites, which must be beaten very stiff. Drop with a teaspoon upon waxed paper or flour strewn upon baking-pans and bake with a very slow fire. It improves the cakes wonderfully to add a pinch of pulverized ammonia to the stiffbeaten whites, and to take half potato flour and half wheat.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift one pound of flour and one pound of pulverized sugar into a large bowl, four or five eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, one whole nutmeg, grated, one tablespoonful of best ground cinnamon, one half teaspoonful of ground cloves, and half a teaspoonful of allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoonful of baking powder in with the flour. Work into little balls as large as hickory nuts with buttered or floured hands. Bake on waxed or buttered tins, an inch apart. Very good.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one cup of butter to a cream, with two cups of dark brown sugar, add four eggs, one at a time, stirring each one well, and then add a cupful of black molasses and one cupful of hot, strong coffee in which you have previously dissolved one even teaspoonful of soda (strain before adding to the batter). Sift four and onehalf cups of flour, twice, adding two teaspoonfuls of cream tartar in last half cupful of flour, and sift again before adding. Add the following spices: Nutmeg, mace, allspice and cloves; half teaspoonful of each; one cupful of sultanas, carefully picked, and one cupful of currants, carefully washed, dried and dredged with flour, also half a cupful of finely-cut or chopped citron, Now fill in small gem pans which have been previously well greased. Fill the gems about half to give enough room to rise. When all are baked ice pre'ttily, and when dry pack away in a tin cake box. They are best eaten fresh.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two jjounds of brown sugar with eight eggs, one nutmeg grated, two tablespoonfuls of ground cinnamon, two teaspoonfuls of ground cloves, one teaspoonful of mace, one-half pound of almonds cut lengthwise, and one-half pound of citron, shaved fine. Add sufhcient flour to make the dough stiff enough to roll. Add two teaspoonfuls of baking soda dissolved in a very little hot water before adding the flour. Make. the dough, roll and cut the cakes, put in buttered or floured tins and bake next day, allowing them to stand twenty four hours before baking. You may ice after baking if so desired. They are also very nice brushed with sweetened water, just before baking. Bake about fifteen minutes.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Take two tablespoonfuls of molasses, one cup of brown sugar, two eggs, one teaspoonful of ground ginger, one teaspoonful of ground cinnamon, and one-half teaspoonful of ground cloves. Two and one-half cups of sifted flour, to which you must add two teaspoonfuls of baking powder and one cuijf ul of sweet milk. Bake in well greased gem pans.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take two tablespooiifuls of butter, one cup of molasses, one cup of brown sugar, two eggs, two and one-half cups of flour and one cup of sour milk in which you have dissolved one teaspoonful of baking soda. Spice with one heaping teaspoonful of ground ginger, one teaspoonful of ground cinnamon and onehalf teaspoonful of ground cloves. Bake at once in well greased gems.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. 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 molasses, one cup of sugar, one tablespoonful of butter, and warm slightly, beat up well and stir at least ten minutes. Add following spices: One or two teaspoonfuls of ginger and one teaspoonful of cinnamon; add gradually one cup of milk, and five cups of sifted flour in which you have sifted two teaspoonfuls of baking powder. You may add a handful of currants or chopped raisins. Bake in well greased gem pans and eat warm for lunch or tea.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Make a chocolate custard of one heaping cupful of grated chocolate, one half cupful of granulated sugar, one half cupful of milk, and boil until it begins to thicken a little. Beat uritil cold, flavor with a teaspoonful of vanilla and add it to the following batter: Stir one and one-half cups of brown sugar with a scant half cup of butter, then add the yelks of four eggs and beaten whites of two, which stir in last, and two cups of flour in which you have sifted two teaspoonfuls of baking powder.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cupful of pulverized sugar and one Cupful of finely-pounded hickory nut meats, the unbeaten whites of two eggs, two heaping teaspponfuls of flour, and one scant teaspoonful of baking powder. Mix these ingredients together and drop from a teaspoon which you have previously dipped in cold water upon buttered paper. Do not put them too near each other, for they always spread a great deal. Bake about fifteen minutes. You may double the quantity, as this will not make very many.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of sifted sugar, one pound of honey, one pound of almonds cutr lengthwise, one pound of best flour sifted, and three ounces of finely-shaved citron, the grated rind of a lemon, and half of a nutmeg grated, one teaspoonful of ground cloves, and one tablespoonful of ground cinnamon and half of a wineglassful of arrack. Warm the honey over a slow fire and add all the ingredients gradually. Then take it off the stove and work it into a dough, which you can keep covered up for several days before rolling out and baking. Add half an ounce of pottache just before working the dough. Cut into desired slices while still warm.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make some puffs, according to " cream cake " recipes, and fill in with whipped cream and fresh stawberries which have been liberally sugared with pulverized sugar.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TO begin with, you must procure the best triple-motion patent freezer, plenty of ice and rock salt (common salt will not do so well). Use pure cream only. You can not expect to make rich ice-cream of milk. Pure cream and pure fruit juices only should be used. When your cream is ready to freeze rinse the can with cold water, also the paddle or flat stick. Be sure the pail rests on the pivot before packing. Cover securely. Have ready a quantity of cracked ice (the j)ieces should not be larger than a walnut). To do this easily lay the ice in the folds of an old piece of carpet or blanket and pound it with a hammer or mallet. In this way you will not waste any ice or soil the floor. Gather it up with a large kitchen spoon and pack it closely around the cream pail to the height of the freezer. Pack alternately a layer of ice and a layer salt, until the ice reaches the top of the pail. Turn the crank slowly and evenly, the slower you turn the smoother the ' cream will be, which should be like velvet to the (366) tongue. If frozen too rapidly it will be coarsegrained, and using too much salt is apt to have the same effect. When the water reaches the hole in the freezer and you can not possibly turn any more, your cream, is frozen. To make sure of this, however, let John or Bridget take hold of it and turn for five minutes more. Then pour off the water, wipe off the cover of the freezer and iincover very carefully, so as not to have any salt m^ixed with the cream. Take out the paddle and pack the cream firmly in the pail, cover closely and put thick paper — a cork is still better — into the hole in the cover of the cream pail. Pack well with ice and set it in a cool place, covered with carpet or an old blanket. If your refrigerator is large enough set the whole freezer in it. I wish to state right here that it requires a much longer time to freeze water-ices than cream, and requires more salt in freezing. You will find that ices are much cheaper than creams, though confectioners charge just as much for one as the other. If the freezer does not work easily oil with a little sewing-machine oil, but be very careful not to get a drop into the can of your freezer. I once ate ice-cream.flavored with kerosene oil, but I did not take a second mouthful of it, though the hostess playfully assured us all that it was very good for sore throats. None present, however, happened to be afflicted in that way. But I have drifted away from my subject. Well, I would advise you to oil the machinery of the freezer before putting it together. After filling the tub with ice and salt, allow a few minutes for the cream to become thoroughly cooled and then turn the crank until the freezing is com- ■plete. Turn slowly at first, and remember that too much salting and too rapid freezing are liable to produce coarseness. A moderate revolution of the can assures smoothness, and will, in freezing, increase the cream to double the original quantity. Do not draw off the water during freezing, but keep the hole in the side of the tub open, to let the water run out.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of rich, sweet cream and heat it slowly in a farina kettle, in which you have put a vanilla bean (if you haven't the vanilla bean flavor with extract when the cream has cooled off). In the meantime beat the yelks of ten or twelve eggs with one pound of pulverized sugar; add, a little at a time, the heated cream to the beaten yelks. Stir well until all has been added. Return all to the farina kettle and stir until it boils. Stir constantly until thick, remove from the fire and stir until cold. You may do this for some time the day previous. Your cream is now ready to freeze, which do according to above directions. 368 ICE-CRPAMS, ETC.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 421. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) To three pints of cream, rich and sweet, add one pound of pulverized sugar, and dissolve half a pound of sweet vanilla chocolate, which has been previously grated, in part of the cream. Add the latter when the cream is partly frozen.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Take one quart of cream, one pint of new milk, two eggs, a teacupful of grated chocolate, double vanilla, two cups of pulverized sugar, a teaspoonful of cornstarch and one of extract of vanilla. Beat the yelks of the eggs, stir them in the milk, add the cornstarch and sugar and let them come to a boil. Then take them quickly from the fire, dissolve the chocolate in a little milk over the fire, stir it all the time. When smooth mix with the milk and eggs, add the cream and vanilla. If not sweet enough add more sugar. Freeze when cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 3.) Grate ten ounces of fine, sweet vanilla chocolate and dissolve it in a pint of sweet cream. Heat it ina farina kettle with an additional quart of cream. Beat the yelks of twelve eggs light with a pound of pulverized sugar; add the boiling cream gradually, very little at a time. When all has been added return to the kettle and let it come to a boil. Remove from the fire and strain through a hair sieve, stirring constantly in one direction until cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and grate a quart of fine-flavored yellow peaches and mix with a pound of pulverized sugar. Stir gradually into this mixture three pints of rich cream and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and grate the pineapple and sprinkle sugar over it. Now freeze three pints of cream with one pound of pulverized sugar. When partly frozen add the pineapple just as it is, or pressed through a hair sieve.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate one large pineapple and the juice of one lemon to two quarts of water, and one pound of pulverized sugar to each quart of water. Beat the whites of three eggs to a very stifT froth, and add when the ice is almost frozen.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 1.) Extract the juice of two quarts of berries by mashing and pressing them through a hair sieve. Use the juice of one lemon and one pound of sugar to each quart of water. Freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(No. 2.) Crush two quarts of strawberries with two pounds of sugar; let them stand for two hours, then strain through a jelly bag. Now add as much water as you have juice; also the juice of a lemon. When half frozen add the beaten whites of four eggs.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-quarter of a pound of fresh-roasted and ground coffee in a quart of boiling creaui^, and three-quarters of a pound of sugar, and let this boil in a closely-covered farina kettle. Set it away to cool, keeping it closely covered all the time. Stir the yelks of twelve eggs light, and add to the coffee cream, again letting it come to boil. Then remove from the fire and strain it through a hair sieve and stir until cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steep two ounces of the best mixed tea in three pints of boiling cream. In the meantime stir three-quarters of a pound of pulverized sugar and the yelks of twelve eggs or more until thick; add gradually to the cream, boil up once, strain through a hair sieve, and stir until cold.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate the peel of two lemons into a pound of pulverized sugar; put the sugar into a quart of cream and boil; beat the yelks of eight eggs light and add gradually to the boiling cream and let it boil up once more. Remove from the fire and stir until cold, then stir the juice of three lemons into the cream; do this rapidly ICE-CEEAMS, ETC. 371 and turn into the freezer at once and freeze, for the acid is apt to turn the cream sour.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six oranges; grate the peel of three and squeeze out the juice of all the oranges. Add the grated peel to the juice, also the juice of two lemons, one pint of water and one pint of sugar. Strain into the can and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select the ripest and reduce to a pulp. To each quart add three-quarters of a pound of pulverized sugar and the juice of one or more oranges. Freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint of currant juice, one pound of sugar and one pint of water. Put in freezer, and when partly frozen, add the beaten whites of two eggs. Freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of cherries, with half the stones pounded in a mortar, and the juice of one lemon. Squeeze out the bruised cherries and stones through a bag over a pint of sugar. I forgot to mention to put the bruised cherries and stones into a pint of water for aljout two hours 372 ICE-CEEAMS, ETC. before you intend to freeze. A wineglassful of brandy or red wine improves this ice very much; but all ices which have brandy added require a longer time to freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six large, juicy lemons and the grated peel of three; two oranges, the juice of both and the peel of one. Squeeze out every drop of juice, and steep the grated peel of the lemons and oranges in it for an hour. Strain, mix in a pint of sugar and a pint of water. Stir until dissolved, and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three pints of cream add one pound of pulverized sugar and six or eight bananas grated into the cream. Freeze. You may boil the cream and add as many eggs as you choose. When cold add the grated bananas and 'freeze. I like this cream just as well without the eggs.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of red currants and one quart of red raspberries. Mash to a fiulp, squeeze out the juice and mix in a pint of water and a pound of sugar; dissolve the sugar well before freezing. Delicious.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of berries, juice of one lemon and one pint of sugar dissolved in half a pint of water. Mash the berries, extract the juice by squeezing through a cloth.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and grate two dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over them, adding the juice of a Irmon also. Let them stand for an hour and strain, adding a pound of sugar just before freezing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten ounces of fresh-roasted and ground coffee. Pour eight cups of boiling water over it; cover quickly and put on the back of the stove, and add three-quarters of a pound of sugar. When cold, press through a sieve, and fill in the can to be frozen. Let it remain in freezer five minutes longer before you begin to turn the freezer. Serve in glasses, and put sweetened whipped cream on the top.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Taka ten ounces of hazelnuts or filberts pounded in a mortar or grated, and boiled in a quart of cream. Press the boiled cream through a hair sieve or fine cloth. Beat the yelks of ten eggs and three-quarters of a pound of pulverized sugar to a cream; add to the nut cream and heat again until it boils. Stir until cold, and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three pints of cream, one pound of pulverized sugar and the yelks of twelve eggs. Prepare just like the other creams. When half frozen throw in half a pound of crystalized fruit, peaches, apricots, cherries, citron, etc., chopped very fine. Put in also a wineglassful of pale sherry and the juice of an orange or lemon. Finish freezing.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch half a pound of pistache liuts and grate with white of an egg. Boil a quart of sweet cream; beat the yelks of eight eggs with three-quarters of a pound of pulverized sugar, and add this to ttie boiling cream. Stir constantly after removing from the fire until cold. Boil the nuts with the cream. ici;-(i;joA,-\is, ETC. 375

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three pints of rich cream, one quart of berries and one pound of pulverized sugar. Mash the berries to a pulp, strain through a sieve, mix with the sugar and cream, and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 pound of sugar with one cup of water until it is like syrup. When cold, add the juice of six lemons, one hotlhi of champagne and the stiff-beaten whites of seven eggs. Mix all thoroughly, fill in the can and freeze, stirring constantly. Add also a very liberal quantity of rock salt to the ice.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of rich cream, and put it to boil in a farina kettle. Beat up the yelks of eight eggs with one pound of pulverized sugar, flavor with grated nutmeg and half a pint of best brandy. Stir the beaten yulks and sugar into the boiling cream; stir constantly for one minute; remove from the fire and stir until cold. Lastly whip in the stiff-beaten whites of four eggs. Freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three pints of cream, rich and sweet, add one pound of pulverized sugar and four teaspoonfuls of vanillaextract; mix well and freeze, or boil a vanilla bean in the cream, and let it get perfectly cold before freezing. 376 ice-ceeams, etc.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, 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 pound of chestnuts and peel and grate them, or mash to a smooth paste with a pint of milk. Beat the yelks of twelve eggs and one pound and a half of powdered sugar, and add three pints of boiling cream, in which you have boiled a vanilla bean and a quarter of a pound of the finest chocolate. Strain and stir until cold. Add some apricot marmalade, candied cherries, preserved figs, and any other kind of candied fruit chopped very fine. Freeze very slowly.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast one pound of cfeestnuts, remove shells, and boil them in wine and sugar until tender. Boil two pounds of sugar with the juice of four lemons. Now press the boiled nuts and sugar through a fine sieve. You may add part of the wine the nuts were boiled in. When cold beat one quart of whipping cream to a froth, like for Charlotte Russe. Lay it upon a hair sieve to let the thin part run off and add a quarter of a pound of the finest chocolate, grated, and freeze. When frozen put a layer of cream in a form, then a layer of apricot marmalade and fig preserves, also the boiled chestnuts. Add as much candied fruit chopped fine as you like, then a layer of cream, and so on until all is used up. Press all very tight in the form. In serving, dump on a platter, and pour a cold sauce over it, which is made of whipped cream flavored with Maraschina brandy and sweetend to taste.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quart of rich, sweet cream and heat in a farina kettle. In the meantime beat up the yelks of eight eggs with two cups of pulverized sugar; Beat as light as you would for cake. Take the cream and add gradually to this, then return to the farina kettle and boil until thick like custard, stirring constantly. Remove from the fire and pour into a bowl, stirring until cold. When you are ready to freeze the cream, add a can of grated pineapple, or a fresh pineapple, which you have previously grated and sweetened, also a handful of macaroons, pounded finely. When partly frozen add a wiueglassful of good brandy.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reduce one quart of strawberries to a pulp. Do this with a potato-masher in a large porcelain bowl. Stir into this gradually one pound of pulverized sugar, then stir in three pints of cream, and freeze. Serve in small nests of spun sugar, or fill the cream in eggs made of meringue, and lay one in each nest. The effect is very pretty. Cherry-ice may be served instead of the cream, or both. Of course, this is meant for company only.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat a quart of milk almost to boiling point; beat eight eggs light with one pound of pulverized sugar; add the heated milk gradually to the eggs and sugar and return to the fire, boiling in a pail set within one of hot water. Stir the mixture steadily until it thickens. Remove from the fire, stir until cold and flavor with half a teaspoonful of bergamot. Whip a quart of rich cream, add and freeze.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of canned red cherries, one pound of sugar and the juice of a lemon. It will take longer to freeze than cream. Use more rock salt with the ice in freezing. You may add some red wine if you choose.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a mold with vanilla ice-cream, fill the center with fresh berries or any other fruit and cover again with ice-cream. Cover closely, and sot away to freeze for an hour, packed in a pail with ice and salt.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one poxmd of sugar in a saucepan until it is a brown caramel, and then pour it into a porcelain bowl, and set in a cool place until cold. Then pound to a powder in a mortar, or roll on a board with a rolling-pin until fine. Now boil one quart of cream, beat the yelks of twelve eggs or less until light, add gradually to the cream; also the caramel, remove from the fire, and when cold freeze. You may add an additional flavor of vanilla or orange. Adding whipped cream to any of these creams improves them. FROZEN PEACHES. Set on to boil one quart of water with one pint of sugar. Boil sugar and water fifteen minutes, throw in about one dozen fine peaches which have been sliced and pared, and boil fifteen minutes longer. Rub through a collander or sieve, and when cold freeze. Whip two cups of sweet cream, remove the dasher from the frozen peaches and stir in the whipped cream with a spoon. Let it stand in freezer for an hour before serving.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two quarts of water, three pounds of sugar, juice of six lemons, two oranges, the contents of half a can of pineapples, one wineglassful of ' brandy, and one-half pint of white wine. Grate the rinds of one lemon and one orange into a bowl and add the juice of all the fruit. Set the water aijd sugar on to boil with the juice of the pineapple and boil until thick like syrup, then pour the syrup while hot on the grated rind of the lemon, etc., and juice to draw the flavor. Chop up the pineapple, add to the strained juice and freeze. Use red wine if you would have it pink, instead of white.

From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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