LIBRARY 
 
 ANNEX 
 
 2 
 
LIBRARY OF THE 
 NEW YORK STATE COLLEGE 
 OF HOME ECONOMICS 
 
 CORNELL UNIVERSITY 
 ITHACA, NEW YORK 
 
 Gift Of 
 
 Mrs J H Tanner and 
 Miss Aagasta Williams 
 
 BJ1856.H78™"""""'""'"-"'""^ 
 
 The ladies' handbook and household assis 
 
 3 1924 014 060 101 
 
The original of tliis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924014060101 
 
A SHORT HISTORY 
 
 OF THE 
 
 5 
 
 J 
 
 VENANT*BAND^ 
 
 OF THE 
 
 FIRST+BllPTIST*CHaRCH, 
 
 HOOSICK FALLS, N. Y. 
 
 The Band was organized October lo, 1882, with the following officers 
 elected for six months : — 
 
 President, HORACE SOUTHWICK. 
 Vice-President, Miss MARY CRANSTON. 
 Secretary, GEORGE W. SAMMIS. 
 TreasurerT Miss STELLA WHITTAKER. 
 Chorister, CHARLES FOLLAND. 
 Organist, Miss HELEN SCOTT. 
 
 Ne^v officers have been elected every six months since that time. The 
 Band since its formation has held a prayer-meeting every Sunday evening, 
 commencing one hour before the preaching service. These meetings have 
 been of great help to the church, because the officers have made it a point 
 to get all the young converts to join the Band, an'd to get them interested 
 in and become leaders of the meetings, thereby giving them confidence in 
 themselves, and developing their talents and gifts, so that they are made 
 
better workers in the church ever afterward. The Band have since the 
 new church was built, paid $250 tOA^ard the church fund and bought 118 
 chairs and a new organ for the lecture room of the church, besides the 
 prayer-meetings, the Band have socials quite often, which are very inter- 
 esting affairs and serve to get the members acquainted one with the other, 
 and enlarge the social element in the church. Three of the members of 
 the Band are now studying for the mvcAiW^ The Band have a Covenant 
 which reads as follows: — .^ \ 
 
 COVENANT. 
 
 This organization shall be based upon the Church Covenant, which, in 
 its application to this body recognizes and requires the following duties, 
 which all members of the Band assume by their covenant with it: — 
 
 First, We covenant to love each other; to bear each other's infirmities ; 
 to watch over each other with Christian fidelity and to do all we can to 
 promote each other's piety and usefulness: 
 
 Second, And to this end we will endeavor to form personal acquaint- 
 ance with each other, carefully avoiding in language or conduct whatever 
 would injure the feelings of any, or harm our mutual confidence. 
 
 Third, We will attend all meetings of the Band, whenever the Provi- 
 dence of God will permit, and will do our best to make the meetings inter- 
 esting and profitable. 
 
 The motto of the Band is, " Hear ye the words of this covenant and 
 do them." — Jer. xi:6. j. w. e. 
 
 ° "^^^'^^f'^HE^^^^^^" 
 
THE. 
 
 LADIES' HANDBOOK 
 
 AND "7 
 
 Household Assistant. 
 
 MANUAL OF RELIGIOUS AND TABLE ETIQUETTE; 
 
 A SELECTION OF CHOICE RECIPES FOR 
 
 PLAIN AND FANCY COOKING; 
 
 AND A COMPEND OF 
 
 RULES, TABLES, AND SUGGESTIONS OF 
 
 INFINITE VALUE IN EVERY 
 
 HOUSEHOLD. 
 
 PUBLISHED IN BEHALF OF THE 
 
 COVENANT BAND OF THE FIRST BAPTIST CHURCH, 
 HOOSICK FALLS, N. Y. 
 
^eiissQ ° 
 
 ^o 
 
 copyrighted: 
 
 Co-Operative Publishing Co., 
 
 Claremont, N. H., 
 
 APRIL 1ST, 1886. 
 
-^FREEMAN & 0'NEIL,§^ 
 
 CLARE^NIONT, N. H., 
 
 ^MANUFACTURERS « OF8<- 
 
 -^ CHURCH *' PEWS, 8^ 
 
 "Would respectfully infomn all Church organizations that 
 they -Will oheerijiiliy submit designs and estimates on an;/ 
 Work in their line, either for KeW Churches, or Re-seating 
 old ones. They also Manufacture 
 
 -^Stai'r Building Goods and Wood l\/lantels,-iiCII^Z^ 
 T ^^' ^ l^ard Wood Veneered Doors, &~ 
 
 and all kinds of first-class Building Trimmings, either in 
 Hard or Soft Wodd. 
 
 -»eCOR.RE)SPONDENCE * SOIvICITED.Se- 
 
Honestly and Scientifical ly prepared from the Finest Quality of Drugs obtainable. 
 Becommended by the Best People in New England. 
 
 Helery 
 
 OMPOUN 
 
 DISEASES OF THE 
 
 KIDNEYS, LIVER, 
 STOMACH, 
 ^^ and BOWELS, 
 
 AND ACTS A3 A 
 
 BLOOD PURIFIER 
 
 AND 
 
 TONIC TO THE GENERAL SYSTEM. 
 
 CELERY COMPOTJND cures malarial diseases ; and to all suffering from any 
 form of complaint caused by malaria, it is specially recommended, inducing a 
 healthy action of the liver, curing biliousuess in all its forms. 
 
 CELERY COMPOUND is a nerve tonic wl^ich never fails ; it strengthens afid 
 quiets the nervous system, and promotes regular and quiet sleep. 
 
 CELERY COMPOUND is the best medicine for kidney complaints in the 
 market. It contains all of the best remedies for these diseases, and never falls to 
 cure. 
 
 CELERY COMPOUND immediately relieves and permanently cures habitual 
 constipation, itching piles, sick headache, and all diseases of the stomach and 
 bowels, with none of the evils consequent upon the use of powerful cathartics. 
 
 CELERY COMPOUND strengthens the stomach, and is a tonic and stimulant 
 
 to the digestive organs, making it one of the best cures known for dyspepsia, 
 indigestion, etc. 
 
 CELERY COMPOUND is never known to fail to relieve and cure rheumatism 
 and neuralgia. In severe and obstinate cases of rheiviatism, add one fourth 
 ounce of Iodide of potassium to each bottle, then use the medicine faithfully 
 according to directions, and it will cure you. 
 
 CELERY COMPOUND is the safest and best remedy in existence for all the 
 diseases incident to females, as thousands can testify. 
 
 CELERY COMPOUND is prepared by an apothecary who has had thirty-seven 
 years' experience in compounding medici:pes. Its ingredients are purely vege- 
 table, consisting of roots, herbs, barks, seeds, and flowers, the names of which are 
 given on the label of every bottle. It is the best medicine in the world for aged 
 people, quieting, bracing, and toning the nervous system. 
 
 CELERY COMPOUND is sold at fl.OO per bottle, six bottlesfor $5.00, and 
 may be obtained of every wholesale and retail druggist In the United States, or of 
 the proprietor. M. K. PAINE, Windsor^ Vu 
 
 To introduce THE CELERY COMPOUND in places where Dealers do not have 
 it in stock, I will, on receipt of Two Dollars, send two bottles to any address in New 
 England, securely packed, and Express Charges paid to your nearest Express Office. 
 
P K E F A C E. 
 
 The Ladies' Handbook is published in the 
 interest of our Church Society. 
 
 The rules of etiquette which it contains are such 
 as are especially applicable to the table, to church 
 worship, and to church observances. Its recipes 
 for cooking have been thoroughly tested by prac- 
 tical housekeepers; they are complete in every 
 detail, plain in expression, and will be easily under- 
 stood. 
 
 The blank pages will be found of value, for the 
 purpose of noting down additional recipes or any 
 interesting events connected with our society. Be- 
 lieving the best interests of the public demand a 
 healthy temperance sentiment, we have abstained 
 from publishing any recipes which contain spirituous 
 liquors, and most earnestly do we ask every Chris- 
 tian mother to guard against building up in her 
 
 •3 
 
4 PREFACE. 
 
 children an appetite for strong drink by the food 
 which she places before them. 
 
 It is hoped the publication of this little vol- 
 ume will in a small way further the Gospel 
 interests of our society, and that each one will con- 
 tribute his mite in aiding the ladies in their good 
 work. 
 
 To our many friends and to a generous Christian 
 public it is respectfully dedicated. 
 
i 
 
 ,1tt 
 
 iTDRE, * Furniture. 
 
 a-B — •♦- 
 
 --s^=>^=^^.^'^-j=z:^=^ 
 
 -* iTvS 
 
 WE FEEL CROWDED. 
 
 Business booms, but for all that we still find ourselves too crowded to be 
 
 comfortable. 
 
 Mmm OUAITITIES OF SPiim dOOBS 
 
 In Stock. We will start them with still further reduc- 
 tions on prices already low. 
 
 To capture one of tliose really great bargains such as are seldom offered in 
 
 PARLOR AND CHAMBER 
 
 _s>n> 
 
 FHRQITOKfi 
 
 ^<^.y^-'~ 
 
 These Goods are as handsome and reliable as any on earth and 
 
 To such good points as these we now add the inducement of 
 
 PRICES LOWER THAN EVER KNOWN. Who "Takes the Cake?" 
 
 It may as well be you as anyone else. COME IN. COME IN. 
 
 -^M^USllklM & i' 
 
 g CLASSIC STREET, HOOSICK FALLS, N. Y. 
 
 IN"- 
 
->gJ.*H.*McEACHRON,@^ 
 
 Jewelei^ and UBfeiei 
 
 ^^' 
 
 Has at all times a most complete stock of 
 
 OPTICAL GOODS, 
 
 as well as 
 
 eit®Be.s, (Sfoe^s, JeoDefr^, ^ifuer 
 
 ore, 
 
 ©. 
 
 And what is of vastly greater' importance is that the 
 BEST MEDICAL MEN of the place recommend him 
 as competent to correct all visual defects with properly 
 selected Eye Glasses or Spectacles. He makes no 
 charge for examination and only charges a fair price 
 for fine goods. 
 
 You can find him at his new store, 
 
 THE PETERS BLOCK. 
 
ETIQUETTE. 
 
 The following rules of etiquette are only those 
 which apply to the table 'and observances in or in 
 behalf of the church. They are classified under 
 their appropriate heads. 
 
 ETIQUETTE OP THE DINNER-PARTY. 
 
 Invitations and Answees. — Invitations to a 
 dinner-party are usually issued several days before 
 the appointed time, the length of time being propor- 
 tionate to the grandeur of the occasion, and varying 
 from two days to two weeks. 
 
 The number of guests invited should not be 
 larger than may be easily accommodated, neither 
 should it be too small. From six to twelve persons 
 form a very pleasant party. 
 
 X All invitations to dinner are issued in the names 
 of the geiitleman and lady of the house. 
 
 6 
 
THE LADIES HANDBOOK. 
 
 Invitations addressed to persons living in another 
 city or town are sent by mail like ordinary letters ; 
 
 Written Invitation to Dinner. 
 
 
 ■an $7V«?^d«z^, ©miM 
 
 in the same city or neighborhood they are delivered 
 by private messenger. 
 
 Ceremonial notes of invitation should bear upon 
 
THE ladies' handbook. ' 
 
 Written Invitation to Dinner given by an unmarried 
 gentleman. 
 
 iuH ■m@^i. ©g. @//. W'^M^n 'd ■eo'm4€m'M, a/ 
 
 a/ ■ei^d/ ■» 
 
 their envelopes (the inner onQ, if two are used) only 
 the name and title of person invited. In notes 
 intended for a married couple, it is generally prefer- 
 able to address the envelope to the wife only; 
 
THE LADIES HANDBOOK. 
 
 always remembering that married ladies should be 
 addressed according to the rank of the husband. 
 
 
 
 Form of Acceptance. 
 
 
 
 @C. 
 
 an/ ©^U. 
 
 IQ. &\ ^ofi/au 
 
 Aa^zie 
 
 'mu^>n ^-uaduU m acxtA/M^ @7^,i. 
 
 an^/ 
 
 ©4u. ©^ 
 
 ©I9i/^ri 
 
 £m</ m'tH^Mi^n /o4. 
 
 Wis^^ie^au, 
 
 ^^//^ 
 
 
 
 <g 
 
 "ykuiay, 
 
 ©^i/6^, yd'd-o. 
 
 
 Dinner invitations should be promptly accepted or 
 declined, that the entertainer may know for how 
 many to provide. Answers should correspond some- 
 
THE ladies' handbook. 9 
 
 what m style to invitations, and should always be 
 wfitten. 
 
 Form of Regret. 
 
 ©4i. M Q/f: 9t^on ie^ie/i 
 
 Ma/, 
 
 ■ow-eh^a /a a ^iew/xri €'naaa€m<'n/, ne /J ^n- 
 
 ^/o^cc,//©ii. al ^. '^./Ai^'i 
 
 Jm</ 
 
 mni^a/eon /oi &ie€4e/a'U ^timmp, //le 
 
 ^o// 
 
 ■t'ni/a^tt/. 
 
 
 SU/m ^Cm€, 
 
 
 l^<e/Me/a^f ©^a^ /^ /<ftfiX 
 
 
 The answer should be addressed to the person 
 named within it, but the answer to a joint note from 
 a husband and wife, while it should contain a recog- 
 
10 THE ladies' handbook. 
 
 nition of both, should be addressed on the envelope 
 to the lady alone. When an invitation is declined, 
 it is more courteous to state a reason for decli- 
 nation ; if a reason be assigned, it is better that it 
 be real and specific rather than feigned and general. ^ 
 Having accepted an invitation to a dinner-party, a 
 person should not absent himself except for the 
 strongest reasons ; these should always be stated in 
 the note of regret. 
 
 Deess. — A pe rson accepting an invitation to a 
 dinner-part y mustattend in full dress. A gentLe- 
 iHrtnV^uir'dress consists of black dress-coat, black 
 vest, black trousers, white necktie, patent leather 
 boots, and white kid gloves. A dinner dress for a 
 lady should be of silk or other rich material, of the 
 latest make and with long train. A white fan and 
 white kid gloves are also among the requisites essen- 
 tial for the occasion. For an ordinary dinner a 
 demi toilet is all that is required. 
 
 Punctuality. — Be punctual in your attendance 
 at dinner. The proper time for the arrival of a 
 guest is from ten to fifteen minutes before the 
 dinner hour; this will allow proper time for intro- 
 .ductions and greetings, and for the assignment of 
 escorts to the table. 
 
 Reception of Guests. — The lady who gives a 
 dinner-party should be in the drawing-rooin some 
 few moments before the guests are expected to 
 arrive. The gentleman and daughters of the house 
 should also be present. The guests should assemble 
 in the drawing-room, the lady of the house advano 
 
THE ladies' handbook. 11 
 
 ing to receive each as announced. At formal din- 
 ners, a gentleman, on arrival, is handed a tray with 
 cards, among which he finds one bearing his name 
 with that of the lady he is to escort to dinner. 
 Another method of designating escorts is to enclose 
 the card containing the two names in an envelope 
 bearing the address of the gentleman. The gentle- 
 man, after greeting the hostess, seeks the lady whose 
 escort he is to be, if she is an acquaintance ; if not, 
 he asks the host to introduce him to her. Guests 
 should request an introduction to any members of 
 the family with whom they are not acquainted, and 
 to the guest in whose honor the dinner is given. 
 
 Arrangement op Guests at the Table. — 
 Guests should be arranged at the table in such a 
 manner as to insure the most general conversation 
 during the meal. Gentlemen and ladies should be 
 intermingled, and gentlemen of the same profession 
 should be placed as far apart as possible to guard 
 against conversation particularly relating to their 
 avocation. Separate husbands and wives, and re- 
 move near relatives from one another. 
 
 Proceeding to Dinner. — The servant quietly 
 announces dinner by a bow to the host, who at once 
 offers his arm to and leads the way with the oldest 
 lady, or the lady in whose honor the dinner is given, 
 the hostess following last with the most honored 
 gentleman. The host places the lady on his right, 
 the guests find their designated places, and all re- 
 main standing until the hostess is seated. Each 
 lady then seats herself at the right of her escort and 
 
12 THE ladies' HA3JDB00K. 
 
 the gent-emen immediately assume their seats. The 
 host and hostess are always seated at opposite ends 
 of the table. If a clergyman be present, he is in- 
 vited by the host to say grace; if not, the gentle- 
 man of the house does so. 
 
 Table Manners. — In taking your place at the 
 table, assume an easy position, not too far from or 
 too near the table, sit firmly in y our ch air, and avoid 
 tipping back, drumming, or any other uncouth, 
 action. Unfold your napkin and lay it in your lap ; 
 never use it in form of bib. Eat_soup^rom the side, 
 never from the end of spoon, holding a piece of 
 bread in the left hand. Cut your food with a knife 
 but convey it to your mouth with a fork. ^Break 
 your bread, do not bite it ; drink from your cup, not 
 ■Gomyour saucer. When you send your plate away 
 from the table, remove your knife and fork and rest 
 them upon your piece of bread. ■ When you have 
 finished the course place them parallel to each other 
 on your plate, the handles toward your right hand. 
 , Eat moderately^ and slowly. ' Never cut or break 
 breadTnto soup or gravy, and never mix food on 
 your plate. Never eat game or chickens with the 
 bones held in the fingers. Never cut pastry with a 
 knife, but always break and eat with a fork. Never 
 put salt upon the tablecloth ; bread is the only arti- 
 cle of food which may be laid upon the table. 
 Never dip bread into gravy or preserves. NevfiZ- 
 talk when the mouth is ful l of food. Never 
 mondpolize^the conversation or talk or laugh loudly. 
 Never apologize to a waiter for asking for anything. 
 
THE ladies' handbook. 13 
 
 Never take notice of accidents. Never ask for a 
 second dish, but when passed a second tinje you 
 may take from it. Never pick the teeth at the table 
 or in the presence of ladies after a meal. 
 
 ETIQUETTE OP THE BREAKFAST. 
 
 Formal breakfasts — matters of invitation — are 
 ruled like other parties. They may be given at any 
 J^our after ten o'clock and sometimes as late as noon. 
 Invitations should be given in writing or by en- 
 graved card. They are usually sent out five days 
 prior to the occasion. The form of invitation is 
 similar to that for the dinner-party, but may be much 
 more elaborate. The answer to a breakfast invita- 
 tion should be made immediately upon its reception. 
 The dress for a breakfast should be simple, — 
 elaborate costumes are in bad taste. 
 
 The family or home breakfast may be considered 
 the most charming meal of the day. Each member 
 of the family is expected to be present, no exciise 
 for absence being allowable except for the most 
 urgent reasons. The meal should be a substantial 
 one ; the conversation bright and cheerful ; each 
 person contributing in his happiest vein to the 
 pleasure of the breakfast hour. 
 
 ETIQUETTE OP THE TEA-PARTY. 
 
 The least formal, most friendly and enjoyable of 
 
 all entertainments given at home, is the tea-party. 
 
 The number of guests invited may vary according to 
 
 the accommodations which the house affords. Two 
 
14 THE ladies' handbook. 
 
 rooms only are necessary for the company ; one for 
 its reception and entertainment, the other for the tea 
 and its concomitants. The meal should not be a 
 sumptuous one; elegant refreshments may however 
 be served on side tables. When the space is limited, 
 the refreshments may be handed, around. Ladies 
 must always be provided with seats, gentlemen 
 should be, if possible. The guests should be of one 
 set, or should be introduced in such a manner as to 
 remove all constraint. 
 
 One of the chief charms of the tea-party is that 
 it may be arranged at two or three days' notice, thus 
 affording an opportunity of presenting any new 
 comer to your friends in the most informal manner. 
 Note, card or oral invitations are in good form. 
 
 ETIQUETTE OF THE CHURCH-FAIR. 
 
 Church-fairs differ from other such gatherings for 
 commerce, in the fact that the buyers and sellers are 
 jointly interested in some other purpose above the 
 purchase and sale of goods. Their object is the 
 maintaining and upbuilding of an institution on 
 which rests the whole fabric of society; an institu- 
 tion on which has depended the past, and on which 
 depends not only the present but all that we may 
 hope in that which is to come. 
 
 The management of church-fairs usually devolves 
 upon the ladies of the society, and it is they who 
 have charge of the tables and the sale of the goods. 
 As a mark of' respect, gentlemen always remain un- 
 covered when dealing with them. Chaffering as to 
 
THE ladies' handbook. 15 
 
 the price appended to an article is wrong, because 
 you can buy or pass without buying. , Any un- 
 favorable comment is ungracious to the ladies con- 
 cerned in preparing or selling the articles for so 
 worthy an object. Urgent entreaties to buy should 
 not be indulged in ; people will use their own 
 judgment as to purchasing; their presence is an 
 evidence that they are willing to assist. The 
 disposal of goods by lottery is a part of the machin- 
 ery' of some church-fairs. Under no circumstances 
 are lotteries commendable, and no lady will lend her 
 assistance to this system of money-making. In 
 attending the church-fair gentlemen should provide 
 themselves with such sums of money as they are 
 willing to bestow on the fund, and in all cases their 
 purchases are deserving of thanks. 
 
 ETIQUETTE OP CHURCH ATTENDANCE. 
 
 The Church beautifully develops that iiiie spirit of 
 reverence which goes to make up all that is best 
 in etiquette. Etiquette demands that its soul, or 
 Christian feeling, should be kept alive by attend- 
 ance at its fount, the Christian Church. Manners 
 are minor morals, and nowhere can the soul of eti- 
 quette receive higher inspiration than at church. 
 No man can be a gentleman who ignores the chari- 
 ties of church-worship. 'Tis here that a fine spirit 
 of reverence is caught ; 'tis here that the best graces 
 which adorn mankind take their rise ; here men 
 ascend to higher planes, and acquire those character- 
 istics essential to the true lady and the true gentle- 
 
16 THE ladies' handbook. 
 
 man. Attend church regularly ; be in good season, 
 so as not to disturb the congregation in their acts of 
 devotion. On arriving at the door of the church, 
 gentlemen reverentially remove their hats and enter 
 the aisle without haste or noise, unless they are 
 strangers, in which case they await the convenience 
 of the usher who will allot them seats. The pew is 
 private property, upon which it is an intrusion to 
 enter uninvited. When a gentleman is escorting a 
 lady to his pew, he walks beside her to the entrance, 
 then steps aside until she has entered, after which 
 he takes his place. The seats nearest the head of 
 the pew should be taken first, to avoid moving along 
 when others enter. It is not in good taste for per- 
 sons to leave the pew to allow others to pass by 
 them ; to avoid disturbance they should remain in 
 the order in which they are first seated. Conversa- 
 tion may be carried on in a low tone before the 
 service, but never after the worship commences. 
 Whispering, laughing, and loud talking are inexcusa- 
 ble. The courtesies of the hour may be exchanged 
 before entering the body of the church, or after the 
 services, but never during the exercises of devo- 
 tion. In your own church, politely offer your seat 
 to any stranger who may be unattended by the 
 usher, but that duty can be discharged, in silence. 
 Whatever act of civility you offer or receive, be 
 silent during service. Gloves will be worn in 
 church by both ladies and gentlemen, unless they 
 are to use holy water or participate in some other 
 church rite. Crowding about the church door when 
 
^LADIES' ^ UNDERWEAR.^ 
 
 (^tloueg, ^0gie:r^, Qorgeig, ¥<SLn(s^ 
 
 Notions Department. Ladies in attendance. 
 
 IL 
 
 GHEMisr* AND « DRaseisX 
 
 CORNER CHURCH AND JOHN STS., 
 HOOSICK FALLS, N. Y., >' 
 
 -^.:j:-Proprietbr and Manufacturer of-:j;-8«- 
 
 PETERS' VEGETABLE COUGH SYRUP 
 
 PETEK UIIYEiSAL PILE SUPPOSITORY. 
 BLACK GOODS AND SILKS. 
 
 At Special Department of 
 
 DRESS GOODS AND SUITINGS. 
 -^GlLLESPIE*BROS.,§i- 
 
 HOOSIOK FALLS, N. Y. 
 
If You Want Good Reliable 
 
 M^Qoig, f Ross (und ^^bbersJN- 
 
 Of Latest Style and Lowest Prices, 
 call at . 
 
 ^M ARK STONE'S,^ 
 
 15 CLASSIC STREET, Three doors east of Post Office, 
 
 HOOSICK KALIvS, N. Y. 
 
 STEMM & BICKFORD, 
 
 MMBI^B Al miTE MKS 
 
 J. C, Stemm. 
 
 H. J. BICKFORD. 
 
 ALL KINDS OF 
 
 ^sCEMETERY WORKe-B^ 
 
 At Reasonable Prices. 
 
 MOHUMBNTS & HEABSTOMS, 
 
 All Orders and Communications by Mail 
 promptly attended to. 
 
 Eldredge's New Building, Railroad 
 Avenue, Hoosick Falls, N, Y. 
 
THE ladies' handbook. 17 
 
 the congregation is entering or leaving is against 
 etiquette, and a cause of annoyance. Departure 
 from the church should be as, slow and noiseless as 
 the act of entering. The church is sacred, and we 
 should there walk as in the presence of the Deity. 
 
 ETIQUETTE OF THE 'WEDDING. 
 
 Marriage, the school of the affections, the music of 
 two hearts, ever calls for a joyous celebration. Aus- 
 picious hour, when holy love to the altar leads two 
 willing votaries ; when love, that pitches man in his 
 best key, or rather keys him to pitches beyond him- 
 self, makes roseate two gay horizons. The nuptial 
 day, so calm, so bright, finds its best setting in the 
 wish that the trusting - pair may weather all life's 
 storms and grow gray iu the kind offices of home. 
 Men are bad in the degree in which they are unfit 
 for wedded life, that seminary of earth's best virtues. 
 
 The inost fitting place for the performance of the 
 marriage ceremony is at the church ; it may take 
 place there, or at the home of the bride. 
 
 When the wedding is strictly private, bridesmaids 
 and groomsmen are not required, but when the full 
 ceremonial of the church is observed they are con- 
 sidered necessary. There may be any even number 
 of bridesmaids from two to eight, and the same num- 
 ber of groomsmen. They should be younger than the 
 bride. The bridal dress should be conspicuously 
 plain, and the bride should wear but few orna- 
 ments ; the bridal costume will, however, be distin- 
 guished by the garland and veil. The dresses of 
 
18 THE ladies' handbook. 
 
 the bridesmaids will be of some light, graceful fab- 
 ric, the principal decoration being flowers. The 
 bridesmaids will assist in dressing the bride, and 
 will receive the company. 
 
 The groomsmen receive the clergyman and pre-' 
 sent him to the bridegroom. The "best man" 
 among the groomsmen will be made treasurer for 
 the occasion by the bridegroom, despatching all the 
 business ; will present the white bouquet to the bride, 
 and escort the friends desirous of congratulating the 
 young couple. The bridegroom presents bouquets to 
 the bridesmaids, and pays attention to his young 
 wife. A carriage will be provided by the bride- 
 groom to bring his family and the clergyman to 
 the place appointed for the ceremony. He will, 
 also, provide carriages for the bridesmaids and 
 groomsmen. The parents of the bride will pro- 
 vide carriages for themselves- and daughter. 
 
 When the wedding is solemnized in church, the 
 front seats near the altar are usually separated from 
 the others by a white ribbon, being reserved for the 
 families and invited friends of the young couple. 
 Ushers, designated by a white rose, wait on arrivals 
 and appoint them to their seats. The ushers in a 
 body receive the bridal party at the vestibule of the 
 church and attend them up the main aisle until they 
 reach the altar rail, Avhen they separate to the right 
 and left and take their places in the rear. Upon 
 the arrival of the bride the clergyman must be near 
 the altar, and the bridegroom and his party should 
 be in the vestry. The bridesmaids may accompany 
 
THE LADIES' HANDBOOK. 19 
 
 the bride to church in carriages following hers, or 
 they may await her coming and receive her in the 
 vestibule, where the party will form ; the "best man" 
 giving escort to the chief bridesmaid, and the others 
 similarly accompanied following in order, with the 
 bridegroom sustaining the mother of the bride, and 
 the father of the bride coming last of all, his daughter 
 on his arm. Arrived at the altar, the bride will take 
 her place at the left of the bridegroom, they joining 
 right hands ; the father, who gives away the bride, 
 stands behind the couple, slightly in advance of the 
 others, the mother just behind him. The bridesmaids 
 are grouped to the left, and the groomsmen to the 
 right, of their respective principals. After the cere- 
 mony the bridegroom gives his arm to the bride, and 
 moves toward the vestry, followed by the bridal 
 party. As they move slowly down the aisle arm in 
 arm, the " Wedding March" should be played on the 
 organ, and as the carriages containing the bridal 
 party drive away, the church-bells should ring out 
 a joyous peal for two souls made happy. 
 
 Receptions of an hpur are customary at the home 
 of the bride, and intimate friends avail themselves of 
 the opportunity of congratulating the bridegroom 
 and of expressing their desire for the future happi- 
 ness of the bride. 
 
 Those who are acquainted only with the bride- 
 groom will first address him, and he will introduce 
 them to his bride ; those who are not known to the 
 bridegroom will address the bride first, as also will 
 those who are acquainted with bqth parties. Those 
 
20 THE ladies' handbook. 
 
 who are not acquainted witli either, will be presented 
 by the "best-man." 
 
 The following invitation to a wedding represents 
 a very fashionable form : — 
 
 Mr. attJtf fits. 3E. E. I^anson 
 
 i»V!te you to be present at the marriage of 
 
 their daughter 
 
 tliaraltne. 
 
 CDijatles ?3. iLgforU, 
 
 Wednesday Evening, /November tenth, 
 
 at seven tf clock. 
 
 Grace M. E. Church, 
 
 corner Leonard and Church Streets, 
 
 Philadelphia. 
 
THE ladies' handbook. 21 
 
 ETIQUETTE OP THE FUNERAL. 
 
 The last sad offices we pay our loved ones illus- 
 trate in a most touching way the covenants and 
 consolations of our holy faith. They bring home to 
 each heart our mutual brotherhood, they evoke 
 those delicate expressions of etiquette known as 
 sympathy, and all the stronger cement those ties 
 which the dark shadow of death has broken. Con- 
 solations and expressions of sympathy are the 
 lessons which faith reads to survivors. The con- 
 sciousness that His help is most near and most ready 
 to succor, bears up the believing Christian in the 
 hour of triall. 
 
 The deep distress of the bereaved family renders 
 it desirable that some friend should relieve them of 
 the necessity of transacting the business incidental to 
 the funeral, and from the many painful interviews 
 which at such times are otherwise inevitable. An 
 intimate friend can ascertain and execute the wishes 
 of the family, calling to his aid, if necessary, some 
 professional person, as, for instance, the undertaker 
 employed, who will advise on matters touching the 
 ceremonial. 
 
 Ostentation and meanness are equally to be 
 avoided in the outlay and pomp of the funeral, 
 which should be governed by the position and the 
 wishes (if any have been expressed) of the de- 
 ceased. 
 
 Some lady friend should make the purchases 
 
22 THE ladies' handbook. 
 
 necessary for the family previous to the funeral. 
 The death and the arrangements made for the 
 funeral may be announced in the local press. This 
 will meet the requirements of distant friends, but 
 near and dear friends of the deceased, should be in- 
 iormed by note written on mourning paper. 
 
 These notes, unless the distance be too great, 
 should be sent by private messenger. The follow- 
 ing is a very pretty form of note : — 
 
 Yourself and family are respectfully invited to attend the funeral of 
 James P. Harlan, on Wednesday, Sept. 12, 18S0, at two o'clock, P.M., 
 from his late residence, 149 Michigan Avenue, to proceed to Graceland 
 Cemetery. 
 
 If the service is not at the house, the name of the 
 church should be given in the note. 
 
 Very near relations are exempted by their afflic- 
 tion from attending the funeral, but all others who 
 are notified of the loss should be present. 
 
 The pall-bearers should be personal friends of the 
 deceased, and should be notified by letter. 
 
 The friend who has charge of the funeral will 
 supervise or send all the invitations, provide the 
 necessary carriages, and instruct the undertaker as 
 to the positions to be allotted to the friends- and 
 guests. 
 
 While the preparations for the funeral are being 
 made, friends will not call, except to leave cards, 
 make inquiries, and offer services. As soon as the 
 death occurs some sign of bereavement should pre- 
 vent casual calls; black crape will answer if the 
 
THE ladies' handbook. 23 
 
 deceased be advanced in years, and white ribbon if 
 young and unmarried. 
 
 Guests attending a funeral will present themselves 
 at the hour named, not sooner, lest they intrude on 
 the grief of the family. The services may be con- 
 ducted in the house or in the church; if in the 
 house some near relative, but not a member of the 
 household, will recieve the guests and attend to their 
 comfort. When the services are held in the church, 
 guests will go there from the house. At the church, 
 the coffin will be placed in front of the chancel. 
 
 Enter the home of the deceased with head un- 
 covered, and do not resume your hat until you pass 
 into the street. A reverent silence is the best mark 
 of respect in the presence of death. 
 
 After the service in the house or church, the 
 clergyman will enter a carriage, preceding the hearse. 
 Tlie carriage next after the liearse contains the nearest 
 relatives, and the others follow in the' order of rela- 
 tionship. 
 
 The members of the family in passing from the 
 house or church to the carriages, and vice versa, will be 
 escorted by the friend who has charge of the funeral. 
 At the entrance to the cemetery the mourners and 
 guests should dismount ; the pall-bearers should 
 remove the coffin from the hearse, and the funeral 
 procession should be formed on foot, in the order 
 observed at the start, every gentleman with head 
 uncovered. The coffin, preceded by the clergyman, 
 should be carried to the newly made grave, where 
 the mourners and guests will stand on either side, 
 
24 THE ladies' handbook. 
 
 while the last sad rites are being performed and until 
 the earth has been cast upon the coffin. Returning 
 from the cemetery each guest will be carried to his 
 residence. When flowers are used to decorate the 
 coffin or room of the dead, they should be white in 
 color. The ornament on the coffin of youth will be 
 a wreath, and on that of a married or elderly person, 
 a cross. 
 
 In the solemn presence of death the true Christian 
 realizes the nearness of God and the power and 
 majesty of His mighty liand. Blessed are they that 
 die in the Lord. 
 
5^ 
 
 f 
 
 .m^Biffi^. 
 
 ■— ';^-.::^:;: -v;— '- ^:i^^ -"i— 
 
 -sNEW * GOODS8- 
 
 Are being received daily at 
 
 ^MRS. /n. E. DIGK'Ss- 
 
 GAFFENEY'S BEOCK,' CLASSIC STREET, HOOSICK FALLS, 
 
 AlvL WORK GUARANTEED. 
 
 Orders Received for Harman's Dye House, 
 
 -OHENRY W. CEDDES,s<- 
 
 PLU MBER, GAS & STESM FITTER, 
 
 ELM STREET, HOOSICK FALLS, N. Y. 
 
 PLUMBING, GAS AND STEAM FITTING 
 
 In a workmanlike manner, on short notice, at fair prices. 
 — ■:- -A FULL STOCK OF— *-- 
 
 Water Closets, Bath Tubs and Boilers, Galvanized 
 and Plain Fittings, Pipe, etc.. 
 
 Kept Constantly on hand. 
 

 '^t, 
 
 ■*'> 
 
 _5>-3 
 
 Dpy Seeds DealeF^ 
 
 '? 7 
 
 Oi^ HOOSICK FALLS, JV. T. 
 
 SAXISF^ACTION GUARANTEED. 
 
 _Si,-j 
 
 ^ DBNTISTRY.8^ 
 
 J^ ^^.js profession experience is of importance. 
 
 Has made this business a specialty for many 
 years. You may find him at Ms office in 
 
 CHEJSTEY BLOCK, HOOSLCK FALLS, JV. Y. 
 
 — o.^. 
 
 f^-O- 
 
(Established 1850.) 
 
 ^ 
 
 ^ 
 
 FOR HOME AND CHAFEI.. 
 
 Manufactory and Home Office, Bratt/eboro, Vt , U. S. A. 
 
 Tie Carpeiiter Organs contain tie Celelratea CaiDsnter Organ Action. 
 
 They are pure in tone, perfect 
 in construction, in exadt accord 
 with the voice, and full of patented 
 improvements. 
 
 More than 50 different styles, 
 ranging in price from $20.00 up. 
 
 AN HONEST ORGAN. 
 
 (i?rpm the Youth's CompanimQ 
 " The Carpenter Organs have won 
 for themselves a high reputation for 
 durability and fine musical quali- 
 ties. An organ may be fine in ap- 
 pearance, but unless it is built 
 honestly in every part it will prove 
 unsatisfactory. Mr. Carpenter 
 makes most emphatically an honest 
 organ ; and this 'is, we think, the 
 secret of their popularity." 
 
 IMPOETANT NOTICE. 
 We have discontinued the sale 
 of the "Celebrated Carpenter Ac- 
 tions" to other organ manufactu- 
 rers, and they can now be obtained 
 only in organs of our manufacture. 
 
 WAEEANTED FOE 8 TEAES. 
 
 Each organ containing the Car- 
 penter Organ Action is warranted 
 to be made in the most skilful manner, of the most perfectly prepared njatenal, 
 and to be, according to its size, capacity, and style, the best instrument possible. 
 Each puroliaser is given a Written Guaranty for Eight Tears. 
 TO CHUECHES AND CLEEGTMEN we give special discounts, and easy terms of 
 payment. Correspondence solicited. 
 
 Where we have no Agent, Organs sold direct on easy payments. 
 
 Buy no Organ until you have seen our New Catalogue. 
 
 ^f Send for our New Catalogue for 18P6. New styles ! New Patented 
 Improvements ! New Prices ! 
 
 E. P. CARPENTER CO., Brattleboro, Vt., U.S.A. 
 
 N B St)eoial Offer for 60 Days-Write for particulars, and state where you saw 
 " this advertisement. ' 
 
 Style 90. [Patent.] 
 
DELICIOUS POOD, HEAITHFUMBSS; AID ECOMY, 
 
 BlIIIQ POWBIl, 
 
 Manufactured by Cleveland Brothers, Albany, N. Y., is the 
 PUREST, STRONGEST, MOST HEALTHFUL, and will always be 
 found THE MOST RELIABLE AND MOST ECONOMICAL prepa- 
 ration ever produced for making most delicious, light, white, sweet, 
 and healthful biscuits, cakes, pastry, puddings, etc., and has met with 
 unprecedented success wherever introduced during the past fifteen 
 years. 
 
 The public have a right to know what they are using as food. 
 Anything that so vitally affects the health of the family as the daily 
 bread we eat should be free from any suspicion of taint, and house- 
 keepers should demand that manufacturers plainly state all the ingre- 
 dients of compounds that are used in the preparation of our daily diet. 
 Do not use baking powders whose manufacturers wholly or partly 
 withhold from the public a knowledge of the ingredients from which 
 they are made. CLEVELAND'S SUPERIOR BAKING POWDER is 
 made only of purest Grape Cream of 'Tartar, Bicarbonate of Soda, 
 and a little wheat flour, — the latter to preserve the strength of the 
 powder. Nothing else whatever is used in its manufacture. 
 
 New York, July 11, 1884. 
 
 In analyzing samples of baking powder purchased by myself of a 
 number of grocers in New York City, I find that CLEVELAND'S 
 SUPERIOR BAKING POWDER contains only pure Grape Cream 
 of Tartar, Bicarbonate of Soda, and a small portion of flour. 
 
 R. OGDEN DOREMUS, M. D., LL.D., 
 Prof. Chemistry and Toxicology in " Bellevue Hospital Medical College "| 
 Prof. Chemistry and Physics in the " College of the City of New York." 
 
EECIPES FOR COOKING. 
 
 SOUPS. 
 
 Souf-Stock. — The shank is the most economical 
 meat for making soup-stock. Have it cut into several 
 pieces, and the bone cracked. Wash and put on to 
 boil in two gallons of cold water ; add one spoonful 
 of salt. When it comes to a boil, take off the scum 
 and set the kettle where it will allow the soup to 
 simmer for ten hours. Strain and set away to cool. 
 When cold, skim off all the fat and turn gently into 
 soup kettle, being careful not to turn in any sedi- 
 ment. This will make a fine soup-stock. The meat 
 may be used for hash. 
 
 Meat Jelly. — A nice meat jelly may be made 
 as above, using six quarts of water in place of two 
 gallons. 
 . Tomato Soup. — Peel and slice tomatoes enough 
 to fill a two-quart basin (or one quart of canned 
 tomatoes may be used instead) ; add six quarts of 
 water and two pounds of beef; boil three hours; 
 season with pepper, salt, and a spoonful of butter. 
 Strain and serve with toasted bread. 
 
 Tomato Soup, No. 2. — Stew a quart can of 
 tomatoes. Put three pints of milk on to boil, set- 
 
 25 
 
26 THE ladies' handbook. 
 
 ting basin in which the milk is, into another of hot 
 ■water. When the milk comes to a boil, stir in one 
 tablespoonful of flour thoroughly mixed with a 
 little cold milk. Let this boil ten minutes ; add 
 butter the size of an egg, salt and pepper to taste. 
 Add a pinch of saler^jtus to the tomatoes, and strain 
 them into the milk. Serve at once. Very nice. 
 
 Vegetable Soup. — Cut into strips two inches 
 long, two carrots, two parsnips, one turnip, and a 
 small piece of cabbage. Cover these with water and 
 boil one hour. Strain them into three quarts of soup- 
 stock, and let boil up once. Season with salt and 
 pepper to taste. 
 
 Bakley Soup. — Boil half a cup of pearl barley 
 in one quart of water for three hours. Add this to 
 three quarts of soup-stock. Bring to a boil and 
 season with pepper and salt. 
 
 Sago Soup. — Same as barley soup, substituting 
 sago for pearl barley. 
 
 Vermicelli Soup. — Same as barley soup, substi- 
 tuting vermicelli for pearl barle3\ 
 
 Macaroni Soup. — Same as barley soup, substi- 
 tuting macaroni for pearl barley. 
 
 Chicken Soup. — S^t the liquor, in which two 
 or three chickens have been boiled, away to cool. 
 When cold, skim off the fat ; then put liquor in soup- 
 kettle with one onion and one half cup of rice. Boil 
 two hours ; take out the onion and add some small 
 peices of cold chicken. 
 
 Potato Sotn>. — Boil four good-sized potatoes 
 with two onions in two quarts of water till soft. 
 
THE ladies' handbook. 27 
 
 Rub through a colander and return to the fire ; add 
 pepper and salt and two ounces of butter. When it 
 boils throw in a teacup of tapioca, let it simmer fif- 
 teen minutes, stirring to make quite clear, then add 
 one and one half pints of milk and let all heat. 
 
 Oyster Soup. — Mix one q "^rt of milk and one 
 pint of water, and boil for five minutes ; add the liquor 
 of the oysters and boil three minutes longer. Then 
 put in one quart of oysters and let boil up once. 
 Season with butter, pepper, and salt, to sait the 
 taste. 
 
 Pea Sotjp. — "Wash one quart of peas and soak 
 over niglit. Put them, after soaking, in eight quarts 
 of cold water; add one pound of lean salt pork, a 
 small piece of celery, a little pepper, and half an 
 onion ; boil gently eight hours. When cooked, it 
 should be smooth and rather mealy. If too thick, 
 add boiling water. If not cooked enough, the thick 
 part will settle and the top will look watery. Have 
 ready six slices of bread toasted brown and cut into 
 pieces an inch square ; thtow about a dozen of these 
 pieces into a tureen, and send the rest to the table 
 dry. Strain the soup through a sieve, and serve. 
 
 Irish Stew. — Take six good-sized potatoes, two 
 carrots, four onions, and two pounds of veal or lamb. 
 Slice the potatoes, carrots and onions, and cut the 
 meat into medium-sized pieces. Slice one half pound 
 of salt pork in very thin slices, and put a layer of it 
 into 'the soup-kettle. Put on this a layer of the 
 vegetables, then a layer of meat, then a layer of 
 pork, and so on until all is ip the kettle. Put in 
 
28 THE ladies' haiidbook. 
 
 sufficient water to fill the kettle half way to top of 
 material, cover closely, and cook slowly for two hours. 
 Then add one tablespoonful of flour stirred in one pint 
 of milk, and boil half an hour longer. Garnish the 
 edge of dish in which the stew is served with boiled 
 rice. 
 
 FISH AND OYSTERS. 
 
 Baked Fish. — A fish weighing from four to six 
 pounds is a good size to bake. It should be cooked 
 whole to look well. Make a dressing cf bread- 
 crumbs, butter, salt, and a little salt pork chopped 
 fine ; mix this with one egg : fill the body, sew it up, 
 and lay it in a large dripper; put across it some 
 strips of salt pork to flavor it ; put a pint of water 
 and a little salt in the pan ; bake an hour and a half ; 
 baste frequently. After taking up the fish, thicken 
 the gravy and pour over it. 
 
 Fish Chowder.^ One half pound of salt pork, 
 three pounds of fresh fish (haddock is best), eight 
 good-sized potatoes pared and sliced, one onion pared 
 and sliced, two to three pints of milk, according to 
 quantity required, six or eight toasted crackers. 
 Fry the pork brown, cut the fish in pieces about 
 two inches square, taking out all the bones pos- 
 sible. Remove the pieces of pork and place in the 
 kettle alternate layers of fish, potatoes, and onions, 
 seasoning with salt and pepper. Add water to 
 just cover the last layer; cover the kettle closely, 
 and cook. Put in the milk, heat up and serve, pour- 
 ing into the tureen over the toasted crackers. Salt 
 
THE ladies' handbook, 29 
 
 codfish may be used for the above chowder, and is 
 preferred by some. 
 
 Fish Pudding. — Two pounds of cold boiled 
 halibut or fresh cod, picked, not chopped up ; scald 
 one pint of milk, thicken with flour, to a paste, take 
 from the fire and stir in one half pound of butter, 
 one half a grated nutmeg, black and cayenne pepper, 
 and salt; whip in the yolks of four eggs, one by one; 
 put a layer of this into a buttered pudding dish, 
 then a layer of fish, and alternately fill the dish, 
 letting the last layer be fish ; put b^ead-crumbs on 
 top, and bake slowly one hour. 
 
 Clam Chowder. — For one peck of clams take 
 six good-sized potatoes, pared and sliced thin, and 
 half an onion, cut into pieced one inch square. 
 Fry quarter of a pound of pork to a nice brown ; 
 place the pork and gravy, the potatoes and onions, in 
 yoiu' kettle. Shake over the whole one tablespoon- 
 ful of salt, two of pepper, and half a cup of flour. 
 Strain over this four quarts of the water in which 
 you scalded the clams. Boil fifteen minutes, then 
 add the claihs, and four split crackers. Boil ten 
 minutes, and serve. 
 
 Fish-Balls. — Take the fish left from the dinner 
 and chop fine. Pare and boil potatoes, twice the 
 quantity that you have of the fish. Put them into a 
 tray with the fish, mash fine, and make into balls the 
 size of an egg. Flour the outside lightly, put into fat 
 boiling hot, aiid fry a light brown. The fat should 
 be half lard and half salt pork. Have the slices of 
 pork a nice brown, and serve with the fish-balls. 
 
30 THE ladies' handbook. 
 
 Fish HASii. — Prepare the fish as for fish-balls; 
 chop fine, cold potatoes, and mix with the fish. Fry 
 brown six good slices of salt pork ; take out the 
 pork and turn the hash into the frying pan ; add half 
 a cup of boiling water, let this heat slowly, stirring 
 often, then spread smoothly, and brown. When 
 brown, fold it as you would an omelet ; dish, and 
 garnish the dish with slices of pork. If pork is ob- 
 jectionable, use butter in place. 
 
 Fried Oysters. — Wash the oysters and drain well; 
 lay them in cra*cker-crumbs pounded very fine ; have 
 ready a spider in which put plenty of butter,' and 
 heat until quite hot ; this prevents ' the > oysters 
 sticking. Fry until brown, and then turn. The 
 butter will salt them quite enough. 
 
 To Scallop Oysters. — Open a pint of oj^sters 
 and put them with their own liquor in a stewpan to 
 heat for five minutes; then take them out, strain 
 liquor, add to it three ounces of butter rolled in 
 flour, and put the oysters in it for five minutes more ; 
 butter a scallop-shell and strew it with crumbs of 
 rolled crackers, with thin slices of butter over them, 
 then a layer of oysters, until the dish is filled within 
 one inch of the top; cover it with rolled crackers 
 and thin slices of butter, and pour liquor over; then 
 brown in an oven, and serve. Seasoning may be 
 added if preferred, but most , epicures like the 
 natural taste of the oyster. 
 
 Scalloped Oysters. — Butter a b.aking-dish, and 
 sprinkle a layer of cracker crumbs over the bot- 
 tom; wt»rm the oysters very slightly in their own 
 
1880. 
 
 188T. 
 
 cwTHiM, urn' mmm 
 
 BOOTS AND SHOES. 
 
 Informs the public In general that he has received his full stock of SPRING 
 AND SUMMER GOODS, and is now ready for inspection. Prices rang- 
 ing from the cheapest to the best, and satisfaction guaranteed. Give him 
 an early call. 
 
 I have in this department a very fine assortment of Cloths, consisting 
 of FOREIGN AND DOMESTIC GOODS, and only for Custom Work. 
 A first-class fit guaranteed every time. 
 
 A call will be thoroughly appreciated. 
 
 °^^. A. ABRAM, „^^^° 
 
 SHERIDAN'S BLOCK, COR. MAIN AND JOHN STS., HOOSICK FALLS. 
 
 -^JOSEPH BUCKLEY,!^ 
 
 5.--JDEALER IN^L^^ 
 
 ERIES, PROVISIONS, 
 
 "O.^ AN D^*«=>— 
 
 f C=0=A=L. 
 
 OFFICE AJVD STORE, OPPOSITE TROY ^ 
 
 BOSTOJy PASSEJVGER DEPOT, 
 
 HOOSICK FALLS. 
 
 Orders received hy Telephone. 
 
^:^„E. P. MARKHAM,.^^^ 
 
 m\i KM FMCY m\ m%. 
 
 Well Selected Lines of 
 
 Laces, Hamburgs, Gloves, Dress Trinumings, 
 Buttons, and all hinds of Kotions. 
 
 COMPLETE*STOCK*0F*GROCERIES, 
 
 CAJVJ^ED GOODS, 
 
 HATS, CAPS, BOOTS, SHOES, 
 
 CROCKERY, &c., &c. 
 
 MT MOTTO: THE BEST GOODS FOR THE LEAST MONET. 
 
 E. P. IVLARKHAM, 
 
 COR. CHURCH AND RIVER STS., HOOSICK FALLS, N. Y. 
 
 s GO TO 5) 
 
 -§sreNE,*rHE*DRaeeisTj§- 
 
 For everything useful and necessary in the Springtime. 
 
 IK SECT POWDER, CAMPHOR GUM AND 
 Carholized Paper for putting away Furs. 
 
 DYE STUFFS. -^^ GARDEN AND FLOWER SEED.^ 
 
 PURE GROUND SPICES, 
 
 CREAM TARTAR, BI-CARBONATE SODA, &c., 
 
 in bulk. 
 
 POTASH Concentrated and by weight, and every- 
 thing usually kept in a retail drug store, at prices 
 that cannot fail to satisfy all. 
 
 ^ HENRY W. STONE,e^ 
 
 8 JOHN STREET, - - - HOOSICK FALLS, N. Y. 
 
THE ladies' handbook. 31 
 
 liquor, then arrange a single layer of them over 
 the crumbs, placing them close together. The juice 
 which clings to each oyster will be sufficient to 
 moisten the cracker, unless you use the latter too 
 liberally. Season with pepper, salt, and a generous 
 allowance of butter cut into small bits; put on 
 another layer of cracker crumbs, then more oysters 
 and seasoning, and continue alternate layers until 
 the dish is full. Make the top layer of cracker 
 crumbs* thicker than the intermediate ones. Cover, 
 and bake in a quick oven fifteen minutes; then re- 
 move the cover and brown the top. A large dish 
 will require longer cooking. A slow oven and too 
 long cooking will completely ruin them. 
 
 Beans and Oysters. — Boil beans until ready 
 for baking ; season plentifully with pepper, salt, 
 butter, and bits of pork if liked ; put a layer of 
 beans into a quite deep baking-dish, then a layer of 
 raw oysters, and so on until the dish is nearly full ; 
 pour over it a teacupful of the oyster liquor, and 
 bake one hour. 
 
 Pickled Oysters. — One quart of best cider vin- 
 egar, one ounce of allspice, one half ounce of cinna- 
 mon, one ounce of cloves and one ounce of mace ; 
 scald all together ; when cold put in the oysters ; 
 next day scald all together. 
 
 MEATS. 
 Eoast Beef. — Use sirloin or rib pieces, removing 
 most of the bone ; skewer the meat into the shape of 
 a round ; dash a cup of boiling water over it on put- 
 
32 THE ladies' handbook. 
 
 ting it into the oven ; if there is' much fat upon the 
 upper surface, cover it with a paste of flour and 
 water until it is nearly cooked ; baste often ; allow 
 about a quarter of an hour to a pound of meat; 
 longer if you prefer it well done. 
 
 Roast Beef and Yorkshire Pudding. — 
 Place the roast of beef upon sticks across the drip- 
 ping pan in the ordinary way. An hour before the 
 beef is done, mix the pudding and pour it into the pan, 
 the drippings from the beef falling upon the mix- 
 ture. When done, cut the pudding, and lay around 
 the meat when dished. If there is much fat in the 
 pan before the pudding is ready, drain it off, leaving 
 just enough to prevent the batter from sticking. 
 
 Yorkshire Potdding. — One pint of milk, four 
 eggs beaten separately, two cups of flour and one 
 teaspoonful of salt. Be careful and not get the bat- 
 ter too stiff. 
 
 Spiced Beep. — Take a piece of beef from the 
 forequarter weighing ten pounds. Those who like fat 
 should select a fatty piece ; those who prefer lean may 
 take the shoulder clod, or upper part of the fore leg. 
 Take one pint of salt, one teacupful of molasses or 
 brown sugar, one tablespoonful each of ground cloves, 
 allspice and pepper, and two tablespoonfuls of pulver- 
 ized saltpetre. Place the beef in a deep pan ; rub with 
 this mixture. Turn and rub each side twice a day 
 for a week. Then wash off the spices ; put in a pot 
 of boiling water, and, as often as it boils hard, turn 
 in a teacupful of cold water. It must simmer for 
 five hours on the back of the stove. When cold, 
 
THE LADIES HANDBOOK. 33 
 
 press under a heavy weight, and you will never desire 
 to buy corned beef of the butcher again. Your 
 pickle will do for another ten pounds of beef, first 
 rubbing into it a handful of salt. It can be renewed, 
 and a piece kept in preparation every day. 
 
 Meat Balls. — Take any bits of cold meat, add 
 one onion, and chop fine. Mix with one egg a few 
 bread-crumbs and a spoonful of flour ; season with 
 pepper and salt, and moisten with a little water or 
 cold gravy. Mix it with the meat, make into small 
 balls, roll in flour, and fry quite brown. 
 
 Steamed Sausage — foe Tea. — Lay a roll of 
 sausage in a deep plate in the steamer ; steam three 
 hours ; then remove from the plate, which will be 
 filled with fat. When cold, slice thin. 
 
 Veal Cutlets. — Trim the slices of veal; salt; and 
 dip into a beaten egg, and then into rolled cracker- 
 crumbs, or bread-crumbs rubbed fine. Have in your 
 fryingpari a tablespoonful of lard, very hot, into which 
 put the cutlet, and let it cook slowly on the back of 
 the stove, frequently turning so that the whole will 
 be a golden brown when done. Halibut steak can 
 be cooked in the same manner. 
 
 Broiled Beefsteak. — Cut the steak about three- 
 quarters of an inch thick. Have a clear fire, lay 
 the steak on the gridiron, and dredge it lightly with 
 flour. Cook the steak ten minutes, if you desire it 
 rare; fifteen minutes, if you wish it well done. 
 Season with butter, pepper, and salt, and serve in a 
 hot dish at once. Never pound steak before cook- 
 ing. 
 
34 THE ladies' handbook. 
 
 Beefsteak Smothered in Onions. — Fry brown 
 four slices of salt pork ; take out the pork, and put 
 in six onions, sliced thin. Fry about ten minutes, 
 stirring all the while ; then take out all except a 
 thin layer, and upon this lay a slice of sl^eak, then a 
 layer of onions, then steak, and cover thick with 
 onions. Dredge each layer with pepper, salt, and 
 flour. Pour over this one cupful of boiling water, 
 and cover tight. Simmer half an hour. 
 
 Flank Roast, Stufeed. — Prepare a dressing, 
 same as for roast turkey. Spread this over flank of 
 beef, about three-fourths of an inch thick ; roll, and 
 secure with twine. Roast same as beef, and slice 
 thin. Cheap and very nice. 
 
 Dbibd Beef. — Cut in very thin slices. Place them 
 in a pan and cover well with tepid water ; let it gradu- 
 ally boil, then pour off the water. Sprinkle the 
 beef with pepper and butter, which let melt and 
 boil for a minute. You may add beaten eggs, or 
 cream and flour worked well together. It may be 
 served on thin slices of toast which has been dipped 
 in boiling water with a little salt in it. 
 
 Veal Patties. — Three and a half pounds of veal, 
 six small crackers, one tablespoonful of salt, one 
 teaspoonful of pepper, one nutmeg, one slice of pork 
 chopped with the veal and a piece of butter the size 
 of an egg : roll the cracker fine. Mix with the spices 
 and meat. Make into a loaf, like bread ; put bits of 
 butter and grated bread-crumbs on the top. Put it 
 into a pan with a little water. Baste frequently 
 while baking ; bake two hours. To be eaten cold. 
 
THE ladies' handbook. 35 
 
 Hakicot of Mutton. — Take cold mutton (boiled 
 or roasted), cut into slices and lay in a deep sauce- 
 pan ; then put in, one-fourth of an onion, the same .of 
 turnip, two potatoes, and one carrot, all cut in small 
 pieces. Dredge with flour, salt, and pepper. Cover 
 with cold water and boil for one hour; then add two 
 spoonfuls of flour mixed with cold water, and boil 
 one hour longer. Have a dish with an edging of 
 mashed potatoes, and into the centre turn the 
 haricot. 
 
 Veal Cutlets. — Fry brown, eight slices of salt 
 pork. Take them up, and to the. fat add two large 
 spoonfuls of lard. Have ready thin slices of veal ; 
 dip them in a well-beaten egg, then into cracker- 
 crumbs, and fry a nice brown. Season the meat be- 
 fore dipping with pepper and salt. Serve with the 
 salt pork. 
 
 A-la-mode Beep. — Take six pounds of the 
 round of beef, cut deep gashes in it, and rub in, a 
 handful of salt, a spoonful of cinnamon, half a spoon- 
 ful each of clove and allspice, one of mace, one of pep- 
 per, and a half-cup of flour. Fill the gashes with a 
 dressing made as for turkey, adding a little chopped 
 onion. Sew the gashes together, and bind the beef 
 with strips of cloth. Lay the beef into a small 
 kettle, put in a whole onion, add cold water enough 
 to cover, and simmer three hours. Make a thicken- 
 ing with four spoonfuls of flour, and stir in. At the 
 same time stir in two spoonfuls of mushroom or wal- 
 nut catsup, and simmer one hour longer. 
 
 Fbied Liver. — Cut either beef or pork liver 
 
36 THE ladies' handbook. 
 
 into slices about half an inch thick; pour boiling 
 water over them, and let them stand twenty minutes; 
 drain and dredge with flour, salt and pepper. Fry- 
 six slices of salt pork brown ; take them up, and in 
 the fat fry the Kver fifteen minutes. Serve with the 
 pork. 
 
 Fried Teipb. — Cut the tripe into handsome 
 squares, and dredge with salt, pepper and flour, and 
 fry a light brown in either drippings or lard. 
 
 To Roast a Turkey. — When nicely washed 
 and drained, fill both breast and body with a dress- 
 ing prepared thus : To one-fourth of a pound of salt 
 pork chopped fine, add one quart of bread-crumbS. 
 Season with salt, pepper and sage ; add one gill of 
 milk. Boil the giblets until quite tender, chop fine 
 and add about one half to the dressing, reserving the 
 remainder for the gravy. Add enough of the water 
 in which the giblets are boiled to make the dressing 
 quite moist. Sew lip the breast and body, and tie 
 the wings and legs close to the body. -Rub over 
 with butter and salt. Bake a common sized turkey 
 four hours in a slow oven. Baste with drippings 
 frequently. 
 
 Roast Turkey, with Oysters. — After draw- 
 ing the turkey, rinse with soda. and water, and then 
 with clear water. Prepare a dressing of bread- 
 crumbs, mixed with butter, pepper, salt, and sage ; 
 wet with hot water or milk ; add the yolks of two 
 eggs; mince a dozen oysters. and stir into dressing. 
 Fill the turkey with this, and sew it up with strong 
 thread. Dredge it with flour before roasting, and 
 
THE ladies' handbook. 37 
 
 baste often, first with butter and water, afterward 
 with the gravy in the pan. Serve with cranberry- 
 sauce, or fry oysters to lay in the dish around the 
 turkey. Or, serve with oyster-sauce made by adding 
 to a cupful of liquor in which the turkey was baked 
 the same quantity of milk and a dozen oysters well 
 seasoned with minced parsley; thicken with flour 
 and a tablespoonful of butter. 
 
 Chestnut Dressing eok Tctekey. — Prepare 
 dressing tlie same way as given, only leave out the 
 oysters and put in a pint of peeled chestnuts chopped 
 fine. 
 
 Chicken Jelly. — Joint two chickens, as for fric- 
 assee ; leave out the giblets, take off the skin, boil in 
 water enough to cover, until all the bones can be 
 easily removed. Then strain the liquor, of which 
 there must be one quart ; season with salt and pep- 
 per and a small piece of butter. To this boiling 
 liquor add one box of gelatine dissolved in one pint 
 of cold water ; put in the chicken, and after it has 
 ali boiled up, turn into moulds to cool. Very nice 
 with celery boiled with the chicken. 
 . Chicken, a-la-modb. — Put the chicken in just 
 enough cold water to cover it, and boil until the 
 bones easily leave the flesh ; separate the meat from 
 the bones, and boil the gravy to a jelly ; chop the 
 meat fine ; mix it with pepper, salt and spice ; boil 
 some eggs hard ; slice thin ; line a deep dish with 
 them; put in the chicken and gravy; when cold 
 turn on to a dish ; to be sliced thin. Nice for tea or 
 for lunch. 
 
38 THE ladies' handbook. 
 
 Fricassee — Young Chickens. — After the 
 chickens are cleaned, cut off the wings, and flatten 
 with the rolling pin ; do the same with the back and 
 breast (cutting each in two pieces, the back cross- 
 wise) ; clean the giblets nicely, and, having washed 
 all together in cold water slightly salted, put them 
 in a stewpan with just enough water to cover them, 
 or half milk and half water; add a few pepper-- 
 corns, a little mace and a little salt (a head of 
 young lettuce is an improvement). , Cover the stew- 
 pan, and let the chicken boil until quite tender ; 
 strain off half a pint of the liquor into another 
 saucepan ; add half a pint of boiling milk, set it on 
 the fire, stir into it a tablespoonful of butter rolled 
 in flour, and continue to stir until quite smooth; 
 add a little nutmeg ; after it is taken off, stir in any 
 kind of flavoring. Arrange the chickens in a deep 
 dish, pour the gravy over them, and send to the table 
 covered. 
 
 SALADS AND EGGS. 
 
 Salad Dressing. — One tablespoonful of mus- 
 tard, one of sugar, one teaspoonful of salt, one-tenth 
 teaspoonf ul of cayenne pepper and the yolks of three 
 uncooked eggs. Put this mixture in an earthen dish ; 
 set on ice, and stir with a silver or wooden spoon until 
 it is well mixed, then add very gradually one bottle of 
 table oil. Stir until very light ; then stir in half a 
 cup of vinegar. Stir one way all the time. A cup 
 of whipped cream stirred in, the last thing, is a great 
 addition. 
 
STOVES, 
 ME(JES 
 
 FL'MACES,. 
 
 TIN, 
 HOLLOW 
 AND 
 WOODEN 
 
 WARE, 
 FURC. FS, 
 
 SINKS, 
 
 
 :*'' 
 
 lLEmis^(^-^^^i CHURCH ST.,^ 
 
 sDEALER INt 
 
 IRON and 
 
 LEAD 
 PI PK. 
 
 BATH TUBS, 
 
 BOILERS, 
 WASH BOWLS 
 
 AND 
 WATER 
 
 CLOSETS. 
 Also a full line of 
 
 ^luraber6' 
 
 gittingd. 
 
 I 
 
 
 \ • :-'' / T 
 
 Special Attention given to Water Works Plumbing. 
 
 DEAR MADAM: 
 
 Allow me to observe that, to be a good cook, 
 you must use everything of the best quality. Now 
 just allow me to say, if you want to find a good 
 quality of Agate-Ware, Tin-Ware, Glass, or any 
 thing in Wooden- Ware, just drop into 
 
 -^Parsons' HouselurnlsMng (ioods Store,^ 
 
 and there you will 'find everything you want to 
 keep house with, from a scouring brick to a baby 
 wagon. No. 11 Nlaln Street. 
 
 Don't forget the place, whatever you do. 
 
c-^ 
 
 3^ 
 
 tcteg, * Clocks * and * J 
 
 — ..O.-sJ.t 
 
 ^/> 
 
 |.-fc^o<>o. 
 
 From the Best Manufacturers. 
 
 Best Styles and Most Durable Patterns. 
 
 Lowest City Prices. 
 
 P. M. Y0ai2EN, Practical latcMaM, 
 
 MAIN STREET, HEAD OF JOHN STREET, 
 HOOSICK FALLS, N. Y. 
 
 AT 
 
 Can be found a Choice Stock of 
 
 m 
 
 ri 
 
 ifees, Pure Spices, Roiir, 
 
 ProvlsloDS, Ureen, Dried M Canned- Fruits, k, 
 
 At Prices Very Low for Cash. 
 Are of Very Choice Quality. 
 
 Church Societies furnished with Fruits or anything in 
 stock at cost prices. 
 
 Hoosick Falls, April 7, '87. -IVl 1 JNl Jr!y XX. . 
 
THE ladies' handbook. 39 
 
 Salad Dressing. — Beat six eggs in a large bowl 
 until very stiff. Add two cups of sweet cream with 
 a teaspoonful of salt, and beat thoroughly. Now 
 add one cup of sharp vinegar, a tablespoonful of mus- 
 tard and one-half cup of melted butter, and beat 
 again. Mix the mustard in a cup with a little of the 
 vinegar to avoid lumps. Set the bowl into a kettle 
 of water, and boil until the dressing thickens. This 
 will keep for weeks. 
 
 Chicken , Salad. — Boil tender, four good-sized 
 chickens ; when cold, cut off the white meat and 
 chop rather coarse. Cut off the white part of the 
 celery, and chop in the same manner. To two quarts 
 and a pint of chicken allow one quart and a pint of 
 the celery and a spoonful of salt. Mix well together, 
 and then stir in a part of the dressing. Shape the 
 salad in a flat dish, and pour over it the remainder 
 of the dressing. Garnish with hard-boiled eggs 
 (cut in rings), beets, and the tops of tl^e celery. 
 
 LoBSTEE Salad. — Lobster salad is made the 
 same as chicken, using lobster in place of chicken, 
 and lettuce instead of celery. 
 
 Oyster Salad. — One pint can of cove oysters 
 chopped fine, ten crackers rolled fine, three eggs, 
 one-half teacup of fresh milk, two-thirds teacup of 
 oyster liquid and one half cup of butter. Put all 
 on the fire together and let come to a boil, stirring 
 it well together. Eemove from the fire, and add one 
 teacup of vinegar with one teaspoonful of celery salt 
 and one spoonful of mustard stirred into it ; pepper, 
 and salt to taste. Serve cold. 
 
40 THE ladies' handbook. 
 
 Vegetable Salad. ^ Take equal quantities of 
 cooked beets, turnips, potatoes, and other vegetables 
 if you have them. Cut into small blocks about as 
 large as dice. Lay in a dish, and add celery cut 
 fine; about one-third celery and two-thirds vegeta- 
 bles. Mix with salad dressing. This dish looks very 
 nice on the table, and is very easily and cheaply pre- 
 pared. 
 
 Stuffed Eggs. — Boil eggs hard; when cool, re- 
 move the shells carefully and cut the eggs in half. 
 Mash the yolks fine, moisten with vinegar, and,' 
 season with a little butter, pepper, salt, and mus- 
 tard. Fill the whites with the mixture. Nice for 
 tea, or they make a good relish with a cold-meat 
 dinner. 
 
 To Bake Eggs. — Put butter, salt and pepper in 
 the bottom of your tin, and then break in your eggs. 
 Bake till the whites seem done. Very nice. 
 
 Omelet. — Mix four heaping teaspoonfuls of flour 
 thoroughly in one and one-half cilps of milk, and add 
 it to the well beaten yolks of six eggs. Mix this light- 
 ly with the whites which have been beaten stiff. Pour 
 into a hot frying-pan well greased with. lard — not 
 butter. Cover, and cook rather slowly ten minutes. 
 Cut across the centre, and take out one-half on to a 
 hot platter. Turn the other half out on the first. 
 It is too thick to fold. 
 
 Omelet. — Separate the yolks of six eggs from the 
 whites, and beat the yolks thoroughly ; add to them 
 one scant tablespoonful of flour mixed smpoth in three 
 tahlespoonfuls of cold milk, also two tablespoonf uls of 
 
THE ladies' handbook. 41 
 
 butter melted in two-thirds cup of scalded milk ; then 
 mix with whites of eggs beaten to a stiff froth, and 
 pour one-half immediately on a hot griddle ; cook 
 from five to eight minutes. Double the omelet on 
 the griddle when partly cooked. 
 
 Omelets. — Beat lightly two eggs, and stir in, one 
 spoonful of milk and a pinch of salt. Heat the 
 omelet-pan hot, then put in a little butter; when 
 melted turn in the beaten eggs ; set on the fire, 
 shake the pain, and cook until a light brown. Fold 
 the omelet, and serve in a' hot dish. Ham, mushroom, 
 lobster, chicken, and all kinds of omelets are made 
 by chopping the meat and laying it between the 
 folds of the omelet. 
 
 Dropped Eggs. — Turn a quart of boiling water 
 into a basin with one spoonful of salt. Break the 
 eggs, one at a time, into a saucer ; dip one side of 
 the saucer into the water, and let the eggs gently 
 slide into it. Boil gently until set, and serve on toast. 
 
 PICKliBS. 
 Pickled Cucumbers. — Take small cucumbers, 
 lay them in a tub, and cover with a boiling brine of 
 one gill of salt to one gallon of water. Let this 
 stand until cold, then put in kettle and boil again, 
 and pour over cucumbers; do this five times, and 
 then tjirn off and cover with boiling alum-water 
 (one heaping spoonful of alum to one gallon of 
 water). "When cold, turn off, boil again, and turn on 
 to cucumbers a second time. Now put a few quarts 
 of good cider vinegar in a porcelain kettle, and when 
 
42 THE ladies' handbook. 
 
 it boils, drop in a few cucumbers and let tliem boil 
 eight minutes. Pick them out, lay in a stone pot, 
 and cover with good cider vinegar. Use spice 
 according to taste. 
 
 CucuMBjiES. — A troublesome but sure way is to 
 cover them with hot brine (not too strong), scalding 
 and pouring it over them for eight successive days. 
 Then wipe the cucumbers very carefully, and put 
 them in good spiced vinegar. Your work is done 
 for a century if need be. 
 
 Sweet Pickles. — Eight pounds of ripe cucum- 
 bers, green tomatoes, or watermelon ; three pounds 
 brown sugar ; cloves, cinnamon, and allspice, each two 
 tablespoonfuls ; one teaspoonful of pepper. Spread 
 the fruit with a little salt, and let it stand over night. 
 Drain off the liquor in the morning, and boil until 
 tender in one quart of vinegar. Turn this off, and 
 boil in another quart of vinegar in which are the 
 sugar and spices. 
 
 Piccalilli. — Slice one peck of tomatoes and three 
 good-sized onions. Cover with cold water, and 
 sprinkle over them two cups of salt. Let them 
 stand twelve hours. Drain and rinse several times 
 in cold water. Chop fine, and boil until tender in 
 weak vinegar. Pour off the vinegar, and while hot 
 add two tablespoonfuls each of all kinds of spices, 
 one small box of ground mustard, two cups of grated 
 horse-radish, and six green peppers chopped fine, or 
 two tablespoonfuls of ground pepper. Mix well, and 
 cover with cold vinegar. 
 
 Tomato Pickles (sour). — One gallon of green 
 
iW 
 
 Qi. 
 
 CHENEY BLOCK. 
 
 flRS" 
 
 ASS GROCERIES. 
 
 TEAS, COFFES AND SPICES 
 
 Are our specialties, and are PURE and the best 
 that can be bought. 
 
 In BOO TS, SHOES & RUBBERS 
 
 We are carrying the LARGEST, the BEST, 
 
 and at the MOST REASOjYABLE 
 
 PRICES of anyone in town. 
 
 d^. — DEALERS IN r^^i 
 
 Men's, Youths', Boys' and Children's Clothing, Hat^ 
 
 and Caps, Gents' Furnishing Goods, Umbrellas, 
 
 Trunks and Valises at reasonable prices. 
 
 BRACKMAN cf LEVY, Cheney Block, Hoosick Falls. 
 
 REMEMBER, JONES, THE COBBLER, 
 
 STILL LIVES 
 
 To greet his old friends and patrons who desire dry feet. He'll be found 
 at the corner of FIRST AND CENTER STREETS. 
 
 Re'll do your Repairing both Cheap and JVeat. 
 FOR CASH. 
 GEO. E. JONES, Hoosick Falls, N. Y. 
 
Established 1866. Still at the Head in. ISST. 
 
 SUCCESSORS TO CHAS. C^'ELDREDGE, 
 
 ^ Wholesale and Retail Dealers in s*- 
 
 Lumber, Wood, Flour, Meal, Feed, 
 
 Grain, Farm and Garden Seeds, 
 
 Barbed Wire, Kalsomine, Paints, Oils, 
 
 Glass, Builders' Hardware and all 
 
 kinds of Building Material. 
 
 -PROPRlETORSi OF?"- 
 
 Tie Hoo^^lci Falls Custom Mills, 
 
 ^To Make GOOD BREAD You Must Use s^ 
 GOOD FLOUR. 
 
 We keep only only the Best Grades of 
 
 ■A P]lTENT+flND*F]lMILY*FLOUR, ^ 
 
 B UCK WHEA T FLO JJR, GRAHAM FL TIB, 
 FIJ^E MFAI^, 4-G. 
 
 Come to us for FLO WER SEED and Bird Seed. 
 
 OFFICE, 4 & 5 CENTER ST. GRIST MILL, HOOSIC ST. 
 
THE ladies' handbook. 43 
 
 tomatoes sliced ; two tablespoonfuls of salt, one table- 
 spoonful of ground mustard, one tablespoonful of 
 cloves, one tablespoonful of cinnamon, one tablespoon- 
 ful of black pepper, one tablespoonful of red pepper 
 or four green peppers sliced, one half pint of mustard 
 seed and two quarts of good vinegar. Boil all to- 
 gether fifteen minutes, then pour into' jars and cover 
 up. Fit for use in three days. 
 
 Red Cabbage Pickles. — Take good firm red 
 cabbage ; quarter, and take out the hard stalk, then 
 shred fine, and lay in an earthen or wooden bowl 
 with a good sprinkling of salt (about half a teacup 
 to a cabbage). Put in a cool place for twenty-four 
 hours, stirring occasionally ; after which rinse in cold 
 water and drain through a cola,nder. To one quart 
 of strong vinegar put, two tablespoonfuls of whole 
 black pepper, same allspice, and one teaspoonful of 
 cloves tied in a bit of muslin ; bring to a boil, then 
 put iu the cabbage. Let boil ten or twelve minutes, 
 then set off and allow to cool slowly, with cover 
 on. Will be ready for use in two or three days. 
 
 Tomato Ketchup. — Take one peck of ripe 
 tomatoes, cut or break them into a large porce- 
 lain kettle, and set them on the fire. When they 
 have boiled till very soft, pour them into a fine wire 
 sieve, and rub them till only the seeds and skins re- 
 main in the sieve. Take the liquor, and into it put, 
 two quarts of vinegar, six tablespoonfuls of salt, two 
 of black pepper, two of mustard, one small teaspoonful 
 of red pepper, and a few pieces of horse-radish root. 
 Put the .mixture on a' slow fire and let it simmer 
 
44 
 
 THE LADIES HANDBOOK. 
 
 some three hours. Then remove the horse-radisli, and 
 bottle the ketchup while hot. This makes twelve 
 bottles of the ordinary size used for ketchup. 
 
 Chili Sauce. — Twelve large ripe tomatoes, four 
 red peppers and two large onions chopped fine ; add 
 four cups of vinegar, two tablespoonfuls of salt, and 
 two tablespoonfuls of sugar. Boil two hours. Bot- 
 tle and cork. 
 
 Peach Pickles. — Seven pounds fruit, three and 
 one-half pounds brown sugar and one pint of vinegar. 
 Put whole spices in vinegar (cinnamon, allspice, 
 cloves, etc.), and boil seven minutes. Put in fruit, 
 and cook until soft. 
 
 Sweet Pickled Peaches. — To seven pounds 
 of peaches allow three and three-fourths pounds of 
 sugar, one quart of vinegar, two ounces of cloves 
 and two ounces of stick cinnamon or cassia buds. 
 Pare the peaches, and stick one or two cloves into 
 each one. Boil the sugar and vinegar with several 
 sticks of cinnamon for five minutes, then put in the 
 peaches. When cooked till, well done and clear, 
 take them out. Boil the syrup, reducing it to 
 nearly half, and pour it over the peaches. Pears and 
 apples may be prepared in the same way. 
 
 BREAD, BRBAKanAST AND TEA CAKES. 
 
 Yeast. — Put one coffee-cup of hops in a saucepan, 
 and upon them pour two quarts of boiling water. 
 Break two baked or boiled potatoes with. their jackets 
 on, into the boiling hops, and let the whole boil five 
 minutes. Then strain the whole upon a quart of 
 
THE ladies' handbook. 45 
 
 flour, adding a cup-of sugar, two tablespoonfuls of salt, 
 and a teaspoonful of ginger. When milk-warm, add 
 one pint of good yeast; leave in a warm place until 
 well worked. Pour into a jar, and keep in a cool place. 
 Using this yeast, no salt is required in the bread. 
 
 Dkied Yeast. — Ten cups of milk-warm water, 
 two cups of fresh butter-milk and two tablespoonfuls 
 of yeast ; mix in enough meal to make a thick bat- 
 ter ; let it rise in a warm place ; add enough meal 
 to make a stiff dough ; roll into thin cakes to dry. 
 Use one tablespoonful of dried yeast to one quart 
 of flour. Make up with milk-warm water into loaves 
 of bread, instead of sponge ; raise and bake. 
 
 Excellent Light Bkead. — Soak two table- 
 spoonfuls of dry hop yeast (or half a cake of com- 
 pressed yeast) for an hour, in enough warm water 
 to cover it. Then, with flour and a little additional 
 warm water, make about a quart of batter. Let it 
 rise over night ; in the summer set it in a cool place, 
 in the winter, near the fire. In the morning sift 
 about as much flour as the batter and a pint of 
 warm water will mix; add salt, and if desirable a 
 little lard ; knead until perfectly smooth. In fifteen 
 or twenty minutes knead again diligently. Let it 
 rise until quite light, then knead again well ; let it 
 stand a few minutes only, then knead again into 
 small loaves. Do not grease the pan, but always 
 grease each loaf well with sweet lard or butter. 
 Bake in a slow oven ; when thoroughly done, take 
 out of the oven and grease the top of the loaf with a 
 little butter; cover the loaves while cooking with a 
 
46 THE ladies' handbook. 
 
 piece of t.hiek paper. After remaining in the pan 
 fifteen minutes, take the loaves out and let them re- 
 main a few minutes, right side up. When perfectly- 
 cold put away in a tin box. For light rolls, take 
 off a piece of dough after the second kneading, 
 add a little more lard, and bake as directed for the 
 loaves. , 
 
 White Bkead. — Pour one^int of boiling water 
 into your breadpan ; add a , piece of butter or lard 
 the size of a walnut, then stir in flour to make a thick 
 dough. Let this stand until cool, then add another 
 pint of water, this time milk-warm, and one cup of 
 yeast; stir in flour sufiicient to knead. Put it on 
 the board, knead well, and put back in pan to rise ; 
 set in a warm place until it begins to rise, then re- 
 move to a cooler one. When it rises to top of pan, 
 stir it down, and it wi],l rise again very quickly ; then 
 shape into loaves and set to rise again. 
 
 Raised Graham Bread. — To five cups of 
 sponge (raised over night for white bread) add one 
 cup of molasses, a little salt, one half teaspoonful of 
 soda, and three and one half cups of Graham flour 
 — or sufiicient to make as stiff as brown bread. 
 Raise until as light as white bread. 
 
 Graham Bread. — Two and a half cups of sour 
 milk, one cup of molasses, two and a half teaspoon-;, 
 fuls of soda and a little salt ; add Graham flour 
 enough to make a little thicker than cake. 
 
 Brown Bread, No. 1. — Two and one-half cups of 
 corn meal, one and one-half of rye meal, one-half cup 
 of flour, one cup of molasses, one cup of hot water. 
 
A fine A^^ortient of Fancy Gooi^ 
 
 Always oh hand, suitable for Wedding, Birthday and Holiday Presents. 
 
 FUEE" DMll©rS AND MEDICiNlS, 
 
 Cigars and Candies. Pure Cold Soda Water in its season. 
 
 Physicians' Prescriptions Carefully Prepared 
 with dispatch. 
 
 Store open on Sunday from 9 to 10 A. M. and 5 to 6 P. M. 
 
 No. 9 Main Street, Hoosick Falls, N. Y. 
 
 DO YOU WANT THEM? 
 
 FINE GROCERIES 
 
 At the Lowest Prices, 
 
 BOOTS, SHOES and RUBBERS, 
 
 ALSO 
 
 IF YOU DO, CALL ON 
 
 J9RN kanTz, The grqger, 
 
 COR. RIVER AND FIRST STS., HOOSICK FALLS, N. Y. 
 
MRS. A. CORNEAU; 
 
 ^ MILIvINBRYe^ 
 
 ''^:^M"^^^ faking a gpecialtg.<?^:3"° 
 36 Classic Street, - - Hoosick Falls, N. Y. 
 
 Established 1S66. 
 
 JAMES WADDELL 
 
 MERCHANT TAILOR. 
 
 The Largest Stock of Foreign and Domestic Woolens 
 north of New York. 
 
 -^* WII2I2IS * E. * HEATeN, *^ 
 
 Attorney and Counselor at Lai, 
 
 13 Cheney Block, _ - - HOOSICK FALLS, N. Y. 
 
 ^E. R. ESTABROOK,^^ 
 
 AND PHOTOQEAPHEH, 
 
 WOOD'S BLOCK, HOOSICK FALLS, N. Y. 
 
 TTlne Best is ttie Chieapest. 
 
THE ladies' handbook. 47 
 
 two cups of sweet milk, one teaspoonful of soda, and 
 a little salt. Steam three hours ; bake one hour. 
 
 Steamed Beown Bread. — Three teacups of Gra- 
 ham floiir, four teacups of corn meal, one cup of 
 molasses, one teaspoonful of soda, one teaspoonful of 
 salt, one quart of buttermilk and one tablespoonful of 
 brown sugar ; steam six hours. 
 
 Raised Biscuit. — One quart of milk, three- 
 fourths cup of lard or butter — half and half is a 
 good rule — three-fourths cup of yeast, two table- 
 spoonfuls of white sugar, one teaspoonful of salt and 
 flour to make a soft dough. Mix over night, warm- 
 ing the milk slightly, and melting the lard or butter. 
 In the morning, stir well, and let stand one hour ; 
 then roll out into sheets three-fourths of an inch 
 thick ; cut into round cakes ; set these closely toge- 
 ther in a pan ; let them rise for twenty minutes, and 
 bake twenty minutes. 
 
 Parker House Rolls. — One quart of cold 
 boiled milk, two quarts of flour and one large table- 
 spoonful of lard rubbed into the flour ; make a place 
 in the middle of the flour, put in one cupful of 
 yeast and one-half cup of sugar; then add the milk 
 with a little salt ; stir and leave till morning ; then 
 knead hard and let it have a cool rising ; knead 
 down at noon, then again at four o'clock — rolling 
 out for tea. If desired a little shorter, spread but- 
 ter on, and roll up again before cutting out for 
 tea. 
 
 Breakfast ok Dinnbe, Rolls. — Put a piece 
 of butter the size of an egg into a pitcher, and turn 
 
48 THE ladies' , HANDBOOK. 
 
 on a pint of boiling water ; stir it until the butter is 
 melted, then add one pint of cold milk ; turn this into 
 the bread pan, add three pints of .flour, stir it up, then 
 one-half cake Fleischmann's yeast, two tablespoonftils 
 of white sugar and one spoonful of salt ; stir briskly. 
 Keep adding flour and beating it till it is of a good 
 consistency, smooth and light to the hand'; cover it 
 with a cloth. In the morning turn the dough on to 
 the bread-board, knead it well with both hands, and 
 roll it out about an inch thick ; cut it in equal bits, 
 as large as you wish the rolls; take the bits between 
 your hands and make them in rolls six inches long 
 and two wide ; have the breadpans rubbed with a 
 little butter, lay the rolls in and let them rise an 
 hour; bake twenty minutes. When done, brush 
 them over while hot, with a little butter. The long 
 rolls are nice for breakfast. For dinner, cut with a 
 common sized biscuit cutter. 
 
 Baking-Powdek Bisctjits. — One quart of flour, 
 two teaspoonfuls of baking-powder, a little salt, lard 
 the size of an egg, and enough sweet milk to mix in- 
 to a soft dough. 
 
 Baking-Powder Biscuits, No. 2. — One quart 
 of flour sifted two or three times, two heaping tea- 
 spoonfuls of baking-powder, a pinch of salt, and one 
 tablespoonful of lard mixed thoroughly through the 
 flour. Then pour in one-half pint of cream (or 
 cream and water) ; do not knead much, but roll out 
 on the board; double the dough and roll again, 
 repeating this once or twice. Do not touch the 
 hands to it any more than necessary ; cut into bis' 
 
THE ladies' handbook. 49 
 
 cults ; make them touch each other in the pan. You 
 will have delicious biscuits with very little trouble. 
 
 Soda Biscuits. — One quart of flour, one heap- 
 ing tablespoonful of lard, nearly one pint of milk, 
 one even teaspoonful of soda, and two small tea- 
 spoonfuls of cream tartar ; sift soda and cream tartar 
 thoroughly into the flour, then rub in the lard, and 
 add a little salt. Pour in enough milk to make a 
 soft dough, and mix quickly ; roll out half an inch 
 thick, and bake in a quick oven. 
 
 BuNNS. — One quart of flour, one pint of warm 
 milk, four tablespoonfuls of butter, and one gill of 
 yeast.^ Mix, and set them to rise three or four 
 hours. Then add two beaten eggs and one-fourth 
 pound of sugar. Mix this into the dough, and set 
 it to rise about two hours. When very light, make 
 the dough into bunns, and set them close together 
 to rise. When all of a sponge, brush the top with a 
 little milk and molasses mixed. Set in a quick oven 
 and bake flfteen or twenty minutes. 
 
 Waffles. — One pint of sweet milk, a littlfe salt, 
 a bit of melted butter the size of a butternut, two 
 well-beaten eggs and two tablespoonfuls of yeast ; stir 
 in flour enough to make a stiff batter. Rise until 
 morning. When baked in rings, this same rule 
 makes excellent muffins. 
 
 Raised Muffins. — One and one-half pints of 
 warm new milk, one egg, two or three spoonfuls of 
 melted butter, and one-half small cup of yeast. Mix 
 with flour enough for soft batter, and set to rise over 
 night. In the morning, dip out this light sponge into 
 
50 THE ladies' handbook. 
 
 the muffin rings without stirring, and bake one-half 
 hour in a hot oven. 
 
 Breakfast Coen Cake. — To one pint of sifted 
 corn meal add sweet milk sufficient to make a stiff 
 batter, two tablespoonfuls of yeast, and a little salt ; let 
 it stand over night ; before baking add one cup of 
 sour milk, soda enough to sweeten the milk, one egg, 
 two tablespoonfuls of sugar, a little flour, and butter 
 half the size of an egg. Bake in a quick oven, and 
 you have a very delicious breakfast cake. 
 
 Corn Cake. — One cup of corn meal, one cup 
 of flour, two tablespoonfuls of sugar, one-half tea- 
 spoonful of salt, one teaspoonful of cream tartar, and 
 one-half teaspoonful of soda ; mix with sweet milk to 
 the consistency of thin batter ; the last thing, add 
 two tablespoonfuls of melted shortening. 
 
 Corn Rolls. — One small cup of sugar, two eggs, 
 one-half cup of butter, two and one-half coffee-cups 
 of sweet milk, one and one-half teaspoonfuls of- cream 
 tartar, three-fourths teaspoonful of soda, one-half cup 
 of flour and Indian meal enough to make good bat- 
 ter — not very thick. Bake in roll pans or flat 
 basin. Have hot oven at first. 
 
 Indian Griddle Cakes. — Take one-half pint of 
 Indian meal, one-half pint of flour, one and one-half 
 pints of sour milk, two eggs, one teaspoonful of soda, 
 and one tablespoonful of sugar. Sift the meal and 
 flour and beat into the sour milk. Sift in the soda and 
 beat again. In five minutes add the salt and sugar. 
 When ready to fry put in the eggs. Graham can be 
 used instead of Indian meal if one prefers. 
 
THE ladies' handbook. 51 
 
 Doughnuts. — One cup of sugar, three-fourths 
 cup of sweet milk, one egg, one spoonful of butter, 
 one and one-half teaspoonfuls of cream tartar, one- 
 half of soda, and flour to roll out quite soft. Turn 
 frequently while frying, remaining by each kettleful 
 till they are done. 
 
 Doughnuts. — One pint of flour, one teaspoonful 
 of cream tartar, one-half teaspoonful of soda, one egg, 
 a little salt, a little cinnamon, one tablespoon ful of 
 melted lard, two-thirds of a cup of sugar, and two- 
 thirds of a cup of sweet milk. 
 
 Thin Fried Cakes. — One' cup of sweet milk, 
 one cup of sour cream, soda sufficient to sweeten 
 cream, one egg and flour to roll out. Roll thin as a 
 knife-blade. Have lard boiling ; throw the cakes 
 into the lard, turn them over, and take out imme- 
 diately. 
 
 Bebakfast Cakes, No. 2. — Two cups of rye meal, 
 two cups of flour, one half cup of sugar, one teaspoon- 
 ful of salt, two teaspoonfuls of cream tartar, one tea- 
 spoonful of soda, one egg and two cups of milk. Can 
 be made equally good with sour milk, omitting the 
 cream tartar. 
 
 Flannel Rolls. — One cup of sweet milk, the 
 whites of two eggs, two-thirds of a cup of butter, 
 flour to make a thick batter, two tablespoonfuls of 
 sugar, and two teaspoonfuls of baking-powder. Form 
 into rolls, let them rise — then bake. 
 
 Vienna Rolls. — To one quart of flour add two 
 teaspoonfuls of baking-powder, sift thoroughly, add 
 a little salt, and rub a tablespoonful of lard or butter 
 
52 THE ladies' handbook. 
 
 through the flour ; use enough sweet milk to make a 
 soft dough; roll out and cut with a round cutter. 
 Fold over like a turnover, and wet the edges with 
 milk to make them adhere ; wash over with milk to 
 give them a gloss. Place in a pan so that they will 
 not touch ; bake fifteen or twenty minutes. 
 
 Vanities. — One egg, a little salt and flour to mix 
 very hard ; roll very thin ; cut in fancy forms. Fry 
 quick in hot lard. 
 
 Floue Geiddi*b Cakes. — Sift one half pint of 
 flour, add the same measure of sour milk and one 
 half as much more. Beat it well with the flour. 
 Sift in a small teaspoonful of soda and let it work 
 five minutes. Add a pinch of salt and tablespoonful 
 of sugar, and, just before frying, two eggs. 
 
 Delicate Gkiddle Cakes. — Take buttermilk 
 or sour milk, with one third sweet milk, one egg, a 
 little salt and one scaut teaspoonful of soda. Make a 
 thin batter with flour. 
 
 Buckwheat Cakes. — One quart of warm water, 
 one large spoonful of Indian meal, scalded, one tea- 
 spoonful of salt, four tablespoonfulS of yeast and one 
 large spoonful of molasses ; stir in enough buck- 
 wheat flour to make a thin batter. Let it rise over 
 night, and in the morning add a pinch of soda. 
 They should be as thin as will turn over, and no 
 more grease used than will keep them from stick- 
 ing. 
 
THE ladies' handbook. 53 
 
 PIES AND PUDDINGS. 
 
 Cream Pie. — One cup of sweet cream, one small 
 enp of sugar, one tablespoonful of flour, and the 
 whites of two eggs beaten to a froth; stir all to- 
 gether slightly. Prepare a crust as for custard pie, 
 iill it with this mixture, and bake. Do not send it 
 to the table until it is thoroughly cold. 
 
 Lemon Pie. — Two lemons, two cups of sugar, 
 five eggs, two tablespoonfuls of corn starch, and one 
 pint of milk. Grate the lemons, add the juice, and 
 stir together. Scald the corn starch with the milk. 
 This will make two pies. They should be baked in 
 a rich puff paste. 
 
 Puff Paste. — One pound of flour, three-fourths 
 of a pound of butter, the yolk of one egg, and ice- 
 cold water. Chop one-half of the butter in the 
 flour, then add the beaten yolk, and as much water 
 as is needed to work all into a dough. Roll out thin, 
 and spread on some of the butter ; fold closely, but- 
 tered side in, and re-roll ; repeat until the butter is 
 all used up. Keep in a cool place until you wish to 
 use it. 
 
 Pastry for Pies. — Take one-half as much lard 
 as flour, a little salt, and very cold water. Mix the 
 lard very thoroughly with the flour, and add suffi- 
 cient water to make a stiff batter. 
 
 Peach Pie. — Line a dish or plate with pastry. 
 Pare and stone mellow, juicy peaches enough to fill 
 it. Cover with a cup of sugar, and bake. When 
 
54 THE ladies' handbook. 
 
 the pie is cold, cover it with a frosting made from the 
 whites of two eggs and one tablespoonful of sugar, 
 beaten to a stiff froth. 
 
 CocoANUT Pie. — One quart of new milk, the 
 yolks of five eggs, one cup of sugar, the grated rind 
 and juice of one lemon, and one good-sized cocoanut, 
 grated fine. When the pie is baked, spread over the 
 top of it the whites of the eggs, well whipped, with 
 sugar added to suit the taste. Brown slightly. 
 
 Pineapple Pie. — A grated pineapple, its weight 
 in sugar, one half its weight in butter, one cup of 
 cream, and five tggs, beaten separately. Cream the 
 butter, sugar, and yolks until very light; then add 
 the cream, pineapple, and whites. Bake with one 
 crust. Eat cold. 
 
 Apple Custard Pie. — Peel tart apples, and stew 
 them until soft and nearly dry. Strain them through 
 a colander. For each pie use three beaten eggs and 
 one third of a cup each of butter and sugar ; season 
 with nutmeg. Cover with frosting, as in cocoanut 
 pie, and return for a few minutes to the oven. 
 
 Apple Custard Pie, No. 2. — Stew apples so 
 soft that they will run through a sieve. To one 
 quart of the stewed apples add two teacups of sugar, 
 one pint of milk, half a cup of butter, five eggs, and 
 the grated peel of one lemon. Bake in puff paste. 
 
 Lemon Custard Pie. — Three eggs, one and one- 
 half pints of milk, one teacup of sugar, three table- 
 spoonfuls of flour, and one tablespoonful of extract 
 of lemon. Boil the milk ; mix the flour, sugar, and 
 yolks with a little milk, and pour into that which is 
 
b). 
 
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56 THE ladies' handbook. 
 
 Delmont Pudding. — Set one quart of milk into 
 water, and let it boil. Add to it the yolks of five 
 eggs, beaten with four tablespoonfuls of corn starch 
 and one cup of sugar. Cook and flavor to taste. 
 Beat the whites of the five eggs with one-half cup of 
 sugar; flavor, and pour over the top. Set in the 
 oven till lightly browned. 
 
 Suet Pudding. — One cup of molasses, one cup of 
 sweet milk, one cup of suet chopped fine, three cups 
 of flour, one teaspoonful of soda, and one cup of rais- 
 ins. Steam three hours. The sauce for same is 
 made as follows : One large cup of sugar and nearly 
 one-half cup of butter. Cream the butter and sugar, 
 and add one egg, whipped lightly. Beat hard, and 
 add, a spoonful at a time, three tablespoonfuls of boil- 
 ing water. Set the dish of sauce into another of 
 boiling water, and heat to nearly boiling. Add the 
 juice of one lemon. 
 
 Snow Pudding. — Dissolve half a box of Cox's 
 gelatine in a pint of boiling water ; add the juice of 
 tliree lemons, sweeten to taste, and let it cool. When 
 nearly cold, add the whites of three eggs, beaten 
 stiff; then pour it into a mould. When ready to 
 serve, whip cream, sweeten it a little, and pour it 
 over the pudding. 
 
 Cottage Pudding. — One cup of sugar, two eggs, 
 beaten very light, three tablespoonfuls of melted 
 butter, one teacup of sweet milk, one pint of flour, 
 and two teaspoonfuls of baking-powder. Flavor. 
 
 Apple and Sago Pudding. — Boil one cup of 
 sago with sufficient water to make it clear, but not 
 
THE ladies' handbook. 67 
 
 too thin. Pare and cut up about eight apples ; mix 
 them with sugar and nutmeg to taste. Pour over 
 them the sago, and bake one hour. Eat with cream, 
 custard, or sauce. 
 
 Snow Pudding, Fo. 2. — Soak three-fourths of 
 a paper of Cox's gelatine in enoiigh water to cover it, 
 for one hour. Then take one quart of water, two 
 cups of sugar, the juice and rind of two lemons, and 
 the whites of eight eggs. Heat the water and the 
 gelatine ; stir in the sugar, the lemon-juice, and the 
 grated lemon-peel ; then strain, and let cool. Beat 
 the whites of the eggs to a stiff froth, slowly add the 
 gelatine, and beat .the whole to a froth. Pour into a 
 glass dish, and place on ice. ^erve with whipped 
 cream. This pudding makes a very handsome des- 
 sert. 
 
 Wedding- Pudding. — Four cups of flour, one 
 cup of sweet milk, one cup of molasses, one cup of 
 raisins, one-half cup of butter, one-half cup of cur- 
 rants, one-half cup of citron, spice of all kinds, one 
 egg, and one-half teaspoonful of soda. Steam for 
 three hours. , A sauce for same is made as follows : 
 One and one-half cups of sugar, one-half cup of 
 butter, and one egg. Beat for twenty minutes, and 
 steam for five minutes. Then add the juice of one 
 lemon. 
 
 Apple Dumpling. — Put a thick layer of tart 
 apples, pared and sliced, into a dish, and over them 
 sprinkle a pinch of salt, a little sugar, and a little 
 water. Make a stiff, rich batter, and spread a thick 
 layer of it over the apples ; bake to a nice brown. 
 
58 THE ladies' handbook. 
 
 Queen of Puddings. — One pint of bread-crumbs 
 pounded fine, one quart of milk, one cup of sugar, 
 the yolks of four eggs, beaten thoroughly, the grated 
 rind of one lemon, and a piece of butter the size of 
 an egg. Mix, and bake. Spread on the pudding, 
 after it is baked, a layer of jelly or sweetmeats, and 
 over the whole pour the whites of four eggs whipped 
 with one cup of sugar and the juice of one lemon. 
 Bake for one minute. 
 
 Feoth Sauce. — One cup of powdered sugar, one- 
 third of a cup of butter beaten to a cream, one egg 
 beaten to a froth, one cup of boiling water, and the 
 juice of one lemon. 
 
 Egg- Sauce. — Beat together for fifteen minutes 
 two eggs and two cups of sugar; add one cup of 
 whipped cream, and flavor to suit the taste. 
 
 Stkawbeery Sauce. — Two cups of sugar, one 
 spoonful of butter, and one quart of strawberries. 
 Mix the butter and sugar, mash in the strawberries 
 with a spoon, and stir well together, 
 
 CAKE. 
 
 White Cake. — Take the whites of eight eggs, 
 two cups of sugar, one cup of butter, three cups of 
 flour, one-half cup of sweet milk, one-half teaspoonful 
 of soda, and one teaspoonful of cream tartar. 
 
 White Sponge Cake. — Whites of eleven eggs, 
 one-half tumbler of sifted granulated sugar, one tum- 
 bler of sifted flour, one even teaspoonful of cream 
 tartar, and one teaspoonful of extract of vanilla. 
 Sift the flour four times, add the cream tartar, and 
 
Fl 
 
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 For Cakes, Puddings and Ice Cream, at 
 
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THE LADIES' HANDBOOK. 59 
 
 sift again. Thoroughly mix the sugar with the well- 
 beaten whites of the eggs ; then add the flour, and 
 last of all the vanilla. The tumbler used should 
 hold two and one-fourth gills. 
 
 EocHESTER Jelly Cake. — Four eggs, one cup 
 of milk, two cups of sugar, two-thirds of a cup of 
 butter, three cups of flour, one teaspoonful of cream 
 tartar, and one-half teaspoonful of soda. Bake one- 
 half of this in two tins. To the other half add one 
 cup of currants, one-fourth cup of citron, one table- 
 spoonful of molasses, one teaspoonful of cinnamon, 
 one-half teaspoonful of cloves, one-half a nutmeg, 
 one-half teaspoonful of allspice, and a little flour. 
 Bake in two tins, and put with the other half, with 
 jelly or jam between the layers. 
 
 Pkemitjm White Cake. — The whites of fourteen 
 eggs, one pound of sugar, one pound of flour, three- 
 fourths of a pound of butter, one-half cup of sweet 
 milk, one teaspoonful of cream tartar, and one-half 
 teaspoonful of soda. Cream the butter and sugar 
 together. Dissolve the soda in the milk. A nice 
 marbled cake may be made from this recipe by add- 
 ing fruit-coloring to about one-half a cup of this 
 batter. A nice gold cake may be made from this 
 recipe by using the yolks of the eggs in place of the 
 whites, and adding one cup of milk and one-half cup 
 of butter. 
 
 Elegant Cake. — Twelve eggs, one pound of 
 flour, one pound of sugar, three-fourths of a pound 
 of butter, one grated cocoanut, one pound of blanched 
 almond^, and three-fourths of a pound of citron. 
 
60 THE ladies' handbook. 
 
 Cheap White Cake. — One-half cup of butter, 
 one cup of sugar, one small cup of milk, two teacups 
 of flour, the whites of three eggs, and one teaspoon- 
 ful of baking-powder. 
 
 Jelly Cake- — One cup of sugar, a small piece 
 of butter, one cup of milk, two cups of flour, two 
 eggs, one-half teaspoonful of soda, and one teaspoon- 
 ful of cream tartar. Bake in layers, and spread jelly 
 between them. 
 
 Snow Cake. — One and one-half cups of sugar, 
 one cup of flour, the whites of ten eggs, and two tea- 
 spoonfuls of baking-powder. 
 
 Feather Cake. — One-half cup of butter, one 
 cup of sugar, one-half cup of sweet milk, one and 
 one-half cups of flour, one egg, and two teaspoonfuls 
 of baking-powder. ' 
 
 Oeangb Cake. — Mix well together (without 
 beating) the yolks of two eggs and two cups of 
 sugar; then add the beaten whites. Next add a 
 large spoonful of butter, one cup of sweet milk, three 
 cups of flour, and two teaspoonfuls of baking-powder. 
 Flavor, and bake in jelly-tins. For a filling : Grate 
 the rind of two oranges and one lemon; add the 
 juice of the same, one cup of water, one cup of sugar, 
 and one tablespoonful of corn starch. Boil and cool 
 before using. 
 
 HiCKOKY-NuT Cake. — Two cups of sugar, three- 
 fourths of a cup of butter, three cups of flour, three 
 teaspoonfuls of baking-powder, three-fourths of a cup 
 of sweet milk, the whites of six eggs, one pint of 
 hickory nuts, and one cup of seeded and chopped 
 raisins well floured. 
 
THE ladies' handbook. 61 
 
 CtJEKANT Cake. — The yolks of eight eggs, two 
 cups of sugar, one cup of butter, one cup of sweet 
 milk, four cups of flour, two teaspoonfuls of baking- 
 powder, and one teaspoonful of cinnamon. Add one 
 pound of currants with the last- cup of flour. 
 
 Velvet Cake. — Two cups of sugar, threfe cups 
 of flour, one-half cup of butter, four eggs, beaten 
 separately, one teacup of cold water, and two tea- 
 spoonfuls of baking-powder. 
 
 CocoANUT Cake. — Two well-beaten eggs, two 
 tablespoonfuls of butter, two cups of prepared cocoa- 
 nut, one cup of sugar, one-half a cup of milk, one 
 teaspoonful of cream tartar, and one-half a teaspoon- 
 ful of soda. Soak the (jocoanut in the milk. 
 
 Gold Cake. — Two small cups of flour, the yolks 
 of four eggs, one cup of sugar, one-half a cup of 
 butter, one-half a cup of sweet milk, one-half a tea- 
 spoonful of soda, and one teaspoonful of cream 
 tartar. 
 
 Silver Cake. — Two cups of flour, the whites of 
 four eggs, one cup of sugar, one-half cup of sweet 
 milk, one teaspoonful of cream tartar, and one-half a 
 teaspoonful of soda. 
 
 Chocolate Cake. — Two cups of sugar, one cup 
 of butter, one cup of sweet milk, three and one-half 
 cups of flour, three eggs and the yolks of two more, 
 one teaspoonful of cream tartar, and one teaspoonful 
 of soda. Frosting for same : The whites of two eggs, 
 beaten with sugar quite stiff, three tablespoonfuls of 
 grated chocolate, and one teaspoonful of extract of 
 vanilla. 
 
62 THE 1 ladies' handbook. 
 
 Corn-Staech Cake. — The whites of six eggs, 
 one cup of butter, two cups of sugar, one cup of 
 corn starch, one cup of sweet milk, two cups of flour, 
 one teaspoonful of cream tartar, one-half a teaspoon- 
 ful of soda, and two teaspoonfuls of extract of lemon. 
 
 Caeveet Premium Cake. — Nine eggs, fifteen 
 ounces of sugar, ten ounces of butter, one pound of 
 flour, two-thirds of a teacup of sweet milk, two tea- 
 spoonfuls of cream tartar, one scant teaspoonful of 
 soda, and one teaspoonful of extract of vanilla. Put 
 the cream tartar in the flour, and sift three times. 
 Cream the butter and sugar together, and add to the 
 yolks ; then, add to it alternately the whites and the 
 flour, and last of all the milk, in which the soda has 
 been previously dissolved. Then flavor. 
 
 Fruit Cake. — One and one-half pounds each of 
 sugar, butter, flour, raisins, and currants ; one pound 
 each of prunes and figs, one-half pound of citron, 
 eighteen eggs, one tumbler of sweet cider, two table- 
 spoonfuls each of mace, cloves, and cinnamon ; one 
 teaspoonful of soda. 
 
 Cheap Sponge Cake. — Three eggs, one cup of 
 sugar, one cup of flour, into which mix one teaspoon- 
 ful of cream tartar and one-half teaspoonful of soda 
 dissolved in three teaspoonfuls of warm water. The 
 last thing, add one dessert-spoonful of vinegar, stir- 
 ring briskly. The batter will be very thin. 
 
 Sunshine Cake. — The yolks of eleven eggs, two 
 cups of sugar, one cup of butter, one cup of sweet 
 milk, two and one-half cups of flour, one teaspoonful 
 of cream tartar and one-half teaspoonful of soda. 
 
THE ladies' handbook. 63 
 
 FANCY DISHES. 
 
 Ice-Ceeam. — One pint of milk, one cup of sugar, 
 one-half cup of flour, two eggs, one quart of cream, 
 and one tablespoonful of any flavoring extract de- 
 sired. Let the milk come to a boil. Beat the sugar, 
 flour, and eggs together, and stir them into the boil- 
 ing milk. Cook twenty minutes, stirring often. 
 When cold add another cup of sugar, the flavor, and 
 the cream, and then freeze. 
 
 A Dish op Skow. — Pare and core very juicy 
 apples, and stew them until soft ; strain them through 
 a sieve, and sweeten with powdered sugar. Spread 
 this when cold in a deep glass dish. For every apple 
 allow the white of one egg, beaten to a stiff froth 
 with a tablespoonful of powdered sugar; pour this 
 over the apples, and flavor as desired. 
 
 Chaelotte Russe. — One-half pint of thick 
 cream whipped to a froth, the whites of two eggs 
 beaten to a froth, two spoonfuls of gelatine dissolved 
 in one cup of water ; sweeten to taste, and flavor 
 with lemon or vanilla. Put a layer of writing paper 
 over the bottom of a deep dish. Line the dish with 
 one loaf of sponge cake cut into small strips, and 
 pour the cream into the middle of the dish. Let it 
 remain until hard, then turn out of the dish. 
 
 Ice-Ckeam, No. 2. — One quart of new milk, one 
 quart of cream, four eggs, and three-fourths of a 
 pound of sugar. Boil the milk, and add the eggs 
 and sugar well beaten together. When cold, add the 
 cream and. flavoring, and freeze. 
 
64 THE ladies' handbook. 
 
 Lemon Sheebet. — One gallon of ice water, the 
 juice of twenty lemons, and three pints of sugar. 
 Strain ' into the freezer, and freeze as you would 
 cream. 
 
 Orange Ice. — Take the juice of six oranges and 
 the grated rind of three, the juice of two lemons; due 
 pint of sugar, and one pint of water. Steep the rind 
 of the oranges in the juice of the lemons and oranges 
 for half an hour. Strain, mix with the sugar, then 
 with the water, and freeze. 
 
 Lemon Ice. — The juice of ^ six lemons and the 
 grated rind of three, the juice and grated rind of 
 one orange, one pint of water, and one pint^of sugar. 
 Prepare and freeze as you would orange ice. 
 , Steawbeeey oe Raspberey Ice. — Strain the 
 juice of one quart of berries, and to it add one pint 
 of sugar, the juice of one lemon, and one-half a pint 
 of water. Freeze. 
 
 Orange Jelly. — One-half box of Cox's gelatine, 
 the juice of four oranges, the juice of two'lemons, two 
 cups of sugar, two cups of boiling water, and one- 
 cup of cold water. Soak the gelatine in the cold 
 water for one hour, add the boiling water and the 
 juice of the • oranges and lemons. Strain, add the 
 sugar, pour into moulds, and place on ice to cool. 
 A very pretty fancy dish may be made by cutting 
 oranges in the shape of baskets, removing the pulp, 
 and filling with the jelly. 
 
 Lemon Jelly. — One ounce of gelatine, the juice 
 and grated rind of three lemons, one pound of sugar, 
 and one and one-half pints of boiling water. Dis- 
 
THE ladies' handbook. 65 
 
 solve the gelatine in a little cold water. Boil the 
 grated rinds and the thick white skin of the lemons 
 in the water for a few minutes, then add the gela- 
 tine and the lemon juice, and strain. Add the juice, 
 and set away to cool. 
 
 Fktjit Hablequin. — One pine-apple pared and 
 sliced thin, one quart of strawberries, four oranges 
 sliced thin, and six bananas sliced. Put alternate 
 layers of each fruit in a sauce-dish, sprinkle each 
 layer with sugar, and over the whole squeeze the 
 juice of one lemon. Prepare this dish six or eight 
 hours before serving. 
 
 Hamburg Ckeam. — Five eggs, two cups of 
 sugar, and the grated rind of one lemon. Beat the 
 yolks, sugar, and lemon together ; cook in hot water 
 about ten minutes ; beat the whites to a stiff froth, 
 and mix all together. 
 
 Whipped Cream. — Dissolve half a box of Cox's 
 gelatine in a little hot water, and set it away to cool. 
 Sweeten one-half gallon of thick, fresh cream with 
 pulverized sugar, flavor it with vanilla, add the gela- 
 tine, and whip with an egg-beater until very stiff. 
 
 Chocolate Ice-Cream. — One quart of cream, 
 one pint of new milk, two cups of sugar, two eggs 
 beaten very light, and five tablespoonfuls of chocolate 
 rubbed smooth in a little milk. Heat the milk 
 almost to boiling, and slowly add it to the beaten 
 egg and sugar. Stir in the chocolate, beat well for 
 three minutes, heat until it thickens, stirring con- 
 stantly, and set away to cool. When cold, beat in 
 the cream. Freeze. 
 
66 THE ladies' handbook. 
 
 Ambeosia. — Eight oranges peeled and sliced, one- 
 lialf of a grated coeoanut, and one-half cnp of pow- 
 dered sugar. Put a layer of the orange in a glass 
 dish, strew the grated coeoanut over it, and sprinkle 
 lightly with sugar. Fill the dish with successive 
 layers, and serve at once. 
 
 Feosted Cueeants. — Dip the bunches of cur- 
 rants into the frothed white of eggs mixed with a 
 little cold water. Drain them until nearly dry, and 
 roll in pulverized sugar. Re-roll in the sugar, and 
 lay them upon white paper to dry. Plums and 
 grapes are very nice frosted in the same way. 
 
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 _ If you do, it is when you have to sift the ashes. Isn't that so? Bui 
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 has no crank to turn, or rod to shake. It takes up no more room than a barrel. Any 
 one can operate it who can empty a hod of ashes. The separating is done automat- 
 ically, as the coal and ashes fall by their own gravity, over a series of grates and 
 chutes placed diagonally in the interior of the Sifter. 
 
 Coal dealers say that twenty per cent, of coal is wasted by people who don't sift their 
 ashes. Can ypu afford to waste nearly a quarter of your coal? This Sifter will pay for 
 Itself every winter, and last a lifetime, as it has . no wearing or moving parts. If^you 
 burn coal, YOU CANNOT AFFORD TO DO WITHOUT ONE. 
 
 Retail Price for Stove size is $5.00; Furnace size $7.50. Extra 
 sizes made to order. S^r\t free anywhere in New England on receipt of 
 retail price. 
 
 I^^GUARANTEED TO BE AND DO JUST AS REPRESENTED^ 
 
 Made only by PORTER BLANCHARD'S SONS, Concord, N. H. 
 
 -leACENTS WANTED EVERYWHERE. 80 
 
TRADEMARK' ^ REGISTERED* 
 
 HOT A DRUG 
 
 1629 Arch Street, Hliilad'a, Fa. 
 
 A WELL TRIED TREATMENT ■ 
 
 FOR CONSUMPTION, ASTHMA, BRONCHITIS, DYSPEPSIA 
 CATARRH, HAY FEVER, HEADACHE, DEBILITY, RHEUMAT 
 ISM, NEURALGIA, and all Chronic and Nervous Disorders 
 
 When "Compound Oxygen" i^ inhaled, the heart Has imparted to it 
 increased vitality. That organ sends forth .the blood with more force 
 and less wear to itself; the vital currents leave on their circuit new depos- 
 its of vital force in every cell of tissue over which they pass, and return 
 again to the lungs for a new supply. This is a rational explanation of 
 the greatest advance medical science has yet made. 
 
 "The Compound Oxygen Treatment," Drs. Starkey & Palen, No. 1529 
 Arch Street, Philadelphia, have been using for the last sixteen years, is 
 a^ scientific adjustment of the elements of Oxygen and Nitrogen magnet- 
 ized, and the compound is so condensed and made portable that it is sent 
 all over the world. 
 
 Drs. Starkey & Palen have the liberty to refer (in proof of their 
 standing as Physicians) to the following named well-known persons who 
 have tried their Treatment: 
 
 HON. WILLIAM D. KELLY, Membsr of Congress, Philadelphia. 
 
 REV. VICTOR L. CONRAD, Editor Lutheran Observer, Philadelphia. 
 
 REV. CHARLES W. CUSHING, Lockport, N. Y. 
 
 HON. WILLIAM PENN NIXON, Editor Inter-Ocean, Chicago, 111. 
 
 JUDGE JOSEPH R. FLANDERS, Temple Court, N. Y. 
 
 MRS. RfARY A. CATOR, Widow of the late Dr. Harvey Cator, Camden, N.J. 
 
 MRS. MARY A. DOUGHTY, Jamaica, Long Island, New York. 
 
 MRS. MARY A. LIVERMORE, Melrose, Massachusetts. 
 
 JUDGE R. S. VOORHEES, New York City. 
 
 MR. GEORGE W. EDWARDS, Owner St. George's Hotel, Philadelphia. 
 
 MR. FRANK SIDDALL, Merchant, Philadelphia. 
 
 MR. WILLIAM H. WHITELY, Silk Manufacturer, Darby,'Ph!ladelphia, Pa. 
 
 And many others in every part of the United States. 
 
 "Compound Oxygen — Us Mode of Action and Results" is the title of a 
 brochure of nearly two hundred pages, published by Drs. Starkey & Pa- 
 len, which gives to all inquirers full information as to this remarkable 
 curative agent and a record of surprising, cures in a wide range of chron- 
 ic cases — many of them after being abandoned to die by other physicians. 
 It will be mailed free to any address on application. 
 
 No. 1529 Arch Street, PHILADELPHIA, PA. 
 
THE ladies' handbook. 67 
 
68 THE ladies' handbook. 
 
THE ladies' handbook. 69 
 
70 THE ladies' handbook. 
 
THE ladies' handbook. 71 
 
72 THE ladies' handbook. 
 
 RULES, TABLES, AND SUGGESTIONS. 
 
 CAPACITY OF VARIOUS CHURCHES. 
 
 CnnKCH. CiTT. Capacity. 
 
 fet. Peter's Rome 54,000 
 
 Cathedral . Milan 37,000 
 
 St. Paul's Rome 32,000 
 
 St. Paul's London 31,000 
 
 St. Petronia Bologna 26,000 
 
 Cathedral Florence 24,300 
 
 Cathedral Antwerp 24,000 
 
 St. John's Lateran ... . Rome 23,000 
 
 St. Sophia's Constantinople . . . 23,000 
 
 Notre Dame Paris 21,500 
 
 Cathedral Pisa 13,000 
 
 Cathedral Vienna 11,000 
 
 Mormon Temple Salt Lake City . . . 8,000 
 
 St. Mark's Venice 7,500 
 
 Spurgeon's Tabernacle .... London 6,000 
 
 Talmage's Tabernacle .... Brooklyn 5,000 
 
 St. James' Methodist Church . Montreal 3,000 
 
 Plymouth Church Brooklyn 3,000 
 
 Fifth Ave. Presbyterian Chiu-ch . New York .... 1,600 
 
 St. John's Methodist Church . . Brooklyn 1,500 
 
 St. Paul's Methodist Church . . New York .... 1,400 
 
 When the boiling point of water is reached, a 
 comparatively small amount of heat maintains it. 
 Water boiling violently is no hotter than that which 
 boils moderately. When water reaches the boiling 
 point the fire may be at once reduced. Attention to 
 this fact would save fuel in many culinary opera* 
 tions. 
 
A. L. JOHNSTON, 
 
 -DEALER IN — fv® 
 
 Dpy (Seeds, SreeeFies, 
 
 BBlTfi,, ilSlS, 
 
 EADY-MADE - 
 
 J 
 
 JJ 
 
 m 
 
 N 
 
 u, 
 
 ^HATS AND CAPS,e^ 
 
 iHARDWARE, f 
 CROCKERY, 
 
 ^« ¥]lLL«PflPER *NOTIONS, * 8^ 
 
 T'Q)teae©c» f> amdl * dj 
 
 ALSO ACENT FOR 
 
 f . llJ. JeiRg' 6gbegt0S Faiats. 
 
Hyland & Burns, 
 
 — W-DEALERS IN-w— 
 
 Choice Groceries, Provisions, 
 
 -58 « FLOUR OF ALL KINDS, » 8c- 
 
 BOOTS, SHOES & RaBBERS, 
 
 -«FEED AND MEAL.8^ 
 
 Will try to please all. Goods delivered to any 
 part of the village. 
 
 '. ^HENRY W. CEDDES,S- 
 
 Plumber, da? and Steam Fitter, 
 
 ELM STREET, HOOSICK FALLS, N. Y. 
 
 PLUMBING, GAS AND STEAM FITTING 
 
 In a workmanlike manner, on short notice and at fair prices. 
 
 «^^« A FULL STOCK OF ^^^ 
 
 ^ater glo6et6, ^ath ^uk6 and ^oiler^, galvanized and 
 plain pittin96, ^ipe, etc., 
 
 Kept Constantly on ha.n.d. 
 
THE ladies' handbook. 78 
 
 TABLE OF WEIGHTS AND MEASURES FOE HOUSE- 
 KEEPERS. 
 
 1 quart of wheat flour = 1 pound. 
 
 1 quart of- Indian meal = 1^ pounds. 
 
 1 quart of soft butter = 1 pound. 
 
 1 quart of broken loaf-sugar = 1 pound. 
 
 1 quart of powdered white sugar ^l^^^ pounds. 
 
 1 quart of best brown sugar = 1^ pounds. 
 
 10 eggs = 1 pound. 
 
 1 common-sized tumbler = ^ pint. 
 
 1 common-sized teacup = J pint. 
 
 1 common-sized wineglass = ^ pint. 
 
 "Washing Fluid. — One box of refined potash, 
 one ounce of salts of tartar, and two ounces of water 
 of ammonia. Mix and dissolve in one gallon of boil- 
 ing water. One teacup of this to be used with one; 
 ,half bar of soap. 
 
 Cologne Water. — Cologne spirit one pint, oil 
 of meroli one-hailf drachm, oil of rosemary one-third 
 drachm, oil of orange two-thirds drachm, oil of cedrat 
 two-thirds drachm, oil of bergamot one-third drachm. 
 
 Extract of Lemon. — Oil of lemon, one ounce ; 
 alcohol, one pint ; granulated sugar, one ounce ; mix 
 all together, and add the grated peel of one lemon. 
 Let stand twenty-four hours, and filter. 
 
 Liquid Blueing. — Oxalic acid, one-half ounce; 
 soluble Prussian blue, one ounce ; water, one quart. 
 Mix thoroughly. 
 
 Furniture Polish. — Mix equal parts of boiled 
 
74 THE ladies' handbook. 
 
 linseed oil and kerosene oil. Apply well with a 
 piece of flannel, and rub well with dry flannel. 
 
 Silver Polish. — One ounce of whiting, one-half 
 ounce of water of annnonia, two ounces of alcohol, 
 and four ounces of water. 
 
 To Brighten a Zinc Bath-Txtb. — Throw into 
 the tub a handful of salt wet with vinegar, and rub 
 the tub with a flannel cloth. 
 
 Tooth Powder. — Precipitated chalk one ounce, 
 powdered orris root one-half ounce, powdered cam- 
 phor one-fourth ounce. 
 
 Finger-Nail Powder. — Pure oxide of tin, 
 scented with oil of rosemary and tinted with car- 
 mine. 
 
 For Burns. — Equal parts of linseed oil and 
 lime water will be found an excellent remedy for 
 burns. 
 
 Haik Gloss. — Pure glycerine" four ounces, alco- 
 hol one ounce, oil of jasmine two drachms. 
 
 One pound of wood charcoal, when burned, will 
 raise from the freezing to the boiling point seventy- 
 three pounds of water ; one pound of mineral coal, 
 sixty pounds ; and one pound of dry wood, thirty- 
 five pounds. 
 
 Frozen Plants may be restored by sprinkling 
 them with cold water and setting them in the dark 
 for twenty-four hours, in a temperature of not more 
 than 50°. 
 
 Cut Flowers should first be dipped in hot water 
 to wilt, and then pkced in cool water to revive them. 
 They will not wilt as soon the second time. 
 
THE ladies' handbook. 75 
 
 Sleeplessness may be relieved by laying q, wet 
 cloth on the back of the neck, with a dry cloth outr 
 side. 
 
 The best temperature for a room is from 66° to 68" 
 Fahrenheit. 
 
 TO CAN ALL KINDS OP FRUITS. 
 All germs of fermentation are destroyed at a tem- 
 perature of about 160° Fahrenheit. To can fruits so 
 that they will keep perfectly in all temperatures and 
 under all conditions, it is essential that every part of 
 the can and its contents should be brought to a 
 temperature sufficiently high to destroy the germs 
 of ferment, and that the can be hermetically sealed 
 while at this temperature. Boiling water gives 
 us a temperature of 212° Fahrenheit, many de- 
 grees higher than that necessary for the destruc- 
 tion of the germ. The use of sugar in the canning 
 of fruits is entirely unnecessary ; they keep equally 
 well without it. It may, however, be used at pleas- 
 ure. With some fruits it assists in retaining the 
 natural flavor. The following method insures the 
 best results. Always use glass cans; use such as 
 may be easily, quichly, and securely covered, and have 
 them thoroughly clean. Place the empty cans and 
 their covers in a vessel of cold water, and heat them 
 to the boiling point. Prepare the fruit, put it into 
 a porcelain-lined kettle, heat until it boils up once, 
 remove any scum which may arise, and instantly dip 
 the fruit into the heated cans. Put the filled can, 
 with its cover loosely fitted on, into a vessel of boil- 
 
76 THE ladies' handbook. 
 
 ing water ; the water should come as near to the top 
 of the can as it may and not boil in. Let it boil for 
 three or four minutes that every fart may be thor- 
 oughly heated ; seal immediately, and remove the 
 can. 
 
 If the fruit is not suf3Qciently succulent, water may 
 be added to it ; if very juicy, some of the juice may 
 be removed. This method of canning fruit is much 
 less expensive than where sugar is used, and more 
 fruit may be put in the same number of cans. 
 Where sugar is used, the same method may be em- 
 ployed. 
 
-f i 
 
 
 %'l