THE GREAT 20th.CENTURY COOK BOOK Cornell University Library The original of tiiis book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/cletails/cu31924086756610 SAN FRANCISCO CALL BUILDING Market St., Cor. Third. Erected 1896 by Claus Spreckels. Heiebt to Top ot Mam Cornice, ilO Feet. To Top of Dome, 310 Feet OonBiatine of 19 Storiea. Entire Building Uonstmcted of Harble and Flreproot Throughout. Containing 272 Officee. THE GREAT 20TH CENTURY COOK BOOK THREE MEALS A DAY A CHOICE COLLECTION OF VALUABLE AND RELIABLE RECIPES IN ALL CLASSES OF COOKERY AND A COMPREHENSIYE CYCLOPEDIA OF IN- FORMATION FOR THE HOME INCLUDING TOILET, HEALTH AND HOUSEKEEPING DEPARTMENTS, COOK- ING RECIPES, MENUS, TABLE ETIQUETTE, AND A THOUSAND FACTS WORTH KNOWING BY MAUD C. COOKE COPYRIGHT, 1902,lBY THE EDUCATIONAL CO. "TTiere is always a best way of doing everything." — Emekson. THE EDUCATIONAL COMPANY 333 Dbarboen ^trbejt, - CHICAGO, IL,h. ROBT. 0> ZiAJW CO. I VBISTXSLB AI>n> BEin>BiRS, OHXO^QO. FIRST WORDS. \ I /he science of cookery may very properly be q) I (9 classed among the fine arts, and certainly it is by no means the least among them ; for, in the nature of events, a practical knowledge of scientific cooking touches more intimately our homes and home comforts, and influences the masses of the people as no other art, however lofty in its con- ception, or elevating in its results, may hope to do. The culinary art may truthfully be said to pave and prepare the foundation of all sesthetical arts ; for, as a man is inevitably what he eats, so the characteris- tics of the cookery presented to his palate, are almost invariably reproduced in his life and works. " Good Cookery," says a contemporaneous writer, " is the foundation of good digestion ; and good di- gestion is the foundation and first factor in sound thinking. The grain and wheat springing green, and ripening under favoring sunshine and showers, produce not only a certain portion of food for the stomach, but also a certain amount of mental energy, oia IV FIRST WORDS. from wWcli result thouglits, clogged and bound, or free and soaring, according to the foi'm that food has taken." Hence the responsibility of the cook, who sees in her work not only food for the body, but in- spiration for the mind, becomes weighty and far- reaching in its possibilities. Proper care and at- tention, however, will be found necessary in order to secure the best results from a given amount of raw material; neither will the moments thus spent be tijne wasted ; for, according to an eminent physician, "every young housewife who loves her household, and every young maiden who hopes to have a household to preside over, should study the best works on culinary subjects, just as they study grammar, arithmetic, geography, and other elemen- tary branches of education in the schools." That this theory is gradually making its way into the minds of the people, is evidenced by the schools of cookery and books devoted to this science that are springing into existence on every hand ; and not without reason, for a new cook-book is needed very much in the same manner that a new fashion magazine is required from time to time. Every day newer, more healthful, more delightful dishes are invented for the delectation of the palate, and more economical methods are continually being sought out for their concoction, so that the posses- FIRST WORDS. V sion of one cook-book in a iouseliold should not be urged as a reason why another work on the culinary art should not be purchased also. Kconomy and pleasure alike demand chat we should acquire the easiest and most skillful methods of steering the domestic ship safely and smoothly on its way. System is the pivot upon which all good housekeeping turns. A careful study of the " Household Department ." of this book, the " Laun- •dry, House Cleaning, Papering " and kindred arts, will gfive the unskilled beginner a clear conception of the practical details of home duties as accomplished bytheir own hands, or superintended in an assist- ant. In the " Cooking Department " no pains have been spared to collect from every sourqe recipes combining healthfulness with palatableness, and daintiness with economy. The extravagant cuisine of the wealthiest homes has been catered for, while the more moderate, households, and the small economies appertaining thereto, have all been consulted: friends far and near, east, west, north and south, notable housekeep- ers, and skilled in every department of housewifery, have contributed their mite to the general whole, with the result now before you. The " Bills of Fare " herewith given will meet al- most every occasion that may arise, while the " Bti- VI FIRST WORDS„ quette of the Table," and the " Laying of the Tablfe," for almost any imaginable emergency will be found so complete, that a novice need not fear to attempt the most mimute details. The " Dainty Desserts," the " Summer Desserts," the " Hasty Desserts," the preparation and serving of "Fresh Fruits," the different methods of pre- paring "Remnants" for the table (Hash, Cro- quettes, etc.), the art of "Carving, Marketing,"and many other departments, are recommended to the reader's notice. And last, but by no means least, the " Toilet De- partment '' is brought prominently before the ladies. It is a lamentable fact, as remarked by a recent writer on "Beauty," that " the women of to-day pre- serve their youth longer than they do their beauty." That they may study this department closely, prac- tice its teachings faithfully, and that their beauty may outlive their youth, is the fervent wish of THE AUTHOR. Order 0f Departments. FiBST Words, . Cabvik©, . , Soups, . " . Pish, Game, PoiJIiTKY, Meats, Hash and Oeoqubttes, Eses, Condiments, . Gabkishes, VegbtabiiES, Bbbad,^ Fbittebs, . Pastbt, Cake, Puddings, . Pbesebyes, jEliT, SUMMBB DESSEETS, Ceeams, . . Ice Ckeam and Shbebet, Table Bbinks, FEtrixs, Pickles and Vinegab, Homb-Made Candies f BENCH Candies, The TabiiE, HOtTSEEEEFING, InvaiiID Coo:pEET, Health, The Toilbt, Misobllaneoits, Yrvtc SaIiAOS. B^YOfEssaa Food VALtms, 4-7 9-14 15-17 18-34 35-54 55-63 64-75 76-102 103-110 111-117 118-138 139-145 146-166 167-198 199-203 204-233 234-288 288-319 320-336 337-344 345-365 366-373 374-379 380-387 388-403 404-419 420-425 426-427 428-444 445-478 479-488 489-510 511-528 529-536 537-S43 644-558 669-576 We may live without poetry, music and art; We may live without conscience, and live with out heart. We may live vvithout friends, we may live without books; 8ut civilized man cannot live without cooks. He may live without learning, — what is knowledge but grieving? He may live without hope, — what is hope but deceiving? He may live without love, — what is passion but pining? But where is the man that can live without dining?" —Owen Meredith, JH^^KET^IJTQf. MRAT8 IN GENB.RAIi. «V^ BEF. — To be a good judge of meats is essential to safe and 1*^ successful markeljing. Beef is in most general favor and *^-^ takes natural precedence in the list. Good beef, if young, will be of a bright red color, fine grained, firm to the touch. The fat a clear straw color, and a little of it through the muscles, giving the meat a marbled appearance. The suet should be dry and crumbly, and of a darker shade than the f^t> In old beef both flesh and fat will be darker, much coarser in fiber, and decidedly dry compared with young beef. If the beef is of a pale dull color and flabby, it is not well matured ; if very dark colored and coarse-grained with Seep yellow fat it will be found tough and tasteless; and if it bears greenish tints, and feels slippery on the surface it is already stale and un- fit for use. Meat to be tender, should be eaten when first killed, as the muscles are relaxed then. After a short time they stiffen, when the flesh wUl be proportionately hard. Afterward they again relax when the flesh will be found as at first, tender and juicy, , If kept long the meat should be carefully wiped as often as moisture gathers. Each side of beef is divided into two parts, the fore and hind- quarters, and these again into the various cuts. The hindqu'arter contains loin, rump, round, fillet or tenderloin, leg and flank; the loins include the tenderloins, a small part of which runs back into the rump. ' The loin is cut usually into steaks and roasts. The flank is useless save for corning, as a "plate-piece," that is, one from which the bones can be removed after boiling and the whole ■<9) ' lO THREE MEALS A DAY. pressed. Bib roasts are next best to sirloin, the first five ribs being considered the choicest cut. The ribs can be removed and used in making soup-stock and the meat rolled and skewered se- curely, for convenience in carving. If the roast is rolled at the meat market, have the bones sent home, to be used in making soup. Steaks are in most demand. Sirloin is best liked, as it includes a portion of the tenderloin; the third cut of the round is the best and juiciest steak. Trim off every superfluous bit of bone or gristle and add to the soup-stock. Among other parts, the shank is used for a soup bone; the round may be taken for braised beef or pot roast; the flank for soup or stew; hock for soup; the rump to roast or boU. Mntton- — Good mutton is one of the most nutritious and easily digested meats in use, and particularly adapted to invalids, but, on account of the superabundance of fat, by no means the most economical. In choosing mutton particular attention should be paid to the appearance of the fat. In the best it should look white and clear, and the lean will be firm, dark-red, and juicy. '• Mutton requires long keeping, even more than beef. After a few days hanging in a cool place in summer, and much longer in winter, it will be found that the "cold air has entirely removed the "woolly" taste and rendered the meat itself tender. The saddle and shoulder of mutton are the most desirable for roasting. A saddle of mutton is simply the two loins joined. The leg, unless very tender, is better for boiling and may be cooked when quite fresh. Chops are cut from the loin or ribs. The flank and breast are best for stews or broth. Mutton is at its best from August to the Holidays. Lamb. — Lamb is in season from May to September. It is cut very much like mutton. The bones are slightly reddish in color, and the fat is firm and white. Veal. — Veal, though a favorite meat, requires great discrimina- tion in its selection, the question as to its wholesomeness being a disputed point. Very thorough cooking is required to fit it for the table and even then it is far less digestible than beef or mutton. Nevertheless, from mock turtle soup, down through the bill of fare, to calves' foot jelly, veal furnishes the material for many daintv '■'"has. It is in season from A-pril to September. MARKETING. II Good veal should have a firm, white fat, and lean with a pinkish tinge. If too white, the calf has been bled, and this detracts from the flavor. If too yeung the meat will have a bluish tinge, and be soft and flabby to the touch. Younger than four weeks, veal is unfit for food. The loin of veal is best for roasting; the leg furnishes fillets and cutlets; the knuckle makes a good white soup. The fillet is simply a solid piece of meat from the upper part of the leg, and can be roasted plain, or stuffed and roasted. The breast answers for stews or soups. The sweet-breads are especially delicate, and should al- ways be chosen in preference to those of the grown animal. Sweet- breads are white, fat-looking pieces, or glands found near the heart of the animal. The head makes a delicious mock turtle soup. The tongue is excellent pickled; the brains may be served in epicurean ways ; the liver is the best of all animal livers, as are the kidneys. Pork. — Fresh pork should be firm with clear white skin, pale red lean, and pure white fat. If the fat is tinged with yellow and inclined to be soft and flabby, the pork is inferior in «[ua!ity. Spare ribs form the favorite roasting piece, the loin coming next in the popular estimation. Chops and steaks may be cut from either loin or ribs. The hams and shoulders are smoked, the other portions are usually pickled, and the trimmings utilized as sausage meat. The head is most desirable in the form of head cheese though it is sometimes pickled; the feet, under the guise of souse, are the daintiest and most digestible portion of the ani^^al. GAMR. Venison. — This meat is in season throughout the year. It requires less care in curing than other meats. Venison is usually kept several days before cooking. The time, however, varies with the season and climate. If slightly tainted before using, the proc- ess of putrefaction may be checked by a free use of freshly powdered charcoal. Black pepper is useful to protect from flies ; dust thoroughly with it, and wipe off any moisture that may gather while hanging. When venison is yoraig, the fat is clear and white, and of considerable thickness, whik the lean should be a dark red. The 12 THREE MEALS A DAY. cats are abont the same as mutton. A saddle of veniaon is a favorite roast, loin or haunch cgming next. Hares and Rabbits.— The marks of a young hare are smooth, sharp claws, ears that tear readily and a narrow cleft in the lip. With the exception of this last the same tests will apply to the choice of rabbits. They should be kept some time before cooking, especially hares. POUIaTRY. Turkeys. — Turkeys from ten to twelve pounds weight are most desirable. If young the leg is smooth and black, a rough and reddish look indicating age. The meat should be firm, and the end of the breast bone easily bent. Chickens may be chosen by the same tests, remembering that a young fowl wiU have smooth legs and comb. Geese when young, have bills and feet yellow in color, changing to red as they advance in age. Another test is the brittleness of the windpipe. If this breaks easily between the finger and thumb the bird is young, if it rolls it is not to be trusted. Dncks. — Have supple feet, otherwise the same tests should be applied to them as to fowls. Of the many varieties of wild duck the canvas-back is the finest and most expensive, the mallard and red-head coming next. Pigeons must be selected by the condition of the feet; if stiff and dry they show age, while if pliable the bird is young. Tame pigeons are larger than wild and much more tender and juicy. They make their appearance in October. They should be eaten fresh, as keeping spoils them. Squabs.— Are the young of the tame pigeon, and are delicate and delicious. Prairie Chickens can be found in market from September to April. Partridges when young, have yellow legs and dark-colored bill. Wood Cock are in season from July to November and always excessively high in pried. plovers should be fat aoid hare pliable feet. ' MARKETING. I3 It must be remembered that the odor abont all wild birds is a peculiar,' "gamey" one, in nowise resembling that of tainted medt. Bits of fresh charcoal will help to sweeten the inside of all game. FISH. Fresh Fish. — One test can be applied to all varieties. If fresh the eyes should be full, the body fuU.with firm thick flesh, the fins stiif, and the skin and scales bright. Small fish coming under the head of "pan-fish" are best fried or broiled. The large varieties are boiled or baked. Fish in a prime condition, if' held in the hand horizontally will remain rigid; any drooping of the tail shows it not quite right. , Cod is in season the whole year. The flesh should be firm and white. Salmon sliould have firm red flesh and gills. When fresh it is in season from April to July. It is very rich in oil. Fresh salmon is really improved by keeping a day or two. White Fish is to be had almost throughout the year. It is very white and delicate. Mackerel and Herring are oily and nutritious. Tnrbot should be thick and firm with the underside a yellow- ish white. Halibnt if too large, is coarse and dry. About seventy-five poiinds is a good weight. The flesh of a fresh hahbut should be purely white. Fresh Water Fish may be chosen by the same testa. shriaIa pish. Lobsters. — Are best in May and June. If fresh the elasticity of the tail will be a marked featxure. If boiled remember that good ones are very heavy for. the size, and that medium-siz^d ones are the best flavored. Crabs must be judged by weight ; if good the joints will be ^tiff and the odor agreeable. Ejres dull and sunken betray staleness. Oysters. — The small varieties have most flavor and make better stews and soup ; for frying, large ones are more convenient. Many people keep live oysters, in soitnecool place, the cellar floor 14 THREE MEALS A DAY. being nsually chosen for this purpose. Sprinkle them thoroughly, night and momiag, with meal and water, which is thought to flavor and fatten them at the same time. RGGS. Eggs are tested by holding them toward the light. If tiny spots present themselves it is not newly laid. If a large spot appears, the egg is bad, and should never be used. The yolk of an egg is the most nutritious part; the white of an old egg is compact and difficult to digest. Hen's eggs are considered the best; turkey eggs not quite so mild; goose eggs large and well flavored; duck eggs are, perhaps, richei: and stronger in taste than any other. SUNDRIES. Flour improves with age.and costs much less bought by the barrel. Whole spice, of every variety, is as necessary as ground. A. bottle of Halford sauce or mushroom catsup will last years for flavoring gravies. The store-room should, if possible, contain mustard, pepper, rice, tapioca, maccaroni, vinegar, coffee, tea, sugar, ehooolate^ pearl barley, etc. G^^TijqG. o^^^lHE carving knife should be light, of meditun size, with a fine ■ C\ edge. Skill is required in its management far more than , ^«-«' strength, and to facilitate this, it is well to have the joints of the bones of the larger roasts divided before leaving the meat market. Thin sUces may then be easily cut. Ji the whole of the meat belonging to each bone should be too thick, a small slice may be taken off between every two bones. The seat of the carver shotdd be somewhat elevated for the sake of convenience and ease of manner. If the carver's seat be low, it ifi more graceful to rise to the feet while carvinf?, FOWIaS. Place fowls on the platter, breast up. In carving, as the legs are always bent inward and tucked into the body, the skewers or cords by which they are confined should be removed before serving. Some good carvers prefer laying the fowl on their own plate, and placing the joints, as they are cut, upon the dish. In taking off the wing the joint only should be divided by the knife, for by lifting up the pinion of the wing with the fork, and drawing it toward the leg, the muscles will easily separate. Next, ' slip your knife between the leg and body, cut to the bone, and with the fork turn the leg back and the joint will give way. The neck bones are taken off by putting in the knife and pressing it under the long hard part of the bone ; then lift the neek bone and break it o£f from the part fastened to the breast. Afterward cui slices from both sides of the breast. The back, as least de^able of all, is usually left in the dish, though the two sides may be taken oS. Be sure to serve dressing to each guest, and if the fowl has been trussed with liver and gizzard serve one of these with each u&) 1 6 THREE MEALS A DAY. wing. The leg shduld be dmded in two joints for eonTenieiiCft in serving. Turkey.— This requires first, that the breast should be carved; after this proceed in the same manner as with a fowl, except that the legs and wings being larger, are divided at the lower joint. The drumstick, if very hard and dry, is left upon the -platter. To carve the breast, begin cutting close to the bone. Each Slice should carry with it a portion of the dressing, or forcemeat that fills the body. Goose.— The breast and legs of a goose afford the finest pieces. Dismember the legs and wings. Next cut under the merry-thotigh1« remove it and slice from the breast, giving a portion of dressing with each slice. Ducks. — Carve in the same manner. Always remember, how- ever, that the joints of water-fowl spread and go farther back than those of land fowls. Partridges, Pheasants and Grouse.— To be carved in ihe same manner as fowls. Pigeons, Quail, Woodcock and Snipe.— These game birds are merely split down the back, and one half given to each guest. I PORK. Roast Pig. — A roast pig is divided before being placed on the table, and is sometimes garnished with the head and e&ys. Th^s custom is distasteful to many people, and is more honoretl in the breach than the observance. Separate a shoulder from one side, then a leg. Dismember the opposite side in the same manner. Then divide and serve the ribs, which are frequently considered th*! choicest part. Ham may be carved in several ways. First, by cutting long, thin, delicate slices through the thick fat in the center down to the bone. Second, by running the point of the knife in the circle of the middle and cutting thin round slices. Last, and most econom- icaJ, by b^puming at the knuckle, and slicing upward. TONGUEl. Tongue should be carved as thin as a wafar, its delicacy depending greatly on this* Gut <^rnnowise in round slices. CAPVlNG. 17 Beef Heart is t6 he carved in the same manner. BRRP, MUTTOK, IaAMB AND VRAlA. ) ('arve these roasts in thin, smooth and neat slices. Gut across the grain always, taking care to pass the knife' through the bones of the meat. ' A Sii'loinof beef should be placed on the dish with the tender- loin underneath. Ihin cut slices should be taken from the side next the carver, then turn over the roast and carve the tenderloin. A portion of both should be served. A Loin of Yeal. — Begin at the small end and cut the ribs apart and serve. VRNISON. Venison. — For a hatmch,' make a clean incision all along down to the bone to let the- gravy out. Cut in deep, thili slices from the broad end. A Saddle of Venison or Mutton.— Is carved from the tail forward along each side of the back bone. PISH. In se^ng fish take care hot to break the flakes, which in cod ind fresh salmon are very large, and contribut&much to the beauty of its appearance. A fish knife divides it best. It is customary to serve this dish with a fish trowel. The middle part is usually con- sidered best. Give a portion of the roe or liver to each person. In serving a guest with gravies, do not pour over the meat or fish, but on one side the plate. g0^Fg. • OUP, nourishing but simple, should form the first course at every dinner table. In its fluid form the aliment is ready almost immediately to enter the system, and exhaustion and irritability disappear like magic after partaking of a plate of warm, nutritious soup. This department, then, has been prepared with the end in •view of simplifying and popularizing what in nearly every country, save our own, is a national dish. Necessarily, however, this division of the book, in order to be complete, must contain many hints for elaborate soups, but the busy housewife will find far more in accord with a limited purse and overburdened hands. In many instances, too, it will be found that the name is more elaborate than the really simple nature of the soup will justify. For instance, the appellations^ consumme and puree, applied so often to soups, whUe scarcely translatable into equivalent English terms, are as follows:— (7onso!?tme — a rich, clear soup, colored or not. Puree, a pulp of meat, or vegetables pressed through a sieve and added to a soup until it has the smooth con- sistency of gravy. Other soups, where the beans or vegetables are added whole, may be called " plain" for the sake of distinction. SOUP STOCK. To ensure a variety of appetizing soups it will be found advis- able to keep a supply of soup-stock to be used as the foundation for any required soup. Stock is prepared by extracting the juices from meat by slow boiling, after which various ingredients maybe added to give char- acter to the soup. To 4 pounds lean beef (inferior parts answer every purpose), add 4 quarts of water. Have the meat cut from the bone in solid SOUP, 19 pieces for after use; crack the bones, wash the meat if absolutely iiecessary (too much washing injures the flavor), and put all together in the soup kettle without salt. Let the water come to the boiling point, skim, set back and let simmer gently five hours. Keep closely covered and skim frequently. Eapid boUing hardens the fiber of the meat and the savory flavor escapes with the steam. Add a little pepper, strain into a stone jar and when cool remove every particle of fat. Never use tin or iron utensils for putting away soup-stock, but strain through a sieve, gauze wire strainer or a napkin laid in a colander, into an earthenware vessel or jar. A porcelain-lined kettle, with a closely fittting lid is preferable for all soups. More than one variety • of meat adds to the flavor of the stock-broth. Mutton and beef, or a kiiuckle of veal may be ad- vantageously combined. Veal alone makes the colorless stock used for the more elaborate soups, to which calves' feet, or even tough fowl will be found to give an added consistency, without height- ening the color. The soup will be clear as possible, and, seasonings and vege- tables having been omitted, the fat can be clarified for use by melt- ing over the fire until all water is extracted, when it may be poured into a jar kept for the purpose. Fat prepared in this manner will be better for almost all cooking purposes than lard. This stock will keep many days in cold ;«yeather, and from it can be made many varieties of soup. It wiU be found serviceable, also in the preparation of gravies and stews. If desirable to have the stock richer let the simmering process continue more than five hours. To prepare soup from this stock, cut off a slice of - the oleai jelly in the stock jar, add water, heat, season and serve as a plain broth. Additioaal ingredients, such as rice, barley, tapioca oi vegetables, may be cooked before being added. Too much boiling injures the flavor of the stock. The "true inwardness" of soup-stock, however, will never be reached until the housekeeper has learned to utilize the accumulated fragments of the refrigerator for this purpose. Trimmings from the Sunday roast, bones from the same, steak, cold chops, bits of fowls, the thin ends of raw porter-house steak, anything vad. everything may be utilized, providing that the~ " 20 Three meals a day. beer, daintily put away and are free from the suspicion of musti- ness. Weigh the pieces and add quart for pound of cold water — always cold, because cold draws out the juices of tlie meat, and hCd seals them up. Simmer four hours, skimming frequently. Strain into the soup jar. When cold remove fat and use as di- rected for first soup stock. An excellent soup for a small family can be made from the bones and trimmings of steaks and roasts that are often cut and thrown away by the butcher. If soup is accidentally over-salted this may be remedied by a teaspoonful of vinegar and the same amount of sugar. SOUP PLaAVORIMG. Curry Powder. — Mix l ounce of ginger, 1 ounce of mustard, 1 ounce of pepper, 3 ounces of coriander seed, 3 ounces of tumeric, ^ ounce of Cayenne pepper, ^ ounce cardamons, | ounce cummin seed, J ounce of cinnamon. Have these ingredients well powdered; sift together and keep in a tightly-corked bottle. A sprinkling of this will be found a great improvement to soups and some stews and gravies. Soup Herb Spirit. — Take equal parts of thyme, sweet marjo- ram, sweet basil, summer savory, parsley and celery seed, gathered in their prime ; fill a wide-mouthed bottle loosely with the fresh leaves; fill with good vinegar and cork closely. In three or four days pour the^vinegar into another bottle and cork. This, for those who like a variety of herbs in soup, will be very convenient and far nicer for use than the same herbs in a pulverized state, though these can be used in the form of a powder. Parsley or celery, can be dried in a slow oven, the stems of parsley picked out and the leaves bottled closely for use— the stalks and roo|;s of celery grated and bottled. A small bunch of the fresh parsley or two tablespoohfuls of the dry will sir**' 5 for four quarts of soup. Rolled Oatmeal is nearly, if not quite, as nice iu soup as rice, Walnut, mushroom tind tomato catsups, celery and other, vinegars will be found in their especial departments, and may be added to suit the taste of inclividuals. SOUP. 21 Gumbo Filee, or Fela, is prepared from sassafras leaves dried and powdered. (The addition of a few pulverized bay leaves is an improvement.) This gumbo for Gumbo Eilee is indispensable. A tablespoonful is often an addition to the commoner broths. " Bay leaf for flavoring," says one epicure, "is among soups and meats what the vaniUa is among the sweets. Skillful use of this gives an unmistakable flavor of French cookery to domestic viands. " One large bay leaf wiU flavor two gallons of soup, and only a small piece is wanted for a family dinner. Celery Seed can be used for soups where the celery stalks are not at hand. SOUP GOLaORIKG. Brandy Colored. — A tablespoonful of burnt sugar dissolved in a little water will make a clear soup the color of brandy or very strong tea. To make this caramel for coloring, burn in a dry saucepan over the fire, stirring constantly until scorched. Brown. — This may be obtained by enriching the soup-stock with a piece of veal or veal bones roasted brown, and using browned flour for thickening. This will give a rich color. The flour may be browned in a dry saucepan over the fire, stirring quickly until a deep shade is obtained. Green. — Bruised spinach, the green leaves of celery, or pounded green peas will give a green color to spup. Red. — Eipe tomatoes ; or, lobster coral, wiU color soup red. White. — Cream may be added, use white vegetables with rice or pearl barley. A teaspoonful of com starch for thickening does not injure the clearness. To Clarify. — Soup may be still farther clarified by removing fat from stock and boiling slowly with the whites of one or two eggs, according to the quantity of broth. The egg and the sedi- ment wjll rise and may be carefully gkimmed from the top. SOUF» PILaLaING. Quenelles or Egg Balls.— The yolks of 2 hard-boiled eggs, half as much boiled potato, while hot; 1 teaspoonful of chopped parsley; Cayenne and salt to taste; the yolk of 1 egg raw. M^sh 32 THREE MEALS A DAY: all together, make in balls size of cherries, flouring the hands. Put in the soup just before taking from the fire. Crontons or Fried Crusts.— Cut cold bread in any shape desired — dice, squares, leaves or circles; fry light brown in melted butter; one minute will sufiBce. One or two at a time can be fried in the smallest deep saucepan, and but little butter wiU be re- quired. (Hot lard may be used or any other hotl fat.) Drain them on paper. The hotter the fat the less danger of their soak- ing grease. These may also be used for garnishing. Forcemeat Balls, No. 1.— Half a calf's tongue, or same amount of cold veal; ^ as much fine bread crumbs; 2 tablespoon- fuls of melted butter; 1 raw egg; seasoning of sweet herbs; pepper, salt and a dash of curry powder. Mince the meat fine, add the other ingredients, make up in small balls about the size of half an egg, flouring the hands slightly. Flour, fry brown in hot fat, and put in the soup. Forcemeat Balls, No. 2.— Chop any kind of cold meat or fowl fine; add a little butter or a bit of raw salt pork minced; season well with salt and pepper; a pinch of curry powder is an improvement. Mix together with an egg; form into balls; flour and fry brown ; put them in the soup just before serving. Either of these Forcemeat BaUs can be used for garnishing meats or fish ; or, when fried, make an attractive entree or side dish. Egg Dumplings, No. 1. — 1 heaping cup of flour; 2 yolks, or, 1 whole egg; 4 tablespoonfuls of water. Put the flour in a bowl; mix the egg with the water and salt, stir into the flour, tnaking a stiff dough. EoU rather thin, cut with a cake cutter; drop into either water, gravy or soup. Keep the lid on and boil ten minutes. E^ Dumplings, No. 2.— 1 pint of milk; 2 eggs well beaten; a pinch of salt and flour enough to make a batter thick as pound cake. Drop them by spoonfuls into soup. Cook five minutes, remove to a dish, put bits of butter and pepper over and serve with the meat. They can be cooked in boiling water and served with cold meat in the same manner. Dumplings for Soup. — 1 quart of flour; 2 teaspoonfils of cream tartar, 1 of soda; pinch of salt; mUk sufficient to wet the flour. Drop by spoonfuls >to '^ ' " oup, and boil half an hour. SOUP. 23 German Soup Ealls. — 1 heaping teaspoonful fresh butter; 2 eggs well beaten ; salt, nutmeg or ginger; cracker crumbs sufficient to form balls. Noodles. —Take 1 egg and a pinch of salt; use all the flour that this will take up. Boll thinly as possible and dry, then roll XTp and slice off in narrow strips. Drop into ' boiling soup fifteen minutes before serving. Chicken with noodles makes a pice (?Vi^, For noodles as a side dish, see page 25. MRRT SOUPS.-VkaIv. TtiOck Turtle Soup. — One calf's head, cleaned aceordiijg to directions given below; hock of a ham or a few slices of bacon; 1 calf's brain; 3 onions, a turnip and a potato; 2 calf's feet; 1 lemon, Cayenne pepper, mace, sweet marjoram and parsley for sea- soning; soup herb spirit or powder can be used instead of the above herbs. Put the head and other meat into one gallon of water, or enough to cover well. The ham or bacon will flavor the soup, at the same time supplying sufficient salt. Boil slowly four hours, skimming carefully until no more scum will rise. Eemove the head and set away until next day, when the fat may be skimmed off, and the smaller pieces of meat removed from the bones, cut 3 ito dice and thrown in to, the kettle, reserving the more present- able parts of the head for a dainty side dish. (See below.) Chop the brains, cut the vegetables in thin slices, and add all to the soup, together with the seasoning. Thicken with two tablespoonfuls of browned flour. Stew gently for 1 hour. Squeeze in the juice of half a lemon when it boils up; skim, if necessary. Add Force- jneat Balls, No. 1, made of the veal, and Quenelles (see page 22), "VVhcn quite done add half a lemon sliced thin. Let it boil up once and serve immediately. To Clean Calf s Head and Feet.— Drop the head and feet into a tub of scalding, not boiling water, with a little lye or sal- soda in it to loosen the hair. Stir them about and then scrape with a sharp knife. This methed is far better than 'to remove the gelatinous skin. The hoofs may be heated in the coals and pryed off. Entree of Calf's Head. — Cut the best part of the head that is lel* '/o^m scrap making into oWong, pieces, season with peppei ^4 THREE MEALS A DAY. and salt, roll in beaten egg, then in powdered cracker, and fry in hot dripping. Consomme with Custards. — Boil 2 shanks of veal in 1 gallon of water. While boiling add the usual vegetables, turnip, oarrot, onion and seasoning, together with a stalk of celery, half a' bay leaf, a teaspoonful of bruised pepper-corns and 1 of thyme and sweet marjoram. These seasonings, of course, can be altered to suit the taste. When done strain through a napkin into another vessel; clarify (see page 21), remove every particle of fat, and color with a teaspoonful of caramel or dissolved burnt sugar (see page 21). Or let the soup stock cool in a jar, remove the fat and pour it off without disturbing the sediment and heat; coloring as before. CusTAEDs FOB THE Soup. — Stir the raw yolks of four eggs with a spoonful or two of the Consomme, pour in a buttered dish and steam ten minutes. Cut the custard in diamonds or squares and drop three or four in each soup plate before serving. Or egg dumplings (see page 22) may be boiled in the soup a few minutes before serving and make an admirable substitute. The veal shanks may be made into veal loaf or veal cheese. Veal Soup — Plain. — A leg of veal, after the cutlets have been all removed, will make a soup nearly as good as calf's head. Boil it with a cup two-thirds full of rice (a small piece of salt pork improves the flavor for many), season with salt and pepper, parsley and celery are an improvement. Forcemeat Balls, No. 2 (see page 22), made of the chopped veal and raw salt pork maybe added before serving. The veal should be taken up before the soup is seasoned. Just before the soup is served put in a couple of slices of toast. The shoulder of veal also makes a good soup. Veal Soup with Tapioca.— Three pounds of neck or scrag of veal, the bones broken and the meat cut small; 1 turnip, 1 onion, J cup pearl tapioca, 2 Uades of mace, 2 teaspoonfuls of salt and ^ spoonful of pepper, 2 teaspoonfuls of celery essence or, 1 stalk of green celery, 3 quarts of cold water. Put over the meat and as soon as the water boils skim carefully. Then add the vegetables, salt and pepper. Meanwhile soak the tapioca in one small cup of milk. To make the soup extra nice, strain, skim ofE every particle cif fat and return to the fire bef one adding the tapioca. Stir this SOUP. 25 until it dissolves in the hot soup. Simmer half an hour, add the celery essence and serve. Beef 8onp> — l pound of beef, 2 quarts of water, 1 cup of rice or pearl barley. Put in a soup pot. Boil slowly for two hours. In another vessel have a good soup hope, together with 1 onion, 1 potato, J- carrot, 1 turnip and a little parsley. BoU with the meat. When ready to serve strain the soup off the bones and vegetables into the other vessel. Take 2 eggs, beat well in the, sotp tureen, stir the soup and add gradually, and the eggs will not curdle. This will be found a good as well as a cheap soup. Noodle Soup. — Put soup-bone in a kettle half full of water. Bait and let boil. Pare and slice 2 small potatoes, 1 turnip, 1 onion, 1 parsnip, and add to the soup. Season with pepper and a little parsley for flavoring. Fifteen minutes before serving throw ' in the noodles. (See page 23.) This soup can have rice substituted in place of noodles Bouillon Sonp. — Common soup of Prance, i- pound beef, 1 pound of bone, 2J quarts of water, 1 ounce of salt, 2 carrots, 2 onions, 2 cloves, 3 leeks, ^ head of celery, 1 turnip, ^ parsnip. Simmer. Strain and serve clear. Bouillon (Beef Tea). — Bouillon is served now almost as a necessity for the first course at tea or evening parties. Serve in large coffee cups, or tea cups, with saucers and teaspoons. Some- times in Summer it is iced, otherwise serve hot. By some' the saucer is omitted. This, with fancy sandwiches, is often sufiScieiit refreshment for an informal evening party. One can of Liebig's extract of beef, mixed with 3 quarts boiling water and salted to taste, is the easiest method. Let it boil up, pepper slightly, and the soup is ready for use. Or, on the tnoming of the day before the ■' party, boil 4 pounds of the lean, cheap parts of beef, and proceed, as directed for making soup stock. When wanted remove ihe fat, season to taste, heat and serve as above. MUTTON. Mutton Soup. - ■ Pl-T.ce a rack of mutton, or shin bone in cold water, boil two hours ► then add 1 nmon, 2 turnips, |- head ef 26 THREE MEALS A HAY. cabbage, all cut fine, and 1 tablespoonful of rice. Boil one hour longer, and put iu 4 medium-sized potatoes, which, as soon as soft, must be taken out, mashed, and beaten light with milk, add a little salt and flour to stiffen, drop into the soup in small portions. Cook slowly half an hour and serve. GAMR. Puree of Game. — ^A very good game soup may be prepared from the remnants of game, even of different kinds. BoU the pieces, bones and all of the different birds for an hour or more in water, or better still, in weak broth or soup stock. Boil 3 or 4 turnips or heads of cauliflowers and rub or mash fine. Pound the meat fine and rub through a sieve to a powder, and return meat and cauliflower to the soup, together with 2 eggs beaten into | pint of milk. Let this reach the boiling point (but not boil), and serve hot. White Habbit Soup. — 2 rabbits, disjointed, 1 heaid celery, a little chopped parsley, a minced onion. Put these into 3 quarts of water, and boil gently until tender. Take out the best pieces of rabbit for a separate dish. Separate the rest of the meat from the bones, replace the bones in the kettle and boil an hour; strain the liquid in which they have boiled and let it cool. Eub the meat fine with the yolks of 3 hard-boiled eggs, and a few bread or cracker crumbs ; put through a sieve and add to the soup ; add salt and pepper to taste; let it simmer fifteen minutes, thickening with 2 teaspoon fuls of corn starch or rice floiu'. Brown Babbit Soup.— Disjoint the rabbit, roll in flour and fry brown in butter. Put this in a kettle and cover with 3 quarts of boUing water. Season with pepper, salt and parsley (add a minced onion if liked). Boil three hours. Thicken with browned flour and send to the table with fried crusts. (See page 21.) GHIQKRN. ilddien Soup. — Truss the fowls that they may be presentable at table. When partly done add ^ teacup of rice. Thicken slightly, according to the amount of liquor, with 1 or 2 teaspoontals SOUP. 27 of flour, rubbed smooth in a teacup of milk. Season with salt, pepper and parsley or celery; add slice of bread just before the soup is served. If too rich, skim before adding the compound. Serve the chicken (which may or may not have been stuffed before boiling) with a gravy made from the soup and thickened slightly with flour, to which the chopped giblets may be added. Chicken Bean Soup. — Cut up tlie chicken, and put in as much water as is wanted for your soup. Soak 1 teacup of beans over night. Next morning cook them in a separate vessel. Put a lump of soda the size of a pea in the water, and when the beans are tender, drain them ca,refully and put them to btfil with the chicken. Season with salt and pepper and boil slowly until done. Giblet Soup. — Giblets, pinions and neck of 3 chickens, or 2 geese, a small slice of ham and 2 quarts of water. Slice a turnip, carrot and onion, and fry brown in a tablespoonful of butter in a saucepan, pour in water and add the giblets, etc., first cutting them in small pieces. Season with parsley or celery. Stew slowly for two hours. Thicken with a large tablespoonful of flour rubbed smooth in cold water. Let it boil five minutes and season to taste jvith salt and pepper. Chicken Green Corn Soup.— Cut up 1 large fowL and boil in 1 gallon of water until tender. Add the kernels frciz i:J ears of corn to the soup, first removing the chicken from the kettle, and a cup of the broth. Stew one hour longer. Season with pepper, ^alt and celery, or parsley. Thicken with a tablespoonful of flour rubbed smooth in 1 cup of milk. Let it boil up once and serve. Canned corn may be used. Gravy for Chicken. — To a cup of chicken broth add 1 beaten egg well stirred in, place over fire, and thicken with flour. Season with pepper, salt and parsley. Let it boil and pour over the chicken. This green corn soup can be made very nicely by sub- stituting veal for the chicken, and proceeding in the same manner. GUMBOS. These are Creole dishes, and may be divided into gumbos proper and filees. The glutinous thickening of the former is 28 THREE MEALS A DAY. furnished by okra; of the latter, by a preparation of dried sassafras leaves, with a small quantity of pulverized bay leaves. An excellent way to utilize the remains of cold roasted chicken, turkey, game and other meats is in preparations or the gumbos. Oysters, crabs or shrimps may be added, and green com, tomatoes, etc. Below we give several methods of compounding this dish. The gumbos occupy the medium ground between stews and soups. Southern Gumbo Soup.--l large chicken, li pints of green okra pods, three pints of water, 1 small teaspoonful of pepper and 2 of salt; cut the chicken in small pieces, roU in flour and fry brown in a little lard or butter. Take out the chicken, add the gumbo (sliced okra pods) and brown that. There should be about one table-spoonful of fat in the pan; add to this a heaping table-spoonful of flour and stir until brown ; then add three pints of water slowly, stirring until smooth. Put in the meat of the chicken and simmer slowly for two hours. Serve with boiled rice. OnmlbO Filee.— Cut up and season the chicken, meat or game to make the soup ; fry to a light brown with 1 onion cut fine, add boiling water in proportion to the meat. 2 pounds of meat or chicken, with ^ pound of ham or bacon will flavor a gallon of soup, which, when boiled down will malce gumbo for six persons. When the bpiling water is added to the meat let it simmer two hours. To this amount add one tablespoonful of the Jilee, or, if okTa is used, take 1 quart of the sliced pods. Oysters wUl be found a great improvement. Scald and clarify their liquid; season to taste; pour into the soup and let boil fifteen minutes; add the oysters last and let it boil up once. Green corn and tomatoes are agreeable additions. Gumbo is always served with plain boiled rice. Never strain it. (See rule given for Gumbo FUee page 21). PISH. Oyster Soup, No. 1. — To l quart of oysters with their juice put 2 quarts of cold water, 1 pint of mUk, 1 heaping teaspoonful of salt, and let them boil one minute. Skim out the oysters, add half a teacup of crackers rolled fine, half a teacup of butter and a little pepper; let this boil up and pour over the oysters. It is some- SOUP. 29 times better to heat tlie milk separately, not pouring together until both milk and water are boiling hot; this will prevent curdling i the milk is at aU doubtful. For persons preferring the oysters without milk the same method may be followed, adding water in place of milk, and using a larger quantity of butter. Walnut catsup (see page 126), or plain vinegar may be added by those who like it. Oyster Soup, No. 2. — 6 dozen oysters, 2 quarts of white stock, 1 cup of cream or rich milk, 2 tablespoonfuls of butter, 1| tablespoonfuls of flour, salt, Cayenne and black pepper to taste. Scald the oysters in their own liquor, then skim them out; add the stock to the oyster liquid carefully strained and simmer for half an hour. Add the seasoning, and mace if used, bring it to a boil again ; add the thickening of butter and flour, rubbed smooth ; simmer five minutes ; have the cream heated in a separate vessel and pour it in. boiling hot and turn at once over the oysters. Serve with sliced lemon and oyster crackers. (For Stews see Shell Pish.) Clam Soup. — 50 clams, hard or spft, boiled in a quart of water one hour. Take out and chop fine. Add to the clam broth 1 qtiart of hot milk, ^ teaspoonful of pepper and 1 of salt. It will be necessary to taste, as some clams require less salt- than ' others. Eub 1 teaspoonful of butter to 1 of cream, with 2 of flour ; add the broth until it pours easily, and mix with the milk and chopped clams ; boiling all together for five minutes. The soup may be strained if the clams are disliked. Serve with toasted crackers. Lobster Soup. — 1 whole lobster, 2 pounds in weight, or 1 can preserved. 1 quan of milk, 1 pint of boiling water, 2 table- spoonfuls butter, 1^ teaspoonfuls salt, 2 tablespoonfuls com starch, ^ teaspoonful of mace, if liked, some Cayenne pepper. Put the milk over to heat, (a double boiler is nicest, or a; stew pan set in boiling water). Dissolve the corn starch in a little cold water, and add to the boiling milk. If the lobster is fresh, pick the meat from the shell and cut in bits, place in a pint of water and boil five minutes, adding the butter and seasoning. Tiuu tiiio ialj tab thiokeued mUk ami serve at once with toasted cracker. Canned 30 THREE MEALS A DAY. lobster should be cut up in the same way and allowed to boil up once. A delicious dish. Fish Crtiani Soup.— Season the water in which fresh fish has been boiled, with pepper and salt, and keep until the next day. Heat 1 quart of the liquor, when wanted, to boiling, mince a cupful of cold fish and add to this. Let simmer five .minutes and stir in 3 tablespoonfuls cf butter rolled in flour, and 1 tablespoon- ful of minced parsley. Add to this 1 cup of hot milk into which 1 cup of dry bread crumbs has been stirred. Stir well, let it boil up once and serve with crackers. Cat Fish Soup. — Skin, clean and cut in pieces. To J small cat- fish, allow 1 slice of ham, cut in bits. Cover these with 2 quarts of water, season v/ith pepper and parsley, the ham supplies the salt, boil until the fish is tender, remove the back bones. Add to it a quart of boiling milk and 4 tablespoonfuls of butter cut in bits and rolled in flour. Stir in the beaten yolks of 4 eggs, boil quickly and serve while hot. The ham maybe omitted, and the soup seasoned with salt. Other small fish may be cooked in the same manner. Meat Vegetable Soup. — Boil a knuckle of veal, or a shank of beef in sufficient water to cover it, salt and skim carefully. Let it eook slowly between two and three hours, add hot water if neces- sary for sufficient quantity of soup. Shred or chop fine ^ a small head of cabbage, 2 potatoes sliced thin, 1 turnip out in dice, 1 onion sliced, 1 carrot chopped fine, and 1 head of celery sliced. All or any of these may be used. In the proper season the soup may be greatly improved by the addition of from 8 to 6 ears of green corn cut fio;ii the cob, or a can of corn, (the canned com must not be added untU shortly before serving.) One or two sliced tomatoes are an addition. Season with salt, pepper and parsley and let it cook over a good fire half an hour. Puree of Cauliflower or Cauliflower Cream Soap. — 1 quart of soup-stock, 1 pint of milk, 1 pint of cooked cauliflower, 1 tablespoonful of minced onion, ^ blade of mace (for those who like SOUP. 31 it), salt, white pepper or Cayenne, 1 tablespoonful oi minced pars- ley. Cauliflower left from a previous meal can be used. If cooked for tlie purpose, pick in small branches, and boil in salted v/ater half an hour. Boil the minced onion in the stock. Mash tiae cauli- flower and put in ; boil the milk and add, season, thicken if ne- cessary with fiour until the consistency of thin cream. Add the butter and the minced parsley. Green Corn Sonp. — Cut the kernels from 12 large ears of green corn, and just cover them in a stew-pan with boiliug water. BoU half an hour, add a quart of milk, pepper and salt to taste. Beat three eggs very light. When the soup just comes to the boUing point again, stir in the eggs and serve quickly. Pearl Barley Broth.— Cheap dish for large family. 2 pounds _ of neck of mutton, 1 cup of pearl barley, 1 carrot, 2 turnips, 1 onion. Put the pearl barley over to stew in 3 quarts of water, let it boil, add the mutton. A shoe of lean ham improves the flavor for many. Boil one hour, skim occasionally. Add the vegetables cut in small squares, the onion sliced; boil an hour longer, thinning with hot water if necessary. Place small slices of stale bread in the tureen, pour the soup over and serve. Potato Soup (with milk. A Farmer's Dish)— Take good sound potatoes, peel and cut in pieces small enough to be eaten with a spoon. Soak in cold water, or rinse well. Boil in su£S.cient water to cover when done. Add 1 quart of milk. Season with salt and pepper to taste. When cooked take 2 taWespoonfuls of flour, with half as much butter, and fry in a pan, stirring until changed into a brown color. Stir in with the potatoes and serve at once. . Season with celery or parsley if wished. To make stUl nicer beat up 1 or 2 eggs in a cup of cold milk, stir in and serve. Potato Soup (without milk). — Take a slice of pickled pork, four inches square, and fry crisp in the kettle in which the soup is to be made. If pork is disliked, 3 tablespoonfuls of slightly browned butter will take its place. Then add 3 pints of boiling ' water, 1^ pints of sUced potato, and 3 sliced onions. Boil half an hour, season with salt, pepper and parsley to suit the taste, serve with broken toast or crackers. Puree of Potatoes or Potato Cream Soup.— B.to Sonp (with milk.) — 2 large cups of tomatoes chopped fine, boU in 1 quart of water, for twenty minutes, add a bit of soda as large as a pea, stir, turn in 1 pint of sweet mUk, season with salt and pepper, also a good sized piece of butter. Thicken with three Boston crackers rolled fine, let boU up and serve. Tomato Sonp (without milk.) — 12 fresh tomatoes, or 1 large can; 1 quart boiling water, 1 onion, 1 carrot, J turnip, stalk of celery, or parsley. Cut all fine and boU one hour. Season with an even tablespoonful each of salt and sugar. As the water boils away add more that the quantity,.,may remain the same; mix a tablespoonful of butter with 2 heaping tablespoonfuls of flour and add hot soup until it will pour easily. Turn into the soup; boU all together for five minutes. Pea Soup (with meat — cheap and excellent) — A marrow bone, er the bones of cold roast beef. 2 or 3 pints of split peas, accord- ing to required thickness ; 2 carrots, 2 turnips, 3 onions, 1 stalk of celery, thyme or parsley, whole black pepper. Break the bones and put them in the kettle with 4 quarts of cold water. Add the peas, previously soaked over night in warm water, and the sliced vegetables. Let them boil for two hours stirring frequently 34 THRSE MEALS A DAY. to prevertt burning. When the peas are soft and broken tne soup may be taken off, if wished, and put through a sieve into another kettle, stir until the pulp is thoroughly mixed with the soup, salt to the taste. A slice of ham may be added to soup if the flavor is liked. Serve with toasted bread cut in squares or crontons (see page 22). Green peas for soup need no soaking. Peas require care in cooking as they become tough and hard if overdone. Vegetable Ham Bone Soup. — Should the ham be a little strong, boil the ham bone, which should have a little meat with it, in plenty of water for five or more minutes ; then pour it off and add enough fresh water to freely cover it. This should be cooked gently, tasted and seasoned. Cut a potato fine and boil with it. Other potatoes can be added, cut into pieces, before the soup is done. Just before serving, pour in enoiigh milk to make it palata- ble, and thicken to taste. The soup should be free from fat. The water in which whole hams are cooked, if the ham is sweet, can also be used for soup. All the fat should be removed and vegeta- bles, seasoning and thickening added to taste. The water in which salted beef and cabbage are boiled is often used for soup when the beef is not very salt. Prepare in precisely the same manner as for Ham Bone Soup. One egg beaten, stirred stiff with flour, and dropped into the soup in bits is an improvement. Cream Vegetable Soup.— 2 turnips, cut in dice. 3 onions, sliced. 4 potatoes, chopped. 1 pint of cabbage, shredded. 6 ears of corn, cut from the ear. Or equal amount of canned corn may be used. Cover the ingredients with water, and stew until quite tender. Then turn in boiling water sufficient for the amount of soup de- flired. Do this twenty minutes before serving Add: 1 pint of milk, thickened with 1 tablespoonful floor. 1 tablespoonful butter. 2 eggs, well beatea. Slir all in carefully ^fllUioil Ave minutes. Serye. FIgJI. PRRSH, 8AL.T AND SHRUIa. BISH for the table should be selected with care. Follow the rules given in the chapter devoted to Mabketing. Fish should be dressed as soon as possible after they are caught, washed thoroughly in cold water, and salt rubbed on the inside. This will remove any earthy or muddy flavor. If tc be broiled sprinkle pepper on the inside, as salt will prevent their browning nicely. The flesh of fish is apt to become flabby il soaked in water too long. Fish freshly caught are always improved by keeping until the next day before cooking. If procured in the market they should be used the day they are purchased. Fbesh Mackebei. become stale in a very short time after being caught. Blue Fish spoil sooner than any other fish. Fish EoE or eggs, should be carefully preserved and cooked with -the fish. Frozen Fish should be put in cold water to draw out the frost. ViNEGAK is better to preserve fish than salt. Cover the fish with it. Fish to be boiled should be either sewed or tied up carefully in thin muslin, or cooked in a regular fish kettle, otherwise it will be almost impossible to serve without brea,king. Laed is usually preferable to butter in frying fish. Some use lard and butter in equal quantities. Fish can be improved in flavor by rubbing with vmegjar, or adding J cup of vinegar to the water in whiph they are boUed. Codfish, or other dry salt fish can be easily shredd«d by using a steel fork. .(3» 36 THREE MEALS A DAY. Fish, when prepared for the table should never be laid double, if it can be avoided, as the steam from the under layer makes the upper layer so soft as to break easily when being served. Fish should be served alone immediately after soup with potatoes. Care and punctuality are necessary in cooking fish. To be underdone or overdone is equally injurious to the viand; alT?.^- serve as soon as cooked. Fish Sauces. — See chapter on Sauces. Fish CBOQUETiES.^See Croquettes. Fish Omelets. — rSee Eggs. GABNismNG Fish. — See the department of Garnishes. FRB.SH FISH. Boiling Fish. — All fresh fish, except salmon, should be placed in salted cold water for boiling. If placed in boUing water the outside would eook much sooner than the inside. A little vinegt: r added to the water in which fish is boiled, improves the fl;i- vor. Put the fish in the kettle with the backbone down. To eight or ten pounds of fish put half a small tea cup of salt. Boil the fish gently until you can draw out one of the fins easily. Mont varieties of fish will be well done in twenty or thirty minutes, some in less time. Drawn butter, with hard boiled eggs sliced. Liv€r Sauee, or if preferred Milk Sauce. Saace. — Drawn butter, with hard boiled egg sliced. Liver Sauee or Milk Sauce. See Sauces for directions. Broiling Fish. — When a fish is broiled the bars of the grid- iron should be rubbed over with a little butter and the inside of the fish pu+- toward the fire. Eemove the backbone by running a knif( under it. Do not turn until the fish is almost cooked, then buttei the outside, and turn it over. Fish should be broiled slowly. The flakes will begin to separate when the fish is done. Season before, serving. A wire hinge broiler is the best. Frying Fish.— Fish for frying, after being cleaned and washed should be rolled in a doth to absorb the moisture. Cut in neat pieces, dip in beaten eggs aad roU in flour or corn-meal. For every 5 or 6 pounds of fish fry a few shoes of salt pork to the gra- vy ttaue, obi^i-iac^ it ».\-^Ma>ii!t3j, judd lard ojr iy»tt«,iw:i.. WiK:eh isa FISH. 37 may be used, but that from the pork gives a better flavor. Brown the fish quickly, then cover the pan and setback to steam and cook through. Plain Gravy. — Remove the fish, rub 2 or 3 teaspopnfuls ot flour smooth in a little water, and stir into the fat the fish was fried in. Add butter, pepper and salt. If desired, flavor with catsup or lemon juice. Pour the gravy around the fish, or serve separately. To iJako Fisll. — Do not remove head or tail. Stuff. Bew or wind a string around the fish. Lay pieces of sliced pork across top. Sprinkle with water, pepper, salt and br,ead crumbs. Pour, hot water into pan. Baste often while baking. Serve with drawn butter sauce. If not frequently basted the fish will be too dry. Bread StaffiBg for Fisb.— 2 cups of bread crumbs. 1 small cup of minced suet. 1 small cup of warm water. 1 egg beaten. Season with salt, pepper and thyme or savory. Mix together. This stufiing will do for any fish. Baked Blue Fish.— Scale and cleanse the fish. Dry with a clean cloth, and fill the inside with the above stuffing. Sew up and put in a baking pan with a slice of pickled pork, a bit of onion, salt and dripping or butter. Pour in enough water to prevent bu; 'ting. Bake half or three quarters of an hour, basting frequent- ly. Eemove the fish carefully to a platter. Pour enough water in the pan for gravy. Season with pepper. Bass, Piko and Fickerei. — These large fish are suitable for baking. Cleanse and fill with stuffing. Sew the fish up, spread thickly with butter, dredge with flour, fry a good sized slice of pickled pork quite brown. Add one cup of boiling water, lay the fish in this and hake one hour; baste, frequently. Eemove the fish when done, add browned flour and butter to the gravy, cook a few minutes, then pour around the fish. Garnish with thin slices of lemon and sprigs of parsley. Fish may be baked without the pork, by using hot dripping or butter. Boiled Bass. — EoU the fish in mosquito netting to preserve 38 THREE MEALS A DAY. the shape, an^ boil according to rule given for boiling fish. "When done, serve with a sauce and sliced egg, or egg sauce. Mackinaw Trout Baked.— Before baking this fish remove the head and tail. In your careful preparations put dripping in a baking pan, sprinkle with salt, add |- cup of water and a spoonful or 2 of vinegar, or, i lemon sliced. Bake the fish half an hour, basting frequently. ,The fish by this time is nicely browned; re- move it to a platter; pour hot water into the pan, thicken slightly. Add lemon juice to taste, and pour under the fish. Baked White Fish. — After dressing, split the fish down the back and remove the backbone. Wipe the fish and dip in beaten egg. This may be applied with a feather. EoU in flour and then in egg again. Lay it in a baking pan that has been previously heated, add dripping or butter, and bake carefully in a moderate oven for 20 minutes. Baste often. If the fish is properly cooked, not scorched, it wiU be of a rich yellow-brown. Serve with hot fish-sauce. Pickerel may be baked in the same way and served with green peas. Salmon Collared. — Split such a part of the fish as may be sufficient to make a handsome roll. Wash and wipe ; mix salt, mace and allspice, in a quantity to season very high, rub it inside and out. EoU tight and bind in shape with a strip of thin muslin and put it, with bay leaves, pepper and salt, into a mixture of two thirds water and one third vijiegar, sufficient in quantity to cover the roll. Cover closely and simmer until done. Serve cold. Boiled fennel makes a pretty garnish, and is preferred by many. Boiled Salmon. — Families purchasing a fresh salmon should pa.rboU the portion not required for the day's cousumption and lay. it aside in the liquor. Boil it in this liquor when wanted. By this means the curd will be set and the fish will be equally good as at first. The custom of serving up rich sauces is unknown in countries where salmon most abound. A little lemon juice, or white wine vinegar added to melted butter, being quite sufficient. To. Broil. — Cut the salmon in thick slices, dry on a oleafl towel, roll in flour and broil carefully. Garnish with boiled fen- nel and parsley. Boil the fennel in bunches. FISH. 39 Salmon Steak and Potatoes.— Dredge th^ steak with jjepper and salt some time before cooking, brush with melted butter, (this may be done with a feather), and broil ten minutes, same as a beefsteak. Heat the platter. Have new potatoes ready boiled, cut them in quarters and lay a double border around the steak. Melt a bit of fresh butter and pour over it hot, also the juice of ^ lemon. Garnish the potatoes with sprigs of parsley. Salmon Salmi. — Separate the fish in flakes, using either cold, boiled or^canned. Add to it an equal amount of lettuce, shredded. In winter the heart of a white cabbage may be substituted. Mis well and pour over it the following dressing: 1 egg beaten light; 2 teaspoonfuls sugar; 3 tablespoonfuls vinegar; 1 teaspoonful salt, a dash of pepper; 2 tablespoonfuls salad oil or melted butter. , If preferred, nonpareil or some other cooked sauce may oe used Boiled Red Snapper.— This fish is common in the Gulf of Mexico and is one of the most delicious for. table use that the wa- ters of the sea afford. To boil, take a medium sized fish, cleanse and wash' in cold water, tie tightly in a clean cloth, cover well with hot water, to . which, for a fish of from 5 to 8 pounds, add^ cup of vinegar and a handful of salt; boil for forty -five minutes, or until the flesh comes readily from the bones. Serve hot with sauce as follows : 1 pint of water thickened with flour, let boil until clear; add salt to sea- son, a little pepper, 1 tablespoonful of butter, and 2 hard boiled eggs sliced. Baked Bed Snapper. — Cleanse the fish, and in removing the entrails make no longer cut than is necessary. Stuff the fish with dressing as follows : Take sufficient stale bread to fill the cavity in the head and body, soften with cold water; take 2 tablespoonfuls of lard in a sauce-pan, mince a medium sized onion and cook . brown in the lard; add to the softened bread. Mix well and season with pepper, salt and sweet herbs. Put enough water in the pan to prevent scorching and dredge the fish slightly with flour. Serve hot. This dressing wiU answer for other fish. \ 40 THREE MEALS A T)A\ Red Snapper and other fish may be baked with a can cf to- matoes poured over them in the pan, with very good result. Fresh Mackerel.— This fish may be broiled carefulJy, but- tering the fish and the bars of the gridiron, or it may be sewed closely in a thin cloth and boiled in salted water, if a fish kettle is not at hand. Twenty minutes is sufficient for a common sized fish. It is always a delicate dish. Fillets of Halibut.— 8 pounds of halibut. ^ cup of butter. 1 lemon. 3 hardTboiled eggs. After skinning the fish, bone carefully, cut in slices half an inch thick. Cut these into strips three inches long and two wide. -Squeeze the juice from the lemon and sprinkle on the strips liber- ally. Season with salt and pepper. Cover the whole with a large dish and set away for half an hour. Melt the butter, dip the strips in it. EoU ihem up and pin each piece with a wooden toothpick; dip in the butter once more and place in a baking tin. Dredge thickly with flour and bake twenty minutes in a hot oven. Grate the yolks of the eggs through a sieve and cut the whites into rings. When the fish is done spread the Uttle rolls upon a hot dishj remove the skewers, and pour white sauce into the dish. Sprinkle the grated yolks over the fish and use the whites, cut in rings, for a garnish. Other large fish can be served in the same manner. Flaked Fish. — Take half a pound of cold cooked fish nicely faked. Make a sauce as follows : Dredge some flour into |- cup or hot water placed in a stew pan; add butter the size of an egg, 1 dessert spoonful each of mixed mustard and anchovy or pepper sauce, 1 cupful of cream or rich milk ; put in the flaked fish, heat well and serve ; or pour in a' buttered dish, cover thickly with breadcrumbs and brown the top in the oven. A desirable way of using fragments of fish. Boil«d Cod. — Allow fifteen minutes to the pound in boiling. Sew the fish in thin muslin unless you have a regular fish boiler. Cover with cold water salted; add 2 tablespoonfuls of vinegar. This will make the fish more flaky. The boiling must be a gentle FTSH. 41 simmer, anything more rapid breaking the fish. Use e^g or oyster sauce. rish Chowder (Daniel Webster's).— Take a cod weighing 10 or 12 pounds. (Cod is better than haddock.) Have it well cleaned by the fishmonger, leaving the skin on. Cut it into slices an inch and a half thick, preserving the head, which is the best part for chowder. Take a pound and a half of clean, fat salt pork and cut it into thin slices. Gut 16 or 18 potatoes into thin slices. Take a very large pot, put the pork into the bottom of it and fry out all the fat; add to it 3 pints of water. Then put in a layer of fish so as to cover as much of the surface of the pot as possible. Then a layer of potatoes. Then sift over it 2 table- spoonfuls of salt and 1 teaspoonful of pepper and a little flour; then the pork, cut in strips ; then another layer of fish and what potatoes there may be left. Fill the pot with water until it covers the whole. Place it over a good fire and let the phowder boil twenty-five minutes. Then have ready 1 quart of boiling milk and 12 or 14 hard crackers split. Put these all in and let it boil five minutes longer. Your chowder will then be ready for the table; and an excellent one it will be, if you follow the directions implicitly. P. S. — A couple of onions may be added where persons have a taste for the vegetable. Fish Chowder — No. 2. — Fry in a pot some pieces of fat pork well seasoned with pepper. When done remove the pork and put in 2 onions sliced. Then some fresh cod cut in pieces, or any other fresh fish, a layer of Irish potatoes shced, another layer of the fish, finish with the remainder of the potatoes. Season eaen layer highly with pepper and salt. Pour over this 1 pint of water. Let stew half an hour, then add 1 pint of boiling mUk previously thickened with flour. Let this boil up and serve hot. Fried Eels. — Eels can be found in market ready skinned for cooking. Split them lengthwise and remove the bone. Cut the strips into three incK lengths; dredge with salt and pepper; dip each piece in egg and^then in cracker meal. When the lard is hot, drop them in and fry about five minutes- Garnish with parsley and serve with potatoes. 42 THREE MEALS A DAY. Broiled Eels.— Eels, if very large, are best split open, cut in short pieces, seasoned with salt and pepper, and left standing sev- eral hours, after which they may be carefully broiled. Butter the bars of the gridiron to prevent scorching. Baked Eels.— Eels are very tempting, cut in small strips and laid in a deep dish with bits of salt pork. Season with salt and pepper. Cover well with breadcrumbs and bake half an hour. Baked Halibut.— Lay the fish in strong salt and water. Wipe dry, score the top, lay in a dripping pan with a cup of Tjoiling water poured over it. Allow twelve minutes to a pound for baking. Have ready 2 tablespoonfuls of butter dissolved in hot water, mingled with the juice of a lemon, and baste often with this mix- ture. When a fork penetrates easily, take up, and add to the gravy 1 teaspoonful of Worcester sauce or catsup, and 1 tablespoonful of butter rubbed in 2 tablespoonfuls of browned flour. If too thick mix with boiling water. Potted Halibut. — Mince cold halibut, removing the bones, rub smooth with a wooden spoon. To each cupful of the fish add 1 teaspoonful melted butter, 1 teaspoonful of lemon juice or vine- gar, and a dash of Cayenne. Put the mixture in a dish and set in a saucepan of boiling water. (A double boiler is very convenient for this purpose.) Heat the fish thoroughly through. When nearly cold pack in tumblers, cups or small jars, and cover the top with clarified butter (see page 77), or suet, which should be poured on warm, but not hot. This is very nice, and will keep 10 or 12 days in a cool place. To use remove the butter, take out the required quantity and slice; if any remain, re-melt the butter or suet and pour it back. Potted Codfish.- Prepared in the same way as halibut, chicken, tongue, ham and mutton, may all be prepared in this manner also. Broiled Shad.— After dressing remove the backbone, also head, tail and fins. Baste on both sides with butter and broil." Moisten with butter while broiling. Ten minutes wiU cook a moderate-sized fish; fifteen minutes a large one. Season with salt. Place on a hot platter and garnish with Saratoga potatoes. For sauce, Maitre d'Hotel Butter. FISH. 43 Fish Forcemeat Balls. — Take a little uncooked fish, what- ever variety is to be served. Chop it fine with J as much raw salt pork. Mix it with a beaten egg, a few bread crumbs, and season ■ the whole with pepper, salt, mace and nutmeg. A little catsup may be added; flour the hands and make it into small balls, and fry in hot dripping to a delicate brown. Serve with fish. ' Sour Baked Fish (German Style).— Dress the fish nicely. Take 1 tablespoonful of flour, 1 tablespopnful butter, 1 onion sliced. Mix together and brown in the butter, stirring all the time. Sea- son with 1 slice of lemon, 3 bay leaves, salt and pepper to taste. Add 1 teaeupful of vinegar weakened with ^ water. Lay the fish in the pan , turning it in the dressing. If forcemeat is used, the following German preparation will be found excellent. Dressing for Baked Fish. — Take stale bread or biscuit equal in quantity to a small loaf. Cut in slices, soak in cold water until thoroughly moistened. Press dry with the hands. Mix this with 1 large onion chopped fine, and 5 eggs well beaten. Season with ' ^ nutmeg, 1 teaspoonful butter, salt and pepper to taste. Stuff the fish with this, sew up and bake, basting with the abpve mix- ture. Potted Fish.— Cut a fish in conveniently sized pieces, rub salt on each side, place them in an earthenware crock, sprinkling in pepper whole, and other whole spices, allspice, cloves, mace, betw;een each layer and cover with good cider vinegar. ' '\Vhen the jar is nearly full, tie a paper over and cover this with an earthen- ware cover. Bake in a moderate oven between three and four hours. This is delicious and will keep two or three weeks, in a cool place. salaT fish. Salt Codfish. — Cover the necessary quantity of fish with cold water, and soak over night, a tablespoonful of vinegar may be added to the water. In the morning pour off this water and put over the fire with fresh water; bring this to the boiling point and remove to the back of the stove and let it simmer, not boil, bntil noon. Serve on a hot platter, garnish with sliced beets and par- ley, or sliced hard-boiled eggs. Spread the fish libera,lly with but-. 44 THREE MEALS A DAY. ter. Use drawn butter and sprinkle plentifully with blaek pepper; or, pour egg sauce over the fish, if preferred. Another way : Soak and cook the fish as above, seasoning with butter and pepper in the same manner. Just before serving pour over all a teacupful of sweet cream. Parsnips are very nice to send up with salt cod. Fned Salt Cod Fish.— Freshen thoroughly as before, and fry daintily in sweet butter. Codfish Balls.— Shred cold boiled codfish very fine, add to it an equal quantity, (or even more), of mashed potatoes. Moisten with 1 beaten egg, or 2 or 3 tablespoonfuls of sweet milk. Season with pepper and a little butter. Make small flat cakes, flour and fry brown in hot dripping or lard. A more delicate dish is made by dipping the balls in beaten egg, then in bread crumbs and drop in boiling lard fry lite fritters or croquettes. This is a more health- ful method as less lard is absorbed. Some cooks add a dash of sage or thyme to the seasoning. This is a very nice breakfast dish. Codfish Stew. — Shred the fish and put to freshen in cold water on the back of the stove. Toward the last let the water reach boiling point, turn off and pour over the fish boiling milk well seasoned with salt pepper and butter. To 1 cupful of the shredded fish, 1 quart of milk will be required. Thicken slightly with flour. It wiU be found an improvemerit to stir in a well beaten egg at the last moment. Codfish on Toast. — Prepare the codfish as above (egg exaept- ed). Soften dry toast in boiling water, butter, place in a dish an,d pour the codfish and milk over it. Codfish and Cheese. — Freshen a piece of salt cod over night; ■shell ready pick to pieces and stir into it 1 cup of milk, boiled with 2 tablespoonfuls of cornstarch and 1 tablespoonf ul of butter Let it boil and when the fish is thoroughly heated pour the whole into a buttered baking dish. Grat« cheese thickly over the top and brown in the oven. SJilt MackereL — Salted mackerel should be placed in fin earthen dish of cold water several hours before it is cooked. In cooking place it in ool^ water, let it boil, then turn off the water FISH. 45 and potir over it -|- citp of sweet cream, roll a piece of butter, size of an egg, in flour and add to the cream. Let it boil. Serve at once. White-fish may be prepared in the same day. Fried Salt MackereL-^Soak as directed, drain and place in a frying pan with butter. Simmer over a slow fire until well heated, when it will be ready to serve. Broiled Salt Mackerel.— Freshen over night as direetrd, drain it carefully or well in a dry cloth. Butter the bars of tiiC gridiron to prevent sticking, and, broil the fish, laying it on tJie . broiler, inside down. Turn for an instant before taking up. Serve on a hot platter with a liberal supply of butter. Garnish with, lemons sliced. Baked Salt Mackerel. — Freshen as before, drain, pour boil-_ ing water over the fish, let stand a few moments, then turn off, and put the fish in a long tin, well buttered. Put over it J cup of sweet cream, (rich milk with a little butter will do), pepper and put in a hot oven; let it brown slightly and serve, adding more cream if more gravy is needed. White Pish. — Place in plenty of cold water over night, or still better, in a pan of sour milk. Scald slightly when ready for cooking, lay on a well-buttered plate with bits of butter over the fish, and put it into the oven till the butter melts, after which it is ready for use. Smoked Salmon. — Soak smoked salmon in. warm water five or six hours. When ready to cook place in cold water and bring to a boil. When cooked, flake nicely. Have ready 3 hard-boilrd eggs chopped, and put with the fish in |- pint of thin cream (ricii milk can be used), add two tablespoonfuls of butter rubbed witli a teaspoonful of flour; skim and stir the mixture until boiling iiot, serve in a plain dish, or make a wall of mashed potatoes around the platter to be used and pour into it the fish thus prepared. Gamied Salmon Pickled. — Cut the salmon in pieces and place in a hot piekle prepared as follows: 1 quart of vinegar (if very strong dilute with water), 1 teaspoonful ground mustard rub- bed smooth in vinegar, 6 blades of mace, 10 kernels aUspirr, 10 kernels black pepper, 4 teaspoonfuls sugar. Boil and skim until clear. Let the pepper and spice remain. Bemoye the salmon 46 THREE MEALS A DAY. and pack in jare. Pour the vinegar into the jars hoiling hot, Seal the jars securely and set ia a dark place. Canned Salmon. — Arrange the fish in as large pieces as pos- sible upon the platter, carefully picking out the bones. Ga ^isli with lemon and parsley. ' Deviled Salmon. — This dish may be prepared from eithei canned or cold boiled salmon. Arrange fish in neat flakes and pour over it the following dressing. This dressing may be used for lettuce alone. Dressing — Yolks of 3 hard-boiled eggs, 1 table- spoonful of salad oil or melted butter, rub with the eggs to a smooth paste; add 2 teaspoonfuls each of sugar and mustard, salt and Cayenne to taste, add a little vinegar. Arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of the eggs cut in rings. Canned Salmon with Drawn Butter. — 1 can salmon, 1 cup drawn butter (see Sauces). Shred the salmon carefully, removing the bones. Season with a little pepper. Mix with the drawn butter and add the juice of ^ lemon, or 4 teaspoonfuls of good vinegar; pour into a buttered pudding dish. Cover ^ inch deep with fine breadcrumbs, cover and bake fifteen minutes, then uncover and let it brown. This dish may be made with cold boiled salmon. Sliced lemon may be served with this. Fish Scallop.— ^ pint cold boiled salt fish. ^ pint cold mashed potatoes. 2 boiled onions chopped. J teaspoonful pepper. Eemove the bones, mince the fish, and season with the pepper. Put a layer of the fish in the bottom of a buttered dish. Then ~ layer of potatoes sprinkled with onions ; leave potatoes for the iiibo layer. Add bits of butter, and bake brown. Sardine and Ham Sandwiches.— Mince sardines fine and mix with i the quantity of cold-boiled ham also minced fine, and >^iiread over thinly-cut and slightiy-buttered bread, Eoll and I),. t!:o sandTOches with ribbon, or leave flat and cut in fanCT shapes. To roU, the bread should be fresh and the crust removef'- ^hese aie nice for afternoon teas, lunches or collations. FISH. 47 Sardines on Toast. — A nice way to serve sardines is to lay tbem on three cornered pieces of buttered toast. Bread may be Used in place of toast. Garnish the dish with parsley. shriaIa pish. Oysters should be carefully chosen; large, extra and fi.nu- fleshed bivalves are as necessary for stews as for fries or roastsj Oysters should never be plunged in hot water to increase their size, as this can only be done at a great loss in flavor. Oysters in the shell raay be kept a fortnight at the very least by spreading them upon the cellar floor with the rounding part of the shell down and sprinkling them well with salt and Indian meal. Cover them with 2 or 3 folds of blanket or old carpeting, and keep this well , saturated with cold water. Eepeat the sprinkling with meal and salt every day, and see that the covering is thorouglJy wet. Oysters kept in this manner will be found in a most satis- factory condition. Oyster Fritters; see Fritters. Oyster Salad; see Salads. Oyster Soup and Oyster Croquettes; also under their especial headings. Oyster Stew. — Strain the liquid from 1 quart of oysters. ' Place this with the meats over the fire. Eemove the oysters as soon as they begin to boil; add to the liquor 1 pint of hot cream (milk will do, but is noit nearly as good), salt, pepper, mace (if agreeable) to suit. Skim well; add 2 tablespoonfuls of butter, and pour over the oysters. Serve hot with toast or crackers. Oysters Stewed with Celery.— Put 1 pint of strong clear beef soup-stock in a large stew-pan. Instead of milk use sweet cream. Of this cream add 1 pint to the broth in the stew-pan. Also 4 tablespoonfuls of the best table butter, 1 teaspoonful of salt, 1 of white pepper, 1 of ground mace, and 1 of celery extract. If celery can be had in the stalk, chop up fine and use instead. No more delicate or healthful flavor can be added to any soup, stew or broth than this. While this is cooking dredge in finely powdered cracker dust and a little of the best corn-starch flour, until thick- ened to your taste. Have ready in a hot tureen 50 of the best 48 THREE MEALS A DAY. oysters parooiled in their own juice. Pour over these the sauce compounded as above and serve immediately. Fried Oysters.— Take fine, large oysters, drain thoroughly upon a soft napkin. Beat lightly 3 fresh eggs, with an equal buli of the richest swoet cream . Pulverize the heart of the best white breal, pasa the crumbs through a sieve and season slightly with salt and white pepper. Dip the oysters one by one in the egg and cream mixture, then roll them carefully and thoroughly in the breadcrumbs. Lay aside in a cool place, upon a towel, for half an hour. Pry in plenty of hot sweet butter, or, better still, the best quality of olive oil. No one trying this will ever age in make ~ use of. lard for this purpose. Pry to a rich brown. Remove the oysters with a skimmer, drain thoroughly and serve on a snow- white napkin, garnished with parsley and lemon. The quantity o* cream given wiU answer for 1 quart of oysters. Fried Oysters, No. 2. — Take the largest and best'oysters, drain on a folded napkin, sprinkle with salt and pepper, and let remain for twenty minutes. Eoll them one by one in pulverized cracker crumbs, then dip in beaten eggs. Season again, and roll once more in the cracker meal. Drop in a boihng mixture of lard and butter, and remove as soon as browned. Serve with some acid sauce. Garnish as above. Oysters may also be drained, dipped in seasoned corn meal and fried in lard. The oyster liquor may be utilized by stirring into a batter, with some of the seasoned com meal and dropped by spoonfuls into the hot lard to fry as mock oysters. Broiled Oysters. — Seleet the oysters carefully, dry on a nap- kin. Take a double wire gridiron, rub thoroughly with the best butter. Spread the oysters carefully on one side of the gridiron and fold the other down upon them. Have a clear fire, (a little charcoal kept in the house wiU enable one always to secure a clear bed of coals). Broil quickly, not burning, first on one side and then the other, turning but once. Melt a little sweet butter, season it slightly with salt and Cayenne pepper. Serve the oysters with this. Garnish the dish with olives and parsley, and serve instantly. Oysters on Toast — Select a dozen fresh plump oysters. Have ready delicately browned toast moistened in hot cream and FISH. 49 well buttered. Put the oysters with their own liquor in a stew- pan; season with a little black pepper, J blade of mace, and J tea- cup of rich cream. Let this boU until the oysters swell. Eemove and place upon the hot toast enriching with bits of fresh butter. Rub 1 teaspoonful of butter and 1 teaspoonful of flour together, stir this into the boiling oyster liquor. Then pour it over thetoast and oysters, which must be kept very hot. For a larger quantity, 1 quart of oysters and their liquor to one pint of cream or rich milk. Oysters on Toast. — (Without Milk). — Strain the oyster li- quor, rinse the bits of shell from the oysters, turn the liquor back upon them, and put in a stew-pan, set them where they will boil up. Salt, pepper and butter to your taste. Have ready nicely- browned toast, previously moistened in boiling water and well buttered. Arrange this in a dish and pour over it the boiling oysters, and serve at once. If this gravy is too rich, add a httle water to the oyster liquor. Serve walnut catsup or vinegar with them. Scalloped Oysters. — Butter an oyster scallop or pudding dish. Put in a layer of breadcrumbs with bits of butter, then a layer of oysters, season with pepper and salt. Eepeat this until the dish is full, leaving a layer of crumbs with bits of butter on the top. Mix the oyster liquor with half its bulk in milk or sweet cream, a beaten egg added to this will be found an improvement. Pour this over the top. Bake twenty minutes. When done, if not sufficiently browned, heat a shovel very hot and hold over the top until it is a rich brown, or uncover the dish and brown in the oven. Oyster Shell Scallops may be prepared in the same way aad instead of placing in one large dish bake in the shell of the oys- ters themselves, taking the round half. The use of the shells seems to impart a richer flavor to the oysters. Place the shells in a dripping pan, propping them where necessary. Wash them thoroughly before using and eat directly from the shell. A clash of powdered sweet marjoram improves this dish. , Scalloped Oysters with Hard-Boil ed Eggs.— Chop six hard- boiled eggs fine. Add these to 1 pint of breadcrumbs. Season with ^ teaspoonful of salt and ^ teasp ocmful of white pepper and 5© THREE MEALS A DAY. mace. Put a layer of this mixture in the bottom of a well but- ■ tered pudding dish, then a layer of the best oysters, alternating until the dish is full, arranging for a layer of crumbs on the top. Take 2 large tablespoonfuls of the best butter. Place bits of but- ter over the top. Pour in a little of the oyster liquor and bake in a quick oven twenty or thirty minutes. Serve hot. Roast Oysters. — Select the desired quantity of oysters. Wash t^e shells carefully, arrange them in a dripping pan with the round side down. Put them in a hot oven for twenty minutes. The shells will be found slightly parted. Remove the round side, and siirve on a garnished platter with a bit of butter on each one, a dash of Cayenne pepper, and a few drops of lemon juice. Serve instantly. Steamed Oysters. — Wash shell oysters and lay them in a steamer with the upper shell down. Put the steamer over a kettle of boiling water. Cover and steam twenty minutes. If at the end of this time the shells are open, remove at once and serve on the half shell with a pinch of salt and a bit of good butter. Eat as hot as possible. Oysters Panned. — Put a sufficient quantity of very fine oys- ters in a pan together with their own juice. Add one tablespoon- ful of the best butter, a little black pepper and a pinch of salt. Sprinkle a quantity of fine cracker crumbs over the top. Place over a quick fire. When the oysters begin to swell they axe done. Serve instantly. Fricasseed Oysters.— 1 quart of oysters. I cup of butter. 1 cup of cream. 1 egg, well beaten. 2 tablespoonfuls of chopped parsley. Pepper and salt to taste. Parboil the oysters in their own liquor, remove from the fiit and skim the oysters into a hot +ureen. Put the cream,Jbutter and seasoning on the stove, stirring constantly until it thickens, and then add the beaten egg. Poiir the mixture over the oysters. Cover thickly with breadcrumbs and place in a quick oven to FISH. 51 brown. This fricassee is often served without the final breading and baking, in which manner it will be found less troublesome and very nice. Oyster Pie.— Line a deep dish with nice paste, dredge the crust with flour, pour in 1 pint of oysters. Season well wilih but- ter, salt and pepper, sprinkling flour over all. Pour on a little of the oyster liquor. Cover with a crust. Two hard-boiled eggs jchopped coarsely and mixed with the oysters, will be found a de- 'sirable addition. The eggs and the flour may be omitted and a cup of cracker crumbs used instead. ^ teaspoonful of mace is liked by some. Oyster and Salmon Pie. — Drain the liquid from a can of salmon and a can of oysters. Carefully remove aU bits of bones or shells. Place the salmon and oysters in a buttered pudding dish, in alternaie layers. Season each layer with pepper, salt and bits of butter and dredge lightly with flour. Strain thp liquor from the oysters and fish, and pour into the dish. Cover the whole with a rich pastry crust. Bake in a moderate oven. Oyster Patties. — Make tart shells in small patty-pans as for fruit tarts, and fill with oysters prepared as follows: Take 1 quart of oysters, place in a large baking' dish with butter, pepper and salt to taste. Bake until the oysters curl. In the meantime put in a saucepan 1 pint of milk. When this scalds, add 1 large teaspoon- ful of corn starch moistened with cold milk; let boil, season with salt and a tablespoonful of butter. A dash of cayenne improves the flavor. The gravy should be quite thick. To this mixture add the oysters, but do not let them boil. Spread a napkin over a platter. A colored one is pretty. Fill the patty shells and serve at once. These patties may be changed by filling the patty-pans with raw paste, pouring in the above mixture, covering the top of each one thickly with fine bread crumbs, dotting it with bits of butter, and baking in the oven until th^ crust is done. Serve in the sam^ manner. Milk may be omitted in this last way and the oyster liquor simply seasoned highly with salt, pepper and butter, thickened with corn stanch, scalded and poured over the oysters, and the patties filled as before. 5^ THREE MEALS A DAY. Oyster Omelet.— 15 oysters. 4 eggs. 4 tablespoonfuls of milk. Let the oysters boil up once in 2 spoonfuls of milk, seasoned with butter and slightly thickened with flour. Beat the eggs with the milk that remains, add a pinch of salt. Place a spoonful of melted hutter ia a frying-pan, before it is very hot pour the omelet in and let it cook slowly. When partly done, loosen the edges with a knife and place the oysters in the center of the omelet. Turn the edges to- gether to form a half circle. Slip on a dish, smooth side up; gar- nish with parsley and lemon. This dish will serve two or three persons. Oyster Omelet, No. 3.— 6 large fresh oysters chopped. 2 tablespoonfuls of butter. 1 tablespoonful of rich soup-stoek. Pepper and salt to taste. Sprinkle J teaspoonful of salt over the chopped oysters and let them stand half an hour in their own liquor. Beat the eggs separately, the yolks to a smooth paste, the whites to a stiff froth. Add the stock to the yolk, pepper and salt to the taste, and then stir the whites in lightly. Put the butter in a hot frying-pan, when this is boiling hot, pour in the eggs and add the oysters. Do not stir, but with a broad bladed knife, lift, as the egg thickens the omelet from the pan to prevent its scorch- ing. In six minutes it will be done. Place a hot dish bottom up- ward over the omelet and dexterously turn the pan over so that the brown side of the omelet may be brought uppermost. Delicious. Pickled Oysters.— Drain off the liquor from IQO oysters, rinse them, and add to them 1 tablespoonful of salt ajad 1 teaeup- ful of vinegar. Let them simmer over the fire ten minutes, skim- ming carefully. Then take out the oysters and put to their own liquor a tablespoonful of whole black pepper and 1 teaspoonful ef mace and cloves. Let it boU five minutes, skim and pour over the oysters. FISH. 53 Mock Oysters. — Chicken, veal or turkey can be chopped, enough broth or milk added to moisten well, seasoned and prepared as stock to use in place of oysters. Clam Feittebs. (See Feittebs). Clam Soup. (See Soup). Clams on Toast- Wash the clams and put them in a kettle with just enough ■pater to prevent scorching. Heat them until the sheila open. Remove the clams, being careful to save the liquor, and heat them in part of the liquor seasoned with salt, pepper and butter. If too strong, put in half as much cream or rich milk. Toast bread carefully, moisten in the remainder of the clam liquor, previously heated and slightly seasoned for the purpose ; butter liberally and pour the clams over this. Before the milk is added it wUl be ne- cessary to boil them gently for a half or three quarters of an hour. Clam Stew may be prepared in the same manner, using aU of the clam liquor and some water. Thicken sUghtly and use a good- ly quantity of butter. Clam Chowder. — 1 quart of clams with juiee. 3 potatoes, sliced. 2 onions, sliced. 2 tablespoonfuls pork, chopped fine. ^ pound of butter. Salt, pepper and mace to suit. 1 teaspoonful of celery seed. Pour on boiling water to cover. Boil three hours, add 1 quart of milk, boil one hour, put in 4 large crackers, powdered. Sliced lemon may be served with this. Some chop the clams fine. Reviled Clams in the Shell. — To 50 clams chopped fine, take two tomatoes, 1 onion chopped, a little parsley, salt and pep- per to taste, 1 teacupful of bread-crumbs and enough of the clam liquor to moisten the ingredients. Wash the shells carefully, and fill with the mixture, rounding slightly. Put a lump of butter in each and arrange the shells in a dripping-pan, cover the top of each- with crumbs and bake until browned. Broiled Clams.— ^Very large long clams may be removed 54 THREE MEALS A DAY. from the shell, dipped in flour and fried on a well-greased grid- iron. Fried Clams. — The largest clams may be rolled in bread crumbs and fried in fresh hot lard. Hot Crab. — Pick the meat out of the crab, clear the shell from the head. Put the meat with a little salt, pepper and nut- meg and butter, a few bread-crumbs and a little vinegar into the shell again Place in the, oven, let it heat through, remove and brown by holding a hot shovel over it. Lobster Croquettes. (See Croquettes). For Lobster Salad (See Salads). Lobsters Boiled. — To choose lobster see hints on marketing. Put the lobster in boiling water head first, let it boil from half to three quarters of an hour according to its size. For every 4 pounds of lobster add ^ teacupful of salt to the water. When done and cool, crack the shell, break off the claws and remove the meat care- fully to the dish upon which it is to be served, extracting all the,' blue veins. Serve warm with a sauce, or cold as a relish. Lobster Belish. — Take a cold boiled lobster, heat over a moderate fire. Prepare a sauce of equal parts of water and vine- gar seasoned well with pepper, salt and butter, pour this over the lobster, let it boil up and serve immediately. Lobster Curry. — ^Lobsters, chickens and pigeons are excellent for curries. Fry a slice of pork brown in a sauce-pan, take up and add the cooked lobster, picked up nicely. Let it brown, put in a little boiling water, (if to be a chicken curry, take the soup in- stead). Add 1 teaspoonful of curry powder, and the fried pork, let it stew a few minutes. Mix 1 teacupful of boiled rice (hot), with 1 teaspoonful of curry powder, and turn over the curry. Scalloped Lobsters. — Chop the boUed lobster meat fine, sea- son highly with pepper, salt, butter and cutsup, put in 1 table- spoonful of vinegar, moisten stiU further with milk; heat the mix- ture and bake in a buttered dish with bread-crumbs sprinkled over the top. SEE Marketing -with regard to game. Bead also the direo- tions for the preparation of feathered game and the hints on Meats. Game at some seasons of the year is as cheap %s other meat, is easily digested and healthful, hence desirable. Game Birds. — Use as little water as possible in dressing game birds. It would be well if they could be dressed without wash- ing. Draw them; wipe carefully with a dry cloth. Veaison should be only wiped. Game (the four-footed variety) — ^with beef and mutton, are all better a little rare than well done, but this must be regulated ac- cording to the taste. There can be no arbitrary rule. Game should never be kept any longer than beef or fowl. While both of these are better if kept a short time, it is only the most pronounced epicures that insist upon the condition termed "high." Labding, when it can be used to an advantage, renders such dry game as venison, grouse, quail and partridge more palatable. A sauce also should be served with them. Ducks are so rich that this is hardly necessary. Cueeant Jelly, melted, is preferred by many as the most ap- propriate sauce for venison. It is also used for mutton. The teems, "larding" and "basting" will be found explained in " Hints on Meats." i Haunch or Saddle of Tenison— To Roast.— Wash the surface with lukewarm vinegar and water (it should have hung at least a week in a cool place) and ^ub with butter to soften it. Cover with greased paper tied on ; over this a paste of flour (S5) 56 THREE MEALS A DAY. and water, rolled out at least one-half inch thick, may be spread,, and the whole covered with another greased paper fastened se- curely. Fifteen minutes to the pound is the ,rule followed ' where it is preferred rare. More time is required, according to the size, to ha-ie it well done. Pour a pint of boiling water around the meat and cover with another dripping-pan. The oven should be hot. After the first hour, baste thoroughly at short intervals, re- covering the pan after each time. Hu,lf an hour before dinner uncover the pan, remove the papers and paste, return to the oven, and baste with melted butter and a little lemon juice; dredge flour over the whole and let it brown. Eepeat the basting with butter two or three times during the half -hour, and take up on a heated dish. The plates should be heated also, as venison cools easily. Serve with currant jelly and the following sauce. Jelly Sauce for Yenlsoii.— Strain the gravy into the pan- there should be at least 1 pint. Thicken with 1 tablespoonful of browned flour; add 2 tablespoonfuls of currant jelly; 1 table- spoonful of lemon juice, if convenient; J teaspoonful of salt; ^ teaspoonful pepper. The neck or shoulder of venison may be roasted without paper or flour paste. Larded TeaisOJi.— This is a very nice dish to serve the day after the roast venison. Take whatever may be left of the haunch; trim nicely in shape (if it was quite rare the day before so much the better now.) Make incisions in the venison and proceed to lard it with small strips of fat salt pork. Put in a dripping-pan, pour over it the remaining gravy from the day before, using, if none remain, a cup of boiling water in which a spoonful of butter has been dis- solved, cover the pan and bake one hour in a good oven. "While baking, take the trimmings of the haunch, cover with cold water and boil down one-half, adding J an onion, and to ^ pint add 1 tablespoonful of jelly (currant), 1 tablespoonful of tomato caisup. Salt and pepper to taste, thicken with browned flour, and bastfe the meat with this two or three times. Serve on r. heated dish ; tlie gravy should be placed in a separate dish. Tenison Pie or Pasty. —Inferior cuts may be used for the pasty. Cut the meat in pieces, fat and lean together. Cover the bottom and sides of a deep baking dish with a thick rich paste, put GAME. 59 in the meat seasoning with pepper and salt. Prepare a gravy by 'istewing the bones (well broken) and all the trimmings frorn the meat in water enough to cover until the juices are extracted. Strain, thicken slightly with flour, season with pepper and salt; pour this into the pie. Dot the lop with bits of butter roU9d in flour and cover the whole with a crust rolled thick. Leave an opening for the escape of steam. Some cooks add elaborate decorations of leaves and flowers cut from the paste. It should bake two hours, or more if very large. Venison Steaks. — Heat the gridiron well, butter the bars and , lay on the steaks, which should be cut from the neck or haunch. Broil thoroughly ; venison requires more cooking than beef — saving all of the gravy possible. Serve with currant jelly laid on each piece. Heat the plates. Venison steaks may be fried also, and served with a very little melted butter and jelly. Two tablespoonfuls of currant jelly melted with butter the size of a walnut, is a very nice sauce. Venison Stew. — The most inferior cuts will answer. Out the meat to cook in small pieces; cover with water and boil two hours, adding more boiling water, if ' necessary. Season; thicken the gravy with browned flour and serve. Venison Hash. — Cut the meat in small pieces. To the gravy left from the day before add sufficient boiling water to cover the quantity of meat; season With pepper, salt, a few bits of butter rolled in flour; put in the sliced meat, let it boil up; stir in a couple of tablespoonfuls of currant jelly and serve. Venison Rib Boast. — Have the bones removed from 2 or 3 ribs of venison, roll in a thin sHce of salt pork, tie tightly in shape, season, dredge with flour and roast. Serve with spiced cur- rants or gooseberry catsup. Babbit Boasted. — Skin, clean, lay in salt water while pre- paring the following dressing: Mince a slice of fat salt pork and mix with sufficient moistened bread- crumbs to fill the cavity, season- ing it with pepper, salt and thyme. Some add a little minced onion. Stuff the rabbit with this, sew up closely. Cover with thin slices of salt pork, bound on with cords or fastened with skewers. Poiir a cup of water in the pan and bake an hour, basting frequently, ad- 58 THREE MEALS A DAY. ding a little lemon juice or vinegar to the drippings. Dredge with flour; brown and remove from the oven. Serve on a hot platter, re- moving the slices of pork and garnishing the edge of the platter with them. Thicken the strained gravy with browned flour and season with butter, 2 tablespoonfuls of lemon juice or a little vinegar, pepper and salt to taste. Let it boil up, then serve. If pork is not used in roasting, rub the rabbit with butter well before putting in the oven, and pour, melted butter over it when served, garnishing with sliced lemons and greens. Babbit Fried. — Skin, disjoint and wipe the rabbit perfectly dry. Fry the same as chicken^ parboiling imless perfectly tender. They may be dipped in flour before frying. Babbit Pie. — ^Make same as Chicken Pie. (See directions.) Babbit Stew. — Prepare same as venison ; boiling until tender and serving in the same fashion. Some like a little minced onion added to the gravy. Add also a little butter to the gravy if necessary. Babbits Fricasseed. — Disjoint and put in a stew-pan, sea- soning with Cayenne pepper, chopped parsley and a little salt. Cover with a pint of hot water and stew slowly. When nearly done add some bits of butter rolled in flour. Before removing from the fire pour in half a small teacup of thin cream or rich . milk. Serve the meat in a hot dish ; pour the gravy over it. Squirrel Pot-Pie. — Skin, clean and cut up two squirrels "and make the pot-pie after any favored rule for chicken pot-pie. ,(See Poultry.) ' Squirrels— Fricasseed, Stewed or Fried.— Prepare squir- rels for these dishes by the rules given for Babbits. Serve with currant jam or jelly. Opossum Fried.— Dress carefully, parboil, season with salt and red pepper. Take up and slice in rather thin slices, dip in a batter and fry in lard or opossum fat until done. Batter. — 1 egg, 1 cup milk or water, pinch of salt and a pinch of soda, flour to make a thin batter. Any of this batter that is left may be fried with the meat; serve together. Opossum Boasted. — To roast opossum parboil, season with salt and pepper, chop the liver fitie, to which add bread-crumbs, J GAME. 59 onion minced, a little parsley; moisten with water and use as force- meat. While roasting pour a little hot 'water in with the drippings and baste frequently. Serve with gooseberry catsup or spiced cher- ries and a gravy made by thinning the liquor in the-pan with boil- ing water, if necessary, and thickening with browned flour. Some prefer apple sauce to serve with opossum, and it may be gar- nished with fried apples in circular slices, or served whole with, a roast apple in the mouth, if so liked. The apple stuffing given for ducks is very nice to use. For the apple sauce see Poultry. Woodchucks or Raccoons. — Either of these animals are roasted usually and can be prepared in the same manner as opossum, not forgetting to parboil first. The stuffing can be omitted, but it is nicer with forcemeat. Pemmican. — Venison, buffalo andb6ef, are the meats most in favor for the manufacture of pemmican. Carefully separate the lean from the fat and dry the lean in the sun. This is called "jerked beef." It is cut in thin slices before drying. When dry it is pounded or minced and mixed with melted fat and sometimes dried fruit and compressed into bags. It contains much nutriineht and is much in use by travelers on the plains. Explorers around Hudson Bay prepare pemmican by adding sugar to the melted fat and by stir- ring in with the meat a goodly quantity of wild berries or cherries. This serves instead of jelly. It can be pressed in jars also. It is 'eaten uncooked, or it may be served like sausage, or prepared in the form of a stew. It is very palatable and nutritious. Frog on Toast. — The hindquarters or saddle of the frog^ ia used for food. After dressing, let it lie in cold water until wanted. When ready to cook, first roll in flour, then dip in beaten egg, then in rolled crackers and fry six or eight minutes in hot lard. Out large square slices of buttered toast across diagonally, arrange them down the middle of a large dish with a saddle on each piece, and decorate each side of the dish with sliced lemons and parsley. Squab Pie.— 6 squabs. 4 tablespoonfuls butter. 1 quart broth or water. Scald the eqaaiba, pick, singe and draw. Cat down the back 6o THREE MEALS A DAY. first like chickens for broiling, then cut in halves, wash and wipe dry. Eub each piece with pepper and salt and roll in flour and fry slightly in melted butter. Arrange them in a deep baking dish, pour in the broth or water and stew in the oven until tender. Then season the liquor and thicken slightly, if necessary; cover with a good pie crust and bake twenty minutes, leaving an opening in the crust for the escape of steam. The crust should be kept well out of the liquor while baking. An inverted cup set in the emter of the dish will support it. Mallard Duck- — Singe, draw, wipe out and stuff. Tie the wings and legs down to the side with twine and bake in a hot oven from thirty to forty minutes. If the oven is cool it draws the juices out too much. It may be allowed to cool somewhat toward the last. Baste frequently with fat from the pan. Make force- meat as follows : 1 quart of bread-crumbs. 1 tablespoonful minced onions. 1 teaspoonful each of pepper, salt and sage. legg- 1^ enp of warm water. 2 tablespoonfuls sausage dripping, or butter. Mix these ingredients, moistening with the egg and water. It will absorb enough gravy in baking to render it moist. Pigeons Boasted.— Dress and stuff with bread-crumbs sea- soned with butter, salt and a little mace, adding 3 oysters to each bird; sew up and baste frequently with melted butter; roast i hour carefully. Some prefer the apple stufl&ng. Pigeons to be roasted should be tender. Lay them on the dish in a row. Pigeons Stewed. — Dress and stuff as above or use a turkey dressing; put them in a stew-pan with the breast down; turn in more than enough water to cover them; when stewed nearly tender put in | cup of butter to every 12 pigeons ; thicken the Cravy with 2 or 3 teaspoonfuls of browned flour rubbed smooth in a little cold water. If wished brown, take up when tender and fry brown in pork dripping. Arrange on a platter and pour the gravy over. Pigeon Pie. — Prepare the pigeons, cut in 4 pieces and par- GAME. 61 boil; line a baking dish with rich paste and fill in with -the pigeons, mixing with bits of bacon or salt pork; season with a little parsley and enrich with butter cut in bits; dredge with flour and pour in the water they were parboiled in. Cover with the paste, leaving an opening for the escape of steam. Bake one hour. Qaail on Toast. — Dress carefully, removing the feathers with- out scalding. Split down the back, put in salt water for a time, then dry, butter carefully, season with pepper and salt and broU on a gridiron, turning frequently. When done butter well and serve on hot buttered toast, a quail, breast up, on each slice. Serve oEi a hot dish. Garnish with currant jelly. Quail Pie. — Prepare and cook same as Pigeon Pie. Some cooks leave the quail whole and stuff. Use the same stuffing as for Eoasted Pigeons. Slices of hard-boiled egg may be added. Woodcock Broiled. — Dress, spht down the back and broil op a well-buttered gridiron, cooking slowly until" a delicate brown; season with salt, pepper and butter. Serve with buttered toast, J a bird on each slice. Woodcock Baked or Boasted. — Prepare as for Iroiling and roast in the oven, basting with butter, or draw and stuff with well seasoned bread-crumbs mixed with melted butter and beaten egg. Prairie Chickens Baked or Boasted.— Prepare the same as I'cr Eoasted Pigeons, omitting the oysters from the stuffing and adding chopped parsley and summer savory. Moisten the dressing '.vith melted butter and pour a very little water in the dripping-pan; b tste with melted butter; cook one hour unless the bird is very tough. They may be split open down the back and baked without stuffing, same as woodcoek. Partridge Pie. — Make the same as Pigeon Pie. Loosen the joints, but do not dismember. If desired the top-crust may be ornamented same as Venison Pasty. Plover and Sn^te. — Dress, wipe carefully, season and lay each bird on a slice of toast (buttered). Arrange them in a drip- ping-pan, dredge with flour, put in the oven and roast briskly thirty minutes, basting frequently with melted butter. Serve. A brown gravy is best with this. Beed Birds, Bail Birds and Ortolans.— Stuff and roast 62 THREE MEALS A DAY. same as Pigeons, or broil and serve on toast same as Quail or Woodoook. Ten minutes is sufficient to cook them usually. Boast Wild Duck. — Parboil with an onion in each to remove the fishy fiavor. Use a carrot unless there is to be onion in the dressing. Stuff with any of thq dressings used for tame ducks and roast until tender, basting at first with melted batter and then with the gravy in the pan. Weaken the pan gravy with boiling water, thicken with browned flour and stir in 1 tablespoonf ul of currant jeUy. Serve separately. Soast Wild Turkey. — ^Dress carefully. Make forcemeat of bread-crumbs mixed with finely chopped salt pork and seasoned with salt, pepper, parsley and 1 tablespoonful of butter melted. Iiloisten the whole with milk. Sew up and roast, basting with latter and water at first, then with the pan-gravy; at last baste a f ;w times with melted butter on account of the dryness of the meat. Dredge with flour, let it brown and serve. Weaken the pan gravy with hot water, thicken with browned flour and giblets (previously boiled). Garnish the edge of platter with link sausage roasted in the pan or tiny fried sausages the size of a dollar, alterna- ting with parsley. Serve cranberry jelly with it. Game Pie. — This may be made of one variety of bird or a mixture of grouse, pheasants, quail and partridges. Dress the birdsi and cut in pieces. Trim off the necks, lower ribs, etc. Put the giblets in 1^ pints of water for 6 birds; let them stew; make a good puff paste, line a deep baking dish with this; make a forcemeat same as for Wild Turkey. Add to it the chopped gib- lets; lay some thin slices of salt pork in the bottom of the dish, then a layer of the birds; fill the pie in this manner. Pour in the gravy from the giblets while hot, cover with the upper crust, which should be i inch thick with an opening for the escape of Dtfeam. For a large pie bake three hours; cover with a heavy paper if it browns too fast. Terrapin. — ^Put the terrapin in boiling water; when perfectly lifeless take out and remove the outer skin and nails. Boil in salted water until perfectly tender. Then remove shells, sandbag and gal^. Cut the meat in small pieces and put in a sauoe-pjui (save ail the juices) with butter, pepper (red and black) sali and GAME. 63 the hard-boiled yolk of an egg rubbed smooth. Let it boil up, stir in 3 or 4 tablespoonfuls of cream and a few bread-crumbs and serve on toast. Stewed Hare. — Cut in pieces, put in a saucepan, barely cov- ering with soup stock or clear broth. Add to this 1 large onion, ' chopped, a few blades of ,mace, 1 teaspoonful of anchovy sauce and the juice of half a lemon. Season with salt and pepper, cover closely and let stew two hours ; if necessary add a little more broth before removing from the fire. Arrange the meat in a soup tureen; thicken the sauce with a teaspoonful of butter rolled in' browned flour; pour into the dish through a sieve. Broiled Birds. — SmaU birds are exceedingly nice to broil. Pigeons,' partridges and other birds of a like size h^veVa more de- licious flavor when prepared in this manner. 1 Dress; divide the birds in half ; butter the gridiron (a double wire gridiron is best) and broil carefully,, so that both sides are a delicate brown. Watch that they do not burn. Place on a hot plat- ter, put a bit of sweet butter on each piece and serve at once. Serve with buttered dry toast. Smothered Birds.— Prepare as for broiling. Put in boiling water for ten minutes. Eemoye, arrange in a baking-pan and season highly with pepper and salt, putting a lump of butter on each bird. Pour in the pan a little water, to which has been added enough vinegar to give it a shghtly sour taste. Dredge the whole slightly with flour; cover with another pan and bake until done. f>0Ws^^Y. BOWLS are better if killed the daj before using; and dining the winter months, keeping a longer time is an improve- ment. All kinds of poultry and meat can be oooked quicker by add- ing to the water, in which they are boiled, a little- vinegar, or piece of lemon; a piece of soda (baking) the size of a pea will answer the same purpose. A tainted fowl will loose the bad taste, or odor, if cooked in this manner; if not used too freely no taste will be acquired. One tablespoonful of vinegar will usually prove sufficient. A FOWL to be stewed should be dropped in cold water; this extracts the juices and renders the' gravy richer. To be boiled whole and preserve the juices, it should be put in boiling water. A LUMP of charcoal put inside a dressed fowl wUl preserve it fresh. Packers would do well to remember this. Half a tea oup of riee boiled with chickens makes them look white. A LITTLE SALT POKE boiled with chickens improv«8 the flavor for many. If pork is used no salt is required. The giblets of a fowl are the neck, pinions, gizzard, heart and liver; to this list some cooks add the head and feet. Lard rubbed over a fowl that is prepared for roasting, or thin shees of fat pork laid on the upper part, will prevent burning. CmcKENs only should be scalded; other fowls and game should be picked dry until the feathers are removed except the down. Pour boiling water over them ; this wiU swell the fowl when the down can be rubbed ofi. Eolling up first in a piece of old blanket for ten minutes will help somewhat. The hair may be singed with a burning paper. .{643 y POULTRY. 65 To TRUSS a fowl is simply to tie or skewer the legs and wings down-to the body for convenience in roasting. ^ Hen tueiceys should always be used for boiling as the flesh is whiter and more delicate. To Dress and Cut up Poultry. — After picking and singe- ing make an incision at the lower part of the breast bone. Cut off the oil bag and remove the entrails, carefully preserving the gib- lets. Eemove the gall bag from the liver with great care. Make an incision through the thick part and first lining of the gizzard, peeling off the fleshy part. Clean the heart and throw all into slightly salted water. Cut off the feet at the first joint, cut a slit in the neck and take out the wind-pipe and crop ; then wash the fowl carefully inside, rinsing in salt water is desirable. To cut up a chicken or other fowl after drawing, cut off the wings and legs at the joint that unites them to the body. Separate the joints of the legs and wings. Extend the iilcision at the lower part of the breast bone, then with the left hand hold the breast of the chicken, and with the right bend back the rump until the joint in the back separates. Cut the piece clear and put in water. Separate the back and breast, cutting downward toward the head and taking off the breast with the "merry thought" or "wish- bone." Cut the neck free from the^ back. The breast may be •livided through the center, and each side cut in two or more pieces according to the size of the fowl, How to Bone Fowls.— Singe and pick a fat young turkey. This is the easiest fowl to bone. Then cut through the skin the whole length of the back with a sharp-pointed knife. Go on cut- ting the meat from the bone on both sides until the hip and wing joints are reached. Chop through these, dividing the legs and wings from the body. Continue cutting close to the breast bone, pulling out the back bone as soon as it is free. Take out the entrails, reserving the giblets. On the ridge of the breast bone cut carefully to avoid breaking the skin, even leaving a bit of the edge of the bone. Afterward bone the first joint of the wihgs and , legs, removing the rest. Tuck the meat of these into the body, which, when stuffed, must be well rounded. Wash and dry on a towel. Spread out flat, outside down and fill with an ordinary ft 66 THREE MEAtS A DAY. dressing of bre&d-orumbs, together with the chopped giblets; add- ing a little cbopped celery. Season with salt, pepper and marjoram, or any other swteet herb. Mix with a little melted butter. Draw the two sides together and sew with twine, filling out carefully as you close the body. A boned fowl is sometimes roasted, but tbe better way is to fasten securely in a pudding cloth and boil 2 or 3 hours in salted broth, to which the bones and rejected joints of fowl have been added. Let it cool in this liquor. Kemove and press beneath a weight. To serve, take off the cloth, pull out the threads and slice carefully. Currant or other jelly cut in squares may be put on each slice. Boned Fowls with Forcemeat.— Proceed with the chicken or turkey as above, making forciemeat that will equal about f of the fowl in weight. Lean veal is used for the body of the forcemeat; chop fine and season with i pound of fat salt pork. Add 1 cupful of bread- crumbs, season with pepper and salt and mix with well-beaten eggs in the proportion of 1 raw egg to 1 pound of the dressing. Moist- en still farther with 1 cupful of broth, (water may be substituted). ■ Stufi, sew up and boil in the salted broth as before. Cool and press as above, slice thinly and arrange on a platter, ornamenting each slice with variously colored jellies. For a very extra occasion this forcemeat may be composed of the meat of 2 chickens for an ordinary sized turkey. Boil the chickens. Separate the dark and light meat carefully. Chop both. Combine the white ineat with the bread, egg and other ingredients as above. Lay the turkey upon the table, skinside down as be- fore. Strew half of the dark mincemeat over, then half the white forcemeat. Then the rest of the dark m6at, finishing with the re- maining white forcemeat. Do up the turkey as directed in the preceding rules. When pressed and cooled the slices will be in colored layers, thus making a very delicate and ornamental dish. Garnish the outer edges of the platter with colored jellies. Roast Turkey.— New England Fashion.— Pick, singe to free from pin feathers, draw, (see directions), wash and dry. After tips dip the turkey two seconds into boiling water, and then two seconds into ice water; this makes it very plump in appear- POULTRY. 67 ance. Gut the neck off close to Hhe \odLy, leave the skin longer, draw over and tie, skewer the legs close to the sides after removing the first joint. Easten the wings to the sides in the same manner,, first ciltting away the pinions (or first joints). Put the giblets to boil in a quart of waterj^ Allow one and one fourth hours to. roast a turkey weighing 10 pounds. If at all tough boil an hour or more before roasting. Some "cooks parboil evert a young turkey before bakings A little water ^will, be needed;in the pan. Baste with salt and water once, then cover with lumps of butter, and afterward baste with the drippings. Some cobkg prefer to lay slices of ba- con or fat pork over J^he fowl, fastening them down with small skewers. When nearly done, dredge with flour and baste with melt'ed butter. Stuff with the following forcemeat. Forcemeat for Turkey. — 3 pints of bread crumbs. J pound pf salt pork, chopped. Butter size of an egg. Salt, pepper, sweet marjoram, savory, or sage. 2 eggs, well beaten. A little chopped celery is an improvement; the eggs may be omitted and melted butter used to moisture the dressing. Mix thoroughly before using.. Sew up. Oyster Dressing. — Oyster sauce is very nice served with the fowl, cranberries, also as a matter of course; rich mashed potatoes are sometimes used as a dressing. Giblet Gravy for Turkey. — Having boiled the giblets, in a quart cf water until tender, strain the broth into the dripping- pan, having removed the turkey. Take the liver, mash fine and return to the gravy, chop heart and gizzE).rd very fine and add ; thicken with browned flour, stir and season well. BoU five minutes. When the turkey is rather small for a dinner, it can be deli- ciously pieced out by a few strings of sausage inturned and roasted with it. This is called in England, "the alderraan in chains." Link sausage makes a very suitable garnish for turkey. ' Pars- ley or curled lettuce may be interspersed around the e4ge of the platter. 5g THREE MEALS A DAY. Tnrkey Dressed with Oysters.— ^or a 10 pound tnrkey 2 pints of bread crumbs. ^ teacupful of butter, cwt in bits. 3 tablespoonfuls of hot ^vater. 1 teaspoonful of powdered thyme. Pepper and salt to taste. 1 quart of oysters, well drained. Mix these ingredients thoroughly, except the oysters. Rub the turkey well, inside and out, with salt and pepper, then fill with a spoonful of the dressing, a few oysters, then dressing, alternat- ing with the oysters until stuflFed. Strain the oyster liquor and ase to baste the turkey. Cook the giblets in the pan with a very httle water and chop them fine. Add sufficient water and browned flour for thickening. A fowl of this size will require three hours in a moderate oven. Garnish as for roast turkey. Serve with Drahberry sauce and vegetables. Boiled Turkey.— A turkey for boihng should be prepared as for roasting, stufied and carefully tied in a cloth. This will ensure the whiteness of the meat. Boiling a cup of rice with it has some- Ihing the same effect. A pound of salt pork cooked with it im- proves the flavor somewhat. Season the broth rather highly will) salt, pepper and sweet maijoram, skim well while boiling. Oystei sauce or drawn butter may be served with it. A very nice broth may be made of the liquor the turkey is boiled in. Let it remain until the next day, remove the fat and serve plain, or prepare after some recipe for chicken soup. The turkey should be boiled slowly and for a young fowl of about 9 pounds, one hour and a half is sufficient. Turkey Scallop. — A delicious scallop can be made from the fragments of coldS turkey, by chopping fine and placing a layer oi bread-crumbs in the bottom of a buttered pudding, dish, tiien a layer of turkey, adding any cold dressing that may be left. Have ready 3 or 4 hard-boiled eggs, slice and add a few slices to each layer of the turkey. Alternate the layers of meat and crumbs, adding bits of butter and seasoning to each, and arrange that the last layer be of crumbs. Dot bits of butter over the topi Thic POULTRY. 69 wilh hot water or milk what grd,vy may be left and pour over it. Milk alone, or even water with a tablespoonful of melted batter, luay be iised. Cover the dish and bake half au hour. Afewmiii v.'es before serving, remove the cover and let the scallop brown. Sliced egg will improve the appearance of the dish. Hoast Chicken. — Prepare and stuff the same as for roast tur- key- EcO'id Chickeo. — Prepare the same as boiled turkey. CMcken Fricassee.— Cut the fowl up according to direc- tions. "Wash in salt water. Place in cold water enough to cover. Stew until the meat is very tender, and the liqour nearly boii.-:d out. For 2 chickens, ^ pound of salt pork, cut in thin strips Vidll be found an improvement. Bub flour smooth ia cold mill:, add this to 1 cupful of milk,^ pour into the gravy, let it boil three or four minutes. Season to suit and serve. The milk may be omitted, and a sufficient quantity of the liquor that the fowl is boiled in, can be left and seasoned and thickened to pour over the chicken. When nearly done make and bake the following : 1 pint of flour,'! teaspoonful each of salt and good baking powder, and 1 spoonful of dripping. Eub these ingredients well together and stir up with milk or water to a consistency to roll out thin. Cross It off in four inch squares with a knife and bake half an hour to a good. color. When done break it up in the squares marked (it should never be cut while hot), split open the pieces and lay them, crust down, on a platter; on this put the chicken. Chicken Scallop. — This dish offers the best means of serving an old and tough fowl. Disjoint the fowl and boil slowly, until perfectly tender. Eemove and cut the meat from the bones in small pieces. Take 1 cupful of tha broth, thicken slightly with flour, add a tablespoonful of butter, season with salt, pepper and chopped parsley, and stir in 1 well-beaten egg. Butter a -pudding dish, cover the bottom with a quantity of bread-crumbs^ add the ineat and^avy, and cover the whole with a layer of bread-crumbs, add bits of biitter and bake half au hour. A few slices of hard- _ boiled egg improves the appearance of this dish. Cluckea Pic. — Take a pair of fat chickens; prepare and dis- joint them. Put in a stew- nan and seasoii hij^hly with salt, blaci 70 THREE MEALS A DAY. pepper and a little Cayenne; dredge in a litlile flour, and cover well with cold water ; stew over a slow fire three quarters of an hour. Line the sides of a deep baking dish with a nice crust. Lay the chicken in the dish, removing the largest bones. Pour in half the gravy, dredge lightly with flour, and add a few bits of butter. Roll but the upper crust, cover carefully, being sure to leave an opening in the top. Bake in a quick oven about an hour. Before sending to table pour in the remainder of the hot gravy. This pie is equally good made of cold chicken. Put the meat in layers, dredging flour and seasoning over each. Pour in some of the broth or gravy in which the fowl was cooked. Line the dish with paste and cover as before. Add bits of butter before putting on the crust. Chicken Pie with Oysters. — Prepare the pie as above, using a rich paste, adding raw oysters to each layer of chicken. Pour over all the chicken gravy or broth, dredge with flour, dot liberally with butter, add a little of the strained oyster liquor, cover, and bake one hour. For a plain pie use a nice biscuit dough. Chicken Corn Pie.— Dress, wash and joint a fowl as , for chicken pie. Stew and season in the same manner. Take the kernels from 12 ears of sweet corn, put a layer of it in a pan; then a layer of chicken, alternate thus until air is used; season each layer with pepper, salt and bits of butter. Let the last layer be of corn. Lastly, pour on the broth or gravy in which the fowl was cooked. Bake thirty or forty minutes. Chicken Pot Pie. — Cut up the chicken as for chicken pie, put it in a kettle, cover it with water, add a little salt, and boil until done; have ready a light biscuit dough, cut in squares, lay it on top of the chicken, cover tightly and boil thirty minutes without lifting the cover or allowing the boiling to cease. Lay the chicken in a deep dish, removing the largest bones. Cover with the crust, season and thiokeh the gravy and pour over it.' Pot Pie Crast.— 1 teacupful of flour. 1 teaspoonful of baking powder. ^ teaspoonful pf salt. Mix with sweet milk to a soft batter that will readily drop POULTRY. 71 from the spoon. Butter a pudding dish or a basin, poiir it in and steam one hour. When done, break apart mth a fork and pour the gravy over it on a platter. If a larger quantity is required, double the amount and cook twice as long. Pot-pie made in this manner is perfectly wholesome. This rule is applicable to veal, venison 6r other pot-pies. Cold biscuit may be utilized as po.t pie. Heat and soften thoroughly in the hot broth, arrange on a platter with the chicken, or any other variety of meat that may be used, and pour the gravy over all. These have the merit of being always light and digesti- ble. Potato Pot-Pie Crust. — Boil 8 or 9 small potatoes ; peel and mash fine. Mix with a piece of butter the size of a hen's egg. 1 teaspoonful of salt, 1 cupful of sweet milk, and flour enough to roll out; roll, cut in cakes and put over the meat. Let boil stead- ily thirty minutes without removing the cover. Chicken Stew with Dumplings. — Cut up the fowl according to directions. Put over to stew in enough cold water to cover; three hours will be required for a toiigh fowl. While stewing, throw in a tablespoonful of chopped onion, a small piece of pickled pork cut fine, 1 teaspoonful of salt, ^ teaspoonful of pepper and a cup- ful of milk. Thicken with 2 tablespoonfuls of flour rubbed in water. Have the egg dumplings made according to rule with Soups. Indian Stew. — Cut up and stew a fowl half-done, then add a cup of raw rice, a slice of ham chopped fine, pepper and salt. Let all cook together until the rice swells and absorbs all the gravy of the stewed chicken. Do not allow it to get hard or dry. Serve in a deep dish. This dish may be made of many kinds of meat. Veal is very nice cooked in this way. Baked Chicken.— -Split a dressed chicken down the back; put it in, a baking-pan, chicken inside down ; cover with strips of salt pork, pepper, salt and bake. It will be found delicious and juicy. Dish up; pour off the fat from the pan gravy; add a cup of milk and let it boil up, when the gravy will be found seasoned and thickened for use. 72 THREE MEALS A DAY. Broiled Chiekeni — Have a hot bed of coals and a well but- tered gridiron, not too near the fire. Split a dressed chicken down the backbone and lay it out as flat as possible. Season lightly with salt and pepper and broil slowly. Lay a heavy plate with a weight upon it, if necessary, to keep the chicken close to the gridiron. When nearly done, turn and brown the other side, but- tering the upper side. It takes one-half hour to broil a chicken properly — sometimes longer. It should be liberally seasoned and buttered. A young chicken cooked in a hot pan in the oven, without water or basting of any kind, cannot be distinguished from broiling. Mutton chops are also very nice cooked in the same way. Fried Chicken. — Joint young chickens, put in cold water. When ready to cook remove from the water, dredge with flour and fry in hot lard a nice brown. Use butter if preferred. A gravy can be made in the pan by pouring either a cup of milk or water in the pan, thicken, season, let boil up and serve separately. Pickled Chicken. — Boil four chickens until tender enough for meat to fall from bones, put meat in a stone jar and pour over it 3 pints of cold, good cider vinegar and 1^ pints of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days. This is a popular Sunday even- ing dish ; it is good for luncheon at any time. Chicken Fatties. — Line small patty-pans with a good puff paste. Bake in a brisk oven. Stir minced chicken into a good white sauce ; heat through, fill the shells and set in an oven to brown very slightly before serving. The meat of other fowls and veal may be prepared in the same manner. Chicken Cheese. — Boil two chickens till tender. Take out all the bones and chop the meat fine ; season to taste with salt, pepper and butter; pour in enoughs of the liquor they were boiled in to moisten it. Mold it in any shape you choose, and when cold turn out and slice. Excellent lunch for traveling. Foe Chicken SalaD; — See Salads. lioast Ducks. — Pick and draw a pair of ducks; wash as slightly as possible. POULTRY. 73 To stuS take: 1 quart of bread-crumbs. 1 onion minced fine. 1 teaspoonful each of sage, salt and pepper. (2 hard-boiled eggs, chopped, may be added.) 1 tablespoonf ul of melted butter and 1 of hot water. Truss, put in a baking-pan, pour a cup of boiling water over them and roast one hour in a quick oven. Baste often, dredging toward the last with flour. Boil the giblets tender, pour off the fat from the pan gravy, thicken with 1 tablespoonful of browned flour; add the chopped giblets and salt and pepper to taste. Parboiling before roasting wiU remove the strong taste of ducks. Thin slices of salt pork may be fastened over the breast bone while roasting. Boned Dncks. — Ducks can be boned and filled in the same manner as turkey or chicken. See directions in this chfi,pter. A chopped onion-, however, must be added to the other ingredients. When boiled ducks are used for forcemeat the effect will not be as good, for the meat is entirely dark. This may be in a measure obviated by the use of stock jellies^ Jhop a cupful of this and spread over the forcemeat just before tying up. This will give a mottled appearance to the filling. Boned ducks may be served whole, decorated with stock jelly cut in various forms, or sliced, by placing a square or jelly on each piece. Greens for the edge of the platter. Stock Jelly for Meats.— Dissolve one ounce of sheet gela- tine in a quart of soup stock. Season with salt, white pepper, parsley or celery and the juice of one lemon. Let cool, remove the fat, clarify according to recipe and strain through a napkin. Color in different tints, with burnt sugar, beet juice, etc. This jeUy can be used in various ways with boned turkey. Melted and poured over cold meats it is very nice. Apple Stuffing.— 1 pint of tart apple sauce. 1 teacupful of bread-crumbs. A littles sage, salt and pepper. Mix and use to stuff roist duck, goose and some kinds of game. 74 THREE MEALS A DAY. Boiled Duck. — Prepare like boiled turkey. This is a very nice dish, ajid is preferred by many to roast duck as a more del- icate dish. The broth can be kept until next day, skimmed and a very nice soup made. ^oast Goose, — Dress carefully, truss and parboil for an hour or two to remove some of the strong flavor. There are many ■ways of stuffing. The apple stuffing may be used, or one com- monly depended upon is made as follows : Two moderate-sized onions, boiled rapidly ten minutes; chop finely, mince sage the quantity of half the onion ; add powdered bread twice as much as onion, or two cupf uls ; pepper and salt it, introduce a little Cayenne, and bind together with a beaten egg, adding a tablespoonful of hot water. Do not stuff closely, but. leave room for the dressing to swell. If there should be too much onion to suit the taste, add another cup of bread-crumbs to the stuffing. Secure the openings carefully, that none of the season- ing may escape. Eoast an hour and three-quarters in a quick oven ; baste very frequently. Fasten paper over the breast at first to prevent scorching. There should be at least two oupfuls of water in the dripping-pan. To make a rich brown gravy, pour off the fat from the pan gravy, add sufficieut water, thicken with browned flour, season and let it boil. Previous to serving a flavoring may be made if desired: 1 dessert -spoonful of prepared mustard. ^ teaspoonful of Cayenne, same of salt. Mix with 2 wine-glassfuls of the gravy and the juice of haL a lemon. Make hot, remove the threads from the fowl, and pour the flavoring into the opening for forcemeat. Serve with hot apple sauce. A giblet gravy may be made, as for turkey, if preferred to the above. App'e Sauce for Meats.— Pare and slice good tart apples, cover and stew one-half hour in water about level with the apples. Throw in a little butter. Beat fine at the last. Use no sugar. Potato Forcemeat. — Mash potatoes, with cream oi rich milk. Season highly with butter, Cayenne and salt; mix in a teacnpful of bread-crumbs to give body to the dressing. Use POULTRY, 75 this for geese or ducks. The bread-crumbs are sometimes omitted. Sour Roast Dack, (German Style).— Dress the diick nicely. Soak twenty-four hours in vinegar. Take 1 tablespoonful butter, put in the pan and brown. Stuff the duck, put it in the pan, dredge freely with flour, baste often with the butter, salt to taste. SouB Sauce foe Eoast Duck. — 1 tablespoonful butter. 1 tablespoonful flour. 1 onion sliced ; cook both in the butter until brown. J teacupful vinegar, 2 bay leaves. 1 teacupful cream or milk. Salt and pepper to taste. Flavor with a bit of lemon peel. Let it boil up in the pan; send to table with the duck. Chicken Stew, (Creole Style),— 8 pullets. 6 green pepper pods. 1 onion. 1 slice of boiled ham. 1 quart of toma,toes, fresh or canned. 1 quart of peas, stewed. Joint the chickens and stew them together with the peppers, ham and onion in eiiough water to cover them until the meat faUs from the bones. Remove the chicken to a large dish and keep hot. Strain the brbth, put the tomatoes in the liquor and stew down thick, season with salt. Add the peas while hot. Pour the stewed tomato over the chicken, then the peas. Chicken or Turkey Cutlets. — Out slices from the breast of a cold fowl (cold veal or any other white meat may be used), dip in beaten egg and then in cracker dust, fry to a nice brown in melted butter or beef dripping. Gut slices of stale bread in quar- ters, dip quickly in hot water, then in the beaten egg, dust with the crackers and fry the same as the meat. Send to the table on the same or separate dishes as preferred. Garnish the mpat with bits of parsley. A nice dish for breakfast or luncheon. MEM^^. ■fT\ jf^^TS. — Where meat is tough add a little vinegar or a I P piece of lemon to the water in which it is boiled. This ,iJLi^ -vyili result in a shortening of time and a saving of fuel, while the meat wUl be rendered more easy of digestion. Also any slight taint, that may be about the meat, will be entirely removed by this process. * To MAKE a steak tender rub it over with a small quantity of baking soda the day before using. Wash off next morning and cook in any way desired. This process will answer for fowls, legs of mutton, etc. Meat. — If a little tainted sprinkle charcoal over it, or boil it with a lump of -':arcoal in the water. This will make it quite fresh again. Game especially can be sweetened by lumps of char- coal placed in the interior. Dressed fowls the same. To DGH meat or fowl is made more tender by putting a pinch of baking soda in the water used for boiling. Salt poke for frying can be very much improved by slicing for use and freshening over night in sweet milk, or milk and water can be used half and half. Smoked meat may be kept by rubbing molasses over the fleshy part and then cover thickly with black pepper. This way cannot be excelled. Hams may be kept in the same manner. Feozen meat can be thawed by putting in cold water until the frost is drawn out. This should be done just before required lor ut.e. ■ In slicing ham rub the cut side with cornmeal. It will in.itlier dry nor taint and the meal can be easily rubbed off. TuE STEAM from a pan of water in the oven will prevent mea',= (76) MEATS. 77' from scorching, A pod of red pepper put in the water/where meat is boiling will prevent the odor from filling the house. Tin covers made to fit the baking-pan and high enough to admit the roast are very desirable. Meat is much nicer roasted iu this way. Salt meat should be put over in cold water. Meat for soup should be put in cold water, heated gradually and boiled slowly. Do not skim for beef tea. Meat for boihng or stewing should he plunged into boiling salted water and boiled ten minutes. Take it out and add fresh water; boil slowly, as fast boiling hardens meat. Stewing meat is an economical method, as it does not reqjiire much fire, and coarse and cheap meats cooked in this way with or without vegetables may be made tender and nutritious. Teems used in cookery : Braidng —That is, slow roasting in a closely covered pan will subdue the obstinate fiber and retain all the juices of the meat. Fans come expressly for this purpose, but any ordinary deep pan with a cover can be used instead. Larding. — By this it is meant to cover the roast either of meat or fowl with strips of fat salt pork fastened on with wooden skewers. This is resorted to to prevent scorching, and also to flavor. In larding, however, we sometimes puncture the meat with numerous incisions through which narrow strips of pork aie to be drawn or pushed. Basting. — Simply dip the water or juices in the roasting-pan ov^r the meat. Do this frequently, using a large spoon for thsj operation. Dredging. — Sprinkle with flour, salt or spice. Breading an article is simply rolling it in bread-crumbs, cracker dust, flour or cornmeal preparatory to frying. It is usual to dip the article to be breaded in beaten egg, or egg and water. Batter is sometimes used or a cream sauce, while if the article contains eggs, such as croquettes, the dipping may be omitted and simple rolling in crumbs substituted. Claeifying Fat foe Peying. — The fat that is skimmed from gravies, soups or taken from roast meat always contains water and 78 THREE MEALS A DAY. cannot be used for frying until this is removed. Melt slowly in a hot sauce-pan. Boil gently and pour off carefully. If wished especially clear straining through a cloth may be resorted to with good effect. Hot plates should be brought to the table with all varieties of meat, but more especially with mutton, as the fat of this is go quick to harden. Never heat them on the range or in the oven, thereby cracMng and ruining the glazing. Put the plates required in a large pan and cover with boiling water. When ready to serve the dinner wipe the plates quickly and place on the table. Seasoning for meats should be added when the meats are al- most cooked, as salt draws"^ out the juices of the meat. Gaknishes foe Meats. — To garnish a dish is simply to orna- ment it. See Department of Garnishes. Bread Balls. — Break the bread in small pieces; moisten with milk or a little water; season with salt, pepper and nutmeg; adding a little fine sage or parsley, and a small piece of butter. Mix and form in small cakes or balls. Boast with beef or chicken, or try with steak. Dressing with Boast Beef— Tery Nice.— Make a plain dressing, as for turkey or chicken, and bake in the pan with the beef. This is liked by many better than Yorkshire pudding. If the baking pan has no cover Spread the dressing over the top of the meat as well. This will keep the meat moist. Meat that is baking too fast may be covered with a buttered paper. Corn Beef should be put over to cook in cold water, and not be taken out of the kettle until cold. This wUl prevent its being dry. ' Gravies for Roasts.— These should be thickened with browned flour. Uncooked flour is unpleasant to the eye and raw to the taste. Brown quite a quantity of flour at a time and keep handy in a glass jar or tin box closely covered. BRRP. Boast Beef.— Allow one-quarter of an hour for each pound of meat. This old and reliable rule may be varied to suit the dif- MEATS. 79 ferent tastes; twenty minutes to the pound will secure a well-done roast. To have the meat full of gravy when cut, heat the pan and put in a very hot oven; add no liquor until after the outside of the roast has seared over, thus retaining the juice. A piece of from 7 to 10 pounds is -very good size for a family of six persons. Dredge with flour; after the first quarter hour pour in a cupful of water; for a 7 pound roast sprinkle on 1 teaspoonful each of salt and pepper. Baste often; before the roast is done dredge once more with flour. When done pour in sufficiefit water for gravy, skim off most of the fat, and thicken slightly with flonr. Jelly may be served with it. Half an hour before the meat is done, add to the pan beneath the roast a Yorkshire pudding. Yorkshire Pudding. — 1 cupful of sifted flour. 1 pint of milk. 2 well-beaten eggs. Salt and a pinch of baking powder, A pint of water may be used instead of milk/ in which case 1 tablespoonful of dripping may be added. Mix this batter smoothly, adding the eggs last. Instead of pouring the batter into the pan with roast, it will be found an easier method at times to bake the pudding separately in a broad shallow pan for twenty minutes, cutting in squares and serving with the meat on top, and the gravy separately. Fillet of Beef Roasted.— The fillet is the underside of the loin. Eemove all superfluous fat. Take out tl^e bones, trim and lard the top with slices of fat salt pork ; skewer ; put in a pan in the bottom of which are small bits of' pork,and beef suet. Dredge with salt and pepper. Bake in a hot oven for one-and-a-half hours. After the first fifteen minutes add 1 cup of boiling water. Baste often. Garnish with colored jelly. Delicious Roast Meat. — Heat the baking pan hot. Then put in the roast and let it brown well. Turn over and sear the side thoroughly; this method retains the juices in the meat, then put in the oven and bake until done, basting as necessary. The inside will be pink and juicy. Rib Roast — Stmffed. — Bemove the bones from the roast, 8o THREE MEALS A DAY flatten the meat and pepper it well. Make a rich dressing, mois- ten with egg. Pour the dressing into a hot frying , pan with a little melted lard, stir until thickened. Spread over the meat. EoU, tie and bake. Good to press and slice cold. Broiled Steak. — ^A clear bed of coals is the first requisite for broiling, and this may be secured by sprinkling a handful of char- coal over the fire. Should it burn too much a little salt will extin- guish the flames and make the fire clear. Butter the girdiron well to prevent sticking. Sear first one side of the steak and then the other to retain the juices, then cook by frequent turnings, which process will require about ten minutes, fifteen for well done. Never put a fork into the lean part of broiling steak as this allows the escape of the gravy. Salt draws out the juices, therefore should never be used until the article is removed from the broiler. A teaspoonful of lemon juice, mixed with a tablespoonful of melted butter, and sprinkled from time to time over the broiUng steak will give, according to one expert in such matters, a very flue flavor. Fried Steak. — See first that the pan, and the dripping or butter to be used, are thoroughly hot. Prepare the steak as for broiling. Bear quickly on both sides and turn often until done never piercing the lean, and thus allowing the juices to escape. Salt when done. Serve on a hot platter with bits of butter over the steak and a slight sprinkle of pepper. Garnish with water cresses, parsley or Saratoga potatoes. Beefsteak a la Maitre d'Hotel.— A sirloin steak broiled with a piece of maitre d'hotel butter melting upon it and the dish is complete. Maitre d'Hotel Butter.— Fresh butter, pepper, salt and lemon juice mixed with scalded chopped parsley; serve the steak with this butter either upon or under the meat where it melts. Garnish with potato baUs. Round Steak.— (With cream) — Pound or score well; cook like fried steak in its own fat. Serve on a hot platter. Pour half a cup of sweet cream into the pan, let it boil up and turn over the steak. Veal steak may be served in the same manner. Another way is to cook the steak and pour sufficient water into the pan for MEATS. 8 1 gravy, thicken with flour, browned flour is nicer, add. butter if ne- cessary, season and remove the meat to the platter. Beefsteak with Oyster Sauce. — An agreeable change may be made, one that is suitable for any steak by adding a portion oi oyster juice to the above brown gravy, thus givirig the English oyster-sauce. Pour this over the steak, and garnish with cut lem- ons. Baked potatoes should be served with steak. Beefsteak Smothered in Onions. — Take a juicy beefsteak broil or fry nicely. Have ready 6 onions sliced and fried in but- ter, salt them slightly and let fry a light brown. When the steak is done and ready to serve, put several lumps of butter upon it, pour 2 tablespoonfuls of boiling waiter over it., Cover with the hot onions, and serve at once. Beefsteak for the Old.— Take coarse, lean beef, with a small quantity of suet. Eun through a sausage cutter or chop very fine, add pepper and salt, make into cakes | of an inch thick and fry in butter or suet, as you would beefsteak. /This dish is not only cheap, but nearly as good as the choicest cut. To rnake nicer, roll in cracker-crumbs and beaten egg before frying. Serve with mashed potatoes. Beefsteak Pndding. — Make a crust with flour, finely chopped suet and warm water, salting slightly. Line a pudding dish or basin with this. Cut in bits a tender steak and fill into the basin, seasoning each layer with salt and pepper, and, if liked, a little chopped onion. A very little chopped bacon added, will improve the flavor. Cover with a layer of the same crust, and put thp basin, tightly covered, in a steamer and steam untU suffi- ciently done, one or two hours, according to size. When dished, open the top a little and put in a small lump of butter. Braised Beef. — A cut from the round is suitable,' or a still cheaper cut from the shoulder may be used. About 6 pounds is a good weight. Tie it carefully with twine and brown on both sides in a braising pan in which there has been fried three or f qur slices of Jfat salt pork; dripping may be used instead. Dredge the meat well with flour. When it begins to brown, sprinkle over it 1 tea; spoonful of pepper and 2 of salt. When well browned on both ' sides add 1 quart of water, put ij in the oven and roast slowly for 82 THKfiE MEALS A DAY. four hours. Baste often. Eemove from the pan and serve; thick- en the gravy in the pan with flour rubbed smooth in cold water. Let it boil up and serve separately. Mock Duck. — Take a round steak, bone it, make a dressing as for turkey. Spread this over the steak, roll up and tie, roast half an hour. Beef Cheese. — Boil beef of any kind, the shank is good, un- til the bones fall out, carefully reject aU bits of gristle or other- inedible substances; chop fine, season with/salt, pepper, a dash of Cayenne and parsley, or such other herbs as may be preferred. Moisten with some of the liquor, adding a tablespoonful or two of vinegar, if desired. Press in a pan with a plate and heavy weight on top. Very tough and cheap pieces of meat may be made dehcious by this method; slice thin when cold. The platter may be gar- nished with parsley. Beef Heart StuiFed. — Boil the heart three houi's, leaving only enough water at the end for gravy. Make a dressing of bread- crumbs, melted butter, pepper and salt, using sage and chopped onions also. When the heart is tender, cut out a portion of the middle and fill the cavity with this dressing. Put the heart in a pan in the oven with the liquor it was boiled in, season with salt and pepper and bake about twenty minutes. Chop the piece of heart fine, stir into the liquor in the pan and thicken slightly with browned flour. This makes a rich gravy to be served separately. This dish is also very nice served cold without gravy. Slice thin and garnish the platter with lemon sliced, or parsley. Pickled string beans are a pretty garnish. Some cooks soak the heart over night in a weak brine. Dressing for Beef Heart. — A more elaborate dressing may be made as follows : 2 cups of bread-crumbs. ^ cup of chopped pork. J of a lemon peel, grated. Thyme and other herbs and a dash of lemon juice to flavor. This dressing may be used for roast turkey, etc. This is delicious served cold. MEATS. 83 Irish Stew.— 'Chop corned beef and salt pork fine — | beef and J pork, making the proper proportions. Put them in a stew- pan with 6 whole peppercorns, 2 blades of mace, 1 teaspoonful of celery seeds and what sweet herbs are liked- Cover with water and stew very gently for an hour; then add 1 chopped potato,^ turnip, ^ carrot also chopped, 1 sliced onion and 2 tablespoonfuls of vinegar to flavor. Thicken with flour, or boil J cupful of rice, putting it in at the same time with the vegetables. Put toasted bread cut in dice, or freshly baked biscuits, broken small, in the tureen ; pour the stew over this and serve hot. Baked Beef Stew. — Cut some beef in thin slices, pound it as for a pie, season well with pepper, salt, butter and some onion chopped fine; dredge with flour, put in a pudding-dish, fill the dish with sliced potatoes; add water, bake an hour or more, according to the size of the dish. Some sweet herbs may be added in place of the onions, if preferred. Spiced Beef Boll. — Take 6 pounds of beef flank. Mix to- gether thoroughly: 8 tablespoonfuls of salt. 2 tablespoonfuls of brown sugar. 1, teaspoonful of pepper. 1 saltspoonfnl each of cloves and allspice. Eub this over the meat and then sprinkle well with J teacup - ful of cider vinegar. Eoll up tightly and tie closely with twine, or bandage with thin muslin. Let it stand twenty-four hours in a cool place, then put in a saucepan and barely cover with boiling water" and stew gently for fom- hours. Then dish, removing the strings, and thicken the gravy, which will have boiled down to a small quan- tity, with 1 or 2 tablespoonfuls of flour, accor^ng to the amount, rubbed smooth in cold water; let it boil up and serve separately. This is good cold, sliced, or it may be hashed, adding the re- mainder of the gravy. Boiled Flank, Stuffed.— -Take a piece of flank, 6 or 8 inches wide, and as long as it will cut; sprinkle it with salt and let stand twenty-four hours. Then prepare stuffing as for chicken or tur- key; spread this over it and roll up very tight; tie up in a> cloth 84 THREE MEALS A DAY. and boil six hours. When taken up lay between two boards, to drain, and put a weight upon it until cold. It will then cut in very ornardental slices. To be eaten cold. Beef a la Mode.— The round of beef is best to prepare a la mode; bone it. For 5 pounds of beef, soak a pound of bread in cold water until soft; drain the water off thoroughly, mash the bread, chop up the marrow from the bone of the beef; ^ teaspoon - ful of salt, the same quantity of pepper; mace and nutmeg to the taste. These last may be omitted and parsley used instead. 1 tablespooiful of flour; mix well together with two eggs well beaten. FiU with this seasoning the place from which the bone was taken, and cut gashes in the beef and fill likewise. Tie firmly with tapes to keep in form. It is a good plan to prepare it the day before and keep in a cool place. Cover the bottom of a stewpan with slices of salt pork or bacon; lay the beef upon these and cover the top with more slices of pork skewered on. ■ Pour in 1 quart of water, cover closelyand let bake six hours, or more if the round is 'Very large. A braising-pan is nice for this ; a small kettle that will go in the oven, or a deep pan that can be covered, will answer. An hour before the meat is done remove the pork from the top and spread any dressing that may be left over the beef. . Dish the meat, aiid, keeping it hot while preparing the gravy, serve the sliced bacon on the same platter. Skim the fat carefully from the liquor in the pan, add boiling water if there is not a sufficient quantity; thicken with brown flour, season to the taste. Walnut catsup is good. Let it boU up and pour over the meat, serving at once. This is a-^licious sliced cold; the gravy may be served separately at dinne- B-ert may be cooked in this manner without the use of pork. Beef Loaf.— 8 pounds of rare beef, chopped fine, i pound of salt pork, chopped. 1 tablespoonful of salt. 1 tablespoonful of pepper. 10 tablespoonfuls of rolled crackers. 8 tablespoonfuls of milk. 2 eggs beaten. MEATS. ' 85 Mii. well and form into a loaf in a pudding dish. Pour over ^ pint of water, bake two hours; set away to cool; put in slices. , Stewed Kidneys.— 'Parboil fifteen minutes, covering with cold water, seasoned with salt and red pepper — first cutting off the fat; skim the water as often as necessary. Take out, cut in mouthfuls, strain the liquor, return them to it, adding 1 head of chopped celery, 2 onions chopped, 12 potatoes sliced, and a piece of butter rolled in flour. Season with pepper and stew slowly un- til the meat and vegetables are tender. This may be made without ' the potatoes, when less watet will be needed. Thicken with flour. To make the stew brown, fry the kidneys in a little butter before stewing. •• , Beef Tongue, Boiled. — Wash the tongue carefully and soak twenty-four hours, changing the water at least once. Put it over to cook in cold water and boil from four to six hours, according to the size. The skin should always be removed as soon as taken from, the pot. It may be served hot with sprigs of parsley over the root. If to be eaten cold, cut off the root, put a weight upon the tongue, and slice very thinly, garnishing with parsley or curjed lettuce leaves. If the tongue is neither corned nor smoked, but perfectly fresh, the soaking maybe omitted and the tongue boiled in slightly salted water, always remembering to put it over to boil 'in cold water. Deviled Tongue. — Take boiled beef tongue, chop very fine, season well with black and red pepper and dry mustard; add a couple of tablespoonfuls of vinegar to moisten, press solid and slice thin. , " Deviled " means " very hot " or very highly sea- soned. Pickled Tripe. — Tripe procured at a meat market is pre- pared for pickling or drying. Cut in squares an" inch or more each way, first drying in a towel, and pour boiling vinegar over them highly spiced with pepper-corn and mace. Add a little salt. This will keep some time. Fried Tripe. — Cut in pieces, dry carefully, roU in flour and fry in plenty of butter and lard mixed. Fry to a light brown. Some cooks serve this with a gravy- made in the pan. " Tripe— To Prepare. — Mtc\ scraping, soak in salt water seven 86 THREE MEALS A DAY. or eight days, changing the water every other day? then boil until tender, which will take eight or ten hours. Salt the water sMghtly. It is now fit for broiling, frying or pickling. Tripe is usually in the market ready prepared. Fried Liver. — Cut in slices half an inch thick, parboil, peel the edges, dip in salted flour and fry brown in hot lard, or fi-y some breakfast bacon in the pan first and cook the liver after- ward. Butter or beef suet may be used for frying. Serve the bacon, if used, with the liver Beef Liver Stewed. — Prepare the liver as above, fry brown with some slices of salt pork — 4 or 5. Then take it and cut in strips, together with the pork. Put it back in the pan with 1 cup of water, a piece of butter rolled in flour and pepper to suit. Stew two minutes and serve hot. Boiled Com Beef. — Take a piece of corned beef — a flank piece. Make a dressing as for chicken or turkey. Spread over the beef, roll tightly and tie. Fold in a thin cloth. Boil until tender. Take up, drain and press under a weight, slice cold, garnish with small cucumber pickles. Dried Beef with Eggs. — Cut some dried beef in thin shavings. Put them in a frying-pan, and nearly fill it with hot water. Set it on the fire and let it boU up once, and pour off. Put with the beef, butter the size of a hen's egg to half a pound of meat. Add a little pepper and let it fry a few moments over a quick fire; then break 3 or more eggs into it. Stir them together until the eggs are done; turn on a dish and serve; or fry the jbeef as above with a little wheat flour dredged over. Fry eggs and serve with it same as ham. Potted Beef, Ham, Chicken, etc. — Chop cold roast or boiled beef very fine. Veal, fowl, etc., may be used instead. Kub with each" teacup of the meat 1 teaspoonful melted butter and season with pepper, salt and mace. A slice of cold bam chopped with it improves the flavor. Put in a double boiler, or in a dish set in a sauce-pan of boiling water until the meat is heated through. When nearly cold pack in small jars and cover the top with warm, not hot, butter or melted suet. It wiU keep ten days. Slice cold, melt the suet or butter and pour over again when part is used out. MEATS. 87 VRAIa. Veal Boast. — The loin of veal is the best part for roasting, though the breast and rack are very good for the same purpose, as is the fillet also. Salt, pepper and rub with butter. Put in a pan with a cupful of water, adding a little butter unless the meat is quite fat. Let the heat of the oven be gradual at the beginning. Ba^te frequently. About twenty-five minutes to the pound is necessary. Before the meat is done dredge with flour. Brown slightly. Remove most of the fat from the pan gravy, turn in sufficient hot water, thicken slightly with browned flour, let it boil up and send the gravy to the table separately. If the kidney be roasted with the loin serve each one, if possible, with a piece. See that the roast is cooked through. Baked Fillet of Veal. — The fillet is the under part of the loin. Bone it and fill the plape with the following dressing: Soak a sufficient quantity of bread in cold water, squeeze dry; season this highly with pepper, salt and thyme or parsley ; add 1 table- spoonful of melted butter and mix with 2 well-beaten eggs. Sew the aperture together. Make gashes over the top of the veal and fill with more of the dressing. Put in the baking-pan with about a pint of water and pour the remainder of the dressing over the upper part of the meat. Pour hours at least will be required to cook this roast sufficiently. Eemove from the fire, skim the gravy, thicken slightly with flour rubbed smooth in a littlp water. Add a small piece of butter and a dash of catsup. Serve separately. Garnish the roast with jelly. One nice method of serving jelly with meats is for the carver to place a spoonful of jelly on each slice of meat as he serves it. Mint sauce is very nice to serve with veal. Stuffed Breast of Veal. — The breast or brisket of veal is a low priced cut. Take the entire "plate," as it is called, have the bones removed at the market and sent home with the roast for the soup kettle. Make s bread stuffing as for Turkey or FiUefc of Veal. Spread this over the broad piece of veal, roll up and tie firmly. Put this roll into a baking-pan with a Uttle water and salt. Cover 88 THREE MEALS A DAY. piBg. Make the usual gravy in the pan. (See above.) Garnish according to taste. Teal Pot-Pie. — Boil the veal until tender. Season with salt, pepper and butter. Thicken the gravy, first adding hot water, if necessary, that there may be a sufficient quantity. Make a biscuij dough, roll thick and cover the meat. Make an opening for the steam to escape. Boil rapidly for half an hour after putting on the crust, keeping the kettle tightly covered. Veal Pie. — Cut the veal in small pieces, boil one hour, sea- son with salt pepper and a small piece of butter; make a crust with sour milk, saleratus and a little lard, flour sufficient to roll out. Line the sides only of a tin basin or pudding dish with this crust. Put the meat in, fill up the dish as full of gravy as it can be handled, dredge well with flour and cover it over with the crust. Make several openings for the escape of steam. If preferred a cream-tartar or baking powder crust may be used. Veal Stew. — Cut the veal in pieces, and put it over in about 3 pints of water; add pepper and salt, onion chopped fine. Let it stew one hour and add a few potatoes shced. The potatoes can be left out. Make a biscuit dough, roll out, cut vsith a biscuit cut- ter and drop in the kettle. Stew half an hour longer and serve. The biscuit may be baked, broken open hot and laid crust down on the platter, and the stew poured over them. This is ' more healthful than boiled. Calf's Head Boiled. — Clean the head nicely. See directions for mock-turtle soup. Soak it in salt and water to blanch it. Take out the eyes, remove the tongue, and salt the brains to make a httle side dish. Boil the head until tender. Then rub with butter, sprinkle over with salt, pepper and finely powdered sweet herbs, dredge with flour or finely powdered bread-crumbs, set in a hot oven and squeeze the juice of a lemon over it; this gives it a fine flavor. Sometimes a little of the liquor used in boiling is substi- tuted for basting. Eoast to a fine brown, put on a hot platter and keep warm. Take a sufficient amount of the liquor for gravy, add a piece of butter the size of a hen's egg, thicken with browned flour, let it boil up with a small lemon out in thin slices, (the lemon may be MEATS. 89 omitted, but is usually liked). Serve the gravy separately. Garnish the head with forcemeat balls or slices of lemon. For preparing the brains some cooks however, tie them in a cloth and boil with the head until done, and chop and add to the gravy, omitting the lemoh. The liquor the head is boiled in should be left until the next, day, skimmed and made, into a soup, either seasoned plain, or seasoned turtle fashion. CalPs Head Baked. — Clean and prepare as above. Divide it; rub over with butter, put in a baking pan with 1 quart of water. Cover it with a dressing made of bread soaked soft ; a little Gutter, , 1 egg, and seasoned with salt, pepper and powdered mace; if liked, parsley may be used. Slice the brains and lay in the pan with the head. Garnish as above. Bake in a quick oven. Fried Teal Cutlets. — Take slices of veal 1 inch thick cut from the loin, rub with salt and pepper. Make a batter with ^ pint of milk, 1 egg beaten to a froth and flour enough to thicken, add a pinch of soda. Pry the veal brown, dip into the batter, put it back into the fat or butter and fry brown once more. If there is any batter left, drop it in large spoonfuls into the fat; fry brown and use to garnish the platter, serving one with each cutlet. Thicken the gravy with browned flour, first adding sufficient water, or sitoiply dip the half-cooked cutlet in beaten egg and then roll in cracker-crumbs and fry slowly until brown on each side. Some cooks omit the first frying, but it will be found better as it pre- vents the tendency to rawness. Garnish with sliced lemon. Broiled Veal Cutlets. — Salt and pepper, dip in melted but- ter, place upon the gridiron over a clear fire, baste with melted butter, turning three or four times. Melted butter sauce. Veal Loafi— (Without egg).— 1 cupful of cold cooked veal, minced. 1 cupful of raw veal, minced. ;| cupful of raw fat bacon or pork. Salt, pepper and a pinch of powdered bay leaf. Mix; make up in a little loaf and bake Ijalf an hour. Slice for use either hot or cold. When cold meat is used entirely; egg is necessary to moisten the ingredients. The use of part uncooked meat does away with this, and the loaf is firmer to slice. 90 THREE MEALS A DAY. Veal Loaf, No. 2.— 2 cupfuls of cold minced veal. cupful bread-crumbs soaked in milk. 1 egg, well beaten. Season with salt, pepper and nutmeg, if liked. Mix well together, put in a buttered mold and boil for one hour. If baked, add 2 tablespoonfuls of milk. Serve cold, sliced neatly. Veal Marble. — Boil a beef tongue the day before it is to be used, and a like number of pounds of lean veal. Grind first one, then the other, in a sausage cutter, keeping them in separate ves- sels. If you have no machine, chop very fine. Season the tongue with pepper, powdered sweet herbs, parsley, etc., and a teaspoon- ful of made mustard; the veal in like rnanner, with the addition of salt. Pack in cups, bowls or jars, which have been well buttered. Press very hard as you go on, smooth the top and cover with melt- ed butter. When this cools, close tightly as possible and keep in a cool dry place. Turn out whole, or cut in slices for tea. It is a savory relish, garnished with parsley or the blanched tops of cele- jy. Ground ham can be used instead of tongue, or the white meat of fowk for veal. Pack in alternate layers. Potted Veal. — Boil the veal until tender, a common cut will iinswer. Season with salt and Cayenne pepper to taste. Take up, pick to pieces, take out all the bones, return to the kettle, and for each pound of meat stir in rapidly 3 well-beaten eggs; keep stir- ring until all is well mixed and cooked. Put in a dish. When jrllied, slice cold for tea or lunch. Garnish with parsley and blanched celery tops ; or make like Beef Loaf. VealJelly. — Boil shanks of veal until ready to drop froni the bones. Chop and season to taste. Cut hard-boiled eggs in three or four slices. Put first a layer of the finely chopped meat, then a layer of eggs, until the dish is full, having meat last. Put nnder a weight and leave until perfectly cold. Slice for luncheon or cornpany tea. Spiced Veal — Nice Relish. — 8 pounds of veal chopped raw. 1 thick slice of salt pork chopped. MEATS. 91 8 Boston ciackers lolled fine. 8 eggs well beaten. ^ teacup of tomato catsup. ^ teaspoonful of salt. 1 teaspoonful of pepper. 1 lemon grated. Mold in the form of a loaf of bread. Cover with 1 rolled cracker, and baste with a teacup of hot water and melted butter (two tablespoonfuls of the butter.) Bake three hours, basting often to keep it moist. Bake the day before it is required for use. Slice very thin and garnish with sliced lemon and blanched celery tops. This will keep some time in a cool place, and can be sliced for use as desired. Pillau of Veal. — Boil a piece of lean veal until tender. Take up and cut into strips 8 er 4 inches long, return to the kettle with the liquor it was boiled in, and add 1 teaeupful of rice to every 3 pounds of veal. Put in a piece of butter the size of an egg. Season it with salt, pepper and parsley, if. liked. Stew gently Until the rice is tender, and the water almost evaporated. A little curry powder in this converts it into a dish of curry. Calf's Feet — Fried. — Boil untU tender. Eemove the large bones, split, dredge with flour, season with salt, pepper and pow- dered parsley, and fry brown in butter or dripping. If a gravy is desired, pour a little water into the pan they were fried in, thicken with flour and season with salt, pepper and mace. Squeeze in a little lemon juice. Or .they may be boiled tender with a calf's bead and split in two and used to garnish the head. Buy those that have been singed, not skinned, as skinning results in a loss of all the gelatinous matter. Ciilfs Brains — Plain. — Soak the brains in salt water, remove the skin, Wash free from blood, then boil tender. Serve with salt, pepper and melted butter. Caifs Brains — Fried. — Wash as directed above, wipe dry, and then dip into beaten egg, and roll in bread-crumbs. Pry in hot lard, dripping or butter. Season with pepper, salt and slices ol lemon fried, if liked. Call's Brains — Scalloped. — Wash 2 set of brains in salt 92 THREE MEALS A DAY. water. Let soak an hour. Remove the skin. Chop fine. Sear j;on with salt, pepper and a little butter. Butter a pudding dish and fill with alternate layers of bread-crumbs and brains, having crumbs for the top layer. Pour in J cup of water and bake three- quarters of an hour. Larded Liver — ^Calf's. — Take a piece of liver and about J as much salt pork. Cut the bacon into strips about the size of a pencil. Make holes with a narrow knife, or a steel, and push the strips of pork through. The more the better. Let the larding be done so that the slices can be cut across it after cooking. Bake half an hour or more, according to size, in a pan with a little, dripping, with a greased paper laid over the top to keep it moist. Serve in shoes. Fricassee of Calf's Liver. — 2 pbunds of liver cut into strips more than half an inch thick, and a finger long, 2 young onions, or 1 small ripe one minced, ^ cup of gravy or soup-stock. ■ Dredge the sliced liver with flour and fry to a light brown quickly ; turning often. Mince the onions, adding a little parsley, and heat them in the gravy in a saucepan. Put in the fried liver, and stew all gently for fifteen minutes. Pour in 1 tablqspoonful of lemon juice and serve the liver with the gravy poured over it. Tried Sweet-breads. — Wash the sweet-breads carefully. Trim oS the fat and boil one hour. Season the water with salt and' a dash of vinegar. This may, be "done the day before. When quite cold split each lengthwise. Pepper and salt them, dip in beaten egg, and roll in pracker crumbs. Fry a nice brown. Garnish with lemon cut in quarters. Stewed Sweet-breads. — Parboil until tender. Put into a stewpan, with water or milk, rub a little butter and flour together, with salt, pepper and chopped parsley to taste. Stew twenty minutes and serve. Veal Sansage. — 2 pounds of lean veal. 1 pound of salt fat pork. Chop and grind as you would sausage meat.' Add salt, pepper, sage, etc., and the result will be delicious sausage, Jar preferable to veal or pork cooked separately. ' < MEATS. 93 MUTTON AND IaAMB. Roast Mutton. — Mutton for roasting should have some but- ter rubbed over it and be dredged with salt and pepper. Put a little water in the baking-pan and a lump pf butter; baste fre- quently. The bony side should be turned toward the fire first and roasted. Allow one-quarter of' an hour to each pound of meat. Mint sauce is nice to serve with roast mutton, or melted cur- rant jelly. Stuffed Leg of Mutton. — Make a dressing of soaked, bread, seasoned with salt, parsley and pepper. Mix with 2 tablespoon- fuls of melted butter and a couple of beaten eggs. Cut deep gashes in the leg and fill with this dressing. Put in a dripping- pan; pour 1 pint of water and a lump of butter around ity and baste frequently. Bone the leg if possible, and fill the opening left with the dressing. Garnish with i celery tops, green and blanched together. Chopped salt pork may be added to the dress- ing in proportion of one-third of pork to two-thirds of bread and the eggs and butter omitted. Currant jelly and mashed turnips should be served with it. Boiled Leg of Mutton. — Put over in boiling water, allow- ing twenty pinutes to the pound. Salt the water in the propor- tion of 1 teaspoonful to the quart. If to be eaten cold, cool in the water to make the meat juicy. A boiled leg of mutton may be stuffed as above and boiled in a cloth. This is very nice cold. Boiling in a cloth gives mutton a whiter and more delicate appear- ance. Garnish with sliced lemon and parsley or curled lettuce. Mutton Stew. — Take 2 pounds of mutton, cut into small pieces, not over 1 inch square. Cover with 1 quart of cold Water, skim carefully and keep the 'ffater at the same level as it boUs away by adding hot water as needed. To 2 pounds of meat add 2 large onions cut fine, 6 medium-sized potatoes, IJ teaspbonfuls of salt and J t^spoonful oi pepper. Cover and stew for two hours ; 1 small turnip sliced is an aiddition. Thicken the gravy with 1 tablespoonful of flour rubbed in cold water and fr^U five minutes longer. Serve hot. Bilked Mutton Cutlet. — Trim carefully. Melt a spoonful of 94 THREE MEALS A DAY. butter and put a little on each cutlet; in a few minutes dip each one in beaten egg and then in cracker crumbs. Lay them in a dripping-pan and bake in a hot oven one-half hour, basting two or three times with a little butter and water. Boil the gravy down to a cupful, thicken with browned flour and season with a table- spoonful of tomato catsup, ^ of a teaspoonful of pepper, ^ tea- spoonful of salt, strain the gravy over the cutlets and serve hot. Mntton Chops. — Chops ought to be sawed, not cut. They should be 1 inch or 1;^ inches thick. The gridiron should be hot, clean and well buttered, before the chops are put on; slant it so that the iat may trickle away. Season with salt; turn without putting a fork into the chop; turn often.. They should be nicely browned and served with mushroom catsup and mashed potatoes. Mntton, Stewed with Green Peas. — Cut a breast of mut- ton in small pieces and fry brown in butter or dripping; season with salt and pepper; cover with water and let boil a few minutes, skimming carefully, taking as much of the fat as possible. Then add 1 quart of green peas, shelled; boil half an hour and then thicken the gravy with flour rubbed smooth in milk or cream. Boast Lamb. — The fore and hind quarters are good roasting pieces. Dredge with flour, sprinkle salt, pepper and bits of but- ter over the meat; baste it frequently with butter and water, a tablespoonf ul of butter to a teacupf ul of water. These pieces maj be stuffed also hke a fillet of veal (See page 87). Lamb must be well done; bake twenty minutes to the pound. Mint sauce is the conventional dressing for roast lamb, but the following cream sauce will be liked. Ckeam Sauce pok Lamb ^Pour off the clear fat from the baking-pan after the meat is removed. Add a cup of milk. Let it cook a few minutes ; add flour and butter; season sufficiently. The juice of half a lemon and a sprinkling of chopped parsley will add to the flavor. Serve the lamb with green peas. Shoulder of Lamb, Grilled. — The shoulder of lamb is good roasted plain, but is better cooked in the following manner: Score it in checkers, an inch each way, brush over ■with melted butter, then the beaten yolk of an egg, and dip in bread-crumbs; dredge with salt, pepper and powdered sweet herbs; roast until i MEATS. 95 light brown. Make a plain gravy in tlie pan, though the follow- ing sauce is better: Sauoe.! — Take ^ pint of the liquor or gravy, add to it the same quantity of water, set over the fire, and when it boils, thicken with a little flour rubbed smooth in water, and season with a tablespoonful of tomato catsup, the juice and grated rind of 1 lemon, and salt and pepper to the taste. Lambs' Tongues. — Lay in salt and water over night, then boil until yon can thrust a broom straw through them. Skin and pack in an earthen dish. Boil whole mace, cloves, pepper and cinnamon in cider vinegar and pour over until they are covered. Laiab Chops. — Trim carefully, lay in a little melted butter for an hour, turning several times ; then broil on a greased grid- iron, taking care they do not drip; butter, pepper and salt each one, lay in a circle on a plate and serve. Garnish with parsley. Another way is to lay each chop on half a slice of buttered toast and serve. Lamb Stew. — The head, feet and heart of a lamb, carefully cleaned, make a very good stew. BoU until tender, cut the meat from the head, cut up the heart and split the feet in two. Put the whole into a pan with a pint of the liquor they were boiled in, to- gether with a little butter, pepper, salt and J teaoupful of tomato catsup. Thicken slightly with flour. Stew the whole five min- utes. Pepper-grass or parsley will do for garnishing. r Leg of Lamb Boiled. — Boil in a cloth to make it white. Cut the loin in steaks, dip in egg, roll in bread-crumbs, fry a nice brown and place, around the dish. Garnish with fried parsley. Spinach or green peas should be served with it. PORK. Roast Pork. — Put over in a hot pan with about 2 cupfuls of water in the bottom. Score the skin in either strips or diamonds. Eub with salt, pepper and finely powdered sage. Eoast until thor- oughly done; time, twenty-five minutes to the pound. Baste with melted butter often. If a loin roast, make deep gashes between the ribs and £11 with a bread dressing flavored with sage and minced onion. (See Poultry.) If a leg roast, make deep incisions -g6 THREE MEALS A DAY. in the meat at the large end and fill firmly with the same dressing. Pour off the fat from the pan gravy, add sufficient water, thicken with browned flour, add the juice of half a lemon. Serve apple sauce with it. Spiced gooseberries or currant jelly are nice also. Mashed potatoes and mashed turnips are the vegetables served with roast pork. Parsnips are also suitable. Roast Spare Rib. — Trim carefully, season, place in a pan with a little water. Baste first with melted butter, then frequently with the dripping. Dredge with flour wlien partly done and baste finally with melted butter, the spare-rib roast being very dry. Make gravy as for Koast Pork. Serve with apple sauce and vege- tables as above. A bread-crumb dressing as above is sometimes spread over the spare-rib and roasted with it. Roast Pig. -^A pig for roasting should be small and fat, dressed carefully the day before. Prepare a dressing of bread- crumbs seasoned with salt, pepper and sweet herbs. Add a little butter to moisten with and a tablespoonful of hot water. Stuff and sew neatly. Eub butter on the outside to prevent blistering. Put a little water in the pan'. Eoast from two and a half to three hours. Baste with butter at the last. Bake a crisp brown. Cut off the first joint of the feet, chop them up together with the liver and heart, boil them tender, season with pepper, salt and sage. Roll bits of butter in flour, take some of the dripping from the pan and add to it. ,Thicken what is necessary and send to the table in a gravy-boat. A potato dressing with the addition of sage is sometimes used. Cut the head off, split the pig in halves and lay on the platter with dressing under it. The head and ears are sometimes used as decoration, but as this is displeasing to some tastes it is best to omit them. Garnish with parsley and blanched celery tops. Serve celery and fried apples with it. In In the south, where roast pig is a favorite dish, it is customary to stand the pig whole upon the platter with an apple, orange or ear of corn in its mouth. Garnish with roasted link sau- sage. Boiled Uam. — Soak a ham for twenty-four hours. Put over to boil for four or five hours in cold water. When done so that a lork penetrates easily, draw off the -skin. Strew rasped bread over MEAfS. 97 it. Sprinkle thickly with sugar and bake one hour. This draws out part of the fat, and imparts a delicious flavor. If the ham is to be glazed omit the bread-crumbs in roaisting. Brush over with the yolk of a well-beaten egg. Dredge half an inch thick with powdered cracker, and cover with sweetened cream. Remove to the oven long enough to brown. Garnish with parsley. If to be simply boiled allow the ham to become cool in the water it was boiled in. In this way the juices are retained, thus preventing the dryness so common ia cold ham. A 15-pound ham requires boiling five hours. Cut writing paper in a fringe and twist around the shank bone before serving. The choicest parts of a ham are to be used for slicing. The remainder can be hashed for ham omelettes, ham toast, etc., for which see the appropriate departments. Pigs' Feet — To Clean. — Put the feet in cold water over night, then with a moderately sharp knife scrape until aU the parts are clean ^nd white. Hold the lower end in hot water for a minute or two, the hoofs can then' be twisted off by hand^ Singe, and they are ready to boil for souse or head cheese. The ears may be cleaned at the same time. Soak them for a number of days in salt water. , To Cook. — Boil them tender; be careful to keep the skin whole. Thiefy will need cooking three or four hours. They may then b^ used for pickling or split for broiling or frying. Soused Pigs' Feet. — Take pigs' feet and ears that have been boiled until tender. To half a dozen feet take 1 pint of vinegar, 1 tablespoonful of salt, a little allspice, mace, and a few cloves and peppers. Put them in a jar and pour the spiced vinegar over boiling hot. Cover closely. They will be ready for use in 2 or 3 days and will keep all winter. Soused feet may be eaten cold, or theymay be split in two, dipped in flour andfried brown in hot lard. Pressed Pigs' Feet. — ^Boil pigs' feet until the meat falls from the bones. Pick over carefully, separate into @mall pieces. Season highly with salt and pepper. Pack closely in jars. Pour in enough, of the liquor the feet were boiled in to moisten the meat. Put a heavy weight over until cold. Delicious sliced for lunch. t 98 THREE MEAW A DAY. Pork Chops with Apples.— Put the chops in the frying pan, seasoning by sprinkling pepper, salt and a little sage over it. Pry sliced apples in the gravy, adding butter if there is not enough fat. Brown the apples and lay them over the chops. Toad in the Hole. — Roll half a pound of sausage into six Aalls; place these in a greased baking dish. Make a batter of 2 eggs, 2 heaped up tablespoonfuls of flour and J pint of sweet milk. Pour this over the sausage, place in a moderately hot oven, bake 1 hour. Serve with pork gravy and boiled or baked potatoes. _ a nice little dinner for two. Pressed Pig's Head — Spiced.— Have the head well cleaned. Boil imtU the meat will almost drop from the bones. Take up when cool. Cut the meat in inch bits. Heat it in a little of the liquor it was boiled in, and season highly with salt, pepper, cloves, nutmeg and cinnamon. Put in a jar and press with a plate with heavy weight, or pour into a strong bag. Put a heavy weight upon it, and let it remain till perfectly cold. Serve in thin slices. Ham Toast. — Chop cold boiled ham very fine, using but little of the fat, and prepare as follows: 1 pint of chopped ham. 2 eggs well-beaten. J- teacupful of sweet cream or nsilk. A little pepper, salt and ^ teaspoonful of dry mustard. Heat this mixture thoroughly. When boiling hot spread over slices of toasted bread dipped in hot salted water and well buttered. A very nice relish. Plain soft toast may have grated ham spread over it ^ inch thick. Pork Pie. — ^Boil tenderloin or backbone until done. Chop fine. Season with pepper, salt, sage and summer savory. Line a deep pudding dish with a rich crust, fiU with the meat, put in by layers and dredge each layer with flour. Pour in f cup of water (the flour is to thicken the gravy). Put on the upper crust making an opening for the escape of steam. Bake, Head Oiseso. — I a pig's head. 4 pounds of beef (shank.) Pepper and salt, a lai^e^buach of thyme, the same of summer- MEATS. 99 savory and parsley. Sage may be used instead of summer savory. Boil tlie meat until the bones slip out. Chop fine, mixing the spices thoroughly with the meat. Put the meat in deep dishes. Pour over what little liquor may remain. Press down with plates upon which heavy weights have been placed, and let stand until the meat is set. Take off when cold whatever fat may have pressed out, and turn the cheese over on plates. It will be clear and smooth as jelly. Instead of beef a knuckle of veal may be used. Some cooks use heart and part of a liver in place of the beef. Salt Pork Fried in Batter. — ^Freshen the pork by soaking over night in sweet skim milk. When ready for use dip in a bat- ter made of — 1 egg. 1 cup sweet milk. Flour to make a batter thick as for griddle cakes. Fry brown in lard or pork,gravy. Broiled Salt Pork. — Slice the pork and broil over a hot bed of coals, turning frequently. Have ready a bowl of c®ld wate; and at each turning dip the slices in the water. This will fresher the pork sufficiently, and at the same time give a certain crispness The last time omit the water and let the pork brown slightly Serve on a platter with bits of butter, or drawn butter poured around the meat. Mam Omelet. — Chop bits of cold ham finely. Season with butter, pepper and salt. Beat two or three eggs and stir with them over a good fire. Pieeesof beef may be used in the same fashion. In either case the dish is excellent. Bologna Sausage.— 3 pounds of beef (lean). 3 pounds of veal. 3 pounds salt pork, bacon or ham. 3 pounds of fresh pork. 4 teaspoonfuls of black pepper. 1 teaspoonful each of maee and Cayraine. 10 teaspoonfuls of sage or summer savory. Powder before using. lOO THREE MEALS A DAY. Chop ihe meat very fine. Have well-cleaned beef intestines; fill, tie, prick and boil one hour gently. Dry in straw or smoke the same as hams. Keep in a cool, dry place. Slice for tea or lunch. If wished, either the veal or beef may be omitted, varying the spices to suit the diminished quantity. A variation of the above consists in packing the chopped and prepared meat in muslin cases nine or ten inches long, and about four wide. Tie securely and leave in a ham pickle for five days; then smoke eight days. Hang in a cool, dark place. Sausage. — 50 pounds finely chopped pork. 12 ounces salt. 4 ounces ground black pepper. 4 ounces sage or summer savory. 2 ounces saltpetre. 1^ pounds of fat meat to 3 pounds of lean is in excellent proportion for sausage. The sausage is better to be one-half beef. Mix well, pack in pans and cover thickly with warm lard; loosen this when necessary and then, press carefully back. The prepared sausage meat may be stuffed into prepared intestines or muslin bags. (See Bologna Sausage.) A little flour mixed with the meat tends to prevent the fat running out when cooked. ' Beef Sausage. — In summer very good sausage may be made ,>f raw beef with a little salt pork. Season as above, omitting the saltpetre. Of course this should be made in small quantities. Iiard — To Eender. — Cut the fat in small pieces, either the leaf or the side pork. Put in 1 pint of water to a No. 8 kettle full of lard. Simmer slowly, stirring frequently and watching that it does not bum. When the scraps are just beginning to get brittle and brown add a tablespoonful of fine salt to a quart of the lard, and the lard will keep perfectly sweet for any length of time. By knowing the size of the kettle used it will be easy to estimate the quantity of sa,lt required. The salt does no possible harm to any kind of ceokery, and makes the lard whiter and harder. Let it cook slowly for a short time after adding the salt. Strain through a coarse cloth, always squeezing the last drops into a separate jar for common uses. Di^the cloth ia boiling water now and then to MEATS. lOI free from grease. Earthenware should be used for holding tlie lard and several small vessels are preferable to a single large one, as preventing the necessity of disturbing the entire quantity each time. The jars may be covered mth bladders or cloths dipped in Lard— To Sweeten. — Eut the tainted lard in a kettle and cut salt pork in thin slices, ^ pound of pork to a gallon of melted lard. Add 2 spoonfuls of salt and cook until the pork ' is crisp. Remove the slices of pork, turn the lard into a jar, and it will be found perfectly sweet. The use of salt, however, will pre- vent all such trouble. Some housewives substitute sliced Irish potatoes, raw; the pork will be found preferable. To Prepare Sansage for Summer. — Grind and season as for present use. Make into cakes and fry until the water is thor- oughly out. Then turn all into a jar, packing the cakes carefully,. Let stand until cold, then melt fresh lard and pour over it until the lard is 2 inches above the meat. The lard taken from the j ir must be heated and poured back, thus keeping air from the re- maining sausage. This is a rare dish. The surplus lard in, the jar is better for frying chicken, mush, etc., than aiiy other. This will keep a long time. CURING MB.AT8. Brine or Pickle for Beef, Ham^ Shoulder or Mutton.- 50 pounds of meat. 3 gallons of water. 7^ pounds Turk Island salt. 1 quart molasses. 1|- pounds brown sugaf. 1| ounces saltpetre. 1 ounce baking soda. Bring to a boil, skim and let cool. The pickle can be used as long as fresh and sweet. A piece of beef remaining in this a few days makes the finest corn beef. If it remains in several weeks, it should be soaked over rdght before using. A round of beef put in this pickle for 4 weeks, and then dried slowly in a cool place, maJkes superior dried beef. I02 THREE MEALS A DAY. • A handful each of mace and cloves thrown into the brine will improve the flavor of the meat. If it is desired to give the meat a red color, nearly six times as much saltpetre must be used. Pork should never be put in pickle until 2 days after IdUing, and during this time it should be lightly sprinkled with powdered saltpetre, which wiU remove all surface blood and make the meat Bweet and dean. Three months will pickle it to perfection, though it may be smoked sooner. In packing pork cover the bottom of the barrel with coarse salt, then lay on it first the hams with the outside down, sprinkling them well on the flesh side with fine salt, then put in the shoulders; in the same way above these the side pieces. The fire for smoking meat should never be allowed to spring into a blaze. Heat will start the fat of the meat and damage it, BiBfore warm weather brings flies, the meat should be taken down, each piece rubbed over with pepper and molasses and hung up again. Continue smoking, and repeat this operation 2 or 3 times, and there will be no trouble with insects. . To Restore Pork. — In warm weather, the briue on pork frequently becomes sour, and the pork tainted. Pour ofE the brine, boil'it, skim it well, then pour it back again upon the meat, boiling hct. This will restore it, even where it was much injured. To Cure Hams. — 1 ounce saltpetre to each ham. 1 pint of pure molasses to 1 pound of saltpetre. ^ pound of salt to each pint of molasses. Heat the mixture almost to the boiling point, and while hot rub into the meat well, especially around the bones. Let the hams lie one week, then place in a strong salt brine three weeks. Eemove, soak eight hours in fresh water, hang and dry two weeks. Smoke three to five days, according to size. Then wrap in strong tar paper and tie close. !Next tie in cotton cloth bags. Separate the paper from the cloth by stuffing in shavings or. sr^dust. Hang near the roof. -«—«* Mmsm ^ G^e^METTis,^ 4 ;*"»-' EFT-OVERB" are h necessary part of all comlortafele, not I I to mention abundant housekeeping. To utili^ze tkese in «'' *■ an appetizing, and at the same time economical way, is one of the accomplishments of all good house-wives. And, indeed, the dainty dishes, the curries, the smllops, the ragouts and the hashes that may be satisfactorily prepared by a skilled hand from such materials will be approved by the most critical epicure. But since the same preparations may,' through inexperience, become unwholesome and unpalatable mysteries, too much atten,;- tion cannot be paid to the simple and explicit rules given here for the preparation of these important compounds. Beef Bissoles. — Chop and season cold roast beef; season with salt, pepper and tomato catsup or a little prepared mustard. Make some plain pastry, roll very thin, and cut into pieces 4 inches square; inclose in each, some of the prepared beef, and fold one edge of the paste over like a turnover ; drop in hot lard and fry like doughnuts to a very light brown. The paste can scarcely be rolled too thin. A delicious break- fast or side-dish. Eoast mutton, veal and even pork can be served in like manner. Hash with Eggs. — Chop the remnants of cold boiled mut- ton or veal very fine ; heat in a very little of the broth, adding pepper, salt and butter; toast slices of bread amd spread this hash upon them. Break eggs into boiling water; when cooked lay one over the hash upon each slice of toast. This is very nice. Spanish Hash.— 1 cup finely chopped cold meat. 1 cup raw tomatoes, cut in bits. 1 common sized onion, chopped. (103) I04 THREE MEAtS A DAY. Season with salt, finely chopped red pepper pods, and butter if the meat is quite lean. Cook until the tomatoes are done. If too thin, thicken with breaa or cracker crumbs. Hashed Beef.— Take 2 pounds of cold cooked beef, free from sinew and bone, and chop well. Peel and chop 2 onions, put in the frying-pan with 2 tablespoonfuls of butter. When he- ginning to color lightly add the beef, a little salt, pepper, nutmeg if liked, and a pinch of thyme. Place over the fire and stir ten minutes, moistening with a little boiling water. Just before serving sprinkle 'with a little powdered or chopped parsley. Meat and Potato Hash.— Cold com beef is considered best for this, but other meats answer as well; indeed, a' mixture of two or more kinds adds to the flavor. Chop the meat fine, carefully removing superfluous bits of gristle and sinew. Use half as much meat as of boiled potatoes. Put a little boiling water in a sauce-pan, together with a good- sized piece of butter. Season the chopped meat and potatoes, and put in the saucepan. Let this cook well, stirring occasionally. It will adhere to the pan slightly when done, and should be neither watery nor dry. For many the hash is improved by the addition of a finely chopped onion. Hash may be served very tastefully for breakfast by spreading an inch or more in thickness upon slices of buttered toast. Mustard should be served with it. Hash is very nice moistened with mOk instead of water. Mutton Hashed. — Cut the cold mutton in small pieces; if underdone, so much the better; season well. Boil the bones and rough trimmings of the meat in sufficient water to cover them ; strain the gravy into a stewpan, add the mutton and any .cold veg- etables that may be on handj carrots, turnips and potatoes sliced, and a little minced onion. Let simmer and finally boil up once before serving. Tomatoes are nice to use. Other meats may be served in the same manner. Meat Scrapie. — Boil the meat until it falls from the bones. Use any kind. Hog's head, liver, heart and feet, are very good used together. The cheaper parts of beef may be utUized also. Remove aU the bones. Chop fine. Season well with salt and pepper and any sweet herbs liked. Skim and strain the liquor it was cooked HASH. 105 in. Eeturn the meat and let it boil up, then thicken to the con- sistency of musih with corn-meal. Dip-^i^^t-in a pan or deep dish. Slice when cold and fry brown like mush'. Nice, cold or hot, for a breakfast dish or for lunch. If a quantity is made, it can be preserved by pouring melted lard over the top. A nice way of using cold mea,t is to chop fine and stir into a kettle of corn-meal mush. Slice this simpler scrapie and fry as abov^. Meat Omelet. — Chop fine, add pepper and salt with a little water. Set over the fire and let it simmer, not boil, ten or fifteen minutes, then break 2 or 3 eggs in it, stirring all till the eggs are cooked. Proportion the eggs to the quantity of mea,t. Different kinds of meat may be used together. Meat Scallop. — Chop the cold meat fine, either one er more kinds just as it happens. Season with salt and a littk Cayenne. Mix with a few bread-crumbs. Pill the pudding dish. Moisten with broth or milk. Cover with a thick layer of mashed potatoes. Dust cracker or bread-crumbs over this and bake ^ hour, browning the top. Corn beef is very nice prepared in this way. Bechaiilfe of Cold Meat.— 1 large cupful of cold chopped meat, any vasiet]^ 1^ cupfuls of raw potatoes„ehopped. 1 small onion, minced fine. Dessert spoonful of butter. 1 teaspoonful of salt, ^ as much pepper. Parsley. Simmer the meat fifteen minutes in water enough to cover. Then add the onion, potatoes and seasoning. Cook half an hour longer, then add the butter and parsley. The potatoes should furnish the needed thickening, but a little flour may be added. / Cold Meats. — Cold meats may be naade very inviting by slic- ing thinly, arranging upon the platter and garnishing with parsley or cress around the edge and between the slices. Deyiled Beef. — Take slices of cold roast beef, if underdone, so much the better. Broil over hot coals. Season highly with pepper. Serve with a small lump of butter on each piece'. Beefsteak Pie. — Cut cold beefsteak or any other cold beef Io6 THREB MEAtS A OAY. in small pieces. Peel and slice an equal amount of raw potatoes. Take a deep dish, put in a layer of potatoes, then one of meat, and so on until the dish is filled. Season as you would chicken pie. Pour in a cup of boiling water. Milk is very nice to use. Cover with plain crust and bake one hour. A crust of richly seasoned' mashed potatoes may be used instead. Tomato Meat Pie. — Cover the bottom of a pudding dish with bread-crumbs, then a layer of cold roast mutton chopped fine, then a layer of tomatoes sliced, repeat as before, having the last layer crumbs. Season each layer highly. A dash of Cayenne is an improvement, and bits of butter with each layer of crumbs. Bake until browned. Serve hot. Very nice. Hotch Fotch. — Equal parts of cold boiled meat, cold boiled potatoes chopped, and stale bread. Mix well and enclose in a crust as for chicken pie. Moisten with milk, or boiling water, or broth. Bake ^ hour. A crust of mashed potatoes spread over, or simply a thick layer of bread-crumbs dotted with bits of butter, may be used instead of pastry. Ragout of Cold Yeal. — Cut boiled or roasted veal in nice slices. Flour and fry in butter till a light brown. Take up and turn a little hot water into the butter they were fried in. Mix a little flour or water together and stir into the gravy. Season with salt, pepper and lemon juice, or catsup. Slice in an onion if desired. Put in the meat and stew until very hot. Serve. Deviled Ham. — Pry slices of cold boiled ham. Keep wann while stirring into the gravy 4 tablespoonfuls of vinegar, mixed with 1 teaspoonful of mustard, 1 teaspoonful of sugar, ^ teaspoon- ful of catsup. Let this boil up once, and pour over the ham. Beef Balls. — Mince cold roast beef (rare cooked is better). Add 2 cups of mashed potatoes to 1 of minced beef, yolk of 1 egg, 2 or 3 tablespoonfuls of sweet milk. Form into flat cakes. Dredge with flour and fry until nicely browned in hot beef dripping. Garnish with parsley. A very little minced onion is an addition. Instead of frying they may be browned in a hot oven fifteen minutes. Minced Ham with Eggs.— Mix | a pound of cracker-crumbs with an equal quantity of finely-minced lean boiled ham. Moisten HASH. 107 this mixture mih a little hot water in which a small piece of butter is dissolved. Put the mixture in a baking dish. Make depressions in it. Place in each the yolk and white of 1 egg. Bake a delicate brown. Any other meat hash may be served in the same way. ' Minced Veal.— 1^ cups rich milk. 1 tablespoonful cornstarch. 1 tablespoonful of butter creamed with the cornstarch. 1 teaspoonful minced parsley. Salt and pepper to taste. Heat the milk to scalding and pour over the cornstarch and butter, stirring smoothly. Turn this over 2 cupfuls of minced cold veal (lean). Let it boil up once and pour over slices of but- tered toast. This dressing may be used in the same way for cold fowl. Beef Fricasseed. — Cut cold roast beef in small pieces. Put in a stewpan with a good-sized piece of butter, some finely-minced onion, a little water with salt and curry powder (see Soups) to taste. Simmer fifteen minutes and serve hot with a ring of boiled rice surrounding it. Omit the curry powder and chop a small onion with it instead if preferred. GROQURTTRS. Croquettes may be fried in almost any kind of sweet drip- ping. Always remember the fat should be hot, the croquette well- breaded, and the whole fried quickly and neatly so that no sus- picion of grease may remain. If the croquette has been mixed with egg, simple breading or rolling in bread or cracker crumbs will be sufficient, otherwise dip first in egg and then in crumbs. Stale beead should be cut in slices, dried in the oven, crushed with a rolling pin and put away in a jar. It will be much better for frying oysters, croquettes, cutlets or thickening soups than cracker dust. Ckoqxjettes are to be fried in a quantity of fat in the same manner as doughnuts. Fat that is boiling will not penetrate anything, and cooks to Io8 THREE MEALS A DAY. perfection, forming an almost instantaneous crust over the article that effectually prevents the absorption of any grease. For dough- nuts, croquettes, etc., follow the same rule. Ckoquettes should be served on a folded napkin laid on a plate. Direct contact with a plate renders them heavy. Croquettes of Calves' Brains.— 1 cupful of bread-crumbs. Butter the size of an egg. Yolk of 1 egg. 1 tablespoonf ul of chopped parsley. 1 tablespoonf ul of vinegar or a little lemon juice. Salt, pepper and a little nutmeg. Simmer the brains (about ^ pound) in salted water for twenty minutes. Put them in cold water and peel off the dark outer membrane. (This is better done the day before.) Chop them up and mash with all the other ingredients. Make up in rolls or flat cakes. Dip first in beaten egg, then in crumbs and fry. Cook them well. Serve with cream sauce. Drain in a hot colander. Serve hot or cold. Garnish with parsley or cress. The sauce can be omitted. Chicken Croquettes.-^ About ^ as much fine bread-crumbs as meat; 1 egg beaten light to each cupful of minced meat; gravy enough to moisten; pepper, salt and chopped parsley to taste. Mix into a paste. Make into rolls or balls, roll in fine cracker dust and fry in nice dripping or a mixture of half lard and half butter. Drain in a hot colander or lay on a folded towel or brown paper. Garnish with parsley. Veal and other meats may be made in the same way. ' ' Fish Croquettes. — Any cold fish boiled, baked or fried from which aU fat, bones and skin have been removed, chopped fine; ^ as much mashed potato rubbed to a, cream with a little butter. Mix thoroughly, make in balls, dip in beaten egg, roll in cradier or bread-dust and fry as before directed. Serve with pickles. Walnuts (pickled) are nice. Shad Koe Croquettes. — Make same as above. Lobster Croquettes.— 1 fine lobster well boiled or 1 can of lobster. . HASH. 109 2 tablespoonfuls of melted butter. 1 teacupful of bread-crumbs. Salt and Cayenne pepper to taste . Chop the lobster meat fine, add bread-crumbs, the seasoning and Uie butter. Mix with the yolk of 1 egg. Make into oblong croquettes. Beat the remainder of the eggs and dip the croquettes first in them and then in bread-crumbs and fry to a light brown. ; Drain off fat by laying upon a hot clean paper before dishing. Ham Croquettes.,— 1 cup ham, minced. 2 cupf uls potatoes. 1 cup bread-crumbs. 1 teaspoonful butter. 1 egg. ' Mix; make into flat round cakes, roll in bread-crumbs and fry in hot fat. Potato Croquettes. — Make same as Potato Balls. Serve with fish. Cold mashed potatoes may be used. Rice Croquettes. — Make same as Eice Fritters. See Fritters. Sweet-bread Croquettes. — Bon 2 pair of sweet-breads in salted water a few minutes ; cut up ; cut also |- can of mushrooms into dice; if fresh ones are used, parboil; add IJ tablespoonfuls of melted butter and 2 tablespoonfuls of flour, let cook together; then add 1 gill of cream or soup- stock. When hot, stir in the cut sweet-breads and mushrooms; when heated through add the beaten yolks of 2 eggs; allow them to set without boiling. When cold, form in rolls or balls ; dip in egg, then in cracker crumbs, and fry in boiling lard or dripping. Garnish with curled lettuce or pars- ley. A very nice dish for parties. Veal Croquettes. — To 1 pint of chopped cold veal (beef may be used) add ^ pint of cream, or rich milk may be used; to this quantity put 1 tablespoonful butter creamed with one tablespoon- ful flour. Put all save the meat over the fire to thicken; season it to taste, and pour over the meat; mix thoroughly and form into shape; roll in bread or cracker crumbs and fry brown, or, if pre- ferred, bake. no THREE MEALS A DAY. Oyster Croquettes.— 1 quart of oysters, minoed. -1 cup of cream or milk, 1 tablespoonful of butter rubbed in 4 tablespoonf uls of com starch. Pepper and salt to taste. Heat the cream (a double boiler is best for such things); when it boils, add the butter and com starch, stirring constantly, when perfectly smooth add the oysters and seasoning. Cook five minutes; when cold roll into croquettes. When perfectly firm dip in beaten egg, roU in cracker crumbs and fry in boUing fat. Gar- nish with sliced lemons. Oyster croquettes may be made same as Lobster Croquettes. Green Com Croquettes. — See Green Com Oysters, or Green Corn Griddle Cakes (vegetable). Canned com may be used; chop fine. Breakfast Relish. — Slice the cold roast beef thinly. Make a gravy with seasoning as follows : 3 tablespoonfuls of butter. 1 tablespoonful walnut or tomato catsup. 1 tablespoonful of vinegar. 1 teaspoonful currant jelly. 1 teaspoonful made mustard. Put meat and all in a saucepan, cover and set in a kettle of water; steam half an hour, keeping the water in the outer v«ssel boiling all the time. Very nice, especially if the beef is uT \ei- done beforehand. eGGS may be packed and preseryed in several ways. Brine for Eggs.— 1 pint of slaked lime. 1 pint of salt. 2 ounces cream-tartar. 4 gallons of water. Dip the eggs in melted tallow and cover with this brine. This tule is sufficient for 200 eggs. Pack them with small end down. Packing Eggs.— Dip in warm linseed oil. Dry and pack in a eool place. Pack in old oats, new ones will heat and spoil the eggs. Kegs or wooden boxes may be used. Set them upon sticks that there may be a free circulation of air. Begin about August 1 to pack the freshly-gathered eggs, Using Lfcose packed first when any are needed. A COATING of sweet oil and beeswax, 2 parts of oil to 1 of beeswax, is highly recommended. In breaking eggs, break them separately over a cup to be sure they are perfect. Egg shells may be used to settle coffee. Theee minutes will boil eggs very soft. Five minutes will cook aU hard except the yolk. New-laid eggs need one-half minute longer. Eight or ten minutes will boil perfectly hard for slicing. Eggs dropped in a dish of cold water will lie upon the side if fresh. Eggs broken in water may be prevented from "sticking" to the pan by keeping the pan in motion nntil nearly cooked. There is no more wholesonae article of food than eggs prop- erly prepared, and it is impossible not to consider a raw egg far more 112 THREE MEAI,S A DAY. indigestible than a cooked one. A large proportion ot albumen is the most important single element pf food in their composition. Smothered Eggs. — Pnt not quite as much hot butter and lard, or ham dripping in a pan as for frying eggs in the ordinary way. Break the eggs to be used on a plate, and when the fat is hot slip them into the frying pan evenly, not on one side, or the grease will slip out from under and they wUl stick to the pan. Sprinkle with pepper and salt. Pour over them a teacupful of boiUng water. Cover quickly with a closely fitting lid. Let them steam four or five minutes, or more, according to the degree of hardness required* They wiU be found nicely whitened over the top like eggs th?|.t have been dropped in boiling water, and much more palatable than those poached without fat. Poached Eggs. — To 3 pints of water add 1 tablespoonful of vinegar, and ^ teaspoonful salt. Use a shallow saucepan with muffin rings laid on the bottom. Break one egg into each ring, as this keeps the shape of the egg. Poach from three to five minutes. Take up carefully and serve on delicately toasted shces of bread that have been dipped in hot water and buttered. The vinegar and gait sets the whites of the egg quickly. Instead of toast, the eggs may be served carefully on a platter. Sprinkle with salt and pepper and dot with bits of butter. The water should be boihng. soar Eggs — German Style. — 1 tablespoonful butter, 1 tablespoonful flour stirred into the butter in a hot saucepan until well browned, J- teacup vinegar filled up with water. Salt and pepper to taste. Pour into the browned fllour and let boil up. Break the eggs in, one at a time, until the pan is full. Baste the top with this gravy until the eggs are cooked, either hard or soft, according to the taste. Egg Ericassee.— Slice the requisite number of hard-boiled eggs. Pile lightly in a dish and pour over them the following gravy or sauce. 1 tablespoonful of flour. 1 tablespoonful of butter rubbed smoothly; in one pint of water. Season to taste. Milk may be used instead of water to the great improvement of the dish. EGGS. 113 Pickled Eggs— Spiced.— Take as many hard-boiled eggs as will fill a small jar. When cold remove the shells and pack closely. Scald some of the best vinegar with pepper, allspice, olovos and stick cinnamon, whole. Pour this boiling hot over the eggs, leaving the spice in. Be sure that the eggs are completely covered with the vinegar. Fasten up the jar for a month, sealing if necessary they will then be ready for use. At any time after being opened, if they should not be sufficiently sharp, renew the vinegar. Serve with cold meat. Pickled Eggs. Plain. — Boil hard, remove the shell and cover with boiling hot vinegar. Let it stand twelve hours, and they are ready for use. Some cut the eggs in halves lengthwise. Nice for picnics, lunch, etc. Deviled Eggs. — Eemove the shells from hard-boiled eggs; cut about ^ from the small end of each. Take out the yolks, mash with the pieces of whites and season highly with salt, pepper, mus- tard, a tablespoonful of melted butter, (salad oil if preferred) and a httle vinegar. Mix thoroughly and fill into the cavities left by the yolks. FiU it all in, heaping each egg up well. Set each one on a lettuce leaf, and stand close together On a pretty flat dish. Very ornamental for lunch or evening party. Gut off a slice from the whites that they may stand firmly. Egg-Baskets. — Boil eggs hard, shell and cut neatly in half. Remove the yolks and rub them to a paste with melted butter, pepper and salt. Chop v6ry fine the meat of cold fowl, ham, dried beef or veal, and mix with the egg paste. Out off a slice from the hollow white to make them stand, fill with the paste, arrange close together on a flat dish and pour over them a gravy heated boiling hot, or cream sauce. If to be served with cold meats, omit the gravy and garnish with parsley. Nice for lunch or parties. Egg Toast. — Beat 4 eggs thoroughly, put 2 tablespoonfuls butter into a saucepan, when melted pour in the eggs. Stir con- stantly, adding a little salt. When thoroughly hot spread on slices of buttered toast. Serve at once. Shirred Eggs.— 6 eggs. S tablespoonfuls of gravy,ehicken, turkey er reast beef. 114 THREE MEALS A DAY. 1 teaspoonful of butter. 4 or 5 slices of fried toast. 1 heaping tablespoonful grated cheese. Melt the butter. When hot break into this the eggs, stir in the gravy, eheese and seasoning. Stir quickly from the bottom, until the whole is a soii; yellow mass. Have ready in the dish slices of fried toast. Heap the shirred eggs upon this, and serve before it hardens. Scalloped Eggs.— 6 eggs. 5 spoonfuls minced ham, (other cold meat may be used). 1 spoonful chopped parsley. I spoonful minced onion. 3 spoonfuls cream. 1 spoonful mqlted butter. J cupful bread-crumbs, moistened ydth milk and a spoonful melted butter. Line the bottom of a small deep dish, well buttered, with the soaked bread-crumbs, put upon these a layer of the ham with the onions and parsley. Set in the oven covered until smoking hot. Beat the eggs thoroughly, stir in the cream and 1 spoonful of melted butter, pour over the ham ; put the dish uncovered back into the oven and bake until the eggs are done. Scrambled Eggs.— Beat the eggs thoroughly, adding 1 table- spoonful of sweet milk for each egg. Season with pepper and salt and melt 1 teaspoonful of butter in a frying pan. Turn the eggs in, stir constantly until a light yellow mass. Serve quickly. Baked Eggs. — Break the eggs carefully into a buttered dish, sprinkle with pepper and salt, put a bit of butter on each and bake until the whites are well set. The eggs may be broken separately into g^n irons, seasoned as above and baked. Ham and Eggs Fried.— Fry the ham nicely, break the eggs carefully into the gravy. Baste the eggs with the dripping, using a spoon, until the yolka are eeared. When suiEcieniily cooked ar- lange on a platter \nth the bam and serve. Steamed Eggs. — Butter a pie-plate and break in the ee^ EGGS. 115 carefully. Put in a steamer over boiling water arid steam until done. If broken separately into patty-pans and steamed in the same manner they will be more ornamental. Eggs are lighter and more tender steamed than boiled. Ham and Eggs Baked. — ^ pound of cracker-crumbs mixed with ^ pound of lean ham minced. The ham may be either boilpd or fried. Moisten with a little water and butter. Put the mixture in a baking dish (broad and shallow). Make depressions in it the size of an egg and break one egg into each depression. Bake a delicate brow;n in a hot oven. Hash and Eggs. — Hash is nice served in the same manner. Curried Eggs {India). — Fry 2 onions in butter, adding 1 tea- spoonful of curry powder. (See Soups.) Pour in 1 pint of broth or soup stock. Let stew until the onions are tender, then stir in a cupful of cream or milk slightly thickened with cornstarch, and a teaspoonful of sugar; simmer a few minutes. Then lay in 6 or 8 hard-boiled eggs cut in halves or quarters. Heat through, not boiling. Cocoa milk instead of cream improves the dish. Serve with rice. Omelets. — Keep a separate pan for omelets that it may be always bright and smooth and thus prevent any trouble in turn- ing out. Omelet — Plain. — 4 eggs, whites and yolks beaten sepa- rately, 2 tablespoonfuls of milk; 1 teaspoonful cornstarch. Dissolve the cornstarch in the milk, season with pepper and salt. Turn into a buttered frying-pan. When browned on the underside place a plate over the pan and turn the omelet out. May be baked instead. A cream sauce may be turned over it. Cream Sauce. — 1 pint of rich milk. 1 tablespoonful cornstarch. 1 tablespoonful butter. Dissolve the cornstarch in part of the milk. Stir together and let it boil up, adding a pinch of salt. Tomato Omelet. — 6 eggs well beaten. 4 laedium sized tomatoes. Il6 THREE MEALS A DAY. Peel and chop the tomatoes, season with pepper and salt. Eub 2 tablespoonf uls of flour with 1 tablespoonful of butter and mix with the tomatoes. Stir into this the beaten eggs and cook as for other omelets. The tomatoes must be chopped very fine, and un- less they are thoroughly ripe should be slightly cooked before using. Bread Omelet. — ^Let a cup of sweet milk come to a boil and pour it over 1 teacupful of fine bread-crumbs. Break 6 eggs into a bowl, stir (not beat) till well mixed, then add to the bread and milk. Mix, season with salt and pepper, pour into a hot fry- ingpan with a tablespoonful of melted butter. Cover and cook slowly. It should be about one inch thick. Cut in squares and turn. Serve hot. This will make a breakfast for five persons. A nice change is to sprinkle the squares thickly with powdered sugar. Cracker may be substituted for the bread. Omelet Souffle.— 6 eggs, yolks and whites beaten separately. 6 tablespoonfuls powdered sugar. 1 tablespoonful any flavoring extract. Stir the yolks and sugar to a cream. Beat the whites to a stiff froth. Mix the two quickly. Heat 2 tablespoonfuls of butter in a frying-pan. When it bubbles pour in the omelet and cook like a plain one. Put over a slower fire, as it scorches easily. Loosen from the bottom and sides of the pan occasionally with a knife. Turn upon a hot dish, sift with powdered sugar and serve immediately, as it falls quickly. For an omelet mixed in this manner ten minutes will suffice to cook nicely. This makes a dainty dessert. If sent to the table in a warm dish there will' be no danger of its becoming heavy, or falling. Green Corn Omelet.— Take 12 ears of green corn, 5 eggs, salt and pepper to suit. Spht the middle of each row of com and scrape from the cobs. Beat the eggs thoroughly. Take it by the tablespoonful, roll in bread-crumbs and fry a delicate brown, in butter. Omelet with Jelly (/or Dessert). — ^^Cook a plain omelet and when cooked Spread half with jelly or jam of any Idhd. Fold and turn out. Lay little squares of jelly around it. "Whipped cream may be spread over the top, making a delicious dish. EGGS. 117 Cheese Omelet. — Butter and cut in quarters a suf&cient number of slices of bread to line a medium -sized pudding dish. Sprinkle over small pieces of dry or, stale cheese (fresh can be used of course), another layer of buttered bread, then more cheese, and so on until the dish is full. Make a custard of 1 pint of milk, 2 eggs and a pinch of salt. Pour over, the bread and cheese. Uake one-half hour in a quick oven. Apple Omelet.— 12 apples. ^ cupful of butter. 1 cupful of sugar. 4 eggs well beaten. Bread-crumbs. Cook the apples as for sauce, stir in the butter and sugar. Let cool and add the beaten eggs. Butter a baking dish thor- oughly, strew the bottom and sides thickly with bread-crumbs; turn in the apple mixture, cover the top with bread-crumbs am?, bake. Turn out when done and grate sugar over the top.' Nice dessert. Cabbage Omelet. — 4 eggs, yolks and-whites beaten separately. To the yolks add 1 small teacup of sweet milk. Pepper and salt to taste. Stir in a cup of cold boUed cabbage, chopped fine. Have sufficient butter in a saucepan to cover the bottom. Stir the beaten whites into the mixture. Pour into the hot butter and cook as for other omelets. This is an appetizing side dish. Q0MMMEM^B. BAUGB.S. SAUCES are done -when they boil from the side of the pan. Olive Oil should always be added to a salad dressing be- fore the vinegar is used, to prevent curdling; then add tiie vinegar, stirring constantly. Melted Butter, not hot, may be substituted for salad or olive oil. A "Wooden Spoon, or fork is best to stir salads, and a wooden paddle, or even a stick, is better for gravies or sauces than a metal spoon. Keep a stalk of parsley growing all winter with the other house plants. A sprig from it now and then will be found very convenient for seasoning soups and gravies. The most common sweet herbs used in flavoring are thyme, mint, sweet marjoram, summer savory and sage. To prepare these, as well as parsley for winter use see Soups. BtJTTER, and sauces containing eggs, should never boil, but simply come up to a cream. Pkuit used for catsups should be perfect. Cook in porcelain kettles; bottle in glass or stone jars. Never use tin. Salads may be garnished with the whites of hard-boiled eggs cut in rings and laid each on a small lettuce leaf arranged on the edge of the dish, or hard-boiled eggs may be simply sliced and placed around the dish. Celery may be fringed by sticking several needles into a cork and ooKiibing the celery with this, or it may be split up with a sharp knife. Cut the celery in pieces two inches long., Throw in cold water to curl. CONDIMENTS. 119 Celery prepared thus may be seasoned with vinegar, pepper dnd salt and used as a salad. Celeby seed can be used in place of fresh celery for seasoning, Fos CuBRY Powder, see Soups. A little curry powder is nice with maeoaroni and oheese. Let each add it to suit his or her taste. Salad Dbessino may be bottled and kept for use. Sauces are to be served with meats, fish, game and fowl. Crackers are nice served with salads. Cream Sance or White Sance. — 2 tablespoonfuls of flour. 2 tablespoonfuls of butter. 1 large cupful of mUk or cteam. Eub butter and flour smooth in a saucepan over the fire and add the boOing milk or cream gradually, stirring until all is smooth. Season with salt. White Sauce, plain,' is made in the same manner, substitut- ing water for milk. These sauces are useful in many ways for codfish, vegetables, boiled fish, etc. Whj'fe Satuce, for Fish or Game.— 1 cupful of white soup-stock. V 1 cupful of cream or mUk. 1 tablespoonful of chopped onion. 1 tablespoonful of lemon juice. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 teaspooniul of salt. ^ teaspoonf ul of pepper. Cook butter and onion together ten minutes; stir in the flour and let froth up. Add the boiling stock; let it boil a minute, then add milk and seasoning. Boil up again, strain if desired ; serve, adding the lemon juice last of all. This sauce may be used for boiled or baked fish, meats or game. Brown Gravy or Sauce. — Roll 4 tablespoonfuls of butter in flour; put in a stewpan, adding an onion, sliced thin. Let it brown together, and season with 1 teaspoonftil of salt, half as much I20 THREB MEALS A DAY. pepper and the same amount grated lemon peel. Add to it by degrees, J pint water. Let boil and serve with meat or poul- ary. Some like a pinch of sage added. Soup is better than water. Gravy for Hash. — This gravy may also be served with cold meats: ^ pound of cold beef. J pint cold water. 1 small onion. 1 teaspoonful of catsup. J teaspoonful of arrowroot or com starch. Season to suit, with salt and pepper. After the gravy has simmered sufficiently , and extracted all the juice from the beef, strain carefuUy into the gravy — not allowing any of the beef or onion to remain in it. This will be found a great addition served with hashes or cold meats. Currant Jelly Sauce for Game or Roast Beef.— 3 tablespoonfuls of butter. 1 onion, small. 1 bay leaf. 1 sprig of celery. 2 tablespoonfuls of vinegar. 2 tablespoonfuls of flour. 1 pint of soup stock. 1 half cup of currant jelly. Cook the butter and onion together until the onion begins to color. Add the flour and herbs and stir untU brown ; then the eoup-stock and vinegar. Season to taste with salt and pepper. Let it simmer twenty minutes, strain, and add the half cup of jelly, stirring it over the fire until it dissolves. Mint Sauce. — To be served with roast lamb and mutton : 2 tablespoonfuls of fresh mint, chopped very fine. 1 tablespoonful of white sugar. 1 teacupful of cider vinegar. Put the vinegar and sugar into the gravy, stir in the mint and let it stand an hour before using. !Drawa Butter Sauce. — Eub three teaspoonfuls of flour smooth in a little cold water and stir into a half -pint of boiling CONDIMENTS. 121 water or white soup-stock; let it boil up once or twice and add to it J cup of butter cut in bits ; set it where it will melt gradually. Season with salt and pepper and remove. If the butter is to be served with fish, cut up several hard-boiled eggs and add to it. A little curry powder sprinkled ia will convert this into a Cueey Sauci:. Carry Sauce, Burnt Butter.— Put 2 tablespoonfuls of but- ter into a, saucepan over the fire ; when burned brown add ^ tea- cupful of vinegar, a little pepper and salt. This is nice for fish, salads or eggs. Especially nice for wilted lettuce. Caper Sauce. — Melt in a saucepan a piece of butter the size of an egg and add 2 even tablespoonfuls of sifted flour. Stir steadily until smooth, and add slowly 1 pint of milk or milk and wa- ter, or water alone. Add 2 tablespoonfuls of capers and a dash of Cayenne pepper. The juice of half a lemon is an addition. Nice for mutton or lamb. Lemon Sauce.— Make a drawn butter sauce; cut a lemon into very thin slices, take out the seeds and stir the slices into the sauce; give it one boil, then serve over boiled fish, fowl or meat. Vinegar and a very little mustard may take the place of lemon. Hollandaise Sauce. — Take 2 tablespoonfuls of flour rubbed smooth in a little cold water; stir this in 1 pint of water, place on the fire. When cooked add pepper, salt, 1 tablespoonful of lemon juice and the yolks of two eggs. Set back on the stove and add cup of butter; stir all the time until this dissolves. A little mustard may be added if liked. Serve with fish. Gapers make the above delicious for boiled lamb. Maltre d'Hotel Butter.— 1 tablespoonful butter. 1 teaspoonfuJ chopped parsley. Jnioe ^ lenron. Cream the butter. Add the parsley and lemon juice. Spread over the fish and let soak in. This is nice also for porterhouse or other steaks. WMte Celery ,5an«f! far Boiled Poultry.- Boil 5 or b heads of celery (cutting off the green tops and chop the remainder 122 THREE MEALS A DAY. in inch loi^ bits,) toil in 1 pint of water tintil tender. Mix 1 table- spoonful of flour with a little milk, and stir into a pint of cream or milk. Add 1 tablespoonf ul of butter, and pour into the celery. Season with salt and let it just b«il up. Oyster Sance. — Put | pint of milk into a stewpan over the fire. Eub 1 tablespoonful of flour with ^ cup of butter. When the milk boils put with it a pint of small oysters, then pour over the butter and flour J a pint of boiling water, stirring all the time. When smooth, add it to the milk and oysters. Season with salt, pepper, and serve with boiled meat, turkey or fowl. Horse-radish Sauee (For Boast Beef).— i tablespoonfuls grated horse-radish. 2 tablespoonfuls sweet cream. Season with a little mustard and salt. Mix and add 4 table- spoonfuls best vinegar. Mix and stir well. E^ Sauce.— 2 hard-boiled eggs mashed fine. 1 tablespoonful melted butter mixed with the eggs. ^ teacupful milk. 1 tablespoonful of flour made smooth with milk. Stir all together, Heat to boiling point and serve, first sea- soning with salt and pepper. A boiled onion chopped fine is some- times added. Send up with fresh fish. Or, omit the onion and add 1 teaspoonful mustard. Onion Sance. — Parboil 4 or 5 onions in water. Drain. Cover with milk. Let them boil gently one-half hour. Turn off the milk. Chop the onions fine. Put 1 tablespoonful of butter into the saucepan. Stir in 1 teaspoonful of flour smoothly. Add the milk by degrees. Stir until it thickens. Add the onions and lei it boil up. Serve with rabbits, {d.pe, boiled poultry, or boiled fresh meat. Gfami Sance.— ' 1 peck large ripe ImnatoeSt 16 green peppers. 4 large onions. 6 tablespoonfuls sugar. 2 tablespoonfuls salt. CONDIMENTS. 123 2 tablespoosfuls grousd oiuuamoB. 1 tablespooufol ground cloves. 1 table^oonful black pepper. 4 cups cider viaegor. 1 tablespoouful ground allspice. Gbop fine, or the tomatoes can be simply cut up with a knife. Add tbe sugar and salt and boil down quite thick. From two to three hours will suffice. When nearly done add the vinegar and spices and boil a short time longer. Bottle. Shrimp Sance. — 1 pint of broth or Trater. 1 heaping tablespoonful butter. 1 heaping tablespoonful flour. ^ can of shrimps. Yolk of 1 egg. Stir the flour and butter together over the fire. When this boils up add the broth or water. Let it cook until thick two or three minutes. Drop in the yolk of an egg and beat. Seaso^ with salt and pepper, and put in the canned shrimps. Mushroom Sauce. — ^ pint of mushrooms cut in bits. If canned, drain from their liquor and fry with 1 tablespoonful of butter. Season with pepper and salt. When slightly colored draw to one side of the pan. Put in a heaping spoonful of flour and rub smooth with hot butter. When the flour is a little browned pour the mushroom liquor in gradually, adding a few tablespoonfuls of water. If fresh, pour in a cup of boiling water, covering the mushrooms. Let all boil up together and squeeze in the juice of a lemon. Serve with beefsteak or roast meats. This sauce may be poured over a beefsteak. Nice with poultry. Parsley Sauce. — ^Boil a bunch of parsley a minute or so in salted water. Drain. Chop fine, omitting the stems. Stir this into drawn butter, sauce or melted butter, allowing 2 small tabler spoonfuls of leaves to ^ a pint of the sauce. Serve with boiled fowl, boiled flsh or boiled veal. Lobster Sance. — Make a rich drawn bnttra: sauee, seasoning highly with blades of maee and whole pepper. Take a cold boiled lobster, chop the meat of the body fine and rub through a colander 124 three; meals a day. into the butter. Eub the spawn smooth with a little butter. Cut the flesh off claws and tail into dice and stir in. Let all boil up and serve with fresh salmon, or other boiled fish. AnchOTy Sauce. — Stir 2 tablespoonfuls of anchovy essence into a cup of drawn butter. Let it boil up. If not rich enough add a little melted butter, or an anchovy may be soaked an hour in cold water, and then put in ^ pint of cold water and brought to a simmer until the fish dissolves. Strain. Add 2 tablespooBfuls of vinegar and ^ cup melted buttei:. Spiced Mustard.— ^ pound mustard. 2 tablespoonfuls sugar. 1 teaspoonful each of ground cinnamon, all«pice and cloves. 1 small teaspoonful of salt. Mix well. Add good vinegar until the desired consistency. Put in a glass pickle jar and let it stand one week before usiag. Prepared Mustard.-^ ' 1 pint of good vinegar. J pound of mustard. 2 tablespoonfuls sugar. 1 tablespoonful salt. 1 teaspoonful white pepper. Let the vinegar come to a boil. Stir in the other ingredients, and let the mixture boil five minutes. Tomato Mustard. — Make a tomato catsup, strain through a sieve, and thicken to suit with mustard flour. Simmer a short time. Bottle for use. French Mustard. — Slice 1 large onion into 1 cupful of vinegar and leave a day or two. Pour off the vinegar and add to it — 1 teaspoonful p^per. 1 teaspoonful salt. 1 tablespoonful sugar. Thicken with mustard ^flour to the proper consistency, first rubbing the mustard smooth in a little vinegar. A little salad oil is considered an improvement by many. Bottle, cork closely and wait a week before using. CONDIMENTS. 125 CATSUPS. Tomato Catsnp — Unrivalled. — J bushel tomatoes. BoiJ three hours. Strain out skins and seeds and add: 3 pints vinegar. J pound salt. J pound black pepper. 1 tablespoonful Cayenne pepper. 2 tablespoonfuls ground cloves. 4 tablespoonfuls allspice. 2 pounds brown sugar. Boil one hour. Cannot be excelled. 2 tablespoonfuls of celery seed is an addition. Tomato Catsup (II).— 1 gallon ripe tomatoes. 2 tablespoonfuls salt. 4 tablespoonfuls black pepper. 4 tablespoonfuls yellow mustard. ^ tablespoonful allspice. 1 pint vinegar. Cook well. Strain thin, and boil four hours. 2 large onioiS may be boiled in the catsup and removed whole before bottling. ■ Cucumber Catsup. — Grate large, green cucumbers on a horse- radish grater, drain well, salt to taste and pepper strongly, first putting through a sieve to remove seed. Add an abundance of grated horse-radish and sufficient vinegar to make the consistency of tomato catsup. _^ Bottle, keep in a cool place. Very appetizing. May be made without the horse-radish, in which case do not season until ready to use, as salt injures the vinegar. Grape Catsup.— 5 pounds of ripe grapes, picked from the stems. 8 pounds of sugar. 1 pint of vinegar. 1 tablespoonful each of cinnamon, pepper and cloves. ^ teaspoonful of salt. 126 THREE MEALS A DAY. Boil the grapes and strain througt a sieve to remove seeds and skins. Add the other ingredients and boil until thick. Cherry Catsup.— 1 pint of cherry juice. I pound of sugar. 1 teaspoonful of ground, cinnamon. 1 teaspoonful ground cloves. A dash of Cayenne pepper. Boil to a thick syrup and bottle. A nice way of using up the surplus juice left in canning cherries. Mushroom Catsup. — Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over, then another layer of mush- rooms and salt alternately until the mushrooms are used up. Let this stand several days, then mash fine and to each quart put 1 tablespoonful of vinegar, 1 teaspoonful of black pepper and ^ teaspoonful cloves. Turn into a stone jar, set the jar in a kettle of boiling water and let boil two hours, then strain without squeez- ing the mushrooms. Boil the jtdce a quarter of an hour, skim well, let stand a few hours to settle; strain carefully through a sieve, bottle and cork tight. Keep in a cool place. Walnut Catsup. — ^Procure the green walnuts by the last of June; prick thoroughly and cover in a jar with strong salt and water for a week or ten days, stirring often. Bruise to a pulp and turn boiling vinegar over them. Let them remain covered with vinegar several days, stirring up each day. Then put through a colander into a kettle, add a cupful of fresh vinegar and season highly in the proportion of 2 tablespoonfuls of pepper, 1 of nut- meg, 1 of allspice, 1 of cloves, together with a dash of Cayenne, to each quart of catsup. Boil one hour. Bottle and cork when cold. Cold Catsup.— ^ peck of ripe tomatoes, chopped fine. 1 cupful grated horse-radish. 1^ cupful of salt. 1 cup mustard seed. 2 red peppers, chopped fine. 1 cupful nasturtium seed, chopped. CONDIMENTS. 127 1 eupful chojiped onion. 1 cupful sugar, brown. 1 quart of vinegar. 3 stalks of celery, chopped fine. Oelerj seed may be substituted. 1 tablespoonful black pepper. 1 tablespoonful powdered cinnamon. 1 teaspoonful powdered cloves. Mix well, and bottle without cooking. Greeu Tomato Catsup.— 7 pounds of green tomatoes, chopped. 1 quart of vinegar. 4 red pepners. Boil together one and a half hours. Then add 1 pound of sugar, brown. 2 tablespoonfuls of mustard. 1 teaspoonful ground cloves. 2 tablespoonfuls of salt. I tablespooiiful of allspice. 1 tablespoonful of cinnamon. Boil as long as three hours. Put up in bottles or cans and seal. Serve with meats, excellent. Tomato Soy. — Take ripe tomatoes, medium sized, prick with a fork, lay in a deep dish sprinklilig each layer well with salt. .Let them stand four or five days,' then remove and put in vinegar for one night. Drain oS the vinegar and to each peck of tomatoes add ^ pint mustard seed, J ounce of cloves and 1 ounce of black pepper. Pack the tomatoes in a jar with a layer of sliced onions to a layer of tomatoes, dredging each liberally with the spices and mustard seed. In ten days they will be ready for the table. Spiced Tomatoes. — 2 pounds of ripe tomatoes, peeled. 1 pound of brown sugar. ^ pnt of eider vinegar. '•<;4ozen cloves. 2 dozen kernels aQi^iee. Put aE together in a preserving ketHe over a alow fire. When 128 THREE MEALS A DAY. the tomatoes are well cooked take out in a dish to cool and let the syrup boil. When the tomatoes are cold, return to the .syrup and boil until they are dark red in color. Eemove again and let the syrup boil until the consistency of molasses. When thoroughly cold, bottle and seal in jars. Spiced Currants or Currant Catsup.— 5 pounds of currants, picked from the stem and J crushed. 3 pounds of brown sugar. f pint of vinegar. 1 tablespoonful of cinnamon. 1 teaspoonful of cloves. 1 tablespoonful of allspice. Boil hard half an hour. Spiced Grapes.— 10 pounds of grapes. 6 pounds of sugar. 1 quart of vinegar. 2 tablespoonfuls of cloves. 4 tablespoonfuls of cinnamon. Boil slowly until the fruit is well broken, then rub through a colander. Put up in glasses and seal hot with egg paper. Spiced Gooseberries. — Prepare same as spiced grapes. Spiced Cherries. — Make same as spiced grapes, but do not put through colander. Gooseberry Catsup.— 10 poimds of ripe gooseberries. 5 pounds of brown sugar. 8 pints of vinegar. , J Boil in vinegar, ^ the sugar and the berries, until they are very soft, and rub through a colander to remove the skins, then add the remainder of the sugar and 2 tablespoonfuls of cinnamon. 1 teaspoonful of cloves. 3 nutmegs, grated. 1 tablespoonful of allspice. Goek until the required consistency. CONDIMENTS. 129 iSpiced Peaches.— Pare, stone and halve 9 pounds of peaches. Add 4 pounds of sugar. 1 pint of vinegar. 1 teaspoonful of cloves (whole cloves). 3 or 4 sticks of cinnamon and mace. Let it boil one half hour, or less if they grow too soft. SAIaADB. Nonpareil Salad Dressing. — This sauce may be bottled, corked and kept for several weeks and will be found very conven- ient to have on hand. 8 yolks of eggs, well beaten. 1 cupful of white sugar. 1 tablespoonful made mustard. ^ teacupful of rich cream, (milk can be used as a poor substitute). 1 tablespoonful of salt. 1 tablespoonful of black pepper. A dash of Cayenne. Mix thoroughly. Put over the fire IJ pints of vinegar. 1 cupful of butter. Let it boil and pour over the other ingredients, stirring aU the time. This is nice for lettuce as well as cabbage and other slaws, 1 tablespoonful made mustard may be added. 4 whole eggs may be used instead of 8 yolks, though the color will not be as rich. Cream Dressing for Salad.— 1 cupful sweet fresh cream. 1 spoonful cornstarch or fine flour. 2 whites of eggs. 3 spoonfuls vinegar. 2 spoonfuls salad oil or melted butter. 2 spoonfuls powdered sugar. 1 level spoonful salt. 1 spoonful pepper. 1 spoonful made mustard. • X30 THREE MEALS A DAY. Heat the cream almost to boiling; stir in the flonr, previously wet with cold mUk. Boil eight minutes, stirring all the time; add sugar and take from the fire. When half cold beat in whipped whites of eggs. Set aside to cool. When quite cold whip in the oil, pepper, mustard and salt, and if the salad is ready add the vinegar and pour over it. Especially nice for lettuce, and very ex- cellent as a chicken salad. With this dressing use only the white meat. If wisljed with more liquid add more vinegar for slaw. fflayonnaise Dressing.— 2 yolks of eggs, well-beaten. J teaspoonful mustard. "' 1^ teaspoonfuls vinegar. J teaspoonful salt. Small half cupful salad oil. Pinch of red pepper. Have all the t&aterjals as cold as possible . Beat the egg and mustard one minute and begin adding the oil a drop at a time, beating continually. When like a jeUy add a little lemon juice, and begin with a few drops of vinegar at a time, beating aU the while. If there is a tendency to curdle put back on ice a few min- utes. When the vinegar is used up add the salt and pepper ; wlii[i five minutes more. Pour into a glass or silver pitcher and keep oti ice imtil served. This dressing will keep a long time, and may be made in advance when yolks are left over from baking. Cork the bottle with a glass stopper. By using the whites of eggs a white mayonnaise sauce is formed. Mayonnaise sauce is suitable for all kinds of salad, chicken, lettiice, tomatoes, etc. The yolks of two eggs will an- swer for every three guests, though this is a large allo^anee. Boiled Salad Dressing {cheap and good) — 1 heaping tea^oonful mustard. 1 tablespoonful sugar. 1 tablespoonful melted butter or salad oil. 2 tablespoonfiils of 'cream or buttermilk, sweet rnSk or sour. 6 tablespoonf uls of vin^ar. legg. CONDIMENTS. 131 Mix the mustard smoothly in part of the vinegar, add the remainder of the vinegar and sugar. Beat the egg and butter or oil together, stir in the cream or milk and pour into the vinegar and mustard, mixing well. Let it boil a few moments, stirring briskly. Cool before using. It will keep several days, is good and cheap, and can be used with lettuce or cold meat, fowl, potatoes, or any cold pieces are mads palatable by using this dressing. Hot Cabbage Salad or Slaw. — Take a firm white head of cabbage, shred or chop enough to nearly fill a quart dish, sprinkle the top with J teaspoonful of black pepper and 2 or 3 tablespoon - fuls of white sugar. Put a small half cup of butter in a sauce- pan ; when it is browned stir in to it ^ cup of sour cream or milk, 3 well-beaten eggs, 1 cup of vinegar. Let it boil a moment. Pour over the cabbage, cover and keep in a warm place until wanted. Cabbage Slaw with Cooked Dressing.— 1 head of cabbage chopped fine. 3 hard-boiled eggs chopped. Season with salt and pepper. Dbessin&: 3 eggs well-beaten. 1 cupful vinegar. 1 teacupful sweet cream (or milk). 1 tablespoonful butter. 2 tablespoonfuls sugar. Put the vinegar in a saucepan and let it boil, add the other ingredients. When the mixture is like custard pour boiling hot over the cabbage, stirring slowly. This is -nice hot for dinner. It will answer dlso when cold for salad. Cold Slaw with Cold Cream Dressing.— Shred the cabbage fine, season with salt and pour over it the following dressing: 4 tablespoonfuls of whipped cream, either sweet or sour. 4 +iablespoonfuls sugar. 8 tablespoonfuls vinegar. 1 teaspoonful mustard. Potato Salad Plain.— 1 pint cold boiled potatoes chopciBd. 132 THREE MEALS A BAY. 1 small onion chopped. J cup vinegar. 1 teaspoonful melted butter. Parsley, salt and pepper to taste. One or two hard-boiled eggs chopped are also good. Potato Salad. — 8 cold boiled potatoes sliced. 1 silver skinned onion cut fine and strewed between the sliced potato. Arrange in a glass dish and pour over it while hot the boiled salad dressing or the nonpariel dressing given in this department. Serve at once or allow the salad to become perfectly cold. A very tasteful lunch, or supper dish. Garnish with parsley, small pickled cucumbers, boiled beets or carrots cut in dice. Mayonnaise Potato Salad.— Make as above and pour over in- stead of the dressing Mayonnaise Sauce. Hot Potato Salad. — Boil potatoes in the skin. Peel im- mediately, cut in thin slices, put a layer in a dish, sprinkle while hot with vinegar and butter heated together. Season with pepper and salt and repeat with each layer until the dish is fiUed. This dish, if the potatoes are good, will be an appetizing dish when cold. Minced onions may be added. Lettuce Salad. — 3 heads lettuce chopped. 1 cupful boiUng sweet milk. 1 small teacupful vinegar. 1 tablespoonf ul butter. 2 eggs well beaten. 1 tablespoonful white sugar. 1 teaspoonful celery essence. Salt and pepper to suit. Heat the milk and vinegar in separate vessels. When the vinegar boils put in the butter, sugar and seasoning. Boil up once and pour over the lettuce. To the hot milk add the eggs. Cook one moment after they begin to thicken. Pour this custard over salad, stir quickly, cover and set to cool. Cauliflower Salad. — Break a head of cauliflower into suit- CONDIMENTS. 133 able pieces. Boil in salted water three-fourths of an hour and cool, or make use of the vegetable that may be left from dinner and serve with nonpareil or cream salad dressing, or boiled dressing. Celery Salad.— 2 bunches celery. 2 tablespoonfuls salad oil. 2 tablespoonfuls of vinegar. |- teaspoonful each of salt and pepper. Lay the celery in cold water for an hour. Cut in inch lengths or chop coarsely. Mix the oU, vinegar and seasoning and stir thoroughly into the celery. Equal parts of celery and chopped cabbage may be used. Tomato Salad, — Feel and slice the tomatoes. Set them in a cool place, on ice if possible. 1 egg beaten very light. 2 teaspoonfuls of sugar. 1 onion chopped fine. 2 tablespoonfuls vinegar. 1 tablespoonful of lemon juice. 1 teaspoonful of salt. 2 tablespoonfuls sweet oil. Pinch of Cayenne pepper. Mix thoroughly, adding the oil last. Pour over the tomatoes and garnish with hard-boiled eggs. This quantity of dressing will answer for one quart of sliced tomatoes. Tomato Mayonnaise. — A mayonnaise dressing may be used instead. The tomatoes sliced half an inch thick and a little of the dressing put on each slice. Salmon Salad.-^ 1 can fresh salmon. 4 bunches celery (or an eqnal amount white cabbage may be used). 6hop as for chicken salad and pour over the following dressing : 1 teaspoonful mustard. , 2 tablespoonfuls vinegar. 7~ 2 yolks of eggs. Salt totaste, a little Cayenne pepper; mix thoroughly. 134 THREE MEAW A DAY. Giickeu Salad.— 1 large boiled chioken, cold. S heads of celeiy, white part. Equal amount of white cabbage, chopped. 1 or 2 heads of young lettuce if convenient. 10 hard-boiled eggs. 2 tablespoonfuls of ground mustard. 1 teaspoonful of black pepper. I cupful salad oil or melted butter. J teaspoonful salt. 1 cupful of vinegar. Cut the dark and light meat of the fowl in small dice, remov- ing skin and fat. Chop the cabbage and lettuce. Mix all together well. For the dressing — ^rub the yolks of the eggs with the oil or butter (the oil taken from the liquor is better in this case than either). Stir in the mustard, salt, pepper and vinegar; pour this over the chicken and celery and mix thoroughly; shape in as compact form as possible and garnish with the whites of the eggs cut in rings, laying each one on a small leaf of lettuce, or garnish with a double row of olives. In this case, chop the whites of the eggs with the salad. Cabbage can be used in place of celery, and the flavor im- proved by soaking an ounce of cdery seed over night in the vine- gar to be used. Cream Chicken Salad may be made by following the above rule, except that the white meat alone must be used, and substitute for the above dressing the Cream Salad dressing. Do not mix tliis dressing with the meat, but pour it over the top. Chicken Salad (II).— 1 full-grown chicken boiled tender; when cold cut in bits. 2 heads of lettuce, or an equal amount of white cab- bage. ' Pbessing — 1 cup boiling water. 1 spoonful corn starch, wet with cold water. 1 tablespoonful fat, skimmed from the liquor. ^ cupful of vinegar. CONDIMENTS. 135 1 teaspooufnl inade mustard. 1 raw egg, well beaten. 2 hard-boiled eggs. 1 spoonful powdered sugar. 1 teaspoonful black pepper. ' J teaspoonful of salt. Omit fat and skin of fowl. To the boiling water add the om starch; rub the yolks of hard-boiled eggs smooth in the fat ind stir together with the other ingredients. Chop up the whites rith the salad or reserve for garnishing. Eemove from thei fire ,nd whip in the beaten egg. Pour over the salad; Garnish as above. Mayonnaise Chicken Salad.; — Mix chopped chicken and selery, 2 heads of celery to 1 fowl; arrange in a salad bowl and lOur over it a Mayonnaise sauce. Veal Salad. — BoU apiece of veal; the hock is good. Pick he meat from the bones and chop, not fine. Eub the yolks of 4 lard-boUed eggs into a smooth J)aste. Add J teacupful of melted lutter (some prefer olive oil), the same of vinegar, 2 tablespoon- uls of dry mustard, 1 taWespoonful of sugar and 1 teaspoonful ach of pepper and salt. Stir with the meat. Mince ^ as muck lelery, white lettuce or cabbage as meat; mix and add just before erving. Use the whites of the eggs out in rings, and parsley for jamishing. Lobster Salad. Pick the meat from 1 or 2 lobsters ; out in dice ,nd mix with twice the quantity of finely chopped lettuce, blanched elery or white cabbage. Arrange lightly in a dish and pour over t almost any salad dressing — nonpareil, cream or mayonnaise or he following: 2 yolks of eggs, hard-boiled. 2 tablespoonfuls of olive oiL Eub together. 1 teaspoonful of fine salt. 1 teaspoonful made mustard. ^ cupful of vinegar. Mix and stir slowly through the eggs. Pour over the salad, i-amish with sliced cucumber pickles, rings of white of eggs, or larsley, with beets cut in fancy shapes. 136 THREE MEALS A DAY. Oyster Salad.— 1 quart oysters. 1 bunch celery. 1 raw egg. Tolks of 2 hard-boiled eggs. 2 tablespoonfuls of olive oil, or melted butter. 1 teaspoenful each of pepper, salt and made mustard. ^ cupful of vinegar. Whip the • raw eggs with the oil or butter and sugar. Eub the hard-boiled yolks with the seasoning. Mix with the raw egg and beat in the vinegar slowly. Drain the oysters and cut in small pieces with a sharp knife ; cut the celery in bits. Mix together with ^ the dressing. Pour the rest of the dressing over the salad. Mix; garnish with olives, or arrange a large spoonful on a lettuce leaf and pour a little of the dressing on the top; arrange the leaves so filled upon a fancy plat- ter and serve. Sweet-bread Salad. — Boil sweet-breads, slice and mix with sliced boiled potatoes and celery; serve on lettuce with any preferred dressing. Salade a la Rasse. — Out up a variety of vegetables in salted water and boil tender. The idea is to have as many colors as passible. Beets must be boiled separately and whole to save their color, cutting them afterward. Drain, season with pepper, butter and vinegar. A few cooked green peas are an improvement. Heap in a salad dish in the form of a pyramid and cover lightly with nonpareil., mayonnaise or boiled dressing. Egg Salad. — Two large heads of lettuce, coarsely minced; 8 hard-boiled eggs, 1 small teacupful of sweet cream, or 2 table- spoonfuls salad oil (or melted butter), vinegar, mustard, pepper and salt to taste. When lettuce cannot be obtained, part of a small head of cabbage may be substituted, but this must be shaved with a sharp knife, not minced. Cheese Salad. — When lettuce is obtainable cheese salad may be made after the above formula, omitting the eggs, and using finely minced cheese instead. Either of the above salads will be found highly palatable and nourishing in the absence of meat. CONDIMENTS. 137 Crab Salad.— 6 boiled crabs. 1 cupful chopped white cabbage. ^ cupful salad dressing, cream or nonpareil. Pick the meat out of the crabs, cutting the best parts in pieces. Eub the remainder in the salad dressing ; add a Httle mus- tard; mix cabbage and dressing thoroughly, and stir in the crab meat Mghtly. Cucumbers. — ^Peel, slice thin and lay in salted water for a short time. Serve with viuegar, pepper and salt ; J as many onions sliced with them is an improvement for most persons. Thick sweet cream may be added. If not perfectly fresh keep in cold water for an hour or two. Lettuce. — Arrange fresh crisp lettuce leaves in a deep dish. Slice hard-boiled eggs ove(r the top. Serve with vinegar, sugar and a pinch of salt. Lettuce is nice with mayonnaise sauce. Water Cress Salad. — Wash and pick over the cress, shake off the moisture and serve. At table pick the twigs apart and season with sugar, pepper, salt, vinegar and oil. This, with crackers and cheese, is sufficient for one course. A window garden of cress kept growing through the winter will be found very useful for salads and garnishes. Hot Lettuce Salad. — j cup sour cream, fill the cup with vinegar, 1 egg well beaten; turn all into a frying pan with a little melted butter, or dripping, and a pinch of salt. Have the lettuce prepared, and when the mixture boils pour in the prepared lettuce. Stir well together. Tomatoes Kaw. — Peel, slice thin, pile in a pretty dish, sprinkling salt and pepper between the layers, and put in the cellar or on ice, two or three hours, to cool. In serving let each guest add sugar and vinegar to suit the taste. A few slices of large yellow tomatoes scattered among the red improves the appearance of the dish. Bean Salad.^— String and wash the beans ; cook tender in boiling water; remove to cold water to render crisp ; drain and cool two hours before serving. Season with pepper, salt and vin- 138 THREE MEALS A DAY. egar. Drain before eerviBg and add any preferred salad sauce — nonpareil or boiled salad dressing. Cold boiled beans left from dinner may be served in the same manner. Morse-radish for Winter.— Mix in the following propor- tions: 1 large cupful grated horse-radirfi. 2 tablespoonfols white sugar. i teaspoonfnl salt. * ^ 1^ pints e&ld vinegar. Berfetle and seal. Spiced Tinegar. — 1 quart vinegar. 2 tabkspoonfnla grated horse-fadiab. 1 ounce whole pepper. 1 otmee whole oloves. 1 ounce whole allspice. 2 ounces white mustard seed. 2 onions, chopped fine. 1' Simmer altogether five minutes. When cold this may be used for cabbage, beets, pickled eggs, etc. [Various fruit vinegars, raspberry, etc., will be given with table drinks.] Cabbage and Beet Salad. — 1 raw cabbage chopped fine. 1 quart of chopped red beets, boiled. 1 teaspoonful black peppea:. / eupfuls brown sugar. 1 aolespoonful salt. Mix. Cover with vinegar and keep in a close jar. Beef Salad. — Cut in very thin, small slices and put in a dish with a sprinkling of chopped parsley. Mix in a b»wl, one part vinegar to two parts oil, or melted butter. Add pepper, salt and mustard to taste. Beat together and pour over the meat. *x><* G^^J^I^^BS. aABNISHES when tastefully used, add much to the appe- tizingand artistic effect of the whole table; though it is never wipe to carry the art of garnishing or decorating any dish to an extreme. HoLLANDAisE POTATOES fof instance, while very tasteful would be a useless waste of time and labor for any but state occasions. The simple spray of green that is in reach of all, will add a charm to the plainest repast. A List of the garnitures most commonly used is given below. To Gabnish Fish. — Saratoga potatoes, potato balls, potato BAKED Fisa croquettes. Arrange either of these around the edge of platter and serve with the fish. HoLLANDAisE POTATOES. — ^Arrange in tiny pyramids of 5 or 7 halls at intervals around the edge of the platt^, or in a close double border. Serve witib the fish. The potatoes may be mixed for variety, with carrots and beets prepared in the same manner. Pickled Beets sliced plain, or cut in fancy shapes. Carrots alternated with the beets. A pretty contrast. Sliced lemon may be used with sprigs of green. (139) I40 THREE MEAI^S A DAY. Sliced Lemon. — Arrange around the platter alone, or alter- nate with small clusters of curled lettuce, parsley or water-cress. The slices may be plain or notched. Paesley, Lettuce, (curled variety), water-cress, celery tops and curled celery may be used alone; or, with lemon as above, or arrange a vine of parsley, cress or celery, around the edge of this platter; laying one or two sprays of green or a slice of lemon on the iish itself. Curled lettuce may be arranged in clusters around the edge of the platter with spaces between, or with sliced lemons or beets. Feied Oysters may be arranged in a double row around the edge of the platter and two or three served with fish. Sheep-Soreel is pretty and appropriate. Fennel (garden) is also used. Take boiled or fried fennel for mackerel and salmon and serve with the fish. Eggs, hard-boiled and sliced, may be used alone, or alternated with green same as lemon. MAOKEBEL. Various Small Fish. — Arrange as artistically as may be upon the plate with bits of green or lemon. BRRPSTRAK. Potatoes garnish beefsteak nicely prepared in any of the ways mentioned for fish. Lyonnaise potatoes with onions, serve any style of potatoes with steak. Mushrooms broiled are an extra garnish. Serve with the Beussel SpeoUts and cauliflower should be separated i" small pieces. GARNISHES. 141 Steing-Bbans boiled or pickled. Lemon sliced, alternated with green of any kind. Tenderloin steak is very nice garnished with lemon and Sara- toga potatoes. Serve the potatoes with the steak. POETEBHOUBB STEAK. A PoBTEBHousB Steak may have a couple of slices of lemon laid upon it or a spray of parsley; either of these are, without far- ther garnishing, nice. CHOPS, GUTIaRTS, GOI^D FOWIa, GOLaD MElATB. Currant Jelly or any other bright jeUy laid in spoonfuls around the dish and a little dotted over the meat. This way of garnishing is especially nice for cold tongue or cold sliced meat of any kind. If the jeUy is firm enough to cut in diamonds so much the better. Stock Jellies of all colors are a very suitable decoration for meats. Parsley and Lehon sliced may be used alone or alternated as for fish. Dainty sprays of parsley may be placed lightly between the chops, cutlets or cold fowl joints. Fob Sliced Meats decoi-ate the edge of the platter with green. Clusters of parsley or curled lettuce may be placed at the ends only of the platter. Beets sliced and pickled may be used as for fi^ alone, or al- ternated with carrots, parsley, lemon, etc. ANCHevDES are an appetiziiag relish and garaish. Cucumber pickles, small, are also used. 142 THREE MEALS A DAY. ROAST BRElP, or VRAL. CuKLED Celebt, or celery tops, arranged in any of the ways given in this chapter. Lemon and beets sliced, pickled carrots, arranged alone or alternated with any green. ir>->s»-,, jj. 5 ■fv KOAST BEEP. CuKBANT Jelly of different colors is nice for garnishes. Saratoga Potatoes, Potato Balls, Potato Puffs, Potato Cboquettes, Hollandaise Potatoes. Arrange any of these around the edge of the dish and serve. ROAST PORK. Ant kind of green garnishes. Fkied Apples in round slices or apple fritters may be used fer a border and also served with the pork. EoAST Pig (Whole). — Trim the edge of platter with green. If BOAST PIG. it is to 1 3 served at table with the head, a roast apple, an ear of roast CO] i, or a lemOQ, is placed in the mouth. GARNISHES. 143 MtTTTON.- — ^Eice in balls, alternate with spoonfuls of bright colored jellies. Lettuce, cresses, or parsley are nice garnishes. Cajrers are nice served with this dish. LEG OF MUTTON. Game.- — Currant jelly arranged as a border, either in spoonfuls, or cut in dice. Stock jellies used in the same manner (color to suit). Green of various kinds arranged to suit the taste. Boast Tubket. — Cranberry jelly in spoonfuls or out in forins. ^u. ifCrint^.. KOAST TUBKEY. Link sausage roasted with the turkey, and arranged around the platter with clusters of parsley at the ends and sides. Fowls. — ^Lemons sliced, arranged iii some of the above styles. Currant jelly, stock jellies, parsley, lettuce, celery, cresses, are all excellent. Bfmi3> Beef. — Beets and caxrats sliced, fore^oeat balls, brtod bails, and any of the usual green gaxnishes. Ham Cou). — ^Eggs boiled hard and sliced. Letnons sliced. Any of the green garfishes neatly arranged. ' 144 THREE MEALS A DAY. Cold Oobn Buef. — Any kind of green garnish may be used : also beets pickled and sliced, or cut lengthwise. Salads. — Decorate -with cresses, or any green suitable for SALAD. -■>«-»- garnishing. Arrange the salad in a shapely mass on the dish Let the edge be ornamented with cresses, thyme, celery or lettuce, one or aU of these may be used. Olives. — A double row of these around the edge of the dish is a very suitable decoration for a chicken salad. Serve 2 or 3 of them to each person with the salad. Capers also may be used. Lemons sliced either alone or with green garnishes. Salad of any kind may be arranged ia a bed, or nest of large curled lettuce BOILED LOBSTEE. leaves, leading the edges of these to form a fresh green border to the whole. This is especially pretty where a s^ilad bowl is used. GARNISHES. 145 A. cluster of green may be placed in the center, or a slice of lemon. Boiled Lobstek.— Arrange in a rather deep plate in a nest of curled lettuse leaves. Sliced hard-boiled eggs form a pretty con- trast with the green. Raw Oystess. — Lemon sliced. Cakes. — Rules for frosting may be found among frostings. Plain cake may be trimmed with smilax starting from the center and trailing to the edge. A border of smilax may be laid around the edge of the plate for any cake. Beautiful moss is sometimes CASE. used or sprays of myrtle. In the opening left by the tube a cluster of flowers may be placed. A, lace paper is put under some nice oakes, notably, a bride's cakr. Table decorations require study. They are only an improve- ment when appropriate. A few slices of lemon, or rings of the_ whites of boiled eggs, a bit of cress, celery or thyme, are an appe- tizing addition to the yiands of a neat and weU-arranged tablfe. However, they are not indispensable and may at all times be omitted. 10 YB^B^^BlfKB. fiOTATOES for baking should be pricked before putting in the oven to allow the escape of steam, and thus prevent burst- ing. Vegetables of all kinds are better for being kept in cold water a short time after being prepared for cooking. This is especially nice for cabbage, cauliflower and pared potatoes. Catiliflowek should be tied up in a piece of white mosquito netting, to preserve its shape while boiling. Canned Vegetables are safer to be opened and turned into a strainer before cooking. Pour a cup of cold water over them and let drain thoroughly. Do this at least an hour before cooking al- lowing the air to have free access to them. Even with tomatoes this is necessary as it completely removes the juices that may have caught some corrosive quality from the can itself. Canned peas, corn, beans and asparagus should always be prepared in this way. Onions may be peeled without the slightest annoyance, by holding them under water while handling and slicing. Dkied Cokn should be soaked over night. Vegetables are usually put in boiling water, unless expressly stated otherwise. Pekfeotlt fresh vegetables nieed boiling less time than those that have been kept. Cold sliced potatoes are better for sprinkling a tablespoonful of flour over them while frying. Fried Cabbage is better if a little flour is stirred in five min- utes before serving. Old and Pooe Potatoes are greatly improved by paring and soaking them in cold water for several hours previous to boiling. Good potatoes should be cooked without peeling. U4Mi VEGETABLES. 147 Watbk, Potatoes should have a piece of lime as large as a hen's egg pv(t in the kettle, however watery the potatoes may have been when the water is poured off the potatoes will be per- fectly dry and mealy. CABBAfflE may have its disagreeable odor, while boiling, entire- ly done away with by tying a lump of charcoal in cloth and drop- ping in the kettle with it. Greens boiling may have the odor absorbed by tying a piece of bread the size of an egg in cloth and dropping in the kettle. ■ Asparagus if very tender may be tied in bunches and set up in water, leaving the tops above to be cooked by steam; in this way they will not boil to pieces. Goon Potatoes when cut will show a light cream color, and a white froth will be the result of rubbing the cut surfaces together. Eeject that variety where drops of water appear. Select those of uniform size to cook together. Baked Potatoes if wanted in a hurry may be partially boiled, then baked. Cooking Vegetables too long ruins the flavor, and it is usual- ly better not to have too much water left to pour off. Potatoes sliced in each kettle full of doughnuts will keep the odor from penetrating the house, and the lard from burning. Cabbage may be kept sweet and good for winter by making a brine strong enough to hold up an egg; then cut the heads of cab- bage in halves and put in the brine. Press down. Vegetables that are strong can be made much milder by ty- ing a bit of bread in a clean doth and boiling with them. Serving Vegetables. — These should be cooked with care that their flavor may be preserved. Baked Potatoes, or those boiled in the skin should have a large folded napkin laid in the dish, the comers turned over them, to keep them from becoming soggy. A smaller fringed napkin should line the dish containing Saratoga potatoes for the same pui-pose. Mashed Potatoes should be rounded up and dotted with black pepper. A LiTTLF minced parsley is pretty strewn over stewed potatoeB. 148 THRE^ MEALS A DAY. Silver vegetable dishes will be found very desirable as aside from the danger of breakage attendant on china, a silTer dish well heated will keep food hot for a much longer time. POXATOB.S. Steamed Potatoes.— Take good potatoes and steam with the skins on, ped by tbe aid of knife and fork, place in a tureen or platter, spread butter over them freely, sprinkle with salt and p^per. Set in the oven to melt the butter. Very nice but much better if a cup of sweet cream is turned over them just before serv- ing. Mashed Potatoes. — Peel, boil, drain and mash fine, season with salt. Butter and milk or cream are good additions, but vig- orous pounding with the addition of a little hot water will make an extra dish. The secret of mashing potatoes is to have aU the utensils hot as possible. Mashed Potatoes, (II). — Boil 8 medium sized potatoes, mash fine with potato masher, then add a cup of hot mUk in which a tablespoonful of butter has been melted, 1 teaspoonful of salt and ^ teaspoonful of white pepper, beat up with a fork or spoon until perfectly light and smooth, at least five minutes, turn into a dish and serve. A wooden spoon is best. Boiled Potatoes. — Peel carefully, removing all black specks, and lay in cold water an hour before using. Put over boiling wa- ter allowing 1 teaspoonful of salt to each quart. Boil steadily. When done, drain off the water, cover with a clean cloth and dry at the back of the stove about ten minutes, shaking the saucepan two or three times. This method will ensure dryness. Bermuda potatoes may be cooked as above, leaving the peeling on. Peel and serve whole. Potato Snow. — ^Boil potatoes as directed above. Mash and prepare according to Mashed Potatoes 11. Eub through a heated colander into a deep dish that it may fall lightly and in good shape. Put in the oven a few minutes till heated and serve very hot. Potato Balte Baked. — Boil and mash as before, and form immediatdy into baUs the size of an egg. Butt^ a dripping-paa VEGETABLES. 14-9 (a sheet of tin is better). Brush over the balls with the yolk of' an egg, and brown quickly in a hot oven for five or ten minutes. Slip off with a knife on a hot platter and serve at once. Potatoes Saked in Milk— Dutch Style.— Cut enough pota- toes in thick slices to half fill a deep dish or two quart pan. Drop in butter the size of an egg cut into bits', a teaspoonful of salt and a tablespoonful of parsley. FUl the pan up with mUk and bake two hours. The mUk remaining in the pan should be thick as cream and the potato a light brown on top. Scalloped Potatoes. — Prepare as for potatoes baked in mUk, and cover the top with a thick layer of bread-crumbs with bits of butter. Turn in 1 cup of rich milk. Cover and bake 2 hours, removing the cover and browning. Stuffed Potatoes. — Mince some cold meat very fine and season to taste. Choose large potatoes of one size, peel and core, taking eare not to core them through. Fill them with the minced meat and put them in a dish to bake with a cup of water and a little nice dripping. If the potatoes are large they will require an hour to bake; if small, half that time will be sufficient. Baste occa- sionally. _ , Saratoga Potatoes.— Slice the potatoes very thin into cold water. 6 good sized potatoes will answer for a family of four. A knife will 'not answer very well, and a potato sheer can be pur- chased at any hardware store for 25 cents. Drain the p'otatoes thor- oughly in a colander on a napkin. Drop into boiling lard to fry a few at a time. When first thrown in th^y sink, when done they rise. After this it is only a question of how much color when they should be taken out. Drain and serve on a folded napkin, sprink- ling over them a httle salt. A little chopped parsley is thought by many an addition. Sprinkle lightly over the dish. Very nice cold, or for lunches, etc. A large quantity can be made at once, and they may be warmed if desired. German Potato Dumplings.— 12 raw potatoes pared and grated. 4 cooked potatoes grated. 1 cupful boiling milk. 1 heaped cupful of float- 150 THREE MEALS A DAY. Drain the water off the raw potatoes, add the cooked ones atid scald with the boiUng milk. Out a slice of baker's bread in squares and brown in a little butter. Stir them into the batter. Add a teaspoonful of salt and the butter. Shape large dumplings (keeping the hands well floured), and drop them into a kettle of boiling salted water. Oook half an hour. Break one open with a fork, if dry in the center they are ready for the table. Drain in a colander and serve hot. Potatoes Hollandaise. — Peel raw potatoes and scoop out of them as many little round balls as possible, using an iron vegetable cutter. Simmer until done in slightly salted water. Arrange on a plate without breaking. Sprinkle with chopped parsley and border the plate Hghtly with sprigs of the same. Serve with fish. Very nice also to use as a garnish for fish and meats. The white potatoes (in balls) may be alternated with the same sized balls, cut in the same manner from beets and carrots and boiled, not too soft, in slightly salted water, each in a separate saucepan, on account of coloring. Very pretty, but very troublesome. Tossed Potatoes. — Boil some potatoes in the skin. Peel quickly. Cut in small pieces. Toss them over the fire in a mix- ture of cream or rich milk, butter in bits, rolled in flour, pepper and salt until they are thoroughly hot and covered with the gravy. Fried Potatoes — Raw. — Fry nice salt pork, take from the pan, tmin out most of the gravy, have raw potatoes pared and sliced thin. Put into the spider with the gravy (butter can be used instead). A Uttle hot water. Cover. Turn occasionally to prevent burning. Brown nicely and serve hot. BroWH Potatoes. — Boil and peel some large potatoes three- quarters of an hour before the roast beef is taken from the oven. Skim the fat from the gravy. Dredge the potatoes with flour, and put in with the meat. Baste often with the gravy and bake until brown. Potato Stew (Raw) . — Lay 3 slices salt pork, fat and lean, in the stew kettle and let fry. Pour off part of the fat if too much. Slice an onion and fry with the pork. When it browns put in the potatoes sliced, not too thin, and hot water, not quite enough to cover. When nearly done set on the top of the stove to simmer. VEGETABLES. 151. Add pepper, butter and a cupful of sweet cream. Milk thickened with flour can be used in place of cream. Butter can be used in place of pork. "What to do With Cold Potatoes— Potatoes a La Creme.— Put in a saucepan 3 tablespoonfuls of butter, 1 dessert spoonful flour, a little chopped parsley, salt and pepper to taste. Stir these together. Add 1 cup of cream or rich milk. Set over the fire Stirring continually until it boils. Slice or chop cold boiled potatoes and put them in the mixture. Let all boil together and serve very hot. The beaten yolk of an egg may be added to the milk. Maitre d'Hotel Potatoes. — Prepare as above, and when ready to remove from the fire stir in the juice of a lemon. It is - ihe lemon that gives it this high-sounding title. Princess Potatoes.— Slice cold mashed potatoes into strips 2 inches long, 1 inch wide and J inch thick. Have in one saucer a tablespoonful of melted butter, and in another a beaten egg. Dip the strips first in the butter then in the egg. With a knife lay them in a buttered tin and cook in a hot oven for twelve minutes. Serve at once. Buttered Sweet Potatoes.— Butter a pudding dish. Boil the potatoes. Peel and slice lengthwise. Butter the slices liber- ally. Put in the dish and bake in a hot oven until lightly browned. Some cooks sptiiikle sugar and cinnamon between the layers. Dot the top layer with bits of butter. Potato Balls— Fried. — Work into a cupful of cold mashed .potatoes a teaspoonful of melted butter. When the mixture .s 'white and light add the beaten yolk of 1 egg and season to taste, Make into balls, flouring the hands. Eoll thickly in flour and fry in plenty of nice hot dripping. Take up with a spoon, or a fotir- tined fork, and pile on a hqt dish. Potato Omelet. — Chop cold potatoes very fine and cook clowly in sufficient fat. Do not let them ?;rown, cut mix well together. To 1 pint of potatoes allow 2 tablespoonfuls, of rich milk or cream and half a raw egg. Beat ,.hehi well together. Take the potatoes from the pan and stir this in. Season with pepper and salt. Put the potatoes back in the same pan and replace on the fire, first 152 THREE MEAIvS A DAY. pressing them well down with a spoon. Do not stir, but let them become nicely browned on the under side, which will take about fifteen minutes. Place a dish over the pan and turn over quickly, leaving the nicely browned side of the potato uppermost. Potato Pnifs.— 2 cups cold mashed potatoes ; stir in 2 tablespoonfuls of melted butter. 2 well-beaten eggs. 1 cup of cream or mUk. Pour into a deep dish and bake in a quick oven, or nicer to make in balls. Butter a dripping-pan, make in balls with floured hands. If not stiff enough mix in a little flour or more potato, brush over with the yolk of egg and bake a light brown in the oven. Serve on a platter. Nice to send in with fish. A delicious dish. Sweet Potatoes Browned.— Boil, peel while hot, cut in halves or leave whole and put in the oven. After five or ten min- utes baste with a teaspoonful of melted butter. This will make them brown faster. Serve very hot. Cold potatoes may be used. Baked Sweet Potatoes. — Bake on the grating of the oven. When half done pierce through with a fork to let the steam out. They will be dry and mealy. Lyounaise Potatoes. — 6 potatoes parboiled. Cut in dice or slice; ^ onion chopped and fried in e. hot buttered fryiug-pan. When browned a little add the potatoes, season and put in 1 tea- spoonful chopped parsley. Serve dry and hot, QRRE.N CORN. Boiled Green Com. — Get short, f uU ears of com ; trim ofi all the husks, leaving only the last inside leaves. Have a kettle of boiling water with a small teaspoonful of salt to each quart. If very tender twenty minutes fast boiling wiU cook it properly. When done, drain off all the water, remove the husks, lay a nap- kin on a large dish, place the corn on this. Turn the corners of the napkin over it and serve with salt and cold butter. Stewed Green Corn. — Cut from the cob and stew one-fourth VEGETABLES. 153 hour in boiling water. Pour this partly off and cover witB sweet milk. Stew until tender. , Season with bits, of butter rolled in flour, salt and pepper. Let it boil up well and serve hot. Succotash. — Twice as much corn as beans. Lima beans are very nice, string beans also. Stew them together until tender, letting the water be nearly boiled away when they are done. Season with butter, pepper and salt. Some add a cup of sweet milk. Baked Green Corn. — 12 ears of corn, split and cut from the ear. Put in a baking dish, season with salt, pepper, a little sugar, 1 tablespoonf ul butter, and enough milk to cover. Bake one-half hour. Winter Succotash. — Soak 1 pint of dried sweet com and 1 pint of white beans over night. In the morning cook separately until partly done, adding a pinch of soda to aid in softening the beans. Skim the beans from the sodawater, put in with the corn, adding what boiling water will be necessary to finish cooking. Season with butter and salt. Corn Oysters.— 1 pint of sweet corn cut from the cob. ^ teacup sweet cream or riqh milk. 1 well-beaten egg, J teaspobnful salt, ^ teaspoonful pepper. 1 small teacup flour. Mix well. Pry like oysters in hot dripping. Have the fat in the pan about two inches deep and smoking hot. Hold the spoon close to the fat so that the shape of the oysters may be good . Omitting the egg will give quite a difierent flavor. A coarse grater may be used to remove the com from the cob. Green Com Griddle Cakes.— l2 ears of corn, grated. 4 eggs. 1 cup of sweet milk or cream. 1 cup flour. 3 tablespoonf uls of butter if milk is used. ^ teaspoonful salt. Mix and bake on a griddle; 154 THREE MEAI^S A DAY, Cora Chowder.— 12 ears of corn cut from the cob. 2 slices of salt pork fried brown in the kettle. 1 large onion simmered in the fat. (This may be omitted if disagreeable to the taste.) Boil the corn in two quarts of water one-half hour. Add 6 potatoes sliced. 1 quart sweet milk. A few crackers crumbed. Season to the taste and boil until the potatoes are done. If oaimed corn is used allow it to get only well heated. Kentucky Com Puddina;.— 1 pint grated corn or ^ can. 1 tablespoonful butter. J teaspoonful salt. ^ teaspoonful pepper. 1 egg. 1 cupful milk. If canned corn is used mash a little. Warm the butter and stir through the corn. Beat the egg in with the milk. The yolks of three eggs may be used in place of one whole egg. Bake in a pan until done. This is used as a vegetable. Canning Corn. — Gut the corn from the cob. Boil in suffi- cient water until well done. Dissolve 1^ ounces of tartaric acid ia I pint boiling water. While cooking add 2 tablespoonfuls of the tartaric solution to each quart of corn, and can. When wanted for eating pour off the water, cover with fresh, adding ^ teaspoonful soda to a quart can. Let stand a few minutes, pour off the water, add a little clear, cook sufficiently. Season to taste,- adding milk or cream, butter, pepper and salt. Fnttii^ Down Corn. — Pack 1 quart of com cut from the ear in a jar. Strew over this a handful of salt, then another quart and salt, until the jar is full. Qover and set in a cool place. This will keep a year. Gather the corn when soft and milky. Freshen and cook slowly. When seasoning add a little sugar to give the natural taste. In freshening drop the com into boiling water and VEGETABLES. 1 55 instantly sMm out. This sets the milk and it may then be put through as many waters as necessary. Green Ck)m aad Tomatoes Canned. — Take com (cut from the ear) and tomatoes, half and half. Oook the corn until almost done, then add the tomatoes and oook until softened, and can, at once. A very good dish. Drying Com.— Cut the corn from the cob and dry in the oven, spreading about 1 inch thick in the pan. Stir often to pre- vent scorching. If the corn is old, cut the top of the grains off and scrape, first down toward the point and then the other way. Corn that is too old for roasting ears may be used in this way. This is a far better way than cooking the corn before cutting from the ear. To cook, simmer very gently for an hour or more, first soak- ing over night and through the inorning. Add butter, a little sugar, salt and cream, or rich milk if liked. If milk is used, cut the butter in bits and roll in flour to sup- ply a little thickening. Hulled Corn or Lye Hominy. — Make a stoong lye. Take 3 quarts of wood ashes, put in a kettle and cover with 6 quarts of water. Let this boil five minutes, skimming several times. Eemove from the fire and settle by pouring in a little cold water. Put 3 quarts of dry shelled corn in a kettle and strain the lye over it. Cook until the hull comes off; skim out and rinse well in sev- eral waters, rubbing with the hands until every imperfeetioiLr is removed. Churning vigorously in plenty of fresh water is prefer- able as saving the hands. Put into a clean kettle and boil until soft with plenty of water. Salt and eat with milk, butter and pepper, or fry. (Use any kind of a butter chum for cleansing the com.) Hnlled Com (II). — Take 2 tablespoonfuls of soda to 1 quart of corn, with water enough to cover it; let soak over night. Boil in the morning until the bulls come off, adding more water if nec- essary. Wash and chum in several waters to remove the hulls. Season with salt and cook soft in water. Serve with milk and sugar, or fry. Homiuy.— Soak a cupful of small hominy for two hours in 156 THREE MEALS A DAY. eold water to cover it ; drain ; put over the fire (a double boiler is best), with a quart of warm ■water slightly salted, and boil for one-half hour. Drain, add a cupful of hot mUk, boil ten or fifteen minutes, and serve as a vegetable with meats, or with cream and sugar for a dessert. Hominy, Fried. — What is left of hominy from dinner may be pressed smoothly in a pudding-dish and the next morning sli9ed and fried in butter for a breakfa'^t dish. TOMATOR8. Stewed Tomatoes. — Pour scalding water on ripe tomatoes and let them remain in it two minutes. Peel and slice them and put in a stewpan with a little salt and butter and let stew for one- half hour. At the end of this time either thicken with bread or cracker crumbs, or pour over buttered toast. Cayenne pepper is better with tomatoes; ^ cupful of sweet cream or milk may be added if liked. Baked Staffed Tomatoes. — Take rather large regularly shaped fruit, cut a small slice from the blossom end and scrape out all the soft part. Mix this with stale bread-crumbs, butter, pepper and salt, some parsley and a little chopped onion. Fill the tomatoes carefully; set them in a dish with a little butter in it. Let them bake three-quarters of an hour in a moderately hot oven, watch- ing that they do not bum or become dry. Broiled Tomatoes. — Select firm ripe tomatoes, cut in thick slices and broil on a well greased gridiron over a clear fire, turn- ing. A double wire broiling iron is almost a necessity. Arrange the slices on a heated plate and pour over them melted butter sea- soned with' salt and Cayenne. Serve immediately. Deviled Tomatoes.— 1 pint of thickly sliced tomatoes. 1 yolk of egg, hard-boUed. 2 tablespoonfuls melted butter. 1^ tablespoonfuls of vinegar. 1 raw egg, whipped light. 1 teaspoonful powdered sugar. Salt, mustard and pepper. VEGETABLES. ' I57 Rub the boiled yolk with the butter and seasoning; add the vinegar boiling hot; beat light. Stir in the beaten egg until the mixture thickens. Set the dish in hot water. Broil the sliced tomatoes as per directions given above. Lay the slices on a hot dish and pour the hot sauce over them. Scalloped Tomatoes. — Peel and slice the fruit, put in a pudding-dish with alternate layers of cracker or bread-crumbs, sprinkling salt, pepper and bits of butter on each layer, finishing with crumbs. Bake three-quarters of an hour and serve in the same dish. If the tomatoes are very juicy, bake with the dish covered; when partly done remove cover and brown the top. Green tomatoes may be scalloped in the same manner. Peel first, baking a full hour. A little chopped onion may be sprinkled between the layers. Fried Green Tomatoes. — Take large green tomatoes and cut in slices J inch thick, rejecting the first and last slice ; roU them in flour and slowly fry brown in plenty of butte.T. Sprinkle pepper and salt over them. Some like a little sugar ; serve on a hot dish. Nice for an entree or garnish for meats. The dish resembles egg-plant. Scald the sliced tomatoes i?i salt water before frying. Fried Green Tomatoes and Onions. — Slice onions and green tomatoes, scald the tomatoes in salt water; then fry together in butter or dripping, stirring well. Season with salt and pepper. A. teaspoonful of water may be added if necessary. ASPARAGUS. Asparagus on Toast. — Choose green stalks of asparagus, the largest are best; cut off the white tough part, lay in cold Tfratea for an hour. Tie in small bunches, putting the heads all one way. Cook one-half hour in boiling salted water. Toast as many thii) slices of bread as there are bunches of asparagus. Dip for aii in' stant in the asparagus water, then butter freely. ' Lay a bunch 6i asparagus on each slice} pepper lightly and dot with bits of buttet. Drawn butter may be poured over it instead. YinegSbr may be served with asparagus. If milk or cream is eaayeutieut pour the wat^ from the asparagus and pour iu as macb 158 THREE MEALS A DAY. ef this as is required. Drop in a bit of butter, a pinch of salt, Ueat het and pour over the toast. Stewed Asparagus. — Prepare as above, cutting in half-inch bits. Oook in salted water, using a porcelain or earthenware dish. Drain off part of the water, pepper lightly and add a goodly lump of butter Serve hot. The water may be entirely drained away and a BufBcient quantity of milk or cream added, seasoning with but- ter and pepper, heating to the boiling point. A pinch of soda in the water for b&iling makes asparagus tender. MUSHROOMS. To Test. — The upper part and the stalks of good mushrooms are white; as they increase in size the under part gradually opens and shows a fringe surface of a fine salmon color, which, as the mushroom gains in size, turns a dark brown. The upper sur- face parts easily from the edge and middle and has a pleasant smell. If a little salt be sprinkled on the under side of a mush- room, and it should turn yellow, reject it at once as poisonous; if black they are wholesome. Stewed Mushrooms. — Trim and rub clean with a flannel dipped in salt; to J pint of large button [mushrooms put 2 table- spoonfuls of butter in a pan; melt; put in the mushrooms, ^ tea- spoonfnl of salt, ^ as much pepper and 1 blade of mace pounded; stew till the mushrooms are tender, then serve on a very hot dish. Mushroom Flaps Broiled. — Clean the mushrooms by wiping them with a piece of flannel dipped in salt. Cut off a portion of the stalk and peel the tops; broil them over a clear fire; turn them and arrange on a hot dish > put a small piece of but- ter on each mushroom, season with pepper and salt and squeeze over them a few drops of lemon juice; place the dish before the fire; when the butter is melted serve vety qujokly. Modwately sized flaps are better than buttons for breiliBg; ike lafeter are for stewing. Baked Mushrooms. — Flatten &iLi peel, and lay in a pie tin with a piece of butter on each one ; pepper and salt lightly and VEGETABLES. 159 bake twenty minutes in a moderate oven. Heap ligh,tly on a hot dish and pour the gravy over all. Fried Mushrooms with Beefsteak.— Cut ofE the stem, peel the top of the mushroom, rinse in cold water and fry in a, little butter, covering the bottom, of the pan. They will yield coU' siderable gravy. Cook three or four minutes, place them over the top of hot broiled steak with the gravy. saiaBify or vrortabl^r OYST^RR. Any time after the root is fully grown, prepare by scraping, and immediately drop in cold water to prevent turning black. , Cut in J inch slices and boil in sufficient water to cover. Thirty min- utes will be enough. Then add a cupful of cream or milk with a tablespoonful of flour stirred in smoothly. Do not turn off the water; season highly with pepper, butter and salt, and serve as other oysters. A small piece of codfish boiled with it is some- times considered an improvement. Or parboil and dip the slices in egg and then in bread-crumbs and fry in butter. PRAS AND BRAN©. €lreen Peas, Fresh or Canned. — 1 peck wiU answer for a family of four or five. SheU them, but do not wash, as this injures the flavor. Put them in boiling salted water; add a teaspoonful of white sugar and cook one-half hour. Drain ; pepper and salt lightly, and stir in ^ teaspoonful salt, and serve hot. In opening Canned Peas observe the directions given at the be- ginning of this chapter. If no juice, barely cover with cold water. Add a teaspoonful of sugar to a quart can and ^ teaspoonful of salt. Add a tablespoonful of butter and send them to the table in the liquor. Peas may be stewed and when the water is very nearly ab- sorbed turn in cream or mUk sufficient for' the required amount of liquid. Let it boil up and season to taste with butter, pepper and salt. One-half teaspoonful of white sugar may be added or faoU the pods in the water first. l6o THREE MEALS A DAY. String Beans.— Wash, string and cut the beans in pieces. Put over to cook in boUing water, adding J ted,spoonM of baking soda to a quart of beans. Let boil ten or fifteen minutes, then skim into clear boiling water; salt and boil untU tender. Season with i cup of cream or milk, butter and pepper. They may be boiled with a piece of meat and the cream omitted. Pork and Beans. — Soak 3 cups of beans over night. Boil in the morning, adding a teaspoonful of saleratus to the water. When the beans begin to break skfan them into a baking dish. In the center put a half pound of pork with the upper surface weU scored. Then cover the beans with boiling water and bake three hours in a hot oven. A large onion boiled with them and re- moved before baking improves the flavor for some. Stewed Beans. — Proceed as for Baked Beans, skimming from the saleratus water into clear boiliag water and stew gently several hours; season liberally with salt, butter and a little Cay- enne pepper, a little onion if desired. Boston Baked Beans. — Soak 1 quart of beans over night. In the morning parboil in soda water, skim into the bean pot; add ^ pound of salt pork, 3 tablespoonfuls of molasses, 1 teaspoonful of salt. Put in the oven and bake slowly, keeping the beans' covered with boiling water and adding fresh whenever needed. If it is convenient keep in a warm oven all night and serve for Sun- day breakfast and dinner. The beans should be quite dry when served. Lima Beans. — Boil in as little water as possible and when tender drain into a colander and season with butter, pepper and salt. The water they are boiled in should be slightly salted. Cream or milk may be added to the seasoning if desired. Dried Lima Beans. — Soak over night in soft water. In the morning pour this off and add boiling water, salted in the propor- tion of 1 teaspoonful to a quart. Boil two hours moderately, drain, season with 1 tablespoonful of butter, J teaspoonful of black pep- per, ^ teaspoonful of salt and serve hot. Fried Okra. — Out in slices, rinse in cold watra:, dip in flour and fry brown in salted butter or laid. GHmtoo.— Creole Style. — ^Take equal quantities of young, VEGETABLES. l6l tender okra chopped fine, ripe tomatoes peeled and sliced ; 1 onion sliced, a small lump of butter, a little salt and pepper. Put tlie whole in a stew-pan' with a tablespoonful of water, and stew until tender. Stewed Okra. — Slice young, tender pods in rounds. Boil twenty minutes in salted water. Drain and season with butter and pepper. This may be poured over buttered toast if desired. A half cup of hot cream or very rich mUk is an addition. Stewed Celery. — Scrape and wash the celery. Cut in inch lengths and cook twenty minutes in boiling salted water. Drain, pour in a cup of milk, let boil and add 1 tablespoonful of butter rolled in flour, pepper and salt, and stew gently a few minutes ; or, tie in bunches like asparagus, boil, season and serve on buttered toast. GABBAQR. BoUed Cabbage. — Trim the outside leaves off, cut in quar- ters, or in round slices. Put in a kettle of boihng water with a teaspoonful of salt, cover and let the cabbage boil lively for half an hour. When the stalks are tender, take it up, press to free it from water, put pepper and butter over it and serve hot; or the pepper and butter may be omitted and vinegar alone served with it. Another nice way is to press the cabbage free from water, chop fine and season liberally with pepper and butter, serving the same as mashed turnips. Some cooks boU cabbage with a small piece of oom-beef in the water. Cabbage a la Creme.— BoU a cabbage, cut fine, in two cup- fuls of milk . "When done add a tablespoonful of butter rolled in flour and season with pepper and salt. Fried Cabbage.— Fry ham or bacon. Pour ofi part of the fat. Remove the meat and put in the cabbage previously cut fine. Pour in a little water. Season with pepper and salt. Cook slowly. Vinegar may be served with it. Butter may be used in place of ham. Saner Eraat — Slice good solid heads of c^abbage fine. Put down in large jars. Sprinkle salt very lightly between the layers. Pack very closely. Too much salt will stop the fermenting process. 11 1 62 THREE MEALS A DAY. Some housewives add a half gallon of vinegar to a barrel, or a quart to a large jar full. Put a porcelain cover over the top with a heavy weight. Eemove this every few days and rinse with cold water to remove the scum. Put ia a warm place for at least four weeks. After the fermentation is compiote remove to a cold place. Cooking Sauer Krant. — Cook in boiling water one hour. This may then be fried in butter or ham grayv, or the kraut may be boiled with a piece of salt pork. Cauliflower Boiled. — Place a cauliflower head in well salted water. Tie in a piece of coarse white netting to prevent breaking. Boil until tender. Eemove the netting and serve in a deep dish, pouring over it a cupful of drawn butter. Epicures consider the addition of the juice of ^ a lemon a great improvement. Cauli- flower is whiter and nicer boiled with equal parts of milk and water. Cauliflower a La Creme. — Prepare and boil as above. Drain and pour over it a cupful of milk or cream. Let it boil and season with a tablespoonful of butter, rolled in flour with a little pepper. Cauliflower is also nice browned in butter after boiling. "^ TURNIPS AND BRRTS. Turnips Stewed. — Peel, slice, chop and cook in boihng salted water until tender. Drain and season with pepper. To 2 quarts of turnip add 1 pint of cream or rich milk. Mix 1 tablespoonful of flour and 1 tablespoonful of butter; simmer altogether ten minutes. Serve hot. Some use a beaten egg in the milk, and some use sour cream, adding the egg and a dash of vinegar. Turnips Mashed. — Peel, slice and soak in cold water. BoU until quite tender in salted water. Drain and mash with butter. Much of the flavor and sugEir of the root is lost in thi^ way. To prevent this boil the root whole without peeling. It will take twice as long. When quite tender peel and prepare as above. Add a little cream or milk while mashing. Carrots. — Wash and scrape. Leave in cold water half an hour. Boil until tender in salted water. Chop or mash flue, sea- soning with butter, pepper and a few teaspoonfula of eream oi milk. VBG^TABLES. 1 63 Carrots Stewed. — Prepare to boil by cutting lengthwise. Slice thin. When done put in a saucepan 2 tablespoonfuls of butter and 1 cupful milk. Season with pepper. Some like a dash of Cayenne. Add very little sugar and stew half an hour. Beets. — Wash carefully, neither cutting nor scraping that juiee and color may be preserved. Boil until tender. In summer {his will takf an hour, in winter at least three hours. SHce hot and season with plenty of butter, pepper, salt and a little vinegar, and serve. Slice some up for pickles and put in cold spiced vinegar, or plain vinegar. The tops, and the young beets thinned out, make excellent greens. Tonng Beets. — Boil and shce. Pour over them the follow- ing sauce : 1 teaoupful vinegar. 1 teaspoonful butter. 1 teaspoonful sugar. Let it boil up and turn over the beets. Serve hot. Young beets are very nice sliced hot and served with cream or rich mUk, seasoned with butter, pepper and salt. Let it boil up and pour over the beets. Parsnips Stewed. — Wash, pare and split in two, or if large, cut in slices. Neither carrots or parsnips should be boiled, whole, as the outside is done too much before the inside is tender. Boil until soft in just water enough to keep from burning. Then stir in sweet milk. Dredge in a little flour. Add a goodly lump of butter. Season with pepper and salt, and let simmer fifteen minutes.: Some cooks serve parsnips with a simple white sauce. Parsnips Browned.^ — Pare, cut in pieces lengthwise and steam an hour. Then bake in a hot oven with a little salt and meat dripping until brown; baste occasionally with the dripping. Drain and serve. Cold boiled parsnips sliced may be baked in tne same way, or they may be dipped in flour and fried in butter, turn- ing when one side is brown, or dip in a fritter batter, and fry in butter or dripping. , Cacumbers Stewed. — Cucumbers that are just too old for piekhng or serving raw are at their prime for cooking, and cap be served in innumerable ways, being, in fact, one of oar most useful l64 THREE MEALS A DAY. vegetables. And they are far more wholesome cooked than in the raw state. Cat the cucumbers in slices ^ an inch thick. Put them in a sauce pan, just covering with hot water, and let boil until ten- der. Drain and cover with a pint of cream or rich milk. Add a teaspoonful of butter. Season with salt and white pepper. Let boU five minutes, shaking the saucepan. Serve hot. This dish is dehcate as asparagus. encumber Toast.— Pare and shce lengthwise in cuts ^ inch thick. Einse in cold water. Dip each slice in flour and fry briskly in butter or meat gravy until a light brown. Have the toast buttered and moistened slightly. Lay a slice of cucumber between two slices of toast and serve instantly as hot as possible. The fried cucumber may be served without the toast if wished. Fried Egg Plant. — Slice the egg plant without paring, into 6 or 6 pieces, omitting, the end parings. Boil in salted water five minutes to extract the strong taste. Drain. Dip each slice in beaten egg, and then in bread-crumbs. Fry a light brown on both sides in butter or dripping. Egg Plant with Batter. — Prepare and boil as above. Drain and dip each shce in fritter batter, and fry in hot lard. Drain before serving. Scalloped Egg Plant. — Boil the egg plant until tender. Bemove the skin ; mash fine ; mix with an equal quantity of bread or cracker-crumbs. Put in a buttered baking dish. Season with pepper, salt and butter. Sprinkle crumbs over the top and bake one-half hour. This makes a delightful and digestible dish. Stewed Onions. — In peehng onions be careful not to cut the top and bottom too closely or the onion will not keep whole. Boil in salted water with a little milk until tender. Drain and put in a white sauce to simmer for ten minutes ; or, a cup of milk or cream boiling hot. Season with butter, pepper and salt. Turn over the onions and serve, or serve whole with butter, pepper and salt. Fried Onions. — Peel and slice. Fry in butter or meat gravy. Season with pepper and salt, and serve hot. Snmmer Squash.— This vegetable should always be steamed, as the object is to get it dry as possible to admit of using cream ia VEGETABLES. 1 65 the seasoning. Cut in pieces it will cook in one-half hour. Mash, season and place for a few minutes on the back of the stove. Serve. , Winter or Hubbard Squash. — This squash is better baked than steamed or boiled. To steam, pare the squash, take out the seeds and cut in strips. Put in the steamer and cook until soft. Place in a deep dish and mash, adding for each quart of, squash 1 tablespoonful of butter, 1 teaspoonful of salt, and J teaspoonful of pepper. If baked, it can be prepared in the same manner, or may be served in the shell. It may also be baked in the pan with roast beef, basting with the gravy. Spinach. — Put in a covered saucepan with a little water. Boil twenty minutes and drain. Chop. Eeturn to the fire and season with butter, pepper and salt. Cover with slices of hard-boiled eggs and serve hot. Greens. — ^Young beets are perhaps the most delicious greens. Scrape the roots and boil with the leaves. Mustard, turnip tops, dandelions, cowslips, red-root, cabbage iSprouts, pigweed, etc., etc., are all suitable for this purpose. Prepare carefully; put into boil- ing salted water. Drain and press; season with pepper and but- ter; serve with sliced hard-boiled egg and plain, spieed, or horse- radish vinegar. Greens may be boiled with ham or salt pork. Plain boiled greens are nice fried a few minutes with salt, pepper and butter. Artichokes. — Wash and let lie two or three hours in cold water; put in boiling salted water and boil steadily two or three hours; add water when necessary; when tender, drain and serve with melted butter. Baked Klce. — 1 small cupful of rice. 1 quart of milk. 1 teaspoonful of salt. 1 tablespoonful of butter, to be used in bntteiiug the pudding-dish. Wash the rice in two waters and put into the dish; add the milk and salt and bake in a slow oven two hours. It must swell and be a firm mass. If it browns too fast cover till nearly done 1 66 THREE MEALS A DAY. and serve very hot. 2 large spoonfuls of grated cheese are some' times added. Serve as a vegetable. Rice, Southern Manner.— Prepare the rice for cooking, allow 1 quart of water to 1 cupful of rice; salt a little and when boiling put in the rice. Boil twenty minutes, drain closely, set the kettle back over the bed of coals and steam fifteen minutes with the lid off. When done every kernel will be found perfect and tender. Rice is very nice cooked in this manner instead of steaming. Add a cupful of milk and let cook an hour or more. Macaroni, Bailed. — Break the macaroni into inch lengths stew two minutes, or until tender. Drain, put in a pudding-dish, cover with mUk; season with butter, pepper and salt and bake one-half hour. A couple of tablespoonf uls of grated cheese may be added. Macaroni with Cheese. — 1 pint of Italian macaroni broken in inch pieces ; drop in 1 quart of boiling water, to which an even teaspoonfnl of salt has been added. Boil twenty minutes and drain ; pour over it enough milk to cover and cook until tender. Butter a pudding-dish, cover the bottom with grated cheese; add layers of macaroni, then of cheese until sufficient; cover the last layer of cheese with bread-crumbs. Bake in a quick oven fifteen minutes. If the toy ^ not brown heat a shovel red hot and brown. Boiled Dinner. — The corned beef should be put over early in the day. Put in cold water, allowing room for the numerous vegetables., If salt pork is used it will not need to boil so long. Cut a medium-sized cabbage in quarters. White beets are nice to use for boiled dinner. Do not break the skin in washing. Put the beets in ,by 9 o'clock, that they may be tender; and if the car- rots are large they must be added with the beets. Later, add parsnips and cabbage, peeled turnips cut in pieces, and peeled po- tatoes about one-half hour before the dinner is to be served. Boil a red pepper pod with the whole. Peel the beets; dish up the vegtables and meat in separate dishes for convenience in carv- ing. Serve with spiced or horse-radish vinegax. — #*~^(j — -$*- aOOD flour and pure yeast are an absolute necessity in making good bread. Bread is well termed the staff of life^ In order to make good bread (to know how to do this is an accomplishment of which any lady may be proud) requires atten- tion from the time it is begun until it is baked. , The sponge (flour, yeast, water or milk mixed together) should always be kept warm and at an even temperature. A wood or earthen trough is best. In the first molding of bread all the flour shovdd be put in, and the most kneading given. Water used in making bread should not be too hot. If the temperature be too high the loaf will be coarse, porous, light. One cup of yeast means wet yeast.. If dry is used the cup must be filled with water. Brush the tops of the loaves with butter before putting in the oven. This will keep the crust moist. Baibed biscuit should be rubbed with butter before putting in the tin that they may separate smoothly when baked and leave no jagged edges. Test the oven by putting in a tablespoonful of flour on an old tin. If this browns in one minute the oven is at right heat. Keep the heat steady and as it lessens toward the end of the baking set in the rolls or biscuit. After they have risen put on more heat and bake. Flour should be kept in a cool dry place and should always be sifted before using. If sifted by the quantity so much the bet- ter. Some sift baking powder with it at the rate of two heaping tablespoonfuls to a quart of ^our. Set apart in a close covered pail to be ready for use. (lew . 1 68 THREE MEAI,S A DAY. Self-eising floue is very convenient, also creamery buttered flour. This last requires neither salt, shortening nor baking powder and is to be recommended. If prepared at home add to each quart of flour one teaspoonful of soda and two teaspoonfuls of cream tartar. Sift together three times. This will be found a great convenience. Gkaham flour should be bought in small quantities. It spoils by long keeping. Dough for bread should be rather soft; for baking pow.ler biscuits, as soft as they can be handled. Deep tins are better for bread, as the loaves are not so apt to spread in rising. Soda oe baking powder biscuit, bread and cake can be miwle almost as nice as fresh by plunging an instant into cold wftter, then placing in a hot oven ten or fifteen minutes. To be ©^d immediately. Crackers grown soft from keeping may be heated throu^ ]a the oven to make crisp and fresh. Heat the breadrknife before slicing a warm loaf of breat^en. Graham Bread. Quick.— 1 pint of sour milk. 1 teaspoonful of soda. !■ cupful of molasses. J teaspoonful of salt. Buttermilk can be used. Stir in Graham flour to make a stiff dough, and bake in a quick oven. A very little shortening makes it < tader. Boston Brown Bread.— 2 cupfuls of Indian meal. 1 cupful of rye or Graham flour. 1 cupful of wheat flour. 1 quart of sweet milk. 1 teaspoonful of salt. 1^ cupfuls of molasses. 2 teaspoonfuls of cream-tartar and 1 teaspoonful of soda, or 2 heaping teaspoffKtfuls of baiking-powder. Steam in a covered dish four hours. The water must be boil- ing when the dish is put in, and not allowed to stop ?">»iling during that time. Brown Bread, Steamed. — 1 cupful of sweet milk. 1 cupful of sour milk. ^ cupful of molasses. 1 teaspoonful of soda. 2 cupfuls of Graham flour. 1 cupful of wheat flour. Com meal may be used instead of wheat. Pour it into a 2-quart basin, cover with a plate rolled in cloth to prevent steam dropping on the loaf ; place in a covered steamer and steam thoroughly two and one-half hours. The bread may then be set in the oven and baked twenty or thirty minutes. This BREAi). 175 removes muun of the moisture, making it less liable to spoil if kept over. Oatmeal Bread. — Put 1 quart of oatmeal in a pan. Scald by pouring upon it boiling water; stir quickly until the consistency of thick mush. Add 1 teticupful cold water and ^ teacupful of sugar or molasses ; stir thoroughly. When cool enough, add IJ teacupfuls of wheat flour bread-sponge; stir well and add wheat flour enough to make a very thick batter. Put into baking-pans and let it rise. If this quantity be made into 1 loaf it will require 2 hours for baking. This bread will be found light, fteader and wholesome, eaten either warm or cold. Corn and Fampkin Bread.— 3 cupfuls corn-meal. 3 cupfuls stewed pumpkin. 3 cupfuls wheat or Graham flour. J cupful butter or lard. ^ cupful of molasses.' 1 egg, well beaten. 1 teaspoonful of soda. Buttermilk or sour milk sufficient to maka a soft dough. Scald the corn-meal with suiHcient boiling water t& wet it. Add the other ingredients, put in a buttered pudding-dig-■^, cover and steam three hours ; then bake one-half hour. Indian Bread. — Scald 1 quart of Indian meal witt 1 quart of boiling water. When cool, add : 1 pint of Graham flour. 1 pint of wheat flour. J cupful of yeast. I" cupful of molasses. 1 teaspoonful of salt. 1 tablespoonful of shortening. If yeast cakes are used one wiU answer. Dissolve and 411 the cup half full with warm watert Make it as thick as can b6 stirred with a spoon. Bake in a milk-pan or deep dish, letting it rise first. 176 THREE MEALS A DAY. Corn Bread.— 2^ pints of corn-meal. 3 eggs, -well beaten. 1 tablespoonful of melted butter. 2 tablespoonfuls of sugar. 1 quart of sweet milk. Mix thoroughly and add 1 pint of wheat flour in which 1 large teaspoonful of soda and 2 of cream tartar with a little salt have been mixed. Stir the beaten eggs into the milk, then the other ingredients. Beat well three minutes and bake quickly in shallow pans. Steamed Corn Bread.— 1 quart of Indian meal. 1 pint of wheat flour. 1 cupfid of sugar. 1 teaspoonful of soda. 1 quart of sweet milk. 1 pint of sour milk. 1 teaspoonful of salt. Mix and steam four hours steadily. S^rve hot. This may be baked also. BISCUIT. Soda Biscnit— 1 pint of buttermilk or sour milk. 1 teaspoonful of soda., ^ cupful of butter or lard. Flour to mix a soft dough. Cut rather thin. If a pint of sour cream be used instead of milk no shortening will be required. ^ream Tartar and Soda Biscuit.— 4 cupfuls of sifted flour. J cupful of butter or lard. 1 pint of sweet mUk or water. 1 teaspoonful of soda. 2 teaspoonfuls of cream-tartar. Sift the flour, eream-tsirtar and soda together. Add 1 tea- BREAD. 177 apoonful of salt and rub in the shortening. Make into a soft dough Yrith the milk or water. Boll out; cut with biseuit-cutter and bake. Baking Powder Biscuit— 1 quart flour. Batter the size of an egg. 2 heaping teaspoonfuls baking powder sifted with the flour. A pinch of salt. Milk, (sweet) or water enough to make a soft dough. Eoll oult cut with a biscuit cutter, and bake in a quick oven. Raised Biscuit.— 1 quart of milk or water. f cupftd lard and butter mixed, f cupful yeast. 2 tablespoonfuls white sugar. Make into a thin sponge with wheat flour. The shdrtening should be melted. In the morning mix into a soft dough with snfQcient flpur, and let rise until almost noon. Mix down. Make into balls. Set closely in a buttered pan, buttering between each biscuit that they may separate easily. Let rise half an hour and bake twenty minutes. If wished for breakfast omit the sponge and mix into a dough the night before. In the morning knead down, make into biscuits and let rise half an hour before baking. If desired for tea the sponge may be set early in the morning and allowed to rise until noon, then mix into a dough. Let rise, untU an hour before tea. Make into biscuit, and let stand thirty minutes; bake twenty minutes. If for company they will be lighter and finer grained if mixed down once or twice during the afternoon. Wash over with milk' or melted butter. Easy Raised Biscuit. — Take a piece of bread dough in the momhig and mix in 2 tablespoonfuls of shortening ai^d 2 of sugar. Mix thoroughly and let rise. Knead down a number of times. Bake for dinner. If wanted for supper, it will be necessary to mix down several times during the afternoon. Make out in biscuit, buttering between ea>ch and allow them to rise in the pan before baking. Brash over with milk or melted butter. 12 ! 178 THREE MEALS A DAY. Graham Biscuit— 1 cup sour milk. 1 tablespoonful shortening. ^ teaspoonful soda. 2 tablespoonfuls sugar. ^ teaspoonful salt. 1 egg may be added.' Dissolve the soda in 2 tablespoonfuls boiling water. Stir in Graham flour, adding f cupful wheat flour to the dough. Knead barely enough to roll out. Cut with a biscuit cutter and put in a floured pan. Bake in a hot oven. Too much kneading will make hard and dry. Baking Powder Grabam Biscuit.— 1 cupful sweet milk, or milk and water. 2 teaspoonfuls baking powder. 2 teaspoonfuls sugar. 1 tablespoonful lard. ^ teaspoonful salt. Sift the baking powder with the Graham. Add a cup of wheat flour. Enead and bake as above. ^ teaspoonful soda and 1 tea- spoonful cream tartar may be substituted for the baking powder. Breakfast Biscuit. — Take a piece of risen bread dough and work into it a beaten egg and a tablespoonful of lard or butter. Make into balls the size of an egg. Arrange closely in a buttered pan. Brush over the top with lard or butter. Bake twenty min- utes in a quick oven and serve hot for breakfast. Break them open as cutting would make them fall. Drop Biscuit. — 1 pint flour, butter or lard the size of an egg. 1^ teaspoonfuls baking powder. Water enough for a stiff batter. Heat a buttered pan hot. Drop the batter in spoonfuls and bake. ^ Beaten Biscuit (Southern).— Eub well together 1 quart of flour, 1 teaspoonful salt, and 1 tablespoonful lard. Wet it until the consistency of pie crust, and work it well on a marble slab or bread-board. Then beat with a rolling pin, folding the dough over «ad over at least half an hour, it will then be as light as a loaf of bread ready for the oven. Break ^ pieces; roll between the BREAD. 179 hands; place in a pan and bake twenty minutes in a very hot oven. Sweet milk is sometimes used for moistening instead of. water. Creamery Battered Flour Biscuit.— Sift 1 quart of the flour into a basin. Mix with milk or water into a soft dough. EoU a sheet half an inch thick. Cut in round "cakes and bake in a brisk oven. Very nice. If prepared flour is used, shorten. Rusk.— 1 pint of warm milk. J cup yeast. Mix in sufficient flour to make a thick sponge, when light work in 1 cup sugar. 2 heaping tablespoonfuls butter. 4 eggs well-beaten. ^ teaspoonful salt. Add flour sufficient to mold. Let rise a short time. Make into small balls, arrange closely in a buttered tin, brush over with sweetened milk and bake. The sponge may be set over night and baked before noon. Some pre- fer rusk with fewer eggs, in which ease this rule will be found very nice with the use of 2 eggs only. If too sweet ^ cupful sugar may be substituted. Dried Rusk.— 1 pint milk, warm. J cupful butter. - J cupful yeast. 1 teaspoonful salt. Make a sponge of these ingredients omitting the eggs. Early next morning add the eggs well beaten and flour enough to roll out. Let this rise two hours. EoU an inch thids. Cut in round cakes and arrange in baking pans in two layers, one laid carefully upon another. Let rise half an hour and bake. When done lift apart, leaving one side soft and throw loosely in the pan. Put in oven when the fire is low and leave all night. Then take them out and put into a clean muslin bag and hang up to dry in the kitchen* They can be used by the third day but are better for keeping. Put l8o THREE MEALS A DAY. as many as desired in a deep dish, and pour over them iced milk or iced water if no milk. When soft drain and eat with butter or cream. Very nice for invalids; delicious for any one. Nice with coffee; served dry. Will keep weeks. Virginia RollS.--- 3 potatoes, boiled and mashed. 1 tablespoonful sugar, f pint boiling water. 1 cupful yeast. Add the yeast when cool and let rise. Then add 1 quart water and flour enough to knead. Mold into oblong rolls, and let rise again before baking. Parker House Rolls.— 1 quart warm mUk. ^ cupful lard or butter. 2 tablespoonfuls white sugar. J oupfui yeast, or 1 cake dry. 1 teaspoonful salt. 2 quarts flour. Scald the butter and milk together. Let cool partly. Make a thin sponge with part of the flour and the other ingredients. Set to rise. When ready mix in the rest of the flour. Knead and let rise again. EoU. Cut out. Put in the pan and let rise the third time. Bake in a hot oven. If wanted for tea they can be mixed in the morning, if for breakfast, the night before. Some cooks mix the dough stiff at night, kneading well then, and let rise; kneading again in the morning, and then rolling out and baking as above. They may be cut out with a large-sized cutter, and a httle butter spread on each roll and the edges lapped together. Bake b a hot oven. Cinnamon Rolls for Lnnch* — Take a piece of bread dough in the morning and roll out half an inch thick. Spread the top thoroughly with melted butter. Cover thick with white sugar, then with ground cinnamon. Boll up closely and cut with a sharii knife into slices two-thirds of an inch thick. Put the rolls in a buttered tin. Let rise. Wash over the top with milk and bake. A quicker way, but not so nice, Aa to roU out, cut iu round cakes BREAD. l8l and spread the top of each, with butter, sugar apd cinnamon. Pie crust may be utilized in the same manner. , Twist EoUs. — Take a piece of bread dough in the morning sufficient for a large tin of rolls. Work in a piece of butter, about 1 tablespoonful, then divide the dough into parts the size of an egg, subdividing each part in unequal pieces; the largest piece form into a roll, tapering it , at each end. Lay in a buttered tin ■without touching, flatten each end. The smaller pieces divide into three strips each. Eoll these to a greater length than the other and braid. Place on the top of the large roll. Wash with milk and bake. Pocket Books.— 1 quart bread dough. 1 tablespoonful lard. 2 eggs beaten light. Work the eggs and lard into the dough, using flour enough to keep the mixture stiff. Work well and let rise. An hour before baking roll out thin, sprinkle on a tablespoonful of white sugar and a very little soda. Work well again. Eoll thin, brush the surface thoroughly with melted butter. Cut them larger than biscuits, fold over. Put in pans and let rise again. Bake quickly. Sweet Potato Rolls (Southern).— 2 pounds of boildd sweet potatoes mashed well. 2 tablespoonfuls butter. J cup yeast. 1 pint milk. Pinch of salt. Flour to make a soft dough. Set them to rise. When light cut in cakes. Let rise one hour and bake. These will be found delicious. Ldsh potatoes may be used in the same manner. Buns.— ^ teaspoonful salt. J eup butter. 2 eggs beaten up in ^ pint cold milb. 1 enp white sugar. 2 tablespoonfuls yeast. l82 THREE MEALS A DAY. Eub the flour and butter together, add the other ingredients, using flour enough to make a stiff dough, Let rise, work well, roll out and cut with a biscuit cutter. Let rise again and bake in a quick oven. Another way is to use the above ingredients mixed with three cups of flour, and to drop the dough by spoonfuls in the baking tin. Milk Crackers. — Eub J cup butter with 3 cups of flour; dissolve 1 teaspoonful of soda in ^ cupful water and strain over the flour; add 1 teaspoonful salt, 2 teaspoonfuls cream tartar and sweet milk enough to make a stiff dough. Knead well, beat with the rolling-pin, pounding it out thin. EoU out, cut with a biscuit cutter and bake quickly. Crackers. — 11 cups of flour before sifting. 1 cup of lard or butter. 1 teaspoonful soda. 1 tea;Spoonful salt. Bub all thoroughly in the flour. Add cold water sufficient to knead up stiff, beat with the rolling-pin fifteen or twenty minutes. Boll thin as for pie-crust, cut in squares, prick with a fork and bake in a moderate oven until light brown. Oatmeal Crackers. — 1 pint of oatmeal wet with 1 cupful cold water. Work into a mass with a spoon. Place on a board well-covered with dry oatmeal. Make compact as possible, roll out carefully to one-sixth inch in thickness, cut in squares with a knife. Bake in a very slow oven. These are excellent, and if kept dry or packed in oatmeal will be good for months. Graham Fruit Crackers.— 1 quart Graham flour. 1 cupful currants; figs, dates or raisins may be used by chopping them. Stir quite stiffly with the coldest water as briskly as possible. Then knead in all the flour necessary. Boll out like pie-crust, only thicker. Cut with a biscuit cutter or in squares with a knife. Prick with a fork and bake in a moderate oven. Plain Graham crackers can be made by the same recipe, omitting the fruit only. These crackers will be found healthful and palatable. •T^t'^- 183 MUFFINS. Gem pans must be of iron, the deep style should always be used. Heart thoroughly and butter well. Salt should never be used unless there is rising of some sort in the recipe. Muffin rings may be filled two-thirds full and baked upon a well-buttered griddle on top of the stove, turning ring and all with a knife or pancake shovel when one side is cooked to brown the other the same depth. The rings may be filled and set in a well-buttered baking-pan and baked in the oven, when, of course, no turning will be necessary. Eings two and one-half inches across and one and one-half inches deep are the most convenient size. Muffin rings or gem irons may be used in many recipes for gems, muffins and puffs. Occasionally the same recipes may be baked upon a griddle on top of the stove. This is often a very nice way where great haste is necessary. Intbbchange of Baking Powdee. — Two teaspoonfuls of baking powder called for by a recipe may be replaced by one teaspoonful cream tartar and one-half teaspoonful soda and vice versa, always using twice as much cream tartar as soda, and in substituting for baking powder see that the two together equal two-thirds of the amount of baking powder in the recipe. In substituting sour milk for sweet milk or water, soda alone must be used in the proportion of one-half teaspoonful to one cup of sour mUk. In substituting sweet milk or water for sour milk one teaspoonful soda may be replaced by two large teaspoonfuls of baking powder. Where a large number of eggs beaten separately are required in a recipe, Httle if any baking powder is used. Never cut open a muffin or a crumpet of any kind, least of all one made of Indian meal. Pass the knife lightly around it to break the crust, then pull open with the fingers. Raised Muffins.— 1 pint sweet milk. 1 teaspoonful melted butter. 2 eggs well- beaten. 184 THREE MEALS A DAY. ^ cup yeast. 1 teaspoouful salt. Saleratus size of pea dissolved in 1 tablespoon hot water. 1 tablespoonful sugar. Stir in enough sifted wheat flour to make a thick batter about the consistency of pound cake. Set to rise in a warm place for three hours in warm weather, longer in winter, or it may be mixed at night for breakfast. Butter a griddle and the inside of the muffin rings thoroughly. Set the rings on the griddle and half fill them with the batter. When one side is done turn the muffin, ring and all and bake a delicate brown. As they are done tear open, put a bit of butter in each and keep warm before the fire until served. Muffins should never be cut. Cold muffins may be toasted and served hot. Graham muffins are made the same way, Xilton Muffins or Pop-overs (DeUciouB), — legg. 1 pint of milk. 1 pint flour. J teaspoonf ul salt. Beat the egg light, add part of the milk, all the flour, then the rest of the milk. Bake twenty minutes in buttered rings. Serve hot. They may be baked in gem-pans. These may be made of Graham. Quick Muffins.— 1 egg. ^ cup butter and lard mixed. 1 pint sweet milk or milk and water. 3 teaspoonfuls baking powder. If necessary the egg maybe omitted and one more teaspoonf ill baking powder used. Sift the baking powder with sufficient flour to make a stiff batter. Beat hard and bake in well-buttered muffin-lrings or gem-pans. Add 1 tablespoonful of sugar. If de- sired Graham may be used in the same way. Sour milk and soda may be substituted in this recipe, using one teaspoonful of soda to a pint of milk. BREAD. 185: Riee MnfBns.— 1 cupful of cold-boiled rioo. 2 egga. 1 pint of flour. 1 quaxt of mUk, or enough to make a thin batter. 1 tablespoouful of lard or butter. 1 teaspoouful of salt. Beat hard and bake quickly. Rye Muffins.— 2 cupfuls of rye flour. cupful of sugar. 1 teaspoonful of salt. J cupful of yeast. 3 cupfuls of luke-wanri water. Wheat flour to make a stiff dough. Let rise oyer night, or from morning to noon; bake in muffin rings in the oven. Oatmeal Mnfflns. — 1^ cupfuls of sour milk. 2 beaten eggs. 1 level teaspoonful of soda. 2 tablespoonfuls of melted butter. ^ teaspoonful of salt. Oatmeal to make a stiff batter. Beat the batter briskly ; pour in buttered muffin rings and bake in a quick oven. Delicious eaten hot. Quick Corn-meal Muffins. — Make same as Quick Muffins, using either sweet or sour milk, substituting corn-meal for wheat flour. Raised Corn-meal Mnffins. — Pour boiling hot water over a quart of corn-meal, stirring until it is a smooth thick batter. Let cool. When only warm add: 2 tablespoonfuls of butter. 2 well beaten eggs. 1 tablespoonful of yeast. ^ teaspoonful of salt. l86 THREH MEALS A DAY. Set in a warm place to rise two hours, or, if wished for break- fast let rise over night. Stir smooth and biUja in muffin rings or gem pans. The yeast may be left out and the muffins baked as soon as mized. Crumpets.— 3 cupfuls of raised dough; work into it J cupful of melted butter, or butter and lard. 2 eggs. Milk (sweet) to make a thick batter. Pour in muffin rings, set in a buttered pan ; let rise fifteen minutes and bake in a quick oven. Corn-meal Crumpets. — Make same as Eaised Corn-meal Muffins. Half an hour in a quick oven ought to cook them. GB.MS AND WAFFLaRS. Sweet Milk Graham Gems.— 1 egg, well beaten. 1 pint of new milk. ^ teaspoonful of salt. Flour to make a stiff batter. Have iron gem-pans (the deep ones are better) well buttered and heated hot. Till and bake in a quick oven. The secret of gems is to mix them thick enough so that they will stand up in the tins — no thicker or they will be dry. Serve hot. These may be made of water instead of mUk. In making gems be sure to get them just thick enough to re- main in the tin without spreading. If too thick with flour they will be dry. Serve hot. Gems are quite as good made of watei as of mUk. Graham Gems may be made like quick muffins, substituting Graham flour for wheat, and using sweet or sour milk. Hygienic Graham Gems.— 1 pint of tepid water. 1 tablespoonful of sugar or molasses. Graham flour enough to make a stiff batter. Tepid water prepares flour for cooking quickly. Haye the BREAD. 187 gem-irons hot and well buttered and the oven hot enough to crust the gems over quickly. Use no salt. Oatmeal Gems. — 1 cupful of oatmeal soaked in 1 cupful of water over night. In the morning add: 1 cupful of sour milk. 1 cupful of flour. 1 tablespoonful of soda. J teaspoonful of salt. Bake in hot, well buttered gem-irons. If too moist add more flour, as some brands of flour thicken more than others. Corn-meal Gems.— Sift 1 pint of meal and scald. Thin with cold water. Add: 1 tablespoonful of lard or butter. J teaspoonful of salt. 2 eggs, beaten separately. Add, last of all, the whites of the eggs beaten to a froth. Bake quickly in hot, well buttered gem-irons. Laplanders for Breakfast.— 2 eggs. 2 cupfuls of Bweet milk. 1 tablespoonful of melted butter. 2 cupfuls of flour. Beat well together and bake in hot, buttered gem-pans. Sally Lnnn (Raised). 8 eggs. 2 tablespoonfuls of melted lard or butter, or half and half. 1 pint of sweet milk. 3 pints of flour. 1 cupful of yeast. ^ teaspoonful of salt. Beat the yolks and whites of the eggs separately ; add the milk to the yolks, and the flour and salt to the whites, stir in the yeast and beat all' "together until very light. Butter the cake or bread-pan, pour in the batter and let rise over night. Bake an hour or even longer in a moderate 07«n and serve hot for bresca- fast. ^ cupful of sugar may be added. 1 88 THREE MEALS A DAY. Sally Lunn (Quick).— 1 pint of sweet milk or cream. 2 eggs, well beaten. 2 teaspoonf uls of baking-powder. 2^ pints of flour. 2 tablespoonfuls of butter, if milk is used. 1 teaspoonf ul of salt. 1 teaspoonful of soda and 2 of cream-tartar may be used instead of baking powder. Bake in a shallow pan, either square or long ; cut in sauare pieces and serve hot with butter. Baised Waffles.— 1 quart of wheat flour. J cupful of yeast. 1 quart of warm nweet milk. 2 eggs, beaten. 1 tablespoonful of melted butter. 1 tablespoonful of salt. Mix all the ingredients over night except eggs and butter. Add these in the morning and bake in wafSe irons well buttered and very hot. Turn the irons once while baking that the waffles may be browned on both sides. Butter each as baiked and lay one upon the other. Serve with maple sugar, shaved fine, maple syrup, or white sugar. [Note. — Waffle-irons should be very hot. Heat first one side and then the other on the stove. Butter each well; fill f full of the batter, close and cook on one side; turn over and brown the other.] Quick Waffles. 3 eggs. 2 teaspoonfuls of baking-powd^. 1 quart of flour. 2 tablespoonfuls of melted butt^. 1 pint of sweet milk. ^ teaspoonful of salt. Pour in hot, well-buttered waffle-irons. Sour milk and 1 teaspoonful of soda may be substituted for sweet milk. BREAD. ' 189 Hominy Waffles.— 1 cupful of cold-boiled hominy. 1 cupful of milk. 1^ cupfuls of flour. 2 eggs, well beaten, 1 teaspoonful of baking-powder. ^ teaspoonful of salt. 1 tablespoonful of melted butter. Stir the milk and hominy together with the flour in which the baking-powder is well mixed; add the salt and eggs well beaten. Bake in well buttered waffle-irons. BATTRR GAKRS. PaM'Oakes and corn-bread require more baking powder than • other things. Waffles and griddle-cakes are not so good in the first lot as those that follow, because after the iron has been used it wiU be- come smooth and the heat more even. SHOBTENiNa, added in small quantities to gridflle-cakes, makes them more tender. Gktodles may be "greased" with a white turnip cut in halves.' Eub the griddle with the cut side. It causes no smoke or taste and is better than butter or dripping. A soapstoiie griddle re- quires nothing. Buckwheat Cakes should have a little of the batter saved as yeast for the next lot. To keep sweet, fill the vessel with cold water and keep until night in a cool place. Then pour off the water which will have absorbed the acidity, and mix as at first, using this reserve batter as yeast. If necessary stir in J teaspobnful of soda dissolved in hot water. XhLTiTE buttermilk for griddle-cakes with ^ water, to prevent the cakes becoming sticky. Mush to fry wUl brown better if the meal is mixed with milk and then poured into the boUing water. Griddle Caktes.— 1 quart of buttermilk. ipo THREE MEALS A DAY, 1 teaspoonful of salt. 1 level tablespoonful of soda. 1 capful of Indian meal. 6 cupfuls of wheat flotir. Cakes made in this way will be tender, light and excellent: The buttermilk makes them light and puSy. Beat well. Buckwheat, Graham, and entire wheat flour may be made in the same way. 5 cups of either to 1 cup of Indian meal. Bnckwheat Cakes. — 1 quart bnckwheat flour. I- cup yeast. 1 tablespoonful salt. 1 cup corn-meal or wheat flour. 2 quarts warm water. Beat well with a large spoon. Let it rise over night. After using one or two mornings add 1 teaspoonful saleratus. A pint of this batter will do to start the next lot. Add 2 tablespooi^uls molasses that the cakes may color well. Some cooks consider that ^ buckwheat flour, ^ Graham flour, and ^ indian meal make the best and most healthy griddle cakes. Raised Graham Griddle Cakes.— 2 cupfuls Graham flour. 1 cupful wheat flour. 8 tablespoonfuls yeast. Warm water or milk to make a thin batter. Set in a warm place over night. Eeserve 1 cup of this mix- ture for yeast for next time. Into the remainder stir ^ teaspoon- ful of soda dissolved in warm water. One or two thoroughly beaten eggs may also be added to great advantage. Bake on a griddle for breakfast. Wiieat Griddle Cakes may be made in the same way. A little shortening will be an improvement. Baised Corn-meal Griddle Cakes.— 1 cupful oom-meal, scalded. 1 quart boiling water. 1 cupful flour. 1 pint cold water or sweet milk, or ball and half. BR^AD. 191 ^ cupful yeast or 1 cake yeast. ^ teaspoonful salt. If this batter is too thick to pour well add milk or water until the right consistency. Bake in the morning. Leave a cupful of this batter as yeast for the next time. Quick Corn-meal Oriddle Cakes.— Make same as quick coro. meal muffins, and fry on a griddle. Rye Griddle Cakes.— 1^ cups sour milk. 4 tablespoonfuls molassetk 1 Gup wheat flour. legg. 1 cup rye meal. 1 small teaspoonful soda. Bake on a hot griddle. Flannel Cakes.— 2 cups corn-meal, scalded with 1 pint boihng water. When partly cool add 1 quart sour or buttermilk. 2 eggs, beaten in with the milk. 2 teaspoonfuls soda, sifted, with enough flour to make a thin batter. Graham Griddle Cakes, Quick.— 1 cupful Graham flour. ^ teaspoonful salt. J cupful wheat flour. 1| cups buttermilk or sour milk. 1 teaspoonful lard, melted. 1 egg, well beaten. 1 level teaspoonful soda, in a tablespoonful Lot water. The same rule can be used with sweet milk and the addition of 2 level teaspoonfuls of cream tartar, or baking powder may be used instead. These cakes are very nice without the egg. Com Griddle Cakes,— Delicious.— 2 cups rich buttermilk. ^ teaspoonful salt. I^ THREE MEALS A DAY. 1 level teaspoonful soda. Corn-meal to make almost the consistency of thin mush. Hayfl the griddle hot. Drop on a spoonful. When brown on one side turn and brown the other. When first dropped on the griddle flatten them out with the back of the spoon. Never use a knife to open them. If made according to rule they will be light and puffy. Tear open and butter. Wheat Pancakes^- Sweet Milk or Sour.— 1 egg. 1 pint sour milk. 1 teaspoonful soda. ^ teaspoonful salt. Flour to make a batter. If sweet milk is used add 2 teaspoonfuls cream-tartar. 1 tea- spoonful of butter or lard maikes them tender. Nice without egg. Crumb Oriddle Cakes. — Soak pieces of dry bread in cold water until very soft. Press free from water, mash fine, or rub through a colander. To 2 pints of bread pulp, add 2 beaten eggs. 1 teaspoonful butter. J teaspoonful salt. ^ teaspoonful soda, dissolved in 1 cup of sour milk. Wheat flour to make a batter a little thicker tlum for buckwheat cakes. Hominy Griddle Cakes,— Delicions.— 1 pint hominy, boiled very soft. Add 1 pint sifted corn-meaL 1 teaspoonful salt. 1 teaspoonful butter. 8 eggs. Make into a thin batter with 1 quart sweet milk. Beat together some time. Bake on a griddle. These ean bt baked in wafifle irons. "When well made and baked very thin &ese cakes are delicious, especially when served with maple syrup. bre;ad. 193 When eggs are not convenient, yeast makes a good substi- tute. Put a large itablespoonful in the batter and let it stand sev- eral hours to rise. Rice Griddle Cakes.— Make the same as rice waffles and bake on a hot griddle immediately. Potato Tea Calces. — Boil and mash some potatoes, add flour and a little salt, pounding in while hot. Let the mixture be the consistency of soft biscuit. Eoll out the dough ^ inch thick, cut in squares and bake on a griddle like buckwheat cakes. Split, butter and cover as soon as cooked, and so continue until all are baked. Hoe Cakes. — Make a batter of water and corn -meal. Salt slightly and bake in cakes ^ inch thick on a well buttered griddle. Cook slowly, first one side and then the other,. A favorite Southern dish. Mixed with sweet milk and the addition of an egg, they will be found very nice. Eentacky Corn Dodgers.— 1 pint sifted meal. 1 large tablespoonful lard. ^ pint cold water. 1 pinch salt. Heat the griddle. This is better than a tin, as it wiU not scorch on the bottom. Mix the ingredients well. Shape the dough into balls a little larger than an egg. Drop them on a griddle and bake in the oven until brown on the bottom; change and brown the top. Serve hot with plenty of butter. Delicious. Instead of lard, ^cupful of cracknels rubbed fine may be suh^ stituted and the cakes called cracknel dodgers. Southern Dinner Bread.— 2 cupf uls cold water. 1 tablespoonful lard. 2 eggs. ^ teaspoonful salt. Corn-meal to make a batter just stiff enough to shake smooth in the pan. IS 194 THREE MEALS A DAY. Bntter a square pan, fill | full and bake. Cut in squaw pieces. Break them apart and butter well. Cracknel com-brea(? may be made by stirring in a cupful of cracknels. Batter Bread. — 1 quart of buttermilk. ^ teacupfnl of boiled rice. i eggs, beaten separately. 1 cupful of wheat flour. 1 teaspoonful of salt. 1 tablespoonf ul of lard. The rice may be omitted, if used, mash well. Corn-meal suffi- cient for a stiff batter. Add the beaten whites of eggs. ^ teaspoor- f ul of soda dissolved in a little milk may be added. Bake in s quick oven three quarters of an hour. If a broom splint is rap through and nothing adheres, the bread is done. A round pan j* better for corn-bread than a square one. Sweetened Johnny Cake. — 1 quart of buttermilk. 1 cupful of molasses. 4 teacupf uls of Indian Meal. 1 tablespoonful of soda. 2 teacnpfuls of wheat floor. 1 teaspoonful of salt. 1 tablespoonful of lard. 1 egg. Use less sweetening, if preferred. Bake in a quick oven. This rule will make two cakes. Use round tins, the cake will rise better. Some cooks take a small iron frying-pan and use to bak in, so that the cake may rise. Serve hot with plenty of butter, The same batter will make good corn-meal mufi&ns and excelleni ■ fritters fried in hot lard. If made with sweet milk, 2 tablespoon- fuls of cream -tartar must be added. Graham Fruit Mash. — Make a mush by stirring Graham flour slowly into boiling water. It must not be too thick. Cook 20 minutes. Then stir in a few tablespoonfuls of milk or cream, and 1 cupful of fresh dates, chopped. Pigs may be used instead. also raisins or currants. Cook two minutes loager, taking care BREAD. 195 not to scorch. Apples peeled and cut fine may be substituted, in vvliioh case it must be set back and allowed to simmer slowly until the apples are done. Stir the fruit into the mush thoroughly. Serve hot with cream and sugar or hard sauce. It is good poured into a mold or cup previously dipped in cold water to pre- vent sticking, and set away to cool. Serve as above with cream and sugar or hard sauce. Graham Mnsh, Plain. — Plain Graham mush made in the same manner, omitting the fruit and milk, and rather thin, served with cream and sugar, or some plain pudding sauce is very ;;ood. What is left may be filled into a mold or pudding dish and shced to fry next morning for breakfast. Corn-meal Mush. — Salt boiling water and stir corn-meal in slowly untQ a thick smooth mush is formed. This may be served the same as Graham mush, and what is left may be fried next day. Boil slowly an hour. Fried Mnsh. — Make the mush as above, corn-meal or Gra- ham; better stiU, a mixture of the two will be foimd desirable. Put in a mold or pudding dish to cool and shoe for frying, or dip muffin rings in cold water, set on a plate and fill with mush, in the morning slip the stiffened shapes out. EoU either slices or circles in flour, and fry slowly in hot lard or dripping. Some cooks fry fresh mush, dropping it hot into a well buttered frying- pan. It is nice cut in slices and fried like doughnuts,' in lard suf- ficient to cover. Serve with molasses or maple syrup. Oatmeal.— 2 cupfuls of oatmeal. 1 teaspoonful of salt. 8 cupfuls of boiling water. Put in a basin and stir well, set in a steamer and cook one and a half hours. A double boiler may be used to cook it in, or, a pail set in a kettle of boiling water. And if great care is used, it is possible to cook in a stew-pan on the stove. Steam cooked, or rolled oats may be cooked in much less time. If rolled bats, the quantity mentioned will cook during the time given for boiling the potatoes for breakfast. Serve with fruit, sugar, cream, butter or any. . plain pudding sauce. If steamed, part milk may be used in cooMng. t9€> THREE MEALS A DAY. Oatmenl Miish Fried.— The mush to fry should be stiff and dry. Mold in a deep dish, cut in slices and fry in butter and lard, equal parts. Pearl Wheat.— J cup of pearl wheat. 2 cups of milk. 4 cups of water. 1 teaspoonful of salt. Let the milk and water boil up, then stir in the wb-eat. Put sn a double boiler or a pail, set in a kettle of boiling water. Boil two hours, let stand all night on the back of the range and in the morning heat up gradually just before serving. Oat-meal can be prepared in the same way. Cracked Wheat. — Use J of cracked wheat to f salted cold water. Cover closely and cook slowly, without stirring, for 3 hours. A double boiler is best. Oraunlated Graham.— 1 cupful of the flakes. 1 quart boiling milk and water. Put in a deep dish. Cover. Set in hot water, and let the flakes swell until ready to serve. Five minutes' time is sufficient to prepare them for the table. Salt slightly. Serve with cream and sugar. Cerealiue. — 1^ pints cerealine. 1 quart of milk, or milk and water. Salt and butter to taste. Boil two or three minutes. Serve with cream and powdered sugar, or Vanilla sauce. A very delicate dish, if sliced when cold, and fried. Boiled Wheat. — Whole wheat grains may be soaked in cold water two or three hours, or over night; boiled in the same water two hours or until tender. Let simmer, and do not burn. To be eaten with milk and sugar, or maple syrup. A capital dish. W^heatlet. — Prepare same as Granulated Graham. Very nice. Cieam or Milk Toast. — Heat 1 pint of milk to boiling and add a tahlespoonful of flour rubbed smooth in a little cold milk, a teaspoonf'il of' butter and ^ teaspoonful salt. Pour this over ^ a dozen slices of nicely toasted bread. Some prefer to omit the flour, a little more butter may be added if this is done. BREAD. 197 Fruit Toast. — Toast bread a golden brown. Dip each slice in boiling water for a second. Butter well. Lay slices in the bottom of a deep dish. Have currants, cherries or any preferred fruit, either fresh or canned, heated boiling hot and well sweetened. Cover the first shoe of toast well with the hot fruit, then add another slice, and another layer of fruit until the dish is full with fruit last layer. Serve hot or warm. This may be varied, and prepared still more quickly by substituting for the toast thick slices of well buttered bread and proceeding to cover with hot fruit as before. A nice and quick dessert. Cheese Toast. — Make some slices of toast, cut off their crusts, then butter them. Cut some cheese into thin flakes, and put in a saucepan with a piece of butter, and a little mustard if desired. Place the pan over the fire and stir until the cheese is melted, and the whole is well mixed and smooth; then pour the mixture on the toast and serve hot. Welsh Rarebit. — Put 4 ounces of cheese, sHced thin or grated, 2 tablespoonfuls of cream or milk, and a piece of butter the size of a walnut into a saucepan and boU, stirring it gently all the time until it becomes thick and smooth, then add a raw egg and a little Cayenne pepper. Put the saucepan again on the fire stirring until the whole is hot. Serve on squares of dry toast. This wUl be sufficient for four people. Chicken Sandwiches.— Chop the flesh of cold roast fowls fine. Season with pepper and salt, and spread J an inch thick between thin slices of buttered bread. If the ineat is very nice, it may be seasoned and laid in close neat strips between the buttered bread. German Toast. — 2 tablespoonfuls sugar. J pint sweet milk. 1 egg weU beaten. ■ Stir well, and in this mixture dip slices of bread (if very dry dip first in cold water), and fry on a buttered griddle a Ught brown on each side. Omit the sugar and afterward roll in powdered sugar if preferred. This is a delicate dish for tea. With the addi- 198 THREK MEALS A DAY. tion of a hot plain pudding sauce with a pint of Zante currants, it makes an excellent dessert. Steamed Bread. — Steam half a loaf of stale bread (put it in a common steamer) until thoroughly softened. Cut in slices 1^ inches thick and serve with a hot plain pudding sauce for dessert, if a cupful of Zante currants be boiled up with the sauce it will be an improvement. Apple Toast. — Peel, core and slice 6 tart apples. Put 1 tablespoonful of butter in a saucepan with the apples, scatter over them 2 tablespoonfuls white sugar. Stew quickly, stirring. Cut 3 slices of bread ^ an inch thick, and fry both sides a light brown. Take up on a dish. Spread the apples on an inch thick. Dust over with powdered sugar and serve hot. Boiled Sandwiches. — Presh bread is a necessity for roUed sandwiches. Cut it lengthwise from the loaf in thin slices, so thin that it is necessary to butter the loaf evenly and thinly before cutting. Trim off the crust and cover the slice with a thin layer of ham grated or chopped. Chicken is sometimes used, in which case it must be seasoned slightly, and a little ham minced with it is an improvement. These sandwiches should be small. After the grated meat is spread on smoothly, roU up like a roll jelly cake, and one after the other wrap tightly in a long narrow cloth to keep in shape. Before serving tie each one vrith a bit of the narrowest possible ribbon. A party dish. Ham and Egg Sandwiches. — Chop the ham fine ; also as many hard-boiled eggs as required. Mix. Season with salt, pep- per and a little mustard. Moisten slightly with melted butter. Spread this mixture between thin slices of bread nicely buttered. If to be very nice trim off the crusts and cut the shces in two. Sandwiches. — Cut bread in thin even slices. Spread thinly with butter. Lay on a thin slice of pressed meat, cold tongue, veal, roast beef, or any of the preparations of grated ham or chicken given above. Lay over this another slice of thinly buttered bread, and cut in half thus forming two sandwiches. Chicken and Ham Bolls, a Party Dish. — Take out half the inside from French or light home-made rolls. Butter the cavity and fill up with a mixture of minced chicken and ham. P^ITTB^g. BEITTEES should be fried in as much lard as is required for doughnuts. The lard must be boiling hot, when the fritter will rise quickly to the top. They do not require turning over. Send to the table hot, having fresh hot ones to be sent in as wanted, for they become heavy if left long standing. Fhy the fritters as soon as the batter is ready that they may be perfectly light. Serve for tea or lunch with powdered sugar. Taken with a plain pudding sauce they make a very nice dessert. Syrup, too, is an appropriate sauce. Use common or maple syrup. Do i:ot make the batter too thick or it will brown on the outside before the center is cooked. Neveb stick a fork into anything frying in hot lard, as doing so allows it to absorb the fat. Take out with a skimmer or split spoon. FMii Fritters.— 2 eggs. 2 tablespoonfuls sugar. 1 pint sour mUk. 1 teaspoonful soda. ^ teaspoonful salt. Flour for batter. Beat thoroughly. Drop a large tablespoonful at a time in hot lard. Fry brown and roll in powdered sugar. Make the batter about like pancakes. Plain Fritters (II).— 3 cups of flour sifted. 3 eggs. 1 pint sweet milk. 2 teaspoonfuls baking powder. 1 spoonful salt. Serve with sugar, syrup or a plain sauc«- (199) 200 THREE MEALS A DAY. Cream Fritters. — Mix a pint and a half of wheat flour with a pint of milk. Beat 6 eggs to a froth and stir them into the flour a li|;tle at a time, beating thoroughly. Grate in J nutmeg, add 2 teaspoonfuls salt and 1 pint of cream. Stir just long enough to mix in the cream and drop by tablespoonfuls into boiling lard. Sprinkle powdered sugar and put a spoonful of jeUy or marmalade on each one. Oxford Fritters.— 8 ounces of grated stale bread; soak in just sufficient mUk to cover it. When soft stir in — 3 beaten eggs. 1 tablespoonful flour. ^ pound Zaute currants. J nutmeg grated. Make the mixture in balls the size of an egg and fry a light brown in hot lard. Serve plain or same as Cream Fritters. Apple Fritters.— 1 quart sweet milk. 3 eggs. 12 apples chopped fine. ^ teaspoonful salt. Flour for batter. Beat the eggs separately and add the whites whipped to a froth last of aU. This wUl take the place of baking powder. Stir the apples (chopped) into the batter thoroughly. It is an im- provement if the apples have been sprinkled lightly with lemon juice before stirring in. Serve with sweetened lemon juice, maple syrup, molasses or VaniUa Pudding Sauce. Cream and sugar, or butter and sugar will answer. Apple Fritters (II). — Prepare the apples. Make as the first fritter batter given in this department. Stir in the apples, fry and serve as above. Or make ^ the second batter given, using baking powder and stir in the apples, frying them. Use more eggs if wished very light, beating them separately. A teaspoonful of but- ter wiU make them more tender. Sliced apples (circular with the core removed) may be stirred in instead of the chopped fruit, and FRITTERS. ' 201 the fritters dropped into the lard hy spoonfuls, one slice in each fritter. If tfie apples, either chopped or sliced, are sprinkled with lemon juice before using the flavor is improved. Place on a warm sieve to drain. Sift powdered sugar and cinnamon over them, or use any of the sauces given above. [A shallow pan is better for these and other chopped fruit fritters. If the lard is very deep they are apt to fly apart.] Banana Fritters.— 1 cup of flour. 2 eggs beaten separately. 1 tablespoonf ul butter. 1 cup milk or water. Add the whites of the eggs last of all, whipped to a stiff froth. Slice the bananas (three will answer) around (sprinkling with a little lemon wUl improve the flavor). Stir into the batter and fry by Spoonfuls in hot lard, having a slice of the banana in each fritter. Sift powdered sugar over them and serve. The daintiest possible dessert. A simpler way is to cut the bananas in two across and steep ' them in a syrup of sugar and water. After an hour, drain, roU in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. Peel first. Pineapple Fritters. — These may be made in the exact manner used for banana fritters, taking the rule first given. Omit the lemon. The pineapple wiU be improved by sprinkling the slices with sugar over night. Serve for dessert. Peach Fritters. — Make a batter same as for the first apple fritters, taking half the rule. 1 teaspoonful butter wUl make more tender. Peel and cut the peaches in halves, stir them in the bat- ter and fry in boiling fat until a deUcate brown. Place half in each fritter, drain in a sieve and dust with powdered sugar. Cream may be added if desired. Rice Fritters.— * 1 pint of cooked rice. J cup of sweet milk. 2 eggs. Flour to stiffen. 202 fifltEE MEALS A DAY. Pry in plenty of hot lard, serve with butter and sugar, molas- ees or jelly of some kind. Serve hot laid on a folded napkin. Juice of a lemon improves them. Com Fritters. — See Vegetables for corn-oysters and com griddle cakes. Canned com may be used by draining and chop- ping fine. Parsnip Fritters. — Scrape and boil tender 2 large parsnips. Bub through a colander or mash carefully. Beat in 1 egg. 1 tablespoonful of milk. 1 heaping teaspoonful of fionr. J teaspoonful of salt. ^ teaspoonful of pepper. Mir. and make into small, flat cakes, flour slightly and fry on a griddle in plenty of butter or nice dripping. Turn to brown both sides. Carrot Fritters. — Beat 2 small boiled carrots to a pulp with a spoon, then add 2 eggs, weU beaten. 2 tablespoonfuls of flour. 2 tablespoonfuls of cream or milk. 1 teaspoonful of sugar. ^ teaspoonful of salt. Beat well together and drop by spoonfuls in boiling lard. When a good color, drain, squeeze over them the juice of an or- ange, and screw with powdered sugar. A nice side dish at dinner, tea or a party. Potato Fritters. — See Vegetables for Potato Balls. Cold mashed potatoes may be used. Clam Fritters.— 2 cupfuls of milk. 2 eggs. « 1 cupful of flour. ^ teaspoonful each of salt and pepper. Cook the clams a few minutes in their own liquor, drain and etii in the batter, fry in butter on a griddle, turning to brown, or FRITTERS. 203 drop by spoonfuls in hot sweet dripping. If the clams are thought too tough, chop fine before adding to the batter. Oyster Fritters.— Make same as for clam fritters, taking 1 cupful of milk, 1 cupful of strained oyster juice to can of oysters, proceeding as above. Do not chop the oysters. Sqnash Fritters. 1 pint of cooked squash. 2 eggs. 1 pint of milk. ^ teaspoonful salt. Hour to make them turn easy on the giiddlei Imperial Fritters.— 1 cupful of water. Butter size of an egg. ^ 1 coffee-cupful of flour. 5 eggs. Boil the water and butter together; stir in the flour and work ths paste with a spoon until smooth and well cooked. Take from the fire and beat in the eggs thoroughly, one at a time. Beat a few minutes longer, and drop by spoonfuls into hot lard. Do not crowd, as they will expand and become hollow and light like cream puffs. Use lemon, vanilla or Imperial Pudding Sauce with them. Imperial Fritter Sauce.— 1 cupful water. J cupful sugar. 1 tablespoonful corn-starch. J lemon. A bit of butter. Boil the water and mix the starch and sugar and stir in dry. Slice the lemon and drop in. Add the butter, and let boil until transparent. This is nice with the aboye fritters and may be used with almost any kind. * F^gT^]|Y. a LAZE pie crust for fruit, custard and other pies by brush- ing over the under crust with a little beaten egg just before filling with the pie mixture. If the pie is very delicate in color use the beaten white of the egg only; this will prevent the crust from becoming soaked with ihe juices of the pie. Tart Shells may be very ornamentally glazed, by removing from the oven when partly baked, brushing over yyith the beaten white of an egg and then covering thickly with powdered white sugar. Sprinkle with a few drops of water and return to the oven. Pbuit juices, pie-plant, etc., may be prevented from boiling out of the crust in several ways. 1st. Put the usual quantity of sugar for the pie in a bowl. Add enough cold water to form a kind of dough ; stir in a heap- ing tablespoonful of flour, or a level teaspoonful of com starch and mix thoroughly. Pour this over the pie-plant or otiaer fruit. Add the top crust and bake in a hot oven. Another: Dust some flour on the bottom crust before filling, and in making pies of fresh fruit put the sugar on the bottom crust. Or roll up a small tube of white writing paper and insert in an opening in center of the upper crust, letting the lower end rest on the imder crust and* the upper project above the pie. The juice wiU collect in this and it may be removed when the pie is done. A TABLESPO MwuL of flouT may be substituted in a squash oi pumpkin pie as equa^ in value to 1 egg. PASTRY. 205 A MARBLE SLAB is muoh nicer for rolling out pastry than an ordinary bread-board, as it keeps the dough cool and firm. Dough for pie-crust should always be rolled one way, from you. Turn the crust each time, and roll in the same direction until it is the required shape. Pie without an upper crust should always have a heavy edge; and lay on a narrow strip and pihoh together, or cut off the crust somewhat larger than the tin and roll this over with the fingers- Pastry is very much improved by being kept on ice an houT before rolling out, IcE-WATER, or the very coldest obtainable, should be used i» mixing pastry. Undee-orust of pies should be a little the thicker. Two KINDS of crust may be used in making a quantity of pies. One way of doing this is to make the dough of moderate richness, take a Httle more than half the crufet and roll in more butter 01 lard, spread and fold, roU out; repeat this once or twice, thus giving a flakey upper-crust. Take the plainer portion for the under crust. Some cooks make two distinct kinds of dough, one very nice for the upper crust, and the othei: shortened with any kind of dripping for the under- crust. This will be found qtiite an econom- ical arrangement. Good pastry may be made by using as little water as possible to get the dough in shape. Let the water be very cold; knead the crust slightly. Place in a weU-heated oven as soon as the pie is ready. Butter pie-tins well, though some expert cooks simply flour them. An APPLE-EiE may require forty minutes, while a rich lemon- pie will cook in twenty. Mdjce-mes may be made in quantities and kept in a cool place until needed. PuMPKiN-PLOUR can be bought at any grocery, with full directions for using. This makes pies fully as nice as the fresh pumpkin, with less trouble. CoRN-MEAL added in the proportion of ^ to | flour makes pie- crust more light and digesliible. 2o6 THREE MEALS A DAY. Biscuit pie-crust is very wholesome. Apples used for mince pies need not be peeled. Wash, diy and chop fine. This will be found a saving in labor. Dbieid Apples, soaked over night and chopped fine, may be substituted for the fresh fruit in mince-meat. Deibd Frutt, prepared with sugar, such as dried cherries, gooseberries, etc, may be substituted instead of raisins ip mince pies. Soak over night in as little water as possible and throw in both water and fruit. This will be found very nice, as well as economical. Whi?;]!! Potatoes, chopped fine ^nd soaked over night in vine- gar, are sometimes used as a substitute for apples in mince-meat. Feuit Pies take less sugar if they are sweetened after baking. Eemove the upper crust to put in the sugar. Wild Gbapbs may be preserved for winter use by putting in a jar and covering with molasses. These will be found very nice for pies. Meeingue is a frosting made of the beaten white of an egg sweetened to the taste and spread over pies or custards. It must be put in the oven always to harden. Apples cut in quarters and stewed in sweet cider or molasses are good for plain pies. Season with cinnamon or nutmeg. This wiU keep several months. Gbeen Apples, when quite small, may be stewed whole with the skins on, strained when soft and sweetened. These make nice pies. Use just water enough to prevent burning. Deied Apples should be soaked over night. Have boiling water to cover them and stew soft. If not tart put in lemon juice or sour cider. When they are partly stewed a little orange peel cooked with them gives a line flavor. Season with sugar and nut- meg. Strain through a colander. Make very good pies. Pumpkins that have commenced to decay may be preserved by cutting up the best parts, stewing until soft, sweetening well with sugar and molasses and seasoning with ginger. Scald in the sea- soning thoroughly. Keep in a stone jar in a cool place. When wonted for use thin the desired amount with milk and eggs. PASTRY. acw PIRS. 1 quart flour, before sifting. 1 cupful butter or lard. ^ teaspoonfiil salt, 1 level teaspoonf ul baking-powder. Cold water sufficient to work the dough in shape. l)o not touch the paste with the hands until ready to roll out. Chop shortening and flour together with a knife. Have the lard or butter cold as possible. When well cut together add water gradually, still cutting, until the whole is in form. Be careful, in adding the water, not to allow the dough to become wet in spots. This rule will be sufficient for 2 large pies. Divide in half. Take one piece and use a little more than half for the crust, and roU out, following the directions given at the head of this chapter. Cover the pie dish, glaze if necessary, fill, roll the upper crust a httle thinner, cutting several openings in it for the escape of steam, pinch the edges of the two together after trimming neatly with a knife. Proceed in the same manner with the dough for the other pie. To make the pies still nicer, J of the shortening may be left out, and the pastry intended for the upper crust can be rolled flat, spread with butter or lard, sprinkled with flour, folded together and rolled again, repeating this operation until the shortening is used. This will give a flakey upper crust. Instead of spreading the lard, it may be cut in bits and dotted over the surface; sprin- kle with flour and roll as before. Even less shortening may be used, as the presence of the baking-powder in some degree supplies its place. The powder should be sifted with the flour first of all. Puff Paste.— 1 pound flour. 1 pound butter. Mix J the butter with the flour, quite stiff, using as little eold water as possible. Eoll out, cut part of the jemaining buttej, In bits and dot over the paste, dredge well with flour, fold over roll 2o8 THREE MEALS A DAY. lightly together and set aside in a cool place for a few nunutes, then roll them again, put on butter and dredge as before, roll up and then roll out. Bepeat this until the butter is gone. Do it quickly and handle as little as possible. Puff paste is only for upper crusts. Use a plain paste for the under crust. Puff paste will keep a week on ice. Cream Pie-crust. — 1 pint sifted floui . J teaspoonful baking-powder. Sweet cream enough to make a stiff paste. This will make 3 medium-sized pies. Epicurean Pie-crust. — 1 pint flour, legg. ^ small cupful water. 2 heaping tablespoonfuls butter. Out 1 tablespoonful of the butter up with the flour. Break the egg into a bowl, beat up light, add the water and mix the flour into a stiff dough with this. Take the half desired for the upper crust and spread with part of the butter left, fold together and roU out. Eepeat this once more, or until the butter is gone. Healtllfnl Pie-crust. — Good crusts for plain pies are made with rich milk turned sour, using a half teaspoonful soda to a large cupful of the milk. Still better crusts are made of sour 3ream sweetened in the same way with soda. Mealy potatoes boiled in salted water and mixed with the same quantity of flour and wet with sour milk sweetened in the same way with soda, make a good crust. Hygienic Cream Crust. — Equal quantities of Graham flour, white flour and Indian meal. Bub evenly together and wet with very thin sweet cream. Eoll thin and bake in an oven as hot as for common pie -crust. Fie Shells. — Make a rich pie crust, and line pie tins, or saucers; prick several times with a fork and bake in a quick oven. Put away in a stone jar, or in a bread box, and when needed fill with cranberry sauce, apple sauce or any kind of canned fruit. Heat through in the oven, which may be done by putting the crust PASTRY. 809 in a pie tin. Or make a custard of any kind, put one of the shells in a pie tin, fill with the custard and bake. These are eon' venient for an emergency. Green Apple Pie. — Pare and core tart ripe apples. Slice thin. Fill the under crust. Add a small teacupful of sugar, 2 tablespoonfuls of water. Dredge the top well with flour. Dot over with bits of butter; flavor with cinnamon or nutmeg. Add the upper crust. Bake about forty minutes. If the apples are not tart enough add the lemon juice. A nice apple sauce may be used in pie shells. See above. Sweet cream may be served with apple pies. Apple Meringue Pie. — Line a pie pan with an under crust, fill with smooth stewed apples and bake. Beat the whites of 2 eggs to a stiff froth with 1 tablespoOnful powdered sugar; flavor with a few drops of extract of cinnamon or nutmeg. Spread this over the top of the pie and brown lightly in the oven. The white of 1 egg can be used for meringue. Apple Custard Pie. — Pare, slice and stew ripe tart apples. Mash very fine, or put through a colander. For each pie allow: 1 yolk of egg. 1 cupftd sugar. 1 teaspoonful butter. f cupful rich sweet milk. Flavor with nutmeg. Bake with 1 crust. Beat the whites of the eggs with a little sugar. Spread over the top. Brown in the oven. Dried Apple Pie. — Stew dried apples tender in a little water. Sweeten to taste. Flavor with a few strips of lemon peel, or a slice of lemon. (^ teaspoonful of lemon extract may be used.) Beat fine, or put through a colander. Bake with two crusts. Some eooks add 1 beaten egg to each pie. Lemon Pie, Plain. — 1 lemon juice and grated yellow rind. 1 cupful sugar. 1 cupful boiling water. 1 tablespoonful cornstarch, or 2 of flotir. 1 teaspoonful melted butter. 2 yolks of eggs well beaten. 14 aiO THREE MEALS A DAY. Bab the comstarcb smooth in a little cold water, then add the sup if boiling water. Stir till it boils and cooks the cornstarch. Add the butter and sugar, Eemove from the fire, and when partly cool, add the yolk of the eggs, the lemon juice and grated rind. Line a pie tin with crust. Fill with the mixture. Bake until the crust is done. Beat the white of the eggs to a stiff froth, with 2 tablespoonfuls sugar. Spread this over the top of the pie as a meringue, Eetum to the oven and brown slightly. This makes one pie. This recipe may be varied by using 1 egg only, stirring yolk and white together, inclosing the mixture between two crusts, and baking like an apple or other fruit pie. Lemou Pie, Rich.— Juice and grated yellow rind of 1 large, or 2 small lemons. 4 yolks of eggs and 1 white of egg beaten with 7 ' tablespoonfuls white sugar. 1 tablespoonful melted butter. Stir all the ingredients together. Lineia pie tin with crust. Pill and bake untU the pie is done. Beat the 3 remaining whites >of eggs with 2 tablespoonfuls of sugar. Spread over the top. Eetum to the oven and brown lightly. Lemon Pie with two Crusts. — Juice and grated yellow rind of 1 lemon. 1 teacupf ul sugar. 2 eggs. 1 teaspoonful butter. 1 teaspoonful cornstarch. 1 cupful sweet milk. Beat lemon, sugar and egg together for ten minutes. Eub the butter and cornstarch. Mix thoroughly with the other ingredients. Add the milk. Water can be substituted if milk is not convenient. Stir until well mixed. Pour into a deep pie-pan lined with paste and cover with a top crust. Wet the edges of the paste and press tightly together. Bake quickly. Lemon-Molasses Pie. — 1 cupful molasses. Juice and grated yellow rind of 2 small lemons. 1 tablespoonful melted butter. Mis. PASTRY. Sir Line a, deej) pie-plate with pastry. Pour in a portion of the mixture. Cover over with pie-crust rolled thin, then mere of the lemon mixture, dredging each layer with flour. Cover with ai^other layer of crust, then the lemon mixture for the last to he covered with a top crust. This will make one large deep pie. Bake one- half hour. lemon-Potato Pie. — 1 large whi^e potato grated. Juice of 1 lemon. White of 1 egg well-heaten. 1 cupful water. 1 cupful sugar. Pour this into an undercrnst and bake. When baked, have ready the beaten whites of 2 eggs sweetened by 2 tablespoonfuls white sugar and flavored with a few drops of rose water. Spread this over the top of the pie and return to the oven to set, not brown. This pie should be just cold for dinner. The 3 yolks of the eggs may be utilized for the preparation of the lemon pie with two crusts given before. Or this pie may be put into, two crusts,, omit- ting the meringue, and using 1 whole egg instead of a white. Orange Pie.— 1 orange, juice and grated yellow rind. 1 cupful sugar. 1 tablespoonful corn-starch or flour. 2 yolks of egg. 1 white of egg. 1 teaspoonful melted butter. Milk enough to fill a deep pie-plate half full. Line the pe-pan with pastry. Mix the other ingredients and put in, filhng up last of all with the milk. It is possible to use water in place of the milk. This is a one-crust pie. Use the white of the egg for a frosting. Tinegar Pie (One Crust). — 1^ cups good vinegar. 2 cups sugar. 1 cup water. 1 tablespoonful butter, flavor with lemon extract. 213 THREE MEALS A DAY, Put in a stewpan on the stove. While this is heating take 5 yolks of eggs beaten with 1 cup water and 2 heaping tablespoonfuls flour. When the vinegar comes to a boU put in the eggs and flour, stirring until well cooked. Have four pie-tins lined with pastry, fill with the mixture and bake. Beat the whites of the eggs to a stiff froth with 4 tablespoonfiils white siisrar. When the pies are done spread this over them and return to the oven a few minutes. These pies can be baked in two crusts by using four eggs, whites and yolks both, and covering with an upper crust. The rule will make four pies. Yinegar Pie (Two Crusts). — Put the under crust in the pan. Spread upon this 1 cup sugar, 1 large tablespoonf ul flour, some orange peel shredded fine, J a cup of vinegar, ^ a cup boiling water. Cover with an upper crust punctured to let the steam escape. Secure it closely around the edges that the filling may not boil eat. Let the top bake firs.t. Twenty minutes should be enough. On^ teaspoonful butter may be added. ^: Rhubarb Pie. — Peel the stalk and cut in small bits. Line deep plates with crust. Put in the rhubarb with a thick layer of sugar to each layer of the fruit. A little lemon extract, peel, or juice improves it. Dredgo with the flour, dot over with bits of butter and cover with a crust, having openings for the escape of steam. Bake one hour in a slow oven. Some cooks stew the rhubarb before making into pies, but this is by no means the better way. Meringne Pie-plant Pie.— 1 cupful stewed pie-plant. 1 teaspoonful corostarcb or itoot. 1 cupful sugar. 1 yolk of egg. ]jl teaspoonful fautter.^ Small pinch salt Flavor vriith lemon. Mix thoroughly and bake in one cnut. Beat the white of the egg to a froth vrith one tablespoonful sugar and spread over the |}io when done. Brown lightly in the oven. E^ual to lemon pie. flbnbarb and fialsin Pie.— jl m^ ttsiifgedL pie-plant. PASTRY. 213 1 cnp chopped raisins. 1 cup sugar. ^ teacup water. Dredge with flour, bake slowly, using two crusts. Mince Pies.— 4 pounds lean, cold-boiled meat chopped fine. (Beef tongue, beef heart, beef shank.) 9 pounds chopped apples. 3 teaspoonfuls ground cloves. 1^ pounds chopped suet. 10 teaspoonfuls ground cinnamon. 3 pounds raisins. 5 teaspoonfuls ground mace, 2 pounds currants. 1 teaspoonful black pepper. J pound sliced citron. 3 tablespoonf uls salt. 5 pounds brown sugar. IJ quarts cider. 1 quart molasses mixed with |- quart vinegar. Juice and grated yellow rind of 2 lemonc. Mx ■weSa, heat thoroughly through, and when cool pa^l: in stone jars. Cover those not intended for immediate use witb molasses to exclude the air. In this way the mince-meat wi!" keep a long time. When wished for pies thin to the desired coa sistency witb boiled cider. If the apples are not tart add a liltti< lemon juice. In place of cider or any liquors (such as brandy or shenyj open a can of fruit. Cherries are very nice. Berries of any kind may be substituted and turned into the mince-ijieat when ready to use for making into pies. In this way one may lessen the amount of raisins, etc., to be used, and can omit citron altogethei^ Spices may be altered to suit the taste. The canned fruit not only furnishes the requisite thinning, but at the saine time imparts a ^elicious flavor. In fact a skillful cook can at all times alter the preparation of mince-meat to suit the materials on hand. If the mince-meat is to be kept on hand a long time jprepare it all witk 214 THREE MEALS A DAY. the exception of the apples; Pack in jars. When wanted tiike some of the mince-meat and add to it an equal weight of chopped apples. Miace Pies (Extra).— 1 pound finely chopped apples. 1 grated nutmeg. 1 pound cold roast beef chopped. ^ ounce ginger. 1 pound Zante currants. •|- ounce cloves. ^ pound raisins stoned and chopped. ^ ounce allspice. 1 pound beef suet chopped. 1 tablespoonfnl salt. f pound of mixed citron and candied orange. 1 grated rind and juice of 3 lemons. 1 pound fine sugar. 1 pint boiled cider. Stir ten minutes. Put in a deep jar. Eeep several days be- fore using and take the required quantity from the bottom of the iar. Thin a little more if necessary. Mince Pies — A Small Qnantity. — One way to dispose of remmants of cold roast or boiled meat is to make two or three mince-pies. Evdn in summer these will not come amiss. 1 large cupful of chopped meat. ^ cupful of fat meat, chopped. 2 cupfuls of chopped apples. 1 teaspoonful of salt. |- tablespoonf ul of ground cinnamon. I tablespoonfnl of ground allspice 1 cupful of sugar. ^ cupful of raisins. ^ cupful of currants. 1 cupful of cider vinegar and water mixed. BBock Mince Pie.— 1 cupful of raisins, chopped. 6 large crackers, rolled finie. PASTRY. aiS 2J cupfuls of boiling water. 1 cupful of molasse;s. 2^ cupfulsof brown sugar. J cupful of vinegar. 1 teaspoonful of cloves. 1 teaspoonful of cinnamon. 1 tablespoonful of butter. ^ tablespoonful of salt. ^nutmeg, grated. This makes 4 pies. Zaute currants may take the place of traisins. Fampkin Pie. — Cut the pumpkin in thin slices, peel and cut up; steam until done or boil until tender in as Uttle water as pos- sible. Mash the pumpkin to a pulp and cook dry as possible with- out scorching; rub throtigh a colander or coarse sieve. To each pint of the sifted pumpkin add 1 quart of milk and 3 well beaten eggs. Sweeten to taste with brown sugar ; flavor with 1 teaspoonful each of cinnamon and ginger; nutmeg may be added, and 1 spoonful of salt. If the milk is not rich add a small teaspoonful of butter to this quantity. A littlfe molasses a^ded makes the pies a lichra: eolor. PHmpkiH Pie 11. — 1 egg. 1 quart of pumpkin. 2 tablespoonfuls of corn-starch. 1 quart of milk. Sweeten and flavor as before. This will be found very gooa. Bake in round or square pie-tins in 1 crust. Put in a quick oven and as soon as they puff up remove. Slip out of the pans on to thick folded paper or a clean cloth. • - The rim of pumpkin pies is very apt to scorch before the fill- ing is baked sufficiently. Oh this account it is a good plan to heat the prepared pumpkin scalding hot before turning into thie pie^ tins. Bake at onee that the under-crust may not grow clammy. Pumpkin Pie without Eggs.— Stew and sift in the ordi- nary manner. Add enough milk to make about i thicker than for common pumpkin pie. Sweeten with equal quantities of sugar and molasses The milk being turned boiling hot upon the pumpkin 2X& THREE MEALS A DAY. causes it to swell in baking so that it is light and nice as though eggs had been used. This will be found palatable and quite hygienic without spices, but may be flavored as other pumpkin pies and can hardly be told from them. Make the pumpkin about the consistency of common cake batter for this pie. Squash Pie. — Steam a Hubbard squash, when it is done rub through a colander. To every quart of sifted squash add: 5 well-beaten eggs. 2 quarts of milk. 1 tablespoonful of cLunamon. 1 tablespoonful of ginger. Sweeten to the taste — 1 cupful of sugar. Salt sHghtly. Bake like pumpkin. Saisin Pie.—. Grated yellow rind of 1 lemon. Eemainder of lemon, chopped. 1 cupful of stoned raisins. Butter, size of walnut. J cupful of molasses. 1 cupful of brown sugar. 2 cupfuls of water. Boil five minutes and add 5 tablesp6onfuls of flour and ^ teaspoonful of salt. Use two crusts. This will make two pies, medium-sized. A beaten egg can be stirred in and 3 tablespoon- fuls of flour omitted. Pruae Pie. — Pit the prunes, stew soft, beat smooth, sweeten thoroughly and inclose in two crusts ; bake. This may also be made without an upper crust and the beateq white of an egg spread over the top when done. Cream Pie. — 1 pint of cream. 1 egg, or the white of an egg. 1 tablespoonful of corn-starch. J- cupful of sugar. Flavor with vanilla or lemon ; bake in one crust. Another white of an egg may be whipped stifi with a spoonful of sugar and used for frosting if desired. Beat the egg and coru-starch to- PASTRY. 217 gether and stir into the cream; add sugar and ttavoring. This will make one pie. Mock Cream Pie.— 1 pint of mUk. 2 yolks of eggs and 1 white of egg. J cupful of sugar. 2 tablespoonfuls of corn-starch or flour. Flavor with ^ teaspoonful of vanilla or lemon extract. 1 teaspoonful of butter. Break the eggs into a dish, add sugar and corn-starch; beat together. Have the milk boUing and stir into the mixture, con- tinuing to stir untU it thickens. Be careful not to scorch it. Bake with one crust. Use the reserved white of an egg to make a frosting. Sweeten; brown. Ornamental Cream Pie. — Use the same fiUing as for Mock Cream Pie, putting a layer of red currant or other bright colored jelly, first in the crust, then the cream filling, and afterward the meringue or frosting. This pie when cut is decidedly ornamental in appearance as well as delicious in flavor. Cream Berry Tart. — Line a dish with paste and fill with fresh raspberries, strawberries or blackberries made very sweet with powdered sugar. Cover with rather a thick paste, but do not pinch down the edges. When done, lift up the top crust and pour over the fruit the following cream ; both should be cool. 1 small cup of milk, heated to boUiug. Whites of 2 eggs, beaten light and stirred into the boiling milk. 1 tablespoonful of white sugar. |- teaspoonful of cornstarch, wet in cold milk. Boil together. Let cool before pouring over the tart. Re- place the top crust and sprinkle sugair over before serving. Strawberry Meringue. — Make either pufi paste or rich pie crust, roll J of an inch thick and cut in a round the size of a large pie-plate. Bake. When done, cover it thickly with strawberries and powdered sugar. Have ready the whites of 2 eggs whipped, stiff 2l8 THRKE MEALS A DAY. and sweetened -with 2 tablespoonfuls of white sugar. Spread over the berries, return to the oven until delicately browned. Serve cool for tea or dessert. Chess Ke.— 4 yolks of eggs. 1 cupful of sweet oreKUS. 2 whites of eggs. J cupful of butter. IJ cupfuls of sugar. ^ tablespoonful of cornstarch. If cream cannot be obtained use J cupful of milk, 1 more egg and f instead of ^ cupful of butter. Stir the butter and sugar to- gether, add the other ingredients, stirring well. Bake with one crust like a custard pie. Make a frosting of the 2 reserved whites of eggs. Sweeten, flavor with nutmeg. Castard Pie, Plain. — Boil a quart of milk with ^ dozen peach leaves or the rind of a lemon. Turn it ofi and let cool. Stir in 4 beaten eggs, 4 tablespoonfuls of sugar, a pinch of salt. This will make two pies." 'Bake in deep pie dishes with one crust. One teaspoonful of cornstarch or 1 tablespoonful of flour rubbed smooth with cold milk and boUed with the milk, after the flavoring leaves are removed, will take the place of 1 egg. There should be a heaw rim to all one-crust pies. Vanilla makes a pleasant flavor. L; flour is used and peach leaves omitted, the milk need not . boiled. Custard Meringue Pie. — Make a nice custard-filling as above, using the yolks only, and reserving the whites to form the mer- ingue or frosting. Bake the pie. Beat the whites, add 1 table- spoonful of white sugar, spread over the top and return to the oven to brown lightly. Custard Peach Pie. — Line a pie-tin with a rich paste, make a custard using the yolks of 3 eggs, 1^ pints of rich mUk, 2 table- spoonfuls of sugar. Place in the tin a layer of canned, stewed or fresh peaches well sugared. Bake in a well-heated oven. Frost when done. Other fruit may be used. La^^-saruog Custard Pi^— 1 ^art of mUk. 4 i PASTRY. 219 4 taWespoonfuls of flour. 4 tablespoonfnls of sugar. Salt slightly, flavor with ntitmeg or other spice. Beat the eggs thoroughly, rub the flour smooth in a little of the milk, and mix all together. ' The flour will settle on the bottom and sides of the pan forming a complete crust. Bake in a deep, square breadpan one hour, Cocoanut Pie. — 1 cup of grated cocoanut, if dessicated soak over night in milk ; if fresh, this will be unnecessary. Put this in a large cofEee cup and fill up with milk. When ready to bake, take 3 teaspoonfuls of flour, mix smooth with 1 cupful of milk, place on the stove and stir until it thickens. To prevent scorch- ing it is best to put the dish in a kettle of boiling water. While warm, add 1 tablespoonf ul of butter. When cold, put in 2 yolks of eggs. A pinch of salt. i cupful of sugar. Cocoanut. Beat all together. Fill the crust. When done, beat the two whites with 2 tablespoonfuls of sugar, spread over the top and brown lightly in the oven. This will make one pie. The whites of the eggs may be used instead of the yolks. If this is done, sprinkle powdered sugar thickly over the top before serving. The yolks of the eggs may be utilized by making lemon pie without a meringue, or gold cake, ginger bread or salad dressing. Washington Pie.— 1 cupful of sugar. IJ cupfuls of flour. i cupful of butter. legg. i cupful of sweet milk. 1 teaspoonf ul of cream-tartar. 1 teaspoonful of lemon extract. ^ teaspoonful of soda. Bake on three round tins. When done, put a layer of nice apple sauce between and on top of the cakes. Jelly or jam may be substituted and the pie served with a sauce. 220 THREE MEALS A DAY. Washington Cream Pie. — Made a cake as for Washington pie, bake in two or three layers and spread the cream used for making Mock-cream Pie. Delicious. Serve cold. Ripe Tomato Pie. — ^Line a pie-plate with a nice crust. Peel and slice sufficient tomatoes, (half ripe ones are really better), to fill the pie. Sprinkle over the top J cupful of sugar, 1 teaspoonful of flour, butter, the size of a walnut, cut this in bits, and flavor with lemon. Cover with an upper crust. Green Tomato Pie. — Take 12 common-sized tomatoes. Wipe, peel and parboil until turning soft. Turn off the water and place in the pie-dish lined with crust. Add — 4 tablespoonfuls vinegar. Butter size of a walnut. 1 teaspoonful flour, f cupful of sugar. J teaspoonful salt. Lemon or ginger. Cover with a top crust weU pressed down to the lower edge to prevent the juice escaping. If ripe tomatoes are used omit the parboiling. Zante Currant Pie. — Glean and stew in water, When done sweeten, dredge in flour enough to thicken the juice. Bake with two crusts or take either of the recipes given for Eaisin Pie and prepare the currants in the same manner. Sweet Potato Pie. — Boil the potatoes very soft. Peel, mash and put through a colander. Have a pie-dish lined with paste. To 1 cupful of the potatoes add 1 quart sweet milk. " 2 tablespoonfuls melted butter. 2 or 3 beaten eggs. f cupful sugar. Nutmeg or cinnamon to flavor. Beat together the butter and sugar. Add the potatoes, a Uttle at a time, then the eggs and flavoring. Fill the paste -lined tins and bake. This will make two large, or three small pies. Carrot Pie. — Make same as Sweet Potato Pie. This i6 healthful and nourishing even for dyspeptics if the Hygienic Cream Pie-crust is used. PASTRY. 221 Molasses Pie. — Line a tin with plain paste. Put ^ teacup molasses, then a layer of crust, thin as a wafer, then more niolasses and again a thin crust. (Jover with niolasses, put on the top crust. Bake. Very nice way to use left-over paste. Huskleberry or Elderberry Pies. — Line a pie -tin with good paste. FiU with the berries. Add f cup sugar, 2 table- spoonfuls vinegar and a dusting of flour. Put on an upper crust and bake. Lemon juice may be used instead of vinegar and will be found an improvement. Canned berries may be used in the same way. Currants mixed with either of the berries gives a good tart. Omit the vinegar in this ease. Peach Pie. — Slice and filF the pie, seasoning with sugar, & dusting of flour and a little water. If the peaches are not mellow stew them before making into a pie. Bake with two crusts or make as a Tart Pie. Dried Peach Pie.^-The peaches should be soaked in water over night, stewed soft and sweetened before making into pies. Bake with two crusts. Currant and Gooseberry Pies. — Currants and gooseberries are the best for pies when half green, though they wiU answer whtn ripe. Currants mixed with ripe raspberries make good pies. Green currants and gooseberries will be found sweeter for pies if the sugar is scalded in before using. Stew them on a moderate fire with 1 teacup of water to 2 quarts of the fruit. When they begin to break add sugar in the proportion of § cups of sugar to a pint of the fruit. Let scald a few minutes. Dredge the pies with flour, cover with an upper crust. . When used without stew- ing put to each layer of fruit a thick layer of sugar. Use a littie flour and 2 tablespoonfuls of water to each pie. Green currant pies are good sweetened with molasses and sugar mixed. Grape Pie. — Grapes make the best pies when green. If not very small they should be stewed and strained to remove the seeds. Sweeten to the taste when stewed. Dredge with flour. If made into a pie without stewing put a thick layer of sugar to each layer of fruit and add a tablespoonful of water and dust with flour. Bake with two crusts. All fruit pies should have a slit in the crust for the escape of steam. 222 ■ THRBE MEALS A DAY. Raspberry or Blackberry Pies. — These pies should be baked in deep tins lined with paste. , Sweeten thoroughly, dredge with flour and coTer with an upper crust. Raspberries and cur- rants, half and half, make a nice pie. Cherry Pie. — Pit the cherries and proceed as for berry pies. Sweet Marlborougli Pie.— 1 pint of the grated pulp of sweet apples. 1 pint sweet milk, a eggs. 1 tablespoonful melted butter. Sweeten if necessary. Beat the eggs to a froth. Stir in the sugar, then the other ingredients. This makes two pies. Bake in deep plates without an upper crust. Flavor with grated lemon peel or the extract. Banana Pie. — Pill a pie shell, already baked, with sliced bananas and powdered sugar. Put in the oven a few minutes until the fruit softens. Very nice so, but iar better to cover the top with whipped cream and serve at once. Plavor with lemon juice. Jelly Pie.— 3 eggs beaten. 2 tafblespoonfuls sugar. 1 teacupful cream. 6 tablespoonfals jelly. 1 tablespoonful melted butter. Flavor with lemon or nutmeg. Light colored jelly makes the most attractive pie. Very tart jelly may require more sugar. Bake in an under-crust. Tliis makes two pies. Peach or Apple Cobbler. — Make a very nice cream or soda biscuit dough. Fill a pudding dish J full of ripe apples or peaches pared and quartered. Sprinkle with sugar. Add some of the dough in small pieces. Fill to within i of the top with quartered fruit. Sugar, 1 teaspoonful butter. Cover with a thick crust. Make several dits in the top. Pour in a cup of ^tfater. Bake one hour. Serve hot with cream and sugar, or milk and sugar. Fried Pies. — ^Use the same dough as for a cobbler. Roll out about the size of a plate. Put a spoonful of dried apple or peach PASTRY. 223 Bftuoe (other kinds will answer) on one side of the paste, turn the otiier over. Pinch the edges together smoothly and fry in hot lard like doughnuts. Cranberry Tart Pie.— 1 quart cranherries. 1 pint of water. 1 pound, or pint of sugar. Stew gently until soft. Mash. When cool put in a pie dish. Put a strip of paste (puff paste is very suitable) around the edge of the dish. Cover over with a crust, pressing it down around the edge. Or line a pie-plate with the paste and fill with the stewed fruit. Lay strips of the pie-crust across the top and bake. This amount will make two pies. Cranberries can be baked with two crusts if wished. Strawberry Tart Pie. — Arrange the berries in layers in a pie dish lined with paste. Fill very fuU as strawberries shrink very much in cooking. Sweeten well with white sugar. Cover with crossbars of pastry and bake. [Almost any fruit pie can be made in tart form]. TARTS AND GHRB.SR GAKR8. Tart Shells. — These are a most convenient resource for the housekeeper in case of unexpected guests, as well as a pretty and ornamental dish for the table. The ends of paste left from pies may often be turned to good account in this manner. Line small tins or patty-pans with paste, pricking with a fork to prevent blis- tering. Bake and set away. Fill them as needed with jelly or preserved fruit. These shells may be glazed by brushing over with the yolk of an egg before putting in the oven. (See page 204). Tart and Puff Paste.— 1 capful butter. 1 tablespoonful white sugar. 1 white of egg. 3 tablespoonfuls water, flour to roll out. Jelly Tarts. — Boll a rich crust thin. Cut in any desired ahape. Bake half the quantity plain, the other half with round 224 THREE MEALS A DAY. or square openings. When used place the jelly on plain halt and gently press the open ones down to meet the lower. The jelly wiU fill the openings and look nice. Chautilly 'J'arts. — Cut puff paste with a biscuit cutter, ordi- uary size; with a smaller cutter remove the center. Use these as rings for the tarts. EoU together the dough and cut again with khe larger cutter. Place the rings upon these. Use the tart glaze tor ornamenting. Bake in a quick-oven and fill with strawberry preserves. Serve with whipped cream. Tart glaze (see page 204). Lemon Tarts, or Fanchonettes.— 1 cupful sugar. 1 cupful boiling water. 3 egg yolks. Butter size of egg. 2 lemons, juice and grated rind. 1 tablespoonful corn-starph:- Let the -water boil in a saucepan, dissolve the corn-starch in a little cold water and pour into the water. Stir till smooth and thick, add the sugar, butter and lemon.' Boil for a minute, stir- ring in the beaten yolks, and set aside to cool. Line small patty- pans with nice pie -crust. Fill half fuU of the mixture and bake twenty minutes. Slip out of the pans and serve on a napkin, either cold or hot. Orange Tarts.— 2 large oranges, juice of both, grated yellow rind of one. f cupful sugar, J only if the oranges are very sweet. 1 tablespoonful butter. ^ lemon, juice only. 1 tablespoonful corn-starch. Beat aU together weU and bake in tart shells without cover. Apple Tarts. — Line patty-pans with nice crust. Put in each, chopped apple and a little white sugar; bake in a moderate oven and let cool. Whip a little cream very stiff, sweeten slightly and flavor with a drop or two of lemon or vanilla. Just before serving, cover the apple in each tart with the whipped cream. A drop of currant jelly on the top of each one adds to the effect. PASTRY. 225 Chocolate Tarts.— 1 quart milk. 1 cupful sugar. 14 tablespoonfuls bread-crumbSg ' 6 eggs. 12 tablespoonfuls grated chocolate. 1 table spoonful vanilla extract. Beat the sugar and eggs light. Scald the milk and pour hot over the bread and chocolate. Add the eggs and sugar. Put inta tart shells and bake one-half hour in a moderate oven. When done sprinkle white sugar over the top. Cream Tarts. — Use very nice pastry for the tart shells or puffs. Serve perfectly cold with whipped cream. Heap them up weU with the cream and set in a cool place. Cream Paffs.— 1 cupful of hot water. J cupful butter. Boil together and while boiling stir in 1 cup of sifted flour dry. Take from the stove and stir to a thin paste, and after this cools stir in 3 eggs (unbeaten). Stir it five minutes. Drop in table- spoonfuls on a buttered tin and bake in a quick oven twenty-five minutes, opening the oven door no oftener than is absolutely neces- sary and being careful that they do not touch each other in the pan. This amount will make twelve puffs. Cbeam fob Above: 1 cupful of milk. 1 cupful sugar. 1 egg. 3 tablespoonfuls flour. Vanilla to flavor. Stir the flour in a little of the milk. BoU the rest; turn this in and stir until the whole thickens. When both this and the puffs are cool open the puffs a little way with a sharp knife, and fill them with the cream. These never fail to puff. This cream may be filled into other tart shells and be found very nice. Almond Cheese Cakes. — Blanch four ounces of sweet al- monds. Eeduce them to a paste with a wine glass of rose water. 15 226 THREE MEALS A DAY. Add 4 tablespoonfuls of white sugar and three eggs well- beaten. Mix and beat thoroughly. Bake in tart shells, first garnishing the top with almonds cut in thin slips. Bread Cheese Cakes. — Slice a five-cent loaf as thin as pos- sible. Pour over it a pint of boiling cream. Let stand two hours. Beat very fine. Add 8 eggs, ^ pound butter, 1 grated nutmeg, ^ pound Zante currants, 1 tablespoonful rose water. Beat well to- gether and bake in patty-pans lined with nice pastry. Rice Cheese Cakes. — These may be 'made in the same man- ner as Bread Cheese Cakes, taking 2 cupfiils of cold boiled rice. Proceed as above, adding 1 cupful of white sugar in addition to above rule. Lemon Cheese Cakes.— ^ pound butter, f pound sugar, creamed together. Grated yellow rind of 2 lemons, the juice of 1. 4 yolks of eggs and 2 whites beaten separately. Stir all together over the fire until the sugar is dissolved and bake in puffs. Any nice pastry will answer for these. Eoll out as for Chantilly Tarts. These puff shells are prettier than tart shells for any kind of tarts. Either tarts or cheese cakes make a dainty dessert. Curd Cheese Cakes. — Put 1 tablespoonful liquid cheese ren- net in 1 quart of fresh milk. Set this near the stove until the cur^ rises. Pour off tlie whey and mix with the curd i cupful butter, | cupful white sugar, 1 grated nutmeg, the yolks of 2 and the whita of 1 egg. Beat thoroughly, adding 6 ounces of Zante currants. Flavor with 2 tablespoonfuls rose water. Bake in tart or pufl shells. Sprinkle with white sugar. SHORT-GAKRS. Strawberry Short-Cake.- 1 quart of flour. 3 teaspoonfuls of baking-powder. f cupful of butter. llilk or water to mi:^ soft. PASTRY. 207 Divide into two or three equal parts and roll out acoordmg to tke size of baking tin. Place each layer in the tin ; spread melted fentter between them only, putting none on the last layer. When baiked the layers wUl sepairate easily. Short-cake may be made after any oi^er rule, with sour milk, soda, etc., but baking in layers will be found an improvement. Spread on each layer strawberries and sugar, lay on the upper- crust and pour over all any juice that may be left. This will be improved by serving with sweetened cream. Berries of any kind — cherries, sliced peaches or stewed apples may be served in the same manner. Cut through all the layers in serving. Some cooks roll the dough thin and bake in layer cake-tins. If not very thick several must be lised. Unless there is an extra amount of shortening in the cake each layer must be buttered before covering with the berries. Cream Raspberry Short-Cake. — 1 pint of rich sour cream. 1 teaupoonful of soda. Pinch of salt. Flour to make a soft dough. BoU to the thickness of an inch and a half; bake, separate and butter; or, better still, make four layers,' spreading each one with butter. Bake in a deep tin, layer upon layer. . Sweeten the berries well between the crusts, covering each layer of fruit with whipped sweet cream. Cover the top with the whipped cream and dust with powdered sugar. Peach Short-Cake. — Make a plain baking-powder crust; bake in two tins ; butter each side well and alternate the layers of crust with sliced and sugared peaches. Cover |the top crust with a thick dashing of powdered sug^r. Serve with sweetened cream. Cranberry Short-Cake. — This can be made in the same manner, having the fruit thoroughly stewed and sweetened. Spread between the layers of crust thickly. Beserve th« extra juice to serve as ^uce. Api^le ^M)rt-€^Jee. — -Ms a stM batte m for bkcnit. Put k a deep pie-tin with a spoon ; bake separate, btttter wsH and M. -w^k a thick la^er of very ni«n tart a^le-saucei SpnnMs witfa Bvge^ 228 THREE MEALS A DAY. replace the top, dusting over with sugar, and serve plain, with sweetened cream or milk. Other fruit may be served in the same way. Powdered sugar is best. STreet Short-Cake.— 1 cupful of powdered sugar. 1 tablespoonful of butter. 3 eggs. 1 cupful of flour, sifted with 1 teaspoonful of baking- powder. 3 tablespoonfuls of cream. Bake in jelly-cake tins. When done lay one upon the other, sprinkling each' with powdered sugar. Cut through the layers as for a pie; serve in saucers with sweetened cream poured over it. Lemon Short-Cake. — Make a rich short-cake. Bake in jeUy-cake tins; let cool and spread with the lemon filling for lemon layer cake. Dust sugar over the top and serve. Jelly Short-Cake. — Can be made in the same way, substi- tuting jelly for lemon-butter. Orange Short-Cake.— 1 quart of flour. 1 egg, well-beaten. I cupful of butter. 1 tablespoonful of sugar. 3 teaspoonfuls of baking-powder. Milk for a soft dough. Roll J inch thick, bake in round tins in a quick oven. FmiiiNG: — Eoll 3 large oranges and 1 lemon; press the juice into a bowl. Eemove the peel, chop all the pulp fine and add to the juice, with 1 cupful of granulated sugar. Epicurean Short-Cake. — Prepare a short-cake as for Sweet- ened Short-Cake. When cold put strawberries and sugar between each layer and over the top. Serve with cream and powdered sugar. DUMPIaIMGS. Bags for boiling dumplings or puddings, should be made of thick cotton cloth. Before using dip in water, wring out and flour PASTRY. 239 inside. When the dumpling or pudding is put in, tie the bag ti^btj leaving plenty of room for the contents to swell. Indian and flour puddings require a great deal of space. An old plate should be put at the bottom of the ketfle to pre- vent the bag sticking. Dumplings or puddings, when they have been in the water a few minutes, should be turned to prevent settling and heaviness. Water should be kept of a sufficient depth in the kettle to cover the pudding. It should not be allowed to stop boiling for an instant. Dip the bag in cold water for an instant when done, and the dumpling or pudding will come out easily. Steamhto is really an easier and preferable way of cooking either puddings or dumplings. Set a plate in the bottom of the steamer if a bag is used instead of a pudding dish. Place the dumplings or pudding nicely tied up on this, and keep the water in the kettle beneath boiling constantly. One economy in this case is that vegetables or meat may be cooked in the kettle while the pudding is being steamed. Prepare the cloth or bag in the same way as for boiling. Baking is also resorted to in the preparation of dumplings. Dumpling Crust— 2 cupfuls sweet milk. 1 saltspoonful salt. 2 tablespoonfuls lard or, butter. 1 teaspoonful soda. 2 teaspoonfuls cream-tartar. Flour to make a soft dough. Water may be used with the addition of 1 or 2 well beaten eggs, using the other materials in the same manner. Suet Crust— ^ pound chopped beef suet. f pound flour. 1 saltspoonful salt. Cold water to make a dough. Work it well. Beat with the rolling pin and roll out. Nice for any boiled fruit pudding. 330 THREE MEALS A DAY. Boiled Apple Dumplings.— Pare tart mellow apples. Kemove the cores mth an apple corer, or a small, sharp knife. Fill the openings with sugar. Make a good pie cnist. Eoll out f of an inch thick. Cut in squares just large enough to enclose 1 apple. Lay the apples on them and bring the corners together. Tie each one in a small floured cloth, leaving room to swell. Drop in boiling water and let cook one hour. Serve with pudding sauce, or butter and sugar. A biscuit crust, either baking powder or soda, may be substituted for the pie-crust paste. Molasses is a very nice sauce for apple dumplings. Baked Apple Damplings.— Prepare a crust after the recipe given for dumpling crust. Eoll out, cut in squares and in the center of each lay a tart apple pared, cored and quartered, bring the comers together closely. Lay in a deep buttered baking tin with the joined edges down. Pour a cupful of water aroimd them, J cupful of sugar and dot the top plentifully with bits of butter. Bake in the oven until done. Serve as they are, the butter, sugar and water making a nice sauce. A variation may be made by working a little, butter into raised bread dough, rolling out thin and enclosing an apple, as above, in each dumpling. They may be either baked or boiled. Lemon Damplings.— J pound grated bread. I pound finely chopped suet. ^ pound sugar. 1 lemon. Squeeze the juice over the sugar and chop th^ '^gt very fine. 1 large tart apple grated. 2 tablespoonf uls flour. 2 well-beaten eggs. Mix well together. Divide in eight parts and tie each one in a well floured piece of cotton cloth. Put a plate in the bottom of the kettle and drop the dumplings into boiling water. Boil thirty minutes. Serve with maple syrup. Peach Dumpling. — Make a dumpling paste after any of the rules given and prepare as for Apple Dumpling, slicing the peaches, PASTRY. 231 Let cook two hotirs. Serve with hard sauce, plain pudding eauce, or butter and sugar. Sliced apples, blackberries, cherries, huckleberries or any other fruit can be used in the same way. Dough Dumplings. — Bisen bread dough made into balls the size of apples and boiled a long time in a kettle of boUing water are nice eaten hot with molasses. A' little shortening may be worked in, but they are good without. Light Dumplings. Take a pan of nice light biscuit just ready for the oven, and when the potatoes are ready to boil for dinner put the biscuit in the steamer over the kettle. Cook one- half hour or until the potatoes are done. Serve hot with sweet- ened cream seasoned with nutmeg. Crushed strawberries or any kind of stewed fruit is nice to serve with them. Tear open with a fork. Steamed Apple Dumplings.— Slice enough tart apples to fill a deep pudding-dish | full. Put over the stove with enough water to cook the apples, and when they begin to boil cover with a closely-fitting crust of biscuit dough. Make an opening in the center to let the steam escape ; cover closely. Cook one-half hour. Thedough should be several inches thick when done. Serve with a hot sweet pudding-sauce. This dumpling may be made in a tin-pail, lining the sides with paste also. Small fruit of any kind may be used (without stewing). Put the pail in a kettle of boUing water; stand it on an inverted saucer to prevent burning. Let the water boil around the pail, not over it. Dessert Noodles. — Make noodles according to rule. Cut in pieces ^ inch wide, throw in boiling salted water and let boil up two or three times. Dish, pour some melted butter over, add sugar and cinnamon to taste. Serve immediately. Boiled Dumpling or Roly-Poly.— Take any of the pasties given before. Eoll out ^ inch thick, spread with strawberries, blackberries, sliced peaches, pitted cherries or stewed cranberries. Sprinkle with sugar. If tart fruit, such as cranberries, is used considerable sugar will be required. Any kind of fruit jam or marmalade is very nice spread on in place of the fresh fruit. «32 THREE MEALS A CAY. Leave the outside edges uncovered and wet them with cold water. Roll the crust up carefully, join the ends and lay the pudding in a thick white towel or cloth, roll the dumpling up, tie the ends and put in a kettle of boiling water. Boil one hour and serve with a rich pudding-sauce. A hot sauce is nice. The pudding may he steamed instead of boiled. Sliced tart apples may be used in this manner. Cut in slices from the end when serving. Put a lump of butter and a large spoonful of sugar on the center of each slice as the pudding is served, if of apples. Dried apple-sauce, beaten fine and not too juicy, may be prepared in the same manner. KRUIT DESSERTS, BAKED OR STEANIED. Apple Jonathan.— 1 pint of sweet milk. 1 egg, beaten. 1 small teaspoonful of soda. ^ teaspoonful of salt. 2 small teaspoonfuls of cream-tartar. Flour to make a batter rather thin. Have 4 or 5 large apples peeled and chopped ; stir and pour in a well-buttered pudding-dish and steam or bake. Sour milk and soda may be used instead of sweet for the batter. Serve warm with butter and sugar, sweetened cream or pudding-sauce. Birds' Nests.— 1 quart sweet milk. 3 well-beaten eggs. 1 pint of bread-crumbs, soaked in the milk.' ■ J cupful of sugar. . 1 tablespoonful of butter. 1 teaspoonful of baking-powder. Pare 6 or 8 nice tart apples, dig out the cores, fill the cavities with sugar and sprinkle sugar over the top. Put the apples in a buttered pudding-dish, pour batter PASTRY. 233 over all. Bake or ateam one hour. Serve with preferred pudding sauce. This recipe may be altered by substituting for the bread- crumbs flour enough for a batter about like muffins; 1 egg may be' omitted in this case, otherwise follow the rule. If desired the apples may be sliced and sugar sprinkled over them. If baked, half a cup of water should be poured over the apples before the batter is added. If more convenient a sour milk and soda batter may be sub- stituted. Graham flour is preferred by many to wheat, as more healthful. Brown Betty. — ^Put in a pudding-dish 2 pared and sliced tart apples, a little salt and nutmeg, some sugar and dot with bits of butter, then a layer of fine bread-crumbs. Eepeat these layers until the dish is full — apples for the top. Butter and sugar to suit the taste. Lastly, ^ cupful of hot water; cover closely and bake one hour. This is good either hot or cold. Both bread and apples become somewhat jellied when the pudding is done. Can be served with- out sauce. Peach Pandowdy w — ^Pill a 2-quart basin J full of canned peaches or fresh fruit sliced, pour over them a batter made like that for Apple Jonathan, with the addition of 1 tablespoonful of short- ening. Pour over the peaches. SerVe with pudding-sauce after baking until the crust is done. Dried peaches may be stewed and served in the same manner. Serve with cream and sugar. Steamed Frnit Pnfi^.— 1 pint flour. 2 teaspoonf uls baking powder. Sweet milk to make a batter that will drop from the spoon. 5 cups buttered ; put in each 1 spoonful of batter, then some fresh fruit, preserves or jam; then more dough, leaving room to rise. Steam twenty-five minutes. Serve with sweetened cream or sauce, CAKE maKng is an easier and simpler matter [when^ every- thing is prepared before hand. Cream-tartar or baking powder should be measured and sifted with the exact quan- tity of flour ; butter and spices measured. Eaisins seeded, citron sliced fine, etc. It is a very good plan to pick over raisins by the . pound, when first brought into the house, while a large quantity of Zante currants can be washed and dried almost as easily as the 1 cupful required. This method saves a vast amount of time. Cbbam-taetab and soda should always be rubbed smooth with a clean, dry knife, before measuring ^put the required quantity. Some notable housekeepers measure and sift a quantity of flour, cream-tartar and soda, or baking powder together and put aside in a jar or tin for use. This is a great convenience, but stUl better is the Self-kising ob Pbepaked Floue. This can be purchased at all large groceries in quantities to suit purchasers. This is not only convenient, but a saving, as regards baking-powder, etc. It will not answer where sour mUk or yeast is to be used. Sweet Milk and baking-powder, or cream-tartar, go together; sour milk and soda. Measdbing. — To 1 quart of flour use 1 teaspoonf ul of soda and 2 teaspoonf uls of cream-tartar; or to 1 quart of flour 2^ teaspoon - fuls of baking-powder. One cup of flour means a level cupful of unsifted flour. A Testeb should generally be baked before the-cake is put in the oven. A teaspoonful or so of the battel put in a patty-pan or on a greased paper. If too solid add a few teaspoonf uls of milk, if too soft it will fall in the middle. Add a tablespoonful or a little over of flour. (034) CAKE. 235' Cake to be good must be made of nice materials. Butter and eggs should be fresh, Cooking butter should never be used. Sometimes, however, perfectly fresh eggs that will not make frost, ing, will beat up nicely in a cake batter. Bbeak the eggs in a dish separately that by mistake a poor one may not spoil the whole lot. Yolks of eggs, when not used in the cake, may be utilized in various ways. Eggs for frosting should be dropped in cold water one hour before using. A pinch of salt added to them hastens their frothing. Eggs are beaten separately for almost all cakes, i. «., yolks and whites are beaten in separate dishes. This is always an improve- ment, and should be done unless the recipe directs otherwise. Two exceptions there are to this rule, custards and gingerbread, SuGAB is to be used as follows. Powdered or pulverized sugar for Delicate Cake, Angel's Pood, White Sponge Cake, etc. Coffee sugar for layer cakes (except the most delicate which require powdered), White Fruit Cakfe, Pound Cake and other rich cakes. Coffee Cake, Fruit Cake, and other dark cakes require brown sugar. Granulated should never be used if it is possible to avoid it, as it does not dissolve well, and either goes to the bottom or rises to the top. A CAKE-PAN with a tube bakes a large loaf more uniformly. Labd is better to grease cake pans, for the salt in butter, causes the cake to stick. After rubbing the pans with lard, sprinkle with flour, shaking off the surplus. Cake tins should be warmed gently before putting in the batter. Cake matebials should be gotten together in cold weather some time before they are needed, and kept in a warm place that they may mix more easily. Eggs should be beaten in an earthen dish. Bdttek and sugar should always be creamed in an earthen or stone dish with a silver or wooden spoon. Tin or iron prevents their perfect whiteness. Cake batteb should be beaten with a wooden spoon. A very large quantity is better beaten with the hand, especially in the winter. 236 THREE MEALS A DAV. Cake should be tried with a clean broom splint; if nothing adheres the cake is done. Butter that is too salt should be washed in cold water, 2 or 8 times before using it in nice cake. Oven dooes must be kept closed ten or fifteen minutes after a cake is put in to bake. Open then very carefully just a er&ek.. When necessary to turn exercise great care that the cake may not fall. Shake and jar a tin with the cake batter in before putting in the oven. This expels the air bubbles, and renders it less liable to fall. Wine, where given in any recipe, (it is not so given in this volume,) may have a wine glass of rose-water, the juice of a lemon, an extra yolk of an egg, or a few more spices substituted. Cake tins are very nice lined with thoroughly greased paper, white or light manilla ; butter the tin itself before putting in the paper. For a large fruit cake, 2 or 8 may be used, buttering each one, and the last one very thoroughly. This is very useful to pre- vent the cake burning as well as sticking. A half-pint cup should be used in all these measurement?. Occasionally some brands of flour require more than others. Test the heat by putting in the oven a little flour; if it browns too quickly let the oven cool slightly. Always start up the fire when commencing to make the cake that it may not have to stand when in the tin; if obliged to wait, leave the batter in the dish and beat constantly; beat not stir; beating drives out the air bubbles. A tidy table saves much work. Put everything back in its place as soon as used. Use the same dish as often as possible for all materials that will not injure color or flavor. For instance, the same cup that measures the sugar and flour may be used for the butter and then the milk if care is taken. Some cooks measure all their dry materials and put them into little paper sacks. This saves many steps and much washing of dishes. Nutmegs, if good, when pricked with a pin will show oU in- stantly. CAKE. 237 FRUITS FOR GAKRS. Eaisins should be stemmed. For stoning easily, poitr boil- ing water over the raisins and drain off. This loosens them and the seeds come out with ease. If water is used dry them thor- oughly before using. Currants should be thoroughly washed in several waters, or until the water is clear, and rubbed dry on a coarse clean towel. Eaisins fok Cake may be boiled one-half hour in a little water, dried in the oven, dredged with flour, and stirred in as usual. This wUl prevent their being tough and tearing the cake in cutting. AiiMONDs, TO Blanoh. — Turn boiling water over them. Let remain a few minutes, then drain and plunge into cold water. The skins will then come off easily. If not, repeat the operation. Eub the skins off with a dry cloth. Put on a paper in an open ovea to dry. Eub to a paste in a mortar with a little rose-water to prevent oiling ; a little loaf sugar, 1 lump to 3 or 4 almonds may be used for the same purpose. Another way is to roll the almonds, first choppiug them fine with a rolling-pin, sprinkling sugar with them to avoid oiling. Cake Mixing and Baking. — Beat butter and sugar to a froth, unless the recipe otherwise directs ; to this add the well-beaten yolks of the eggs, if yolks are used. Beat the whites until they will adhere to the dish turned bottom up, and add flour, whites of ■ eggs and milk (if the recipe calls for it) alternately. Sift the flour and baking-powder or cream-tartar and soda with the flour first. Stir until smooth, in the same direction always. Have the oven hot, not burning, and put the ca,ke in. , Eead all the other hints given in this division also. Close doors and windows that cause a draft upon the stove. If the cake is very rich it will need a more moderate oven, especially if it is a molasses cake, as any cake with molasses in it browns speedily. At the first sign of browning too quickly, put a brown paper over the top. This will be better if pinned in shape to fit the tin, as there is no danger of it touching the cake if made into this cap form. If baking too fast set a pan of water on the 238 THREE MEALS A DAY. grate or remove one of the back stove lids for a few minutes. If in danger of burning on the under side, set the upper grate under the tin to raise it from the bottom of the oven. Let the loaf of cake stand in the pan a few minutes after re- moving from the oven. Do not put cakes away in the cake-box until thoroughly cold. A stone jar is very nice for keeping cak« or cookies. PoBTABLE Lemonade.^ — Lemons that will not keep may hav« ,the juice expressed and thickened with sugar. Set in a cool place and it will keep a long time. Use for lemon pies, lemonade or mixed with eggs for lemon jelly cake. Use the peel for Dry Flavoring. Lemons may be kept fresh a long time by putting in a jar of cold water. Change it frequently. FIaAVORIKQ rxtragt. Bitter Almond Extbact. — 1 pint of alcohol, 1 teaoupful of peach meats. Let stand. Vaiolla Extbact. — ^ pint of alcohol, 8 vanilXa beans broken in bits. Let stai;d a few days. Lemon Extract. — 1 pint of alcohol, grated yellow rind of 6 lemons. In a few days, if necessary, add ^ ounce of oil of lemon. Orange Extract. — Prepare same as above, substituting oranges and oil of orange for lemon. These extracts are better and one- half cheaper than those that can be bought. Dry Flavoring. — Grate off the yellow rind of oranges and lemons (separately of course) that are to be used for sherbets, lemonades, etc. Mix the gratings well with four times their weight in powdered sugar, and put into closely corked bottles. This will give two excellent, pure, ever-ready flavorings for cakes, pies, pud- dings, blanc manges, etc. Peach pits or meats may be blanched, and fifteen or more of them nibbed to a paste and stirred into a loaf of cake in place of almond extract. EcoNomoAL SuBSTirnTE FOR Butter. — Melt a piece of nieo fat pork and strain through a thin doth into a jar. Moniiio CAKE. 239 where it will cool quickly, when it may be used instead of butter in almost any kind of cake". Pound cake made of it is delicious. Dry sponge cake is' very nice out in thin slices and toasted delicately. Serve with creams, etc., or turn a boiled custard over them. WRIGHTS AND M^ASURRS. SUOAR. 2 heaping teaspoonfulB equal 1 heaping 1 heaping tableopoonful equals 1 ounce t tablespoonful. 2 level oofleeoupsl of granulated equal 2 level coSeecups powdered equal 1 1 pound. pound. 2 heaping cups (A, coffee) equals 1 pound. 1 pint (A, cpllee) equals 12 ounces. 1 quart broken loaf equals 1 pound. 1 pint granulated equals 14 ounces. 1 quart powdered equals 1 pound 7 1 quart of either equals 4 cupf uls. ounces. Spice. 2 salt spoonfuls make 1 coffee spoonful. 2 coffee spoonfuls make 1 teaspoontul. A dash of pepper is H salt spoonful. Floub and Mbai.. 2 heaping teaspoonfuls equal 1 heaping 2 heaping tablespoonfuls equal 1 ounce, tablespoouful. 5 heaping tablespoonfuls equal 1 cupful 2 oijpf uls of unsifted flour equal 1 pound. 3 ifl cupf uls commeal equal 1 pound. 1 quart sifted flour equals 1 pound. BtTTTBB AND EaGS. 1 tablespoouful soft butter equals 1 Size of a medium egg equals 1 ounce. ounce. 4 heaping tablespoonfuls soft butter 2 teacupf uls packed soft butter equals 1 equals 1 cupful. pound. 1 pint well-packed soft butter equate 1 1 ^2 cups firm butter equals 1 pound. pound. 8 large or ] O medium sized eggs make 1 1 white of egg equals 1 ounce. >- pound. 1 yolk of egg equals 1 ounce. LIQUIDS. 60 drops equal 1 teaspoonful or drachm. 4 teaspoonfuls equal 1 tablespoouful, 4 tablespoonfuls equal 1 ounce. 4 ounces equal 1 giU. 2 gills equal "a pint. A common tumbler holds ^2 pint. A wine glass holds ^a gill. 1 small teacup holds 1 gill. 4 tablespoonfuls equal I3 gill. Gbnbbai. Weiqhts. 8 drachms make 1 ounce. 16 ounces make 1 pound. 4 gills maka 1 pint. 2 pints make 1 quart. 4 quarti miUce 1 gallon. 6 ^aarti make 1 peck. 240 THREE MEALS A UAY. FROSTING. Cakk should be nearly if not quite cold before attempting ie frost it. In FEosTiNe dip the knife frequently in cold water. Very thick frosting may be made to adhere to a cake by taking 1 teaspoonful of gelatine dissolved in as little boiling water as possible and while hot rubbing all over the top of the cake. Then apply the frosting. If this precaution is not taken the sugar when dry is inclined to crumble off a large cake where a very thick frosting has been used. One teaspoonfci, of lemon juice will do much toward prevent- ing frosting from crumbling. Vinegar is a partial substitute. One teaspoonful of cream has a softening effect. A RIM of stiff paper around a cake will retain the frosting in place until it hardens. Decorative Frosting. — Give the cake a plain coating of stiff frosting. Smooth over the top and set the cake in a warm oven for a few minutes. Ueat the white of an egg to a firm froth. Stir in powdered sugar until quite stiff, but not so stiff as the first frosting. Make three small cornucopias of writing paper, pin in shape, cut off the small ends of each to leave room to press the frosting through. Graduate the sizes of the three apertures. Fill the cornucopias with frosting, fold the paper over the top and use the thumbs to press the frosting through the lower opening. If it does not keep its shape, the frosting is not stiff baough and more sugar musi, be added. Gut out the designs in paper and outhne them on the top of the cake by pricking the frosting with a large needle. Use the cornucopia with the largest opening for the large pattern. A horseshoe in the center with a vine of flowers, out- side of this a wreath of plain flowers, daisies for instance. Finish the edge with two or three rows of heavy dots. Cochineal Coloring. — 1 dram of cream-tartar. 1 dram of salraratas. 1 dram of alum. 1 dram of cochineal. Mix in f cup of boiling water. Bottle and cork for use. Make the wished for shade by using more or less of the preparfr- CAKE. 241 tion. A portion of the cake batter may be colored to suit and arranged in alternate layers. lOhe effect is very pretty. Bed sugar sand may be bought at groceries and used for coloring cake batter. Quick Icing (White).— 6 tablespoonfuls powdered 1 white of egg. sugar. Flavor with rose, vanilla or lemon. Mix the sugar and white of egg together in a bowl by merely stirring. Spread this semi-transparent mixture over the cake. A rim of paper put around the sides of the loaf will retain the frost- ing in place imtil it hardens. Leave in a warm place for an hour or two to dry. The frosting may be colored pink by a drop or so of prepared cochineal color.. Icing is more tender made in this way than where the egg is beaten to a froth before adding the sugar. Qnick Icing (Yellow). — Same as above, taking the yolks of 2 eggs in place of the white to moisten the above amount of sugar. The three shades, white, pink, yellow, may be alternated to great advantage in frosting a layer cake. Frosting (White).— 2 whites of eggs beaten | pound of powdered sugar, stiff. Beat together until it will fall in ffakes from the knife. Dust the cake with flour to absorb any grease, and brush off lightly. Flavor the frosting to please the taste,. Frosting (H).— Whites of two eggs beaten Stir in 18 tablespoonfuls pow- stiff. dered sugar. 1 teaspoonfnl powdered 2 teaspoonfuls lemon juice or starchor2teaspoonfiils orange water, cornstarch. If a heavy frosting is required, let each coating dry in a warm oven before applying the next one. Frosting (Yellow).— Yolks of 2 eggs beaten with 1 cup of sugar. Flavor to suit. Boiled Frosting. — 1 cupful of white sugar boiled with ^ cup of water until it 'Will yna. when dropped into cold water. Pc^kx 16 242 THREE MEALS A DAY. this over the -well-heaten white of 1 egg. Stir briskly until it is cool enough to thicken. After the top of the cake has been cov- ered, stir^in a little fine dry sugar befoifelj^p^pting the sides. The cake should be cold. Put in the oven a morbent to dry. Gelatine Frosting, Eggless.— Dissolve 1 teaspoonful of gel- atine in 6 teaspoonfuls of boiling water. Strain and stir in 1 cup of sugar (powdered). Flavor to suit enough for 1 cake, , Eggless Frosting, Quick. — 1 cup of powdered or confection- ers' sugar moistened with as little cold water as can be used to make a smooth paste of the right consistency for spreading. Eggless Frosting, Boiled. — l cup of powdered sugar boiled in 3^ teaspoonfuls of milk for five minutes. Flavor, remove from fire and stir until it thickens. Spread oil the cake before it hard- ens. Chocolate Frosting. — l white of an egg beaten stiff, add 1 cup of powdered sugar, i tablespoonfuls of grated chocolate, or enough to suit the taste, 1 teaspoonful of vanilla. Boiled Chocolate Frosting. — ^ cake of chocolate, grated. Put it over boiling water to dissolve. Boil 1 cup of sugar with ^ cup of sweet milk for ten minutes. After it begins to boil, add the chQColate, stirring until mixed. Use hot. 'chocolate Cream Frosting. — l cup granulated sugar boiled in 1 cup ot water until it threads. Let cool slightly and beat un> til creamy, put over the cake, then cover with a thin layer of dis- solved chocolate melted over boiling water, or stir chocolate in. Almond Icing. — 2 cups of granulated sugar boiled with 4 tablespoonfuls of water for five minutes, then pour it over 3 whites of eggs beaten to a froth. Beat the whole until cold, and add to it ^ pound of almonds, blanched and pounded to a paste with rose water. Nice for Sponge, Delicate or White Gake-- Tntti-Frutti Frosting. — Prepare in the same manner as Almond Icing, adding instead of the pounded almonds ^ pound of almonds chopped, ^ cup of large wjiite raisins and somewhat less citron sliced thin. Particularly nice for Sponge, Delicate or White Cake. Delicious used as filling for some nice layer cake. Maple Syrnp Frosting. — l white of an egg beaten to a froth, over this poor 1 oup of thick maple syrup, stir briskly. Mapk ■vj!. CAKE. 243 'sugar may be melted and boiled to wax if syrnp is not conver- IaOAP GfAKRS. [See page 239 tor weights and measures where scaled are not eonveslentj Wedding Fruit Cakd.— 3 pounds of batter, beaten to a cream. 8 pounds of sugar, added to this and beaten with t^e hand untillight. : ^ pint of rose-water. 24 eggs, well-beaten, and 4 pounds of flour sifted with ^ teaspoonful of soda and 1 ^t^aspoonful of cream-tartar, ^ pound of blanched chopped almonds. 2 nutmegs, grated. 3 pounds of raisins. . '^i ^ ounce of cloves. 1 pound of figs, chopped; 1^ ounce of mace. 2 pounds of currants. ^ ounce of cinnamon. 1 pound of tsitron, sliced. Dredge>the fruit with flour and add last oi all. This recipe will make 3 large or 4 mediiim sized loaves of cake. Bake slowly four hours. This cake will serve fifty or more persons. » Groom's Cake.— 1 pound of sugar. 1 pound of butter and > 12 yolks of eggs, beaten to a foam. Mix and beat thor- oughly together. Add 1 pound of flour, browned. 2 poimds of currants. 2 pounds of raisins. 1 pound of dtron. 12 whites, of eggs beaten stiff. Mix part of the flour willh the fruit and stir it in with the sugar* butter and yolks; then add the whites of the eggs, stir in the remainder of the flour and add 2.tablespoonfulsof mixed spices and 1 gill of rose water. Bake three hours. Frost with yellow frosting, using part ot %e yolks left from the Betoe's Oake. Bride's Cake. — 1 pound of flour. | teaspoonful of soda. 1 pound of sugar. 1 'teaspoonful of cream -tartar. 244 THREE MEALS A DAY. J- pound of butter. 1 teaspoonfnl of almoad flavo 16 whites of eggs. oring. Beat to a crearin the .juttac and sugar, mix wiMi the weH- beaten whites of the eggs, then the Sour sifted with the soda and cream-tartar. Stir gently and thoroughly and bake in a moderate oven. Frost with white frosting, using the yolks and the remain- der of those that have not been utilized in the yellow frosting for the Gboom's Cake to make a loaf of Gold Cake. For a wedding these three cakes, viz. : Groom's Cake, Bride's Cake, and Qold Cake, should be made together. Frnit Cake.— 1 pound of sugar. 1 pound of figs, sliced, or 1 pound of flour. 1 pound of dates, seeded. J pound of butter. ^ pound of citron, sliced. 7 eggs. 1 teaspoonful ground nutmeg. J pound of currants, well- 1 teaspoonful of cinnamon. washed and dried. Juice and grated yellow rind 1 pound of raisins. of 1 lemon. Dredge the fruit, cream the butter and and sugar, add the beaten yolks, then the spices and whipped whites alternately with the flour. The fruit and lemon juice last. Yellow frosting is very suitable. Washington Fruit Cake.— 2 cupfrds of butter. 5 eggs well-beaten. 8 cnpfuls of very brown 1 cupful of sweet milk, sugar. 1 teaspoonful of soda. 4 cupfuls of browned flour. 2 teaspoonf uls cream-tartar. Mix as usual, and stir in at the last J pound of currants, washed and dried. ^ pound of raisins, seeded. 1 pound of dates, seeded and chopped. 1 teaspoonful of ground cinnamon, 1 of nutmeg. Bake slowly and steadily until done. If any of the fruit is omitted add a little more flour. Black Cake.— 1 pound of butter. 3 pounds of raisins. 1 pound of brown sugar. ^ pound of citron. CAKE. 245 1 pound of flour, browned. 1 level teaspoonful of ground 8 pounds of currants, cloves, ■washed and dried. J cupful of molasses. 12 eggs. If more flour is Uked, add afterward. Put the fruit, well dredged with flour, in last, and add 1 large wine-glassful of rose- water. This cake cuts best when three or four weeks old. White Fruit Cake.— 1 cupful of butter. ^ pound of chopped almonds, 2 cupfuls of sugar, white. blanched. 2| cupfuls of flour. J pound of citron, sliced 2 teaspoonfuls of baking- thin. powder. 1 cupful of dessioated cocoa- Whites of 8 eggs. nut. 1 wine-glassful of rose-water. Beat the butter to a cream and gradually beat in the sugar and then the rose-water. Whip the eggs to a froth and stir in next. Sift the flour with the baking-powder, and lastly the fruit. Bake in a moderate oven and try with a broom splint. Make gold cake, salad dressing, or ctistard to pour over dry Sponge Cake with the extra yolks. Three or more yolks add very much to a ginger- bread. Use white frosting. Royal Fruit Cake. — 2 cupfuls of^brown sugar. 4 cupfuls of flour. 1 cupful of molasses. 4 eggs. 1 cupful of butter. 3 cupfuls of stoned raisins. J cupful of milk. 1 cupful of chopped citron. 8 cupfuls of currants, washed and dried. 1 teaspoonful of ground cinnamon. 1 teaspoonful of nutmeg. J teaspoonful of cloves. 1 teaspoonful of soda and 2 teaspoonfuls of cream-tartar Or 8 teaspoonfuls of baking-powder. The currants and citron may be left out and double the amount of raisins used. Will keep moist six weeks or more if properly covered. This will be found more wholesome than the more expensive rules. 246 THREE MEALS A DAY. 3 cupfuls flour. I cupful raisins. Cream Fruit Cake (Plain). - 2 cupfuls brown sugar. . 1 cupful sour cream (thick). I cupful currants. 1 ieaspoonful soda dis- solved in the cream. Saised Fruit Cake.— 2 cups bread sponge. f cupful butter. 1 cupful molasseat. 1 teaspoonful each of cin- namon and aUspice. One cupful of chopped fruit, raisins, or raisins and currants, stewed in the molasses. Add flour to make stiif. Apple Fruit Cake.— 2 cupfuls brown sugar. 1^ cupfuls molasses. 1 J, pounds dried apples, chopped fine, and soaked over night. Stew two hours in the molasses. When cold mix^with the sugar and add: ^ cupful sugar. ^ teaspoonful soda. ^ teaspoonful cloves. 1 cupful of chopped suet. 1 cupful sour milk. 1 cupful of butter and lard 3 eggs. mixed. 1 teaspoonful soda. 1 tablespoonfnl cinnamon. 1 teaspoonful cloves. 1 cupful raisins. 1 cupful currants. 1 cupful of nut-meats; a Allspice. desirable addition. Flour to stiffen. Flavor with lemon extract, or juice of 1 lemon. Extra nice. Will make two large loaves. Dried Apple Cake. — 1 cupful of dried apples soaked in water overliight, then chopped and stewed two hours in 1- fcupfui of molasses. Add to this: 2 eggs. 1 cupful sugar. J cupful of butter or lard. • 1 cupful sour milk. 4 cupfuls flour. 1 teaspoonful soda. , 2 teaspoonfuls cinnamon. 1 teaspoonful mace or grated ^ teaspoonful cloves. nutmeg. CAKB. 247 Baisin Cake.— 2 cupfuls of BugapT. 3 eggs. , 1 capf][il molasses. 1 te^jspoonfnl of cream- tartar. 1 pound of raisins. Spice to taste. By adding currants and citron this becomes a very nice fruit cake and will keep some time. Pork Fruit Calte. — 1 pound fat, salt pork chopped fine. Pour over it 1 pint boiling water. Add: 1 oQpfnl of butter, or butter and lard. 1 cupful of milk. ^ teaspoonful soda. 5 cupfuls of flour. 2 cupfuls brown sugar. 2 pounds of raisins, seeded and chopped. 1 tablespoonful cinnamon. 2 teaspoonfuls cream-tar- tar. 1 cupful nlolassies. 2 poujads of currants. 1 pound citron, shredded. 1 teaspoonful cloves. 1 teaspoonful soda. 1 nutmeg grated. 6 heaping cupfuls of flour measured before sifting. The fruit can be reduced in quantity if liked, and more flour added to make the batter stiff enough. 1 wine glass of rose water or the juice of 1 lemon may be added at the last. Mix altogether, adding the fruit well dredged with flour, and the spices and rose water or lemon juice, last of all. Bake slowly. Try with a splint. This, if kept in a stone jar, will keep moist two months. White Citron Cake.— 1 cupful of butter. 1 cupful of sweet milk. 2 heaping teaspoonfuls of baking powder. Cream the butter and sugar and add the other ingredients. Flavor with vanilla. Put into the cake-p^n a layer of cake, then a layer of citron cut in thin strips. Alternate in this way until the cake sponge is all used. This will be found more ornamental than stirring the citron into the cake, which may be done, how- ever, if preferred. If wished more;common 3 whole eggs may be used instead of the whites of 6. If the whites are used, the yolks 2 cupfuls of sugar. 4 cupfuls sifted flour. Whites of 6 eggs. 248 THREE MEALS A DAY. may be utilized in a yellow frosting or other ways of disposing oi them. Ingel's Food.— lA gobletful of powdered Whites of 11 eggs. sugar. 1 teaspoonful cream-tartar. 1 gobletful sifted flour. Beat the whites to a stiff fi-oth. Sift the sugar four or five times, sift the cream-tartar through the flour four times. Add tbfl sugar to the eggs slowly as if frosting were beiug made, add the flour, the same stirring lightly and as little as possible, then the flavoring, 1 teaspoonful vanilla, or lemon, or rose. Bake in a deep, new, unbuttered tin three-fourths of an hour. When done, open the oven-door and let it cool off gradually. After a few minutes, if the pan has a tube, turn it upside down upon it, if not, rest it upside down upon two bricks or other supports. When entirely cold, loosen from the sides of the tin with a sharp knife. Do not allow it to be jarred or shaken in the oven, nor open the door for the first fifteen minutes, as much of the success of this delicious sweet depends upon the baking. Half-moon shaped tins 4 inches deep are used by fancy bakers for this cake. Sponge Cake fELErrANT).— 12 eggs. Tiie weight of eggs (be- fore they are broken) in powdered sugar, J their weight in flour, 1 lemon, juice and grated yellow rind, a pinch of salt. Beat the yolks to a smooth batter, add the sugar, then the lemon-juice and grated rind, and the flour gradually, lastly the beaten whites. Be careful that Bie heat of the oven is steady. Zcvei the cake with paper to prevent burning. It is a good plan to line the tins with a well bo^ tered paper, fitted neatly to the sides and bottom. »penge Gibe (^'icfej^ — 6 eggs. ^- pound of sifted flour. I pound powdered sugar 1 teaspoonful baking powdeR Sift the flour and baking-powder together and mix the h'gred- ieots aocoEding to rule given for Elfigant. Flavor with 1 teaspoonful of lemon estract and add while mixing 2 tablespsonfuls of cold water.' If, however, 1 wine glass of rose-water is used in flavoring instead of the lemon ex- tiract, or the juice and grated rind of 1 lemon, the water may be CAKB. 249 omitted^ The use of a little liquid serves to make the cake more moist and less liable to dry quickly; add a pinch of salt. Bake in a square tinpan and pour in the mixture no more than an inch deep. SpOHge Cake (Plain) — 1 cupful of sugar, 1 cupful of flour sifted"with 1 teaspoonful baking powder, 3 eggs, the whites and yolks beaten separately, the sugar and yolks beaten together. Add the flour, then the whites beaten to a froth. Last of all 2 table- spoonfuls of cold water. Flavor to suit the taste and add a pinch of salt. Milk Sponge Cake.— 2 eggs. A pinch of salt. 1 cupful of sugar. 1 teaspoonful of lemon or va- 1 cupful of sweet milk. nilla extract. 2 even teaspooufuls of Add a spoonful of batter, if baking powder. desired. 2 cupfuls of flour. Beat the eggs two minutes, then the eggs and sugar five min- utes, and add the other ingredients. Cream Sponge Cake. — Make same as Milk Sponge Cake, substituting sweet cream for mUk. If sour cream is used take ^ teaspoonful of soda instead of baking powder. Telvet Sponge Cake. — 2 eggs beaten Ught, beat in 1 cupful af granulated or powdered sugar, ^ cupful of sifted flour, next J cupful of flour sifted with 1 teaspoonful of baking powder, and lastly, ^ (scant) cupful of boiling water very gradually. Have the tin buttered. Fill and bake immediately in a well heated oven. The batter will seem very thin, but the cake is excellent. By the use of 1 more egg any layer cake may be made better than with butter. For this save 2 of the whites out for frosting, using the other egg and the 2 yolks for the cake. Bake in layer cake tins. Whip the whites stiff and stir in sugar. Spread between each layer and over the top. For cocoanut cake sprinkle coooanut over the frosting between the layers and thickly over the top layer. For chocolate, grate ^ teacupful of Baker's chocolate and stir in the frosting and use as before. 250 THREE MEALS A DAY. White Sponge Cake.— Whites of 4 eggs. J teaspoonful of baking-powder. 1 cupful of sugar. J cupful of flour. bift the flour and baking-powder together. Beat the eggs and add the sugar, then the other ingredients. Flavor with rose, lemon or almond extracts. Yellow frosting makes a pretty addition, or a boiled custard can be made of the yolk and 1 pint of milk, flavoring and sweetening to suit. Serve this separately. Delicate Cake. — 1 cupful of butter stirred to a cream ^ith 1 pound of powdered sugar, add whites of 14 eggs beaten to a froth, I cupful of sweet milk and 4^ cups 6f flour sifted with 2 teaspoon- fuls of baking-powder. Measure the flour before sifting. Flavor with rose, lemon or almond. Bake in a quick oven. Frost with yellow frosting, if liked, and make custard of remainder of yolks. Serve this separately. Delicate Cake (II) . — 6 whites of eggs, 2 cupfuls of sugar creamed with J cupful of butter, add J cupful of sweet milk or water and 3 cupfuls of flour sifted with 1 teaspoonful of cream-tar- tar and J teaspoonful of soda. Flavor to suit. Add the whites of eggs to the butter and sugar, and then the other ingredients. Cornstarch Snow Cake.— 1 cupful of butter creamed with 2 cupfuls of sugar. 2 cupfuls of flour. I onpfnl of milk. 1 cupful of cornstarch. 1^ teaspoonful of baking powder, sifted together. 8 whites of eggs beaten to a stiff froth and added with 1 teaspoonful of rose, lemon, vaniUa or almond extract. This rule may be divided and half made at one time. Snowdrift Cake.— 1^ cupfuls of white sugar mixed with i cupful of butter. 1 cupful of sweet milk or half nulk and water. 5 whites of eggs beaten stiff. 3 cupfuls of flour sifted before measuring, then sifted with 2 teaspoonfuls of baking-powder. Ehe same rule will make an excellent gold cake by adding 1 vliole egg to the yolks of the eggs and mixing in the same way. Snowflake Cake.— IJ oupfulS white sugar. Whites of 8 eggs -well-beateii. J cupful butter. ^ cupful water or mUk. 1 teaspoonful C7:eam-tartar. ) ... -, .,, J teaspoonful soca. j 8 cupfuls of flour, flavor with lemon and mix same as Snowdrift Cake. This can be baked in a loaf, or in layers, with any desired filling. When for common use the entire 3 eggs can be used and a very little more flour added. Starch Cake.— 1 cupful of common starch dissolved in 1 cupful sweet cream. 2 cupfuls of flour. 2 cupfuls powdered sugar. 1 cupful butter. > 7 egg whites beaten to a froth. 1 teaspoonful cream-tartar. ^ teaspoonful soda. Mix butter and sugar. Add the starch dissolved in cream. Sift the cream- tartar and soda in the flour, and put the cake together acpording to the rule for Snowdrift Cake. This is a delicious cake and white as snow. Frost with either white or yellow frosting. Flavor to the taste. SUver Cake.— ^ cupful butter. 2 cupfuls powdered sugar creamed together. I cupful milk, or mUk and water. 1 teaspoonful lemon or rose. Whites of 6 eggs well-beaten. 8 heaping cupfuls of flour. ^ teaspoonful soda and 1 teaspoonful cream-tartar. Use white frosting. This makes a good layer cake also, and can be used for a White I'ruit Cake by adding: 1 cocoanut grated, ^ pound citron sliced. 1 pound blanched almonds sliced. Dredge these with flour and stir into the cake batter. Gold Cake.— 1 cupful sugar and ^ cupful butter, creamed together. Yolks of 6 eggs well-beaten. JS^ THREE MEALS A DAY. Juice and grated rind of 1 lemon. J teaspoonful soda and 1 teaspoonful cream-tartar sifted -with 2 large cupfuls of flour. Add lemon juice and bake. Use yellow frosting. Make Gold' and Silver Cake at same time. Bake in square tins (large). Cut in squares and serve mixed in the cake baskets for the sake of contrast. Plain Silver Cake. — Make after recipe for Sno-wflake Cake. Plain Gold Cake.— 1 whole egg and the yolks of 3. J cupful butter. 1 cupful sugar. J cupful sweet milk or water. If cupfuls ftour. J teaspoonful soda. 1 teaspoonful cream-tartar. Flavor with lemon or vanilla. See latter part of recipe for Gold Cake for further directions. Lady Cake. — 2 cupfuls powdered sugar creamed with f cupful butter. J cupful sweet milk. 8 cupfuls of flour sifted with 1 teaspoonful baking powder, 6 whites of egg beaten stiff or 4 whole eggs; the whites are nicer. Flavor with essence of almond. Bake in a large shallow pan ;ibout one-half hour in a moderate oven. If iced, use the Quick Icing. Feather Cake (Eggless).— 1 cupful sugar. 1 cupful sweet milk, or mUk and water. 2^ cupfuls flour. 1 teaspoonful lemon extract. 1 teaspoonful cream-tartar. ^ teaspoonful soda. 1 tablespoonful butter. A pinch of salt. Feather Cake.— 1 cupful sugar. 1 egg. 2 scant cupfuls flour. J oupf nl millf or water (large). 1 tablespoonful butter. Pinch of salt. 1 teaspoonful baking powder. A i»apy«)o»ful lemon extract. CAKE. 253 Stir ingredients together without beating separately. Bake forty minutes. Serve either hot or cold. Coffee Cake.— i cupful sugar. 1 cupful butter. 1 cupful molasses. 1 cupful strong black coffee. 2 cupfuls of raisins. 1 egg. 1 teaspoonful cinnamon. 5 cupfuls flour. J teaspoonful cloves. 1 teaspoonful soda. Put the soda in the coffee. Spice Cake. - 1 cupful butter. 2 cupfuls brown sugar. 1 cupful sweet milk. 5 eggs. 3 teaspoonfuls baking powder. 1 teaspoonful each of cinnamon, allspice, nutmeg, mace, and finely ground coffee. ^ teaspoonful cloves. 5 cupfuls flour. This makes a large loaf, and will keep some time if wrapped in a cloth. Spiee Baisht Cake.— 1 cupful butter. 1 cupful brown sugar. 1 cupful molasses. 3 eggs beaten separately. 3 cupfuls flour. 1 cupful sour milk. 1 or 2 cupfuls stoned raisins. 1 level teaspoonful of soda dissolved in the milk. 1 tablespoonful of allspice, cinnamon and ginger. I teaspoonful cloves. Marble Cake.— Light Past. II cupfuls white sugar. J cupful butter. I cupful sweet milk. 1 teaspoonful cream-tartar. ^ teaspoonful soda. Whites of 4 eggs. 2^ cupfuls of flour sifted with the rising. 1 teaspoontul flavoring, lemon or vanilla. Dark Part. 1 cupful brown sugar. J cupful molasses. I cupful butter. J cupful sour milk. 2| cupfuls flour sifted with ^ teaspoonful soda and 254 THREE MEALS A DAY. f teaspoonful cream-tartar. Yolks of 4 eggs. 1 teaspoonful cinnamon. ^ teaspoonful each cloves, allspice, nutmeg. Beat thoroughly. Put in the pan a layer of the dark batter, then large spoonfuls of the white light until all the batter is used. Bake one hour. Marble Cake (H).— 8 cupfuls white sugar. 1 cupful butter. 1 cupful sweet milk. Whites of 8 eggs beaten to a stiff froth; 4 whole eggs may be used instead, and the yellowish tint given to the batter will be found to contrast prettily with the dark part; 5 cupfuls of flour sifted with 3 teaspoonfuls baking powder. After the cake is mixed take out J of the batter and spice it highly with 1 teaspoonful each of powdered nutmeg, cinnamon, finely ground coffee, allspice, mace and J teaspoonful cloves and ginger. Put in half the white batter, then all the dark and the remainder of the white. Bake one hour. Red and White Marble Cake. — Make the white and red part after the nile given below for Watermelon Cake, leaving out the raisins and almonds. Arrange irregularly in the cake tin. Watermelon Cake.— Wmia Paet. 2 cupfuls white sugar. | cupful butter. I cupful sweet milk. 3 cupfuls flom:. Whites of 5 eggs. 2^ teaspoonfuls baking powder. Bed Past. 5 eggs, yolks of. 1 cupful red sugar sand, bright. J cupful butter. J cupful sweet milk. J pound of seeded raisins 2 cupfuls of flour, left whole and well 2J teaspoonfuls baking powder, dredged with flour. Put the red batter in the center of the pan and pour the white around the outside. It is better that two persons should fill the pan. This will be found a delicious and ornamental dish. One cupful of blancbed almonds may be cut in halves and stirred in the white part with a very good effect. Marbled Chocolate Cake.— Make a batter as toi any of the N CAKE. 25s rules given for White Cake. Take out 1 cupful and add to it 5 tablespoonfuls of grated chocolate dissolved in a little sweet milk. Flavor with vaniDa. Pour a layer \(rhite batter into the pan, then drop the chocolate batter in places, pour in the rest of the white part of batter and bake in a well-heated oven. Chocolate Loaf Cake.— 2 cupfuls pow;dered sugar. J cupful butter, scant. f cupful sweet milk. 3 cupfuls flour. 2 eggs, whites (1 whole egg may be used instead). 2 teaspoonf uls baking powder. 1 teaspoonful vanilla. 2 ounces of chocolate, shaved fine and melted over steam. Add this last. If preferred dissolve the chocolate for the cake in a very little sweet milk as for Chocolate Marbled Cake. Frost with the dark chocolate frosting or white frosting. Bake in a square tin. It is very pretty mixed with white cake when served. Cocoannt Loaf Cake. — 1 pound of sugar. 1 pound of flour. ^ pound butter. 5 eggs. 1 good-sized cocoanut grated. 1 teaspoonful cream tartar. J teaspoonful soda. Beat the yolks with the sugar; the whites to a froth; add the milk of the cocoanut last. Cocoanut Loaf Cake. — 2 eggs. 2 tablespoonfuls butter. 1 cupful sugar. J cupful mUk. 2 cupfuls flour. 2 teaspoonfuls baking powda. 2 cupfuls cocoanut soaked in milk (desiccated). Walnut Cake.— 4 eggs beaten separately. 2 cupfuls of sugar. 1 cupful of butter. 1 cupful of sweet milk. 3 cupfuls of flour, heaped. 1 teaspoonful soda. 2 teaspoonfuls cream-tartar. 2 cupfuls of nutmeats, cut small; rub the black skins off the nuts before putting in the cake. One cup of raisins is a great addition. Bake in two loaves. Frost. £$6 THREE MEALS A DAY, Nut Cake.— i cupful of butter. 1 cupful of white sugar, f cupful of milk. 3 eggs, whites only, or 2 whole eggs, reserving 1 white for frosting. 1 teaspoonful of cream-tartar. ^ teaspoonful of soda. 2 cupfuls of flour. 1 cupful of hiokory-nut meats. Beat the eggs to a light froth and add the other ingredients. English walnuts are exceedingly nice; cut the meats rather fine for the cake; bake in shallow square tins, two inches thick. Cut in squares and frost, putting ^ walnut meat on each square while the frosting is moist. Nut Cake (11).— 1^ cupf tils of sugar. 1 cupful of sour milk. J cupful of butter. 8 cupfuls of flour. 2 eggs. 1 teaspoonful of soda. 1 teaspoonful cinnamon. 1^ cupfuls of nut-meats. 1 cupful of stoned raisins. Fonnd Cake.— 1 pound pulverized sugar. 1 pound of flour. 1 pound of butter. J cupful of sweet milk. 10 eggs. Iteaspoonfuls baking-powder. Eub the butter to a cream, add the beaten yolk of eggs, sift in the sugar, flour and baking-powder; add the beaten whites of eggs last and flavor. The cake is improved by adding ^ pound cf citron sliced, or ^ pound of almonds blanched and powdered fine with rose water. Flavor with rose water or any other flavoring. This will make two large loaves. Water Fonnd Cake.— 8 eggs. 2 cupfuls of sugar. 1 cupful of cold water. 3 cupfuls of flour. 1 teaspoonful cream-tartar. ^ teaspoonful of soda. Nutmeg to flavor. J cupful butter. Loaf Cake.— 1 pound of butter beaten to a cream. 2 pounds of sugar rolled fine. 8 pounds of sifted wheat flour. 8 well-beaten eggs. 8 teaspoonfuls of soda, dissolved in a little water. 1 tablespoonfnl of ground cinnamon. ^ nutmeg, grated. 1 pound of currants, washed and dried. 1 pound of raisins, stoned and out in two. Work the whole well together, divide in 8 loaves, put in but- ■ tared basins, and bake one hour in a moderate oven. One-half this rule makes one large loaf. Baised Loaf Cake.— 1 pint of lukewarm milk. 2 quails of sifted flour. 1 cupful of yeast. Set this batter where it will rise quickly. When pecfeotly light work in with the hand. 4 beaten eggs. 1 teaspoonful of salt. 2 teaspoonfuls of ground cinnamon. 1 pound of white sugar. I pound of butter (1 cup, packed). Bub butter and sugar to a cream and work into the cake and add 1 quart of sifted flour. Mix together with the hand and set where it will rise again. , When of a spongy lightness put into buttered cake-pans and let them stand fifteen or twenty minutes before baking. IJ pounds of raisins added just before putting the cake in tins is an addition. Flavor with a wineglassful of rose- water. Quick-Raised Loaf Cake. — 8 oupfuls of thick, light bread sponge. 1 cupful of butter, worked in by hand. Melt the batter if necessary. Part lard may be used. 4 eggs, beaten with 2 eupf uls of white sugar. 1 teaspoohful cinnamon. 1 nutmeg, grated. 1 teaspoonful of soda, dissolved in 1 sm^ll cupful of milk. Work the whole well for ten minutes and work in 1 pound of seeded raisins. Put in buttered cake-^ans and let rise twenty mmutes before baking. 17 258 THREE MEALS A DAY. Date Loaf Cake. — 1 pound of dates, seeded and cut rather small^ make a batter as for Snowflake Cake and put batter and dates in the pan in alternate layers, beginning and ending with batter. Fig Loaf Cake. — Make as above, substituting figs cut fine for dates. Liucola Cake. — ^ pound butter. 1 pound of sugar. 1 pound flour. 6 eggs. 2 cupfnls sour cream (or milk). 1 nutmeg grated. 1 teaspoonful cinnamon. 1 tablespoonful rose-water. Teaspoonful soda dissolved in hot water and added to the milk. Mix the btitter and sugar and put with them the yolks whipped light, then the cream, spice, rose-water and flour and a double handful of citron, cut fine, and dredged with flour, and last of all the beaten whites of the eggs. Stir thoroughly and bake in a loaf, or in a card, using a square, shallow baking-pan. This is a good cal'e and keeps well. Flavor the frosting with lemon. The white of Sae egg can be left out for this purpose. 1-2— 3— 4-Cake.— 1 cupful butter. 2 cupf uls of sugar. 3 cupfuls flour. 4 eggs. 1 cupful milk. ^ teaspoonful mixed spioe. 1 teaspoonful soda. 1 teaspoonful cream-tartar. Orange Cake. — Yolks of 5 eggs, whites of 4. 2 cupfuls of sugar. J cupful of water. 1 orange, grated rind and juice. 2 cupfuls flour. f cupful butter. 1 heaping teaspoonful baking powder. Frost with the following: Frosting. White of 1 egg. 1 cupful white sugar. ^ the juice and grated rind of 1 orange. Lem^n Cake. — 1 cupful batter. 2| cupfuls sugar. CAKB. 259 5 eggs beaten separately. f cupful of milk in which dissolve J teaspoonful of soda. No cream-tartar is used, the lemon juice furnishing the required acid, , 1 lemon, juice and grated rind. 4 eupfuls flour. Mix the butter and sugar. Add the beaten yolks, then the milk, followed by the flour and lemon, lastly the stiffly beaten whites of the eggs. Frost as follows : Feosting. White of 1 egg. This white may be omitted from the above rule. 9 teaspoonfuls white sugar. 1 teaspoonful corn-starch. 1 teaspoonful lemon juice. A delicious loaf of cake. Almond Cake.— 1 cupful of butter mixed with 2 eupfuls of sugar. 2 cupfids of flour. 1 cupful sweet milk or sweet cream. Whites of 6 eggs or 3 whole eggs. ^ teaspoonful soda. 1 teaspoonful cream-tartar. ^ pound chopped and blanched almonds rubbed to a paste. If the whites only are used a gold cake may be made of the yolks or a boiled custard in the proportion of 4 yolks to 1 pint of milk, sweetening and flavoring to taste. Cider Cake.— 2 eupfuls sugar. 1 cupful butter. 4 eggs. 1| eupfuls cider with 1 teaspoonful soda dissolved in it. 4^ eupfuls flour. 2 cupfula (any kind) of fruit. German Coffee Cake.— 1 quart bread sponge. 1 pint sweet milk. 1 cupful sugar. 1 cupful butter. 2 eggs. ^ teaspoonful salt. 1 teaspoonful each of cinnamon and nutmeg. Flour to make a soft Sough; let it rise, then knead down. Etoll out an inch thick, put in bread-pans and let rise again. Brush 26o THREE MEALS A DAY. over the top with beaten egg, sprinkle thickly with sugar, du^ -wiut cinnamon. Bake. German Roll Cake. — Make as above. Roll out, let rise again, rub over with melted butter. Put on plenty of sugar, sprinkle with cinnamon, then raisins and sliced citron. Eoll up and cut slices one-half inch thick. Bake. Quick German Coffee Cake. — 1 cupful sweet mUk. 2 teaspoonfuls bakingpowde;-. 1 heaping teaspoonful butter. 1 egg. , J cupful sugar. ^ teaspoonful salt. Flour enough to make a stiff ba-tter. Sift the baking powder with part of the flour. The egg can be omitted. Cover the top with sugar, cinnamon and bits of but- ter. Bake. Very nice hot for breakfast. German Apple Cake. — Pe^l, quarter and divide the quarters and cover the top of German Coffee Cake (after the sugar and egg has been applied) closely with these sliced apples laid in even rows. Bake without burning. Peaches can be used in same way. Bread Cake (Nice for Children). — 2 cupfuls light dough. IJ oupfuls of sugar. I cupful butter. 3 tablespoonfuls sour milk. J teaspoonful soda dissolved in the milk. 1 grated nutmeg. 1 teaspoonful cinnamon. , 1 cupful raisins. 1 cupful currants. Will keep fresh and good a long time. Cream Cake.— 1 cupful sour cream. 1 cupful sugar. 2 cupfuls flour. 1 egg. J teaspoonful soda. This can be baked in a loaf or is nice baked in gem irons. Huckleberry Cake. — 1 quart of huckleberries. 4 cupfuls of flour. 1 cupful sugar. 3 eggs. J cupful melted butter. 1 cupful milk. 1 teaspoonful soda. l^ teaspoonfuls cream-tartair. CAKB. 261 Eub the sugar and eggs , together and the other ingredients, the berries last of all, dredging them well with flour. White Mountain Cake. — 4 eggs weU-beaten. 2|- cupfuls white sugar. 1 cupful butter. 1 cupful sour milk. 1 teaspoonful soda dissolved in the milk. 5 cupfuls of flour. 1 teaspoonful vanLUa and 1 of lemon. 1 heaping cupful raisins, whole. 1 cupful citron, sliced. ^ cupful almond meats, sliced. Will make two loaves. Graham Cake. — 1 cupful sugar. ^ cupful butter. 1 egg. 1 cupful sweet milk. 2 teaspoonfuls baking powder. Pinch of, salt. Flavor, with nutmeg or lemon. 8 cupfuls of Graham flour. LaAYB.R GAKE.S. Layek Cake should always cool on a perfectly flat surface, not a plate^ One of the jelly cake tins turned upside down wiU answer. Many of the frostings given for Loaf Cakes make a veiy desir- able fiUing for layer cakes. EuLEs for mixing, baking, buttering tins, etc., are same as (hose given for Loaf Cake. Gocoandt Meat should be taken from the shell and dried in a warm place for some hours before grating. Ceeam Fillings for layer cakes necessitate the use of frosting for the top layer, or a heavy dusting of powdered sugar. Boiled Icing for fiUing, make same as Boiled Frosting. Flavor to suit. Spread between the layers and on the top. The same may be said of Quick Frosting, Yellow Frosting,, Eggless Frosting — two kinds, Tutti Frutti Frosting, Gelatine and most of the others 362 THREE MEALS A DAY. given for Loaf Cakes. Any of these frostiugs can uc spread between the layers and on the top also. Whipped Cream Filling. — ^ cupful sweet cream, or sour, whipped stiff with 2 tablespoonfuls of white sugar. Flavor to suit with a few drops of some favorite essence. Quickly prepared and delicious. This amount wiU answer for two layers. Almond Cream Filling. — 1 pound of almonds blanched and potinded to a paste. 1 coffee cupful sweet or sour cream. 2 tablespoonfuls of corn-starch scalded in a little sweet milk. Beat together, flavor with a little almond extract. Spread between the layers of cake. This filling is suitable for the most expensive cakes. The top may be frosted with a plain frosting if desired. Cream Filling, Plain.— 1 pint sweet milk. ^ cupful corn-starch. J cupful sugar. 1 teaspoonful butter. Thicken the milk with the corn-starch, add the sugar and boil until as thick as cornstarch pudding. When almost cool flavor with 1 tablespoonful of lemon, or 1 teaspoonful of vanilla extract. Spread between the layers of cake. Cream Filling. — 1 pint new milk. 1 cupful sugar. J cupful flour. 2 eggs. Set the basin of milk into another of hot water. Beat the sugar flour and eggs together until they are light and smooth. Let the milk boil and stir in with a pinch of salt. Cook twenty min- utes, stirring often. Flavor to suit. Spread between the layers. This is a good filling for cream puffs. Chocolate Filling. — Scald 1 pint of nulk. Stir in 1 tablesDOonful corn-starch. 1 egg beaten. 2 tablespoonfuls of sugar. 2 tablespoonfuls grated chocolate. Any of the Chocolate Frostings will also answer for fillings. These may be spread between and on the top also. Chocolate Cream Filling.— 2 tablespoonfuls grated chocolate. CAKE. 263 1 cupful milk. I cupful sugar. 1 dessert spoonful oom-starob. Sweeten to taste. flavor with vanilla. Cook the cream by setting the dish in another containing boiling water. Let cool before using. Chocolate Frosting, Eggless. — 1 cupful powdered sugar, moistened with just enough cold water to make it into a smooth creamy paste. Stir in grated chocolate until it is the right color and flavor. Spread between the layers and on top. Cocoauut Frosting, Eggless. — Make in the same manner as the chocolate given above, substituting J cupful, or more, cocoa- nut, either fresh or grated. Gocoanut Filling.— ^ cupful of thick sour cream. ^ cupful of cocoanut. ^ cupful of white sugar. Stir together and put between the layers and on top. Cocoanut Frosting may be made by stirring a quantity of grated fresh cocoanut into common frosting. Spread between layers and on top. C0C0an'4l{;-Cll0C0late Filling. — Make a chocolate frosting, or a chocolate cream filling and stir a J or f of a cupful of grated cocoanut. into it. Spread between the layers and if desired frost 'h'j 'iop, or sprinkle with powdered sugar. lemon Filling.— Juice of 1 lemon and grated yellow rind. 2 eggs, or 1 egg and 1 teaspoouful of flour. 1 cupful of sugar. 1 teaspoonful of butter. 2 teaspoonfuls of water. Beat all together and cook slowly over boiling water. When Hi comes to a boil remove and cool before using. Spread between the layers. Some of the lemon jellies are also nice. Orange Filling.— White of 1 egg beaten to a froth. Juice and grated rind of 1 orange, with Powdered sugar enough to make a stiff cream. Heat on the stove and spread between and over top. Either orange or lemon juice may be stirred stiff with powdered sugar and used in the same way. Use perfectly cold, however. 264 THREE MEALS A DAY. Fig Filling.— 1 pound of figs, cut fine. 1 cupful of brown sugar. 1 cupful of water. Cook until it is a paste. Let it cool before spreading between the layers. Lemon Jelly.— 2 cupfuls of sugar. Yolks of 8 eggs. Juice of 2 lemons. Set the dish in boiling water and cook until thickened. Then add the well-beaten whites of the eggs. Spread between the layers of cake. Jelly Cake.— 3 eggs, well-beaten. 1 cupful of sugar. ^ cupful of sweet milk or 'water. 2 tablespoonfuls of melted butter. ^ teaspoonful of soda, 1 teaspoonful cream-tartar (both dissolved in the milk). IJ cupfuls of flour. Ba,ke in four or five layers. Put together with any kind of jelly, marmalade or jam. KoU Jelly Cake.— 3 weU-beaten eggs. 1 cupful of sugar. 1 cupful of flour. 2 teaspoonfuls baking-powder. 2 tablespoonfuls of sweet milk or water. Stir sugar, yolks of eggs aud milk together, then flour and baking-powder sifted together. This will make it stiff. Add the beaten whites of the eggs. Bake in two long pie-tins; spread the under side of the cake with any kind of jelly as soon as it'comes from the oven and roU. This makes two rolls, or it may be baked in a large, well-buttered dripping-pan and rolled in one large roll. If the edges of the cake are slightly split with a knife before hand the cake will roll more easily. Lay on a paper to roll and wrap in the paper tightly, fastening the ends and lay on a cushion or pillow to cool, that it may be perfectly round. Slice from the end. Layer Cake. — ^Fob anyPhxing, Jelly, Cbeam, Chocolate, etc. 3 eggs and IJ cupfuls of sugar (beat to- 1 cupful of sweet cream. gether). CAKE. 265 2 teaspoonfuls baking-powder, sifted with 2 cupfuls of flour. Flavor with lemon or vanilla. 4 tablepoonfula of the batter enough for one tin. Bake immediately in a moderate oven. This will make six layers and is available for any of the fiUingS given at the beginning of chapter Sponge Layer Cake, — See Velvet Sponge Cake. Can be used for any layer cake. Feather Layer Cake.— 3 eggs, beaten separately. 2 cupfuls sugar creamed with 1 ciipful of rich milk. ^ cupful of butter. 8 cupfuls of flour. Flavoring to suit. 2 teaspoonfuls of bakiiig-powder, sifted with the flour. Add the whites of the eggs last. This will make four layers. It is very nice poured in two square tins and frosted with any pre- ferred frosting, out in squares singly, or the two laid together with frosting between and on the top, Apple Jelly Cake.— 4 eggs, well beaten. 1 tablespoonful butter. 1 cupful of flour sifted with 1 teaspoonful of baking-powder. 1 cupful of sugar. Bake in 4 layers and spread the following jelly between the cakes and on the top layer. 1 lemon, grated rind and juioe. 1 sour apple, pared and grated. 1 cupful of sugar. BoU all together five minutes. Lemon Jelly Cake. — Use rule for Feather Layer Cake. Putr together with the following Jelly; 21emons, grated, rind and 1 egg. , juioe. J cupful of water. 1 cupful of sugar. 1 tablespoonful of butter. 1 tablespoonful of flour mixed with a little water. Cook over boiling, water until it thickens. Place between the layers of cake. This cake will keep well and is better at the end of a week than it is the first d&y. 266 THREE MEALS A DAY, White Lemon Jelly Cake.— Whites of 2 eggs beaten to a froth, 1 cupful of white sugar. 6 tablespoonfuls melted butter. 1 cup of sweet milk. 2| cupfuls of flour sifted with 2 heaping teaspoonfuls of baking powder. Bake in sheets or layers, flavor with lemon, and put togethez with lemon jelly. See recipe for Lemoia Jelly Cake or ofeere given at beginning of chapter. Lemon Layer Cake. - 1 cupful of butter. 3 cupfuls of powdered sugar. Yolks of 5 eggs. Stir* all to a cream. Juice and grated yellow rind of 1 lemon. 8 cups of flour. ^ teaspoonf ul soda dissolved in 1 cupful of milk. (No cream-tartar, the lemon furnishes the acid). Add the beaten whites of 4 eggs last of all. Bake in two layers and put together with the following icing: Reserve 1 white of egg from the cake, add to it 1 teaspoonful of eom-staxch, 9 of white sugar, and 1 of lemon-juice, put between Hie layers and over the top. This is good baked in a loaf and frosted. Orange Layer Cake. — Yolks of 5 eggs. Whites of 4 eggs. 2 cups of sugar. ^ cupful of water. 1 orange, juice and grated rind. IJ cupfuls of flour. 1 heaping teaspoonful of baking powder. Bake in 4 cakes and put together with the following frosting: White of 1 egg. 1 cup of sugar. J the juice and grated rind of 1 orange. Orange Cake (II). — ^Make a cake after the rule for plain Sponge Cake. Bake in a deep round pan. When cold, cut in 3 or 4 layers, using a sharp knife. Peel and slice oranges in thin cir- cular slices, about 6 oranges will be needed. Put a layer of oran- ges on the first layer of cake, sprinkle with powdered sugar, then another layer of cake, then oranges and sugar until finished. Make CAKE. 267 a soft icing and let it brown slightly in the oven. A tablespoon- M of orange-juice added to the cake-batter will be an improve- ment. Chocolate Cream Cake.— Yolks of 4 eggs, well-beaten. 2 cupfuls of powdered sugar. 1 cupful of sweet milk or half milk and water. 1 cupful of butter. 3 cupfuls of flour sifted with ^ teaspoonful of soda. 1 teaspoonful of cream-tartar. Lastly stir in the beaten whites of i eggs. Bake in 4 layers. Put together with the Chocolate Cream FiUing. Chocolate Caramel Cake.— Whites of 6 eggs. 2 cupfuls of sugar, f cupful of butter. 1 cupful of milk'. I cupful of cornstarch. 2 cupfuls of flour. 8 teaspoonfuls of baking-powder. Bake in 2 flat shallow tins, and put together with the follow- ing oaramd. Qaramtjit.. ^ pound of sugar. 2 squares of chocolate. (Ba- 1 teaspoonful of butter. ker's). 1 teaspoonful of vanilla. | cupful of water or milk. Stir, setting the dish in boiling water until stiff enough to spread. Set the cake in the oven to dry a short time. Chocolate Caramel Cake (II).— 1^ cupfuls of white sugar. J cupful of butter beat in the f cupful of water. Yolks of 3 eggs. 2 teaspoonfuls of baking-powder, sifted with 8 cupfuls of flour. Bake in layers and put together with the following caramel: Gabamel. J cupful of cream or milk. J cupful of molasses. J cupful of brown sugar. 1 heaping teaspoonful butter. Boil ten minutes and then add 5 tablespoonfuls of grated chocolate. Boil until it thickens suitably to spread. . When cold flavoi 268 THREE MEALS A DAY, with vanilla and spread between the layers of cake,and on top. Set in the oven to diy. Chocolatei Layer Cake. — Take the rule for Feather Layer Cake. Bake and put the layers together with chocolate frosting. Bake in jelly cake tins in 4 or 5 layers, or 2 shallow square tins, or in 1 large dripping-pan, cutting the cake in two, placing one half upon the other and frosting between, and on the topk. Chocolate Ribbon Cake. — 1 teacupful sugar. 1 cupful milk. 2 teaspoonfids baking powder sifted with 2 cupfuls of flour. 1 tablespoobful butter. 1 egg. Mix in the usual manner. Divide the cake batter into tw«. parts, and add 3 tablespoonfuls of grated chocolate to J the batter for the dark part. This rule will make four layers, two of light and two of dark. Put together alternately with the following cream: 1 cupful sweet milk. 1 egg. 2 teaspoonfuls com-starch or flour. 3 tablespoonfuls sugar. 2 tablespoonfuls chocolate. Cook until it thickens and spread. Chocolate Frosting may be used instead. Cbcoannt Cream Cake.— 1 cupful sugar. ^ cupful butter. 2 cupfuls flour sifted with 1 teaspoonftd of baking powder. Whites of 3 eggs beaten stiff. ^ cupful water. Bake in layers and put together with the following cream filling: , 1 pint sugar. |- cupful water. Boil until it thickens in water. Take the beaten whites of 8 eggs, pour the syrup over them, stirring all the time. Flavor with vanilla. Stir until thick enough to spread. Frost each layer with this with cocoanut added. Frost the top and sides of the cake and sprinkle with cocoanut. Desiccated cocoanut may be used instead o£ the fresh. Cocoanut Layer Cake. — Ij cupfuls vvhite sugar and ^ cupful butter creamed together. 3 egg yolks beaten with this. | cupful water. CAKE. 269 2 teaspoonfuls baking powder sifted with 8 cnpfuls of flour. Add the beaten whites of the 3 eggs. Bake in layers, and put together with chocolate icing, or ehocdlate frosting. A soft frosting with desiccated cocoanut may be used. Sprinkle over each layer attet frosting, and over the frosting on the top. Grated fresh cocoanut is more ornamental than the desiccated. Moiled Cream Cake. — 1 cupful sugar. 1 tablespoonful butter. 1^ cupfuls flour sifted with 2 teaspoonfuls baking powder. 1 egg. I cupfuls of milk. Bake in 1 large sheet in a well-buttered dripping pan. When done spread the underside of the cake with the Cream Filling. 11. Cui; the sheet in strips four inches wide and roll carefully. Cut in slices from the end. Cream Layer Cake.— 1 cupful sugar. ^ cupful butter. 2 eggs. 1| cupfuls flour. 1 teaspoonful cream tartar in the flour. ^ cupful cold water. < ^ te^ispoonful soda dissolved in the water. Flavor with vanills, Bake in three or four layers. Put together with either of the Cream Fillings given at beginning of department. Custard Cake. — Use the rule for Feather Layer Cake. Flavor with almond extract. Bake in three or four layers, spreading between thexa the following custard : OUSTABD. — • 2 cupfuls milk, when it boils add 2 heaping tablespoonfuls of corn-starch or flour, rubbed smooth in a little cold milk. li eggs well-beaten. 1 cupful sugar. 1 teaspoonful almond extract. Put the custard betv.-een the layers of cake while both are warm. Cook the costard by setting the dish in boiling water until it thickens. Add the flavoring last. Walnnt layer Cake.— 1 cupful granulated sugar. ^ cupful sweet milk. Yolks of 3 eggs, whites of L 1 teaspoonful cream-tartar. k. cupful butter. 270 THREE MEALS A DAY. 2 cupfuls flonr sifted with ^ teaspoonfol soda. Bake in three layers and put together with the following. Nut Filling. — 1 cupful granulated sugar, J cupful water. Boil together until stiff, not brittle, when tried in cold water. Beat the 2 whites of the eggs, remaining from the cake, to a froth. Turn on the boiling sugar. Beat hard until a cream. Mix 1 large cupful of chopped walnut meats with J of this cream, and sptead between the layers. Spread the ^ remaining over the top and press into it, while moist, whole halves of the walnut meats for ornament. Hickory nuts may be substituted for walnuts. Bibbon Nnt Cake. — White Paet. — Make the rule given for Snowflake Cake, and bake in two squ>are shallow tins. Nut Paet. — f cupful sugar. J cupful butter. 1 cupful flour. J cupful milk. 1 teaspoonful baking powder. 1 cupful hickory nut meats chopped and put in last. Bake in one square shallow tin. Put together with frosting, or icing, the nut part in the middle. Ribbon Cake.— 2i cupfuls sugar. 1 cupful butter. 1 cupful sweet milk. 4 eggs. 4 cupfuls flour. 2 teaspoonfuls bakingpowder. Eeserve J the mixture. Bake the rest in two sheets, adding to part reserved : 1 cupful raisins. | cupful sliced citron. 1 cupful currants. 2 tablespoonfuls molasses. 1 teaspoonful mixed spices. Bake in one sheet. Put together with frosting, the dark sheet between the two white layers. llailroad Cake. — 1 J cupfuls of white sugar creamed with |- capful butter. *) whites of eggs. 1 cupful sweet milk, or half of milk and water. 8 cupfuls of flour sifted before measuring, and sifted again with 2 teaspoontuls baking powder. CAKE. 271 Divide the cake batter in two equal parts. Bake ^ in two layer cake tins. Divide the other half in two parts, and into one part stir ^ cupful hickory nut meats. Into the other stir 2 table- spoonfuls grated chocolate dissolved in a little hot milk and cooled before using. Bake each of these in a layer cake tin. To add still farther to the ornamental appearance of the cake, J cupful of seed- less raisins may be stirred into 1 of the white parts. Put together alternately light and dark. Use jelly or frosting for the filling; frost the top in either case. White Layer Cake.— Make the same cake batter as for Eail- road Cake. Bake in four layers. Spread between each layer a soft icing. This will be more ornamental if 1 tablespoonf ul of bright colored jelly is stirred into the icing before using. Flavor the cake with any extract preferred. Ice Cream Cake. — 8 eggs. 1 cupful sugar. 2 cupfuls flour. ^ cupful cold water. 1^ teaspoonfuls baking powder. Flavor with 1 teaspoonful vanilla. Put together with icing flavored with vanilla, icing the top as well. This may be made nicer to use the whites of 6 eggs instead. Ice Cake.— 10 eggs. 8 cupfuls powdered sugar. 2 cupfuls flour. 1 lemon rind grated,and juice. Beat whites and yolks separately. Add to the yolks and 7 of the whites, the sugar, lemon juice and flour. Bake in layer cak* tins. Make the following frosting: Whites of 3 eggs beaten with 1 pound of sugar. Beat stiff Take out enough for the top of the cake and set aside. Add to the remainder the juice and J the grated yellow rind of an orange. When the cake is nearly cold spread this between the layers. Beat into the idng reserved for the top a little lemon juice and ^ cupful more powdered sugar and sprea,d oii. Delicious. Ribbon Fig Cake.— I cupful of butter. 2 cupfuls eagnx. 1 cupful of milk. 3 cupfuls flour. Whites of 6 egga, or if not too particular, 8 whole eggs may 272 THR^E MEALS A DAY. be used instead. 8 teaspoonfuls baking powder sifted with the flour. Divide the batter. To one-half add 1^ cupfuls chopped figSt and bake in two jelly cake tins. To the other half add .- 2 tablespoonf uls molasses. 1 teaspoonful cinnamon. 1 teaspoonful nutmeg. 1 teaspoonful allspice. 1 cupful raisins chopped. Bake in two jelly cake tins. Pat together in alternate layers of light and dark, using plain frosting. Almond Frosting is a very great addition., Fig Layer Cake. — Make any of the layer cakes given at the beginning of this article. Bake in i or 5 layers and put togethet with fig filling. White Cake is very nice to use. Raisin Layer Cake. — 1 cupful sugar. | cupful butter. 1^ cupfuls flour. 4 eggs. 1 teaspoonful baking powder. 1^ cupfuls raisins. Cream the butter and sugar. Add 2 eggs and the yolks of the other 2, the flour, baking powder, and the raisins previously well dredged with flour. Beat thoroughly and bake in 3 layers. Put frosting between, on the top and sides. Use the two reserved whites of eggs for this. See rules at beginning of chapter. Fruit Layer Cake. — 1 cupful sugar creamed with ^ cupful butter. 2 eggs. ^ cupful sweet nciilk. 1^ cupfuls flour sifted with 1 teaspoonful baking powder. 1 capful raisins chopped. ^ capful Zante Currants. 1 teaspoonful each of cinnamon, nutmeg and allspice. Add the fruit last, dredging well with flour. Bake in 3 layers osing frosting to put together when baked; frost top and sides. A variation that is very pretty is to make a rule of white cake choosing any one, feather Cake or Snowflake Cake. Bake in jelly tins and alternate the black and white layers. This wih be enough for two loaves. Put together with frosting as before. Spice Layer Cake.— 2 eupfuls sugar creamed with 1 capful of batter. 1 eupfol sweet milk. 5 eggs beaten separately. i cupfuls floor sifted with 2 teaspoonfuls baking powder. CAKK- 273 Mix fhe yolks, well-beaten, wilih the sugar, and add the Btiffly whipped whites last of all. This would make a very nice loaf cake as it is, but for the layer cake divide the batter. Bake one-half in two layer tins, and to the other half add: 1 cupful molasses. < 2 teaspoonfuls cinnamon. 1 teaspoonful each nutmeg and allspice. I teaspoonful each cloves and ginger. Bake in two layer cake tins and put together alternately light a^d dark, using any frosting or icing that may be preferred, icing tlKS top as well. Prince Of Wales Cake.— Blacjec Pari. — 1 oupfnl brown sugar. ^ cupful butter. ^ cupful sour milk. ^ teaspoonful soda, dissolved in warm water. 1 tablespoonfnl molasses. 2 cupfuls flour. 1 cupful chopped raisins. Yolks of 8 eggs. 1 teaspoonful each of cinnamon and nutmeg. Dredge the fruit before adding. Bake in two layers. Whttb Pabt. — 1 onpful flour. ^ cupful corn-starch. ^ cupful sweet milk. Whites of 3 eggs. ^ cupful butter creamed with 1 cupful of powdered sugar, 2 teaspoonfuls baking powder sifted in the flour. Bake in 2 layers. Put together dark and light alternately. Frost with almond icing. Banana Cake. — Make a rule of Feather Layer Cake. Make an icing of 2 whites of eggs, and 1^ cupfuls of sugar. Spread this over the layers, and cover thickly with bananas sliced thin. Place one layer upon the other, frosting the top. Bules for Icings, see beginnii^g of department. Pineapple Cake. — Make as for Banana Cake. Bake in layers. Filling. — Grate a pineapple, sweeten to taste and spread between the layers. In warm weather cook the pineapple after ffcaimg to keep team spoiling. Frost the top. 274 three meai,s a day. MISGRLIaAN^OUS gak^. SuoAB to be sprinkled over cookies is best dusted on the mold* ing-board and the dough rolled over it. Ingredients for cookies need not be creamed together as care- fully as for nice cake. Neither should the eggs be beaten sepa- rately. Bead the hints for Cake Baking. Cookies (Eggless).i — ^ cupful of sweet milk. Dissolve in it ^ teaspoonful of soda, I teaspoonful of cream-tartar, sifted ia part of the flour. 1 cupful sugar, J cupful butter. Flour to roll l^eH and thin; cut in squares; brisk oven. So ax xoUk and soda jnay be used. Dripping may be sabstituted for butter. Plavot, or spice to snati *•■.. Favorite Clookies.— 2 eggs. 1 cupful of sour cream. 8 cupfuls of sugar. ' ^ teaspoonf ul of soda. J cupful of butter. 1 nutmeg grated. Flour to roU. Sprinkle sugar over the top. Granulated \& best. Tanilla Cookies.— 1 cupful of butter. 2 cupfuls of sugai .^ cupful water. 2 eggs. 1^ teaspoonfpls of baking-powder. 1 large teaspoonfnl of vamlla._^ Flour to roU thin. Water Cookies. 1 cupful of sugar. l-snpfn'-oi feutSetc 1 cupful of cold water. ^ teaspoonfnl ®i so3:u 1 teaspoonf ul of cream-tartar. Flour to roll. iSpice to the taste. Cinnamon Coolues. — ^Ma^e the same as Eggless Cookies, spic' ing with 2 teaspoonf uls of ground cinnamon. Lemon Cookie^o 1 quart of Sour. i enpful of butter. 1 pnt of Sttgar.3 8 eggs. 1 teaspoonfnl of soda ^ssolved in the juic of 1 lemon. '%, feiiblespoonfnls c' cold water. §miiB^3eSki^ riad of the Umtm, CAKE. 275 Dutch Cooliies.— J pound of pulverized sugar. ^ pound of butter, creamed together. 6 eggs, beaten separately. Add the yolks first, then the whites beaten to a froth. 8 tea- spoonfuls of baking-powder sifted with part of the flour. Use enough flour to make a stiff dough. Eoll and cut out. Beat 1 egg, brush the top of each cooky with this, then strew sugar, cin- namon and shced alnjonds (previously scalded) over them. Ex- cellent to keep. The almonds may be omitted. Caraway Seed Cookies.— 5 cupfuls of sifted flour. Eub into it 1 cupful of button 3 cupfuls of powdered sugar. 1 tablespoonful of caraway seeds. 1 beaten egg. 1 cupful of sour milk, dissolving in it J teaspoonffll of soda. Flour enough to roll. Caraway seed may be Used as flav- oring with some of the plainer varieties of cookies. Cream Cookies. — 1 cupful of sour cream. 2 cupfuls of sugar, legg. |- teaspoonful of soda dissolved in the cream. Flavor to suit. Use flour enough to roll out. Have a little thicker than ordinary cookies. Fruit Cookies. 2 cupfuls of sugar. ' 1 cupful of butter. 2 cupfuls chopped raisins. 2 eggs. 2 tablespoonfuls sour milk 2 tablespoonfuls of cinnamon. 1 teaspoonful each of cloves and grated nutmeg. Flour to roll out. Bake same as other cookies. Hpice Cookies. — ^ cupful of lard. 1 cupful of buttermilk. IJ cupfuls of brown sugar. ^ teaspoonful of soda. Flour enough to roll out. Spiee with 1 teaspoonful each of grated nutmeg, ground allspice, mace and ginger, and 2 teaspoonfuls of cinnamon. Part of these spices or all of them can be used, according to taste on 276 THREE MEALS A BAY. the condition of the spice-box. These are very nice frosted in the center. Frosted Cookies (Plain and good).— J cupful of butter. 1 cupful of sugar. 2 eggs, omitting 1 white. 1 cuptul of sweet milk and water, half and half. i teaspoonful of soda. 1 teaspoonful of cream-tartar. Flavor with lemon extract. Flour to roU. Bake. When cool frost with the remaining white of an egg beaten to a froth and stirred stiff with 9 teaspoonfuls of powdered sugar. Honey Cooties.— 3^ pounds flour. 1| pounds honey. i pound butter. ^ pound sugar. 1 nutmeg, grated. 1 tablespoonful cinnamon. 1 teaspoonful ginger. EoU out thin and cut in small cakes. Bake in a quick oven. Let stand until moist. Will keep a long time. Cocoauat Cookies. — 2 cupfuls white sugar. 1 cupful butter. 2 eggs. 1 cupful or more of coeoanut. 1 teaspoonful baking-powder. Pinch of salt. ^ cupful sweet milk. Flour to roll out. Fresh coco^juut grated may be used or the desi<3cated. Hickory-nnt Cookies. — 2 cupfuls sugar. | cupful of butter. 2 eggs. 6 tablespooufuls sweet milk. ^ teaspoonful soda. 1 teaspoonful cream-tartar. 1 cupful hickory nut-meats. Dissolve the soda in the milk, sift the cream-tartar through the flour. Mix aU the ingredients, except the nuts, together with enough flour for a soft dough. Add the nuts last. Drop in spoon- fuls on a buttered pan, pat into shape and bake a light brown. Graham Cookies. — 2 cupfuls sugar. 2 cupfuls sour cream 1 cupful flne flour. ^ teaspoonful soda. CAKE. 277 1 egg. Pinch of salt. Graham flour sui&cient to roll out soft as possiblt. New Tear's Cookies. 1 pound white sugar, creamed with I pound butter. 3 beaten eggs. 1 grated nutmeg. , 1 pint flour. 1 te'asjjoonful soda, dissolved in 1 cupful mUk and mixed' with 1 cupful of cider. Stir all together, adding flour if necessary to roll. Bake in a quick oven. Jnmbles (Delicious).— 1 pound flour. 1 pound powdered sugar. Grated yellow rind of 1 lemon. Mix and add the yolks of 4 eggs, well-beaten. Whites of 4 eggs whipped to a foam. Beat up the whole with 5 tablespoonfuls melted butter and S tablespoonfuls cream. Drop the batter in rings or round cakes on baking tins and put the jumbles in a slow oven for twenty minutes. Leave room for them to spread. Jumbles (II). — 1 cupful butter, 4 eggs. 3 cupfuls sugar. ^ teaspoonful soda. Mix very soft with just flour enough to roll out. Cut in round cakes or in strips 1 J inch wide, join together in a ring, or cut with a large cake cutter, and cut a piece from the center with the top oi a canister. Lemon Jnmbles. — Make same as Jumbles (II), adding the juice and grated rind of 1 lemon. Almond Jumbles. — 1 pound sugar. 1 cupful sour milk. I pound flour. 5 eggs. 4 pound butter. 2 tablespoonfuls rose-water. 4 pound blanched almonds, chopped. 1 teaspoonful soda dissolved in boiling water. Cream the butter and sugar. Stir in the beaten yolks, milk, flour, rose-water, almonds and beaten whites , lightly and quickly. Drop in rings or round cakes upon buttered paper and bake im- mediately. 278 THREE MEALS A DAY. Cocoanut Jnmbles may be made in the same way. Uickory-nat or Wialnut Jumbles.— Ditto. PRIRD GAKB.S. Fat for fried cakes, doughnuts, crullers, etc., should be kept at just the right temperature otherwise the cakes will soak fat. A PIECE OF DOUGH should bo dropped in to test it. If this rises to the top quickly and browns shortly it will be safe to put in the cakes. A MIXTURE of two-thirds lard and one-third beef suet is more wholesome, less expensive and less likely that the cakes will absorb too much fat; even a larger proportion of the suet may be used, half and half working nicely. All beef suet, however, will make the outside of the cakes rough and injure the flavor. Pried cakes shortened with butter are less likely to absorb fat than those shortened with lard. Beef suet should be bought in the leaf and carefully fried out before using. After usino the fat for boiling doughnuts set away to coOl; remove from the sediment. If very much scorched and brown clarify with a few slices of raw potatoes boiled in the lard. Care must be taken to keep the lard hot, but it must not bum, as it would spoil the cakes. Fry in a small iron pot, five or six at a time; turn with a fork; take out with a skimmer and lay on a colander to drain; when sufficiently cool place in a stone pot. Raised Donghnuts or Nnt Cakes. — Heat 1 pint of milk (sweet) or water, lukewarm; stir into it a cupful of melted lard, then flour until it is a thick batter and add one-half cake yeast. Set in a warm place to rise over night. In the morning work in 2 cupfuls of sugar, 2 eggs beaten to a frqth (these may be omitted), 2 teaspoonfuls of cinnamon or a grated nutmeg and 1 of salt. Knead in flour sufficient to roll out. Keep in a warm place until risen again. Roll out and cut in small cakes, strips and twists, or in diamonds. Let rise fifteen or twenty minutes before frying. If wished very nice dip in powdered white sugar as soon as fried. CAKE. 279 Soda Doughnuts (No Shortening) — 1 qnart of flour sifted with 1^ teaspoonf uls soda and 8 teaspoonf nls cream-tartar. 1 cup sugar. J teaspoonfnl salt. 1 teaspoonful mixed cinnamon and nutmeg, Ars. with enough sweet milk to roll out. Cut in round Cakes for ring doughnuts. Cut out the center and fry; 3 teaspoonf uls baking powder may be used instead of cream-tartar and soda. Cream Doughnuts.— 2 cupfuls sour cream. 1 teaspoonful soda. 1^ cupfuls sugax. 2 eggs. Pinch salt. Flour to roll out. Eggs may be omitted. Sweet cream may be used instead of sour, substituting 8 teaspoonfuls baking-powder for soda, or ad- ding 2 teaspoonfuls of cream-tartar. Doughnuts.— 2 cupfuls buttermilk. I fceaspoonful soda. 1 cupful sugar (scant). 8 tablespooufuls butter, melted. Pinch of salt. 1 egg. The egg may be omitted. Flour to roll out. Cinnamon to flavor or nutmeg. This recipe may be varied by using 1 cupful of water or sweet milk, and adding 1^ teaspoonfuls cream-tartar, or substitute for this 2 heaping teaspoonfuls baking-powder. Melt the shortening before using. Graham Doughnuts. — Make after the above recipe for Doughnuts, substituting Graham for wheat flour. Indian-meal Doughnuts.— 1^ cupfuls boiling sweet milk poured over 2 cupfuls of Indian-meal. When cool add , 2 cupfuls wheat flour. - 1 J cupfuls sugar. 3 teaspoonfuls baking-powder. ^ teaspoonful salt. 1 teaspoonful cinnamon or grated nutmeg, if liked. 1 egg is a great addition, but can be omitted. If not quite thick enough add Indian-meal and flour in equal parts. EoU one-half inch thick. Out in small diamond- shaped cakfis and fry in hot lard. 28o THREE MEALS A DAY. Quick Doughnuts. — Take any favorite recipe for doughnuts and mix stiff as possible by stirring. Drop from a spoon into hot lard and fry. Dip the spoon in lard occasionally and they will not stick. Fried Cakes.— 1 pint buttermilk. 4 tablespoonfuls melted .'ard. i teaspoonful salt. 1 teaspoonful soda. 1 egg. Flavor with nutmeg or cinnamon. No sweetening. Nice to serve with coffee winter mornings. Use flour enough to roll out and fry in hot lard. Out in any form desired. Snow Balls. — 1 cupful sugar. 2 eggs. 4 tablespoonfuls sweet milk. Spice. ^ teaspoonful soda. f teaspoonful cream-tartar. Flour to roll in balls. Fry in liot lard. Dip in the partly beaten white of an egg, and roll in powdered sugar until perfectly white. Very nice for a children's party. Crullers.— 3 eggs. 1 cupful sugar. Butter size of an egg. 1 cupful sweet milk. 3 teaspoonf uls of baking powder sifted with flour enough to mix stiff. Pinch of salt. Eoll rather thin. Cut in strips with a pie marker or wheel, and twist in diamonds or any other fancy shape. They are very nice rolled in white sugar while hot. They keep some time, and may be warmed in the oven a few minutes before serving. Vanities. — Beat 1 egg light. Season with a pinch of salt. Add flour, until they can be rolled thin as a wafer, like noodles. Eoll out a bit of dough like paper, fry in hot lard, or cut in strips and roll around the finger like a shaving, and fry. They will cook in a few seconds. Love Knots,— 1 egg. 4 tablespoonfuls sweet cream. 2 tablespoonfuls sugar. Pinch of salt. Flour to knead very hard. Roll out. Gut in narrow strip?. Tie each one in two or three ^nots and fry in hot lard. Sprinkle with white sugar, while hot CAKE. 281 PANGY GAKRS. Hermits.— 8 eggs. 1^ cupfuls of brown sugar. 1 cupful butter. 1 cupful chopped raisins. 2 tablespoonfuls of mixed spices. Flour to roll. Cut out like cookies. Love Cakes. — 3 eggs. 6 tablespoonfuls sugar. 6 heaping tablespoonfuls flour. Pinch of salt. Flavor with rose-water, or mace. Drop on buttered tins by the spoonful, two inches apart. Sprinkle thickly with white sugar before baking. Nice among mixed cakes for company. Snow Drops. — 1 cupful butter. 2 cupfuls sugar. Whites of 5 eggs. 1 teacupful sweet milk. 3 cupfuls flour. J teaspoonful soda, f tesspoonful of cream-tartar. Flavor with vanilla. Bake in gem pans, or small round fluted tins. Nice with ice-cream. Sponge Drops. — 3 eggs beaten with 1 cupful sugar. 1 heaping cupful flour sifted with 1 teabpoonful cream-tartar . and ^ teaspoonful soda. Flavor with lemon. Cover a dripping pan with buttered paper ; drop in spoonfuls three inches apart. Serve with ice-cream. Sweet Wafers.— 6 eggs. 1 pint flour. 2 tablespoonfuls melted butter. 1 cupful milk. 1^ cupfuls powdered sugar. 1 teaspoonful nutmeg. Beat whites and yolks separately. Eub the butter and sugar together, and work in first the yolks, then the mUk, then the flour and whites. Bake quickly as possible iu well buttered wafer irons. browning as little as possible. They may be spread in thin cakes upon a buttered dripping pan in the absence of wafer irons. Eoll 282 THREE MEALS A DAY. them while hot upon a small smooth round stick. Slip this out carefully when the cake takes the right shape. Powder with white sugar. They hake quickly and must be roUed as soon as baked. They are very nice with mixed cakes, and look well among fancy cakea in a basket. Flavor to taste. Horns of Plenty.— 2 tablespoonfuls powdered sugar. 1 tablespoonfui (heaping) flour, legg. Beat thoroughly with an egg beater until air bubbles rise aU through it. Have the pan warmed and buttered. Take a teaspoon - f ul at a time. Spread out. Bake quickly ; five minutes ought to be suflficient. Carefully roll them into horns or cones. They must not dry on the edges or they wUl not roll. When cold fill with whipped cream, chocolate filling or any kind of jeUy. Cornucopias. — 3 eggs. 1 cupful sugar. 1 cupful flour. 2 tablespoonfuls cold water. Beat well together. Put 1 tablespoonfui of the mixture in buttered tins six inches across and one inch deep. Bake in a mod- erate oven. WhUe hot lap the edges together to form a cornucopia and hold in shape untU cool. This recipe will make 12. Fill with the following cream: Ckeam. — 1 cupful cream. ^ cupful sugar. White of 1 egg beaten. Flavor to suit. Beat aU to a foam, or use Chocolate Filling. Chocolate Finger Cakes. — Take any recipe for sponge cake. Drop the batter on a buttered pan, 1 spoonful at a time. Form each one long and narrow and do not let them touch. A better way is tp squeeze the batter through a cone of writing paper with a little of the end cut off. Put the flat sides together by pairs, bpread between them the following filling: Filling. — 1 square Baker's chocolate. ^ cupful sugar. 2 tablespoonfuls hot water. 1 egg. Dissolve the chocolate in the hot water. Add the sugar anu CAKE. .283 egg well beaten. Set on the stove to thicken; spread while warm. Nice for a party. Very nice -with ice-cream. Lady Fingers.— I cupful sugar. Yolks of ,4 eggs. Beat until perfectly smooth. Whisk the whites of the eggs and add; sift in f cupful of flour. Flavor with lemon. Put but- tered paper in a dripping-pan. Roll the. paste out lightly on a baking-board thickly sprinkled with sugar. Cut in narrow strips four inches long, bake quickly ; if not stifi enough to roll add more flour. Or, by omitting some of the flour, the resulting batter can be pressed through a funnel of writing-paper in long narroNv cakes, leaving room for them to spread. These are nice for Charlotte Eusse. For tea put together in pairs, pressing the flat surfaces together. A little jelly may be spread between. Tea Cakes.— ^ cupful butter. 1 cupful sugar. ^ cupful sour milk. ^ teaspoonful soda. 1 egg, if convenient." Flavor or spice to suit. Flour sufficient to roll out. Cut with a large-sized cutter in cakes, f inch thick. Bake. Serve warm. If in haste, stir up with flour to the thickness of Graham Gems and bake in gem- hons or muffin-rings. Set in a buttered dripping-pan. , GINQB.R QAKB.S. ■ The grated yellow rind and juice of an orange add much to the flavor of ginger cake. New Orleans molasses is the best to use. Bear in mind that good cake cannot be made with poor molasses. Syrup should not be used. The OVEN should be kept at a moderately steady heat, as mo- lasses causes a cake to brown quickly. YoLKS OF EGGS, where the whites have been used for other purposes, can be utilized in gingerbread; 2 yolks will equal 1 whole egg. Even where the rule does not call for eggs the addition of 1, 2, or more yolks is always an improvement. The yolks will keep several days in a cool place. ^ Fbuit, raisins, etc., is an addition to gingerbread and cookies. 284 THREE MEALS A DAY. Ginger, if not liked, may be modified by the addition of other spices, or entirely omitted, and its place supplied by various spices, cinnamon, allspice, 2 or 3 teaspoonfuls of finely ground coffee, etc. Ginger Pound Cake.— 3 pounds flour. 1 dozen eggs. 1 pound butter. J cupful ground ginger. 1 pint molasses. 1 teaspoonful of soda. 1 pound sugar. 2 teaspoonfuls cream-tartar. ^ teaspoonful salt. Cream the butter, beat the eggs separately. To the yolks of eggs add sugar, then butter and molasses alternately; add the flour sifted with cream -tartar, and the beaten whites of the eggs. Finally pour over the soda a cupful of boiling water to dissolve, and turn it in. Beat once more and bake in a- moderate oven. This will keep a long time. The ginger may be modified by the addition of other spices (see rules above), and fruit, raisins, etc., may be added. Apple Gingerbread. — 1 pint molasses. 1 prat rich buttermilk. f cupful shortening. 2 eggs. 1 quart raw sweet apples, pared and cut in long thin sUps. 2 teaspoonfuls soda. 1 teaspoonful of ginger and Flour to make a smooth stiff same of cassia. batter. ^ teaspoonful salt. This will make three loaves of good cake. The sweet apple resembling slices of citron and adding much to the taste of the cake. Sponge Gingerbread.— 1 cupful sugar. 1 cupful of molasses. 1 cupful butter, or butter and lard. 1 cupful of sour milk. 4 eggs, whites and yolks beaten separately. 1 cupful of raisins, if wished. 4 cupfuls of flour. 1 tablespoonful ginger. 1 teaspoonful of soda, dissolved in the milk. ^ teaspoonful saK. In place of sour milk and soda, sweet mUk and baking-powder or cream-tartar and soda may be used. CAKE. 285 Honey Gingerbread. — IJ cupfuls of honey. 1 heaping tablespoonful batter. ^ cupful of warm water. 1 tablespoonful of ginger. 2^ cupfuls of flour. Pinch of salt. Layer Ginger Cake.— 1 cupful of molasses. 1 cupful of boiling water with 2 egg yolks. | teaspoonful of soda dis- Flour to make a stiff batter. solved in it. 1 teaspoonful of ginger. 1 teaspoonful of cinnamon. |- teaspoonful each of cloves and allspice. Butter size of an egg. Bake in layers, put together with frosting made of the whites of the 2 eggs, frost on top. Do thi»when the cake is quite cold. Yellow or gilt-edged frosting may be used instead, if so, put the whites of the eggs in the cake and use the yolks for the frosting. Fruit Gingerbread. — 2 pounds of flour. | pound of butter. 1 pound of coffee sugar. 1 pound of raisins. 2 cupfuls of molasses. 1 pound of currants. ^ cupful of sour cream or milk. 6 eggs. 1 teasponful of soda. 1 teaspoonful cinnamon. 2 tablespooufuls of ginger. 1 teaspoonful of cloves. Cream the butter and sugar, warm the molasses and add them together with the beaten yolks, then the soda dissolved in the mUk, the flour, spice and lastly the beaten whites. Dredge the fruit with flour and add, beating all together well. Bake in 8 loaves. This cake will keep a long time. Spine Gingerbread. — 2 cupfuls of molasses. 1 cupful of shortening, half lard and half butter. 1 cupful of hot water; dissolve in this 2 teaspoonfuls of soda. 1 egg, (2 woiJd be bettfer). 1 teaspoonful each of ginger, allspice and cloves. 1 tablespoonful each of finely ground coffee and cinnamon. 1 nutmeg, ground. 1 teaspoonftd of salt. Stir the spices, molasses and melted shortening together, tuir 286 THREE MEALS A DAY. in the hot water and soda; stir until it foams, put in part of the flour, then add the egg well beaten. Use flour enough to make a stiff batter. This will make 2 loaves. Bake in a steady, moderate oven. Win keep a long time. Baker's Hard Gingerbread. — 1^ cupfuls of sugar. ^ cupful of shortening. 1 cupful of water, or sweet milk and water. 1 teaspoonful of soda, sifted with part of the flour. 1 teaspoonful of ginger. 1 tablespoonful of cinnamon. ^ teaspoonful of powdered mace. 1 tablespoonful of lemon juice. Melt the shortening. Use flour enough to roll out as soft as it can be handled. Bake in a dripping-pan and mark oS with a knife in strips. Hard Gingerbread. - 2 cupfuls of molasses. 1 cupful of shortening; 2 eggs. Pinch of salt. 1 cupful of boiling water poured over. 2 teaspoonfuls of soda. 1 tablespoonftil of ginger. 1 teaspoonful cinnamon. ^ teaspoonful of cloves. Ginger may be used alone, if preferred. Mix according to rule given for Spice Gingerbread. Flour enough to roll out, ^ inch is thick enough. Bake in a quick oven. Mark off in strips or squares before baking; ^ this rule is enough for a small family. Cream Gingerbread (Soft).— 1 cupful of molasses. 1 cupful of sour cream. 1 egg. ' 1 teaspoonful of soda. 1 tablespoonful of ginger. 2^ cupfuls of flour. Pinch of salt. If ginger is not liked, substitute other spices. Soi^hum Cake.— 1 cupful of sorghum molasses. 2 eggs. 1 cupful of sugar. ^ cupful of melted lard. 1 cupful of sweet milk. 8 cupfuls of flour, before sifting. 1 tablespoonful each of soda and ginger. B&c soda with floor. CAKE. 287 Soft Molasses Cake.— ^ cupful of butter. 1 cupful of snolasses. i cupful of warm water. 2| oupfuls of flour. 1 egg. 1 teaspoonful of soda. Pinch of salt. Juice of 1 lemon and grated rind. Bake in a loaf. This is very nice baked in patty-pans or gem irons. The lemon may be omitted. Soft Gingerbread, (Eggless).— 1^ cupfuls of molasses. J cupful of melted shortening. 1 level teaspoonful of salt. a| cupfuls of flour. 1 teaspoonful of ginger. ^ cupful cold water poured over 1^ teaspoonfuls of soda. 1 teaspoonful of vinegar or lemon juice may be mixed with the molasses. This makes 2 loaves. Half the rule will answer for a small family. Molasses Cookies.— 1 cupful New Orleans molasses. i cupful sugar. J cupful lard. Finch of salt. ^ cupful sweet milk. 1 tablespoonful cinnamon. 1 teaspoonful soda dissolved in the milk. Set the pan over a kettle of boiling water, and stir until it foams, then add enough flour to roll out. Mix very soft, and foil out ^inch thick. Molasses Cookies (II). — 1 cupful New Orleans molasses. ^ cupful lard. I cupful boiling water poured over 1 heajiing teaspoonful of soda. Pinch of salt. Mix with flour soft as possible and roll out. Molasses Cookies (III).— 1 quart molasses. 1 tablespoonful soda. 1 pint sour milk or buttermilk. I cupful lard. ^ teaspoonful salt. 288 THREE MEALS A DAY. Stir iu flonr till it is thick enough to roll. Bake so as to be soft to the tench. 1 tablespoouf ul of ciimamon may be used if liked. Ginger Cookies. — Make after any rule given for molasses cookies and add 1 tablespoonfnl ginger. Baker's Ginger Cookies.— 1 cupful molasses, scald and stir into it 1 teaspoonful soda, while foaming pour over 1 onpful sugar. Add pinch of salt. 1 egg. 1 tablespoonful ginger. 1 tablespoonful vinegar. Beat all together. Use floor enough to roll out as soft as possible. Boston Ginger Snaps.— 1 cupful of sugar. Uoil together. 1 cupful of molasses. ) Four into a dish and add while hot, 1 cupful melted butter. 1 cupful milk or water. 1 teaspoonful soda. 1 tablespoonful ginger. Pinch of salt. Flomr to roll. Boll very thin. They should be stiff as can be rolled out. Ginger Snaps (11).— 1 cupful molasses. J teaspoonfjil soda. I cupful shortening. 1 tablespoonful vinegar. 1 egg. 1 tablespoonful ginger. ■Make stiff with flour. Boll thin as. possible. Cut out with common cutter. Or to make like those at the confectioners. Pinch oS a piece at a time as large as a marble. EoU in the hands. Place in tke buttered pan leaving room to flatten. Bake in a mod- erate oven to a nice brown. Leave iu the pan until cool enougi? to snap. F^BBijqeg. ^.V^UDDINGS may be either steamed, boiled or baked. kJ Steaming or boiling will take twice as long as baking. a ^ » The best cloth to tie up a boiled pudding, is a piece of unbleached shirting. Pudding-molds or basins shoulfl be well rubbed over in the inside with butter. Bbead puddings should be tied very loosely to allow them to expand. Puddings boiled in a cloth should be moved occasionallj to prevent adhering to the kettle. An inverted plate or saucer should be placed in the bottom of the kettle to prevent adhering or burning. Puddings boiled in a cloth should be kept covered with con- stantly boiling water; boiled in a mold, the water should not quite reach the top of the mold. Always keep boiling water at band to replenish the kettle if needed. Floub should be spread on the inside of each tying-place to prevent water getting in. Puddings boiled in a basin should have a cloth wrung out of hot water and dredged with flour, tied closely over the top of the basin. Puddings boiled in a cloth, basin or mold, when done, should be phinged suddenly into cold water and turned out instantly; this, will prevent sticking ; and dumplings, i. e., boiled or steamed should be served at once. If this is an impossibility cover with the cloth in which they were boiled and serve as quickly as possible, Ba£ed puddings should not have the fruit put in until &e 10 mm. 290 THREE MEAI,S A DA'i. pudding has begun to thicken in the oven. Utherwise it will sink to the bottom of the dish. Sauoes mentioned in the following recipes ifSl all be found in this department. Puddings boiled in a mold or a pudding-dish do not need as stifi a batter as those boiled in a cloth. SmvEH-PLATED PUDDING DISHES vnil be found a great advantage as well as a pleasing addition to the table. They come in various sizes and are supplied with a fire-proof porcelain inside dish, in which the pudding is baked. With two or three of these inside dishes a green corn pudding or a scallop may appear in one of the earlier course in the silver dish, to be exchanged at dessert for the pudding itself baked in another of the china inside dishes, and placed as before in the silver dish. Pie-plates come in the samo material, and can have any ordinary tin pie-plate fitted into them. Old English Plum Pudding. — To make what is called * pound pudding take 1 pound of raisins, stoned. 1 pound of Zante currants, washed and dried. 1 pound finely chopped suet. 1 pound grated stale bread. Mix these ingredients and add: 1 pound sugar. 1 pound flour. 1 quart of milk. 6 eggs, well-beaten. 1 blade of mace. J nutmeg, grated. 1 quart of milk. 1 pound blanched almonds. Citron, shredded, and candied orange and lemon peel may be added to enrich it, but are not absolutely necessary. Sultana raisins may also be added, but the rule given above without these extra ingredients will be found very nice. A wineglassful of rose- water will be found an addition. Beat the eggs, mix with the milk and add after the other arti- cles are mixed together. If the milk should be found hardly enough to moisten ths padding sufficiently, add a very little more. Put in a cloth, l^ing finnly and allowing room for the pudding PUDDINGS. 291 *;o swell. Boil eight to ten hours, never allowing the water to i;ease boiling. A better way is to divide the rule. The pudding may also be boiled in 1 large or several small basins with floured cloths tied over the tops. There is not so much loss of sweetness in this case. Serve hot with Vanilla Sauce or Hard Sauce^, May be kept' tied up for months ; when wanted, boil one hour. Plum puddings of all kinds may be boiled four or five hours the day before using, hung up in the cloth, and finished boiling the next day in time to serve hot. Farmers' Plum Pudding. — 3 cupfuls flour. 1 cupful sweet milk. 1 cupful molasse^, slightly warmed. 1 pound chopped raisins. 1 teaspoonful mixed cinnamon and mace. 1 saltspoonful ginger. 1 teaspoonful salt. 1 teaspoonful soda, dissolved in hot water. J cupful suet, powdered. Beat suet and molasses to a cream, add the spice, salt and two-thirds of the milk, stir in the flour, beat hard, add the rest of the mUk with soda. Beat vigorously a moment or two and put in the fruit well dredged with flour. Boil in a buttered mold or a cloth for four hours. Serve hot with the same sauce as above. Yankee Plum Pudding. — 1 quurt sour cream or milk. 2 eggs. 1 tablespoonful sugar. 1 teaspoonful soda. 1 small cupful raisins. Thicken into a stiff batter with half flour and half corn-meal. Steam two hours. Eat with sweet cream or some hot plain pud- ding sauce. Rich Rice Pudding. — Boil half a pound of rice in slightly salted water until tender. Drain, mix with 4 eggs beatto sep- arately, 2- pint thiek sweet cream with 2 tablespoonfuls buttei: melted in il 1 cupful sugar. ^ nutmeg, grated. 2 tablespoonfuls rose-water. ^ pound of raisins or Zante currants. 292 THREE MEALS A DAY. 1 handful shredded citron. Bake one hour in a moderate oven. Serve with hard sauce. The fruit may be omitted. Sprinkle the top of the pudding thickly with white sugar and dashes of cinnamon before sending to the table. Baked Kice Pudding j( Without Eggs).— Put 2 small teacupfuls of rice in 2 quarts of milk slightly salted. 2 tablespoonfuls of butter, melted. 1 cupful sugar. 1 grated nutmeg. Add when it has been baking ten minutes — ^ pound raisins seeded or ^ pound currants. Fruit may be omitted. Bake slowly. This pudding does not need any sauce and is good hot or cold. Rice Pudding (With Eggs) — 1 quart new milk. Water may be substituted. 1 cupful seeded raisins. f cupful rice. Keep hot in a saucepan on the back of the stove two hours or rmtil the rice softens. 1 quart mUk. 1 cupful sugar. ' 2 eggs beaten separately. 1 tablespoonful butter. Pinch of salt. Mix carefully so as not to break the rice and bake one-half oi three-quarters of an hour in a buttered pudding dish. Serve with butter and sugar, Hard Sauce or Vanilla Sauce. Boiled Rice Pudding. — Make as above and set the pudding dish on the stove, letting the ingredients boU until the fruit is soft. Serve the same sauces. Plain Rice Pudding. — 1 quart milk. ^ teacupful rice. Boil together slowly, stirring occasionally. Twenty minutes before serving add 1 tablespoonful sugar and a small piece of butter and bake twenty minutes. This is wholesome and palatable and suitable for convalescents. Sliced tart apples may be stirred in the pudding before baking if desired. Rice Peach Padding. — To each cupful of boiled rice stir 1 tablespoonful butter, 2 tablespoonfuls sugaj;, 1 egg. Butter a pud- PUDDINGS. 293 ding dish, put in a layer of the seasoned rice one-half inch thick, then a layer of pared and sliced peaches. Sprinkle with sugar and rice alternately until the dish is full. Bake twenty minutes. Have rice for the last layer. Turn out and serve with vanilla, cream or any other pudding sauce, or cream and sugar. Canned peaches may be used instead of fresh. Rice Apple Padding. — Make the same way, substituting layers of very nice smooth apple sauce for the fresh peaches. Plain Bread Padding. — Crumb enough stale bread to fill two cups. Pour over them 1 quart of boUing milk. When cold and the bread is thoroughly softened add 1 beaten egg, J teaspoon- ful salt, 3 teaspoonfuls sugar; and, if wished, ^ cupful of raisins. Bake three-quarters of an hour. This may be tied up in a cloth and boiled. Serve with some plain sauce. Boiled Bread Padding.— 1 pound of bread cut in pieces and soaked soft in cold water. Eub fine and mix with it — 2 tablespoonfuls flour. 8 eggs. 1 tablespoonful melted butter. ^ teaspoonf ul salt and coid milk sufficient to make a thick batter. Mix well and turn into a floured pudding bag. Leave room for it to swell, not too much or it will fall out of shape. BoU one and one-half hours. Serve with rich sauce. If wished, 1 cupful of raisins may be added to the puddiiig. Meringue Bread Pudding. — 1 pint fine bread-crumbs. ^ pound powdered sugar. 4 egg yolks well-beaten, 1 white. Grated yellow rind of 1 lemon. Butter the size of an egg. 1 quart of milk. Bake one hour. Beat the 3 whites of egg with 4 tablespoonfuls powdered sugar and the juicft of the lemon. Spread a layer of currant jelly over the pudding after it is baked. Pour the beaten whites over this. Place again in the oven and brown delicately. Serve cold with cream. 294 THREE M'EALS A t)AV. Danish Tapioca Pudding.— 1 cupful tapioca. 3 pints water. ^ cupful sugar. i teaspoonful salt. 1 glassful of any bright colored jelly. Wash the tapioca and soak over night in the 3 pints of ■water. In the morning cook carefully. A double boiler or a pail set in a kettle of boiling water is the safest plan. Cook one hour, stin-ing frequently. Add the salt, sugar and jelly and mix thoroughly. Turn in a mold that has been dipped in cold water ; set away to harden. Serve with cream and sugar. Tapioca Pudding (Delicious).— 1 cupful tapioca washed and simmered two hours in 3 pints of milk. 1 quart of cold milk 3 yolks of eggs well-beaten. 1 cupful sugar. A pinch of salt. 1 teaspoonful butter. % cupful of raisins. 1 teaspoonful essence of lemon. Beat the whites, add 2 tablespoonfuls of sugar, spread over the top, of the pudding, set in the oven to lightly brown. Vanilla may be used instead of lemon extract. No sauce ; J cupful cocoanut, desiccated, may be stirred in the pudding. Great improvement. Tapioca pudding may be baked ia one crust like an apple pudding. This is a nice way, as it gives more substance to the dish. Tapioca Pudding (Plain).— 3 tablespoonfuls pearl tapi- oca to 1 quart ntew or skim milk. Boil 1 hour in double boiler, or in a pail set in a kettle of boiling water. Stir frequently. Take from stove and turn in pudding dish, then add yolk of 1 egg, i cupful of sugar, 2 tablespoonfuls will answer if not liked sweet, 1 teaspoonful vanilla extract. Bake one hour. Take from oven and let cool. Spread white of egg beaten to a froth with 1 teaspoonful sugar Over top. Return to oven to brown. This frosting may be dispensed with, and entire egg beaten and stirred into pudding. May be served hot or cold, if for a convalescent, egg may be dispensed with entirely, sweetening reduced and pudding served with sweet cream or rich milk, a little bit of stick cinnamon, orange or le^non PUDDINGS. 295 fieel boiled with the milk, wiU give an agreeable flavor. This pudding may be boiled on top of the stove instead of baked. Peach Tapioca Pudding. — Wash J pint of tapioca. Pour^ over it a quart of boiling water, use a double boiler or cook in a pail set in a kettle of boiling watet. Cook one-half hour. Take a can of peaches. Drain. Put in a pudding dish and season with 1 cupful white sugar. 1 tablespoonf ul butter. Half a nutmeg, and the grated yellow of a lemon. Pour the tapioca over the fruit. Bake to a delicate brown, and ser\ e hot or cold with cream or foaming sauce. Fresh peaches nr.ay be used; pare and quarter. 1 dozen will be enough. Bake three-quarters of an hour. If the fruit is fresh do not brown the top too much. r Apple Tapioca Padding. — 1 cupful tapioca soaTied two hours in 1 quart of water. 6 apples pared and cored. Put in a pudding dish with 1 cupful of water. Gook on the top of the stove until the apples are quite tender, then fiU all the openings with sugar, over which grate nutmeg and lemon peel. Pour over the tapioca and bake one hour; To be eaten with hard sauce or cream sauce, or cream and sugar. Very nice. Tapioca Fruit Pudding. — Make as above, and in place of apples stir in 1 pint of preserved raspberries, strawberries, or c tnned peadies. Tapioca Cup Pudding. — Make tapioca after either of the first three rules given, and bake in) cups fifteen minutes. Set the cups in a dripping pan half fuU of water. Dip them in cold water b( fore filling. Turn out and serve In sauce of any kind. Very nice dish. For variety fill each cup ^ full of preserves, peach is nice, and pour the tapioca over this and bake as before. Baked Indian Pudding.— 1 pint of Indian meal stirred into a quart of boiling milk. Let cool. Add 3 tablespopnfuls wheat floar mixed with 1 pint' of cold milk. Stir all together. When the whole is lukewarm beat iiu 3 eggs. f cupful of sugar. 1 iieaspoonful each of s&;'5, cinnamon, nutmeg andaJl3jio«« 2 tablespoonfuls .melted biitier. ^.96 THREE MEALS A DAY. 2 tablespoonfuls of molasses. Half a teacupful of the milk may be reserved, and after the pudding has been poured in a buttered dish, turn this half cup over it cold. This will help the jelly to form. Bake three or four hours. Sweetened cream may be used for sauce. The eggs may be reduced in number, and ^ cupful more corn-meal added to take the place of 1 egg. 1 soda cracker, rolled, may be substituted iox the wheat flour. Indian Pudding with Fruit.— Make as above using ^ the quantity of meal only, as the raisins absorb a great deal of milk. Add 1 cupful raisins stoned. Bake as above. Indian Pudding without Eggs. — 1 quart of boiling milk, sift in 1 handful of wheat flour and meal enough to make a thick batter. Before this mixture is quite cold, add: 1 cupful molasses. 1 teaspoonful salt. 1 teaspoonful of ginger. 1 teaspoonful of cinnamon. Eemove from the stove and add 2 quarts of cold milk, 1 cupful of raisins if wished. Bake three hours. Serve with sweetened cream. Belmonico Indian Pudding. — 1 quart cold milk. 3 tablespoonfuls white com- meal stirred in the milk. 5 yolks of eggs. 6 tablespoonfuls sugar. Boil three or four minutes. Pour into a pudding dish and bake one-half hour. Beat the whites of the eggs with 6 table- spoonfuls of sugar. Pour this over the top and return the pudding to the oven until the frosting is delicately browned. Very pood cold. Apple Indian Pudding.— 1 quart of sweet milk scalded, and turned over 14 level tablespoonfuls of Indian meal. When cool add a quart of cold milk and 1 heaping cupful of chopped fresh apples, or dried apples sog,ked overnight and chopped; add f cupful of molasses or sugar and a teaspoonful of salt. Spice with cinnamon or nutmeg. Bake 1 hour. Serve with sweetened cream. Boiled Indian Pudding.— l quart boiling milk, or water, poured over enough sifted Indian meal to mako a very stiif batter. 1 cupful chopped beef suet, 2 tablespoonfuls flour. PUDDINGS. 297 1 cupful molasses, or brown sugar. 2 teaspooiifuls ginger, or 2 of cinnamon. 1 teaspoonful salt. Boil in a bag or steam four bours. The suet may be omitted, and 2 tablespoonfuls of melted butter used in its stead. Eaisins or dried cherries may be stirred in as an improvement. Serve mth sugar and cream, or a pudding sauce. Boiled Indian Pudding (II). — 2 eggs well-beaten. 1 J cupfuls sour milk. 1 tablespoonful sugar. 1 small teaspoonful of soda dissolved in the milk. Sift in dry corn-meal until a little thicker than griddle cakes. Stir in a cupful of raisins or dried cherries. Put in a bag and boil one hour. Serve with sweetened cream flavored with nutmeg. Ciierry Batter Pudding.— 2 cupfuls of sweet milk. 2 eggs. 1 tablespoonful of melted butter. ^ teaspoonful of salt. 2 teaspoonfuls of baking-powder. Flour for batter. Into this stir as many canned, dried or fresh cherries as can be afiorded. ' Steam one hour and serve with cream and sugar or the following sauce: Sauce. — Work 4 or 5 tablespoonfuls of sugar with 1 table- spoonful of butter; place in a dish and grate nutmeg over the top. Fresh berries may be used instead of cherries. Suet Padding, (Without Eggs). — 2 cupfuls chopped raisins. 4 cupfuls of flour. 2 cupfuls of chopped suet. 1 cupful of milk or water. 2 cupfuls of molasses. 3 teaspoonfuls baking-powder. Mix and boil in a pudding bag, or else steam, 4 hours will be needed. Serve hot with Hot Butter Sauce. ^ of this rule is enough for a small family; cinnamon or nutmeg wiU improve it, or the ^ated yellow rind of a lemon. Plain Snet Pudding, (With Eggs).— S onpi'iils of Buet, chopped very fine. 298 three; meai,s a day. 4^ cups flour. Pinch of salt. 1 pint of new milk 2 eggs well beaten. Mix, put in a well-buttered pudding dish, tie a cloth over the top. Boil steadily 2 hours, flavor with grated lemon peel. 1 cup of chopped raisins and 1 cupful molasses or sugar may be ac'.ded. Serve hot. Vanilla or lemon-sauce may be used. Cream and sugar can be used for sauce if preferred. Dried cherries or chopped apples instead of raisins, 1 cupful is enough. Either of these rules may be made with sour milk and soda. For each cup of sour milk take J teaspoonful of soda. Hartford Pudding.— 1 cupful of molasses. 1 tablespoonful melted butter. 1 cupful boiling water. 1 teaspoonful of soda. 1 teaspoonful each of cinnamon and nutmeg. 4 Cupfuls of flour. A pinch of salt. 1 cupful of raisins, or raisins and currants mixed. Cherries or gooseberries dried in sugar can be used instead of raisins. Steam two hours. Serve with corn-starch or other sauce. Batter Pudding. — 3 fresh eggs beaten with 6 tablespoonfuls of flour. Stir gradually into a quart of milk; 2 tablespoonfuls of sugar. 1 tablespoonful of butter. 1 teaspoonful of salt. ^ nutmeg, grated. 1 teaspoonful of essence lemon, or peach water. Beat all well together, pour into a buttered basin or mold and steam two hours, or boil in a bag. 8 bitter almonds blanched and grated make a nice flavoring. If eggs are scarce, 1 may be used, and 4 tablespoonfuls more flour added; beat the egg thoroughly. 1 pint of thinly sliced apples may be stirred in at the last and will be found a great improvement. Serve with cream and sugar, or butter and sugar beaten to a cream and flavored with I teaspoonful vanilla. This may be thinned, if desired, with a little hot water. Sour milk or buttermilk may be substituted for sweet, in which case use 1 even teaspoonful of soda in place of the baking- PUDDINGS. 299 powder. A quart of any kind of fresh berries or pitted cherries, may he stirred in instead of apples. Salt Pork Taddiug. — Chop very fine 1 large cup of salt pork which has soaked in milk o^ex night, add to it 1 cup of molasses in which stir 1 teaspoonful soda, f cupful of sweet milk, 1 cupful of stoned raisins or currants, flour to make stiff as cake batter. Steam or boil four hours. Serve with Egg Sautee, or some other pudding sauce. ' Green Corn Pudding.— 1 pint of grated or finely cut green corn or 1 can of the preserved. 1 pint of milk. 2 weU-beaten eggs. 1 tablespoonful of butter. 1 tablespoonful of white sugar. 1 teaspoonful of salt. Butter a pudding dish holding a little more than a quart, mix seasoning and eggs with the corn and butter, which has first been melted, then the milk. Bake in a moderate oven half an hour. Too long baldng makes it whey. Do not cook the green corn, use it raw. Before cutting from the cob split each row of kernels down the middle. No sauce. Pippin Pudding-T-Pare and core 6 apples, leave whole, boil on the stove until tender. Line a pudding -dish with nice paste, put in the apples, and pour over them 1 pint of milk thickened with 2 or 3 eggs. Flavor and sweeten to the taste. Bake in a slow oven, grate sugar over it and serve hot. Apple Castard Pndding.— Pare and slice enough apples to weigh 2 pounds, cook and rub through a colandar. Add a large spoonful of butter while hot, and when cold stir in 1 cupful of white sugar, 4 well-beaten eggs and the grated yellow rind of a lemon. Pour in a deep dish and bake one hour. Sweet cream may be used for sauce, but is not necessary. Turn out of the mold and brush over with the white of an egg; cover thickly with powdered sugar and return to the oven five minutes to harden. Apple Pudding. — 6 tart apples, grated. 2 eggs. 1 tablespoonful of melted butter. 1 pint of milk. 1 cupful of sugar. 3O0 THR^E MEALS A DAY. Flavor with lemon, nutmeg or cinnamon. Line tlie pudding-dish with a nice paste rolled soinewhat thicker than for pie crust. Bake one 'half hour. Serve with or without sweet cream. Grate white sugar over the top before sending to the table. Apple Sago Padding. — Wash 1 teacupful of sago, pour over it 1 quart of boiling water, stirring continually. Season slightly with salt and 1 tablespoonful of sugar. Let stand. Pare and core apples enough to cover the bottom of the pudding dish, fill cavities with sugar. Season with cinnamon or nutmeg and pour ^ cupful of water in the dish. Bake in the oven untU partly done, then pour the prepared sago over the apples and bake slowly one hour. Serve with sugar and cream, or with Hard Sauce. Sago Pudding. — 6 tablespoonfuls of sago soaked two hours in cold water, and then boiled soft in a quart of milk, stirring fre- quently. Add 2 tablespoonfuls of butter, 6 tablespoonfuls sugar beaten with 4 eggs, nutmeg and cinnamon or grated lemon peel and a little juice to flavor. A cup of currants or chopped raisins well dredged with flour may be added, if wished. Bake in a buttered dish three quarters of an hour. Good cold as well. Very nice. Sago Padding, with Pastry.— Prepare the sago aud other ingredients as above, allow to cool. Line a pudding dish with rich paste, turn the sago in, strew over the top ^ pound of Zante currants and bake three quarters of an hour. It is best cold. Peach Batter Padding. 1 quart of nulk. 1 can of peaches, drained, or ^ teaspoonful salt. 1 quart fresh sliced peaches. S eggs, well-beaten (2 will answer). 2 cupfuls flour, sifted with 1 teaspoonful baking-powder. Butter a two-quart pudding-dish and put in the peaches. Eub the butter in the flour, beat the eggs and milk together, and stir into the flour. Beat smoothly, pour over the peaches and bake in a quick oven one-half hour. Serve at once with Dominion Sauce.- Cocoanat Pudding.— 1 cocoanut grated (or 2 cupfuls of the desiccated cocoanut soaked in part of the milk for one hour). PUDDINGS. 301 1 heaping cupful of stale bread-crumbs, omitting the brown part of the crust. 1 pint of milk, 1 cupful granulated sugar. 4 eggs, reserving 2 whites. ^ teaspoonful salt. 1 tablespoonful rose water. Butter size of an egg. J grated nutmeg. Soak the crumbs in the milk, cream the butter and sugar, add the eggs, milkj crumbs and oocoanut. Bake slowly in a buttered dish for one hour. Beat the two reserved whites very stiff with two tablespoonfuls powdered sugar. Spread over the pudding when taken from the oven and return for a few moments to brown slightly. Serve cold without sauce. Cocoannt Fnddinp^, Ricli.— 1 cocoanut grated (or 2 cupfuls of the desiccated) soaked an hour in part, of the milk. 1^ cupfuls white sugar. 1 quart milk. Whites of 8 eggs. 1 cupful butter. 2 tablespoonfuls rose-water. Beat the butter and sugar to a cream, whisk the whites of the eggs until they are stiff and beat into the butter and sugar. Stir the whole gradually together with the milk, cocoanut and rose- water. Line the pudding-dish with rich paste, fill and bake in a quick oven. Frost the top of the pudding with the whites of 2 eggs weU-beaten and 2 tablespoonfuls of powdered sugar. The paste may be omitted and the pudding simply baked in a buttered pudding-dish. Serve cold without sauce. The following Corn-starch Pudding should be made in a day or two to utilize the yolks of the eggs, which will keep that length of time in & cool place, or Gold Cake can be made instead. Corn-starch Pudding, Rich (Boiled). 6 tal^lespoonfuls corn-starch. 1 quart sweet milk. Yolks of 10 eggs. ^ cupful white sugar. Slightly salt and scald the milk, wet the corn-starch in a little extra cold milk ; turn the scalding mUk over the starch gradually, stirring all the time. Add the eggs and sugar beaten together. Boil three minutes. Cream and loaf sugar beaten together form a nice sauce. Any other sauce may be ui^ed. 303 THREE MEALS A DAY. Baked. — Stir the oorn-starcL in with the scalding milt and let boil up, then add the eggs and sugar and pour into a buttered pudding-dish. Bake one-half hour and serve hot. Flavor the milk in both recipes with broken nutmeg, stick cinnamon or rose- water, rempving the spices before stirring into the corn starch. This recipe wiU utilize the yolks of the eggs used in the Cocoanut Pudding given above. The baked pudding may be served without sauce, or the same ones used that are given for the boiled. If desired to make this pudding without reference to utilizing a certain amount of yolks, 6 eggs may be used instead of the 10 yolks. Corn-starch Pudding with Custard, (Delicious).—! quart of milk. Take 1 pint when boiling, add 2 tablespoonfuls of corn- starch wet smoothly with a little cold milk or water, 1 tablespoon- f nl white sugar, flavor with lemon and let boil up two or three times. Then stir in the whipped whites of 2 eggs ; remove and let cool. Make a custard of the remaining pint of mUk and the yolks of the 2 eggs. Cook it in a pail set in a kettle of boiling water. Sweeten to the taste and flavor same as the corn-starch. When both are cold pour the custard over the pudding and serve. The same pudding is delicious with ^ bowlful of whipped cream poured over and around it. Leave the pudding plain and flavor the cream with vanilla. When using the whipped cream make up the whole quart of milk, the entire 2 eggs and twice the quantity of corn-starch given, in the pudding itself. Whipped cream alone served with cake makes a dainty dessert. The corn-starch pudding may be poured in small cups tiiat have been previously dipped in cold water, and allowed to cool. Arrange these in a shallow dish, pouring the custard or cream around them. All boiled corn-starch puddings may be molded in cups and served with any sauce or fruit desired. Jellies of various kinds are nice; also plum, currant or peach marmalade. Corn-starch Pudding (Plain).— 1 quart boiling milk. 4 tablespoonfuls corn-starch. J teaspoonful salt. Wet the corn-starch with a little cold milk or water, and stir into the boilmg mUk. Boil five minutes. Some cooks beat a tablespoonful of butter in. Serve hot with hot milk sauce- or cold, PUDDINGS. 303 with any of the above accompaniments. Different brands of corn- starch differ somewhat in the thickening quality. Bandy Jack.— 1 quart milk. f cupful sugar. 2 tablespoonfuls corn-starch. 3 egg yolks. Beat sugar, starch and eggs together.' Have the milk boiling. Salt slightly. Stir in the above. Let cook a few moments. Pour into a deep dish. Beat the 3 whites with 1 tablespoonful white sugar, flavor, and spread over the top. Brown lightly in the oven. Corn-starch Chocolate Pudding.— 3 cupf uls sweet milk 1 cupful water. 8 tablespoonfuls grated chocolate. 4 tablespoonfuls corn-starch. ^ cupful sugar. 1 teaspoonful lemon or vanilla. Dissolve the corn-starch and chocolate in the water. Scald the milk and stir this mixture slowly into the boiling liquid. Add the sugar and cook together a few minutes. Mold in one form, or in cups. Serve with sweetened cream or hard sauce. Baker's chocolate is the best. Chocolate Pudding.—^! quart of boiling milk poured over 8 ■ tablespoonfuls grated chocolate, and 10 tablespoonfuls grated bread crumbs. Beat smooth. Add 1 tablespoonful corn-starch dissolved in a little cold water, and the yolks of 5 eggs, the whites of 3, well-beaten, and 1 cupful sugar. Stir until it thickens. Flavor with a teaspoonful of vanilla. Pour into'a buttered pudding dish and bake one hour in a moderate oven. When cold frost with the remaining 2 whites beaten stiff with 2 tablespoonfuls white sugar and a teaspoonful vanilla. Serve. Sponge Pudding — 2 pints milk. 12 eggs beaten separately. 4 tablespoonfuls flour. 4 tablespoonfuls butter. Let the milk boil. Mix the flour and sugar smooth with a little cold milk, and stir, into the boiling milk. Add the beaten yolks of the eggs. Stir and remove from the fire. When cold stir in the well-beaten whites. Put in a buttered pudding-dish and bake half an hour. Set the dish in a larger dish of water as the pudding must not boil. 304 ^ THRKE MEALS A DAY. Snow Pudding with Custard.— ^ box Cox's gelatine. 8 eggs. 2 oupfuls white sugar. 1 pint boiling water. Juice of 1 lemon. Pour the boiling water over the gelatine. Add the sugar and lemon juice. Strain into a large bowl. When nearly cool, and beginniag to thicken, stir in the whites beaten to a stiff froth, and with an egg beater beat until the whole is thick and white through- out. Turn into a mold to harden. Keep cool as possible while beating, and keep on ice, if convenient, until ready to serve. This may be made the day before using and kept on ice. The Custaed. — Yolks of the 3 eggs, 1 pint milk, pinch of salt. Sweeten to taste. Cook in a pail set in a kettle of boiling water. Cool the custard. Arrange the molds, or mold in an ornamental dish and turn the custard around it. Snow Pudding, (Plain).— 1 ounce gelatine. 1^ pints boiling water. 2 cupfuls white sugar. Juice of 2 lemons. 4 whites of eggs. Dissolve the gelatine in the boiling water. Add the sugar and .^mon juice; Strain into a deep dish. When it begins to jelly, add the well-beaten whites of 4 eggs. Beat aU together until the dish is full. Put in molds and set away in a cool place, or on ice. The yolks of the eggs may be used in gingerbread to which they are a great improvement, or a salad dressing may be made, using 2 yolks for each whole egg in the rule. Lemon Pudding.— 1 cupful butter. 2 cupfuls sugar. Cream these together and add 2 lemons, grated yellow rind and juice. 6 egg yolks. 6 small Boston crackers softened in 1 pint of mUk. Bake one-half hour. Spread over the pudding, when removed ham the oven, a meringue made from the 6 whites of eggs beaten with 6 tablespoonfuls white sugar. Eetum to the oven to brown. No sauce. This pudding may be baked in a crust if wished. Line a pudding dish with a rich paste, and pour the mixture in. Use hni PUDDINGS. 305 ^ the quantity of crackers. Bake until the crust is done. No sauce. Orange Pudding. — 6 oranges sliced thin and sprinkled with | cupful white sugar. Make the following custard : 1 pint milk. 2 tablespoonfnls sugar. 3 egg yolks. Cook in a pail set in a kettle of boiling water. When cold pour over the oranges. Whip the whites of the 3 eggs stiff with 3 tablespoonf uls of white sugar and spread over the custard. Serve cold. Orange Pudding Baked.— 1 cupful powdered sugar creamed with J cupful butter. 1 wineglassful rose-water. 4 eggs well-beaten. Juice of 2 oranges, grated rind of 1. 1 tablespoonful melted butter. ^ pound well crumbed Boston crackers soaked in 1 pint of sweet milk. Beat the eggs with the butter and sugar, and add milk and crumbs. Stir all the ingredients together. Two ounces of citron cut fine is an improvement. Line a pudding dish (weU buttered) with a rich paste. Turn in the pudding. Make a rim of the paste around the dish. Bake in a quick oven one-half hour. Serve hot. No sauce. Transparent Pudding. — 1 cupful butter. 2 cupfnls sugar. 6 yolks of eggs and 3 whites beaten separately. 1 lemon, juice and grated rind. 1 nutmeg, grated. 1 wineglass rose-water. Cream the butter and sugar, ideat in the yolks, lemon, spice and rose-water; add the beaten whites last. Line two shallow pudding dishes with a rich puff paste and fill with the mixture. Bake. Beat the 3 reserved whites with 3 tablespoonfuls white sugar and a little lemon juice, spread over the top and brown hghtly in a quick oven. Serv6 cold. These arc VCI^ xAcz baked in tart shells. Serve with meringue. Cracker Pudding. — I pound rolled crackers, ^ nutmeg 306 THREE MEALS A DAY, Pinch salt. 3 tablespoonfuls sngar. 1 tablespoonfal melted butter. i eggs beaten to a froth. 1 quart sweet milk. Mix the eggs and milk together and tui-n over the other in- gredients in a buttered pudding dish. Let stand tmtil the crackers begin to soften, then bake. This is good without sauce, but may- be served with a very plain one flavored with vanilla. The pudding may be flavored with rose-water or vanilla. Cracker Padding (Quick). — 8 cupfuls sweet milk. 1 egg. 2 oupfuls rolled crackers. Boil the milk, stir in the crackers. Beat the egg and stir in after taking the pudding from the stove. Serve with some very plain sauce flavored with vanilla. This pudding may be prepared while unexpected company are at the table. Bread and Butter Pudding.— Half fill the pudding dish with slices of baker's bread well buttered. Fit them in neatly, strew each slice with sugar and pour over the whole a custard made in the proportion of 1 egg, to 1 pint of milk. Sweeten and flavor to taste. Bake. Let stand ten or fifteen minutes before baking with a small-sized plate laid in the dish to keep the slices down while softening. This pudding may be varied by omitting the sugar and strewing raisins over each slice (do not put any on the top as they will burn). Pour the same custard over and baJi^e as before. Perfection Padding. — Fill a mold two-thirds full of sliced bread, oake, or both. Spread each one liberally with jam or jelly of any kind. Pour^ over this a custard made in the propor- tion of 1 egg, to a pint of milk. Sweeten and flavor to taste. Bake, or tie a thick, well-floured cloth over the top of the dish and boil two hours, or it may be steamed. Served with lemon or Vanilla sauce. Huckleberry Pudding.— 1 cupful molasses. 2 cupfuls nulk. 1 tablespoonful butter. 2 eggs (1 egg only will do). 2 teaspoouf uls cream-tartar. 3 pints flour. 1 teaspoonful soda. 1 quart huckleberries. Beat the eggs lightly and fitir all tc^ether, adding ike floui PUDDINGS. 307 last. Then stir in the huckleberries gradually. Boil two hourfe in a pudding mold or steam if preferred. Cherry and Berry Puddings. — These are all delicious and made in precisely the same manner as Huckleberry Pudding. The fruit may be sweetened to the taste before stirring in the batter. A Steamed Loaf. — A nice and economical dessert may be made by taking the whole or half (according to the size of the family) of a loaf of brfead, stale or otherwise, and steaming it thoroughly. Set the steamer over the vegetable kettle and the pudding will be done by the time dinner is ready. Cut in gen- erous slices and serve with some favorite pudding sauce, or even with maple syrup. Blackberry Pudding. — 1 pint of blackberries boiled tender in 1 pint of water. 1 cupful sugar. 4 level tablespoonfuls corn-starch. Kub the corn-starch smooth in a little water, salt slightly and stir smoothly into the boiling fruit. Flavor to taste. Serve cold, with cream and sugar if desired. If molded in small deep cups, each one turned out in a saucer and cream poured around it, the pudding will have a very ornamental appearance. Cinna- mon or vanilla are perhaps the best for flavoring. Custard Pudding. — Stir 1 quart of milk very gradually into half a pint of flour. Fr6e it from all lumps, and add to it 6 eggs beaten with 3 tablespoonfuls of sugar, 1 tablespoonful of salt and half a grated nutmeg. Bake three-quarters of an hour. Quaking Pudding. — Slice up | of a baker's loaf. Beat 7 eggs to a froth with 4 tablespoonfuls of sugar. Mix ^^ith a quart of sweet milk. Flavor with 1 nutmeg grated. Pour this over the sliced bread and let stand until the bread has absorbed most of the milk. Thicken slightly with 2 tablespoonfuls of flour. Season with a teaspoonful salt. Turn into a pudding bag and boil one hour. ' Serve with a rich lemon or cream sauce. Minute Pudding. — Put 1^ pints of milk on the stove in a saucepan. Mix 5 large tablespoonfuls of wheat flour smoothly with ^ pint of milk (or water may be used for this), 1 teaspoon- ful of salt, and, if liked, ^ a grated nutmeg. When the milk boila 3o8 THREE MEALS A DAY. stir in this mixture. Let the whole boil a minute or two, stirring constantly. Serve hot with cream and sugar. The cream may be flavored to suit the taste by omitting the nutmeg in the pud- ding. Second Eule. — When the pudding has boiled 1 minute remove from the fire, let it become lukewarm and stir in 2 or 3 well-beaten eggs. Set back on the fire and stir constantly until it thickens. Serve in the same manner. If made without the eggs an extia tablespoonful of flour will, perhaps, be needed. TraKD Eule. — When the milk has scalded stir into it 1 cupful of raisins, seeded.^ Afterward add 5 tablespoonfuls of flour mixed with ^ pint of water. Serve as above, with cream and sugar. Almond Pudding.^-f pound of sweet almonds, blanched, chopped or pounded fine with 1 tablespoonful rose-water. 6 eggs, beaten to a froth and mixed with 4 tablespoonfuls powdered sugar. Stir in 1 quart sweet milk. Add to this B tablespoonfuls powdered crackers. 4 tablespoonfuls melted butter. 4 ounces citron, shredded fine. Add the almonds last of all. Line a pudding-dish with puff paste, put a rim of crust around the edge, pour the mixture in and bake one-half hour. Serve when perfectly cold. Gicgertoead Pudding. — Take any favorite rule for molasses gingerbread; make as usual. Pour the batter into a buttered pud- ding mold and steam two hours. Serve hot with Cream Sauce, or plain sweet cream and sugar if desired. This' may be baked, but is better steamed. 1 cupful of seeded raisins added to the batter win be found a great improvement. Sponge Cake Pudding.— Take a loaf of hot sponge cake, made after any plain rule ; cut in pieces and serve with some plain hot pudding sauce. Lemon, vanilla or cream sauce will answer. Prune Pudding, (Delicious). — Stew 1 pound of prunes until soft, remove the pits, add sugar to the taste and the stiffly beaten whites of 3 eggs. Line a pudding-dish with a rich paste, beat the eggs and prunes together thoroughly, pour into the pudding-dish PUDDINGS. 309 and bake one-half hour or until the crust is done. Use the yolks of the eggs for salad dressing, gingerbread or corn-starch. Sweet Potato Pudding. — 3 sweet potatoes (the yellow ones are best), boil and mash; they should weigh about one pound when done. ^ cupful butter. 1 small cupful white sugar. 3 eggs, well-beaten. Juice and grated yellow rind 1 pint sweet milk. of 1 lemon. ' Cream the butter and sugar, stir in the eggs, mix this with the potatoes, then the lemon and spiee. Beat carefully until light, add the milk, turn into a buttered dish and bake one-half hour. The dish may be lined with a paste, if desired. If it is served hot a sauce will be required; if cold none will be necessary. Lemon sauce is the best to use. Fig Pudding.— |- pound figs, chopped fine, ^ pound bread-crumbs. 2 tablespoonfub fiour. 1 cup brown sugar or molasses. 2 eggs. 1 cupful suet, chopped fine. J grated nutmeg or 1 teaspoonful cinnamon. 1 cupful candied lemon peel and citron can be added if wished; an improvement. Milk sufficient to mix well ^ teaspoonful soda. together. Eub the figs and sugar to a paste, mix with the bread-crumbs, . flour and spice, beat the eggs light, sdd them, together with a little milk, very little will be required if molasses is used. Put the mixture in a buttered mold, tie a thick floured cloth over it tightly and boil four hours steadily. Serve with or without sauce. Egg, Butter or Cream Sauce will answer, or Hard Sauce. Queen of Puddings.— 1 cupful white sugar. 2 cupfuls bread-crumbs. Butter, size of an egg. 1 quart milk. 4 eggs, yolks only. ^ cupM jelly or jam. 1 teaspoonful lemon extract. Cream the butter and sugar, add the beaten yolks, stir thor- oughly, soak the bread-crumbs in the milk, stir all together and flavor. Bake in a buttered pudding-dish for one hour. When 310 THREE MEALS A tA-^. done spread the top with jelly or jam. Turn over this a meringue made of the beaten whites well sweetened and flaivored with lomon. Eeturn to the oven and brown slightly. Peach marma- lade may be substituted for jelly. Princess Pudding. — Make as above, flavoring with the grated yellow rind of 1 lemon and adding to the mixture -J cup- ful of seeded raisins. Bake as above, adding the juice of the lemon to the meringue that is spread over the jelly. Serve cold with rich cream. It will be nice without the cream. Dainty Puddings. — 1 orange. 3 ounces shredded citron. 2 cupfuls stale bread, grated. 1 cupful water. 2 eggs, yolks only. Sugar to sweeten. Soften the bread with the water, grate the rind and squeeze out the juice of the orange; mix this and the citron with the bread, stir in the yolks of the eggs; sweeten. Butter 6 small cups. Just before putting the pudding in the oven beat the whites of the eggs to a froth; mix quickly with the bread and fruit, turn into the buttered cups and bake slowly for twenty minutes, or until they are browned. Served hot with cream sauce. Bhubarb Pudding, — Put a layer of sliced bread, liberally buttered and dipped in milk, in the bottom of a pudding-dish, over this spread a thick layer of rhubarb, cut in small pieces, togetiier with bits of butter, plenty of sugar and a sprinkling of nutmeg. If the pudding is wished larger add another layer of buttered bread and one of seasoned rhubarb. Always have the top layer of bread and butter, dipped in milk, the buttered side down. Bake done and serve with or without some nice pudding sauce. This is a simple and speedy way of making a pudding. Ap- ples and other fruit may be substituted' for the rhubarb, in which case a few tableSpoonfuls of water may be poured over the top before baking and sweetened cream used for sauce. "Waiite Pudding. (Very Good). — 6 stiffly-beaten whites of eggs. 3 cupfuls milk. 1 tablespbonful rose-water. 2 cupfuls flour, sifted with t teaspoonful baking-powder. PUDDINGS. 311 1 cupful powdered sugar. 1 tablespoonf ul melted butter. Whip the sugar into the stiffened whites, add the butter and rose-water, then the milk and prepared flour. Bake isi a buttered mold, in a rather quick oven. Serve with sugar, cream or vanilla sauce. The yolks of the eggs may be used for Gold Cake or salad dressing or corn-starch pudding. This pudding will be very nice, but not white, if made with 3 entire eggs instead of 6 whites, It'wUl also be good steamed , instead of baked. In fact any plain cake batter is very nice steamed, and served hot with a pudding sauce. Cake with Sauce.-^Any kind of cake is nice sliced and a rich, hot pudding sauce turned over it. Cake with raisins in, served in this manner is a very good and wholesome substitute for Plimi Pudding, which is a decidedly indigestible dainty. Stale cakes may also be served in this manner. flammery; — Cut the cake in thin slices, lay in a deep dish and pour over it a custard inade as follows Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, add 1 pint of mUk, set in a kettle of boiling water. When it thickens stir in the whites beaten to a stiff froth and pour over the cake. Soft molasses ginger- bread is very good served in this way. Several kinds of cake may be used at the same time. This dish may be slightly varied by making a simple boiled custard in the proportion of 2 eggs to a pint of nulk. Sweeten, flavor and pour over the cake. Nice for dessert. Graham or Oatmeal Mush. — Make the mush as usual, not too thick; serve hot in saucers with any favored pudding-sauce. Rolled Mince Pudding.— 3 qupfuls flour. 4 tablespoonfuls chopped suet. 1 egg. A pinch of salt. Mix the chopped suet with the flour, stir in the beaten egg, tiogether with water enough to mold, roll into a thin sheet, spread thickly with prepared mince-meat, roll up firmly, pinch the ends to secure the mince-meat; tie carefully in a cloth, put the pudding in boihng water and boil fast two hours. Sauob.-— 2 cupfuls of sugar put in a saucepan with 1 gUl of boiling water; let simmer five minutes. Add a small lump of but- 313 THREE MEALS A DAY. ter and flavor with cinnamon and nutmeg. Turn the pudding on a hot dish and pour the boiling sauce over it; 2 or 3 tablespoonfuls of boiled cider may be added to the sauce. It can be flavored ■with lemon if preferred, or a hot lemon sauce can be used. Cabinet Padding.— 1 pint flour, sifted with 4 eggs (reserve 2 yolis for 2 teaspoonful baking-powder. sauce. 1 cupful sugar. J lemon, juice and grated 1 cupful raisins, seeded yellow rind. and out in two. 1 cupful Zante currants, washed and dried. Cream the butter and sugar, add the eggs, well-beaten, then the nulk, flour, etc. Put in a buttered pudding-mold and boil steadily two hours. Serve with hot Cabinet Pudding sauce. Oatmeal Pudding. — ^ cupful oatmeal. J pint sweet milk. Mix; to this add 1 pint boiling milk. Sweeten to taste, place over the fire a few minutes and stir in J cupful sifted bread- crumbs. When thick add ^ cupful shredded suet, 1 well-beaten egg. Flavor with nutmeg or flavoring extract to taste. Pour in a pudding-dish and bake slowly one hour. Bnttermilk Padding.— 2 eggs. 1 cupful sugar. J cupful butter. 1 teaspoonful soda. 3 cupfuls buttermilk. 3 tablespoonfuls flour. Stir the flour in lightly and pour in a well- buttered dish. Bake one hour. It can be turned out in shape. Bake in a crust if wished. Arrowroot Padding.— 4 tablespoonfuls arrowroot, mixed in 1 pint cold milk. 4 eggs weU-beaten. 1 tablespoonful rose-water. 1 cupful sugar. | teaspoonful lemon extract. 3 tablespoonfuls butter cut in bits. Boil 2 pints of mUk in a saucepan. When boiling stir in the other ingredients. Let boil until thick, then pour into a mold to eool. Turn out and serve cold. Whipped cream would be very nice turned around it. PUDDINGS. 313 » Iiady Sutherland Farina Pudding.— 1 teaspoonful Sea Moss Farina, stirred in 1 quart of milk. Dissolve it first in a little cold milk or water. Salt slightly. Set it in a pan over a kettle of boil- ing water. Stir -with a wooden spoon. When it boils, add 2 egg yolks beaten with 1 cupful sugar (powdered), and last ] teaspoonful of vanilla extract. Beat the 2 whites of eggs stiff. Spread upon the pudding and brown in the oven three to five minutes. Hasty Desserts. — The recipes given below will be found useful when unexpected guests find the busy housewife unprepared. The short time in which dishes may be cooked are their chief recommendation. To these may be added Flummery, Graham Muah with sauce, Cake with sauce. Minute Pudding, Quick Cracker Pudding, or a Plain Corn-starch Pudding, served hot with cream and sugar or marmalade. French Pancakes. — This is a very dainty dish. Beat 3 eggs with a saltspoonful of salt and a dessertspoonful of sugar until very light. Add a saltspoonful of soda dissolved in a teaspoonful "" of vinegar, and a coffee cupful of rich milk. Stir in flour to make a thin batter. Put a little fat on a hot griddle, and turn on batter enough to spread the size of a common teaplate. Brown on both sides. Lay on a hot plate. Spread with a jam marmalade, and roll up like jelly cake. Sift on powdered sugar, and a dash of nutmeg or cinnamon; it is necessary the batter should be very smooth and free from lumps. Jelly Cake Fritters. — Cut stale slices of sponge cake in squares or diamonds. .Fry brown in butter. Dip hastily in boil- ing milk. Lay on a hot dish and put a spoonful of strawberry jam or peach marmalade on each piece. Any other plain cake may be used, but a rich cake will not do. 1 Queen's Toast. — Cheap and tasteful. Cut half inch slices of stale baker's, or very light domestic bread into squares, removing the crust. Dip in a batter made of 3 beaten eggs and a pint of milk. Fry to a light brown in a little butter and serve with sweet sauce. What Is Its.— 1 pint buttermilk. 1 teaspoonful soda, 2 well-beaten eggs. A pinch of salt. SI4 THREE MEALS A DAY. Flour sufficient to make a thin batter that will spread on the ^ddle. Bake the cakes the size of a breakfast plate. Sauce. — 1 quart of sweet milk, let boil up. Dissolve 1 table- spoonful of corn-starch in a little cold milk or water. Add a pinch of salt; a lump of butter the size of a small egg. Stir into the boiling milk. Sweeten to taste and flavor with lemon extract. Have this sauce ready, and as the cakes are baked place them in a deep dish, turning sauce over each cake as they are taken from the griddle, placing one over the other Cut in triangular pieces to nerve. No Matters. — To 3 cupfuls of buttermilk add 3 tablespoon- fuls of rich cream and a small quantity of sugar. Stir in flour until it is the consistency of paste for doughnuts. EoU out the size of a breakfast plate and fry one at a time. As each cake comes from the fire, cover it with apple sauce made from tart appl«8, sweetened to taste, and spiced with nutmeg or cinnamon, and >M)ntinue the process until sufficient. PUDDING SAUGRS. Wn»B is given in none of these recipes. Wherever wine is found sn a rule for sauc* juice of a lemon may be substituted in some o'tses ; in others, j, glass of rose-water or an extra yolk of an egg. Cfeaming butter and sugar for sauces should always be done in an earthen dish with a wooden or sUver spoon. Tin or iron discolors. Sw^ET Oream used as a pudding sauce is one of the mos^ wholesome, as well as most convenient dressings, suitable to almost every pudding, nourishing and agreeable to the invalid as well as the ep'cure. It cannot occupy too large a place in the culinary department. It may be served plain, or white sugar may be sent round with it. Flavoring is .sometimes used. Pdue Ceeam, also sweetened and flavored to taste, is used with lome puddings. Whipped cream, also. Simple Sauce. — l egg beaten thoroughly and stirred into 1 pini of sweetened milk. Flavor with nutmeg. Nice for com- et8^^ pudding, or rice plain boiled, or a simple rice pudding. Costard Sauce.— 1 pint sweet milk, butter size of a walnut. 1 well-beaten egg, or the yolks of 2 eggs. 1 teaspoonful of vanilla or almond extract. Melt the butter in the milk, stirring thoroughly. Let cool. Stir this gradually into the egg. Heat over a slow fire until the custard thickens. Sweeten to taste. Eemove from the fire and atir until the sugar is dissolved. Serve with corn-starch or bkno- mange. Very nice poured over fresh berries in the absence of cream. Hard Gtold Sauce. — ^ cupful butter creamed with 1 cupful brown sugar; flavor with vanilla. Beat the butter to a cream and add the sugar. Beat thoroughly. Smooth into shape and grate nutmeg thickly upon the top. Keep cool. The yolk of an egg is a very nice addition beaten up with the sauce. Hard Silver Sauce. — ^ cupful butter creamed with 1 cupful of powdered sugar. Beat part of the juice of a lemon with the sauce or flavor with lemon extract. The stiffly-beaten white of an egg stirred in thoroughly with this is an improvement. The whole egg may be used if^not too particular as to the whiteness of the sauce. Keep cool. Golden Sauce, (Liqihd;.— J cupful of butter creamed with 1 cupful of brown sugar. 2 yolks of eggs well-beaten. Pour over it 1 cupful of boiling milk and let simmer over the fire, stirring constantly. Water can be used instead of milk, but not as good. Flavor with vanilla or nutmeg. Silver Sauce, (Liquid). — 2 tablespoonfuls butter creamed with 1 cupful white sugar. 2 whites of eggs beaten to a froth. 1 teaspoonful lemon extract or vanilla. 1 cupful boiling water. Serve at once. Add the water at the last moment. Creamy Sauce.— J cupful butter and 1 cupful brown sugar creamed together. 3l6 THREE MEALS A DAY. 4 tablespoonfuls sweet cream. Juice and grated rind 1 lemon, lieat all together and serve. Cream Sance, (Hot). — 1 cupful thin cream. 1 tablespoonf ul corn-starch. 1 cupful sugar. 1 tablespoonful butter. Flavor with broken nutmeg or stick cinnamon. Eich milk might be used by using two even spoonfuls of corn- starch. Boil the cream with part of the sugar. Mix the corn- starch and the remaining sugar together dry. Stir into the boil- ing cream. Eemove when it thickens and beat in the butter. Take out the spice and serve hot. Cream Sance, (Cold). — 1 cupful good cream. 1 cupful of sugar beaten with 1 egg or the yolks of 2. Stir thoroughly with the cream and flavor with 1 teaspoonful of vanilla or 1 of lemon extract. Serve cold as possible, keeping on ice if convenient. The juice of 1 lemon may be used instead of extract. Very nice for rice puddings, corn-starch, etc. Milk Sance. — 1 cupful hot milk. 2 eggs. 1 cupful sugar. 1 tablespoonful butter. Stir the butter into the boiling milk. Add the sugar and pour this over the beaten eggs. Cook in a double boiler or a dish. Set in boiling water, stirring until it thickens. Flavor with vanilla, adding nutmeg if liked. Set the dish in hot (not boiling) water until ready to serve. Corn-starch Sance, (Plain;.— 1 cupful brown sugar. 1 tablespoonful corn-starch. 1 cupful butter, scant. ^ teaspoonful cinnamon. J teaspoonful grated nutmeg. Stir all together. Pour on boiling water, stirring constantly until the sauce is of the desired thickness. Serve this with steamed puddings or dumplings. liorn-starch Sance (With Ec-gs;.— 2 tablespoonfuls corn-starch. 1 cupful of sugar, large. 2 eggs, beaten separately. Pinch salt. PUDDINGS. 317 1 tablespoonf Til butter. 1 quart boiling, water. Mix all together, reserving the whites of the eggs. Cook antU thickened. Then beat the whites of the eggs to a good froth, but not stiif , and stir through the sauce. Flavor with lemon or vanilla. Very nice for steamed or baked puddings. Date Sauce. — Stew dates gently in just water enough to cover until they are soft enough to rub through a colander. Beat them until light; add water, if necessary, to thin them and let boil up once. Fruit juice bottled and saved from canning should be used for thinning instead of water, the juice of currants especially ap- petizing. This sauce is very nice with bread puddings. Lemon Sauce.— ^ cupful butter. 1| cupfuls sugar. 1 egg well-beaten. 1 lemon, juice and grated rind. 1 teaspoonful nutmeg, grated. 1 pint boiling water. Cream the butter and sugar and beat all together for five or ten minutes; add the boiling water gradually. Keep hot over steam, but do not let boil. Suitable for almost any pudding or dumpling. Lemon Sauce, (Plain). — 1 cupful of sugar boiled in 2 cupftils of hot water for five minutes. 8 teaspoonfuls corn-starch rubbed smooth in a little cold water. Boil all ten minutes, then add the juice and grated rind of 1 lemon and 1 teaspoonful butter. Stir until the butter melts and serve at, once. Nice for steamed and many other puddings. Lemon extract may be used. Yanilla Sauce. — 1 cupful sugar. 4 tablespoonfuls flour. ^ cupful butter. 1 tablespoonful vanilla. Mix sugar and flour together, add the butter and pour boiling water over it, stirring constantly until it grows clear like starch and is the required thickness. Add the flavoring last. Nice for steamed or baked puddings. Especially nice for shced cake served with sauce. 3l8 THREE MEALS A DAY. Vinegar Sauce.— 1 tablespoonful of butter rubbed with 1 tablespoonful of dour. 1 teacupfnl of cold water. 1 wineglass of vinegar. J teacupful molasses or brown sugar. ' ' ^ teacupful of sugar. 1 grated nutmeg. Stir until it boils. Serve hot. Egg Sauce.— 1 cupful of white sugar. 1 cupful boiling water or millt. When melted, stir in 2 well -beaten eggs. Flavor with lemon or vanilla. Serve immediately. Jelly Sauce. — |- cupful of currant jelly, beaten to a smooth batter. 1 tablespoonful of melted butter. 2 tablespoonfuls of powdered sugar. J teaspoonful nutmeg* ^ cupful of boiling water. Beat thoroughly. A little lemon juice may be added if liked. Serve hot. Exceedingly nice. Cider Sauce. — 2 tablespoonfuls of butter rubbed with 1 level tablespoonftjl of flour. Stir in 1 cupful of brown sugar. ^ cupful of boiled cider. ^ cupful of boiling water. Mix well, let simmer a few moments and serve hot. Nice for apple dumplings or mince pudding. Maple Sauce. — g- pound maple sugar cut in bits and dissolved in ^ cupful boiling water. Set over a good fire to melt quickly. Stir in ^ cupful butter, cut in bits. 1 cupful of maple syrup may be used instead of the sugar. Flavor, if liked, with grated nutmeg. Nice for dumplings, hatter-puddings, etc. Dominion Sauce. — Bring the juice poured from a can of peaches to a boil. Dissolve 1 tablespoonful of corn-starch in ^ cupful cold water, add to the juice, boil two minutes and stir in 1 small cupful of sugar. This sauce is served with Peach Batter Pudding, but may be used with other. The juice of preserved fruit makes nice sauoe. PUDDINGS. 319 Cabinet Padding Sance.— 2 yolks of eggs reserved from the pudding. ^ lemon, juice and grated rind. 1 cupful of sugar creamed with 2 tablespoonfuls butter. ^ cupful water. Set the dish in a saucepan of boiling water and stir unt^ it reaches boiling point. Serve. If made for another pudding, 1 whole egg may be used inBtcjd of the yolks of 2, and 1 cupful of water may be added. Beat the egg separately and put in the whites last of all. Strawberry Sauce.— J cupful of butter creamed with 1 cupful white sugar. Stir into this 1 large cupful of strawberries washed asid mashed smooth. Delicious. Bntter Sauce. 1 cupful butter. 2 cupfuls granulated sugar, 1 cupful boiling water. When partly cool add: 1 beaten egg. ^ teaspoonful cornstarch, rubbed smooth in a little cold water. Heat over the fir» •mta it thickens suttciet^^J^. F^lgl^YBB. BIOH "pound for pound" preserves and jam can be put away without sealing; simply tie up with 2 or 3 taioknesses of paper over which put a cloth. Look at them occasionally and if signs of working appear, heating up thoroughly will sweeten them again. Eemove carefully any mold that may show itself. To PREVENT preserves and jams from sugaring add a teaspoon- ful of cream-tartar to every gallon of fruit before it is quite cooked. A very little tartaric acid will answer the same purpose. Use small jars for preserves. Pk35Sesves that are candied may be liquified by setting the jar in a kettle of cold water: Let the water boil continuously for an hoxa: or more. Preseeves. — The "pound for pound" custom of preserving fruit has been growing less for many years, though many still prefer the preserved to canned fruit. Rules for both methods of preparing fruit will be found in the following pages. Bebbies, peaches, etc., may be packed in a jar in layers, with part of the sugar sprinkled between. Do this over night. It will be found to harden the fruit so that it will keep its form better ■when cooked, and will also permeate it more thoroughly with the sugar. Add the remainder of the sugar in the morning and proceed as usual. Use porcelain, granite, iron kettles, or stone jars for preserving. Fbuits that require paring should be dropped into cold water as soon as peeled to prevent blackening. Bom preserves gently. Clarifying Sugar. — Clarify when brown sugar is used. With very nice white sugar this process is hardly necessary. Put the sugar i" *Hc preserving kettle, in the proportion of 1 cupful of water (sae> to 1 pound of sugar. To 5 potmds of sugar allow the beaten white of 1 egg added while the ingredients are cold. Set over a slow fire to di£ii>lve,, stir well and let boil up once or twice. Take from the fire a minute, skim, return to the fire and let boil ten or fifteen minutes, removing and skimming each time, Then pour off the clear syrup, wash the kettle, pour back the syrup and put the fruit in to cook. This should not be too much crowded, and if there is not syrup enough, to cover the fruit, remove, add more water to the syrup and boil a few minutes before returning the fruit. Paee fruit for preserving or canning with a silver knife that it may not blacken. Sometimes when preserves are but slightly fermented simply pojiring off the syrup, scalding it thoroughly and turning back over the fruit, will be sufficient. Sometimes the jar may be set in a moderate oven and kept there until thoroughly scalded, or in a kettle of cold water that is allowed to boil briskly for an hour.. Always use perfectly pure jars. Peach Preserve^.— Pare and halve the peaohes, removing the pits, or take the pits out and leave the 'peach as whole as possible. Allow for each pound of fruit 1 pound of white sugar. Dissolve the sugar in just enough cold water to saturate it, using J cupful to the pound. Stir well; let boil ten minutes and skim, Blanch 5 peach-pits or kernels for each pound of the fruit, put in the syrup and let remain. They are veiy ornamental to the preserves, besides giving a delicate flavor. Put in the peaches and cook until clear; about twenty minutes will answer. Bemove froin the kettle ftnd set away in a cool place, cover closely, let stand two or three days, then turn the syrup off and boil until it thickens slightly; turn it boiling over the peaches.' Put up in jars as directed for preserves at beginning of this chapter, or, if desired, they may be canned and sealed up. In canning, pack the peaches in the jar and pour the syrup over them. Peach Preserves (II). — !S pounds of the best free-stone peaches and 3 pounds of sugar. Pare, stone and quarter the fruit, strew the sugar amongst it, cover and set away over night. Put into a preserving kettle in the monang and boil very slowly an hour or more. Seal hot. , 322 THREE MEALS A DAY. Pear Preserves. — ^Pare the fniit,divide, and remove tli6 tjores adding to each pound of pears J pound of sugar, making a syrujr as for Peach Preserves (see first recipe). If brown sugar is used, clarify, add the pears a few at a time, and boil until clear, skim out and put in the remainder, cook in the f-ame way. Then remov^;} the fruit and boil the syrup down one-third; pack the fruit in cans and pour (he syrup over it boiling hot. Seal immediately. These preserves may be put in jars and simply tied down when cold. Pear Preserves, (II). — Pare, core and quarter the fruit ami tor each pound of pears take J pound of sugar. Save the perfet* cores and skins and boil these in sufiB.cient water to cover. Strain this and put the sugar in, let boil and add the prepared fruit; stew gently until the syrup becomes colored finely. Can and seal im- mediately. Any syrup remaining over bottle for pudding sauce. Preserved Quinces. — Choose fine yellow quinces; pare, quar- ter and core them, or cut in circular slices an inch thick; pare and dig the core from each so as to leave the. slice ring-shaped. Save all the perfect cores and skins. Put the quinces over the fire with just water enough to cover them and simmer until they are soft enough to pierce with a yellow straw. Take out carefully with a skimmer and spread upon broad dishes to cool. Add the cores and parings to the water in which the quinces were boiled, and stew, closely covered, for an hour. Strain through a jelly-bag, and to every pint of the liquid or to every pound of the fruit, add 1 poimd of sugar before it heats; stir in the beaten white of an egg to clarify it; let boil up two or three times and skim each time. Put the fruit in the syrup and let boil until a rich red color. Eemove the fruit and boil syrup down until it begins to jelly on the sides. Pack the quinces in jars and pour the syru.^ over them. Quiuce Preserves, (Plain). — Pare, halve anS core; boi) the parings and the perfect cores until soft m new cidei. ** train the sider, and for every pound of fruit allow ^ pound of brown supar; clarify with the beaten white of an egg and then put in the quince- There should be more than cider enough to cover them, as it waste a great deal in boiling. Shred the rind of an oranate and «d4 *^ She flavor. This preserve is nice for common use. ipple and Qiiilnce Preserves,— ^are, core and ^uartei c PRESERVES. 323 peck each of quinces and sweet apples. Steam until tender; make a syrup according to some of the previous rules ; I pound of sugar and|- cup of cold water to a pound of fruit; boil and skim. Put the fruit in the syrup, 'joil until a beautiful red; slice in a lemon or two just before taking up. This is very nice. Quinces alone may be prepared in the same way. Apple Pi"eserves. — Apples for prosorving should be tart and mellow. Pare, divide and core. Allow J pound of sugar to 1 pound of fruit; clarify the syrup and add the apples. If there- is not syrup enough to cover the fruit, add a little water. Boil until the apples are transparent. Take up, and boil the syrup until it thickens. flavor with bruised ginger-root, tied in a cloth and boiled in the syrup, or add a lemon sliced in thin slices just before canning. Pack the fruit in jars and pour the boiling syrup in until full. Seal at once. Citron PreseiTes. — Pare the citron and cut in slices 1^ inches thick, then into strips the same thickness, leaving them the full length of the fruit. Take out the seeds with a sharp knifo. Weigh and use white sugar, pound for pound; make a syrup, add- ing 1 pint of water to 10 pounds of sugar. Simmer gently twenty minutes, skim and put in the citron; boil one hour or until trans- parent. Before taking from the fire put in 2 lemons, sliced thin, to 10 pounds of fruit, and 2 ounces of root ginger. Only boil a few minutes after the flavoring is added. Do not stir them while cooking. If the syrup is not thick enough skim out the fruit and boil longer, pouring it over the citron when done. Crab-apple Preserves. — Core the crab-apples with a shai-p penknife through the blossom end, leaving the stems on. Take 1 pound of white sugar for each pound of prepared fruit and 1 cup- ful of water to the pound. Put over a moderate fire, let dissolve and boil; skim and drop the apples in. Let them boil gently until clear and the skins begin to break. Skim out; boil the syrup until thick; put the fruit in jars and pour the syrup over. Slices of lemon boiled with the fruit may be considered an improve- ment; i lemon is enough for several pounds of fruit. Tomato Preserves. — Take fresh tom8.toes, pare and cut in quarters, squeeze to free from juice and seeds. Let them drain. 324 THREE MEALS A DAY. Make a syrup pound for pound ■with' ^ cupful of water to eaca pound. Boil and skim; drop in the tomatoes and boil them until done. Attd ^ ounce ginger-root ten or fifteen minutes before taking up, and slice in 2 or 3 lemons to 8 or 10 pounds of fruit just before removing from the fire. Put in jars and tie up. A pound of raisins may be added to this amount of tomatoes if wished; put in fifteen minutes before removing from fire. Plum Tomato Preserves, — Take yellow plum tomatoes, scald until the skins come off easily. Take | pound sugar to 1 pound fruit. Cook until tender, flavor as above with lemons and add one- third as masaj raisins as tomatoes ten minutes before taking off the stove. Very nice without raisins. Seal up hot. Green Tomato Preserves. — Take small green tomatoes; put them in a clarified syrup made of white sugar, equal in weight to the tomatoes, and cold water more than enough to cover the quantity of fruit. Slice in 1 lemon to every 2 pounds of tomatoes. Boil them gently three hours, afterward put up in jars, tying securely. Green Tomato Preserves (II). — Take small green tomatoes, allow the juice and grated yellow rind of 2 lemons to every 3 pqunds of the fruit. Pour over these cold water enough to cover the tomatoes. Tie an ounce of powdered ginger in a cloth for 10 pounds of tomatoes, and throw in a few peach leaves. Boil gently three-fourths of an hour. Take up the tomatoes, strain the liquid and add to it 1 J pounds of white sugar for every pound of to- matoes. Eetum the tomatoes and boil until they appear saturated with the Syrup. In the course of a week turn the syrup from them, heat it to the scalding point and turn over the tomatoes. Tomatoes preserved in this manner appear like West Indian sweetmeats. Plnm Preserves. — Take fruit and sugar, pound for pound. Scald the plums to remove the skins, or if left unpeeled prick each one in several places that the juice may exude; let it stand. Drain and put the plums in the kettle with alternate layers of sugar. Pour the juice over this and let them boil five minutes, then remove the plums with a skimmer and boil the syrup until it thickens. Return the plums and boil ten minutes longer. Put in jars and tie up closely when cold. PRESERVES. 3,25 Wild PlUM Preserves. — Scald the plums in saleratus water, 1 teaspoonfnl to 2 gallons of plums. When the skins break slightly, pour off the water and turn the plums into a colander to drain. When cool remove the pits and weigh the fruit. Allow pound for pound of sugar. Clarify the sugar by boiling with a little water, skim and put in the fruit. When tender skim out and boil the syrup down and pour over the plunis. Tie up in small jars when cold. Preserved Grapes. — Take pound for pound of grapes and white sugar. Stem the grapes and put in a preserving kettle with Sugar in alternate layers. Cook over a slow fire, stirring con- stantly; as the seeds xi&e skim them off. Stew one hour, set aside to cool and then put in jars, tying up closely. Or the grapes may be pulped and put through a colander (see directions for canning grapes), then weigh and put pound for pound of sugar and boil as above. Preserved Watermelon Bind. — Peel and slice the melon; out in square pieces, leave a very little of the red on. Let stand overnight in very weak alum water; in the morning drain and steam in a steamer until a straw will pierce them easily. Let cool; make a syrup of IJ pounds of white sugar to 1 pound of fruit (pound for pound may be used if the preserves are not wished so nice), add enough water to keep from burning; skim. Use either 1 lemon to every 2 or 3 pounds of fruit (put in the lemon when the fruit is nearly done) or flavor with cinnamon bark, broken up and added while the preserve is boiling. Cook the rinds until plear and red. Mnshmelon Preserves. — Take perfectly green muskmelons, as late in the season as possible. If preserved while the weather is very hot they are apt to ferment. Scrape the outer skin off the rind. Cut them through the middle, Eemove the seeds, and cut the melon in any shape preferred. Soak them in salt and water over nighti then in clear water four or five hours, changing the water several times. Then soak in alum water an hour. Binse and put over to cook in water enough to cover, with a handful of peach leaves (if convenient) to 5 pounds of melon, and a table- spoonful of ginger tied up in a cloth. The peach leaves turn the 326 THREE MEALS A DAY, melon green, besides adding to its flavor. Bi 11 the melons until you can pierce them with a straw. Make a syiup of white sugar, pound for pound. Add enough water to keep from burning. Let boil and skim. Put in the fruit and the ginger, and boil it in thf syrup as long as can be done without breaking the rinds. If ther» is not enough synip to cover add a little water. When cold tie up in jars. In the course of a week pour off the syrup, scald and turn back over the fruit. Add sufficient essence of lemon to flavor it before turning back into the jars. A fresh lemon may be sliced into the jars when cold, 1 lemon to 2 or 3 pounds of the melon. Orange PreseiTCS. — Take any number of oranges with rather more than their weight in white sugar. Slightly grate the oranges and score them round and round with a knife, but not cut very deep. Put them in cold water for three days, chang^g the water several times each day. Tie them up in a cisth and boil them until soft enough for the head of a pin to psi^etrate the skin easily, and remove from the cloth. While they arc boUing,, place the sugar over the fire, with 1 cupful of water to each pound of sugar. Let boil two or three minutes and strain through muslin. Put the oranges into the syrup and boil gently until it jellies and is of a yellow color. Try the syrup by putting some to cool. It must not be too stiff. If the syrup does not cover the oranges turn them so that every part may be thoroughly done. Pine-apple Preserves. — Take perfectly ripe and fresh pine- apples, pare and cut in slices an inch thick. Take an equal weighu of white powdered sugar. Lay the sliced pineapple in a deep dish, alternating the slices with sugar sprinkled between them. Eeserve ^ the sugar. Let the pine-apple stand until the next day, when the syrup may be turned from them and mixed with the remaining sugar, adding 1 large cupful of water for 3 or 4 pounds of pine- apple. Boil the syrup. Skim and take from the lire. When cool drop in the pine-apple and simmer gently until tender. Keep in glass or china jars covered tight and in a cool place. At the least sign of fermentation, turn the syrup off, scald, and turn back hot on the fruit. If the preserves are canned and sealed hot, there is, of course, no danger of fermentation. Raspberry Prefierves. — Weigh the berries, wash them and PRESERVES, 327 add I their weight in sugar. Boil five minutes. Skim and seal up hot. Do not let them burn. Raspberries and currants mixed make a very nice preserve. Blackberry Preserves. — Make same as Raspberry. Strawberry Preserves. — Pound for pound. Einse the berries and put with the sugar in a preserving kettle over a slow fire until the sugar melts. Boil rapidly for twenty-five minutes. Take out the fruit with a perforated skimmer and fill a number of small cans I full. Boil the syrup five minutes longer. Skim. Fill up the jars and seal hot. Keep in a cool, dry place. Cherry Preserves. — Pit the fruit. Weigh, and to 8 pounds of cherries add? pounds of granulated sugar. Drain the cherries a little while. Pour off the juice and add to the sugar. Allow it to boil, and skim. Put in the fruit. Let cook slowly but steadily. When the fruit looks a little clear take out with a skimmer. Boil the syrup a few minutes longer, and turn over the fruit. Put in stone jars and tie securely when cool. Elderberry Preserves. — 2 gallons of berries picked from the stem. 5 pounds of sugar. 1 pint of strong vinegar. Stew down thick. They will keep without canning. Very healthful. CfflCUmber Preserves, (Delicious). — Gather young cucumbers, about four inches long. Lay in strong brine one week. Wash. Soak twenty-four hours in clear Water, changing this four times. •, Line a bell-metal kettle with grape-vine leaves. Lay in the cucumbers with a little aium soat|ered among them. Cover with vine leaves. Fill lbs kettle with clear water. Cover closely. Let them simmer. As scon as they are well greened take out the cucumbers and drop in ice water. When perfectly cold, wipe, and with a small knife slit down one side. Dig out the seeds. Stuff with a mixture of chopped raisins and citron. Sew up the slit with a fine thread and weigh them. Make a syrup, allowing 1 pound of sugar to 1 pound of cucumber and 1 pint of water. Heat to boiling point. Skim. Drop in the fruit. Simmer half an lioiu\ Take out. Spread on a dish in the sun and boil down the syrup with a few slices of ginger toot added. Wbeu tiiick put in the 328 THREE MEAI^ A DAY. cuciimbers again. Simmer five minutes and put in glass jars, tying up when cool. ^ Preserved Barberries.— Take the berries when fuUy ripe, let them remain on the stem. Make a rich syrup, allowing same weight of sugar as fruit, putting in J cupful of water to each pound of sugar, let boil up and skim. Drop in the barberries, letting the syrup coo! partially first. Boil until thoroughly pene- trated by the syrup. Tie up in glass jars. A very ornamental preserve. Preserved barberries mixed with cold water forms a refreshing drink in fevers. Currant PreseiTes. — Make same as Easpberry Preserves, using pound for pound of sugar and boiUng a little longer. Pre- served currants mixed with water are an excellent drink in fevers. Prune Preserves. — Pour boiling water on the prunes and set them where they will keep warm, together with a lemon cut in pieces. When swelled to the original size, put to each pound of the prunes J pound of brown sugar and 1 stick of cinnamon. If there is not enough water remaining to cover the prunes, add more, and stew in this syrup one-fourth of an hour. Squeeze in the juice of half a lemon to every 3 pounds of prunes. Do this just before removing from the fire. Pit the prunes. Cranberry Preserves. — Take poimd for pound of fruit and sugar. Put a little water in the bottom of the preserving kettle and boil until tender. Persimmon Preserves. — Select firm, ripe persimmons, and take the equivalent of their weight in sugar. Let the persimmons lie in cold water for twelve hours. Put them on the fire in enough water to cover them and stew gently untQ tender. Eemove, drain and spread them out to become cool and firm. Make a syrup by adding a cupful of cold water to every pound of sugar and boiling until clear, skimming constantly. When clear, put in the persim- mons and cook ten minutes. Take them out, spread again upon dishes and set these in the sun. Add the juice and peel of a couple of lemons to the syrup, boil it thick, return the persimmons to it, cook twenty minutes more, pour into glass jars. Seal when eold. Pumpkin Prf serves. — ^Divide, peel and remove the seeSs; PRESERVES. \ 329 cut in small square pieces. For each poiind of the pumpkin to be preserved take 1 pound of pulverized or granulated sugar. Put the pumpkin in a deep dish with alternate layers of sugar sprinkled thickly over the top. Pour in lemon juice, | cupful to 1 pound of pumpkin. Let stand twenty-four ■ hours. Then boil the whole together with |- pint of water to every 3 pounds of pumpkin, 1 tablespoonf ul of ginger tied in a cloth and the peel of the lemons shredded. When the pumpkin is tender, put in jars. In a tew days pour off the syrup, boil up and pour over the pumpkin hot. Very nice. Vinegar may be substituted for the lemon juice, in which case a lemon may be sliced in the preserves when cold. Sweet Potato Preserves. — Make syrup as for peaches. Parboil the potatoes, first cutting in round slices, and boil in the syrup until clear. BaspbeiTjT Jam. — | pound of sugar to a pound of berries. Einse the fruit and put in the preserving kettle, stir constantly until part of the juice is evaporated,. then add the sugar and simmer to a fine jam. This wiU be found better than putting the sugar in first, the seeds are not as hard in this case. A very good addition will be found in adding 1 pint of currant juice to every four pounds of raspberries. Blackberry Jam. — Make same as Easpberry Jam. Very healthful, especially for children. Brown sugar may be used. Strawberry Jam. — Make same as Easpberry Jam, using white sugar and omitting the currant juice. Seal up hot. Straw- berries are difficult to keep through the hot weather. Currant Jam, (White ob Eed). — Make same as Easpberry Jam. Use pulverized sugar, pound for pound for white currants. Weigh currants after they are picked from the stem. Seal hot, if preferred. Stir and mash frequently. Grape Jam. — ^Pulp the grapes, scald the pulps until they can be rubbed through a sieve to remove the seeds; return the skins and boU with J pound of sugar to a pound of fruit. Boil down gently; put in tumblers or small jars. Seal. Bhabarb Jam.— Cut the rhubarb in pieces 1 inch long, take sugar pound for pound. Mix together and let stand all night. In • the morning pour off the syrup and boil until it begins to thicken. 330 THREE MEALS A DAY. Add the rhubarb and boil gently twenty-five minutes. Put up in tumblers like Currant Jelly. It will keep a year. [If marmalade is put in bowls or tumblers, it may be turned out in shape and used where jellies are appropriate.] Quince Marmalade. — ^Pate, core and slice the quinces, stew the sMns, and the perfect cores in water enough to cover them. V/hen tender, strain through a cloth. Add the quinces and sugar in the proportion of J pound to 1 potmd of fruit, to this liquid. Boil, stirring and mashing the fruit with a wooden spoon as it poftsns. The juice of 2 oranges to every 3 pounds of fruit imparts an agreeable flavor. When cool, put in small jars. Quince Cheese. — Boil quince marmalade very thick andpacJs ir. tumblers or small pots. It wiU turn out firm as cheese, and can be cut in slices for luncheon or tea. Pear and Qnince Marmalade. — 2 dozen juicy pears. 10 fine quinces. Juice of 3 lemons. J pound of sugar to every pound of fruit after it is ready for cooking. Pare and core the fruit, dropping in cold water until ready for use. Stew parings and perfect cores in water etiOugh to cover. When tender, strain, put in the sliced fruit and boil. Beat with a wooden spoon until thick, add the sugar and lemon-juice, cook steadily one hour longer, beating with a wooden spoon fre- quently. Pack in small jars while warm; when cold, tie up securely. Pear Marmalade. — Divide the pears, core and boil soft. Eub through a sieve and put to each pound of pulp f of a pound of sugar. Stew over a slow fire till it becomes a thick jelly, stirrinsr constantly toward the last. Grape Marmalade, (Amber Ooloe). — Separate the skin from pulp of the grapes and cook the pulp with 3 or 4 tablespoonfuls of water until soft enough to rub through a sieve to remove the seeds. To 4 quarts of this pulp add 2 quarts of smoothly cooked sour apple sauce, measured after cooking. Let it get hot before the sugar is put in; add the grated yellow rind of 3 lemons. Gook half an honr after the sugar is added. The apples may be cooked the day before using. This sauce will grow firm like jelly. Pat in small jars. This quantity will need 7tpounds of sugar. PRESERVES. ^ 331 Orape Marmalade (Eed Coloe). — Boil the skins of the grapes in water enough to cover them. Strain through a coarse cloth. To 3 quarts of juice add 3 quarts of sour apples, stewed; the juice and pulp of 4 lemons, 1 ounce of stick cinnamon, broken in bits and tied up in cloth, and 7 pounds of sugar. Let all get hot together and add the sugar afterward. Stir until it dissolves. Boil one-half hour; take out the spice bag when the flavor suits. Put up in bowls and cover with paper, like jelly, after it is cold. Will keep years. 1^ pecks of sour apples and 25 pounds of grapes will make the two kinds of marmalade given above. They should be made at the same time, using the grape pulp for one and the juice for the other. Lemon Marmalade. — Slice the lemons thin, removing the seeds; add 3 pints of cold water to each pound of fruit, after cut- ting. Let it stand twenty-four hours, then boil until tender; pour into an earthen bowl until the following day.. Weigh it and to every pound of boiled fruit add 1^ pounds of lump sugar; boil the whole together until the syrup jellies and the chips are rather transparent. Peach Marmalade. — Pare, stone and weigh the fruit. Boil one-half the peach-kernels in a cupful of water or enough to cover them well. Quarter the peaches and add to the water, after strain- ing it; heat slowly, stirring often with a wooden spoon. Then boil for three-quarters of an hour. Add | pound of sugar to each pound of fruit; boil for five minutes, skim and put in the juice of 1 lemon to every 3 pounds of fruit. Boil a few minutes, stewing to a smooth paste. When nearly cold put in glass jars. Apple Marmalade. — Take any kind of sour apples, pare and core them; cut in sipall pieces, and to every pound of apples put I pound of sugar. Boil over a slow fire until reduced to a fine pulp. Put in jelly jars and keep in a cool place. Pineapple Marmalade. — Grated pine-apple and powdered sugar, pound for poand. Boil until thick, then pack in tumblers, and when cold, paste over with papers dipped in the beaten white of egg. Keep in a cool place. Orange Marmalade. — Peel the oranges, boU the peel until tender; scrape ofE the wjute lining with a knife, to remove the 332 THREE MEALS A DAY. ' bitterness, and chop the remainder fine. Divide the oranges ; remove the stringy edges and the seeds; chop fine and add to the peel. To each pint of this mixture add 1 pound of sugar; boil untU it thickens and put in glasses. Pear Marmalade. — Pare, core and quarter 6 pounds of small pears ; steam until tender. Put in a preserving-kettle and add to them 4 pounds of sugar and 3 cupfuls of water ; set over the fire, mash and stir the fruit while cooking untU. it is thick like jelly. When cool secure same as jeUy. Use a wooden spoon. PInm Marmalade. — Take the pulp remaining after making plum jelly, add | pound of sugar to 1 pound of pulp, first putting it through a colander. Cook well, stirring frequently. Tomato Marmalade. — Ripe tomatoes, pared; sugar, pound for pound. Put in a preserving kettle, adding 1 ounce of ginger- root and the juice and grated yellow rind of 2 lemons to every 3 pounds of fruit (the ginger may be omitted if disliked). Boil 3 hours, skimming frequently. When a smooth mass put in jars and tie down tiglitly. Egg paper may be used or not. Very nice. Pear Butter. — Pare, core and cut in small pieoes. Allow J pound of light brown sugar to each pound of fruit, a'ad 1 cupful of cold water to every 2 pounds of pears. Add the sugar when they have cooked one hour, together with 1 quart of cider to each 2 pounds of sugar, and let all cook slowly until a thick marmalade. This will take about four hours. Sliould it get too dry wMle cook- ing add more cider. Muskmelou Batter. — Take very ripe melons, so tipe as to be soft; cut them open, take out the seeds, then scrape the melon from the rind with a knife, and to every 2 gallons of melon take 2i- pounds of brown sugar. Put in a kettle and boil Htm same as apple butter. Flavor whila hot with lemon. Good. Plum Butter. — Cook the plums untU tender; run through a colander, put in a preserving-kettle with a very little water. To each poxmd of fruit add i pound sugar, though by uemg | to l pound it will thicken sooner and more butter wUl be made from less fruit. Boil until thick, stirring alnaost constantly after the sugar is added. This is a delicious butter. Plum Batter (11). — When plums are scarce a nice Gutter PRESERVES. 333 may be made by taking plums and sweet apples, half and half; boil both until tender, using separate kettles. Put both through a colander; mix and cook as above. Orape Butter. — Pulp the grapes, put the skins in a bag, stew the pulps until the seeds can be removed by rubbing through a colander. To each pound of the pulp add 1 pound 6f sugar, J pint of cider vinegar, J teaspoonful of cloves, 1 teaspoonful of cin- namon and 1 teaspoonful of nutmeg. Boil this very slowly, putting in the bag of skins, tied securely. When it jellies by dropping in cold water it is done. Put away in jars. For an ornamental dish it can be re-heated and put in fancy molds to jelly over. Grape Butter, (II). — Take sweet apples and grapes, half and half. Cook the apples tender and rub through a colander. Pre- pare the grapes as above, using 1 pound of sugar to 2 pounds of the mixed fruit. The skins may be boiled in a bag and taken out as above, or they may be stirred into the butter. The above is the better way. Leave plain or spice according to fir^t recipe. Orange Butter. — Take the juice of 6 oranges and yolks of 8 hard-boiled eggs. Eub together in a mortar with 5 tablespoon- fuls of pulverized loaf sugar and 1 tablespoonful of orange-water. "When reduced to a paste stir over a slow fire for twenty minutes until thickened. Dip a mold in cold water and pour in the mix- ture. When cold turn out and serve with fancy cakes. Pumpkin Butter.— 3 pints of mashed pumpkin. 1 pound of sugar. 4 tablespoonfuls of butter. Flavor with ginger root, nutmeg and lemon peel. Either bake or steam the pumpkin. Eub thoroughly through a sieve, mix with the sugar, butter, flavor, and let simmer on the back of the stove one hour. It becomes thick and can be kejjt- in jars in a dark place. Use the same as fruit jelly or marmalade. Apple Butter. — Take equal parts of sweet cider, boiled-down one-half, and fine juicy apples, pared and quartered — 2 gallons or the boiled-down cider and 2 gallons of the prepared fruit. Put the cider in a large kettle (never use brass or bell-metal) and boil down, then add the fruit, boil for two hours. When the fruit be; .;:34 THREE MEALS A DAY. r:.;n3 to settle arrange to have it cook more slowly, stirring gently ^lutil done. A large wooden spoon or a paddle made for the pur- pose must be used. Cook until it is a smooth brown pul^, like a tliin marmalade; one-half hour before removing from the fire, add 3 heaping tablespoonfuls of ground cinnamon and 1 tablespoonful of allspice. (If the spice is boiled in from the first it will lose its flavor.) Four pints of brown sugar to the above amount of fruit. Some cooks prefer to omit the sugar. When cold put in large stone jars closely covered. If suificiently boiled it will keep a year or more. This quantity may be doubled or quadrupled at pleasure. Two or three qiiarts more of apple may be added to first two gallons, if the cider will admit of it. Grape Cheese. — Put the grapes over the fire in a preserving kettle, add a little water. Let scald until they can be put through a colander. Eeturn the smooth pulp to the kettle, add f pound granulated sugar to 1 pound of the frnit pulp. Boil down stiff, pack in glasses and seal with egg paper like jelly. Very nice. Tomato Figs. — Take plum or pear tomatoes, scald and skin them. Take 3 pounds of brown siigar to 8 pounds or ^ peck of the fruit. Cock them with the sugar until they are transparent. Remove from the syrup and spread on a dish, flatten down and dry in the sun. Sprinkle over thera a little of the syrup from time to time while drying. When dry pack in boxes, sprinkling powdered sugar between the layers. They will keep their flavor from year to year. The taste is very much like that of figs. Any syrup remaining may be boiled down and bottled to flavor pudding sauce. Home-made Figs. — Pare and core pears, peaches and quinces. Make a syrup as for Candied Fruit. Flavor it with lemon peel. Boil the fruit in this until it is tender, then drain and spread on dishes. Place in the sunshine or in a moderately heated oven to dry. When- half dry sprinkle with loaf sugar, finish drying, pack in boxes, sprinkling sugar between each layer and upon the top. Figs prepared in this way are considered superior to imported figs. Save the syrup to flavor pudding sauces. IloiSie-ma^le Citrois. — Take the rind of watermelons, trim off the green outside, cut ia thin slices and stew with an equal quan- PRESERVES. 335 tity of sugar , cooking until the syrup thickens. Then dry on plates in the sun or a moderate oven. Keep in close jar. Bottle the syrup and use for flavoring pudding sauce. This may be used in cake instead of the regular citron. Peach Paper. — Peel, pit and mash very ripe peaches. To 8 quarts of pulp put 1 pound of sugar. Let boil a minute or two. Spread on plates to dry in the sun ; when dry sprinkle with sugar and roll up. Keep in a dry place. Preserved Orange and Lemon Peel.— Cut the rind in nar- row shreds. BoU in plenty of water until tender and then boil thirty minutes in a syrup that has been used for making fruit candy, or make a small quantity in the same proportions. Nice for mince-meat, fruit cake and to mix with candied fruits and raisins on the table. Dried Plums. — Pit and put in jars, a layer of fruit alter- nately with a layer of sugar in the proportion of ^ pound sugar to i pound of fruit. Let stand over night. Then put the jar over the fire and boil ten minutes, skimming carefully. Eemove the fruit . from the syrup and spread thinly over plates and dry in the sun or a moderate oven, turning frequently untU dry. Pack carefully in boxes. Nice for stewing, for fruit puddings or pies. The syrup that is left can be used in the proportion of a pint to a quart of good cider vinegar in making sweet fruit pickles. Dried Peaches, Plums and Apples.— Pit, peel and cut to suit; dry partly and then pack them in jars, spreading sugar thickly between the layers. Tie down and they will keep well and be delicious for pies or sauce. They may also be dried without any sugar and put away for use. Dried Peaches. — Halve the fruit, remove the stones, fill the cavities with white sugar and dry in a moderate oven. The fruit, if first-class peaches are used, will be found delicious, almost equal when stewed to preserves, and far more healthful and economical. Dried Gooseherries. — To seven pounds of red gooseberries add 1^ pounds sugar. Let them stand over night, or twenty-four hours mixed with the sugar. Then scald imtil they break; sprea4^^ 336 T^HREE MEALS A DAY. on plates and dry in the sun or a moderate "oven. Store in close paper boxes. Dried Currants, Blackberries and Raspberries.— Dry in the same manner as Gooseberries. Use more sugar if desired. Dried Cherries. — Cherries can be dried same as Gooseberries, using a Httle more sugar, or the same as Plums. Chenies can be dried without sugar. Dried PnmpMn. — Prepare a large kettleful as for stewing. Let boU briskly until all the water has evaporated, then let boil slowly, stirring often until very dry and beginning to brown slightly. Put on plates in a moderate oven to dry. Hang up in a closely-tied paper x/ag. When wanted for use take a piece the size of an egg and pnc it in a quart of warm milk over night. It will be ready for use in the morning. Dried Tomatoes. — Take fully ripe tomatoes, peel, squeeze slightly to remove part of the juice and lay in the sun or a mod- erate oven until thoroughly dry, turning frequently and putting on fresh plates, if necessary, to avoid the extra juice that accumu- lates. Tie in a paper bag when dried. When ready for use cut them tip, boil soit, season and thicken with cracker-^ thicken mth 1 tablespoonful flour, nibbed smooth with a ^~* little cold milk kept back for the purpose. Let cool partly, add 1 egg well-beaten, sweeten to taste; set on the fire again and heat until it thickens, stirring coinstantly ; do not let it boil. Flavor with lemon, almond or Tanilla. Stick cinnamon or broken nut- meg may be boiled in the milk and removed before the thickening is added. BoUed Custard.— i eggs. 3 tablespoonfuls sugar. 1 quart sweet milk. Flayor (see above). Three or four peach leaves boiled in the milk before the eggs are added is a very delicate flavor. Cool the milk before adding the eggs. Boil in a double boiler or a tin paLL set in a kettle of boiling water, stirring constantly. If wished richer, 5 or 6 eggs m&j be used to 1 quart of milk. Baked Cnstard.— 1 quart of milk^ 4 eggs. A pinch of salt. Sweeten and flavor to taste. Boil the milk; when cool add the beaten eggs, salt and flavor- ing. Bake in a pudding dish. Take especial care not to cook too much or it will whey. To test, sink a spoon in the middle: if the eggs are hard and no whey rises to the .surface it is done. Serve opld. If wished richer, 6 or 6 eggs may be used to a quart of milk. If wished very nice this custard may be baked in a pud- ding dish lined with rich puflf paste. 346 THREE MEALS A DAY. Cnp Cnstards. — Make the custard as above. Butter some custard cups and fill nearly full; set them in a dripping-pan and fill it nearly to the top of the cups with boiling water; set in a hot oven for one-half hour. Serve the cups on a custard stand or throw a handsome napkin over a large dish or tray and arrange the cups on it. Serve with ripe fruit and sugar or with preserves, jelly or marmalade. Cup custards may be set in a steamer and steamed. Rennet Castard. -Take a piece of rennet 1^ inches long or a dessert-spoonful of the spirits in which rennet has been kept, for 1 quart of milk. Flavor with vanilla, lemon or almond and sweeten with 1 tablespoonf ul of sugar. Cover and set in a warm place near the fire. If in an hour's time there are no signs of thickening add more rennet. When it is firm like blanc-mange, and before the curd separates from the whey, remove the rennet, unless the liquid form has been used, and set the custard in a cool place or on ice until it is served. Powdered sugar or cream should be sent up with the custard. Home-made Rennet is the best for use. Procure a calf's stomach from the meat market, having it first thoroughly scoured inside and out with salt. Tack it upon a frame and dry in thw sun a day or two. Cut in squares, put in a bottle and cover with alcohol or pack in salt, in which case the rennet when used must first be soaked half an hour in water and washed well. Tie the square of rennet to a string for convenience in removing from the curd. The dried rennet may sometimes be bought at the drug- gists. Eennet custard is an economical, delightful and easily pre- pai»d dish. Rice Custard. — 1 quart of milk. 3 eggs well-beaten. 3 tablespoonfuls sugar. 1 tablespoonful butter. ^ teaspoonful salt. 1 small cupful boiled rice. The rice may be used warm or cold. Stir it into the milk. Eub the butter and sugar together and add to the eggs. Stir aU together and bake one-half hour in a quick oven. Chocolate Custard.— Boil ^ pound of chocolate in 2 quarts (A new milk with ^ pound of sugar and ^ of a vanilla bean for SUMMER DESSERTS. 347 one-half hour. Then add 4 well-beaten eggs or the yolks of 8, (this •will make it richer, at the same time the whites can be used for cake or frosting), and stir until it begins to thicken. Season with J teaspoonful of salt. If extract of vanilla be used instead ot the bean, add 2 teaspoonfuls after the custard is taken from the fire. Pour into cups. Baked Chocolate Cnstard.— 1 quart milk. 4 tablespoonfuls grated chocolate. 4 tablespoonfuls sugar. 4 eggs well-beaten. Mix, pour in cups and bake. It may be baked in one large dish and 1 egg (white) reserved and whipped into a meringue to spread over the top of the custard. Flavor the custard with vanilla. Orange Custard. — Boil the rind of 1 orange until tender; pound fine in a mortar; add to it the juice of 2 oranges, J pound sugar, 4 well-beaten eggs. Beat thoroughly together and add 1 quart of milk. Set the mixture on the fire and stir in one direc- tion until it sets. Turn into custard cups and ^erve cold. Almond Custards. 1 quart of mUk. IJ pounds almonds. 6 yolks of eggs. 4 whites. Blanch the almonds and rub to a paste with 1 tablespoonful of rose-water and a little grated white sugar. Boil the paste in the milk four or five minutes. Beat the eggs and 1 tablespoonful of sugar; turn into the milk ; stir constantly until it thickens. Eemove from the fire ; stir until partly cool and pour in custard cups. If the custards are to be cooled quickly, set the cups in a pan ot cold wat^r, changing two or three times. Just before serving beat the reserved whites to a froth with 1 tablespoonful of white eugar and spread over each custard. Mottled Custards. — Beat the yolks of 6 eggs and stir into 1 quart of boiling mUk. When thickened, stir in the whites of the eggs beaten to a stiff froth with 3 tablespoonfuls of powdered sugar. Flavor with rose or lemon, and continue stirring until the custard becomes thick and lumpy. Serve in custard cups, or otherwise. 348 THRE^ MEALS A DAY. Make this custard in the same way, using the proportion oj 4 eggs to 1 quart of milk, and pour it hot over plain sponge cake, sliced for dessert. Very nice. Cream Custards.— 1 pint of sweet cream, mixed with 1 pint of sweet milk. 4 well-beaten eggs. 3 tablespoonfuls of sugar. Flavor with nutmeg, lemon, rose or vanilla. Bake in cups, set- ting them in a pan of boiling water. It can be baked in one large dish. Tapiora Custard. — 4 tablespoonfuls of tapioca, soaked over night in 1 pint of cold water; in the morning add 1 quart of milk. Put over the fire and let boil up. Then stir in the 3 egg yolks. 1 cupful sugar. Salt and flavor. Turn into a dish and frost with the whites of the eggs beaten stiff with a tablespoonful of sugar. Serve cold. Farina Custard. — Mix a tablespoonful of sea moss farina with a little cold milk; then add 1 quart of pure milk and J teacup- ful of powdered sugar. Heat slowly in an enameled saucepan. Boil fifteen minutes, stirring briskly. Flavor to taste and pour in a pudding-dish Then make a custard of the yolks of 4 eggs and the whites of 2, well beaten together, 3 tablespoonfuls of sugar and 1 quart of sweet milk. Cook the custard and pour, when both are cold, over the Farina. Whip the whites of two eggs to a stiff froth with 1 tablespoonful of sugar, and pour over the custard. A beautiful dish. Indian Meal Custard. — 1 quart of sweet milk, good measure. 2 tablespoonfuls of Indian-meal. Heat 1 pint of the milk to boiling point and pour over the meal. Let partly cool. In a few minutes add the remainder of the milk measure, then the yolks of 2 eggs, beaten with ^ cupful of sugar. Beat the whites of the eggs stiff, and just before put- ting in the oven, stir in quickly. Bake one-half hour in a pud- diag-dish. SUMMER DESSERTS. 349 Lemon Custard.— 3 eggs. I cupful of sugar. 1 tablespoonful butter. 2 cupfuls of water. 2 tablespoonfuls of corn- 1 large lemon, starch. , Beat the yolks of the eggs, the butter and sugar together. Mix the corn-starch with a little of the water. Stir all together and cook as for boiled custard. Remove from the stove and stir the beaten whites in lightly. The eggs may be beaten together if there is any haste. Pour in a large pudding-mold to cool, or in cups, and turn out. It may be served with sweet cream and sugar, or alone. Orange Custard. — Make same as Lemon Custard, substitut- ing 1 orange. Bird's Nest Custard. — Peel and core enough nice tart apples to fill a pudding-dish; fill the openings with sugar; pour over all a little water and cook until tender. Make a custard suf- ficient to cover the, apples in the dish in the proportion of 2 eggs to a pint of milk. Sweeten to taste and flavor with nutmeg. Bake tUl the custard sets. Floating Island. — 1 quart of sweet milk; boil. Stir in the beaten yolks of 6 eggs, 2 tablespoonfuls of white sugar and flavor with vanilla, lemon, rose or almond. Stir until it thickens. Pou2 into a wide shallow dish. Beat the whites of the eggs to a stiff froth, sweetening and flavoring slightly. Spread the frothed eggs smoothly over the boiling-hot custard (doing it in this manner cooks the whitfes sufficiently without the trouble of setting them over boiling water). Grate loaf sugar over the top and sprinkle grated cocoanut over that. This last is not necessary but is a great improvement. Spoonfuls of jelly or jam may be scattered over the top. Set the dish in a pan of ice-water and serve cold as possible. This rule may be made with 4 eggs to the quart in place of 6, but is not so rich. Serve with cake for tea or lunch. Cream Floating Island. 1| pints of sweet cream; add to this 1 \nneglassful of rose-water. 350 THREE MEALS A DAY. Jtdce of !■ lemon. Sugar to sweeten. Turn into a deep dish. Beat the whites of 4 eggs to & stiff froth with 1 tahlespoonful of sugar. Stir lightly with this ^ pound of some stiff, dry preserve of small fruits and heap in the center of the dish, or turn in a broad shallow dish, and drop the froth by spoonfuls or islands over the cream. If the preserve is not at hand a spoonful of jelly or jam may be put in the center of each island. Floating Island I'Elegante.— Take 1 quart of rich cream; sweeten 1 pint of it with white sugar and stir into it sufficient currant jelly to color it a good pink. Spread shces of sponge cake thickly with jam or marmalade; pile them evenly in a glass dish; turn the cream over all. Flavor the other pint of cream with lemon ; whip to a stiff froth and heap over the cake. Very dainty. Floating Island I'Elegante (II).— Prepare the cake as above; make a custard as for Floating Island. Pour over the cake. Whip the whites of the eggs, as directed in the recipe; heap over the cake, flavoring and treating the froth according to the directions. Orange Sponge.— 3 oranges, juice and pulp. J lemon, juice and pulp. 3 tablespoonfuls white sugar. 2^ pints of cold water. Let all boil together and strain. Mix 2 tablespoonfuls of corn- starch in 1 little cold water; stir into the liquid and let boil ten or fifteen minutes. Set aside to cool. Beat up the whites of 3 eggs and whip into the sponge with a Dover egg-beater when it is ready to serve. Send to the table in small dishes, or, perhaps, in tart-sheUs. Lemon sponge may be made in the same manner, using 1 whole «!up of sugar. Serve this dish vnth or without whipped cream. Oranges are plentiful and cheap in the summer, and no one need hesitate to prepare this healthful and delightful dish. Lemon Sponge.— Juice of 4 lemons. 4 eggs. 1 coffeecupful sugar. 1 pint cold water. 1 otmce gelatine. SUMMER DESSERTS. 357- Soak the gelatine one hour in ^ cupful of the water. Mix the sugar with the juice of the lemons. Beat up the yolks of the eggs and stir into the remainder of the water; add the sugar and lemon and cook in a double-boiler or a paU set in a kettle of boil- ing water until it begins to thicken ; then add the gelatine. Set the dish in a pan of ice- water, beating it occasionally' with an egg- beater until it is cool, but not hard. Now mix in the unbroken whites of the eggs and beat all steadily until it begins to thicken. Turn into a mold or molds at once. Serve with or without cream. Orange Sponge may be made in the same way, but 6 large oranges will be required. Charlotte Eusse (Plain). — 1 cupful thick whipped cream. 1 cupful rich sweet milk. 1 ounce gelatine. 1 cupful pulverized sugar. 3 whites of eggs, well-beaten. Flavor with vanilla or almond extract. Dissolve the sugar and gelatine in the milk, stirring contin- ually. Keep hot,' but do not let boil ; pour into a dish set in ice- water. When nearly cold enough to harden pour in half the cream and beat ten minutes. Whip the 3 egg-whites and stir in, beating(five minutes longer. I'lavor. Fill the dish or mold with slices of sponge cake or lady-fingers ; pour in the prepared cream. Beat the remaining half cupful of cream and spread over the top. Cool on ice, if convenient. If in a mold it will turn out nicely. This may be made without cream, but is not as rich. In this case the whites of 2 more eggs must be sweetened, whipped stiff, flavored and spread over the top; grated cocoanut sprinkled over this will be an improvement, and spoonfuls of jelly dotted over all beautify what is at once a plain, delicious, feconomicai and ornamental dish. Charlotte Russe (Extba). — Have a glass dish ready, lined with slices of sponge cake or lady cake. Dissolve ^ box of gela- ■Jiie in J pint of rich sweet cream ; place the saucepan in a vessel tit hot water — not boiling — and stir until it is dissolved. Sweeten this with ^ cupful of white sugar. Put IJ pints of rich cream in a large bowl. Flavor with vanilla or orange extract, or both. Set the bowl in a pan of ice- water or snow. When well chilled whip 352 THREE MEALS A DAY. thoroughly -with an egg-beater. Add, if wished, the well-beaten whites of 2 eggs and whip again ; they will give the cream a little more consistency and make it a little richer. Pour the dissolved gelatine and milk into a broad, shallow dish, stirring all the time to prevent lumps. When it is nearly cold stir the whipped cream in slowly; pour it into the dish containing the cake, and set away to cool, on ice if possible; ^ pint of the cream may be reserved, whipped to a froth, and spread over the top. The cream may ba whipped while the gelatine is cooling. Cream Charlotte Eusse.— 1 pint sweet cream. 1 cupful sugar. 1 wineglassful rose-water. Other flavoring may be used in smaller quantity — 1 teaspoon- ful being sufficient for vanilla, almond, etc. Mix and put on ice, or set the dish in a pan of cold water, as it whips much better when chiUed. A whip-chum or Dover egg-beater does the work better than a fork. As the froth rises, remove by spoonfuls to a sieve placed over a dish. Eepeat this until aU has been frothed. The cream that drips down may be frothed over again. Let stand on ice or in a very cool place some time before using. Line the bottom and sides of a glass dish with sliced sponge or lady cake. Add the cold whipped cream and keep cold as possible until served. A much more delicate fiUing for Charlotte Eusse than where gela- tine is used. Lady fingers are nice to line the dish. Cnstard Charlotte Rnsse. — Slice sponge or lady cake, with raisins in it, enough to partly fill a glass bowl. Pour over this a boiled custard made according to rule for Boiled Custard. If a frosting is wished, make the custard in proportion of 6 eggs to 1 quart of milk, and reserve 2 of the whites for this purpose. Whip them to a stiff froth with sugar and flavoring and place over the top. Corn-starch Charlotte Russe. — ^Line a pudding-dish with sliced sponge cake. Make a thin corn-starch sauce in the propor- tion of 1 tablespoonful of corn-starch to 1 quart of milk. Sweeten, flavor and stir in the beaten yolks of 2 eggs. Pour this over the cake. Whip the whites of the eggs to a stiff froth; spread over the top and put in the oven long enough to harden. Turn out to serve. SUMMER DESSERTS. 353 Creme de la Creme Charlotte Rrasse.— Line a mold, sides and bottom, with sliced sponge cake or lady-fingers. Whip 1 pint of cream with sugar, and flavor according to directions given in Cream Charlotte Basse. Fill the mold first with a layer of cream, then a layer of jelly; alternate in this way, having cream for the top layer. Let harden. CoflFee Charlotte Russe.— 1 pint sweet cream. J box gelatine. 1 cupful pulverized sugar. ^ cupful strong coffee. Line a mold, sides and bottom, with sliced sponge cake. Soak the gelatine one hour in water enough to cover; add just enough boiling water to dissolve it. Wh^p the cream according to direc- tions given in Cream Charlotte Eusse. Stir in the dissolved gela- tine lightly but thoroughly; then the sugar and the coffee a little at a time. Turn into the mold. A plain mold is easier to turn the Charlotte Russe from. Unless it is arranged in a glass dish a deep narrow bread-pan is very good for the purpose. Set in a cold place to congeal. This wUl keep over night iti a cool place. This makes it very desirable for Sunday desserts, or an elaborate tea or dinner where there are many other dishes that must be pre- pared the same day. , Tea Charlotte Russe. — Same as coffee. Substitute strong tea for coffee. Chocolate Charlotte Russe. — Prepare in precisely the same manner as above, substituting in place of coffee or tea, 4 table- spoonfuls of grated Baker's chocolate dissolved in J cup of hot milk. Let cool before adding to the cream. Orange Charlotte Russe. — Prepare in precisely the same manner as above, substituting the juice of 3 large oranges in the place of coffee, tea or chocolate. Lemon Charlotte Russe. — Prepare in precisely the same manner as above, substituting the juice of 2 large or 3 small lemons in the place of orange juice. These are all delicious dishes, healthful, delightful and by no means expensive ; delicious at any season of the year, but Especially so in summer. Apple Charlotte. — Pare, core and slice 12 tart apples. Stew 8oft, sweeten welli and if not smooth enough rab through a col* 88 354 THREE MEAI,S A DAY. ander. Set over the fire and stir in the yolks of 3 eggs. As soon as thoroughly hot (it must not boil) turn into a bowl. When cool whip in the beaten whites of the eggs mixed with 1 table- epoonful of white sugar. Line glass dish with sliced sponge cake or lady-fingers ; pile the apple within it; set on ice until wanted. The top may be covered with macaroons neatly fitted. Banana Charlotte. — Liue the sides of a quart mold with sliced sponge cake, and the bottom with sliced bananas, two layers deep. Fill the mold with stiff whipped cream. Set aside on ice until wanted. Eemove carefully from the mold and serve. The fiUing may be Bavarian Cream if liked. Fruit Charlotte. — Place in a glass dish a layer of sliced sponge cake or any deUcate plain cake. Dip each slice in sweet cream or rich milk. Make a boiled custard in the proportion of 1 quart of milk, 4 yolks of eggs and J cupful of sugar; flavor to taste. Put a layer of ripe strawberries, raspberries, •blackberries or sliced peaches well sugared, and alternate with cake until the dish is filled. When the custard is cold pour over the whole. Beat the whites of the eggs to a stiff froth; sweeten, flavor and heap over the top. Chocolate Meringne. — Dissolve 2 tablespoonfuls of corn- starch in 1 tablespoonful of milk or water. Grate 2 tablespoon- fuls of chocolate into a saucepan and add to it 1 pint of milk ; stir until perfectly smooth. (An earthen dish is nice for such prepara- tions unless cooked in double boiler; they are not so apt to burn as in tin.) When it is scalding hot pour in the corn-starch and stir until it thickens ; then add the yolks of 2 eggs beaten with 2 tablespoonfuls of sugar, and stir until well thickened. Let cook aV minute, flavor with 1 teaspoonful vanilla, and pour in a glass dish. Just before serving, when it has cooled perfectly, cover it with a, meringue made of the whites of eggs beaten stiff with 2 table- spoonfuls of white sugar and a few drops of vanilla. This may be made with 1 egg, but is not quite as rich. Apple Meringue.— 1 quart of apple sauce beaten smooth. ^ teaspoonful lemon extract. 1 cupful granulated sugar. 4 egg yolks well beaten. SUMMER DESSERT. 355 Mix tdoroTighly; put in a buttered pudding dish, and bake ifteen or twenty minutes in a quick oven. Beat the 4 whites to a §tif£ froth with 4 tablespoonfuls of sugar. Spread over the top; ibiomi lightly. Serve with cream. Good cold. DAINTY DISHRS. .(Apple Suow.— Take perfectly smooth tart apple sauce beaten JO a cream, or the pulp scraped from baked tart apples and beaten smooth. Sweeten well, and to every large cupful add the beaten ■white of an egg. Beat aU together thoroughly with an egg-beater mitil it is a,s hght as possible. This is nice for dessert with cake, OS for tea, or invalids. Apple Trifle»(I>ELioioTJs).— 12 apples, sliced; stew to a pulp, beat fine and sweeten well. Add the juice of 1 lemon and part of the grated yellow rind. Beat the' whites of 6 eggs to a stiff ft-oth and whip in with the apples. (The lemon can be omitted.) CUSTAED. l^lpiuts of rich milk. 1 large cupful sng^V* 4 egg yolks. Boil until it thickens. When perfectly cold pour over the iipples. They must be stiff to prevent rising in the custard. Lastly, whip ^ pint of rich cream perfectly light and lay over all» Oan be made without the cream. Delieious either way. Molded Apple. — Boil r pound of loaf sugar in 1 pint of Water five minutes. Add 2 pounds of tart apples prepared as for sauce. ' Let boil until the mixture grows thick. . Add the grated rind and the juice of 1 lemon, or flavor with lemon extract. Press into molds that have been dipped in cold water and not wiped. When the molded apple is turned out ornament by sticking blanched almonds over it. Pour whipped cream or soft custard around it. Compared with Apple Trifle, Molded Apple wiU be cheaper when eggs are scarce. Banana Dessert. — Slice bananas and pour over them whip- ped cream, sweetened and flavored with vanilla; 1 tablespoonful of gelatine dissolved in a little water and whipped into the cream gives some consistency. Serve with sponge cakci 356 THREE MEALS A DAY. Peach Dessert.^ — Slice peaches; leave a few hours in sngar; ecald and allow to cool. Make a thick sweet castard and turn over them when both are cold. The result will be a delicious dessert. Fmit Island. — Fill a glass dish half full of any fresh berries or sliced peaches. Put in layers with powdered sugar sprinkled between. Pour over them a hot-boiled' custard made in the pro- portion of 2 eggs and 4 tablespoonfuls of white sugar to 1 pint of sweet milk. Cupped Bice. — Mold plain boiled rice in teacups. Serve each person with 1 mold; set in a saucer with plain cold-boiled custard poured around it or cream and sugar. The effect is still better for a cupful of raisins to be cooked with the rice before it is molded. Cream Substitute. — A nice boiled custard may be served ■with fresh berries and sliced peaches. Sweeten the berries to taste. Serve, and pass the cold custard in a crystal, or china pitcher around with them, allowing each guest to pour over the fruit as much of the custard as they wish. This is a very nice substitute for cream. Cheese Dish for Tea.— 2 tablespoonfuls butter. 3 eggs. 4 tablespoonfuls bread-crumbs. J pound cheese. 1 cupful sweet milk. Cut the butter and cheese in bits. Put in a bowl with the bread-crumbs. Scald the milk and pour over this; then add the well-beaten yolks and a pinch of salt. Mix, cover and place on the back of the stove, stirring until dissolved; then add the stiffly beaten whites of the eggs. Pour in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve instantly. Mustard may be served with this. Welsh Rare-bit or Babbit. — Toast smooth thick slices of Ibtead evenly on both sides. Trim off the erust, lay a thin flat dUce of cheese on each slice of bread; set them in the oven in a dean dripping-pan until the cheese is thoroughly melted. Serve at once. Cheese Fondn.— Melt together over the Sre 1 tablespoonfol SUMMER DESSERTS. , 357 of butter and 1 taMespoonful of £our. Stir nutil the mixture bubbles, adding a gill of rich milk or thin cream. When per- fectly smooth and thick, mix in gradually 3 heaping teaspoonf uls grated cheese, and season slightly with salt and Cayenne pepper. Turn into a cool dish and stir in the beaten yolks of 2 eggs. Whip the whites of S eggs to a stifE froth and add at the last moment, beating gently, not stirring, that they may not be broken down too much. Bake in the dish in which it is to appear at the table, buttering it well and leaving room for the f ondu to rise. A deli- cate golden brown over the whole surface is the signal to remove and serve. Have a quick oven. Potted Cheese. — Cheese that has grown dry or begun to mold can be turned into a very delicious compound by the foUow- iiig process : Eemove all the moldy portions ; if dry, grate it ; if not, pound smooth, add a wineglass of sherry, a teaspoonful of white sugar to each pound. When the whole is a smooth paste, press down tight in. small pots or jars and lay a paper dipped in brandy on the top, or else turn hot melted suet over it until the surface is completely covered; 1 tablespoonful of butter added to each pound of cheese, while rubbing smooth, wiU make the com- pound rich. This is very nice to spread over bread and butter, and will keep several years. It is much better for use when a year old than freshly made. £eep in a cool dry place. Cheese Tarts. — Cheese, grated and seasoned in the propor- tion of the yolk of 1 egg, J teaspoonful made mustard, ^ teaspoon- ful white sugar, 1 saltspoonful salt, and a dash of Cayenne pepper to 2 heaping tablespoonfuls of grated cheese may be baked in small patty-pans lined with puff -paste. Pill them half full. They will be lighter and puffier if the white of the egg is beaten stiff and stirred in just before filling into the patty-pans. Serve hot. Dutch Cheese or Cottage Cheese. — Set a pan of curded milk on the back of the stove and let heat slowly; boiling will toughen the curd. When the curd is separated from the whey take off, pour into a bag or piece of muslin and hang on a nail to drip until next day. Chop up the ball of curd and work smooth with salt, pepper and cream or butter to taste. Mix with the 358 THREE MEALS A DAY. hands and make into small balls, or press in a dish and sliee o£[ to serve. Smear Kase. — Make as above, but mix very soft and smooth, using cream, or sweet milk enriched with butter. Cream Cheese. — Take 1 quart of thick sour cream; mix in 1 level tablespoonful of salt. Tie in a piece of muslin and hang in a cool place to drip for three days. Englisll Cream Cheese. — Take 1 quart of cream; if not desired very rich add 1 pint of mUk. Set the dish in hot water and warm the cream almost to boiling point. Eemove and add 1 tablespoonful of rennet; let stand till thick, then break slightly with a spoon and tie in a thick cloth, press lightly with a weight for one-half day, tie in a finer cloth, rub powdered salt over the cloth, and hang up for a day or two. Lemon Syrup. — Put 3 pounds of white sugar in a preserving kettle. Cover with 1 quart of water. Boil until it is a clear syrup, stirring frequently. When cool add 1 ounce of citric acid, and 2 teaspoonfuls of oil of lemon. Bottle immediately. Orange Syrup.— ^Squeeze out the juice of fresh oranges ; to 1 pLut of the juice put 1^ pounds of sugar. Set over a moderate fire. When the sugar has dissolved, drop in the peel of the oranges, and let boU slowly ten minutes. Strain through a flannel bag. Do not squeeze the bag or the jelly will not be clear. Bottle, cork and seal. Very nice to flavor puddings, etc. Lemon Syrup can be made in the same way only using IJ pounds sugar to 1 pint of lemon juice. Wring the flannel bag out of hot water before straining. Simple Syrup Used for Hot Cakes, etc.— ^ pint of water to each pound of sugar. When it is thoroughly dissolved set over a gentle fire and let boU half an hour. When clear and boiling hot, spread a wet napkin over a bowl and strain the syrup through. Some like to flavor this with rose, cinnamon, nutmeg or even lemon. Nevada Homttfdn Honey.— 1^ pints of water. J ounce alum. Put in a kettle and boD. Add to this 4 pounds white sugar. Boil three minutes after it has dissolved. Skim. Strain while SUMMER DESSERTS. 359 hot. Take 3 drops of oil of rose to | pint of alcohol, and put 1 large teaspoonful of this to the above mixture. An excellent imi- tation of honey, and a fine article for sale. Artificial Cuba Honey. — 10 pounds brown sugar. 1 quart water. 2 pounds old bee honey. 1 teaspoonful cream-tartar. 2 teaspoonfuls gum Arabic. Mix and boil three minutes. Add to this 1 quart of water beaten up with 1 egg, and continue boihng five or six minutes, removing any scum that may rise. Take from the fire, and when nearly cold, add 2 pounds more of bee honey, 1 teaspoonful essence peppermint, 2 teaspoonfuls extract rose. One-half the recipe is a good quantity. Lemon Honey. — Yolks of 6 eggs and whites of 2. Juice of 6 lemons, grated yellow rinds of 2. 1 cupful of butter. 1 pound of lump sugar. Mix thoroughly and set the bowl containing the mixture in a sauce-pan of boiling water. Stir until it is of the consistency of honey. It will keep two weeks or more in a cool place, and is a very nice filling for layer cakes, tarts, or may be served with bread and butter for tea. Lemon Butter.— -Juice of 1 large lemon; dissolve in this 1 large cupful of white sugar, stirring it continually over the fire and taking care not to burn. Then add 2 eggs beaten separately. As soon as the mixture becomes thick, remove from the stove. This can be used in the same manner as Lemon Honey. BLaANG-MANGR. EcLES used in the cooking of custards will be found applicable to the preparation of blancmange. Blanc-mange is -made of a great variety of materials such as arrow-root, gelatine, farina, corn-starch, etc., and may be served with cream, or various sauces, preserves, or diluted fruit jelhes. Whipped cream is a very delicious accompaniment. Boiled custard is preferred as sauce by many, Cieam and sugar with plum jelly 360 THREE MEALS A DAY. is extra nico. Plum jelly is always nice for blanc-mange or com- starch. ; Molds of various kinds are used. One of the idiost ornamen- tal is a grooved cake tin with a tube in the center. Whipped cream or ornamental froth can be filled in this opening and heaped around the outer edge. Molds where gelatine is .used should be dipped ia hot water before using and not wiped, that the contents / may turn out easily. For corn-starch this is not necessary. Ornamental Froth for Blanc-mange or Creams. — Beat the whites of four eggs to a froth with 1 tablespoonful of sugar. Stir in ^ pound of preserved raspberries, strawberries or cranberries. Beat well together and turn around blanc-mange or creams. Gelatine Blanc-mange. — 1 quart of rich milk or cream. 1 ounce gelatine dissolved in enough warm water to cover it. J cupful white sugar. Put over the fire and stir until thoroughly mixed and melted. Let come to boiling point. Flavor with 1 teaspoonful lemon or vanilla. Turn in a bowl and stir until almost cold. Pour into a mold and put in a cool place. Turn from this and serve with any blauc- mange dressing. Arrow-root Blanc-mange.— 2 tablespoonful arrow-root. 2 eggs. 1 quart sweet mUk. Sweeten the milk to taste, scald and stir in the eggs and arrow-root beaten together, flavor with orange syrup, vanilla or lemon. Let boil up a minute stirring continually. Pour into a mold or molds to cool. Serve with any of the sauces given for Blanc-mange. . Isin-glass Blanc-mange. — 1 ounce white isin-glass, soaked an hour or two in mUk enough to cover. Scald 1 quart of mUk and add the soaked isin-glass, stir constantly until it is dissolved; a double boiler, or its substitute, a pail set in a kettle of boiling water, should be used. Sweeten to the taste with loaf sugar and flavor with stick cinnamon, broken, or a vanilla bean ; these can be removed; if extracts are used add when the blanc-mange is partly cool. Let boil up, stirring constantly. Pour into molds SUMMER DESSERTS. 361 .snd set away to harden, or use a grooved cake pan with a tube in the center for a mold. Serve with cream and sugar and plum jelly, or with fruit juice, etc. — S6e hints at head of chapter. Calf ^ Foot Blanc-mange.— Boil 4 feet, previously cleaned, in 5 quarts of water without any salt. When the liquor is reduced to 1 quart, strain and mix with 1 quart milk, flavor with stick of cinnamon, broken, or a vanilla bean. Boil in ten minutes. Sweeten to the taste with white sugar, remove the spice and fill the molds. Set away to cool. Nutritious for invalids. Kice Flour Blanc-mange. — 4 tablespoonfuls of ground rice, with J pint of cold milk; stir into this 1 quart boiling milk, add grated rind^ of 1 lemon and half the juice ; a blade of mace and white sugar to the ta^ste. Boil seven or eight minutes stirring con- stantly (use a double boiler or substitute). Take from the fire when cool, add whites of 3 eggs beaten stiff. Stir constantly till the boiling point is reached. Then pour in molds or deep cups and let remain until cold. Delicious food for invalids. Serve plain or with preferred accompaniments. Eice Blanc-mange. — Boil 1 teacupful of rice with a blade of mace, ^ nutmeg, broken, or 1 stick cinnamon, in 1 pint of water. Season with 1 teaspoonful salt. When it has boiled nearly dry, add sufficent milk to prevent burning and ^ cup white sugar. Let boil until thoroughly soft, stirring frequently. Dip the molds or cups in cold water and turn in the rice without drying them, Let remain in thesq untU perfectly cold ; it is best made the day before using; turn in dessert dishep, ornament with marmalade or jelly, cut in slices, and serve with sweetened. cream. ' Almond Blanc-mange. — Blanch J pound of almonds weighed in the shell. Pound to a paste with 1 tablespoonful of rose water, or orange water (more flavoring if liked), and lumps of loaf sugar, adding a lump for every 3 or 4 almonds and pounding only a few at a time; a mortar is good for this. Put this paste into 1 pint of milk. Add to this 1 ounce of gelatine, previously soaked an hour in enough milk to cover it. Stir over the fire until thoroughly dissolved and boiling hot, then pour in 1 pint of cream : milk will answer. Let boil up (strain through a muslin cloth, if wished very moe) stir until partly cool, and pour into molds. Orange syrup 362 THREE MEALS A DAY. would be delioous with this. Fruit juices or whipped cream equallj so, or cold cream sauce. Corn-starch Blanc-mange.— 1 pint of milk. 3 tablespoonfuls sugar. 2 tablespoonfuls cornstarch. Butter size of walnut. Flavoring. Pinch of salt. Boil the milk with the sugar in it, mix the corn-starch with a little extra cold milk, or water, stir in the boiling mUk and let cook a minute or two. Remove from the fire and beat in the butter to whiten it. Pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. Gold cream sauce or djluted fniit jelly. A couple of peach leaves boiled in the milk gives a dehcate flavor. 1 egg, beaten separately may be added if wished. Stir the stiffly beaten white in the blanc-mange after removing from the fire. If the egg is used omit the butter. , Tapioca Blanc- mange. — J pound tapioca, soaked in 1 cup of cold water 4 hours or over night. Add 1 pint rich milk. ^ cupful sugar. 2 teaspoonfuls vanilla or almond extract, a pinch of salt. Heat the mUk and stir in the soaked tapioca, add sugar and salt, boil slowly fifteen minutes , stirring constantly, remove from fire and beat until nearly cold. Flavor and pour into molds previously dipped in cold water. Turn out and serve with sweet cream, boiled custard, or cold cream sauce. Sago Blanc-mange. — (Same as above substituting sago for tapioca). Farina Blanc-mange.— 1 quart new milk. 4 tablespoonfuls farina. J spoonful salt. 2 tablespoonfuls sugar. Heat the milk to boiling point in a double boiler, or pail set in a kettle of boiling water. Mix the farina with a little cold milk or water, stir in, add other ingredients and boil fifteen minutes, stirring constantly. Pour into molds wet in cold water. Serve with any desired accompaniment. Chocolate Blanc-mange.— 1 quart of milk. 1 ounce gelatine. SUMMER DESSERTS. 363 I cupful sugar. 2 teaspoonfuls vanilla. 5 tablespoonfuls chocolate, grated. Beserve 1 cupful of milk and soak the gelatine in it not less than one hour; the same amount of isinglass may be used instead. Boil the remainder of the milk and stir in the chocolate; then add the dissolved gelatine, the sugar and flavoring. Beat until par- tially cool, pour in a mold wet in cold water. Serve with whipped cream, sweetened cream or boiled custard. Cream Fruit Blanc-mange.— 1 quart of raspberries, strawberries or blackberries. ^ package Cox's gelatine, soaked one hour in J cupful water. 1 large cupful white sugar. 1 pint sweet cream ; rich milk will do. J cupful boiling water. Crush the berries to extract the juice and stir into this the soaked gelatine and the sugar. Pour in the ^ cupful boiling water, stir thoroughly, strain, and mix with it the pint of cream ; turn in a mold; set in a cool place, on ice if possible, to form. Take from the mold and serve plain or with whipped sweet cream.; or use a grooved cake-tin with a tube for a mold, and fill the opening left by the tube with the cream, or pass around with it cold-boiled custard in a glass pitcher. Gold cream sauce or sweetened cream may also be used. Corn-starch Fruit Blanc-mange. — Take any kind of berries, currants or cherries; express the juice and use f juice and J water. Let boU up, strain and sweeten to taste. Mix corn-starch in a little cold water in the proportion of 2 tablespoonfuls of the starch to 1 pint of the juice. Let it boil up and turn into a deep dish or mold, to cool, or into small molds. Serve with whipped cream, boiled custard, or sweetened cream, cold cream sauce, or sweetened milk. Another change is to leave the fruit in the blanc-mange, and proceed in the same manner. Do not strain the juice before stirring in the corn-starch; Farina Fruit Blanc-mange. — This can be made after the above recipe for Com- starch Fruit Blanc-mange, substituting farina in place of corn-starch for thickening, in the proportion of 364 THREE MEALS A DAY. 2 tablespoonfuls to 1 pint of jiiice. Boil this fifteen mmutesi, stirring constantly. Mold and serve in same manner. Irish Moss Blanc-mange. — A cupful Irish moss to 1 quart sweet milk. Set pail in a kettle boiling water one-half hour. Ada o wine- glass of rose-water; strain and mold. Put in a cool plac^. Serve with cream. Cream Peach Blanc-mange. — 1 once of gelatine or isinglass dissolved in 1 pint of the juice of canned peaches ; sweeten with white sugar to the taste. Stir over the fire for twenty minutes, stirring constantly. Skim, if necessary, and pour into J pint cream (rich milk will do if cream is not convenient, but is not as nice). Stir until cool, pour into a mold wet with cold water and set in a cool place. Serve plain or with cold cream sauce or plain sweet cream. Cherries, quinces, berries or any other kind of canned fruits can be made into a Cream Fruit Blanc-mange in the same manner; some, of course, requiring more sugar than others. Harlequin Blanc-mange. — A deep, small-sized, square brea5« pan can be used as a mold if a "brick" mold is not convenient. Put J pint of milk with a pinch of salt in a pail and set into a kettle of boiling water. Dissolve 1 tablespoonful of corn-starch in a little cold milk or water. When the milk boils add the corn- starch ; when thickened take from the fire, flavor to taste with a few drops of vanLUa, pour into the mold. Rinse the pail, pour in another ^ pint of milk and put on to boU. Proceed the same as before; flavor with rose-water, first coloring the milk with enough currant jelly to give a pretty pink, or use confectioners' coloring; turn this over the white. For the next ^ pint of mUk, beat the yolk of 1 egg with the corn-starch before adding to the scalded nulk, flavor with lemon, put on top of the pink. Put 1 table- spoonful of grated chocolate and 1 tablespoonful granulated sugar into the last ^ pint of milk, thicken with corn-starch as before, turn into the mold. When cool cut in slices and serve with sugar and cream. Very nice for a company-tea or a children's party. Harlequin Blanc-mange may be made by alternating layers of plain Corn-starch Blanc-mange and Fruit Blanc-mange in a mold. When cold turn this out of the mold upon an ornamental glass- SUMMER DESSERT^. 365 and heap whipped cream aronnd it. Cream aud sngar may be substituted for this. Bird's Nest. — Make a plain blanc-mange, almost any variety; gelatine, com-starch, farina or any other. Empty 9 or 12 egg shells (save them up from cooking) by pouring the original con- tents through a small opening in the little end of the egg. Einse the interior oarefuUy in' cold water, then fill with the blanc-mange, while warm, and set in a pan of flour with the open end up that they may not be overturned. Next morning fill a large glass dish I full of any kind of jelly; 1^ pints wiU Tie needed. Break the shells from about the blanc-tnange and pile them upon the jelly (which should be warmed enough to mold in shape) as soon as it is firm enough to bear them. Cut narrow strips of orange or lemon peel and boil until tender in a syrup of sugar and water, ' Arrange these aronnd the eggs, warm the reserved l pint of jeUy so that it will run, not gettiug hot, and pour over the whole. This may be made without the jelly, simply pouring a boiled custard over all. A pretty dish for a children's' party, or a company -tea. Ivory Blanc-mange. — Soak 1 ounce of gelatine for ten minutes in a little cold milk, stirring constantly until it is dissolved, or the dish containing it may be set over a boiling tea-kettle for a few minutes. Eemove and add 1 small cupful sugar, and beat in 2 or 3 tablespoonfuls apple jelly previously melted. This will give the ivory tint besides flavoring delicately. Snow Pyramids.— Beat the whites of 6 eggs to a stiff froth. Add 1 cupful of currant, or any other jelly, and whip together again. Fill the required number of saucers half full of cream, and drop in the center of each one a little pyramid of the whipped jelly and eggs. Whipped cream m9.y be- used instead of liquid cream in the sancers. Q^EMM^. 'APIOCA -CEEAM.— 3 tablespoonfuls pearl tapioca, soaked over night in 2 oupfuls of water. In the morning boil 3 pints of milk and stir in 3 tablespoonfuls of corn-starch, blended with a little water. 3 egg yolks beaten with A pinch of salt. 6 tablespoonfuls sugar. 1 teaspoonful lemon essence. Add the tapioca. Stir until it thickens. Pour into a pudding- dish. Whip the 8 whites of eggs to a stiff froth with 1 table- spoonful sugar and a few drops of lemon essence, and turn over the cream. Set in the oven until the meringue turns a delicate golden brown. Serve cold. Tapioca Jelly.— See Invalid Cookery. Tapioca Cream (II). — 2 tablespoonfuls tapioca, soaked one hour in 1 cupful cold water or milk. Put it in 1 quart of boiling milk. Cook one-half hour, then add 3 egg yolks, beaten wi& | cupful white sugar. Stir these into the milk and cook three minutes longer. Have the whites beaten to a stifi froth. Eemove the dish from the fire ; stir in 1 teaspoonful lemon or vanUla and the beaten whites. When well mixed, pour into molds. Serve cold *, cream and sugar may be passed around with it if desired. Chocolate Cream. — Break up 2 ounces of sweetened choco- late in a tin basin set over boiling water, and to it add gradually 1 pint of milk. Stir until perfectly smooth, and scalding Lot, then add 8 eggs, well beaten, stirring until creamy. Flavor with vanjlla. Toast slices of any light, common cake and pour the hot cream over them. Serve cold. Or, omit the cakes, simply allowing the cream to become cold, and serve alone. This rule CREAMS. 367 may be varied and made larger by adding 1 pint of milk; then pour the cream into cups and bake. Set the cups in a dripping- pan nearly full of hot water. Serve cold. Chocolate Cream (li).— ^ cupful vanilla chocolate, grated. 4 egg yolks; or 2 whole eggs. ^ cupful sugar. 1 pint cream (rich mUk may be ijsed). Stir all together in a tin basin; set over boiling water; when smooth and thickened add 1 ounce of isinglass, previously dis- solved in warm water to cover it. Remove from the fire ; stir in ^ cupful whipped cream and pour into a mold. Set in a very cold place, and serve cold as possible. Lemon Cream. — 1 lemon, grated rind and inner pulp cut fine. 1 cupful sugar. 1 cupful water. ^ cupful butter. 3 eggL. Let the other ingredients come to a boil, stirring frequently, before adding the well-beaten eggs. When it thickens take from the fire and let cool before serving. It is delicious. If eggs are not plenty, use 2 eggs and a tablespoonful of common flour mixed with a little water. Serve in glasses. Orange cream may be made in the same manner. Orange Cream. — 1 orange, juice and grated rind. 1 cupful white sugar. 1 pint of sweet cream (rich milk may be used). i yolks of eggs. Stir thoroughly; heat the cream to boiling and pour in, stirring until perfectly cold. Flavor with orange water. A pretty addi- tion to this is to pour the cream in small glasses. Whip the whites of the eggs to a stiff froth with a tablespoonful of sugar, flavoring with a few drops of orange water and spread over the top. Almond Cream. — Scald 1 pint of cream in a tin basin set over boiling water, breaking in it 1 stick of cinnamon and a blade of mace; 2 ounces of blanched almonds. Eemove the spice, sweeten the cream to taste, and pour over the almondb, rt^Jrriug 368 THREE MEALS A DAY. slowly until smooth; then stir over boiling water as before until it thickens. Do not let it boil. Pour in glasses and let cool. 1 egg beaten thoroughly and added to this will render the cream of more consistency. Snow Cream. — Beat the whites of 4 eggs to a stiff froth; stir in 1 tablespoonful of rose-water, beat together, then 1 pint of thick sweet cream. This is delicious served for dessert, with mac- caroons or other sweetmeats. Winter Snow Cream. — Sweeten 1 pint of cream very sweet; flavor with lemon or vanilla. Let stand till very cold. When ready for dessert beat new fallen snow into the cream until it is stiff enough to stand alone. Serve immediately. Very rich milk may be used as a substitute, but is not as nice. Caledonia Cream. — J glassful raspberry jelly. ^ glassful currant jelly. ^ cupful white sugar. 2 whites of eggs. Put aU in a bowl and whip steadily with an egg-beater until it is perfectly light and foamy. Heap up in an ornamental glass dish. This is a very ornamental cream, and economical. Burnt Cream. — Boil 1 pint of cream with a stick of cinnamon, a little lemon peel, and 1 cupful of white sugar. Eemove from the fire and pour slowly over the yolks of i eggs, stirring until half cold. Eemove the spice. Pour in a dish. When cold strew granulated sugar thickly over the top and brown with a salamander, or a clean fire shovel heated red hot,, and held oVer the top until it is browned. Vanilla extract may be substituted for the above flavoring. Burnt Cream (11).— Make a rich boiled custard flavoring to suit. When cold sift sugar thickly over the top and brown as above. Velvet Cream.— 1 quart sweet cream. 1 package Cox's gelatine. 1 cupful granulated sugar. Soak the gelatine in 1 cupful of cold water until partly dis- solved, then set over the fire until thoroughly heated through, stirring until perfectly smooth. Strain through a sieve if wished very velvety. Whip the cream, adding the gelatine slowly. Flavor CREAMS. 369 with almond or anypreferred extract. Turn into a mold previously dipped in hot water. Very delicate and true to its name. 1 Bock Cream. — Boil 1 cupful of rice in new milk until soft and nearly dry. Sweeten with powdered sugar and pile upon a dish. Lay over it lumps of jeUy, or preserved fruit of any kind. Whip the whites of 3 eggs to a stiff froth with 1 tablespoonful of wJiite sugar, and a few drops of any preferred flavor. Add to this, when beaten, 1 tablespoonful of thick sweet cream. Drop this ovpr the rice, giving it the appearance of a drift of snow. Very ornamental and delicious. Bice Cream. — 1 cupful rice boiled soft but not to a paste. 2 cupfuls of: sweet milk. 4 eggs. 1 cupful sugar. Vanilla extract. 1 cupful whipped cream. Beat the eggs ; add sugar and vanilla. Scald the mUk and pour over the eggs. Let cook until it thickens. Set in a kettle of boihng water in a basin,' and stir continually while cooking. WhUe stUl hot beat in the rice, and let it get nearly cold before adding the whipped cream. Set to form in a wet mold. Put in a very cold place. Turn out on a glass dish and serve with lady Angers, or other light cake, and rich pickled peaches. Whipped cream or whipped syllabub, or custard, may be turned around the mold of cream when served. Italian Cream. — 1^ pints milk. 1 cupful sugar. ^ box gelatine dissolved in J pint water. 1 wineglassful rose or orange water. Beat all together half an hour. Pour in a mold to form. Serve with some kind of preserves and light cake. Cheap and good. Spanish Cream. — J box of gelatine, dissolved in 1^ pints of milk; boU and stir Iq 3 yolks of eggs; add 3 taljlfespobnjfuls of sugar; boil again. Beat the whites to a stiff frotii and stix in, after removing the 84 370 THREE MEALS A DAY. cream from the fire. Flavor -with orange or almond. Pour in a mold and cool slowly. Banana Cream. — Eemove skins from 5 large bananas, and rub them smooth with 5 tahlespoonfuls of white sugar. Beat ^ pint of cream to a stiff froth, add the pounded fruit, and a little lemon juice. Mix well and add ^ ounce o^ Cox's gelatine pre- viously dissolved in enough rich milk to cover it. Whisk all together gently and mold. Cream and sugar may be served with this. Corn-starch Lemon Cream. — 1 quart water. 1 cupful sugar. 4 large tablespoonfuls corn-starch. Juice of 3 large lemons. Dissolve the starch and sugar in the lemon juice. Pour in the boiling water. Let cook several minutes, stirring constantly. Mold this before serving. The white of 1 egg, whipped stiffly with 1 tablespoonful of sugar, may be spread over the top if desired. Serve cold with cream and some preserves, or jelly, or else perfectly plain. Peaeh Cream. — 1 can peaches. 1 quart of milk. 4 eggs. 1 cupful powdered sugar. J package gelatine soaked two hours in ^ cupful cold water. Beat the yolks of the eggs with the sugar. Boil the milk. Stir in the yolks and remove from the fire. Dissolve the soaked gelatine in a little boiling water, and stir gradually and thoroughly into this custard. Take the juice from the peaches, add half as much water and 1 cupful of sugar. Cook gently until it thickens, first dropping in the peaches. Dip a mold in cold water. When the cream is partly cold pour 1 cupful into the mold, then a layer of the peaches cooled and cut in quarters, then more cream, alternating in this fashion until the mold is full. Stand several hours in a very cold place; turn out on an ornamental, glass dish and pour around it the boiled syrup, and a stiff meringue made of the whites of the eggs beaten with a little sugar; or simply arrange tha peaches in the bottom of a glass dish and pour the '.ream over CREAMS. 371 them, serving the syrup as a sauce, and making use of the whites of the eggs in making some delicate cake to be sent to the table with the cream. Oriental Cream.— 1 quart new milk. 1^ cupfuls sugar. 1 lemon, juice and grated rind. 4 eggs. 1 pint cold water. 2 ounces gelatine. 1 glass of rose-water. Scald the milk in a pail set in a kettle of boiling water, adding to it the grated yellow rind of the lemon, the eggs well beaten and |- cupful sugar. Stir rapidly four or five minutes until the custard thickens smoothly. Then set the pail in a vessel of cold water, stirring a few moments. Have the gelatine soaking in the pint of cold water for an hour. Set over the fire and cook, stirnng untU it is dissolved. Add to this the juice of the lemon and the 1 cupful of sugar. ' Set it upon ice to cool, and beat with an egg beater to a froth. Add the custard a little at a time, and when it is all beaten in, pour over it the rose-water and beat a few minutes more. . Fill 2 molds that have been wet with cold water and set away to cool for next day. Serve it with whipped cream, preserved strawberries or peaches. Bayarian Cream.— 1 quart of cream or milk. 4 eggs. ^ box of gelatine. 1 coffeecupful sugar. 2 teaspoonfuls vanUla. ^, Boil the sugar to a syrup in a little water. Dissolve the gela- tine in enough water to cover it. Scald the milk and turn in the gelatine, beaten yolks, syrup and flavoring. Eemove from the stove a];id stir in the stiffly beaten whites. Turn into a wet mold and cool. Serve cold with or without strawberries, peach preserves or plum jelly. Strawberry Cream (I). 1 quart of ripe, hulled strawberries. 1 cupful white sugar. Set over a moderate fire and stew gently, covering the sauce- pan closely, and stirring occasionally. When the fruit has stewed ten minutes, remove and rub through a, sieve with the back of a 372 THRKE MEALS A DAY. Wooden spoon. Set it away. When cool, stir in ^ pint of thick cream. Place on ice until thoroughly cool, and serv« with a garnishing of large whole strawherries. Raspberry Cream.— 1 pint red raspberries. 1 pint whipped cream. J package gelatine soaked in J cupful cold water. 1 cupful powdered sugar dissolved in 1 cupful boihng water. 4 egg-whites. To this add the soaked gelatine, stir and set iiside to cool) Beat the whites of the eggs stiff and when the jelly is growing firm whip this into the frothed whites. Stir in the berries and turn into any mold, plain or fancy. Turn out on an ornamental glass plate and heap the freshly whipped cream about it. Strawberry Cream (II). — .Make in the same manner as thfe Easpberry Cream given above. Raspberry Cream (II). — Make the same as Strawberry Cream No. I. Gooseberry Cream.-^Stew 1 quart of gooseberries vrith S cupfuls of white sugar. When done, strain through a sieve. Make a boiled custard as follows : 1 quart of milk, 3 eggs ; sweeten and flavor to taste, and stir the gooseberries through this. Serve in a deep glass dish. ^ cupful of cream may be whipped and piled over the top if the dish is wished especially nice. Fruit Creams. — Take any kind of stiff preserves or jam and put in the bottom of a glass dish. Make the Snow Cream or the Italian Cream, and when it is nearly cold turn over the fruit. Serve cold. Whipped Cream.— 1 pint thick cream. 1 small cupful white sugar. 1 wineglass of rose-water, or soine other flavoring. Mix and put the dish on ice for an hour, or set for the sam^ length of time in a pan of cold water, as cream whips much better when chilled. Whip with ail egg- whip. Put the froth, as fast as it rises, to drain on a sieve placed over a deep dish. If large bubbles rise, stir in and whip over again. Whip over the cream that drips, when no more. froth rises, heap the cream in a glass dish, or serve in small glasses. Set on ice, if possible, a short time befoce CREAMS. 373 serving. Delicious filling for Charlotte Eusse or very dainty to serve with delicate cakes of any kind. Whip SyUabub.— 1 pint thick, sweet cream. 6 tablespoonfuls powdered sugar. 2 lemons, juice of 2 and grated rind of 1. 2 tablespoonfuls rose-water. 2 whites of eggs, stiffly beaten. Beat all together with an egg-whip. Put plum or any other jelly in the bottom of glasses and fill them with froth as fast as it rises. Lemon Snow. — 1 box Cox's gelatine dissolved in 3 cupf uls boiling water. Juice of 3 lemons. IJ cupfuls sugar. When nearly cold, stir in the whites of 4 eggs, beaten stiff. Put in the (dish, set on ice or in cold water. Garnish with small squares of r.ed jelly before sending to table. White Mountain. — 3 cupfuls milk. 1 cupful sugar. 4 eggs. 1 teaspoonfxil lemon extract. 1 tablespoonful corn-starch,, or flour. Boil the milk. Beat the whites of eggs with 3 tablespoonfuls of sugar extra, and the lemon extract. Put in the boiling mOk to cook. Turn with a large ladle and lift carefully out. Beat the yolks, sugar and corn-starch together smoothly, and. stir into the milk. Let boil and flavor with an extra teafepoonful of lemon extract. Cool and put in a handsome shallow glass dish, heap the coeked whites in the center. Keep in a cool place until served. Bed sugar may be sprinkled over the top if wished. IGE Q^1^MM%^M^^3^^. ICE CEEAM. — This popular dainty is more easily prepared than housewives generally think. A patent freezer is not essential. A method for freezing can easily be arranged. A mixture of 6 quarts of pounded ice to 1 quart of rock salt placed in a tub or large paU ; place in this the dish containing the cream to be frozen ; keep it constantly in motion, at the same time stirring the cream. Have care to keep the ice well up around the dish and the cream wiU be soon ready to serve, i. e., if the quan- tity be small. After the method given above do not undertake to freeze more than 2 quarts at a time. Fob laegek quantities arrange the tub and pail as above, put- ting in the pounded ice and salt in layers and packing firmly about the inner vessel. Pour the custard or cream in, covering closely. Turn the pail for about five minutes, then open carefully and stir it well, removing all the congealed cream from the bottom and sides. Beat for five minutes; cover agaiu, pack ice and salt upon the lid; cover with several folds of blanket or carpet and leave an hour. Open again carefully, turn off brine, if necessary; scrape the cream from the sides and beat as before. Fill the tub with ice and salt, packing the same over the top of the f reeziBr. Cover with the blanket and leave it four . or five hours. Then pour off the brine, if necessary, and add ice and salt. When taken from the ice, wrap a towel wrung from hot water around the lower part of the freezer, ani turn out a solid column of smooth velvety cream. If not wanted for use at once empty the tub, set in the freezer and pack around with finely broken ice. If to be served in molds fill closely with the frozen cream, fasten securely and bury in ice and salt for an hour. Eemove, wipe off carefully, roll (374) IC^ CRBAM AND SHERBET. 375 them for an instant in a towel wrung from very^, hot water and turn out. Serve at once. This method can only he employed where the foundation of the cream is made of a custard of milk and eggs. Where pure cream is used, and in some of the fancy creams, the freezer must be kept in almost constant motion and the cream beaten and stirred frequently, as in the fijst rule. Freezing twice is often resorted to in order to give the desired smoothness, even where molds are not used. Wash out the freezer and return the frozen cream. Pack in fresh ice and salt, and freeze one hour longer. Almost any flavoring essence may be used, and the cream or custard should be sweetened very sweet, as the process of freezing extracts much of the saccharine matter. < Dishes for Ioes. — Modern glass is miraculously tough, still now and then a dish will crack suddenly when filled with frozen cream. A good way to prevent this is to lay a piece of wet blot- ting paper in the dish about fifteen minutes before it is needed. Evaporation will soon cool it thoroughly, and ice or ice cream may be laid in it without danger. CocHiNEAi. coLOBiNG may be used for pink creams. Lemon Ice Cream. — 2 quarts thick cream. , 1 pound white sugar. 8 lemons, juice and grated rind. Mix together, beat well, let stand half an hour. Beat again, pour into the freezer and freeze after the first rule given at begin- ning of this department. Freeze twice if not smooth at the first freezing. Lemon Ice Cream (II). — Another recipe for lemon ice cream is: 1 gallon fresh milk. 2 pounds sugar. 4 eggs, well-beaten. 1 tablespoonful lemon extract. Mix and freeze after the second method. Juice and grated rind of 2 lemons may be used instead of the extract. Vanilla Ice Cream. — Scald 1 quart milk with 1 sheet of isin- glass broken in bits and 1 vanilla bean. When cool, strain, mix with 1 pint of cream whipped to a froth. Sweeten with J pound of white sugar and freeze. If extracts are used for flavoring do Bot boil them in, but add at the last moment. 376 three; meals a day. Tanilla Ice Cream (II).— Make exactly after rule given for Lemon Ice Cream (11), substituting vanilla for lemon extract. Chocolate Ice Cream. — 1 gallon fresh milk. 2 pounds brown suga,r. 4 eggs, well-beaten. f cupful grated chocolate. Heat 1 pint of the milk and dissolve the chocolate in this. Mix all together and freeze after second method given at beginning of chapter. Flavor, if wished, with 1 tablespoonful vaniUa added at the last moment. Chocolate Ice Cream (11).^ 1 quart cream. 1 pint of milk. 1 cupful of brown sugar. 2 tablespoonfuls grated chocolate. Heat the pint of milk and dissolve the chocolate in this. Beat the cream to a froth, stir in the milk and sugar. Flavor with vanilla. Freeze after the first method. Let it remain after the last packing for two hours. Rose Ice-cream.— 1 quart of cream. 1 cupful white sugar. Flavor strongly with rose extract; color with cochineal color- ing to the desired tint. Freeze after the first method. This is very nice to serve with chocolate ice-cream. This may be made plainer by taking the rule given for Lemon Ice-cream II., substi- tuting rose flavoring for vanilla, and using the cochineal coloring. Corn-starch Ice-cream.— 1 pint milk. Yolks 2 eggs. 1 cupful white sugar. 1 tablespoonful com-stard} Scald until it thickens. When cool add 1 pint of -(vhippe 1 cream, the stiffly beaten whites of the 2 eggs and 1 cupful sugar. Flavor to suit — lemon, vanilla, rose, almond, etc. Freeze after the Eule IL., given at head of chapter. If cream i^ not to be had, heat 1 quart of milk as at first, adding ^ tablespoonful of corn- starch extra, and the beaten whites of eggs. Peach Ice-cream. — Slice enough mellow peaches to make 2 quarts. Mix them with 1 pound of white powdered sugar. Let stand two hours, then add 2 quarts of cream well whipped. Mix and freeze. 1 quart of milk may be substituted for 1 of cream. ICE CREAM AND SHERBET. 377 Strawberry Ice-cream.— 1 quart of strawberries. 1 pint sugar. J pint cream. J pint of milk. Mash the berries and sugar together; add cream and milk, rut Ihrough a fine strainer into the freezer. Fruit Ice-cream. — Fruit ice-creams of all kinds can be made in the above manner. Crush all the smaU fruits with the sugar, being guided as to the amount of sugar by the acidity of the fruit. If large fruits are used, such as pears, pine-apples, peaches, apples, etc., grate them. Mix with the sugar and proceed as for Straw- berry Ice-eream. Coffee Ice-cream.— ' Ij pints cream. ^ pint strong coffee. 1^ tablespoonfuls sugar. Mix the coffee and the sweetened cream. Freeze. When frozen beat light with a wooden spoon. J pint of milk may be substituted for ^ pint cream. Tea Ice-cream. — Make in the same manner as Coffee Ice- cream, scanting the J pint tea, and correspondingly enlarging the measure of cream and milk. Almond Ice-cream. — ^ pound of almonds, weighed in the shell. 2 ounces bitter almonds. J pound white sugar. 1 J pints of milk. 4 eggs. Blanch the almonds and pound with 1 tablespoonful rose-water uhtiJ they are a smooth paste. Add to these the eggs, well-beaten. Place over the fire and stir constantly until it thickens ; do not let it boU. Strain into a freezer. When quite frozen pack into a mold; set it in ice until wanted for use. Turn out upon a glass dish to serve, and garnish with fruit preserved in fine syrup. Strawberry Ice-cream. (IJ.) 1 quart strawberries. 1 quart creaml |- pound powdered white Juice of 1 lemon, sugar. Mash the fruit through a sieve, and take out the seeds; then ^ix with the other articles and freeze. Stir in a little fresh milk if desirable, to freeze quickly. 378 THREE MEALS A DAY. Fiue-apple Ice-cream.— 1 large pine-apple. 1 pound white sugar. 1 quart sweet cream. Peel, slice and mince the pine-apple very fine. Mix the suga* with it, and let lie two hours. Rub it through a sieve, pressing out all the juice. Stir cream and juice together., Tntti Frutti Ice-cream. — "When a plain cream of any kind is partly frozen, fruit of any variety, chopped fine, may be added. Use about the same quantity of fruit as of ice-cream. Chopped citron, raisins, figs, any candied fruit may be added. After add- ing fruit freeze again. Whipped cream served with this is delicious. Lemon Sherbet. — 1 gallon cream. 3 quarts cold water. 10 lemons. 2 pounds white sugar. Press the juice from the lemons. Pour a little boiling water on the rinds; let stand a few mintes; press out and partly cool. Mix all together and freeze. Pine-apple Sherbet. 1 can of pine-apple. 1 pint sugar. 1 quart water. 1 tablespoonful gelatine. Soaked two hours in water enough to cover. Chop the fruit veryfiue; add the juice from the can, the water, sugar and the soaked gelatine, previously dissolved in J cupful boiling water. The juice of 1 lemon will be found an addition to the flavor. Freeze. Tutti Frutti Orange Sherbet— 3 pints of water. 1 pound sugar. 6 medium-sized oranges. Juice of 1 lemon. 4 whites of eggs. Make a thick syrup by boiling the sugar with a very little 3xtra water. Peel and separate 3 of the oranges by the natural divide ; remove the seeds carefully and drop into the boiling syrup. Grate the yellow rinds of the 3 remaining oranges; squeeze in the juice; pour off the syrup) carefully from the scalded slices and set the slices in a cool place, or on ice until needed for use. Add the water and lemon juice to the syrup; strain into a freezer. When nearly frozen whip in the whites of eggs; beat until it looks ICE CREAM AND SHERBET. 379 like cream. Pack the freezer with more ice and salt. When the sherbet is firm enough mix the] sugared orange slices in gently without breaking. Delicious. Orange Sberbet (II). — Make same as Lemon Sherbets- previous rule, adding the juice of 1 lemon for flavoring. Apricot Sherbet.— 3 cupfuls of apricots cut fine. 1 cupful sugar. 2 cupfuls water. Kernels of ^ the apricots. 2 whites of eggs. If the fresh fruit he used, reserve 1 cupful of the ripest. Stew the other two cupfuls with the kernels in the water and sugar five minutes. Rub the fruit through a strainer, with the syrup ; pour into the freezer. When nearly frozen add the whites of two eggs, well beaten, and turn the freezer a few minutes longer. Stir in the cut apricots just before serving. Canned apricots can be used, and if in syrup that can be added also. Fruit Water Ices. — Strawberry, raspberry, currant, pine- apple, all kinds of fruit water ices may be made in about the same way. — 1 quart of water to 1^ pints of the fruit juice; sweeten to the taste and acidity of the fruit. Put in a freezer and when partly congealed add the beaten whites of 2 or three eggs to each quart of the mixture; then finish freezing. This will be found a good general rule for all manner of fruit water ices. Lemon Water Ice. — 1 cupful lemon juice. 2 cupfuls sugar. 4 cupfuls water. When partly frozen add the whites of 2 eggs beaten to a froth and finish freezing. GHOGOLATR. CHOCOLATE 2 tablespoonf uls grated chocolate. 2 tablespooufuls sugar. 1 pint milk and water (half and half). Dissolve the chocolate in a little hot milk or water, stir in the milk, let boU between five and ten minutes, stirring constantly. If French or German chocolate is 'used, no sugar will be required. A few spoonfuls of whipped cream added just: before serving, give a delicious flavor, or the cream may be brought to the table and a spoonful heaped on the top of each cup of hot chocolate. Serve with it biscuits, rolls, toast or hot crackers. All nnilk is sometimes used. Bae-a-hant Chocolate. — 1 pound of chocolate, pulverized. 1 pound rice flour. 1 ounce arrow-root. Mix. Keep in a jar. When wanted for use dissolve 1 heaped tablespoonful in 1 cupful of water and stir into 1 quart of boiling milk. Stir until it boUs again. Sweeten to taste in the cups,, ado; cream. More water can be used if found too rich. Very nourishing drink. Meringaed Chocolate. — Make chocolate according to the first rule. Beat an egg separately, pour the boiling liquid over the beaten yolk (1 egg to a pint). Whip the whites to a stiff froth and put a spoonful on the top of each cupful of hot chocolate before serving. ^ cupful of whipped cream mixed lightly with the beaten white is a very great improvement. »so) - TABLE DRINKS. 381 Ck)COa Shells. — 2 heaping tablespoonfuls of the shells to 1 quart of boiling water. Boil twenty minutes. Serve with cream and sugar. GOPPRR. Coflfee. — 2 pounds of Java to 1 of Mocha is considered as furnishing the best coffee. The utmost care should be taken in browning coffee. Cool slowly, keeping the coffee from the air as much as possible. When partly cool, stir in a beaten egg and a small piece of butter. ,This serves to clarify the coffee in liquid. A pinch 6f salt, a bit of codfish skin, or a tablespoonful of cold water poured in just before serving will answer vie same purpose. Keep in tin box or a glass can closely covered. Coffee should be ground only as required for use. A coffee-mill attached to the wall i& much more convenient than one that must be held while using. The coffee-pot must be kept clean and bright. To ensure this it should be washed out carefully each .time after using. Boil it out, occasionally with a strong soap-suds, or a little baking-soda in pure water. If milk is used instead of cream, it should always be scalding hot. Java, Mocha and Eio in equal parts make a very good mixture for daily use. Coffee fob Festivals should be tied up in small bags with room to swell, not more than half a pound of coffee should be put in one bag. Coffee (Boiled). — 2 tablespoonfuls ground coffee to 1 pint of water. Put the required amount of coffee in the pot, pour a cupful of cold water over it and let steep. When the water in the tea-kettle boUs, add the necessary amount and let it boil quickly four or five minutes. Long boiling does not make coffee stronger, but destroys its color. Pour out half a cupful before serving to clear the strainer, and this turned back into the can from a little distance above it, will usually clear the liquid perfectly. The aroma will be retained by closing up the spout while the coffee is boiling. If coffee is to be decanted, scald out the silver coffee-pot, or heat the urn with the spirit lamp before using. Coffee (STE£:F£i>),~-Take the leqxuxeA amount of coffee, cover 382 THREE MEALS A DAY. with cold water and set on the back of the stove. When the water in the tea-kettle boils, add half the desired quantity of liquid, let the coffee come to the boiling point, pour in the remainder of the water, return the coffee-pot to the back of the stove there to steep until ready to serve. Settle with crushed egg shells, cold water, etc. Sugar and cream should be put in the cup before the coffee is added. Coffee (Stkamed). — Put the required amount of coffee and water in the coffee-pot. Set this in a kettle of boiling water. Let it boil half an hour or longer. The coffee will need no settling, and will be clear as crystal; or, a tin inside may be made for the coffee-pot, after the style of a dripper, only without the perfora- tions and somewhat deeper. Put 3 or 4 inches of water in the coffee-pot. Hang the inner compartment inside, and in this put the coffee iand water. Let boil. This is one of the best ways known for preparing coffee, and also an economical one, as stronger coffee can be made from a less amount than in any other way. Coffee (Dripped). — Have a dripper made fitting in closely at the top of the coffee-pot and | as long. The bottom of the dripper should be finely perforated. Put the coffee in the dripper and pour into it the required amount of boiling water. Do this a few moments before serving. Keep hot on the stop's but do not allow to boil. A delicious and fragrant drink. Cafe-an-Lait. — This dainty M'ay of preparing coffee is very common in France. Prepare 1 quart of strong hot coffee in any preferred manner. Strain into a hot urn or coffee-pot. Add an equal amount of boiling milk. Cover closely with a thick cloth for five minutes before serving. Whip the whites of 3 eggs to a stiff froth. Sweeten to the taste, and put 1 large spoonful of this in each cup. Cafe-au-lait may be made without this last addition, simply using the hot coffee and milk and sweetening to taste. Meringned Coffee. — Make coffee after'anyjapproved formula. Put sugar and scalding milk in each cup and add the coffee. Have a meringue made by mixing the white of an egg, well beaten, with J pint of whipped cream. Lay a heaping spoonful on the top of «aeh cup before serving. TABLE DRINKS. 383 Whipped Ceeam. — 1 quart of milk set in a cool place twenty- four hours will yield cream sufficient, when well beaten, to furnish 10 cupfuls of strong cofiee. Substitutes for Milk or Cream.— Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually, stirring constantly to prevent curdling. Use enough tea with the egg to make it the consistency of thick cream. This is the best substitute for cream known. Another way is to boil milk in a double boiler, or in a pail set in a kettle of boiling water. Boil until it thickens and grows rich. The beaten yolk Of an egg added to this makes it more creamy still. Kye Coffee. — Take l peck of rye; look over carefully. Cover with water and let steep or boil until the grain swells, then drain and dry. Eoast to a deep brown color, and prepare according to recipe for Boiled Coffee, allowing twice the time for boiling, or about half an hour. While boiling put in 2 or 3 tablespoonfuls of molasses, this improves color and flavor. Serve with boiling hot mUk, and if more sweetening is necessary, add sugar at the table. This forms a very agreeable beverage, and will be found to agree with dyspeptics where coffee cannot be used. TRA. Tastes differ with regard to the flavor of tea. A good mixture in point of flavor is two-fifths black, two-fifths green, and one-fifth gunpowder. Tea retains its flavor better if kept in small tin canisters with closely-fitting covers. To impart a fine flavor to even ordinary tea, put a bit of soft paper in the canister with 1 drop otto of roses upon it, for every pound of tea. In order to make a good cup of tea, M. Soyer claims that the tea-pot, with the requisite quantity of tea in it, should be put in the oven or over a spirit lamp to heat before adding the boiling water, though most housewives are content to scald the tea-pot with boiling water. Put in the tea in proportion of 1 tea;spo6nful for each per- son, if desired strong, otherwise less may be used. Pour on a cupful of freshly boiling water. Let stand five minutes to swell the leaves. Then fill up with the required amount of watet 384 THREE MEALS A DAY. counting bj cupfuls untU the capacity of the tea-pot heeomeB familiar. Cover closely and let steep, not boil, five minutes longer. Ten or more minutes will be required for all black tea, or English breakfast tea. Be sure that the water is positively boiling when poured on. Do not let tea stand. This simply liberates the tan- nic acid in the tea, especially when a tin tea pot is used; an earthen one is far better. - If tin is used be sure it is kept bright. A French chemist recommends grinding tea like coffee, as it will yield nearly double the exhilarating qualities. Iced Tea. — Make as directed and set on ice, or simply put tne tea in cold water, observing the same proportions as for boiling. Do this in the morning and set on ice until evening. Serve in glasses. A little lemon-juice with plenty of loaf sugar added to tea prepared in this manner, makes a drink that will go far toward rendering life endurable during the heated term. loES Coffee may be prepared in the same manner. Lemonade. — Grate the, yellow rind from the lemon. Eoll the lemons until soft, peel off the bitter white rind, cut in two and squeeze in a lemon-squeezer. Drop the pulp and grated rind into the pitcher with the juice. One large lemon or two small ones, will make 4 glasses of lemonade. Stir 3 or 4 tablespoonf uls of sugar with the juice. Then pour in 4 glasses of water. Stir all together and set aside for half an hour on ice, if possible, if not, set in a cool place. It is nicer strained before serving, and to add still more to its appearance, a slice of fresh lemon may be put in each "lass. Portable Lemonade.— 1 ounce of tartaric or citric acid. J pound finely powdered loaf-sugar. 20 drops of essence of lemon. Powder the acid and mix thoroughly with the sugar; 2 or 3 ieaspoonfuls of this in a glass of water makes a very pleasant lemonade. For another metliod fiee hints for cake making. TABLE DRINKS. 385 Orangeade. — Bhred the peel of 4 oranges very fine, boil ten minates in 1 quart of -water to which add ^ pound of sugar. When cold mix J pint of orange juice, to which the juice of 1 lemon has been added, with the syrup. Strain through muslin, and the orangeade wUl be ready to serve. More or less sugar may be used according as the fruit is sweet or otherwise. If the beverage is required for children less juice can be used. Strawberry Sherbet. — l^- quarts of berries. 1 large lemon. ' 2 teaspoonfnls orange- water. 3 pints of water. f pound sugar. Crush the berries into a bowl, squeeze in the lemon juice. Pour the water over this and let stand several hours. Strain, add the sugar and 600I on ice before serving. Boston Gream Nectar.— 5 quarts of water boiled with i pounds of granulated sugar. Let it boil briskly. When cool add 4 ounces of tartaric acid, and 2 tablespoonfuls of essence of lemon. When perfectly cool stir in the whites of 6 eggs beaten to a stiff froth and bottle the mixture for use. 8 tablespoonfuls of the cream are sufficient for a glass of water. Add a pinch of bi-carbonate of soda to each glass to make it foam. Put the soda in the water first. Drink at once. Summer Chocolate. — Grind up chocolate perfectly fine. Add to it an equal amount of powdered white sugar and some pure cream, when it is ready for use with the addition of ice-water. Put )a portion of this in glasses and fill up with water. HOML© BEVERAGES. / Raspberry Yinegar. — ^Pill a stone jar with ripe berries and cover with pure cider vinegar. Let stand five days and strain through a coarse cloth. To each pint of this juice add 1 pound of white sugar and boil until the sugar is dissolved. (Boil about five minutes after it conjes to the boiling point.) If boiled too long it is apt to jelly. Skim, bottle and seal. Stir 2 or 3 tablespoonfuls of this into a glass of ice-water. A delicious summer drink. 23 ' 386 THREE MEALS A DAY, Sweet Cider (To Keep). — ^Let sweet cider be heated carefully up to boiling point. Skim and seal up. Mulled Cider. — l quart of boUing cider. Beat 2 eggs very light with enough sugar to sweeten plentifully. Pour the boiling cider over the eggs, stir and pour from one vessel to another until it foams. Serve warm. Keumiss, or Milk Beer.— 1 quart of new milk. 1 gill of fresh buttermilk. 3 or 4 lumps or white sugar. Mix until the sugar dissolves. Let stand in a warm place ten hours when it will have thickened; then pour from one vessel to another uniil it is smooth and thick. Bottle and keep in a warm place twenty-four hours — in winter it may take thirty-six hours. Cork the bottles tight; tie the corks down. Shake for a few minutes before using. 1 teaspoonfnl of yeast may be used instead of the buttermilk. The milk should be unskimmed. This agree- able beverage is recommended for a delicate stomach, as aiding in the assimilation of food ; it is also healthful for young children. Cream Ginger Beer. — 1^ ounces root ginger, bruised; put in a preservin" bottle, and add 3 lemons, sliced. 1 handful hops. 2 quarts of cold water. Let the mixture boil slowly two houre. Put in a large jar— 8 pounds sugar. 1 ounce cream-tartar. 10 querts lukewarm water. 1 cupful yeast. Whites of 6 eggs. Pour the boiling hot liquid over this and let stand a day or two before bottling; fasten the corks securely with strings. A healthy drink. Boot and Bark Beer. — Gather a half bushel basket of spruce boughs, sassafras roots, sarsaparilla roots, sweet fern, winter green leaves, black birch bark, black cherry bark, dandelion and dock roots. Boil in 6 gallons of water with a large handful of hops and a quart of wheat bran. Strain through a sieve, turn in 8 quarts of molasses, and, if very strong, add a gallon or two of odd water. When cool put in i pint yeast and when it begins to TABLE DRINKS. 387 work make a very Blight vent for the escape of gas. In three days it will be ready for use. Excellent and healthful. Hopi Beer.— 1 handful of hops boiled in 1 quart water; strain. 1 teaspoonful ginger. 1 pint molasses. 1 pailful lukewarm water. 1 cupful yeast. Let stand twenty-four hours; skim and bottle for use, Be- freshing and medicinal in its nature. ; Harvest Drink.— 1 cupful vinegar. 1 tablespoonful molasses. 4 tablespoonfuls sugar. 1^ quarts water. 1 teaspoonful ginger. Keep cool as possible. Raspberry, Strawberry, Currant or Orange Effervescii^ Draughts. — Take 1 quart of the juice of either of the above fruits; strain and boil into a syrup with 1 pound of loaf sugar. To this add 1^ ounces of tartaric acid. When cold bottle and keep well corked. To use, fill a one-half pint tumbler three parts full of water and add 2 tablespoonfuls of the syrup. Stir in briskly ^ teaspoonful bi-carbonate of soda, and a very delicious drink wUl be formed. F^^M^B. KRKSH AND CANNKD. BEUITS may be served singly or together as an ornamental center dish. Apples, peaks and peaches should be well rubbed with a clean, coarse cloth before serving. All bruised and defective fruit should be carefully picked out. Grapes should be carefully selected and all the defective ones picked from the stem. .Much taste and artistic skill may be displayed in arranging these fruits for the table. The tired housewife will find them a pleasing, healthful substitute for the carefully pre- pared dessert, while at the same time they are indispensable to the costly meal of many courses. To Keep Fresh Geapes. — Take fuU, perfect clusters; remove all unsound and unripe grapes. Spread out for a few days ia an empty room and then pack in layers in a dry, empty box, alter- nating with a layer of white paper; blank newspaper is best. There should not be more than four layers in one box. Some prefer cut straw in which to pack grapes. Others dip the end of the stem of each bunch in melted sealing-wax, wrap the bunches in tissue paper separately, and pack in layers with paper as before mentioned. If the precautions mentioned first are observed, there will be no difficulty in preserving grapes from October to May by any of these methods. Keep the box or boxes in a cool dry place. Obanges (To Ohoose), — Choose oranges by weight; the heaviest are the best; they have the thinnest skin and more weight of juice. Thick -jkinned oranges are apt to be dry, and always weigh less — (388) FRUITS. 389 1 according io their size. The sweetest and richest orange will be found among the rusty-coated. The Jamaica and Havana oranges are a pale yellow, and the juice of a more acid quality than the home-grown fruit. Oranges (To Seeve). — Cut the peel of the orange in six sec- tions; turn half-way down the fruit. In this way they are orna- mental as well as a most acceptable dessert. Oranges and grapes arranged together give a pleasing effect. Eananas. — Bananas are very nutritious. 1 pound of this fruit contains, it is said, more nutriment than 3 pounds of meat or many pounds of potatoes. There are many ways of serving them. FiBST. — Slice the bananas and serve with cream and sugar. SEOOND.-^Slice, sprinkle with powdered sugar, and, befora it dissolves, squeeze the juice of one or more oranges over them. Set on ice. Third. — Serve whole, alone or with other fruits. FouBTH.-'— Alternate layers of peeled and sliced oranges (cut the oranges in circular slices) with layers of sliced bananas, sprinkling each layer with powdered sugar. Set on ice, if possible, before serving. FRESH FRUITS. Ambrosia. — 10 oranges, peeled and sliced in circular slices. 1 cocoanut, grated. 1 pine-apple, sliced. Arrange the oranges and pine-apple in alternate slices, sprink- ling each layer with powdered sugar and grated cocoanut. Keep cool as possible before serving. This dish can be made without the pine-apple. Pine-apple. — Cut in dice; sprinkle thickly with sugar some- time before serving, that it may penetrate the fruit. Pile loosely in a glass dish with a circle of maccaroons or lady-fingers around the edge of the dish. Peaches. — Pare, slice and sprinkle with powdered sugar; do this just before serving. Send the cream around with the fruit. Set in a refrigerator until thoroughly chilled, if convenient. Before 390 THREE MEALS A DAY. sending to the table sprinkle over a little more sugar. Canned peaches may be chilled on ice and served in the same fashion. Cocoanat Snow. — 1 cocoanut, grated; leave out the brown skin. Heap lightly in the center of an ornamental dish. Deco- rate the edge of the dish with smilax or some other pretty leaf, or vine. Serve in small dishes, putting two or three spoonfuls of whipped cream over each dish. Flavor the cream with rose-water, 2 tablespoonfuls to a pint of the cream. The cocoanut may be served without the cream. Strawberries^ — Fibst. — Pick over carefully; never wash un- less absolutely necessary, and then only a few at a time, hulling afterward. Sprinkle liberally with sugar some time before serving. Sweet cream with this fruit is delicious. SEOOND.-^Place a layer of berries in a glass dish; sift fine loaf sugar over them, then another layer of fruit, and again -sugar, until the dish is filled. Add to the dish the juice of a fresh lemon. Before serving let them be gently stirred. A delicious dish. Raspberries and Blackberries. — Look over carefully and serve plain, with sugar and cream. Water-melon Tea Dish. — Take a fully ripe water-melon, put on ice until thoroughly cold; slice, remove seeds and cut the red pulp in any shape preferred. Put a layer into a glass dish; sprin- kle with granulated sugar; alternate melon and sugar until the dish is filled. Set on ice, if possible, until it is ready to serve. Dish out same as any other fruit. Very nice. Water-melons served plain should be kept on ice until wanted. Cut in circular slices, leaving in the rind. Mnsk-melon. — Cut in sections, from the stem downward, fol- lowing the natural division of the melon. Bemove the seeds. Pepper, salt and sugar are used with this fruit at pleasure. Melons may be taken as the first course at breakfast, or used as a dessert. If the skin breaks easily from a melon, this may be observed as an indication of ripeness. If the blossom end of a musk-melon is soft and elastic to the touch, there is a certainty of its ripeness. Substitute for Cream.— Pounded ice is an agreeable addi- tion to a saucer of strawberries, raspberries, etc. Pound in a FRUITS. 391 stout cloth nntil it is almost as fine as snow and spread it over the berries. Tbis is an excellent substitute for cream. Sliced Tomatoes. — Peel and slice the tomatoes. Sprinkle over them finely pulverized white sugar, then add sufficient diluted cider vinegar to cover them, or serve with cream and sugar in the same manner as peaches. Vinegar, salt and pepper are preferred by some. FROSTED FRUITS. Grapes, — Select the clusters carefully. Eemove any that are imperfect. Close bunches are better. Immerse the grapes in the strained, slightly beaten, whites of eggs. Tie a string to the stem of each cluster. Drain them partially. Roll in powdered white sugar until no more will adhere. Sprinkle in between the grapes. Hang the bunches up by the strings to dry in the sun if possible. A very ornamental dish for a party. Arrange on a glass stand or fruit dish. If on a stand, set a tall slender vase in the center with bright fiowers, and heap the grapes around the base of it. The effect is very pretty, if the frosted grapes are mixed with the purple fruit in its natural state. Peaches. — The whites of 8 eggs, beaten to a froth, will be needed for 12 peaches. Rub smooth, and remove the pits carefully. To do this they must be very ripe. Dip the fruit in the egg, and then roll thoroughly in white sugar, powdered. Dry in the sun. When partly dry fill the cavities with sugar. Eoll again in pow- dered sugar and finish drying. Oranges. — Peel the fruit and divide at the natural partings. Dip in beaten egg. Eoll in powdered sugar and dry in the sun. Small Fmits, — Take Cherries, .clusters of currants, plums, etc. Dip first in beaten egg, then roll in powdered white sugar, and dry on sheets of white paper in the sun, or a very moderate oven. Apples. — Pare and core juicy apples. Fill with sugar. Bake until nearly done. Cool. Drain and remove the fruit into another dish, and frost carefully with frosting spread over the top and sides. Make the frosting as for cake. Crystallized Fruits. — Boil 1 cup of granulated sugar with 1 cup of water for half an hour. The water should be boiling 392 THREE MEALS A DAY. when poured on the sugar. Do not stir it. Count the time from the moment boiling begins. Try the syrup in water. If the thread is brittle the syrup is ready, if not, boil a few moments longer. It must boU slowly. When done set the saucepan in a pan of boiling water to keep the syrup from candying. Pit cherries and divide oranges at the natural partings. English walnuts are nice prepared in this way, other nuts also. Take the prepared fruit on the point of a large needle. Dip in the syrup, and lay on a buttered dish to dry. They may be allowed to dry and then dipped again if wished. Very nice. Candied Fruits. — Make a syrup of 1 pound of sugar and J^ cup of hot water. Have it in a broad, low preserving kettle, and pre- pare one layer of fruit at a time. Pare and halve peaches, plums and pears. Eemove the pits from cherries. Use the large variety. Drop them into the syrup and cook slowly until clear. Drain on a skimmer. Lay on plates and dry in the heating oven. In twenty- four hours they will be ready to pack away in a jar. Each kind of fruit must be candied by itself in a fresh syrup. What little syrup remains over from each can be kept to flavor puddings and sauces. Serve at a dinner party between the ice-cream and coffee. Arrange as larger a vairiety of them as possible in a glass dish, each guest helping himself. When packing them sprinkle sugar between the layers. CANNED FRUITS. Cans or jars for canning fruit should be of either glass or stoneware. The acids of many fruits acting upon tin forms a very unwholesome, if not positively injurious compound. Canned fruits in glass may be wrapped in paper to prevent fading. Where it is possible the new amber glass cans will be found a perfect preservative against the light. Two-QUAKT cans or jars should only be used in large families; one quart and one pint cans are better for small families, as canned fruit does not retain its freshness long after being opened. Bottles may be used for small fruit or for catsups. These, and cand whose tops are worn out or lost, narrow- mouthed jars or jugs, may be used by sealing after the fruit is placed in them. FRUITS. 393 Methods of Sbamng.— Scald the fruit thoroughly and have ready three or four pieces of thin tough paper (tea paper is nice). Gut to fit the jars and large enough to turn over the rim. Dip each one -in a saucer containing the white of egg. Press on quickly and tie down; add two or three more pieces after a time; wet in the same way on the under side ; , tie these down. Let dry and you will have an air-tight covering for the fruit, preferred by many to the self-sealing tops. Be particular that the jars finished in this manner are kept in a dry place, that the paper may not mold. Sealing Wax (Second). — 1 pound resin, 1 ounce each of lard tallow and beeswax. Melt these ingredients together. Put the cork in very tight and cover over with the mixture. If necessary, dip a cloth in the mixture and tie firmly over the cork. In opening a tin can of fruit pour out the contents immediately. Leave exposed to the air in an open dish for some little time before using, and if any remains over put away in an earthen dish. Set cans or jelly glasses on a folded towel wet in cold water, and pour in the boiling fruit without fear of breakage. A silvej tablespoon put in a jar while filling will answer the same purpose. To drop a teaspoon in a jelly glass is especially convenient. Cans that refuse to open will usually yield to a cloth wrung from hot water and folded around the top. If not, set the can with the top downward in an inch or so of boiling water. See that it does not touch the glass. Or run knife under rubber. Edbbek rings that have hardened, may be dropped for one-half hour in a solution of one-third water and two-thirds ammonia, to soften. PoBCELAiN-LiNED kcttles are the safest to use. Perfectly new granite ironware with none of the glaze worn off is also nice. For fine fruit, nothing but porcelain Or bell-metal kettle should ever be used. Bell-metal, or brass, should be very dB)refully em- ployed. Scour with sand before using. Scald with salt and vine- gar, rinse out and wipe. After using, wash at once. Do not allow the fruit to stand in the kettle to cool. The result can not fail to be dangerous. Pin should never be used for canning or preserving, as it turns the fruit dark-colored. i 394 THREE MEALS A DAY. Eaethen-waee jars used for canning should always be thor oughly glazed, otherwise they will not be air-tight and the fruii will spoil. To TEST fruits or vegetables put, up in tin cans ap^y th« thumbs to both ends of the cans; if it resists pressure, the con- tents are well preserved. Juice left from canning fruit may be sealed hot in small bot- tles to use for fruit puddiilgs, sauces, etc. CANNING. A GOGS GEMEBAi. rule in canning fruit is to use 1 pound oi sugar to i pounds of fruit, and barely enough water to keep from burning when first put over. To be more exact, the following proportions are given with time for boiling: FRUITS. TIME POB BOILING. QUANTltT OP sroAR TO QUABT. y Apples, sour, quartered. 10 mlnntes. 20 " 6 » 5 8 8 10 " 10 " 15 " 30 " 10 " 15 - 10 " 15 " 6 10 " 25 " 20 " 5 5 ounces. 6 " 6 " 6 " 8 " 8 " 5 " 4 " 6 " -10 " 10 " 6 " 8 • 10 « 4 " 8 « 8 ' a Blackberries Cherries Peaches, halved. Pie-T)lant sliced Plums Raspberries Strawberries Siberian crab-apples Tomatoes, sliced Whortleberries . ^-^a^ 4 " CO*5DENSEE) CANNING. P40K the cans full of fruit. Screw the covers on lightly, and _ stand each can on a little block of wood placed in the bottom of the boiler. Pill as many cans as wUl stand in the boiler. Put sugar enough in each one to sweeten for the table. Fill the boiler with cold water nearly to the top of the cans. Boil twenty or twenty-five minutes. When the fruit will be found to have settled FRUITS. 395 somewhat, remove part of the cans ; open and take one to fill np the others. Screw tightly and proceed in the same way until all are filled. It will take about 3 Out of 12 to fill those that have settled. Let stand all night and tighten the covers in the morning. It is better not to put the rubber rings on the cans until after they have been boiled and re-filled. There is no danger of breakage in this way, and the cans are almost solid fruits, thus gaining in space. In preparing, for the table they can be diluted with hot water to the desired consistency and sweetened to taste, or served as they are. Some cook-books advocate canning without sugar, but fruit is never quite as nice prepared in this way, and it should be sweetened partially, at least, when first canned. Peas, beans and tomatoes are excellent canned in the same way; corn also. Fill the cans as for fruit, omitting sugar. Boil the same way until they are sufficiently cooked; fill each can with hot water. Screw down tight and set away. Some housekeepers prefer to cook the vegetables ten or fifteen minutes, then fill the cans and finish cooking. Canned in this manner, fruits will not lose fiavor as in the usual way. Small fruits of all description may be canned in this manner. Canned Fruit (II) . — Fill the jars with the raw fruits and put them in a boiler as above. Let cook until half done, and then open the cans and fill up with a nice syrup made of sugar and water. Have this boiling hot when poured over the fruit. Screw up the cans and set away. By having the syrup very rich a deli- cious preserve may be had, and the fruit has the added advantage of looking fresh and nice instead of becoming a pulpy mass. Always try the cans after setting away. New cans sometimes need to be tried more than once. Other methods of canning fruits are also given. Grapes, (To Can).— ^Press the pulp from the skin. Save the skins. Put the pulps in a porcelain kettle with a very little water. Boil until the seeds begin to separate. Then rub through a coarse sieve held over a large pan, using the back of a wooden spoon. Put the pulp and skins back in the kettle; sweeten to taste and can, sealing up hot. Fears, (To Can).— Peel the pears, cut in halves or leave whole 396 THREE MEALS A DAY. as preferred. Throw into cold water as they are pared, to keep them from blackening. Put a steamer with a plate inside over boiling water. Pile the plate with pears and steam until a straw can be run through them easily. While they are steaming, make a syrup in the proportions of 1 large cupful of sugar, to 1 pint of water. When done fill the cans with fruit. Pour in syrup until the cans are full and seal. Peaches, (To Can). — Peel, halve, remove pits and steam as directed for pears. Prepare the syrup the same, cover the fruit with it and seal up as above. Peaches may be pared more easily by pouring boiling water over them, turning it off instantly and covering them with cold water. This will simplify the matter, but can only be used where the fruit is firm. A few peach kernels in each can improves the flavor. Elderberries, (To Can). — To 7 pounds of the berries, add 3 pounds of sugar and 1 pint of good vinegar. Stew and can. Keep in a cool place. Nice for pies or sauce. The juice of wild grapes can be thoroughly scalded and used instead of vinegar. Nice for pies or sauce. Apples and Raisins, (To Can).^— Make a nice sauce from tart-apples, cook quite smooth. Bell Flowers are the best. This is a nice way to keep them when they begin to spoil. To each can of this sauce add 1 or 1 J cupfuls nice raisins. Put in when the fruit first begins to cook. This adds both to flavor aod appmc> ance. Or make a nice sauce and ban without raisins. Pie Plant (To Can). — Cut in smalj pieces, sweeten trtll Mli stew until tender, as for sauce. Fill the cans. Seal. Flams (To Can).— Pack quart cans compactly with frait» fill up with cold water and put on the covers lightly. Set the cans in cold water. Let this boil ten minutes. Screw on the covers while the jars are hot, and set away in a cool, dark place. Add sugar when used. If for sauce stew until done. Cherries for Winter Use. — Take fresh ripe cherries, re- move the stems and put them into wide-mouthed bottles, filling nearly full. Then pour in New Orleans molasses to cover com- pletely; fasten up the bottles with two or three thicknesses of egg- paper, driving in first a dosely-fitting cork, as it will be oecessaiy FRUITS. 397 to shake them occasionally in order to mix the contents well. Some of the molasses will be absorbed by the cherries which will render them sufficiently agreeable to be made into puddings or pies without the addition of further sweetening. Any of the molasses remaining in the jar will be found pleasantly flavored, so that the addition of some of it to a glass of water forms a refreshing drink. Wild Grapes, for Winter Use. — ^Pick the grapes from the stem; fill into a jar and cover with New Orleans molasses. Nice for winter pies. Strawberries (To Can). — All berries are canned after much the same fashion. Either use one or the other of the two rules given at the beginning or this division, or proceed as follows: Put the berries in a porcelain kettle. Heat slowly; as they commence boiling add sugar according to the table given at begin- ning of this chapter. If strawberries', boil eight or ten minutes before putting in the sugar; dip out any extra juice. Can hot, and seal at once. Tomatoes (To Can). — Pour boiling water over the tomatoes to loosen the skin. Peel, crush each tomato in the hand; this wrings out the juice in a way that cannot be, accomplished by slicing. When enough are prepared, let them stand awhile and pour off the accumulated juice ; press a plate on them and pour off the remainder of the juice. Let them boil up several times in the preserving-kettle; skim and can. Stone jars, jugs and glass cans may be used. Some prefer to season them slightly with salt before canning. To serve tomatoes prepared in this way, all that is necessary is to heat them sufficiently to melt the butter. Thicken slightly with broken crackers, toast or stale bread. Tighten the can- covers before putting away, and wrap glass cans in paper to pre- vent fading. Pumpkin (To Can). — Steam the pumpkin, first slicing and removing seeds; leave in the shell. When done, scrape from the shell. Mash, fill into cans, hot, being careful that no air bubbles remain in filling the can. Seal up. It can be prepared for pies the same as fresh pumpkin, from which it cannot be told. Instead of steaming, it may be baked and scraped from the shdl. 398 THREE MEALS A DAY, Canning without Cooking.— 6 ounces of sugar. 86 grains salicylic acid (this can be bought at any drug store and is perfectly harmless). Dissolve the acid in 1 cupful quite warm water. Pack 12^ qnarts of fruit tightly in a jar; pour the water and acid over; tie the cover down tightly. The fruit will be fresh as when first gathered. Sweeten to taste. Canning Corn. — Cut the corn from the cob; scrape the cob and can according to the first rule for condensed canning. This will be found an extra way. The corn will be so solid in the can that it will have to be loosened with a spoon, and will only need cooking sufficiently to heat the butter and other seasoning. FRUIT SAUCE. Eabthen obooks or porcelain-lined kettles, are the best in which to cook all kinds of fruit, preserves, jellies, marmalades, jams, etc. Water boiled in a new crock several times will harden the glaze. Put in cold and let it come to a boiling point gradually. A COMPOTE of fruit is about half as rich as preserves . Apples, if of the right flavor, are excellent with the use of sugar alone. Some apples are improved by mixing with apricots, or quinces. Oare should be taken in cooking. Apple marmalade is improved by the addition of lemon juice. Ground cinnamon, nutmeg and the grated rind of a lemon are the usual flavors. Butter gives a rich flavor to hbt apple sauce. Sugar should be cooked in with the boiling sauce and some added when cold. Cream may be served with boiled apples. Care should be taken to have the knife very bright with which apples are pared. Let the paring be done quickly as possible. Do this to avoid the blacken- ing which takes place if the fruit is too long in contact with the steel blade. By putting a little cooking soda in with rhubarb or goossber- ries, while cooking, sugar will be saved. Fbuits, if over-ripe, must be cooked but little and taken from the fire the moment they are done; a trifle underdone is better FRUITS. 390 than cooked too much. All green or unripe fruits are improva? by starting them in oold water, and cooking or simmering slowif (without stirring), for a long time. The long, slow cooking makes the fruit taste sweeter and riper. Potted Apples. — Pare the apples. Core. Cut into quarters or eighths and put into a small jar in layers. Sprinkle sugar over each layer and add to each two or three bits of butter. Fill almost to the top. Add J cupful water to a half gallon jar. Tie the top down and bak6 in a slow oven two hours or more. This makes a delicious dessert served with sweetened cream, or without. Jellied Apples. — Arrange sliced apples in a pudding dish, as above, omitting the butter and water. Cover with a plate that slips inside the rim of the dish and fits down tightly upon the apples. Bake in a very moderate oven three to four hours. The sliced apples will be found covered and surrounded with a clear jeUy. Turn over onto a dish, and if the apples were good, it will remain in form. Ni'ce for dessert. Leave in the dish until perfectly cold before turning out. If prepared the day before it is wanted the result will be better. Serve with or without cream. Apple Compote. — Fill a jar with mellow apples. Pare a^d core them first. Squeeze in the juice of ^ lemon, and throw 1. cupfuls sugar over them. Cover closely. Tie down and keep 11,., moderate oven from four to five hours. Nice either hot or cold. Spiced Apples. — Take 2 dozen nice cooking apples, pare sss' core them, quarter and put in a porcelain kettle or an eartfec crock. Add enough water to come half way up on the apples, a- J pound sugar, J cupful vinegar and 1 tablespoonful ground cinna- mon. Throw in 6 or 7 whole cloves, and a little grated nutmeg, if convenient, say ^ of one. Cover and simmer over a slow fire until thoroughly tender. Boiled Apples. — Select perfect apples, a pleasant tart. Wipe dry. Leave on the peeling. Put in a sauce pan and partly cover with water. Sweeten to the taste. Cook until the apples are thoroughly tender. Do not let them break much. Take the apples out when done. Put in a dish. Cook the syrup. Sweeten more, if necessary, and pour over the apples. The core and ekin give a different flavor to the sauce. 40O THREE MEALS A DAY. Baked Apples -^Bake tart apples in a bread tin. Eemove when done. If left in the oven too long they become dry and lose flavor. A little water may be added in baking sweet apples. If sweet apples are used they are very nice to eat with milk. If the apples are tart, sprinkle sugar over them in the tin. Evea imperfect apples may be baked by quartering and removing the cores. Fill closely in the pan. Pour in a little water. Sprinkle with sugar, and bake. Some prefer this to stewed apples. Leave the peel on. Baked Sweet Apples. — Peel carefully. Put in a pan. Covei closely with a lid, or another pan. Add a cupful of water and bake until tender. Eemove the apples and put in a jar or bowl with a cover, and keep warm. Add a cupful of sugar for each cupful of the apple juice, and boil fast until it is a thick syrup. Do not stir. Add as many cloves as there are apples, and pour hot over the fruit in the jar. Set away, covered, until \,he next day. Turn out in a dish and serve. It ought to be a perfect mold. Very nice. Cream may be served with it. Cider Apple Sauce. — ^ bushel sweet apples. 4 pounds of sugar. A few quinces. Put in sweet cider enough to cover the apples. Boil and skim for four or five hours. This is superior to the old-fashioned boiled cider apple sauce, made of cider that has been boiled down separately. The quinces may oe omitted, and some tastes would prefer little or no sugar. Of course the cider can be boiled down before- hand if liked. Dried Apple Sauce. — Dried apples cook a little easier by being soaked over night, but they can be cooked without by putting in a crock and setting on the back of the stove at first. They need four or five hours cooking. Considerable water should be put on at first, and ,more hot water added as required. They are much improved by J pound currants (Zante), or J pound raisins, to each pound of apples, A few slices of fresh lemon improves the flavor. Sweeten well. Evaporated Apples.—The flavor of these is quite like the FRUITS, 401 fresh frnit, by oooMng with a little lemon juice in the water. Soak in cold "Water over night. Btew in plenty of water in a clish closely covered. Let the surplus be nearly if not quite evaporated. Sweeten to the taste with white sugar. Apple Sance.— Peel and slice the apples. Partly cover with water and stew until smooth as possible. Beat with a spoon until perfectly smooth. Use tart apples, and add a very little hot water if any more is necessary while cooking. Sweeten to the taste. Flavor with lemon juice or lemon peel. Apple Sauce with Jelly. — Make sauc? as above, using very nice apples, sweeten with white sugar, bea»j perfectly smooth. Serve with spoonfuls of bright colored jelly laid over the top. In serving, put a pieee of jelly on ea«h sauce-dish. This with plain cake for a light dessert is nice. Stewed Apples.— Quarter and core the apples, put over with sugar, a tablespoonful of butter and a sprinkle of flour* Add water to partly cover. Let them cook quite dry before serving. A Delicious Dish of Apples.— Bake sweet apples and pour over them sweet cream, flavored with lemon, vanilla, or nutmeg. Sugar with cream to taste. Fried Apples, — ^Take smooth-skinned, fair apples. Wash and wipe them, slice in round slices and fry in hot pork drippings or sausage gravy. Serve with sausage or stea.k and keep the slices perfect as possible ; or take mellow tart-apples, peel, core and slice. Put in a sauce pan with a lump of butter and. cook uQia^ a pulp. Serve hot, allowing each person to sweeten according to. taste. Stewed Quinces. — Pare and cut in quarters, remove cores and put in a stew-pan with half enough water to cover them. Let boil tender, keeping the pan closely covered. Add J pound of sugar to each pound of cut quinces, and let them stew, still doaely covered until the syrup is thick. This may be made ^ sweet apples. Baked Quinces. — Take whole ripe quinces and bake with the skins on. When done thoroughly, remove the skins. Sift over plenty of sugar, and a lump of butter on each. Serve hot; or omit the butter and use cream instead, in which case serve 402 THRBB MEALS A DAT. either hot or cold. Baking entirely removes the strong taste of the 6[aiBce, leading only a delicate flavor in its plaoe. An appetiz- ing dish. Dried Berries, (To Stew). — 2 oupfuls of berries to 4 eups of oold water, let boU slowly thirty minutes. Sweeten to suit the taste. Baspberries, blackberries, currants, etc., are susceptible to the same rule. Cranberry Sauce.— Wash and pick over 1 quart of cranber- ries, put in a porcelain kettle or a bright sauce pan. Spread 2 > onpfuls of sugar over them, pour in 1 small cup of cold water. Cover and simmer at the back of the stove one-half hour. Never stir until taken from the stove. They bum easily and should not be kept in a hot place. Never cook cranberries before patting in the sugar. Graduate the sugar according to the required rich- ness. Jellied Cranberries, (Fob 3ame,) — ^Piok over and cook in the proportions of 1 pouad of berries, to 1 pound of granulated sugar and J pint of cold water. Put the water, and sugar on the range to boil, stirring constantly. When boiling throw in the berries, they will soon heat through and begin to burst. Stir fre- quentiy until well cooked. It will take ten or fifteen minutes after they begin to boil. Turn in a mold, that has been previously rinsed in cold water and not dried, and let stand until the next day. The above recipe makes cranberries neither too acid nor too sweet ; will invariably turn out like jelly, and is very nice to serve with game or poultry, as the whole berry is preserved. As many as ten pounds can be prepared at once, and will keep perfectly by putting in bowls and pasting over with paper dipped in egg. Baby Sauce, (Cbanbbeey). — 1 quart of cranberries and 2 quarts of cold water. Put in a porcelain kettle or a stone crook. Cover closely. Boil twenty minutes over a hot fire. Remove from stove, add sugar until tlie juice is sweet, and then put in all the apples pared, cored and quartered, that the juice will cover. Stew moderately until the apples are tender but not broken, and have absorbed the juice until they are ruby colored. This sauce is deli- cious, inexpensive, excellent for tarts or pies, and keeps well. Baked Bhubarb. — Wash, strip and cut in inch pieces, place FRUITS. 403 is a stoae erode. Cover well \rith white sugar. Use no water. Put in the oven and bake one-half hour. Delioioius. Stewed Peaches, (Pbbsh).— Make a syrup of 1 cupful of sugar and 1 cupful of water. Add 1 tablespoonful of lemon juice and the kernels of S peaches, blanched and split. Peel 6 or 7 peaches and put them whole in the syrup. Stew gently twenty minutes. Pour into a dessert dish, and leave to get thoroughly cold before serving. Peach Compote— Take some firm, free-stone peaches, cut them into halves, remove the stones and dip the halves in boiling water. Then, after taking off the skins, cook them in hot syrup, allowing them to boil up twice, when they will be done. Then dish them up, strain the syrup through a sieve ajid pour it over the peadaes. The compote may be served eitiier hot or cold. Fried Peaches. — Take peaches not wholly ripe, slice a trifle thicker than apples and fry in precisely the same manner. To Prepare Frnit for Children.— Put plums or enrrante, sliced apples, gooseberries or any other fruit into a stcme jar, sprinkle among them as much sugar as necessary. Set the jar ir a moderate ovai, pouring in 1 cupful of water to prevent the fruit burning. Slices of bread may be put in layers alteamately with the &uit, and may be eaten with the sauce. Cook until thoroughly done. This will be found wholesome and palatable. Dned Peaches, (Stewbd). — Dried peaehes are to be prepared the same as dried apples, using no flavoring, less water, sweetening to taste. Stewed Prunes. — Wash carefuUy. If very dry, soak ovei night; if not, cover with cold water and set on the back of thf range to warm slowly. Let simmer gently a couple of hours; aweeten to the taste before removing £rom tiio stove. Hi tiiem. -efw-HK — «#— CIDEB vinegar should be used for piektes if obtaiziaMe. Other Tinegar frequently Boftens the pickles. If the vin- egar is too strong dilute with water. Jabb that piokles are kept in shox^ld never have held any kind of grease. PioELEs that are put in cans, and sealed hot, ace certain to keep. This plan should always be pursued when praetiqaHe. Pickles should never be allowed to freeze. Booz. twELES, where necessary, in porcelain-lined or stone vessels; never in metal. 'BwBXJBB already made can be preserved by putting in a fe\v roots of horse-radish. If the vinegar is pure and dear when made, &ey may be kept clear for months. Bbeie for putting down pickles should be strong enough to bear an egg. 1 pint of coarse salt to 1 gall — ^0 small dncumbers (if large ones are used a smaller number will be required), 3 gallons of vinegar, 8 quarts of salt, 6 ounces of alum, 2 ounces of allspice, ^ pound of black pepper, 1 ounce cloves, horse-radish cut in strips, sugar ac- cording to the strength of the vinegar. Put the cucumbers and horse-radish in alternate layers in a large stone jar. Throw the salt over them and cover with boUing water. Let stand twenty- four hours in this brine, then pour off and rinse in cold water. Boil the spioea and vinegar and pour over them. In two weeks they will be ready for use. Delicious hard pickles that are not affected by age or climate. Best Cucumber Piekles. — Take a five-gallon jar, put in a layer of green grape leaves, then a layer of green grapes picked from' the stem, then a layer of cucumbers. Eepeat this operation until the crook is full; then add cinnamon, aQspioe, ginger and red peppers ; cover with pure soft water. Tie a cloth on the jar and let it stand nine days. Then add a cupful of sugar, or more if needed. Excellent. Cncnmber Pickles (Mixed). — Wash and drain them; put in a jar with alternate layers of green tomatoes and common-sized green peppers; cover with a boiling-hot brine made in the propor- tion of 1 pint of coarse salt to 1 gallon of water. Let stand twenty-four hours. Drain, rinse in cold water and pour over them spiced vinegar. Have this boiling hot. Add a few roots of sliced horse-radish, before pouring on the vinegar. The mustard pickle is excellent also. Cucumber and Apple Pickles.— Put a layer of cucumbers in a barrel, then a layer of crushed apples, and so on alternately until the barrel is fuU. Place a heavy weight on the piokleii. If the juice does not cover, put in a little rain water. 406 THREE MEALS A DAY. Oncnmber Pickles (Mustabd).— Take 800 small oueamWrs, 1 dozen large green peppers, sliced; 3 large heads of cauliflower, divided as much as possible; 3 quarts of small onions, 2 quarts of sliced green tomatoes. Cover with a boiling brine; let stand over night and then drain in a colander for five hours. BoU the cauli- flower and onions five minutes in a little vinegar. After this place in jars and pour over them the following seasoning: 1 gal- lon of vinegar, ^ pound of celery seed, J pound of whole allspice, J pound of whole black pepper. Tie the spices in a cloth and boil in the vinegar for some time. Eemove these, then add 1 pound of sugar, J pound of mustard; mix smooth with a little vinegar. Let boil fifteen minutes, stirring constantly. 1 quart of string beans cut in pieces may be added to the other ingredients. Pour over the whole of the liquid, boiling hot. The pickles may be canned. Add 2 or 3 bay leaves before pouring on the vinegar, if desired. To Freshen Cucumber Pickles.— For those who follow the old method of putting down pickles in salt, and freshening for use, some rapid means of freshening is desirable. Place a few in a jar, cover with boiling water and let cool. Eepeat this operation three times. Then cover with plain vinegar boiling hot, or with the spiced vinegar, this also should be boiling when turned on. The sweetened vinegar left from sweet tomato pickles may be heated and poured boiling hot over cucumber pickles, and will be found very nice, or the mustard pickle quite as good. Fall Pickles. — Take fresh cucumbers, put in brine three or four days, take out and soak over night in warm water. Scald them up in vinegar, enough to cover. Drain, pack in a jar, and pour over them boiling hot vinegar spiced to suit. Put a few roots of horse-radish, sliced, among them. Tie up. They will keep a long time if made late. If the vinegar used in the first scalding is still sour, it may be used in scalding up another lot. Mustard Pickle. — To be used with various pickles. 1 ounce each of cloves, allspice, black pepper and tumeric, 1 pound ground mustard (be sure the mustard is pure), J pound sugar, 1 gallon of vinegar. Tie the spice in a thin cloth and boil in the vinegar, after reserving one quart of it to mix with the mustard. Take out PICKLES AND VINEGAR. 407 the spice and stir the turmeric and mustard smooth with the boiling vinegar, first blending the mustard witii the reserved cold vine- gar. Pear this preparation boiling hot over the pickles. Bottle and cork tightly, or tie up closely. Chow-ChOTT. — Pick apart 2 large cauliflowers, 2 quarts of green cucumbers (small ones if possible) if not, large ones, cut in pieces; 2 quarts of green tomatoes, if large slice them; 1 quart of small onions, or large onions sliced, 5 large green peppers and 2 red ones cut fine, 1 quart string beans cut in two. Put the cucum- bers in brine until the next day. Drain, Scald tomatoes, cauli- flower and beans in salt and water until partially tender. Then drain in a colander. Mix all together thoroughly, adding the peppers, and fill the cans. Then take 3 quarts of vinegar, 2 cup- fuls sugar, |- cupful flour, 1 ounce celery seed, 1 stick cinnamon, 14 heaping tablespoonfuls mustard. Mix the mustard with some cold vinegar,"and the flour smooth in the same way. Let the vine- gar boil, and stir in the other ingredients. Scald, stirring con- stantly, and turn over the pickles boiling hot. Seal at once. In the absence of cauliflower, the heart and white portions of a very firm cabbage head may be used in amount equalling 2 quarts, when shredded. The beans may be omitted if difficult to obtain. If there is not enough liquid, add boiling vinegar. Some prefer to add 1 bottle of the imported chow-chow to the pickles before putting in the cans to give a better flavor. Mix it thoroughly with the rest. Pack in the cans and turn on the scalding mustard vinegaiT. One dozen ears of sweet corn cut from the cob, may be added. Mixed Chow-Chow. — Take radish pods, green peppers, long and round, green grapes, nasturtium seeds, green peaches, green cherries, green string beans, button onions, cauliflower, picked apart, and very small cucumbers. Pour over them a hot, strong brine and let stand four days, then remove from the brine to drain. Make either the mustard pickle or the spiced vinegar in sufficient quantity to cover the pickles. Heat boiling hot and pour over them. Keep covered from the air, but it is not necessary to seal. Freach Pickles. — 4 quarts green tomatoes [small], 1 quart small onions, 1 quart small eu cumbers, 1 small head of cabbage, shred fine; 1 head of cauliflower, picked apart; 2 dozen ears of 4d& THREE MEALS A DAY. sweet corn, cat from the cob; 1 dozen green peppers, cat fine. Let them stand twenty-four hours in a light brine, ^ the ordinary strength, then boil ten minutes in the brine and drain very dry in a colander. Pack them in glass cans and pour over them the fol- lowing mustard pickle: 6 tablespoonfnls mustard, 1 teacupful of flour, 1 tablespoonful of turmeric for coloring, 2 cupfuls white sugar. Mix these with water enough to form a smooth paste. Bring to a boiling point, 5 pints of vinegar and 1 pint of water. Stir in this paste and cook until it thickens, stirring all the time. It should almost be as thick as boiled custard. Four boiling hot over the pickles and seal immediately. Picca-lilli. — J bushel green tomatoes, chopped; 2 heads of cabbage, chopped; 2 dozen large cucumbers, chopped; 2 dozen large green peppers, shredded; 2 dozen large onions, chopped. Sprinkle 1 pint of salt over and through this mixture, and let stand all night. A sausage mill is best for chopping if one is bandy. In the morning drain through a colander, or turn the whole mixture into a clean flour sack and press as dry as possible^ (In dioppiug the tomatoes and cucumbers drain off as much juice as possible). Put in a large pan, and mix with it ^ pound black mustard seed, -^ pound white mustard seed, 1 ounce of celery^ or 4 heads of celery, chopped fine; 2 cupfuls brown sugar, 2 cupfuls of grated horse- radish, 1 gallon of best cider vinegar, 1 tablespoonful each of cinnamon and allspice. Put over the fire and let cook one and a half hours after it begins to boil. Cook in porcelain kettle or stone jar. It is better to divide the quantity than to run the risk of scorching on the bottom. This pickle may be made without the cucumbers. ^ pound of mustard blended with a little cold water maybe added about five minutes before taking from the stove. The mustard makes a palatable addition, but may be omitted if desired. If 6 of the peppers are red the contrast in color is pleas- ing. Will keep without; sealing. If red cabbage is used instead of white, the whole pickle will fee a beautiful color. Sweet Picca-lilli. — ^ bushel of green tomatoes, 2 heads of cabbage, 12 green peppers. Chop fine and pack in jars with alter- nate layers of salt. Let stand over night. Next morning drain, press lightly. Mix the following spices with the diopps4 iiickles; PICKLES AND VINEGAR. 409 8 tableBpoonfnls of ground black pepper, 4 tableapoonfuls of ciu- namon, 8 tablespoonfuls allspice, 2 tablespoonfuls of clovee,, 1 cupful muBtard seed. Pack in jars, then scald; 8 pounds of sugar with enough vinegar to cover, and turn over them boiling hot. Quick Musti).rd Pickles. — Slice green cucumbers same as for the table, but not too thin. Sprinkle a very little salt on them, and let remain over night. ■ Drain; put alternate layers of mustard and cucumbers in the jar until full. Cover with vinegar, place/ a cloth covered with mustard over them. Tie down closely. They will be ready for use in a week. The vinega,r is nice to use with meat. Tomato Chowder. — 2 dozen large tomatoes, 1 dozen green peppers, 8 common-sized onions (chop fine). Add 3 cupfuls of vinegar, 1 tablespoonful salt (level), 3 tablespoonfuls sugar (heap- ing), 1 teaspoonful allspice, 2 teaspoonfuls cinnamon, 1 teaspoon- ful cloreB. Tie the ground spices in a thin cloth. A little chop- ped horse-radish may be added before sealing the pickle. Boil the whole two hours slowly. It is better to seal, but will keep without. Melon Mangoes. — Take green musk-melons or ntitmeg- melons. Pour over them boiling brine. Let stand one week. Then scrape the outside, cut out one section, remove the seeds and scrape the inside. Make a filling of chopped cabbage (part red cabbage im- proves the color), and chopped green tomatoes, little onions, radish pods, pickled nasturtium seeds, young string beans, little peppers, tiny green cucumbers and chopped horse-radish. Any or all of these may be used; The more, the nicer the mangoes. Spice with mustard seed, a few pepper-corns and two or three cloves to each melon. Moisten this mixture with vinegar and fill each melon compactly. Replace the cut section and tie up well with cotton cord. Pack the melons in a jar and cover with the following pickle: 2 quarts of vinegar cider, 2 cupfuls of brown sugar, 1 tablespoonful cinnamon, 1 teaspoonful doves, 1 tablespoonful allspice. Let this come to a boil and pour over the melons. Twice the quantity inay be ihade, if necessary, or J of it according to the amount of mangoes. Very nice. Serve in a pickle-dish. BemQV« the cord and lay the out section by the side. When serving give eatdi person a portion of the melon, and a little 41 THREE MEALS A DAY. ot tiie filling. If too mnoh of this Soling is prepaored for ihe gaantity of melons, pour scalding , vinegar over it and use for f quick pickle. The mangoes can be used in a month. Mango Peppers. — Take large green peppers (sweet peppers are best). Slit down one side, remove the core and seeds as care- fully as possible. Place the shells in salt water five days; remove and drain. Chop oabbag«, onions, red cabbage, green tomatoes, a few slices of carrots, some horse-radish, a little green com, celery seed and mustard seed. Begulate the proportions of each ingredient to the taste. PiU out the pepper to the natural size. Sew up carefully. Cover with cold spiced vinegar, or with plain vinegar seasoned slightly. Place a light weight upon them to keep under the vinegar; tie up tightly. They will keep until warm weather. If packed in cans covered with scalded, spiced, or plain vinegar, and sealed, they wiU keep a long time. Eemove the thread before serving. Sliced Tomato Pickles. — Take large, smooth, grefen toma- toes. Cut oS and reject a small slice at stem and blossom end, cut the remainder in slices. To every 4 tomatoes, allow 1 onion sliced. Put layers in a jar with a slight sprinkUng of salt between each layer, let stand over night. In the morning remove, drain, and pack in jars. Cover them with spiced vinegar, poured over boiling hot. Commercial Pickles. — Boil in 2 quarts of vinegar, 2 large tablespoonfuls of salt, 2 ounces of shallots or onions, 1 ounce of black pepper, J ounce Cayenne pepper, 1 ounce of mustard seed (some add 1 ounce of ginger root), 4 tablespoonfuls of sugar. Take a jar that will hold four or five quarts, and pour into it this pickle. When cold put into it amy freshly gathered vegetable that may offer. Cauliflower buds, asparagus, radish pods, very small, cucumbers, little onions, tender string beans, unripe grapes, un- ripe gooseberries and apples, small green tomatoes, putting them in as opportunity offers. If the pickle wastes, it should be replen- ished with the same mixture. Easy Pickles.— Take a jar with a close lid, half fill it with the best vinegar, then, as spare vegetables of any kind come to hand, such as small cucumbers, small green tomatoes, cauliflower. PICKLES AND VINEGAR. 411 oaioufl, radi^ pads, string beaiis, etc., thifow in, always seeiBg there is enough vinegar to oover the pididee. When nearly fall add mnstaxd seed, peppers, brmsed ginger, 2 or 8 tablespooa^uls of sugar, a few whole cloves and allsface. Cover tightly and set in vessel of water over a slow fire. Let the water bcnl tiatil the piokles are sufHeiently soft to snit the palate. Very good. Pfekled Nastnrtiiim Seeds. — ^A good substitute for capers, or very nice to add to mixed pickles, or to the filling of mangoes. Gatiier the green seeds daily, before they fall apart. Leave a bit of stem attached, and throw into a light brine to keep. Ghange this once a week. When through gathetring, wash in fresh water, drain, and fill in pickle bottles. Pour on boihng vinegar to cover, and cork tightly. Those not wanted for immediate use mi^t have ^g-paper tied over the coiis. They improve with keeping. The vinegar is eqiial to pepper-sanoe. Eiipe Tomato Pickles. — Take round plum tomatoes. The yellow and red mixed make a pretty contrast. Do not prick them. Put them in a strong brine for four days, rinse and put down in layers, midag wi& button onions and pieces of horse-radish. Spice the vinegar to suit the taste (See Spiced Vinegar.) Tie the spices in cloth, bwl in the vinegar, let this become cold; throw one of the bags of spice in each jar and turn the cold vinegar over all. They may be paeked in cans and the vinegar turned over scalding hot. Seal at once. Some prefer to omit the onions. If large tomatoes are used, slice in inch-thick slices; soak in brine; 4 large onions to 1 peck of tomatoes. Pickled Cherries. — Fill cans or bottles with ripe cherries on the stem. Turn over them spiced vinegar. Mace, nutmeg and coriander seed may be used; tie them up in a thin cloth and boil together. Let cool before using. Paste egg-paper over the bottles. Keep dose six weeks before opening. Pickled Onions. — Peel, and boU them in milk and water ten minutes. To 2 quarts of vinegar put ^ ounce each of cinnamon, mace and pepper-corns, ^ ounce of cloves, 1 teaspoonful of salt. Tie the spices in cloth and boil in the vinegar. Pour this scalding hot over the onions, leaving the spiee-bagin the jar. Drain the onions thoroughly from the milk and water. Use the button variety 412 THREE MEALS A DAY. on account of size ; in peeling, leave the root in, only trinuning slightly. This will keep the onions whole. Pickled Onions (II). — Choose small ones, as near the same size as possible. Peel, and pour over them strong, boiling hot brine ; cover dosely, and the next day drain them from the brine ; wipe and put into cold vinegar, with whole pepper, blades of mace and sliced horse-radish. Keep them covered with vin^ar, air- tight, and in a cool, dry place. Pickled Artichokes. — Soak the artichokes in salt and water four or five days, then drain and rub off all the skin; turn boiling vinegar over them, spice to taste with pepper- corns, mace, a little salt and nutmeg. Let stand a week, turn off the vinegart scald again and pour over the artichokes. Cover the jar closel^. Egg- paper is good. Hashrooni Pickles. — Peel, and stew them with just water enough to prevent burning. Shake occasionally. When tender, take up, season slightlj^ with salt, and cover with scalding hot vinegar, spiced with mace and pepper to taste. A very few ©loves mpy be added. Bottle while hot, and seal with egg- paper if they are to be kept long. Pickled Cabbage. — Cut firm heads of white cabbage; slice them and pack in layers in a jar, sprinkling salt between each layer. Let stand over night. Li the morning drain tiior- oughly, pa(& in a jar, sprinkling each layer thickly with celery seed (this can be bought by the ounce) and grated horse-radish; press down hard and cover with scalding hot spiced vinegar. Let remain in this six days, then pour off and seal over again. Pour back hot. Press down the cabbage, if necessary, to keep it under the liquid. Pickled Red Cabbage. — Quarter the cabbage, remove the outer leaves and the stalk. Out in slices ^ of an inch thick; put in a jar with salt sprinkled between the layers, and let stand over night. Drain dry as possible and cover with boiling hot vinegar, spiced to ihe taste, or with plain vinegar, also hot. This is better kept some time. Pickled Cauliflower. — Divide in small clusters, wash and sprinkle with salt over night. Drain and pour over tibem soaldiDg MCKLES AND VINEGAR. 413 hot vinegar, seasoned ivith 'wliole pepper boiled in it, or the same speed vinegar used for piokEng white cabbage may be road© use of. Ponr on soalding hot. Some oooks boil the cauliflower in salted water ten minutes before pickling. If a few slices of beets are put in, the vinegar while boiling, the stalks will be a beautiful coral red. Pickled String Beans. — Parboil in slightly salted water, drain thoroughly and pack in glass cans. Turn over them hot spioed vinegar, and seal. Pickled Walnats and Bntternuts. — Ga&er when soft enough to be pierced with a pin. Lay in strong brine five days, renew this in the meantime once or twice; drain and rub with a coarse cloth; pierce each one through with a large needle and lay in cold water six hours. To each ^ gallon of vinegar, add 1 cupful of sugar, 3 dozen each, whole cloves and black pepper; J as much allspice and 12 blades of mace. Boil these together five minutes and pour scalding hot over the nuts, previously packed in small jars. Turn the vinegar ofE twice within a week, fecald and turn back hot. Tie up and set away. Do not use for one month. Very good. The vinegar will be nice for catsup or to flavor gravies and soups. To Pickle Corn (Fob Winter UsB).^^}ut the corn from the ear and pack in a stone jar in the proportion of 1 pint of salt to 2 quarts of com, untU the jar is full; then put a weight on top and cover closely. When wanted for use, soak it in fresh water until the salt is out. Pour boiling water on the first time, to seal up the milk; then freshen with cold water and cook like green com. Some cooks parboil the corn before cutting from the ear. Fiekled Peaches and Apricots.— Take fruit of a full growth, but perfectly green; put in a strong brine. When they have been in a week, remove, wipe with a soft cloth, a'nd lay in a pickle jar. ?ut to i gallon of vinegar, J ounce of cloves, ^ ounce of cinnamon, ^ ounce each of pepper, sliced ginger root and mus- tard seed. Bdl the vinegar with the spices (tied in bits of thin oioiii), and pour over the peaches boiling hot. Pour off ttie vine- gar several times, re-heat and turn back. Pickled (Mery Boots. — The solid whit© roots of celery that are usually thrown away may be made into a nice pickle. Trim and out into thick slices. Boil in salted water ten minutes. DraiBr 414 THREE MEALS A DAY. and put in a jar. Boil vinegar enough to cover them, togethex mHix a tahlespooafol of whole pepper corn, asd pour over the cel- ery. After standing one day, pour off the vinegar. Mix mustard •mtii it, aad a little cayenne pepper. Pour back, cork ti^tly, and paste over with egg-paper tied down. Eoot celery can be prepared in the same way. The roots of celery are very nice to use in soup. Pickled Carrots (German Style). — Take small, tendOTcarrots. .Scrape and rub off the skin. Farbdl in salted water, not too Imach, or ikej will not keep their shape. Drain and put iu a jar. Boil vinegar enough to carry them. Pour on and let remain twenty-four hours. Drain oS and scald again. Put a bay leaf, and 3 or 4 doves in with the carrots. Add a little salt to &b boil- ing vinegar, and pour over the carrots. If wished to keep a loi^ time, seal up with ^g-paper. They are very ornamental, espe- cially when served with the pickled beets given below. Beet Pickles (French Style). — Oook the beets until tender, and cut in pieces of an even size. Boil vinegar enough to cover them, together with a blade of mace , a piece of ginger-roc^ and a piece of horse-radish, and pour over the beets boiling hot, when cold, cork up. If to be kept long, seal hot with egg-paper. Cold sliced beets may be kept at least two months, by slicing a little horse-radish in the vinegar. A little white sugar may also be added. Pickled Peaches. — 6 pounds of peaches, 3 pounds of gngar 1 pint of vinegar. Rub the peaches with a coarse towel. Stick 8 or 4 doves into each one. Boil the vinegar and sugar together, with 2 or 3 sticks of broken cinnamon. When boiling, drop iiv a few peaches at a time. When tender put them in jars. Bepeat this until all are cooked. Let the syrup boil up once or twice; pour it over them boiling hot. If cloves are not used, prick each peadi several times with a fork. Some cooks pctre the peadxeS. Spiced Peadies.— Pare the peadies witii a veiy ^aaxp knife. To 8 pouids of the fruit, take 4 pooods of t&e best bcowu s^^, 1 qoati of eider vhiegar, 1 cupful of mixed spices (wh(^)^ cassia S>!CKLBS AND VINB6AR. 415 buds, doves, sidck twamiivaon, mace aad allspioe. Tie the spieea in a bag, and boil with the vinegar and axxgax. Skim. T»ek the froit in a jar, and pour the boiling symp over it. Bepeat this for two momifigs, tmless the peaobes are hard, when thej should be boiled in the syrap three minutes. They can be canned, bat will keep in a jar. Leave the bag of spioes in the syrup. Piokled apples improve by keeping. Peach Maogoes. — Take sound, ripe, free-stone peaches. Wipe, split and remove the pits. PiU the cavities with finely chopped tomatoes, grated horse-radish, and mustard seed. Put the halves together, tie each one. Pack in jars and cover with a boil- ing syrup, made of 2 pounds of brown sugar to 1 quart of vinegar. Seal at once. Very excellent. Pickled Pears. — 6 pounds of fruit, 3 pounds of sugar, 1 qiiart of vinegar, 1 tablespoonful each of allspice, mace and cin- namon. Stick 4 or 5 cloves in each pear. Tie the spices in a thin doth. Boil with the sugar and vinegar, skim and add the pears. Cook slowly until they can be pierced with a straw. Pack the fruit in glass jars. Let the syrup boil five minutes, and turn it over them boiling hot. In a few days heat the vinegar over, and turn upon the pears again. Do not pare them. Eemove the stem and blossom end only. Pieklei Apples. — Take medium sized sweet apples, pare and stick 4 or 6 cloves in each one. To 10 pounds of apples, allow 3 pounds of sugar, 1 quart of vinegar and spices, (1 cupful same as spiced peaches). Boil the apples. Bemove them as fast as they become tender. When all are done, boil the syrup five minutes longer and pour over the fruit. Leave the spice bag in the jar. Piekled SUtorian Crab- Apples.— 6 pounds of fruit. Leave the stem on and remove the blossom end. 3 pounds of sugar, 1^ pints vinegar, spice, if liked, with 1 ounce of stick cinnamon and ^ ounce of cloves. Steam the crab-apples in a steamer until tender. Boil the syrup ten minutes. Skim. Throw the crabs in and let boil five or ten minutes, not enough to break, and can immediately. Pickled Water-melon Binds. — Take ripe melons. Cut out the red pulp and prepare as for musk-melon. Then pare oM the hard, green, outer rind, and cut the remainder in narK>w s^ps 2 41 6 THRBB MBALS A DAY. inches long, or in fanoy shapes. Lay the pieces in a vreak brine. Let stand nntil next day. In the morning pour off the brine, and add 1 qnart of vinegar, and 1 pound of sugar to every gallon of the pickles. Cook slo\«ly and stir often untU they look clear. Boil in the vinegar, 1 ounce of broken stick cinnamon, ^ ounce allspice and cloves mixed. Tie these in a thin cloth before putting in the vinegar. Seal up in jars hot, though they will keep without. They can be used in three weeks. FicUed Mnsk-melons. — Take ripe mnsk-m«lonB, those too tasteless for eating are quite as good. Cut in the natural divisions, peel and remove the seeds, put in a stone jar and cover with hot cider-vinegar. Let stand twenty-four hours and pour off the vinegar. Weigh the melcms, and to every 5 pounds, add 3 pounds of sugar, and 1 quart of vinegar, ^ ounce of cloves, I- ounce cinna- mon, ^ ounce of mace, aU whole. Tie the spices in a cloth and boil all together until the melon is clear and easily penetrated with a fork; take out, lay in a jar, boil the syrup ten or fifteen minutes longer, and pour over them boiling hot. Ripe Cucnmber Pickles. — Take large, ripe cucumbers; pare, remove the seeds, cut lengthwise, and soak over night in salt and water. Drain and boil ten minutes in vinegar and water, half and half, and let stay in this twenty-four hours. Drain once more, and for each 7 pounds of the fruit, make a syrup of 1 poimd of sugar, 1 pint of vinegar, and cloves, allspice, cinnamon and nut- meg, I ounce of each. Tie the spices in a thin cloth. Boil together until the cucumbers are tender and put in jars. Scald the ^yrup as often as necessary and pour over them, which, if late in the season, will be very seldom. Citron Pickles. — Pare and cut in any preferred shape. Boil in weak alum-water until tender, ^ teaspoonful of alum to a quart is strong enough; then proceed as for water-melon rinds, only do not boil as long. Tomato Pickles (Sweet). — 12 pounds of green tomatoes, sliced. Pack in a jar in layers with salt sprinkled between, and let stand over night. In the morning put in a colander, and pour clear water through until they are fresh. Then steam until a fork pene- trates easily. Have read;y 1 quart of vinegar, and 8 pounds of PICKLES AND VINEGAR. 417 SQgar bailed together, with 2 ounces of oinuamon, ^ enuee allspiee and ^ ounce of clovea. Tie these loosely in a thin doth. Pack the hot tomatoes in a jar and pour the boiling vinegar over them, putting a plate Jn the jar to press them under the vinegar. Pickled Cabbage, (Swest). — ^Pickle in the same manner as tomatoes. Use either red or white, slice thinly, do not ^team, simply pack in jars aifter draining free from salt, and pour the boiling spiced vinegar over. Combination Sweet Pickles. — Slice tomatoes (greea) and cabbage. Eed cabbage will give the whole pickle a beautafal color. Pack in salt; (pack separately), drain in the morning, strain the tomatoes, and pack cabbage and tomatoes in a jar, and pour over them the hot spiced vinegar, given in role for tomatoes. Press down with a plate; 1 quart of vinegar, etc., to 10 pounds of the mixed pickle. Bipe Tomato Sweet Pickles. — Pare and weigh ripe toma- toes and pack in jars, (plum tomatoes are nicer). Cover with good vinegar, adding for every 7 pounds of fruit 8^ pounds of coffee-sugar, 1 ounce of stick cinnamon, broken, and J ounce of allspice, cloves or mace; tie the spices in a cloth and simmer slowly. It will be safer to can them; if this is not done, skim the toma- toes out carefully, put in a jar, boil the syrup and pour over them boiling hot. Ripe Grape Pickles, — 'J pounds of ripe grapes stemmed and packed in a jar. Tajce 1 quart of vinegar, 2 pounds of sugar, 1 level tablespoonful of cloves, 2 tablespoonfuls of cinnamon; boil together ten minutes, skim and let it cool slightly, pour ova the grapes. Turn a plate over them and set in cool cellar. Very good. Pickled Plnms. — 7 pounds of plums, (small frost plums are best). Boil together 3 poimds of brown sugar, 3 quarts of vine- gar,^ cupful ciimamon, 1 tablespoonful cloves. Steam the plums tender, put ia a jar and pour the hot spiced vinegar over them. Seal immediately, or, if not, heat the vinegar three successive mornings and pour over the plums. Pickled Cberries. — Pick over the cherries carefully, put in a jar and pour ovor them hot spiced vinegar, made in the proportion ar 4»8 THREE MEALS A DAY. of 1 pound of sugar, boiled with 1 pint of vinegar, and 2 or 8 sticks of cinnamon. Boil, skim and pour over the fruit, which it should cover. Let stand one week; pour off the vinegar, boil again and pour over the fruit. When cold tie tightly. Pickled Beets, (Sweet). — Boil and cut iu slices or dice, and pour over them a hot, spiced vinegar, made in< the proportion of 1 pound of sugar to 1 quart of vinegar, 1 teaspoonful of cloves, and f teaspoonful of cinnamon may be tied in a cloth and boiled with them. Pour over the beets hot. If to be kept a long time, can immediately. Pickled Berries. — Make a syrup of i pounds of sugar, IJ pints vinegar, 1 ounce stick cinnamon, -J ounce whole cloves, (tie the spices in a cloth), let them boil together, skim, put in the ber- ries (blackberries, huckleberries, strawberries or raspberries may be used), and let boil gently twenty minutes. Pour i^ cans, and seal immediately. Pickled QniHCes.— Follow preoiSjely the same rule as for \ pickled apples, using 4 pounds of sugar to 10 pounds of the pared and quartered quinces. Steam the quinces until partly tender before dropping into the syrup. Do not allow to break. Eemove a few at a time as they become tender. VINEGAR. «iOme-made Tiaegar. — 14 pounds of coaioe, brown sugar, 10 gallons water, 1 cupful of brewers' or bakers' yeast. Boil the sugar with three parts of the water and skim. Eemove from the fire and pour in the cold water. Strain into a ten-gaUon k6g. Put in some small pieces of toast with the yeast. Stir every day for a week. Then tack gauze over the orifice. Set where the sun will shine on it, and let remain six months,, by which time, if made in the spring, it will be vinegar. Honey Vinegar. — 1 quart of clear honey 8 quarts of warm water. Mix well. When it has passed through the process of fermentation, a white vinegar will be formed in many respects bet- ter thaa the ordinary vinegar. Beet Vinegar.— The^jmce of 1 bushel of sugar beets, will PICKLES AND VINEGAR. 4^19 make from five to six gallons of the best vinegar, equal to coder. Wash the beets, grate them and express the juice. Pat the liquid in an empty barrel, cover the orifice with gauze and set in the sun. In twelve or fifteen days it will be fit for use. Apple Tinegar. — Save the sound cores and the parings of apples used in cooking. Put in a jar, cover with cold water; add J pint of molasses to every 2 gallons. Cover the jar with netting; add more parings and cores occasionally. This will make good vinegar. Potato Tinegar. — 1 gallon of water that potatoes have been boiled in, | pound of brown sugar, ^ cup of hop yeast. In a month, most excellent vinegar will be the result. To Turn Cider Into Vinegar. — ^Bring the barrel out of the cellar, and set in the hot sun. Bemove the bung and in its place put a glass bottle, inverted to keep out insects, and give the sun a chance to shine in a little. Add a cupful or so of yes^st to hasten the process, and if wanted extra sharp, add 2 or 3 quarts of sorg- hum syrup, or N. 0. molasses. A few weeks in the open air will change it, when it may again be removed to the cellar. Corn Tinegar. — 1 quart of shelled corn, 1 quart sorghum or other common molasses, 3 gallons water. BoU the com in water until half done; put in a jar or into jugs. Fill up with the 8 gal- lons of water (boiling hot), and sweetened with the molasses. In two or three weeks it will be excellent vinegar. Sorghum Tinegar. — To 1 gallon of the molasses, add 4J gal- lons of water. Mix thoroughly, put in an open-headed barrel, following the above proportions until the barrel is full. Tie a coarse cloth over the top.) Place where it is light, and give it heat from seventy to ninety degrees. Occasional stirring will help. Spiced Tinegar for Pickles.—! gallon of vinegd,r, 1 pound of sugar, 1 tablespoontul of allspice, 8 tablespoonfuls of mustard seed, 3 tablespoonfuls of celery seed, 2 tablespoonfuls of salt, 1 tablespoonful of black pepper, 1 tablespoonful of cinnamon, 1 tablespoonful of mace, 8 onions very finely chopped, 1 teaeupful grated horse-radish. M@MM^M.MB^ G^JSIBIES. GANDY that is home-made, has this to commend it, above all others; it is pure. The rules given in this depart- ment, when followeil, will be found to work well. They will be found to cover the entire variety of confectionery, from mdasees candy to the delicious French candies, that are so quickly pre|>aired. Candies are easily made, and are always nice to serve at aa evening party. In puLLiNa CAJ»DY, butter the hands to prevent sticking, being caajefCnl not to use too much. Sometimes, the bands may be kept coed, by dipping ia cold water and drying quickly. Eepeat this as often as they grow warm. For making sticks, it is sometimes necessary to flour the hands slightly. SoBAPiNGS of the dish should never be put in with the candy to be pulled, as they are darker and wUl spoil the appearance. Molasses Candy. — 2 cupfuls molasses, 1 cupful sugar, 1 tabiespoonful vinegar. Butter size hickory nut. Boil briskly until it 'WJll harden in cold water. Stir in J teaspoonf ul soda ; flavor if Uked^ Pour oa a, buttered plate. When cool, pull until white. N«t meats can be stirred in, in which case it will not need pulling. Molasses Candy (II). — 1 pint of molasses. Boil untfl it will beceiae brittle in cold water. Stir in ^ teaspoonfnl of soda. Po«r on buttered plates, and when cool puU until white. Batter Scotch. — 3 pounds best brown sugar, 1^ pints water. Boil until it will harden in cold water, then add J pound butter. Boil until it hardens again. Do not stir at aH. Add ^ teaspoon- fnl lemon extract, and ^ teaspoonful cream of tartar. Pour on buttered trays, or a buttered dripping-pan. Have it ^ of an inch thick, and when cool mark oS in squares. If, when partly oold, (420) HOME-MADE CANDIBS. 48! it shcTil-J be pulled until ■white, h will be like toe-oieam eandy. Some substitute molasses for the water. Vinegar CuHdj. — 3 cupfnls sugar, | cupful water, | cupful finegar. Stir before putting on the stove, but not after. "When partly dciiie add 1 teaspoonf ul of butter. Just before removing from the stove, stir in |- teaspoonful soda dissolved in a few drops of hot water. ^/Vhen cool enough to handle pull white with the tips of the fingers. Bai'ley Sugar.— Dissolve 1| pounds of loaf sugar in | pint of water, and the white of 1 egg. When it is boiled sufficientiy to snap in cold water, add 1 teacupful of strained lemon juice. Boil quickly imtil it is candied as before, then pour on a buttered slab, or dripping-pan. When it thickens, cut in strips and twist each one. Maple Candy. — 1 cupful granulated sugar, 1^ cupfuls maple syrup, butter the size of a walnut. Cook until it hardens. Ice-cream Candy. — 2 cupfuls granulated or powdered sugar, J cupful water. When it begins to boil add ^ teaspoonful oream- tartar, boil until brittle when dropped in cold water. Just before removing from the stove, add 1 teaspoonful butter and flavoring to suit the taste. Pour on buttered plates, and pull as hot as possible without buttering the hands, cut in sticks, vanilla is the best flavoring. If it sugars, cook over again and add a little water. Do not stir it at all. Mnuich Cream. — 1 cupful of rich cream in which there is a little water, 3 cupfuls granulated sugar, stir until it boils and add J teaspoonful cream-tartar. Cook twenty minutes, and upon tak- ing off, stir until it whitens. Cream Talfy. — 2 cupfuls coffee sugar, i cupful water, J cup- ful vinegar, boil without stirring. When half done, add 1 lai^e teaspoonful butter, before taking from the stove, dissolve | teas- poonful soda in a few drops of hot water and pour in. Flavor as desired and pull when sufficiently cool. Peppermint Drops.— 2 cupfuls sugar, i cupful water, boil five minutes, flavor with peppermint, stir until thick and drop on white paper well buttered. Cacamels. — 3 cupfuls sugar, 1^ cupfuls sweet milk, boil until 423 THREE MEALS A DAY. it will hacdeu in oold water. Pour on buttered plates and cot ia squares. > Maple Caramels. — 1 pound maple sugar, 1 cupful rich cream. In the absence of cream, 1 cupful sweet milk and 1 tablespobnful butter may be used. Oook until it will cake. Pour on buttered plates and cut in squares, or fill into fancy patty pans, 1 cupful nut meats may be stirred into this and an excellent nut candy made; or, if rather large nut meats are used, they may be laid closely over the bottom of a tray, or pan, and the hot candy poured over them. When cold, out in squares, with a nut in the center of each. Molasses Caramels. — 1 cupful sugar, 1 cupful molasses, 1 cupful milk, ^ cupful butter, boil fifteen minutes or until it will hard^a in cold water. Pour in shallow pans and cut in squares before it is quite cold. Chocolate Caramels. — 3 pa^ads brown sugar, J pound butter, ^ pound grated chocolate, 1 pint cream or milk. Melt all these together carefully, and boil twenty minutes or half an hour, stir- ring constantly. Just before taking from the fire, flavor with vanilla, and add a small cupful granulated sugar. Pour into a buttered tin. When partly cool, mark in pieces 1 inch square. Chocolate Caramels (II) .^1 cupful yellow sugar, 2 cupfnls molasses, boil ten minutes, add 1 large tablespoonful flour, butter the size of an egg, and J pound grated chocolate, boil twenty minutes longer. Pour in buttered tins, and when cool, mark off in squares, vanilla flavoring. Maple Chocolate Sails. — ^ pound maple sugar, broken fine, and dissolved with -J cupful cold water. When perfectly dissolved let it boil hard five minutes. Break up ^ cake of chocolate and put in a bowl over boiling water to melt; this can be done by re- moving the lid from the tea-kettle and setting the bowl in its place. Take the sugar from the fire, put in a cool place and beat until stiff enough to make into balls, about the size of marbles. Place on , buttered plates to harden and then drop one by one into the melted chocolate. Turn with a fork until completely covered and place on buttered paper to harden. Chocolate Kisses. — 8 heaping tablespoonfuls grated choco- late, 1 pcund granulated sugar- whites of 4 eggs. Beat the eggs HOME-MADE CANDIES 423 \o a troSi, add sugar and chocolate and stir well together. Mavor with vanilla. Drop on buttered paper with a teaspoon and bake in a moderate oven ten minute. Sugar Kisses. — Make the same as above, omitting the choco- late and flavoring with lemon. Chocolate Cream Drops. — J cupful cream or cream and milk, half and half; 2 cupfuls white granulated sugar. Boil together five minutes. Set the dish into another of cold water and stir until hard enough to make into balls or any fancy mold preferred, first flavoring the cream with 30 drops of vanilla. With a fork roll each one of these separately prepared in chocolate. Put them on a sheet of brown paper to cool. This amoimt will meke fifty drops the size of a large marble. Cream Almonds. — Prepare a cream according to the rule given for Chocolate Cream Drops, and form it by hand around the almond kernels, covering thickly. , A crystallized appearance may be given by rolling them while moist in fine granulated sugar. Cream Walnuts. — Take unbroken halves of English walnuts. Make a cream as for Chocolate Cream Drops, but do not stir it as stiff as for almond creams. Spread a portion of this cream with a knife on the inner surface of a half meat and press another half meat upon it. Use enough cream to embed the meats firmly withr out covering them. The cream may be slightly flavored with vanilla. Let harden. Cocoauat Cream Candy. — 2 teacupfuls white sugar, i tea- cupful sweet cream or milk, milk and water half and half or water alone, 1 scant teaspoonful butter. Let boil fifteen minutes and then stir in 1 cupful of grated fresh coooanut or desiccated. Pour in pans and cut lengthwise when partly cool, or drop by spoonfuls on butter paper. Some omit the butter. Tutti Frutti Cream Candy.— 3 cupfuls white sugar, ^ cup- ful water, 1 tablespoonful vinegar. Boil ten minutes, then add 1 cupful grated fresh oocoanut or the desiccated. Boil ten min- utes longer, remove from fire and stir in 1 pound of fresh chopped figs or nut meats, half and half with the figs. Drop by spoonfuls on buttered paper or in fancy molds, or pear in shallow pans and out in squares while cooling. Baisins may be mixed with the figs. i A^de Onsitaard Fie, Cheese, Tea or Coffee. Stappee. — ^B^ls or Biseuit, Otmned (xr Fveah Fratt, Cbocciaite GiTitod, Tea. THUKSDAY. JSrea>j^ft&s^--4}ogee, Oatmeal Mush, Ij>uier,— Beefsteak smothered in Onions, Pickled Beets, Tur- nips, Boiled Potatoes, Bread and Butter, Fresh Gingerbread, Coffee. Sapper.— Son Toast with Eggs, Potato Salad (any kind). Cold Bread, Qauned Fruit, Cookies, Tea. FRIDAY. fif«a&fasA,— Chocolate, Baked Potatoes, Hot Muffins (corn), Cold Bread, SUced Tomatoes. Danaer,— Tomato Soup, Veal Cutlets or Fish, Steak, Cupped Potatoes or simply Mashed, Bread Pudding, Tea. Supper.— Toast, Cold Bread, Codfish picked up in Cream. Canned Fruit or Apple Float, Tea, Doughnuts. SATURDAY. Break&bst. — Wheat Pan-Cakes and Syrup, Fried Potatoes, Sausage, OoSee. Dinner. — Veal Pot-pie or Salt Fish with Drawn Butter Sauce, Boast potatoes (omit these with Pot-Pie), Carrots, Pickles or Catsup, Steaaaed Apple or Cherry Pudding, Tea. Sapper, — Custard, Fresh Berries or Canned Fruit, Pried Kidneys or Calved "''ains. Cold Biscuit, Ginger Cookies, Tea. OINNER© KOK. ANOTHER WKEK. Monday. — Boiled dinner with Corned Beef, Baked Kice Pud- ding. raesday.— Corn Beef (leftover), Scalloped, Pickled Beets, Boast Potatoes, Mince or any kind of Pie. Wednesday.— Boiled leg of Mutton (save the liquor in which it is boiled), Drawn Butter or Caper Sauce, Vegetables, Slaw with Dress- ing, Gingerbread with Hot Sweet Sauoe. Thursday. — Make Soup of the Mutton Liquor left (adding the bones) with Egg- Dumpling or Soup-Balls, Hash of the remnants of the Mutton, spread 1 inch thick on slices of Toast, Poach Eggs and lay one on each slice. Vegetables, Tapioca Pudding. Friday. — Chowder or Fresh Fish In some form, or Baked Salt Cod with Cheese, Vegetables, Squash or Pumpkin Pie. Saturday.— Unm and Eggs or Broiled Steak, Pried Apples, Boast Potatoes, Steamed Pudding with Sauce, or Cabinet Pudding. Sonday.— Stewed Oysters, Veal Steak, Vegetables, Cranberry Pie, Onaterd. THE TABLE. 439 BREAKFASTS. Siinday.— Fried CMcken, Fried Sweet Potatoes, Fop-av&ie. Monday, — Ham and Bggs, tTohnny Cake . Twesday.— Macaroni, Veal Cutlets. Wednesday. — Mackerel, Saratoga Potatoes. Thursday. — Liver and Bacon, Eice Croquettes. JWday.— Hominy, Laplanders, Hasb. SatHrday.— Oat-meal Mush, Ragout of Cold MeatJ bilaLs of farr. enu |or 0pB WgbI^, — By Qoursss, MOKDAY, BBEAKFA8T, Ooflee. Oranges. Sweet Breads— Friea. Sliced Tomatoes. Fried Sweet FotatoeSt Hot Crackers. Oysters — Eaw. Consomme with Custards. Baked Blue Fisk with Maitre d'Hotel Sauce and Saratoga 'BsMtnes. Boiled Turkey with Oyster Sauce and Lima Beans. Lettuce Salad. Almond Ci^tord Pudding. Almoafl Ore»m Oake. Cheese, Fruit. Coffee. TUESDAY. BI1BAKJFA.8T. Chocolate. Truit. Turkey Hash. Radishes. Cucumbers. 440 THREE MEALS A DAY. DINSEB. rasters an the Hall Shell. Puree of Green Pea*, Baked Shad -with Potato Croquettes. Boast Lamb. Mint Sauce. Canned Green Peas. Celery Salad. Cream Puffs. Lemon JeUy, Fruit. Coflfee. TarEDKEBSDAY. Coooa. Figs and Dates. Lamb Curry. Scalloped Tomatoes. Breakfast Bread (Cornmeal). nusmrEB. Oyster Soup or Puree of Cauliflower. Broiled Mackerel ■with Maitre d'Hotel Potatoes. Fillet of Beef with Mushrooms. LettHOB Mayonnaise. Lemon Sponge. Ice Cream. Fancy Cakes. Fruit. CofCee. THURSDAY. BBEAKFAST. Coifee. Grapes or Bananas. Fish Croquettes with Saratoga Potatoes. Kice Muffins. Cheese Omelet. DISlfER. Oysters — Eaw. Iqmato Soup. Turbot. Cucumbers. Snipe with Cupped Potatoes. Potato Salad. Banana Charlotte. Chocolate Tarts. Cheese. Coffee. KEtlDJiY. BRBAXB'AST. Chocolate. StrawberrieAY: absorbs 27 pounds of water and still appears as a iny povder. In this condition it will be very useful to spread orer the garden, lawn, or around fruit trees, or it may be used for a white-wash. With lime in the cellar, chills will be an unknown qvt&ntitj. To Purify Brains — Dissolve 2 pounds of copperas in a pail of water; should be washed down all drains, sinks, vaults, etc. All pipes leading from the kitchen should have boiling lye turned down them once a week, at least, in sufficient quantities to eat away the accumulation of grease that coats the interior of the pipe. A few drops of carbolic acid should be poured down the pipes leading from stationary wash-stands. What little odor that escapes into the room is very beneficial to any one a£Sieted with throat trouble. Any decomposing substance may be rendered odorless by a layer of powdered charcoal, quicklime or common road dust, which is in itself a good disinfectant. Closetsshonldbertext in order. Examine all oaist-o^F clothing in attic and store-rooms and distribute to the needs of others. Sort and put in paper sacks or pasteboard boxes the " odds and ends " that every thrifty housewife reserves for time of need, labeUng each distinctly for convenience sake. Wash and wipe floors and shelves ; while these are drying have the garments and bedding on lines airing in the sub and wind. Damp cloths only should be used for shelves, as it is desirable they should dry quickly. Sweep the walls and ceilings. Dust Persian powder in all the cracks to prevent moths and other in- sects, or sprinkle benzine plentifully in the crevices. The odor will evaporate quickly. Be careful in handling it as it is very in- flammable. These rules apply to attic and closet. To PreTCBt llEotks. — Take furs and other winter clothing, before the insidious miller claims them for its home; hajag out doors Iq the wind, brush well with a whisk-broom, and envelop in brown paper sacks. Wrap the more valuable articles in newspapers be- fore putting in the sacks. Printers' ink bdng one »f the best preservaiivea against the depredations of moths. Turn over the edges of the sack and paste carefully down with a little £our paste (raw flmii and cold water stirred smoothry together will answer), making sure tiiat there are no openings in the sack where the moth HOUSEKEEPING. 447 oiiiier oan creep in. This is absolately safe if done early in the seascm. Blankets, sbaTrls, cloaks, etc., can be wrapped in large papers. Label every article as it is fastened, and keep a little memoranda book of where each package is put, thatwhen one es- pecial artido is needed it can be found at once. Camphor gum is apt to turn furs a, light color. A cedar box is very nice to put these packages in, but in its absence a whisky or alcohol barrel is equally good. A little bergamot or some other perfume will do ftway with the odor. Betum aJl articles to the closets, close the doors and every- thing is teady for cleaning the rooms. One Soom at a time is all that should be undertaken. In this way dust, turmoil and misery, too often attendant upon house- cleaning, are avoided. A large, dean, soft dust-doth, if very slighUy moistened, is much the best. Dust carefully every article of furniture in the room, and carry either out doors or into an ad- joining room. Pictures and mirrors that are too large to be re- moved from the waQs shoiild be carefully dusted and then covered. Cai^etS. — ^Pull the tacks. Be careful not to break the heads and leave points in the floor. The carpet, if a Brussels or Wilton, should be folded by the seams, instead of being gathered into a heap, as these carpets are creased by treatment that would not harm an "ingrain" or "three-ply." Leave the rope very slack before 'he carpet is hung, then lift to the retjuired height by long and bM-ong poles. Select for whips long, smooth, flexible twigs, canes will answer. Carpets should never be shaken as their weight inclines them to part. In beating them whip the wrong side first and thoroughly, then the right side. Brussels, however, and other heavy carpets, should be whipped on the right side only, as they are so heavy that the dust cannot penetrate them. Sprinkle the floor from which the carpet has been removed with water containing a little carbolic acid. This will lay the dust and destroy its poisonous action on the lungs — dampened saw- dust may be used instead. To Clean Wall Paper. — If not much sailed, simply wiping oS \?itb a soft doth puaaed over a broom, changing for a dean one 448 THREE MEALS A DAY. frequently, wiH answer; another way, ia to take 2 quarts of wheat bran, inclese it ia a bag of thin open flannel or strainer cloth; witli this rub the paper, shaking up every few minutes so as to keep the surface fresh. This is a very good method. Grease Spots oa Wall Paper may be removed by mixing pipe-day or fuller's earth (an old day pipe may be ground fine and used,) with water to a paste. Lay on the spot, let remain all night, in the morning remove with a knife or brush. Grease Spots on Floors may be scoured perfectly clean by the use of strong pearlash water or sal-soda. Mix this with sand if the spot is very large. Broken Places in Walls may be filled with a mixture of white sand and plaster of Paris made into a paste with a little water. Cover over with a bit of paper to match that oa the wall. Smoked Ceilings that have been blackened hy a kerosene lamp may be washed off with soda water. To Bemove Paint and putty stains from window glass, dip a wet doth in baking soda and rub the paste thus made thinly over the glass. Let remain fifteen minutes, and wash in warm, soft water, without soap. This will bring all the stains with it. Eub dry and polish. Second — Wash the window glass with hot, sharp vinegar; this will remove mortar and paint. Geained wood work should be washed with cold tea. Oiled and vaenished woods should be simply wiped with a flannel cloth wrung out of warm, soft water. Painted wood-wobk m&j be washed with a few drops of ammonia in the water used. Put 1 teaspoonful of ammonia in a quart of warm soap-suds, dip in a flannel cloth ; apply rather lightly but rapidly; dust and specks will all disappear. Second. — Dip a flannel cloth in warm soap-suds and then in whiting; applied to paint, this will instantly remove grease and soil of every description; wipe o|E with dear water. Deheate paiats will not be injured but look like new. To WASH WINDOWS take a little spirits of ammonia on a sponge, rub over the glass touching ey^part of the pane, then rub briskly HOUSEKEEPING. 449 with a piece of soft paper; this does away with soap and water and leaves the glass brighter. Second — Dip a damp cloth in whiting, and rub on tha glaas; rub to get off all dirt, then let it dry on; after which mb with a dry cloth; it is nice for nickel-plating and knives and ferke. This method is also useful for show cases and mirrors. The floor may be cleaned next, with water containing ammonia or soap. . Simply wipe off, scrubbing is not necessary on floors protected by carpets. Wipe thb floor carefully a second time. A handful of borax in ihis water wiU act as a preventive of moths. Carpets may now, when the floor is perfectly dry, be returned to the room carefully stretched and tacked in place. Use carpet- lining paper, or two or three layers of newspapers, though some adhere to the old fashion of putting straw under carpets. Moths in carpets must be carefully guarded against when carpets are laid. Borax water is good and should be used. Lay the carpet down, turn the edges back, sprinkle salt or black pepper and turn the edges back and tack firmly. Heavy carpets do not require to be taken up every year; remove tacks from these, fold the edges back, wash about a foot of the floor all around in strong soap-suds with a tablespoonful of borax dissolved in 1 quart of water. When diy.dust with insect powder and re-tack. Second. — Lay a damp cloth quite |^wide and wet along the edges of the carpet J while on the floor, and iron dry; the steam vnll kill both moths and eggs. This will answer for any style of carpeting. To brighten oaepets, the ammonia and water mentioned before, wiped over an entire carpet, is useful. It is necessary to wring out the cloth frequently and get a fresh supply of the solu- tion. Second. — Sprinkle a pound of damp salt over the surface and sweep off. Save the ravelings when putting a new carpet down; they will be very useful to mend with when it begins to wear. To Take out ©rease Spots From Catpets.-"^over the 29 450 THREE MEALS A DAY. spots with fresh buckwheat, removing it as fast as it absorbs the grease aad applying fresh until the spots disappear. Second. — Kerosene oil spilled upon a carpet will often entirely disappear by evaporation if the room is closed and kept from dust. If the spot still remains, a thick coating of powdered French chalk should be spread over it and heated occasionally by laying a brown paper over it and pressing with a hot iron. Biscelored Spots on Carpet can be frequently restored by rubbing with a sponge dipped in ammonia diluted with water; clothing the same. Ox-gaU is useful for same purpose. Soot OH Carpets, falling from an open chimney, may be swept up without the slightest trouble by sprinkling it lavishly with salt at first and then sweeping. Stair Carpet Pads should be made by folding Waste cotton or pieces of old quilts in newspapers; have them a little shorter than the oarjtet is wide. Put them over the edge just where the foot naturally strikes the front of the stair. It will preserve the carpet and deaden the sound of footsteps. Old pieces of carpeting, doubled, are very good for this purpose. If the stair carpet is a little longer than the stairs, it can be moved up or down at different times BO as to last longer. Fnmitlire Polish. — Take 4 ounces of alcohol, 4 ounces of boUed oil, 1 ounce of Japan dryer, and 1 ounce of benzLae. Mix all and shake well while using. This removes all ■ foreign sub- stances, at the same time gives a fine polish. Rub dry with a woolen cloth. This recipe sells regularly for seventy-five cents. FnrBitnre Polish, (II), must be made use of before the furniture is brought back to the room. Any of these given below are reliable: 1st. Mix equal parts of vinegar, spirits of turpen- tine and sweet oil in a bottle. Apply with a flannel cloth and polish afterward with a piece of chamois-skin or silk. It is better than a coat of varnish and will remove spots also. 2nd. Ten cents worth of bees-wax melted in a tin-cup in a hot oven; add to this 2 ounces of turpentine and let cool. Apply briskly to the furniture and polish with an old silk handkerchief. 8rd. A littie kerosene rubbed into furniture with a flannel improves ^^^e color \iA pofi^:3 it. The odor ^uieklj evap oratea. HOUSEKEEPING, 451 Blaek Walnut furniture may be cleaned and pcdished with the following mixture: J pint warm strong coffee, 1 tablespoonful linseed oil (boiled). Apply with flannel; polish with a diy flan- nel, d-reftt improvement. Fnnuture Tarnish.— 1| ounces linseed oil, raw; 1 ounce alcohol, ^ ounce Venice tUqientine, 4 drops benziae, i drops spirits turpentine. Mirrors and picture glasses should be polished with a bit of chamois-skin squeezed out of clear water, and then polished with a dry piece of the same. To Cleam a Library provided with enclosed stationary cases, the books shoidd be taken out after the first washing of the floor, carefully freed from dust by striking two volumes together in the hand — never dust books in any other way — and return to the cases. If the cases are open, dust the books and remove to another apart- ment before the carpet is disturbed. To Wasll Oil Cloth. — Take milk and water. Never use soap- suds, as this dulls the colors, Bub over with a mixture of ^ bees- wax, melted, and while warm stirred into a saucer of turpentine. Apply with a flannel cloth and polish 'with a dry flitrnnel. Or wash as above and oil with sweet oil or butter. Polish. Tb Clean Zinc. — Rub carefully with kerosene and poJiah with newspapers. This combination of printers' ink and kerosene effectually removes all stains. Miekle Trimmings on stoves may be cleaned wi€h kerosene and whiting. Polish with dry flannel, v^ommon soda will polish jniokleplating also. Spete on Yamished Fomitm ^ may be removed by rubbing with essence of peppermint or spirits of camphor and afterward using furniture polish or linseed oil. Sometimes holding a hot fire-shovel over them will remove them. Polish afterward. Mica in eftoves may be cleaned by washing in hot vinegar. If it does not clean readily let remain wet some time. To Wash Matting wipe off with a cloth wrung lasom salt and water. This prevents turning jrellow. ToBemoveGreaselfrom Marble. —Apply a paste ma^ of crude potash and whiting mixed with water, or ms quicldime ia 45^ THREE MEALS A DATi, the ooasistonoy of oream mth strong lye. Apply with a brusii. For 9i&Bz method let lemain twenfy-four hours and wash oS with soap and water. Polish the surface and the marble appears like new. A paste of whiting with benzine will work wonders. To Eemoye Iron Stains from MarWe.— Take an equal quantity of fresh spirits of vitriol and lemon juice. Mix in a bot- tle, shake well, wet the spots and in a few minutes rub with a soft linen cleth until they disappear. To Sweep Carpets use salt, dampened sawdust, bran or old tea leaves. In the Hitchen. — ^Attend to the closets first. A coat of cop- peras white- wash will be useful, or plain white- wash. Put the boiler over, fill with strong soap-suds, adding a good handful of sal-soda. Into this ptrt all the tins and let boil half an hour. Take the lamp burners and boU in the same fashion, using some old pan for this purpose. When removed, rinse well and wipe dry. Ammonia will be found a necessity in the kitchen work. Its uses are manifold. Some of them have been mentioned before. It is cheap and the crude article can be bought for household pur- poses. Put it in dish-water, and the pans and ketties where meat has been cooked, and grease will disappear like magito. To Oil a Floor.— Get common boiled linseed oil; heat boil- ing hot, and while hot go over the floor, using an old paint-brush and keeping the oil hot all the time. Even if the floor is very rough and inclined to sliver, this will make a great improvement. Have &e floor very clean before using. Two coats of oil may be needed if the floor is very bad; 1 tablespoonful of yellow ochre to 1 quart of oil makes it li^t. The same of burnt umber will color it dadk. To Wash Dishes.— Fill the dish-pan half full of very hot water and t© that quantity add ^ or | cupful of sweet milk. It softens the hardest water, gives the dishes a clear bright look, and keeps the ham^ from .Roughening by the use of soap. It cleans the greasiest dishes without leaving the water covered with a scum, Kettlea aM pans that have had meat cooked in th^n should be half-fiHeS with hot waier and set back on the stove (a l&i^e am- naoaia in ^ wat&r wiR he^). Pom ^ie out when r^adj aaad irasli HOUSEKEEPING. 453 in hot nrilk and water. An easy method. To save still farther trouble wash the dishes as above, rinse in very hot water, lay a soft towel in the bottom of a large milk-pan or a broad, shallow willow basket and pack the dishes in this to drain. At meal time bring out the basket and set the table, being careful that there are no r6ugh streaks on the china for sensitive finger-tips to feel. Wipe knives, forks and spoons as usual. A Dish Mop may be made by fastening a quantity of candle wicking or soft linen rags to a wooden handle the required length. The mop part should be five inches long when finished. Old Newspapers are very useful in the kitchen. Polish the tea-kettle with some. If very smoky moisten and dip in a little soda. Kub again with a fresh paper and the result will be gratify- ing. The coffee-can may be treated in the same manner, while they will put the finishing touch to newly polished silver, and will be found excellent to polish stoves that have not been blacSened for some time. Brass and Copper Kettles may be cleaned with a hit of flan- nel dipped in kerosene. Flat-irOQS maybe rubbed in kerosene and scoured with sand- paper if rough. BlaoMng for Stoves will take polish much more easily if a little turpentine or benzine is mixed with it. This rule is good: 1 pound of black lead, 1 gill of turpentine, 1 gill of water and 1 ounce of sugar. There will be a little odor when the fire is first lighted in the stove. Another- way is to mix the blacking with warm suds or coffee. To Prevent Stoves Bnsttag.— Before putting away for the summer mix the blacking with a little oil (sperm or kerosene) in- stead of water. This will prevent the summer rust. Stove-pipes should be rubbed with kerosene before putting away in the spring. This prevents rust. New tins should be set over the fire with l)oiling water in iiiem for several hours before food is placed in them. Stone and Earthenware Crocks.— Before being used for any purpose should be put in a boiler fuU of cold water. AUow this to Jvoil end then to cool with the jars in it. This process fills the 454 THREE MEAI,S A DAY- pores of the jar and it can be used for various purposes as long as it lasts, otherwise the first contents will render it unfit to be used for anything else. To dean Knires. — Apply the bath brick or finely shaved comraon brick with the freshly cut half of an Irish potato. The juice of the potato will assist in polishing the steel. Use charcoal powder for polishing. This will not wear out the blades. To RemOTe Rust from Knives. — Cover the knives with sweet oil, well rubbed on, and after two days take a lump of fresh lime and rub till all the rust disappears. It forms a sort of soap with the oil, which carries off all the rust. Knife-Case. — A flannel knife-case tacked to the inside of a cupboard door, to be so constructed that there wUl be a separate compartment for each knife or fork. The flannel is sure to absorb any moisture left on a knife by carelessness or by accident. Fire and Water-proof Cement.— Mix finely sifted lime with tiie whites of eggs, (according to the quantity wished) until a paste is forxaed, add some iron filings. The paste should not be too ihiok. Apply this to the fractured edges, unite them. When dry they will be perfectly sound, fire and water-proof. Can be used on iron vessels. To Mend Cracks in a Stove. — Take 3 teaspoonfuls salt and 1 pint wood ashes, mix to a stiff paste with water; fill the cracks with this paste while the stove is hot, and when it becomes dry it will be as hard as cement. Scald the Brooms by dipping for a minute or two in boiling soap-suds. Do this once a week and it will keep them tough and flp-'ible and prove a saving in both carpets and brooms. Wings of Fowls, turkeys, geese, etc., should never be thrown away. They may be used to dust furniture, to clean the stove or hearth, and there is nothing better wherewith to spread on the paste when papering walls. A Higfa Stool is a necessary article in every kitchen. It can be used while washing dishes, ironing, preparing vegetables, etc. The fatigue saved while sitting at these occupations, is incalculable. The stool may be plain, or it may have a back and a rest for the feet, or a revolving top, but in any form it is invaluable. HOUSEKEEPING. 453 Sliver Polish. — | pound of Paris white stirred ioto 1 pint of boiling water. When cold add 2 tablespoonfuls ammonia. Prepare a day before using and keep the bottle well corked. Shake thor- oughly each time bejfore applying. Apply the polish to ifae entire surface of the article to be cleaned. Let dry on, and then rub first with a soft cloth and afterward polish with a bit of eharaois- skin. Second. — Eub the plate first with an old napkin naoistened with sweet oil, then with calcined magnesia or whiting. Polish with chamois-skin. To Restore Blackened Silver Plate.— When, from kng neglect, plated ware becomes so blackened and stained that it can- not be restored by plate powder, take the following mixture: 1 part of sal-ammonia with 16 parts of vinegar. Eub the stains gently with this and they will disappear. Then wash r^ell in soap and water. If necessary polish afterward with sweet oil and mag- nesia or whiting. Kerosene will sometimes clean blackened silver almost in- stantly. To Keep a Copper Tea-kettle Bright.— Wash oeeasion- ally with a solution of salt and buttermilk. Kinse with dear water. GALaGIMININQ, PAPB.R-HANG- IJSLG, RTG- Calcimining. — Soak 1 pound white glue over nig^t, theii dissolve it in boiling water and add 20 pounds Paris white, diluting with water tmtil the mixture is of the consistency of rich milk. To this any tint can be given that is desired. Lilac. — Add to the calcimine 2 parts of Prussian blue esd 1 of vermilion, stirring thoroughly, and taking care to avoid too high a color. Bbown. — Burnt umber. Gbay. — Eaw umber, with a dash of lamp-black. EosE. — 3 parts of vermilion and 1 red lead, added in very small quantities until a delicate shade is produced. 456 THREE MEALS A BAY. Lav:mjbeb Make a light blue and tint slightly with ver- miliOB. Stbaw. — Chrome yellow with a touch of Spanish brown. BtJFF. — 2 parts Indian yellow and one part burnt Sienna. Blue. — A small quantity of Prussian blue will give a soft azure tint. Dark blue is never desirable. Be sure the tints are delicate. The ceiling should have a coat two or three shades lighter than the walls, that it may appear merely a reflection of their deeper tones. The ceiling may be caloimined with the lighter tint, and then more color added for the walls. White-wash. — For other walls than hard finish, an excellent wash is made as follows : ^ bushel lime slaked with boiling skim milk, 8 quarts salt, 1 pound white glue, previously dissolved in water. This is a hard and durable white-wash ; does not easily rub off, and when tinted with any of the foregoing tints has nearly as good an effect as calcimine. This same wash, with the glue omitted, makes a good white-wash, permanent, for out-door build- ings, and is said to render wood incombustible. Paper-hanger's Paste. — l pint wheat flour and 1 paper silver gloss starch, second quality (some use flour alone, 3 or 4 pounds). Put in a wooden pail and add gradually enough cold water to make a smooth batter, stirring at the same time constantly and vigorously. Have a kettle of boiling water ready, turn into the flour and water, stirring until it thickens. Then pour over it gently 1 quart of cold water and set in a cool place until it is cold. The water over the top prevents a skim forming as it cools. If it is warm weather dissolve a piece of alum, half the size of an egg, in the boUing water. This will keep the paste from souring. A teaspoonful of clove oil wUl keep it from molding. If insect life is plentiful 2 large tablespoonfuls carbolic acid in the paste will eradicate it effectually. Copperas put in the paste, or Cayenne pepper either will keep mice from injuring the paper after it is on the wall, as they occasionally do in some localities. Befere using the paste, thin with cold water to a consis- tency that will spread easily and quickly under the brush. This paste will keep a long time Vithout fermenting. If it should mold HOUSEKEEPING. 457 it can be removed from the top and the remainder wUl be perfectly good. On hangiHg "flock" papers with crimson in them, omit the alum, as it ■will injure the color. If the paper is to be put on hard finished walls, or over var- nished paper or painted walls, a little more adhesiveness may be required. In this case, take a handful of white glue and melt in a little water, turn this, when dissolved, into the paste, and there'! will be no trouble in this'respect. StaieiBg Floors.—! can of linseed oH and a little burnt umber. Apply as paint. Waxing Floors.— 1 pint turpentine, I pound bees-wax; melt over a slow fire, no blaze because the mixture is explosive. Apply to the floor with a piece of flannel. Polish with a dry piece of soft flannel. Paiat for Floors.—! gallon linseed oil, 2 pounds gum shel- lac, ^ pound litharge, ^ pound red lead, 1 ounce umber. Boil slowly two or three hours until the gums are dissolved. Grind the paints, any color, in this and reduce with spirits of turpentine. Yellow ochre is the best for floor painting. This dries quickly and is also very nice for porch floors. Te Remove Old Paint. — 2 pounds sal-soda, | pound Ume, ! gallon hot water. Stir all together and apply while still warm to the old paint. The mixture will soon loosen the paint so you can easily remove it. To Soften Putty in Window Frames.— Use the same given above. Apply both sides the glass and let remain twelve hours when the glass can be removed without cutting. GARR OF LAMPS- To Clean Lamp Burners. — When they become clogged and refuse to work, and the lamps are sure to smoke, put them over the fire in an old pan, cover with water to which a teaspoonful of soda has been added, and boil ; the burners will be found as good as new. Ta keep burners bright polish with kerosene every few mom- inge and rut dry with a woolen doth. If very much smoked. 458 THREE MEALS A DAY. immerse in a kerosene bath and scour finally with brick-dast and A woolen cloth. Shining burners are an important factor in having a clear light. Cementfor Lamp Tops.— Melted alum will be found very good for this purpose. Use as soon as melted, aad as soon as the cement is cold the lamp wUl be found ready for use. Lamp Wicks may be made to fit, if not too large, by drawing out one thread near the selvedge. If this is done with a new wick there will be no trouble. To Clean Lamp Chimneys.— Wipe off carefully any smoke or dust and polish with a soft cloth; soap-suds dulls the glass; if any moisture is required, breathe down the chimney or hold wer a steaming kettle, then polish. A soft sponge fastened to a long flexible whalebone will be found better for cleaniag the inside of chimneys than any brush that can be bought. Lamps themselves should be frequency emptied and tihe bowls washed out with soap-suds ; a few drops of : ammonia added to the suds will help to remove the oily sediment. Dry thoroughly using the whalebone swab. If any water is left in the bowl the oil will sputter when first lighted. A well-fiUed lamp burns lese oil than one half-trimmed. Lamps to Trim. — Do not cut the wi(i, turn it just above the tube, take a match and shave off the charred end, thus insuring an even flame. Then turn the wick down below the edge of the tube that it may not draw up oil to soil the outside of the lamp. Do not fill too full, kerosene kept in a warm room expands consider- ably and the result will be oily lamps, disagreeable to handle BROS AND BRDDIKG. The chief aim with regard to beds and bedding should be ^,^ tise, as far as possibly, such material only as can be thoroughly cleansed upon necessity. Feathers, fortunately for the health of the rising gaieration, are not considered the prime necessity now that tl^ey once were, and if used at all, should have the utmost' care taken to prevent the unwholesome consequences that follow in iieir wake. To render them endurable they cannot have too much air and fresh wind. A feather-bed exposed to the direct rays HOUSEKEEPING. 459 of tb« sun will be found far from eweet, for the reason that the animal matter in the feathers, the oil in the quills, is made rancid by the sun's heat; hence the unpleasant odor. Put them in a dry, shady spot, if the day be windy so much the better, and night will find them fresh and sweet. Feather-beds and pillows would be very much freshened and lightened if left out in a drenching rain every spring. Expose them to sun and wind, but especially wind, on every side until perfectly dry. Be sure and air feather-beds and pillows as often and as regularly as possible. Pillow tickings are very apt to become unpleasantly soiled. Much of this might be avoided if pillows and bolsters were carefully protected by an extra casing of heavy cotton doth, over which the ordinary pillow case may be drawn. Wash this second covering when necessary, and it will be found that the ticking can be preserved in cleanliness and the escape of the annoying down will be prevented at the same time. Air the pillows every day. , /Hair pillows are a very good substitute for feathers ; finely split com husks are also used, but these rustle just enough to annoy a nervous sleeper. To Wash Feather-Beds and Pillows.— Fill a thirty gallon cask, or large tub, with warm water, put in it one pound of baking soda. Do not use soap, it inclines the feathers to stick together. Eip open one end, sink tick and feathers in the water until both are wet thoroughly. Then shake the feathers out of the tick in the water; when clean run them through a wringer, sew up a couple of sheets, put the feathers in, dry in the sun, turn and beat until the feathers are light. Have the ticking washed and dried, and put the feathers back. The best way to do this is to open the sheets at one end, take the open end of ticking and run the two together aU- around, the feathers can then be shaken in the tickii^ without trouble or flying down. Eip apart and sew up the tick. Thick ticking that the feathers cannot " .breathe " through, should have the smallest possible opening left in each corner. Cut ofi a goose quiU at both ends, put one in each'opening, sew fast to keep from coming out and the bed will be light and fluffy as new. Gbose Feathers that are perfectly n^w, sometinfies have a dis- 46© THREE MEALS A DAY, agreeable ordor; this may be removed by washiog the feathers as aboye and rinsing in water with a little ammonia iu it and then in clear water, then run through wringer each time. If it is pillows only, they may be spread upon sheets to dry in some sunny spare room and filled into the ticks at leisure. Blaukels, Quilts and counterpanes are best for continual wear. Comforters are very nice to throw over the bed on the out- |Side for extreme cedd weather. Do not use them next to the sheet, ■ as they absorb animal heat and are to heavy to renovate frequently. Blankets should be aired occasionally through the winter and shaken often. It is really much better to always protect them by sheets, as they are very heavy to wash frequently besides being somewhat spoiled by the operation. Comfortable Shams should always be used. Cover the top where they come in contact with the breath of the sleeper, with a breadth of calico the length of the quilt; fold down on each side evenly and baste. This can be removed and washed when necessary. Comforts made of wool are warmer and lighter than cotton; if cotton is used, buy the best grades only. Washing Comfortables and Qailts is an easy affair and should be attended to oftener than is usual. Simply soak them an hour or two in a warm soap-suds, not too strong. Then rinse up and down in this water, pound with a stick until they appear clean. I>raija, do not wring, rinse in plenty of clean, pure water, drain and hang on the line. While drying, shake the wrinkles out. Choose a bright, windy day for this. They will be fresh and puffy as if new. This is one reason that the best cotton should be chosen, as it washes better. Qoilts Streaking in Drying may be remedied by laying out over night in a heavy dew, the streaked side uppermost. In the morning turn this side down and leave in the sun until thoroughly dry, when the streaks will have disappeared. Comfortables that are not too badly soiled maybe renovated in the same manner; repeat several days. Mattresses should have heavy cotton or wool comfortables made the exact size of the mattress, or wide enough to tuck under the ades to protect it from dust. This will make the mattress HOUSEKEEPING. 461 softer, will protect it, and besides, can be waabecL as oftea as necessary for purposes of renovation. Air the mattresses as ©ften as possible, and let the stm into the sleeping rooms at every opportunity. Teatilatiou of Sleeping Eeoms should be carefully attended to. A sheet of finely perforated zinc substituted for an upper pane of glass in a chamber window is one of the cheapest and best forms of ventilation known. Seoond. — BaisB the window on the windward side a few inches and close the opening at thg bottom with a piece of board out to fit it, rest the sash upon this. Either of these methods are worth a trial. Spare Beds should be thoroughly aired for the benefit of the chance guest to dissipate the dampness and do away with the dangers that too often lurk about a long unused bed. Opening the coverings and gathering them over and around a jug of hot water for two or three hours is a good method. At flie very last turn back aaad air carefully. Fresh sheets also will do away with damp- ness in some measure. Bedsteads should be carefully attended to. Brush thoroughly, and ajiply to the inner portions a coating of varnish. Turpentine, applied with a brush to all the crevices, is thoroughly destruotite of insect life. But, whatever is used, varnish ca: turpentine, be sure that it touches every crack and crevice. (Climax cleansing fluid is useful.) Never aUow dust to ga&er around springs, slats or mattresses. XHK LaAUKDRY Washing Fluid (Ektsa). — 1 ball potash, ^ ounce salts of tartar, J ounce carbonate of ammonia. Dissolve in 1 gallon warm watec, keep on the stovf until heated, udx, keep in a jug or bottle well corked. Soak the soiled clothes over night. In the morning put 3 pails of cold water in the boiler, and add to it 1^ bars of soap shavei^ &as, and 1 cupful of the washing Smd. Put in the do^aes least soiled first. Let the water heat up grarduaUy aad boil one-balf hour, etkring frequently. Take out into a tub of warm water, rub the soiled p^nrtions if n^ceseaxy, rinse and Uoe. 462 THREE MEAI,S A DAY. Non-BeiliBg Wasbing Fluid. — ^ poimel sal-sodsi, ^ pound boms, ^ oitnee gam oajnphor, ^ pint alcohol, ^ pint turpentine. Disfiolve the campho]: in the aleohol; pulverize the soda and borax and dissolve in 3 gallons of rain water. Mix the whole together and add 3 gallons more of rain water. It is then ready for use. Take 1 pint of soft soap, or ^ bar of bard soap, shaved fine, and mix with 1 cupful of Hke fluid. Make a warm, not hot, s«ds in a tub and soak the clothes ono-half honr, then rub out, rinse, and the work is done. Keep the inid tightly corked. Centennial S(rft Soap. — 4 pounds of the common bar castile soap, shave fine; 4 pounds of common bar soap, shave fine; 3 pounds sal-soda, 8 ounces aqua ammonia. Dissolve all but the ammonia in 2 pailfuls of bot Irain water. Let cool. While cooling test the soap, and add as much water as will make it the consistency of good soft soap. When cool this will make about 100 pounds of the best soft sOap. Add the ammonia while it is cooling and mix thoroughly. Centennial Hard Soap. — If any pare of this is desired hard, boil the required portion one hour, adding 1 bar soap and ^ pound sal-soda to it. If the soap is wanted white, the castile and other soap must be white. If it should be desirable to scent the hard soap, 4 ounces of bergamot may be added to 50 pounds of soap. DxREOTiONS FOR usiNs either the hard or soft Centeimial soap. Soak the clothes in a strong suds made by dissolving the soap; also rub a little on all the soiled spots. Let them stand over night. No wash-board or boiler will be required. Simply rinse out in the morning in two 060I waters. Tho clothes will not be injured. Soak in sepai;ate tubs if there is a great difference in quality of clothes. Ammonia for WasMng. — Make the suds as usual, put into the three pailfuls 2 or 4 tablespoonfnls ammonia, according to the hardness of the water, this whitens the clothes. Boil from ten to twenty minutes, according to the soiled state of the clothes. Binse in i^e usual way, rubbing any soiled spots. Many persons wash caliees, flannels and bed quilts in this manner; rinse the flannels in rather warm water. They will not shrink ner turn yellow. BOmx f&r WasMl^ may be used in the same manner aa ammoBia. It will not iajare the clotiies, being a neutral salt whUe HOUSEKEEPING. 463 its whiteniBg properties are invaluable. Use a large handful of the borax powder to 10 g&llone of the boiling suds^ Extra Hard Soap (Cheap) — 4 bars yellow soap, shaved fine; 2 pounds sal-soda, 6 ounces borax, 2 ounces liquid ammonia. Put the soap in 8 quarts of soft water to dissolve. If the water is hard, break it first. When the soap is nearly dissolved over the fire add the borax and sal-soda. Stir until all is melted. Pour into a large tub, or shallow pan. When partly cool add the ammonia slowly, mixing well. Let stand a day or two and then cut into cakes or bars. Do this in a warm place. No better soap can be found for all kinds of washing, and the outlay can be covered by three cents per pound. This recipe has often been sold for five dollars. Lye Hard Sdap. — 1 pound concentrated potash dissolved in 2 quarts of boiling water. Let stand until luke-warm, then poiir into the lye 5 pounds of clean grease also luke-warm; stir twenty min- utes, a»d, while stirring, pour in. gradually 3 ounces of ammonia. When cold cut in bars. , It is best to let it cool in something broad and shallow. Ihis is very convenient to make when a quantity of grease has accumulated. It should be tried out before putting into the lye. lye Soft Soap. — Aghes should be from good wood, or the lye will be weak. Keey the ashes dry until a week before using; see that they are well packed down in the leach, which can be made out of a barrel. Then pour on waiter until the lye begins to drip slightly; leave it to soak out the strength of the ashes for a week. Then pour on water and begin to run ©fi lye. The proper strengtii can be told by its floating a fresh egg. If it is not strong boil it, or turn it back through the ashes again. Then add clear grease, or "soap-grease" in the proportion of 1 pound to 1 gallon of lye, boil until it is dissolved, then dip in a feather and if, on taking out, the plume part can be stripped off with the fingers, it requires more grease, which sh«>uld be added until it will take no more. If a white scum rises skim ofi (it is grease), or add a little more lye. Boil until it looks soapy. If the lye remains weak, on account of poor ashes, add potash until it is of sufficient strength. Soft Soap.— 5 pounds of potash in 5 gallons warm, soft water. Let dissolve over uigkt. In the morning put over with € pounds of 464 THREE MEALS A DAY. grease aad boil until it is thick and soapy. If the lye needs more grease add it, test with a feather. If there is too much grease, which can be teld by a scum rising, add a little more lye. Pour all in a keg, or half barrel, and add sufficient soft water to make it the proper consistency. It is much easier to boil a small quantity and thin afterwards. CoM Soa^. — ^The grease for this shouldbe tried out. Do this gradually as scraps accumulate ; pour the grease, a little at a time, into a kettle kept for the purpose. TaHow and lard scraps, after the clear fat has been pressed out, are put in water and boiled, then strained through a colander, the grease left to rise, removed in a cake from the surface of the water, boiled up and poured hot into the soap-grease kettle. Working in this manner makes a solid mass of pure grease that never molds. Twenty-five pounds of grease will make a barrel of soap. Fill the barrel half full of lye strong enough to bear up an egg. Heat the grease boiling hot and pour into the lye. Stir often, and when it begins to thicken, fill up with weak lye. If made in cold weather, heat the lye as well as the grease. It never fails to thicken, and is much whiter and cleaner than boiled soap. In warm weather the soap may be made by putting the cold grease directly into the cold lye and leaving in the sun; stir often. Transparent Soap. — 1 pound of yellow bar soap shaved in thin slices, J pint of alcohol. Put in a small stone jar. Put that into a kettle of cold water and let the water boil for ten minutes, stirring the soap all the time. Scent to please, bergamot or rose, and pour into molds. Climax Cleansing Fluid,— This fluid will remove paint, grease, etc., from all sorts of fabrics without injury to the most delicate.- Carpets are renovated to a charm by its use. ' 2 ounces of ammonia, 1 teaspoonful saltpeter, 1 ounce of finely scraped variegated soap. Babbit's wUl do, some use shaving soap, 1 quart of soft water, mix all together and let stand a few days without using. Cover the spot to be cleansed and rub with a sponge, then wash out with clear warm water. For carpets sweep off the dust, cover the spots well with the liquid and then scrub them with a coBuuoB serabbing brush, and wash off with clear water. This same fluid applied with a. Rmall brush to cvery crack and orevice in a bedstead will be found certain death to all insect life. To Remove GrCiJSe Spots.— Alcohol, 4 parts; ammonia,,! part; ether, -^ part. Mix. • Apply the liquid to the grease spot, and thaa rab cLiligcntly with a sponge and clear Or use Climax Cleansing Fluid. In common goods the spot may be rubbed a little with the sponge, but in light goods simply apply it. Some very delicate articles may have grease removed by covering the spot with powdered French chalis and laying the garment away for several days. To Soften Hard Water.— To a boiler J full of water put in sal-soda the size of a large egg. This will not injure the clothes, will whiten and save rubbing. Use sal-soda for cleaning floors. The Economy of Borax.- Theadditionof an ounce of borax to a pound of soap melted in with a little water and not boiled, wiU save one-half in cost of soap and three-fourths in labor of washing, besides leaving the hands soft and silky and the clothes very white. Bluing. — Draw a cloth through the bluing water first to t^e up any floating particles; also dissolve the bluing in warm water. Shake the folds out of garments before putting in the bluing water. This will prevent streaks. Liquid Bluing. - 1 ounce pulverized Prussian Blue, J ounce pulverized oxalic acid, 1 quart soft water. Mix. 1 or 2 table- upoonfuls to a tub. BTARGHING AKID IRONING. Starch Polish, for shirt bosoms, collars and caffs. 1 ounce spermaceti, 1 ounce white wax. Melt together and mold in thin eekes; drop into the starch a piece the size of a dollar. Starch Gloss. — Put in boiling starch, to 1 quart, 1 dessert spoonful of white sugar and ^ teaspoonful of butter. This stiffens the articles and gives a glossy finish. Mutton tallow, or very pure lard may Be used in place of the butter. Staieh will not polish unless there is something added to it. A small table- spoonful of kp'-naene stirred into a quart of starch, after removing - ao 466 ' THREK MEALS A DAY. it from the stove, is used by many, or a little dissolved gum ludbic is useful to be added to a quart of boiled starch made in the usual manner, gives a beautiful luster to the clothes and prevents the iron sticking. Chiuese Method of Glossing.— For three shirts take 3 teaspoonfuls of starch, dissolve in 2 tablespoonfuls of cold water, pour on 1 pint of boiling water, add a piece of Polish or a bit of spermaceti ; cook five minutes. Then take 6 teaspoonfuls dry starch, mixed with ^ a large teacup of cold water. Stir this into the hot starch and use at once. Hot starch stiffens much bet- ter than cool. Have the articles dry, starch bosoms, cuffs and collars thoroughly, rubbing the starch in well, and roll up tight as possible. Iron without sprinkling, stretch and smooth the bosom in shape very carefully, adjust on the bosom-board, lay a clean cloth over it and with a good hot iron rub carefully over the cloth • until the bosom is damp, not wet, remove this and iron until almost dry, and begin to press down for the final polish. It will be im- proved by wiping off with a damp cloth and then using a polishing iron with as much strength as possible to bring out the final gloss.' Wipe off just enough to remove the polish left by the comnjon iron. To iron a collar lay it flatly down, and if it is a standing collar, iron the wrong side first, qufckly, to drive out the moisture, then polish the right side with the polishing iron. To curve a collar, commence in the middle and give it a quick stroke toward one end and then to the other, hold it a moment in position and it will stay so. Turn-over collars are polished flat and turned afterward; do not iron the band too close to the outside. Iron cuffs^the sama as standing' collars. Lift any plaits in bosoms with a knife. Polished white skirts are a luxujy, and shams and other arti- cles repay the trouble of polishing in their increased beauty and in remaining fresh for a longer period of time. It cannot be done without a polishing iron or irons. They cost about fifty cents a piece. Always use the starch as hot as possible. Boiled Starch to Use. — There are two ways of using this. One is to make a boiled starch thick as jelly. Dissolve the starch in a little cold water, say 2 tablespoonfuls, pour over this boiling water enough to make it the right cousisteucy, let boil five minutes: HOUSEKEEPING. 467 blue the starch slightly, if liked, use any of the polishes given, then take part of the thick starch into a dish, and thin the remain- der with boiling water. Wring the articles out of the thin starch first, and then proceed to rub the starch into the collars, cuffs and" bosoms, lay down on a cloth and rub as much starch as can be contained first into one side and then the other. Wipe oif the superfluous starch with a cleaij cloth, stretch carefully in shape and dry. Instead of sprinkling, roll in a damp cloth wrung out of warm water, laying in first a collar and rolling over, then a pair of cuffs, etc. Do not let them get very damp. Iron as before directed. ' Second. — Starch in moderately thick starch made as above. Let dry and starch with a thin cold starch, made with lukewarm water in the proportion of 1 teaspoonful to 1 pint of water, roll up and iron in fifteen minutes or longer. Wipe off each article with a damp cloth to remove any surplus starch. Eemember that boiled starch should be used hot, and that cold starch should always be made with tepid water, the starch dissolves better. Some housekeepers make cold starch out of soap-siids made of white soap, claiming that it will not stick. Soft water, where clear can be obtained, is better for starch. A little kerosene put in cold starch is also recommended to prevent sticking. A bowl of clear water and clean old linen cloth are useful to remove any specks or soiling the linen may acquire while being ironed. Iron dry and then put all starched articles where the direct heat of the stove or sun may fall upon them. They are stiffer for drying quickly. Pin the band of the first collar to- gether in front. Coil the others around and put inside. This will shape them. Arrange cuffs in the same manner. To Smooth Irons that will sometimes stick unaccountably, rub over a board sprinkled with 'fine salt. Then pass over a brown paper with bees-wax in its folds, wipe off with a cloth, and everything will go smoothly. Irons should be taken off the stove when not in use. Continual warmth ruins the temper and pre- vents their retaining heat. To Keep Starch from Scummiag when taken from the ere, cover it closely. 468 THREE MEALS A DAY. Gum Arabic in Starch.— Dissolve in hot water first. Will give a newness to lawns, either black or colored, that nothing else can equal. A little is also nice for white muslins. The gum may be dissolved and kept for use in a bottle. Solution — 2 ounces to a pint of boiling water. Use a tablespoonful to a pint of starch. Borax ia Starch is used by some. Dissolve a lump in boil- ing water and put in cold starch. The whiteness and stiffness resulting wiU be very gratifying. Floni* Starch. — Take 2 tablespoonfuls of flour. Make smooth with cold water, then turn in boiling water until it is the proper consistency, add ^ teaspoonful lard and let boil three or five minutes. LaAUNDRY itrms. To Wash Lace Gartains. — Wash and starch. (Boil them in a soapy water. Do not rub. Rinse twice. Use a wringer or squeeze them dry.) Do not iron them out. You may stretch sheets on a clean carpet, fasten down, and pin the curtains on this. Let dry. They will look like new. To Wash Linen or Calico. — Make flour-starch of soft water. Thin with cool, soft water and wash the dresses in this without soap. Binse in thin stareh-water, turn wrong-side out, and hang in the shade to dry. To Wash Sateen Dresses use borax water. This method will restore the gloss. To Wash Soiled Ribbons and Ties — Rub carefully through a solution of ^ teaspoonful of ammonia to one cup of water. If much soiled put through a second water with less ammonia. Lay between clean white cloths and press until dry. The effect is good. Pongee requires no more care in washing than a white gar- ment; it will bear hard rubbing if necessary, but it must not be boiled or scalded. Treat it about as you would flannel; let it get quite dry, and if you use a quite hot iron, not hot enough to singe, of course, all the creases wiU come out, and the silk will look like new. The ironing when wet is the reason of silk handkerchiefs becomiug yellow, the hot iron tumiog &e moistoie into steam. t^-y Bleaching with Chloride of Lune.— For 5 pounds of udx bleached muslin take 1 pound of chloride of lime, over whic"' pour boiling water. Let stand and settlis. Have ready in a tub warm, soft water enough to cover the goods, into which strain through a cloth the solution of lime. Stir well, put in tbe goods, stirring them frequently, and let remain from fifteen to thirty minutes. Wring out, rinse thoroughly and the process is complete. Coifee-starch for Brown Linen and Black Dress Goods.— Make as usual, using carefully strained coffee instead of water. It gives the proper tint and prevents white scales of starch upon the surface. They may also be washed in hay water. Scald hay in the water until it is the proper color. A Receptacle for Soiled Clothing can be easily made of a small barrel. Clean and line with cambric, covering the outside with cretonne or Turkey red cotton laid on in plaits. Border the top with a ruche of the same. Cover the lid with the same material and screw on a small brass knob in the center. This will be ornamental in a sleeping-room or corner of upper hallway. To Wash Red Table Linen.— Bub carefully in tepid suds, using a little borax in the water to set the color; rinse well. It must never be ironed, the hot iron fades it more than washing or wear. Pull out carefully and stretch in the proper shape before putting on the line. Dry in the shade, fold, and if wished put under a weight to press. They will retain their color much better than by the old method. To Wash Colored Handkerchiefs.— Washing and boiling does not fade these, but hot irons do. Be very careful. If ironing could be dispensed with they would remain bright much longer. To Remove Iron Rust. — Lemon juice and salt mixed to- gether may be spread upon the spots and the article laid in the sun. Eepeat the operation if necessary^. Starch may be spread upon the article instead of salt. A more convenient way is to have salts of lemon in a bottle dissolved in water enough to cover, and moisten the rusty spots with this. This will not rot the goods. When dry wash out in clear water. To RemOTe Fruit Stains.— Dip tbe injured portion of cloth 470 THRKE MEAI,S A DAY, in a solution or 1 part of chloride of lime to 12 parts ot soft wate'' Eub it slightly and then rinse. Second. — Pour boUing water through the stained parts several times. If this does not remove it, cover the wet spot with a paste of starch and spread in the sun. Tea stains can be removed in the same way. To Remove Tar. — Butter or lard will remove spots of tar and soap and water will afterward take out the grease stain. This process will answer for the hand as well. To Remove Ink Stains. — Saturate the spot with spirits of turpentine and let it remain several hours ; then rub between the hands. It will crumble away without injuring the color or texture of the fabric; then wash oft with warm water. Fresh stains of ink can be taken out by soa'dng aad washing in sweet skim milk, renewing it if need be. To Remove Ink from Carpets. — Wet the spot with sweet mUk and sprinkle on salt. Leave for two or three hours and then wash with clear water. Acid Stains, lemon, etc., can usually be removed by am- monia. If the color still . fails to return, a touch of chloroform, will then restore it in almost a}\ cases. Color that has been changed by perspiration can usu-'ly be restored by ammonia, always on black goods. Color Destroyed by White-wash can be restored by being immediately washed in strong vinegar. To Remove Paint Spots from woolen cloth or broadcloth wipe off instantly with a piece of cloth; if a coat, take the lining, if nothing else is convenient. The same will apply to silk. If these methods fail, apply pure spirits of turpentine. Second. — Lay a many-folded sheet on the table and lay the stained part of the material on that (silk, cloth or any other goods maybe treated in the same manner), and rubbing soap on a tooth- brush dip the brush in warm water and wash the paint away, the sheet absorbing the water. When the paint is extracted move the material to a dry part of the sheet; rinse the brush and with clear vvarm water wash the soap away. Eub with a dry towel both sides of the material and hang up to dry. If the paint is long dry- HOUSEKEEPING 47I ing raV, mQi turpentine and wash with soap and water, or if the colors are delicate wash with warm water alone. Chloroform may be used instead of turpentine. 15ellowed Linen that has been laid away can be bleached by letting it soak in buttermilk two or three days. To £eep Whit© Clothing from turning yellow through the winter, wash all the starch put in the fall, rinse in bluing water and put away unironed. To Prevent Muslin Turning Yellow.— There are some kinds of cotton cloth that invariably turn yellow after the first washing. If there is any fear of this, soak the garments two days before washing in clear water. To Remove Mildew. — Wet the spot, soap well and cover thickly with finely pulverized chalk or whiting. Second. — Soak in sour milk, rinse and lay in the sun. Third. — Dip in a solution of 1 part of chloride of lime to, 12 parts of soft water, strained; lay in the sun. Repeat if necessary. So soon as white rinse thoroughly. Washing Blankets. — Put the blankets in hot soap-suds with a little borax in the water. Eub lightly. Too much rubbing and wringing hardens and shrinks the flannel. Rinse in clear water the same temperature as the suds. Run through a wringer and hang up to dry. To Wash Flannels of all kinds pursue the same plan as for blankets, though, if necesary, soap may be nibbed upon the soiled places. Bring in before fairly dry and roU up for ironing. Renovating Black Silk. — Sponge with water containing a little ammonia, or sponge with hot coffee (strained). Sponge on the side intended to show. It may be pinned to the carpet' and dried, or allowed to partially dry before ironing on the wrong side. Shiny appearance of worn silk may be removed by spong- ing with borax wafer (1 teaspoonful of the powdered to 1 cupful water), or rub off with gasoline. Second. — To renovate a black silk, rub each breadth caiefully with a woolen cloth to free from dust, and then sponge the right side with water in which one or two old black kid gloves havd been boiled (1 ^uart of water for a pair of gloves). Iron while 472 THREE MEALS A DAY. wet with very hot irons, on the wrong side. This cleanses, stiffens and slightly dyes, and gives quite the appearance of newness. Seuovatlng Colored 8il](S. — The same method may be re- sorted to by using kid gloves the exapt shade of the dress. I'or this reason old kid gloves should be saved. BenoTatin^ Slack Cashmere. — Wash in warm suds with a little borax in the water. Einse in bluing water very blue, hang up to dry without wringing and iron on the wrong side while quite damp. It will look equal to new. Some use soap bark. Second. — Sponge with ammonia water until the pieces are thoroughly wet. Eoll tightly and begin ironing at once. Cover the board with soft flannel, lay the right side down and iron dry on the wrong side. Brush off any flannel lint that may remain on the right side. A strip of old black broad-cloth, four or five inches wide, rolled up tightly and sewed in place, is better than a sponge for cleansing black and dark colored clothes, as it leaves no lint. To Clean Black Lace. — Put in alcohol, churn up and down until the liquid foams. If very dusty repeat the operation; squeeze them out, clap them between the hands, pull out the edges, lay between brown paper, smooth and straight. Leave under a weight until dry. To Clean White SUk Lace. — Wash and rinse in benzine, dry in the open air and press between folds of white paper. Cot- ton lace and Crepe Lisse ruches may be washed in benzine. Ribbons Washed in the same way wiU often look very nicely. ' Benzine is veiy inflammable. To Wash White Linen Lace. — Mix 1 teaspoonful powdered borax in a basin of strong white Castile or other fine soap-suds. Baste the lace very carefully upon two thicknesses of white flan- nel, catching all the points down. Let soak in this suds twenty- four hours, or longer if very much soiled. Then let lie in clear water for two or three hours, changing once. In the last water dissolve a little pulverized sugar (this will stiffen slightly). Squeeze out, do not wring, place the flannel, lace down, on two thicknesses of dry flannel and smooth with a hot iron. When quite dry rip the lace off. The result is perfect. HOUSEKEEPING. 473 Second. — Put the lace away in a box with equal parts of mag- nesia and powdered French chalk sprinMed liberally in its folds. Lace dealers keep fine' lace in this preparation while awaiting sale. To Restore Old Crape. — A piece of glue dissolved in skim . milk and water is said to be very effective in restoring old crape. Use very hot and clap dry. To Restore Velvet. — Heat a flat-iron, turn it upside down, put a wet cloth over it, lay upon this the wrong side of the velvet, then, if necessary, rub up the nap rapidly. Ordinarily, the steam alone will do this. Lisle Thread Gloves and Hose should be dried upon frames to prevent shrinkage. Put the gloves upon the hands. To Wash Swans-dovra.— Kub it gently in soap-suds, and when dry it wiU shake out perfectly fresh. To Wash Fancy Hose. — It is an excellent plan to wash all such hose before wearing, in a weak solution of salt and water, with about a teaspoonful of sugar of lead. Einse thoroughly afterward. Run through a wringer twice, the last time folded in a towel, to remove all the moisture, then turn wrong side out to dry. This will prevent the color from running on the right side. Dry immediately before a fire, as a long cold drying is sure to make the colors run. Pin them up to dry. Dp not lay them over anything. To wash, prepare a clean suds of soap and warm water. Wash, rinse in clear water, and, if the articles are bright colored, throw in a litfle salt to prevent the colors running. Wring out and dry as above directed. Black Hose should be washed as above, wringing in the same way, then rolled in a cloth and kept from the air while drying. Bordered 'J'owels should be treated the same as fancy hose, to set the color the first time, and then washed like red table linen. To Wash Silk Knit Underwear and Hose.— Wash by hand in cool suds of fine castile, or toilet soap, rub very little ; press dry in a cloth. Einse twice ; once in clear cold water, again in water tinctured with cream of tartar, or vinegar or alum. Dry quickly, first stretching in shape. Do not iron, press under a heavy book. If the article is black, add a little ammonia, instead of acid to the msing water. 474 THREE MEALS A DAY. To Set Colors in Wash Goods. — Blue,:— Pu„ i ounce of sugar of lead in a pail of water, soak the material in the solution two hours, wring out and dry before washing and ironing. This vdll answer for aU shades of blue. Buff or Gbay Linen. — A teaspoonful of black pepper stirred into water in which these are washed wiU prevent spotting. See also Coffee- Starch, and to Wash Linen or Calico. Blace wash goods. A teaoupful of lye in a pail of water is said to improve the color of black goods. Pms OR 'Green. — ^Vinegar in the rinsing water will brighten these colors, also good for purple and blue. To set green soak in alum water before washing. See that the alum is dissolved. Before washing almost any colored fabrics, it is recommended to soak them some time in water, to every gallon of which is added a spoonful of ox-gall. In washing use a strong mUk-warm lather ot white bar soap, and put the garments into it, instead of ,rubbing soap on the material. Einse twice, putting a large tablespoonful of ox-gall in each water. To Clean Kid Gloves.— Kid gloves that have been dyed cannot be cleaned ; the only remedy is re-dyeing. Benzine or naptha is excellent for cleaning gloves, but is too strong for delicate colors. Stretch them on the hand and apply any cleansing compound, rub always in the same direction, using a bit of sponge or soft flannel. Delicate colors may be cleaned with a sponge dipped in niilk and rubbed lightly over white soap; the oily nature of the milk softens the kid. Blags Kros may be renewed by touching all the whitened por- tions witji a mixture of two parts of black ink to 1 part of sweet oU.- Keep this in a bottle with a sponge attached to the cork same as the "liquid blacking," which, in an emergency, may be used on gloves also. The ink and sweet oil forms an excellent polish for ladies' and children's kid boots. A crumb of stale bread rubbed over any kind of gloves wiU often clean them nicely. Dyeing Gloves Black.— Put a large handful of logwood chips into a bowl and cover with alcohol, let stand until it looks strong, at least one whole day. Eub all over carefully with a *^'+. of sponge HOUSEKEEPING, 475 or flannel, have the glove on the hand, then le.- ury. Eepeat the operation and the glove will be black. Stained Bed-ticking may be renovated by applying a, paste of raw starch and water to the stained portions and allowing to dry on. Ironing Boards (which no one should be without) may be protected from dust by taking two paper flour sacks, cutting the bot- tom from one and pasting on the top of the other to form the required length. Slip this over the board when putting away. Holders. — A piece of burlap of convenient size is nice for handling hot pans and kettles with. For ironing holders fold pieces of knit underwear into convenient size and thickness, run together, slip inside the blanket on ironing board to have ready and clean. The tops of worn-out leather shoes, cut in shape and covered, are pice for ironing to keep heat from the hands; Make the cover so it can be removed for washing. To Keep Tubs turn over and pour water on the bottom, unless there is a good cellar where they may be kept. Clothes for Boiling are very much nicer, put in a large bag ' made of sheeting or muslin, there will then be no dang'^' ^rom, iron rust', DYRS. Black Silk, Cotton, Lace or Wool Goods.— 1^'or 4 ^ounds of goods take 2 oimces of blue vitriol and 8 ounces of extract of logwood, or if prieferred 3 pounds of logwood chips. Put each separately in 12 quarts of water. Put the vitriol water in a brass kettle if possible. Bring both kettles to the boiling point. Have the cloth thoroughly washed out in warm water; dip first in the vitriol water, then in the logwood water, and alternately from one to' the other until it has been dipped in each threie times. Dry, wash in strong suds, rinse in soft water twice that it may not "crock." Put a little salt in the last water. Wring out, roll up and leave an hour or so before pressing; press on the wrong side until perfectly dry. A small piece of copperas is good to add to the logwood water. This will pot fade and answers for all materi- als but best for woollen goods. t 476 THREE MEALS A DAY. BrOTFU Cotton, Woolen or Silk.— Wash the goods iirst in strong s"Dap-Bnds, rinse well, then follow directions. For 5 pounds of cloth or yarn take 1 pound of gum catechu, 3 ounces of blue vitriol, and 4 ounces of bi-ohromate of potash. Dissolve catechu and blue vitriol in sufficient soft water, to cover the goods, bring to a scalding heat. Wring the goods out of clear hot water, shake out, put in the catechu and vitriol bath. Let them remain three hours, ^stirring and airing quite often. Dissolve the bi-chromate of potash in enough warm water to cover the goods ; lift from the catechu dye and put in the potash dye, scald until the desired color. Put them in all at once, but do not crowd them. Stir frequently, fifteen minutes is usually enough. Kinse in clear, warm water; dry in the shade; use brass, copper or porcelain kettles, but not iron. Blue for Cotton. — A lasting and beautiful color. Dissolva 5 ounces of copperas in water sufficient to cover the goods. When it reaches scalding point put the goods in and scald one-half hour; take out and air ; put clean water in the kettle, enough to cover the goods, together with 6 ounces of prussiate of potash. Put in the goods thirty minutes. Eemove and add to the kettle 2 ounces of oil of vitriol, return the goods and let remain twenty minutes or longer if the color is to be dark. This wiU color 5 pounds of cloth. Green for Cotton. — First color the goods blue, then take 4 ounces sugar of lead and 2 oimces bi-chromate of potash and dis- solve each separately in ^ pailful of water. Dip the goods from one to the other until the desired shade is obtained. This will color 5 pounds of goods. Or dye blue first and dip in the yellow dye. Yellow for Cotton.— For 5 pounds of goods dissolve | pound of sugar of lead in hot water. Dissolve ^ pound of bi-chromate of potash. Dip in the lead dye, then in the potash until the desired shade is obtained. Orange for Cotton.— Dye the goods yellow and dip in a very strong boiling lime water. Wring out and dip in clear, hot rain water. Madder B«d. — ^This is a good durable, but not brilliant, red. JPor 6 or 7 pounds of goods, 6^ gallons of water, J pound of mad- aoUSEKEEPING. 477 der, 8 ounces of amm, 1 ounce of cream-tartar. Heat half the water scalding hot in a brass, copper or porcelain kettle and dis- solve in it the alum and cream-tartar. When it boils put in the goods and boil two hours, then rinse. Empty the kettle, break the the madder small and add to the other three gallons of water. Put in the goods and keep scalding hot one hour, stirring pretty con- stantly; then increase the fire until they boil five niinutes. Drain and rinse in clear water without wringing. Wasb in suds and dry in the shade. Cochineal. — Take for each pound of goods 2| ounces of alum, 1| ounces white tartar, put in a brass or porcelain kettle, not iron, with sufficient water to cover the goods. Let boil briskly several min- utes then put in the goods, which should have been washed clean, and ringed in clear water. When the goods have boiled one-half hour take out, without wringing, and hang where they will all cool alike, without drying. Empty out the alum and tartar water, put in fresh for each pound of goods to be dyed, add an ounce of finely powdered cochineal. Let this boil .fifteen minutes, add sufficient cold water to make lukewarm and to just cover the goods as before. Boil one and one-fourth hours. Eemove the goods without wring- ing and dry in the shade.' OraQge and Salmon. — ^Take as much strong soft soap-suds (plain bar soap will do), as will cover the ^[uantity of goods. Tie a quantity of annotto in a bag and soak in the suds until it is soft, so that enough can be squeezed out to make the suds a deep yellow. Put in the articles, which should be clean and bleached free from color. Boil until the shade wished. See that the goods are well covered with dye. This dye will make a salmon or orange color, according to the strength or the length of time the goods are kept in. Drain out of the dye, dry quickly in the shade, then wash in soap-suds. Do not rinse. Straw or Lemon Color.— Fustic or saffron make a good straw or lemon color, according to the strength of the dye. Steep in soft water in an earthen or tin vessel, strain and set the dye with alum. To stiffen the goods, dissolve a little gum-arabic in the dye. When it is strained steep the goods in it. Slate Colored Dye. — Tea grounds set with copperas mak^ 478 THREE MEALS A DAY. a good slate color. Strain, boil the goods in this and hang up to drain and dry To Bleach Goods for Dyeing.— Where it is necessary to remove the color in an article before dying, wash in hot soap-suds or boil in soap-suds until faded. Rinse thoroughly; any soap left in will ruin the dye. Goods for dyeing should be clean and free from grease. Scarlet for WooUVeby Fine). — For 1 pound of goods, take ^ ounce cream-tartar, ^ ounce well pulverized cochineal, 2^ ounces muriate of tin. Boil up the dye and enter the goods. Work them briskly ten or fifteen minutes, then boU one and one-half hours, stirring the goods slowly while boiling, Wash in clear water and dry in the shade. Blue for Wool (Quick Peocbss). — For 2 pounds goods, 5 ounces alum, 3 ounces cream-tartar. Boil goods in this one hour, then put them into warm water that has more or less extract of indigo in it, according to depth of color desired and boil again until the tint suit, adding more indigo if needed. Sky Blue (on Silk ok Cotton). — Give the goods as much color from a solution of blue vitriol, 2 ounces to 1 gallon water, by dipping fifteen minutes. Then run it through lime-water. This will make a beautiful and durable sky blue. General Bemarks — Everything should be clean. The goods should be scoured in soap and the soap rinsed out. Dip tkam into water just before putting them into preparations, to pre- vent spotting. Soft water should be used, suffioient to cover the goods well — this is always understood where quantity is not mentioned. When goods are dyed, air, rinse well, and hang up to dry. Do not wring silk or merino dresses when scouring or dyeing them. If cotton goods arp *o be dyed a light color they should firf^ "^ bleaohecl. IJIY^WB G00KBtT. BOE the patient, sick and! weary with suffering, food should be prepared with the utmost care, and served in the daintiest manner. GoNVALEsoENOB depends much upon the appetite and proper food. Fevebs require that the patient's strength be kept up; at the same time, everything that quickens circulation should be avoided. MUk diet is largely resorted to in such cases. On giving an invalid a drink of water when the draught must be limited, hand him a small glass full. This will satisfy his thirst. Never offer a goblet of water in such a case and direct how many swallows may be taken. Beep tea or'broth should be cooled and the fat carefully re- moved before given to an invalid. If there is great haste the fat may be very nearly removed by absorbilig it with blotting paper. This wUl not necessitate the cooling of the liquid. Dishes should be heated if the food is to be served hot, and kept cold if to be served cOld., Custards should be set in ice or in pans of cold water. Nevek leave food standing by a patient with the hope that an , appetite may be aroused by its presence. Eemove at once and return after an interval in a fresh and attractive manner. Have all napkins and towels fresh and clean, and plenty of them to shield bedding and clothing. Spread the tray with a fresh napkin and ha^ve the china and silver bright and attractive. Nevee fiU a cup of tea or coffee more than two-thirds full, then there will be no danger of its contents running pver into the saucer. turn 480 THREE MEALS A DAY. Gruel may be served in a china cup with a handle, using a saucer if liked, or in a glass. A TIN DISH with a long handle, made so as to fit inside the tea- kettle, will be found a great convenience when there is sickness in the family. With such a dish at hand, gruel, custard and beef-tea- may be prepared without danger of scorching. Cbeam forms the most perfect combination of fat and flesh- forming food that exists, being both fatty and albuminous in its character. Wine will be found admitted in no other department of this book, and is to be used here only under the instructions of a physician. Apple Water. — Pare and slice a fine juicy apple. Pour one large cupful of boiling water over it. Cover and let stand until cold. Or roast 2 nice tart apples ; do not burn. Gut them up and pour over them 1 pint of boiling water. Let cool. Either of these wiU be found a refreshing drink. They may be sweetened slightly if liked, and a couple of cloves may be added. This is an excellent drink for a feverish cold and is especially relished bj' children. Barley Water. — Most excellent for fevers. To f pound ot barley allow 1 quart of water. (Pearl barley is the best, but com- mon barley can be used.) Add 2 dozen of stoned raisins or a few chopped figs. Let boil slowly until reduced one-half. Strain and cool, after which the liquor is ready for use. A very little sugai and some lemon-peel may be used in place of the raisins, but tha raisins are more nutritious. A Httle milk may be addecl if desira- ■ ble, or a tablespoonful of sherry wine. If the raisins are not liked the barley water may be made plain and strained over 9 tablespoonfuls of currant jelly. This gives a pleasant acid. Tamarind Water. — Over 1 glass tumbler of tamarinds pour 1 pint of cold water. Let stand one hour before using, then strain. Currant Jelly Water. — Currant, cranberry or gooseberry jeHy can be prepared in same manner as tamarinds. Toast Water. — 2 slices of stale bread toasted carefully, a perfect brown. Cut in squares and pour over them 1 pint of boil- ing water. Stimulants may be added according to the advice at INVALID COOKERY. 48 1 the physician. A bit of orange or lemon-peel added gives a pleas ant flavor, Lemou Whey. — Pour into 1 cupful of bbiHng hot milk as much lemon juice as will make it quite clear. Add enough hot water to make it a pleasant acid and sweeten to taste. Strain and drink before going to bed. This is recommended to excite perspirk- tion after a chill, and is less heating than the white wine whey so often given for that purpose. Wine Whey.— Boil 1 pint of milk. Pour into it ^ cupful of sour wine. Let it come to a boil again. Take from the fire, let stand a few minutes without stirring until the curd settles. Pour off the whey and sweeten to taste with white sugar. Battermilk Whey.— Boil the required quantity of fresh but. termilk. Season with a pinch of salt, a little loaf sugar, and nut- meg if liked. Pour the whey off carefully. Rennet Whey. — l pint of scalding milk, not boiling; 1 tablespoonful prepared rennent or a piece of rennet skin that has been soaked in water. Sweeten to taste and strain. It will be ready for use when cool. Egg Milk. — Beat a fresh egg until very light. Stir into a glass of new milk. Sweeten to taste and flavor with either nut- meg or lemon. Very strengthening. Mailed Battermilk. — Boil 1 pint of buttermUk; thicken it with 1 tablespoonful flour rubbed smooth in a little cold butter- milk. Stir constantly. Add before removing from the fire a dozen or so of raisins for the flavor. Sweeten slightly. Pour over small piecesof toast, if the patient wishes. Mulled Battermilk, (II). — Boil 1 pint of buttermilk; beat up ^ an egg and stir in. Boil a minute or so, stirring constantly. Throw in a few raisins. Sweeten if wanted. Crust Coffee. — Br-own crusts of wheat bread or Graham bis- cuits in the oven until thoroughly toasted through, but not burned. Break in pieces and pour boiling water over them. Let steep and serve as ordinary coffee with cream and sugar. Very wholesome for dyspeptics. Egg Lemonade. — Beat the white of one egg to a froth ; add to it the juice of 1 lemon. Sw«eten, not too sweet, and pour over 81 482 THREE MEALS A DAY. it 1 pint Ox water. A very pleasant drink in malarial fevers, sum- mer diseases and lung troubles. Flaxseed Lemonade. — 2 heaping tablespoonfuls of whole flaxseed to 1 quart of boiling water. Let stand until it thickens, then strain over the juice of 1 lemon and sweeten to taste. Very good for colds. A little powdered gum-arabic may be added while it is still hot. Milk Lemonade. — IJ cupfuleof white sugar dissolved ia one quart of boiling water. Add ^ pint of lemon juice, and lastly 1^ pints of boiling milk. Drink hot as possible just before retiring. Good for colds. Under some circumsta.nces ^ of a pint of the milk may be omitted and ^ pint of sherry added. If the patient is reduced in strength this will be an improvement. Hot Lemonade. — Make the same as cold lemonade, using boiling hot water in place of cold water. In case of a severe cold drink warm as possible just before retiring. Egg Wine. — Beat up a fresh egg until smooth and thick ; add a teaspoonful of powdered loaf sugar; stir in a glass of best port wille. This, when permitted, is very strengthening. Egg Nog. — Beat the yolk of an egg in a tumbler with 2 teaspoonfuls brandy and the same of sugar measured even. Beat the white of the egg to a stiff froth, mix thoroughly with the yolk and fill the glass with milk. Some patients cannot take egg and must have brandy and milk alone. Others take brandy and egg without milk, while the larger number take egg and milk alone. Egg Cream. — Beat a raw egg to a stiff froth, add 1 table- spoonful white sugar and |- glassful of home-made blackberry or black cherry wine ; beat weU, add ^ glassful of cream, beat thor- oughly and use at once. This is a full meal for an invalid, and is particularly good when trouble of mouth, throat or stomach pre- vents use of solid food. Water Gruel. — Mix 2 tablespoonfuls Indian meal and 1 of wheat flour, with enough cold water to make smooth. Indian meal alone may be used if preferred. If the gruel is liked thick, stir this mixture into 1 pint of boiling water. If wished thinner more water will be necessary. Season the gruel with salt and let boil six or eight minutes, stirring frequently; take from the fire, putia INVAUD COOKERY. 483 a piece of butter the size of a walnut, add sugar and nutmeg, if wished, and turn over toasted bread cut in dice. A couple dozen of raisins boiled in the gruel will improve the flavor. They need not be eaten. Very nice for a cold. Caudle. — Make a water gruel as above, or a Eice Caudle, Strain it and add a wineglassful of wine or brandy, sweeten with loaf sugar and grate in a little nutmeg. Bice Caudle. — This is an excellent remedy where a sudden change has brought on a relaxed condition of the system. Soak some rice for an hour in cold water, drain it; put 2 tablespoonfuls of the rice into 1 pint or more of new mUk. Sim- mer until it will pulp through a sieve. Put pulp and milk in a saucepan with a bruised clove, a bit of stick cinnamon and Ibaf sugar to taste. Simmer eleven minutes longer. If too thick add a little milk. ' Serve with exceedingly thin strips of dry toast. Milk Porridge. — This can be varied so that an mvalid will not weary of it quickly. Put 1 dozen raisins in 2 cupfuls of milk (they need not be eaten, but flavor the porridge). Boil the milk five minutes, then thicken lightly with wheat flOur. If the patient is quite iU very little thickening is required. Wet the flour smoothly with a little cold milk and pour into the boiling milk. Add a bit of butter. Nutmeg and sugar will please some palates, while oliiers will not tolerate them, or even the raisin flavor. Milk Porridge (II). — Make porridge as above, remove froE the fire and! stir in quicMy the stiffly beaten white of an egg. Very nice. Milk Oruel. — 1 tablespooninl of Indian meal and 1 of wheat flour, rubbed smooth in a little cold milk or water. Pour into 1 quart of boiling milk. Boil ten minutes, season to the taste with butter and salt. Very soothing for a cold. Boiled Flour Gruel. — Tie a teacupful of flour closely in a cotton cloth. Boil six hours. When cool untie and let it dry in a moderate oven. If the outer part remains soft remove carefully. When wanted for use grate 2 tablespoonfuls of it and rub smooth with a little cold milk. Stir it into 1 pint of boiling mUk, cook five miantes, season with salt and sugar to taste. Very good for ehJldrsB a&d infants in suKuaer diseases; ^o for older invalids. 484 THREE MEAI^ A DAY. Oatmeal Grnel (Milk).— Mix 2 tablespoonfuls fine fresh oatmeal with a pinch of salt and a little cold milk. Pour into it gradually ^ pint more milk. Set over the fire in an earthen dish or a lined saucepan and stir without intermission. When it boils pour in^ cupful more milk and boil twenty minutes. Serve plain or, if approved, with a seasoning of loaf sugar and nutmeg or cinnamon. Gruel is a soothing remedy for a bad cold. Oatmeal Gruel (Water). — 2 cupfuls Irish or Scotch oatmeal, 2 quarts of water, 1 teaspoonf ul salt. Let the oatmeal soak over night in half the water, rub through a sieve, add the rest of the water with a pinch of salt, boil until it thickens. Let cool to a jelly. Serve with a little powdered sugar. Cream may be added if permitted. Kice GrneL — Mix 2 tablespoonfuls ground rice, smooth with - cold water, stir it into 1 pint of boiling milk, boil until thick as' good cream, season with a very little butter and salt. Sugar and nutmeg may be used according to taste. Serve hot. Arrowroot Gmel.— ^Make same as Eice Gruel, taking 1 ounce to 1 pint of milk, together with 1 teaspoonful sugar and a pinch of salt. Arrowroot Jelly. — Wet 2 heaping teaspoonfuls of Bermuda arrowroot, stir into 1 cupful of boiling water in which 2 teaspoon- fuls white sugar have been dissolved. If bits of lemon peel have been boiled in the water before hand it is an improvement. .Stir imtil clear, boiling steadily. Wet a cup in cold water and pour in the jelly to stiffen. Serve cold with sugar and cream if the state of the patient permit; otherwise, serve plain. Milk may be used instead of water, to the great improvement of the dish. Boil the jelly irntU it thickens well. Arrowroot Blanc-mange. — Make same as above, using milk instead of water, and taking 1 additional teaspoonful of o'tow- root. Dehcious. Flavor to suit. Tapioca Jelly. — Soak 2 ounces of tapioca five hours, or over aight in ^ pint of cold water, put over the fire with another ^ pint of cold water, and when quite thick add |^ tumbler of boiling •Wsiifix- boU until the pieces look perfectly clear, then add 2 table- INVALID COOKERY. 455 spoonfuls sugar and flavor (if the physician recommend) with 2 tablespoonfuls of wine, or 2 teaspoonfula of brandy; otherwise, use lemon, boiling the peel of a lemon in the tapioca and remov- ing; add a few drops of the juice. Lemon extract maybe used instead. Pour in molds and set on ice or in a pan of cold water- Serve with cream and sugar, if the state of the patient will per- mit, otherwise plain. 8agO Jelly. — Wash 1 large tablespoonf ul of sago, soak one hour, boil It in ^ cupful of water; with a pinch of salt, and a stick cinnamon until the grains grow clear; rind of lemon may be sub- stituted for the cinnamon. Then add 1 pint of boiling milk, or milk and water, boil all together, 'sweeten and set away to cool. Sago Padding. — Wash a teacupful of sago, put in the pud- ding-dish and pour on 1 quart of boiling water, stirring all the time; add a pinch of salt and 2 tablespoonfuls of sugar. Prepare it two or three hours before baking, or even over night. Bake slowly one hour. Serve with sugar and butter. This will answer for convalescents. Calf s Toot Jelly.— See Jelly. J cupful of Madeira wine may be added when it is especially for invalids. For recipe, see page 342. Cracker Soap. — Put a bit of butter, the size of a hickory- nut, in a bowl, sprinkle in pepper and salt enough to make it pal- atable; break in crackers as for oyster aoup, and turn on boiling water until the dish is fiUed. This is a substitute for oyster soup, and is a very nice dish. Use as much pepper as- possible, if the disease is a sore throat. A person in perfect health will relisb this dish. Bread Panada.— Put 1 ounce of stale bread, cut or crumbed, in a bowl. Pour over it J pint of boiling water, let stand an hour, sweeten slightly with white sugar. Wine and nutmeg to taste may be added under the advice of a physician. Crackers may be used instead of bread, or the bread may be toasted. Chicken Jelly, — Cut J an uncooked chicken in small pieces and break the bones. Pour over it 1 quart of water and boil slowly until it is reduced to less than half. Seasoo with salt, a 486 THREE MEAI,S A DAY, little peppei and mace (if the latter be allowed). Strain through a jelly-bag into a mold. When the jelly has hardened, scrape off the layer of fat at the top, turn it upon a fancy dish. If the taste of the patient wUl permit, it may be sweetened with loaf sugar, and flavored with lemon juice. Cracker Dessert. — Put 8 soda or 10 milk crackers into a deep dish and pour on boiling water to cover. Let stand until the water is absorbed, grate over them nutmeg and white sugar, add- ing sulB.cien't milk to make a nice sauce. Cracker and Orange Juice. — This is the most refreshing and cooling nutriment that can be given a fever patient. Crumb crackers into a dish and turn orange juice over them. Beef Tea. — 1 pound of lean beef (not one scrap of fat must be admitted) cut in small bits and put in a wide-mouthed bottle without water; cork closely, set in a kettle of cold water, bring to a boU and keep boiling for three or four hours, until the meat in the bottle is like white rags. Press out the juice and season with a little salt and, if permitted, a suspicion of pepper. This is pure. One way to bfeguile an invalid into taking more beef tea than he is willing to, is to add gelatine to it and let it cool in a mold. When it is hard and like jelly serve it with salt and wafers. Beef Tea (Qaick)^— Gut the beef (without fat) in inch bits, put in an open saucepan over the fire, with very little water, not nearly enough to cover it. Take an iron spoon and press contin- ually against the side of the pan until every particle of the juice is pressed out, and the meat is white and leathery. Remove the meat, and, if the broth must be very 'dear, strain. Season as above. Can be prepared in fifteen minutes. Beef-steak Tea. — BroU 1 pound of tender, juicy beef-steak for two minutes, season it with salt and pepper, cut in small pieces, pour over it 1 pint of boiling water, steep one- half hour, then press well and pour off the liquid. Raw Beef Sandwich.— Scrape, or chop fine, a little raw beef from a tender piece, season with pepper and salt, spread on a thin slice of thinly buttered bread, cover with another and cut in three or four pieces. Very nice and nutritious. Chicken Broth. — BoH an ordinary sized chit Icen ia 2 auarts INVALID COOKERY. 487 of water, cracking the bonep before putting in the fowl, (the water must be cold at first.) Co-ror and boil until the meat is ready to faU to pieces. Strain ; let simmer, adding 4 or 5 tablespoonfnls of milk, and a little salt and pepper. A tablespoonful of well soaked rice, or pearl barley, maybe added also; boU slowly one-half hour if this is done ; serve with dry toast. The meat of the chicken will make a very nice chicken salad for the family. Sago Soap. — Wash 5 ounces of sago in warm water, set in a saucepan with 2 quarts of milk, and simmer until the sago is thor- oughly dissolved; season with pepper and salt, and add a small cupful of cream before serving. Good clear stock is generally used for sago and tapioca soup; but they are even nicer made with milk. Broiled Chicken or QualT. — Broil the breast only, on both sides. Season lightly with pepper, salt and butter. Beef Feet. — Put the feet over in cold water and let them come to a boil. Take out and remove the loosened hoofs. Soak over night in cold water, boil untU tender. Chop fine; season with pepper, salt, butter and a' little cream. Heat well through before ' serving. A very weak stomach can retain this. Be sure not to boil until gluey. CodJSsh BeliBh. — Sliver soine codfish fine, put in cold water, let come slowly to a boil to freshen it. Boil a moment, turn off the water and add hot cream, seasoned lightly with pepper if allowable, or rich milk in which a small lump of butter has been dissolved. Split and toast a Boston cracker, or a half slice of baker's bread from which the crust has been removed, and turn the codfish over this. Fmit. — Invalids will find it safer to take raw fruit about the middle of a meal, other dishes preceeding and following it. CooKed fruit may be taken at any period of the meal. Scrambled Eggs for Invalids.— For 1 egg allow 3 table- spoonfuls boiling water, a little salt and a bit of butter the size of a hazel-nut. Stir rapidly from the moment the egg is dropped into the water until the mixture is of the consistency of cold, thick cream, but do not allow it, to whey. Have ready slices of moist buttered toast, put the eggs on the toast and serve. This will not 488 THREE MEALS A DAY. be found too rich for an invalid's stomach, and nice for the family as well. Paulet a la Creme. — Boil a chicken, chop the flesh to a fine powder, rub through a wire sieve ; mix with a little cream and 2 or 3 beaten eggs. Season with salt and a little pepper if allowable. Put in a mold, press down, steam and serve, cut in slices hot or cold. A dainty dish for an invalid. Buttermilk. — The virtues of buttermUk are claimed to be manifold. Among other advantages it possesses a large share of the acid which destroys the incrustations that form on the arteries, cartilages and valves of the heart, and it is asserted that a constant use of it would free the system from troubles which inevitably cause death between the 75th and 100th years of man's Ufe. It may be used freely and to advantage by every one. Another point in ite favor; — ^in churning, the first process of digestion is gone through with, making it . one of the easiest and quickest of all things to digest. It makes gastric juice, and con- tains properties that readUy assimilate with the digestive organs. Blackberry Cordial. — To J bushel of blackberries, well mashed, add ^ pound of allspice, 2 ounces of cinnamon and 2 ounces of cloves, all ground. Mix and boil slowly until properly done. Strain, or squeeze the juice through flannel, and add to each pint 1 pound of loaf sugar. Boil once more, slowly, for one half hour. Eemove from the stove, and while cooling add 1 quart of the best brandy. Some take 2 quarts of brandy to this amount of cordial. Cognac is the best. This is an almost infallible specific for all summer diseases. Dose.'— For an adult, 1 wineglassful ; for a child, 1 teaspoon- fnl, or more, according to age. eMERGENCIES will occur in every family, and no house should be without appliances necessary in case of accidents or sudden illness, and not only that, but these appHaiices should be kept together, and in some convenient box, or drawer, where they will be readily accessible to every member of the family. Among these articles should be included all or part of the following -. Camphor. Vaseline. Soothing Ointment. Painkiller. Arnica. Lime and Sweet Oilfor Bums. Cotton batting. Court plaster. Bandages, cut and rolled, of different widths. EoU of old flannel for hot applications. Adhesive Plasters. Made Mustard Plaster. Bits of old Linen. A pair of sharp scissors. Such conveniences may save life, and will save a great deal of confusion and fright. There are other articles tnat could be added with propriety. One of these is a couple of flannel bags filled with hops, ready for use. Hot Applications.— The best way of applying these is to steam them first. This is a much better way than to scald and stain the hands by wringing out of hot water. Where a pimple hot application is to be made, wrirag a cloth out of warm water. Apply, and lay over this a heated plate, or better still, a hot stpve lid rolled in a cloth. This is a very convenient method and will not require to be changed as frequently, one application in mild cases being all that is necessary. It will be found that sand-bags are useful, in this way, and for foot-warmers also. Make of 490 • THREE MEALS A DAY. flannel that the sand may not sift through. Have a cotton outside case for washing. Heat in the oven. India rubber water bottles partially filled may be used also. The Sick Boom> — Insist upon the most perfect cleanliness, and secure as far as possible a supply df pure air. Ventilate the room at least once a day. OaTry the bed-clothing into the open air, if dry weather, if not into another room. If the patient is unable to sit up, in the meanwhile, let others be supplied. Keep the room quiet and in perfect order. Address the patient gently, and any conversation that may be allowed, be pleasant and cheering in tone. Never tell discouraging stories. Never whisper in th« room. AH vials and powders should be labeled lio prevent mistakes. Daily sponge baths should be made use of where the case admits. Change the garments frequently and rinse the mouth often. A pleasant and agreeable nurse should always be chosen. Never dispute with a very sick person, nor reprove him for any inconsistency. Eemember he is not a responsible being. Contagious diseases need still greater precautions. Small pox, scarlet fever and diptheria particularly. Remove the patient to a separate apartment, as near the top of the house as possible, from which remove curtains, carpets, bed-hangings, all woolen articles, and other needless articles. Wooden chairs, a table, a plain single bed and a lounge for the convenience of the nurse, are aU. the needful articles. Afterward everything that is not disinfected should be burned. No one should be admitted to the room except the medical attendant and nurse. Chloride of lime and other disinfectants should be plentifully used, and a little chloride of lime solution should be put in the water that the nurse uses for bathing her hands. Rinse in pure water. Disinfectants. — Coffee roasted, ground and sprinkled on live coals or a hot shovel is one of the best known disinfectants, re- moving instantly all manner of animal and vegetable efHuvia. HEALTH. 491 Sitaply putting the ground roasted coffee on plates, in rooms to be disinfected is very siieoessful, and sprinkling in drains or sinks. S-ECOND. — Onions sliced and put in a sick-room where there is any contagious disease are a vajuable antiseptic. Eeplaoe every hour with a fresh one, burning the old. It is astonishing the rapidity with which one wiU shrivel away. It has been repeatedly observed that an onion-patch in the im- mediate vicinity of a house acts as a shield against pestilence, but during an epidemic a confirmed eater ,should, however, eschew his usual diet, as the germs of the disease are present in the onions and contagion may easily result. Outside the door of the sick-room suspend' a sheet so as to cover the entire doorway. This should be kept constantly wet with a solution of chloride of lime. This ^Si keep every other part of the house free from infection. To Cool a SiC-k-room when oppressively warm, hang wet towels or canvas in -windows and doors. This will speedily lower the temperature five or six degrees, besides rendering the air moist and agreeable. Charcoal is an invaluable antiseptic used in sick- rooms or crowded sleeping rooms. A dozen pieces the size of hazel-nuts placed in a saucer and daily' moistened with boiling water, will, in the course of a week, have gathered their own weight in impurities, when they , should be burned and fresh taken. Poisons and their Antidotes.— In cases where the other articles to be used as antidotes are not in the house, give 2 table- ' 'spoonfuls made mustard in a pint of warnl water. Also give large draughts of warm milk or water mixed with oil, butter or lard. If possible, give as follows: Fob Bed-Bitg Poison, Blue VrrEiOL, Coekosive Sublimate, Lead Wateb, Saltpeter, Sugab of Lead, Sulphate of Zinc, Bed Peecipitate, Veemilion.^ — Give milk or white of eggs,, in large quantities. Wheat flour and water. NiTEATE OF Potash. — Alum and cathartics. ^ Castor oil, Epsom Foe Fowlee's Solution, White Precipitate, Aesenic— Give prompt emetic of mustard and salt, tablespoonf ul of each ; follow 492 THREE MEALS A DAY. •with sweet oil, butter or milk. White of eggs, chalk and water for arsenic. Foa Antimonial Wine, Tartab Emktic. — Drink warm water to encourage vomiting. If vomiting does not stop, give a grain of opium in water. Use a tea made of white oak bark or Peruvian bark. Foe On, op Vitrioi., Aqua Foetis, Bi-Oaebonate Potassa, Muei- ATic Aero, OxAuo Aoro. — Magnesia or soap, dissolved in water, every two minutes. Foe Caustic Soda, Caustio Potash, VoLATttE Alkali, Steong Lime Water. — Drink freely of water with vinegar or lemon juice in it. Foe Carbolic Acid. — Give flour and water or glutinous drinks. Foe Chloeal Hydrate, Chloeofoem. — Pour cold Water over the head and face with artificial respiration, galvanic battery. Foe Caebonatb of Soda, Copperas, Cobalt. — Prompt emetics; soap and water or mucilaginous drinks. For Laudanum, Morphine, Opium. — Strong coffee followed by ground mustard or grease in warm water to produce vomiting. Keep in motion. Foe Niteate of Silver, Lunae Caustic. — Give common salt in water. For Stetohnine, Tinctuee Nux Voihca. — Emetic of mustard or sulphate of zinc, aided by warm water. Camphor also is an effective antidote for strychnine. Administer 5 or 6 grains at a time in an emulsion, flaxseed tea for instance. Alcohol. — An emetic; then dash cold water on the head and give ammonia in a little water. Ammonia. — Lemon juice or vinegar, afterward milk and water or Flaxseed tea. Creosote. — White of eggs and emetics. Belladonna oe Nib-ht Henbane. — Emetics; then vinegar and and water or lemonade. Veedigeis. — Plenty of white of egg and water. Tobacco. — First an emetic, then astringent teas, then stimu- lants. Fbussio Acid. — When there is time administer chlorine in Uie HEALTH. 493 ahape of soda or lime. Hot brandy and water and hartshorn and turpentine are also useful. MusHBOoMs (Poisonous) Emetics ;^ then plenty of vinegar and water, with a dose of ether, if handy. Chaeooal, All Caebonio Gases. — Eemove the patient to the open air; dash cold water on the head and body, stimulate the nostrils and lungs by hartshorn, rubbing the chest briskly. Most, but not all, poisons call for an emetic. Those given at the beginning are the best and most easily accessible. A pint of warm water with a tablespoonfui of ground mustard and a table- spoonful of salt stirred in works quickly. Use no ceremony in administering this. Seize the patient's nose firmly, when, as a natural consequence, the mouth opens; turn the emetic down. Use cold water if warm is not convenient. After this has wo];ked, it it is not known what^the poison is, or if no. other antidotes are handy, give first the white of an egg and follow with a cupful of strong coffee. A pint of sweet oil will nullify a large number of poisons. Melted lard or butter may take its place. Warm mUk and water is good; flaxseed and slippery-elm tea, chalk and water. Also convulsions from an over-loaded stomach may be relieved by an emetic. Hot Water, or liquids taken into the mouth or swallowed, may be relieved by gargling with borax water. (Dissolve an ounce of pulverized borax in a quart of soft water.) Give also slipperj'- elm tea, and a little olive oil occasionally. Wonnds and Accidents.— Incised wounds are those inflicted by sharp cutting instruments. Close as soon as possible. Apply slight pressure until the blood has stopped and hold in place with strips of adhesive plaster, and then bind up with soft linen. Severed Arteries are indicated by the blood coming in jets or spurts from the wound, and the sooner a physician is on the spot the better. While waiting tie a handkerchief loosely around near the wound, between it and the heart. Put a stick between the handkerchief and the skin, twist it around until the blood ceases to flow. If the wound is in a position where the handker- chief cannot be used, press the thumb on a spot near the eut, between it and the heart. Increase the pressure until the 494 /HREE MEALS A DAY. bleeding ceases, but do not lessen the pressure an instant until the doctor arrives. Every one should understand and remember these rules, as in default of them speedy death will be the result. Bleeding of Severe Cuts may often be stopped by the appli- cation of quantities of salt and flour, spread on thickly. This will answer in a moderate cut always. Cobwebs are used suc- cessfully also. Contused Wounds are those from blunt or rough instruments, making torn, irregular incisions. Care should be taken to remove by washing or otherwise all outside matter from the wound, and to place the parts as nearly as possible in their proper positions. Then, after stopping the effusion of blood by slight pressure, wipe dry and apply adhesive straps, the same as in incised wounds ; as the surface of the wound has been more seriously injured, there wiU be more reaction. Keep the wounded part immersed in hot water, as hot as can be borne, until the inflammation has sub- sided. This may be done even before the adhesive plasters are applied. Where the case is serious this will be found to act like a charm in relieving the pain and inflammation; then keep on cotton batting wet in hot water. Cures have been effected ia this manner where amputation has seemed necessary. Keep it up until the inflammation has subsided. If cold water is aU that is attain- able, apply it by means of compresses kept wet. A few drops of laudanum ia the water wUl help to relieve the pain. Punctured Wounds made by any sharp point, as a needle, pin, thorn, sharp nail, etc., often become very painful and sup- purate—sometimes involving the whole limb. It should be uni- versally known that to pound the part immediately after the punc- ture, giving it several smart taps with almost any obj-ect within reach, will invariably prevent the subsequent soreness and sup- puration. The pain will be increased by the pounding, for a minute or two, but very soon after all pain and soreness wUl dis- appear. Trifling as this may seem to some, it may nevertheless, if heeded, prevent a case of loek-jaw. BraiS6S treated with hot water will be apeefdi^ relieved. (See Linaim^it for Bruises.) To Prevent Discoloration of tbe sMu aHi&c a lamis^, Mke HEALTH. 495 as above in hot water, and then apply molasses sprtttd on paper or linen. No mark will be left. Or make a paste of dry starch and cold water and put on the injured part. Sprains are also best treated with hot water. Poiir it from a distance upon the sprained joint. Use water as hot as can be Dorne, persisting until the inflammation and swelling have sub- sided. Then bandage and use some simple remedy. Stings of Bees and other insects. Put a little common baking soda in a wine-glassful of vinegar and bathe the part affected. Im- mediate relief follows, and no pain or swelling will ensue. Olive or sweet oil also affords relief, and fresh earth bound on is certain and sure relief. Clothing Taking Fire. — Although a fire, keep cool; act promptly, smother the flames, if possible. Circumstances will have much to do with the manner of doing this. Pressing oi folding a heavy blanket or garments down over the fire; rolling over and over ; or, if by any means it can be accompHshed, dis- robe, get out of the burning garments. No doubt many persons have lost their lives by fire from yielding to fright. Presence of mind is of absolute importance in aU cases. Lock-jaw, To Prevent. — For a flesh wound, throw a handful of wool or woolen rags upon a shovelful of hot coals and smoke the wounded part until relief is obtained, which is usually in a few minutes. This treatment prevents all danger of lock-jaw, at the same timo removes the pain and inflammation. Let woolen rags be always at hand for this purpose. Wounds made by tfae claws and teeth of an enraged cat, rusty nails or rake-tines, all yield to this treatment, no matter how severe the pain. Sometimes, the smoke of common brown sugar may be used in this -nray. Lock-jaw, To Cure.— Warm a small quantity of spirits of turpentine and pour upon the wound. Belief will follow in less than a minute. Lock-jmr, To Cure,(IL)— 1 ounce of lobelia seed, pounded fine, 2 ounees «f Cayenne pepper, i pint of hot drops. Put in a bottle and skake w^ll before using. Pour a little into the mouth, betweeen the teeth and cheek. It will relax the spasms as soon as itt^uches the glands or roots of the tongue, and the jaws will 496 THREE MEALS A DAY. loosen. It goes through the system like electricity, excites per- spiration in the patient. Give a dose of the above as soon as the spasms abate, and use pennyroyal tea for a frequent drink. Hydrophobia. — The above lobelia mixture is said to be a cure for hydrophobia, it having been used also on mad dogs them- selves. Another cure that the newsps pers have heralded far and wide ■with the attested names of various reliable persons, is one that cannot be too widely circulated. Immediately after being bitteji take 1^ ounces of elecampane ( a plant known to most persons), slice and bruise, put in a pint of fresh milk, boil down to J pint, and, when cold, drink, fasting for at least six hours afterward. The green root is, perhaps, better, but the dried, to be found at any drug store, will answer. The next morning, before eating, repeat the dose, using 2 ounces of the root. Fast six hours afterward. On the third morning take another dose, prepared as before. Fol- low the same rules. This is sufficient. The root, it is supposed, contains some principle that neutralizes the deadly poison of the bite, while fresh milk itself is an antidote for many poisons. Rattlesnake Bites. — Moisten fresh earth with water or sahva and bind on the wound immediately, changing every quarter of an hour. Tie a handkerchief tightly above the wound, to pre- vent the poison spreading, keep the patient quiet, and send for enough whisky to completely s'tupefy him as quickly as possible. Eecovery is usually sure. Or cut a small gash in the wound and apply hydrochloric acid. This is sure without the whisky. Snake Bites of Any Description.— Have the wound well washed with ammonia and then sear in every part withlunar caus- tic, every portion, especially the deep-seated portions. It is well to take large draughts of sweet oil also. In districts infested with reptiles such antidotes should be always on hand. Washing the wound with a strong solution of salt and water, and, in bad cases, inserting salt in the wound itself is also recom- mended, and it is well to resort to it in the absence of other rem- edies. Burns and Scalds.— Common wadding will take the pain from bums or scalds. Simply open a piece of cotton and put HEAI,TH, 497 OH the burned place. If the burn is very bad, put sweet oil on the cotton, pouring it on the outside. Do not attempt to 'remove the Cotton until it comes oflf itself. Castor oil is very cooling to use in place of s"weet oil. Second. — A simple covering of common wheat fleur is un- equaled for a bumi The moisture produced upon the surface of a burn is at once absorbed by the flour and forms a paste which shuts out the air, and at the same time keeps the covering moist and flexible. If the barn is very bad and the covering becomes dry, it should be washed off carefully, a little at a time, and fresh flour used. TmED. — Scraped potatoes are also a very cooling application, Change frequently. PoTJBTH. — Molasses will give immediate relief. Saturate cot- ton batting or cloth with it and bind on . Fifth. — Sprinkle the burned surface thickly with baking- soda, or make a saturated solution of the soda; wring cloths from it and apply, changing as they become dry. When the pain is relieved remove, and use an absorbent dressing if the burn is a very deep one. Sixth. — A deep burn should have the following dressing: Spread gauae thickly with an ointment. Either of those given below are very satisfactory, the Balm of Grilead salve being unsui;- passed. Cover the gauze with cotton; absorbent cotton is best. Burnt alum powdered is the best thing in the world to put into an old sore, especially if there is any proud flesh in it. Large Surface Barns are frequently treated with sweet oil and hme water, equal parts of each. Mix and keep on hand for use. Carron [Oil. — l pound of lime will make a quart of lime water. Pour off the lime water, add the oil, and beat to a cream. Linseed oil can be used with an equally good effect. Wring cloths out of this and apply, covering with oiled silk or paper. Balm of Gjlead ointment, though, is unsurpassed as a cooling and healing applieation. Apply in the same way as Carron oil. White of Eggs can be applied to burns as a cooling cover- ing; this keeps out the air and prevents pain and inflammation. 49? THREE MEALS A DAY. VasdJne, sweet cream and even a coating of mucilage are usefal in the case of sKght burns. Balm of Gilead Ointment— Put Balm Gilead buds in water, a little more than will cover them. Boil an hour. Pick out the buds and add J pound of mutton tallow, and ^ pound of lard to 1 pint of the liquid. Boil until thick. Unrivaled for any pur- pose for which a salve is required. Golden Salve.— 1 pint of linseed oil, f pound of rosin, | pound of bees-wax. Melt thoroughly and turn in tin boxes. One of the best salves known for bums, scalds, or any injury for which a salve is needed. Poison Ivy (Eemedv foe). — Dissolve a bit of sugar of lead the size of a hazel-nut, in half a cupful sweet milk, or warm water. Apply as warm as can be used, with a soft bit of old linen. Three or four applications are sufficient for a cure. If the poison is on the face, this astringent wash may be applied constantly. It is a marvelous cure. Sugar of lead should be kept in the house labeled, and closely covered to keep the strength. Tincture of lobeha is a good application, and copperas dissolved in water is useful also. MRDIGINRS. Infusions are made by adding a pint of boiling water to aa ounce of the plant previously bruised and mashed. Af ber standing for two or three hours in a covered vessel, the mixture is strained. Most infusions exert a greater, effect when taken warm. Decoctions are made by adding a pint and a half of water to an ounce of the plant, boiling down to 1 pint, and straining. Extracts are made by adding a small amount of alcohol to the bruised leaves or other parts of the plant. The juice is thus extracted, and is placed in a warm place to evaporate until it becomes as thick as honey. Blood Purifier. — 6 ounces fluid extract sarsaparilla,6 ounces fluid extract stillingia, 1 drachm iodide potassium. Mix. Prepare for use by taking ^ of the mixture to J' syrup (made of sugar and water as for table use). Shake up before using; 1 teaspoonfol is a HEALTH, 499 dose for a child two years old. Use more or less according to the age. Red ClOTCr tea is excellent for the blood. Gather the blos- soms and dry them; make into a strong tea and use for a constant drink. Unrivaled in scrofula and other blood diseases. A tea of dried or fresh -whortleberries is recommended by some. Boot Tea for the Blood.— Dandelion and sarsaparilla, each 1 drachm of dried root, pulverized. Put into a pitcher and pour over it 1 pint of boiling water at night, drink the next day at intervals. Do this for one month, the effect will be very good. Salt Bheum. — 1 ounce of sa,ltpeter, 1 pint of rum. Mix; 1 teaspoonful three times a day before eating. Very good, cooling to the blood. Alteratiye Blood Purifler.— 12 ounces Honduras sarsaparilla. 6 ounces guaiacum shavings. 4 ounces wintergreen leaves. 4 ounces sassafras root or bark. 4 ounces elder flowers. 3 ounces yellowdock root. 4 ounces burdock root. 6 ounces dandelion root. 2 ounces bitter sweet root. . Bruise all and put in a suitable vessel, add 1 pint of alcohol with water enough to cover the roots, stand in a warm place four days. Pour off 1 pint of the tincture and set aside; add 1 quart of water to the remainder and boU awhile, turn off" and add another quart of water and boil down, pour off again (the two last together should be about 1 quart). Strain and add the previous pint of liquor, put over the stove with 2^ pounds of crushed sugar' and simmer to form of a syrup. Dose; 1 or 2 tablespoonfuls one- half hour before meals, or at bed time. This is unrivaled in scro- fula and other blood diseases. Erysipelas, Certain Cure for.— 4 ounces of sweet spirits of nitre, 2 drachms iodide of potash. Mix, rub over the inflamed portion with a soft cloth dipped jn the mixture, dampening the entire affected surface every hour. When the bathed suface 500 1*HREE MEALS A DAY. becomes an ashy color do not moisten that part any more. Be sure that none of the liquid gets in the eyes or mouth. Take salts three times a £(ay in small doses. Second. — Those afflicted with this disease, would find a great relief, and also preventative, in 1 tablespoonful of salts and 1 tablespoonM cream-tartar put in a large cup and filled with hot water. Of this drink one large swallow every morning before breakfast, whenever the stomach is not quite right, as this is good for dyspepsia also. CottSmnption. — Take a large handful of hoarhound and make a tea as strong as possible ; take an equal sized handful of mullein leaves and make a tea in the same manner. Then take 1 cupful of the hoarhound tea, and 1 cupful of the mullein tea, mix, put in a sauce-pan and add 1 cupful of molasses; boil to a syrup, the quicker the better. Take a large swallow three ti.mes a day. A cure will be guaranteed in all cases not too far advanced. ConsnmptiTe Night Sweats.— Sponge the body of the patient off at night with strong salt and water, or give the follow- ing preparation: ^ ounce essence of tansy, ^ ounce water, J ounce alcohol, 15 grains quinine, 80 drops muriatic acid. Mix, dose, 1 teaspoonful in ^ cupful of sage tea twice a day and always at night. It is asserted by many that a large flat pan of cold water set under the bed on the side occupied by the patient will effectually cure when everything else fails. Coagh Syrup. — 1 ounce thoroughwort, 1 ounce slippery elm bark, 1 ounce stick liquorice, 1 ounce flaxseed. Simmer in 1 quart of water untU all the strength is out. Strain, and add 1 pint of the best molasses,^ pound of loaf sugar; simmer well together. When cold, bottle. Flaxseed Syrup, or Lemonade for Coughs and Whooping Cough. — Boil 1 ounce of flaxseed in 1 quart of boiling water one- half hour. Strain and add to the liquid the juice of 2 lemons and J pound of rock candy (loaf sugar may be used but the candy is better). If the cough is accompanied by weakness and loss of appetite, aid ^ ounce of gum arable. Set this to simmer one-half hour, stirring ooisasionaLLy. Take a wine-glassful whenever the HEALTH. 501 cough is troublesome. For whooping cough give after every paroxysHi. Cough Mixtures. — l tablespoonful molasses, 1 tablespoonful of castor oil, 1 teaspooBful oamphor, 1 teaspooaful of paregoric. Mix together, and take a teaspoonful before bed time, and before each meal. Second, — Hot honey, 1 teaspoonful every one-quarter hour, will break up the -worst cold in one day. It will also relieve severe spasms of asthma. The constant Use of honey keeps the throat in a healthful state, and it cannot be too highly recommended as an article of diet. Eubbing turpentine on the chest is also a relief. Colds (To Cuke). — When the first symptoips are felt imme- diately remove shoes and stockings and put the feet to the fire, not merely warming but keeping them as hot as can be borne for half an hour. If done soon enough this will arrest any cold. If this can- not be done, wrap up the shoulders and throat in a heavy woolen shawl, pinning closely, even partly over the head, and re;main so, if possible, until bed time, or at least until all chilly sensations disappear. A hot foot bath, or even a hot hand bath, is often effectual. A drink of hot lemonade on retiring, or almost any hot tea, sage, etc. Such means as these are often the "stitch in time.'' By waiting until morning the cold is settled, and time and patience will be required for its cure. Catarrh Recipe (Inhalation). — 12 grains carbolic acid, 1 ounce of chloroform, 12 grains iodine crystals. Mix in a bottle and inhale three times a day. Catarrh Snnlf. — Equal parts of pulverized sugar and finely ground borax. Use frequently — very helpful, especially so in a bad cold. Croup. — Turpentine is a sovereign remedy for^ croup. Satu- rate a piece of flannel with it and place the flannel on the throat and chest, and, in very severe cases, 3 or 4 drops on a lump of sugar may be taken inwardly. Every familj- should have a bottle on hand. A warm bath will frequently relieve the worst paroxysm ; or bathing the feet in hot water and rubbing with heated flannels, fenall doses of hive syrup may be used as an emetio. 503 THREE MEALS A DAY. Diphtheria. — This formidable disease is comparatively man- ageable, if one fact is kept in view. The white secretion in the throat is poisonous to the blood, if swallowed. A sore throat, with patches of white on the tonsils just back of the root of the tongue indicates its approach. Fill a tumbler haK full of salt, fill up with water, stir until the solution is strong as possible. Tie a soft sponge or rag securely on a notched stick, for a swab, and saturate it with the brine, and pass it well back in the throat be- hind the white patches, and wipe them off clean, bringing out of the mouth. Einse the swab each time before putting back in the mouth, and, to keep the brine clean, pour some to use in a sepa- rate dish. Repeat this as often as the mucus forms. If there is more than one patient have a separate swab for each one. It will be well also to fill a hose half full of salt, wet it with cold water and apply to the throat so that the salt will extend from ear to ear. Lemon juice is a very good gargle. -Diphtheria Wash. — Golden seal, pulverized, 1 drachm. Borax, pulverized, 1 drachm. Black pepper, pulverized, 1 drachm. Alum, pulverized, 1 drachm. Nitrate of potash, pulverized, 1 drachm. Salt, pulverized, 2 drachms. Put aU in a common teacup and pour half fuU of boiling water. Stir and fill ve^ with good vinegar. Fit for use when it settles. Make a swab according to first directions and use in the same manner. Let the patient swallow a little each time. Swab thor- oughly every half hour, if the patient is bad, if not every hour. When better, every two hours, then every four hours, then two or three times a day until well, which will be from two to seven days. This will never fail if taken before the diphtheria membrane extends into the air tubes. At the same time rub the following liniment on the throat outside, every three or four hours, keeping a flannel cloth outside : 1 ounce spirits of turpentine. i oimce of aqaa ammonia. HEALTH. 503 1 ounce of sweet or linseed oil. Mix; shake before using. Give small doses of castor oil. If a common sore throat should be mistaken for diphtheria, no matter, it will cure it almost invariably. This is a well known physiciar'ff prescription. Teach a child to gargle the throat when well and it will be a great assistance in illness.' Second. — Take a shovelful of hot coals and sprinkle over theaa 1 or 2 tablespoonfuls of flower of sulphur, and put the shovel under the bed. Remove as soon as the patient begins to cough. Try this two or three nights and it will be found that the fumes of the sulphur will destroy the fungus called diphtheria. Quinsy. — Use camphor. Simply wet the finger in it and iapply it to |the tonsils every few minutes; It will relieve very quickly. Hay Fever, Rose ICold. — Use a mild solution of borax, salt and muriate of ammonia, in a cupful of soft water; add a droij of carbolic acid and 1 or 2 drops of camphor. Snuff up the nose and use as a gargle. Second. — Mix 3 drops each of peppermint oil, oil of rosemary, oil of cloves and any other pungent oil ; put in a tiny bottle and inhale occasionally to clear the head. Canker in Month or Throat. — 1 drachm of chlorate of potash in 1 cupful of warm water. Use for a gargle. Whooping Cough. — Give the Flaxseed Syrup after every paroxysm, and when the disease is at its height put 1 oimce of the strongest liquid of ammonia in a gallon of boiling water poured in an open pan, and the steam kept up by means of half a brick made thoroughly red-hot and dropped in the pan. Put this in th6 room and let the patient inhale the ammoniated steam. This will soon end the cough. A Fish Bone swallowed accidentally may be carried safely down the throat by taking the raw wliite of an egg as quickly as possible. Bheumatisni. — Serving asparagus as the chief article of diet and avoiding all acids in food or drink, wUl effect great relief in a few days. This plant, the Jerusalem artichoke, etc., all natural'? growing near the sea, contains iodine, a rheumatic specific. 50Z^ THREB MEALS A DAY. Ceimf^ also, boiled in milk or water and eaten, with aiilk or water served as a beverage, is very belpM in the saine disease. Eaten in any form it will be found healthful. In Germany they boil the root and stalks, and then eat it as a salad with oil and vinegar. Nervousness. — Nervous people are greatly benefited by a diet of celery. Onions are next best. Parsley with vinegar re- moves the effects of eating onions. No medicine is really so effi- cacious in case of nervous prostration, and they tone up a worn- out system in a very short time. Bhenmatism No. (II.) — Take 6 large onions to a pint of mo- lasses, steep until a thick syrup is formed. Take every two or three hours. Persevere and success will foUow. A tea of burdock roots, or burdock leaves, may be taken at the same time vrith good effect. For an outward application, a flannel bag filled with arnica blossoms, and heated in a steamer, may be applied to the spot. Rheumatic Application. — l part oil of peppermint and 2 parts of alcohol. Apply to the affected parts. The relief is almost instantaneous. Shake well, and keep the bottle closely corked. Wormwood Liniment. — Make the liniment strong as pos- sible with good vinegar and wormwood, adding a piece of salt- jpeixe the size of a hickory-nut to J pint of the liquid. This is good also for a weak or sprained back. Little Giant Linament.— 2 ounces of laudanum. 2 drachms oil of sassafras. 2 drachms oil of cedar. 2 drachms spirits of turpentine. 2 drachms of gum camphor. 2 drachms tincture of capsicum. 1 pint of alcohol. Balm of Oilead Tincture (Fob Cuts or Betjises). — Fill a 4-ounce bottle one-fourth full of Balm of Gdlead buds, fill up the bottie with aleohol. Let stand a week. The result is a tincture in many respects superior to arnica, especially in raw sores. Neuralgia. — Put 1 teaspoouful of ammonia in a cup and fill HEALTH. 505 with boiling water. Take a teaspoonful every half hour for two hours. Behef is almost certain. This is good for all nervous pains, earache, toothache and headache. Never take ammonia in any quantity, as it is injurious. Pure alcohol is also a relief. Bathe the face with it, and inhale also. Also put a few drops on a lump of sugar and eat the sugar, or put a teaspoonful in ^ cup- ful of hot water, sweeten slightly and drink by degrees. To cure neuralgia, relieve as much as possible and take great care of the health and general circulation. Bathe carefully, dress warmly and loosely. Never over-exert mind or body and neuralgia will grad- ually disappear. A cut lemon rubbed on 'the affected part will often relieve. Sciatica and Neuralgia. — Heat a flat-iron or a brick and cover it with two or three thicknesses of flannel wrung but of strong vinegar, and apply to the painful spot. Bepeat the operation two or three times a day. As a rule, the pain disappears within twenty-four hours, and recovery follows quickly. This is simply an improvised electric apparatus. Felons. — A deep-seated, throbbing pain in the end of the finger should never be disregarded. This is the first symptom of a felon. Dip the finger quickly into boihng water several times in succession. This may be done without any risk of scalding. Bepeat every hour for several hours, and the cure is generally complete. Seoond. — Procure several lemons. Cut a small opening in the end of one and push the finger in. Keep it there until the lemon ceases to draw, then apply another, and keep on until the pain is relieved, Thied. — Heat 1 teaspoonful of table salt until perfectly dry. Add to it 1 teaspoonful of castile soap cut fine, and mix with 1 teaspoonful of Venice turpentine. Apply to the felon. Eenew twice a day. A sure cure. If the felon has been opened, or there ia danger of losing the bone or a joint, apply the poultice, and this will effect a speedj cure. Fourth. — Put directly over the throbbing spot a fly blister the size of a fioger'Hail. Let remain sis hours. At the expiration of 5o6 THREE MEALS A DAY. this time the felon may be seen directly tinder the surface of the blister, and can be easily removed with a pin or penknife. Chest Protectors. — Make of muslin, lined with two thick- nesses of flannel; quUt together that they may be easily washed. Pain-Killer.— 1 ounce spirits of camphor. ^ ounce tincture of guaiac. ^ ounce tincture of myrrh. 1^ ounce tincture of capsicum. 4 ounces alcohol. 2 ounces brandy. Mix. ChoM'a Mixture. — Take equal parts of tincture of capsicum, tincture of opium, tincture of rhubarb, essence of peppermint and spirits of camphor. Mix and put in a small vial to carry in the pocket. Dose — fifteen to twenty drops in a wine-glass of water. Eepeat at quarter-hour intervals until relief is obtained. Even where no cholera is anticipated it is an excellent thing for ordinary summer diseases. Summer Diseases (Chronic Cases). — ^ ounce gunpowder, ^ ounce alum, J ounce saltpeter, ^ ounce cream- tartar, J ounce flower of sulphur. Pulverize separately. Mix and sift through a fine cloth. Take | teaspoonf ul for a dose. - It may be mixed, if wished, with a little vinegar and water. A tried cure. Secoio). — For more simple cases, mix a teaspoonful of flour smooth 'in a glass, then fill up with cold water. Prepare ^ teaspoonful of camphor in J cupful of water. Drink the flour and water and foUow with the camphor to remove sickness. Eepeat several times a day, or as often as pain and illness return. TmKD. — J ounce rhubarb, 30 drops oil peppermint, ^ ounce soda. Mix and turn over it ^ pint boiling water. Let it settle, pour off carefully from the sediment and add 4 ounces of brandy, or use the "Cholera Mixture." Medicine Takers will do well to put a bit of alum in the mouth for a moment before taking medicine. It can then be taken like water. Dyspepsia. — Quassia chips. Dose— J teaspoonful of the chius in 'J, tumbler of water. Take a swallow before meals. EeflU HEALTH. 507 {he Tumbler two or three mornings and then take new chips, 01 take 1 ounce quassia chips, ^ pint gin, i pint water. Put in a bot- tle and do not use until the chips settle. Dose — 1 tablespoonful before eating. Hop tea is also very good. Acid Stomach and Hesidache.— 2 tablespoonfuls of vinegar, 1 tablespoonful water, baking soda the size of a grain of corn. , Stir until it foams and drink at once. See also second cure for Erysipelas. This is good for liver. Small-pox and Scarlet Fever. — See directions for contagious diseases. Sponge the body of the patient in both cases frequently in warm water with a little glycerine added. In gcarlet fever the patient is frequently anointed from head to foot with sweet oil or unsalted butter, the great necessity being tO keep the skin moist and flexible and aid it to do its work. Give the followihg mixture : 1 grain sulphate of zinc, 1 grain fox-glove (digitalis), ^ teaspoon- sugar. Mix with 2 tablespoopfuls water, and take a spoon- ftil every hour. This is a reliable recipe. The course of the disease wiU usually be run in twenty-four hours. Ring-worm. — Moisten with saliva and rub the ashes of a good cigar thoroughly into the sore spot. Do this three times a day and aU will be well in a few days ; or an ointment of lard and , gunpowder may be used. Mortiflcation, external or internal, in man or animal. See first cure for Summer Diseases for Chronic Gases. DOse — 1 tea- spoonful mixed with vinegar, or apply if external. Unrivalled. Agne or Chills. — Break an egg into enough strong vinegar to float it. Stir slightly and swallow. Eepeat the dose three times a day for three days. A eertain cure. Headache. — 1 ounce of bromide of potassium in 4 ounces of water. Take a teaspoonful every hour or half hour if the pain is severe. If not so severe, three or four times a day. This is almost infallible. Sleep taken at the right moment will prevent nervous headache. Nature calls for it by a weariness or heaviness which proceeds such an attack. Sleeping an hour or two will often prevent it. ^itSt— Pulverize equal quantities of dried sage leaves and 5o8 THREE MEALS A DAY. white sugar and take some every moming before breakfast for several •weeks. Beartbnrn. — Dissolve 1 salt spooHful of salt in half a wine- glass of water and drink. Earache. — Take a small piece of cotton wool; make a de- pression in the center and fill with black pepper; gather into a ball and tie up; dip it in sweet oil and insert it into the ear. Almost instant relief will be experienced. Tie a flannel bandage over the head. Jtiiee from a roasted onion is good. A piece of salt pork cut in a pointed strip inserted in the ear will give relief. Poultices. — ^Poultices of bread and milk, flaxseed, slippery elm, or any other kind, may be worn with more comfort, and removed with more ease, if the surface is spread over, before applying, with a little perfectly fresh lard or sweet oil. If there is much pain, a few drops of laudanum may be mixed with the poultice. Spread always on soft old cloths. Mustard plasters, or poultices, wiU not blister, only draw, if mixed with the white of an egg. To Prevent Chaffing of the skin in an invalid, which is apt to occur after long confinement in bed, especially if the position cannot be frequently changed. Bathe the parts subjected to pres- sure at least twice a day with alcohol. This hardens the skin, or beat the white of an egg to a stiff froth and add while beating 2 teaspoonfuls of spirits of wine. Put in a bottle and apply occa- sionally with a feather. If these precautions should have been neglected, and soreness of ike skin already appears, it may be healed by the following ointment. Take five cents worth each of quicksilver and aqua fortis, pour together and place over a slow fire. The aqua fortis wiU eat up the quicksilver, but if any should remain take out. Add a pint of lard and simmer a few minutes. This salve may be applied and will be foimd a cure. Bleeding at the Nose.— Stand perfectly erect, throw the head a little back, place the finger on the affected side of the nose, close the mouth tightly and draw air through the free nostril as long as possible. Eepeat this until the bleeding ceases. Sboond. — Vigorous chewing motion of the jaws will arrest HEALTH. 509 bleeding at the nose. If necessary take a wad of paper and chew hard. This is effectual. The Ears.— To remove peas, beans or pebbles from the ear, syringe them out with warm water. For a discharging ear, syringe out with warm water every morning, or take a bit of cotton with very small tweezers, and cleanse the ear with this. Then blow a small quantity of Boracic acid through a quill into the ear. This acid is harmless and a cure. Insects lodging in the ear should be floated out by filling the ear cavity with sweet oil. This will, at least, kill the intruder, and, if it does not appear, call a doctor to remove it next day. If cotton is to be used in the ear be sure to take a piece too large to slip into the ear cavity. Deafness is sometimes caused in this way. Never wear cotton unless absolutely necessary. The Nese. — In case of a foreign object getting lodgment up the nose, do not attempt to remove it, but blow with some strength into the open mouth, and the object will be expelled. If a child persists in sucking a finger or thumb, rub the finger every day with turpentine or extract of quassia. The unpleasant bitter will soon put an end to the habit. A Copper Coin Swallowed may be rendered harmless by a diet of bread and milk, giving nothing sour, as this would corrode the metal. Also give the raw white of an egg three times a day, and a dose of castor oil every night. Sleeplessness, Insomnia. — The usual cause of this trouble is too much blood in the brain, and those thus alFected will often find it advantageous to raise the head of the bed a foot higher, and then sleep on a thid: hair pillow so as to bring the |head a little higher than the shoulders. The object of this is to make the work of the heart harder in throwing blood to the brain. Sometimes rising for a time, wrapping up and sitting in a chair with the feet, if possible, at the fire. Take a short nap in this manner, and then return to bed. Fajt of a raw onion eaten with salt will often quiet ibe nervous system and produce sleep in a few minutes. After continued mental labor, a light lunch before retiring will often induce sleep, as ike work of digestion draws the blood fron, thfc twaifi to <^e stomach. Or have the room dimly lighted, lie wi&. 5IO three; meals a day. the bead propped high. Select some object a little to one side. Look BteadUy at this. Let the eyes get well a- weary, and refresh- ing sleep will soon follow. Foot Baths for Burning Feet. — Use water as hot as can be borne. This will be found a great relief. Baths of sand, warm and moist, are also good. Bury the feet in this up to the ankles, and let remain from twenty to thirty minutes. Hysteria. — This can frequently be controlled by firmness on the part of the attendant. Eelate some astonishing incident io change the train of thought ; be decided ; give ammonia to inhale ; give a hot foot bath, or warm bath, to the whole person. Convnlsions may be frequently cut short, like ma^c, by turn- ing the patient on the left side. The nausea, as an after effect of chloroform and other ansssthetics, may generally be controlled in the same manner. Warts. — Touch them with nitrate of silver, or tincture of iodine, or bathe them two or three times a day with strong saleratus water, heating it in by the fire. Nitric acid applied is also a sure cure, but is a little painful. , Wens. — Paint with iodine daily (colorless tincture if to be had), or as often as it will bear the application. This is slow but sure. Stiffened Finger Joints. — Dissolve camphor gum in olive oil, and rub the stiffened joint with' this preparation three or four times daily. The rubbing, as well as the oil, helps to soften the bony formation around the joints. Weakened Sinew. — Bind a piece of tea lead the size of a sUver dollar over the swollen joint. Do this firmly, it will effect a cure in a few days. This may be hastened, if the case is very bad, by gentle beating with a knife handle, increasing the force as it can be borne. T^.JHK ^0lLfB^^ ^^^ EALTH is one of the [requisites to the making up of a fine I 1 complexion. A sickly plant commands our care, but not «*~''* our admiration. So with the individual. A buoyant step and healthful glow on cheek and lip, are irresistible in their power over us. To possess these the greatest care should be taken. Plenty of nutritious food well cooked and at regular intervals. Exercise in the open air. Early hours for rest and sleep are all absolutely necessary. Avoid medicine of a drastic and debilitating nature, and in the spring, when circulatioa is clogged and digestion sluggish, take a tablespoonful of French charcoal mixed carefully in water or honey before meals for several days, following this each evening with a teaspoonf ul of extract of dandelion ; or take the same dose of charcoal at night, foUow it with a large spoonful of finely minced onion. There is no greater purifier in the medi- cal pharmacy than charcoal. In the spring of .the year, eat freely of cabbage, lettuce and all herbaceous food. If this diet is accom- panied and followed by the requisite amount of bathing, it wiU work wonders with the most stubborn complexion and give health and elasticity to the sluggish frame. If spring tonics are pre- scribed, never take them until after charcoal has been used af above directed, when the system wUl be found in a state to be benefited by their use. The following, from a reliable author, will be found, excellent. Blood Purifier.— J ounce of spruce bark. f ounce of hemlock bark. 1 ounce of sarsaparilla bark. ^ ounce of dandelion root. J ounce of burdock root. J ounce of yellow dock root. 1 gallon of water. (61U 512 THREE MEALS A DAY. Boil one-half hour, strain hot and add 10 drops of oil of spruce and sassafras mixed. When cold add ^ pound of brown sugar and ^ cupful of yeast. Let stand two hours in a jar covered tight, then bottle. Use this freely; iced it is a pleasant drink. Lemons are excellent spring correctives. Press the juice of 1 lemOn in a glass of water and drink one-half one quarter of an hour before breakfast. This may be repeated before retiring, sweeten very slightly or not at all. Never make practice of taking the lemon juice pure without the addition of water, it is too strong for the coatings of the stomach. Bathsl — Hot baths will be found by almost every one more ULvigorating as well as more cleansing than cold. Their effect is cooling and refreshing in the hottest day. Use water hot as the skin can bear and plenty of good soap. A heavy flannel or hair cloth wash-cloth is desirable, to be followed by friction with a hair doth glove or a flesh brush. This will do away with the possibih- ty of colds. Evening is usually the preferable time for a bath. Take twice a week in winter and once every day in summer; this should not be neglected. The winter flannels, especially if they are slept in, should be changed twice a week. A bath of merely tepid water will be found enervating and enfeebling. If the hot bath is thought so at' times, follow it by a quick plunge into cold water or a sponging off with the same, using the flesh brush afterward. Ten minutes is sufficient time in which to take a bath. A bath should never be taken until at least two hours after a meal or one hour before it. Cold bathing should never be indulged in if ^the [least chill follows the act. An instant glow should be the result, otherwise dis- continue at once. A sponge bath answers every purpose besides giv- ing less trouble. It should be remembered to use soap with the bath. A Bran Bath. — The water should be quite warm, and bran should be stirred into it in the proportion of ^ peck to a tub of water (no soap is required). Oatmeal is still better on account of the oil. Follow it by long friction until the skin shines, this brings the blood to the surface and wards off wrinkles, while the gluten in the bran softens the tissuee. A bran bath should be taken once a week. THE TOILET. 513 Ammonia is very pleasant to put in bathing water, 1 large tablespoonflil to a bowl of water; this is Refreshing for the neck and arms in summer on account of its deodorizing qualities. Use for a foot bath also. White Toilet Soap. — 1 gallon of soft water, let boil and add 4 pounds of white linen soap shaved line, 2 ounces of sal-soda, 2 ounces of Glauber salts, 1 tablespoonful of spirits of hartshorn. Boil all together five minutes, or until well dissolved. Then scent to suit with cologne or musk, bergamot, etc. Pour into a buttered tin to cool and cut in squares. This will make 12 pounds. Liquid Toilet Soap^ — 4 quarts of rain water, 4 ounces of borax, 4 ounces of baking soda, 2 ounces of ammonia. Mix and bottle. Shake before using. Will be found very nice for sensitive skins or for those having undue oily secretions of the skin. Aids to the Complexion. — The foregoing directions, are applicable, alike to good and bad complexions, and should be fol- lowed by every one wishing to keep the skin clear and wholesome. But it must be added that there are many skins which by reason of neglect, HI health or lost youth, stand in need of more special treatment. Especially does this apply to that coarse and porous skin, more noticeably across the cheeks and nose, that tries the patience of so ndany girls and women. Nothing short of a new skin will answer in this case. Make a mask of white cotton cloth of many folds quilted together, leaving openings for nostrils and eyes. The material should be one that will retain as much water as possible. Wet thoroughly in warm water and put on the face just before retiring, wear all night and keep as wet as possible. This wet mask keeps the air away from the skin and gives it time to soften. The outer cuticle wears o^ slowly and a fine, smooth surface takes its place, but it requires at least eight weeks before this desirable result repays the long discomfort. Baths must be carefully attended to, and the face not exposed to any sudden changes of atmosphere without applying a little cold cream and wearing a thin veil, for the new cuticle is very tender at, first. Paste for a Porous Skin.— A substitute for the toilet vask will be found in the following paste. It will be found eveu 38 y4 THREE MEALS A DAY. quicker in its operation. 3 ounces of finely ground barley or oat- meal, 1 ounce of honey, white of 1 egg. Mix to a paste and spread thickly over the nose, cheeks and forehead before retiring. Cover the portions where the paste is applied with bits of old thin lawn, and let remain on all night. Wash off with warm water, first dampening and allowing to soften while dressing. Then bathe the face with white castile soap and warm water, rubbing on a little cold cream before exposure to the weather. Eepeat this every night until the skin grows soft and fine, which will be in about three weeks. After that use once a week for some time. Care must be taken at the same time to bathe daily. Bathing the Face. — Hot mUk and water is very nice to bathe the face in, freshening the skin and assisting to remove wrinkles. Hot water is very beneficial for the face and should be used night and morning; it opens the pores and removes a great deal of the natural oil, besides tightening the skin, thus keeping it firm and less likely to wrinkle.' Hot milk and water, half and half, may be used instead, if more agreeable. Soap will not be necessary in this case. A flannel wash cloth should be used, taking a small square, renewing h as often as it grows thick and felt-like. This method of treating the face is declared by some to be a perfet substitute for any and all cosmetics, leaving the skin smooth, rosy and unwrinkled, and will be found beneficial in all eases. "Washing the face nightly in hot auds, madb from pure white Castile soap, or with hot milk, followed \.j a firm upward (never up and down) friction, with a moderately coarse towel ife the recommended course of treatment for the black spe-aks that rain so many complexions. To Whiten the Face and BemoTe Wrinkles.—! fluid ounce of tincture of benzoin, ^ ounce of pure glycerine, 7 ounces of distilled rose-water. Bathe face, neck and hands with it at night and let dry on. Wash off in the morning with soft warm water and a very little white Castile soap. This is excellent for the skin in every way. Wash for a Sallow Skin.— 1 pint of rain water, 2 drachma of iodide of potassium, 1 ounce of glycerine. Mis and apply with a sponge once a day. This often woria THE TOILET. 515 wonders in skins sallow by inherited disease. Adhere closely to the directions given for bathing. CoM Cream.— 2 ounces of oil of sweet almonds. 1 ounce of pure glycerine. ' J ounce of spermaceti. 20 grains of white wax. 6 drops of oil of rose. Melt all together, setting the cup over boiling water, then beat until perfectly cold and snowy white. Put up in glass or China. Excellent for face and hands. Complexion Wash. — 1 ounce oil of sweet almonds, 1 ounce of glycerine, juice of 3 lemons. Mix and apply at night. Let dry on, and in the morning wash off with very warm water. Wash for an Oily Skin. — j ounce of powdered borax, 1 ounce of absolutely pure glycerine, 1 quart of camphor water. Mix and use twice a day, morning and evening, letting dry on and then, after a few minutes, washing off with rain water. This will prevent chapped skin, remove sun-bum and freckles, and keep the pores in a good condition. Also it will do away with that annoy- ing redness of nose, cheeks and knuckles that afSicts so many. Bay-bum or rose-water, or the two half and half, may be used to advantage after bathing the face to remove the appearance of oiliness. A SATUEATBD SOLUTION of borax is also very nice for an oily tekin. Use as above. The mUd alkali of the borax unites with the 'oily secretions and forms a sort of soap that cleanses the face and at the same time frees it from oil. Toilet Water for Tain'and Freckles.— This will also whiten the face. Take J pint of rain water, 1 small cupful of real cider vinegar, 1 cupful of nulk. Mix and bottle. Apply to the face at night. Let dry on. In the morning wash off with warm water. It will remove tan. Lettuoe is useful to refine the akin. Break the stems and stalks of coarse garden lettuce and rub the milky juice over the face at night. In the moxmng wash off with wana water contain- 5l6 THREE MEALS A DAY. ( ing a few drops of ammonia. The opium is the refining me- dium. Lemon juice will usually remove any transient stains on the Aands. Washes for Pimples. — The wash given for an Oily Skin is also good for pimples. Apply several times a day and allow it to dry on. Wash for Pimples (No. 11). — Glycerine half and half with water. Stir into this powdered sulphur (flower of sulphur). Eub this on the face at night and wash o£f in the morning \nth soap and water, adding a few drops of ammonia. This will aljo whiten the skin, remove the oiUness that troubles some complexions, and has the commendation of a celebrated physician. Cucumber Pomade. — The French recommend this for re- fining and purifying the skin. Prepare as follows : Express the juice of fresh cucumbers, bring to the boiling point, skim and bot- tle. Take 1 teaspoonful of the juice to 2 teaspoonfuls of water, and apply to the face night and morning, letting dry on. To Remove Wrinkles. — % drachms of essence of turpen- tine, 1 drachm of gum -mastic, pulverized; 2 ounces fresh unsalted butter. Mix; apply at night and let dry on the face. Wash o£E in the morning with a little warm soap and water. To Kemove Wrinkles (No. n.) — Bathe the face every night in water as hot as can be borne, with a little bi-carbonate of soda dissolved therein. Dry the face carefully and anoint it with cold cream, sweet cream or sweet oil. This has the recommenda- tion of a well-known physician. Wash for Black Ueads. — 36 grains of sub-carbonate of soda, 8 ounces of distilled water, 6 drachms of essence of roses. Mix and apply with a small sponge after each ablution, using gen- tle friction, always upward. Wash for Black Heads (No. II).— A physician may effect- nally destroy them by touching each one with acetic acid. A hair pencil must be used and the acid only allowed to touch the black spot. Freckles, To RemOTC. — Apply a saturated solution of borax in rose-water five or six times a day and allow to dry upon the iace. This will be snocessful in mild cases. k^- THE TOILET. 517 Freckles, To Remove (No. II).— Moisten the finger tijts ;^d dip in finely powdered saltpeter and apply to the freckles. Repeat until freckles are gone. Freckles, To Remove (No. III).— Poultice the face lightly, or soften with almond paste and rub a freshly cut lemon over the surface. Tan. — Make a thick mixture of magnesia and soft rain water. Spread all over the face. Let remain on three or four minutes, « then wash off with Castile soap and tepid water. Einse the face and dry thoroughly. The face should always be dried thoroughly. Domestic suggestions, such as bathing hands and face in but- termilk, or using vinegar in which grated horse-radish has been soaked, or lemon juice, any and all of them frequently prove suc- cessful after several applications. Sunburn. — Cold sweet cream applied thoroughly on retiring is very soothing. Cold cream or lettuce cream. If the face, throat and hands are well rubbed with cold cream before exposure, dan- ger of sun-burn wUl be almost done away with. Lettuce Cream. — 2 cupfuls of young lettuce, cut fine, wash and stir into one cupful of boiUng mutton suet, boil a few miputes strain, perfume to suit, beat until cold and pack in jars or cups. Extra for that redness of the skin and soreness known as sun- burn, and very healing. Camphor Ice. — 6 t^lespoonfuls of boiling hot mutton suet, stir in 1 tablespoonfuFglycerine, 1 tablespoonful powdered camphor, 1 tablespoonful olive oil. Remove from the*fire and stir until cold. Pack in small boxes or put in little molds. Excellent for chapped bands, lips, etc. Bruises. — Rubbing a bruise in sweet oil and then in spirits of turpentine wiU usually prevent the unsightly black and blue spbt. Dusting this moistened surface with flesh colored powder will finish the work. Also see page 494. Moth Patches- — l tablespoonful of flour of sulphur in a pint bottle of rum. Apply to the spots at night. This will cause them to disappear in two or three weeks. The moth patch is a vegetable fungus, and the sulphur is destructive to it. Carefully wash off in 5l8 THREE MEALS A DAY. the morning. Of course this remedy will only succeed where the moth is not the immediate result of some bodily condition. Scars. — Cocoanut oil, or hen's oil, applied to ; soar and rubbed gently for five minutes at a time, several times a day, will entirely obliterate a scar if commenced from the time the burn heals. The rubbing will loosen the skin and flesh from bone and muscle and cause thorough circulation. Even where the scar is of long stand- ing this will be of much assistance, and perseverance wiU work wonders in scars left by cut, bum or bruise. Face Powders. — Entire cleanliness is necessary in applying. The first coating of powder should always be thoroughly cleansed from the face with water before a new coating is given, thus pre- venting the crust that naturally forms where one layer of powder after another is put on dming the day. SniPLE powDEKs are always the best. Common prepared chalk subjected to baking in a moderate oven, or finely powdered pearl starch, are among the best. Pure French chalk is harmless, so is KOSE POWDER prepared from French chalk, and tinted with car- mine and yellow ocher to a perfect flesh tint, or Violet powder, consisting of 3 parts of finely powdered pearl starch to 1 part orris root, powdered. Eice flour is often substituted for the starch. This is used, not only for the face, but is found convenient for infants. Arrowroot may be substituted for starch. To APPLY POWDER. — Anothcr way is to take refined chalk in little pellets. See that the skin is clean and cool, then wrap a pellet of the chalk in coarse Unen cloth and crush in water. Eub well between the fingers and wash quickly over the face. The wet powder oozes through the cloth in its finest /state. When the face is dry remove all superfluous powder lightly. Rose Powder. — Oil of rose, 24 drops; carmine or rose pink, 12 grains; rice flour, very fine, 1 pound. Mix. Harmless and good. Liquid Pace Powders, or [Cosmetic Washes. — Balm op Beauty — 1 ounce of glycerine, 1 ounce of alcohol, ^ ounce of tinc- ture of benzoin, 2 ounces pure prepared chalk, 1 grain of carmine will give it a flesh tint if desired. Shake well and apply to the f*oe with a soft sponge. When thoroughly dry carefully remove THE TOILET. 519 any superfluous traces, and the result will be very satisfactory where powder has ceased to avail. Cream of. Roses. — 3 ounces oxide of zinc, i ounce glycerine, ^ pint rose-water, ^ pint rain water, 2 or 3 grains of carmine wiU give a flesh tint. Use as above. Skin Irritations, Mosquito Biles, etc. — l teaspoonful car- bolic acid, 1 pint rose-water. Mosquito bites, heat, irruptions, will yield to the magical influence of this wash, which may be used for grown people or invalids, or take 50 drops of carbolic acid and mix with 1 ounce of glycerine. Apply this at night, and it will not only prove a perfect prevention from mosquitoes, but will sooth and heal those already received, and remove their unsightly blotches. Diluted, it will serve the same purpose for infants. Two drops of oil of roses may be added if the odor is unbearable. Depilatories (fob the removal of superfluous haib). — Per- haps the most surely effective method is to pull the hair out by the roots. The best instrumept for this purpose is a 'stick of resin, tempered with wax, with the addition of a strong anodyne. Tweezers may also be used to remove the hair, though this is slower and more painful. Care should be taken not to break off the hairs in the process, as this renders them harsh and stiff. Continual pulling will, in the end, extirpate the obnoxious growth of hair. To keep the hair from growing, bathe the part often with strong camphor or clear ammonia. The latter will serve as a depilatory, but is painful and should be washed off at once. Strong washes of pearlash will kill the poor scattering hair at the back of the neck and on the forehead. All of these applications tend to harden the skin, and sweet oil or vaseline should be well rubbed in after their use. Whitening and cleariag the arms of hair may be attained by bathing them daily for two minutes in a hot solution of chloride of lime in the proportion of 2 iablespoonfuls of the lime to a quart of hot water. Rinse carefully in vinegar and water, the acid kills the lime, after which rub them with sweet oil to soften the skin. Do not inhale the fumes of this. It is best to bathe them before an open window. Depilatory (No. II). — l ounce sulphuret barium. Mix rapidly 520 THREE MEAI,S A DAY. into a paste with a littlejfinely powdered starch, or flour and warm water. Apply it to the superfluous hair, let remain a few minutes, not more than five, and wash off with warm watgr. If the skin is left tender, rub with sweet oU, cold cream or vaseline. Eepeat untU the growth ceases. It is a poisonous article, ancl great care must be taken in its use. Make a portion of the sulphuret into a strong solution at a time, and stir in the flour, or starch, to form the paste as wanted. THE. HANDS. To SOFTEN the hands and remove stains, put a couple of hand- fuls of bran in a bowl of hot soap suds, keep the hands in this, brushing, rubbing and soaking them thoroughly in the warm mixture, which should be of the consistency of thin gruel. This is healing and softening. iCoid boiled potatoes will cleanse the bands and keep the skin soft and healthy. To EEMovE STAINS ou the hauds, lemon juice is frequently suiB- cient, also ]the above baths. They may be touched with oxalic acid successfully for this, but it is rank poison. Einse the hands after using it, and rub glycerine, or cold cream, on the spot. Eub- bing the hands in fresh tomato parings , wUl remove apple and potato stains. Indian meal mixed with lemon juice, or-good cider vinegar, is very soothing for hands roughened by cold or labor. It will also remove stains. Keep some prepared in a bowl. Eub the hands in this, rinse thoroughly, rub in a few drops of glycerine and dry. This is an excellent preparation for chapped hands, and will remove the unpleasant effects resulting from keeping the hands in soft soap, or other strong soap suds. The acid destroys the effect of the alkali. Glycerine Preparation.— 2 ounces of pure glycerine, juice of one lemon. Mix and apply to the hands. Shake well before using. This will heal and whiten the hands. Cosmetic GIotcs. — These are designed to soften and ^i/'^an the hands, and are worn at night. Take a pair of strong kid or dog-skin gloves and brush over the inside with the following mix- fcure, or else rub plentifully over the hands and draw on the gloves. F i'esh should be put on every night, and two or three weeks is as THE TOILET. 521 long as one pair of gloves should be used. They should be loosely fitting. Take equal quantities of spermaceti and pure bees-wax. Scrape fine, cover with sweet oil and siinmer until it beobmes liquid. Use a small china cup or jar; set in a vessel of boiling water. Add a few drops of rose-water and blend thoroughly. Take from the fire and let it form in the same cup. In the morn- ing wash the hands with warm water and oat-meal or almond powder, not soap, and a manifest improvement in color and texture will be the result- Finger Nails. — Trim evenly and prettily, a very little deeper in the center. Do not leave them too long. Do not bite them off. If children are inclined to do this, put extract of quassia on the finger tips, and the, extreme bitter wUl soon break up the habit. Cleanse the nails every day with a nail-brush, which should be soft instead of harsh and stiff, thus avoiding the use of a knife in cleaning, which roughens the under surface and causes dustto ad- here more readily. Eub the naUs with a coarse towel, not only for the polish, but to keep the skin of the fingers from growing up on them in unsightly ridges. Expose the white half-moon or lunette at the root as much as possible, as this lengthens the ovaJ outline of the nail. Finger Nail Polish. — Pure oxide of zim tinted with carmine and perfumed to suit. Apply by rubbing on the nail with the finger or a nail-polisher covered with leather (chamois). It renders the surface smooth, bright and pink. It need not be used too often. It also tinges the finger tips daintily. Coloring for Lips.— Take the following Hand Pomade and add Alkanet powder, untU color suits ; it is delicate and harinless. 2 ounces oil of sweet almonds; 1 ounce spermaceti; ^ ounce rice flour. Heat over slow fire, stir until cold. Add few drops of oil of rose. Fever Blisters. — At the first symptoms touch the alfected spot carefully with the following preparation every few hours : 10 drops carbolic acid, 1 teaspoonful glycerine, 2 drops oil of roses. Never rub the sore spot to irritate it. Lip Salves. — Cold creaja, glycerine, lettuce cream, etc., are all good for roughened and cracked lips. 522 THREE MEALS A DAY. HAIR. In washing the hair apply the liquid with a small sponge, part- ing the hair awd moistening the scalp, avoiding the tresses as much as possible. Einse in the same manner. Very mild soap and soft water may be used, carefully rinsing, or the yolk of an egg may be beaten in a cupful of warm water. Apply and rinse as before. Still better, the hair may ba rinsed with a mixture of half-and-half bay-rum and rose-water. Hair washes are also use- ful. Do not use a fine-tooth comb. It causes an increased growth of dandruff and injures the hair. Hair Wash. — 1 ounce borax, ^ ounce camphor. Powder and dissolve in quart of boiling water. Perfume to suit. When cool it is ready for use. If it leaves the hair at all harsh or dry, 3 or 4 teaspoonfuls of pure glycerine may be added. Dampen the scalp often with this. It will sometimes prevent the hair falling out and will keep the skin clean and wholesome. To Preyent Hair Falling Out. — Ammonia is an effectual stimulant. Washing the scalp often in soft water containing am- monia (2 spoonfuls to a large basin of water), use sponge as before directed, will often prove successful without any other aid. A tea- spoonful of glycerine added to the water wUl prevent any harsh- ness of the hair from its use. The tips of the hair should be trimmed once a month, not by cutting the whole promiscuously, but by carefully examining and cutting the tip from every hair that seems dead or split. The following remedies are also recom- mended to prevent the hair from falling : No. I. — Ammonia, 1 ounce; rosemary water, 1 ounce; glyc- erine, 1 ounce; cantharides, 1 drachm; rose-water, 4 ounces. Wet the scalp with cold water, then apply this wash and rub briskly with a soft towel. No. 11. — 1 pint of alcohol, |- ounce oil of mace. A few drops perfumery, or use the deodorized alcohol. Oil of mace is a more powerful restorative for the hair than cantharides. Pour a little in a Pdueer and apply to the scalp with a medium brush. Do not brush too much. Do this three times a day for weeks, and if the bead has inclining to baldness, continue once a day for some time THE TOILET. 523 longer. This has been known to create a new growth on bald heads. Wash the head often in cold water. This method is highly recommended by a competent authority. Uair Dye. — 4 ounces butternut hulls. Infuse in 1 quart . water. To this add ^ ounce copperas. Apply every two or three days with a hair-brush. Cleanse the hair first with weak am- monia and water. This wiU give brown and black dyes according to the strength of the decoction. Dampening the hair daily in strong cold tea or strong cold coffee wiU show a marked change in a few days, the hair becoming darker and softer. Ambrosial Hair Tonic and Bye.— 1 ounce castor oil. 1 ounce bay-rum. J ounce oil eitronelle. 1 drachm oil bergamot. 1 ounce ammonia. j- ounce glycerine (pure). 8 ounces strong sage tea made with soft water. 1 quart alcohol. 1 pint of soft water. Bub into the scalp well. Bandoline for Gnrliug or Crimping. — 2 ounces of borax, 1 drachm of gum arable, 1^ pints boiling water. Stir and when dissolved add 2 teaspooniuls spirits of camphor. Bottle and keep on the toilet table. To use, put the curls or crimps up in papers or pins, dampen with bandoline and leave up over night, or until thoroughly dry. This will be found to resist the warmest day. Bandoline, (No. II).-^1 tablespoonful bruised quince seeds, 1 pint soft rain water. Simmer gently down to f of a pint. A tablespoonful or two of alcohol may be added and enough cologne to give a pleasant odor. Use as above. The Beauty of the eye, whether dark or light, but especially in light orbs, depends upon dark brows and heavy dark lashes; theee will beautify the palest eye. To Thicken the Eyebrows, gently brush in every other night a few drops of ail of cajeput, always brushing horn the noa* oat- , war^. ^^eaaaiDve with tweezers any hairs that by tkeir poS'itiofH or irregiiilaiifey ia^tire the perfect ©utliae tilwt fee brow should possess. 5^ THRSE MEALS A DAY. -To Debpbn their Colok. — Take tke dark pcon&tnm pencil to be bought at all large perfumers, and pencil carefully until the desired tint is obtained. More accessible still is the needle point smoked in the lamp or the burned match, CiNDEES IN THE EnES. — A simple and effective cure may be found in 1 or 2 grains of flaxseed which can be placed in the eye withoTlt pain or injury. As they dissolve, a glutinous substance is formed, which envelopes any foreign body that may be under the lid and the whole is easily washed out. A dozen or so of these seeds should constitute a part of every traveler's outfit. Eye Lashes should be watched and any broken or weak hairs carefully trimmed. The eyes themselves should be kept in per- fect health and free from any inflammation. Then the base of the lashes should be anointed with a very little oil of cajeput on a small camel's hair brush. This course faithfully preserved will soon show a marked difference. To Daeken the Eyelashes use a little diluted India ink. These operations on the lashes had best be conducted by a second person. The dye given below is very good. ■ CoLOEma FOB Eyebeows, Lashes and Haib. — 1 ounce of walnut bark (this can be had at the druggists) to 1 pint of water. Boil 1 hour slowly, add a piece of alum the size of a large hazel-nut to set the dye. Apply to the eyebrows and lashes with a little camel's hair brush, such as is used for water- color painting, or with a sponge to the hair. Protect the pillows with an old handkarchief . Dark eyebrows darken and improve the very palest eyes. TRRTH. The Tooth Bbush should not be too stiff. Toothpicks are indispensable and the best is a slender, well- sharpened quiU. Avoid metallic ones. Still another adjimct to their care is a piece of white floss sUk (dentist's floss), fold it back and forth two' or three times and wax. Draw this between every sin- gle tooth Bib least once a day aiid dentist's bills will be mairveloosly lessened. The dwser the teeth are tofe'Sher, the gpeaAer the necfis- si*y for its use. If the gams bleed silagh% at iiBst it nmbes na diSerraioe. THK TOILET. 525 PowDEBED Ghasooai. easily removes stains and makes the teel^ white, though it occasionally -works under the gums. To Clean and Polish the Teeth- — Dip the end of a match, breaking off the sulphur part, in powdered pumice stone and rub above and between and under the teeth until every trace of foreign accumulation has been removed. Finish by rubbing the face and crown of the tooth with a silk handkerchief dipped in the powder. Tooth Wash. — 2 ounces of borax dissolved in 3 pints of boil- ing water; before it is cold add 1 teaspoonful of tincture of myrrh, 1 tablespoonful of spirits of camphor. Bottle. When wanted for use, mix 1 tablespoonful of this with twice the amount of warm water and apply daily with a soft brush. It will preserve the teeth, extirpate all tartarous adhesion, arrest decay and make the teeth peady white. Never use a tooth wash but once a day. The teeth should be brushed several times, but pure water should answer the remainder of the time. The Hair Wash given before, diluted with warm water, makes an excellent tooth wash. Tooth Powders. — Equal parts of white Castile soap grated fine, and prepared chalk, precipitated. Mix and use as a tooth powder. The chalk may be used alone and is very nice, or the brush may be rubbed on white Castile soap and then dipped in the chalk. The above may be wet to a paste with 1 part camphor and 6 parts soft water. Work smooth; prt in a wide-mouthed bottle and cork. Use with a brush. Charcoal may be mixed with honey if it is used for a dentifrice. Unhealthy Gums.— 20 drops carbohc acid, 2 drachms spirits of wine, 6 ounces distilled water. Use first a soft tooth brush with water, after which pour a little of the lotion on the brush and use. In a very short time the gums become less tender, and anyimpttrity of the breath wiU be removed. Perfume the lotion slightly if wished, but very slightly. Impure Breath. — To secure a sweet breath dissolve a small piece of liquorice in the mouth after the use of the tooth brush. This sweetens the mouth and stomach. Keep some of it broken 526 THREE MEALS A DAY. ap in a glass bottle on the toilet table; pat a piece in the month at bed time also. If the teeth are decayed, wash the mouth with tincture of myrrh dilluted with a little water, a bit of burned alum kept in the mouth at night is a help to sweeten the breath also ; or take roasted coffee grains, conceal the odor of onions, etc., also a bit of Canada snake root. Toothaehe Drops. — l ounce of alcohol (33 degrees), 4 grains /of camphor, 20 grains of opium in powder, 80 drops of oil of cloves. Sure. Keep on hand. Tincture of Benzoin. — A few drops on cotton, pressed into the decayed tooth, is a sure cure for toothache PRRT. Exercise, friction, flesh brush, etc., will give varm, wholesome feet that will not need heated soap-stones to insure comfort and health. Wrap the feet, before retiring, in flannels instead of heat- ing by artificial appliances. In extreme cases give the feet a warm bath at night, to which a little mustard has been added to stimu- late, follow this with a dash of cold water, dry with coarse crash and use the flesh brush. After such a bath, whether or not it be followed by the dash of cold water, draw on fresh well warmed stockings to retain the heat. A solution of permanganate of potassium in the proportion of 10 grains to 1 pint of warm water may be used for bathing the feet just before retiring if there exists any unpleasant odor. Corns. — Make a shield of buckskin with an opening cut in it the size of the com. Touch the exposed part with carbolic acid, or take common sticking plaster, cut in the same form a circle with a small circle cut from it. Apply several of these, ene over the other, leaving the corn exposed, then in the opening drop a satu- rated solution of caustic soda and cover with a piece of the plaster. Eenew this every three or four days, and the cora will be gone in a couple of weeks or less, or pursue the same plan with the carbolic add. Aqua Ammonia applied as often as possible, is ahaost a c»- taiaa ou*. THK TOILET. 527 Paring Corns should be done with a razor at regular inter- vals. EubKing with pumice stone is safer than paring. Soft Corns may have diluted carbolic acid used upon them. To touch them frequently with iodine is good. Bnnions. — On the first sign of their appearance wear a soft hollow ring of rubber to prevent pressure of the shoe. FiEST. — Carbolic acid, either in full strength or diluted, may be used for them twice a day. Second. — Painting with iodine is also resorted to. Third. — Thicken the yolk of 1 egg with salt and bind on. Voulticing must be resorted to if the bunion is too much inflamed. Ingrowing Nails. — Heat a small piece of mutton tallow in the bowl of a spoon, hold over a lamp until boiling hot, and pour on the sore place as much as possible between the nail and flesh. It will give instant relief, and one application often cures. If not, repeat. Let the nail grow even with the end of the toe and cut square actoss, and ingrowing nails will be a thing of the past. Cllilblains. — 1 drachm or 1 teaspoonful ammonia, strong; 6 ounces rain water. Mix in a bottle. Wet 2 or 3 folds of muslin with this mixture, bind on the inflamed part or parts for the night. Repeat this two nights ; it gives great relief. Second. — Turpentine often gives relief. Thibd. — Paint the parts with a mixture of equal parts of iodine and ammonia. Very good. PB.RFUMB.S. Common Cologne.— 1 drachm oil of bergamot. 1 drachm oil lavender. 1 drachm oil lemon. 10 drops on of rose. 10 drops oil of jasmine. 1 ounce essence ambergris. 1 pint spirits of wine. Mix and let stand in a cool place for a month. 528 THREE MEAIvS A DAY. Eaa de Cologne.— Alcohol, 8 pints. Eose-water, 1 pint. Orange flower water, J pint. Oil of verbena, 2 ounces. Oil of citroneUa, 2 ounces. Oil of heliotrope, 2 ounces. Oil of geranium, 2 ounces. Oil of lemon, 2 ounces. Oil of jasmine, 2 ounces. Oil of cedrat, 2 ounces. OU of nutmegs, 1 ounce. *■ Mix and filter twice. Compound tincture of benzoin just enough to give the whole a rich color. Layender Water. — Oil lavender, 2 ounces; camphor, ^ ounce; water, 4 ounces; alcohol, 2 pints. Bay Bum. — g- gallon alcohol, ^ ounce of oil of bay. Take out 1 pint of the alcohol and dissolve the oil in it; then pour back into the other alcohol and add J' quart of soft water. It san be perfumed if wished. SAGHRT POWDRRS. Lavendeb Powdeb. — 1 pound powdered lavender, ^ pound gUm bPBZoin powdered, 1-6 ounce oil of lavender. Mix. Heliotbope. — ^ pound rose leaves, 2 ounces tonquin, groimd fine; ^ pound pulverized orris root, 1 ounce vanilla, ^ grain musk, 2 drops otto of almonds. Mix by sifting through a coarse sieve. TiKOTUBE OP EosES. — Fill a wide-mouthed bottle with freshly gathered rose leaves. Pour spirits of wine over them, cork the bottle and let stand until required for use; its perfume is nearly squal to ottar of foses. INDELIBLE MAEKING INK.— 100 grains nitrate of "silver, 1 ounce distilled water, 2 drachms gum arabio, 1 scruple sap green or indigo. Mix. This is the beat indelible ink made. Everlasting Black Ink. — 2 gallons of rain water, ^ pound gum arabic, J pound copperas, f pound powdered nut-galls, ^ pound of brown sugar. Bruise all and mix. This will keep writing good for hundreds of years, and is useful in ^copying deeds, etc. Shake the mixture occasionally for the first ten days. Common Black Ink. — 1 ounce extract of logwood; poui over it 2 quarts of boiling water, when dissolved add 1 drachm of yellow chromate of potassa. Do not put in old ink bottles, as other, ink decomposes it. Keep it from freezing. This will cpst ten cents. Red Ink. — ^No. 40 carmine 6 grains. No. 6 or 8 carmine 5 grains, gum arabic a piece the size of two peas. Put in an ooncf vial and fill up with soft water. Blue Ink. — Sulphate of indigo and soft watex Color to suit. Copying; Ink may be made from common violet \mting ink by the addition of 6 parts of glycerine to 8 parts of ink; using only 5 parts of glycerine to 8 parts of the ink and it will copy well in fifteen minutes after it has been used. With fine white copying paper this ink will copy well ■v]?ithout the use of a press. Magic Copying Paper (Black Papbk). — Lamp black mixed with cold lard to form a thick paste. Apply to the paper with a bit of cloth. Then take a flannel cloth and rub imtil the color ceases to come off, EEDPAPEE.^-Venetian red, [mixed with lard. Apply in the iame way. 34, (!»S9> 530 THREE MEALS A DAY, Blub Paper. — Prussian blue mixed with lard. Apply in the same way. Gheen Paper. — Chrome green, mixed with lard. Apply same way. These sheets, any of them, alternated with writing paper, and the first sheet of writing paper written on in the usual manner with a solid pen, will produce two or three copies of a letter at once. Invisible lak. — Use 1 teaspoonful of white sugar dissolved in ^ cupful of boiling water, or use sweet mUk. Write with it in the ordinary manner. Holding to the fire will turn the ink brown so that it may be read, the heat affecting the saccharine matter. Paste for Scrap Books. — 1 J teaspoonfuls of pounded alum dissolved in 1 pint of cold water. Eub a tablespoonful of flour smooth in a little water. Bring the alum water to a boil and stir in the flour, let boil up, add a few drops of oil of cloves, or a few whole cloves. The alum prevents souring, the oil of cloves does away with mold. This is better than mucilage, as it does not in- jure the paper. Boiled flour paste, plain, may be made with red pepper tea instead of pure water, and will be free from the depredations of mice and insect pests. Mucilnge (Home-made). — Boil the gum that exudes from cherry trees in soft water until it is the proper consistency. This is pref- erable to that for sale. Cement for China. — Take a very thick solution of gum arable in water, and stir in plaster of Paris until the mixture be- comes of the proper consistency. Apply it with a brush to the fractured edges of the China and stick them together. In three days the article cannot be broken in the same place. InTisible Cement for Glassware.— Melt a little isinglass in spirits of wine, enough to cover; add a very little water; warm gently over a moderate fire. When thoroughly melted and mixed it will form a transparent glue which will re-unite broken glass eo firmly and nicely that the jointing will be scarcely perceptible. Indestructible Cement for Stone Jars, Wash-boilers, Etc. — Tbis cement will resist the action of hot or cold water, adds 'JliSdEtLANEOUS- 531 and almost any degree of hoat. Very eonveniem lor milk-pans 01 jars, wash-boilerB, etc. Mix litharge and glycerine together to the consistency of very thick cream, or even soft putty and apply. The article should not be used until the cement has hardened, which wiU require from one day to a week, according to the amount used. It is really an invaluable article. Make only as required. To Clean Hair-brushes. — Wash in borax water. Do not wet the frame. Einse and hang up to dry by a string tied to the handle. Water with a teaspoonful of ammonia in is still better. Einse and hang up. Cranberries, To Keep. — Put in a keg of water and they will keep all winter. Lemons, To Keep. — Put in water. Change once a week. Will keep a long time. To Polish Tortoise Shell— Bub in rouge powder with a bit of soft cloth. Enb afterward with the hand. To Clean Gold Chains. — Put the chain in a small glass bottle with warm water, some pulverized chalk and a little grated Castile soap. Cork the bottle and shake vigorously. Einse in clear cold water, wipe on a towel and the polish will be surprising. To EemOYC Ink from paper or engravings, put ^ pound of chloride of lime to 1 quart of soft water. Shake and let stand twenty-four hours, then strain through a cotton cloth. To 1 ounce of this lime water add 1 teaspoonful of acetic acid. Apply to the blot and the ink will disappear. Absorb the moisture with blot- ting paper. The remainder may be bottled, closely corked and set aside for future use. To Eeaiove Grease Spots from books, papers or engravings. Apply French chalk, pulverized, to each side of the spot. Close the book or put a weight on the engraving. Eub off carefully the next day. Eepeat the operation if necessary. Lay a blotting paper over and apply heat if necessary. Common chalk can be used, but is not nearly as successful. To Remove Berry Stains from books or engravings. If one is so unfortunate as to crush a berry on a book or engraving, light a brimstone match and let the fume come in contact with the stain, and it wUl disappear as by magic. 532 THREE MEALS A DAY. To Prepare Wooden Fails for Use. — Give the inside of a new wooden pail 8 coats of copal varnish before using, and it. ■will not water-soak nor give a disagreeable flavor to water kept in it. To Eemove Taste from New Wooden Tessels.— Scald with boUing water; dissolve some pearl-ash or sal-soda in lukewarm water; wash well with the solution. Scald again before using. To Preserve Gilt Frames. — Cover them when new with a coat of white varnish. All specks can then be washed off with water without injury. This is an invaluable idea. To Harden the Soles of Boots and Shoes. — Apply a coat of gum-copal varnish ; let dry and give two more. This will double the wearing power of the sole-leather. Give an occasional coat as it seems to wear. For heavy boots two or three coats of gas- tar will render them almost impervious to damp, besides toughen- ing and hardening the leather. Liquid Glue, (Always Ebady). — FiH a glass jar with broken glue of the best quality; then fill up with acetic acid. Set the jar in hot water for a few hours until the glue melts. The result will be an excellent glue, always ready. Liquid Glue, (II). — 3 quarts soft water, IJ pounds white glue. Heat by steam or as above. Then add 8 ounces of shellac mixed with 4 ounces dry white lead. Lastly, 1 ounce hquid am- monia. Bottle while warm. This will make 180 bottles (^ oz.). Can be sold at a nice profit. China, etc., can be mended. Umbrellas, to Preserve.— Put umbrellas in the rack to dry with the handles down, that water may not run down and rust the wires. To Destroy Ant-beds in iiawns. — Stir up and pour on boil- ing water. To Kill Moss, Weefls and Earth Worms in Lawns.— Pul- verize fresh lime ; mix half-and-half with fresh pulverized eartn or leached ashes and sprinkle over the lawn. This is certain for the moss and earth-worms. A sprinkling of brine will kill grass ; and salt sprinkled on grass springing up in the crevices of stone or brick walks will destroy it. Renovating Plush and Aniline Dyed Goods that have faded fjtoax closure to light may be accomplished by sponging wil^ MISCELLANEOUS. 533 chloroform. Commercsial chloroform will answer and is much ohea|)er. To DriTe Nails and Screws Into Hard Wood.— Soap the points and no resistance will be met, or dip in oil or grease. Fire Kindlers. — To 1 pound of resin put 3 ounces of taUow. Melt together over a slow heat. When hot stir in fine saw-dust until very thick. Sprinkle a board with fine saw-dust and spread the mixture immediately over it to the thickness of one inch. When cold break into lumps one inch square. To do this con- venieptly grease the edge of a thin board, and while the mixture is warm mark the kindling off in squares, pressing in deep. When cold they will break off nicely. There is a good profit in selling this. Rats and Mice. — Peppermint sprigs laid around shelves and other places where mice frequent will drive them away. Chloride of Hme sprinkled around wherever rats or mice frequent will drive them away. Keep it in a bottle corked. , ' Ants and Hoaches. — Scatter powdered borax in their haunts and they will disappear. To free canary birds from mites, wash every part of the cage and perches and the hook and paint behind the hook with a strong solution of borax water. Second. — Ants may be driven away as foUows: Mix 1 tea- spoonful of tartar enietic with 1 teaspoonf ul of sugar. Put in a saucer and set where the ants are troublesome. One day will drive them away. Put in different places where they come. Fleas may be driven away by scattering about the localities troubled either lime or Cayenne pepper. To Fill Pin-cushions. — Use hair-combings which do not be- come damp. Dried coffee grounds are also nice, as they neither gather moisture nor rust. To Clean Plaster of Paris Figures.— Use toilet soap-suds and a shaving-brush. Einse well. Dipping them in a strong solution of alum- water will give them the appearance of alabaster. To Clean Old China and Maijolica.— The httle cracks and checks in china, majolica and earthenware will disappear and the dish look as good as new if boiled in milk. India Kuhher Cement.— Dissolve gutta-percha, cut in bits,in 534 THREE MEALS A DAY. benzine until it is the consistency of a thin mucilage. Let stand a few days. Clean the boots before using. Wet the patch with the cement and apply. Heat the cement before using by putting the bottle in hot water. Crockery Cement. — Stir freshly slaked lime in with the white of an egg until it is a paste. Apply to the edges and let dry at least three days. This will answer for marble as well as glass, china, etc. To Cut Glass Bottles. — Useless bottles may be turned into jelly glasses and jars by cutting off the top down to any required depth. Take common cotton cord and wrap two or three times around the bottle, a very little below where it is to be divided. Drop alcohol slowly on the cord until it is well saturated, then ignite with a match. When the flame has about died out, pour on a very little cold water, and it wiU immediately separate as smoothly as if cut. To Examine Wells. — Take a looking-glass at least a foot square and at morning or evening turn the slanting rays of the sun down into the well. Whatever impurities it contains may be readily seen and easily removed from an ordinary open well. This should be done often, as any impurity may be a source of seriouf illness in the family. A small fish put in the well will clear it i worms. To Preserve Fur Robes from Moths.— Dissolve i ounce of camphor in 1 pint of alcohol and spray the robes with this before putting up. To Cool Water without Ice.— FUl a jug or jar with water, cover it with several layers of carpet or other coarse cloth; satur- ate this with water. Keep in a cool, windy, shady place. The evaporation of a wet wrapper will absorb enough heat to keep water pleasantly cool. To Keep Butter without Ice.— Put on a plate, cover with a crock and proceed as above. To Keep Milk without Ice.— Fit a fine wire gauze lid to a tin paU, wrap as above and set in a raised shady window. This will be found purer and sweeter than milk kept in the majority of refrigerators. MISCELI.ANEOUS. 535 To Keep Refrigerators Pure.-^Wa8h out the closets once a week with sal-soda and cold water. To Cleanse a Sponge.— Let it lie twelve hours in milk, and then rinse in cold water. To Extract Rnstod Screws. — Heat a poker or a rod of iron (if flat at the end, so much better) until red-hot, apply two or three minutes to the head of the rusted screw, and its withdrawal with a screw- driver will be as easy as possible. Fly-Poison. — Boil 4 ounces of quassia chips in 1 pint of water. When cold, strain and add enough cold water to make out the pint, also 2 ounces of alcohol. Bottle and cork. To use, pour a little in saucers, sweeten slightly with molasses and set where, most needed. This is poison to flies, but harmless to people. Fly-paper. — Mix together equal parts, by measure, of melted resin and castor oil. Stir until thoroughly mixed, which will take only a minute. While yet a little warm spread thin and evenly on any strong paper that is not porous, foolscap, writing papers, catalogue covers, show biUs, etc. Spread with a case knife shght- ' ly warmed. Leave a narrow border to handle with. Lay the papers on tables, shelves, or any spare place where flies are numer- ous. They will soon cover the papers. When the i^apers are covered, put in the stove and replace with another one. Be sure to use no water. C!oal Ashes for CuiTant Bushes.— a mulching of coal ashes around currant bushes is recommended as a preventive of the rav- ages of the currant worm. They have a power of absorption almost equal to charcoal. Thrown where they can absorb the waste liquids of the house, they will be found invaluable for dig- ging around trees or used to enrich the ground for early garden vegetables or raked thinly and carefully over the lawn. To Thaw Frozen Pumps. —Insert a section of small lead pipe the length of the frozen part and pour in hot water by the means of a funnel. The pipe will sink at the rate of one foot per minute. This is quicker than salt or heated iron rods. To Purify Cisterns where the water has an unpleasant odor, suspend in the water a mushn cloth containing one or more pounds of charcoal. 536 THREE MEALS A DAY. To Keep Dried Fruit from Insects.— Sprinkle with pow- dered sassafras as packed, this will keep out worms. If they have already made their appearance, put in a moderate oven for fifteen minutes. This is certain. To Loosen Glass Stoppers. — Dip the tip of a feather in oil and rub around the stopper close to the mouth of the bottle. Put the bottle near the fire. The heat wUl cause the oil to run down between the stopper and the bottle. When warm, strike the bottle gently on both sides with a bit of wood. The stopper will loosen. If not, repeat the process. To Color a Hair Switch Brown. — 1 cupful of green tea, 4 tablespoonfuls of iron filings. Steep, strain, return to the stove in a rusty tin or iron dish. Have the switch washed clean, put in the dye, of which there should be just enough to cover well, let heat slowly until the desired shade. Second. Use 1 cupful of ground coffee and pursue the same course as before. Bits of rusty iron or nails can be substituted for iron filings. To Feed Cows Turnips and Potatoes.— Do it immediatelj' after milking and there wUl be no unpleasant flavor given to- the milk. Cider made from early apples has not good keeping quahties- To Keep Honey from Candying.— BoU the strained honey gently; skim clear. Mending Tinware. — Fill a small bottle two-thirds full of muriatic acid. Put in all the bits of zinc (an old wash board will answer) it will dissolve. Add a crumb of sal-ammonia and fill up with soft water. Wet the spot with the acid, apply a piece" of sheet zinc and hold a lighted candle underneath ; or buy solders apply the acid as above and drop melted solder on the spot. Fruit salads are a very popular dainty, and are often served for a first course, and again are served in place of wines between game and meat courses. Banana Salad. — Slice the ripe bananas with a silver fork. Place a generous layer in a deep glass dish and sprin* kle with powdered sugar and a little finely crushed ice. Add another layer of bananas, more sugar and more ice. Con- tinue in alternate layers until a sufficient quantity is prepared. Make a dressing of orange juice, sweetened and flavored with a little vanilla to taste. Pour over the fruit and set on ice two hour4 before serving. ' Fruit Salad, No. 1. — Prepare a syrup of sugar and water with a dash of vinegar, and when it has boiled for a minute or two take it off the fire and put any fruit into it. Green grapes (seeded), halves of apricots, plum and green gages, with small pieces of pine apple, are all good, but strawberries, raspberries and currants make it better when they are in sea- son. Arrange in a deep dish, pour the dressing over it. Lemon juice may be used to flavor the juice, omitting the vinegar. Fruit Salad, No. 3. — Cut three bananas in thin slices. Peel and cut one orange into slices, removing all the seeds and all the white peel. Place the fruit in a deep dish, sprin- kle 'sugar over it and a few drops of water or lemon juice. Set on ice for a couple of hours and then serve. (.537) 538 THREE MEALS A DAY. Pmit Salad, No. 3. — Take equal portions of orange pulp, grape fruit and Malaga grapes from which the seeds and skins have been removed. Mix the ingredients well to- gether, sugar, and serve in fancy cups like ices, or in half orange skins: There are so many ways of making a fruit salad that one can hardly go amiss. Fruit Salad, No. 4. — Jf you have any fruit left over, like canned peaches, pineapple or bananas, put a layer of peaches, cut fine, then one of pineapple and another of bananas till you have used up all the fruit. Sprinkle each layer with sugar and the top with grated cocoanut. Pour over all the juices from the peaches and pineapple. Prepare the night before. Tntti Frutti Fruit Salad. — A very delicious dish of fruit salad is simple to make and always much appreciated. The ingredients required will be as follows: Twelve sponge fin- gers, one pineapple, either tinned or fresh, four bananas, two large ripe pears, one Jaffa orange, a quarter of a pound of dried cherries and the same quantity of blanched almonds chopped, half a pint of whipped cream. In making the salad, cut up the fruit into small pieces, removing, of course, all peel, pips and core, lay it all into a deep glass or china dish into which you have previously placed the sponge fingers, then pour over it a little lemon juice or a wine glass of white wine, letting it stand for about half an hour, until thoroughly soaked, then sprinkle the chopped almonds and dried cherries on the top of the salad. Whip the cream, sweetening it with powdered sugar, and heap upon the salad just before it is wanted. If tinned pineapples be used the, fruit must be drained from the sirup, as too much moisture spoils the dish. Fruit Salad Dressing, No. 1. — Beat the yolks of 4 eggs until thick and light colored. Then gradually beat into them 1 cupful of powdered sugar, beating until the sugar is dig- FRUIT SALADS. 539 solved. Add the juice of 2 lemons and beat again. This dressing will do for any fruit salad. Alternate layers of oranges and bananas, peeled, seeded and sliced, arrange in alternate layers of bananas and oranges, putting dressing between each layer. Have the banana come on top, and pour the remainder of the dressing over it. Set on ice and serve very cold. Pineapples cut very fine, or large strawberries may be used with bananas for the salad. If acid fruits are used add a little more sugar; if sweet, taste- less fruits, more lemon juice. Fruit Salad Dressing, No. 2. — j4 teaspoonful cinna- mon, 4 tablespoonfuls powdered sugar, J^ cupful white wine or sherry. Stir until the sugar is dissolved. This dressing can be used for almost any kind of salad. Have dainty, pretty glasses, and fill them with chopped pineapple, thiiily sliced bananas, white grapes halved and seeded, the pulp and juice of oranges, and candied cherries. Pour the dressing over the fruit, and let stand in a cool place for an hour before serving. This is not a temperance recipe, and anyone with scruples as to its use can find in this department a sufficient number of other recipes to avoid this one. Apples, pears, peaches, apricots, bananas and oranges can be utilized in this way: Pare the fruit, cut in even halves or quarters, as preferred; remove the stones and arrange in a dish, and garnish with the green leaves that fruit growers obligingly send for that purpose in baskets of choice fruit in these days. Mock Pineapple Salad.— United orange and apple is to the taste like real pineapple. The ingredients are 3 or 4 fine large apples, 5 or 6 good oranges, a wine glass of sherry, if you use it; sifted sugar to taste. Core and peel the apples, slice them rather thin and against the grain of the fruit, peel the oranges and remove all the outside yyhite pulp, slice them 540 THREE MEALS A DAY. thicker than the apples, and, like them, crosswise. Lay a slice of orange upon a slice of apple of as near as possible the same size. Save every drop of orange juice for the sirup. Place the double slices in a circle in a glass dish. Pour the juice you have collected over the fruit, and the wine, too, if used. Sift white sugar thickly over it and add the juice of a lemon or two, even more if the fruit you are using is very sweet. Heavenly Hash. — Slice 3 bananas, pick into flakes half a pineapple, slice the pulp of 3 oranges. Place in glass dish in layers, sprinkle sugar between, pour over all the juice of a large lemon. Keep on ice 3 hours. Cocoanut, grated, can be sprinkled between every layer and on top and add much to the flavor. Pear Salad. — Put in a glass bowl 6 ripe pears. Cut in quarters or eighths. Make a boiled dressing of i teacupf ul granulated sugar, }l teacupf ul of water, i heaping teaspoon- ful green ginger, sliced. Strain and pour over pears. Keep on ice until served. Strawberry and Orange Salad. — Cover i quart of berries with powdered sugar, pour over half a teacupful of orange juice. Raspberry and Currant Salad. — Ripe raspberries, red or black, with ^ ripe currants, and sugar to taste, make de- lightful variety in preparing these fruits. Red raspberries, with powdered ice, are iniproved by adding to them a little lemon juice. Fruit Soups.— Fruit soups are frequently used to begin a lunch or served between courses at dinners, especially in summer weather. Orange Soup. — To make i quart of orange soup i quart of the strained fruit juice is necessary. Put over the fire in a double boiler, and add to it J^ cupful of granulated sugar. Moisten 2 tablespoonfuls of arrowroot with a little Pold FRUIT SALADS. orange juice and water, or with water, and stir into the hot juice. Stir until perfectly smooth and beginning to thicken. Cool before using, and serve in punch cups or ornamental glasses. Drop in each one, just before serving, a piece of ice the size of an English walnut. Two tablespoonfuls of curact may be used to flavor this soup, as it is a cordial flavored with orange peel, cinnamon and mace. Strawberry Soup. — Boil Yz cupfjil of sago and J^ cupful of currants in 3 pints of water until done. Add i pint of strawberries, boil 10 minutes, sweeten and serve cold. French Frait Salad with Eau de Cologne.— The French culinary expert employs Eau de Cologne to produce that subtle, delicious flavor so often tasted in fruit salads and other cookery confections. In the genuine cologne there is a com- pressed extract of rosemary and lemon thyme. A real French salad is as follows: Put in a salad bowl a layer of chopped ice well powdered with sugar, upon this a layer of bananas, again a sprinkling of chopped ice and sugar and after this bananas, repeating until the bowl is as full as required. Pour upon the fruit a wineglass of white wine and one of water in which has been dropped a lump of sugar that has absorbed 3 drops of almond essence and another that has absorbed 3 drops of genuine Eau de Cologne. Apple Salad.— One bunch of celery cut fine, 3 large apples cut in small pieces with the celery. Dressing.— 2 eggs, J^ cupful sugar, i teaspoonful mus- tard, J^ teaspoonful salt, a little butter and pepper and i cupful vinegar. Boil a few minutes, pour over hot. Mayonnaise Fruit Salad.— Sliced bananas and oranges cut in dice, white grapes carefully skinned and seeded and the 542 THKEE MEALS A DAY. kernels of English walnuts cut in pieces. Mix together with a very little mayonnaise dressing and serve on tender lettuce leaves. Grape-Frnit Salad. — Take a crisp, fresh head of lettuce, wash the lettuce and let it stand in cold water until needed and then shake out the leaves and arrange them in the salad bowl. Take a ripe grape-fruit, cut it in half and with a spoon take out all the pulp, taking care to preserve the juice. Ar- range the pulp in the lettuce leaves, and make a dressing of oil and the juice. To every 3 tablespoonfuls of the oil allow % teaspoonful salt, and a quarter teaspoonf ul of pepper. Put these ingredients in a bowl, dissolving the salt and pepper in the oil. Stir in the fruit juice gradually until an emulsion. Pour it over the lettuce and pulp and serve. One tablespoon- ful of the juice should be sufficient for 3 tablespoonfuls of the juice should be sufQcient for 3 tablespoonfuls of the oil, but some may prefer a little more juice. Vigorous stirring is essential, and as soon as a whitish compound is formed the dressing is ready for use. Orange Jellv. — To make a clear orange jelly soak i package of gelatine in half a pint of cold water for an hour. Strain i pint of orange juice into a bowl and add the juice of 2 lemons, 2 cups of sugar, i pint of water, and the beaten whites of 2 eggs. Put the mixture into a saucepan with the soaked gelatine and let it cook ten minutes, or until the sugar and gelatine are dissolved. Strain and mold. Orange Baskets. — Orange baskets are very pretty for serving the jelly in. To make them select perfect fruit and place one on a plate, stem end up. Take a sharp knife and cut on each side of the stem, not quite half through the orange leaving a strip three-quarters of an inch wide for the handle, FRUIT SALADS. 54JS cut the orange across on both sides and remove the pieces. Carefully take out (he pulp and with sharp scissors point the edge of the peel and the basket is complete. The baskets may be filled with the liquid jelly, or you can mold the jelly in a shallow dish, and when it is firm cut it into tiny squares and heap them up in the baskets. Fruit Macedoiue with Jelly. — Make J^ pint each of cur- jrant, lemon, orange, and wine jelly, the former to be obtained by melting a glass of currant jelly. Pour some of the lemon jelly into a mold dipped in cold water; when it becomes firm ornament with layer of candied fruits and pour on a little of the currant jelly, which should be cool, but must not be allowed to harden; add another layer of fruits, and lastly the wine jelly. These different jellies may each be used in one layer or in two, as you may choose. Fine seeded raisins, figs cut small and drained, and preserved fruits may be mixed with or used instead of the candied fruits. Serve with whipped cream. Tutti Frntti Fruit Jelly. — Cover the contents of a box of gelatine with J^ pint of cold water and set aside for 30 minutes ; then pour over it i pint of boiling water. Add i pound of sugar, the juice of 3 lemons and 2 oranges and strain. Moisten a plain mold with cold water, put in the bottom a layer of white grapes (seeded). Pour in a little of the pre- pared gelatine and set on ice until it congeals. Then put in a layer each of candied cherries, sliced bananas and orange pulp, alternating each with the gelatine and returning each time to the ice to congeal. Then another of sliced bananas, one of chopped almonds and one of white grapes, and so con- tinue until the mold is full, always separating each with the gelatine and letting it congeal. Pour over the top the remain^ ing gelatine and set aside to harden. A shorter way will be to put in the first layer of gelatine and then arrange the fruits in the order stated and pour over the top all the remainder of the gelatine at once. One layer of grated cocoanut is an inP provement to the jelly. Hygienic Food Values, "The physician of the future will be a chef," says Mrs. jenness Miller. And the suggestion contains much of truth when it is remembered that proper food, properly cooked, is one of the greatest_ factors in the health, beauty and wit of mankind, and that nature constantly offers us more and better remedies in her yearly round of seasonable foods than can be found anywhere in the druggist's pharmacy. Hygienic cookery implies a knowledge of the waste and repair of the human system, and of the foods best calcu- lated to sustain the individual for the duties required of him. ^ It would be suicidal to feed the farmer in the field and the man at the desk upon the same food, since what would strengthen the one for Ms toil would be impossible for the other to assimilate. The value of a fruit diet is incalculable. Digested in about eighty-five minutes, while animal food requires from four to five hours, there is nothing that so brightens the complexion and clears the brain as a diet of fresh, well^ ripened fruits (not forge iting baths and exercise). Apples are the finest spring medicines that can be found. They contain more phosphorus in a digestible form than any other vegetable product. The apple constantly used promotes the action of the liver, cures indigestion, promotes sound and healthy sleep, assists the kidneys, and prevents calculus growths, while it is a preventive of throat troubles. It is said by good authority that a peeled apple eaten every night before retiring is a sure cure for dyspepsia. ' «?5? - HYGIENIC FOOD VALUES. S4S Oranges are a great aid to the digestion, and a remark, able sedative to the nerves. If they were properly appre- ciated there would be much less of the bilious complexions that are so common. Their acid is a tonic and imprciver for the blood. The orange must be perfectly ripe and the juice only used. Five or six oranges daily are not too many to feel their full benefit. \i Lemons are of marked benefit to a bilious tempera- ment. They may be used instead of quinine for malaria. The juice of one lemon should be taken in a glass oi water without sugar. Never take it clear, since the lemon acid is very strong and likely to corrode the lining of the stomach; Pineapples have much the same effect. The juice will cure dyspepsia. It is called a vegetable pepsin, strengthen- ing the digestive powers, driving away malaria, and whiten- ing the skin. Pineapple juice used in case of diphtheria has never been known to fail in clearing the throat and afford- ing a cure. Teaspoonf ul doses should he given every fifteen minutes in bad cases. When pineapples are cheap it is well to store up the juice for time of need. Orape Fruit is another excellent spring tonic. Grapes are raw wine. They cover a wide field in Nature's economy. The pulp is nourishing, the juice is laxative. They clear the voice and strengthen the vocal tissues. Rhubarit), made up in the old-fashioned sauce, is a good spring tonic and blood purifier. Canned Fruits, dried firuits, figs, dates, prunes, and even dried-apple sauce, are not to be despised as par*s of a fruit diet. YegetaWes take the next place of honor. '^ Celery is a sovereigri cure for nervousness, and is also a remarkable remedy for rheumatism. Indeed, it Is 546 THREE MEALS A DAY« asserted that this disease is impossible if celery is cooked and freely eaten. It is asserted that an alkaline blood is the result of a free use of celery, and where this is the case rheumatism and gout cannot exist. Cook in a little water. When soft add a small amount of rich milk, and season with butter, pepper and salt. Serve raw also. Onions are another vegetable whose virtues are too often neglected. They are very good blood purifiers and com- plexion improvers. They are laxative, anti-nervous, induce sleep — as does also lettuce. One small onion eaten every night before going to bed is a well-known physician's pre- scription for numerous affections of the head and for break- ing up colds. In the case of children they are an active vermifuge, taken raw or cooked, and also a preventive of" contagious diseases such as scarlet fever and diphtheria. Their unpleasant odor can be overcome by eating a small sprig of parsley immediately after the meal. Salads, plain, green salads, such as those of lettuce, celery, cabbage and cress, are also helpful. A French dressing is an admirable addition to such salads. Make this by simply taking two-thirds salad oil and one-third vinegar, seasoned with pepper and salt. Turn this over the greens, and toss lightly., A Mayonnaise dressing is also good. Salad Oil, or olive oil, thus used is particularly bene- ficial to the system, especially in the case of nervous women of sedentary habits, supplying them with the fatty matter their starved tissues demand. So any woman that can persuade herself to use this healing, nourishing vege- table oil with her daily meals will find herself greatly benefited. The dyspeptic should also learn to eat olives as a means of lubricating and repairing a weak stomach. Butter is another oily substance that is a most valuable article of food, and may be looked upon as a preventive of tuberculosis. Thin bread and butter is prescribed by many HYGIENIC FOOD VALUES. 54? physicians. It is very digestible taken in this manner, where the stomach would refuse it if offered otherwise. Honey is an article that may be taken as both food and medicine. Let children eat all the honey they desire and throat troubles will be almost unknown. Oatmeal is a heavy diet and not at all fitted to the nervous, sedentary man, woman or child. Cracked wheat, well cooked, is far better. The laboring man or woman, alone, can digest oatmeal properly. Milk diet, except where especially prescribed by a physician, is another fallacy. The habit of taking milk on any and every occasion is responsible for much biliousness and sallowiiess of skin. Milk is difficult of digestion, and on that account should be taken in sips. By this means the curd which forms in the stomach, instead of forming in one solid, indigestible mass, is deposited in spongy bits, upon which the gastric fluids can readily act. Milk, heated to the scalding point, is more easily digested, and proves a restful, stimulating drink to the weary. Buttermilk is a much more healthful drink. It aids digestion, exterminates the waste matter that clogs the system, qi;iiets the nerves, and induces sleep. Eoasted Meats are more digestible than boiled, and broiled than fried. The white meats, chicken, lamb and mutton, are more easily assimilated than the red meats, and should be used by nervous, sedentary people, and in every way the diet should be as nearly adapted to the vocation as possible. A too free indulgence in animal food is often- respon- sible for many of the diseases that come with advanced age, such as heart disease, apoplexy, articular rheumatism, Bright's disease, gout, etc. ^ ,\ S48 THREE MEALS A DA^. SALADS. French Dressing.— Two tablespoonfuls of salad oil (olive), blended with one tablespoonful of vinegar, season with one saltspoonful salt, and one-half saltspoonful pepper. This is very nice and wholesome for all green salads. Pour over the salad just before serving and toss lightly. Some prefer to make it at the table, measuring it out in the wooden salad spoon. If the taste of the oil is preferred, use the oil first ; if the vinegar, use that first. Mayonnaise Sauce is the other prominent salad dress- ing. Directions for this will be found in the department of Salads. To a lettuce salad served with dressing, may be added a cucumber, sliced, or some water-cress. Dandelion leaves may be added in summer, or cress, parsley, olives, or green onions may be chopped and scattered over the lettuce, to make savory variety. Cucumbers make a good salad, sliced and served with either of the above dressings. Cold boiled string beans also. Sanana Salad. — Peel the bananas, slice in half length- wise. Serve each one on a lettuce leaf with a Mayonnaise sauce or some other preferred salad dressing poured over it. Delicious. Cauliflower pulled to jbits and served cold with a salad dressing, is also very nice. Bananas may be removed from the skin by taking out a section the entire length. Cut the fruit in small dice, mix with a French or Mayonnaise dressing, and refill the skins. Serve by placing each banana on a crisp lettuce leaf, and at once, since the fruit soon discolors. HYGIENIC FOOD VALUES. 549 Walnut and Orange Salad. — Remove the peel of the pranges and every particle of the white skin, slice very thin Jettgthwise of the orange, removing as much of the partition walls as possible. Slice English walnuts very thin. To two cups of sliced orange add one cup of nuts. Dress with ». small quantity of Mayonnaise or French dressing. Serve pn a bed of lettuce or water-cress. Particularly nice with game. Waldorf Salad. — Mix in equal parts celery cut in half inch pieces, and sour crisp apples cut in slices. Salt and pepper lightly and mix with Mayonnaise dressing. Serve pn a lettuce leaf in individual salad dishes, or in the salad bowl upon a bed of lettuce or cress. Dandelion Salad. — Half a pound of dandelion greens, ;;ut fine. Cover with following dressing, mixing thoroughly : One tablespoonful olive oil, 2 tablespoonf uls vinegar, i teaspoonful of sugar, a pinch of salt and a dash of, pepper. This last is a modified form of French dressing, and may be preferred by some to use in place of it. A little mustard may be added if wished. Fish Salad. — Take any kind of boiled fish that has been "left over," pick to' bits and arrange on a bed of lettuce leaves. Cover with Mayonnaise or any preferred salad dressing. Sardine Salad.^-Drain the oil from 6 or 8 sardines, and, .unless the oil is very sweet, rinse, quickly. Remove skin and bone, cut to bits*^ and squeeze over them the juice of one lemon. Tear lettuce leavi^s fine, mince two hard-boiled eggs, mix lettuce, sardines and eggs together in the salad bowl, and cover with a French dressing made with lemon juice instead of vinegar. A Mayonnaise or some preferred dressing may be substituted. 559 THREE MEALS A DAY. MEAT SAUCES. Tomato Sauce. — One quart can of tomatoes, 2 table- spoonfuls of butter, i tablespoonful of flour, 2 cloves and a slice of onion. Cook tomatoes, cloves and onion ten min- utes. Heat the butter in a small frying pan and stir in the flour. When smooth and brown, add to the tomato sauce and cook ten minutes longer. Season to taste with salt and pepper, and rub through a strainer. This is nice for fish, meat or macaroni. Tomato Sauce to Keep. — Chop i gallon of ripe toma- toes without peeling, and 5 pods of red pepper. Cook until very tender. Strain through a coarse cloth. Then stir into it 2 ounces of black pepper, J^ ounce of white mustard seed, y^, ounce allspice, and i pint of vinegar. Cook very slowly for three hours. While still warm, bottle and cork tightly. This will keep for years, and is very nice for hot or cold meats. UP-TO-DATE SANDV^ICHES. Sandwich Dressing. — Mix 2 tablespoonfuls of mustard with enough hot water to form a paste. Three tablespoon- fuls of salad oil, or the same amount of melted butter. Add a little red or white pepper, salt, and the beaten yolk of I egg. Stir thoroughly and set aside to cool. Warm slightly before spreading upon the sandwich. This should be used in place of butter. DevUed Ham Sandwich. — Mince about i pound of ham fine. To this add i minced pickle, i tablespoon of prepared mustard, i teaspoonful sugar. Omit the pickle if desired. Mix thoroughly. Melt in a saucepan i table- spoonful of butter, and when it boils add i beaten e^gg. Add to the prepared ham and stir together. Do not use xmtil cold. Butter the bread for the sandwiches very HYGIENIC FOOD VALUES. 551 lightly. Tongue, cornbeef and chicken can be treated the same way. Welsh Rarebit Sandwiches.— Into i cupful of grated cheese rub the powdered yolks of two eggs. Moisten with . melted butter ai^d season with mustard, salt and pepper. Spread this mixture thickly between slices of lightly but- tered bread. Nut Sandwiches. — Chop English walnuts, hickory nuts or pecans fine. If preferred, add Yz as much celery, also chopped fine. Mix to a paste with Mayonnaise or any pre- ferred salad dressing. Spread between buttered slices of bread. Or nuts may be chopped and mixed with an equal quantity of chopped hard-boiled eggs, or, better still, rub the eggs to a paste. Spread as above. Walnut Sandwiches. — Melt cheese and spread over small round crackers. While the cheese is warm, press the perfect half of an English walnut down on each one, rounded side uppermost. (The cheese when cold holds them in place.) iMelted butter can be used in place of the cheese. Serve these with the salad course. Delicious and' ornamental. This recipe is one devised by a famous caterer. Pile pyramid fashion on an ornamental plate. lettuce Sandwiches. — Spread buttered slices of bread with salad dressing and lay between them fresh, crisp let- tuce leaves — heart leayes,. if possible. Serve at once. CAKES. Marshmallow Cake. — Soak 2 tablespoonfuls of gelatin in water enough to cover. Add ^ cup of boiling water. When dissolved beat until stiff with 2 cups of powdered sugar. Flavor with vanilla. Wet a cake tin with _ cold water and spread the mixture smoothly in. Make this at night. In the morning make a cake as follows: ^ cupful of butter, i^ cupfuls sugar, 2 cupfuls flour, ^ cupful milk, SS« THREE MEALS A DAY. whites of s eggs, 2 level teaspoonfuls of baking powder, j^ teaspoonful of vanilla extract. Beat the butter to a cream, gradually beat into it the sugar and vanilla. Add the milk and the stiffly beaterl whites of the eggs. Then the flour and baking powder sifted together. Bake this in two lay- ers, in tins the size of the one containing the filling. Put them together while warm, the filling between the two ca,ke layers. Frost. Very delicious. Use either square or round tins. Second Marshmallow Filling. — Boil 2 cupfuls of sugar with I cup of water until it threads. Just before taking it off the fire put in J^ pound of marshmallows cut in bits to melt easily. Pour this mixture into the beaten whites of 2 eggs, and beat until cold. Then spread. Frost the cake and decorate the top with marshmallows cut in half. Make the cake after above rule. Bake in three layers. Bevil's Food.— ' 2 cupfuls brown sugar creamed with I cupful butter. I cupful milk. 3 cupfuls flour. 3 teaspoonfuls of baking powder sifted with the flour. 4 eggs beaten separately. Flavor with vanilla. Grate or cut finely j{ pound Bak- er's chocolate, add^ cup of milk, and boil iintii thick. Pour this into the cake batter, and mix thoroughly. This last may be added before the flour is stirred in, or after all the ingredients are mixed. ' Brownstone Front Cake.— Boil together until thin: }4 cupful Baker's chocolate. ' }4 cupful sweet milk. I cupful sugar. Yolk of I egg. Let cool. HYGIENIC FOOD VALUEa 553 Second Part. 1 cupful sugar creamed with J^ cupful birtter. J^ cupful sweet milk. 2^ cupfuls flour sifted with 2 teaspoonfuls baking powder. 3 eggs, beaten separately. Mix, and then carefully stir both parts together. Bake in four layers and put together with chocolate frosting. Ambrosia Cake. — ^ cupful of butter. 2 cupfuls sugar. 4 eggs. % cupful milk. 3 cupfuls flour. ^ Bake in 4 jelly cake tins. When cold put between the layers the following filling: Filling, I pint of whipped cream. 1 cocoanut, grated. 2 eggs. I cupful of sugar. Grated rind of i and juice of 2 oranges. Make the filling as near as possible time to serve, since , it is liable to soak into the cake. MISCBLIvANEOUS DISHES. Green Turtle Soup. — Cook this soup the day before it is to be used, that every particle of fat may be removed. Chop up i«3 coarse part of the meat with the bones and put on to boil with all kinds of soup vegetable?, onions and pepper and salt. Skim it well and allow it to boil getit::^ 554 THREE MEALS A DAY. four hours. It is well to add a veal bone to this stock. When all is boiled to a pulp, strain, and let stand over night. The next day remove from the top eviery vestige of fat, and put it on to boil. Cut up in small pieces the finer turtle meat and the green fat, pour it into the turtle stock, and simmer gently two hours. It is well to let the green fat boil up once in clear water before putting in the soup, so as to remove all impurities. The turtle eggs should be boiled alone for four hours, placed in the tureen and the hot soup po.ured over them. Before serving melt a large tablespoonful of butter and brown with it 2 tablespoonfuls of flour. Stir smoothly into the soup. Flavor with 2 tablespoonfuls of walnut catsup or mushroom catsup. Just before serving add i wineglass of Madeira wine, or ^ wineglass of lemon juice. Be sure it does not boil after the wine js added, as that takes away the flavor. Horse-meat balls are added by some cooks. Flanked Shad, or Whiteflsh.— Take a two-inch plank the size of the oven, made of some hard wood, oak or .hickory. Heat in the oven until thoroughly hot. Have the fish split down the back, put it, skin down, on the hot plank; dust with salt and pepper, and baste with melted butter. Put the plank on the oven bottom and bake about thirty minutes, basting three times. When the fish is done take from the oven, garnish with parsley and lemon, and send to the table on the plank, placed on a Japanese lacquered tray a little larger than the plank. A large platter may be used instead. The flavor imparted by the hot plank makes the fish delicious. Chestnut Dressing for Turkey.— This dressing gives a peculiarly piquant taste to the fowl. To make it, shell a quart of chestnuts, put in hot water, and boil until the skins soften. Drain off the water and remove the skins. Replace the blanched chestnuts in hot wat^r and bojl until HYGIENIC FOOD VALUES. SSS tender, then chop the nuts fine, or press through a colanden Mix with one-half the quantity of bread crumbs. Season highly with salt, pepper and melted butter (i tablespoon- ful), moisten with a tablespoonful of cream or soup stock. Baked Bananas. — Raw bananas are really indigestible. Baked they are, an ideal food for children, nervous persons, anaemics, and brain-workers. Bake in the skin for fifteen or twenty minutes until they are quite soft and burst the skins. Second, remove from the skin and lay in a baking pan with a very little water. Bake until perfectly soft. Serve hot. Some prefer to dust sugar over the top and sprinkle with lemon juice. This gives an added flavor. A nice dessert. Wine Jelly for Inyalids. — One 2 -ounce package of gelatin soaked two hours in a large cup, 2 cups of white wine or sherry, i lemon, all the juice, and half the grated peel, 2 cups of boiling water. Put the soaked gelatin, lemon and sugar together, and cover for one-half hour. Pour on the boiling water, stir and strain. Add the wine, strain again through a flannel bag without squeezing. Put in mould to cool. Wet the mould in cold water first. This can be served with whipped cream, or plain, and is very strengthening. Cheese Straws. — Roll thin a rich pie crust and spread thickly with grated cheese. Add a dash of cayenne pepper. Fold over several times ; roll again and spread with cheese. Repeat this process three times. Then roll out one-fourth of an inch thick^ cut in strips four inches wide, and then cut in sticks one-fourth inch wide, or even narrower. Bake a light brown. Put buttered sheets of paper in the baking tin. Pile cob-house fashion on the plate, or tie in bundles with bright ribbons. Serve with salads. 556 THREE MEALS A DAY. ADDITIONAL TOIIvET HINTS. There is nothing that tequires so much care in selection as a cold cream, or any oily substance that is to be used on the face. Only vegetable oils should be used. Animal or mineral oils cause a growth of hair, and for that reason should never touch the body. Do not use a cream too lavishly. The skin will only absorb a little, and the remainder, if left upon the surface, is worse than wasted. First bathe the face^ and, in the case of an oily, porous skin, use some astringent lotion. Let this dry in, and then apply the cream or skin food, rubbing lightly in the oppor site direction of any lines that may be forming. Wipe away any that is left unabsorbed. Astringent Wash for Oily Skin. — White-rose leaves, dried, i ounce. Pure white wine vinegar, ^ pint. Rose water, i pint. Pour the vinegar on the rose leaves, and let stand two weeks, strain through muslin and add the rose water. Bottle. It can be made without the rose leaves, but is not as satisfactory. Sponge the face and let dry in. ' Porous Skin. — The opium found in stems of lettuce flower stalks is refining to the skin and absorbs the oil so likely to appear on porous skins. Break off the stalks and rub the milky juice over the face at night, allowing it to dry on. Also use the above rose wash, making it more effective by adding to it 2 ounces of rectified wine. Thp dried rose leaves can be found in any large drug store. Cucuml)er Lotion. — This is perhaps the best lotion that can be used for an oily or porous skin^ besides its whitening qualities. 3 tablespoonfuls cucumber juice pressed from the fresh fruit. J^ pint elder-flower water. HYGIENIC FOOD VALUES. 557 2 tablespoonfuls cologne. ^ ounce simple tincture of benzoin. Put the cucumber juice in a bottle with part of the elder-flower 'water, and the cologne. Shake and add the benzoin drop by drop, shaking the mixture frequently. Add the remainder of the elder-flower water, and it is ready for use. If there is much deposit from the benzoin, strain through muslin. This will keep a year. The arsenic in the cucumber makes it a natural face bleach, whitening and smoothing the skin. Face Bleach. — Use cucumber lotion. Rose Cream. — Healing and soothing. Pure White wax, J^ ounce. Spermaceti, 2 ounces. Oil of sweet almonds, 3 ounces. Rose-water, ij^ ounces. Melt the first three ingredients in a porcelain saucepan over the fire or an alcohol lamp. Do not let boil. When hot remove and add the rose-water, stirring all the time. Beat or stir with a silver spoon, until cold, white and creamy. One-half tfeaspoonful of borax in the rose-water will whiten the cream and the face also. It may be per- fumed still further by the addition of a few drops of oil of rose. Warm the little jars in which it is to be packed and it will sink smoothly in place. This is one of the best creams in use. It whitens and smooths the skin, and will cure pimples and blackheads if not of too long standing. Rose Blossom Skin Food.— Lanoline, i ounce. White wax, J^ ounce. Spermaceti, ^ ounce. Sweet almond oil, i ounce. Cocoanut oil, i ounce. Tincture (simple) of ben2X)in, i teaspoonful. Rose-water, i ounce. SS8 THREE MEALS A DAY. Melt the first five ingredients together. Do not let boil. Remove from fire, and stir rapidly, adding the rose- ■ water and benzoin as quickly as possible. Stir and beat until a smooth soft yellow cream is the result. Pack into small china or glass jars. Cover closely. Apply with massage every night. This refines the skin and feeds the tissues. Lanoline is the best skin cleanser in existence, but cannot be used alone. CHAFING-DISH RECIPES. Since the introduction of the chafing-dish the number of inviting viands that can be prepared by its use are increasing, and the bright little nickel utensil is to be found in constant use. For informal suppers, for light meals in a sipall apart- ment, they are indispensable. An alcohol lamp with a small tea-kettle is a convenient adjunct. Fill the lower pan of the chafing-dish hjsli full of boiling water. Place the top pan on the lower one, light the lamp, and all is ready for work. If it is for a supper party, where the cooking is to be done at table, have all the materials prepared, as much as possible, beforehand. Where the dish in preparation is to be fried remove the hot water pan from chafing-dish. Creamed Halibut. — Put in a chafing-dish 3 pats of butter. In preparing for chafing-dish cookery it is well to have these little pats of butter, weighing about an, ounce, ready beforehand. When the butter is thoroughly heated, put in ij^ pounds' fresh halibut, cut lengthwise, bone out, season with salt and add a teaspoonful of lenion juice or vinegar. Cook for ten minutes, turn and cook the other side eight minutes, being careful not to let stick to the pan, and a... 370 INDEX. 56: VAOtE. Oakb, Lates.— Ealslo , 272 " " Eibbon.... 270 '; " " Fig 271 Ribbon Nut 270 " " Spice 272 " Sponge 265 Walnut 269 White 271 Cakes.— Chocolate Finger 282 " Cornucopias 282 " Fancy 281 Fried. 278 " (No. 2.) 280 " " Hints for 278 " Ginger 283 " Hintslor 283 (See Ginger-bread, Snaps, Cookies.) " Hermits 281 " Horns of Plenty. , 282 " LadyFingerii 283 " . Love 281 " LoveKnots 280 " Miscellaneous 274 " Nut... 278 " Snowballs., ».. 280 " Snow-drops 281 " Sponge-drops..... 281 " SweetWafera 281 " Tea.....i 283 Vanities 280 CA3IE L04E.— 41mona. 259 "> " .Akgel'B Food 248 " Bread 260 " " Bride's 243 " " Chocolate. 255 Marbled.... 254 Cider 259 Citron White 247 " " Cocoanut 255 No. 2 255 Coffee 253 " " Coffee, German 259 " No. 2. 260 " " CtermanEolled 260 " •" Cornstarch 250 " Cream 249 " " Date 258 " Delicate 250 " So. 2 250 ■' " Dried Apple 246 " " Feather (Bggless).... 252 No. 2 252 Fig ;... 258 " " Fruit Wedding 243 " " " Brides 243 " " Grooms 243 " " Washington... 244 " " Apple 260 eAM''S.--Brains, Fried 91 " " Plain 91 Scalloped 91 " Feet.to Clean 23 " " Fried 91 " FootJoUv 342 " Head, Boiled 88 '• " Baked 89 " •' Clean to...". 23 " " Entree of.. ^ 23 " Liver, Fricasseed 92 « " Lai'ded... 92 TAGE. CAM''s.~.Sweetbreaas, Fried. ....... 03 " " Stewed 92 Oandx, Home-mai>b.— Barley Sugar 41il " " Butterscotch 420 Caramels 421 " " " Maple...... 422 " Molasses 1. 422 " " " .Chocolate.. 422 " " " (No. 2) 422 " " Chocolate IClsses 423 •• " " CreamBrops 423 " " " Maple 422 '* " Cocoanut Cream. 423 " " Cream Almonds. 423 Munich.. 421 " " " Taffy..... 421 " " " Walnuf,s. 423 " " Date 424 " Fruit 424 " Hints for. 420 " Horehormd 425 " " Ice Cream 421 '• " Maple 421 *• " *' Chocolate.. 422 " Hut 424 " " Molasses,..-. 420 " •' " (No. 2).. 420 Nut Hickory 425 " " Peanut 424 " (No. 2).... 424 " " Pejjpennint 421 '• " Popcorn 425- " " Sugar Kisses 423 " ■' TuttiFruttiCr'm423 " " Vinegar 421 Cakdy, Fbench 426 " " Almond Creams 426 " " Chocolate Creams. 426 " " Chocolate ;" 426 " " " Candy... 427 " " Cocoanut Creams.. 426 " " Cream 426 " •' Date " .. 42'? " " Fruit '■ .. 427 " " Nut " .. 427 Cakeots.— Stewed 163 Carving, Hints on 15 Catsup.— Cherry 126 Cold 126 " Cucumber 125 " Currant 128 " Grape 125 " Gooseberry 128 ' Mushroom 126 " Tomato 126 " (No. 2) 125 " " Green 127 Walnut : 126 " - " (No. 2) 20 CAULif LO-WBR.— A la Cieme 162 Boiled 162 Cheese Cakes.— Almond 225 Cheese Bread. 226 " CakesCurd 226 " " Lemon. 226 " Elce 226 " Cream 3B8 " EngUsh 358 " DishforTea 356 " Fondu 356 562 INDEX. PASS. ^heeBeQnme 334 " Potted 357 " Qtdnce 330 " SmeaiEaae 358 " Tarts 357 " Toast 197 " Welsh Barebit 197, 356 Cherries for Winter Use 396 CHICJKENS.— Choose to 12 Qravyfor 27 Piadrle 12 " " to cook 61 Chiokrn.— Cheese 72 Baked. ..^». 71 BroUed^^^r 72 OomPle 70 Cutlets 75 Fried 72 Frloaseed 69 Patties 72 Pickled 72 Pie. 69 " Potple..... 70 • Potted 86 " Boast 69 " Salad 72 Scallop 69 Stew.... 71 " (Creole) 75 " " (Indian) 75 " wlthOysters 70 Ohablotte.— Apple. 353 " Banana 354 Pmlt L 354 (yBABliOTTB BussE.— Chocolate 353 Coffee. 353 " " Com-staroh.. 3S2 Cream 352 " " CremedelaCreme 353 Custard 352 " " Extra 351 •' " Iiemon 353 " " Orange 353 " " Plain 351 Tea 353 Cbocoiate.— MerinRued 380 " Bae-a-Baut 380 " Sununer 385 Celery, stewed 161 Cider, Mulled 386 , " Sweet 386 Citron, Home-made .A 334 Clams.— Broiled 53 Chowder ; 53 Beviled 53 Fritters 202 Fried 54 Seup 29 Stew 53 Toast 53 Cobbler, Apple or Peach 222 Ceooa SfaeSs 3S1 Coooantrt Snow 390 CODEESH Balls. 44 " Bailed 40 " Cheesewith 44 Fried 44 Patted 42 Coffin.— Btfiled 381 CaieauLalt 382 CoxTBE.— Cream Sabstitute 382 Drljmea 382 ForPestlrals 381 Iced 384 Meringtied .... 382 Rye 383 Steaiaed 382 Steeped 381 Cookies.— CaiT?iway 275 " Cinnamon ...274 " Coooanut 276 " Cream 275 Dutch 275 Eggless 274 " Favorite 274 Frosted 276 Fruit 275 " Ginger 5«8 " " Bakers 288 " Graham 276 Hickory Nut 276 " Honey 276 " Molasses 287 (No. 2) 287 (No. 3) 2S7 " NewTear's 277 Vanilla 274 Splee 275 " Water 274 Crabs, to Choose. 13 " Hot 54 Cbackbbs 182 " Graham-fruit 182 Milk 182 Oatmeal 182 Cbbams.— Cream Almond 367 " Banana 370 " Bavarian 371 " Bnoit .- 368 " Caledonia 368 " Chocolate 366 " No. 2 367 " Cornstarch 370 Fruit 372 " Gooseberry 372 " Italian 369 " Lemon 367 " Iiemon Snow 373 " Orange 367 Oriental 371 " Peach 370 " Raspberry 372 (No. 2) 372 " Rice , 369 " Rock....: 369 " Snow 368 " " Winter 368 " Spanish 369 " Strawberry 371 (No. 2) 372 Tapioca 366 ^' (No. 2) 366 Velvet 368 " Whipped ,...:. 372 Whip Syllabub . . . . ? 373 " White Mouatain 373 Cream Substitute for Fruit 356, 390 " Coffee 383 " NectJU Boston 886 INDEX. 563 CCKD9I8E Salt 43, 44 Stew. 44 Toast en 44 41 Cobn,XJbbbn.— Babed :. 153 Boiled 152 Canned 154 " " " and Tomatoea 155 Chowder 154 " Croquettes 110 " " Dried 155 Griddle Cakes 153 " Oysters 153 Pudding 154 " Put Down 154 Stewed. 152 " " SucootasU 153 Winter.. 153 Cornucopias 282 CBOQUBlrHS.— Oalve's Brains 108 " Chicken 108 Com, Green 110 Fish 108 " Ham 109 Hints for 107 Lobster. 108 Oystear 110 , Potato 109 Bice 109 Shad Koe 108 " Sweetbread... 109 Veal 109 Croutons ■. 22 Crullers.. 280 Crximpets 186 " Commeal.... 186 CuouMBEES.— Stewed 163 Toast.. 164 OUSTABD.— Almond 347 " Baked 345 " Boiled 345 BirdNest 349 " Chocolate 346 •' Cream 348 " Cup 346 Farina 348 " Indian-meal 348 " Iiemon 349 Mottled 347 " Orange 347 " (No. 2) 349 Rennet..... 346 " " lor 346 Bice. 346 " Soups for. 24 " Tapioca 348 Curry Powder 20 Dessebt.— Banana. J 355 Peaeh 356 Desserts, Hasty 313 DeESSING for Pish 43 " " Boast Beef 78 (Dressings, see Salads.) Dbhbcs.Tabij; 380 DOPCmNUTS 27S ^»^ Cream ■ 279 Gratoa 279 " Indlao-meai 279 " Qoick. 280 •• Soda 279 I PAGE. Duos.— BoOed 74 " Mallard 60 " Mock. 82 " Boast, Sauce' for 75 " " Soilr..., 75 " Wild 62 DuoKS, Apple Stuffing for 73 " Boned 73 " Carving. 16 Choosing 12 " Boast. 72 DUMPliiNGS.— Apple, Baked 230 " ' " Boiled 230 Crust (2) 229 " Dough 231 " Hlntsfor. 238 " Lemon 230 Light 231 " Peach... : 230 " Potato 149 BoUed 231 " Steamed 231 Egg Plant (Batter with) 164 " Fried 164 " Scalloped 164 Ego Balls....: 21 " Baskets 113 " Dumplings (2) 22 " FrTcassee 112 " Toast 113 Eggs.— Baked 115 Brlnefor Ill " Curried 115 DerUed. 113 " Hamand,Baked 115 ' Fried 114 " Hashand 115 Hmtsfor. Ill " Packing Ill Plcfcled(2) 113 Poached 112 " Scalloped 114 " Scrambled. 114 ailrred 113 Smothered 112 " Soor(German) 112 " Steamed. 114 Testing 14 Eels.— Bf ..er* 42 Broiled: 42 Fried 41 EflerresclBg Draughts, Baspberry, etc 387 Fat, Clstrlfy to 77 Fanchonettes 224 Flannel Cakes 191 FliAVOBING BITEAOTS 238 " " Bitter Almond. 238 " " Dry Flavoring. 238 " Lemon ^38 " Pea<* Pits ^38 " ", Orange 238 " Vanilla 238 FIGS. -rHente Made 334 " Tomato 334 FiiiUicGs tea. Cases 262 " Almond Cream 262 " 6heeolBte 262 " " Frosting (Eggless) 263 " 0ocoaBUt 263 5H INDEX. PAOB. rTTiTiTNOs Cocoannt Chocolate 263 " " Frosting (Eggless) 263 " Cream 262 " " Plain 262 ■Whipped 262 Fig 264 Lemon 263 Jelly 264 Orange 263 Pish.— Bi»kea 37 " " Dressing for 43 , " Boillne 36 " Blue, Baked 37 " Bread, Stuffing for 37 " Carvljig ,.. 17 " Choosing 13 Flaked 40 Forcemeat Balls 43 Fresh 36 " Water 13 " Frying 36 " Hints for 35 Potted 43 " Scallop 46 Shell, Hints 47 Sour Baked 43 White 13 " Baked 38 " Salt 45 Floating Island 349 " " Cream 349 ", Fruit 356 " '' I'Elegante (2).... 350 FOKCEMBAT.— Balls (2) 22 " Fish 43 " Potato 74 " Turkey for 67 Fowls.— Boned 65 " " Forcemeat with 66 " Oarring 15 FErrTEBS.— Apple (2) 200 " Banana 201 Carrot 202 Clam 202 " Com 202 " Cream.... 200 Hints for 199 " Imperial 203 " Sauce 203 " Oxford 200 " Oyster 203 " Parsnip 202 " Peach 201 " Pineapple 201 Pla,in(2) 199 "■ Potato 202 Eioe 201 " Squash 203 Feoo on Toast 59 .Fbostings.— Boiled 241 " Chocolate 242 " " Boiled 242 " " Cream 242 " Coloring for 240 " Decorative 240 " Eggless Boiled 242 " "^ Chocolate.... 263 " Cocoanut 263 •' " Gelatine 242 " " Quids 212 FbostinGS.— Gelatine ,.24,2 Hints for 240 Maple Syrup 242 Tucti-Fruttl 242 White (2) -r 241 Yellow 241 Feuits.Caknbd.— Apples, Eaislns.. 396 Canning 394-395 " (No. 2). 395 Corn 154^-398 " Elderberries 396 " Grapes 395 Hints for. . . .392-394 Pears 395 Peaches.../ 396 Pieplant 396 Plums 396 " Pumpkin 397 " Strawberries 397 " Time Table lor. 394 " Tomatoes 397 " Uncooked Can- ning 398 Fbuits, Candied 392 Crystallized 391 Fbuits, Dbied.— Apples 335 " " Cherries 336 " " Oitron, Homemade 384 " " Currants 336 " " Blackberries 336 " Figs, Home-made. 334 " " ^' Tomato 334 " " Gooseberries 335 " " Orange and Lemon Peel 335 " " Peaches (2) 335 " " Peach Paper. 335 " " Plums (2) 335 " " Pumpkin.- 336 " " Baspberries 336 " " Tomatoes 336 Fbdits, Fresh 388 " " Ambrosia. 389 " " Apples 388 " " Bananas (4) 389 " " Blackberries..^ 390 " " Grapes, to Keep 388 " " " Serre.... 388 Muskmelon 390 " " Oranges, to Choose. 388 '^ " Serve... 389 • Fears, " " .. 388 " " Peaches " " 388-389 " " Pine-apples to Serve 389 " Kaspberries " " 390 " " Strawberries, to " ' 390 (No. 2)-.. 390 Tomatoes.... 137-391 " " Watermelon 390 Feuits, Fkostbd.— Apples 39l " " Grapes 391 ' Oranges 391 Peaches 391 Small 391 Orange and Lemon Peel Preserved. 335 Feuits, Spiced.— Cherries 128 " " Currants 128 ;'. Grapes 128 Gooseberries 128 Peaches..... J. ?5.4,14 INDEX. 3^5 FAOE. Fruits, Spiced.— Tpmatoes 127 Feuit Sauce.— Apple Compote 399 " " Sauce 401 " Cider... 400 Dried.. 400 " aud Jelly 401 " Baked 400 " " Sweet.. 400 " Boiled 399 " " Delicious.... 401 " " Evaporated™. 400 " Fried 401 " Jellied 399 " " Potted. 399 " Spiced 399 " Stewed 401 Berries, Dried 402 " (Cranberries 402 Jellied... 402 Kuby... 402 " For OMldren 403 Hints for 398 " Pei»ch Compote 403 '■ Peaches, Dried 403 Fried 403 Stewed 403 " Prunes, Stowed 403 " Quinces, 'Baked 401 Stewed.— 401 " Bhubarb, B aked .... 402 Game. — Choosing 11 " Hintson 55 GaenISHBS.— Beef 142 *' '• Steak 140-141 " Cakes 145 " Chops 141 Fish 139-140 " Fowls 143 Pork 142-143 " Salads, etc.. 144 Shell Fish 144-145 GBAVT.— Glblet 67 " " Hashfor 120 Plain 37 Gravies, for Boast 78 '■ See Sauces. Grapes, Wild, for Winter. 397 Geese, to Choose ^ 12 Gbms.— Commeal ...' 187 " Graham, HvKienic 186 " " Milk 186 " Hintafor 183 ' Oatmeal 187 Greens 165 GlNGBBBBBAD.— Apple 284 " Baker's Hard 286 " Cream 28(i Fruit 285 " Hard 286 " Honey 285 Hints for 283 " Layer 285 Soft 286 Spice 285 " Sponge 284 GINGBBSNAPS.— (2) 288 Boston 288 Geiddle Cakes.— Cornmeal (3) .190-1 91 " " Crumb 192 " Buckwheat 190 FA6E. Geiddlb Cakes.— Flannel 191 " " Quick. 191 " " Graham Raised.. 190 Hints for 189 " " Hominy 192 " " Potato 193 Eice 193 Eye 191 " Syrup for 358 GoosR^Carviug 16 " Eoast 74 Grouse, Carving 16 Gumbo.— Creole... 160 " Fllee 21-28 Halibut.— Baked 42 ■* ChoQsing 13 Fillets of 40 Potted..; 42 Ham.— Boiled 96 " Carving...., 16 Curing 101 Deviled 106 Omelet 99 PioMefor 101 " Potted 86 WithEggs 106-114-115 Hare, Stewed :. 63 Hash.— Beef 104 " Hints for a03 Meat and Potato 104' " Mutton... 104 Spanish ■ 103 Wit)! Eggs...... 103-115 Head-Cheese 98 Herring to Choose 13 Hermits 281 Hoe Cakes 193 Hominy.— Fried 156 " Lye 155 to Cook 155 Honey.— Cuba 359 "^ Lemon 359 Nevada 358 Horns of tlenty 282 Horseradish for Winter 1 38 Hotch Potch 106 Ice Cbeam.— Almond 377 Chocolate (2) 376 Coffee 377 " Cornstarch 376 Fruit ^ 377 " Lemon (2) 375 Peach 376 " Pineapple... 378 Eose 376 Tea 377 Tutti Fruttl 378 Vanilla 375-376 Icing.— Almond 242 WhitCj Quick 241, Yellow, Quick 241 Jam.— Blackberry 329 Currant 329 Grape , 328 " Easpberry '. 329 Ehubarb 328 " Strawberry 1 329 Jelly.— Apple 338 " Blackberry 342 Calves' Foot 342 566 INDEX. FAQE. Jelly.— Cherry 339 CiderBoUed 344 Coffee .• 344 Cow's Foot 344 Crabapple 339 " Cranberry 340 " Cnirant 338 " " Uncooked 338 " "White 338 Four Fruit 342. " Gooseberry 340 " Grape, Green 341 •^ Ripe 341 " Harlequin 343 Hints for 337-33S " Huckleberry 341 " ' Iiemon 264-343 " Orange 343 Peaoh(2).; 339 Plum 340 " WUd 340 " Prramid 343 •■ Quince 344 " " and Apple 338 " Stock 73 " Strawberry ..i 341 " 'Tapioca 366 " Tomato 340 Johnny Cake, Sweet 194 JUMBLES'(2) 277 " Almond 277 " Cocoannt 278 " Hickory-nut. 278 " Lemon. 277 " Walnut 278 Kentucky Com Dodgers... 193 Kidneys, Stewed 85 Koumlsor Milk Beer 386 Lamb.— Chops .-. 95 " Cream Sauce tor 94 Legof.Boiled 95 Eoast 94 " Shoulderot 94 " " Sauce for 95 " Stew 95 " Choose to 10 " Carve to 17 L^nhs' Tongues 95 Laplanders tor Breakfast 187 Laed, to Bender. 100 " to Sweeten 101 Lemonade .• 384 Portable 2'38-384 Lettuce 137 Liybe.— Calves, Larded 92 " Beef, Fried 86 " - " Stewed 86 " Fricasseed 92 ■ LOBSTEB.— Boiled 54 Curry 54 Relish ; 54 " Scalloped 54 •' Chooseto 13 Love Knots 280 Macaroni.— Baked I66 WithCheese 166 Ma oakoons.— Almonds 425 " Cocoanut 425 Maokeeel.— Fresh 40 " Salt 44 PASS. Maceebel.— Salt Baked 45 " " Broiled 46 " Fried 45 Chooaeto 13 Mackinaw Trout, Baked 38 Maeketing 9, 14 Mabmaladb.— Apple S31 , " Grape 330 " Red 331 " Lemon 331 " Orange 331 " Peach 331 " Pear 330 " (No. 2) 332 " Pine-apple 331 Plum 332 Quince 330 " " and Pear 330 Tomato....: 332 Meat.- Omelet... 105 " . Pie, Tomato 106 " Scallop : 105 Scrapie 104 Meats 9 " Cold 105 Curing 101 " General in 9 " HintBfor 76, 78 Eechauffeof 105 StockJellyfor 73 Meeingue. —Apple ,354 Chocolate 354 Muffins.— Oornmeal (2) 185 Hints for 183 Milton 184 " Oatmeal 185 Quick ; 184 " Raised 183 Rice 185 Rye 185 Mush.— CereaUne 196 Commeal 195 Cracked Wheat 196 Fried 195 Graham, Plain 195 " ^ Granulated 1- 196 Fruit 194 Oatmeal 195 " Fried 196 Pearl Wheat 196 Wheatlet 196 MU8HEOOMS. -Baked 158 BroUed 158 Fried 159 Stewed 158 Testto 158 Mustard.— French 124 " Prepared 124 Spiced 124 " Tomato 124 Mutton.— Carving 17 " Choosing 10 Chops 94 Cutlet 93 " Hashed. 104 LegotBoUed 93 " " Stuffed 93 ■• Pickle for 101 " Roast '....1 93 " Btew. 93 INDEX. 567 . PASB. Mutton.— Stewed with Peaa 94 KOODLBS 23 ", Dessert 231 Nut Cakes ■. 278 Okra.— Fried : 160 Stewed 161 Omelet.— Apple 117 Bread 116 " Cabbage 117 Cheese 117 " Com, Green ,;;..,.. 116 Ham :..^... 99 " Hlntson 115 Jelly 116 Oyster (No. 2)..... 52 Meat 105 Plain : 115 Potato 151 Sauce for 115 Souffle 116 " Tomato 115 Onions.— Fried 164 Stewed '. 164 Opossum,— Fried 58 " Boasted 58 Ortolans, to Cook 61 Oyster.— Omelet (2) 52 Patties 51 Pie .* 51 Salad 136 Salmon Pie 51 " Stew 47 Vegetable 159 Oybtbes.— Broiled 48 " Choosing 13 '• Frleasseed 50 Fried (2) 48 Mook 53 " Panned 50 Pickled 52 Boast 50 SoaUoped 49 " Shell.lnthe 49 " Steamed 50 " Stewed with Celery 47 Toast on 48-49 With Eggs 49 Pancakes, Wheat 192 Partridges.- Carvhag 16 " Choosing 12 Partridge Pie...: 1 61 Parsnips, Browned 163 Stewed -. 163 Pastry 204-206 Pbbsekvbs.— Apple 323 '.' Barberries 328 " Blackberry 327 Cherry 327 " Cherries for Winter.. 396 " Crabapple 323 Cranberry 328 Cucranber 327 Curraat 328 Citron 323 Elderberry 327 Grapee 325 " Hints for 320-321 " Muskmelon 325 Orajige..-. 326 Peach (2) 321 35 PA8E. PBEBERVB8.— Pear (2) 322 " Pineapple 326 " Plum 324 " Wild 325 " Persimmon 328 " Prune 328 " Pumpkin 328 " Raspberry 326 " Strawberry 327 " Sweet Potato 329 " Tomato 323 '! " Green — . 324 " ,Plum (2) .... 324 PreservedOrange and Lemon Peel.. 335 PeaohPaper 335 " Pandowdy 233 Peas, Fresh or Canned 159 Pemmican 59 Pheasant, to Carve 16 PIGCLESSOUE.— Apricots 413 " " Artichokes;; 412 " , " Beets, French 414 " " Cabbage i... 432 " Bed 412 " " Carrots 414 " " Cauliflower 412 " " Celery Boots 413 Cherries 411 " " Chow-Chow 407 " " ", Mixed.. 407 Mustard 406 " " Commercial..; 410 " " Com, for Winter.. 413 " " Cucumber 405 No. 2.... 405 " " " Apple.... 405 Mixed... 405 ' " Mustard- 406 " To Freshen 406 Easy 410 Fall 406 " " French;...; 407 " " Hints for 404-405 " *• Mango Melons 409 Peppers.... 410 " " Mustard ; 406 " " " Pickle tor.. 406 " Quick. •— 40d " " Mushrooms..;..... 412 ■' " Nasturtium Seeds. 4ri " " Onion 411-412 " Peaches 414 •• ■' PiccalUli 408 " " Sweet.... 408 "■ " String Beans 413 " " Tomato Chowder.. 407 " " " Eaw 411 " " " SUced .... 410 " " Vinegar, Spiced for 138 " " Walnuts and But- ternuts 413 PICKLES, Sweet.- Apples 415 Beets 418 " Berries 418 Cabbage 417 , " " Cherries 417': Citron 416 " " Combination 417 " " Crabapples 415 " " Cucumbers, Blpe 416 568 INDEX. PAOE. PlCKiiES, SWBET.— Grapes, Ripe 417 " " Feaches 414 " " " Mansoes 415 " " 1\IaBkmeloiiB 416 " " Pears .-415 " " Plums 417 " " Quinces 418 " " Tomatoes.. -416-417 " " Watermelon Einds 415 Pickerel.— Baked 38 Cookto 37 Pie.— Apple, Custard 209 ■' Dried 209 Green 209 '• Meringue 209 " Banana 222 " Blackberrv «22 " Cream 217 " Carrot 220 •' Cheese 218 " Cherry 222 " Cobbler, Peach 222 " Cocoanut 219 " Cranberry, Tart 223 " Cream 216 " Mock 217 " " Ornamental 217 " Crust 207 •' " Cream 208 " " Epicurean 208 " Healthful.- 208 " Hygienic 208 " Currant 221 " Custard 218 " " Labor-saving--- 218 " " Meringue 218 " Peach - 218 " Elderberry 221 " Gooseberry 221 " Grape 221 " Huckleberry 221 " Jelly , 222 " Lemon, Two Crusts 210 " " Molasses 210 " Plain.-- 209 " " Potato.., 211 " " Blch 210 " Molasses 221 " Mince 213-214 " " Extra 214 " " Mock 214 " Orange 211 " Peach 221 " Dried 221 " Pieplant, Meringue 212 " Prune- 216 " PufE Paste 207 " Pumpkin(3) 215 " Raisin 216 " Raspberry 222 " Rhubarb 212 " " and Raisin 212 " Shells 208 " Squash 216 " Strawberry, Meringue 217 Tart 233 " Sweet Marlborough 22'i " Potato 220 " Tomato, Green 220 Ripe 220 PAGE. PIE.— Vinegar 211-212 " "Washington 219 " Cream 220 " Fried 222 Pigeons.— Carving 16 " Choosing 12 " Roasted 60 Stewed 60 Pie 60 Pig.— Carve to 16 " Roast 96 Pigs' Feet.- Cleaning 97 " " Cooking 97 " Pressed., 97 " " Soused 97 " Heads, Pressed 98 Pike, to Cook 37 PLOVEBjto Choose 12 " to Cook 61 Pocket-books 181 Pop-overs 184 Pop-coEN.— Balls (2) -- 425 " " " Sugared 425 POEK.— Carving 16 " Choosing 11 " Chops 98 " Head-cheese 98 " Picklefor 101 " Pie * .' 98 " " Roast 95 " Salt, BroUed 99 " Fried 99 '■ Spare Rib, Roast 96 " ToRestore 102 Potatoes.— Baked in Milk 149 Balls. 148 Boiled 148 " Browned - l.'JO " Dumplings 149 " Fried, Raw 150 " Hollandaise 150 " Mashed 148 Mashed (No.2) 148 " Saratoga 149 Scalloped 149 Snow 148 Steamed 148 " Stewed, Raw 150 Stuffed.—. 149 " Tossed 150 Potatoes, Cold 15i " " AlaCreme 151 " Baked 152 " Balls 151 " " Browned 152 " " Lyonnalse 152 " " Maitre d'Hotel— . 151 " " Omelet 151 " Princess 151 " " Puff 152 " Sweet, Buttered-. 151 Pot Pie.— Chicken 70 " " Crust 70 " " " Potato 71 PouLTBT.— Choosing 12 " Dressing 65 Hintson 64 PtTDDINO.— Almond 308 Apple 299 ^ Custard 299 - ^-i s. —Steamed Fruit 233 INDEX. 569 PAGE. PuuBEw.— Arrowroot... 312 '" Banana Dessert 355 " Batter 298 " " CheiTy 297 " " Peach 300 Beny : 307 Bird's Nest 232 " Blackberry 307 " BreadBoiled 293 " Butter and 306 " " Meringue 293 " Plain 293 Brown Betty 233 Buttermilk 312 Cabinet. 1 312 '■ Cake with sauce 311 Cherry 307 " Chocolate 303 " " Cornstarch.... 303 " Cocoanut 300 Kich 301, " Corn, Green..... 299 " Cornstarch, I Baked 302 BoOed.;.... 301 " " Custard 302 " " Plain 302 Cracker 305-306 Custard 307 Dandy Jack 303 " Dainty 310 " Desserts Hasty 313 Fig '. 309 " Flummery 311 " French Pancakes 313 " Gingerbread: 308 " •' Preserved 319 Graham 311 " Hartford 298 " Hasty Desserts...; 313 " Hints for 289-290 *' Huckleberry 306 Indian Apple ...296 •' -" Baked 295 Boiled 396-297 " " '■ Delmonico 296 " iSggless . . 296 " " Fruit . 296 •' Jelly Cake Fritters 313 ■' Lady Sutherland 313 " Lemon 304 " Mince, BoUed 311 Minute (3) 307-308 " No Matters, i 311 " Oatmeal 312-311 " Orange 305 " , " Baked 305 " Quaking 307 Queen of 309 " Queen's Toast 313 " Peach Dessert 356 " " Pandowdy 233 " Perfection.. 306 " Pippin 299 " Plum, English 290 ■' " Farmers 291 " " Yankee 291 " Prune 308 " Rice Apple 293 " " Boiled 292 " " Cupped.... j 356 PUPF'B. — Cream PAOI!. Pudding.— Elce, Egoless 292 " EPEB 292 Peach 292 Plain 292 P„ich 291 Bhubiub .,... 310 " Sago (2) 300 SaltPorii. ,i... 299 Snow (2) 304 " Sponge 303 " " Cake 308 '• Steamed Loaf 307 Suet(2) 297 " Sweet Potato 309 •' TCapioca., 294 Apple 295 ' " Cup 295 " " Danish 294 " " Fruit 295 " " Peach 295 Plain 294 " Transparent 305 What is It's 313 White ; 310 Pudding Sauces.— Butter 319 " " Cabinet 319 Cider 318 " " Cornstarch 316 " " (2) .. 316 " " Creamy 315 " Cream, Cold.... 316 " Hot.... 316 " " Sweet.. 316 " " Cnstaid 315 ■' Date 317 ■' Dominion 318 Egg 318 " " Golden , 315 " " Hard Gold.... 315 " " Silver... 315 •' " Hints for 314 " " Jelly 318 " " Lemon 317 " Plain... 317 " ■■ Maple 318 Mife 316 SUver 315 Simple 314 Strawberry 319 " , Vanilla..... ... 317 Vinegar 318 QuAHi.— Carving 3 6 Pie.... ;... 61 Toaston 61 Quenelles 21 Babbits.— Choosing 12 " Fricasseed 58 Eabbit, Fried — 58 Pie 58 '" Bbasted 57 Stew. : ; 58 Eaocoons, to Cook........ 59 Bail Birds, to Cook 61 Rechauffe of Meat '. 105 ReedBird^, to Cook 61 Bed Snapper, Baked 39, 40 ^' Boiled - 39 Rennet, Homemade 346 Rice, Baked 165 " Southern 166 570 INBEX. FAaE. EOLLS.— Chicken and Ham. 198 '' Oinnaoion 180 " Parker House 180 SweetPotato 181 Twist 181 Virginia 180 Borly-Poly 231 Busk 179 " Dried 179 Salads. — Ala Basse 136 Bean 137 Beef 138 " Beet and Cabbage 138 Boiled Dressing 130 " Cabbage, Hot 131 " Cauliflower 132 , Celery - 133 Cheese 136 Chibken(2) 134 " Cream 134 " " Mayonnaise 135 Crab - 137 " Cteam Dressing 129 Egg 136 " Lettuce , 132 Lettuce, Hot... 137 " Lobster. 135 " Mayonnaise Dressing 130 " Nonpareil " .... 129 " Oyster 136 Potato (4) 131-132 Saamon 133 " Sweetbread 136 " Tomato 133 " " Mayonnaise .133 Veal 135 " 'Water-cress 137 Salmon.— Boiled.... 38 " Broiled 1 38 Collared 38 " Deviled 46 " Pickled, Canned 45, 46 " Smoked. (Salmi 39) , 45 " Steak and Potatoes 39 Sally Lnnn,Eaised 187 Quick .■ 188 Sftlsifv, Vegetable Oyster. 159 Sakdwiohbs 198 Chicken 197 " HamandBgg 198 '■ • " Sardines 46 BoUed 198 Sardines and Ham Sandwiches 4fi " on Toast 47 Sauces ob GnAyiES. • Anchovy. 124 " " " Brown 119 " " ■' Caper 121 Celery, White 121 Chilli Sauce.. T22 •■ " " Cream 119 Curry 121 ' Currant Jelly 130 Drawn Butter 120 Egg 122 " Hollandaise.. 121 " •' ■' Horse-radish 122 •■ " " Lenioa 121 •• " ' - Lobster u 123 •■ «• •• Mint .1 120 - » " Mushroom... 123 PASE. Sauces OE Gba VIES.— Onion. 122 ' Oyster 122 " " " Parsley 123 " " " Shrimp 123 White (2).... 119 Sausage.— Beef 100 " Belogna -99 " Summer for 101 ToadinHole 98 Sanr Kraut i.. 161-162 Shad, Broiled 42 Shbbbets.— Apricot 379 " Lemon 378 " Orange 379 " Pine-apple 378 '• Strawberry 385 " Tuttl FruttI, Orange.. 378 Shokt Cakes.— Apple 227 Cranberry 227 " " Epicurean. -. 228 Jelly - 228 " " Lemon 228 " " Orange 228 " " Peaoh 227 " " Easpberry, Cream. 227 " Strawberry. 226 Sweet 228 Slaw, Cabbage 131 " Cold 131 Smear Kase 358 Snaps, Ginger 288 Snipe, to Carve 16 '^ " Cook 61 Snow Drops 281 " Pyramid 365 Soup.— Bean, Comand 32 " " Meat without 32 " Porridge 32 " Beans, Puree of 32 Beef 25 " Bouillion 25 Beef Tea 25 " CatFish 30 " Cauliflower Cream.. ^ 30 Chicken 26 " Bean 27 " " GreenCom 27 " Clam 29 ' ' Consomme with Custard 24 " Cream Vegetable 34 " " Fish 30 " Game, Puree of 26 Giblet , 27 " GreenCom 31 Gumbo 21-27 " Filee 28 Southern 28 Hints for 18 " Jardiniere -. 32 Lobster 29 " Meat Vegetable 30 MockTurtle 23 Mutton 25 Noodle 25 Oyster 28 " No. 2 29 Pea 33 Pearl Barley 31 Potato, with MUk 31 " without Milk 31 INDEX. 57» Pi.QE. Sotip.— Potato Puree of Cream 31 Babbit (Whit©) 26 , " " (BrowD) 26 Stock 18-20 ■ " Tomato and Bean 33 " (with Milk) 33 " (without Milk) 33 " Veal (Plain) 24 " " Tapioca and 24 " Vegetable, Ham Bone 34 aoup CoiiCmnjo.— Brandy 21 " " Brown 21 ' " " Green 21 Bed....: 21 " " White 21 Soup, to Clarify 21 Soup FrLMNS.— Balls, German 23 " " Croutons 22 " " Dumplings 22 '' EBg(2) 22 " Forcemeat Balls (2) 22 • " Noodles 23 " Quenelles 21 Soup FiiAvosma 20 " " Curry' Powder 20 " •' Gumbo FUee 21 " " Oatmeal Belled... 20 '• " Parsley 20 " •■ Soup Herb Spirit. 20 " Walnut Catsup... 20 Soy Tomato 127 SpareKlb Boast 96 Spinach 165 Sponge Drops 281 Squash, Hubbard 165 Summer i 164 SuetCrust 229 Sybup for Hot Cakes , 358 " Lemon (2) 358 " Orange 358 SyUabub.Whip 373 Tabts.— Apple 224 " Chantilly 224 " Chocolate 225 " Creiam 225 " CreamBerry 217 " Fanohonettes 224 JeUy 223 " Xiemon 224 " Orange 224 " Puft Paste .v.. 223 Shells :. 223 Tea 383-364 " Iced 384 Terrapin 62 Toadin the Hole 98 Toast.— Apple 198 " Cheese 197 " Cream and Milk 196 Egg 113 •' Fruit 197 " German 197 " Ham 98 ToMATOBS.-^ated Stuffed 156 BroUed 156 Deviled 156 '• Green, Fried (2) 157 " Eaw ■. 137-391 " Scalloped 157 " Stewea 156 _, PAGE ToNauB.--Boaea 85 Carving ,.16 Deviled 85 TouBues, Lambs 95 Teipe.— Fried 85 a '■ Plekled ...: 85 Prepare to 85 Turbot, to Choose 13 TUBKEI.— Boilsd 68 " Carving I.. 16 " Choosing 12 " Cutlets 75 " Dressed with Oysters 68 " Fdrcemeatfor 67 •" Giblet Gravy for 67 " Oyster Dressing 67 Boast 66 WUdjto Boast 62 Seallop 68 TUBHIPS.— Mashed 162 Stewed , 162 VAnriHBS 280 Vbaii.— Breast of 87 " Carving - 17 " Choosing 10 Cutlets Broiled 89 " Fried 89 " Fllletof : 87 " JeUy 90 " Loot : 89-90 •• Loluof 17 " Marble 90 " Minced 106 Pie 88 " Pillan of. 91 " Potted 90 Potpie. 88 Eagout 106 Eoast 87 " Sausage 92 Spiced 90 Stew 88 Vbgbtaeles. — Hints for Cook- ing ....146-148 Venison.- Carving 17' " Choosing 11 " Hash 57 " Jelly Sauce for 56 " Larded 56 " Pie or Pastry 56 " Boast '. 55 " BoastBlb 57 Saddle 17 " Steaks 57 " Stew...-. i... 57 VlNEeABS.— Apple 419 Beet' 418 , '• Cider 419 Comj... 419 , " Honey 418 " Home-made 418 " Raspberry, a beverage.. 385 " Sorghum 419 Sploed for Pickles. .138, 419 WAEStES.— Hdmlpy... 189 Qilok 188 Balsed......... 188 Wafers, Sweet. 281 Watee Ice,— Fruit 379 " " Lemon...., ...-• 379 572 INDEX. ■BiiaT,. Weights and Mkastjbes 239 Welsh Earebit 197,356 Wheatlet 196 Wheat, Boiled : 196 Woodcock.— earring J6 " Choosing... 12 Woodcock.— Baked 61 Broiled 61 Woodohuok, to Cook 59 Yeast.— Cakes 169 Hop 160 Potato 169 THE> aPA.:Br^Ej, PASE. Eeeakfast Paeties 434-435 Breakfasts for One Week 439 Bills ot Fare 436,439-442 Childben's Pabties 443 Chubch Lunch 442 Collation 442 DiNNETl 429 DiNNEB fob One Week 438 DiNNEE Party, Menu 442 Finger Bowls 431 Luncheons 435-436 Making Beady 443 PAGE. Menu, bt Coueses 439-441 Picnics 442 Suggestions fob the Week . . .437-438 Table —Appointments 428 " Changing the 431 Clearing the 431 " Cloth 428 Etiquette of --,432-434 " Laying the 429 " Serving the 429-432 Teas... 436 H:OU®EJiS:EJE>I»II«fO. PAGE. Blacking for stoves 453 Blankets, etc 460 " to Wash 471 Brass Kettles 453 Beds and Bedding 458-459 " Spare 461 Bedsteads 461 Bedtlcking, Stained 475 Bleaching Muslin 469 Boilinpf Clothes 475 BOBAX, Economy of 465 " forWashlng 462 Brooms, Scalding 454 Broken Walls 448 Bl/UING 465 " Liquid 465 Oalcimininq (eight shades) 45S-456 Calico, to Wash 468 Oabpbts.— Brighten to(2) 449 Clean to 447-449 Discolored 450 Oreaseon 449-450 Heavy 449 Moths in (2) 449 Soot on 450 Stair 450 Sweeping 452 Cftsbmere, Black, Eenovate 472 Crape, to Bestore A73 Ceilings, Smoked 448 Oellae ,445 " fcmp 445 " Whitewash J 445 Cement, Fireproof 454 Cleaning House 445 Closets i 446 Comtortables, Shams.. 460 Washto.. 460 COPPEB and Brass Kettles 453 " Tea Kettles., 455 Drains, Purify to........ 446 PAGE. Dish Mop 453 Dishes, Wash to 452 DYES.— Black 475 Blue (3) 476-478 " Brown 476 " Cochineal 477 General Remarks 478 " Green— 476 " Madder Bed..., 476 " Orange (2) 476-477 " Salmon 477 " Scarlet ^... 478 Slate 477 " Straw 477 " Yellow 476 Dying, to Bleach for ■. 478 Flannels, Wash to 471 FEATHER-BEDS, Wash to 459 Feathers, Goose 459 Floob, Clean to 449 Paintfor .,- 457 " Staia " 457 " Wax " 457 Fluid, Climax, Cleansing 464 Fruit Stains (2) 469-470 Fuenituee.— Polishes (2) 450 " Spotson 451 " Tarnish 451 ■' Walnut 451 ■ jfEKi SB.— Carpets on 449 " Floorson 448 "' Marble on 451 " Spots on Cloth 465 " Wall-paperon 448 Gi^ovES.— Dyed 474 Kid, Black 474 " Clean to 474 Lisle 473 H*NDKEECHIEES, Colored 469 Hose.— Black 473 Fancy 473 INDEX. 573 PAGB. HosB.— Lisle-thread. 473 " Silk 473 Ink Stains (2) 470 Ironlne Boards 475 IBON Holders 475 " Bust 469 IBONS. -To Scour 453 Kitolien, In the 452 Knife Case 454 Knives— Clean to 454 " Kasty 454 Lace.— Blaok to clean 472 " Curtains 468 Linen .—.472-473 WhlteSllk 472 Lamp.— Burners, to clean,. 457 " Chimney, to clean. 458 " Tops, to cement 458 Wicks 458 Lamps 458 "^ totrim 458 LiBBABY.— To clean 451 Linen, to wash , 468 Mabblb —Iron-stained 452 " Orease-stains 451 Matting, to clean 451 Mica, to clean 451 Mildew 471 Mirrors, to clean 451 Moths.— Carpets in (2) 449 " Prevent to 446 Muslin, turning yellow (3) 471 Newspapers, old 453 Nickel Trimmings 451 Oilcloth, to wash .■. 4.51 OUingaFloor 452 Paint. — Floors for 457 Glass on (2) 448 -Soften to - 457 Spots (2) 470 Painted Woodwork (2) 448 Papebhangees' Paste 456-457 Pongee, Wash to 468 Putty, Soften to - 457 QtJILTS.— Wash to 460 Streaking 460 Eeceptacle — Soiled Clothes 469 Hed Table Linen 469 Blhbons, wash to 468, 472 Boom, one 447 Booms Sleeping— YentUate 461 FAOE. Sateen Wash to 468 Staroh.— Boiled ., 466 " Borax, with „. 468 CpfEee 469 Flour 468 Gloss ., 465 Chinese 466 " Gum Arabic with 468 Polish 465 Scumming 467 Swttnsdown, to clean 473 Set Colob, Wash-goods (4) 474 Silk.— Black, Eenovate (2) 471 " Colored, " 473 SHiTBE.— Plate to restore 455 " Polish(2) ;: 455 Soap.— Centennial, Hard 462 Soft 462 " Cold 464 " Extra,Hard 463 " Lye, Hajii ..'....; 463 '^ Soft 4^3 " Soft 463 •' Transparent 464 Stono Dtocks 453 Stool, High 454 Stove.— Blacking for 453 " Mending Cracks 454 " Pipes 453- " Busting 453 Tar, Bemoveto 470 Tins, new 453 Towels, Bordered 473 Tubs, Keep to - 475 Underwear, Silk 473 Velvet, Eestore to 473 Wallpaper, Clean to 447 Washing.— Ammonia for 462 '■ Borax for 462 Fluid - 461 " " (non-boiling) 462 Waieb.— Soften to ^ 465 Whitewash 456 " Stains 470 Windows.— Wash to 448-449 Wings of Fowls 454 WooDWOBK.— Grained (wash) 448 Oiled " 448 " Painted (2) 448 Zinc, Clean to 451 ri?«:'VA.i,ii> cooicEjic'sr. PAGE. Apple Water 480 Barley Water 480 Blackberry Cprdlal 488 Blanc Mange, Arrowroot 484 Broth Chicken 486 BEEF Fe'-^t 487 " Sandwich (raw) 486 Beef-steaETea 486 Beef Tea, (2) 486 Buxtbbmilk 488 Mulled (2) 481 CAUDLB 483 " Bice 483 PAQB Cbackeb.— Dessert 486 " Orange and 486 Chicken Broiled 487 CrustCoffee : 481 Currant Jelly Water 480 Egg.— Cream, 482 " Lemonade 481 Milk 481 Egg-nogg 482 Egg Scrambled... 487 " Wine 482 Fruit. 487 Gbubu— Arrowroot.., 484 574 INDEX. PAGE. OBUXii.—BoUed Flour 483 "■ Milk 483 OatmeaKZ) 484 Bice 484 Water 482 Hints for Invalids 479-480 Jelly.— Arrowroot 484 Calves'Foot 485 Chicken 485 " SaRo....... 485 Tapioca 484 Lbuonade.— Egg 481 'Flaxseed 482 Hot 482 Lemonade.— UUk 482 Panada Bread 485 Panlet a la Creme 488 Porridge, Milk (2) 483 Padding, Sago 485 QnaU.Brolled 487 SOUP.— Cracker. -r 485 Sago 487 Tamarind Water. 480 Toast W*er. 480 Whet.— Buttermilk 481 " Lemon 481 " Bannet 481 •' Wine 481 HBJAJ^T^. PAQB. Acid, Stomach 507 Ague 507 Abtbeies, Severed 493 Blood.— Clover Tea for 499 " Purifier 498 " Alterative. 499 " Boot Tea for...., 499 BEUISBS 494 '■ Discoloration 494 BDRNS 496-497 " CarronOilfor „. 497 " Largesurface 497 " Whlteof Eggs 497 Canker in Mouth 503 Chafing, to Prevent 508 Catarrh (2) 501 Chest Protectors. -- 506 Cholera Mixture - 506 Clothing Taking Fire 495 Colds, to Cure 501 Consumption 500 Convulsions 510 Copper Coin, Swallowed 509 Cough Mixture (2) 501 " Syrup 500 " " Flaxseed 500 Croup 501 Cuts, Bleeding 494 Decoctions 498 DIPHTHBBIA : 502 Wash 502 *(2) 503 Disinfectants. 490-491 Dyspepsia 506 Ears 509 Eabaohe 508 Emergencies, Hints for. 489 Erysipelas (2) 499-500 Extracts 498 Feet, Burning 510 Felons (4) 505 Footbaths 510 Finger-joints, Stiffened SIO Fish-bone, Swallowed 503 Fits 597 Hay Fever (2) 303 Headache (2) ...' 507 Heartburn 508 PABE Hot Water, Swallowed 493 Hydeophobia 496 Hysteria 510 Infusions 498 Liniment.— Little Giant 504 " Wormwood 504 Look-Jaw.— Cure to (2) 495 Prevent to.... 1 495 Medicines 498 Medicine Takers 506 Mortification •. 507 Nervousness ^ 504 Neuralgia (2) 504^505 Night Sweats 500 Nose, Bleeding at (2) 508 " Foreign Objects 509 Ointment. Balm Gilead 498 Pain-killer..... 506 Poisons, Antidotes for 491-492 Poison Ivy, Eemedy 498 Poultices 508 Quinsy 503 Eattlesnake Bite 496 Bed Clover Tea 499 Eheumatism (2) 503-504 Bheumatlc Application S04 Eingworm 507' Salt Bhenm, Cure 499 Salve, Oolden 498 SOAELET Fever 507 SCALDS (6) 496-497 Sioatioa 505 SlOK EOOM 490 " Cool to 491 Small Pox 507 Snake Bites (2) 496 Sprains 495 Sleeplessness 509 Summer Diseases (3) 506 Tincture, Balm Oilead 504 Warts SIO Weakened Sinew 510 Wens , 510 Whooping Cough 503 WOUNDS.: 493 " Oontnsed... 494 " Indsed 4&3 Punctured 494 INDEX. S75 VVMJ^ aM:>IX«E&'X*. FASB. BATHS 512 " Bran 512 Blank Heads, to Bemove (2) 516 Blood Purifier 511 Bruises' 517 CamphobIob 517 Cbbam 01' EOSBS 519 Cold Cream 515 CoMPiiEXZON, Aids to 513 Wash 515 CoSMEUO,— Gloves 520 " Washes 518 Cucumber Pomade 516 Depilaxobibs (2) 519 Etb.— Cinders In 522 " Brows, Color to 522 " " Deepen to.... 522 " " Thlokemto 522 " Lashes.. 522 " " Colorto 522 Darkeuto 522 Face.— Bathe to 514 Whltento 514 " Wrinkles, to remove 514 Fever Blisters 521 Freckles and Tan 515 " ;.516-517 FiNGEB Nails 521 Finner Nail Polish 521 Hands.— Cosmetic Oloves 520 " Glycerine for..... 523 PAOB. HAIID8.— Soften to 52© " Stalnson 520 " Whltento 520 Lettuce Cream 517 Lip Salve 521 Lips, Coloring for 521 Mosquito Bites 519 Moth Patches 517 Pimples, Wash for 516 Porous Skin, Paste for 513 POWDBBS.— Face (3) 518 " " Liquid 518 " " Rose 518 Scabs 518 €eiit.— Irritations 519 " Oily (3) 515 '• Sallow, Wash 514 Soap.— Toilet, Uquld 513 " White 513 SmiBUBN 517 Tan 515-517 Toilet.— Hints on 511 Water 515-616 Tooth.— Brashes 522 " Charcoal for 523 Picks 522 " ' Poll^ 523 " Powders 523 '* Wash . ... .... 523 Wbdjklbs.— Bemove 'to "."."!"!."" ." 514 " (2) 516 »((iscB>r*r*A.]VBjou«s, PAGE. Ant-Beds.— Destroy to 532 Anta, De3troyto(2) 533 Aniline Dyed Goods 532 Boot Soles.— To Harden 532 Bottles, Glass, to out 532 Butter, Cool, to keep ■. 534 Cider 536 Cisterns, Purity to 535 China, Old, to clean 533 Cranhecries, keep to 531 CBMmiT.— China for 530 " Crockery 534 " Indestructible 530 " India Rubber for 533 Invisible (Glass) 530 Coal Ashes {Currant Bushes) 535 Copying Paper (4) 529-532 Cows (feed Potatoes, etc.) 536 Dried Fruit (from Insects) 536 FireKlndlers 533 FIiT-Papeb 535 535 Pur Robes, Moths from 534 Grease Spots, Remove to 531 GiltFbambs, Preserve to 532 Gold Chains, Clean to 531 PAOB. GlueHquid (2) i 532 Hair Brushes, Clean to 531 Honey, Candying from 538 Ink.— Black (2) 529 " Blue 529 " Copying....... 529 " Indelil^ie' 529 " Invisible 530 " Red 529 " Remove from Books, etc 531 Lemon, Keep to 531 Majolica, Clean to 533 Mice 533 Milk, Cool, to Keep .' 534 MuoiLAGB, Home Made 530 Nails, Hardwood into 533 Paste.— Scrap Books for 530 Pin Cushions, to fill 533 Plaster of Paris Flgnies , 533 Plush, Renovate to 532 Pumpa, Thawto 535 Rats AND Mioe 533 Rafrigerators, Purify to •-. 535 Roaches, to Destroy 533 Screws, Hardwood in 533 Stains. Berry, from Books 531 576. INDEX. Stoppers, Glass, CLoi-sen}.,, 536 Sponges, Cleanse ts 535 Switch, Color to (2; -...,-.,, 536 Tinware, Mending 536 Tortoise Shell, Polish to,,....o 531 ^mbieilas, Fieservetx)... ^ 332 PAGE, Water, Cool to 534 Weeds, Mobs, to Kfll 532 Wells, Esamine to 534 Wood Vessels, ti'aste in 532 Wooden Pails, to Prepare 532 /JL,