"xm -jh/^^^^^ •'I '-^■' <^\,va V5i ' iKLi t *ii Cornell University Library The original of tliis 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/details/cu31924085803439 ICO iCO iO SCO I IT) =00 |o iOJ ico TlieEcoDoniical Cook Book, PRACTICAL WITH MINUTE DIEKCTIONS, How to Buy. Dress, Cook, Servo k Carve, — aiTO- - 800 STANDARD RECIPES eoa CANNING, PBESEBTING, CTJEINO, 8M0KIN0, AND DSTTNO UEATI^ FOWL, rKtirrs and bebbies — a chaptmi ok PICKLING AND CANDYING. FOnMINO ALTOGETHEK ONE OF THE !vIOST TALUABLB Household Books of the Daj. 8y MBS. JANE WARREN. Kew York : HXJE8T AND COMPANT, PnBLiSHEBB, 134 & 136 Gband St. PEEFAOIL Th* complltr, In oflerins to the public this volume as cartMhr tried receipts, feels that it will supply a long felt want, u^ Sll a place a« yet unfilled. The great objection to the majority of Cook Books is, the receipts are too extravagant. Thi» hw t)een carefully avoided in the present volume. A majority of the «ake and pudding receipts are for common use, and made by cup measure, to avoid the trouble of weighing. It has been the aim to give all directions in a clear, concise manner. A few of the receipts are from relatives and friends, but the majority the writer has, for many years, been collecting for her own use; and all were deemed so valuable as well as economical, it was thought advisable to publish them for the benefit of thost vho liKft good, ^aia livisif, without incurring tusMWHary ex peasa OOIJTTENTS. PART L Softra, '.....,«,. g PART IL FUH, OTOTBIie AND Olams, ...... 9 PART UL Mbats, ..*•...... IS PART IV, Poultry, •••<>. ...••SI PAKT V. PART VL 'Saaa, >- .^>43 PART VIL PART vm. Bbiad, BiBOCA. Bbbakfast Cakes, Era. . » t9 PART IX. FiTDDivae, ......... S9 PART X Pabtbt, - 70 PART XL Caxk, ....... ^ ' ^ 77 PART xn. JXLLOB, PEBSEBVBe, KTO., ..--•••.88 PART xm. Bauoss, .......... 94 PART xrv. CooEEST SOS Ihtaidw, - - ' r . , t 9$ PART XV. PART FIRST. SOUPS. :"ro»iuito Soup. One quart can of t'jmatoes ; or twelve large rtpe tomatoes, peeled and chopped; boil an hour, then stir in half a teaspoonful of soda ; when the foaming ceases add two soft crackers rolled 7cry fine, one quart of milk, one tablespoonful of butter, salt and pepper to taste. Ci->ok fifteen minutes. If too thick add milk ex boiling water. Tomato Sowp, Put on a piece of betf, mutton or lamb to boil ; skim off all the l?at before seasoning, tbtn add two sliced onions, a little pepper and salt, two cloTes and about a dozen tomatoes ; boil three hours, then add a little thickening of flour. If the tomatoe« KJ-e very sour, add a table<«poonful of sugar. Plain Beef Soi^p. One gallon of cold watwr, ona pound of beef ane* two table- Bpoonsful of rice. Let this boil, then add an onioL, or two or tliiec leeks ; boil an hour. Peel and slice eight potatoes ; wash them in warm water ; add th( m to the soup with a seasoning of salt and pepper ; stir it truquently ; boil another hour, and tkeo KTVe. 6 SOUPS. Pea Sotip "Wltliowt MIeat, Boil a pint of split peas in two quarts of water for four or five hours, or until quite tender, then add two turnips, two carrots, a stick of celery and some potatoes all cut in pieces. When ten- der pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour, to thicken the soup. Season to taste. If desired, a ham bone or a piece of beef can be Btewed with the peas, to be taken out when the soup is pulped through the sieye. Serve with the soup pieces of bread fried crisp in butter. Veg'etaljle Sovip. Peel and slice six large onions, six potatoes, six carrots and four turnips ; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible, but do not burn it, and put it in, with some celery, sweet herbs, white pepper and salt ; stew it all gently for four hours, and then strain it through a coarse cloth. Have rea^ thinly sliced carrot, celery and a little turnip ; add them to your liking, and stew them tender in the soup. If approved of, a spoonful of tomato catsup may be added. Stoels— Ho-VT to IMIake It. Foar pounds of beef, or a sUn of beef, one gallon of cold Vater and two teaspoongful of salt ; put it on the back of th« •«tove and slowly come to a boil, and keep boiling until the water is boiled away one-half ; strain and set to cool ; when cold, take the grease off the top and it is ready for use. To make soup : — For a family of six, take one-quarter of the stock, to which add one quart of boiling water and any vegetables you desire, salt and peppe? and boil three hours ; eat wbile hot. This stock will keep one wesk in cold weather. Ejconomical Veal Soup. BoU a piece of veal, suitsible for a fricassee, pie, or h«sh. When tender, take the Meat up and slip out all the bones ; put these back into the kettle and boil for two houre. Then strain the liquor, and stand away until the next day. When wanted, take off the fat, put the soup into a clean pot, add pepper, salt, an onion, a half teacupful of rice, a tablespoonful of Sour mixed sotjps. 7 in cold water, and glices of potatoes. Boil thirty minutes and serve hot. Cliiclteii Soup. Boil a pair of chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chicken and remove every bone from the meat ; put a large lump of butter into a frying-pan, and dredge the chicken meat well with flour, lay in the hot pan ; fry a nice brown, and keep it hot and dry. Take a pint of the chicken water, and stir iu two large spoonsful of curry powder, two of butter, and one of flour, one teaspoonful of salt and a little cayenne ; stir until smooth, then mix it with the broth in the pot ; when well mixed, simmej five minutei, then add ihe browned chicken. Serve with rice. Sonp fbz* an Invalid. Cut in small pieces, lib. of beef or mutton, or a part of both; boil it gently in 3 quarts of water ; take off the scum, and when reduced to a pint, strain it. Season with a little salt, and take a teacupful at a time. Oyerter Soup. To one hundred oysters take one quart of milk, half a pint of water, four spoonsful of flour, half a cup of butter, and one tea- spoonful of salt, with a very little cayenne pepper. Boil and skim the liquor off the oysters. Steam the flour and butter over the tea-kettle until soft enough to beat to a froth ; then stir it in the liquor while boiling ; after which add the other ingredients, and throw in the oysters, allowing them merely to scald. GS-reen Pea Soup. Take two quarts of green peas, one small onion and a sprig of parsley cut fine ; add two quarts of hot water, and boil slowly for half an hour, then add a pint of small new potatoes which have been peeled and laid in cold water an hour ; put in a tea- spoonful of sugar and a little salt ; boil till the potatoes are done j now add a teacupful of cream or a pint of milk, boil a micut* or two, and serve with small slices of toasted bread or gems out inbalTea. 8 soopa Olfim Soup. Twenty -flvd clamis, opened raw and choppea due; 4n.J three quarts of water; boil them one-half hour, then add a pint of milk, one onion chopped fine, thicken with butter and flour, beat three eggs in the tureen snd pour your broth over them boiling ant. ^Cftato Soup. One quart of milk, six potatoes Dolled and peeled, one-qnarter po'flnd of butter, season with pepper and salt ; mash the potatoes very fine, and, while mashing, add the butter and salt and pep. per} pour in gradually the milk, boiling; stir it well and Btraia tlytongh a sieve; beat up an egg and put in the tureen; after (he soup is strained, heat it again, as it cools in straining. Jk& tte e, a little skfrr' ^ an improT""nent. PART SECOND. PISH. To BoU Fish. Put the fish in the saucepan, and a little more than half covw It with boiling water. Cover the lid closely and boil gently until done. To determine when a fish is sufficiently boiled, draw it up Dpon the fish-plate, and if the thickest part of the fish can b« easily divided from the bone with a knife, it should be at once taken from the water. A little saltpetre or a few spoonsful of vinegar may be added to the water to render the boiled fish firm. Some cooks prefer to steep the flsh in salt and water from five to ten minutes before putting it in the kettle to cook, instead of patting salt in tha water in whi^h it is to boil. By this means less scum rises. Xo Bake a, t Take a ru^ip of beef, about tea pounds, and have the bone taken out by the butcher ; put it im water just enough to cover it, and let it boil slowly for thi-ee or four hours. Then season it to your taste with salt, pepper, mace and cloves, pounded fine. Dress tomatoes as a vegetable, strain them, pour them over the beef after it is dished, and let them mix with the gravy. Savory Be«£ Take a shin of beef from the hind quarter, saw it into four pieces, put it in a pot, and boil it until the meat and gristle drop from the bones ; chop the meat very fine, put it in a dish, and season it with a little salt, pepper, clove and sage, to your taste ; pour in the liquor in which the meat was boiled, and place it away to harden ; cut in slices and serve cold. Stuffed Beeffeteak. Procure a steak cut from the rump of beef, and fill it with a dressing made of chopped bread, pork, sage, onions and sweet marjoram, and well seasoned ; sew it up, put a slice or two of pork, or some of the dressing, on the top, and set it in a pan, into which pour a pint of water ; cover down tight, and let it cook slowly in the oven three hours ; then take off the lid, brown quickly, and serve hot. "Slsimlx Balls of Corn BeeC Prepare the hash by mincing with potatoes; make it into Ast oeikes ; heat the griddle, and grease it with plenty of sweet 18 BEBF. butter ; brown the balls first «n one side, and then on the other, and serve hot. Trip©. Must be washed in warm water, and cut into squares of three inches ; take one egg, three tablespoonsful of flour, a little salt, and make a thick batter by adding milk j fry out some slices of pork, dip the tripe into the batter, and fry a light brown. Beef Balls. Take a piece of beef boiled tender, chop it very finely with aa onion, season with salt and pepper, add parsley, bread crumbs, lemon peel and grated nutmeg ; moisten it with an egg, mix well together, and roll it into balls. Then dip them in flour and fry them in boiling lard or fresh dripping. Serve them with thick, ened brown gravy, or fried bread crumbs. Boiled Bullock's Head. This is a good dish for a large family. Place the head in salt water for six hours, to cleanse it ; then wash and remove the palates, and place them again in salt and water ; put the head in a saucepan, with sufficient water to cover ; boil for five hours, adding two carrots, two turnips, and two onions, cut small ; when done remove the head from the soup, and remove the bone from the meat ; serve soup and meat in tureen ; the palates, when white, boiled untU tender, then pressed until cold, make a delicious relish for lunch or supper. This is one of a few recipea for substantial dishes, suitable for persons of sm^ means. M!eat; Croqixettes. Any nice cold meat when finely minced will make good cro- quettes. Take about a quarter of a loaf of bread well soaked in water and squeezed dry, mix with the minced meat about a dessert- spoonful of chopped parsley, three eggs, a pinch of ground mace, a dessertspoonful of ground ginger, pepper and salt j roll them into egg-shaped balls ; have ready two or three egg« well beaten in one plate and flour in another ; firstly, roll Ir tb« ffl<>e», thea mthe egg; fry in boiling dripping; serve hot. BBBP. 19 Beef a-la.-M!ode. Take a piece of meat — cross-rib is best — pat a slice of bacon or some lard in the bottom of the pot, then the meat, and fill Up with water till the meat is covered ; then take two onions, some peppercorns, cloves, bay leaves, one carrot, and a crust of brown bread, salt and some vinegar ; throw all this in over the beef ; keep the pot well covered ; fill up with more hot water, if it boils down, and let it boil three hom's ; then bum a table- spoonful of flour, with some butter, a nice brown, thin with the gravy, and let it boil up once more with the meat ; then put the beef in a deep dish and strain the gravy over it ; add more Tiaegar to taste ; serve with fried potatoes and red cabbage. Cold X£oa,st Beef a,ii"vi add * tAhl^ fART THIRD CHAPTER n. VBAL. Xo Ohoose "Veal. Good veal should be finely grained, tender and Juicy, tike foi firm and of a whitiBh color. IRosLst 'Vea.l. Make a dressing of bread crumbs, chopped thyme and pamley; a little pepper and salt, one egg and a little butter. If too dry moisten ■with a little hot water. Take a loin of veal, make an incision in the flap and fill it with the stuffing ; secure it with small skewers ■ and dredge the veal with a little flour, slight- ly salted. Bake in a moderate oven and baste often ; at first with a little salt and water, and afterwards with the drippings in the pan. When done, skim the gravy and thicken with a little brown flour. The breast and shoulder are nice cooked in the same man- ner ; a^k your butcher to make incisions for the stuffing. Serve roast veal with tomato sauce. A. Uagoixt of Cold Veal. Cut the real into slices ; put » iar?e piece of butter into afrylng- pan, and as soon as it is hot, dredge the meat well with flour, and fry a nice brown. Remove the meat, and put into the pan as much of your cold gravy as you think proper ; season with pepper and salt and a -./ineglassful of tomato catsup : then cut a few slices of cold ham, lay into the gravy, aj/J •%di faax 4>oai vi Teal. It must be sent to the table hot. S2 V£A&. Veal IStfiuoed. Mince the real as finely as possible, eeparating the skin, gristle and bones, with -which a gravy should be made. Put a small quantity of the gravy into a stewpan, with a little lemon peel grated, and a spoonful of milk or cream. Thicken it with a little batter and flour, mix gradually with the gravy ; season it with salt and a little lemon juice and cayenne pepper. Put in the mmced veal and let it simmer a few minutes. Serve it upon sippets of toasted bread. Knuckle of "Veal. Cut the veal in small thick slices, season with a little salt and pepper, flour lightly and fry it to a pale brown ; th«n lay it in a saucepan and cover it with water. Skim well and season with thyme and parsley and a little mace. Simmer gently for two hours and a half, then thicken the gravy with a little flour and add a piece of butter, and salt to taste. Add a little catsup if desired. Vea.! Relisli. Three pounds of uncooked veal, quarter of a pound of pork j chop these fine ; add two eggs, one cupful pounded crackers, one teaspoonful of salt, two of pepper ; sage and summer savory to suit the taste ; press hard in a pudding-dish, and bake one »»d a half hours ; cut in thin slices when cold. Veal I*ie. Very nice, made same as chicken pie. Spiced "Veal. One pound of veal, chopped very fine ; sSason with two well beaten eggs, a tablespoonful of butter, teaspoonful of salt and sage each. Put it into a cake^paa, and bake about an hour. Slice when cold. To I»repare "Veal left over fi-om Dinner. Cut in small thin slices, peel and chop two medium-sized onions, fry in a small piece of butter to a light brown, add a desserfr Bpoonfol of flour, then the giavy, If there was any left from dinner, VEAL. 23 add the meat to this gravy, and just heat through. Serve Imme- diately. Calfs Head. Let the butcher split the head in halves. Take out the eyes and the snout bone ; then lay it in cold ■water to soak, two hours before boiling ; take out the brains, and wash them well in several waters, then lay them in cold water. Put the head together, and lay it in a good-sized pot ; cover it with cold water and throw in a tablespoonf ul of salt ; let it boil slowly for twoor three hours. When it has boiled a little more than an hour, take some of the liquor, about a quart, and put into a stewpan for the gravy ; add to this liquor some salt, pepper, a little pai'sley chopped fine, a tablespoonful of lemon pickle, and put over the fire to boil. Beat up an egg lightly, with two tablespooneful of flour, then remove carefully the skin from the brains, and beat them up with the egg and flour. When well beaten, thicken the trravy with it, and Btew about ten minutes. S-vreet Breads. For every mode of dressing, they shoula be prepared by half boiling and then putting them in cold water ; this makes them whiter and firmer. Dip them in beaten egg and then into bread crumbs ; pepper and salt, and fry in lard. Nio« served with peas or tomatoes. Ste-%ved S^v^eet Breads. After they are parboiled and cold, lard them with fat pork 5 put them in a stewpan, with some good veal gravy and juice of a small lemon; stew them till very tender, and just before BraT/inj thicken with flour and butter ; serve with the gravr- PART THIRD. CHAPTER m. MTTTTON AND LAMB. Xo Oltoose ]!^uttou. The fat to the best mutton is white, clear and hard ; the Booaefli skin on the fore^uarter nearly red ; the lean firm, succulent and juicy, and the leg bones nearly white. ^Fo Ohoose Xja.m'b. Examine the fat on the back, and then that of the kidneys, botk wf which should be white, hard, and of the same color; the vein in the neck should always be blue. Z^eg: of Mutton. Stuffed. Wash and wipe the mutton, grate a pint of bread crumbs, season with salt and pepper, a teaspoonful of sweet marjoram, two teaspoonsful of sage and half a one of sweet basil (all dried and rubbed fine), chop a medium-sized onion, and put it over the fire in a small saucepan with butter the size of a large eg^ stew for five minutes, pour over the bread crumbs and stir" in thoroughly ; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it, season the leg with pepper and salt, dust it with flour and roast two hours in a hot oven, keeping a little water in the pan to baste it with, which should be done every fifteen or twenty minutes ; thicken the gravy with browned flour, put a few spoonfuls over the meat when you place it on the dish, and serve the remainder in a gravy-boat. To be eaten witS currant jelly. JIDTTOW AND LAU& Sb.*»tMxaexr of Glutton. Take out the bone, and fill the space with a stuffing made oonful of flour, made smooth with a little water, stir it well, »nd in five minutes take it off and strain it j pour it back into the pot, and add a wineglaasful of catsup, and lay the mutton 1n tUl it is served. V^^g of X.ia.xn'b. Boil it in water to cover it ; when half done add two cup« of milk to the water, with a large spoonful of salt. It should be ■erred with spinach and caper sauce. It will cook in an honi asd a quarter, or half, according to size. Xo Fry r^aiul* Stealcs. Dip each piece into well-beaten egg, cover with bread crumbs or corn meal, and fry in butter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. It is very nice to thicken the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoon- fuls around the dish to garnish it. Irlsli Ste-vr. Put two pounds of mutton cutlets or chops, and four poimdi good potatoes, peeled and sliced, in alternate layers in a larga ■aucepan or stewpan, season to taste with pepper and salt, and « finely shred onion, if liked ; add a pint of cold water, and ilnuner gentlj for two hours. 8p-«e xery hot. 36 UVTTON AMD LXUB. Oold aiiitttoii BroUed. Cut in thick slices cold boiled leg of mutton; it (hould ao( be cooked too muoli or it ■will fall into pieces; put on it salt and pepper, and then hroil it. Let it be very hot, and add a thick sauce flavored with fresh tomatoes, or tomato sauce, and serve. Hiam'b or BJEix'tton. Ste-w. Part of a breast of mutton or lamb, cut in bits, aa many potatoe« pepper and salt to taste j two onions, a bunch of parsley, a bunch of sweet herbs. Stew all together in sufficient water to cover them, for two hours, gently. Then put in a teaeupful of tnmato MtBup, and boil up agajn. 8erv° hot. Cottag^e I»ie. In the bottom of the pie-dish put a good layer of nicely minced mutton or beef, seaso* to taste, add an onion chopped fine, cover with mashed potatoes, and bake in a sharp oven half an ^our, or until the potatoes are well browned. S- IVioe Breakfast Disli. Boil and mash some nice, mealy potatoes ; then, with one ot i wO If ell beaten eggs make them into a paste ; work it well, dust it over with flour, and roll out. Take some nice thin neck ot mutton or lamb chops, carefully trim off the fat, pepper and salt them on both sides ; cut the paste into shape, cover over like a pufC, pinch the edges, and fry a light brown ; they look better if about an inch of the bone is left visible. Any kind of cold, under-done meat, minced fine and seasoned nicely, can be used instead of the chops; it ia Ka «^relleut wm' of eooking meat FART THIRD. CHAPTER IV. PORK. T» Olioose Pork. The skin should present a semi-tranBparent appearance, ap> preaching white in color ; the fat firm and ivhite, and the leao juicy and of a pale reddish color. To Roast Pork. A. piece weighing eight or nine pounds will require nearly three hours to roast, although the time depends more on the thickness than the weight ; before placing it in the oven dredge with floar (it is best browned), seasoned with sage, pepper and salt ; after it has roasted half an hour, pour a little hot water in the dripping- pan and baste the meat frequently till done. Serve apple sauce with all joints of roasted pork. Corned "Pork. It should be soaked a few hours before boiliag, then washed »nd scraped, and put into a fresh water. It must not be boiled fast, hut put into cold water, und gradually warmed through ; skim frequently while boiling. A leg or shoulder, weighing seven or eight pounds, should boil slowly for four hours. When taken up it must be skinned careful- ly, though some prefer the skin remaining on, as it loses much ©f the juice by skinning. It is very nice cold. Pig^'s Head. €aeftn it nicely and boil till very tender, chop it very fine, and 28 PORK. season -with salt, pepper, sage, and a little clove, while hot Put In a deep dish, and cover veith a plate that is smaller than the dish, that it may rest on the meat. Press with a heavy weight for twenty-four hours. I*orlj: Chops. Cut the chops about half an inch thick, and trim them neatly; put a frying-pan on the fire, with a bit of butter ; as soon as it is hot, put in your chops, turning them often till brown all over ; they will be done in fifteen minutes ; a few minutes before they are done, season with powdered sage, pepper and salt. To IVicasssee Pork. Cut a small sparerib or chine of pork into pieces, cover with water and stew until tender ; remove the meat, and flavor the gravy with salt, pepper, and thicken with a little fiour. Serve in a deep dish, in the gravy, and garnish the dish with rice. sSawsag^es. The proper seasoning is salt, pepper, sage, summer savory or thyme ; they should be one-third fat, the remainder lean, fine- ly chopped, and the seasonings well mixed, and proportioned so that one herb may not predominate over the others. If skins are used, they cannot be prepared with too much care ; but they are about as well made into cakes ; spread the cakes on a clean white wood board, and keep them in a dry, cool place. To fry, put a bit of butter into a frying-pan ; as soon as it is melted put in ths sausages, and fry them over a slow fire till they are nicely brown- ■Td on both sides. Saiisag'es -^ivith Tomatoes. Tomatoes and sausages are capital. Fry the sausages and aT' range them in the dish in front of the fire. Cut the tomatoes in- to slices with some onions thinly sliced ; fry them, season them with pepper and salt, place them among the sausages, and serve hot. Ho-v^ to Cook Salt Pork. Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll it in Indian meal and FOKK. 29 fry to a light brown. This makes a good dish with mashed tur- nips, or raw onions cut in vinegar; another way is to soak it OTemight in skim-milk and bake like fresh pork ; it is almost aa good as fresh roast pork. I»orl£ Helisli. Fry some slices of salt pork till crisp, take them out, pour a little water to the fat and season it with pepper ; sprinkle in a little flour, then cut up the pork into small pieces, and put it la- to this thickened gravy. Boiled Ha,m. Soak tn cold water over night ; in the morning wash thorough. ly, and trim away any black or rusty edges ; cover with cold wa- ter and put it on to boil ; when it is nearly boiling hot, pour off the water and cover again with cold water ; boil gently, and allow twenty minutes to every pound in cooking. Remove the skill when cold, stick cloves at intervals with a ring of pepper around them ; garnish with parsley. ^ Steamed Ham. Soak and clean, the same as for boiled ham ; put into a steamer, cover, and keep the water underneath boiling briskly. Allow thirty minutes to a pound ; when nearly done remove the skin, and place the ham in a baking pan ; pour over it a little vinegar and sprinkle with white sugar ; bake in the oven a few minutes tfli a nice brovra. This is a nice way to cook part of a ham, it wastes less than when boUed. IXam Toast. Mix with one tablespoonful of finely chopped or grated ham, the beaten-up yolk of an egg, and a little cream and pepper j heat over the fire, and then spread the mixture either on kot but- tered toast, or on slices of bread fried quite crisp in butter; serve very hot. Oold Ham and Mieat Croqixettee. Take cold fowl or cold fresh meat of any kind, with a few slices of oold ham, fat and lean ; chop together until very fine ; add hall 39 roKK. as much stale bread, grated; salt, pepper, grated nutmeg, a tea spoonful of made mustard, one tablespoouful of eatsup, a small lump of butter. Knead all well together ; make into BmaU, flat cakes (the yolk of an egg can be used to bind the ingredients, but it is not necessary). Brush with the yolk of a beaten egg, on both sides, cover thickly with grated bread crumbs, fry in a littl? lard or butter, a light brown. They are excellent. Ham a,n.d. Egs^- Chop finely some cold boiled ham, fat and lean together, say a pound to four eggs ; put a piece of butter in the pan, then the. ham; let it get well warmed through, then beat the egg* ligitt^ ■ttr them in briskly. PART FOURTH. POtJLTET. IHreotions fbr noastlng: a Tirrkey. Pluck the bird carefully and singe ofE the down with lighted p« per i break the leg bone close to the foot and hang up the bird and draw out the strings from the thigh. Never cut the breast ; make a slit down the back of the neck and take out the crop that way , then cut the neck-bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the opening as small as possible, and draw carefully, taldng care that the gall bag and the gut joining the gizzard are not broken. Open the gizzard and remove the contents and detatch the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half, and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out ; then fill the inside with Bluffing, and either sew the skm of the neck over the back m fasten it with a small skewer. Sew up the opening at the vent .; then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put & skewer in the small part of the leg, close on the outside of the sidesman, and push it through. Pass a string over the points of the skewers and tie it securely at the back. Dredge well with flour, and cover the breast with nicely but- tered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes — a few times with butter and water, and afterwards with the gravy in the dripping-pan. Do not have too hot an oven. A. turkey weighing fj^B. powtds will require nearly three hours to bake. Stew tbe 82 POULTBT. gibletB In just water enough to cover them, and when the turkey is lifted from the pan, add these (chopped very fine) with the water in which they were boiled, to the drippings ; thiclten with browned flour, boil up once and pour into the gravy-boat. If the drippings are too fat, skim well before putting in the giblets. Serve with cranberry sauce, currant or apple jelly. Stirflliig' fbr a Twrke^i^. Take some bread crumbs and turn on just enough hot water to aof ten them ; put in a piece of butter, not melted, the size of a hen's egg, and a spoonful of pulverized sage, a teaspoonful of groxmd pepper, and a teaspoonful of salt ; then mix thoroughly and stuff your turkey. iStuinn^ fbr a, Tiu-ltey. Mix thoroughly a cluart of stale bread, very finely grated ; the grated rind of a lemon f quarter of an ounce of minced parsley and thyme, one part thyme, two parts parsley ; and pepper and salt to season. Add to these one unbeaten egg and half a cup of butter j mix all well together and moisten with hot water or milk. Other herbs thsui parsley or thyme may be used if preferred, and a little onion, finely minced, added if desired. The proportions given here may be increased when more is required. Koast Groose. Geese and ducks, if old, are better if parboiled before they are roasted. Put them on in sufficient water to cover them, and sim- msr about two hours. Make a stufling with four onions, one ounce of green sage, chopped fine, a large cupful of stale bread crumbs, and the same of mashed potatoes, one teaspoonful of butter, a little pepper and salt, and one unbeaten egg; mix them well together, and stuff the body of the goose ; then place hi the oven, and bake about an hour and a half. Serve with apple sauce. Boast Fig^eons. When cleaned and ready for roasting, fill the bird with a stufiSng of bread crumbs, a spoonful of butter, a little salt and nutmeg, Mid three ojsten to each bird (some prefer chopped af>ple> L/iSLTS\. 33 Aey must bs well basted -with melted butter, and require thirty jainutes caretul cooking. In the autumn they are beet, and should be full grown. I£oas± Dwell. Prepare your ducli for roasting, and HBe the following stuff- ing ; Chop fine, and throw into cold water three good sized onions, one large spoonful of sage, two of bread crumbs, a, piece of butter the size of a walnut, a little salt and pepper, and the onions drained. Mix well together, and stuff the duck. An hoiTr is enough for an ordinary sized duck. The gravy is made by straining the drippings ; skim off the fat, then stir in a large spoonful of browned flour, a teaspoonful of mixed mustard, a wineglassful of claret. Simmer for ten minutes. foiled liirlcey. Prepare your turkey as for roasting ; put it in a cloth and boil It slowly, if from eight to nine pounds, an hour and a half. Throw into the water a few cloves, a little black pepper, sweet marjoram and salt. It is to be served with oysters. Skim the turkey well while boOing, or it will not be white. Cliieken. Pie. {Soonomkal.} Cut the chicken in pieces and parboil for three-quarters of an hour. Remove the chicken and add to the water in which it is boiled a little salt, pepper and a teacupful of milk thickened with a tablespoonful of flour. Line a deep dish with nice paste, put in the chicken and turn over it the gravy which you hare prepared. Cover it with paste immediately ; make a small hole in the centre ; ornament with strips of paste, and bake for forty five minutes. Boilecl Fo"wl ox- Chicken. They should be cleaned and stuifed as for roasting. A young fowl requires an hour ; if tough and old, three hours. A chicken wUl boil in three-quarters of an hour. They may be ser. ved with oyster, caper or egg sauce. Si POTTLIBT. iPrairie Olildcens. Skin the chickens, which makes them sweeter, cut them open on the hack and through the breast. Fry them in butter, with salt and pepper to the taste. Cook them to a nice brown. Hashed ro-vt^l. Cold fowls may be turned into a hot breakfast dish as follows: Chop the meat very fine ; put half a pint of gravy into a stew- pan with a little piece of butter rolled in flour ; season with nut- meg, pepper and salt ; put in the turkey or chicken, and shake it over a clear Are till it is thoroughly hot. Serve with poached eggs laid on the hash, and garnish round the plate pieces pf fried or toasted bread. Pressed Ohicken.. Cut the chicken into four parts , boil in as little water as possi- ble ; when done tender take out the meat, but keep the broth boiling ; pick the meat from the bones, chop it, and add butter, pepper and salt. Take all fat from your broth, then pour over the chopped chicken. Then press it and serve cold. Ciiiclceii IFricassee. Prepare a couple of nice chickens ; joint them, dividing the wings, side, breast and backbone, and let them lie in salt and water half an hour ; remove them then to a stewpan, with a half pound of good, sweet salt pork cut up in pieces; barely cover with water, and simmer on the top of the stove or range for three hours ; when suflBciently tender, take out the chicken, mix a tablespoonful of flour smoothly with cold milk, and add a little fine dried or chopped parsley, sage and thyme, or summer savory, and stir gradually into the liquor , keep stirring till it boils ; sea- son with pepper and salt to taste ; and then put back the chicken and let it boil up for a few moments in the gravy ; garnish with the green tops of celery. Ste>ved Ohicken Divide a chicken into pieces by the joints, and put into a stew- pan, with salt, pepper, some parsley, and thyme ; pour in a quart of water, with a piece of butter ; and when it has stevad Ml hovr and a half, take the chiaken oat of the pan. If there Is no gravy, put In another piece of butter, add Bome water and flour, and let it boU a few minutes. When done, it should not be quite as thick as drawn butter. For the dumplings: take one quart of sifted flour, one teaspoonful of salt, two of cream of tar- tar and one of soda ; mix with milk and form into biscuit ; place them upon a tin in a steamer over the kettle where the chicken la boUing. They will steam in twenty minutes. You can rub a little butter in the flour, if you wish them very nice. Obloken Pot IHe. Divide the chicken into pieces at the joints ; boil until part done, or about twenty minutes, then take it out. Fry two or thre* Blices of fat salt pork, and put in the bottom, then place the «hicken on it with three pints of water, two ounces of butter, a teaspoonful of pepper, and cover over the top with a light crust, made the same as for biscuit. Cook one hour. To Cook Poultry. All kinds of poultry and meat can be cooked quicker by udiing to the water in which tliey are boiled a little vinegar or a piece of lemon. By the use of a little acid there will be a con- siderable saving of fuel, as well as shorteniug of time. Its ac- tion is beneficial on old tough meats, rendering them quite tender and easy of digestion. Tainted meats and fowls will lose their bad taste and odor if cooked in this way, and if no* used too freely no taste of it will be acquired. To Hoawt \fnia Fo-wl. The flavor is best preserved without stufflng. Put pepper, Bait, and a piece of butter into each. Wild fowl require, much less dressing than tame. A rich brown gravy should be sent in the dish ; and when the breast is cut into shoes, before ta- king off the bone, a &quf;eze of lemon, with pepper and salt, is a great improvement to the flavor. To take off the fishy taste whicli wild fowl sometimes have, put «n onion, salt, and hot water into the dripping-pan, and baste them for the first ten minutes with this; then take away the pan and ba«te coastantl/ with batter. PART FIFTH TESBTABLKS. Ho^v to Cools Vegfe-tablest. Potatoes and many other vegetables are much nicer steuued than boiled. It is a common idea that it requires no skill to cook vegetables ; but many a dinner is spoiled by neglect in this de- partment. Cook tliem till done, season well, use plenty of butter and serve them hot if you wish them to be good. In order to boil vegetables of a good green color, put them on in boiling vf ater and boil very fast ; do not cover them, and take them out as soon as done, or the color ■wUl change. To boil them green in hard water use a little carbonate of soda, put into tha water before the vegetables are put in. Boiled Potatoes. Pare the potatoes very thin and let them lie in cold water aa hour or longer. Some potatoes are best put on iji cold water (old potatoes especially), and others are nicest if dropped into.; boiling water. Put some salt in the water, a tablespoonful fo> each dozen potatoes, and cook till done, not a moment longer. Pour off all of the water and let them stand five minutes in '- the saucepan (the lid partly off) on th« back of the stOTe. Serve * In a covered dish. Old Potatoes. CHd potatoes are best to boil until soft, then peel and mash One, with a little salt, butter, and a very little milk, beat well together with a spoon ; then put into a dish, smooth ovM with a knife, sprinkle a little flour over it ; put iii tbe •Ten to bMWB, TEGBTABLfiS. 39 P»lecl Potatoes. Peel good-eized potatoes, slice them as evenly as possible and drop them into rery cold water ; have a kettle of very hot lard, as for cakes, put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a light brown take them out v ith a skimmer, and they will be crisp and not . greasy. Sprinklo salt over them while hot. ITried I»of atoes. Pare a dozen medium-sized potatoes, cut them up small, Mid let them remdn in cold water for half an houi- ; take them ont and put their in a frying-pan, with half a cup of butter and a little salt ; cc /er, and every little while shake and turn them ; when they ar j tender, and of a light, rich brown, they are done. Xjyoaaise Potatoes. Put ^ pint of milk in a frying-pan ; add a piece of butter the size of A butternut, some salt and pepper; let it boil; take a heaping teaspoonful of corn-starch, mix with a little cold milk; add, stij Jng till it thickens ; have six or seven good-sized peeled potatoes ^Tjoiled or baked the day before), cut them in small pieces, p^t all together ; cook fifteen minutes, stirring to pre- vent burnjig. They make a delicious breaklast dish, cheap and wholesomv* Ste-^^e 1 Potatoes. Pare the potatoes, cut them in slices (let them lie in cold water, if ywQ have time), and put them in a saucepan with boiling water. WV^n nearly done, pour off the water, pour on mUk to cover the potatoes, season with pepper, salt and a little butter, aad thicken with a little flour. Simmer a few minutes till potatoes are tender, then send to the table hot. Potato Cakes. Mash the potatoes, season with salt, add a very small piece of butter and one egg ; make into flat cakes, flour and fry in Isad or good dripping, until a nice brows.. 38 VEGETABLES. Fried S-wfeet Potatoes. Parboil them, skin and cut lengtliwise into «lif.«< quarter of aa inch, thick. Fry in sweet dripping. Cold boiled potatoes are nice cooked the same way. To Boil ^spai'agxiis. Reject the woody portions and scrape clean the white part that remains ; throw into cold water as you scrape them. Tie them in bundles of about twenty each, and cut the stalks even. Put them on in boiling water, with a handful of salt, and cook until they are tender at the stalk. Toast some Dread, dip into the water in which the asparagus was boiled ; lay the asparagus upon the toast, the white ends outwards each way ; serve with melt«d or drawn butter. ^sparagxis Stc^ved. Cut the points as far as they are perfectly tender, in pieces not more than half an inch in length ; wash them very clean and throw them into plenty of boiling water, salted. When they are tender, take out the asparagus and lay aside for a few minutes. Have some pieces of toasted bread, dip them into the water in which the asparagus was boiled, butter them and lay them in a dish and place the asparagus on top. Pour a little milk inta the saucepan, thicken with a little flour and add a piece of butter; salt to taste. Pour the mixture over th^ asparagus aud serve very hot. Celery. Cut off the roots and wash and scrape the stalks. Cut oft the green leaves and reject the toughest stalks. Eetain the leaves that grew near the heart. Lay in cold water till ready to serve. The habitual daily use of this vegetable is muck more beneficial to man than most people are aware of. Every- body engaged in labor weakening to the nerves should use celery dally in the season, and onions in its stead when not in season. "X'oxin.g; Beets, Boiled. Wash them very clean, but neither scrape nor cut them. Pat them in boiling water, and according to their size, boil them frcau eoe to two boun ; take off the «kiD when done, and put over them pepper, salt and a little butter. Beett are rery nice baked, bat reqaiie a mncta longer time to cooic lAma Beans. Shell them into cold water ; let them lie half an hour, or longer ; put them into a saucepan with plenty of boiling water, a little salt, and cook till tender. Drain and butter well, and pepper to taste. Stiring* Seanis. Break off both ends and string carefully ; if necessary, pare both edges with a knife. Cut the beans in pieces an inch long and put in cold water a few minutes. Drain and put them into boiling water with a piece of bacon or salt pork. Boil quickly for half an hour, or tai tender. Drain in a colander and dish with plenty of butter. GJ-reen. Corn. This should be cooked on the same day It la gathered; It teses its sweetness in a few hours, and must be artificially suppU- ed. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plesty of butter and a little salt, and serve in a covered vegetable dish. @accola,sli. Cut off the com from the cobs, and put the cobs In just water enough to oever them, and boil one hoiu- ; then remove the cobs, and put in the corn and a quart of Lima beans, and boil thirty minutes. When boUed, add some cream or milk, salt, and butter. Buttered. Parsnips. Scrape and wash the parsnips and slice them lengthwise ; bofl to just water enough to cover them till thoroughly done ; draia efl the wate', put in a piece of butter, a little salt and pepperj )Nat up an egg with half a cup of milk, and turn orer them. 40 TESKTASLK* SVled !Pa.x*»iiips. Boil until tender, scrape off the skin and eut in lengthwiM tSices. Dredge with flour and fry in h6t dripping, turning when one side is browned. Cawliflo-^vev. Take ofE all the green leaves, cut the flower close at the bottom, from the stalk ; if large, divide into four quarters. Put into cold water, let it lie not over an hour, then put into boiling milk and water, or water only — milk makes it white— skim while boiling. When the stalks are tender take it up, which must be done before it loses its crispnesa. jjay it oe 5 cloth or colandeT to drain, uid serve with melted butter. Bollecl Cal>l>ag'©. Take off the aater leaves, cut the head in quarters, and boil In a large quantity of water, until aone. Drain and press out the water, chop fine and season. Boil three-quarters of an hour, or till tender. The water can be drainec off when they are half done, and fresh water added if desired GS-ireen Peas. They should be fresh and newly shelled. Put them Into salted boiling water and cook them with the lid of the saucepan oft If young and fresh they will cook in twenty minutes. Drain and dish with plenty of butter. A sprig of mint and & very little white sugar added to the water in which they are boiled improves taste and color. Boiled Onionis. Skin them and soak them in cold water an aour or longer , then put into a saucepan and cover with boiling water, well salted ; when nearly done, pour off the water, add a little milk, and simmer till tender. Season with bitter, pepper and salt. Cut it in pieces, take out the seeds and pare as thin as possible- steam or boil until soft and tender. Drain and press well, then nash with butter, penoer, salt and a very little sugar, SumoKt VEaETABLSS. 41 tqoadi may b« cooked the same wajr ; if t xireuidx 'tender thqr need not be pared. Spinacli. Wash and clean the spinach thoroughly from ^yjt, then boil It in salt and water ; press the water entirely out of it, and chop it fine. A quarter of an hour before serving put it into a saucepan with a piece of butter, mixed with a tablespoonfnl of flour and half a tumblerful of boiling water or milk, some salt and pepper, and let it simmer fifteen minutes. Serve with hard-boiled eggs, cut in rings, on the top. Pare the turnips, cut them in two or more pieces and boil briskiy in water wiih salt in it. When tliey are done drain and mash them with pepper and salt and a piece of butter. If preferred, they may be sent to the table without mashing, and have melted butter poured over them. Ste-^ved Tomatoes* Pour boiling water over the tomatoes, and remove the skins; cut them in pieces and stew them without water, seasoning them with butter and salt, and a little pepper if desired. Tomato Toast. Prepare the tomatoes as for sauce, and while they are cooking toast some slices of bread very brown, but not burned ; butter them on both sides and pour the tomato sauce over them. Tomaroes Fried. (Veri/ nice.') Do not pare them, but cut in Blices as an apple ; dip In cractacv |)oaBded asd sifted, and fry in a little good bia*^- FART SIXTH. JEiggm a-la-S£o4le. Remove the skin from a dozen tom*toe«, medinm tiie, enH them up in a saucepan, add a little butter, pepper and B»lt ; ■when sufficiently boiled, beat up five or six eggs, and just before you serve turn them into the saucepan, with the tomato, and stir one way for two minutes, allowing them time to be well done. To Boil Egs^, Three minutes will boU them very soft ; five minutes will cook hard, all but the yolk, and eight minutes will cook them hard all through. Sorain.lt>led 'Eggm. Beat up four eggs, with salt and pepper to taste. Put an ounc# of butter into a saucepan ; directly it is melted put in the eggs, and keep constantly stirring with a spoon until they are nearly set A little finely minced parsley added is a great improvement. Omelet. Take four eggs and beat as light as possible. For every egg add a tablespoonful of milk. Put a piece of butter in the omelet pan, and when hot pour in the mixture. With a forK sorapa the egg very lightly toward the center of the pan as it ■ad wJben dop« fold it together with a panonke tnrMT. coos. 44 yoaclied "F^ggsi. The eggs should be fresh. Have the boiling waker in a shallow pan, break the egg8 separately in a saucer ana sLp gently into the boiling water ; when all are in the water, place the pan over the fire, until the white of each is perfectly set; remove with a slicer, and lay on buttered toast or broiled ham. Baked "Eggm. Have a little beef fat in your tin, let it be hot, then break in your eggs as for frying; salt them and sat in hot oven a f""* Btiuutc ' >1 they ar« do&«. Eat with battered toast. PART ?^BrBNTH» PICKLES, tfliADS, ETC. SHokled PeaclieiB. Nine pounds peaches, tliree pound* sugar, three quartg gooJ cider vinegar. Peel the peacheB, put two cloves in each peach, then put them with the sugar fvnd vinegar in a porcelain-lined kettle •, cook from five to ten minut-eo. Add a little whole allspice. S'weet Tomato Pieklos. Eight pounds peeled tomatoes, four of pt-wdored sugar, cinna- mon, cloves and allspice, each one otfucei. Boil one hour, anil then add a quart of boHing vinegar. Cold Sla,>^. A white, hard head of cabbage, cut in halves and laid in coU water, then shave it very fine. Boil from a half to a pint of vins* gar, stir into it the well beaten yolk of an egg, and fien tnn» over the cabbage, but not till a short time before using. IPiekled OuciiMitoers. To a gallon of water add a quart of salt, put in the cucumbers and let them stay over night. In the morning wash them out of the brine, and put them carefully into a stone jar. Boil a gallon of vinegar, put in, while cold, quarter of a pound of cloves and • tablespoojiiul of alum ; when it boils hard, skim it well and turn over the ?,uctL»ber8. In a week they wiU be fit for use. Cltreen. I^ickles for Daily Use. A gallon of viiiegar, three-quarters pound of salt, quarter pound «i£iager,aa ounce of mace, quarter ouuoe of cayenne pqiper, tntd PtOKLES, SALADS, KtC. 45 an ounce of mustard seed, simmered in vinegar, and when cold put In a jar. You may throw in fruits and vegetables when you choose. Tomato Catsup. One gallon skinned tomatoes, three heaping tablespoonsful of salt, sanj.e of black pepper, two of allspice, three of ground mus- tard, half a dozen pods of red pepper. Stew all slowly together in a quart of vinegar for three hours ,• strain the liquor, simmer down to half a gallon. Bottle hot and cork tight. Tomato Catsup. Cut the tomatoes in two, and boil for half an hour; then press through a hair sieve, and add spices in proportion given below ; after which, boil for about three hours over a slow fire. Remove from the fire, turn it out, and let it stand till next day, when you must add half a pint of vinegar for each peck of tomatoes. For every like amount of the vegetable, add, while boiling, one- eighth of an ounce of red and one-quarter of an ounce of black pepper, half an ounce each of mace, allspice and cloves, and two ounces of mustard — all finely powdered. Salt to suit, and put in a little ginger and essence of celery, if you so desire. Bottle, seal the corks, and keep in a dark, cool place. Pepper Catsup. Fifty pods of large red peppers, with the seeds. Add a pint of vinegai-, and boil until the pulp will mash through a sieve. Add to the pulp a second pint of vinegar, two spoonsful of sugar, cloves, mace, spice, onions and salt. Put all in a kettle and boil to a proper consistency. Pickled !Red Cabbage. Cut the red cabbage in thin slices, spread it on a eieve and sprinkle with salt. Let it drain for twenty-four hours, dry it, pack it in pickle jars, fill them with cold vinegar, put in spice to taste, and tie the jars up firmly. Open the jars in a few days, and if the cabbage has shrunk, fill up with vinegar. Pickled GJ-reeu Tomatoes. Let the tomatoeg stand in salt and water for twelve bonrtk 46 PI0KLK8, SALADS, ETC. Then stick fovu or five cloves in eacli one, and pour boiling vinegar over them. PIa«e them in a jar and set them in a cool place. Spiced. Currants. Five pounds of currants, two pounds sugar, one pint vinegar, one tableKpoonf ui each of salt, pepper, cinnamon and cloves ; mash ■well together, and boil twenty minutes. Spiced gooseberries are very nice. Tomato ®oy-. To one peck of green tomatoes, sliced thin, add one pint of salt ; stand twenty-four hours, strain, and put on the Are with twelve raw onions, an ounce of black pepper, one ounce of allspice quarter of a pound of ground mustard, half a pound of white mustard seed, and a little cayenne pepper. Cover with vinegar and boil tUl as thick as a jam, stirring .occasionally with a wooden spoon, to prevent burning. M!ool£ Capers. Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun ; then put them in jars and cover with boiling vinegar, spiced, and when cool, cork closely. Fit for ase in six weeks. They are nice in drawn butter for fish, or boUed meat. Bed Calbbagre. CPiclcled.) One red cabbage chopped fine, one quart of vinegar; if very strong reduce it by taking one half water, one heaping tablespoonful ground mace, one heaping tablespoonful ground cinnamon, one heaping tablespoonful ground cloves, one heaping tablespoonful ground allspice ; make a bag for these spices and put them in the vinegar; two tablespoonsful of salt, one tablespoonful of pepper, a small piece of alum and some whole cloves. Boil all together about five minutes. JEVencli Piokles. (Delieiotis.} One colander of sliced green tomatoes, one quart of sliced onionSr »ne colander of cucumbers, pared and sliced, two good handfuls ti BiJt. L«t all atMid tweatj-four houN, then drain through a PICKLES, iALABtf, BTO il Bieve. One-half ounce of celery seed, one-kalf ounce of allspice, one teacupf ul of white mustard seed, one-half teacupf ul of black peppei;, one tablespoonful turmeric, one pound of brown sugw, tVTO tablespoongful of mustard, one gallon of vinegar. Ten pounds of pears, three pounds of light brown sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves (ground), one-quarter pound of citron ; put all in together and boil until the pears are tender ; skim the pears out and let the syrup boil a half hour longer. Fjrerxcli Mlixstard. Take a quarter of a pound of best yellow mustard, pour over it half a pint each of water and vinegar. Add a pinch of salt and a piece of calamus root the size of a pea. Put it on the fire, and while it boils add a tablespoonful of flour; let it boil twenty minutes, stirring it constantly. Just before taking it olf stir in a teaspoonful of sugar or honey. When cool, put it into bottles and cork tightly. A peck of tomatoes, two quarts of green peppers, half a peck af onions, two cabbages cut as for slaw, and two quarts of mustard seed. Have a large firkin, put in a layer of sliced tomatoes, then one of onions, next one of peppers, lastly cabbage ; sprinkle over some of the mustard seed, repeat the layers again, and so on until you have used up the above quantity. Boil a gallon of vinegar, with a bit of alum, two ounces of cloves and two of allspice tied 1b a little bag, and boiled with the vinegar ; skim it well and turn into the firkin. Let it stand twenty-foiir hours, then pour the ■whole into a large kettle, and let it boil five mmutes ; turn Into tbe firkin, and stand away for future tJie. Cliickeii. Sa-lad. Boil a chicken ; do not chop very fine ; cut up one bvmch of celery, the size of a cent ; to make the dressing, wash smooth the yolk of a hard-boiled egg, one full teaspoonful of salt, one or two tablespoonaful of made mustard ; stir in slowly four tableepoonsfol 18 flOKLXS, SALADS, ItO. of Bweflt ofl, then two tablespoonsful of Tinegar ; pour oyer th« chicken and celery. X^o'bs'tex* Sa.l£id. To make the di-essing : boil two eggs for twelve minutes, and put them in a basin of cold water for a few minutes, till the yolks become thoroughly cold and hard. Rub the yolks through a sieve with a wooden spoon, and mix them with a tablespoonful of water; then add two tablespoonsful of olive oil; when these are well mixed, add by degrees a teaspoonful of salt, and the same of made mustard ; when these are smoothly united add very gi-adaally three tablespoonsful of vinegar. Take out the finest parts of a lobster and mince them small. Just before it is to be served, mince two heads of white-heart let- tuce ; mix it with the lobster and the dressing. Cut up the white of the eggs and garnish the salad with it. fota-to SalsLA. Six cold-boiled potatoes, one medium-sized onion, sliced thin into a tureen ; first a layer of potato, then of onion, alternately, jmtil the dish is full ; sprinkle with pepper and salt occasionally while filling the dish ; do the same on the top ; put on four table, spoonsful of sweet cream ; melt one-half cup of butter or lard from fried pork, with half a pint of vinegar ; when boiling hot pour over the salad, and it is ready to serve. Sa.la.d Desseirt. Boil and mash fine a white potato, add the yolks of two cold hard-boiled eggs. While the potato is warm, beat all smoothly together, add melted butter or oil-prepared mustard, salt and Tinegar to taste. The potato increases the quantity of dressing, and cannot be distinguished from eggs. I-.ettu.ce Dressing:. Five eggs beaten together, a level teaspoonful of salt, same of pepper, tablespoonful each of butter, cream and mixed mustard, and half a teacupful of weak vinegar. Put all Into a dish and jfiaee It in a vessel of boiling water, stiring all the time until It ttdokess. When oold, add foor tablespoonsful of salad oU. PART EIGHTH. BSXAD, BISOniTS, BHRABFAST CASES, SML Bread. One quart of lukewarm water, tablespoonf ul of salt, teaspoeih fnl of sugar, half a cup of yeast. Dissolve a tablespoonful of butter or lard and add to the above. Stir in flour to form a Btiff dough. Encad well, cover and set in a warm place to rise. Next morning knead again, divide it into three loaves, place in pans near stove to rise ; will be ready to bake in about an hour. If made in the morning and set over a kettle of warm water sear the stove the bread may be baked by noon. Three things must be excieUy right in order to have good bread— ^ the quality of the yeast; the ^ lightness or fermentation of the dough, and the heat of the oven. It requires observation, reflec- tion, and a quick, nice judgment to decide when all are right ; no precise rules can be given. Delicious Bread. Melt a cake of German or condensed yeast in a cup of blood, warm water ; sift Six quarts of flour in pan ; add three full handfuls Indian meal, two handfuls salt, and stir all together; make a hole in middle ; have ready pitcher of lukewarm water ; pour some in ; add yeast, and make pretty thick sponge ; let it rise till light ; mix in morning ; it will be light if in , a warm place in three hours ; flour your board ; mix the flour in your pan in the sponge,^ not so much but that it will be soft ; take oat, mold, and knead k few minutes ; put in greased p*na, and ■at ia warm place to ri««; when it is craeked on top it la ntAf 3 50 BKBi.D, BrStiTTirg^ flBSAKFlSt CISBB, VIO. for oyen ; one can aee the cracks by; holding np the pan and loek<„ ing acroBS it. 13ro"i;v-n. Bi^ead. Two cups of Indian meal even full, three cups of flour or Graham meal heaped, a pint and a half of Bour milk, a cup of molasses, teaspoonful and a half soda, one of salt, steamed four hours. Brown lightly in the oven afterwards, Bro-vrn Bread. One quart of Indian meal and one quart of rye, mixed wel] together ; half a cup of molasses, one tablespoonful of salt, tablespoonful of cream of tartar, two-thirds of a tablespoonful of soda, dissolved in a pint of cold water. When dissolved wet the mixture with it, and if it does not thoroughly wet it, add a little more. It should be nearly as stiff as bread. Bake moder- ately from four to five hours. Some people add raisins, which makes it very nice. Millc Bread. One pint of boiling water, one pint of new milk, one tea- spoonful soda, the same of salt, flour enough to form a batter ; let it rise, and add sufficient flour to form a dough, and bake immediately. Soda Biscuii^s. Into one quart of flour, rub one tablespoonful of lard and one of butter, with two teaspoonsful of cream of tartar. Dissolve a teaspoonful of soda, and one and a half of salt in half a pint of water, and if this will not wet the flour sufficiently add a little more cold water ; roll it out, handling as little as possible, amd cut with a tin into rounds. Bake in a quick oven ; quarter of an hour should bake them. Everything depends on a quick oven. Many use milk instead of water, but if made and baked properly, water is nice enough to render them fit for any epicure. Sour M:m£ Blsoultis. To be made as the above, with the exception sour milk is wsed In the place of cream of tartar, and the soda is disiotved ia &• milk. TeMpoonful of soda to a pint of sour milk. BREl,j<, S^OWTS, BRRAttyABT CAKBfi, ETC. 61 l>rop Bisciilts. One pint sour mUk, teagpoonful of soda disgolved in the milk, tablespoontul of butter, tablegpoonful of white sugar, a little salt, and flour enough to make it stii'? enough to diop. Tea Biscuits. One quart of sifted flour, a little H<, three teaspoonsful royal baking powder, a soiall handful of sugar; mix lightly through the flour; rub a large teaspoonful of lard through the dry mixture; mix with water (it is better than milk), the colder the better ; roll out soft to thicknesa of about one-third of an inch ; cut with a large-sized cutter, and bake in a really hot oven. Rolls. Two quarts of sifted flour, a lump of lard about the size of an egg— one a little larger of butter ; stir into the flour ■Jhe same as in making pastry. When well stirred, add bloodwarrq water, or milk and watei, to mix ; add a little salt, half teacupfui Df yeast, and a tablespoonful of sugar. Mix in the evening as for bread, and let rise. In the morning knead, roll out, cut with a tin, shape them, and let them rise ten or fifteen minutes after putting them in the pans, then bake ; fifteen minutes will suflice if the oven is sufiiciently heated. Good bread may be made in the same way with a proportionally smaller quantity of lard and butter. Can be made in the morning and baked for tea. Economical IVitters. Rusked bread, or that which is old and sour, can be made into very nice fritters. The bread should be cut in small pieces, and soaked in cold water till very soft. Drain ofE the water and mash the bread fine. To three pints of bread thus prepared, add two eggs, four table- Bpoonsful of flour, a little salt, one teaspoonful of soda in a cup of mUk, which must be stirred into the bread, and a little more milk added, until thin enough to fry. Blackberry Fritter*)* Are made by mixing a thick batter of flour and sour milk, ©* cream as for pancakes, only quite stiff. If cream is weed allow CI BBEXI), BIB0OTT8, BREAKFAST 0AKK8, ETO. one more egg than for sour milk, then etir thick with berries. Have ready a kettle of hot lard, dip a tablespoon into the lard, then take a spoonful of batter and drop it into the boiling lard j the grease will prevent the batter from sticking to the spoon, and will let it drop ofE in nice oval shapes. Eat with syrup. IVench T-vrists. To one quart of warm milk, add one coffee-cupful of potato yeast, a little salt, flour enough to make a stiff batter. Let it rise; when very light, work in two spoonsful of butter, one egg, and flour until stiff enough to roll. Cut in strips, braid it, let it rise again. When light bake on buttered tins tialf an hour. Sally I.iun.n. Take one and a half quarts of flour, two tablespoonsful of melted butter, one pint of warm milk, three beaten eggs, one teaspoonful of salt, and half a cup of yeast ; mix well, put in a buttered pan, cover and set to rise ; when light, bake in a moderate oven. IDyspepsia Bread. One pint bowl of Graham flour, dissolve one-half teaspoonfnl of soda in two-thirds of a cup of home-made yeast, and add to the mixture one teacupf ul of molasses ; pour in sufficient warm water to make it somewhat thinner than flour bread. IVenoli Uolls. One pint of milk, one imall cup of yeast, flour enough to make a stiff batter ; raise over night. In the morning add one egg, one tablespoonful of butter and flour to make It stiff enough to knead. Let it rise, then knead it again (to make it fine and white), roll out, cut with a round tin, brush with milk and fold over ; put them in a pan and cover very close. Set them in a warm place until they are very light ; bake quickly, and you will have delicious rolls. GS-randiiiotlier's Jotmiy Oake (I'yyO). One quart Indian meal, teaspoonful of salt, scalded well witb boUii^ water. Bake half an inch thick. TYheit done e«t ia B^CAS, Bisotnrs, bbtbaktast Cisxs, ma. 63 squares for the table. Very nice split through the ralddle arnd dipped in melted butter. Huckleberry Tea Cake. Two cups of sour milk, half a cup of white sngar, one egg, tea- ! spoonful of soda, teaspoonfnl of salt, flour enough to make it a stiff dongh. Beat It well and fill with berries. To be eaten hot with butter. If made with sweet milk, use baking powder instead of goda. Berry Corn Cake. Two cups Indian meal, one cup of flour, three tablespoonsful isngar, two eggs, teaspoonful of salt, teaspoonful of soda dissolved in a pint of sour milk, or, if the milk is sweet, use two teaspoonsful of cream of tartar. To be filled with berries, and baked till a nice brown. nice iEVitters. Take one cup of cold-boUed rice, one pint of flour, one tea- spoonful of salt, two eggs beaten lightly, and milk enough to make this a thick batter ; beat all together well and bake on a griddle. Corn. !Bi:>ea,cl. Take one quart of sweet milk, corn meal enough to thicken, three eggs, half a cup of butter, two tablespoonsful of brown sugar, one teaspoonful of soda, and two of cream of tartar ; bake in a moderate oven. Beat one egg lightly, add a quart of warm milk, cut up Into it a spoonful of lard and a spoonful of butter, with a little •alt ; let it be of the consistency of rather a thick batter ; set it to rise and bake in rings. Waffles. Beat carefully into one quart of flour, one quart of sweet oaQk, one cup of melted batter, half a teaspoonfol of salt. S4 BB^Afr, BlSOtn'tS, BBEAEFASk Oi>^db, ETC. and a scant half* cup of good home-made yeast. "WTien rdsed, add two eggg well beaten, and let the batter rise half an hour longer. Bake as soon as light in hot, greased waffle-irons. lUoe 'Wata.&s. A pint bowl of cold-boiled rice, thin it with cold milk, beatea well, one egg, a small piece of butter, and flour to make a batter (Stiff enough to bake. Use pork to grease your waffle-iron. Waflles. {Simple Receipt.) One pint of sour cream, one pint of flour, three eggs, half a spoonful of soda. Thin with a little sweet miLk. Ooi*ii Mlufflns. Two cups of Indian meal, two cups of flour, two eggs, piece of butter size of an egg, melted, two teaspoonsful of cream of tartar, one teaspoonful of soda, and one pint of milk. Bn.ck'wliea.t Cakes. Take one cupful of flour, two of buckwheat flour, and oae of yeast ; one tablespoonful of sugar, and salt according to taste. Mix with enough water to make a stifE batter, and set to rise over night. In the morning add water in sufficient quantity to make the batter run when poured on the griddle. They are nice with a little Indian meal instead of flour. iSoda Grrlcldle Oakes. Stir together in one pint of milk, one teaspoonful of soda, one teaspoonful of salt, two teaspoonsful of cream of tartar, sufficient flour to make a thick batter, and fry them on the griddle. Corn. Fritters. To a dozen ears of com, grated, add two eggs and a tea- qwonful of salt. (If the corn is old add a little milk.) Fry ta hot batt» and lard, half of eaciL BBEi.D, BISOtriTS, BRKAKKASr OAIES, ITO. 55 Flannel Cakes. Put two ounceB of butter into a pint of hot milk, let it melt ; «dd then a pint of cold milk, four beaten eggs, a teaspoonful of ■alt, two tableepoonsful of yeast, and sufficient flour to make a BtifE batter. Set it in a warm place three hours to rise, then fry on the griddle. Rusks. Three pints of flour, one pint of sugar, a quarter of a pound of batter rubbed in the flour, one tablespoonf ul of yeast, one pint of warm mOk. Set a sponge and put all in. Mix soft. This i» good for doughnuts. XSaised Breakfast Cakes. Scald one quart of milk into this wMle hot, put a piece of but- ter the size of an egg ; when lukewarm add one beaten egg and a teacupful of yeast, then stir in flour enough to make a stiff batter ; cover and rise over night ; in the morning stir, put in muffin pans and rise again ; when light bake quickly. They can be made at noon and will be ready to bake at tea-time. Gt-reen Corn Cakes. Mix a pint of grated green corn with a teacupful of ftour, half a teacupful of mUk, half a teacupful of melted butter, one egg, a teaspoonful of salt and a little pepper. Drop on a buttered pan by the spoonful and bake or fry for ten or fifteen minutes. Green Corn Cakes Six ears of green corn, grated ; one cup of milk, one egg, one teaspoonful of salt, one-half teaspoonful of pepper, and flour to make batter as for griddle cakes. Bro-vrn Bread. Take one pint of Indian meal, one-half a pint of rye meal, one- half a cup of molasses and a little salt ; mix with cold water to the consistency of thin griddle cakes ; then pour it into an iron pan and cover with another pan. Bake three hours. Cover- Big the bread prevents it from having a hard cruet. 66 BREAD, BISOUITS, BEEAKFAST CAKES, ETC. Squash Mixiffliis. To one pint of sifted dquasii, add two taDlespoonsful each ol sugar, sweet millc and melted butter, a teaspoonf ul of salt, and a cup of yeast ; then stir in flour till it is stiff enougli to knead ; when it is risen very light, Itnead, roll out and put them in a paa till light enough to bake. h^quash Mlujiiiis. Take one cup of squash, one cup of sour milk, two table. spoonsful of sugar, one tablespoonf ul of melted butter, a little salt and one teaspoonf ul of soda ; add flour till they are stiff enough to roll out. Bake and serye hot. Grz-ahaiu Miuflixxs. Three cups of Graham flour, three tablespoonsful of molasses, one tablespoonful of butter, two cups of milk, one teaspoonful of salt, one teaspoonful of soda, two teaspoonsful of cream of tartar. This is a!".o nice made in a loaf, and covered while baking. Rye Drop Cakes. Three cups of sour milk, half a cup of molasses, a heaping tea- spoonful of soda and a little salt ; add meal enough to make ^ very thick batter, and drop into hot iron gem pans. M:illi: Toast. Take stale slices of bread, toast, and dip in boiling milk salted to taste ; then lay them in a covered dish ; boil some milk, a lit- tle more than enough to cover the bread, add a good-sized piece of butter, some salt, and pour over it all. It is very nice thick- ened with a little flour. f*op-Overs. One cup of milk, two eggs, one teaspoonful of melted butter, a little salt, and flour enough to make batter as thick as for griddle cakes, Crraham. MiufUns. One pint sour milk, one teaspoonful soda, a little salt, one tablespoonful of molasses, two cups Graham flour, one cup wheat BBKAD, BISOUITS, BRKAKPAST CAKES, KTO. 67 floor. With baking powder use sweet milk and small piece of hoUet. Stra-vrljerry Shortcake. Krst, take the berries, sugar them well, press a little, if you like, and set them aside ; then take one quart of sifted flour, ona teaspoonful salt, quarter of a pound of butter, rub them wel] into the flour ; wet with water as for pie-crust ; handle light- ly, and roll without kneading ; bake in a biscuit pan. When done, split the cake, butter it and lay berries between. PeacKes cut up, sugared and layed between, are very nice also. Ne-vr "K"©!-!*; Str-a-vrl>erry Shortcake. Mix dough as for soda biscuit ; that is to say, one quart of sif teil flour, piece of butter the size of an egg, two teaspoonsful of cream of tartar, one of soda, a pinch of salt, and sweet milk to form a soft dough. Put the cream of tartar in the flour, »nj Boda in dry also, and, when thoroughly mixed, roll out half ay inch thick and bake in a shallow pan fifteen or twenty minutes,- have ready two quarts of fresh, fine strawberries ; split the cake; place half the strawberries between and cover thickly with whitt; sugar and cream ; put the other half on the top and cover in th<3 same way ; send to the table immediately. Use baking powder if preferred. Blackberries make a very nice shortcake by preparing a crust a.^ for soda biscuit, only twice as rich. Roll an inch aad a half thick, and after baking, split, butter on both sides, then put in iD* the berries that can be laid on. Breakfast Dishes. Hominy, oatmeal, cracked wheat, etc., are best cooked in u covered dish, set in a kettle of boiling water ; or, if you have time, steamed. Sea moss, farina, and all other articles mixe6 -with mUk, if cooked in this manner, are not liable to be scorched. To Boil Hominy. Take three cups of water lo one cup of hominy, boil slowly for an hour ; the longer it boils the better it is ; then add a t«ft- 5S BREAD, BISCTJITS, BREAKFAST CAKES, ETC. cupful of sweet milk, and boil fifteen minutes more ; stir it fre, quently while boiling. It is Ycry nice if soaked over night. Hominy ITritters. Two teacupsful of cold-boiled hominy, add to it one scant tea- cupful of sweet milk and a little salt, stir till smooth, then add four tablespoonsful of flour and one egg ; beat the yolk and white separately, adding the white last. Have ready a pan with hot but- ter and lard (half of each), drop the batter in by spoonfuls and fry a light brown. Hominy Croq'n^ttes. To a cupful of cold-boiled hominy, add a teaspoonfu\ melted butter, and stir it well, adding by degrees a cupful of milk, till all is made into a soft light paste ; add a teaspoonf ul white sugar, and one well beaten egg. Roll it into oval balls with flour- ed hands ; dip in beaten egg, then rolled cracker crumbs, and fry in hot lard. rried. !Brea«i. Beat four eggs very light, add three tablespoonsful of good brown sugar, a little grated nutmeg, a tablespoonful of orange or rose water, and a quart of milk. Cut into nice slices, an inch thick, a stale loaf of bread ; remove the crust from the sides, and cut each slice into halves. Butter your frying-pan and when hot, lay in your bread (dipped 'in the custard) and brown on both sides. Lay them on a hot dish, and sprinkle over them a little loaf sugar. FART NINTH. PUDDINGS. Ooneral Dtreotioms. If you intend to boil or steam a pudding, always hare the water boiling before you put ia the pudding. Do not let it stop boiling for an instant while the pudding is cooking. Puddings are boiled in cloths, or in molds tied in cloths ; they should be tied tightly and the molds be buttered before the pud- dings are put in them. A pudding-cloth should be made of thick, twilled muslin, and always, before using it, wash it out in clean water and flour it well before pouring in the pudding, allowing room for the pudding to swell. Puddings are much lighter and nicer steamed than boiled. Have the steamer hot before putting in the pudding. The sim- ' plest and cheapest steamer is easily had by having a steamer made I lo fit the large iron kettle that every kitchen has. The steamer, of tin, made to fit the kettle, the sides fitting down, say one inch, a enug, perfect fit ; one inch from this rim is a bottom with holes cut in it, half an inch in diameter and one inch apart. The steamer, like a basin with straight or perpendicular sides, nine inches deep, a tin cover to fit perfectly tight, the cover made to run up higher in the middle two or three inches. This steamer can be made for $1.50. All puddings in which berries are used require more flour than those without ; and it must be remembered, fruit (dusted with a little flovu-) should always be added the last thing. All puddings of the custard kind require a very gentle oven. Those made of batter should be put Into one sufflciently brisk to 60 - PtTDDlNOa raise them quickly, witliout scorciiing them. Such as contain Buet and fruit must have a ■well heated, but not a fierce oven. Always be sure and butter the dish well before the pudding is fSurned in. 'Xapioea Creanai Pixddingf. One cup tapioca soaked over night in cold water. Boil one ^uart of milk and stir in the tapioca; boil ten minutes stirring all the time. Dissolve one tablespoonful of com-starch in half a cup of milk, add the beaten yolks of four eggs and stir into the tapio- ea ; add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of four eggs and two tablespoonsf ul of sugar ; flavor, spread over the pudding, and brown lightly in the Oven. HaL&Hour Pudding'- (yery nice.) Boil one and a half pints of milk ; pour half of it over as many etale pieces of bread as it will soften ; let it stand ten minutes and add one unbeaten egg, one tablespoonful of sugar, a little butter, sal* and nutmeg, one teaspoonful of cream tartar and one half a teaspoonful of soda ; beat all well together and add the rest of the milk, then stir in half a cup of currants dusted with a little flour. Pour into a buttered bowl and steam half an hour. Serve with a saHC«. Very nice without the currants. .A-pple Taploea Piid.d.ing'. Boak one cup of tapioca in enough boiling water to cover it ; when it is quite soft stir in three beaten eggs, two tablespoonsful of sugar, and add one quart of milk, also a little salt. Have your pudding dish fill*!d with apples, pared and cored ; stir the mixture well and pour ove^ tlie apples ; bake and eat with cream and sugar. Nnjrsery Tapioca PHiddiiig'. Take two ounces of tapioca and bo>l it in a half pint of water until it begins to melt, then add half a pint of mUk by degrees, and boU until the tapioca becomes very thick ; add a well beaten ^g, Migar, aod flaroriug to taste, aad bake gently lor thiM-qnac- PUDDINGS. 61 teri of an hour. This preparation of tapioca is superior to any- other, is nourishing, and suitable for delicate children. Sag'o Fuddingr- Put seven-eighths of a cup of sago to a quart of cold milk, add half a teaspoonf ul of salt, and turn into a tin saucepan ; place a largb pan with boiling water on the stove, and place the saucepan in it ; let it remain till the sago is thick, then remove it from the sauce. pan to your pudding-dish, and while hot add half a cup of butter; when cool add four eggs, well beaten, a cup of white sugar and the grated peel and juice of a lemon. Bake until a nice brown. It is very nice with a gill of rose-water or half a glass of wine ad- ded to it. Will's Sag'o Pudd-ing. One quart of boiling water turned upon a cup of sago. Have your pudding-dish filled with apples pared and quartered, stir the sago well, and turn over the apple ; bake, and eat with sauce or cream and sugar. You can cook tapioca the same way. Fariiia IPiiddiiig'. Boil one quart of milk, sprinkle in gradually two even table- gpoonsful of farina and stir well until it thickens, then let it boil slowly about five mLnutes. Take three beaten eggs, half a cup of sugar, two tablespoonsful of melted butter, a little salt, and stir into the farina and milk. Flavor with lemon. Bake half an hour in quick oven and eat warm. Steamed Apple Dampliiigs. One pound of suet , one pound of flour ; heaping teaspoonful of salt ; chop the suet in a little of the flour to prevent its cak- ing ; chop very fine — as fine as meal ; then add flour and mix thoroughly; then add cold water enough to make a paste; roll as thin as pie crust ; pai'e a dozen large apples, quarter and core them, keeping each apple by itself, place the quarters togethei again and cover each apple with a square of the paste ; then bat- ter, slightly, the bottom of a steamer and lay in your dumplinjfS. They will cook in an hour. Serve with hard sauce. 62 PDDDINOS. Baked ^pple I>iun{>liii.g^. Make a crust as for soda biscuit, peel and core your apples, ch< the dough in square pieces, and put one apple for each dumpling) put them in a dripping-pan, and place in the oven for fire min, utes, then make a syrup with water and sugar (one cupful of su. gas to a pint of water), and pour into the dripping-pan ; baste with the syrup while they are cooking ; when done eat with sweet cream. Nellie's Corn Pudding-. Grate twelve ears sweet corn, stir into one quart of milk, add four beaten eggs, two cups of sugar and a tablespoonful of salt. Pour the mixture into a dish and put small pieces of butter on top ; bake three-quarters of an hour in a quick oven and eat hot with butter. Arro-wroot Spudding'. Mix four spoonfuls of arrowroot with a teacupf ul of new milk, then boil nearly a quart of milk and stir in the arrowroot. "When almost cold add two well beaten eggs, two spoonfuls of melted butter, sugar to taste, and a little nutmeg. Bake about twenty minutes. Qw®e>*i Pudding. One quart of milk, one and three-fourths cupfula of bread crumbs, yolks of four beaten eggs, and sugar to taste ; bake imtil done, taking care not to have it watery. Whip the whites of four eggs and a tablespoonful of sugar, and flavor with lemon. Spread over the pudding a layer of sweetmeats or jelly. Put tho whites of the eggs on, and brown lightly. Serve cold with cream. TMalxena. Pixdding. Four tablespoonsful of maizena, stirred into two eggs, lai milk enough to make it smooth. Set a quart of milk to boil, and just before it boils stir in the above, constantly stirring the same way till it thickens ; remove from the fire and flavor. To bo cold, and eaten with mUk or cream, aad sugar. It is very nice t» fVPT)mas. ,63 omit the eggs, and take six taWespoonsful of malzena to a quart of milk (stirring the same way), and eaten warm with a sauce. Pour a quart of hot milk pver four or five well beaten eggs. Add a teaspooqful of butter. Season with vanilla, rose-water, or nutmeg, and sweeten to taste. Bake in cups or pudding-dish. Bird's Nest I*xi.ne teaspoonful of rose or vanilla extract, one teaspoonful of butter, half a cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stirring f"» the first ten minutes. It will be of the consistency of ice cream, and very delicate. Bake until browned on top. Farina IPiiclclin.g'. Heat one quart of milk to the boiling point. Stir in dry Art) tablespoonsful of farina, and continue to stir it until quite thick. Add one cupful of sugar and half a teaspoonful of salt. Flavor with lemon or vanilla, and eat with sweetened milk or cream, with a little nutmeg or other flavoring added. Peaoh Tapioca Pudding. Soak half a pint of tapioca in cold water for two or three hours, then set cm the stove until it boils ; sweeten with white Bugar ; peel and slice ripe peaches to nearly fill a baking-dish ; sprinkle over them white sugar, then pour over the tapioca, and bake elowly for one hour. To be eaten with cream and sugar. Potato Stiet Pixdding'. Take a pound of mealy potatoes, boiled and mashed smooth ; add four ounces of chopped beef suet, three eggs, a little milk, sugar to taste, and a good dessertspoonful of cinnamon or all- spice. Put it into a dish, cover tight, and steam for an hour. Serve with a sweet sauce. Steamed Indian Pudding;. A quart of sour milk, half a cup of molasses, a enp of raising, a cup of chopped suet, a teaspoonful of saleratus, and meal enough to make it stiff. Cover tight, and steam three hours. PUDDINSS. ©S Boiled. IncHaxi Pucldiiig'- Two eggs, a piece of butter the size of an egg, one pint of milk, one-half teaspoonful of soda, dissolved in boiling water. Thicken ■with about three teacupsful of Indian meal. Steam about two houTB. This makes only a small pudding. Boiled Iiidinn Thudding'. Take one quart of Indian meal and two teaspoonsful of salt, scald with boiling water enough to swell the meal, then add half a pound of suet, chopped fine, raisins or apple, as you Choose, and boil for four hours. This is very nice to eat with roast pork. Backed Indian. Pudding'. Boil a quart of milk ; stir into it gradually three gills of yellow Indian meal and half a pint of molasses ; scald thoroughly, and add two tablespoonsful of iJOwdered ginger and a teaspoonful of salt ; butter a brown earthen pan ; put into it half a pound of beef Buet chopped fine ; tui'n in a quart of cold milk ; then add the pud- ding and stir up well ; bake five hours. Serve either plain or with hard sauce. Ba.lced India.n Fwdding. Take a large cup of meal and a teacupf ul of molasses and beat them well together ; then add to them a quart of boiling milk, some salt, and a tablespoonful each of cinnamon and butter let it stand awhile in the dish you are going to bake it in until it thickens, and when you put it into the oven pour over it from half to a pint of milk, but do not stir it in, as this makes the jelly. Bake three or four hours. Backed Indian Pudding'. One quart of milk, three handfuls of Indian meal stirred in while the milk is hot ; let it cool, and add one egg ; molasses to sweeten ; butter, half the size of an egg ; cinnamon and fwlt to your taste ; bake three-quarters of an hour. 66 PlTBDINaS. One quart of milk, boiled, one pint of Indian meal, two cups of inolaases, a dozen sweet apple's cut in thin slices ; bake it with a • steady fire three hours. -A-pple rritters. Peel some apples and cut them in slices ; put a little sugar over them and some lemon juice. Let the pieces soak a couple of hours ; then dip each piece in flour, and have ready a frying-pan, with two inches deep of fat. When hot put the slices of apple in one at a time, turn over with a slice as they are doing, and serve with powdered loaf sugar. -A.pple ^Fritters. Beat three eggs very light, then stir in one teaspoonful of salt, one tablespoonf ul of sugar, the grated rind of half a lemon and the juice, one pint of milk, two cups of chopped apple, and two cups of flour ; stir it well together, and fry in lard, or can be bak- ed on a griddle as pancakes. Sift sugar over them and send to the table. DPlain Bread Ptiddiixg-. Take stale pieces of bread, pour boiling water over them, and cover down tight. When they are soft mash to a pulp. Mix in one tablespoonf ul of corn-starch, one egg, a cup of milk, a little salt, sugar to taste, and a few currants, or a cup of chopped ap- ples. Bake in a dish with a few pieces of butter on the top, and a little nutmeg grated over. Thaiilcsg'iviiig^ Pwdrting. Pound twenty cracker' rine, add five cups of milk, and let it swell. Beat well fo'-^oeen eggs, a pint bowl of sugar, t«acupful of molasses, tw^ small nutmegs, two teaspoonsful of ground clove, three of ground cinnamon, two of salt, and half a tea- spoonful of soda, and add to the cracker lastly a pint bowl heap- ed of raisins, and citron if you lilse. This quantity will make two puddings. lAasxie's Ox-a.oJkeir X>iiddln^. Pour one quart of boaing milk over six soft crackers, let It stand till the crackers are very soft ; -then add four beaten eggs, half a pound of raistus, and salt, sugar and spices to taste. Steam three or four hours. TTse brown sugar. Boiled Craolser Pudcliiig'. Split four soft crackers, pour a pint of boiling milk over them, and add immediately a cup of suet well chopped ; when cool, add five eggs well beaten, a little mace, and as many raisins as you like. Boil or steam three hours, and eat with sauce. Oouoanu-fc Pudding'. One quart of milk, half a cocoanut, grated ; four eggs, a little salt and sugar to taste ; bake in a quick oven about thirty min- utes. Serve with a sauce. MHuiite Pudding. Mix five tablespoonsful of flour with half a pint of cold, sweet milk, a very little salt, one-fourth of a nutmeg ; stir it into a pint and a half of boUing sweet milk ; boil one minute, stirring cout stantly ; set it ofE from the flfe until it gets lukewarm ; add three beaten eggs ; stir until it boils, and eat with cream- and sugar. Plain Bsk±t€iV Pudding. One quart of milk, four eggs, six spoonfuls nf flour, a little salt ; bake twenty minutes. •Currant Pudding. One cup finely cut suet, one of dried currants, one-third cup oi molasses, two-thirds cup of milk or water, one teaspoonful all- spice, cloves and cinnamon mixed, three cups of flour; mix well and steam three hours. Troy Pudding. One cup each of chopped suetj stoned raisins, molasses and milk, and one egg, three cups of sifted flour, a little salt, and n \^tii. at soda ; boU or rteam three hours ; serve with sweet sauce. 68 WB-Dcsa. Apple Battex- Pwdclliigf. Core and peel eight apples, put in a dieli, fill the places from which the cores have been taken with brown sugar, cover and bake. Beat the yolks of four eggs light, add two teacupsful oi flour, with three even teaspoonsful of baking powder sifted with it, one pint of milk, and a teaspoonful of salt, then tlie whites, well beaten ; pour over the apples and bake. Use sauce with it. Very nice. A-pplo 33atter PtiddiM.g'. One pint of milk, three eggs, two cups of flour, two cups of apples, cut small. Bake one hour, and eat with sauce. Orleans dPudtliiig. Two cups flour, one-half cup butter, one cup molasses, one cup raisins, one and one-half cups milk, one teaspoonful saleratug dis- solved in milk ; boil two hours in tin boiler. Serve with sauce. Plain Plnm I'ntldllng'. Three teacupsful of flour, one of milk, one of molasses, one ol chopped suet, one of raisins, and a little salt ; three teaspoonsfUi of baking powder, one of cinnamon, one of nutmeg, and one of cloves. Boil or steam three or four hours. Excellent. English I*luin IPudcllng. One pound raisins, one pound currants, one pound suet, one pound flour, half pound citron, one nutmeg, one tablespoonful all- spice, six eggs, one pound brown sugar, one wlneglassful brandy, boil six hours. Bread IPiid.ding'. Butter a tart-dish, sprinkle the bottom with finely minced can- died peel and a very little shred suet, then a thin layer of light bread, and so on until the dish is full. For a pint dish make a liquid custard of one egg and half a pint of milk ; sweeten, pour over the pudding, and bake very slowly for two hours. Berx-y Pudding;. One pint of milk, two beaten eggs, spoonful of salt, one-fourth of a teaspoonful of soda, one-half a teaspoonful of cream tanar PUDDINGS. 69 and flour to make a thick batter. Dissolve the soda in a little water and sift cream of tartar through the flour. One pint huck- leberries, raspberries, currants or blackberries, dredged 'with flour, stirred iu the last thing. Steam one hour. Berry I'lxcidiiig'. {No Eggs.) One pint of molasses, heaping teaspoonf ul of soda, a teaspoon, f ul of salt, and flour enough to make a very stiff batter, so that the spoon will stand up in it ; add as many berries aa you can possi- bly stir in ; steam three hours. Eat with butter or a sauce. .Fruit IPtidtliiis's (Batter). One quart of flour, two teaspoonsful of baking powder, and a little salt. Add two tablespoonsful of melted butter, and mix to the consistency of drop biscuit. Butter a mold or deep dish, and lay in it a layer of the batter, then a layer of fruit, alternating them until the dish is nearly tilled ; cover it tight and steam an hour and a half. Eat with a sweet sauce. Fruit Pix Pie. Skin the stalks, cut in small pieces ; line the plate and cover well with the raw fruit ; strew lavishly with sugar and sprinkle over this a little flour. Cover and bake about three-quarters of an hour. This, like all fruit pies, is eaten cold. A-Tin tie's Cream Pies. Make the paste for three pies, roll out and cover your plates, then roll out and cover a second time, and bake. When baked, and while warm, separate the edges with a knife, and lift the upper from the lower paste ; fill in the cream, and put on the upper paste. The cream — put on a pint of milk to boil. Break two eggs lnt« a dish, and add one cup of sugar and half a cup of flour ; after beating well, stir into the milk just as it commences to boil ; keep PASTRY. 73 oa stliring one way till it thickens ; use any flavor you may pre. fer. Apple IM©. Stew a dozen tart apples ; when soft, add a tablespoonful of butter, one cup of sugar, half a glass of rose-water, and a little nutmeg. Bake the paste as for cream pie, and fill with apple in- stead of cream. Fried Apple Pies. Stew a quart of dried apples and one lemon together ; sweeten to the taste with sugar ; add a little salt, but no spice. For crust, take a tablespoonful of lard, one quart of flour, one tablespoonful of yeast, and water to form a stiff batter, and let it stand over night, or till light. Then, when w»nted for use, add a very little ioda, and knead up not very stiif ; roll out your crust, cut in routtds with a saucer ; lay in a spoonful of your apple on one half ; fold the other over ; secure the edges cai'efully, and fry in hot lard. Cherry Pie. Line the dish and fill with ripe cherries, regulating the quantity of sugar you use by their sweetness ; sift over this a small tea- gpoonful of flour, add a very little butter, then cover and bake. ■Washington. Pie. One cup of sugar, one egg, one-thiid of a cup of butter, half a Gup of sweet milk, half a teaspoonful of soda, one teaspoonful of cream of tartar, one and a third cups of flour ; flavor with lemon. Bake on two round tins ; when done spread one cake with nice apple sauce, then put the other cake on top, and sift powdered sugar ovsr it. Lenaon Cream Pies. The juice and grated rind of one lemon, one cup of white sugar, the yolks of two eggs, three tablespoonsful of tiftcd flour, milk to fill the plate. This makes a large pie, and should be made with an under-crust, but not any top-crust. Bake imtil nearly done, then take from the oven, and pour over it a frosting made of tha 4 1i PASTRY. b«ateii whites of two eggs, and two tablespoonsful of powdered sugar, then set back in the oven and brown lightly. lLi©Tn.OTX !F*i©. Two lemons ; squeeze out the juice, and chop the lemons fine (take out the seeds) ; three cups of water, three cups of sugar, one egg, two-thirds of a cup of flour ; beat the egg well with half a cup of water and the flour ; then stir lemons, juice, and all tp- gether ; this wiU fill three pies. This is easily made. X^emon. l?ie. One cup of hot water, one tablespoonf ul of corn-starch, one cup of white 8i%ar, one tablespoonful of butter, juice and grated rind of one lemon. Cook for a few minutes ; add one egg; bake with a top and bottom crust. This is for one pie. Ijemon. 1?1©. Grate the yellow riud of two lemons, beat together the rind, juice, ten tablespoonsful of loaf sugar, and the yolks of four eggs until very light, then add two tablespoonsful of water. Line a large plate, and fill with the mixture ; bake until the paste is done ; beat the whites stiff, and stir into them two tablespoonsful of sugar ; spread it over the top, and bake a light brown. W fiortlebei'ry 3?i©. Wash and pick over the berries, place them an inch thick on the under-crust, cover them thickly with sugar ; sprinkle with a pinch of salt, or add a small piece of butter, put on the upper crust and bake about half an hour. Blackberry and raspberiy pies are made in the same way. They require no spice ; but whortleberries are greatly improved by having a few currants or juice of a lemon sprinkled among t^hem. Sift powdered sugar over all fruit pies before serving. Peach I*i©. Make a nice short crust and covef- ' j^jii pie dishes .• have ready pared and quartered ripe peache"", put a lay^r of them in the dish, sprinkle thickly with good brok/n sugar, roll out another crust, double it over aiid cut a row cf sUts through yje gentre j wet the PASTRY. 1h edges of the lower crust, preesligbtly on the edges, tnm it around close to the dish "with a knife dipped in flour, and bake in a quick oven half or three-quarters of an hour. All fruit or summer pies should be eaten the day they are baked. Potato Pie. Boil either Irish or sweet potatoes until well done ; mash and if t them through a coarse wire sieve ; to a pint of pulp, add three pints of sweet milk ; a tablespoonful of melted butter ; two eggs ; a teacupful of sugar ; half a teaspoonf ul of 'salt ; nutmeg or lem- on to flavor. Bake it with an under-crust of jich paste. ©"weet Apple Pie. Pies made of sweet apples used in precisely the same way as pumpkins, omitting the ginger and adding a little lemon, if liked, for seasoning, are better to the taste of some than pump- kin pie itself. Pare, out and stew the apples. If cooked in a covered dish in the oven, they are better. Strain through a co- 'ander ; add a little milk ; cream is better. If there be no eggs to spare, stir in a handful of flour, or about a spoonful to a pie. Sweeten to taste. Squasli Pie. Steam or boil some squash, then gift it. Take two cups of gifted squash, one and a half cups of milk, three tablespoonsful of sug- ar, two eggs, and flavor with ginger and cinnamon, or a little autmeg. This will make one good-sized pie. Pumpkin pie caa be made in the same way. Squasb. Pie. One quart of sifted squash, one and a half cups of sugar ; add a little ginger and salt, and thin with milk. It must be consider- ably thicker than if eggs were used. Miince Pie. BoU four pounds of lean meat, chop very fine, and add twice the quantity of apples, also chopped, and half a pound of raw suet chopped very fine, then add three pounds of raiisins seeded and 76 PASTET. onopped ; two pounds of curraiit8 ; one heaping tablcBpoonf al b&ch, of cinnamon and nutmeg ; the same of cloyes and half the (jraantlty of mace. Sweeten to taste witli brown sugar, and add three quarts of cider and one pint of brandy. Miinoe Pie. Two pounds of beef, boiled and chopped ; half a poHnd of suet, chopped fine ; six large apples, pared and chopped j two pounds of currants, half a pint of wine, glass of rose-water ; sugar and spice to your taste. Mince Pie. A shin of beef boiled down till very tender, one pound of aice, clear beef suet chopped very fine, a tablespoonful of salt, six pounds of greening apples peeled, cored and chopped, three pounds of raisins stoned, three of currants carefully cleaned, one pound of brown sugar, a cup of maple syrup, half a pound of citron, shredded, half a pound of candied lemon peel, a quart of the best cider. This mixture makes rich pies, particularly fine in flavor. Instead of cider, some persons put in a quart of Madeira friue and » littls toady. PART ELEVENTH. CAKS. EXizL'ts fbr Making Cake. The flour should always be very dry and well sifted. White sugar is purer and sweeter for cakes and pastries than brown sugar. If the butter is very hard soften, but do not melt it. The butter and sugar should be worked to a cream. Eggs should be broken separately in a cup, then if one is bad It will not spoil the others ; they should be cold to beat well j always use a shallow dish in whipping the whites, and never stop after you commence beating them until they are light ; unless they are very nice and fresh do not try to whip them untU you can turn the dish over without their slipping. When soda is used, dissolve it before adding to the general mixture. Fruit should be thoroughly dry ; as, if added to the other in- gredients, damp, cakes will be liable to be heavy. Dust your fruit with a little of the flour to be used for the cake, and stir into the other ingredients just before putting in the rest of the flour. The ingredients should be well beaten before mixing in the flour, except in a few plain cakes that arc beaten all together. All cakes bake nicer if the pans used are lined with buttered paper. To know when a cake is sufficiently baked, insert a knitting needle or clean broom corn ; draw it out, and If it doss not look tb« least Btickj the baking is finished. 78 CAKE, Nixt Cake. Two cups sugar, one cup butter, three cups flour, one cup cold water, four eggs, one teaspoonful soda, and two of cream of tartar; mix well, and last of all add two cups of kernels of hickory nuts or walnuts. Pouncl Calce. Beat six eggs to a froth, then add a pound of sugar and half a pound of butter, beat all well together ; dissolve half a teaspoon- ful of soda in half a cup of milk. Take a pound of sifted flour and rub a teaspoonful of cream of tartar through it with your hands ; add the eggs, sugar and butter; stir all thoroughly together, flavor it to your taste, and bake in a quick oven. Chocjolate Oream Oake. One-half a pound sweet vanilla chocolate, grated ; one cofEee- cupful powdered sugar, yolks of two eggs, and one gill boiling milk. Stir all together until it makes a cream. To be spreafl between some nice cake. Uixckletoerry Cake. One cup of sugar, one egg, piece of butter size of an egg, half a cup of milk, one teaspoonful of soda, two of cream of tartar, a teaspoonful of any preferred essence, and two and a half cups of flour. Put cream of tartar in the flour, soda in the milk, and beat thoroughly. Add last a pint of huckleberries and bake in a quick oven. This is good eaten hot or cold. Cwrraiit; Cake. Five cups of flour, three of sugar, one and a half of butter, six eggs, one cup of milk, with a scant teaspoonful of soda, one grated nutmeg and three-quarters of a pound of curiants. Plain K.ai!siii Cake. One cup of sour milk, one cup of sugar, one-half cup of but- ter, two cups of flour, one egg, one level teaspoonful of soda, half a cup of raisins, chopped and spiced to taste. CAKE. 79 Oold "Water Poixndl Cake. Half a cup of butter, two cups of sugar, thre* eggs, oae cup of cold water, three cups of flour, ime teaspoonful cream of tartar, one-half teaspoonf ul soda Jelly- Cake. Two cups of sugar, ono-half cup of butter, one cup of sweet milk, three cups of ftour, three eggs beaten separately, one tea- spoonful of Boda a«id two of cream of tartar. Flavor with the rind of a freeb iemon. Bake in jelly tins. This will make two cakes of thre* layers each. It is also nice if baked in a loaf and frosted. PoruKj Cake. One pouvd of butter, worked back to a cream ; then add slowly, beating the whUe, one pound of powdered sugar, ten eggs beaten to a froth, added gradually, half a glass of brandy, one glass of wine, and one pound of flour ; after which beat well for half an hour, and bake with an even heat. Cream Cake. One cup sugar, butter the size of an egg, one-half cup of milk, two eggs (beat them well), one heaping cup of flour, in wiiichone teaspoonful of baking powder has been thoroughly sifted ; bake in jelly tins. For the cream, boU one-half pint of milk. Take a tablespoonful of flom-, or corn-starch, beaten with a little milk; when the milk comes to a boil, stir this in slowly, and cook a minute ; then add one-half cup of sugar, and stir in one well beaten egg. Flavor to taste. A very email piece of butter added, is an improvement. Jelly Roll. Three eggs, one cup of sugar, one teaspoonful of cream of tar- tar, one-half teaspoonful of soda, one cup of flour ; pour it thin into a baking-pan ; bake slowly ; spread jelly over it and roll it np. Wrap it in a cloth. One "Eigs Cake. One and one-third cup* of flour, ona-tMrd cup of sweet bQM, 80 CAKE. one cup of sugar, one tablespoonful of melted butter, one egR and two teaspoonsful baking powder. Nut Cake. One and one-half cups sugar, one-half cup o'f butter, three- fourths cup sweet milk, two cups flour, whites of four eggs, one- half teaspoonf ul soda, one teaspoonf ul cream of tartar, one large cup of walnuts or hickory nuts. IPorlc Cake. Half a pound of salt pork chopped fine, two cups of molasses, half pound raisins chopped well, two eggs, two t«aspoon8ful each of clove, allspice and mace, half a tablespoonful of saleratus or soda, and flour enough to make a stiff batter. The oven must not be too hot. Grood Grirl's Cake. One cup butter, one and a half cups sugar, three eggs, one cup chopped raisins, one teaspoonf ul of soda dissolved in two table- spoonsful of milk; spiced to taste, and add flour enough to roll as cookies. Safsie's Cake. One cup of butter, two of sugar, three of flour (heaping'), and four eggs. Sift one tablespoonful of cream of tartar and half a teaspoonf ul of soda into the flour. Or earn Cake. Two cups of flour, one cup of cream, one cup of sugar, iwa eggs, and half a teaspoonful of soda. Gala Cake. Two cups of flour, one-half a cup of milk, one-half a cup of butter, one cup of sugar, yolks of three eggs, one teaspoonful of soda and two teaspoonsful of cream of tartar. Silver Cake. May be made the same as gold cake, only use a little toon butter^ OAKE. 81 No Eg-g- Cake. {Nkc.) Two and a half cups of flour, half a cup each of butter and milk, one and a half cups of brown sugar, and one teaspoonful of soda. Flivor with nutmeg. Corn-Stai'oh Cake. Two cups sugar, one cup butter, two cups flour, one cup corn, starch, one cup milk, four eggs, one teaspoonful soda and two of cream of tartar ; sift the flour, corn-starch and cream of tartar all together. Flavor with almond only. Sno-vr nake Cake. Three eggs, one cup and a half sugar, half cup butter, half cup milk, half teaspoonful soda, one teaspoonful cream of tartar, two cups flour, whites of two eggs, half a cup of sugar, beaten together. Bake in jelly-cake tins, frost each layer and sprinkle with grated coooauut. This is excellent. Svig-ai^ Griiigei'toreacl. One egg, one cup sugar, one-half cup shortening, four table, spoonsful of milk, one teaspoonful cream of tartar, one-half teaspoonful of soda, one teaspoonful of ginger; add flour and mix hard. iMolasses GJ-iJigerbread. Two cups of molasses, one cup sugar, one cup of shortening, one cup boiling water, two teaspoonsful of soda ; add ginger to taste, and flour enough to mold hard. Flaln. IHolasses Cake. One cup molasses, one-half cup of butter, two eggs, two heap- ing cups of flour, one teaspoonful soda, and spice to taste. A-untie's Grlng'er Snaps. One cup of molasses, half a cup of butter, one teaspoonful of »oda and one tablespoonf ul of ginger ; flour to form a stiff ioughi roll M tbui as possible. S2 CAKK. IMCinuie's !M!ol£isses Oalce. One cup brown sugar, one cup molasses, one cup milk, half s cup of butter, one egg, one teaspoonf ul of soda, and two and a half cups of flour. Flavor with lemon or nutmeg. JMIolassies Cake. A cup and a lialf of molasses, three-quarters of a cup of but- ter, one egg thrown in without beating. When these are well mixed, fill a cup with boUing water, throw half in,at once, and mix with the other a heaping teaspoonf ul of soda (no cream of tartar), flour enough to just make it run off the spoon ; either ginger or cinnamon to taste j bake in not too hot an oven. Soft Gringerbread (^Vithowt Eg'gs). One tablespoonful butter, one tablespoonful ginger, one-half cup brown sugar, two cups molasses, two cups water or sour milk, one and a half teaspoonsf ul soda ; do not stir very long ; bake in a moderate oven. Tea Cake. One cup of sugar, two and one-half cups of flour, one tablfc- Bpoonf ul of butter, one cup of milk, one egg, one teaspoonful of Boda, and two teaspoonsf ul of cream of tartar ; dissolve soda and butter in a little warm water and beat all together for fifteen minutes. Bake in small cakes or a loaf. To be eaten hot with butter. Miadgfe Calces. Three eggs, half a pound of sugar, one cup of butter, pint and a half of flour, rolled thin in sugar. Doug'hmxts. (iVfee.) I'our eggs, eight tablespoonsf ul sugar, butter big as an egg, a little salt, one nutmeg, half a cup of milk, half a teaspoonful of soda, and flour enough to roll out. One Eg-g- Crullers. One cup of sugar, one cup of buttermilk or sour milk, three tableepoongful melted butter, one egg, one teaspoonful of Baler- X, it will keep the crvL'lers from bumiiig. Crullers. Two cofEee-cupsful of sugar, one coffee-cupful of milk, four eggs, six tablespoonsful of lard, two teaspoonsful of eream of tartar, one teaspoonful of soda, flour to malie stiff enough ta roll ; fry in boiling lard ; spice to suit the taste. No Eggf Cookies- Two cups of sugar, three-fourths cup of butter, one cup soui milk, one teaspoonful of soda, and flour enough to roll. If mada with sweet milk, use baking powder, or soda, and cream of tartar. Mlinixte Cake. Two cups white sugar, one scant cup of butter, one cup ol sweet milk, three heaping cups of flour, three eggs, two tea- spoonsful cream of tartar, one teaspoonful of soda. Put sugar, butter, eggs (not previously beaten), soda and cream of tartar all together, beat to a f rotli ; add the milk, beating well ; flavoi with lemon extract ; add the flour graduallv ; pour into a cake tin lined with buttered paper ; sprinlde a little powdered sugar over the cake before baking. It is well to cover it when first put in the oven, in order not to harden the top too soon. This is very nice and quickly made. Railroad. Cake. One cup sugar, one tablespoonful of butter beaten to a cream, three eggs beaten to a froth, one cup flour, three tablespoonsful sweet milk, one teaspoonful cream of tartar, half teaspoonful soda, half teaspoonful salt. Spoiigpe Cake. Three eggs, beaten one minute ; one and one-half cups white sugar, beaten Ave minutes ; one cup of flour, beaten one minute ; one-half cup cold water and another cup of flour, with two tea- spoonsful of baking powder, beaten one minute ; bake ia a slow 84 OAKK. Spong'e Oake. Beat six eggs together thoroughly ; whea well beaten, stir In two cups of granulated sugar, two cups of flour, and half a tea- spoonful of soda dissolved in a tablespoonful of milk ; beat all well together, then add the grated peel and juice of a good- sized lemon or two small ones. Bake immediately with a quick oven. School Cake. One egg, a piece of butter the size of an egg, one cup of sugar, one cup of mUk, one pint of flour, two teaspoonsful of cream of tartar, one of soda. Divide the milk, and dissolve the cream of tartar in one and the soda in the other, and pour one into the other to effervesce, then add to the other ingredients. Ne-v*^ TTear's ]Vtarl>le Oake. White Part. — Whites of four eggs, one cup white sugar, half cup butter, half cup sweet milk, two teaspoonsful of baking powder, one teaspoonf ul of vanilla or lemon, and two and a half cups of sifted flour. Dark Part. — Yolks of four eggs, one cup brown sugar, half cup molasses, half cap butter, half cup sour milk, one tea- spoonful cloves, one teaspoon ful cinnamon, one teaspoonf ul mace, one nutmeg, one teaspoonful soda, and one and a half cups sifted flour. Put it in the cake dish alternately, first one part and then the other. Fruit Cake (IVo Eg-g^s). Five cups of flour, two of sugar, one of molasses, one of but- ter, half cup of lard, teaspoonful salt, teaspoonful of soda dis- solved in a cup of sour milk, two teaspoonsful of ground clove, two of allspice, one of mace, one pound chopped raisins, two ounces of citron sliced thin. I^emon Cake. One cup butter, three cups sugar, four cups flour, one cup milk, five eggs, one teaspoonful soda, juice and rind of one leraoo. OAKE. 85 JVe-w York Cup Cake. Three cups of sugar, two of butter, six of flour, one of sour milk (or sweet), with a little cream, five eggs, nutmeg, and a little fruit of any kind, one teaspoonful of soda, two of cream of tartar ; two loaves. Raised Calie. Three cups of new milk, one cup of yeast, two cups of sugar ; vf ork it into a stiff batter with flour; let it rise over night; in the morning put in one and a half cups of butter, one more cup of sugar, one teaspoonful of soda, dissolved in miik ; put in spices, and raisins as long as you can stir it with a spoon, then put in pans to rise till light enough to bake. Bread Batter Calse. Three cups of bread batter, risen very light, two cups of sugar, one of butter, and two eggs ; stir well and set to rise ; when light, bake in a quick oven. Coffee Cake. Five cups of flour, one cup of made coffee, one cup sugar, half cup molasses, one cup of butter, teaspoonful soda, two tea- spoonsful of cinnamon, one of clove, raisins or currants. Buns. Two cups of milk, one of sugar, one of yeast, and flour enough to thicken ; rise over night ; in the morning add a piece of butter the size of an egg, another cup of sugai', one cup of Sultana rais- ins, or other raisins, chopped ; roll out to bake, cut in rounds, and rise again before baking. Harrison Cake. Four cups of flour, two of sugar, four eggs, one of butter, on« of molasses, one of milk, half a teaspoonful of soda, half a tea- spoonful of ground clove. Every-tlay Cake. One cap mola8»>« «»« etro of suirar. one cup of butter, two eggs, two-thirds of a cup of milky with one teaspoonful of bow 6s OAKS. dissolved in it. Two teaepoonsful o± cream tartar, and floui enough to make it as other loaf cake, one teaspoonful of salt, on« of clove, one of cinnamon, one nutmeg. I»lalii Cake. Three cups of flour, one and a half cups of sugar, half a cup of butter, half a cup of milk, one teaspoonful of soda, thi'ee eggs, one nutmeg, and a tablespoonful of rose-water. Brooklyn. Cake. One cup lard and butter mixed, one of molasses, one of sugar, three eggs, half a cup of sour milk, teaspoonful of soda ; spice to your taste, and flour enough to make it as stiff as loaf cake. Cup Cake. Four cups of flour, four eggs, three cups of sugar, one of but- ter, cup of milk, teaspoonful of soda. Jixnribles. Sift four cups of flour ; cream two cups of nice, brown sugar, and a small teacupful of butter ; beat two eggs very light, grate a little nutmeg, add one-half a teaspoonful of soda in half a cup of sweet milk ; add flour enough to roll into cakes ; handle as lit- tle as possible ; bake in a long, tin pan, in a quick oven. Cara^vay Cookies. ** Two cups of sugar, one-half cup of butter, one cup of sweet milk, one teaspoonful of baking powder, caraway seeds, flour enough to roll. Tbese are deliciously light and tender. Party ThiflE^. Make a rich paste, roll out thin, and cut with a biscuit cutter. Lay them on a shallow tin pan, which has been buttered, and roll out a pufE paste, which cut of the same size. In the centre of each of the pieces of puff paste cut a, hole with a small wine- glass, leaving a rim, which place on the top of your first pieces o' paste, and bake all together a light brown. Before putting in the oven, brush them over with sweetened white of egg ; it KreatJy improves the appearance. FUl with jelly or swestmeats -"^ a»j kind. Gi£E. 87 Wedding' Cake. One pound of butter, one pound of sugiir, nine eggs, one pound c£ flour, three pounds of clean cm-rants, two pounds of stoned raisins, cne-half teacupful of wine or brandy, from one-Iialf to three, qjorters of a yound of citron, one grated nutmeg, some mace and cinnamon. Rub tlie butter and sugar togetlier ; when light, add first the yolks and then the whites of the eggs— the yolks and whites of the eggs to be beaten separately — then put in nearly all your flour, keeping out just enough to dust your raisins ; cut your citron in slips, and put in as you put the cake in the pan; after mixing yom' fruit in the cake grease a four-quart pan care- fully, line it with buttered paper ; put your cake in and bake, in lot too quick an oven, for it burns easily. After it is baked take It out of the pan, paper and all, and let it cool. The next day, to keep it fresh and moist, put it back in the pan, or in a tin cake- box and keep it tightly covered. Icing'. For a good-sized cake take the whites of two eggs, and about half a pound of powdered sugar. Beat the whites, slowly add- hig the sugar. This is better than beating the whites first and then adding sugar. A. little lemon juice makes it whiter and better. When the cake is almost cold cover it with the icing evenly, using a knife dipped in water. Chocolate Icing. A cup of milk, a quarter of a pound of good chocolate, one cup of powdered sugar, one teaspoonful of vanilla. Scald the milk and chocolate, then add the sugar, and pour it on the well beaten white of an egg. This will ice a good-sized cake or pudding. To Blanch Aliir.onds. Put them in boiling watw. PART TWELFTH. JELLIES, PRBSEKVES, ETC. Preserved. Apples. {Nice.) Core and pare a dozen good-sized apples, and cut into eight* make a syrup of a pound of sugar to iialf a pint of water ; let it boil, and then put in as much apple as can be boiled without breaking ; remove them carefully when tender ; After all are done, add a little more sugar, boil a few minutes, flavor with lemon and pour over the apples. I*reserved Pine-Apple. A pound of sugar to a pound of pine-apple ; put the slices in water, and boil a quarter of an hour ; then remove them, and add the sugar to the water ; put in the apple and boil fifteen minutes. Boil the S3TUP till thick. Charlotte liusse. Soak one ounce of gelatine in two tumblersful of milk fifteen minutes; then boil till the gelatine is all dissolved. Beat the yolks of SIX eggs and half a pound of powdered sugar, and stir them into the boiling milk long enough for them to thicken like a custard ; then stir in the whites, beaten to a stiff froth. Season with bitter almond or vanilla. Whip a pint of cream to a stiff froth, and stir into the custard. Line a mold with sponge cake or lady's fingers and fiU with the mixture. Set it on ice. Apple Jelly. Take some ripe apples, fine-flavored and juicy, pare and cut them in quarters j put them in water as you cut them, or they will JELLIES, PRESERVES, ETC. 89 iwm black. When all are cut, put them in a preserving kettle and pour over them a little water ; let them cook until they are quite soft ; then strain through a tiannel bag ; boil the juice with an equal weight of sugar until it will jelly (yuu can test it liy placing a little on a plate), and pour it, while hot, into the jelly moWg or jars. Golden pippin apples make the finest jelly. If wsmted for immediate use only, you can use less sugar. ♦Quince Jelly. Make the same as apple jelly. Cirrrant Jelly. Mash the currants well to expel the juice ; strain through a cloth, and to every pint of juice allow a pound of sugar. Put the sugar in the preserving-pan and add a very little water ; heat gradually and boil it ten minutes, stirring constautly; skim the sugar and add the currant juice ; let the sugar and currant juice cook ten minutes after they begin to boil. Bkim well and pour at once into the glasses or jars. Orape Jelly. Take grapes before they are fully ripe and boil them gently with a very little water ; then strain and proceed as with currant jelly. Wild grapes will not make as firm a jelly as cultivated ones. Apple Jam. Core and pare a good ouaatity rf apples, chop them well, allow equal quantity of weignt, apples and sugar, make a syrup of your sugar by adding a little water, boiling and skimming well, then throvf in some grated lemon peel and a little white ginger with the apples ; boil until the fruit looks clear. Gi-reeii GJ-ag'e Jam. Rub ripe, green gages through a sieve, put all the pulp into a pan with an equal weight of loaf sugar pounded and sifted. Boil the whole till sufficiently thick, and put into pots. Ba«pl>eri-y Jam- Pick them carefully, take equal quantities of berries and sugar 90 JELLIES, PRESBHVEa, ETC. Btir it continually ; put the fruit first into a saucepan, and when the watery particles are evaporated add the sugar ; simmer slowljr for fifteen or twenty minutes. Oooseberry Ja-m. Select ripe, red gooseberries, as many as you require, and after removing the stalks place the berries in a preserving-pan. Ab they warm stir and bruise them to bring out the juice. Let them boil for ten minutes, and add sugar in the proportion of three- quarters of a pound to every pound of fruit, and place it on the fire again ; let it boil slowly, and continue boiling for two hours longer, stirring it all the while to prevent burning. When it thickens, and is jelly-like on a plate when cold, it is done enough. Put into pots, and allow it to remain a day or two before it ii covered. Grelatine Jelly. To make two quarts, take a two-ounce package of the gelatine and soak for one hour in a pint of cold water ; add to this one and one-half pounds of sugar, the juice of four lemons, some orange peel, stick cinnamon or other flavoring ; when the gelatine is thoroughly soaked, pour on three pints of boiling water and strain immediately through a jelly bag or coarse toweling ; next pour into molds and set aside to cool ; in warm weather usc a lit- tle more gelatine. Gr-rape Jaxu. Boil the grapes in a little water long enough to meike them ten- der, then add a pound of sugar to a pound of grapes, and boil half an hour. BliTiljarTtj Miarmalacle. Take six oranges, peel them, and take away the white rind and pips, then slice the pulp into a stewpan along with the peel, cut very »mall ; add thereto one quart of rhubarb, cut finely, and from one pound to one pound and a half of sugar. Boil the wholi down in the usual way, as for other preserres. JSLLIBS. PRESERVES, ETC. 91 Baked. Cxtp Oustards. Take one quart of milk, four eggs, beaten very light, flye table, spoonsful of sugar and a little nutmeg ; mix well and pour into custard cups ; set them in a pan of hot water, grate a little nut- meg on each, and bake carefully. Eat cold. Orang'e Oustard. The juice of six oranges, strained and sweetened with loaf sugar ; stir over a slow Are till the sugar is dissolved, taking off the scum ; when nearly cold add the yolks of six eggs well bsaten and a pint of cream (or milk). Stir over the fire till it thickens,. and serve in glasses. Double the quantity, if required. Oela.'tixi.e Slanc !M!a,ng'e. One quart of mUk, one ounce gelatine, sugar to sweeten to taste ; put it on the Are and keep stirring until it is all melted, then pour it into a bowl and stir it until it is cold ; season with vanilla; pour into a mold, and put it into a cool place to stiffen. Soak the gelatine in the milk twenty minutes before you put it on to boil. HMCoss Blanc Mla.ng'e. Take an ounce of moss, wash thoroughly, and put into tw9 quarts of new milk; let it simmer slowly till it thickens; strrfi' through a sieve, flavor and put it into molds. Klce Custard. One quart milk, three eggs, half a cup of rice, one lemon, tea- spoonful of salt, and thirteen teaspopnsful of powdered sugar. Boil the milk, rice and salt together until the rice is soft. Sepa- rate the yolks of eggs from the whites, and beat the yolks with three teaspoonsful of sugar and the grated peel of the lemon; beat the whites with ten teaspoonsful of sugar and the juice of the lemon. When the rice is soft take it from the fire, and stir to it the beaten yolks till it thickens, turn into your pudding-dish, put whites over the top ; place in oven to color the top. To be eaten cold. Lizzie's Trifle. Soak a doZen sponge drops in sweet wine ; after they are w^l 92 JELLIES, PRESEETES, ETC. Boaked, drain off any of the wine that may remain ; make a « «. tard of a pint of cream, the yo'lKB oi lonr eggs and white of one, flavored and sweetened xo your taste: wnen cool, pour over the cakes, then beat tne wmtqs wiin sugar and lemon, ana put on tlie custard as high as you can. IFloatiiig' Island. Take a large glass of currant jelly, whites of three eggs, a little lemon juice and peel grated ; whip it up with a rod, and put into the middle of a dish of cream. IFloa.tliig' Island. Take six eggs, separate them ; beat the yolks, and Wir into a quart of milk; sweeten to taste; flavor with lemon or nutmeg. Put this mixture in a dish, and half immerse it in a saucepan of boilmg water. Keep stirring it until the custard gets thick, which will be in abo^tt thirty minutes. Whip the whites of the eggs to jj, strong froth. "When the custard is done, put into a deep dish, and heap the frothed egg upon it. Serve cold. Quinces for the Tea Tatole. Bake ripe quinces thoroughly. When cold, strip ofE the skins, place them in a glass dish, and sprinkle with white sugar, and serve them with cream. They make a fine looking dish for the tea table, and a more luscious and inexpensive one than the satj«i fruit made into sweetmeats. Preserved Stra-v*^l>errles. Pick off all the stems, and to every quart of fruit add a quart of sugar ; mix well with the sugar and put them over a slow fire till the syrup commences to form, then put them over a hot fire, and let them boil quickly for fifteen minutes, skimming it well. Put them bofling hot into stone jars, seal up tightly. StraTvl>erry Syrnp. Make a syrup In the proportion of three pounds of sugar to half a pint of water. Boil and skim until clear. Have ready the strained juice of the strawberries. It is best to let drip through a bag without pressure, so ag to be clear. AJJow twe JKLUES, FBESERTES, Eia 93 and a half pints of strawberry juioe to the half pint of water. After you add this, let it boil hard for not more than five min- utes." Take it from the fire before it loses its fine color, and pour hot into self-sealing glass jars^— the kind that only need the top to be screwed on. This syrup preserves even the odor of the fresh strawberry when opened months afterward, and flavors ice- cream delightfully. iPreserved ILemon Peel. Make a thick syrup of white sugar, chop the lemon peel fine, and boil it in the syrup ten minutes ; put in glass tumblers ani^ paste paper over. A teaspoonf ul of this makes a loaf of cake of, a dish of sauce nice. Ho-vr to CrystallisEe Fruit. Pick out the finest of any kind of fruit, leave on their stalks, beat the whites of three eggs to a stifE froth, lay the fruit in the beaten egg with the stalks upward, drain them and beat the part that drips ofE again, select them out one by one and dip them into a cup of finely powdered sugar ; cover a pan with a sheet of fine paper, place the fruit inside of it, and put it in an oven that is cooling ; when the icing on the fruit becomes firm pile them on A dish and set them in a cool place. I^eserved. Xowiatoes. A pound of sugar to a.pound of tomatoes. Take six pounds of each, the peel and juice of four lemons, and quarter of a pound of ginger tied up in a bag ; put on the 6id« of the range, and boil islowlj for three hours. Cider A.pple Sauce. Take a porcelain-lined kettle, fill it with rich, sweet cider ; boU more than half away, then empty into a stone pot. Have ready sweet apples pared and quartered ; fill the kettle with them, pour on part of the cider, cover and let them stew until the apples are done ; add the rest of the cider and a little sugar, and stir until quite thick. It is better to boil it several hours, as the longer it is boiled the longer it can be kept ; while boiling, add spice to taste. PABT THIRTEENTH. SATTCBS. Sauce fbr X£oa.st Beef. Grate horse-radish on a grater into a basin, add two table- spoonsful of cream, with a little mustard and salt, mix well to. ';ether, add four tablespoonsful of the best vinegar, and mix the whole thoroughly. The vinegar and cream are both to be cold. Oyster Sauce fbr Tux-keys, etc. Strain tifty oysters, put the juice into a saucepan, add one pint of new milk, let it simmer, and skim off any froth which may rise ; then rub a large spoonful of flour and two of butter togeth- er ; stir this into the liquor ; add a little salt and pepper. , Let it simmer five minutes, but do not add your oysters till just as they are to be seat to the table, as if they are too much cooked they are hard. Oyster Saxice. Beat a quarter of a pound of butter and three even tablespoons- ful of fljur to a cream, then turn on a pint of boiling water, stir- ring briskly ; let it boil once, then add a pint of soFid oysters and boil two mmutes. If desired, can flavor with chopped celery or parsley. Cranl>erry Sauc©- A quart of cranberries, a large pint of sugar, and a pint of wa- ter. Boil slowly, and when the berries are soft, beat well aad straia through a colander. SAUOEB. 95 Wlilte Sauce. In three tablespoonsful of nice, melted butter mii thorougMy one tablespoonf ul of sifted flour, add tliree-f ourths of a piot of milk, boil ouce, and then stir quickly. For color, add a little yolk of egg, and for flavor, lemon juice. Eg'g Sauce. Take quarter of a pound of butter and braid it well into three iven spoonsful of flour ; then turn on a scant pint of boilmg wa- ter, chop well three boUed eggs, and stir into the butter as it goes to the table. Capear Sauoe. Is to be made as egg sauce, and two tablespoonsful of capers stirred in instead of eggs. I>raTVM. Butter. Take ona pint of sweet milk, a piece of butter the size of an egg, two or three tablespoonsful of flour or corn-starch ; rub the butter and flour together ; when the milk is boiling, stir in the butter and flo'ir ; have ready two hard-boiled eggs ; take off the shells and chop or slice them ; stir them in a3 you take the butter from the fire ; pepper and salt to taste ; send to table immediate- Mint Sanoe. Choose fresh and young mint, strip the leaves from the stems, wash snd drain, chop them finely, and add two tablespoonsful of pounded sugar to three heaped tablespoonsful of mint. Mix thor- ough))', and pour in gradually six tablespoonsful of good vin- egar. The proportions can be varied according to tasts. Mint Vlneg'ar. Put into a wide-mouthed bottle fresh, clean mint leaves, enough to fill it loosely ; then fill up the bottle with good vine- gar, and after it has been stopped close for two or three weeks. It is to be poured off clean into another bottle, and kept well corlted for use. Serve with lamb when mint cannot be ob- 96 SATTCES. -A.ppl» r^auoe fbr XSoasi; Pork. Pare, core and cut up a quart of apples, add half a cup oj water, boil them till tender, then add sugar, and any flavor de- sired, to taste. Nice with a very little butter added. Tomato Sauce. Remove the skin and seeds from about a dozen tomatoes, slice them and put them in the stewpan, with pepper and salt to taste, and three pounded crackers. Stew slowly one hour. To Bro-vrn Flour. Spread upon an iron pan and set upon the stove, or in a very hot oven, and 'stir continually after it begins to color. Brown evenly all through. Keep in a glass jar in a dry place. Grood Comnxon Sauce. One coifce-cupful of brown sugar; two tablespoonsful of butter and a tablespoonf ul of flour ; beat well together ; then add a cup- ful of boiling water and simmer for a few minutes. Flavor with nutmeg or lemon, or a little wder. Hard Sauce. Take one cup of butter, two of sugar, and beat well together. Flavor as desired. Set it in a cool place. Braudy Sauce. Beat one-quarter of a pound of butter t3 a cream, add gradually one pound of white sugar, one wineglassf ul of brandy, and half a pmall nutmeg. Beat until light and white, and then pile up in a pyramid. liiquid Sauce. Two cups white sugar, a piece of butter the size of an egg, one Bgg well beaten, one teaspoonful corn-starch or flour, beat all well, now add a teacupful of boiling water, put in saucepan on fire till it thickens like cream ; do not let it boil. Wlue Sauce . One ci^ of powdered sugar, and one-half cup of butt«r beaten sxseBB. 91 to a cream, yolk of one egg beaten and added, then the white of the egg beaten and also added ; melt over the tea-kettle and add half a glass of wine. Sauce fV>r ^pple Pudding-. Take equal parts of sugar and molasses, boil together about twenty minutes, and add half a teaspoonful of butter and a little Tinegar or lemon juice. Miilli Sauoe. Eub one tablespoonful of butter into a large cup of sugar, add two beaten eggs and work all to a froth. Wet one-half a tea- gpoonful of corn-starch and stir into the mixture ; then stir in five tablespoonsful of boiling milk, beating well all the time. Set the dish in a pan of boiling water and simmer five minutes. Fla- vor to tact*. PART FOUBTEENTH. COOKBRT FOR INVALIDS. 3arley "Water. Pearl barley, two ounces ; boiling -water, two quarts ; boll tc one-half and strain. A little lemon juice and sugar may be added, if desirable. To be taken freely in inflammatory diseases. Barley Ooffee. Koast one pint of common barley in tlie same way in which coffee is roasted. Add two large spoonfuls of this to a quart of boiling water ; boil five minutes. Add a little sugar. Itice "Water. Rice, two ounces ; water, two quarts ; boil an hour and a half, and add sugar and nutmeg. Rice when boiled for a considerable time becomes a kind of jelly, and, mixed with milk, is an excel- lent diet for children. It has in some measure a constipating property, which may be increased by boiling the milk. Lemion "Water. Put two slices of lemon, thinly pared, into a bowl, a little bit of the peel and a little sugar. Pour in a pint of boiling water, and cover it close two hours. Lemonade. This is invaluable in fevers, and also in rheumatic afEeetiona. Rub two medium-sized lemons soft, cut them through the centre, OOOKBHT FOR INTiLIDg. 99 and squeeze out the juice, take out the seeds. Put ttro table- spoonsful of white sugar to each lemon, and add a pint of cold or boiling water, according as you desire the lemonade, hot, or cold. A.pple "Water. Koast two tart apples until they are soft ; put them in a pitcher, pour upon them a pint of cold water, and let it stand in a cool place an hour. It is used in fevers and eruptiye diseases, and does not require sweetening. A. Itefreshiiig' Drink in Fe-^ers. Put a little sage, two sprigs of balm, and a little sorrel into a stone jar, haying first washed and dried them. Peel thin a small lemon, slice it, and put a small piece of the peel in ; then pour ia three pints of boiling water. Sweeten, and coyer it close. Ajaother. Boil an ounce and a half of tamarinds, three ounces of cranber- ries, and two ounces of stoned raisins, in three pints of water, till the water is reduced to two pints. Strain and add a bit of lemon peel, which must be removed in an hour, as it gives a bitter taate if left too long. -A. ~V"ery Pleasant Drink. Put a teacupf ul of cranberries into a cup of water, and maeh them. In the meantime, boil two quarts of water with one large spoonful of corn or oatmeal and a bit of lemon peel ; then add the cranberries. As much fine sugar as shall leave a smart flavor of the fruit, and a wineglassf ul of sherry. Boil the whole gently fifteen minutes, and strain. Sa^e Tea. Dried leaves of sage, half an ounce ; boiling water, one quart. Infuse for half an hour, and strain. Add sugar and lemon juice as required by the patient. Balm and other teas are made in the same manner. The above form agreeable and useful drinks ia fereri, aHd their diaphoretic powers may be increased by addiaf a little sweet spirits of nitre. iM OOOKBBT rOB INTALLDfl. Omiait Ooffe*. Toast slowly one or two slices of brown or white bread, pom boiling water over it, and drink hot or cold, according to prefer- ence. Infnsion of Dlalt. To one pint of ground malt add three pints of scalding water ; that is, water not quite brought to the boiling point ; ii>fuse two hours and strain. Add sugar or lemon juice as desired. An «xcallent preparation in in&ammator7 fevers. "Water GJ-mel. Oat or corn meal, two tablespoonsful ; water, one quart. Boll for ten or fifteen minutes, and strain, adding salt, and sugar if de^ sired. Hioe Grmel. Ground rice, one heaping tablespoonful ; ^una cinnamoK, one teaspoonf ul ; water, one quart. Boil gent/y for twenty mia- uteg, adding the cinnamon near the conclusior, jitraia and iWMt- «n. Wine may be added in some cases. I*a.iia.cla. White bread, one ounce ; ground cinnamon, one teaspoonfcd j water, one pint. Boil them until well mixed, and add a little sti' gar and nutmeg. Wine or butter may also be added, if desirable. Pa.iia.da,. Break up three arrowroot crackers into small pieces j pour n >- on them boiling water and cover close for a minute, then add a teaspoonf ul of white sugar and a little milk. It is an excellent breakfast or supper for an invalid or a child. Instead of the milk, the juice of a lemon may be squeezed in and another teaspoonf ul of sugar added. Sago CJ-rwel. Sago, two tablespoonsful ; water, one pint. Boil gently until it thickens, stirring frequently. Wine, sugar and nutmeig may be added, aocording to circumstances. OOOKEHT FOB INVALIDS. 101 Arrowroot, one taWespoonf ul ; sweet milk, half ^, pint; boil, ing water, half a pint. To be sweetened with loaf sugar. Excel- lent aliment for children when the bowels are irritable. Tapioca Jelly. Tapioca, two tablesp(X)nsful ; water, one pint. Boil gently for an hour, or until it assumes a jelly-like appearance. Add sugar, wine, and nutmeg, with lemon juice to suit the taste of the pa- tient and the nature of the case. Jelly of Ix'ish. Mioss. Irish Moss, half an ounce ; fresh milk, a pint and a half. Boil down to a pint. Remove any sediment by straining, and add the proper quantity of sugar and lemon juice, or peach-water, to give it an agreeable flavor. Ising'la.ss Jelly. Isinglass, one roll Boil in one pint of water until it is dissolv- ed. Strain, and add one pint of sweet milk. Put it again over the fire, and Itt it just boil up. Sweeten it with loaf sugar, and grate nutmeg upon it. When properly made, it resembles cus- tard. This is excellent for persons recovering from sickness, and is well adapted to the bowel complaints ot children. Calf s Foot Jelly. Take two calf's feet, and add to them one gallon of water ; boil down to one quart ; strain, and when cold, skim off the fat ; add to this the white of six or eight eggs well beaten, a pint of wine, half a pound of loaf sugar, and the juice of four lemons, and let them be well mixed. Boil the whole for a few minutes, stirring constantly, and then strain through a flannel. This forms a very nutritious article of diet for the sick, and for those recovering from disease. The wine may be omitted or added, according to choice. Chicken W ater. Take half a chicken, divested of all fat, and break the bones j add to this two quarts of water, and boil for half an hour. Season with salt. 102 COOKEitY J.OR INVALIDS. MjLlk yorridg'e. Wheat flour, corn meal or oatmeal, two tablespoonsfftV •, milk, one pint ; water, one pint ; mix the flour or meal with cold water, to form a thin paste ; put the milk and water over the fire, and when they come to the boiling point, add the paate, carefully stir- ring. Boil at least half an hour. Frencli IMillE JPorridg'e. Stir some oatmeal and water together ; let the mixture stand to clear, and pour off the water. Then put more water to the meal, stir it well and let it stand till the next day. Strain through a fine sieve and boil the .water, adding milk while so doing. The proportion of water must be small- Witii toast this is a good preparation for weak persons. Boiled Floru-. Tie up as tight as possible, in a linen cloth, one pounu i.f flour <, and, after frequently dipping it in cold water, dredge the outside with flour till a crust is formed round it, which will prevent the water from soaking into it while boiling. Place it in water and boil until ^it becomes a hard, dry mass. Two or three spoonfuls of this may be grated, and prepared in the same manner as arrow- root gruel, for which it is an excellent substitute. Essence of Beefl Lean beef, chopped fine. Put a sufficient quantity into a bottle to fill up its body, cork it loosely, and place it in a pot of cold water, attaching the neck, by means of a string, to the handle of the vessel. Boil this for an hour and a half or two hours, then pour off the liquor and skim it. To this preparation may be added spices, salt, wine, brandy, etc., according to the taste of the patient and nature of the disease. liestorati-^e. Take two calf's feet, one quart of water, and one quart of new milk ; place all in a close-covered jar, and bake three hours and a half. "When cold, remove the fat. Any desired flavor may be given by adding lemon peel, cinnamon, or mace, while baking. Add sugar afterwards. COOKEBT FOR INVALIDS. lOS Veg*etal>le Soixp. Take one turnip, one potato, and one onion, let them be sliced and boiled in one quart of water for an hour. Add as much salt »s is agreeable, and pour the whole upon a piece of dry toast. This forms an agreeable substitute for animal food, and may be given when the latter is> inadmissible. Oyster Soup. Make a little broth of lean veal, or mutton, simmer with it a little celery. Straui it ; put it again on the flre, and when it boils throw in the oysters with their liquor, and a trifle of pepper and salt. Serve as soon as it comes to a bod on kittle squares of toast. Sippets. Ou an extremely hot plate, put two or three slices of bread, and pour over them some of the juices of boiled beef, mutton, or veal, if there be no butter in the dish. Sprinkle over them a lit- tle salt. "VlMeg'ar "Whey. Milk, one pint ; vinegar, one tablespoonful. Boll for a few minutes, and separate the curd. AJuxn. Whey. Alum, one teaspoonful ; milk, one pint. Boll together, and strain, to separate the curd. Orang^e VVliey. Milk, one pint ; the juice of an orange with a portion of the peel. Boil the milk ; then put the orange to it, and let it stand till coagulation takes place. Strain. Whey TVith Tamaxriads. Milk, boiling, one pint ; tamarinds, two ounces. Boil them together till coagulation takes place. "Wine Whey. Milk, two-thirds of a pint ; water, one-third of a pint ; Madeira, or other wine, one gill; sugar, one dessertspoonful. Place the mUk and water together in a deep pan, and when it begins to boij 164 COOKERY FOR INVALIDS. poor in the wine and the sugar, stirring assiduously whilst it boik, for twelve or fifteen minutes. Lastly, strain through a sieve. This is excellent in all forms of fever, given in small quantities. It may be drank either cold or tepid, a wineglassful at a time. These can nearly always be eaten with safety, when they aw eaten with relish. Choose good sized, fair apples of a tart and juicy, but not sour kind. Rub them off clean, and put them in rather a slow oven, which may increase in warmth, so that they shall be thoroughly done in an hour. When so soft that the sav- ory pulp breaks through the browned skin in every direction, take them out, sift white sugar over them, and carry one at time on a saucer to the patient. Ste^wed. Pru.ri.eis. These are extremely good in measles, scarlet fever, and the like, both as food and medicine. Get the box prunes, as they are generally of a much better quality than the open sort. Soak them for one hour in cold water, then put them in a porcelain-lined saucepan, with a little more water if necessary, and a little coffee crushed sugar. Cover, and let them stew slowly an hour, or un- til they are swollen large and quite soft. They are excellent as an accompaniment to breakfast for a sick person. Mlilk Toast. This is a favorite dish with nearly all sick people when they sire getting well. Cut stale baker's bread in thin slices, toast a nice brown, and lay then in a deep dish. Meanwhile, boil some milk, salt to taste, and pour it over the toast, cover, and serve quick. For an invalid, no butter should be put in the milk. Thlckenecl Mlillc. With a little milk, mix smooth a tablespoonful of flour and a pinch of salt. Pour upon it a quart of boiling milk, and when it Is thoroughly mixed put all back into the saucepan, and boil up once, being careful not to burn, and stirring all the time, to keep it perfectly smooth and free from lumps. Serve with slices of dry toast. It is excellent in diarrhoea, and becomes a specific Tag scorching the iloiu- before mixing with the milk. COOKEBY FOR IlTTALIDa, 105 Soft Boiled X^g'g's. Fresh eggs for invalids who like them cooked soft, should be put in a pan of boiling water, and set on a part of the stove where they will not boil for several minutes. At the end of that time they will be like jelly, perfectly soft but nicely done, and quite digest!- ole by even weak stomachs. ACillz and. 'Elg:^^^ Beat up a fresh egg, with a grain of salt, pour upon it a pint of boiling milk, stirring all the time. Serve hot, with or without toast. Invalicl Cixp Piiddiiig'. One tablespoonful of flour, one egg ; mix with cold milk, and a pinch of salt to a batter. Boil or steam fifteen minutes in i buttered cup. Eat with sauce, fruit, or plain sugar. Tapioca Cup Fudding;. This is very light, and delicate for invalids. An even table, spoonful of tapioca, soaked for two hours in nearly a cup of new milk. Stir into this the yolk of a fresh egg, a little sugar, a grain of salt, and bake in a cup for fifteen minutes. A little jelly may be eaten with it, if allowed, or a few fresh strawberries. In-valid A-pple Pie. Slice up one or more nice tart apples in a saucer, sweeten with white sugar, and cover with a moderately thick slice of bread but- tered slightly on the under side. When the bread is browned, the apples, if of a tender kind, and thinly sliced, will be done. Broiled Tenderloin. Thia ia highly enjoyed when the patient is becoming convales< cent. Cut out the round piece from the inside of a sirloin stake, broil it quick over a bright fire, turn it, with its gravy, upon a piece of freshly made toast, sprinkle with salt and pepper, but no butter; place between two hot plateo, and serve directly. A ten- der mutton chop, or half the breast of a chicken may be serye IIa,sty Pudding-. Set on a quart of water to boil ; in the meantime stir half a pint of sifted Indian meal into water enough to make it smooth ; add salt to taste. When the water boils, stir in a tablespoonful and boil, then another and let it boil, and so on till you have the thickening in ; then add enough sifted raw meal gradually, stir- ring all the time till thick enough, and it is done. This is a very nice recipe. * CVied Mush. Made as above the day before It is wanted, and cat in slices, and fried with fat enoujfh to prevent it from sticking to the griddle. I»ea,rs fbr Tea. Very ripe, soft pears should be pared and cut In slices and covered with sugar and cream. Peaohes fbx* Tea. They should be prepared as above, and are Tery nice. Stra-wberries, fov Tea. They should have nearly their weight in sugar, and a gweett rich cream to serve with them. There is no greater luxury. A.pple Oreaiu. Peel and core five large apples ; boil them in a little water, till soft enough to press through a sieve ; sweeten, and beat with them the whites of five eggs. Serve it with cream poured round it. Xo Clarify Sugar. To two pounds of granulated sugar put a pint of water, and dissolve it. When dissolved place to boil, and befoi* hot st'jr in MlSCELLANEOIIb. 1 09 weD the whites of two eggs ; watch it carefully, skimming well. When clear, cool and bottle it. This will keep a lon^ Mme if kept in a cool place. Blaol£l>erry Braxidy. Two quarts of the juice of blackberries, one pound of loaf sug- ar, one-half ounce of nutmeg, one-half ounce of cinnamon, one- half ounce of cloves, one-quarter ounce of pimento (the spices aro pulrerized) ; boil togethei' about half an hour, and when cold add a pint of the best brandy. Cherry Kum. A peck of black wild cherries, soaked in cold water for twenty- four hours. Put them in a demijohn, add two pounds brown sug- ar, two quarts blackberries, and a gallon of best New England rum. The older it is the better, if kept well corked ; it is excel- lent for summer complaints. I^emon Extract;. To prepare the best lemon extract for flavoring purposes, pro- cure a quart bottle, have it perfectly neat and clean, pare the yel- low rind off the lemon carefully, taking off as little of the white skin as possible, cut it in fine bits, put in the bottle and fill up with the best alcohol — only the best will cut the oil, which is the fla- voring desired and exists in the outside rind only. A dozen lem- ons will make a quart of the extract. The cheapest way is to have your bottle ready, and whenever a lemon is used, save the outside rind and drop it in the alcohol. In that way you have a much better extract than any that can be bought, and the cost is comparatively smalL loe-Cream. ( Without the ardina/ry fadUtiea.) Take three pints of milk, four eggs, well beaten, three-fourths pound sugar, and one tablespoonful corn-starch ; mix in a three- quart tin pail ; boil in a kettle of water till quite thick ; add one pint of sweet cream, and flavor to taste. Freeze in a common water pail, or any vessel of suitable size, with equal parts of ice chopped fine, and coarse salt. Rotate the pail and stir frequently no MTSCELLANEOUS. Stra,-w"l>erry Ico-Cveana.. (^ExceUent.) Pass a pint of picked strawberries tlirougli a sieve with a tvood en spoon, add four ounces of powdered sugar, and a pint of crean and freeze. Water Jces. (^Oenerally.) If made from jams, you must rub them through a sieve, adding thick boiled syrup, and lemon juice, and some jelly, and coloring if for pink, and the white of an egg whipped up before you add it to the best half of a pint of spring water ; if of jam, you must have a good pint of mixture in all to make a quart mold; if from fruits with syrup you will not require water. Miild Miusta,x*d. For immediate use mustard may be mixed with milk, to which a spoonful of very thin cream may be added. Recipe fox' Corning' BeeC For one hundred pounds of beef, take seven pounds of salt, two pounds sugar, two ounces saltpetre, two ounces pepper, two ounces soda; dissolve in two and a half gallons water; boil, skim, and pour on hot. I>icl£;le for Butter. Allow half a pound of salt, an ounce of saltpetre, and half a pound of sugar to three quarts of water. Dissolve them together; scald and skim the. pickle ; let it be entirely cold, and then poui it over the butter. Oocoa-lVut Drops. Take equal parts of powdered cocoas and loaf sugar, add the whites of egg* beaten to a stiff froth, half a dozen to the pound ; mix the whole together, and drop on buttered tins. Bake in a moderate oven. MIolassses Candy. One pint of white cofEee sugar, one pint of molasses, one table* S|>oouf ul of yinegar, one tablespoonf ul of butter ; eook riowly a MIBOELLAHEOUa 111 long Ome ontll It "strings'" from the spoon when dipped up ponr apoQ a greased tin pan; thea pull it uutil it becomes white, r*op Corn Hnll«i. Torix quarts of popped ocru, boU one pint of molasses about fifteen minutes ; then put the corn Into a large pan, pour the ooiled molasses over it, stirring briskly until thoroughly mixed Then, with cleaa hands, make into balls of the desired size. Ho-vr to make Peppermint Drops. There are various ways of making them ; a simple one is th» following ; take a quantity of sugar and put it in a dish, with water enough to hardly dissolve all the sugar ; put on a quick fire and boil ; then put in a few drops of peppermint (only a few drops), drop on a tin plate to suit yourself ; stir the solution until ready to make the drops. Chocolate Cream Drops. Take one pound of the best crushed sugar, half a teaspoonful of cream of tartar, one and one-half gills of water ; put them in 8 porcelain-lined kettle, and place over a brisk fire, and boil. Dip out a large spoonful of the boiling sugar, and cool the same in a saucer of water ; dip in it the thumb and first finger ; if, on separating them, the syrup is thick enough to be drawn out from the thumb and finger in a long thread without breaking, it is cooked enough. Set aside to cool for fifteen miiintes. To cream it then rub the syrup against the sides of the kettle with a wooden spoon or paddle, when it will turn into cream ; you can then form into shape ; first flavor as you wish To cover with chocolate, take one-half pound of the best chocolate, place into an ordinary tia saucepan, and set into a kettle of boiliug water ; when melted, d'op into it the balls of cream, and roll until covered with the cnocolate 5 then remove with a fork, allow the surplus chocolate to drip, place on a greased plate, or thick paper, to dry. Chocolate Caramels, Two cups of molasses, one cup of grated chocolate, one cup of mUk, t'/fo teaspoonsful of ranilla extract, one tablespoonful of butter. Boil about twenty-flre minutes, the* set t» C0»1 is 6 buttered pau. Mark in squares. Hi MiscEtLxintotik. Chooolate Oaramelsk Take two cups of sugar, one cup of molasaes, and one cup oi milk ; put them in a buttered saucepan and b«il fifteen minutes ; then add one teaspoouful each of butter aad flour, beaten to a cream; let all boll together flya minutes, and add the chocolate, grated, and boil till thick. Turn into a buttered pan, and before it is cold mark in Bquares with a kmfe. "Ba^s of the Sun. The rays of the sun may be kept from penetrating a window by applying to it an ounce of powdered gum tragacanth in the whites of six eggs, well beaten. Ehuiiitiu*e. Beeswax and strong lye will dean and polish fumltnre. Xo Xtemo-ve "WTiite Stains jC'x-om Fumlc ture. Have ready three pieces of woolen cloth, with one well dipped In lamp oil (or, if that is not convenient linseed oil), rub the spot briskly, wet the secoad with alcohol and apply to oily surface, rubbing quickly, as too much alcohol will destroy the varnish, and finally polish with the third cloth, moistened with oil or fur- niture polish. Another way is to use equal parts of vinegar, sweet oil and spirits of turpentine ; shake all well together in a bottle j applj? with a flannel cloth and rub dry with old silk or linen. To Olean I»alnt, Mix common wliiting to the consistency of common paste in warm water. Rub the surface to be cleaned quite briskly with a piece of flannel dipped in the whiting, and wash off with pure oold water. Grease spots, etc., will be removed without injury to the paint. Papered TTalLa. Rub the walls with a cloth sprinkled with Indian meoL 0» gently sweep off the dust and rub with soft muslin dotlk ^T8C*1LLANF.0US, 113 Xo make Paper Adhere to Wlxite^wasli.- ed Walls. Paper may be made to adhere to wMtewphed walls by wasi:! tlis walls with vinegar. When dry, apply the paper in the usbi^ way. To f^emo^e MiildeTV or ^Status *ro»n I-dnen. Take your cloth when dry, wet thoroughly with soft soap and Bait mixed. Chalk or starch scraped to a powder may be used instead of salt. Lay out to bleach. If one operation does not answer two will, and the linen will be clear and clean as ever. Xron Stains. These may be removed with juice of lemon, or of sorrel leaves; but if these fail, moisten the stain spots with water and rub oh a little powdered oxalic acid. Wash the acid off thoroughly soon "after it is put on, or it will eat the cloth. Also, waali it from your hands, and kisep it away from children, for it is poisonous in the mouth. Inkstains may be taken out in this way. Acids had bet- ter be used only on white goods. To keep Liaeix "White. Washing and bleaching well, and rinsing in very blue water, and putting away rough dry will keep linen perfectly white, Gi-rease Spots. q, An ounce of pulverized borax, put into a quart of boiling water and bottled for use, will be found invaluable for removing greaae spots from woolen goods. To Cleaa Slack Cashmere. Wash in hot suds, with a little borax in the water ( rl&M tn bluing water— very blue— and iron while damp. It will kx* equal to Dev. 1j4 miscellaneous. To S«istoire T'elvet. Where velret has been crushed, hold the wrong side oyer a basin of quite boiling water, and the pile will^ gi-adually rise. Do not lose patience, for it takes a considerable time, but the result is marvelous. Ho-v*^ to Wash Blade Calicoes. Put the calicoes in a. boiler, with enough cold water to cover them well, and let them come to a boil. Then take out into clean water, and soap, and rub any part of the white (if there is any) which still looks soiled, after which rinse, wring as dry as possi- ble, and dry quickly. To set the color of" Calico. Salt thrown into the water will set the co'or of black calico. HoTV to stiffen, a Orape "Veil. Always keep it folded and pressed under a heavy book, and whyn it looks gray, take alcohol enough to wet it thoroughly, then shake it dry, fold it nicely and press. To UeSstoro Blaclc Crape. Black crape can be perfectly restored by holding it over the steam of a boiling kettle. To Renovate Black Silk. Sponge it with clear, strong, cold tea, shake it out, and hang it up to dry, or iron it while damp. Another way is, rip out the scams, rub it with a piece of crape, then put it in cold water twen- ty-four hours, iron it with a hot iron on the wrong side ; be care ful not to "wring.the silk. To Henrove Inkstains from a, Carpet. Use Sapolio, directions on each package. Has been tried and Eeond *« work satisfactorily, as it removes all trace of the same UTOEX. dOTJPS. FAQE. B*ef Sonp, plain 6 Oliloken Soup T CUmSoup 8 Sreen Fea Soup 7 Invalid, sonp, for an 7 Oyster Soup 7 Potato Soup 8 Pea Soup, mthout meat 6 Tomato Soup s TomatoSonp 6 Teal Soup, economical 6 Vegetable Soup ;... 6 Stock for 6 riSH, OYSTERS AND CLAMS Fisb, to baKe a large 9 Fisli, toboil 9 Fisli Cake8„ 11 FlBli Cases 11 Fisli Chowder 9 Fish, to pickle 10 Fish, Cod, picked up 10 Fish, Cod, to fry.-. 11 Salmon, boiled 10 Trout, cream baked *. 10 Oysters, fried 13 Oyster Patties. 13 OyBters, scolloped.., li Oysters, stewed 12 Oysters, stewed 12 Oysters, pickled 12 (Sam Chowder.'. 14 Olam Oiowder U Oiam Inltters. is MEATS, ETC. FASK Beef, a-la-mode 1» Beef Balls .^ 13 Beef, corned 16 Beef, corned, stofted IS Beef, corned, hash balls of 17 Beef, dry, frizzled in cream U Beef, roast 18 Beef, roast, cold and potato pie. . 19 Beef Liver 19 Beef, savory 17 Beef, stewed with onions 10 Beef Tea 19 Beef Tongue 18 Boullll with Tomatoes 17 Bullock's Head, boiled 18 KidneyStew 17 Meat Cro(iuettea 18 Beefsteak, stuffed 17 Tripe 18 Liver, calf, stewed 30 Veal, knuckle of 24 Teal, minced , 23 Veal Pie 22 Veal, ragout of, cold 21 Veal, roast 21 VealEellsh 22 Veal, spiced 22 Veal Sweetbreads 28 Veal Sweetbreads, atewed 23 Veal, to prepare cold 22 Calf Head 2» Mutton, cold 2S Kntton, cottage pie of... W Mntten, Irish stew Of 25 fl6 INDEX. fAQX. Mutton, leg of, stewed 25 Mutton, leg of, stuflea 24 Mutton, Bhouiavir of , 25 Lambjlegof 25 Lamb Stew 26 Lamb Steaks, to fry 25 A Nice Breakfast Dlali 26 Pork Chops 28 Pork, corned. 27 Pork, how to cook salt 28 Pork Eelisli 29 Pork, to fricassee 28 Pork, to roast 2T Pig's Head 27 Sausages 23 ' Sausages with Tomatoes 28 Ham and Eggs 30 Ham, boiled 29 Ham, cold and meat croquettes.. 29 Ham, steamed 29 Ham, toast 29 PODLTRT. Chicken, boiled fowl or 38 Chicken Fricassee 34 Chicken Pie S3 Chicken Pot-pie 85 Chicken, prairie 84 Chicken, pressed S4 Chicken, stewed 34 Ducks, roast 3S Fowl, hashed 34 Fowl, to roast wiia 35 Goose, voast 32 Pigeons, roast 32 Poultry, to cook 35 Turkey, boiled 33 Turkey, directions for roasting a 31 Turkey, stuftlng for 32 Tmkey, stuffing for 32 VEGETABLKS. Asparagus, to boll 38 Asparagus, stewed 3S Beans, lima 39 Beans, string 39 Beets, boiled 38 Cabbage, boiled 40 Cauliflower 40 Celerj..., 38 FASB. Corn, green 99 Onions, boiled 40 Parsnips, buttered 39 Parsnips, fried 40 Peas, green 40 Potatoes, boiled 36 Potato Cakes 87 Potatoes, fried 37 Potatoes, fried 87 Potatoes, fried, sweet 38 Potatoes, lyonaiBe 87 Potatoes, old 86 Potatoes, stewed 87 Spinach 41 Squash, Winter 40 Succotash 39 Tomatoes, fried 41 Tomatoes, stewed 41 Tomato Toast 41 Turnips 41 EGGS. Eggs, a-la-mode 42 Eggs, baked 48 Eggs, omelet 4* Eggs, poached 43 Eggs, scrambles 42 Eggs, to boil 42 PICKLES, SALADS, ETC. Cabbage, pickled, red 45 Cabbage, pickled, red 48 Capers, mock 46 Catsup, pepper 4a Catsup, tomato 48 Catsup, tomato 4S Chow-Chow 47 Cold Slaw 44 Cucumbers, pickled 44 Currants, spiced 46 Lettuce Dressing 48 Mustard, French 47 Peaches, pickled - 44 Pears, pickled 47 Pickles, green, for daily use 44 Pickles, French 46 Salaa, chicken 47 Salaa, dessert 48 Salad, lobster 49 ItTDSX. 117 FA0E. Sslad.potato 48 Tomato, green, pickled 45 Tomato, aweet, pickled 44 TOBUltO 8oy , . 46 BBJEAD, BISCTTIT, BREAKFAST CAKES, ETC. Bread 49 Bread, brown BO Bread, brown BO Bread, brown B5 Bread, com B3 Bread, delloious 49 Bread, dyspepsia B2 Bread, fried 68 Bread, milk 60 Break^et Dlsbes 67 Biscuit, soda 60 BlscQlt, soar milk 60 BUoolt, drop Bl Biscalt, tea 61 Cakes, buokwbeat 64 Cakes, berry, corn 68 Cakes, flannel 65 Cakes, green corn 66 Cakes, green corn 65 Cakes, griddle, soda 64 Cakes, raised breakfast 65 Cakes, rye drop 66 Cakes, short-cake, strawberry ... 67 Cakes, short-cake, strawberry... B7 Fritters, blackberry Bl Fritters, economical .61 Fritters, corn 64 Fritters, nomlny 68 Fritters, rice 63 Hominy, to boll 67 Hominy Croquettes ^. 63 JohnnyCake 62 Muffins B3 Muffins, corn 64 Muffins, graham 56 Muffins, grabam 66 Muffins, squash 66 Muffins, squash 66 Pop-Overs 66 Eolls Bl Eolls, French B2 Soalcg K I — ^ PAOE. Sally Luns B2 Toast, milk 60 Tea Cak", huckleberry 83 Twists, French 62 Waffles 63 J Waffles 54 Waffles, rice 64 PUDDINGS. Apple Batter Pudding 68 Apple Batter Pudding ei Apple Corn-starch 63 Apple Indian Pudding 66 Apple Tapioca Pudding 60 Apple Eoley-Poley Pudding 69 Apple Dumplings, steamed 61 Apple Dumplings, baked 62 Apple Fritters 66 Apple Fritters 66 Arrowroot Pudding 62 Baked Custard Puddmg 63 Berry Pudding 68 Berry Pudding 69 Batter Pudding 67 Bii-d's Nest Puddtog 63 Bread Pudding 66 Bread Pudding 63 Cocoanut Puddmg 67 Corn Pudiling, Nellie's 62 Corn-starch Pudding 68 Cranberry Pudding 69 Cracker Pudding, boiled 6T Cracker Puddin3, Lizzie's 97 Currant Puddmg 61 Farina Pudding 81 Farina Pudding 64 Fruit Pudding 69 Fruit Pudding 69 Half Hour Pudding 60 Indian Pudding, steamed 64 Indian Padding, boiled 6( Indian Pudding, boiled 68 Indian Pudding, baked 68 Indian Pudding, balied 68 Indian Pudding, baked 66 Maizena Pudding 62 Minute Pudding , 6T Orleans Pudding S8 PeacU Tapioca Padding. M '118 INDEX PAGE. PlHm Pudding, plal6 68 Plum Pudding, Engllsli 68 Potato Suet Padding 64 Queen Pudding 62 Kloe Pudding 64 Rice Pudding, Minnie's 63 Sago Pudding 61 Sago Pudding, Will's 61 Tapioca Pudding, cream 60 Tapioca Pudding, nursery 60 Thanksgiving Pudding 66 Troy Pudding 6T PASTET. Family Pie Paste TO Common Paste 70 Apple Pie 73 Apple Pie, sliced 70 Apple Pan Pie Tl Apple Pie, dried 71 Apple Custard Pie 72 Apple Meringue Pie 71 Apple Pie, sweet 7B Apple Pie, fried 73 Auntie's Cream Pie 72 Custard Pie 72 Corn-starcU Pie, custard 72 Cherry Pie 73 LemonPie 74 Lemon Pie 74 Lemon Pie 74 I emon Cream Pie 73 MmcePle 75 Mince Pie 76 Mince Pie 76 PeachPie 74 Potato Pie 75 Plum Pie, 71 EhubarbPlB 72 Squash Pie 75 Squasli Pi6 75 Washington Pie 73 Whortleberry Pie 74 CAKE. Buns 86 Bread Batter Cake 86 Brooklyn Cake 86 Caraway Cookies 86 FAOK. Crullers K Crullers, one egg 82 Chocolate Icing 87 Chocolate Cream Cake 78 Cream Cake 79 Cream Cake 80 Coffee Cake 85 Cup Cake 86 Currant Cake 78 Corn-starch Cake 8i Doughnuts 82 Everyday Cake 85 Fruitcake 84 Good Girl's Cake 80 Gold Cake 80 Ginger Snaps, (Auntie's) 81 Harrison Cake 85 Huckleberry Cake 78 Icing 87 Jelly Cake 79 Jelly Poll Cake 79 Jumbles 8S Lemon Cake 84 idarble Cake 84 Minute Cake 83 Molasses Gingerbread 81 Molasses Cake 82 Molasses Cake, plain 81 Molasses Cake, Minnie's 82 Madge Cakes 82 Nut Cake 78 Nut Cake 80 No Egg Cake 81 No Egg Cookies , 83 New York Cup Cake 85 OneEggCake 79 Poundcake 78 Pound Cake 79 Pound Cake, cold water 79 Pork Cake 80 Plain Cake 86 Party PuEa... 86 Plain Ealsln Cake 78 Eailroad Cake 63 Eaiaed Cake , 85 Susie's Cake 80 Silver Cake 80 Snow Flake 81 Spongecake 83 INDEX, 119 PAGE. Sponge CaKe.... 84 Bohool CaKe 84 ' Sugar Gingerbread 81 Soft Gingerbread 82 Tea Cake 82 Weilding CaKe 8T To Blanch Almonda 87 JELLIES, PRESERVES, ETC. Blano Mange, gelatine 91 Blanc Mange, moss 91 Cnarlotte Russe 8S Cnstard, baked, cup 91 Custard, orange 91 Custard, r'ce 91 Cider Apple Sauce 93 Floating Island 92 Floating Island 92 How to Crystallize Fruit 93 Jam, apple 89 Jam, green gage 89 Jam, raspberry 89 Jam, gooseberry O'J Jam, grape 90 Jelly, apple 83 Jelly, quijce 89 Jelly, currant 89 Jelly, grape 89 Jelly, gelatine 90 Lizzie's Trifle 91 Marmalade Rtubarb 90 Preserved Apples 88 Preserved Pine-apple 88 Preserved Strawlterries 92 Preserved Tomatoes 93 Preserved Lemon Peel 93 Quinces lor the Tea Table 92 Strawberry Syrup 92 SAUCES. Sauce, apple 96 Sauce, caper 95 Sauce, cranberry 94 Sauce, drawn butter * 95 Sauce, egg 95 Sauce, mint 95 Sauce, oyster 94 Sauce, oyster 94 Sauce, for roast beel 94 FAOB. Sauce, tomato 9« Sauce, white 95 Mint Vinegar 98 To Brown Flour 96 Sauce, brandy 96 Sauce, common 96 Sauce, hard 96 Sauce, liquid 98 Sauce, milk 9T Sauce for Apple Pudding 97 Sauce, wine 96 COOKERY FOR INVALIDS. Apple Water 99 Barley Water 98 Ctiickeu Water 101 Lemon Water 9S Rice Water 98 Boiled Flour 102 Boiled Tenderloin 105 Beef, essence of 102 Barley Coflee 98 Crust Coffee 100 Eggs, soft boiled 105 Eggs, milk and 105 Gruel, rice 100 Gruel, sago 100 Gruel, water 100 Gruel, arrowroot 101 Infusion of Malt 100 Invalid Apple Pie 105 Invalid Cup Pudding 106 Jelly, calf's foot 101 Jelly, isinglass 101 Jelly, Irish moss 101 Jelly, tapioca 101 Lemonade 98 Milk Toast 104 Panada 100 Panada 100 Porrirtge, milk 10? Porridge, French milk 102 Roast Apples 104 Refreshing Drmk in Fevers 99 Refreshing Drink in Fevers 99 Restorative 102 Sage Tea 99 Sippets 103 Soup, oyster 103 120 INDEX. PAGE, Soup, Tegetftbiw 108 Stewed Prunes 104 Tapioca Cup Pudding 108 Thickened Milt 104 Very Pleasant Drink 99 Whey, alum 103 Whey, orange 103 Wliey, vinegar 103 Whey, wine 103 Whey with Tamarinds 103 MISCELLANEOUS. Apple Cream 108 Boston Baked Beans 106 Blackberries with Cream 106 Blackberry Brandy. 109 Caramels, chocolate Ill Caramels, chocolate 112 Cocoanut Drops 110 Candy, Molasses 110 Chocolate Cream Drops Ill Cherry Earn 109 Cider Cake lOT Doughnuts 107 Green Pears or Apples 106 German Toast 107 Ice Cream 109 Ice Cream, strawberry 110 Ices, water 110 Lemon Extract 109 Mush 108 Mush, Iried 108 Unst»rd, mild. UO Pickle lor Butter UO Peppermint Drops HI Potato Fritterc lOT Pop Corn Balls Ill Pears for Tea 108 Peaches for Tea 108 Strawberries 'or Tea 108 Recipe lor Corning Beef 110 To Clarify Sugar 108 Toast, hop , lOT Yeast, potato 108 Furniture 112 Grease Spots 113 How to Wash Black Calicoes 114 Howto Stiffen a Crape Veil 114 Iron Stains lis Papered Walls 112 Hays of the Sun 112 To Clean Paint 112 To Clean Black Cashmere 113 To keep Linen White 113 To make Paper Adhere to Walls. 113 To Remove White Stains from Furniture 112 To Remove Mildew or Stains from Linen 113 To Remove Inkstains from Car- pets 114 To Renovate Black Silk 114 To Restore Black Crape 114 To Restore Velvet 114 To Sef ^iie Color of 0-Uq« 114 >IOW TO CHOOSE Ni^ukf , FISH, POULTRY jto. WE advise Houseisives to market for thems>elveB; but as some skill is required in a purchaser (if this duty is to be performed to advantage), we will endeavor to give directions by which inexperienced housewives may be enabled to select good articles. First in the list comes butcher's meat ; of which beef is con- sidered the best by most people. An ox should be kept five or six years before it is killed ; it is then in its prime. Ox-beef is the best. It is a fine grained meat ; the lean of a bright-red color, intermingled with grains of fat, when it is well fed and good. The fat should be white, not yellow, and the suet also white and firm. Beef should never be lean; it is tough and bad unless there is a good quantity of fat. Heifer-beef is paler than ox-beef, and closer grained; the fnt whiter, and the bones, of course smaller. Bull-beef is only described to bo avoided. It is dark colored and coarse grained; has very little fat, and a, strong meaty smell about it. Of these joints choose the rib or sirloin, for roasting. If you purchase ribs of beef, let them be the nii:ldle ribs. You may have one, two, three or four ribs, as yoiT will ; but one rib is too thin to be economical, as it dries up in coolte breast is sometimes roasted in very small families, but it is usually stewed, as is also the knuckle ; or the knuokle may be boiled, and served with parsley and buttmr. a calf's head is a d«licaoj'. Calf s feet are also valtiaMe boUed, Vtowed OT used for i«l^- Yeftl makes the best eteek fer itiA bwW 16 OBOOSE iniAT, nsOy poubtbt Era A Pig is divided thus ; A Dber is diyided thug ; 1 Spare rib. 2 Hand. 3 BeUy, or 1 HauBch 2 Neck. 3 Sliould«r. brisket and fiank. 4 Fore loin. i Breast. 6 Hind loin. 6 Leg, or ham. soups and gravies . It is a most useful meat for made dishes oi all kinds, on account of its delicate flavor, Mutton. — "Wether mutton is the best, It may be known by its having a knob of fat on the upper part of the leg. It should be dark colored and have plenty of fat, The color is important as it is a proof of age, and the older mutton is the better it is. All the joints of a sheep may be roasted. The saddle is the best The haunch is next best to the saddle ; it is the leg and loin un- divided. The leg and neck are frequently boiled. The leg and loin separated, are the best joints after the haunch. Chops are cut from the loin ; cutlets from the thick end of the loin, best osid of the neck, or middle of the leg. The leg h Bometimes TBS fGUHa WEBES' OWN COK BCOK. OUMa iiJi4 smoked as a ham. The breast of mutton is oxmd salted and boiled. The scrag end of mudton is very good stew^ ed with rice. Lamb should be small ; of a pale colored red, and fat. • Lamb is generally roasted. The leg of "house lamb" (whicb Is in season just before Chrief'ws,) is sometimes boiled and Served with white sauce. Venison. —You can tell as to being " high " or not, by running a sikewer into the shoulder, and observing the scent on it when withdrawn. The fat should be thick and clean. If the cleft of the haunch is smooth and close, the animal is young. PoEK. — The fat of pork should bo iirm, and the lean whit«, and finely grained. The rind or skin thin and smooth. If the flesh feels clammy to the touch the pork is bad ; if the fat has kernels in it the pig has been measly, and the meat should not be eaten. Pork should be perfectly sweet to be good, therefora do not hang it long. Bacon — If bacon is good the rind is thin, the fat firm and pinkish, the lean tender and adhering to the bone. Rusty ba- con has yellowish streaks in it. Hams are tried by sticking a knife or skewer into them up to the knuckel; if when drawn out it has a nice smell, the ham is good A bad scent will be perceived if it is tainted The roasting joints of pork are the spare rib, loin and the leg, the other joints are salted ; the leg may also be cured and boiled. The sides or flitches are made into bacon The leg makes a ham. Meat should be wiped with a dry, clean cloth as soon as it oorne* from the butcher's ; flyblows should be cut out, and in loins, the long pipe that runs by the bone should be taken out as it soon taints ; the kernels also should be removed trom beef Never receive bruised joints. If you wish to keep your mea4: hanging longer than ordinary, dredge it well with pepper. Powdered charcoal dusted over it will also prevent its tainting, nay, will absolutely remove the taint from meat already gone ; we have seen a pair of fowls quite green from unavoidably lone keeping, made fresh and sweet as ever by being sprinkled with powdered charcoal for an hour before dressing. In hot summers it is advisable to keep a lump of charcoal in the larder. Meat becomes more digestable and tender by hanging, but lamb and "«al cannot be kept so "ell as beef and mutton TO CHOOSii POULTRY AND GAME. TtTBKET. — The Cock bird, when young, has a smooth black leg tvith a short spur. The eyes ar? bright and full, and the f«et supple, when fresh : the '.bsence o' these signs denotes age and stftleneas ; (he hen may "cd judged by the same rules. FowjJS. — The young rooster hag a smooth leg and a short spur) ticnr lo OHoosE meat, fish, rouLTBY En» flfeAii fresh the vent is close and dark. Hens, when youmf ^ve smooth legs and combs ; when old, these will be Tough^ a good capon has a thick belly and large rump, a poll cbrah aitd a swelling breast. Geese, — In young geese the feet and bills will be yellow and free from hair. When fresh the feet are pliable ; they are stiff trhen stale. DuoKS. may be salected by the same rules. Pigeons:, when fresh, have supple feet, and the vent wUl b( firm ; if discolored they are stale. KABBrrs, — "When a rabbit is 3'onng and fresh, the cleft in tl lip is narrow, the body stiff, and the claws are smooth -and sharp; old and stale ones will be the opposite of this. Paetkidges. — Yellow legs and dark bills are the signs by which a young bird may be known : a rigid vent when fresh. When this part is green the bird is stide. MooK Game, — Grouse, Woodcocks, Snipes, Quails &c., may ae chosen by the rules above giv en. Choose, white legged fowls for boiling, and dark for roasting TO CHOOSE FISH. The eyes of iish, if fresh, are bright, the gills of a fine clear red, the body stiff, and the smell not unpleasant. Chloride ot Boda will restore fish that is not extremely fresh, but it is nevei so good as when it has not been kept. The salmon and the cod should have a small head, very thick shoulders, and a small tail. The flesh of the salmon should be of a bright red color, the scales vary bright. Do not buy herrings, mackerel, unless quite fresh, and do not attempt to keep them even till the next day. Cod may be kept twenty-four hours. Eels should be bought alive. Crabs and lobsters should be heavy and very stiff; if they feel limp they are stale. They are often bought alive. Oysters, it fresh, will close forcibly on the knife when opened. If the shell gapes in the least degree, the oyster is loosing its freshness. When the fisk is iaad the shell remains op;n. TO CHOOSE ECCS. Shake the eggs ; if they are bad they wilr rattle. But we think the best plan is to put them in a basin of water, and see if they lie on their side, down in it. If the egg turns upon its end it is bad ; if it Ues ^obliauelv, it is only not o^uite fresh, but may do for puaamgs, A:c. M. Soyer tells us that the " safest way is to hold them up to t^^e light, forming a focus with your hand ; should the shell be tiered with small dark spots they are very ^ubtJuI" . . '. " I£ THE YOUKO WIEES OWN COOK BOOK. nowevoi, in looking at them you see no transparency m the ehells, you may be snre they are rotton and only fit to be thrown away. The most precise way is to look at them by the light oS a candle ; if quite fresh there are no spots upon the shells, and they have a brilliant light yellow tint. " Eggs to be preserved for use should be quite fresh from the sest. TO CHOOSE VEGETABLE Take care that they are frfjsh looking and crisp TO CHOOSE APPLES. In choosing apples, be guided by the weight ; the heaviest are the best, and those sliould always be selected which, on being pressed by the thumb, yield to it with a slight crackling noise. Prefer large apples to small, for waste is laved in peeling and coring them. Apples should be kept on dry straw in a dry place, and pears hung up by the stalk. THE STORE-ROOM. '' Every housekeeper should have a small closet for her stores if she has not a regular store-room. The store-room should be very dry, and furnished with dpiw- ers, shelves, and nails with a few little nets suspended from thMa for hanging lemons in. It should contain also earthenware jars for sugar, and tins for keejiing tea, coflfee, and biscuits. The large or small tins in which biscuits are sold should be retained for these uses. Jams, pickles, and preserves should be kept ia the coobsl part of the room or closet. liOaf sugar should be very white, close, heavy, and glittering; it is economy to buy the best, as the more refined the sugar is, the less the quantity required for sweetening. Moist or brown sugar should have a crystalline, sparkling look, and should not be too powdery or sandlike. Starch should be left in a warm, dry place. Sugar, sweet- aaeats, and salt must all be kept very dry. Kice, tapioca, sago, &e. , should be kept close covered, or they will get insects in them ; it is better not to have large supplies of these articles. Buy lemons when they are freshly imported, and hang them in separate nets, for if they touch they will spoil. Onions, shallots, and garlic should be hung in ropes from a ceiling in an out-house (not in the store-room) ; and parsley, basil, savory, knotted marjoram, and thyme should b e dried and hmigtif in paper bags, each bag containing only one description HOW TO OAEVS. of herb, 'iliey should be dried in the wind and not, in *h« roa, lind when ordered in a receipt should be cautiously used, «a a preponderance of one flavour In any seasoning spoils it. When oranges or lemons are squeezed for juice, chop dowH the peel, put it in small pots and tie it down for use. Vegetables will keep best on a stone floor, out of the air. Eggs may be preserved by brushing them all over the shell with a thin solution of gum and laying them in bran. Some persons brush them over with oil ; in fact anything which will render the shell impervious to the air suffices for the purpose et preserving them. Suet may be kept for a twelvemonth, thus : choose the firmest and most free from skin or vins, remove all traces of these, put the suet in a saucepan at some distance from the fire, and let it melt gradually : when melted poiir it into a pan of cold spring water ; when hard, wipe it dry, fold it in white paper, put it in & linen bag, and keep it in a dry cool place : when used it must be scraped ; it will make an excellent pie-crust, either with or without butter. Dripping is most useful in a moderate family. It is an excel- lent medium for frying ; it will make good family pie-crust, and supply the place of suet in a dumpling. Bones are absolutely necessary for making gravies and stock for soup. Take care that butter is kept in a cool place and covered froai the &ir. In summer get some saltpetre, dissolve it in cold wat«« and sta7id the butter crock in it, so that the saltpetre water may reach well up the sides. Cover it over with a wet cloth, th« ends of which resting in the saltpetre water will keep it constant- ly moist. This is nearly as good as icing the butter. Milk should be kept in scrupulously clean vessels, and staU and fresh milk should never be mixed, or the good will be sneil- ed. HOW TO CARVE. One of the most important acquisitions in the routine of dol- ly life is the ability to carve, not only well, but elegantly. In helping fish, nicety and care must be exercised ; lightness of hand and dexterity of management are necessary, and can only be acquired by practice. The flakes which, in fish like salmon and cod are large, should not be broken in helping, for the beauty of the fish is then destroyed, and it becomes leas inviting to the appetite. In the following directions, accompanied by diagrams, ve have endeavored t.» be as explicit as possible ; but praotieo ilone will enable any person to carve with skill and faeility. » KiBS OF Beep. — There are two modes of carving this joint ; tha first, which is now becoming common, and is easy to an ama- teur earver, is to cut across the bone, commencing in the centa^i THE TOXWa ■WIKEs" own COOK BOOKi ! -^ u .ping fet from a, as marked in the engravmg ot the si& loia, 6u it should he carved to slices from a to b, oommencmg either in the centre of the joint or at the sides. Oeoasionally the hones are removed, and the meat formed into a fillet; it shoula then be carved as a round of beef. Aitch or Edge-Bone. As AiTOH-BONE OP Beep. — This is a simple joint to carve bo* ftie slices from it must be cut quite evenly, and of a very mod- erate thickness. When the joint is boiled, before cutting it, re- ,move a slice from the whole of the upper part, of sufficient thickness (say a quarter of an inch), to arrive at the juicy part of the meat at once. Carve from a to e; let the slices be mod- erately thin —not too thin — help fet with the lean in one pieoe^ and give a little additional fat which you will find below cj th« Bolid fat is at a, and must be cut in slices horizontallyi The lOTmd of beef is carved in the same manner. Sirloin of Beef. The Sieloin op Beep. — The under part should ba fiiat ourtt, as indicated in the engraving, across the bone. In oarviag tli« upper part the same directions should be followed as for the lib% Fillet of Veal. TbaSj, iil ftJJj. — Ctit a slice off the whole of the nppei: p«rt, fti theS|s"!P C^ffB7 as from a ronnd of beef, this being, if well Hjast- «d crfiS* r^.-, a l>rown, should be helped in small pieces with the elioef N-^e ;.jt for each person. The stuffing is skewered in the /lap lane" where the bone comes out there is some placed; help thj r' J tie meat, with a piece of the fat. 'J £*^^ OP Veal. — Were yoA to attempt to carve each chop, and isrve It, you would not only place a gigantic piece upon the plate of the person you intended to help, but you would waste much time, and should the vertebrao ha^e not been jointed by the but- cher, you would find yourselt in the position of the ungraceful carver, being compelled to, exej'cise a degiee of strength which should iinver be suffered to appear ;very possibly, too, helping gravy is a manner not contemplated by the person unfortunate- ly near enough to receive it. Cut diagonally from b to a, and help in sbces of moderate thioloiess ; you can cut from c to n in in order to separate the small bonea, divide and serve them, hav nig first inquired if they are desired. 5 Yotma wifeb' ows cook boob. Breast ofVeal. The Beeast op Veai. — Separate the ribs from the brisket, out ting from a to e. these small bones are the sweetest and mostly chosen; you will c^t them as at d n D, and serve. The long nbs are divided as at o c o; and having ascertained the preference ol the person, help accordingly; at good tables the scrag is not serv- ed, but is found, when properly cooked, a very good stew. Lorbf or Veai. — This joint is sent to table served as a sirloin of beef. Having turned it over, cut out, the kidney and the fat, return it to its proper position, and carve it, as in the neck oi Teal, from B to a; help with it a slice of kidney and fat. The iidney is usually placed upon a dry toast when removed from the joint. Shouixbk of Veai is sent to table with the underpart placed uppermost. Help it as a shoulder of mutton, beginning at ths knuckle end. CAiif»ll&iJ>> — There is much more meat to be obtained fi:ow a calfs head by carving it one way than another. Carve from t to E, cutting quite down to the bone. At the fleshy part of th« neck end you will find the throat sweetbread, which you can help a slice of, with the other part; you will remove the eye with the point of the knife and divide it in half, helping those to it who profess a pr«»'''>'"'nce for it; there are some nice gelatisoufl HOW TO OABTE pieces aroimd it, ■which are palatable. Eemove the jawbone, and then you will meet with some fine flavoured lean; the palate, ■which is undor the head, is by some thought a dainty, and should be offered when carving. A Shoulder of Mutton. A SsoiTLDEE OP MtmoN. — This is a joint upon which a great diversity of opinion exists, many professing a species of horror 6t its insipidity; others finding much delicacy of flavour in cer- tain parts. In good mutton there is no doubt that, if properly managed, it is an excellent joint, and if judiciously carved, ■will give satisfaction to all who partake of it. It should be served and eaten very hot. It is sent to table lying on the dish as shown in the annexed engraving. Commence carving from a to B, taking out moderately thin slices in the shape of a wedge some nice pieces may then be helped from the bladebone, from c to B, cutting on both sides of the bone. Cut the fat from » carvimg it in thin slices. Some of the most delicate parts, hcw^ ever, he on the under part of the shoulder; take off thin pieces horizontally from b to c, and from a; some tender slices are to b» met with at d, but they must be cut through as indicated. The shoulder of mutton is essentially a joint of titbits, aad tilsrafore, wkeu earring it^ the taste qi thoss at table should lie THE TOTING WIFES* OWN COOK BOOK, waistdted. It is a very insipid joint when cold, and shouM therefore be hashed if sent to table a second time. Leg of Mutton. xjEG OF Mutton. — The under or thickest part of the leg shoulel be placed uppermost, and carved in slices moderately thin, from B to o. Many persons prefer the knuckle, and this question should be asked, and, if lik^d, it should be sent to the guest. When cold, bhe back of the leg should be placed uppermost, and thus carved ; if the cramp bone is requested (some person^ regard it as a dainty), insert your knife at D, passing it round to i;, and you will remove it. SABDiiE OP MiTOTON.— The tail end is divided as in the engrav- ing, and the kidneys skewered uoder each division ; this is a matter of taste, and is not always done. Carve from a to B m thin slices, help fat from c to d. You may help from the verte^ brsB on both sides of the loin, and then carve crosswise as marked in the engraving, which gives you both fat and lean ; help a slice of kidney to those who desire it. . ■. v The Loin or Mutton, it small, should be carved in chops, be ginning with the outer chop ; if laige, earve slices the whole HOW TO OABVE. I length. — A neat way is to mn the knife along the chine boue Mid under the meat along the ribs ; it may then be cut in slices as shown in the engraving of the saddle of mutton : by this pro- cess fat and lean are served together ; your knife should bo very sharp, and it should be done cleverly. Neck or Mtitton, if the scrag and chine bone are removed, is carved in the direction of the hones; The Sceag of Mutton should be separated from the ribs of the Uedt, and when roasted the bones sent with the meat. Hackch or Motion is sarved as haunch of venison. Fore Quarter of Lamb. FoEE Qtjaetee op Lamb. — Place your fork near the knuckle Mid cut from a to c, to b, and on to n ; pass your knife under lifting with the fork at the same time. The juice of half a lem- on or Seville orange which has been sprinkled with salt and pepper, is then squeezed under the shoulder, and a slice of but- ter placed there also, the parti are reunited until the butter ia melt«d, and the shoulder is then placed upon a separate dish, separate the neck from the ribs from e to d, and then help the breast^ o, or the neck, f, according to the palate of your guest. Hauncli of Venieon. HAtTKCH OF Venison. — Have the dish placed before yon so that the loin is nearest to you, and the knuckle farthest ; then cut from A to B, sufficiently near the knuckle to prevent the f^seape of any gravy ; then make your first cut from a to o, with a slaatf ittg cut, and then let each succeeding slice be sloping, so that all ran TOtrNG ■wipes' own P~}K BOOE: the gravy may be retained in the hollow thus formed ; th« bt will be found at the left side, and must be served with the meat. PoEK. — The leg when sent to table should be placed with ttie back uppermost, and the crackling be removed ; if sufficientij pasted, this may be done with ease ; the meat should be cut ix thin sUcee across the leg, the crackling being served with it, or not, according to taste ; the loins are cut int(? the pieces sooreij by i^ butcher. Ham, Ham Is served as placed in the engraving, and Sttould come to tBthle ornamented. Carve from a to b, cutting thin slices slant- ingly, to give a wedge-like appearance. Those who prefer the hock carve at D, in the same direction as from a to b, then carve from D to c, in thin slices, as indicated in the diagram. BorcBD ToNGtTE. — Carve across the tongue, but do not cut through ; keep the slices rather thin, and help the fat and ker- imIs from n&demeath. Roast Pig. SnoKlNe Pla. — The cook should send a roast pig to table m displayed here, garnished with head and ears ; carve the jointa in the direction shown by the lines in the diagram, Uien divide the ribs, serve with plenty of sauce ; should one of the joints be So« m««ii, it saay be separated ; bread sauce and stuffing BheuI4 row TO Cisrj. Mconapanj it An ear and the jaw are favorite parts with ■ people. Boiled Rabbit. Boiled Babbit. ^Remove the legs and shouldera, they very easily separate, divide the back into two parts, and by holding the fork firmly in the back, and passing the knife underneath, near the middle, and bending it back, this is accomplished read- ily. The most tender part is on the loins ; the meat there is of a very delicate flavor ; liver should be helped with it. PoiiLTET. — Poultry requires skillful carving; the reqaisitea are grace of manner, ease in the performance, a perfect knowl- edge of the position of the joints, and the most complete mode of dissecting so as to obtain the largest quantity of meat. In no case is this ability more demanded than in carving a roast turkey. Unless this is done well, there is not only much waste, but the appearance of the turkey is spoiled. You will com- mence by carving slices from each Ride of the breast, in the same directions as the lines marked in the engraving, cutting from A to B. Then remove the legs, dividing the thighs from the drumsticks, and here an instrument termed a disjointer will be found serviceable, for unless the turkey be very youi^^, and the union of the joints very accurately taken, carving becomes difficult ; the disjointer effects the separation at once, and it pos- sesses also the advantage of enabling the carver to divide a thigh into two, thus permitting a less bulky portion to be served. The pinions and that portion of the body removed with it are always a delicacy, and care should be taken to carve them nice.. ly ; the joint of the pinion will be found at b. The stuffing yon will obtain by making an opening at c. Ordinary forcemeat ia found in helping the breast. Beaat Turkey. .^a»aTuiTujr THE TOTmO WmB'S OVrS COOK BOOS. BoEUBD TuEEEY is trussed in a different fasbitm to the xoBi^ but the same direction given for tlie first applies to the seooad. The legs in the boiled turkey being drawn into the body may cause some little difSoulty at first in their separati«a, but a littia practice will soon surmount it. Ro8«it Fowl. Boaat Oooae. Boast Fowl.— This operation is a nice and Aillfnl one to per- form ; it requires toth observation and practice. Insert the knife between the legs and the side, press back the lag with the blade of the knife, and the joint will come apart ; if judiciously managed, it will require but a nick where the joints, unite. Re- move the wing from d to e, cut through and lay it back as with the leg, separating the joint with the edge of the knife, remove .<.he merrythought and neck bones next ; this you will accomplish by inserting the knife aud forcing it under the bones ; raise it and H will readily separate from the breast. Tou will divide the ireMt from the body by cutting through the small ribs down to Boiled Fowl (breast). Boiled Fowl (back). the vent, turn the bacl: uppermost, now put the knife into about the centre between the neck and rump, raise the lower part firm- ly yet gently, it will easily separate, turn the neck or rump from jou, take off the side bones, and the fowl is carved. In separat- ing the thigh from the drumstick, you must insert the knife exactly at the joint, as we have indiosted .in th<> engraving, ttiis however, will be found to require practice, for tb« joipt piust t"* accurately hit, or else much dimcnlty will be experienced iK HOW TO CAEYB. getting the parts asunder. Tliere is no difference in aarving loast aad boiled fowls if full grvvm ; but in a very youEg fowl when roasted, the breast is served whole. The wings and brewst are preferred, but the leg of a young fowl is an excellent part. Capons, when very fine and roasted, should have slices carved from the breast like a turkey. Geese. — Follow with your knife the lines marked in the en~ graving.'A to e, and cut slices, then remove the wings, and if the party be large, the legs must also be removed, and here the dis- jointef will again prove serviceable. The stuffing will be ob" tained by making an insertion at the apron o. Partbidge. — Separate the legs, and then divide the bird into three parts, leaving each leg and wing together. The breast is then divided from the back, and helped whole, the latter being helped with any of the other parts. When the party consists of gentlemen only, the bird is divided in halves by cutting lenghwise right through from the centre. Quails and all small birds are served whole. Wild Ducks and Widgeon.— The breast of these fowls being the best portion, is carved in slices, which are removed, and a glass of old port wine is poured in; the half of a lemon seasoned with Cayenne and salt should then be squeezed in, the slices relaid in their places, and then Mrved, the joints being removed the same as in other fowls. Partrldga. Pigeon (breast). Pigeon (back). Pigeon. — Like woodcock, these birds are cut in halves, through 'The breast and back, and the half is sent to the person helped. FISH. Ulddle Out of Salmon. THE TOTJNO 'Wim's OlfU COOK BOOK Fish Bhonld never be tonolied with a Bteel knife. Fish sliees, or a silver fish knife and fork, are used for carving it. It re- quires more care than knowledge to help fish — the priaoipal thing is to avoid breaking the flakes. In carving a piece of sal- mon as here engraved, cut thin slices, as from a to b, and help with it pieces of the belly in the direction marked from o to n; the best flavored is the upper or thick part. All flat fish are cut either into halves, or, if very large, are divided into three, cut. ting them across right through. Flounders are served whele. Cod's Head. ancsra:axrc3p, AND OTHERWISE ^torlfi^ and X^r&^&vviti^p MEATS, POULTRY, GAME, &c., &ft jifter uuiy iuvestigatiag the merits and dv.Jieritt» innumerable processes for properly putting up mealg in cans, we believe that the following is the best yet discovered. By this plan the meat is at once placed in cans of a desired size, in a perfectly raw state. Tha lids are soldered on ; but in the top, of each lid, a small tin tube is inserted, which communicates with the in< side of the can. These tiibes are then inserted into the exhauster, which is a receptacle connected with a machine known as a Torricellian vacmim — a simple ap- iparatus in which the air is exhausted by the action ol water. Then place the can in the cooking bath, and at the proper time the vacuum is created, and the moat ihoroughly cooked, at a temperatm-e varying from 160 to 228 degrees. Then, the vacuum having been created, a supply of gravy is turned on from a receptacle, and the tins filled with the nutritious fluid. The feed pipe» of the cans are then nipped, and the cases hermetically «»«led. By filling the «ans with the gravr in this T?;?S, « TO OXmSl HAMS. the possibility of collapse, which has heretofore j>re- vented laj-ge tins being used, is prevented, while ths wliole space of the package is utiUzfid. B; this method the possibility of overdoing the meat is av'oided. Cane of meat put up in this style, have stood the test of time and varied climates. T@ Cure Hams. No. i. To each green ham of eightebn pounds one desert spoonful of saltpetre; one quarter pound of brown ugar applied to the fleshy side of the ham and about .^e hock • cover the iieshj' side with fine salt half an jich thick, and pack away in tubs, to remain for three to six weeks, according to size. Before smoking rub oif any salt that may remain on the ham, and covei well witli ground black pepper, particularly about the bone and hock. Hang Tip and drain for two days; smoke with green wood for eight weeks, or imtii the rind becomes a ligbt chestnut color. The pepper pre- vents flies lodging. With this recipe, it is needless te '*bag" them. To Cure Hams. No. 2. When the hams are cool, salt them down iii a tight sask, putting a bushel of salt, well mixed with six ounces of saltpetre, to every thousand pounds of poi'k; ■>..fter it has been salted down fonr or five days, make a- ;-;;rong brine, sufficient to float an egg, and cure the ■neat with it, and tlien let it remain five weeks longer, tlicn hang it up, dusting the fresh sides with black pep- jer Smoke, as in No. 1. To Cure Hams. No. 3. .i^ter cutting out the pork, rub the skin-aide with abent half a teaspoonful of saltpetre, well rnbDed ia, Rnb the pieces all over with sak, leaving them par- ticularly well covered on the fleshy side. Then lay tho hams in large light troughs skin .side down^ let Aem retnam m tno troughs without Tbemg toucTied for four or five weeks, according to the size of the hog, no matter how changeable may be the weather. Then take them out of the trough, and string them on white oak splits; wash all the salt off with the brine, if sufficient, if not, with water ; then rub them well and thoroughly with wood-ashes. Let them hang- up and remain twenty-four hours before you make the smoke under them, which must be made of green chips and not chunks. Make the smoke under them every day, and smoke them five or six weeks. After the smoke stops, let the hams remain hanging all the time. Shoulders should be cured in the same way. Al- ways kill hogs in the morning, and let them remaia •bout thirty hours before cutting up.* To Cure Beef and Pork. To one gallon of water, add one and half pounds of ealt, half an ounce each of potash and saltpetre, two- thirds of a pound of brown sugar. Boil, and as the ecum rises, run it off. Pour it out into a vessel, till it gets thoroughly cooled. Then, whether your " meat is pork or beef cover it with the above pickle ; " of course, you increase or diminish your pickle, as you have more or less meat — but keep in above propor- tions. Let the meat remain in the pickle a month- Note. — Where you are going to keep your hams for some time, it is a good way to make saoka of strong cheap cotton cloth, being enough to hold one ham, and having space to fill in one or two inches of dry chopped hay all about it. This keeps grease from the bag, and insects from meat, Leare ia smoke bouse or othW ylooe, nangiag np. 10 SAUSAGE MAKING.— TO MAKE LAEft Meat ehoiiM be potted d^wQ ia abeut two days after animals are slaughtered. It is well to powder meat with pulverized saltpetre, twenty-four hours before pickling. Sausage Making, &c. Lean and fat pork should be used in about even parts. The trimmings of the carcase are used. Salt, pepper and sage, in proportions to suit the taste, are mostly used; other spices are sometimes added, but many persons do not think that they are any improve- ment. To every twenty-five pounds of meat, usfc twelve ounces of salt, two ounces of pulverized sage?, and same quantity of pepper, ground. The meat will keep much longer in skins ; but rolled up in air-tight packages of muslin, it keeps well. To Make Lard. Have a good sized kettle placed in a convenient place, out of doors, during a calm. Place the fatj cut into pieces one or two intjhes square, into the kettle ; adding an ounce of saleratus to each twenty-five pounds; stu'ring constantly as it becomes fluid ; it will be done as soon as the scraps begin to brown. Strain into pans, and, soon a9 possible, pour into the crocks you intend keeping it in. Some add a pint of boiled ley, made from hickory ashes, to the fat before boiling, claiming that it helps to extract the lard, and at same time bleachi'ig it. Where it is desirable to render the lard exceedingly white, very minute qualities of bichromate of potass and muriatic acid may be added to the fat. It is well to get a druggist's opinion as to the exact quantity to use, to a certain weight of fat. Lard from the intestines has not the keeping quahty of other fat. Of course, the jars must be clean as clean cap be before SUET MINCE MEATS. 11 receiving the fat. Earthen crocks are the best to store lard in. Suet-To Keep. Select the nicest looking snet, as freR as possibl® from veins or spots ; have your pot just near enough to the iire to n^elt the suet very gradually ; pour it into a vessel of very cold, clear water as soon as it is melted; it will soon grow quite firm ; wipe all dampness from it, cover it with the waxed paper used by confectioners, if it can possibly be got, otherwise use any white paper; envelope it in linen, and keep dry and cool. Mince Meat. Fonr pounds of apples, boiled quite tender ; peel and juice of three lemons ; half an ounce of salt ; mixed spices, one ounce ; brown sugar, five pounds ; currants five pounds ; chopped stoned raisins four pounds; six pounds of beef suet, chopped very small. A quart of brandy may be used if liked. Mince Meat. No 2. Three pounds of cooked fat beef ; six pounds of jaisins stoned ; six pounds of well cleaned currants ; five pounds of beef suet, nicely chopped ; two pounds of cracker or bread crumbs ; one pound of candied «tron, or lemon peel ; one ounce of salt, and one ounce of mingled spices, as may be liked. All ingredient* should be chopped very fine, and all the diiferent articles well mixed together. One quart to three pints of brandy are used by many people — but it is by UQ •xieans an indispensable requisite. Minced Meats for Pies. Four pounds of peeled and chopped apples; one 12 i-OTTED BEEP. pound of currants, one pound of suet chopped fine, one beef's heart boiled tender and chopped tine ; pull the strings from the suet and add one pound of raisins stoned and cut in two ; the juice of four oranges and two lemons, with tlie chopped peel of one ; add of ground mace and allsp-'oe each a spoonful, and a tum- blerful of brandy. Mix all well together, and boil the liquor down, and when done cover the mince meat over ' with the liquor and keep it closely covered in a cool place, until wanted for use. When yop. want to use the mince meat add cider to vour taste. Strasburgh Potted Beef. Cut up two pounds of rump of beef, and put it into a boiler. When half done add six ounces of butter, an ounce of mixed cayenne, salt, nutmeg, allspice, and ■ cloves. Boil it until quite tender, take it out, and when cold, pound it well in a mortar, and add the butter with the gravy from the jar. Make it warm, and then press it into small pots, and pour melted suet over the tops. Keep the potted meats in a cool place. Potted Beef. Take three pounds and a half of lean beef and free It from the skin and gristle, put it into a covered stone jai-, with three dessert spoonfuls of hot water, and stand it in a deep stew-pan of boiling water, to boil slowly for nearly four hoars, taking care that the water does not reach to the t'.'p of the jar ; when done, take it out, mince it fine, and pound it in a mortar. Season with six ounces of butter, and two ounces mixed pep- per and salt, and a pinch of pounded mace ; when smooth and like a thick paste, mix in some butter and a very little of the gravy from the jar, press it iuta POTTED MEATS. 13 pots, pour butter over the tops, and tie down for use. Potted Head. Take half an ox-head, soak it a short time in salt- water, and clean it of blood ; add to it a couple of cow- heels, also, thoroughly cleaned. Place these in a stew- pan with enough cold water to entirely cover all. Let it boil till tender, strain the meat from the liqour, and when cold cut the meat and gristle into very small pieces, take all the fat from the cold liquor in which tiie meat was first boiled, put the mince with it and boil the whole slowly till perfectly tender, and thick enough to jelly, give it a quick boil, and put it in shapes before boiling a second time ; add pepper and salt to yom* taste, and a little pounde 1 mace. Potted Ox-Tongue. Carefully remove the rough skia of one tongue, and then pound it very fine. JSTow add an ounce of mixed spices-^-say mace, cloves, and nntmegs; to this put five ounces of butter. Then beat all togethei thoroughly. Now firmly press tlie mixture into little pans, and pour clarified lard or butter on top. Put on paper tied Qrmly and keep in cool room. Potted Fowl and Ham, Take all the meat from one boiled fowl ; take out all the bones. To tliis add half a pound of cooked ham, not very fat. Chop and hrui.-e it up very thor- oughly. Add six ounces of butter, and put in pepper, salt, nutmeg to taste ; again give it a good beating. Fill your potting pans, pouring over them a thickness of quarter of an inch of melted butter. Covey very iightly with paper, and put in cool place^ 14 POTTED BEEF HEijD CHEESE TO KEEP MEATS. TuEKET may be potted in same manner; only using ♦^ery lean ham, and half the quantity of butter; as Turkey flesh iamore su&^.ulent. Potted Beef to eat like Venison. Take about five pounds of can beef, and cut into good sized pieces. Take two ounces of saltpetr«, a pint of table salt, a quarter of an ounce each of cloves, mace, and pepper. Grate in a little nutmeg, beat the spices, and rub into the beef. Let it remain in the pan four days, turning it night and morning ; after that put it into a pan, cover it with water and a little of the brine, Send it to the oven, and bake it until very tender ; then drain it from the gravy, and take out all the skin and sinews ; pound the heei in a mortar, put it on a broad dish, and sprinkle over it a little mace, cloves, and pepper, all beaten very fine, and grate in lialf a nut- meg, mix tlie whole well with the pounded meat, and add a little fresh butter clarified to moisten it. Then press it down into pots, set them at the mouth of the oven just to settle, and then cover them two inches deep with clai-ified butter. When quite cold, cover them with wliite paper tied over, and set them in a dry place. Hog's Head Cheese. Get a medium-size hog's head, which the butcher hai, cloven in twain for you. Kemove eyes, nostrils, and ears. Thoroughly clean every part. Boil all together (omitting the brains). Take off the fire as soon as tender. Pick out all bones. Do not bruise it up, but cut it to represent marble. Four into crock, and cover. It will not keep long. To Keep Meat in Sultry Weather. Koughly broken \ip charcoal laid under and sprinkled TO SWEETEN MEATS TEICHlNiE IN MEATS. 19 over joints of meat, steaks, &c., will preserve theni fi-esh for several days. For fowls, game, &c., sprinkla all over the outside with charcoal, and put a lump aa big as a ben's egg inside. To Sweeten Tainted Meats, &c„ Take a solution of chloride of soda and quickly Wash tiie touched portions, wash instantly with fresh water. Meat that has been kcit too long, is best cooked by broiling or roasting. Trichinae in Salted IWeats. Ever since the discovery of trichinaa in pork the question has been often asked, says a contemporary, as to how the small worms could be completely destroyed. A French savant, M. Colin, some time ago declared that the salting of meat was a sure and certain method of destruction to these parasites. This, however, was different to the opinion often expressed b^' German investigators, and also to the fact that several cases of trichinosis, believed to have resulted from the eating of American hams that had long been salted, had been reported. Among other chemists, Schnhtt, Chatim, Girard and Pabst, and De Benecke and Libon, may be mentioned as observers who had found the trichinae still being in meats that had Ijeen salted for several months. But, although salting is thus an uncertain remedy, there need be no danger whatever from trich- inoeis if only the meat be properly cooked. In no single case — and there have been numerous experiments made — has heat failed to entirely destroy the parasites. Fjord, in Sweden, and Krabbe, in Germany, have both proved that a temperature of 129 deg. F. kill? triohinse if maintained for 15 minutes ; while 158 deg. l6 POtLTSt F. has been shown by many experiments to kill instant aneously. Only those who neglect the precaution oi tliorough cooking — absolutely necessary in the case of all pig meat and sausages — need be unde* any fear of these parasites. POULTKT. Killing, Keeping and Marketing. It is Tery unsatisfactory to both buyer and seller to me poultry brought to the market half-picked, and looking in a generally tumbled condition. This may all be aroided if attention is paid to carrying out the appended directions : Tlie process of fattening, does- not come within the scope of our book; but as we may remark that, besides the gain in weight, nice fat poultry always fetches a good deal higher price per pound. Do your butchering clevei'ly, and at the same time humanely, by strildng off the head at a clean stroke; then let the blood all flow out, by hanging the fowl up by the feet. Do not allow the flesh to get cold, set and rigid before plucking, as the flesh will thus be apt to be torn. If it is desired, for any cause, to keep the heads intact,gash the jugular vein, with a pointed lan- cet or thin, sharp knife. If the head is removed, the skin should be cleverly drawn down and tied on the Beck. Pick the wings to the extreme end, the bird looks better with them on. It is not customary to i-e- tain the heads on geese and dncks. Remove intestines at center, through a hole made under tail. Let the cut be small as can be. The plan of taking fowls to market witliout removing insides is not to be com- Baeaded. Wipe your poultry very clean, so that not a PICKLED EGGS PEE8KEVKD FEUIT, 17 speck of blood is to be seen anywhere. Scalding potd-' try to easily remove the feathers is a slovenly trick, and often spoils the appearance of the bird. Too much pains cannot possible be taken by poultry breed- ers to have the fowls kept in good order all tlje way to the very market-house. A few bruises will reduce the money value, although the fowl may not in reality bff *t all injured Pickled Eggs. Take a large-mouthed earthen jar, that has the ca- pacity of a dozen large eggs. Boil the eggs hard; place them in a pan of cold water. After taking the shells off, place them carefully in the jar. Boil a quart of white wine vinegar, in wldcli an ounce each of raw gin- ger, allspice, two blades of mace, an ounce of pepper and salt, a few cloves of garlic, and half an ■ounce of mus- tard seed have been placed. Let tliis mess simmer for quarter of an hour ; then pour it over the eggs till they are entirely covered. When perfectly cold, cover cart- fully. In about four weeks the eggs will be readj for ose. Fruit Preserved IWithout Cooking. All kinds of fruit may be kept in the following way. Most people contend that fruit tluis fixed, retains its original flavor nnich better. Take large flat plates or dishes, over which spread the fruit; sprinkle "with sugar, pound for pound. Place in an oven just warm, or before a slow lire ; the moisture of the fruit and the ■warmth will soon form a rich preserve. Peaches should be pared and split or quartered. Cherries ought to be stoned. Put either in small glass jai-s or in tumblers; when full of fruit and sugared juice, put brandied paper over the mouths of the jars. 18 BUTTER — -STORING AND PKESEEVING EGGS. Butter. To Peepake. — Butter, if it has become rancidj can be restored to its original quality by being kneaded with some fresh milk, and afterward rinsed with pm'e water. The acid that imparts the disagreeable taste and smell to butter, is dissolved by the fresh milk and evaporates. To IMPEOVB.—Take any butter that appears almost hopelessly bad, dissolve it in warm water ; after it has been allowed to get quite cool, skim it off tlie surface of tiie water ; re-churn it, adding some salt and a very small quantity of sugar. Try it on a small scale first, to satisfy you that the principle is a true one. To Peeseeve. — Whenever a tub or other article containing butter is opened for use, keep the surface, at top, covered with salt brine. Preserving Eggs. The " limed " eggs often offered for sale, are pre- served in this way. It will hardly jiay any but those doing a large business to attempt it, however. Water tight brick vats, are filled with water, whiafe is prepared by slacking lime in it and then drawing it off after the wet lime has sunk to the bottom. Eggs are packed in this vat, and care is always taken that they are fully immersed. They must not be allowed to grow at all warm. Another process that has been highly recommended is, as follows : The eggs are carefully rubbed with lin- seed oil, and placed thick end up, in sand. This keeps theu- in fine condition. Storing Eggs. The Book of Poultry, (Wright's) having given the OANKING AND SMOKING FISH. 19 subject an actual trial for some seasons, gives the fol- lowing result : That for long kee^^ing, for eating' or breeding, eggs shonld be packed with the large end downwards — insteadof placing them with the snaall end. as is generally done. The longer the eggs are kept, the greater difference will be found in the result of the two methods. Experiment has proved that eggs placed as recommended, may be set and successfully hatched, with remarkable unifoi'mity. at ages which, with the usual methods of storing would render success almost' hopeless. The practical philosophy of the case is al- leged to consist in dohiying tlie spread of the air bubble, and its detachment from the membraneous lin- ing of tlie egg, thus retarding changes destructive to vitality. . Canning, Smoking, and in otiier ways-Curing, Fish, Shellfish, etc. No one who has not been brought into actual contact with the persons employed in tire above businesses can have the slightest idea of the magnitude of the estab- lishments or the vast number of people employed in them. There are some branches of these different processes which, from the places at which thej' must needs be profitably carried on, can only be done successfully at Buch places, if it is intended to fullow the employment for large sales. Other branches can be successfully and profitably carried on, in a smaller way; and others still are at once a source of pleasure and profit in the house- hold. Wo now proceed to detail the very l)est processes aa practiced by the most successful canners, preservers, and curers of all kinds of alimentaiy articles. It can't be too often impressed upon operators in every branch of this department, that thcxouiyh ol«anlines8 is a ne- cessity. 20 CANNING. Canning Salmori^ By far tlie most extensive salmon c»teMng and sal mon curing establishments in tlie world, are on the Oregon rivers. We give a very full account of these fisheries and canneries, taken, from authentic sources . Last year the total number of casi s packed upon the Paciiic coast was 860,000. The official record of ship ments of salmon made from this coast from 1866 t« the close of 1881, a period of sixteen years, shows that 4,655,000 cases, valued at $27,204,000, have passed out of this river. The highest price per case was in 1866, when it was $16 ; the lowest was in 1876, when it brought $4.50 per case; last year the average price was $5. Estimating the cases and cans to weigh 72 pounds, 48 one pound cans in each case, the salmon packed from this river last year waa 1 9,000 tons. Although competition has reduced the price of sal- mon from $16 a case in 1866 to $5 a case last season, the sum paid the fishermen for ca'ching the fish has been inci eased from 10 cents to 60 cents a fish. There are now on the Columbia Kiver 1,600 boats. Two men are allowed to each boat; so that 3,200 white men are engaged in fishing this year in the boats alone. The boats are mostly owned by the canneries, who provide the men (mostly Italian, Greek, and Scandinavian) 'with boat and net. Where the men furnish their own boat and net, they receive 60 cents a fish, (large or small) from the canneries. When the boats and nets are furnished them, ihey receive 40 cents a fish. The cannery at Astoria, like each of the thirty-six similar establishments* upon the river, extends out inta deep water. The fleet of boats arrives in the morning, after fishing all night. '^m Cannin0. — A hook attached to a rope is fast CANNING. SI eued ID the gills of each fish, and it is hauled up frozD the boatjCounted, andcast'in a pile within the canneiy. The fish is then headed, gutted, and washed, passing from hand to hand until it lies piled upon tables, niee, clean, and fresh, in pieces long enough to fit into an ordinary pound can. . All this in-door work is done by Chinamen. A dozen or more fill the cans to their ut- most capacity with chunks of salmon, fresh from ths water. They pass to a fable, where the fish is pressed down by a revolving macliine, while a jet uf salt water washe* the outside of the can. Then they receive a top and are passed to a machine, where they areplaced sideways and are rolled down an incline, so that the edge of the top just adjusted passes through a groove filled with hot solder, wliich solders the head. They roll down the incline to three Mongolians, who criti- cally inspect them to see if thi y have been well soldered. If not, they pass to other IVTongolians, who finish the soldering. Here they are placed in circular iron trays containing 110 cans, and a Chinaman pricks a 'minute hole in each can for the escape of steam. They are now hoisted by means of chains and machin- ery and dropped into tanks of boiling water, one tray npon the other, until each tank is filled. They boil slowly for one hour and a quarter. Then they are lifted by machinery to a dome-shaped steaming tank of wrought boiler iron, which holds a thousand cans.. This dome is closed and secured by bolts and screws, and the cans undergo a steaming process of one hour and a quarter more. On being taken out the air-holes are soldered up, the cans cool, and are passed to two white girls, who rapidly and skilfully paste labels upon them. As they are labelled they pi'a^ to Chinamen, who place them in cases, two dozen ip a case, nail them up, a*"* ihay are ready for shipment 23 CANNING They now pass out of the wharf to be shipped t& San Francisco or Europe. The salmon thus passes from its native element—' the waters of Columbia — into cans and cases within a few hours. No fish is kept over night. The fish thus prepared is the best we get in market, as it never becomes stale and always retains its natural flavor. Everything is scrupulously clean in and aJ50ut these canneries, as copious applications of water ara applied to the workrooms daily. Canning Lobsters. The best size lobsters for canning are those between one and a half and two feet long ; weighing in tho neighborhood of twelve pounds. As soon as possible after being cauglit, they should be placed in the pots, which should be kept boiling. They soon turn from their native greenish black to red, when they can be taken out. In large establishments they are then treated as follows : The lobsters go from the pot into the hands of the buster, who breaks them into a long trough, and punches the meat all out of the tail. The claws are knocked off by a man called a cracker, and then they go to girls, who carefully but quickly pick out all the meat. Then the packer takes hold of it. One of the girls fills the cans, and passes them along, and then weighs the can, putting in or taking ont enough of lobster to jnake the can the requisite weight. Another girl proceeds to put the can undei- a stamp or press tliat forces the meat tightly in ; while still another puts on a tin cover and gives it a tap. When about a dozen cans are thus fixed, they pass to the solderer, •^vlio closes them tightly up, except that a small hole is left. Then they are placed in a bath — as it is called — where they are boiled until all the air has SMOKING. 23] escajjed from the holes. Again tliey are parsed to the solderer, who seals them up tight. They are then once more put into the boiler, where they remain two hours. By this time it is judged that they are fully done. The next thing done is to thoroughly clean the outside of the can ; they are then labelled, and placed in boxes. The above routine can be followed bv the small packeji equally well as by the large one. Smoking Sturgeon. One of our most extensive fisheries is that of the sturgeon. As the fish itself is of very large size, and is only caught by vcvy large seines, the getting them out of the sea, ic naturally an expensive as well as dan- gerous occupation. From a very interesting article in the JVew York Sun we extract the following faithful account of the fishing for the stui-geon, and the manner of turnins:; his meat to the best account : We have fisheries on the Florida and Georgia coast, where we get the Rturgeon, which is one of our leading specialties, and also shad, which we smoke. From the roe of the sturgeon we make down there the caviar, which we claim to r^oduce better than the Kussian caviar, and for which we took the prize medal at tlie great fish exposi- tion in Berlin, in 18S0. The eggs of the sturgeon are washed well thiough successive \'\-aters, passed through three sieves, one after another, to facilitate thorough cleansing, and are packed in kegs with a certain pro- portiou of salt. That's about all there is in preparing cavia". The sturgeon fishing is very dangerous work. The raen fish for them with drift nets about 100 fathoms long and ^0 fathoms deep. Such nets are very heavy to hanoie from small boats. Then the fish themselves are u^/ ' customers, oflen weighing from 300 to 500 pouncl? lach • and, t^^ complicate matters and make 24 SMOKING more trouble, big sharks and sometimes alligaters liave a way of getting into our nets, tearing them and smash- ing boats in a savage way. Not infrequently, if the weather is rough, our men are unable to make a land- ing for as much as three days at a time, remaining lio sea all that 'while in small boats, and occasionally they are lost. The sturgeon when caught ia cleaned, his backbone cut out, and then his sides are packed in ic ■ and seat to Savannah. There they are freshly packed in ioe and shipped to New York by steamer, where they cut them in slices, dry and smoke them, employ- ing such heat in the process that the meat is thoroughly cooked and ready for eating. The salting in brine oc- cupies about four hours, the drying about six hours, and then for fourteen hours they are kept in a place so hot that you could hardly bear your hand in it, in a thick smoke made from hickory wood and cedar saw- dust. The salting, drying and smoKng are about the ^amefor all kinds of Fish.. Smoking Eels. Eels are found in more or less quantities in all parts of our waters. The most highly esteemed, however, for curing purposes, come f -om the Shrewsbury River, N. J., ai|d the Delaware River. They ^re fatter than those found elsewliere. The process of preparing the smoked eels is not dif- ferent from that applied to sturgeon and other fish ; but, as a preliminary to it, they require a vast amount of scrubbing with broom brushes and washing to get the slime oif them and make them thoroughly clean. An enterprising New York House gives the follow- ing interesting particulars as to tlieir business methods with regard to the preserving of fish, etc. The fact that every kind of fish (as already said) is smoked in SMOKIAV. 28 much the same manner, will enable anyone to proceed to curing them, in the way laid down for smoking sturgeon and eels. Herrings. — Herring ai-e a grent item in our busi- ness, especially the ' bradt,' or roasted herring, which, after roasting, we put up in kits, in pickle, ready for consumption. Smelts. — These d _ licate little fish are mostly taken off the coast of Massachusetts. They have only recently been smoked, and are a favorite relish. Lake, White Fish. — This is a very superior food fish, which is not half as well known or appreciated as it should be. It is fatter, sweeter, and finer in flavor than the mackerel any way that it is prepared ; and is simply exquisite, when smoked. Salmon. — All these fish smoked in New York, come fresh in ice, except the salmon, which, during a portion of the year, we get pickled. In June we smo!-.e the saJ.mon JS ova Scotia style, fresh ; and such a delicacy is it deemed, that it commands from 50 cents to $1 per pound. Salmon Teoctt. — This fine fish can be prepared ex- actly as salmon, proper, is ; or, by adding a few long peppers, salt, mace and cloves. It makes a. delicious spiced article. Canning Fruit. It will be borne in mind ihat in the act of canning any article, the first great &Jt — without which all others are usei^ss — is to so hermcdcaHy seal the vessel contain- ing the fruit or meat as "o be able to entirely exclu de air. Heat is used in orde.i' to vaporize all air that may be in tke interstices betwefiji the fruit, so that the natural juices and the solid matorial of the contents alone re main ia the can. The saccharine juice sometimer o JJ6 OAimm©. added to frnit does not, in any way, aid iii itb pressi'- vation ; it is used merely to add to its sweetness, when that is deemed necessary. Heat has also the additional advantage of expelling or killing the material, what- ever it may be, that tends to originate fermentation and consequent ruin of fruit. Any artidlos, almost, will answer to keep fruit in, provided they are capable of being closely sealed against any entrance of the external air. Earthenware is sometimes used, but it is exceed- ingly difficult to keep thoroughly air proof. Tin cans are every w&y preferable, were it not for the difficulty of properly and rapidly soldering them. In large es- tablishments, where thousands of cans are turned out weekly, tliis offers no difficult}^, as it is then found pos- sible to keep solderers employed all the time — having 'their implements and materials always ready. Glass is then the most desirable article to be used in families — it having tho great advantage of enabling you to in- spect the fruit, to see if "all is well " The demand for air-tight glass jars has been abundantly and quickly respoiided to by the trade, and the principal difficulty )'s to choose among so many. The first great requisite is the jar entirely air proof. All other qualities are use- less, if it lacks this. Every crockery-ware store or gro- cery will supply you the kind you want. They should have good wide moutlis, as it sometimes spoils the ap- pearance of the fruit in drawing them out through narrow-necked bottles. When proper jars can not be obtained, resort must 6e had to the more primitive arrangements ; in which bungs or corks must take the place of India rubber rings and metallic caps. Fit the corks as closely as may be, and then have ready coverings extending a little way over the edge of the cork ; this cloth must be entirely covered bv a cement, which can be made in CANNING. 2f tMs faslaion ; Melt equal quantities or rosiu and tal- low, which spread evenly and rather thickly on both BJdes, and apply while hot. Having duly gathered and picked, and other-wise cleaned your fruit, the next thing is to prepare a proper syrup. This is made by adding a pint of -water to ■either one half or one pound of sugar, as the fruit may rbe more or less acid. Now place the syr^ip in a suit^ able vessel, (clean copper is best) and let it come gradu- ally to a boil. Then put in as mucli fruit as the syrup will entirely cover. !Now lot the frnit remain in the syrup until it comes to a l)oiling pitch. Remove fruit and syrup in equal quantities to fill your jars or cans. ]f glass or earthenware receptacles are used, they should have been previously warmed, so that the sudden access of heat will not destroy them. Pill with syrup to the very edge, and quickly as possible adjust the stopper, whatever that may be. It is well to wash off the outside of j'our bottle or can, so as to remove any drops of syrnp, which would otherwise harden and dis- figure it. Of course juicy fruits absorl) far less of the «yrup than drier kinds. Wait till the bottles are quite cold, and then remove them to the place in which you intend to keep them. \^ery much depends on tlie place selected for storing canned fruits. Cellars, if used, should be exceedingly dry, or the fruit will inevi- ably become mouldy, or at least lose much of its origi- nal delicate favor. A warm place, on the contrary, will render theni liable to fermen*-., and occasionally burst the jar or can. In fact, fruit, wlien C'mned,is best pre- served in a dry atmosphere, just a i'ew degrees above freezing point. Look at tliem occasionally to see that nothing is the matter, as fermentation may set m, spite of all one's care. It is a sure sign of the beginning of fomentation if bubbles rise to the surface of the fluid. z8 OANNme. Los 3 not a tiinute if the frnit has begun to fermen'J; but proceed at once to restore it to liealthf ulness by re- hes ing. Some prefer this method : A new syrup is ma le, and left to get cool. The syrup is drained from the hottles or jars, and the new syrup poured in ; the bo< des are then set up to their rims in a boiler of cole wa er. The bottles should not be allowed to come in dii :)ct contact with the bottom of the boiler ; and to pr( vent it, slight wooden slats may be placed under thi-m. Now gradually heat the water in boiler, and ke -■p it at the boiling point until you are satisiied that thi heat has jjenetrated to the very heart of the fruit- Canning Pumpkins. Pare, remove seeds, cut in small pieces and steam undl tender. Drain in a colander until free from juice, then press into jai-s and place over the fire in cold water. Boil slowly one-and-a-half hour, then take from the fire and seal as you do any other kind of fruit. Pumpkin preserved in this way in the Fall will make excellent pies any time during the following Summer Fruits Suitable for Canning. Evsry kind of fruit or berries that are suitable for josing in pies or tarts when freshly picked. Cherries, PIuH'S, Quinces, Pears in all their different varities. E.hul arb is also well fitted for canning. We give a few speci 4 recipes for canning, but our general remarks appl) to all kinds ; and if they are strictly attended to the n ost gratifying results will follow. Canned Peaches. Pai e them, and halve them. Then pack the can wkh tliem, using no sugar. Then the can being quite OANKINQ. 29 I fall, fill up to the brim with clear, cold water. Let them remain in tliis way, say six to eight hour ^ or un- til the peaches have fairly absorbed all the water. Then re-till. Seal up carefully, so that all air i -i surely excluded. Somethues a weak syrup is used inttead of 'water, but peaches taste far better put up without the syrup. They will last for a very long time, r* taining all their natural flavor. Green Tomatoes Canned. Select nice round green tomatoes; pom* boiling salt water over them; when cool remove the toinatoes t(? the can; tlien to half a gallon of cider viri pes may be done in the same manner. The stones ra.ist be taken from the cherries (which should be more' las, or tlie largest and best red cherries ;) and the seeds should be extracted from the grapes with the sharp pont of a penknife. Gooseberries, grapes, and^ cherries, require longer boiling than strawberries, rasp^ berries, lace for two" weeks ; then drain off the vinegar, maks it hot, skim it, and again pour it over the peaches ; let them become cold, then put them into glass jars, and secure them as for preserves, and the hot vinegar poured over them. Pickled Walnuts. Put two quarts of walnuts into strong salt and water For nine daj-s ; stir them frequently and change the salt and water every three days. Let them stand in a hair sieve till they turn black. Put them into strong stone jars and pour boiling vinegar over them ; cover them and let them stand till they are cold. Scald the- vinegar three times more, pouring it each time upon the walnuts, and let them stand till cold between each boiling. Cover them closely and let them stand two months. Make^ a pickle for them of two quarts of vinegar, half an ounce of cloves, half an ounce of mace, one oimce each of long pepper and ginger, two ounce* of salt. After boiling, constantly, for ten minutes pour it hot on the walnuts. Cover close. Sour Kraut. In Germany, and in all countries colonised by Ger mans, this preparation is used in enormous quantities. It is proven to be very wholesome, and ships' crews on long voyages find it excellent as a preventive from scurvy. It is much relished by persons not of the Ger- man family. We give the most approved method of making it : " The head of white winter cabbages, after removing the outer leaves are to be cut into fine shreds and spread out upon a cloth in the shade. A cask which has had vineger in it is to be selected, or, if none can be bad, the inside should be rubbed with iffltOKLKS. 6t vln^ai' or sour kraut liquor. A layer of saL ^a to be put in the bottom of of cask ; carawaj seeds are to !?« mixed with shreds of cabbiige, and they are to be packed in the cask to the depth of four to six inciies ; and layers of this kind, with salt between each layer, are added, till the caslc is full, stamping them down with a wooden stamper, as they are put in, into half their original bulk. Some mix a little pepper and salad oil with the salt ; some salt is to be put on the top and some of the outside leaves of cabbage. About tw@ pounds of salt are necessary for twenty middling sized cabbages. The head of the barrel is to be placed upon the cabbage leaves, and must be loaded with heavy stones. A common method is for a man to put on clean wooden shoes, and ti'ead the cabbage down i i the cask. A fermentation will take place, and some juice will be given out, wliich is green, muddy and fetid ; this rises to the surface, and is to b j replaced with fresh brina. When the fermentation is over, the reviously boiled with mace and grated nntmeg, and et it get cold. There should be two ounces each of salt and nutmeg, put into each quart of vinegar used- Pickled Peppers. No. 2. Select large green peppers, cat a small slit in the side and very carefully take './ut the seeds with a spoon- handle. Soak in brine for a week, changing the water every other day. Chop fine, onions, red cabbage, cu- cumbers, green tomatoes ; add grated horseradish, whole grape=, little cucumbers, mustard seed, celery seed; mix together and salt. Before filling, sprinkle the in- side of each pepper with a mixture of ground cinna- mon, cloves and allspice ; then stuff, sew up the slit and cover with cold vinegar. Covej' tightly and set aside, I Sweet Green Tomato Piccalliliy. Have ready one peck of green tomatoes; to which, add six tablespoonf nls of mustard ground ; a half-pint of mustard seed, a tablespoonful each of cloves and cinnamon ; one pound of brown sugar, three celery tops, and three quarts of vinegar. Let all boil slowly for one hour. The tomatoes should b© peeled and sliced. Boil all together. Pickled Beets. Prepare three quarts of vinegar, half au ounce eAoli of horseradish, ginger and mace. Having peeled and fashioned the beets (one peck) into any shapes job 60 PIOKLBfl. may fancy, boil them for one hour, then pour the liquor |0a them in glass jars. Close the jars well, when cold. Cucumbers No. 2. Cucumbers may be preserved in the same manner as the French beans and Gherkins, or the skin may be i;hinly pared off, and each cnt in two, the seeds taken out, and preserved like the preceding, or as follows : — Cut apiece from the end of each, leaving it hanging to a bit of the skin, scoop out the seeds, and put them into a strong brine. Take them out at tlie expiration of a week; lill the insides with equal parts of mustard seed, ground giuger, and pepper, mixed with some small onions peeled, or a few heads of garlic and some whole allspice. Sew or tie on the top again, green, and finish them as gherkins. Melons and mangoes are prepared in the same way. Cucumbers for pickling should be full grown, but not over grown ; melons, half grown. Walnuts. No I. Take large, full-grown walnuts, but they must be tender, so that they can be easily pierced with a needle. Lay them in salt and water for two days, then shift them into another weak brine ; in a couple of days put them into fresh water for two days longer, after which take them out and lay them on a board, so that they may not touch each other ; let them stay in the sun for a day or two till they are perfectly dry and turn black. Then put them into a dean, dry «tone jar, and for every hundred walnuts allow a half a pint of mustard-seed, half ah ounce of black pepper, %&!£ FIOEIJCB. tfX an ounce of allspice, a quarter of an ounce of mace, six bay-leaves, and a stick of horseradish sliced ; mix these ingredients with the walnuts, which should Hi the jar, and fill up with boiling vinegar. Fut a plate on the top, and, when cold, tie them down closely with bladder and leather. Tliey will be ready for use in two or three months ; meanwldle they must be ex- amined occasionally, and kept covered with vinegar. Some persons put in an onion stuck with cloves, and some sliced ginger. Walnuts, No. 2. Take a hundred walnuts, wipe tliem, prick them with a large needle, and put them into a jar, sprink- ling, as you lay them in, the following spices mixed : Cloves, allspice, nutm'g, whole pepper, and sliced ginger, of each an ounce ; half a pint of mustard-seed, four cloves of garlic, and a stick of horseradisli ; tlien add two tablespoonfuls of salt, and sufiicient boiling vinegar to cover the whole. Cover the jar as above, «id when cold tie down closely. Walnuts. No. 4. Put green walnut shells into a bilne of salt and ■Water strong enough to float an egg ; let them lie covered in this ten cr twelve days; take them out, and lay them in the sun for a week; put them into a jar, and pour boiling vinegar on them ; in about a week or ten days pour off the vinegar, make it boiling hot, and pour over them again. In a month it will be fit for use, and will be found excellent to eat with cold meat, and particularly useful in making many sauces. The liquor makes excellent catsup for flavoring steaks, chops, sauces, and stews. 63 PlOKLES. How to Plekle Peaehes. No. 2. Have ready a 1)oiled simp made of five pounds of white sugar and three half pints of cider vinegar; this will be enough for a dozeii pounds of peaclies. The peaches r^hould previously be carefully wiped off with a rough cloth. Place the stone jar, containing fruit and sirup in a kettle of cold water. Then very gradually heat, and continue the cooking until the fruit becomes nice and tender. The usual manner is to put a cloth bag containing a couple of ounces of cloves in the jar ; others like to stick a dozen or bo of cloves separately into each peach. Let them stand four days, then draw off sirup and reboil it; then- replace it. Seal up your jars, and they will remain good at least four or five months. How to Pickle Pears. Pare and core a peck of ripe fruit ; then cook the fruit in a sirup, already prepared, of three half pints of vinegar and three pounds of fine sugar. Let it boil gently till the fruit is done, but not enough to bremk. Place the fruit, alone, in jars. Then make a fresh sirup of tliree half pints of vinegar and two poimds of sugar. Add a spice bag, containing aV)ou* an ounce each of cinnamon, cloves and mace. Ai'v '^ which spices may be omitted if they are not like The original sirup may be used over and over agaiij being improved rather than impaired by each boiling. French Beans or Gherkins. Put the beans or gherkins into a brine of salt and water, made strong enough to float an egg; let them remain in this for four or five days, or a week | take PICKLES. 63 them from the brine, and put them into asancepan with equal quantities of vinegar and water sufficient for tliem to float in ; heat them in this until it is scalding hot or almost bohng, but it must not boil. Xeep them at this heat for an liour or two, and put them into a jar or pan to cool, in tl'.e liquor they were scalded in. If they are not sufficiently green, healv them again, and let them cool as before. That is the proper way to preserve the green color. When cold drain the vinegar and water from them, and put them into cold vinegar with bruised ginger, whole allspice; mace, and pepper. Cork the jars close, tie them over with leather, or pieces of bladder, and keep them in a cool, dry pluce. Gherkins for pickling should be about the sizet)f a finger, smaller than this they have not attained then* flavor ; French beans quite young, or before they are half grown. Cauliflowers or Brocoli. No. 4. The whitest and firmest cauhflowers that can be ob- tained should be chosen for this purpose. Cat or break the flowers into small branches, and put them into salt and water for a week or ten days. The brine, or pickle, ahould be made strong enough with salt for an egg to float on th^ surface. Take them from the brine, and put them into a saucepan of clean water. Let them boil fo*- about ten minutes or a quarter of an hour, or until they hep-in to be tender : but they must not be done, or they will lose their crispness. Drain them from the water, .ud spread them on a coarse cloth, or OQ sieves, and pi^t them to dry in the son until all the moisture »s isvaporLited - tlien put them Into a jar, and cover *'»'na with distil^ d or whi*"" «4t PICKLES. wine vinegar. Mace, long pepper, white peppereorne, and a few grains of allspice, may be added to the vin- egar, which should be kept warm for some time by the side of the fire to extract the flavor of the spice, but must not be allowed to boil. Pour the vinegar over the cauliflower when it is cold. Cork the jar close, and put it aside for use. Fill the jar occasioH-j ally with vinegar, as the flowers absorb it. Red Cabbage. Ked cabbage should be pickled in September. Hav- mg taken off the large outside leaves, cut the cabbage into quarters, taking out the stalk. Then shred the whole into a colander, and sprinkle with salt, in which let them remain for about twenty -four hours, when they must be drained and put into a jar, and have the following pickle poured over them cold : To each quart of vinegar put an ounce of ground black pepper, half an oune© of pounded ginger, some' salt, and horseradish cut in slices, and a few capsicums or cayenne, accord- iiig to taste. Put all these into a jar stopped close, and let them steep three days on a trivet by the side )f the fire, and when cold strain the liquor through a ^ioth, and pour it on the cabbage. Celery. Separate the stalks from the heads ; cleanse them thoroughly, and put them into salt and water strong' enough to bear an egg. Let them remain in this for a week or ten days, or until wanted to pickle ; then take them out, wash them well in clean water, drain dry, place in a jar and pour boiling vinegar over, to which any.approved spices maj^ hare been added, as la OKLBS. 6^ nstial for pickling. Keep it well covered with vine gar. If the celery be allowed to remain a long time in salt and water, it will be necessary to soak it in clean water for a day or two, changing the water occa- sionally, Beot-root. Beet-roots should be pickled in October. To pickl» beet-roots, boil them till three-parts done ; then, when cold, peel them and cut them into thin slices; put the rut slices into a jar, and ponr on them hot spiced vuiegar, sufficient to cover the whole. After they have stood a month they will be fit for \i&e, and will be found an excellent and wholesome pickle. Nasturtiums. There are two varieties of nasturtium — the large and small ; both yield seeds fit for pickling, which are an excellent substitute for capers. The young shoots are equally as good as the seeds for pickling, and their flavor improves an ordinary salad when not used in excess. The method of pickling nasturtium is as fol- lows: Fill any jar with the nasturtium seeds or shoots, then pour on them boiling vinegar, to wliich add a good seasoning of salt. Boil up the vinegar every three days till the pickle is of a good color; then add a little ginger and whole pepper. Another Avay is to cover the seeds or shoots with strong brine, set the jar on the trivet, and keep them hot for three days ; then pour off the brine, and pour on scalding vinegar, and keep them hot for a week or ten days till they are of good color; tlien add spice, such as ginger and new per ; or, better still, pour off the last vinegar, an' in its place wr^f\ vinegar. The nasturtiums cl PIOKLEB. be full grown, but not old ; they are ready for [»afe iing ill fcjepteinber. Red Capsicums, Eed capsicums are pickled up by simply putting them into cold vinegar, with a little whole allspice aiad mace. Lay green capsicums for three days in strong brine; drain them from this, and put them into eold distilled vinegar, with a little mace and whole allspice. Nasturtium-buds may also be done as these. Tomatoes.— No. 2. Peel them without putting them into water as be fore directed j slice them into a jar, add pepper and salt, and cover them with a good vinegar. Excellent with cold meat, or as a salad with a little oil. Tomatoes.— No. 3. Tate any quantity of green tomato^, and peei them. To two quarts of tomatoes add three or four small green capsicums, one pint of small onions, scalded in B?lt and water and peeled, halt a pound of salt, and one pint of mustard-seed. Chop the whole fine, so as to make a mince. Strew over the bottom of a jar about two inches thick with #\e miince, then salt and ninstiird-seed, and again n»nc& nntil the whole is disposed of ; set it away for a rew days for the salt to dissolve, and cover with the best vinegar. Radish-Pods, Boil some vinegar with salt and spice, and when cold put in the radish-pods ; or they may be put into ©id vinegar, from wliich green pickles or onions havo PICKLES. 67 •een taken — only boil it up afresh Radieh-pods make an excellent piukle, and, like nasturtiums, serve as a good substitute fur capers. Piccalilli.-No. 3. This is a mixture of all kinds of pickles. Select from the salt brine, of a uniform size and of various colors, small cucumbers, button onions, small bunches of caulitiowers, carrots cut in fanciful shape, turnips sliced, radishes, radish-pods, French beans, cajenne- pods, mace, ginger, long spice, strips of horseradish, &c. Arrange your selection tastefully in glass jars, and pour over them a liquor prepared in the follow- ing manner : — To one gallon of white wine vinegar add eight tablespoonfuls of salt, eight of mustard- flour, four of ground ginger, two of pepper, two of allspice, twc of turmeric, and boil all together one minute ; the mustard and turmeric must be mixed to- gether with vinegar before they are put into the liquor ; when the liquor has boiled pour it into a pan, cover it closely, and when it is cold pora* it into the jars containing the pickles ; cover the jars with cork, tie them down with bladder, and let them stand six months, when they will contain good pickles. Pic- calilli is an excellent accompaniment to many highly seasoned dishes ; if well put up, it will keep for years. If you like oil in the piccalilli, it should be well incorporated with the vinegar, and added with the othp" ingredients to the boiling liquor. Cheap Si'^ii Wholesome Pickles. Take a jar with h close lid or bung, and half fill ii witk the best viusgar' thpn, a» spai-e vegetables of 6$ pioei:e:b. any description come to hand, such as sinal]! b^iTis, cauliflowers, radish-pods, young cucumbers, onions, &c., tlirow them in, taking care, as the jar fills, that there is suflicient vinegar to cover the vegetables. When nearly full, add mustard-seeds, bruised ginger, eschalots, whole pepper. &c., to taste. Tie down tightly and place the jar in a vessel of water over the fire, or in a slow oven until the articles are sufficiently soft to suit the palate. In this manner good, whole- some pickles can be made at only the expense of the vinegar and spice, and with the least possible amount of trouble. American Pickfe. To eight quarts of cold spring water add seven pounds of salt, ten ounces of saltpetre, and one pound of treacle ; mix well together, and let it stand till the next day ; it will then be ready to receive pork, beef, tongues. This pickle possesses many advantages ; the principal one is, that meat preserved in it never gets hard, oi'.too salt ; it will keep good from three to five mouths, according to the quantity of provision cured in it. Mixed Pickle. FiU a large jar half full of brine made Btrong enough to float an egg. Into this put, as convenient, various sort of vegetables that are usually pickled, such as small onions, radish-pods, scalded branches of cauli- flowera, French beans, gherkins, and cucumbers sliced, also rock samphire, white cabbage sliced, celery, &c. These may lie in the salt and water until the whole ia collected, without being injured, observing that the last article should be allowed to remain in the brine BAOOES, ScCl 69 Imt Un or twelve days ; then take them out and lay (h«B on sieves, or spread out on clotha to drain and dry. "When dry, pack them in a jar ; cover them with cold vinegar, and let them remain for ten days or a fortnight (a month or two will make no dif- ference), observing, if mixed pickle ^''e required, to pour off the nnegar, boil it up, and pour over the pieldes twice or three times. SAOCES, &c. Hovj to Pickle Cucumbers.— Ho. £ Take them fresh from the vines; remove blossoms; pour over them stroug brine of halt and water, boiling hot, cover close ; let them stand all night. Next day stir them to take off sand, drain on a sieve, and dry on a cloth; make a pickle with the best cider vinegar, ginger, and whole pepper. When the pickle boils put ia the cucumbers, cover them, and make them boil quickly as possible for four minutes; put them into a jar with the vinegar and cover closely. They will be crisp and green. Should they not appear of a fine color, boil up the pickle next day, and pom* it boiling on the cucumbers. How to Pickle Walnuts. -No. 5. The following remarks will apply to every kind of aut that is usually pickled. In the first place the nuts should be soft enough to be pricked easily by a pin occasionally. Soak them in salt and water for a week, change the water. Drain off the water, wipe them with a cloth, tdl they becemo smooth. To each gal- lon of vinegar to be used for pickling the nuts, put a 70 SAUCES, &Oc I teacup of salt, a large spoonful of pc Vdered cloTea and mace mixed, half an ounce of allspioe, and pepper- corns. Scald the whole together, then turn it hot on to the nuts. In a week, turn the vinegar from tl/em, and scald and turn it back on them boiling hot. They will be fit to eat in the course of a fortnight. [The vinegar in which they are pickled maHs a most deli- cious catsup. Vinegar of Tomatoes. j Press the juice out of ripe tomafr ^s, and expose them to the air in a perfectly clean par or dish, ^^eep moderately warm, and in a iewr hours i* will be tiirned into vinegar ; a gill of molasses to a quart of iuica adds to its acidity. \ Vinegar of Cider. I Put enough cider into a barrel or k'^* to fill it within a gallon of its capacity. It will gradually sour, and in four to six months will turn to first-class vine- gar. Then rack it off. Either keep it in casks or demijohns. Whenever it thickens or becomes reotli- ery draw it off again, and put it in clean vessels. If it does not come up to your wishes as to acidity, a^'t" 4 couple of omaces of brown sugar to every gallon oij cider. To Make Ohutnee Sauce. Take one pound of sour apples pared and cored, th* same quantity each of tomatoes, raisins, brown sugar and salt, four ounces of cayenne pepper, same quantity of ginger, two ounces of garlic and two of shalots. Pound each separately in a mortar, mix the whole to- gether with three quai'ts of vinegar in w» ^i*rtiien jar fcltrOES, AC. 1i an4 keep it lukewarm. Stir it twice a day for a fort" nij^t. Then strain but do not squeeze it dry, bottle the liquor, and put the residue in jars. It adds an appjtizing flavor to any fish or meat- To Make Tomato Catsup. Tike a bushel of carefully picked fully ripe toma- toes, l)oil them, and press them through a fine sieve. Adc a dozen medium size onions, two teacupfuls of salt two ounces each of cloves, allspice, black pepper andcaj'enne ditto, to which add half a gallon of cider vin^ar. Eoil for four hours. Should not be fitraned. Bottle soon as cold. How to SVIake Gelatine. The bones are boiled to remove the fat, then di' geted in diluted muriatic acid until the earthy matter oi the bone is dissolved. The gelatine, which retains tie form of the bone, is washed in a stream of cold ifatev, plunged in hot water, and again in cold, to remove all remains of acid, and sometimes put into a solution of carbonate of soda. "When well washed, it is dried on open Ijaskets or nets. By steeping the raw gelatine in cold water, dissolving it in boiling water, evaporating the jelly, and cutting it into tablets, it may be dried and preserved in that form. Another i-ecipe to obtain gelatine from bones is the following: — Crush the bones small, then boil them for fifteea minutes in a kettle of water, cool, and &kim the fat off, which is fit for all commoB purposes. The bonea are then ground, and boiled in eight or ten times theii T2 ooHTXcrnosTBST. CONFECTIONERY. HOW TO MAKE ALL KINDS OF CANDIES, ICS C] ETC., IN THE BEST STYLE. Cleanliness and close attention to every little t tail are the first requisites of a successful coni tioner. A fly in amber may be a great curiosity but in candy — nover. Great fortunes have often been made in the dy business; pai'tly by judicious advertising, mi largely, however, by making first-class articles, ai( by being alive to the necessity of adapting articljs to the varying tastes of customers. Many 'Ney Yorkers can yet remenaber the fortune made by Ml Pease, with his hoarhound candy ; Mr. H. N. WildA candy store in Broadway, was at all hours filled witfi ladies and children, and he retired with a very large i fortune. As the appetite for " sweeties " begins be- fore we cut our first teeth, and remains long after the "wisdom teeth" have "gone where the wood bine twineth," we Hope, and have no doubt, thai New York will never be without candy manufactur- ers determined to surpass any of their predecessors. The process of candy making has a charm for the eye, as pronounced as the taste has for the tongue in the completed article. Hence it is found to be quite a profitable style of advertising to have Cara- mels, Molasses Candy, etc., manufactured on shining marble slabs, placed m la»-ge plate-glass windows. CONFECfKONBBT. T8 As tbe workers are neatly olad, and their Bsanipula. tions are deftly executed, we can well employ some time in watching the operation. Buying Materials. Of course the larger the quantity of sugar, et«c bought at one time, the cheaper the needed articles can be got. But the best way is to get the things required from some respectable house, paying a fair price. Tills ensures your receiving just the quaUty of grain and color that you desire. For it is not only essential that your candy should be generally well made ; but you should have it the same in taste and appearance at all times. Use Wax Paper About every kind of candy that is at all apt tc etick to anything it touches : it is much more suita- ble than the oiled or buttered papers formerly in use It can be bought cheaper than it can be made. Note tnis Parasrapb. In all our directions for making candy, it will be seen by the quantity of the diiferent ingredients for each kind, that we are supposing that the maker is manufacturing for sale ; but when a lesser quantity is to be made for home use, it will be necessary only to use say one-half or one-quarter of the quantity o| e«ok article enumerated. Kind of Sograr to Use. Any of the West India or Louisiana Bugara that IiSFve a lively bright ^pearance, will serve to naaka 14 jONFEcnoir^Y. the ordinary kinds of molasses candy, earamels, taf. fy, cocoanut, peanut, and similar dark colored can- dies. Some imported sugars are nearly as white aa the clarified kind, and answer equally well for all candieg except the very daintiest. In the common candies a fourth part of molasses can be used in Heu of same weight of sugar. For Superior Candies Only the best refined sugar can be successfully used. Such sugar is by no means so much dearer in reality than common grades: there being no use- less sediment left. Coloring Materials. It was at one time necessary for conrectioners to inftke up their own coloring; but now every tint is made so well, and cheaply, by good chemists, that it is every way more satisfactory to buy tlie quantity needed; thus you are sure to have the colors the requisite strength and exact hue. The following coloring matters are admitted to be harmless. Use in the quantities which we here- after indicate : FOB YELLOWS tTSS Persism, fustic, turmeric, saffron. FOE BLUBS USE Ultramarine, indigo, Prussian blue. FOE EKDS USE Carmine and cochineal. FOE GKEENS, It IB best to blend any of the above blues and j^ Orara-EOTiONEKT. 75 lows together; a JittI© practice will enable jou to fait upou the exact tint that you want. FOR lUEPLE, Mix blue and red in proportions to yield the exact color wanted. CHOCOLATE, OE BURNT CARAMELS, Will produce nearly every shade of brown, as they are more or less weakened with water. BONE CHARCOAL Is a harmless material, and to be used should be made of a proper consistency by mixture with gum arabic. SWEET OIL Is the proper tMng to mix with the color yon are about to use; this is done by spreading the coloring material on «l slab, or palette, of marble or othei- smooth stone, just as a painter prepares his colors. Instruments Needed. A common fire in a range; a plain, clean copper kettle ; a few bright pans of tin ; these will suffice to begin a small business. All the articles enumer- ated hereafter can be bought at hardware stores: A large hook is necessary for the purpose of pull- ing the candy — this should be fixed a little mora than chin high. A large swing pan is needed for coating almonds, and the like articles. The other articles required are : Hoarhound Cutter, Cocoanut Grater, Mliw Dropper*, Toy Pan, 76 coHTEcmoNiatT. Lemon Drop Gutter, Ball Cutter, Almond Peeler, Plait Machine, Candy Tongs^ Toy Cutting Machine, Candy Cutting Machine, Paper Fringer. This does not exhaust the list of articles used i« this business ; new shapes are quickly followed by the invention of new tools to simplify their manu- facture. Any hardware dealer will gladly supply, on application, a price list of confectioner's tools and machines. Tbe Drying Closet. Or, as it is sometimes called, the stove, is oeoa- sionally used where large qnanttiies of candy are made. It should be heated by either steam or a small stove. The heat needed ranges from seventy- five to a hundred degrees. Flavoring Extracts. It is a waste of time and money now-a-days, to " home make " Flavoring Essences. In every city there are establishments where all kinds of flavoring material is distilled by educated chemists, and which can be obtained in required quantities both at drug stores and of grocers. The essences in most de- mand are: Lemon, Clove, Cinnamon, Vanilla, Kose, Peppermint. Other flavors are too weak and evanescent to re- tain their perfume when put into warm candy. It would be useless to define the quantity required to each "batch"; practice alone will give the necessary knowledge. Begin by flavoring rather too weakly OONFECnONERT. 77 than too strongly. The flavoring must never be used until the gr&at heat of the candy is somewhat diminished, otherwise the perfume would be dissipa- ted at once. Tliis is the right way to apply it : In the middle of the lamp of candy make small depression, in which drop the essence; then double the candy over quickly, (as is done with dough in making pie-crust,) and continue to mould it over and over, until it has penetrated the whole mass. Way to Boil Sngar. The time of boiling sugar depends upon the sort of candy to be manufactured. Tlie subject of the varying degrees of sugar boiling is a necessary part of the business. Mix water with the sugar, always, in the ratio of one quart of water to a scant two pounds of sugar. All sugars not refined, need clarifying — unless you do not object to a darkish color. When sugar and water is mixed, as above, heat till 215 degrees of the thermometer. This brings the »irup to a smooth, slippery feeling, and if a little is drawn out between the thnmb and finger, it ex- tends like a thin silken thread — from whence the technical term of " small thread." When the ther- mometer shows two hundred and thirty degrees, the same trial with the finger and thumb, will show the thread more elastic and the sirup more tenaci- cious — hence this is termed the "large thread." After this comes, at 232 and 233 degrees respec- tively, the "little" and the " large " pearl. Tested as before, the threads can be more extended stiU. Now between these degrees and two hundred and thirty-five, a skimmer with holes may be put int© 78 CONSTSCnOlTEET. the quickly boiling sugar, drained, turned, quickl;^ Eicked by a twist of the wrist, will form into blad' ders — these are variously termed the "feather" or "blow" condition. The "ball" — or true candy degree — is reached at two hundred and fortydegreea Take out some, dip into ice- water, roll between finger and thumo; if it then forms into a marble-like himp, without being sticky — it has reached the "ball" condition. The "crack" state is arrived at when the sugar shows two hundred and fifty-two degrees. Dip a little in cold water — bite it — if it cracks crisply it is done. Instantly remove it from the fire. For the general run of work it is not necessary to Hse the thermometer test. A little practice soon gives such knowledge that the tests with the fore- finger and the thumb, and the cold water, are suffi' cknt for practical purposes. To Clarify Sugars. First, thoroughly beat up half the white of an egg ki a pint of water. Place in a copper kettle. Then put in five pounds of sugai-, mixed with a pint of water. Heat gently, till scum rises. Kemove ket- tle and skim; replace kettle on fire, till scum rises again. Continue this, until scum ceases to appear. This is the process for brown or yellow sugar. For refined sugar quarter of the white of an egg is «iough. Bullock's blood was at one time used, but eggs wejust as efiicient, and more handy. For very bright effects, bone black is used, in the proportion of an ounce to every pound of sugar. Sir- GOKE^OnONBKT. 79 np mtist be filtered, and re-filtered, through a flanneJ baa, until it comes clear. Crystalization. This is only done in the finishing of some drops, and making fruits attractive. Cr^'stalizing sirup is sugar that is boiled some little below '' small thread" and kept there a minute. The sirup is then permit- ed to grow cool. Articles to be cr} stalized are put on a wire netting, in any vessel, and the cooled sirup poured over them. Though they are left in the sirup for twenty-four hours, they should be ex- amined every two hours. The sirup is kept in the stove. When the fruits and drops sparkle they are done. Lift the netting out; shake off slightly ad- hering particles ; put in drying room for two hours. Sirup can be used a second time. Cover sirup with a damp cloth, to prevent skin forming. Everton Taffy. Of good quality brown sugar one pound, butter two ounces, water one wine-glass. Let sugar and water boil to the ball, tlien put in the butter, boil- ing all to the crack. Add six drops lemon essence, stirring briskly. Pour into buttered pans. Sepe- rate the taffy while still "warm, witli cutter or knife. Butter Scotcli. R"own sugar one pound, butter four ounces. As ioon as it boils to the crack, add a good pinch of cooking soda; let it boil two minutes longer, and run into buttered pans. Before it is exactly cool mark lightly tlie squares you want, give a briik tap aad it will seperate. Let it cool, and paper. 80 COHrt^OWOttTER-?. Anotlier Kind of Butter Seotcb. Refinery sirup one pint, white sugar half-poand, and butter the lake quantity. When boiled to the orack, stir well, and run in buttered pans, then roll out even. Scotch and taffy cannot be too thin. Peanut Candy. Take freshly roasted peanuts, carefully cleaned of their thin husks, by throwing them about in a sieve. Put them into a pan, and pour over them enough of either sugar or molasses, boiled as in the Everton Taffy recipe. After stirring well, pour into pans about an inch and a quarter deep. Before it is en- tirely cool cut into the required strips with a large knife or candy-cutter. Requires no flavoring. Walnut Candy. Take out the kernels of black walnuts, clear them of their skins, and treat them exactly as directed for Peanut Candy. Twist Candy. Clarify three pounds of common orown sugar, and boil it till it is brittle, take it from tiie fire, pour it in buttered pans; rub butter on the hands; soon as cool, pull it like molasses candy till quite white. Twist, braid, and cut into sticks. Cocoanut Ca.ndy. Take the white meat of cocoanuts, grate coarse, nntil you have half a pound; dissolve half a poumd OONFEOIlOlfKBT. 81 of refined stigai* in two tablespoonf uls of water ; put M; over tlie fire and as soon as it boils, stir tlie cocoa- mit in. Stir till it is boiled to a flake, pour it on a battered pan or marble slab, then cut in forms to suit, when it is nearly cold. Lemon flavor. Cliocolate Cream Candy. Chocolate, finely scraped, half an ounce, thick cream, one pint, refined sugar, three ounces; heat it to near boiling, then take from fire and mill it well ; when it is cold, add wliites of four eggs; whisk rap- idly, and take up f rotli on a sieve. Should be served on glasses with froth on top. Fig Candy. Take one pound of sugar and one pint of watet get over a slow fire. When done add a lump of butter and six drops of vinegar; pour into pane in which split figs are laid. Raisin Candy. This article can be made in the same manner, ex oept that you substitute raisins for figs. Lemon Candy. Three pounds brown sugar; add to it three tea^ cupf uls of water ; set it for half an hour over a slow fire ; add, to clear it, an ounce of gum arable, dis- solved in hot water. Skim off scum as it rises. Ai soon as clear, try it by dipping a straw into it, and then into cold water ; if done, it will snap like glans. Flavor with lemon essence, and cut into sticks. O^ CONTECTIONEET. Peppermint, Rose or Horehoaud Candy- Can be made in same way as lemon candy. Onl:) flavoring witli peppermint, essence of rose, or finely pulverized horehound. Pom- on buttered paper, in a square tin pan. Rock Candy. Fine roti jandy is made in this way; clarify best refined white sugar, filter it, and boil till it is ready to crystallize, or boiled to blistering. The boiling sugar must measure tliirty-five degrees on the sirup weight, the least variation prevents suc- cess. Take a brass kettle of about eighteen inches diameter, and eight inches deep, polished inside. Make ten little holes at equal distances from each other in a circle around the sides of the kettle about two inches from the bottom ; pass threads through these from one side to the other, and stop the holes on the outside with paste to prevent the sirup from escaping. Pour in the sirup till it reaches an inch above the threads ; then place it in the stove moder- ately heated, and leave it to crystallize, shaking it from time to time. It will crystallize in about sii days. When the chrystals are formed, pour off the remaining sirup, and dash in a little water to wash away the crystals left in the bottom of the kettle. W^hen the mass is quite drained, put it in a very hot- ftven when it will be fit for use. 8TEAW-C0L0EED Kocic candy is made by using brown instead of refined sugar. The sirup must be boiled over a very hot fire to render the candy real white. Sponge the OONFECTIOITEEY. 83 aides of the kettle often during the boiling, othel'- wise the sugar will stick and burn. OEANGE EOCK Candy is made by flavoring the sirup with two teaspoonfuls of orange flower water; color with saf- fron, when the sirup is about to be taken from the fire. EOSE EOCK CAJSTDY Is flavored with rose water, and colored with floe carmine lake. VANILLA EOCK CANIIT Is perfumed with vanilla, and colored with liquid violet. The degree of coloring may be tested by dropping a little of the colored sirup on a sheet of white paper. Giug'er Candy. Dissolve one pound refined sugar in a half pint of spring water, which set over a clear fire ; let it boil to a thin sirup; take a spoonful of finely powdered ginger, mix it smoothly -with three ounces of th« sirup, then stir it into the whole. Boil the mixture to a flake, carefully watching that it may not pas« this point; then add the freshly grated rind of a large lemon, stirring the sugar rapidly all the time, until it falls in a mass from the spoon, without sink- ing when dropped upon a plat«. If boiled a minute beyond the point, it will fall into a powder. If this Bhould happen, add a little water, and boil again to the proper consistency. Dip the candy from the kettle, and drop it in small cakes upon buttered pans tuid then set it away to cool. 84 , OONT^CnOKEBT. Cuxrant and Raspberry Paste Droits. One pound of currants and raspberries in equal proportions boiled, and the pulp rubbed through a sieve ; same quantity of sifted sugar. Stir all in a preserving pan over a brisk fire, until the paste is so reduced as to show the bottom of the pi-eserving pan when you draw the spoon across it; lay out the drops about the ^izc of a silver quarter, using a spouted sugar boiler for the purpose. Place in the screen to dry at a low heat for an hour. When dry, use a thin knife to remove them from the tin sheet on which you laid them out, and put them away, be- tween sheets of paper in closed boxes, in dry place. Damson Paste Drops. One pound each of damson pulp, thick, and bruis- ed sugar. Stir both together on the fire till brought to a thick paste, then lay out the drops on plates of tin ; dry them in the screen, at moderate heat, and remove as before directed. These drops may be prepared in the same way with all kinds of plums and also with gooseberri«»B. Pear Paste Drops. One pound of pear pulp, for which peel the fruit, and stew them to a pulp with a half pint of cider; rub through a coarse sieve ; one pound of granulated gngar. Proceed as for damson paste. Apple Paste Drops. One pound of apple pulp, for which peel, slic* *nd boil the apple, with a half pint of cider; one pound granulated sugar. Do as in the foregoin|f •ases; add a few drops of coehlneaL ooNBTKmoiraBY. 88 Pine Apple Paste Drops. Peel, and grate one pound of pine-apple on te a dish, usinif a coarse tin grater; add one pound of granulated sugar. Proceed as in the foregoing cases. Ornameats in Grained Sugar. To make ornaments in grained sugar, such as an- imals, vases, baskets, iignres, etc., proceed as fol- lows: Boil the sugar to tlie ball degree, add six drops of acetic acid. Then work the sugar \?ith the back part of the bowl of a silver tablespoon against the side of the sugar boiler, bringing it all up by lurn3, so that every portion may get a nice white ap- pearance. When the sugar has been worked up to this, the " grain," state, pour it into the prepared mould ; when it has become perfectly set firm in the middle, and place it in the hot closet to dry, at mod- erate heat. Afterwards they may be painted in colors to imitate nature. Ginger Candy Tablets. One pound of refined sugar, the juice Ci half a lemon, and two teaspoonsful of essence of best gin- ger. Boil the sugar with enough water to dissolve it to the ball degree, then :Kld tlie essence, rub the sugar with back of a silver spoon against the sides of ^he boiler to whiten and grain it enough to give to the whole an opal-like look ; pour in moulds, an inch oblong square, or into a tin pun, the bottom of which is marked out into tablets, so that the candy may be broken into squares when hard. The moulds should be slightly smeared with oil of almonds. Af- ter the sugar is poured intx> the moulds, put in a 86 CONFECnONEET. place warm enough to dry them hard in half aa honr. Orange Candy Tablets. Needed, one pound refined sugar, a tablespoonf ul of orange-flower water, and six drops of acetic acid. Proceed as directed in the foregoing. No color. Vanilla Candy Tablets. Needed, one pound refined sugar, six drops es- sence of vanilla, same quantity of acetic acid. Pro- ceed as for ornaments in grained sugar. No color. Clove Candy Tablets. Are made in the same way as the foregoing, using essence of cloves, instead of cinnamon. Rose Candy Tablets. Needed, one pound of refined sugar, six drops of essence of roses, the same of acetic acid, and like- wise of prepared cochineal. Proceed as in the fore- going. Fruit Candy Tablets. Take one pound of refined sugar, half a pound of the juice of either currants, strawberries, cherries, or raspberries, exti'acted by pressing through a hair sieve with a spoon. Boil the sugar to the crack, then introduce the fruit-juice by rubbing it with the sugar, as directed in the preceding, and finigh th«> eandies as there described. COITFEOTIONEKT, 8T Candy Drops. Pnt as much refined Biigar as you wish to make np at one time, in an earthen vessel, and dihite it with the flavoring extract, mixed with a Httle water. If too liquid, the sin^p will be too thin, and the drops will unite — if too thici^, the sirup will be too dense, and will not pour freely. When the mixture is mixed in a rather rtiff paste, put it into a sauce- pan with a spout; sef" over a medium fire. When it begins to bubble up the sides of the saucepan, stir it once in the middle, remove from fire, and drop in lumps of the shape "Hnd size required, upon sheets of tin; let them stand for two hours; put in the stove to get quite dry. When brilliant and liard, remove from five or they will lose their perfume. Before taking from the fif-e, color the sirup. The different drops are made by mixing the above paste, with these respective extracts : BALAD DROPS. "Weter -listilled from lettuce is used. SAFFEON DKOPS. Make an infusion of saffron, strain it, let it cool; ase it to mix the paste, and proceed as already di- rected. HELIOTEOPE DROPS. As in the preceding; flavoring the paste with a few drops oil of orange, jasmine and tnbe-ro»e. Color violet. PINK DROPS. Flavor the taste with tincture of red pinks. Color with carmine lake. 88 daBrFEOTxt-iNKSrt. CINNAMON DB0P8. Of powdered cinnamon, five drs. to 8 oz. of BUgor, with mucilage sufHcient to mal^e it into a paste, then proceed as in foregoing. COFFEE DEOPS. Use a strong infusion of coffee, filtered, in place of water, to mix the paste; then proceed as in the foregoing. B08E DE0P8. Dampen the paste with rose water; use carmine lake to color. Proceed as in foregoing. VIOLET DE0P3. Tincture of Florence iris is to be used to flavor paste; blue and carmine lakes foi coloring. Two or three of tartaric acid will sustain the blue. Pro- ceed as in foregoing. LEMON DKOPS. Grate the outer rind of a lemon ; mix the gratings with refined sugar; add fire grains of tartaric acid to each pound of sugar; use saffron to color; pro- ceed as in foregoing. CHOCOLATE DKOPS. Take five pints of chocolate to each pound of re- fined sugar; after pulverizing, mix it into a paste, as before directed ; take great cara not to boil too long, or if will granulate. VANn.LA DEOPS. Mix the paste with the powdered bean or with ex- tract of vanilla; add two oz. 3 grs. of tartaiic acid, dissolved in water, to sustaiu the blue, without which it would disappear. OONKEimONKKT. 88 Peppei-^nlnt Drops. Dissolve refined sugar in a little strong pep j_ermint water in a sau'-epan with a spout. When enth-eiy dissolved, add an equal quantit)' of coarse-grained sugar with a few drops more of the peppermint, stir the whole for a few moments, then drop the mix- ture on papfjr, and dry it in the open air. Vanilla, rose, orange, lemon, and other drops, can be made in a similar manner. Cliips. Centennial, Opera, jFlorence, Boston, 'a,^d other "chips" are merely refined sugar, boiled to the crack, flavored to taste. Thay may be pulled and striped ; of tener worked plain. Lastly they are run flat, between rollers, very thin. Break into shape- less-pieces. Prepared balsam of tulu, two ounces, refined sugar, one ounce, oatmeal, three ounces. Soak the gum in water, then mix all the ingredients; roll in powdered sugar to make the sticks. Caramel Is made by boiling clarified sugar until it is very brittle, pour on oiled slab, soon as cool enough to re- ceive an impression from the finger, stamping it it small squares, an inch in size, with a caramel mould J then turning over the mass, wiping the bottom, and putting it in a dry place to harden. For want of a caramel mould, use a case knife to score it; then glaze with a coating of sugar ; keep from the air. W CONTECnOMERT. Lemon Caramels. Grate the yellow rind of a lemon with a lump ot sugar; add a few drops of lemon juice with water enough to dissolve the sugar; stir all the ingredients in the boiled sirup a short time, before taJdng ivom. the fire. Orange and Lime Caramels. Are prepared in the same manner from their res- pective fruits. Coffee Caramels. Tate of coffee, two ounces, sugar^ one pound, and make infusion of the coffee, using little water; strain and stir it gradually into the boiled su-up, for five «Qinute» before taking from fire. Cbocolate Caramels. Chocolate, four ounces, sugar one pound. Dis- solve chocolate in very little water, adding jt to the boiled sugar, as in coffee caramels. Orange Cream and Vanilla Caramels. Cse the respective essences of these articles; oth- erwise make as above. Common Sugared Almonds. Almonds, common, twenty pounds, sugar, eight pounds, farina, twenty pounds, starch, two pounds. Heat the almonds in the swinging pan, when boiled make them Into a pulp with diluted starch ; give first a warm then a cold coating, cover them with farina, ebaking the pa» violently ; when the almonds hav« OOITT'ECTIWNBKT. 91 been coated to the proper size, spread them on the sieves. After two weeks, put in a stove to finish drying; whiten theic; finish as in the fi'^e sugared almond process. Coriander Sugar PluTis. Coriander, two pounds, farina, thirty pounds, sugar, fourteen pounds. The washings of the basin are added to the coriander and farina, but without making a paste, follow the method Liid down for tlif common sugared almonds. Eight pounds of suga. are used to whiten, six to polish them. Color, after polishing, with carmine, Prussian blue, and saffron. Aniseed Sugar Plums, Dry two pounds of green aniseed in the stove >— rub it in the hands to break off the stems, winnow to rid of dust, then put it in swinging pan, and coat with sugar boiled to a thread, so as to render the candies firm and brittle. When coated sufiicientlyj whiten and polish them. Mint Sugar Plums. Dry some peppermint seed in a stove, and coat it in the same manner as aniseed, (it must not however be whiter than rape-seed), whiten and finisli like the aniseed. Some give a coating of equal parts of pep- .ermint and sugar. Superfine Cbocolate Sugared Almonds. Caracassa cacao nuts, shelled and roasted, twentj pounds, West India sugar, sixteen pounds, vanilla, 0Si DOm ECTIONEBt. four drams, ocarch ten ounces. In making superfine ya- ailla sugar plums, care mast be taken while coating -with gum, to touch the cocoa auts lightly. Superfine Sugared Fiiberts. Fifty pounds, Slberts; sugar, four pounds; starch, tour ouTiies. Saiae way as sugared almonds. Flavor t" tasto. JEiose water is usually preferred. The Process of Candying. When iii3 object is merely to for id a confection o»- sweetmeat, imbued with the avowed flavor, or medi- cinal property of any substance, candies are generally prepared by simply l^oiling lump sugar with a suf- ficient quantity of the infusion, decoction, tincture, expressed juice, or sometimes even the powder of the particular article, until a portion taken out and cooled becomes quite solid, when it is either poured out on a tnarble slab, or into tin, or paper moulds, dusted with powdered lump sugar. When the object is to preserve the form and char- acter of the vegetable in the candy, the substance is boiled in watei- until soft, and then suspended in eon- <^entrated sirup (in the cold) until they become trans- parent i after which they are either dried in a current of warm air, or in a stove, at a heat not exceeding 120° Fahr. The sirup must be kept fully saturated with sugar, by reboiling it once or twice during the process. Another method employed by confectioners, for almonds and the like is to put the substance into a sirup boiled until it forms a small thread between the opening fingers, and to stir the whole until it ia nearly set. The following are *b£ principa' candied articles made : Jandied At.mondb. Made from blanched almonds, »-oasted and halved. Candied Angelica, Prepared from the root. Boil the fresh roots (after slicing them and removing tlie pith) in water, to deprive them of part of their bitter- ness and strong aroma; then drain them and put them into sii-up boiled to a full candy height, and boiling hot; when they may be taken out, and carefully dried. Candied Angelica. Prepared from the stems. From the tender stems, stalks, and nudribs of the te.ives, prepare as in preceding recipe. Used as a sweet, meat and desert. It is said to be a cordial and tonic. Candied Apricots. From the fruit, not quite ripe, either whole or cut into quarters; immersed in the si- rup (hot), without any further preparation. Candied Citrons. From the peels. Candled Eringo. (The Sea Holly.) From the roots, ulit and washed. Candied Ginger. From the roots of green ginger. Candied Hoarhound. From a strong decoction or Infusion of the root, and lump sugar — one pint to ten pounds of sugar. Boil the mixture to a candy height, and pour it whdst warm into moulds cj small paper cases well dusted with finely powdered sugar ; or pour it on a dusted slab, and cut it into squares. Candied Lemon Peel. Same as Candied Citron. Candied Orange Flowers. From the flowers, de- prived of their cups, stamiia, and pistils. Two ounces of flowers to each pound of sugar. Do same as car'^ied almonds, but pour out on a slab. Candied Orange Peel. From the peel of the FlwN W" orange, same as cand'*»'1 citron. 94 OONTKCTIONEET. Molasses Candy. Mix one pound of sugar with two quarts molasses, boil in preserve-kettle, over moderate fire, for four hours. When done, it will cease boiling. Stir it fre- quently. After it has boiled two hours and a half, stir in juice of two lemons. When quite done, but- ter a square tin, and pour the mixture upon it. To pull it, begin as soon as it can be handled ; take hold with tlie tips of the fingers, untU it grows <'. juice of one lemon ; boil again till clear and stiff, sr that when poured out in buttered plates, it will set hard. White of an egg improves it. CONTECTIONEBT. '»6 Soda 'Water and Soda Sirups. Many confectioners find dealing in soda water a profitable part of their business. The soda water in cities and large towns is delivered in filled cylin- ders, which are connected with the fountains. In places distant from manufactories, the confectioner may be obliged to manufacture the gas and prepare the soda water. To do this it is only necessary to have marble dust and sulphuric acid. The gas is generated by pouring the acid over the marble. AH the materials needed, together with the fountains, are supplied by manufaciturers. Many of the foun- tains are really artistic aifairs, of l)eautifal marble trimmed and decorated with rich work in various metals; others, however, are quite plain, and of lit- tle cost. The various manufacturers, are naturally ready to explain the exact manner of making the gas (soda water), and also furnish descriptive, price, cat- alogues. The following is a list of Sirups. It is far better and cheaper to buy them ready made: Strawberry, Pineapple, Sherbet, Raspberry, Nectar, Wild Cherry, Grape, Orgeat, Cream, Lemon, Sarsaparilla, Chocolate, Walnut, Maple, Red Currant, Orange, Almond, Crab Apple. Almost every season, there is a " run " upon one or more of the above sirups, in preference to others. In such cases, the confectioner who made his own sirups, might seriously lose. 96 ooNFEernoKEEY. Ice Cream, and Its Flavors. Confectioners, generally, add Ice Cream Saloons CO their stores. The additional expense is small: the relative profit quite large. Apart from the direct sales, it leads indirectly to the purchase of large quantities of confectionery by Ice Cream customers. Following we give some of the most popular re* cipes for well liked Ices: ICE CEEAM — Tvro. I. 10 quarts pure cream, 3 1-2 pounds choicest refined sugar, 1-2 gill extract of vanilla. Stir the mixture thoroughly, then pour it into a ean, much larger than the mixture ; the can must be packed hard in ice. Let it freeze — over half an hour. ICE CREAM NO. n. 6 pints of cream, 6 pints fresh milk, 1-2 pound of sugar, 2 eggs. Having given the eggs a good beating, renew the beating in can, and stir: Flavor, and freeze. To either of these recipes add a half pint of any kind of fruit juice liked to each quart of the mix- ture. ISTo additional flavor. Coffee flavor is given by mixing half a pint of ve- ry strong fluid coffee, to quart of cream; for choco- late, five ounce?, scraped, worked smooth in milk, to each quart of mixture. No other flavor. 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Price $1.25. 9ItI>X!It THIS FROM TOZTR BOOKSBZLXJM. PUBLISHED B¥ HURST & COMPANY, 134 and 136 Grand St, N.I 35,000 QUESTIONS ANSWERED BY A Concise yet Comprehensive Dictionary of Science, Literature, and tlie Arts. PROFUSELY illustrated new edition, carefully edited and brought down to the present time, including the latest discoveries and researches of the beat-known acientists and investigators o{ to^ay in the depart- ments of Agriculture, Architecture, Astronomy, Biography, Botany, Chemistry, Engineering, Geography, Geology, Morticulture, History, Literature, Mechanics, Medicine, Mythology, Natural History^ Physiology, Etc., Etc. Including the various arts and sciences. Prepared fur folks who cannot purchase the many-voiumed encylopedias, Crabb's New Handy Cyclopedia le adapted for universal reference ; and for a lightning i dference book this worK )s by far the best of its kind. The thousands of articles contained in it ate brief, concise, and to the point. No words are wasted, and as *' Brev- ity is the soul oi wit," so concisen :s& in this book is the pith of practical Usefulness. Illustrated with nearly 800 engravings. Strongly bound in roan, cloth sides, lamo, 452 pages. Price $1.25. 0SP^B XaiS XHROVGB TOUR BOOKBELZEX, PlTBLiaHED BV HORST k CO., 134 and 136 Grand Street, N. Y. TH13 LATEST AT«» BEST. German = English, English = German Pocket Dictionary. So ^eat Is the number of Germans and German -Americans in the .United States who desire to learn Enghsh. and so many Americans have the wish to learn German, that a Iteliable and Mandy Dictionary of both the Great Languagea ia a necessity. Such is CARL ZAHNER'S GERMAN DICTIONARY. The Old Dictionaries are sadly behind the age, lacking all the nei/J words {which the world's changes call for) in Politics, Trade, Art, Science, Mechanioa, Travels, Philosophy, etc., etc. Every intelligent German should make himself ma-ter of English ; every American is a gainer by knowmg German. 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Giving nearlu 5,000 Derivations, embracing both Zanguages, Its contents comprise an excellent and practical general vocabulary of words in every-day use in social, commercial, domestic, agricultural, scientific, and other pursuits. Handy Pocket Size, square i8mo, over 400 pages. Substantiallf bound in cloth, 60 cents. Hie above-named books can be obtained through your nearest Sookseller. BOTH ARE PUBLISHED BY HURST & COMPANY, 1 34 andl 36 Grand St, New York. Knowledge is Health, Ignorance is Disease. THE DOCTOR AT HOME; OR. Ube 'Clnfaflfng /Debfcal ifnsttuctot, BY THOMAS FAULKNER, M.D PILLED With the Proven Facts of Medical Science and Family Experience, showing, in the plainest manner, How to Retain Health, Kill Disease, Lengthen Life, and Wonderfully Increase Mental aiad Physical Vigor in Man, Woman, wnd Child, with numerous anatomical iUustratians. Enables every person to be his own medical adviser. 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This section is devoted to the exposition of that important branch of the healing art known as the Botanical or Herbal. Any intelligent person knows now useful, how absolutely necessary it is to have a work of this kind in the house. Accidents and Sickness are constant visitors at every household. "■ The Doctor at Home " is a thoroughly practical work, and is equally useful to man, woman, or child, persons single or married, or inte'^ing mar- riage. Bound in cloth, 8vo, copiously illustrated, 510 pages. Price $i.5e« OBTAINABIiE FROM TOUR NEAREST BOORSELZJEM. PUBLISHED BY HURST & COmNY, 134 and 136 Granfl St., N. Y. THE AMERICAN DIAMOND DICTIONARY OF THE ENGLISH LANGUAGE. AU the latest emendations in Spelling, Pronunciation, and Definition, from the greatest modern Philologists and Lexicographers. Over 30 000 Words ^^^^"^^^ defined, v/vci av,uuu vv ui u^ correctly spelled, AND each word RE=SPELLED AS PRONOUNCED. ^ No excuse for ignorance of words now, when 60 cents will buy decidedly the Best Dictionary ever printed. Type clear and bandsome; ^aper strong and fine; binding- of the very best. It is a LIBRARIT OF I.A1VGUAGE in itself. Not only the CHEAPEST but the BESX' Dictionary. Contains handreds of nefv words, such as are used daily in speech and writing, but which have never found their way into any Dictionary but this. Contains full explanations of all the abbreTlatlons used in writing and printing. Has an alphabetical list of foreign "nrords and phrases used as Proverbs and Mottoes in English speech and writing, with English traislations. Satisfies the wants of the scholar, and at the same time is jus*- what a plain-learned person needs. This Dictionary is emphatically a School^ master at flomea PICTTTRES INlVUMERABIiE make meanings plain even to chil* dren. No one with the slightest pretensions to even a liDiited education caA afford to be a single day without a copy of the american diamond Pronouncing Dictionary OF THE ENGLISH LANGUAGE. Every man, woman, and child that spells, reads, thinks, talks, or irrites, seeds a full, accurate, and plain Dictionary, and ^ust such a one tfs we no^ offer. 700 pages. Made m two styles. Bound in cloth, gilt bacic, price 00 cents; or, m roan tuck, gold edges, Pocket-Book Siyle, 99 cents* Order the above from your nearest bookseller. PUBLISHED BY flORST & COHPAM, 134 and 136 Grand Street, Kew YorL SPEAKERS AND RECITERS IN PAPER BINDING. A Series of desirable hooks in 'whick may be found suitable sehciions for aU departinents of Oratory ^luheiker amateur or professional, containing new and standard pieces for the use of school celebrations^ evening parties^ ^hildre-v^ \ entertainments^ etc.^ etc. They are : BURDETT'S BOOK OF COMIC PARO. DIES. — Being close imitations, in form and style of metre and lan- gua,?e, of many of the most popular pieces by the leadmg poets of Ameri- ca and England. Among the pieces parodied m this book are *^Betsy and 1 have busted up," " Schlosser's Ride," "Der Mule shtood on der steamboat deck," "Dascher onder Rhine," " Der good-lookm' Shnow," and numerous others, all of a high- ly amusing character. HAWTHORNE'S JUVENILE SPEAKER AND READER.— Prepared expressly and carefully for trie use of young children. Containing a large num- ber of pieces, some cunning and simple enough to please infants, while all are sure to delight and im- prove children of every age. HAWTHORNE'S IRISH DIALECT RE- CITER.— Containing a collection of the most popular Irish stories, po- etical and prose recitations, humor- ous letters. Irish witticisms, and funny recitals in the Irish dialect. HAWTHORNE'S PARLOR RECITER. - A collection of new and standard pieces writtem in prose and poetry, and suitable for recitation in pri- vate parties and the drawing-room at home. BRO. ANDERSON'S BURLESQUE ORA. TIONS. — Ethiopian sermons and humorous iectu res. There are enough of darky dialogues, nigger lectures, and funny-men's fancies in this book to start a dozen compa- nies of minstrel shows. Many of the pieces are original, and all first- class. HAWTHORNE'S COLUMBIAN RECITER. —A collection of patriotic and soul- ^tirnng recitations, many of which are iiy American authors, and all slesirable for general celebration, platform and stump-speeches. This selection contains original composi- tions that have appeared hereto- fore in AO other works. HAWTHORNE'S TRAGIC RECITER. - Containing the very beat pieces ever written, expressive of Love, Hate, Fear, Revenge, Jealousy, and the other most melting, stirring, and startling passions of the human heart. 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HAWTHORNE'S BOOK OF READY-MADE SPEECHES. —On all subjects that can occur, whether on serious, sen- timental, or humorous occasions, including speeches and replies at dinners, receptions, festivals, politi- cal meetings, militaiy reviews, fire- men's gatherings, and, indeed, when- ever and wherever any party, large or small, is gathered, to dine, to mourn, to congratulate, or to re- joice. Appended to which are forms of different kinds of resolutions^ etc., with a great number of senti- ments and toasts. jprice 25 Cents rer Copy* THESE B&OKS CAN SE OBTAINED FROM YOUR BOOKSELLER. PUBLISHED BY HUBS! & COMPm, 134 and 136 Grand Street, New York.