ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass ,^^±-::i£~- --:-- = '- •1 From Home Bakings, by Edna Evans San Francisco, 1912. COi coi ^^i oi OOi 0)1 Oil CDs •Nji The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924086682790 fiOLMH ROLE BAZAAR ENCYCLOPAEDIA -OF- COOKERY -AND- RELIABLE RECIPES PUBLISHED EXPRESSLY FOR THE PATRONS OF GOLDEN RULE BAZAAR San Francisco, Cal. Portland, Oregon, Copyright 1892, BY THE MERCHANTS SPECIALTY CO. PREFACE. Perhaps one caa say that the subject of Cookery has never ceived so much and so intelligent attention as at the present me. Not that more people have deliberately concluded that ■lie wisdom of the ages is to "live to eat," but a great many •jareful observers and close thinkers are convinced that thp height of human wisdom is to "eat to live." Famous Cooks receive higher salaries than learned College Professors. The convictions of the older philosophers, and the rythm of earth's sweetest poet's are alike forgotten when placed side by side with the attractions of a fragrant roast, or an appetizing joint. A new and unproved recipe, tested and approved by a noted cook, recieves more attention than the discovery of an asteroid, or a theory of creation. And there is reason for the choice. The perfection of brain and body are equally dependend on the perfection of the food consumed, and its method of prepara- tion. The vast number of dyspeptics who make a tra' esty of life t=nd living are proof -^ositive that thers is still room foi improvement in cooking. And so it is that there are Cook Books, and Cook Books of all sizes, shapes, clahns and pretentions — Cook Books every- where — and at prices that range from "Take one," to figures that startle the would be purchaser. Amidst this vast number of books we trust there is a place for the present volume and that it wiU receive a friendly greeting from a goodly number of the careful intelligent cooks who are so intimately associated with the health and happiness of- our homes. Never was there a time when so much attention has been given to the plain |)ractical demands of every day life, and a cook book designed for liw peoi^ at laxge. containing the tbeories of no " craaka," nor the death dealing concoctions of any embryo professronals, ought to be, and we believe will be acceptable in any intelligent household. The present volume is made up of tested recipes and i» designed for use. Herein will be found much information that will interest every house-keeper. For those who desire, full directions are given for making the best Bread, Pastry, Soups, Preserves, Pickles, Sauces, and Condiments. The most ap- proved methods for cooking all kinds of Meats, Fish, Fowls and Vegetables are clearly explained, and the secrets of making delicious Confectionery and the richest Ice Creams are herein rfoen to aJl whe will read. The subject of e'arving is very carefully treated and very fully illustrated. No subject connected with house-hold man- ners and accomplishments deserves so much attention^, and scarcely any one receives so little attention as carving. The InslruetloQ and the illustrations herein given, if carefully heeded, will transform the most awkward wlelder of the kuif e and fork, into a personation of ease and elegance. The Book of Knowledge and Reliable Recipes— which is a part of this volume, gives more than a,thon8and ways of getting rich. TItese recipes are of the highest interest alike to the Matron and Maid, whetl^er IboMng for the useful and the pleasing in the home, or for beauty and. attraction in form and feature, to the Man who Is searching for dollars, and the Boy who is interested in fish and game, or in business ezperim<>nts This is perhaps the most valuable conpilation of Bei^^pe* ever given to the public. INDEX. MISCBLLANEOtrS. Hints on Marketing 3 Rules for Eating * How to Choose Meats S How to Choose Fish 7 now to Choose Poultry 8 How to Choose Game 9 How to Choose Eggs 10 Carving • 1<* SOUPS. Stock Soup 16 White Stock Soup 17 Shin of Beef Soup 18 Mutton Soup with Tapioca 19 Veal Soup 20 Ox-Tail Soup 20 Vegetable Soup 20 Macaroni Soup ■ •* 21 Vermicello Soup 21 Chicken Cream Soup 21 Mock-Turtle Soup 22 Hard Pea Soup 22 Green Pea Soup 23 Potato Soup 24 Tomato Soup 2* Game Soup 26 Celery Soup 25 Oyster Soup 25 Irish Stew — Stoyed Potatoes ... 26 To Get up a Soup in Haste 27 To Color Soups.; 27 FISH. Boiled Salmon 29 Broiled Salmon 30 Baked Salmon 30 Salmon-Trout 31 Spiced Salmon (Pickled) 31 PAGB. Salmon and Caper Sauce 31 Salmon Cutlets 32 Dried or Smoked Salmon 32 Boiled Cod .■ 8? Cod Pie 32 Dried Codfish 33 Stewed Salt Cod 33 Codfish Cakes 33 Boiled Bass 34 Pried Bass 84 To Fry or Broil Fish Properly.. 35 Baked Black Bass 35 Broiled Mackerel 35 Salt Mackerel with Cream Sauce 36 Boiled Eels 37 Fricasseed Eels 37 Fried Eels 37 Collared Eels 38 Fried Trout 38 Trout in Jelly (or other Fish) ... 39 Boiled Trout 39 Broiled Trout 39 Baked Haddock 39 Curried Haddock 40 Sizzared Haddock 40 Broiled White Fish— Fresh 4I Baked White-Fish.... 41 To^Choose Lobsters; 41 Boiled Lobster 43 Curried Lobster 42 Lobster Chowder 42 Chowder ; 43 To Fry Smelts 43 T« Bake Smelts 43 Ked Herring or Taraiouth Bloa- ters 44 PAes. Potted Pisb.,,.^'.... 4A Oysters on the Shell..., 46 Oysters stewed with Milk 16 Oysters fried in Batter 46 Scalloped 0yste»s 46 Fried Oysters 46 Oyster Fatties...... 47 Broiled Oysters 47 Clam Flitters 47 Soft-Shell Clams 48 To Boll soft-Shell Clams 48 Clam Chowder.... ..„ 48 MBATS. Roast Beef. 50 Sound of Beef Boiled 50 Beef Salted, or Corned, Red 51 To Boil Corned Beef. 62 A Nice Way to Serre Cold Beef. S2 Spiced Beef. „. 63 Broiled Beefsteak 53 Fried JBeefsteak^.. 54 Beefsteak Pie 64 Boiled I^e of Mutton„.., 56 Roast Loin of Mutton 55 Broiled Mutton Chops 66 Mutton Chops Fried 56 Roast Fore-Quarter of Lamb.... 56 Lamb Sweetbreads- 57 To Roast Veal 67 Veal Chops 6^ Veal Cutlets 59 Stuffed Fillett of Veal With Bacon 59 Veal Cake (a convenient dish for apicnic) 60 Veal Pie 60 Boiled Calf Head (without the sMn) .; 61 Calfs Head Cheese 62 soiled CalTs Feet and Parsley Butter. 62 Calfs Liver and Bacon 63 Sweetbreads 63 Egged Veal Hash 64 Roast Beef with Yorkshire Pud- ding..... 64 Yorkshire Pudding. .^ 64 Beef Heart Baked or Roasted... 66 '»eef Kidney __..........„„_...... 66 PAOB. Potted Beef. 66 Boiled Tongue...., 66 Fricasseed Tripe.... 67 Broiled Tripe 67 Roast Rabbit 67 Stewed Rabbit, Larded 68 Fricasseed Rabbits 68 A Pretty Dish of Venison 69 To Broil Venison Steaks 69 Beefsteak and Kidney Pudding. 70 BREAKFAST DISHES. Hashed Cold Meat..., 72 Potato and Beef Hash 72 Dried Beef. ; 73 Chicken Cutlets _ 73 Beef Patties 73 Jellied Veal 74 Rice and Meat Croquettes 74 American Toast 74 Meat and Potatoes 74 Breaded Sausages 75 'Ham Croquettes 75 A Mice Breakfast Dish 76 Chicken in Jelly 75 A Good Dish 76 POULTRY, GAME, ETC. Roast Turkey 77 Boiled Turkey 78 "To Roast a Fowl or Chicken... 70 Boiled Chickens 80 Broiled Chicken 8o Fried Chicken 80 Fricasee of Chicken 81 To Curry Chicken 81 Pressed Chicken 81 Chicken Pot-Pie......... 82 ■ A Chicken Salad 82 Jellied Chicken 83 Chicken Fates m 83 6age-and-Onlon Stuffing for Geese, Ducks and Pork 84 To Roast a Goose..... 84 Roast Ducks , si Roast Pigeons ; 86 To Make a Bird's Nest 86 Pigeons in Jelly... „.„. 87 Pigeon Pie „. 8S VJLOB. «M Dndn —>...... 89 Boast WUd Dndc..~ 89 Wild Turkey.....™ 89 To Roast Snipes, Woodcocks, or Plovers .....«..«» 00 Roast Partridge 91 Eoast Quail. «.« ..— 91 Roast Prairie Chicken............... 91 Larded Grouse....M..~< ••••- 92 Fork, Hams, etc.. ~ 92 CvtringHams .^ 93 To Roast a Leg of of Pork 93 Fork aad Beans 94 Pork Sausages , 95 Fork Chops, Steaks and Cut- lets 96 Roast Pig 96 Pig's Cheek 97 RoastSpare-Rib.... „ 97 Pork Fritters .. 97 Baked Ham 97 To Boil a Ham 98 To Broil Ham 98 Fried Ham and Bggs (a Break- fast Dish) 99 Ham Toast 99 Head Cheese 99 Pig's Feet Soused 100 rt Make Lard 101 To Tell Good Eggs 101 Keeping Bggs Fresh 102 Poached Bggs 103 Dropped Bggs 103 Stuffed Bggs 103 Bggs a la Suisse 104 Eggs Breuille 104 Curried Eggs — 105 Creamed Eggs : 105 Soft-Boiled Eggs 105 Eggs Upon Toast 105 Dutch Omelet 106 Bggs Poached in Balls 106 Omelet au Natural...™ 106 Omelet in Batter 107 Scrambled Eggs 107 Omelet (Splendid) 107 VEGETABLES. Boned Potatoes......™.™..™...^... 108 PAOB. Mashed Potatoes 10^ Pried Potatoes 109 Broiled Potatoes 109 Potatoes and Cream 110 Potato Puffs 110 Potato Snow 110 Potato Border 110 Whipped Potatoes Ill Scalloped Potatoes Ill Potato Croquettes Ill Potatoes a la Creme 113 To Boil Sweet Potatoes 112 Roasted Sweet Potatoes 112 To Bake Sweet Potatoes 112 French Fried Sweet Potatoes. 113 Turnips 113 Spinach 113 Beets 113 To Preserve Vegetables for Win- ter Use 114 Delicate Cabbage 115 Red Cabbage 115 Cauliflower 116 Mashed Carrots 116 Boiled Green Com 116 Green Peas 117 To Boil Gnions 117 Fried Onions 117 Boiled Parsnips 117 Parsnips Fried in Butter 118 Creamed Parsnips 118 Parsnip Fritters 118 Salsify, or Vegetable Oyster.... 119 Boiled Vegetable Marrow 119 Stewed Tomatoes 120 Baked Tomatoes 121 Stuffed Tomatoes 121 Scalloped Tomatoes 121 To Peel Tomatoes 122 Baked Beans 122 String Beans 122 Butter Beans 123 Asparagus with Eggs 123 Asparagus Upon Toast l23 Mushrodms, Stewed 124 Mushrooms, Fried 124 Baked Mushrooms 124 Broiled Mushrooms....: 124 Mashed Squash , 125 Baked Squash 12S VAOB, 'Fried Sqtiasb,„.„ _..... 125 Stewed Celery 12S Stuffed Egg-PIant 126 SAUCES FOR MEATS, FISH, POUiTKY OR VEGETABLES. To Make Drawn Butter......... 127 Par.'sley Sauce 127 Egg Sauce 127 Cnibn'Sauce 128 AnchOTy Sauce 12S Bread Sauce 128 Tomato Sauce 128 Tomato Mustard 129 Mint Sauce ■,, 129 Celery Sauce 129 GoTeruor's Sauce 129 Cream Sauce 130 Russian Sauce 130 Mayonnaise Sauce 130 Oyster Sauce - 131 Lobster Sauce 131 Caper Sauce 131 Mustard Sauce 132 Curry Sauce 182 Cranberry Sauce j... 132 Port Wine Sauce for Game 133 Currant Jelly Sauce 133 , Apple Sauce 134 BREAD AND BREAKFAST CAKES; Yeast 135 Plain White Family Bread t35 Graham Bread 135 Boston Brown Bread.... 136 Com Bread 137 Steamed Bro-vsrn Bread 147 Psrlcer House Rolls 137 PrenchRolls „ 138 Buns 138 Biscuit » 138 To Make Kusk« 139 Sweet Milk Gems 139 Breakfast 6ems..„ 139 Graham Breakfast Cakes 140 Buckwheat Cakes 140 loanel Cakes 140 PAOX. Rice GriddlcCakes 141 French Pancakes 141 Pancakes 141 Bread Fritters 142 Quick Sally Lunn 142 Breakfast Cake 14a Quick Waffles 142 Johnny Cake 143 Mush 143 Corn Mush 143 Graham Mush .....'...... 144 SALADS, PICKLES, CATSUP. Lettuce : „ 145 Lettuce Salad 145 Salmon Salad 146 Lobster Salad 146 Tomato Salad 147 Salad Dressing 147 Sardine Salad ii)>7 .French Salad Dressing 148 Cream Dressing for Cold Slaw; 148 Chicken Salad 148 Red Vegetable Salad 149 Celery Salad 149 Cold Slaw 149 Salad Dressing (Excellent) 160 Pickled Cucumbers 150 To Pickle Onions 150 Pickled Cauliflowers 151 Red Cabbage 151 To Pickle Tomatoes 151 Ripe Tomato Pickles 152 Chopped Pickle .«. 152 Chow Chow 152 Piccalilli 153 Pickled Walnuts (Very Good). 153 Green Tomato Pickle 154 Chili Sauce ^ 154 Mixed Fibkles 154 Pickled Mushrooms i56 Favorite Pickles 155 Tomato Mustard 156 Indian Chetney. 166 Pickled Cherries _ 156 Pickled Plums 157 Spieed Plums.-. «.... 157 Peachei, Pears and Sweet Ap- ples : 167 PAOB. Tomato Catsup 168 TValnnt Catsup 168 Mushroom Catsup 158 Brine that Preserves Butter a Year 169 Butter in Haste 160 PUDDINGS. General Remarks 161 Christmas Flum Puddias 161 Boiled Batter Pudding 162 Batter Pudding 163 Madeira Pudding 163 Apple Sago Pudding 163 Queen of Puddings 163 Orange Pudding 164 Com Starch Pudding 165 French Pudding 165 Belle's Pudding 166 Gream Tapioca Pudding 166 A Bachelor's Pudding, 167 Macaroni Pudding 167 Baked Indian Pudding 167 Boiled Indian Pudding 168 Marmalade Puddings 168 Boiled Apple Dumplings 168 Nelly's Pudding 169 Kich Baked Apple Pudding.. .. 169 Snow Balls 170 Kice Pudding 179 Apple Charlotte 170 Ground Kice Pudding 171 Fig Pudding 171 Bread and Butter Pudding 171 Cabinet Pudding 172 Snow Pudding 172 Carrott Pudding 173 Lemon Pudding 173 Roly-poly 173 Cottage Padding 173 Cocanut Pudding 174 Cream Pudding 174 Tapioca Pudding.^ >.,. 174 Common Custard 174 PUDDING SAUCBS. Rich Wine Sauce.. 176 Whipped Cream, Sauce.....V. 176 I/cmon Sauce 176 Jelly Sancc 176 Cabinet Pudding Sauce 177 Foaiaiag Sauce 177 Spanish Sauce 177 Hard Sauce „ 177 Pudding Sauce 178 Sauce for Plum Pudding 178 Vanilla Sance 178 PASTRY. Very Good Puff.Paste .1 179 Plaider Paste 180 Suet Crust, for Pies or Pud- dings 180 To Ice Pastry 18i To Glaze Pastry 181 Mince Meat. 18i Mock Mince Pie i 182 Asple Custard Pie 182 Apple Molngue Pie 18B Apple Pie 183 Lemon Pie 183 Custard Pie 184 Cocanut Pie 184 Lemon Tarts 186 Pastry Sandwiches 185 Cherry Pie 185 Squash Pie.. 1*6 Cream Pie 186 Tartlets 186 Peach Pie 187 ^ Tart SheUs 187 Pumpkin Pie 187 Mince Pies 188 CAKES. White Lady-Cake 189 Macaroons 189 Almond Icing. 190 To Make Icing for Cakes 190 Loaf Cake 191 Rich Bride-Cake 191 Lady Fingers 191 Queen Cake 192 Chocolate Macaresns 192 Caramel Cake 193 Pound Cake 193 Cocanut Sponge C«3te 194 Cocanut Found Cake 194, Cocanut Cup Cake IMr f AfiB. Cocoanut Drops 195 Citron Heart Cakes 195 Imperial Cake 196 Plum Cake 196 Gold and Silver Cake.: 196 To Make Small Spon^ Cakes 197 Lemon Cheese Cake 197 Snow^Cakc '. 198 Tilden Cake..-. 198 Com Starch Cake 198 Birthday Cake '. 198 Naples Biscuit 199 Cake Trifle....; 199 Savory Cake 199 Composition Cake 200 Almond Cream Cake 200 Ice Cream Cake 200 Economical Cake 201 Delicate Cake 201 Orange Cake 201 Fried Cakes 202 Jelly Kisses 202 Cocoanut Kisses ;; 202 Fig Cake 202 California Cake 203 White Mountain Cake...... 203 Lemon Cflke ] 203 S'rawberry Shortcake 204 Marble Cake. 204 White Pound Cake 204 NellJ's Chocolate Cake 205 RiceCake„ 205 Cream Cake 205 Doughnuts... 205 Sponge Cake 206 §offee Cake ^ ... 206 oft Gingerbread 206 i^pice Cake 206 Sweet' Strawberry Shortcake.. 206 Ginger Nuts 207 Ribbon Cake 2o7 Jelly Roll 208 Dllicate Crullers 208 DESERT AND TEA DISHES. Boiled Custard...; 209 licmon Custard 209 ^now Custard 210 Tapioca Pudding... 210 Blanc-Mange; 21] Ivory Blanc-Mange 211 Rice Blanc-Mange 211 Apple Trifle 21S Lemon Trifle 21J Floating Island 215 Apple Snow... 21£ Tropical Snow 214 Swiss Cream 214 Italian Cream 216 Whipped Cream 21S Tipsy Cake 21S Snow Pyramids « 216 An Excellent Desert 216 Apple Fritters 2ie Jelly Cake Fritters 2ie Peach Meringue 211 Charlotte Russe 211 Jellied Grapes...: 21S Jelly and Custard 2ie Lemon Toast 219 Dish of Snowwhipped Cream. 213 Omelet for Desert 219 Jelly Fritters 219 PRESERVES, CANNED FRUITS, JELLY. To Preserve Plums Without the Skins 221 To Preserve Purple Plums 221 Freserv'd Greengages in Syrup 22S To Preserve Cherries in Syrup 322 Preserved Pears 22£ To Preserve Peaches 22S To Preserve Citron 224 Crab-Apples 524 Pineapple 224 Gooseberry Jam 225 Black Currant Jam ,." 225 Raspberrp Janj 2ie Quince Preserves 22G Red-Currant Jelly 32f Apple JeUy , 227 Blaok-Currant Jelly ;.... 828 Crab-Apple Jelly 228 Other Jellies 229 Wine Jelly. 22( Calve's Feet Jelly...., 22! Orange Marmalade:.. 22t t.emoa Marmalade 330 Quince Marmalade 230 Feach Marmalade 2S1 Apple Butter..., 231 liemon Batter 231 Peach Batter 231 Apple Ginger 232 Iced Currants 233 To Bottle Fresh Fruit 233 To Green for Preserving in Sugar or Vinegar 233 To Color Preserves Pink 234 To Color Fruit YeHow 234 Canned Strawberries 234 Canned Peaches 231 Canned Fears 235 Canned Plums 235 Canned Currants 235 Canned Pineapple 236 To Can Quinces 236 Canning Tomatoes 236 Canned Com 236 ICES, ICE-CREAM, CANDY. Currant Ice 238 Strawberry and Raspberry Ice 238 Orange and Lemon Ices 238 Ice-Cream 238 Vanilla or Lemon Ice-Cream.. 239 Strawberry Ice-Cream 239 Chocolate Ice-Cream.. 240 Cream Candies 240 Pineapple Ice-Cream....'. 240 Italian Cream „... 241 To Make Barley-Sugar 241 To Make Everton Coffee 242 Cocoanut Drops 242 Molasses Candy '^.4,2 Chocolate Caramels 243 Lemon Candy 243 DRINKS. To Make Green Tea 244 To Make Black Tea 244 Iced Tea 244 To Make Coffee 245 Chocolate '.. 246 Lemon Symp 246 Strawberry ejrap 246 Saspberry Syrup „.... 246 Strawberry Sherbet. 246 Raspberry Vinegar 247 Lemonade 247 Egg-Nog..... 247 Raisin Wine 248 Currant Wine 248 Ginger Wine 248 Fine Milk Punch 249 Claret Cup....„ 249 Roman Punch 249 Cream Nectar_ 249 Red Currant Cordial..... 250 Elderberry Syrup 250 INVALID COOKERY. Port Wine Jelly 251 Tapioca JeUy„ ; 251 Arrowroot Wine Jelly 251 Jellied Chicken 251 Chicken Broth 252 To Make Gruel 252 Barley Water 253 Arrowroot Blanc-Mange 253 Lemonade for Invalids 264 Mutton Broth 264 Flax Seed Lemonade...: 254 Arrowroot ...; , 254 Stewed Rabbits in Milk 255 Slippery-Elm Bark Tea 255 Beef Tea 255 Egg Wine , 256 Toast Water /.'. 256 Onion Gruel .', 2i>6 COSMETIQUES, -y Complexion Wash r.... 257 ■ To Clear a Tanned Skin .^...|257 Oil to Make the Hair Curl 257 Wrinkles in the Skin 257 Pearl Water for the Face 258 Pearl Dentxifrice 258 Wash for a Blotched Face 258 Face Powder 258 Bandoline 258 A Good Wash for the Hair.,,... 259 MISCELLANEOUS. An Excellent Hard Soap 260 To Wash Woolen Blanket*....., 260 for Cloths That Fade sei t^mp Wicks 261 To Renew Old Crepe 361 A Cement for Stoves 261 To Clean Kid Gloves 262 Stains and Spots 262 To Remove Grease Scots 263 Stains on Marble....' 263 Paint or Varnish. 264 To Remove Ink from Carpets 264 To Remove Ink from Paper... 265 Ink on Rosewood or Ma- hogany - 265 Coal Fire 365 Polish for Bright Stoves and Steel Articles 266 Prevent Pumps from Freezing 266 To Keep off Mosquitoes 266 To Brighten Gilt Frames 266 To Make Hens Lay in Winter 267 To Preserve Steel Pens 267 Mice 267 Camphor,..., 267, To Clean Combs 267 Bor Cleaning Ink Spots 268 For Cleaning Jewelry 268 For Washing Silver and Silver. ware 268 Washing Glass and Glassware 269 Insects and Vermin 269 Moths in Carpets 270 Smooth Sad-Irons 270 To Sweeten Meat..., 270 Stove Polish 270 Cleaning White Paint 270 To Cleanse the Inside of Jars.. 271 Furniture Polish 271 Remove Stain from Mattresses 271 Kalsomining 273 Papering Whitewashed Walls. 272 How to Clean Corsets 272 To Clean Hairbrushes 273 How to Wash Flannels 273 Cleaning Lace..„ 274 New Kettles 274 Keep Flies off Gilt Frames 274 Prevent Knives from Rusting 274 Cement for Glassware 272 Waterproof Paper. 275 Recipe for Violet Ink 276 Prespiration 275 Renewing Old Kid Gloves 276 Cologne Water 276 To Cleanse a Sponge. 276 Icy Windows 276 Camphor Ice 277 Starch Polish 277 To Clean Feathers 277 To Test Nutmegs 877 To Clean Mica 277 To Soften Hard WatcJ...... 278 Destroy Vermin in the Hair_... 278 To Kemove Bruises From Fixfliiture _ 278 paab. Pearl Smelling Salts. 379 Pounded Glass _ ns Polish for Boots. „ 279 To Clean Plate 279 To Clean Decanters 379 Syots on Towels and Hosiery 2JS0 Croup 280 Convulsion Pit* lU Bums and Scalds.. 281 Cuts 281 Cold on the Chost 281 Bleeding from the Nose 2S2 Chilblains 283 Cure a Stisf of Bee or Wasp.. 283 For Toothache 283 Choking. 283 Cubeb Berries for Catarrh 284 Diarrhoea 284 Bites of Dogs 285 Measles and Scarlatina 285 Stye in the Bye 286 For Coastipation 286 Leanness 287 Superfluous Hairs 287 The Brsath 287 Quinine Cure for Drunkeuess... 287 For Sore Throat 288 A Good Cure for Colds. 288 To Stop Bleeding 288 A Healthful Appetizer. 288 To Kemove Discoloration from Bruises 289 Earache 289 To Cure Toothache 289 For Felon 290 To Cure a Whitlow 290 Tape-Worms 291 For a Caked Breast. ., 291 Chapped Hands..... 291 Lunar Caustic 292 Cure for Rheumatism and Bil- ious Headache 292 Fever and Ague 292 To Restore from Stroke of Lichtning .^ 292 Relief for Inflamed Feet. 293 Warm Water 293 Cleaning House 293 How to Dust a.Rooni 29« Girls, Learn to Cook 297 Teach The Little One» 298 Children Love Games 298 Teach Your Own Chudran 299 Cultivating Selfishness in Children 800 Packing Away Furs 801 Courage 802 The Art of Beauty in Dress... 302 Ht>me DressmakixiS 806 A Woman's Skirts..! 867 To Make the Sleeves S08 AH Abowt Kittiro Work 810 A Nice CloljKe Fraa>i».....„ 8U Items Worth Ksmembeiing;.^^ 813 THE EVERYDAY COOK-BOOK. Of all the arts npon which the physical well-being of man, in his social state, is dependent, none has been more neglected than that of cookery, though none is more important, for it snpjdies the very fountain of life. The preparation of hnman food, so as to make it at once wholesome, nutritive, and agreeable to the palate, has hitherto been beset by imaginary difficulties and strong prejudices. Many persons associate the idea of wealth with culv nary perfection; others consider unwholesome, as well as expensive, everything that goes beyond the categories of boiling, roasting, and the gridiron. All are aware that wholesome and luxurious cookery is by no means incom- patible with limited pecuniary means; whilst in roasted, boiled, and broiled meats" which constitute what is termed true American fare, much that is nutritive and agreeable is often lost for want of skill in preparing them. Food of every description is wholesome and digestible in pro- portion as it approaches nearer to the state of complete digestion, or, in other words, to that state termed chytne^ whence the chyle or milky juice that afterwards forms blood is absorbed, and conveyed to the heart. Kow noth- 2 THE EVERYDAY COOK BOOK. and thereby begin that elaboration which is consummated in the siomach. The preparatory process, which forms the cook's art, is more or less perfect in proportion as the aliment is softened, without losing any of its juices or flavor — for .flavor is not only an agreeable but a neces- sary accompaniment to wholesome food. Hence it fol- lows, that meat very much underdone, whether roasted or boiled, is not so wholesome as meat well done but retain- ing all its juices. And here comes the necessity for the cook's skill, which is so often at fault even in theise ■simple niodes of preparing human nourishment. Pork, veal, lamb, and all young meats, when not thoroughly cooked, are absolutely poison to the stomach; and if half-raw beef or mutton are often eaten wi h im- punity, it must not be inferred that they are '■ whole- some in their semi-crude state, but only less w)i jlesome than the young meats. Vegetables, also, half done; which is the state in which they are often sent to the table, are productive of great gastric derangement, often of a predisposition to cholera. A great variety of relishing, nutritive, and even ele- gant dishes, may be prepared from the most homely ma- terials, which may not only be rendered more nourishing, but be made to go much farther in a large iamily than they usually do. The great secret of all cookery, except in roasting and broiling, is a judicious use of butter, flour and herbs, and the application of a very slow fire — for good cooking requires only gentle simmering, but no boiling up which ouly renders the, meat hard. Good roasting can only be acquirecl by practice, and the perfec- tion lies in cooking the whole joint thoroughly without drying up tbe juice of any part of it. This is also the THE EVERYDAY COOK BOOK, o case -with broiling; while a joint under process of boil- ing as we have said, should be allowed to simmer gently. With regard to made-Sishes, as the horrible imita- tions of French cookery prevalent in America are termed, we must admit that they are very unwholesome. All the juices are boiled out of the meat which is swimming in a heterogeneous compound, disgusting to the sight, and seasoned so strongly with spice and Cayenne pepper enough to inflame the stomach of an ostrich. French cookery is generally mild in seasoning, and free from grease; it is formed upon the above- stated prin- ciple of reducing the aliment as near to the state of chyme as possible, without injury to its nutritive qualities, ren- dering it at once easy of digestion and pleasant to the taste. HINTS ON MARKETING. In the first place, the housewife ought where it is possible, to do her marketing herself, and -pay ready money for everything she -purchases. This is the only way in which she can be sure of getting the best goods at the lowest price. We repeat that this is the only way compatible with economy; because, if a servant be en- trusted with the buying, she will, if she is not a good judge of the quality of articles, bring home those she can get for the least money (and these are seldom the cheap- est); and even if she is a good judge, it is ten to one against her taking the trouble to make a careful selec- tion. When the ready-money system is found inconven- ient, and an account is run with a dealer, the mistress of the house ought to have a pass-book in which she should write down ^U the orders herself, leaving the dealer to fill A THE EVERYDAY COOK BOOK in on y the prices. Where this is not done, and the mis- tress neglects to compare the pass-book with- the goods orde] ed every time they are brought in, it sometimes happens, -either by mistake, or the dishonesty of the deal«r, or the servant, that goods are entered which were never ordered, perhaps never had, and that those which were ordered are overcharged; and if these errors are not detected at the time, they are sure to be difficult of ad- justment afterwards. For these and other economic rea- sonB, the housewife should avoid rv\nning accounts, and pay ready money. RULES FOR EATI.N'G-. Dr. Hall, on this important subject, gives the fol- low ing advice: 1. Never sit down to table with ait anxious or dis- turbed mind; 'better a hundred times intermit that meal, for there will then be that much more food in the world tor hungrier stomachs than yours; and besides, eating under such circumstances can only, and will always, pro- long and aggravate the condition of things. 2. Never sit down to a meal after any intense mental effort, for physical and mental injury are inevitable, and no one has a right to deliberately injure body, mind, or estate. 3. Never go to a full table during bodily exhaus- tion — designated by some as being worn out, tired to death, used up, overdone, and the like. The wisest thing to be done under such circumstances is to take a cracker and a cup of warm tea, either black or green, and no more. In ten minutes you will feel a degree of refreshn?ent and liveliness wbicb will be pleasantly surprising to yon; wt TPE EVEEYDAY COOK BOOK. 5 of the transient kind which a glass of liquor affords, but permanent ; but the tea gives present stimulus and a little strength, and before it subsides, nutriment begins to draw from the sugar, and cream, and bread, thus allow- ing the body gradually, and by safe degrees, to regain its usual vigor. Then in a couple of hours, a full meal may be taken, provided that it does not bring it later than two hours before sundown; if later, then take nothing for that day in addition to the cracker and tea, and the next day you will feel a freshness and vigor not recently known. No lady will require to be advised a second time, who will conform to the above rules; while it is a fact of no unusual observation among intelligent physicians, that eating heartily and under bodfly exhaustion, is not un- frequently the cause of alarming and painful illness, and sometimes sudden death. These things being so, let every family make it a point to assemble around the table with kindly feelings — with a cheerful humor, and a cour- teous spirit; and let that member of it be sent from it in disgrace who presumes to mar the reunion by sullen silence, or impatient look, or angry tone, or complaining tongue. Eat ever in thankful gladness, or away with, yon to the kitchen you " ill-tenipered thing that yon are." There was good philosophy in the old-time custom of having a buffoon or music at the dinner-table. HOW TO CHOOSE MEATS. Ox-beef, when it is young, will have a fine open grain, and a good red color; the fat should be white, for when it is of a deep, yellow color, the meat is seldom very good The grain of cow-beef is closer, the fat whiter, wid the lean scarcely so red as that of ox-beef. When « THE EVERYDAY COOK BOOK. you see beef of which the fat is hard and skinny, and the lean of a deep red, you may be sure that it is of an inferior kind; and when the meat is old, you may know it by a line of hor/iy texture running through the meat of the ribs. MuTTOn must be chosen by the firmness and fineness of the grain, its good color, and firm white fat. It is not considered prime until the ,sheep is about five years old. Lamb will not keep long after it is killed. It can be discovered by the neck end in the fore-quarter if it. has oeen killed too long, the veins in the neck being blu- ish wiien the meat is fresh, but green when it is stale. In the hind quarter, the same discovery may be made by examining the kidney and the knuckle, for the former has a slight smell, and the knuckle is not firm when the me9,t has been killed too Ion PoEK should have a thin rind; and when it is fresh, the meat is smooth and cool; but, when it looks fiabby, and is clammy to the touch, it is not good; and pork, above all meat, is disagreeable when it is stale. It you perceive many enlarged glands, or as they are usually termed, kernels, in the iat of the pork, you may con- clude that the pork cannot be wholesome. Veal is generally .preferred of a delicate whiteness, but is more juicy and well-flavored when of a deeper color. Butchers bleed calves profusely in order to pro- duce this white meat; but this practice must certainly deprive the meat of some of its nourishment and flavor. When you choose veal, endeavor to look at the loin, whicH affords the best means of judging of the veal generally, for if the kidneys, which may be found on the under side of one end of the loin, be deeply enveloped in white and firm-looking :b,t, the meat will certainly be good; and ROAST SIRLOESr 6F BEEF. Take a piece of sirloin, comprising ttie best part of the fillet: sawoB the chine bone; flatten the flap and tie it under to the fillet; trim the joint; tie a layer of suet over the flUet and cover the sirloin with buttered paper; tie it up, and put it on the spit, to roast before an even fire; ten minutes before the meat is done, take off the paper and sprinkle the joint with salt. ROAST LEG OF MTJTTOJN, Take a 6-lb. leg of mutton; saw off the shank bond'3 head and shodldbbs. Introduce the fish-slice at 1, and out quite through the back, as far as 2, then help pieces from between 3 and 4, and with each slice give a portion of the sound, which lines the under side of the back bone. It is thin, and of a darker color than the other part of the fish, and is esteemed a delicacy. Some persons are partial to the tongue and palate, for which you must insert a spoon into the mouth. The jelly part is about the jaw.lhe firm part within the head, on which are some other delicate pickings; the finest portions may be found about the shoulders. TUBBOf. The under Side of this fish is the most esteemed, and ib placed up- permost on the dish. - The fish-slice must be introduced at 1, and an incision made as far as 2; then cut from the middle, which is the primest part. After helping the whole of that side, the upper part must be attacked, and as it is difficult to divide the back bone, raise it with the fork, whUe you separate a portion with the fish-slice; this part is mere solid, and is preferred by some, though it is less delicate than the under side. The fins are esteemed a nicety, and should be attended to accordingly. BKILXi, BOUSS, FIiAICE, and all fish in general, may be served in the same manner as a Turbot. CABVINO. SECTION II. JOINTS. In helping the more fleshy joints, such as a Sirloin of Beef, Leg of Mutton, Fillet of Veal, out thin smooth ellces, and let the knife pass through to the bones of Mutton and Beef. In some boiled joints, round an aitch-bone of beef for instance, the water renders the outsides v^pid, and of course unfit to be eaten; you will therefore be particular to cut oflf and lay aside a thick slice from ttie ton, before you begin to serve. SHODLDEB as MTriTON. Cut in to the boQO at the line l,and help thin slices of lean from each side of the inuision; the prime part of the fat lies at the outer edge, at 2. Should more meat be required than can be got from that part, cut on either side of the line 3, which represents the blade-bone, and some good and delicate slices may be procured. By cutting horizontally from the under side, many "nice bits" will be obtained. liEQ OF MUTTON. The finest part is situated in the center, at 1, between the knucMa and farther end; insert the knife there, and cut thin, deep slices each wa;y, as far in as 3. The outside rarely being very fat, some neat cuts may be pbtained off the broad end, at 3. The knuckle of a fine leg is tender, though dry, and many prefer it, although the other is the most j#ioy. There are some good cuts on the broad end of the back of ^le l(Bg, from whiBh slices-may be procured lengthwise. "Ehft era.mp bone is by some esteemed a delicacy; to get it out, out down to the thighbone, at 4, and pass the knife under it in a semicir' oular course, to 6. OARVINQ. UanH OP MUTTON. Ab the bones of this joint are divided, it is very easily managed. Begin at the nanow end and take off the chops; when the joints are cut througli, some slices of meat may be obtained between tbebonett. FOBE QUABTEB OF LAMB. First divide the shoulder from the scoven, which consists of the breast and ribs, by passing the kniEe under the knuckle, in the direc- tion of 1, 2, 3, and cutting- so as to leave a fair ijortion of meat on the libs; lay it on a separate dish, and squeeze the juice of half a Seville orange over the other part, which, after being sprinkled with pepper and salt, should be divided in the line 3-4. This will separate the ribs from the gristly part, and you may help from either, as may' be chosen, cutting as directed by the lines 5, 6. IX)TS OF IjAMB I may be helped similar to a loin of mutton. (See liOiN of mutton.) This,, and the two foregoing, being small joints, should be helped sparingly, as there is very little meat on them, especially when first in season. AITCH-BONB OP BEEP. Cut off and lay aside a thick slice from the entire surface, as marked 1-2, then help. There are two sorts of fat to this joint, and, as tastes differ, it is necessary to learn which is preferred The solid fat will be found at 3, and must be cut horizontally; the softer, which resembles marrow, at the back of the bone, below 4. A silver skewer should be substituted for the one which keep^ the meat4)roperly together while boiling, and it may be withdrawn whep you cut down to it. OABVIJm. StBLOIN OF BXBF. There are two modes of helping this joint. The better way is bj carving long, thin slices; the other way is by cutting it across, which however, spoils it. There will also be found some delicate fat, par of Which should be given with each piece. EIB3 OB BEEF . may be carved similar to the Sirloin, always commencing at the thii end of the joint, and cutting long slices so as to give fat and leai together. A TONGWE. Cut nearly through the middle, at the line 1, and take thin slice from each side. The fat is situated Underiieath, at the root of th ■tongue. I A CALF'S HEAD. Cut thin slices from 1 to 2, and let the knife penetrate to the bom At the thick part of the neck end, 3, the throat sweetbread is siti ated; carve slices from 3 to 4, and help with the other part. Sh oul the eye be asked for, it must be extracted with the point of the k nif and a portion given. The palate, esteemed a delicacy, is situate under the head, and some flie lean may be found by removing th jaw-bone, portions of each of these should be helped round. CARVim. A BKEAflT OP VEAIi is composed of the ribs and brisket, which must be separated H' tat- ting through the line 1-2; the latter is the thickest and hat fvis- tles. Divide each portion into convenient pieces, and proceed t> '> Ip, FILLET OP VEAL resembles a round of beef, and should be carved similar to it, in thin and very smooth slices, off the top; cut deep into the flap, between 1 and 2, for the stuffing, and help a portion of it to each person. Slices of -lemon are always served with this dish. HAND OP PORK. Cut thin slices from this delicate joint, either across near the knuckle, or from the blade bone, as directed for a shoulder of mut- ton. • This forms a nice dish for a tete-a-tete dinner; there is not suf- ficient for a third person. KOAST PIG. As this is usually divided as above, before sent to table, little remains to be carved. First separate a shoulder from the body, and then the leg; divide the ribs into convenient portions, and send round with a Sufficiency of the stuffing and gravy. Many prefer the neck and between the shoulders, although the ribs are considered the finest part; but as this all depends oh taste, the question should be pirt -The ear is reckoned a delicacy. Should the head not be divided, it must be done, and the brains taken ovlt,. and mixed with the gravy and stuffing. _,", . -'* A LOIN OP PORK is out up iu the ej^me manner as a loia of Mutton. See pa|{e xU. CARVimi, The usual mode of carving this joint, is by long delicate slices, through the thick fat, in the direction 1-2, laying open the bone at each out, which brings you to the prime part at once. A more sav- ing way is to commence at the knuckle and proceed onwards. Some persons take out a round piece at 3, and enlarge the hole, by cutting thin circular slices with a sharp knife. This keeps the meat moist, and preserves the gravy, but seldom looks handsome. SECTION III. POULTBY, GAME, ETC. The carving knife for poultry is smaller and lighter than the meat carver; the point is more peaked and the handle longer. In cutting up a Turkey, Goose, Duck or Wild Fowl, more prime pieces may be obtained by carving slices from pinion to pinion, with- out making wings; this is an advantage when your party is large, as it makes the bird go farther. It will be more convenient in carving this to take it on your plate, and lay the joints, as divided, neatly on the dish. Fix your fork in the iniddle of the breast, and take the wing off in the direction of 1-2: divide the joint at 1, lift up the pinion with your fork, and draw the wing toward the leg, which will separate the fleshy part more naturally than by the knife; cut between the leg and body at 3 to the bond 2, give the blade a sudden turn, and the joint will break CARVING. K he fowl is not old. When a Bimilsr operation is performed on the ot ^er side, take off the merrythought, by cutting into the bone at 4, anH turning it ba^, which will detach it J next remove the neck bones and divide tm breast from the back, by cutting through the whole of the ribs, close to the breast. Turn up the back, ;pr«ss the point of the knife about half way between the neck and ruH^, and on raising the lower end it will separate easily. Turn the rump from you, take off the sidesmen, and the operation is complete. The breast and wings are the most delicate parts, but the leg is more juicy in a young bird. Great care should be taken to cut the wings as handsome as possible. A TTJBKET. The finest parts of this bird are the breast and wings; the latte' will bear some delicate- slices being taken oB After the fore quar- ters are severed, the thighs must be divided from the drumsticks, which, being tough, should be reserved till last. In other respects, a turkey must be dealt with exactly as recommended for a fowl, ex- cept that it has no merrythought. Give a portion of the stufSng or forced-meat, which is inside the breast, to each person. A PAKTKrDGE s cut up in the same manner as a fowl, only, on account of the small' ness of the bird, the merrythought is seldom divided from the breast' The wings, breast, and merrythought are the finest parts of it, but the wing is considered the best, and the tip of it is reckoned the the most delicious morsel of the whole. WOODCOCKS, GROUSE, BTO. are carved similar to a fowl, if not too small, when they may be out in quarters and helped. Snipes, being smaller, should be divided in halves. PIGEONS. The usual way of carving these birds is to insert the knife at I, and cut to 2 and 8, when each portion may ,be divided into tWe pieces and helped; sometimes they are cut in halves, either across or down rfie middle, but as the lower part is thought the best, the firs* mod« is the fairest. 14 THE EVERYDAY COOK BOOK. under the merry- thougM, and take it off; and then cut slices from the breast. Then turn the goose, and dis- member the other side. Take off the two upper side- bones that are next to the wings, and then the two lower- side bones. The breast and legs of a goose afford the finest pieces. If a goose is old there is no fowl so tough ; and, if difficult to carve, it will be still more difficult to eat. Partridges, pheasants, grouse, etc., are carved in the same manner as fowls. Quails, woodcocks, and snipes are merely split down the back ; so also are pigeons, giv- ing a half to each person. In serving any one to gravy, or to melted butter, do not pour it over their meat, fowl, or fish, but put it to one side on a vacant part of the plate, that they may use just as much of it as they like. In filling a plate never heap one thing on another. In serving vegetables, do not plunge the spoon down to the bottom of the dish, in case they should not have been perfectly well drained, and the water should have settled there. By observing carefully how it is done you may ac- quire a knowledge of the joints, and of the process of carving, which a little daily practice will convert into dexterity. If a young lady is ignorant of this useful art, it will be well for her to take lessons of her father, or her brother, and a married lady can easily learn from, her husband. Domestics who wait at table may soon,, from looking on daily, become so expert that, when neces- sary, they can take a dish to the side-table and carve it perfectly well. At a dinner-party, if the hostess is quite young, she is frequently glad to be relieved of the trouble of carv. THE EVERYDAY COOK BOOK. 15 ing by tlie gentleman who sits nearest to her; but it she is familiar with the business, she usually prefers doing it herself. SOUPS. GENERAL EEMAEKS. Be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat is a good rule for common soups. Ilich soups, intended for company, may have a still smaller allowance of water. Soup should always be made entirely of fresh meat that has not been previously cooked. An exception to this rule may sometimes be made in favor of the re- mains of a piece of roast beef that has been very miick under-done in roasting. This may be added to a good piece of raw meat. Cold ham, also, may be occasion- ally put into white soups. Soup, however, that has been original!}' made of raw meat entirely is frequently better the second day than the first, provided it is reboiled only for a very short time, and that no additional water is added to it. Unless it has been allowed to boil too hard, so as to exhaust the wpter, the soup-pot will not require replen- ishing. When it is found absolutely necessary to do so, the additional water must be boiling-hot when poured in;' -if lukewarm or cold, it will entirely sj)oil the soup. Every particle of fat should be carefully skimmed from the surface. Greasy soup is disgusting^and un- wholesome. The lean ot meat is much better for soup than the fat. Long and slow boiling is necessary to extract the strength from the meat. If boiled fast over a large fire, 16 THE EVEEYDAY COOK BOOK. the meat becomes Hard and tough, and will not give out its juices. Potatoes, if boiled in the soup, are thought hy some ^to render it unwholesome, from the opinion that the wa- ter in which potatoes have been cooked is almost a poi- son. As potatoes are a part of every dinner, it is very easy to take a few out of the pot in which they have been boiled by themselves, and to cut them up and add them to the soup just before it goes to the ta^Jjle. Ee- move all shreds of meat and bone. The cook should season the soup but very slightly with salt and pepper. If she puts in too much it may spoil it for the taste of most of those who are to. eat it; but if too little it is easy to add more to your own plate. STOCK SOUP. Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each; any bones, trim- mings of poultry, or fresh meat, quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and half ^pint of cold water. Out up the meat and bacon, or ham; into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in half a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold THE EVERYDAY COOK BOOK. 17 water, and simmer very gently for five hours. As we have said before, do not let it boil quickly. Remove every particle of scum while it is doing, and strain it through a fine hair sieve. This stock is the basis of many of the soups after- wards mentioned, and will be found quite strong enough for ordinary purposes. Time : Five and one-half hours. Average cost, twen- ty-five cents per quart. WHITE STOCK SOUP. Six pounds knuckle of veal, half pound lean bacon, two tablespoontuls of butter rubbed in one of flour, two onions, two carrots, two turnips, three cloves stuck in an onion, one blade of mace, banch of herbs, six quarts of water, pepper and salt, one cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on: with mace, aud all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold water — one gal- lon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day's stock; remove the fat, season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup 18 THE EVERYDAY COOK BOOK. has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot thickened milk. SHIN OF BEEF SOUP. Get a shin-bone of beef weighing four or five pounds; let the butcher saw it in pieces about two inches long, that the marrow may become the better incorporated with the sonp, and so give it greater richness. Wash the meat in cold water; mix together of salt and pepper each a tablespoonf ul, rub this well into the meat, then put into a soup-pot; put to it as many quarts of water as there are pounds of meat, and set it over a moderate fire, until it comes to a boil, then take oH" what- ever scum may have risen, after which cover it close, and set it where it will boil very gently for two hours longer, then skim it again, and add to it the proper vegetables, which are these — one large carrot grated, one large turnip cut in slices (the yellow or ruta baga is best), one leek cut in slices, one bunch of parsley cut small, six small potatoes peeled and cut in half, and a teacupful of pearl barley well washed, then cover it and let it boil gently for one hour, at which time add another tablespoonful of salt and a thickening made of a tablespoonful of wheat fiour and a gill of water, stir it in by the spoonful; cover it for fifteen minutes and it is done. Three hours and a half is required to make this soup; it the best for cold weather. Should any remain over the first day, it may be heated with the addition of a little boiling water, and served again. - Take the meat from the soup, and if to be served with it, take out the bone* and lay it closely and neatly THE EVEErOAY COOK BOOK. 19 on a dish, ana garnish with sprigs of parsley ; serve made mnstard and catsup with it. It is very nice pressed and eaten with muBtard and vinegar or catsup. MUTTON SOUP WITH TAPIOCA Three pbunds perfectly lean mutton. The scrag makes good soup and costs little. Two or three pounds of bones well pounded, one onion, two turnips, two car- rots, two stalks of celery, a few sprigs of parsley; it you have any tomatoes left from yesterday, add them, four tablespoonfuls of pearl or granulated tapioca (not heap- ing spoonfuls), four quarts of water. Put On the meat, cut in small pieces, with the bones, in two quarts of cold water. Heat very slowly, and when it boils, poui ii^- two quarts of hot water from the kettle. Chop the vegetables, cover with cold water. So soon as they begin to simmer, throw off the first water, replen- ishing with hot,\ and stew until tliey are boiled to pieces. The meat- should cook steadily, jiever fast, five hours, keeping the pot-lid on. Strain into a great bowl; let it cool to throw the fat to the surface; skim and return to the fire. Season with pepper and salt, boil up, take off the scum; add the vegetables with their liquor. Heat together ten minutes, strain again, and bring to a slow boil before the tapioca goes in. This shoitld have been soaked for one hour in cold water, then cooked in the same within another vessel of boiling water until each grain is clear. It is necessary to stir up often from the bottom while cooking. Stir gradually into the soup until the tapioca is dissolved. Send around grated cheese with this soup. 20 THE EVEEYDAY COOK BOOK. VEAL SOUP To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of maca- roni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. Tlie addition of a pint of rich milk or cream and celery flavor is relished by many. OX-TAIL SOUP. Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls ot flour, and a little white pepper, add a gallon of water, let all boil tor two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot, for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrowroot to add to it with the meat cut from the bones, and let all boil for a quarter of an hour. VEGETABLE SOUP. Two pounds of coarse, lean beef, cut into strips, two pounds of knuckle of veal chopped to pieces, two pounds of mutton bones, and the bones left from your cold veal cracked to splinters, pound of lean ham, four large car- rots, two turnips, two onions, bunch of herbs, three tablespoonfuls of butter, and two of flour, one table- spoonful of sugar, salt and pepper, seven quarts of water. Put on meat, bones, herbs and water, and cook slow- ly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the THE EVEEYDAY COOK BOOK. 21 stock-pot with three quarts of liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying pan with sliced carrots, turnips and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender, stir in the flour wet with wa- ter, and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, Cayenne pepper and salt, boil five minutes, rub through a colander, then a soup-sieve, heat almost to boiling, and serve MACARONI SOUP. To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take half a pound of small pipe macaroni, boil it in clear water until it is ten- der, then drain it and cut it in pieces of an inch in length, boil it lor fifteen minutes in the soup and serve. VERMICELLI SOUP. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb or chicken soup or broth with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added. CHICKEN CREAM SOUP. Boil an old fowl, with an onion, in fonr quarts of cold water, until there remain but two quarts. Take it out and let it get cold. Cut ofi^ the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season, 22 THE EVERYDAY COOK BOOK. add the chicken-and-egg mixture, simmer ten minutes, and pour into the tureen. Then add a small cup of boil- ing milk. MOCK-TURTLE SOUP. Clean and wash a calf's head, split it in two, save the brains, boil the head until tender in plenty of water; put a slice of fat ham, a bunch of parsley cut small, a sprig of thyme, two leeks cut small, six cloves, a teaspoonful of pepper and three ounces of butter, into a gtew-pan, and fry them a nice brown ; then add the water in which the head was boiled, cut the meat from the head in neat square pieces, and put them to the soup ; add a pint of Madeira and one lemon sliced thin, and Cayenne pepper and salt to taste; let it simmer gently for two hours, then skim it clear and serve. Make a forcemeat of the brains as follows: Put them in a stew pan, pour hot water over, and set it over the fire for a few minutes, then take them up, chop them small, with a sprig of parsley, a saltspoonful of salt and pepper each, a tablespoonful of wheat flour, the same of butter, and one well-beaten egg; make it in small balls, and drop them in the soup fifteen minutes before it is taken from the fire; in making the balls, a little more flour may be necessary. Egg-balls may also be added. HABD PEA SOUP. Many persons keep the bones of their roast in order to convert them into stock for pea soup, which is, to my taste, one of the most relishable of all soups, and a fa- mous dish for cold weather, with this advantage in its favor, that it may be made from almost anything. Cap- ital stock for pea soup can be mnrlp. from a knuckle of THE EVERYDAY COOK BOOIC 23 ham or from a piece of pickled pork. Supposing that some such stock is at hand to the extent of about two quarts, procure, say, two pounds of split peas, wash them well, and then soak them for a night in water to which a very little piece of soda has been added (the Hoating peas should be all thrown away), strain out the peas and place them in the stock, adding a head of celery, a cut- down carrot and a large onion or two, and season with a pinch of curry powder, or half an eggspoonful of Cay- enne pepper. Boil with a lid on the pot till all is sott, skimming off the scum occasionally, and then carefully strain into a well-warmed tureen, beating the pulp through the strainer with a spoon. Serve as hot as pos- sible, placing a breakfastcupful of crumbled toast (bread) into the tureen before the soup is dished. Much of the success in preparing this soup lies in the "straining," which ought to be carefully attended to. A wire sieve is best; but an active housewife must never stick. If she has not a sieve made for the purpose, she can fold a piece of net two or three times, and use that. When a knuckle of ham has been used to make the stock it should form a part of the dinner, with potatoes, or it may be used as a breakfast or supper relish. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moder- ate fire — let it boil gently for two hours, then sldm it clear, add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young potatoes, add them to theaoup; cover the pot, and let 24 THE EVEBTDAT COOK BOOK. ^ it boil for half an hour longer; work quarter of a pound of butter, and a dessert spoonful of flour together, and add them to the soup ten or twelve minutes before tak- ing it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen. POTATO SOUP Potato soup is suitable for a cold day. Make it in the following manner: Get as many beef or ham bones as you can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed and pared some nice potatoes, cut them into small pieces, and boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potato soup, and I usu- ally strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an im- provement. Make only the quantity required for the day, as potato soup is best when it is newly made. TOMATO SOUP. Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stalk of celery, witij ball i pem4 af leas "mtk ap4 a lUth Ui ef freib quarts of diluted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes. Stew the whole for an hour and a half, then pass through the sieve into the pan again; add a little pepper and salt, boil for ten minutes and serve hot. G-AME SOUP. Two grouse or partridges, or if you have neither, use a pair ot rabbits; half a pound of lean Lam; two medium- sized onions; one pound of lean beef, fried bread; butter for frying; peppei-, salt, and two stalks of white celery cut into inch lengths; three quarts of water. Joint your game neatiy; cut the ham and onions into small pieces, and fry .:. ■-. butter to a light brown. Put into a soup-pot with the J^eef, cut into strips, and a little pepper. Pour ou '■'.o water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen. CELERY SOUP. Celery soup may be made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently for a full hour, then drain through a sieve, return the liquor to pan and stir in a few spoonsful of cream with great care. Serve with toasted bread, and, if liked, thicken with a little flour. Season to taste. OYSTER SOUP. Two qriart& of oyBters, one quart of milk, two table- gpooninlg of butter, one teaonpftil hot watei^ pepper, salt. Strain all the liquor f pom the oysters; add the water and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until fekey " ruffle." Stir in the butter; cook one minute and po»r in-to tlie tureen. Stir in the boiling milk, and send t© table. IRISH STEW.-STOVED POTATOES. These form excellent and nutritious dishes. The former dish can be made from a portion of the back ribs or neck of mutton, the fleshy part of which must be cut into cutlets. Flatten these places of meat with a roller, and dip them in a composition of pepper, salt and flour. Peel potatoes and slice them to the extent of two pounds of potatoes for every pound of meat. An onion or two sliced into small bits will be required. Before building the materials into a goblet, melt a little suet or dripping in it, then commence by laying in the pot a layer of po- tatoes, which dust well with pepper and salt, then a layer of meat sprinkled with the chopped onions, and so on till the goblet is pretty full. Fill in about a breakfast- cupful of the gravy, if there be any in the house; if not, water will do. Finish off with a treble row of potatoes on the top. Let the mess stew slowly for about three hours, taking great care to keep the lid so tight that none of the virtue can escape — letting away the steam is just letting away the flavor. Shake the pot- occasional Ij'' with some force, to prevent burning. Some cooks in prepar- ing this dish, boil the potatoes for some time, and then pour and dry then> well; others add a portion of kidney THE EVERYDAY COOK BOOK 27 to the stew; while extravagant people throw in a few oysters, a slice or two of lean ham, or a ham shank. Irish stew should be served as ho> as possible. It is a savory and inexpensive dish for cold weather. — Stoved potatoes are prepared much in the same way. Cut down what of the Sunday's roast is left, and proceed with it just as you would with the neck of mutton. Some cooks would stew the bones of the roast, in order to make a fl^ravy in wliich to stove the meat and potatoes, but the oones will make excellent p«tato soup. Irish stew is an excellent dish for skaters and curlers. It is sometimes known as "hot pot." TO Q-ET UP A SOUP IN HASTE. Chop some cold cooked meat fin-e, and put a pint into a stew-pan with some gravy, season with pepper and salt and a little butter if the gravy is not rich, add a little flour moistened with cold wat«r, and three pints boiling water, boil moderately half an hour. Strain over some rice or nicely toasted bread, and serve. Uncooked meat may be used by using o«ne quart of cold water to .\ pound of chopped meat, and letting it stand half an hour before boiling. Celery root may be grated in as season- ing, or a bunch of parsley thrown in. TO COLOR SOUPS. A fine amber color is obtained by adding finely. p-ated carrot to the clear •tock when it is quite free from Beam. Red is obtained by ufiijag red skinned tomatoes from which the Bkins and seeds have been strained out. 28 THE EVERYDAY COOK BOOK Only white vegetables should be used in whi soups, as chicken. Spinach leaves, pounded in a mortar, and the jui expressed, and addeil to the soups, will give a grei coior. Black beans make an excellent brown soup. Tl same color can be gotten by adding burnt sugar browned flour to clear stock. THE EVERYDAY COOX BOOK. %V FISH. Fish are good, when the gills are red, eyes are fuU, and the body of the fish is firm and stiff. After wash- ing them well, they should be allowed to remain for a short time in salt water sufficient to cover them; before cooking wipe theiti dry, dredge lightly with flour, and season with salt and pepper. Salmon, trout and other small fish are usually fried or broiled; all large fish should be put in a cloth, tied closely with twine, and placed in cold water, when they may be put over the fire to boil. When fish are baked, prepare the fish the same as for boiling, and put in the oven on a wire grid- iron, over a dripping pan. BOILED SALMON. The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, un- wrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stii'red a tablespoonful of minced parsley and the juice of a lemon. Pour half up- on the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs. Here is a recipe for a nice -pickle for cold salmon 60 THE EVERTDAr COOK BOOK. made out of the liquor in which the fish has been boiled, of which take as much as you wish, say three breakfast cupfuls, to which add vinegar to taste, (perhaps a tea- cupful will be enough), a good pinch of pepper, a dessert-spoonful of salt. Boil for a few minutes with a sprig or two of parsley and a little thyme. After it has become quite cold, pour it over the fish. BROILED SALMON. Cut some slices about an inch thick, and broil them over a gentle bright fire ot coals, for ten or twelve min- iates. "When both sides are done, take them on to a hot dish; butter each slice well with sweet butter; strew over each a very little salt and pepper to taste, and serve. BAKED SALMON. Clean the fish, rinse it, and wipe it dry ; rub it well outside and in, with a mixture of pepper and salt, and fill it with a stufiing made with slices of bread, buttered freely and moistened with hot milk or water (add sage or thyme to the season if liked) ; tie a thread around the fish so as to keep the stuffing in (take off the thread be- fore serving); lay muffin rings, or a feci vet in a dripping pan, lay bits of butter over the fish, dredge fiour over and put it on the rings ; put a pint of hot water in the pan, to baste with; bake one hour if a large fish, in a quick oven; baste frequently. When the fish is taken up, having cut a lemon in very thin slices, put them in the pan and let them try a little; then dredge in a tea- spoonful of wheat flour; add a small bit of butter; stir it about, and let it brown without burning for a little THE EVEEYDAY COOK BOOK. 81 while, then add half a teacupful or more of boiling wa- ter, stir it smooth, take the slices of lemon into the gravy boat, and strain the gravy over. Serve with boiled pota- toes. The lemon may be omitted if preferred, although generally it will be liked SALMON-TROUT. Dressed the same as salmon SPICED SALMON (PICKLED). Boil a salmon, and after wiping it dry, set it to cool; take of the water in which it was boiled, and good vinegar each equal parts, enough to cover it; add to it one dozen cloves, as many small blades of mace, or sliced nutmeg, one teaspoonful of whole pepper, and the same of alspice; make it boiling hot, skim it clear, add a small bit of butter (the size of a small egg) and pour it over the fish; set it in a cool place. When cold it is fit foi use, and will keep for a long time, covered close in a p place. Serve instead of pickled oysters for supper. A fresh cod is very nice done in the same manner, as is also a striped sea bass. SALMON AND CAPER SAUCE. Two slices of salmon, one quarter pound butter, one half teaspoonful of .chopped parsley, one shalot; salt, pepper and grated nutmeg to taste. Mode : Lay the salmon in a baking-dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish ; baste it frequently; when done take it out and drain for a minute or two; 32 THE EVERYDAY COOK BOOK. lay it in a dish, pour caper sauce over it and «erve; sal mon dressed in this way, with tomato sauce, is very de licious. SALMON CUTLETS. Out tlie slices one inch thick and season them wit! pepper and salt; butter a sheet of white paper, lay eacl slice on a separate piece with their ends twisted; boi gently over a clear fire and serve with anchovy or capei sauce. When high seasoning is required, add a fev chopped herbs and a little spice. DRIED OR SMOKED SALMON. Cut the fish down the back, take out the entrails anc roe, scale it, and rub the outside and in with common salt and hang it to drain for twenty-four hours. Pound three ounces of saltpetre, two ounces of coarse alt and two of coarse brown sugar; mix these well to- gether and rub the salmon over every part with it, then lay it on a large dish for two days, then rub it over with common salt, and in twenty-four hours it will be fit to dry. Wipe it well, stretch it open with two sticks and hang it in a chimney, with a smothered wood fire, or a smoke-house, or in a dry, cool place. Shad done in this manner are very fine. BOILED COD. Lay the fish in cold water, a little salt, for half an hour. Wipe dry, and sew up in a linen cloth, coarse and clean fitted to the shape of the piece of cod. Have but one fold over each part. Lay in the fish kettle, cover VEGETABLES. The first consideration in the purchase o£ veeetables is to have ( gard to tho variations of taste anJappearancewEich the same veg undergo in different seasons. Spn rig carrots, (or instance, are vt lerentfrom those of Autumn andWmter. HOES-D'OEUVEB. ileoted list of the Hors-D'oeuvre comprises tho following: Eadishes, ins, Olives, Anchovies. Cucumbers, Artichokes, Pickled Herrings, id Oysters, MixedPiekles. 1'HE EVERYDAY COOK BOOK. 88 with boiling water, salted at discretion. Allow nearly an hour for a piece weighing four pounds. COD PIE. Any remains of cold cod, twelve oysters, sufficient melted butter to moisten it; mashed potatoes enoagh to fill up the dish. Mode : Flake the fish from the bone, and caretully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for half an hour, and send to table of a nice brown color. DRIED CODFISH. This should always be laid in soak at least one night before it is wanted; then take off the skin and put it in plenty of cold water; boil it gently (skimming it mean- while) for one hour, or tie it in a cloth and boil it. Serve with egg sauce; garnish with hard-boiled eggs cut in slices, and sprigs of parsley. Serve plain boiled or mashed potatoes with it. STEWED SALT COD. Scald some soaked cod by putting it over the fire in boiling water for ten minutes; then scrape it white, pick it in flakes, and put it in a stew-pan, with a tablespoonful of butter worked into the same of flour, and as much milk as will moisten it ; let it stew gently for ten min- utes; add pepper to taste, and serve hot; put it in a deep dish, slice hard-boiled eggs over, and sprigs of parsley around the edge, a This is a nice relish for breakfast, witfi coffee and tea, and rolls or toast. CXJDFISH CAKES. First boil soaked cod, then ctiop it fine, put to it an equal quantity of potatoes boiled and mashed; naoisten it with beaten eggs or milk, and a bit of butter and a little pepper; form it in small, round cakes, rather more than a half inch thick; ilour the outside, and fry in hot lard or beef drippings until they are a delicate brown; like fish, these must be fried gently, the lard being boil- ing hot when they are put in ; when one side is done turn the other. Serve for breakfast. BOILED BASS. i*ut enough water in the pot for the fish to swim in, easily. Add half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and ablade of mace. Sew up the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight min- utes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon. FRIED BASS. Clean, wipe dry, inside and out, dredge with flour, and season with salt. Fry in hot butter, beef-dripping, or sweet lard. Half-butter, half -lard is a good mixture for ifyvn^ fish. The momen t the fish are done to a good THE EVEEYDAY COOK BOOK. 85 brown take them from the fat and drain in a hot col- ander. Garnish with parsley. TO FRY OR BROIL FIH PROPERLY. After the iish is well cleansed, lay it on a folded towel a;id dry ont all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, whichever may be preferred; wheat flonr will generally be liked. Have a thick-bottomed frying-pan or spider wirli plenty of sweet l-ird salted (a tablespoontul of salt to eacii pound of lard) for fresh fish which have not been pre- viously salted; let it become boiling hot, then lay tlie fish in and let it fry gently until one side is a fine deli- cate brown, then turn the other; when both are done take- it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot. BAKED BLACK BASS. Eight good-sized onions chopped fine, half that quan- tity of bread crumbs, butter size of hen's egg, plenty of pepper and salt, mix thoroughly with anchovy sauce un- til quite red; stuff your fish with this compound and pour the rest over it, previously sprinkling it with a lit- tle red pepper. Shad, pickerel and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them, take pork in place of butter and chop fine. BROILED MACKEREL. J*epper and salt to taste, a small quantity of oil. Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil ; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about ten minutes for a small mackerel. Chop a little parsley, work it up in the but- ter, with pepper and salt to taste, and a squeeze of lemon juice, and put it in the back. Serve before the butter is quite melted. Mode : Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about half an hour. Serve with Dutch or anchovy sauce, and plain melted butter. Mackerel baked will be found palatable. Clean and trim the fish nicely, say four large ones, or half a dozen small ones, bone them and lay neatly in a baking dish, or a bed of potato chips well dusted with a mixture of pepper and salt; on the potatoes place a few pieces of butter. Dust the fish separately with pepper and salt, and sprinkle slightly with a diluted mixture of a,nchovy sauce and catsup. Bake three-quarters of an hour. SALT MACKEREL WITH CREAM SAUCE. Soak over night in lukewarm water, changing this in the morning for ice-cold. Hub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted- Then broil THE EVEEYDAY COOK BOOK 37 quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish and cover until the sauce is ready. Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley. Eeat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the chafing dish. Put fresh boiling water under the dish before sending to table. BOILED EELS, Four small eels, sufficient water to cover them; a large bunch of parsley. Choose small ells for boiling, put them on a stew- pan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tnrsen. FRICASSEED EELS. After skinning, cleaning, and cutting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of butter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley ; add salt and pepper to taste, and a wine-glass of vinegar if liked ; let them simmer for ten minutes and serve hot. FRIED EELS. After cleaning the eels well, cut them in pieees twp 38 THE EVERYDAY COOK BOOK. inches long; wash them ana wipe tbem ory; roll ther in wheat flour or rolled cracker, and fry as directed fo other fish, in hot lard or beef dripping, salted. The should be browned all over and thoroughly done. Eels may be prepared in the same manner an^ broiled. COLLARED EELS. One large eel, pepper and salt to taste; two blade of mace, two cloves, a little alspice very finely poundec six leaves of sage, and a small bunch of herbs mince very small. Mode : Bone the eel and skin it ; split it, and sprinkl it over witii che ingredients, taking care that the spice are very finely pounded, and the herbs chopped ver small. Roll it up and bind with a broad piece of tape and boil it in water, mixed with a little salt and vinegai till tender. It may either be served whole or cut i slices; and when cold, the eel should be kept in the lie uor it was boiled in but with a little more vinegar pr to it. FRIED TROUT. They must, of course, be nicely cleaned and trimme all round, but do not cut off their heads. Dredge thei well with flour, and fry in a pan of boiling hot fat or oi Turn them from side to side till they are nicely brownec and quite ready. Drain off all the fat before sending tl fish to table; garnish them with a few sprigs of parsle; and provide plain melted butter. If preferred, the troi can be larded with beaten egg, and be then dipped i bread crumb. The frying will occupy from five to eigl THE JJriBKYDAY COOK BOOK. 39 minntes, according to size. Very large trout can be cut in pie. TROUT IN JELLY (or other Fish). This is a beautiful supper dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth, prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shallot or clove or garlic. When the water is cold, place the trout in it, and boil them very gently, so as not to hash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat after coat, as each coat hardens. Arrange neatly and serve. BOILED TROUT. Let the water be thouroughly a-boil before you put in the fish. See that it is salt, and that a dash of vinegar has been put in it. Eemove all scum as it rises, and boil the fish till their eyes protrude. Lift them without breaking, drain off the liquor, and serve on a napkin if you like. To be eaten with a sauce according to taste^ that is, it it can be made of anchovies or shrimps. BROILED TROUT. Clean and split them open, season with a little salt and Cayenne; dip in whipped egg, dredge with iiour and brander over a clear fire. Serve with sauce. BAKED HADDOCK. Choose a nice fish of about six pounds, which tna 40 THE EVERYDAY COOK BOOK.. and scrape nicely, gutting it carefully, fill the vacut with a stuffing of veal, chopped ham, and bread cruml sew up with strong thread, and shape the fish rouD putting its tail into its mouth, or, if two are required, 1 them along the dish reversed — that is, tail to head; ri over with plenty of butter, or a batter of eggs and floi and then sprinkle with bread-crumbs. Let the oven pretty hot when put in. In about an hour the fish w be ready. Serve on the tin or aisset in which they ha been baked, placing them on a larger dish for that pu pose. Mussel sauce is a good accompaniment. CURRIED HADDOCK Curried Haddock is excellent. FiUet the fish ai curry it in a pint of beef stock slightly diluted wil water, and thickened with a tablespoonf ul of curry po^ der. Some cooks chop up an onion to place in the ste' it will take an hour to ready this fish. If preferred, fi the fish for a few minutes in clean lard oil before stewir it in the curry. RIZZARED HADDOCK. First, of course, procure your fish, clean them tho oughly, rub them well with salt, and let them lie for oi night, after which hang them in the open air to dry, in shady place. In two days they will be ready for tl gridiron. Before cooking them, take out the backboi and skin them, if desired (I never do skin them), bro till ready, eat with a little fresh Jsntter. Haddocks can be boiled with advantage; all that necessary is plenty of salt in the water, and not to sen THE EVEEYDAY COOK BOOK, 41 them till they are well done. As a general rule, it may be ascertained when fish is sufficiently cooked by the readiness with which the flesh lifts frona the bone. Stick a fork into the shoulder of a cod or haddock and try it. If living sufficiently near the sea, procure sea water in which to boil your haddocks. BROILED WHITE-FISH-FRESH. Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh, bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron. BAKED WHITE-FISH. Fill the fish with a stuffing of fine bread-crumbs and a little butter; sew up the fish; sprinkle with butter, pepper and salt. Dredge with flour and bake one hour, basting often and serving with parsley sauce or egg sauce. TO CHOOSE LOBSTERS. These are chosen more by weight than size; the heaviest are best; a good, small-sized one will not unfre- quently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the- finger. The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may be readily distinguished 42 THE EVERYDAY COOK BOOK. from the female; the tail is narrower, and the two ii permost fins within the tail are stiff and hard. Those the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on i count of their coral. The head and small claws s never used. BOILED LOBSTER. These crustaceans are usually sold ready-boih When served, crack the claws and cut open the body, i; neatly on a napkin-covered dish, and- garnish with few sprigs of parsley. Lobster so served is usually eat cold. CURRIED LOBSTER. Pick out the meat of two red lobsters from the she into a shallow sauce-pan, in the bottom of which has be placed a thin slice of tasty ham, with a little Cayen pepper and a teaspoonful of salt. Mix up half a cup! of white soup and half a cupful of cream and pour ov the meat. Put it on the fire and let it simmer for abo an hour, when you will add a dessert-spoonful of cun and another of flour rubbed smooth in a little of the li uor taken out of the pot; in three minutes the curry w be ready to dish. Some add a dash of lemon to tl curry (I don't), and the cream can be dispensed with necessary. Put a rim of well-boiled rice round the di if you like, or serve the rice separately. LOBSTER CHOWDER. Four or five pounds of lobster, chopped fine; ta THE EVEEYDAY COOK BOOK. 43 the green part and add to it four pounded crackefs; stir this into one quart of boiling milk; then add the lobster, a piece of butter one-halt the size of an egg, a little pep- per and salt, and bring it to a boil. CHOWDER. Cut some slices of pork very thin, and fry them out dry in the dinner-pot; then put in a layer of fish cut in slices on the pork, then a layer of onions, and then po- tatoes, all cut in exceedingly thin slices ; then fish, onions, potatoes again, till your materials are all in, putting some salt and pepper on each layer of onions; split some hard biscuits, dip them in water, and put them round the sides and over the top; put in water enough to come up in sight; stew lor over halt an hour, till the potatoes are done; add half a pint of milk, or a teacup of sweet cream, five minutes before you take it up TO FRY SMELTS. Egg and bread-crumbs, a little ffour, boiling lard. Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread-crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter. TO BAKE SMELTS. Smelts, bread-crumbs, one-quarter pound of £re4 44 THE EVEEYDAf COOK BOOK. butter, two blades of pounded mace; salt and Cayeni to taste. "Wash, and dry the fish thoroughly in a clot and arrange them nicely in a flat bakiag dish. Gov them with fine bread-crumbs, and place little pieces ^ butter all over them. Season and bake for fifteen mi: ntes. But before serving, add a squeeze of lemon-juic and garnish with fried parsley and cut lemon, RED HERRINGS or YARMOUTH BLOATER! The best way to cook these is to make incisions i the skin across the fish, because they do not then requii to be so long on the fire, and will be far better than whe cut open. The hard roe makes a nice relish by pounc ing it in a mortar, with a little anchovy, and spreading : on toast. If very dry, soak in warm water, one hour befor dressing. POTTED FISH. Take out the backbone of the fish; for one weighin two pounds take a tablespoonful of alspice and clove mixed; these spices should be put into little bags of no too thick muslin ; put sufficient salt directly upon ead fish; then roll in a cloth, over which sprinkle a littl Cayenne pepper; put alternate layers of fish, spice an( sago in an earthen jar; cover with the best cider vinegar cover the jar closely with a plate and over this put a cov ering of dough, rolled out to twice the thickness of pii crust. Make the edges of paste, to adhere closely to th< sides of the jar, so as to make it air-tight. Put the ja THE EVEEYDAY COOK BOOK. 45 into a pot of cold water and let it boil from three to five hours, according to quantity. Eeady when cold. OYSTERS ON THE SHELL. Wash the shells and put them on hot Coals or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor, and serve quickly on hot plates, with toast. Oysters may be steamed in the shells, and are excellent eaten in the same manner. OYSTERS STEWED WITH MILK. Take a pint of fine oysters, put them with their own liquor, and a giU of milk into a stew-pan,. and if liked, a blade of mace, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep plate; add a bit of butter, and pepper to taste. Serve crackers and dressed celery with them. Oysters may be stewed in their own liquor without milk. OYSTERS FRIED IN BATTER. I Half a pint of oysters, two eggs, half pint of milk, sufficient flonr to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Scald the oysters in their own liquor, beard them, and lay them on a cloth, to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a bat- ter. Make some lard hot in a deep frying-pan, p-ut in the oysters, one at a time; when done, take them i?^ with *0 Xaifi JiVJSityJJAY UOUK iiUOK. a sharp-pointed skewer, and dish them on a napkii .t<>ied oysters are frequently used for garnishing boile Icsh, and then a few bread-crumbs should be added to tb iiour. SCALLOPED OYSTERS. Two tablespoonfuls of white stock, two tablespooii f nls of cream ; pepper and salt to taste j bread crumbs oiled butter. Scald the oysters in their own liquor, tak them out, beard them, and strain the liquor free fror grit. Put one ounce of butter into a stewpan; whe; melted, dredge ia sufBcient flour to dry it up; add th stock, cream and strained liquor, and give one boil. Pu in the oysters and seasoning; let them gradually hea through, but not boil. Have ready the scallop-shell buttered ; lay in the oysters, and as much of the liquii as they will hold ; cover them over with bread-crumbs over which drop a little oiled butter. Brown them in th oven, or before the fire, and serve quickly, and very ho1 FRIED OYSTERS. Take large oysters from their own liquor on to thickly folded napkin to dry them off; then make ; tablespoonful of lard or beef fat hot, in a thick-bottome( frying-pan, add to it half a saltspoonful of salt; dip eacl oyster in wheat flour, or cracker rolled fine, until it wil take up no more, then lay them in the pan, hold it over i gentle fire until one side is a delicate brown; turn th other by sliding a fork under it; five minutes will fr them after they are in the pan. Oysters may be fried ii butter, but it is not so good, lard and butter half and hal is very nice for frying. Some persons like a very little o THE EVEEYDAY COOK BOOK. 4T the oyster liquid poured in the pan after the oysters are done; let it boil up, then put it in the dish with the oys- ters; "when wanted for breakfast, this should be done. Oysters to be fried, after drying as directed, may be dipped into beaten egg first, then into rolled cracker. OYSTER PATTIES. Make some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish ; stew some large fresh oysters with a few cloves, a little mace and nutmeg; then add the yolk of one egg, boiled hard and grated; add a little butter, and as much of the oyster liquid as will cover them. When they have stewed a little while, take them out of the pan and set them to cool. When quite cold, lay two or three oysters in each shell of puff paste. BROILED OYSTERS. Drain the oysters well and dry them with a napkin. Have ready a griddle hot and well buttered; season the oysters; lay them to griddle and brown them on both sides. Serve them on a hot plate with plenty of butter. CLAM FRITTERS. Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly folded napin; put a pint bowl oi wheat flour into a basin, add to it two well-beaten eggs, half a pint of . sweet milk, and nearly as much of their own liquor; beat the batter until it is smooth and perfectly free from lamps; then stir in the clams. Eut plenty of lard or 48 THE EVERYDAY COOK BOOK. beef fat into a thick-bottomed frying pan, let it becom boiling hot; put in the batter by the spoonful; let thei fry gently; when one side is a delicate brown, turn tt other. SOFT-SHELLED CLAMS. Those are very fine if properly prepared. They ar good only during cold weather and must be perfectl fresh. Soft-shelled clams may be boiled from the shelli and served with butter, pepper and salt over. TO BOIL SOFT-SHELL CLAMS. Wash the shells clean, and put the clams, the edge downwards, in a kettle; then pour about a quart of boil ing water over them ; cover the pot and set it over a bris] fire for three-quarters of an hour; pouring boiling wate on them causes the shells to open quickly and let out th sand which may be in them. Take thefli up when done, take off the black skii which covers the hard part, trim them clean, and pn them into a stew-pan ; put to them some of the liquor ii which they were boiled; put to it a good bit of butte and pepper and salt to taste: make them hot; serve witl cold butter and rolls. CLAM CHOWDER. Butter a deep tin basin, strew it thickly with grate( bread-crumbs or soaked crackers ; sprinkle some peppe over and bits of butter the size of a hickory nut, and, i liked, some finely chopped parsley; then put a doubl( THE EVEBYDAY COOK BOOK. 49 layer of clams, season with pepper, put bits of butter over, thea another layer of soaked crackers; after that clams andbits of butter; sprinkle pepper over; add a cup of milk or water, and lastly a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three- quarters of an hour; use half a pound of soda biscuit, and a quarter of a pound of butter with fifty clams. 50 THE EVERYDAY COOK BOOK. MEATS. ROAST BEEF. Prepare for the oven by dredging lightly with Uanr, and seasoning with salt and pepper; place in the oven, and baste frequently while roasting. ^ Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce made frorc. the drippings in the pan, to which has been added a ta- blespoon of Harvey or "Worcestershire sauce, and a table- spoon of tomato catsup. ROUND OF BEEF BOILED. See that it is not too large, and that it is tightly bound all round. About twelve pounds or fourteen pounds form a convenient size, and a joint of that weight w'll require from three hours to three hours and a quar- ter to boil. Put on with cold water — as the liquor is val- uable for making pea-soup — and let it come slowly to the boil. Boil carefully but not rapidly and skim frequently; as a rule, keep the lid of the pot well fixed. The meat may be all the better if taken out once or twice in the process of cooking. Carrots and turnips may be boiled THEEVERYDAY COOK BOOK. 61 to serve with the round; they will, of course, cook in abont a third of the time necessary to boil the beef. BEEF SALTED, OB CORNED, RED. To Keep fop Years. Cut up a quarter of beef. For each hundred weight take half a peck of coarse salt, quarter of a pound of salt- petre, the same weight of salaratus, and a quart of mo- lasses, or two pounds of coarse brown sugar. Mace, cloves and alspice may be added for spiced beef. Strew some of the salt in the bottom of a pickle-tub or barrel ; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alter- nately until all is used. Let it remain one night. Dis- solve the salaratus and saltpetre in a little warm water, and put it to the molasses or sugar; then put it over the meat, add water enough'to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after ten days. This receipt is for winter beef. Eather more salt may be used in warm weather. Towards spring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef liver put in thi^ brine for ten days and then wipe dry and smoked, is very fine. Cut it in slices, and fry or broil it. The brisket of beef, after being ccmedj may be smoked, and is very fine for boiling. Lean pieces of beef, cut properly from the hind quar- ter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. 52 THE EVERYDAY COOK BOOK. After the beef has been in brine ten daya^or more, wipe it dry and hang it in a chimney where wood is burnt, or make a smothered fire of sawdust or chips, and keep it smoking for ten days; then rub fine black pepper over every part, to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper folded around beef and fastened with paste, keeps it nicely. Tongues are smoked in the same manner. Hang them by a string put through the root end. Spiced brine for smoked beef or tongues will be generally liked. For convenience, make a pickle as mentioned for beef, keep it in the cellar ready for pickling beef at any time. Beef may remain in three or four or more days. TO BOIL CORNED BEEF. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the greace. Many think it much improved by boiling potatoes, turnips and cabbage with it. In this case the vegetables must be peeled, and all the grease carefully skimmed as fast as it rises. Allow about twenty min • utes of boiling for each pound of meat. A NICE WAT TO SERVE COLD BEEF. Cut cold roast beef in slices, put gravy enough to cover them, and a wineglass of catsup or wine, or a lemon sliced thin; if you have not gravy, put hot water and a good bit of butter, with a teaspoonf ul or more of browned flour; put it in a closely covered stew-pan and let it simmer gently for half an hour. If you choose, when THE EVERYDAY COOK BOOK. 53 the meat is down, cut a leek in thin slices, and chop a bunch of parsley small, and add it; serve boiled or mashed potatoes with it. This is equal to beef-arla- mode. Or, cold beef may be served cut in neat slices, gar- nished with sprigs of parsley, and made mustard, and tomato catsup in the castor; serve mashed, if not new potatoes, with it, and ripe fruit, or pie, or both, for des- sert, for a small family dinner. SPICED BEEF. Four pounds of round of beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoon ground mace, two tablespoons of black pepper, one tablespoon melted butter; mix well and put in any tin pan that it will just fill, packing it well ; baste with butter and water, and bake two hours in a slow oven. BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron over hot coals, having greased the bars with butter before the steak has been put upon it (a steel~ gridiron with slender bars is to be preferred, the broad flat iron bars of grid- irons commonly used fry and scorch the meat, imparting a disagreeable flavor.) When done on one side, .have ready your platter warmed, with a little butter on it; lay the steak upon the platter with the cooked side down, that the juices which have gathered may run on the plat- ter, but do not press the meat; then lay your beefsteak again upon the gridiron quickly and cook the other side. 54 THE EVEEYDAY COOK BOOK When done to your liking, put again on the platter, spread lightly with butter, place where it will keep warm for a few moments, but not to let the butter become oily (over boiling steam is. best); and then serve on hot plates. Beefsteak should never be seasoned with salt and pepper while cooking. If your meat is tough, pound well with » steak mallet on both sides. FRIED-eEEFSTEAK. Out some of the fat from the steak, and put it in a frying pan and set it over the fire; if the steaks are not very tender, beat them with a rolling pin, and when the fat is boiling hot, put the steak evenly in, cover the pan and let it fry briskly until one side is done, sprinkle a little pepper and salt over, and turn the other; let it be rare or well done as maybe liked; take the steak on a hot dish, add a wineglass or less of boiling water or catsup to the gravy; let it boil up once, and pour it in the dish with the steak. BEEFSTEAK PIE. Take some fine tender steaks, beat them a little, sea- son with a saltspoonful of pepper and a teaspoonful of salt to a two-pound steak; put bits of butter, the size of a hickory nut, over the whole surface, dredge a teaspoon- ful of flour over, then roll it up and cut it in pieces two inches long; put a rick pie paste around the sides and bottom of a tin basin ; put in the pieces of steak, nearly fill the basin with water, add a piece of butter the sjze of a large egg, cut small, dredge in a teaspoonful of flour, add a little pepper and salt, lay skewers across the basin. THE EVERYDAY COOK BOOK. 55 1 a top crust to half an inch thickness, cut a slit in the alter; dip your fingers in flour and neatly pinch the top nd side crust together all around the edge. Bake one aour in a quick oven. BOILED LEG OF MUTTON. Mutton, water, salt. A leg of mutton for boiling should not hang too long, as it will not look a good color when dressed. Cut off the shank-bone, trim the knuckle and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan- to the side of the fire, where it should remain till the finger can be borne in the water. Then place it ■sufficiently near the fire, that the water may gently sim- mer, and be very careful tha,t it does not boil fast, or the meat will be hard. Skim well^ add a little salt, and in about two and one-quarter hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the naeat, and.send caper sauce to table with it in a tureen. ROAST LOIN OF MUTTON. Loin of mutton, a little salt. Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide, large one), put down the meat, dredge with flour, and baste well until it is done. BROILED MUTTON CHOPS. Loin of mntton, pepper and salt, a small piece of 56 THE EVERYDAY COOK BOOK. butter. Cut the chops from a well-hung, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling, frequenily turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. MUTTON CHOP FRIED. Out some fine mutton chops without much fat, rub over both sides with a mixture of salt and pepper, dip them in wheat flour or rolled crackers, and fry in hot lard or beef drippings; when both sides are a fine brown, take them on a hot dish, put a wineglass of hot water in the pan, let it become hot, stir in a teaspoonful of browned flour, let it boil up at once, and serve in the pan with the meat. ROAST FORE-QUARTER OF LAMB. Lamb, a little salt. To obtain the flavor of lamb in perfection it should not be long kept; time to cool is all that is required ; and though the meat may be somewhat thready, the juices and flavor will be infinitely superior to that of lamb that has been killed two or three days. Make up the fire in good time, that it may be clear and brisk when the joint is put down. Place it at sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be very thoroughly done without being dried up, and not THE EVEBYDAY COOK BOOK 87 the slightest appearance of red gravy should be visible, as in roast mutton; this rule is applicable to all young white meats. Serve with a little gravy made in the drip- ping-pan, the same as for other roasts, and send to table with a tureen of mint sauce. LAMB SWEETBREADS. Two or three sweetbreads, one-half pint of veal stock, white pepper and salt to taste, a small bunch. of green onions, one blade of pounded mace, thickening of butter and flour, two eggs, nearly one-half pint of cream, one teaspoonf al of minced parsley, a very little grated nutmeg. ' Mode: Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufiicient boiling water to cover them, and let them simmer for ten min- utes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for one-quarter of an hour or twenty minutes. Beat up the egg with the cream, to which add the minced parsley and very little grated nut- meg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added or it will curdle. Have ready some asparagus tops, boiled ; add these to the sweetbreads, and serve. Lamb Steak dipped in egg, and then in biscuit or breadcrumbs, and fried until it is brown, helps to ^ake variety for the breakfafit table. With baked sweet pota- toes, good coffee, and buttered toast or com muffins, one may begin the day with courage. TO ROAST VEAL. Bioee the meat in cold water; if any part is bloody, 58 THE EVERYDAY COOK BOOK wash it off; make a mixture of pepper and salt, . ing a large teaspoonf ul of salt and a saltspoonful of pep" per for each pound of meat; wipe the meat dry: t^^Zil rub the seasoning into every part, shape it neat\~j v:ri*. fasten it with skewers, and put it on a spit, or &3t it cii a trivet or muffin rings, in a pan; stick bits o£ butter over the whole upper surface; dredge a little flfor over, put a pint of water in the pan to baste with, an '3 roast i£ before the fire in a Dutch oven or reflector, or put it in- to a hot oven ; baste it occasionally, turn it if iiecessary that every part may be done; if the water '.?astes add more, that the gravy may not bum ; allow /iftsen min. utes for each pound of meat; a piece weig' dug four or five pounds will then require one hour, or ■c> fecsjir JHli a quarter. VEAL CHOPS. Cut veal chops about an inch thick ; beat them flat with a rolling pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry; mix a tablespoonful of salt and a teaspoonf ul of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef drippings ; or broil them. For the broil have some sweet butter on a steak dish ; broil the chops until well done, over a bright clear fire of coals; (let them do gently that they may be well done,) then take them on to the butter, turn them carefully once or twice in it, and serve. Or dip the chops into a batter made of Qm egg be9.ten with Mi a teacup qf pjiy? ^xH as THE EVEEYDAY COOK BOOK 69 much wheat flour as may be necessary. Or simply dip the chops without parboiling into wheat flour; make some lard or beef fat hot in a frying-pan; lay the chops in and when one side is a fine delicate brown, turn the other. When all are done, take them up, put a very lit- tle hot water into the pan, then put it in the dish with the chops. Or make a flour gravy thus: After frying them as last directed, add a tablespoonful more of fat to that in the pan, let it become boiling hot; make a thin batter of a small tablespoonful of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradu- ally stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in a dish with it if it is thicker than is liked, add a little boiling water. VEAL CUTLETS. Two or three pounds of veal cutlets, egg and bread- crumbs, two tablespoonf uls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters ot an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to the table with melted butter or a good gravy. STUFFED FILLET OF VEAL WITH BACON. Take out the bone from the meat, and pin into a YoxJ^nd with gkewers. Bind securely with soft tapes. 60 THE EVERYDAY COOK BOOK. Fill the cavity left by the bone with a force-meat ot crumbs, chopped pork, thyme, and parsley, seasoned with pepper, salt, nutmeg and a pinch of lemon peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a drip- ping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled cracker thickly over it, and set in the oven tor half an hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strain and thicken the gravy and serve in a boat. If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds. VEAL CAKE (a convenient dish for a picnic.) A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tablespoonfuls of minced parsley, a little pepper, good gravy, or stock No. 109. Out off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mold; lay veal, ham, eggs, and parsley in layers, with a little pepper be- tween each, and when the mold is full, get some strong stock, and fill up the shape. Bake for one hall-hour, and when cold, turn it out. VEAL PIE. Cut a breast of veal small, and put it in a stewpan, ■with hot water to cover it; add to it a tablespoonful of THE EVERYDAY COOK BOOK. 6\ salt, and set it over the fire; take off the scum as it rises; when the meat is tender, ti^rn it into a dish to cool ; take out all the small bones, butter a tin or earthern basin or pudding-pan, line it with a pie paste, lay some of the parboiled meat in to half fill it; put bits of butter, the size of a hickory nut, all over the meat; shake pepper over, dredge wheat flour over until it looks white; then fill it nearly to the top witTi some of the water in which the meat was boiled; roll a cover for the top of the crust, puff paste it, giving it two' or three turns, and roll it to nearly half an inch thickness ; cut a slit in the center, and make several small incisions on either side of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife; bake one hour in a quick oven. A breast of veal will make two* two-quart basin pies; half a pound of nice, corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any butter, will be required for the pie; when pork is used, no other salt will be necessary. I BOILED CALF HEAD (without the skin). Gait's head, water, a little salt, four tablespoontuls oi melted butter, one taUlespoonful of minced parsley, pep- per and salt to taste, one tablespoonful of lemon-juice. After the head has been thproughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for abont an hour. Put the head into a stewpan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the braina, 62 THE EVERYDAY COOK BOOK. chop them, and mix with them melted butter, minced parsley, pepper, salt and lemon-juice in the above pro- portion. Take up the head, skin the tongue and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork or pig's cheek are indispensable with calf's head. The brains are sometimes chopped with hard- boiled eggs. CALF'S HEAD CHEESE. Boil a calf's head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt; a heaping tablespoonful of salt and a teaspoonf ul of pep- per will be sufficient; if liked, add a tablespoonful of finely chopped sweet herbs ; lay a cloth in a colander, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced thin for supper or sandwiches. Spread each slice with made mustard. BOILED CALF'S FEET and PARSLEY BUTTER. Two calf's feet, two slices of bacon, two ounces of butter, two tablespoonfuls of lemon-juice, salt and whole pepper to taste, one onion, a bunch of savory herbs, four cloves, one blade of mt ce, water, parsley and butter. Procure two white calf's feet; bone them as far as the first joint, and put them into warm water to soak iof THE EVERYDAY COOK BOOK 61 two honrs. Then pat the bacon, butter, lemon-juice, onion, herbs, spices and seasoning into a stewpan ; lay in the feet and pour in just sufficient water to cover the whole; stew gently for about three hours; take out the feet, dish them and cover with parsley and butter. The liquor they were boiled in should be strained and put by in a clean basin for use; it will be found very good as an addition to gravies, etc., etc. CALF'S LIVER AND BACON. Two or three pounds of Uver, bacon, pepper and salt to taste, a small piece of butter, flour, two tablespoonf uls of lemon-juice, one-quaiter pint of water. Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, then put that on a hot dish before the fire. Fry the liver in the fat which comes from the bapon, after seasoning it with pepper and salt and dredging over it a very little fiour. Turn the liver occasionally to prevent its burning, and when done lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon- juice and water, give one boil, and pour it in the middle of the dish. SWEETBREADS. Three sweetbreads, egg, and bread-crumbs, oiled but- ter, three slices of toast, brown gravy. Choose large white sweetbreads; put them into warm water to draw out the blood and to improve the color; let them remain for rather more than one Jjour; then put M THE EVEEYPASr COOK BOOK. them into boiling water and allow them to simmer for about ten minutes, which renders them firm. Take them np, drain them, brush over the egg, sprinkle with bread- crumbs; dip them in egg again and then into more bread- crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately heated oven and let them bake for nearly three-quarters of an honr. Make three pieces of toast; place the sweetbreads on the toast and pour round, but not over them, a good brown gravy. EGG-ED VEAL HASH. Chop fine remnants of cold roast veal. Moisten with the gravy or water. "WTjoji hot, break into it three or lour eggs, according to the quantity of veal. When the eggs are cooked stir into it a spoonful of butter and serve quickly. It to your taste, shake in a little parsley. Should you lack quantity, half a cup of fine stale bread- crumbs are no disadvantage. ROAST BEEF WITH YORKSHIRE PUDDING. Have your meat ready for roasting on Saturday, al- ways. Roast itpon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three- qaarters of an hour before it is done, mix the pudding. YORKSHIRE PUDDING. One pint of milk, four eggs, whites and yolks beaten separately, two cups of flour (prepared flour is best), one tBBspootdxdotaalt. THB Ey£BYDAT COOK BOOK. 01 Use less flour if the batter grows too stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping-pan leaving just enough to prevent the pud- ding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in tbediah. It is very delicious. BEEF HEART BAKED OR ROASTEB. Cut a beef heart in two, take out the strings from the inside, wash it with warm water, rub the inside with pepper and salt and fill it with a etufSng made of bread and butter moistened with water and seasoned with pep- per and salt, and, if liked, a sprig of thyme made fine; put it together and tie a string around it, rub the outside with pepper and salt, stick bits of butter on, then dredge flour over and set it on a trivet, or muflln rings, in a dripping-pan ; put a pint of water m to baste with, then roast it before a hot fire or in a hot oven ; turn it aionnd and baste frequently. One hour will roast or bake it; when done take it up, cut a lemon in thick slices and put it in ^he pan with a bit of butter dredged in a teaspoon- f ul of flour; let it brown ; add a small teacup of boiling water, stir it smooth and serve in a gravy tureen. BEEF KIDNEY Out the kidney into thin slices, flonr them and try of a nice brown. When ~ done make a gravy in the pan by pouring away the fat, putting in a small piece of but- ter, one-quarter pint of boiling water, pepper and salt and a tablespoonful of mushroon catsup. Let the gravy just boil up, pour over the kidney and serve. POTTED BEEF. Two pounds of lean beef, one tablespoonful of water, one-quarter pound of butter, a seasoning to taste of salt, Cayenne, pounded mace and black pepper. Procure a nice piece of lean beef, as free as possible from gristle, skin, etc., and put it into a jar (if at hand, one with a lid) with one teaspoonful of water. Cover it closely, and put the jar into a saiicepan of boiling water, letting the water come within two inches of the top of the jar. Boil gently for three and a half hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees all or a portion of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and pour over. If much gravy is added to it, it will keep but a short time ; on the contrary, if a large propor- tion of butter is used it may be preserved for some time. BOILED TONGUE. One tongue, a bunch of savory herbs, water. In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which de- notes its being young and tender. If a dried one, and rather hard, soak it at least twelve hours previous to cooking it; if, however, it is fresh from the pickle, two THE EVEETDAT COOK BOOK. 67 or three hours will be sufficient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of culiflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry instead of ham, and is, by many persons, preferred. If to serve cold, peel it, fasten it down to a piece of buard by sticking a fork through the root and another through the top to straight- en it. "Wlien cold, glaze it and put a paper ruche round the root and garnish with tufts of parsley. FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredged in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour; serve hot. A bunch of parsley cut small and put with it, is an improvement. BROILED TRIPE. Prepare tripe as for frying; lay it on a gridiron over a clear fire of coals; let it boil gently; when one side is a fine brown, turn the other side (it must be nearly done through before turning); take it up on a hot dish, butter it, and, if liked, add a little catsup or vinegar to the gravy. BOAST RABBIT. Empty, skin, and thoroughly wash the rabbit; wipe it dry; li'ie the iaside with sausage-meat and force-meat 68 THE EVEBYDAY COOK BOOK. (the latter of bread-crumbs, well seasoned and worked up). Sew the stuffing inside, skewer back the head be- tween the shoulders, cut oH the fore joints of the shoul- ders and legs, bring them close to the body, and secure them by means of a skewer. "Wrap the rabbit in buttered paper, keep it well basted, and a few minutes before it is done remove the paper, flour and froth it and let it ac- quire a nice brown color. It should be done in three- quarters of an hour. Take but the skewers and serve with brown gravy and red-current jelly. To bake the rabbit, proceed in the same manner as above. In a good oven it will take about the same time as roasting. Most cooks garnish the rabbit with slices of lemon and serve up with current jelly. Sometimes the head is cut off before sending to the table, but this is a matter of indi- vidual taste. STEWED RABBIT, LARDED. One rabbit, a few strips of bacon, rather more than one pint of good broth or stock, a bunch of savory herbs, salt and pepper to taste, thickening of butter and flour, one glass of sherry. Well wash the rabbit, cut it into quarters, lard them with slips of bacon and fry them; then put them into a stewpan with the broth, herbs and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then strain the gravy, thicken it with butter and flour, add the sherry, give one boil, pour it over the rabbit and serve. Garnish with slices of cut lemon. FRICASSEED RABBITS. The best way of cooking rabbits is to fricassee them. THE EVERYDAY COOK BOOK. 69 Cnt them up, or disjoint them. Put them into a stew- pan i season them with Cayenne pepper, salt and some chopped parsley. Pour in a pint of warm water (or of real broth, if you have it) and stew it over a slow fire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour. Jnst before you take it from the fire, enrich the gravy with a gill or more of thick cream with some nntmeg ' grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, least it curdle. Put the pieces of rabbit on a hot dish, and pour the gravy over them. A PRETTY DISH OF VENISON. Cut a breast of venison in steaks, make quarter of a pound of butter hot, in a pan, rub the steaks over with a mixtnre of a little salt and pepper, dip them in wheat flour, or rolled crackers, and fry a rich brown ; when both sides are done, take them np on a dish, and pnt a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan; stir it with a spoon nntil it is brown, withont burning; put to it a small teacup of boil- ing water, with a tablespoonful of currant jelly dissolved into it, stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be nsedfor the gi^vy, instead of the jelly and water. Yenison may be boiled, and served with boiled vegetables, pickled beets, etc., airJ sauce. TO BROIL, VENISON STEAKS. Xet the gridiron become hot, rub the bars with a 70 THE EVERYDAY COOK BOOK. bit of suet, then lay on the steaks, having dipped them in rolled crackers or wheat flour, and set it over a bright, clear, but not fierce fire of coals; when one side is done, take the steak carefully over the steak dish, and hold it so that the blood may fall into the dish, then turn it on the gridiron, let it broil nicely; set a steak dish where it will become hot, put on a bit of butter the size of an egg for each pound of venison, put to it a saltspoon of salt, and the same of black pepper, put to it a table- spoonful of currant jelly, made liquid with a tablespoon- ful of hot water or wine; lay the steaks on, turn them once or twice in the gravy, and serve hot. Or they may be simply broiled, and served with butter, pepper and salt ; or having broiled one side, and turned the steaks, lay thin slices of lemon over, and serve in the dish with the steaks. BEEFSTEAK AND KIDNEY PUDDING-. Two pounds of rump- steak, two kidneys, seasoning to taste of salt and black pepper, suet crust made with milk {see Pastky), in the proportion of six ounces of suet to each one pound of flour. Mode : Procure some tender rump-steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into eight pieees. Line the dish (of which we have given an en- graving) with crust made with suet and flour in the above proportion, leaving a small piece of crust to over- lap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of THE EVERYDAY COOK BOQJi. 71 steak, kidney and seasoning. F'roceed in this manner till the dish is full, when pour in sufficient-water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out. a cloth in hot water, flour it, and tie up the pudding; put it into boil- ing water, and let it boil for at least four hours. If the water diminishes, always replenish with some, hot in a Jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is re- moved, cut a round piece in the top of the crust, to pre- vent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly. 72 THE EVERYDAY COOK BOOK. BREAKFAST DISHES. HASHED COLD MEAT. Take your bones and stew them in a little water with an onion, some salt and pepper, and, if you like, a little savory herbs ; when the goodness is all out of the bones, and it tastes nice, thicken the gravy with a tea- spoonful of corn starch, and if it is not very strong put in a bit of butter, then place your stewpan on the hot hearth and put in your slices of meat. Warm but not boil. Serve with toasted bread, POTATO AND BEEF HASH. Mince some cold beef, a little fat with the lean, put to it as much cold boiled potatoes chopped as yon like (the quantity as of meat or twice as much), season with pepper and salt; add as much gravy or hot water as will make it moist, then put in a stewpan over a gentle fire; dredge in a small quantity of wheat iiour ; stir it about with a spoon, cover the stewpan and let it simmer for half an hour; take care that it does not burn. Dish it with or without a slice of toast under it for breakfast. This hash may be made without potatoes, if water is used THB EVEBYDAY COOK BOOK. 73 instead of gravy; a bit of butter may be added, more or less, aocotding to the proportion of fat with the lean meat. DRIED BEEF. The most common way of serving dried or smoked beef is to shave it into thin slices or chips, raw; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying pan with just enough boiling water to cover them; set them over the fire for ten minutes, drain ofE all the water, and with a knife and fork cut the meat into small bits. Eeturn to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well-beaten eggs, allowing four to a half pound of beof ; stir them into the pan with the minced meat and toss and stir the mixture for about two minutes. Send to table in a cov- ered dish. CHICKEN CUTLETS. Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg and in fine bread-crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces 6i cold veal make a nice dish, if pre- pared in this manner. BEEF PATTIES. Chop fine some cold beef; beat two eggs and mix 74 TH^ EVEEYDAY COOK BOOK. with the meat and add a little milk, melted butter, and salt and pepper. Make into rolls and fry. JELLIED VEAL. . Boil the veal tender, pick it up fine, put in a mold, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer, of hard- boiled eggs improves it. RICE AND MEAT CROQUETTES. One cupful of boiled rice, one cupful of finely- chopped cooked meat — any kind; one teaspoonful of salt^ a little pepper, two tablespoonf uls of butter, half a cupful of milk, one egg. Put the milk on to boil, and add the meat, rice and seasoning. "When this boils, add the egg, well beaten; stir one minute. After cooling, shape, dip in egg and crumbs, and fry as before directed. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle; spread with but- ter, and serve hot. MEAT AND POTATOES. Mince beef or mutton, small, with onions, pepper and salt; add a little gravy, put into scalloped shells or small cups, making them three parts full, and fill them THE EVEEYDAY COOK BOOK. 75 up with potatoes mashed with a little cream, put a bit of butter on the top and brown them in an oven. BREADED SAUSAG-ES. Wipe the sausages dry, Dip them in beaten egg and bread-crumbs. Put them in the frying-basket and plunge into boiling-fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. HAM CROQUETTES. One cupful of finely -chopped cooked ham, one of bread-crumbs, two of hot mashed potatoes, one large tablespoonful ot butter, three eggs, a speck of Cayenne. Beat the ham, Cayenne pepper, butter, and two of the eggs into the potato. Let the mixture cool slightly, and shape it into croquettes. EoU in the bread-crumbs, dip in beaten egg and again in crumbs, put in the frying- basket and plunge into boiling fat. Cook two minutes. Drain, and serve. A NICE BREAKFAST DISH. Chopped cold meat well seasoned; wet with gravy, if convenient, put it on a platter; then take cold rice made moist with Uailk and one egg, season with pepper and salt; if not sufficient rice, add powdered bread- crumbs, place this around the platter quite thick; set in oven to heat and brown. CHICKEN IN JELLY A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a tea- 76 THE EVEETDAY COOK BOOK. spoonful of curry powder, salt and pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cup- ful of cold water. When, the stock is reduced as much as is necessary, strain and season;. add the curry and chicken ; season and simmer ten minutes, then add the gelatine and stir on the table until it is dissolved ; turn all into a mold and set aWay to harden. This makes a nice relish for tea or lunch. If you have mushrooms omit the curry and cut four of them into dice; stir into the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs or bits of boiled ham. To serve: Dip the mold in warm water and turn out on the dish; warnish with parsley. A GOOD DISH. Minced cold beef or lamb; if beef, put in a pinch of pulverized cloves; if lamb, a pinch of summer savory to season it, very little pepper and some salt and put it in a Jjaking dish; mash potatoes and mix them with cream and butter and a little salt and spread them over the meat; beat up an egg with cream or milk, a very little, spread it over the potatoes and bake it a short time, sufiB- cient to warm it through and brown the potatoes. THE EVERYDAY COOK BOOK 77 POULTRY, GAME, ETC. In choosing poultry, the best way to determine whether it is young is to try the skin under the leg or wing; if it is easily broken it is yoting; or turn the wing backwards; if the joint yields readily it is tender; ft fat foul is best for any purpose. After a chicken or fowl is killed, plunge it into a pot of scalding hot water, then pluck off the feathers, taking care not to tear the skin ; when it is picked clean roll up a sheet of white wrapping paper, set fire to it, singe off all the hairs. Poultry should be carefully picked and nicely singed. If a fowl is fresh killed the vent will be close and the flesh have a pleasant smell. ROAST TURKEY. Carefully pluck the bird, singe it with white paper and wipe it thoroughly with a cloth; draw it, preserve the liver and gizzard and be particular not to break the gall-bag, as no washing will remove the bitter taste it imparts were it once touches. Wash it inside well and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop-skin to turn over; break the leg bones close below the knee, draw out the strings from the thighs and flatten the breast bone to 78 THE EVERYDAY COOK BOOK. make it look plump; have ready your dressing of bread crumbs mixed with butter, pepper, salt, thyme or sweet marjoram ; fill the breast with this and sew the neck over to the back. Be particular that the turkey is firmly trussed; dredge it lightly with flower and put a piece of butter into the basting ladle; as the butter melts baste the bird with.it. "When of a nice brov\(n and well frothed serve with a tureen of good brewn gravy and one of bread sauce. The liver should be put under one pinion and the gizzard under the other. Fried sausages are a favorite addition to roast turkey; they make a pretty garnish besides adding much to the flavor. When these are not at hand, a few force-meat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage-meat and a chestnut force-meat with the same sauce, is, by many persons, mtich esteemed as an accompaniment to this favorite dish. Second Recipe — After drawing and cleansing the turkey, prepare a dressing of chopped sausage and bread crumbs, mixing in butter, pepper, salt and thyme to flavor. Fill the craw and the body of the turkey ^ith this and sew up carefully; dredge with flonr and put in the oven to roast, basting freely^ first with butter and water, then with the gravy from the pan. The time it takes to roast will depend both on the age and weight of the turkey. If you have a good fire you will be safe to allo^ ten minutes or so to the pound. Roast to a fine brown and serve with the chopped giblets, which should be well stewed; add cranberry sauce. BOILED TURKEY. Hen turkeys are the best for boiling. They are the THE EVERYDAY COOK BOOK. 79 whitest and, if nicely kept, tenderest. Of course the sinews must be drawn, and they ought to be trussed with the legs out so as to be easily carved. Take care to clean the turkey well after it has been singed. Place the fowl in a sufficiently large pot with clean water sufficient to cover ic and little more; let the fire be a clear one but not too fierce, as the slower the turkey boils the plumper it will be. Skim carefully and constantly, and simmer for two hours and a half in the case of a large fowl, and two hours for a smaller one, and from an hour and ten to forty minutes for still smaller turkeys. Some people boil their turkeys in a fioured cloth. I don't; the white- ness being mostly in the turkey itself. My staffing for a boiled turkey is thought good. I prepare it of crumbs of stale bread with a little marrow or butter, some finely fehred parsley and two dozen of small oysters, minus their beards, of course, and neatly trimmed. Stuff with this and a little chopped ham in addition if desired. TO ROAST A FOWL OR CHICKEN. ' Have a bright, clear, and steady fire tor roasting poul- try; prepare it as directed; spit it, put a pint of hot water in the dripping-pan, add to it a small tablespoon- f ul of salt, and a small teaspoonful of pepper, baste fre- quently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a little flour over, baste "again, and let it finish; half an hour will roast a full-grown chicken, if the fire is right. "When done take it up, let the giblets (heart, liver and gizzard) boil tender, and chop them very fine, and put them in the gravy ; add a tablespoonf ul of browned 80 THE EVEEYDAY COOK BOOK. flour and a bit of butter, stir it over the fire for a few minutes, then serve in a gravy tureen-. Or put the gib- lets in the pan and let them roast. BOILED CHICKENS. Clean, wash and stuff as for roasting. Baste a flour- ered cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Eoil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. BROILED CHICKEN". Prepare in the same way as for boiling, cut them in two through the back, and flatten them ; place on a cold gridiron over a nice red fire. After a little time, when they have become thoroughly hot, set them on a plate or other dish, and lard them well with a piece of butter; pepper and salt them to taste, chiefly on the inside, then place them on the brander and continue turning till done; they will take fully twenty minutes. Serve hot, with a little dab of butter and plenty of stewed mushrooms — a delightful dish. FRIED CHICKEN. Cut the chicJien in pieces, lay it in salt and water which change several times ; roll'each piece in flour; fry THE EVERYDAY COOK BOOK. 81 in very hot lard or butter; season with salt and pepper; fiy parsley with them also. Make a gravy of cream seasoned with salt, pepper and a little mace, thickened with a little flour in the pan in which the chickens were fried ^ pouring off the lard. FRICASSEE OF CHICKEN- Cut into joints, scald and skin, place in a stewpan, with two raw onions cut into eight parts, a little chopped parsley, salt and pepper, and the least squeeze of lemon- juice. Add a bit of butter as large as an egg, and fill in a pint of water. Stew for an hour under a very close lid, then lift-and strain off the gravy, into which beat gradu- ally a teacupful of cream and the yolks of two eggs; heat up the gravy, taking care that it does not boil, and pour it over the fricassee. TO CURRY CHICKEN. Slice an onion and brown in a little butter; add a spoonful of curry powder; allow it to remain covered for a few minutes to cook; add a little more butter and put in chicken, veal, etc.; cut up small, thicken with a little flour. This is excellent. PRESSED CHICKEN. Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones; cut or chop all the meat (freed from skin, bone and gristle) about as for chicken salad; season well, put 82 THE EVERYDA ST COOK BOOK. into a dish and pour theremnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shaoe. Nice for tea or lunch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. CHICKEN POT-PIE. Skin and cut up the fowls into joints, and put the neck, legs and back bones in a stew pan, with a little water, an onion, a bunch of savory herbs, and a blade of mace;' let these stew for an hour, and, when done, strain off the liquor; this is for gravy. But a layer of fowl at the bottom oi a pie-dish, then a layer of ham, then one of force-meat and hard-boiled eggs, cut in rings; between the layers put a seasoning of pounded mace, nutmeg, - pepper and salt. Pour in about half a pint of water, border the edge of dish with puff -crust, put on the cover, ornament the top and glaze it by brushing over it the yolk of an egg. Bake for about an hour and a half, and, when done, pour in at- the top the gravy made from the bones. A CHICKEN SALAD. Take a fine white bunch of celery (four or five heads), scrape and wash it white; reserve the delicate green leaves; shred the white part like straws, lay this in a glass, or white china dish, in the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and put it in the nest. Make a salad dressing thus: Bub the yolks of two THE EVEEYDAY COOK BOOK. 83 hard-boiled eggs to a smooth paste, with a dessert- spoonful of salad oil or meltsd butter; add to it two teaspoonfuls of made mustard, and a small teaspoonful ot fine ^hite sugar, and put to it gradually (stirring it in) a large cup of strong vinegar. Make a wreath ot the most delicate leaves of the celery around the edge of the nest, between it and the chicken; pour the dressing over the chicken, when ready to serve; if the dressing is poured over too soon it will discolor the celery. White heart lettuce may be used for the nest in- stead of celery, JELLIED CHICKEN. Boil a fowl till it will slip easily from the bones; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat and bones; place in a wet mold; sMm the fat from the liquor; a little butter; pepper and salt to the taste, and one-half ounce of gelatine. When this dis- solves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs. CHICKEN* PATES. Mince chicken that has been previously roasted or boiled, and season well; stir into this a sa!uce made of half a pint of milk, into yhich while boiling a teaspoon- ful of corn starch has been added to thicken, season with butter, about a teaspoonful, and salt and pepper tp taste. Have ready^ small pate pans lined with a good puff paste- Bake the crust in a brisk oven; tiien fill the pans and 84 THE EVERYDAY COOK BOOK. set in the oven a few minutes to brown very slightly SAGE-AND-ONION STUFFING-^ FOR GEESE, DUCKS AND PORK. Four large onions, ten sage leaves, one-quarter pound of bread crumbs, one and one-half ounce of but- ter, salt and pepper to taste, one egg. Peel the onions, put them into boiling water, let them simmer lor five nlinutes or rather longer, and, just before they are taken out, put in the sage-leaves foraminute or two to take off their rawness. Chop both these very fine, add the bread^ seasoning and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage- leaves should be very finely chopped Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuflBng then, however, is not nearly so mild, and, to many tastes, its strong flavor would be very objectionable. When made fof goose, a portion of the liver of the bird, simmered for a few minutes and very finely- minced, is frequently added to this stufiing; .and where economy is studied, the egg may be dispensed with. TO ROAST A GOOSE. Having drawn and singed the goose, wipe out the inside with a cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, minced fine, and half their quantity of green sage-leaves, minced also, a large teacupful of grated bread-crumbs, a piece of but- ter thesize of a walnut, and the beaten yolks of two egga with a little pepper and salt. Mix the whole togethei^ THE EVERYDAY COOK BOOK. 8ti and incorporate them well. Put the stuffing into the goose, and press it in hard ; but do not entirely fill up die cavity, as the mixture will swell in cooking. Tie the goose securely round with a greased or wetted string; and paper the breast to prevent it from scorching. The fire must be brisk and well kept up. It will require from two hours to two and a half to roast. Baste it at first with a little salt and water, and then with its own gravy. Take off the paper when the goose is about half done, and dredge it witii a little flour towards the last. Having parboiled the liver and heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little brown flour. Send apple sauce to table with the goose; also mashed potatoes. A goose may be stuffed entirely with potatoes boiled and mashed with milk, butter, pepper and salt. You may make a gravy of the giblets, that is the neck, pinions, liver, heart and gizzard stewed in a little water, thickened with butter, rolled in flour and seasoned with pepper and salt. Before you send it to table take out all but the liver and heart, mince them and leave them in the gravy. This gravy is by many preferred to that which comes from the goose in roasting. It is well to have both. If a goose is old it is useless to cook it, as when hard and tongh it cannot be eaten. ROAST DUCKS. Wash and dry the ducks carefully. Make a stuffing of sage and onion, insert and sew up completely that the seasoning may not escape. If tender, ducks do not re- 88 THE EVERYDAY COOK BOOK. quire more than an hour to roast. Keep them well basted, and a few minutes before serving dredge lightly with flour to make them froth and look plump. Send to table hot with a good brown gravy poured not round but over them. Accompany with current jelly and, if in season, green peas. ROAST PIG-EONS. Clean the pigeons and stufE them the same as chick- ens; leave the feet on, dip them into scalding water, strip off the skin, cross them and tie them together below the breast bone, or cut them off; the head may remain on; if so, dip it in scalding water and pick it clean, twist the wings back, put the liver between the right wing and the body and turn the head under the other, rub the outside of each bird with a mixture of pepper and salt, spit them and put some water i^n the dripping-pan; for each bird put a bit of butter the size of a small egg, put them before a hot fire and let them roast quickly, baste fre- quently, half an hour will do them ; when nearly done, dredge them with wheat flour and baste with the blotter jn the pan, turn them that they may be nicely and easily browned ; when done take them up, set the pan over the fire, make a thin batter of a teaspoonful of wheat flour and cold water; when the gravy is boiling hot stir it in; continue to stir it for a few minutes until it is brown, then pour it through a gravy sieve into a tureen and serve with the pigeons. TO MAKE A BIRD'S NEST. Boil some yellow macaroni gently until it xs quite THE EVEEYDAY COOK BOOK. 87 swelled out and tender, then cut in pieces the length of a iinger and lay them on a dish like a straw nest. Truss pigeons with the heads on (having scalded and picked them clean) turned under the left wing, leave the feet on, and, having stewed them, arrange them as in a nest; pour the gravy over- and serve. The nest may be made of boiled rice or bread cut in pieces the length and thickness of a finger and fried a nice brown in hot lard seasoned with pepper and salt; or make it of bread toasted a yellow brown. Any small birds may be stewed or roasted and served in this way. PIG-EONS IN JELLY. Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal,- six cloves, twenty-five pepper-corns, an onion that has been fried iu one spoonful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the kettle come to a boil skim carefully and set for three hours where they will just simmer. After they' have been cooking one hour add two tablespoon fals of salt. When the pigeons are done take them up, being careful not to break them, and remove the strings. Draw the kettle forward where it will boil rapidly, and keep there for forty minutes; then strain the liquor through a napkin and taste to see if seasoned enough. The water should have been boiled down to two and a half quarts. Have two molds that will each hold six pigeons; put a thin layer of the jelly in these and set on ice to harden. When hard arrange the pigeons in them and cover with the jelly, which must be cold but liquid. Place in the 88 THE Everyday cook book. ice-chest' for six or (better still) twelve hours. There should be only one layer of the pigeons in the mold. To serve: Dip the mold in a basin of warm water for one minute and turn on a cold dish. Garnish with pickled beets and parsley. A Tartare sauce can be served with this dish. If squabs are used, two hours will xook them. All small birds, as well as partridge, grouse, etc., can be pre- pai^ed in the same manner. Eemember that the birds must be cooked tender, and that the liquor must be re- duced that it will become jellied. PIGEON PIE. Clean and truss three or four pigeons, rub the out- side and imvith a mixture of pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and- butter stufiing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter ot an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large teaspoonful of wheat fiour over; put in water to nearly fill the pie; lay skew- ers across the top, cover with a puff paste crust; cut a slit in the middle, ornament tbe edge with leaves, braids, or shells of paste, and put it in a moderately hot or quick oven for one hour; when nearly done, brush the top over with the yolk of an egg beaten with a little TURKBY TBUSSKD FOB BBAIZING. A good turkey will be recognized by the whiteness of tte flesh and fat. BewM-e of those with long hairs, an4 whose flesh, on the legs and bctak. Is of a violet tinge. GAMES. Pheasants ahonld be selected with the spur but little developed; the ten- derness of the bird Is known by trying the flesh of the pinion, wood-cooks, as well as water-fowls (such as wild ducks, teal, pigeons, &o.,) can be tried by pinching the pinion end breast The age of purtrlaeeg can be ascer- tained by examining the Ions leatherg of tb^ Wing! round at the tip In aa 5^J?tt-d..4nd pointed l^Afw^j^. /,..,^ ,- ■^^MnSiA ,;',< -:.-,; , - '-.. ■■■.'. THE TABLE LAID-THE SOUP SERVED. A dinner party should consist, of an equal number of gentlemen and ladies; those being invited who itis thought will like to meet. It is not nec- essary to introduce all the membei-s of the party to each other; in a friend's house all talk to each other without introduction, and without this form ing any subseQuent aoquantanoe, unless such is desired by both parties. , DESSEBT. All the dishes for dessert are now usually placed down the center of the t,i l)le, dried or fresh fruit alternately, the former being arranged on small nnnid or oval glass plates, and the latter on the dishes with stems. The fruit shouldalways Be gathered on the same day that it is reaulred for the table, and should be tastefully arranged on the dishes, with leaves between ; , and aiouBd it.. Chee,86.::ipla4n,ajiicl graf'd i« very often served as dessert." ' THE EVEliYDAY COOK BOOK. 89 milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be done in this manner. WILD DUCKS. Nearly all wild dncks are liable to have a fishy fla- vor, and when handled by inexperienced cooks, are sometimes uneatable from this cause. Before roasting them guard against this by parboiling them with a small carrot, peeled, put within each. This will absorb the unpleasant taste. An onion will have the same effect; but unless you mean to use onion in the stuffing, the carrot is preferable. In my own kitchen, I usually put in the onion, considering the suspicion of garlic a desid- eratum in roast duck, whether wild or tame. ROAST WILD DUCK. Parboil as above directed; throw away the carrot or onion, lay in fresh water half an hour; stufl with bread- crumbs seasoned with pepper, salt, sage, and onion, and roast until brown and tender, basting lor half the time with butter and water, then with the drippings. Add to the gravy, when you have taken up the ducks, a tea- spoonful of currant jelly and a pinch of Cayenne. Thicken with browned flour and serve in a tureen. WILD TURKEY. Draw and wash the inside very carefully, as with all game. Domestic , fowls are, or should be, kept up without eating for at least twelve hours before they are Idiled; but we must shoot wild when we can get 90 THE EVERYDAY COOK BOOK. the change, and of course it often happens that their crops are distended by a recent hearty meal of rank or green food, Wipe the cavity with a dry, soft cloth be- fore you stuff. Have a rich force-meat, bread-crumbs, some bits of fat pork, chopped fine, pepper and salt. Moisten with milk, and beat in an egg and a couple of tablespoonfuls of melted butter. Baste with butter and water for the first hour, then three or four times with gravy; lastly, five or six times with melted butter. A generous and able housekeeper told me once that she al- ways allowed a pound of butter for basting a large wild turkey. This was an extravagant quantity, but the meat is drier than that of the domestic fowl, and not nearly so fat. Dredge with flour at the last,.froth with butter, and when he is of a tempting brown, serve. Skim the gravy, add a little hot water, pepper, thicken with the giblets chopped fine and browned floiir, boil up, and pour into a tureen. At the South the giblets are not put in the gravy, but laid whole, one under each wing, when the turkey is dished. Garnish with small fried sausages, not larger than a dollar, crisped parsley between them. Send around currant jelly and cranberry sauce with it. TO ROAST SNIPES, "WOODCOCKS, OR PLOVERS. Pick them immediately; wipe them and season them slightly with pepper and salt. Cut as many slices of bread as you have birds. Toast them brown, butter them, and lay them in the pan. Dredge the birds with flour and put them in the oven with a brisk fire. Baste them with lard or fresh Ijutter. They will be done in THE EVEEYDAY COOK BOOS. 91 twenty or thirty minntes. S6rve them np laid on the toast, and garniBh with sliced orange, or with orange jelly. ROAST PARTRIDG-E. Choose young birds, with dark-colored bills and yel- lowish legs, and let them hang a few days, or there will be no flavor to the flesh, nor will it be tender. The time they should be kept entirely depends on the taste of those for whom they are intended, as what some persons would consider delicious, would be to others disgusting and offensive. They may be trussed with or without the head; the latter mode is now considered the most fash- ionable. Pluck, draw and wipe the partridge carefully inside and out; cut off the head, leaving sufficient skin on the neck to skewer back; bring the legs close to the breast, between it and the side-bones, and pass a skewer through the pinions and thick part of the thighs. When the head is left on it should be brought round and fixed on to the point of the skewer. When the bird is flrmly and plumply trussed, roast it before a nice bright fire; keep it well basted, and a few minutes be- fore serving flour and froth it well. Dish it, and serve with gravy and bread-sauce, and send to the table hot and quickly. A httle of the gravy should be poured over the bird. ROAST QUAIL, JPluck and draw the birds, rub a little butter over them, tie a strip of bacon over the breasts, and set them in the oven for twenty or twenty-five minutes. ROAST PRAIRIE CHICKEN. The bird being a little strong, and its flesh when )2 THE EVERYDAY COOK BOOK. cooked a little dry, it should be either larded or wide strips of bacon or pork placed over its breast. A mild reasoned stuflBng will improve the flavor of old birds. Dust a little flour over them, baste occasionally, and serve. I'heasants may be managed in the same manner. LARDED GROUSE. Clean and wash the grouse. Lard the breast and legs. Put a small skeWer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. Put into a quick oven. If it be very rare, cook twenty minutes; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies. If the birds are cooked in a tin-kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish on which has been spread bread-sauce. Sprinkle fried crumbs over both grouse and sauce. Garnisli with parsley. The grouse may, instead, be served on a hot dish, with the parsley garnish, and the sauce and crumbs served in sep- arate dishes. The first method is the better, however^ as you get in the sauce all the gravy that comes from the birds. PORK, HAMS, ETC. To Choose Poek. — If the rind of pork is tough and thick, and cannot easily be impressed with the finger, it is old. ' If fresh, the flesh will look cool and smooth; when moist or clammy it is stale. The knuckle is the first to become tainted. THE EVERYDAY COOK BOOK. 93 Pork is often what is called measly, and is then al- most poisonous; measly pork may easily be detected, the fat being full of small kernels. Swill or still-fed pork is not fit for curing; either dairy or corn-fed is good. Fresh pork is in season from October to April. In cntting up a large hog, it is first cut in two down the back and belly. The chine or back-bone should be cut out from each side the whole length, and is either boiled or roasted. The chine is considered the prime part. The sides of the hog are made into bacon, and the inside or ribs is cut with very little meat; this is the spare-ribs. CURING HAMS. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix for each good-sized ham, one teacup of salt, one tablespoon of molasses, one ounce of saltpetre; lay the hams in a dean dry tub; heat the mixture and rub well into the hams, especially around the bones and recesses; repeat iae process once or twice, or until all the mixture is used ; then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egf;; then soak eight hours in cold water; hang up to dry in the kitchen or other more convenient place lor a week or more; smoke from three to five days, being careful not to heat the hams. Corn-cobs and apple-tree wood are good for smoking. The juices are better re- tained if smoked with the hock down. Tie up carefully in bags for the summer. TO ROAST A LEG OF PORK. Take a sharp knife and score the skin across in 94 THE EVEEYDAY COOK BOOK. narrow strips (you may cross it again so as to form did monds) and rub in some powdered sage. Raise the skir- at the knuckle and put in a stuffing of minced onion and sage, bread-crumbs, pepper, salt, and beaten yolk of egg. Fasten it down with a buttered string, or with skewers. You may make deep incisions in the meat of the large end of the leg, and stuff them also, pressing in the filling very hard. Eub a little sweet oil all over the skin with a brush or a goose feather, to make it -risp and of a handsome brown. A leg of pork will require from three to four hours to roast. Moisten it all the time by brash- ing it with sweet oil, or with fresh butter tied in a rag. To baste it with its own drippings will make the skin tough and hard. SMm the fat carefully from the gravy, which should be thickened with a little flour. A roast leg of pork should always be accompanied by apple sauce, and by mashed potatioes and maahed turnips. PORK AND BEANS, Pick over carefully a q^uart of beans and let then^ soak over night; in the morning wash and drain in an- other water, put on to boil in cold water with half a tea- spoonful of soda, boil about thirty minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot first a Blioe of pork and then the beans with two or three tablespoons of molasses. When the beans are in the pot, put in the centre half or three quarters of a pound of well-washed salt pork with the rind scored in slices or squares and uppermost, season with pepper and salt if needed, cover 8,11 over with hot water and bake six hours or longer in a THE EVERYDAY COOK BOOK. OS moderate oven, adding hot water as needed; they cannot be baked too long. Keep covered so that they will not bum on top, but remove cover an hour or two before serving to brown the top and crisp the pork. PORK SAUSAGES. Take such a proportion of fat and lean pork as you like, chop it quite fine, and for every ten pounds of meat take four ounces of fine salt and one uf fine pepper; dried sage or lemon thyme, finely powdered, may be added il liked; a teaspoonful of sage, and the same of ground alspice ana cloves to each ten pounds of meat. Mix the seasoning through the meat; pack it down in stone pots or put in rouslin bags; or fill the hog's or ox's guts, hav- ing first made them perfectly clean, thus: empty them, cut them in lengths and lay them three or four days in salt and water, or weak lime water, turn them inside out once or twice, scrape them, then rinse them and fill with the meat. If you do not use the skins or guts, make the sau- sage meat up to the size and shape of sausages, dip them in beaten egg and then into wheat flouv or rolled crack- ers, or simply into wheat flour, and fry in hot lard ; turn them that every side may be a fine color; serve hot with boiled potatoes or hominy; either taken from the gravy or after they are fried, pour a little boiling water into the gravy in the pan and pour it over them; or first dredge in a teaspoonful of wheat fionr, stir it until it is smooth and brown, then add a little boiling water, let it boil up once, then put it in the dish with the sausages. Chopped onion and green parsley may be added to the aaosage meat when maMug ready to fry. 98 , THE EVERYDAY COOK HOOK. Or sausage meat may be tied in a, muslin bag and boiled and served with vegetables ; or let it become cold and cut in slices. PORK CHOPS,,STEAKS and OUTLETS. Fry or stew pork chop^, after taking off the rind or X skin, the same as for veal. Cutlets and steaks are also fried, broiled or stewed, the same as veal. BOAST PIG. Thoroughly clean the pig, then rinse it in cold water., wipe it dry ; then rub the inside with a mixture of salt, and pepper, and if liked a little pounded and sifted sage; make a stuffing thus: cut some wheat bread in slices half an inch thick, spread butter on to half its thickness, sprinkled with pepper and salt, and if liked a little pound- ed sage and iriinced onion; pour enough hot water over the bread to make it moist or soft, then fill the body with it and sew it together, or tie a cord around it to keep the drsssins; in, then spit it, pat a pint of water in the drip- ping pan, put into it a tablespoonful of salt and a te&- spoonf nl of pepper, let the fire be hotter at each end than in the middle, put the pig down at a little distance from the fire, baste it as it begins to roast, and gradually draw it nearer; continue to baste occasionally; turn it that it may be eavenly cooked ; when the eyes drop out it is done; or a better rule is to judge by the weight-^fifteec minutes for each pound of meat, if the fire is right. Have a bright, clear fire with a bed of coals at the bottom; first put the roast at a little distance and gra^«- THE EVEEYDAY COOK BOOK 97 ally draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the crackling is crisp take it np, dredge a little flour into the gravy, let it boil np once, and having boiled the heart, liver, etc., tender, and chopped it fine, add to it the gravy, give it one boil, then serve. PIG'S CHEEK Is smoked and boiled like ham with vegeta ...-j boiled cabbage or fried parsnips may be served with it. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place io dripping pan with pint of water, baste frequently, turn- ing over once so as to bake both sides equally until a rich brown. PORK FRITTERS. Have at hand a thick batter of Indian meal and flour; cut a few slices of pork and fry them in the fry- ing pan until the fat is fried out, cut a few more slices of the pork, dip them in the batter and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown and eat while hot. BAKED HAM. Cover your ham with cold water, and simmer genii; 98 THE EVERYDAY COOK BOOK. just long enough to loosen the skin so that it can be pulled off. This will probably be from two to three hours, according to the size of your ham. When skinned put in a dripping pan in the oven, pour over it a teacup of vinegar and one of hot water, in which dissolve a tea- spoonful of English mustard, bake slowly, basting with the liquid, for two hours ; then cover the ham all over to the depth of one inch with coarse brown sugar, press it down firmly, and do not baste again until the sugar has formed 'a thick crust, which it will soon do in a very slow oven; let it remain a full hour in, after covering with 8,ugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on a dish to cool. When it is cool, but not cold, press by tutning another flat dish on top with a weight over it. Tou will never want to eat ham cpoked in any other way when you have tasted this, and the pressing makes it cut firmly for sandwiches or slicing. • TO BOIL A. HAM. Wash thoroughly with a cloth. Select a small size to boil, put it in a large quantity of cold water and boil twenty minutes for each pound, allowing it to boil slowly: take off the rind while hot and put in the oven to brown half an hour; remove and trim. TO BROIL. HAM. Cut some slices of ham, quarter of an inch thick, lay them in hot. water for half an hour, or give them a scalding in a pan over the fire; then take them up and lay them on a gridiron, over bright coals; when the out- •JmE irVTEliYDAY COOK BOOK. 89 side is browned, tarn the other; then take the slices on a hot dish, butter them Ireely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers, and fry or broil. FRIED HAM AND EG-G-S (a Breakfast Dish). Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about ten minutes in hot water, and then dry it in a inch thick, dip each slice in wheat flour md lay 110 THE EVERYDAY COOK BOOK. them on a gridiron over a bright fire of coals; when both sides are browned nicely, take them on a hot dish, put a bit of butter, pepper and salt to taste over, and serve hot POTATOES AND CREAM. Mince cold boiled potatoes fine, put them into a spi- der with melted butter in it, let them fry a little in the butter, well covered, then put in a fresh piece of butter, seasoned with salt and pepper, and pour over cream or rich milk; let it boil up once and serve. POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hot shape in balls about the size of an egg; have a tin sheet well buttered and place the balls on it. As soon as all^are done, brush over with beaten egg; brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley and serve immediately. POTATO SNOW. Choose large white potatoes as free from spots as possible, boil them in their skin in salt water until per- fectly tender, drain and dry them thoroughly by the side of the fire and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterward or the fiakes will fall, and serve as hot as possible. POTATO BORDER. 8!x potatoes, three eggs, onetablespoonM of bott9r» TfiiJ EViBRYDAir Coot tiOOfe 111 one of salt, half a cnpfnl of boiling milk. Pare, boil and mash the potatoes. When fine and light add the bntter, salt and pepper and two well-beaten eggs. But- ter the border mold and pack the potato in it. Let this stand on the kitchen table ten minntes, then tnm out on a dish and brush over with one well-beaten egg. Brown in the oven. WHIPPED POTATOES Instead of mashing in the ordinary way, whip with a fork until light and dry, then whip in a little melted butter, some milk, and salt to taste, whipping rapidly until creamy. Pile as lightly and irregularly as yon can in a hot dish. SCALLOPED POTATOES. Prepare in this proportion: Two cups of mashed potatoes, two tablespoonfuls of cream or milk, and one of melted bntter; salt and pepper to taste. Stir the po- tatoes, bntter, and cream together, adding one raw egg. If the potatoes seem too moist, beat in a few fine bread- crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. POTATO CROQUETTES. Pare, boil, and mash six good sized potatoes. Add one tablespoonfnl of butter, two-thirds of a enpful of hot cream or milk, the whites of two eggs well beaten, salt tad pepper to taste. When cool enough to handle, work 112 THE EVSlEtl>Alr COOS BOOK. into shape, roll in eggs and bread-crumbs, and fry in hot lard. POTATOES A LA CREME. Heat a cupful of milk; stir in a heaping tablespoon- ful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cnpfnla of cold boiled potatoes, sliced, and a little very finely-chopped parsley. ■ Shake over the fire until the potatoes are hot all through, and pour into a deep dish. TO BOIL SWEET POTATOES. "Wash them perfectly clean, put them into a pot or Btewpan, and pour boiling water over to cover them; cover the pot close, and boil fast for half an hour, or more if the potatoes are large; try them with a fork; when do^e, drain off the water, take off the skins, and serve. Cold sweet potatoes may be cut in slices across or lengthwise, and fried or broiled as common potatoes; or they may be cut in half and served cold. ROASTED SWEET POTATOES. Having washed them clean, and wiped them dry, roast them on a hot hearth as directed for common pota- toes; or put them in a Dutch oven or tin reflector. Boasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from ar shell. TO BAKE SWEET POTATOES. Wash them perfectly clean, wipe them dry, and bake in a quick oven, according to their size — ^half an hour for -.M THE EVERYDAY COOK BOOK. nS quite small size, three-quarters for larger, and a f ul' /lour for the largest. Let the oven have a good heat, aud do not open it, unless it is necessary to turn them, until they are done. FRENCH FRIED SWEET POTATOES. Prepare and fry the same as the white potatoes. Oi they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw. TURNIPS. Boil until tender; mash and season with butter, pepper, salt, and a little rich milk or cream. SPINACH. An excellent way to serve spinach is to first look it over carefully; wash it in two or three waters. If the stalks are not perfectly tender, cut the leaves from the stalk. Boil for twenty minutes in water with enough Bait dissolved in it to salt the spinach sufficiently. When done let it drain, then chop it fine, put it on the stove in a saucepan, with a lump of butter, salt, and pepper, and enough milk to moisten it. When the butter is melted and spinach steaming, take from the fire and put it in the dish in which it is going to the table. Garnish with hard-boiled eggs cut in slices or in rings — that is, with the yolk removed and rings of the white only left. BEETS. Clem these nicely, but do not pare them, leaving on 114 tffE EVERYDAY COOK BOOK. a short piece of the stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets require several hours' boiling. When done, skin quickly while»hot, slice thin into your vegetable dish, put on salt, pepper, and a little butter, put over a little vinegar, and serve hot or cold. TO PRESERVE VEGETABLES FOR WIN- TER USE. Green string beans must be picked when young; put a Jayer three inches deep in a small wooden keg or half barrel; sprinkle in salt an inch deep, then put an- other layer of bean's, then salt, and beans and salt in al- ternate layers, until you have enough; let the last be salt; cover them with a piece of board which will fit the inside of the barrel or keg, and place a heavy weight upon it; they will make a brine. When vfanted for use, soak them one night tir more in plenty of water, changing it once or twice, until the salt is out of them, then cnt them, and boil the same as when fresh. Carrots, beans, beet-roots, parsnips, and potatoes keep best in dry sand or earth in a cellar; turnips keep best on a cellar bottom, or they may be kept the same as carrots, etc. Whatever earth remains about them when taken from the ,ground, should not be taken off. When sprouts come on potatoes or other stored vegetables, they should be carefully cut off. The young sprouts from turnips are sometimes served as a salad, or boiled tender in salt and water, and served with but- ter and pepper over. Celery may be kept all winter by setting it in boses THE EVERYDAY COOK BOOK. 116 filled with earth; keep it in the cellar; it will jrow aad whiten in the dark; leeks may also be kept in this way. Cabbage set out in earth, in a good cellar, will keep good and fresh all winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comes, and laying them on a stone floor; this will whiten them, and make them tender. Store onions are to be strung, and huBfr ia a dry, cold place. DELICATE CABBAG-E. Bemove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked (which will generally require about forty-five minutes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colan- der, press out the water well, and season with butter and pepper. This is a good dish to serve with corned meats, but should not be cooked with them ; if preferred, how- ever, it may be seasoned by adding some of the liquor and fat from thd boiling meat to the cabbage while cook- ing. Drain, remove, and serve in a dish with drawn butter or a cream dressing poured over it. RED CABBAGE. Select two small, solid heads of hard red cabbage, divide them in halves from crown to stem, lay the split side down, and cut downward in thin slices. The cab- bage will tbeo be in narrow strips or shreds. Pat into » 116 THE ETBEYDAY COOK BOOK. saucepan a tablespoonfnl of clean drippings, butter, or any nice fat; when fat is hot, put in cabbage, a teaspoon- ful of salt, three tablespoonf nls of vinegar (if the latter is very strong use but two) and one onion in which three or four cloves have been stuck, buried in the middle; boil two hours and a half; it it becomes too dry and is in danger of scorching, add a very little water. This is very nice. CAULIFLOWER Boil a fine cauliflower tied up snugly in coarse tarla- tan, in hot water, a little salt. Drain and lay in a deep dish, flower uppermost. Heat a cup of milk, thicken with two tablespoonfuls of butter cut into bits and rolled in flour; add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce and pour half into a boat, the rest over the cauliflower. MASHED CARROTS. Scrape, wash, lay in cold water half an hour, then cook tender in boiling water; drain well, mash with a wooden spoon or beetle, work in a good piece of butter, and season with pepper and salt. Heap up in a vegeta- ble dish, and serve very hot. BOILED G-REEN CORN. Choose young sugar-corn, full grown, but not hard; test with the nail. When the grain is pierced the milk should escape in a jet and not be thick. Clean by strip- in pinif 00 VbB outer leaves, torn Isadc Hie inoermoet cover- ing caref ally, pick off every thread of silk and re-cover the ear with the thin husk that grew nearest it. Tie at the top with a bit of thread, put in boiling water salted, and cook fast from twenty minutes to half an hour, in proportion to size and age. Gut oS the stalks close to the cob and send whole to table wrapped in a napkin. Or you can cut from the cob while hot and season with butter, pepper and salt. Send to table in a vegeta- ble dish. GREEN PEAS. Shell and lay in cold water fifteen minutes. Cook from twenty to twenty-five minutes in boiling salted water. Drain, put into a deep dish with a good lump of butter, pepper and salt to taste. TO BOIL ONIONS. Take off the tops and tails and the thin outer skin, but no more, lest the onions should go to pieces. Lay them on the bottom of a pan which is broad enough to contain them without piling one on another; just cover them with water and let them simmer slowly till they are tender all through, but not till they break. Sarve them up with melted butter. FRIED ONIONS. Cut them in thin, slices and season them; have a piece of fat bacon frying to get the juice, take it out and put the onions in and stir until a pretty brown. BOILED PARSNIPS. Wash the parsnips, scrape them thoroughly, and. lis THE EVERTDAr COOK BOOK. with the point of a knife, remove any black spots about them, and should they be very large cut the thick part into quarters; put them into a saucepan of boiling water, salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork into them ; take them up, drain them and serve in a veg- etable dish. This vegetable is usually served with salt fish, boiled pork or boiled beef; when sent to table with the latter, a few should be placed alternately with car- rots round the dish as a garnish. PARSNIPS FRIED IN BUTTER. Scrape the parsnips and boil gently forty-five min- utes. When cold, cut in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melt- ed butter and in fiour. Have two tablespoonfuls of butter in the frying-pan, and as soon as hot, put in enough parsnips to cover the bottom. Fry brown on both sides •and serve on a hot dish. CREAMED PARSNIPS. Boil tender, scrape and slice lengthwise. Put over tie fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mix- ture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quar- ter spoonful of flour. Boil once and pour over the parsnips. PARSNIP FRITTERS. Boil four or five parsnips; when tender, take off the THE EVEBTDAT COOK BOOK. lie skin and mash them fine; add to them a teaepoonful of wheat flour and a beaten egg; put a tablespoonfal of lard or beef drippings in a frying-pan over the fire, add to it a saltspoonful of salt; when boiling hot, put in the parsnips, make it in small cakes with a spoon ; when one side is a delicate brown, turn the other; when both are done, take them on a dish, put a very little of the fat ip which they were fried over, and serve hot. These re semble very nearly the taste of the salsify or oystei plant, and will generally be preferred. SALSIFY, OR VEG-ETABIiE OYSTER. Boil and serve as directed for parsnips, either plain boiled, or fried, or made fritters. ROILED VEGETABLE MARROW. ■ Have ready a Ba,ucepan of boiling water, properly salted; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and; should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows maybe preserved throughout the winter by storing them in a dry place: when wanted for use, a few slices should be out and boiled in the same manner as above; but, when once be- gun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Yegetable marrows are also very delicious mashed; they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in in a saucepan, add a seasoning of salt and 1<0 THE EVERYDAY COOK BOOK. pepper, and a small piece of butter, and dish with a tew snippets of toasted bread placed round as a garnish. Vegetable marrows are delightful when sliced and fried for ten minutes in butter. Before being fried they may be dipped-in a batter of flour and water, seasoned with a little salt. Vegetable marrows may also be dressed as follows: Boil one, and when it is about ready, cut it in pieces, which place in a fresh saucepan, cov- ered with soup stock, either white or brown ; add a little salt in stewing. Serve in a deep dish when thoroughly Jender. Vegetable marrows are very nice plain boiled, and served upon buttered toast. Peel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, accord- ing to size and age, After being parboiled, th^ymay be sliced down, dipped in egg, and then rubbed among bread-crumbs and fried; serve them as hot as possible. Tomatoes may be sliced thin and served with salt, pepper and vinegar over, for breakfast; or sliced^ and strewn with sugar and grated nutmeg for tea; for dinner they may be stewed or broiled, or baked. Tomatoes may be preserved in sugar, or as catsup, when out of season. Such as like them declare them to be equally excellent in each and every form or dressing. STEWED TOMATOES. Pour boiling water over six or eight large tomatoes, or a greater number of smaller ones; let them remain for a few minutes, then peel off the skins, squeeze out the seeds, and some of the juice, by pressing them gently in the hand; put them in a well-tinned stewpan, with a tea- spoonful of ^alt, a saltspopi^fol of pepper, a bit o^ butter, THE EVERYDAY COOK BOOK. 121 half as large as an egg, and a tablespoonful of grated bread or rolled crackers; cover the stewpan close, and set it over the fire for nearly an hour; shake the stewpan occasionally, that they may not burn; serve hot. This is decidedly the best manner of stewing toma- toes; they may be done without the bread-crumbs, and with less stewing if prefered. BAKED TOMATOES. Wash five or six smooth tomatoes; cut a piece from the stem end, the size of a twenty -five cent piece; put a ealtspoonfnl of salt, half as much pepper, and a bit <ce eggs, waferpaper. 190 THE EVEETDAr COOK BOOK. Blanch, skin, and dry the almonds and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit syringe on to sheets of wafer-paper; put a strip of almond on the top of each ; strew some sugar over, and bake the macaroons in rather a slow oven, of a light brown color. When hard and set, they are done, and must not be allowed to get very brown, as that would spoil their appearance. If the cakes when baked .appear heavy, add a little more white of egg, but let this always be well whisked before it is added to the other ingredients. We have given a recipe for making these cakes, but we think it almost or quite as economical to purchase such articles as these at a good confectioners. ALMOND ICING-, Whites of four eggs, one pound sweet almonds, one pound powdered sugar, a little rose water. Blanch the almonds by pouring boiling water over them and strip- ping off the skins. When dry, pound them to a paste, a few at a time, in a Wedgewood mortar, moistening it with rose water as you go on. When beaten fine and smooth, heat gradually into icing. Put on very thick, and when nearly dry cover with plain icing. ■iX.' MAKE ICING FOR CAKES. Beat the whites of two small eggs to a high froth, then add to them quarter of a pound of white sugar, THE EVERYDAY COOK BOOK 191 ground fine like flour, flavor with lemon extract or va- nilla, beat it until it is light and very white, but not quite so stiff as kiss mixture; the longer it is beaten the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and sides. LOAF CAKE. One pound of butter beaten to a cream, two pounds sugar rolled fine, three pounds of sifted flour, six weU- beaten eggs, three teaspoonfuls of powdered salaratus dissolved in a little hot water, one tablespoonf ul of ground cinnamon and half a nutmeg grated ; add one pound of currants well washed and dried, one pound of raisins stoned and cut in two; work the whole well together, divide it in three loaves, put them in buttered basins and bake one hour in a moderate oven. RICH BRIDE-CAKE. Take four pounds of sifted flour, four pounds of sweet, fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for each pound of flour, an ounce of ground mace or nutmegs and a table- spoonful of lemon extract or orange-flower water. LADY FING-ERS. Take eight eggs, whip the whites to a firm snow. In the meantime have the yolks beaten up with six ounces ot powdered sugar. Each ot these operations should be performed at least one hour. Then mix all together with 192 THE EVERYDAY COOK BOOK. eix ounces of silted flour, and when well incorporated stir in half a pint of rose or orange-flower water; stir them together for some time. Have ready some tin plates rubbed with white wax ; take a funnel with three or four tubes, fill it with the paste and press out the cakes upon the plates to the size and length of a finger; grate white sugar over each; let them lay until the sugar melts, and they shine; then put them in a moderate oven until they have a fine color; when cool take them from the tins and lay them together in couples by the backs. These cakes may be formed with a spoon on sheets of writing paper. Half this quan- tity will be trouble enough at one time. QUEEN CAKE. Beat one pound of butter to a cream, with a table- spoonful of rose-water, then add one pound ot fine white sugar, ten eggs beaten very light, and a pound and a quarter of sifted flour ; beat the cake well together, then add half a pound of shelled almonds, bleached and beaten to a paste; butter tin round basins, line them with white paper, put in the mixture an ir.ch and a half deep; bake one hour in a quick oven. CHOCOLATE MACAROONS. Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in smf ;', round pieces with a paste cutter, either plain or scaUoped; batter a pan THE EVERYDAY COOK BOOK. 193 slightly and dust it with flour and sugar in equal quan- tities; place in it the pieces of paste or mixture, and bake in a hot but not quick oven. CARAMEL CAKE. One cup of butter, two of sugar, s scant cup milk, one and a half cups flour, cup corn tbarch, whites of seven eggs, three teaspoons baking powaer in the flour; bake in a long pan. Take half pound brown sugar, scant quarter pound chocolate, half cup milk, batter size of an egg, two teaspoons vanilla; mix thoroughly and cook as syrup until stift enough to spread; spreac. on cake and set in the oven to dry. POUND CAKE. One pound of butter, one and a quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-lia}f ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream, dredge in the flour, add the sugar, currants, can- died peel (which should be cut into neat slices) and the almonds (which should be blanched and chopped), and mix all these well together. "Whisk the eggs and let them be thoroughly blended with the dry ingredients. Beat the cake well for twenty minutes and put it into a round tin lined at the bottom and sides with a strip of white, buttered paper ; bake it from one and one-half to two hours, and let the oven be well heated when the cake is first put in ; as, if this is not the case, the currants will all sink to the bottom of it. To make this prepara- 194 THE EVERYDAY COOK BOOK. tion light, the yolks and whites of the eggs should be beaten separately and added separately to the other in- gredients. A glass of wine is added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it. COCOANUT SPONGE CAKE. Beat the yolks of six eggs with half a pound of eugar and a quarter of a pound of flour, add a teaspoon- ful of salt, a teaspoonful of lemon essence and half a nutmeg grated ; beat the whites of the eggs to a froth and stir them to the yolks, etc., and the white meat of a coccanut, grated; line square tin pane with buttered paper, and, having stirred the ingredients well together, put the mixture in an inch deep in the pans ; bake in a qujck oven half an hour; cut it in squares to serve with or without icing. COCOANUT POUND CAKE. Eeat half a pound of butter to a cream ; add grad- ;ially a pound of sifted flour, one pound of powdered sugar, two teaspoonfuls baking powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cupful of milk; mix thoroughly; butter the tins, and line them with buttered paper; pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked take out, spread icing over them, and return the cake to the oven a moment to dry the icing. COCOANUT CUP CAKE. • Two cups of sugar, two cups of butter, one cup of tHE EVERYDAY COOK BOOK. 19» milk, one teaspoonful of essence of lemon, half a nutmeg grated, four well-beaten eggs and the white meat of a cocoanut grated; nse as much sifted wheat flour as will make a rather stiff batter; beat it well, butter square tin pans, line them with white paper, and put in the mixture an inch deep; bake in a moderate oven half an hour, or it may require ten minutes longer. When cold, cut in smaJ squares or diamonds; this is a rich cake and is much improved by a thin icing. This cake should be nidde with fine white sugar. COCOANUT DROPS. Break a cocoanut in pieces, and lay it in cold water, then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half a pound of powdered white sugar; beat it until it is light and white, then add to it a tablespoonf ul of lemon extract, and gradually as much grated cocoanut as will make it as thick as can be stirred easily with a spoon; lay it in heaps the size of a large nutmeg on sheets of white paper, place them the distance of half an inch apart; when the paper is full, lay it on a baking-tin, set them in a quick oven ; when they begin to look yellowish, they are done ; let them remain on the paper until nearly cold, then take them off with a thin-bladed knife. CITRON HEART CAKES. Beat half a pound ot butter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wineglass of 196 THE EVEEYDAT COOK BOOK brandy, and quarter of a pound ot citron cut in thin slips, bake it in small, heart-shaped tins or a square tin pan rubbed over with a bit of sponge dipped in melted but- ter; put the mixture in half an inch deep; bake fifteen or twenty minutes in a quick oven. These are very fine cakes. Shred almonds may be used instead of citron. IMPERIAL CAKE. One pound of flour, half a pound of butter, three- quarters of a pound of sugar, four eggs, half a pound of currants well washed and dredged, half a teaspoonful of soda dissolved in hot water, half a lemon, grated rind and juice, one teaspoonful of cinnamon. Drop from a spoon upon well -buttered paper lining a baking pan. Bake quickly. PLUM CAKE. Make a cake of two cups of butter, two cups of molasses, one cup of sweet milk, two eggs well beaten, one teaspoonful of powdered salaratus dissolved with a little hot water, one teaspoonful of ground mace or nut- meg, one teaspoonful of ground alspice, a tablespoonful of cinnamon and a gill of brandy; stir in flour to make a batter as stiff as may be stirred easily with a spoon; beat it well until it is light, then add two pounds of raisins stoned and cut in two, two pounds of currants picked, washed and dried, and half a pound of citron cut in slips. Bake in a quick oven. This is a fine, rich cake, easily made, and not expensive. GOLD and SILVER CAKE. Gold fart : — Yolks of eight eggs, scant cup butter, THE E"\T:RTDAY cook BOOK. 197 two of sugar, four of flour, one of sour milk, teaspoon soda, tablespoon corn starch; flavor with lemon and vanilla. Silver fart: — Two cups sugar, one of butter, four (scant) of flour, one of sour milk, teaspoon soda, table- spoon com starch, whites of eight eggs ; flavor with al- mond or peach. Put in pan, alternately, one spoonful of gold and one of silver. TO MAKE SMALL SPONGE CAKES. The weight of five eggs in flour, the weight of eight in pounded loaf sugar; flavor to taste. Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks ot the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to min- gle the ingredients well together. Dredge in the flour by degrees, add the flavoring; butter the tins well, pour in the batter, sift a little sugar over the cakes and bake them in rather a quick oven, but do not allow them to take too much color, as they should be rather pale. Re- move them from the tins before they get cold and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle. LEMON CHEESE CAKE. Two cups sugar, half cup butter, tln-ee-quarters cup sweet milk, whites of six eggs, three cups flour, thr6e teaspoons baking powder. 198 THE EVERYDAY COOK BOOK. S* eoE FOB LEMON CHEESE CAKE. — Grated rind and juice ot two lemons, yolks of three eggs, half cup but- ter, one cup sugar; mix all together and set on stove and cook till thick as sponge, stirring all the time; then use like jelly between the cakes. SNOW CAKE. One pound of arrowroot, half pound pounded white sugar, half pound butter, the whites of six eggs; flavor- ing to taste of essence of almonds, or vanilla, or lemon. Mode: — Beat the butter to a cream, stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients and beat well for twenty minutes. Put in whichever of the above flavor- ings may be preferred; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours. TILDEN CAKE. One cup butter, two of pulveiized sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two teaspoons baking powder, two of lemon extract. This is excellent. CORN STARCH CAKE. Whites of six eggs, one cup of butter, two cups of flour, one cup of corn starch, two cups of sugar, one cup of sweet milk, one-half teasooonf ul of soda, one of cream of tartar. BIRTHDAY CAKE. One pound and a half of fine sugar, one pound and a THE EVEEYDAY COOK BOOK. 199 half of butter, three pounds and a half of currants, two pounds of flour, one-hall pound candied peel, one-half pound almonds, two ounces spices, the grated rind of three lemons, eighteen eggs, one gill of brandy. Paper the hoops, and bake three hours. Ice when cold. NAPLES BISCUIT. Beat eight eggs light; add to them one pound of fine white sugar, and one pound of sifted wheat flour; flavor with a teaspoonful ot salt, and essence of lemon or orange- flower water; beat it until it rises in bubbles; bake in a quick oven. CAKE TRIFLE. Bake a Naples l)iscnit; cut out the inside about one inch from the edge and bottom, leaving the shell. In place of the inside, put a custard made of the yolks of four eggs, beaten with a point of boiling milk, sweetened, and flavored with half a teaspoonful of peach-water; lay on it some jelly, or jam ; beat the whites of two eggs, with white ground sugar, until it will stand in a heap; put it on the jelly, and serve. SAVOY CAKE. The weight of four eggs in pounded loaf-sugar, the weight of seven in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Break the seven eggs, putting the yolk* into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavoring to taste; beat them well together, and add the 300 THE EVERYDAY COOK BOOK. whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for one-quar- ter of an hour, butter a mould, pour in the cake, and bake it from one and a quarter to one and a half hours. This is a very nice cake for dessert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. COMPOSITION CAKE. Five cups of flour, two cups of butter, three of sugar, one of milk, five eggs, one teaspoon of soda; two of cream of tartar, fruit as you please, cinnamon, nutmeg and clove to taste. ALMOND CREAM CAKE, On beaten whites of ten eggs sift one and a half goblets pulverized sugar, and a goblet of flour, through which has been stirred a heaping teaspoon cream tartar; stir very gently and do not heat it; bake in jelly pans, i^'or cream, take a half pint of sweet cream, yolks of three eggs, tablespoon pulverized sugar, teaspoon corn starch; dissolve starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream, and stir these ingredients in as for any cream cake filling, only make a littie thicker; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is sott, and stick in a half pound of almonds, split in two. ICE CREAM CAKE. Make good sponge cake, bake half an inch thick in THE EVEEYDAY COOK BOOK. 201 felly pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick between each layer. This is the queen of all cakes. ECONOMICAL CAKE. One pound of flour, one-quai:er pouod of sugar, one- nuarter pound of butter or lard, one-half poiind of cur- •■ants, one teaspoonful of carbonate of soda, the whites of four eggs, one-half pint of milk. In making many sweet ♦lishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an ex- cellent cake, with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all t!ie ingredients together but the soda, which must not be wlded until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, piit the cake into a buttered mold, and bake it in a moderate oven for one and a half hours. DELICATE CAKE. Three cups of flour, two of sugar, three-fourtbs cup of sweet milk, whites of six eggs, half cup butter, tea- spoon cream tartar, half teaspoon soda. Flavor with lemon. ORANGE CAKE. One cup of sugar, half a cup of butter, half a cup of sweet milk, two cups of flour, three eggs, one and a half teaspoonfuls of baking powder; bake in jelly-tins. 202 THE EVERYDAY COOK BOOK. OjKANGE Fkosting FOE Samb. — One orange, grate off the outside, and mix with juice, and add sugar until quite stiff, and make like jelly cake; make four layers of the cake. FRIED CAKES. One cup of sugar, two eggs, half a cup of shortening, one teaspoon of soda, one cup of sour milk, cut in rings; have your lard very hot, in which place a peeled potato to keep lard from burning, and drop in your cakes ; they will come to the top of lard when light; fry a dark brown ; when taken out sprinkle sugar over them. JELLY KISSES. Kisses to be served for dessert at a large dinner, with other suitable confectionery, may be varied in this way: Having made the kisses, put them in a moderate oven until the outside is a little hardened; then take one off carefully, as before directed; take out the soft inside with the handle of a spoon, and put it back with the mixture, to make more; then lay the shell down. Take another, and prepare it likewise; fill the shells with cur- rant Jelly, or jam; join two together, cementing them with some of the mixture; so continue until yon have enough. Make kisses, cocoanut drops, and such like, the day before they are wanted. COCOANUT KISSES. Make a kiss mixture; add to it half of a cocoannt, grated (the white meat only;) finish, as directed for kisses. FIG CAKE. Stiver fart: — Two cups sugar, two-thirds cup but- THE EVEEYDAY COOK BOOK. 203 ter, not quite two-thirds cnp sweet milk, whites of eight eggs, three heaping teaspoons baking powder, thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milliand flour, and last whites of eggs. Gold -part: — One cup sugar, three-fourths cup but- ter, half cup sweet milk, one and a half teaspoons baking powder sifted in a little more than one and a half cups flour, yolks of seven eggs thoroughly beaten, and one whole ^gg^ one teaspoon alspice, and cinnamon until you can taste it. Bake the white in two long pie-tins. Put half the gold in a pie-tin and lay on one pound haired figs (previously sifted over with flour) so that they will just touch each other; put on the rest of the gold and bake. Pat the cakes together with frosting while warm, the gold between the white ones, and cover with the frosting. CALIFORNIA CAKE. Two cups of sugar, one cup butter, one cup milk, two eggs, three teaspoons baking powder, put in three cups sifted flour, flavor and add fruit. This recipe makes two cakes. "WHITE MOUNTAIN CAKE. One cup sugar, one-half cup of butter, one-half cup eweet milk, one-half cup corn starch, one cup flour, whites of six eggs, a little vanilla, two teaspoonfuls bak- ing powder. Bake in layers. Feostino foh above. — Whites of five eggs, twenty tablespoons sifted sugar, beaten very light; a little va- BiUa. Spread between layers and outside of cake. LEMON CAKE. One-half cnp sugar, one teaspoon batter, one tabls> 204 THE BVERTDAr COOK BOOK. spoonful of milk, three eggs, one cup flour, one teaspoon baking powder; bake in jelly-tins, put between two apples and one lemon grated together with a little sugar. STRAWBERRY SHORTCAKE. Make good biscuit crust; bake in two tins of same shape and size; mix berries with plenty of sugar; open the short cake, butter well and place berries in layers, alternated with the crust; have the top layer of berries, and over all put charlotte russe or whipped cream. MARBLE (JAKE. White -part: — Whites of seven eggs, three cup^ white sugar, one of butter, one of sour milk, four ot flour, sifted and heaping, one teaspoon soda; flavor to taste. Dark fart : — Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, tour of flour, sitted and heaping, one tablespoon each of cinnamon, alspice and cloves, one teaspoon soda; put in pans a spoonful of white part and then a spoonful of dark, and so on. Bake an hour and a quarter. Use coffee cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely " marbleized." WHITE POUND CAKE. One pound sugar, one of flour, half pound butter, whites of sixteen eggs, teaspoon baking powder sifted THE EVERYDAY COOK BOOK. 205 thorongUy with the flour; put in cool oven with gradual increase of heat. For boiled icing for cake, take three cups sugar boiled in one of water until clear ; beat whites of three eggs to very stiff froth, and ponr over them the boiling liquid, beating all the time for ten minutes; frost while both cake and icing are warm. NELLY'S CHOCOLATE CAKE. One cup of butter, tv>o of sugar, five eggs, leaving out two of the whites, one scant cup of milk, two full teaspoons of baking powder; mix well in three cups flour; bake in two long, shallow tins. Dressing: Beat the whites of two eggs to a stiff froth, add a scant cup and a half of sugar; flavor with vanilla, add six table- spoons of grated chocolate ; add the dressing when the cake is cold, and cut in diamond slices RICE CAKE. One cupful of butter, two of sugar, two and one- fourth of rice flour, six eggs, the juice and rind of a lemon. Beat the butter to a cream; then gradually beat in the sugar, and add the lemon. Beat the yolks and whites separately, and add them to the beaten sugar and butter. Add also the rice flour. Pour into a shallow pan, to the depth of about two inches. Bake from thirty- five to forty -five minutes in a moderate oven. CREAM CAKE. Two eggs, one cup of sugar, one cup of cream, two cups of flour, one teaspoonful of cream of tartar, and one teaspoonfol of soda. DOUGHNUTS. One cup of sugar, two eggs, two tablespoons of 206 THE EVERYDAY COOK BOOR. melted butter, two thirds cnp of milk, two even teaspoons of cream tartar, one even teaspoon of soda, flour enough to roll, salt and nutmeg. SPONGE CAKE. One pound sugar, one of fiour, ten eggs. Stir yolks ot eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three teaspoons baking powder in the flour will add to its lightness, but it never fails with- out. Bake in a moderate oven. COFFEE CAKE. Two cups brown sugar, one of butter, one of molas- ses, one of strong coffee as prepared for the table, four eggs, one teaspoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of cur- rants, four cups flour. SOFT GINGERBREAD. Six cupfuls of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of saler- atus, and t\7o of ginger. This is excellent. SPICE CAKE. One and one-half cups of sugar, half cup butter, half of sour milk, two cups of raisins chopped, three eggs, half a nutmeg, one teaspoon cinnamon, one of cloves, one saleratus; mix rather stiff; bake in loaf tins in moderate* oven. SWEET STRAWBERRY SHORTCAKE. Three eggs, one cupful sugar, two of flour, one table- THE EVEEYDAY COOK BOOK. 207 spoonful of butter, a teaspoonful, heaped, of baking pow- der. Beat the butter and sugar together, and add the eggs well beaten. Stir in the flour aud baking powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of straw- berries mix a cupful of sugar. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar. GING-ER NUTS. One and three-quarter pounds of syrup, one pound of moist sugar, one pound oi butter, two aud three-quar- ter pounds of flour, one and a half ounces of ground gin- ger, one and a half ounces of alspice, one and a half ounces of coriander seed, sal volatile size of a bean, a lit- tle Cayenne, flour enough to roll out, but not thin, cut with a wineglass or roll between your hands into small balls, and pinch. RIBBON CAKE. Two cupfuls of sugar, one of butter, one of milk, four of flour (raiher scant), four eggs, half a teaspoonf at of soda, one of cream of tartar. Beat the butter to a cream; add the sugar gradually, beating all the while; then the flavoring (lemon or nutmeg); beat the eggs very light; add them and the milk. Measure the flour after it has been sifted; return it to the sieve and mix the soda and cream of tartar with it; sift this into the bowl of beaten ingredients; beat quickly and vigorously to thor- oughly mix and then stop. Take three sheet pans of the same size, and in each of two put one-third of the mix- 208 THE EVERYDAY COOK BOOK. ture and bake. To the other third add four teaspocnfnls of cinnamon, a cupful of currants and about an eighth of a pound of citron, cut fine. Bake this in the remain- ing pan. "When done, take out of ohe pans; spread the light cake with a thin layer of jelly while warm ; place on this the dark cake and spread witif jelly; place the other sheet of light cake on this ; lay a paper over all, and then a thin sheet, on which put two irons. The cake will press in about two hours. JELLY ROLL. Make the sponge cake mixture as for lady-fingers, and bake in one shallow pan twenty minutes. While it is yet warm cut oli the edges and spread the cake with any kind of jelly; veil up and pin a towel around it; put in a cool place u ft til serving time. Cut in slices with a sharp knife. DELICATE CRULLERS. Take four eggs, four tablespoonfuls of lard, four tablespoonfuls of sugar, a teaspoonful of salt and half a nutmeg grated; a teaspoonful of lemon extract may be added; work ii'O these as much sifted flour as will make a nice dough; roll it to about an eighth of an inch thick- ness, and fry as directed tor doughnuts and crullers. To make little baskets, cut the paste in strips an inch and a half wide and three inches long, and with a giggling iron cut slices across it from one side to the other, within a quarter of an inch of either edge, and a quarter of an inch apart; then join the two ends together in a circle, forming the basket; press it down slightly, that the strips may bulge, and so form the basket like those made for fly-traps of paper. So soon as they are taken from the fat (five minutes will do them) grate white sugar over. THE EVEEYDAY COOK BOOK. ^C- DESSERT and TEA DISHES. BOILED CUSTARD. One quart milk, eight eggs, one-half pound sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pail and set it in boiling water; pour in the eggs and sugar and stir it until it thickens. LEMON CUSTARD. Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one- half glass brandy ; give the whole a good boil and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons with the juice of three and sugar to taste into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar cannot be given. Ordinary lemons require three gills. It will be safe to begin with that quantity; more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together; pour in gradually while beating the other ingredients; put all in a pail, set in a pot of boiling 210 THE EVERYDAY COOK BOOK. water and stir until thick as boiled custard; straia it in a deep dish. When cool, place on ice. Serve in glasses. SNOW CUSTARD. Half a package of Cox's gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one hour in a teacup of cold water, add one pint boiling water, stir until thoroughly dissolved, add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold whip it into the whites, a spoonful at a time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff pour in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and a half pints milk, yolks of eggs and remainder of the sugar ; flavor with vanilla, and when the meringue or snow balls are turned out of the mold, pour this around the base. TAPIOCA PUDDING. Three ounces of tapioca, one quart of milk, two ounces of butter, quarter of a pound of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapi- oca and let it stew gently in the milk by the side of the stove for quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a pie dish and line the edges with puff-paste; put in the pudding and bake in a moderate oven tor an hour. If the pudding is boiled, add a little THE EVERYDAY COOK BOOK. 211 more tapioca, and boil it in a buttered basiu one and a half hours. BLANC-MANGE, One quarter pound of sugar, one quart of milk, one and a half ounces of isingkss, th« rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan and boil gently until the isinglass is dissolved; taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves; then take them out and keep stirring the mixture over the fire for about ten min- utes. Strain it through a fine sieve into a jug, and when nearly cold pour it into a well-oiled mold, omitting the sediment at the bottom. Turn it out caretully on a dish, and garnish with preserves, bright jelly or a compote of fruit. IVORY BLANC-MANGE. Soak one ounce of gelatine for ten minutes in a lit- tle cold milk and pour over the gelatine, and stir it con- stantly until it is all dissolved; it may be placed in the dish and set on top of a boiling teakettle for a few min- utes; remove it and add a small cupful of sugar and two tablespoonfuls of sherry wine. Strain into molds. RICE BLANC-MANGE. One-quarter pound of ground rice, three ounces of loaf sugar, one ounce of fresh butter, one quart of milk, flavoring of lemon-peel, essence of almonds or vanilla, or laurel leaves. Mix the rice to a smooth batter with about one-half pint of milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavorings may be preferred; bring the milk to the S12 THE EVERYDAY COOK BOOK. boiling point, quickly stir in the rice, and let it boil fo/ about ten minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mold with pure salad oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table. This blanc-mange is better for being made the Jay before it is wanted, as it then has time to become firm. If laurel leaves are used for flavoring, steep three of them in the milk, and take them out before the rice is added ; about eight drops of essence of almonds, or from twelve to sixteen drops of essence of vanilla, would be required to flavor the above proportion of milk. APPLE TRIFLE. Ten good-sized apples, the rind of one-half lemon, six ounces of pounded sugar, one-half pint of milk, one- half pint of cream, two eggs, whipped cream. Peel, core, and cut the apples into thin slices; and put them into a saucepan, with two tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve ; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream and eggs, with a little sugar, over the fire; and let the mixture thicken, but do not allow it to reach the boiling point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, etc., the same as for other trifles; heap it high over the cus- tard, and the dish is ready for table. It may be gar- THE EVERYDAY COOK BOOK 218 nished, as fancy dictates, with strips of bright apple jelly, slices of citron, etc. LEMON TRIFLE. Juice of two lemons and gi'ated peel of one, one pint cream, well sweetened and whipped stiff, one cup of sherry, a little nutmeg. Let sugar, lemon-juice and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon, heaped in small glasses. Pass cake with this, as well as with the tea. FLOATING ISLAND. Take a (|uart of rich cream, and divide it in half. Sweeten one pint of it with loaf sugar, and stir it into sufficient currant jelly, to color it of a fine pink. I*ut it into a glass bowl, and place in the centre a pile of sliced almond sponge cake, or lady cake; every slice S]jread thickly with raspberry jam or marmalade, and laid evenly one on another. Have ready the other jjint of cream, flavored with the juice of two lemons, and beaten to a stiff froth. Heap it all over the pile of cake so as entirely to cover it. fBoth creams must be made very sweet. APPLE SNOW. Forms a showy, sweet dish, and may be njade as follows: Ten or a dozen apples prepared as before, flavoring with a little lemon-juice; when reduced to a pulp let them stand to cool for a little time, meanwhile beat up the whites of ten or a dozen eggs to a froth, and stir into the apples, as also some sifted sugar, say a teacupful; stir till 2U THE EVEEYDAY COOK BOOK. the mixture begins to stiffen, and then heap it up in a glass dish oi" serve in custard cnps, ornamented with spots of red currant jelly. Thick cream should at table be ladled out to the snow. TROPICAL SNOW. Ten sweet oranges, one cocoanut, pared and grated, two glasses sherrj^ one cup powdered sugar, six bananas. Peel and cut the oranges small, taking out the seeds. Put a layer in a glass bowl and wet with wine, then strew with sugar. Next, put a layer of grated cocoanut, slice the bananas thin, and cover the cocoanut with them. When the dish has been filled in this order, heap with cocoanut. Eat soon or the oranges will toughen. SWISS CREAM. One-quarter pound of macaroons or six small sponge cakes, one pint of cream, five ounces of lump sugar, two tablespoonfnls of arrowroot, the rind of one lemon, the juice of half lemon, three tablespoonfnls of milk. Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to cover them well. Put the creatn into a lined sauce- pan, with the sugar and lemon-rind, and let it remain by the side of the fire until the CFeam is well-flavored, when take out the lemon-rind. Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about three minutes, keeping it well stirred. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes. Gar- nish the cream with strips of angelica, or candied citron THE EVERYDAY COOK BOOK. 215 cut thin, or bright-colored jelly or preserve. This cream is exceedingly delicious, flavored with vanilla instead oi lemon; when this flavoring is nsed, the sherry may be omitted, and the mixture ponred over the dry cakes. ITALIAN CREAM. Take one qnart of cream, one pint of milk sweetened very sweet, and highly seasoned witli sherry wine and vanilla; beat it with a whip dasher, and rennive the froth as it rises, nntil it is all eoTiverted into froth. Have i-eady one box of Cox's sparkling gelatine dissolved in a little warm water; set the frothed cream into a tub ot ice; pour the gelatine into it, and stir constantly until it thickens, then ])our into mollis, and set in a miA ])lace. WHIPPED CREAM. ]\[ix one pint of cream with nine tablespoons nf tine sugar and one gill of wine in a large bowl; wlii]) tlx'sc with the cream dasher, and as the froth rises, skim into the dish in which it is to be served. Fill the dish full tu the top, and ornament with kisses or niacarmnis. TIPSY CAKE. One molded sponge or Savoy cake, sufficient sweet wine or sherry ti) soak it, six tablesjioonfuls of l)randy, two ounces of sweet almonds, one ])int of rich custard. Procure a cake that is three or four days old, either sponge. Savoy or I'ice answering for the purpose of a tijisy cake. Cut the bottom of the cake le\'el to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, raixed with the above proportion of l)r&ndy, t® soak it 216 THE EVERYDAY COOK BOOK. nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake and pour round it a good custard, allowing eight eggs instead of five to the pint of milk. The cakes are sometimes crumbled and soaked and a whipped ci'eam heaped over them, the same as for trifles. SNOW PYRAMIDS. Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all to- gether again. Fill as many saucers as you have guests halt full of cream, dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid. AN EXCELLENT DESSERT. One can ot twelve large peaches, two coffeecups of sugar, one pint of water and the whites of three eggs; break the peaches with and stir all the ingredients to- gether; freeze the whole into form ; beat the eggs to a froth. APPLE FRITTERS. One teacup of sweet milk, one tablespoon sweet light dough dissolved in milk, three eggs beaten sepa- rateiy, one teaspoon of salt, one and a half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core; drop into hot lard with a piece of apple in each one; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good. JELLY CAKE FRITTERS, gome stale sponge or ■plain cup cake cut into rounds THE EVERYDAY COOK BOOK. 217 with a cake cutter. Hot lard, strawberry or other jam, or jelly, a little boiling milk. Cut the cake carefully and fry a nice brown. Dip each slice for a second in a bowl of boiling milk; draining this off on the side of the ves- sel, lay on a hot dish and spread thickly with strawberry jam, peach jelly, or other delicate conserve. Pile tbem neatly and send around hot, with cream to pour over them. This is a nice way of using stale cake, and if rightly prepared the dessert is almost equal to ISTeopolitan pudding. PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe peaches; place them all in a dish that it will not injure to set in the oven and yet suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven until the eggs have become a delicate brown, then i-emove, and when cool enough set on a dish of ice in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool, pour into a glass piteher and serve with the meringue when ready to use. CHARLOTTE RUSSE. Whip one quart rich cream to a stiff troth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick cus- tard. Soak one full ounce Cox's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped 218 THE EVERYDAY COOK BOOK. cream. Line the bottom of your mold with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be rewhip- ped. JELLIED GRAPES. A very delicate dish is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish; pour on the water, cover close and simmer two hours slowly in the oven. Serve warm as sauce, or cold as pudding. If served warm as pudding, increase slightly the proportion of rice and sugar. JELLY AND CUSTARD. One-half package of gelatine, soaked in water enough to cover it; when soaked pour one pint of boiling water over it, then add one ciip of white sugar and squeeze the jnice of one large lemon into it and a little essence of lemon and set aside to stiffen. Make a custard with a pint and a half of milk, the yolks of three eggs, one tablespoonful of corn starch; sugar and flavoring. When the jelly is set, and just before using, cnt the jelly into squares, laying them in layers at intervals in tlie bottom of the dish, then pour in Fome ot the cold custard, another layer of jelly, and so on until the custard is all used. Beat the whites of the egga to a stiff froth, adding two or three teaspoonfuls of contectioners' sugar and kj oa in pieces with jelly THE EVERYDAY COOK BOOK. 21?» between. All these recipes are better when prepared in a tin set inside of another in which there is a little water to prevent danger of burning. LEMON TOAST. Take the yolks of si.x eggs, beat them well and add three caps of sweet milk; take bakers' bread not too stale and cut into slices; dip them into the milk and eggs, and lay the slices into a spider, M'ith sufficient melted butter, hot, to try a nice delicate brown; take the whites of six eggs, and lieat them to a froth, adding a large cnp of white siiirar; add tiie iiiicc of two lemons, lieatinji; well, and adding two cnps boiling water. Serve over the toast as a sance, and you will find it a very delicious dish. DISH OF SNOWWHIPPED CREAM. To the whites of three eggs beaten to a froth, add a pint of cream and four tablespoonfulsof sweet wine, with three of fine white sugar and a teaspoonful of exti-act of lemon or vanilla; whip it tn a froth and serve in a glass dish; serve jelly or jam with it. Or lay lady-fingers or sliced sponge cake in a glass dish, put Pj>oonfuls of jelly or jam over, and heap tlio snow upon it. OMELET FOR DESSERT. Beat six eg^s light, add a teaspoonful of salt, and four or five macaroons pounded fine, beat them well together; fry as usual; strew jilentifully with sugar, and serve. JELLY FRITTERS. Make a batter of two egge, a pint of milk, and a pint 220 THE EATERYDAY COOK BOOK. bowl of wheat flour or more; beat it light, put a table- spoonful of lard or beef fat in a frying or omelet-pan, add a saltspoonful of salt, make it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate bi'own, turn the other; when done take them on to a dish with a doily over it, put a dessertspoon- ful of firm jelly on each, and serve. THE EVEKYDAY COOK BOOK. 221 PRESERVES, CANNED FRUITS, JELLY. TO PRESERVE PLUMS WITHOUT THE SKINS. Pour boiling water over large egg or magnum bonum plums, cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a tea- cup of water for each pound of fruit, make it boiling liot and pour it over; let them remain for a day or two, then drain it off and boil again; skim it clear and pour it hot over plums; let them remain until the next day, then put them over the fire in the syrup, boil them very gently until clear; take them from the syrup with a skim- mer into the pots or jars; boil the syrup until rich and thick, take off any scum which may rise, then let it cool and settle and poiir it over the plums. If brown sugar is used, which is quite as good, except for greengages, clarify it as directed. TO PRESERVE PURPLE PLUMS. Make a syrup of clean brown sugar, clarity it as directed in these recipes; when perfectly clear and boil- ing hot pour it o\er the plums, having picked out all ansound ones and stems, let them remain in the syrup 222 THE EVI:RTDAY COOK BOOK. two days, then drain it off; make it boiling hot, skim it and pour it over again ; let them remain another day or two, then put them in a preserving kettle over the fire and simmer gently until the syrup is reduced and thick or rich. One pound of sugar for each pound of plums. Small damsons are very fine preserved as cherries or any other ripe fruit. Clarify the syrup and when boiling hot put in the plums; let them boil very gently until they are cooked and the syrup rich. Put them in pots or jars; the next day secure as directed. PRESERVED G-REENG-AGES TN SYRUP. To every pound of fruit allow one pound of loaf- sugar, one-quarter pint of water. Boil the sugar and water together for about ten minutes; divide the green- gages, take out the stones, put the fruit into the syi-up, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about ten minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the sjn'up, and when cold, cover down, so that Ihe air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear. TO PRESERVE CHERRIES IN SYRUP. Four pounds of cherries, three pounds of sugar, one pint of white currant-juice. Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above pro- prtioB of sugar, jnix the cherries with it, and boil theiq THE EVERYDAY COOK BOOK. 223 for about fifteen minntes, carefully Bkimming them ; turn them gently into a pan, and let them remain till the next day; then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil these together until the syrup is somewhat reduced and rather thick; then put in the cherries, and let them boil for abou''. five minutes; take them off" the fire, sldm the syrup, put the cherries into small pots or wide- mouthed bottles; pour the syrup over, and when quite cold, tie them down carelully, so that the air is quite excluded. PRESERVED PEARS. To six pounds of pears, four pounds of sugar, two cofi"eecups of water, the juice of two lemons, and the rind of one, a handful of whole ginger; boil all together for twenty minutes, then put in your pears and boil till solt, say about a quarter of an hour; take them out aud boil your syrup a little longer; then put back your fruit and give it a boil; bottle while hot; add a little cochineal to give them a nice color. TO PRESERVE PEACHES. Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones, and pare them neatly; take as many pounds ot white sugar as of fruit, put to each pound of sugar a teacup of water; stir it until it is dissolved, set it over a moderate fire, when it is boil- ing hot, put in the peaches, let them boil gently until a pure, clear, uniform color; turn those at the bottom to the top carefully with a skimmer several times; do not hurry them ; when they are clear, take each half up with a spoon, and spread the halves on flat dishes to become 224 THE EVERYDAY COOK BOOK cold ; when all are done, let the syrup boil until it is quite thick, pour it into a large pitcher, and let it set to cool and settle. When the peaches are cold, put them care- fully into jars, and pour the fyrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach stones may be put in with the peaches while boiling. Let them remain open one night, then cover. TO PRESERVE CITRON. Pare the citrons and cut them into slices about an inch and a half thick, then into strips the same thick- ness, leaving them the full length of the fruit. Take out all the seeds with a small knife, then weigh, and to each pound of citron put a pound of white sugar; make a syrup; to ten pounds put a pint of water and simmer gently for twenty minutes, then put in the citron and boil for one hour, or until tender. Before taking off the fire put in two lemons sliced thin, seeds taken out, and two ounces of root ginger; do not let them boil long after the lemon and ginger are put in; do not stir them while boiling. The above is very fine if carefully at- tended to. CRAB-APPLES. To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. When the syrup is boiling hot, drop in the apples. They will cook very quickly. When done, fill a jar with the fruit, and fill it up with syrup. PINEAPPLE. Pare the fruit, and be sure you take out all the eyes THE EVERYDAY COOK BOOK. 225 and discolored parts. Cut in slices, and cut the ylicos in small bits, taking out the core. Weigh the fruit and put in a pan with half as many pounds of siigar as of fruit. Let it stand over night. In the morning put it over the fire and let it boil rapidly for a minute only, as cooking long discolors it. Put it in the jars as directed. GOOSEBERRY JAM. To every eight pounds of red, rough, ripe gooseber- ries allow one (juart of red-currant juice, five pounds o>T loaf-sugar. Have the fruit gathered in dry weather au' cut off the tops and tails. Prepare one quart of red-cur rant juice, the same as for red-currant jelly ; put it into n preserving pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about ii\e minutes; skim well; then put in the gooseberries and let them boil from one-half to three-quarters of an hour; then turn the whole into an earthen pan and let it remain for two days. Boil the jam up again until it looks clear; put it into pots, and when cold cover with oiled paper, and over the jars put tissue paper brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken in making this to keep the jam well stirred and well skimmed to prevent it burning at the bottom of the pan, and to have it very clear. BLACK-CURRANT JAM. Pick the currants carefully, and take equal quanti- ties of fruit and sugar. Pounded loaf sugar is best. Dissolve it over or mix it with the currants. Put in a 226 THE EVEEYDAT COOK BOOK very little water or red-currant juice, boil and skim for twenty-five minutes. RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do) and boil gently until it jellies upon a cold plate, then put into small jars, cover with brandied paper and tie a thick white paper over them. Keep in a dark, dry and cool place. QUINCE PRESERVES. Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the par- ings and cores and put in a preserving kettle, cover them with water and boil for half an hour, then strain through a hair sieve and put the juice back into the kettle and boil the quinces in it a little at a time until they are ten- der; lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water. WheQ all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hour and a quarter, on a slow fire. While they are boiling occasionally slip a sil- ver spoon under them to see that they do not burn, but on no account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put in jars lay a slice or two in each. RED-CURRANT JELLY. Ked-currants; to every pint of juice allow three- THE EVEEYDAY COOK BOOK. a27 quarter pounds of loaf sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants ; then strain them through a jelly-bag of fine cloth, and, if the jelly is wished very clear, do not squeeze them too much, as the skin and pulp from the truit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow three-quarter pounds of loaf- sugar; put these into a preserving-pan, set it over the fire, and keep stirring the jelly until it is done, carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm, when cool, it is done. Take it off the fire, pour it into small gallipots, cover each of the pots with an oiled paper, and then with a piece of tissue paper brushed over on both sides with the white of an egg. Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh rasp- berries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, but is only for immediate eating, a smaller pro- portion of sugar than usual will be found enough; it answers very well for children's puddings, or f©r a nurs- ery preserve. APPLE JELLY. Apples, water; to every pint of syrup allow three* 328 THE EVERYDAY COOK BOOK. quarters of a pound of loaf-sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three-quarters of a pound of loaf-sugar, and boil these together for three-quarters of an hour, removing every particle of scum as it rises, and keep the jelly well stirred, that it may not burn. A lit- tle lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavor is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. BLACK-CURRANT JELLY. Pick each currant individually, and heat the lot. in a jar set in boiling water, squeeze as before, and allow a pint of juice to a pound of sugar, a little water may be added if thought proper, or a little red-currant juice. Boil for half an hour, carefully removing the skimmings. Another way: Clarify the sugar, and add the fruit to it whole, boil for twenty minutes, and strain, then boil a few minutes additional. Pot it and paper it when cool. The refuse berries may be kept as black-currant jam, for tarts, dumplings, etc. CRAB-APPLE JELLY. Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For THE EVERYDAY COOK iiOOK. 229 each pint of this liquor allow one pouad of sugar. Boil /rem twenty minutes to half an hour. OTHER JELLIES. Jellies can be made from quinces, peaches and apples by following the directions for crab-apple jelly. WINE JELLY. One box of Cox's gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons. CALVES' FEET JELLY Should be made at any rate the day before it is required. It is a simple aflfair to prepare it. Procure a couple of feet and put them on the fire in three quarts of water; let them boil for five hours, during which keep skim- ming. Pass the liquor through a hair sieve into a basin, and let it firm, alter which remove all the oil and fat. Next take a teacupful of water, two wineglassfuls of sherry, the juice of half a dozen lemons and the rind of one, the whites and yolks of five eggs, half a pound of fine white sugar, and whisk the whole till the sugar is melted, then add the jelly, place the whole on the fire in an enameled stewpan, and keep actively stirring till the composition comes to the boil ; pass it twice through a jelly -bag, and then place in the molds. ORANGE MARMALADE. Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until ten- 280 THE ETERYDAT COOK BOOK. der, and set aside. Grate the rind of the remaining oranges; take off and throw away every bit of the thick, white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugar is dis- solved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled shreds, and cook ten minutes ; then the chop- ped fruit and grated peel, and boil twenty minutes lon- ger. When cold, put into small jars, tied up with blad- der or with paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit. LEMON MARMALADE. Is made as you would prepare orange — allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. QUINCE MARMALADE. Gather the fruit when fully ripe ; pare, quarter and core it; boil the skins with as many teacupfuls of water as you have pounds of quinces ; when they are soft, mash them, and strain the water from them, and put it to the quinces; boil them until they are soft enough to mash them fine; rub them through a sieve; put to the pulp as many pounds of sugar; stir them together, and set them over a gentle fire, until it will fall from a spoon, like jelly; or try some in a saucer. If it jellies when cold, it THE EVERYDAY COOK BOOK. 231 is enongh. Put it in pots or tumblers, and when cold, secure as directed for jelly. PEACH MARMALADE. Peel ripe peaches, stone them and cut them small ; weigh three-quarters of a pound of sugar for each pound of cut fruit, and a teacup of water for each pound of sugar; set it over the fire; when it boils, skim it clear, then put in the peaches, let them boil quite fast ; mash them fine and let them boil until the whole is a jellied mass and thick, then put it in small jars or tumblers. When cold, secure it as directed for jellies. Half a pound of sugar for a pound of truit will make nice marmalade. APPLE BUTTER. Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft stir constantly for from eight to ten hours. If done it will adhere to an inverted plate; Put away in stone jars (not earthen ware), covering first with writing paper cut to fit the jar, and press down closely upon the apple butter; cover the whole with thick brown paper snugly tied down. LEMON BUTTER. Beat six eggs, one-fourth pound butter, one pound sugar, the rind and juice of three lemons; mix together and set in a pan of hot water to cook. Very nice for tarts or to eat with bread. PEACH BUTTER. Take pound for poaud of peacheB aud sugar; cook J332 THE EVERYDAY COOK BOOK. peaches alone until they become soft, then put in one- half the sugar, and stir for one-half an hour; then the remainder ot the sugar, and stir an hour and a half. Sea- son with cloves and cinnamon. APPLE GINGER. (a dessert dish.) Two pounds of any kind of hard apples, two pounds of l6af sugar, one and one-half pints of water, one ounce ot tincture of ginger. Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core and cut the apples into pieces, dip them in cold water to preserve the color, and boil them in the syrup until transparent, but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air by well covering them. It will remain good for some time if kept in a dry place. ICED CURRANTS. One-quarter pint of water, the whites of two eggs, currants, pounded sugar. Select very fine bunches of red or white currants and well beat the whites of the eggs. Mix these with water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very finely-pounded sugar; lay them to dry on paper when the sugar will crystallize round each currant and have a very pretty effect. All fresh fruit may be prepared in the same manner, and a mixture of various fruits iced in this man- ner and arranged on opf difsbj Ipoke very we}J for ft ?IW|» mv 4e8S?rt. THE EVERYDAY COOK BOOK. 238 TO BOTTLE FRESH FRUIT. (VEEY USEFUL IN WINTEK.) Fresh fruit, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, etc.; wide- mouthed glass bottles, new corks to fit them tightly. Let the fruit be full grown, but not too ripe, and gathered in dry weather. Pick it oft the stalks without bruising or breaking the skin, and reject any that is at all blem- ished; if gathered in the damp, or if the skins are cut at all, the fruit will mold. Have ready some perfectly dry glass bottles, and some nice new soft corks or bungs; bum a match in each bottle, to exhaust the air, and quickly place the fruit in to be preserved; gently cork the bottle, and put them into a very cool oven, where let them remain until the fruit has shrunk away a fourth part. Then take the bottles out, do not open them, but immediately beat the corks in tight, cut off the tops, and cover them with melted rosin. It kept in a dry place, the fruit will remain good for months ; and on this prin- cipally depends the success of the preparation, for if stored away in a place that is the least damp, the fruit will soon spoil. TO GREEN FRUIT FOR PRESERVING IN SUGAR OR VINEGAR. Apples, pears, limes, plums, apricots, etc., for pre- serving or pickling, may be greened thus: Put vine- leaves under, between, and over the fruit in a preserving- kettle; put small bits of alum, the size of a pea, say a 4o?en bits to a kett|eful j put enough watej- to cover the 234 THE EVERYDAY COOK BOOK. fruit, cover tfce kettle close to exclude all outer air, set it over a gentle fire, let them simmer; when they are ten- der drain off the water; if they are not a fine green let them heoome cold, then put vine-leaves and a bit of sal- eratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratusthe size of a small nutmeg will have the desired effect; then spread them out to coal, after which finish as severally directed. TO COLOR PRESERVES PINK. By pntfeg in with it a little cochineal powdered fine, then inlsh in the syrup. TO COLOR FRUIT YELLOW. Sell the fruit with fresh skin lemons in water to cover them, until it is tender; then take it up, spread it on dishea to cool, and finish as may be directed. CANNED STRAWBERRIES. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once, be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them ; pour it in the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. £e sure the cans are air-tight. CANNED PEACHES. Select some fine, free-stone peaches; pare, cut in THE EVERYDAY COOK BOOK 235 two and stone them. Immerse in cold water, taking care not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers — the sugar should be in the proportion of a full tablespoonful to a quart of fruit. To prevent burning put a little water in the kettle. Heat slowly to a boil, then boil for three or four minutes. Can and seal the fruit. CANNED PEARS. Prepare and can precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silver fork. CANNED PLUMS. To every pound of fruit allow three-quarters of a pound of sugar; for the thin syrup, a quarter of a pound of sugar to each pint of water. Select fine friiit, and prick with a needle to prevent bursting. Simmer gently in a syrup made with the above proportion of sugar and water. Let them boil not longer than fire minutes. Put the plums in a jar, pour in the hot syrup, and seal. Greengages are also delicious done in this manner. CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit; put them in a kettle, cover, and leave them to heat slowly and stew gently for twenty or thirty minutes ; then add the sugar, and shake the kettle occasionally to make it mix with the fruit; do not allow it to boil, but keep as j^ as possible until the sugar is dissolved, then pour it 236 THE EVERYDAY COOK BOOK. in cans and secure the covers at once. White currants are beautiful preserved in this way. CANNED PINEAPPLE. For six pounds of fruit when cut and ready to can make syrup with two and a half pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit, and let ]t boil up ; have cans hot, fill and shut up as soon as pos- sible. Use the best white sugar. As the cans cool keep tightening them up. TO CAN QUINCES. Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coffee-saucer and a half of sugar and a coffee-cup of water; put the sugar and watsr on the fire, and when boiling put in the quinces ; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible. CANNING TOMATOES. Scald your tciuacoes, remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; hive tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together. CANNED CORN, Dissolve ?^^ ouace of tartwic ^pid in half teaeup THE EVEETDAY COOK BOOK. 237 water, and take one tablespoonful to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cook- ing, and season with butter, pepper and salt. 338 THE EVERYDAY COOK BOOJL ICES, ICE-CREAM, CANDY. CURRANT ICE. One pint of currant-juice, one pound of sugar, and pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten. STRAWBERRY AND RASPBERRY ICE. One quart of berries. Extract the juice and strain; one pint of sugar, dissolved in the juice; one lemon, juice only; half pint water. ORANGE AND LEMON ICES. The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar, and then add one pint of orange or lemon-juice; pour in a freezer, and when half frozen add the whites of four eggs beaten to a stiff froth. ICE-CREAM, One quart of new milk, two eggs, two tablespoons of corn starch; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and etir in the egg and liaU a pouod THE EVERYDAY COOK BOOK. 239 of sngar. If to be extra nice, add a pint of ricn crearn, and one-fourth pound of sugar, strain the mixture and when cool add the flavoring and freeze ae follows : Pre- pare freezer in the usual manner; turn the crank one hundred times, then pour upon the ice and salt a quart of boiling water from the tea kettle. Fill up again with ice and salt, turn the crank fifty times one way and twenty -five the other (which serves to scrape the cream from sides of freezer); by this time it will turn very hard, indicating that the cream is frozen sufficiently. VANILLA OR LEMON ICE-CREAM, Take two drachms of vanilla or lemon peel, one quart of milk, half a pound of sugar, one pint of cream and the yolks of three eggs ; beat the yolks well and stir them with the milk, then add the other ingredients; set it over a moderate fire and stir it constantly with a sil- ver spoon until it is boiling hot, then take out the lemon peel or vanilla and when cold freeze it. STRAWBERRY ICE-CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint ot good cream; make it very sweet; freeze, and when be- ginning to set, stir lightly one pint of cream whipped, and lastly a handful of whole strawberries, sweetened. It may then be put in a mold and imbedded in ice, or kept in the freezer; or mash with a potato pounder is aa earthen bowl one quart of strawberries with on* po«nd of sugar, rub it through a colander, add one qaart of sweet cream and freeze. Or, if not in the strawberry tcnoon, MB tkm FreMjh bottled strawboriM («r aay 240 THE EVEKTDAY COOK BOOK. canned ones), mix juice with half a pint of cream, sweeten and freeze; when partially set, add whipped cream and strawberries. CHOCOLATE ICE-dREAM. Take six ounces of chocolate, a pint of cream, half a pint of new milk and half a pint of sugar. Rub the chocolate down into the milk and mix thoroughly, add- ing the cream and sugar. The milk should be heated almost to boiling. Heat until it thickens, stirring con- stantly. Strain and set aside to cool, afterwards freeze. This makes perhaps the most favorite of ice creams. CREAM CANDIES. Three and one-half pounds of sugar to one and one- half pints of water; dissolve in the water before putting with the sugar one-quarter of an ounce of fine white gum-arabic, and when added to the sugar put in one tea- spoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blowing through the holes of the skimmer, the melted sugar is forced through in feathery filaments; remove from the fire at this point, and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of chocolate finely sifted and such flavoring as you may prefer, vanilla, rolls or orange. If you wish to make cocoanut candy, add this while soft and stir until cold. PINEAPPLE ICE-CREAM. Three pints of cream, two large ripe pineapples, two THE EVERYDAY COOK BOOK. 241 pounds powdered sugar; slice the pineapples thin, scat- ter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup and strain through a hair sieve or double bag of coarse lace; beat gradually into the cream, and freeze as rapidly aa possible. Reserve a few pieces of pineapple unsugared, cut into square bits and stir through cream when half frozen, first a pint of well-whipped cream and then the fruit. Peach ice-cream may be made in the same way. ITALIAN CREAM. Put one ounce of soaked isinglass, six ounces of loaf-sugar, halt a stick of vanilla, and one pint of milk into a saucepan ; boil slowly; and stir all the time until the isinglass is dissGlyed; strain the mixture, and when a little cool mix with a pint of thick cream. Beat thoroughly until it thickens. Pour into large or indi- vidual molds, and put in ice-box until wanted. TO MAKE BARLEY-SUGAR. To every pound of sugar allow one-half pint of water, one- half the white of an egg. Put the sugar into a well-tinned saucepan, with the water, and when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the sauce- pan. Boil it again like caramel, until it is brittle when a little is dropped into a basin of cold water; it is then sufficiently boiled. Add a little lemon.juice and a few «8 THE EVERYDAY COOK BOOK. drops of the eesence of lemon, and let it stand for a min- ute or two. Hare ready a marble slab or large dish rub- bed over with salad oil, pour the sugar on it, and cut it into strips with a pair of scissors; these strips should then be twisted, and the barley-sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping th' sugar in a very small quantity at a time on to the oiled slab or dish. TO MAKE EVERTON TOFFEE. One pound of powdered loaf-sugar, one teacnpfnl of water, one-quarter pound of butter, six drops of essence of lemon. Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets when a little is poured on a buttered dish; and just before liie toffee is done add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool it will easily separate trom the dish. But- ter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavored with one-half ounce of ginger. It is made in the same manner as toflEee. COCOANUT DROPa To one grated cocoanut add half its weifkt of suga* and the white of one egg, cut to a stiff froth; mix thoroughly and drop on buttered white papw or tin ■heete. Bake fifteen minutes. MOLASSES CANDY. One cap of MolMoai, two imm of eofir, ow iiiki» THE EVERYDAY COOK BOOK 243 spoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull. CHOCOLATE CARAMELS. Two cups of brown sugar, one cup molasses, one cup chocolate grated fine, one cup of boiled milk, one table- spoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm. LEMON CANDY. Pnt into a kettle three and a half pounds of sugar, one and one-half pints of water and one teaspoonful of cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done, take oiF the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon, and work them into the mass. The acid must be fine and tree from lumps. Work this in until evenly distributed, and no more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, etc., using different flavors. 244 THE EVEEYDAX" COOK BOOK. DRINKS. TO MAKE GREEN -TEA. Have ready a kettle of water boiling fast, pour eo^iie into the teapot, let it remain for a few minutes, then throw it out; measure a teaspoonful of tea for each two persons, put it in the pot, pour on it about a gill of boil- ing water, cover it close for five minutes, then fill it up ; have a covered pitcher of boiling water with it ; when two cups are poured from it, fill it up; you will thus keep the strength good and equal. If the company is large, it is best to have some of the tea drawn in the covered pitcher, and replenish the teapot or urn when it is exhausted. TO MAKE BLACK TEA. Make as directed for green tea. ICED TEA. Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape leaves. Iced tea may be pre- pared from either green or black alone, but it is consid- THE EVERYDAY COOK BOOK, 245 ered an improvement to mix the two. Tea made like that for iced tea (or that left in the teapot after a meal) with sugar to taste, a slice or two of lemon, a little of tlie juice, and some pieces of cracked ice, makes a de- lightful drink. Serve in glasses. TO MAKE COFFEE. Take a good-sized cupful of ground coifee, and pour into a quart of boiling water, with the white of an egg and the crushed shell. Stir M'ell together, adding a half- cupful of cold water to clear. Put into the cofPee-hoiler and boil for about a quarter of an hour; after standing for a little while to settle, pour into yourcoiieepot, which should be well scalded, and send to the table. The cuffee should be stirred as it boils. To make coffee an lait, take a pint each of hot made coffee and boiling milk; strain through thin muslin into coffeepot, to get rid of the grounds, and serve hot. CHOCOLATE. Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boil- ing water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot ; this is enough for six per- sons. Cacoa can be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it foi- one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it a4« THE EVEEYDAY COOK BOOK. is sold, the most nutritious and convenient being- cboco- late, tli« next cocoa, then cocoa nibs, and last cocoa, shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are " nibs." The shells are the shells of the bean, usually removed before grinding. The beans are roasted ]ik<" coffee, and ground between hot rollers. LEMON SYRUP. Take the juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. A table- spoonful in a goblet of water will make a delicious drink on a hot day, far superior to that prepared from the stuff commonly sold as lemon syrup. STRAWBERRY SYRUP. Take fine ripe strawberries, crush them in a cloth, and press the juice from them; to each pint of it put a pint of simple syrup, boil gently for one hour, then let it become cold, and bottle it; cork and seal it. When served reduce it to taste with water, set it on ice, and serve in small tumblers half filled. RASPBERRY SYRUP. Make as directed for strawberry, STRAWBERRY SHERBET. Take fourteen ounces of picked strawberries, crush THE EVEBYDAY COOK BOOK. 241 them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a tea- spoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry -juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice as possible from it; when the sugar is all dissolved, strain it again; set the vessel containing it on ice, until ready to serve. RASPBERRY VINEGAR. To four quarts of red raspberries, put enough vinegar to cover, and let them stand twenty-four hours; scald and strain it; add a pound of sugar to one pint of juice; boil it twenty minutes and bottle; it is then ready for use and win keep years. To one glass of water add a great spoonful. It is much relished by the sick. Very nice. LEMONADE. Take half a pound of loaf sugar and reduce it to a syrup with one pint of water; add the rind of five lem- ons and let stand an hour; remove the rinds and add the strained juice of the letoons; add one bottle of "Apol- linaris" water, and a block of ice in centre of bowl. Peel one lemon and cut it up into thin slices, divide each slice in two, and put in lemonade. Claret or fine cor- dials may be added if desired. Serve with a piece of lemon in each glass. EGG-NOG. Whip the whites and yolks of six eggs into a stiff cream, adding a half cupful of sugar. Pour into a quart us THE EVEKYDAY COOK BOOK. of rich milk, adding a half pint of good brandy and a little flavoring of nutmeg. Stir up and thoroughly mix the ingredients and add the whites of three additional eggs well whipped. RAISIN WINE Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar and about two gallons of boiling water. Pour into a stone jar and stir daily for six or eight days. Strain, bottle, and put in a cool place for ten days or so, when the wine will be ready for use. CURRANT WINE. The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water, and less than a pound of sugar to a quart of the mashed truit. Stir well up together and pour into a clean cask, leaving the bung- hole open or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling. GINGER WINE. One-half pound of cinnamon bark, four ounces of pimento, two ounces of mace, three-quarters of an ounce of capsicum, three-quarters of a pouud of ginger root, five gallons of alcohol; macerate and strain or filter after standing fifteen days. Now make syrup, thirty pounds of white sugar, half pound tartaric acid, one and a half pounds of cream tartar dissolved with warm water, clar- ify with whites of two eggs, and add soft water to make forty gallons. Color with cochineal, and let it stand six months before use. THE EVEKYDAY COOK BOOK. 249 FINE MILK PUNCH. Pare off the yellow rind of four large lemons, and steep it for twen*-y-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water. Add a quart of rich, unskimmed milk made boiling hot, and strain the whole through a jelly-bag. Ton may either use it as soon as it is cold, or make a larger quantity (in the above proportion), and bottle it. It will keep several months. CLARET CUP. One quart bottle of claret, one bottle of soda water, one lemon cut very thin, four tablespoons of powdered sugar, quarter of a teaspoon of grated nutmeg, one liquor glass of brandy, one wineglass sherry wine. Half an hour before it is to be used, put in a large piece of ice, so that it may get perfectly cold. ROMAN PUNCH. Grate the yellow rinds of four lemons and iwo oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemoas and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add a bot- tle of champagne, and the wliites ot eight eggs beaten to a froth. You may freeze it or not. CREAM NECTAR. Dissolve two pounds of crushed sugar in three quarts of water; boil down to two quarts; drop in the white of aa egg while boiling; then strain, and put in the tartaiic 250 THE EVERTDAT COOK BOOK. acid; when cold drop in the lemon to your taste; then bottle and cork. Shake two or three times a day. RED-CURRANT CORDIAL. To two quarts of red-currants put one quart of whis- key ; let it stand twenty-four hours, then bruise and strain through a flannel bag. To every two quarts of this liquor, add one pound of loaf-sugar, add quarter of a pound of ginger well bruised and boiled; let the whole stand to settle, then strain or filter; bottle and cork, seal the corks tightly. It is an improvement to have half red-raspberry juice if the flavor is liked. The above is fit for use in a month. ELDERBERRY SYRUP. Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly^ when cold add to each quart a pint of French brandy; bottle and cork it tight. It is an excellent remedy for a cough. THE EVERYDAY COOK BOOK. 251 INVALID COOKERY. PORT WINE JELLT, Melt in a little warm water an ounce of isinglass ; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum-arabic and half a nutmet;- grated. Mix all well and boil it ten minutes, or till everything is thoroughly dissolved ; then strain it through muslin and set it away to get cold. TAPIOCA JELLY. Wash the tapioca carefully in two or three waters, then soak it for live or six hours, simmer it then in a stewpan until it becomes quite clear, add a little of the juice of a lemon, wine if desired. ARROWROOT WINE JELLY. One cup boiling water, two heaping teaspoons arrow- root, two heaping teaspoons white sugar, one tablespoon- ful brandy or three tablespoonfuls of wine. An excel- lent corrective to weak bowels. JELLIED CHICKEN. Cook six chickens in a small quantity of water until the meat will part from the bone easily; season to taste •with salt and pepper. Just as soon as cold enough to 252 THE EVERYDAY COOK BOOK handle, remove bones and skin; place meat in a deep pan or mold just as it comes from the bone, using gizzard, liver and heart, until the mold is nearly full. To the water left in the kettle add three-fourths of a box of Cox's gelatine (some add juice ot lemon) dissolved in a little wann water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed. CHICKEN BBOTH. Half fowl or the inferior joints of a whole one, one quart of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns. If a young one be used for this broth, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Pat the fowl into a saucepan with all the ingredients and simmer gently for one and a half hours, carefully skimming the broth well. When done, strain and put by in a cool place until wanted ; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavoring of herbs, etc. It may be made in the same manner as beef tea, with water and salt only, but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavoring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc. TO MAKE GRUEL. One tablespoonful of Robinson's patent groats, THE EVEEYDAY COOK BOOK. 253 two tablespoonfnla of cold water, one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin, ponr over them the boiling water, stir- ring it all the time. Put it into a very clean saucepan, boil the gruel for ten minutes, keeping it well stirred ; sweeten to taste and serve. It may be flavored with a sma'U piece of lemon peel by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In case of colds, the same quantity of spirits is sometimes added instead of wine. BARLEY WATER. Pnt a large tablespoonful of well-washed pearl bar- ley into a pitcher, pour over it boiling water, cover it and let it remain until cold, then drain oif the water, sweeten to taste, and, it liked, add the juice of a lemon and grat- ed natmeg. ARROWROOT BLANC-MANGE. Pnt a quart of milk to boil, take an ounce of Ber- muda aiTOwroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes; sweeten to taste with double refined sugar and flavor with lemon extract or orange flour water, or boil a stick of cinnamon or vanilla bean in the milk be- fore putting in the arrowroot; dip a mold into cold water, strain the blanc-mange through a muslin into the 254 THE EVERYDAY COOK BOOK. mold, when perfectly cold tarn it out; eerve currant jelly or jam with it. LEMONADE FOR INVALIDa One-half a lemon, lump sugar to taste, one pint of boiling water. Pare off the rind of the lemon thinly, cut the lemon into two or three thick slices and remove as much as possible of the white outside pith and all the pips. Put the slices of lemon, the peel and lump sugar into a jug, pour over the boiling water, cover it closely and in two hours it will be fit to drink. It shoald either be strained or ponred oS from the sediment. MUTTON BROTH. Is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as possible, and so as to secure the juice of the meat. Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers, and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added. FLAX SEED LEMONADE. Four tablespoons fiax seed (whole), one quart boiling water poured on the fiax seed, juice of two lemons, leav- ing out the peel; sweeten to taste; stew three hours in a covered pitcher. If too thick, put in cold water with the lemon juice and sugar. Ice for drinking. It is splendid for colds. ARROWROOT. This is very nourishing and light, either for invalids TAB EVEBYDAT COOK BOOK. 256 or infants; make it with milk or water; put a pinf, of either into a stewpan, make it boiling hot, add a salt- spoonful of Bait, put a heaped teaspoonfnl of ground Bermuda aiTowroot into a cup, make it smooth with cold milk, stir it into the stewpan and let it simmer for two or three minutes; then turn it into a bowl, sweeten and grate nutmeg over, if liked ; should it be preferred thin, use less arrowroot. This should be made only as much as is wanted at a time, since it will become as thin as water if heated over. STEWED RABBITS IN MILK. Two very young rabbits, not nearly half grown; one and one-half pints of milk, one blade of mace, one des- sertspoonful of flour, a little salt and Cayenne. Mix the flour very smoothly with four tablespoonfuls of the milk, and when this is well-mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan with the milk and other ingredients, and simmer them very ^enilij until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. Half an hour will be sufficient for the cooking of this dish. SLIPPERY-ELM BARK TEA. Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon-juice and drink for a bad cold. BEEF TEA. One pound of lean beef, cut into small pieces. Pat into a jar witboat a drop oi water; cover tightly, and set 256 THE EVEEYDAY COOK BOOK, in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags, and the juice all drawn oat. Season with salt to taste, and when cold, skim. EGG "WINE. One egg, one tablespoonful and one-half glass of cold water, one glass of sherry, sugar and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold water; make the wine and water hot, but not boil- ing; pour it on the egg, stirring all the time. Add sufS- cient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with snippets of toasted bread or plain crisp biscuits. "When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink. TOAST WATER. Slices of toast, nicely browned, without a symptom of burning. Enough boiling water to cover them. Cover closely and let them steep until cold. Strain the water, sweeten to taste, and put a piece of ice in each glassful. ONION GRUEL. Is excellent for cold. Slice down a few onions and boil them in a pint of new milk, stir in a sprinkle of oatmeal and a very little salt, boil till the onions are quite tender, then sup rapidly and go to bed. THE EVERYDAY COOK BOOK. 257 OOSMETIQUES. COMPLEXION "WASH. Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg oil, six drops of orange-blossom tea, or apple-blossoms put in half pint of rain-water and boiled down to one teaspoonful and strained, one pint of sherry wine. Bathe the face morning and night; will remove all flesh worms and freckles, and give a beautiful complexion. Or, put one ounce of powdered gum of benzoin in pint of whiskey; to use, put in water in wash- bowl till it is milky, allowing it to dry without wiping. This is perfectly harmless. TO CLEAR A TANNED SKIN. "Wash with a solution of carbonate of soda and a lit- tle lemon-juice; then with Fuller's earth-water, or the juice of unripe grapes. OIL. TO MAKE THE HAIR CURL. Olive oil, one pound; oil of organum, one drachm; oil rosemary, one and one-half drachms. "WRINKLES IN THE SKIN. White wax, one ounce; strained honey, two ounces; » 258 THE EVERYDAY COOK BOOK. juice of lily-bulbs, two ounces. The foregoing melted and stirred together will remove wrinkles. PEARL WATER FOR THE FACE. Put half a pound best Windsor soap scraped fine into half a gallon of boiling water; stir it well until it cools, add a pint of spirits of wine and half an ounce of oil of rosemary; stir well. This is a good cosmetique, and will remove freckles. PEARL DENTIFRICE. Prepare chalk, one-half pound; powdered myrrh, two ounces; camphor, two drachms ; orris-root powdered, two ounces. Moisten the camphor with alcohol and mix all well together. WASH FOR A BLOTCHED FACE. Hose water, three ounces; sulphate of zinc, one drachm; mix. Wet the face with it, gently dry it and then touch it over with cold cream, which also gently dry off. FACE POWDER. Take of wheat starch, one pound; powdered orris- root, three ounces; oil of lemon, thirty drops; oil of bergamot, oil of cloves, each fifteen drops. Hub thor- oughly together. BANDOLINE. To one qiiart of rose-water add an ounce and a half of gum tragacanth; let it stand forty-eight hours, fre- quently straining it, then strain through a coarse linen cloth; let it stand two days, and again strain; add to it THE EVEEYDAY COOK BOOK. ^59 a drachm of oil of roses; used by ladies dressing their hair, to make it lie in any position. A GOOD WASH FOR THE HAIR. One pennyworth of borax, half a pint of olive-oil, one pint of boiling water. Mode : Pour the boiling water over the borax and oil; let it cool ; then put the mixture into a bottle. Shake it be- foreusing,and apply it withaflannel. Camphor andborax, dissolved in boiling water and left to cool, make a very good wash for the hair; as also does rosemary water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy. 260 THE EVERYDAY GOOK BOOK. MISCELLANEOUS. AN EXCELLENT HARD SOAP. Pour twelve quarts soft boiling water on two and one-half pounds of unslacked lime; dissolve five pounds sal soda in twelve quarts soft hot water; then mix and let them remain trom twelve to twenty-four hours. Pour off all the clear fluid, being careful not to allow any of the sediment to run off; boil three and one-half pounds clean grease and three or four ounces of resin in the above lye till the grease disappears; pour into a box and let it stand a day to stiffen and then cut in bars. It is as well to put the lime in all the water and then add the soda. After pouring off the fluid, add two or three gal- lons of water and let it stand with the lime and soda dregs a day or two. This makes an excellent washing fluid to boil or soak the clothes in, with one pint in a boiler of water. TO WASH WOOLEN BLANKETS. Dissolve soap enough to make a good suds in boil- ing water, add a tablespoon of aq a ammonia; when scalding hot, turn over your blankets. If convenient, use a pounder, or any way to work th-^roughly through the suds without rubbing on a board. Einse well in hot THE EVERYDAY COOK BOOK. -iOi water. There is nsucilly soap enough from the first suds to make the second soft; if not, add a little soap and ammonia ; and after being put through the wringer let two persons, standing opposite, pull them into shape; dry in the sun. White flannels may be washed in the same way without shrinking. Calicoes and other colored fabrics can, before washing, be advantageously soaked for a time in a pail of water to which a sf)oonful of ox gall has been added. It helps to keep the color. A teacup of lye to a pail of water will improve the color of black goods when necessary to wash them, and vinegar in the rinsing water of pink or green will brighten those colors, as will soda for purple and blue. FOR CLOTHES THAT FADE. One ounce sugar of lead in a pail of rain water. Soak over night. LAMP-WICKS. To insure a good light, wicks must be changed often, as they soon become clogged and do not permit the free passage of the oil. Soaking wicks in vinegar twenty-four hours before placing in lamp insures a clear flame. TO MAKE OLD CREPE LOOK NEARLY EQUAL TO NEW. Place a little water in a teakettle and let it boil until there is plenty of steam from the spout; then, holding the crepe in both hands, pass it to and fro several times through the steam, and it will be clean and nearly e(jual to new. A CEMENT FOR STOVES. If the stove is cracked, a good cement is made for 262 THE EVERYDAY COOK BOOK. it as follows: "Wood ashes and salt in equal proportions, reduced to a paste with cold water, and filled in the cracks when the stove is cool. It will soon harden. TO CLEAN KID GLOVES. Rub with very slightly damp bread crumbs. If not effectual, scrape upon them dry Fuller's earth or French chalk when on the hands, and rub them quickly together in all directions. Do this several times. Or put gloves of a light color on the hands and wash the hands in a basin of spirits of hartshorn. Some gloves may be washed in a strong lather made of soft soap and warm water or milk; or wash with rice pulp; or sponge them well with ter- pentine, and hang them in a warm place or where there is a current of air, and all smell of terpentine will be removed. STAINS AND SPOTS. Children's clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing fluids, etc., will fix almost any stain past re- moval. Many stains will pass away by being simply washed in pure soft water; or alcohol will remove, before the articles have been in soap-suds, many stains. Iron- mold, mildew, or almost any similar spot, can be taken out by dipping in diluted citric acid; then cover with salt and lay in the bright sun until the stain disappears. If of long standing, it may be necessary to repeat the wetting and the sunlight. Be careful to rinse in several waters as soon as the stain is no longer visible. Ink, fruit, wine and mildew stains must first be washed in clear, cold water, removing as much of the spots as can be ; then mix one teaspoonful of oxalic acid and half a THE EVERYDAY COOK BOOK. 263 pint of rain water. Dip tte stain in this and wipe off in clear water. Wash at once, if a fabric that will bear washing. A tablespoonfnl of white currant juice, if any can be had, is even better than lemon. This preparation may be used on the most delicate articles without injury. Shake it up before using it, and be careful and put out of the reach of meddlers or little folks, as it is poisonous. TO REMOVE GREASE SPOTS. An excellent mixture to remove grease spots from boys' and men's clothing particularly, is made of four parts alcohol to one part of ammonia and about half as much ether as ammonia. Apply the liquid to the grease spot, and then rub diligently with a sponge and clear water. The chemistry of the peration seems to be that the alcohol and ether dissolve the grease, and the ammo- nia forms a soap with it which is washed out with the water. The result is much more satisfactory than when somethiui;- is used which only seems to spread the spot and make it fainter, but does not actually remove it. If oil is spilt on the carpet, and you immediately scatter corn meal over it, the oil will be absorbed by it. Oil may also be removed from carpets on which yuu do not dare to put ether or ammonia, by laying thick blotting paper over it and jiressing a hot flat-iron on it. Repeat the oration several times, nsing a clean paper each time. • STAINS ON MARBLE. Iron-rust stains on marble can usually be removed by rubbing with lemon juice. Almost all other stains may be taken off by mixing one ounce of finely-pow- dered chalk, one o£ pumice stone and two ounces of com- . 84 THE EVERYDAY COOK BOOS. mon soda. Sift these together througn a fine sieve and mix with water. "When thoroughly mixed, rub this mix- tura over the stains faithfully and the stains will disap- pear. Wash the marble after this with soap and water, dry and polish with a chamois skin, and the marble will look like new. A thin coating of three parts lard melted with one part resin, applied to stoves and grates, will prevent their rusting in summer. PAINT OR VARNISH. Oil of turpentine or benzine will remove spots of pnint, varnish or pitch from white or colored cotton or woolen goods. After using it they should be washed in soap-suds. TO REMOVE INK FROM CARPETS. When freshly spilled, ink can be removed from car- pets by wetting in milk. Take cotton batting and soak up all the ink it will receive, being careful not to let it spread. Then take fresh cotton, wet in miik, and sop it up carefully. Kepeat this operation, changing cotton and milk each time. After most of the ink has been taken up in this way, with fresh cotton and clean, rub the spot. Continue till all disappears; then wash the spot in clear warm water and a little soap; rinse in clear water and rub till nearly dry. If the ink is dried in, we know of no way that will not take the color from the carpet as well as the ink, unless the ink is on a white jjpot. In that c.se, salts of lemon, or soft-soap, gtarcii THE EVEEYDAY COOK BOOK. 266 /ind lemon juice will remove the ink as easily as if on cotton. TO REMOVE INK FROM PAPER. Put one pound of cloride of lime to four qx;arts of water. Shake well together and let it stand twenty-four hours; then strain through a clean cotton cloth. Add one teaspoonful of acetic acid to one ounce ot this pre- pared lime water, and apply to the blot, and the ink will disappear. Absorb the moisture with blotting paper. The remainder may be bottled, closely corked, and set aside for future use. An occasional feed of hard boiled eggs made fine and mixed with cracker crumbs, is good for canary birds. Feed a couple of thimblefuls at a time. INK ON ROSEWOOD OR MAHOGANY. If ink has i:een unfortunately spilled on mahogany, rosewood, or black walnut furniture, put half a dozen drops of spirits of nitre into a spoonful of water, and touch the stain with a feather wet in this; as soon as the ink disa])pears, rub the place immediately with a cloth ready wet in cold water, or the nitre will leave a white spot very difficult to remove. If after washing off the nitre the ink spot till lingers, make the mixture a little stronger and use the second time, and never forget to wash it off at once. COAL FIRE. If your coal fire is low, throw on a tablespoon of 8alt, and it will help it very much. 266 THE EVEEYDAY" COOK BOOK. POLISH FOR BRIG-HT STOVES AND STEEL ARTICLES. One tablespoonful of turpentine; one tablespoonful of sweet oil; emery powder. Mix the turpentine and sweet oil together, stirring in sufficient emery powder to make the mixture of the thickness of cream. Put it on the article with a piece of soft flannel, rub off quickly with another piece, then polish with a little emery pow- der and clean leather. TO PREVENT PUMPS FROM FREEZING. Take out the lower valve in the fall, and drive a tack under it, projecting in such a way that it cannot quite close. The water will then leak back into the well or cistern, while the working qualities of the pump will not be damaged. To keep starch from sticking to irons rub the irons with a little piece of wax or sperm. TO KEEP OFF MOSQUITOES. Rub exposed parts with kerosene. The odor is not noticed after a few minutes, and children especially are much relieved by its use. TO BRIGHTEN GILT FRAMES. Take sufficient flour of sulphur to give a golden tinge to about one and one-half pints of water, and in this boil four or five bruised onions or garlic, which will answer the same purpose. Strain off the liquid, and with i t^ when cold, wash, with St gof t bruslij any gilding which THE EVERYDAY COOK BOOK. 267 requires restoring, and when dry it will come out as bright as new work. TO MAKE HENS LAY IN WINTER. Keep them warm ; keep corn constantly by them, but do not feed it to them. Feed them with meat scraps when lard or tallow has been tried, or fresh meat. Some chop green peppers finely, or mix Cayenne pepper with corn meal to feed them. Let them have a frequent taste of green food, a little gravel and lime, or clam-shells. TO PRESERVE STEEL PENS. Steel pens are destroj'ed by corrosion from acid in the ink. Put in the ink some nails or old steel pens, and the acid will exhaust itself on them, and the pens in Ubu will not corrode. MICE.- Pumpkin seeds are very attractive to mice, and traps baited with them will soon destroy this little pest. CAMPHOR Placed in trunks or drawers will prevent mice from do. ing them injury. TO CLEAN COMBS, If it can be avoided never wash combe, as the water often makes the teeth split, and the tortoiseshell or horn of which they are made, rough. Small brushes, manu- factured purposely for cleaning combs, may be purchased at a trifling cost; with this the comb chould be well 368 THE EVEEYDAY COOK BOOK. brushed, and afterward wiped with a cloth or towel. FOR CLEANING INK SPOTS. Ink spots on the fingers may be instantly removed by a little ammonia. Einse the hands after washing in clear water. A little ammonia in a few spoonfuls of al- cohol is excellent to sponge silk dresses that have grown "shiny" or rusty, as well as to take out spots. A silk, particularly a black, becomes almost like new when so sponged. FOR CLEANING JEWELRY. For cleaning jewelry there is nothing better than ammonia and water. If very dull or dirty, rub a little soap on a soft brush and brush them in this wash, i-inse in cold water, dry first in an old handkerchief, and theu rub with buck or chamois skin. Their freshness and brilliancy when thus cleaned, cannot be surpassed by any compound \ised by jewelers. FOR WASHING SILVER and SILVERWARE. For washing silver, put half a teaspoonful ammonia into the suds; have the water hot; wash quickly, using a small brush; rinse in hot water aud dry with a clean linen towel; then rub very dry with a chamois skin. Washed in this manner, silver becomes very brilliant, requires no polishing with any of the powders or whiting usually employed, and does not wear out. Silver-plate, jewelry and door plates can be beautifully cleaned and made to look like new by dropping a soft cloth or cham- ois skin into a weak preparation of ammonia-water and rubbing the articles with it. Put half a teaspoonful into THE EVERYDAY COOK BOOK. 269 clear water to wash tumblers or glass ot any kind, rinse and dry well, and they will be beautifully clear. FOR WASHING GLASS and GLASSWARE. For washing windows, looking-glasses, etc., a little ammonia in the water saves much labor, aside from giv- ing a better polish than anything else; and for general house-cleaning it removes dirt, smoke and grease most etiectually. INSECTS and VERMIN. Dissolve two pounds of alum in three or four cjuarts of water. Let it remain over night till all the alum is dissolved. Then, with a brush, apply, boiling hot, to every joint or crevice in the closet or shelves whei-e Cro- ton bugs, ants, cockroaches, etc., intrnde; also to the joints and crevices of bedsteads, as bedbugs dislike it as much as Croton bags, roaches or ants. Brush all the cracks in the floor and mop-boards, keeping it boiling hot while using. To keep woolens and fm-s from moths, two .things ;iie to be observed — first, to see that none are in the arti- cles when they are put away, and, second, to put them where the parent moth cannot enter. Tin cases, soldered tiffht, whiskv barrels, headed so that not e\'en a liquid can get in or out, have been used to keep out moths. A piece of stron.^ brown paper with not a hole through which even a large pin can enter, is just as good. Put the articles in a close box and co\er every joint with paper, or resort to whatever will be a complete covering. A wrapper of common cotton cloth, m put around aijd Becured, is often used. Wherever a knitting needle will 270 THE EVEEYDAY COOK BOOK. pass, the parent moth can enter. Carefully exclude the insect, and the articles will be safe. MOTHS IN CARPETS. Persons troubled with carpet moths may get rid of them by scrubbing the floor with strong hot salt and water before laying the carpet, and sprinkling the carpet with salt once a week before sweeping. SMOOTH SAD-IRONS. To have your sad-irons clean and smooth rub them first with a piece of wax tied in a cloth, and afterwards scour them on a paper or thick cloth strewn with coarse salt. TO SWEETEN MEAT. A little charcoal thrown into the pot will sweeten meat that is a little old. Not if it is anyway tainted — it is then not fit to eat — but only if kept a little longer than makes it quite fresh. STOVE POLISH. Stove lustre, when mixed with turpentine and applied in the usual manner, is blacker, more glossy and more durable than when mixed with any other liquid. The turpentine pi-events ruft, and when put on an old rusty stove will make it look as well as new. CLEANING WHITE PAINT. Spirits of ammonia, used in sufficient quantity to soften the water, and ordinary hard soap, will make the paiut look white and clean with half the effort of any THE EVEEYDAY COOK BOOK. 271 other method I ever have tried. Oare should be taken not to have too much ammonia, or the paint will bf injured. TO CLEANSE THE INSIDE OF JARS. This can be done in a few minutes hy filling the jars with hot water (it need not be scalding hot), and then stirring in a teaspoonful or more of baking soda. Shake well, then empty the jar at once, and if any of the former odor remains about it, fill again with water and soda; shake well, and rinse out in cold water. FURNITURE POLISH. Equal proportions of linseed oil, turpentine, vinegar^ and spirits of wine. Mode: When used, shake the mixture well, and rub on the furniture with a piece of linen rag, and polish with a clean duster. Vinegar and oil, rubbed in with flannel, and the furniture rubbed with a clean duster, produce a very good polish. Squeaking doors ought to have the hinges oiled by a feather dipped in some linseed oil. A soft cloth, wet*-ed in alcohol, is excellent to wipe off French plate-glass and mirrors. A red-hot iron will soften old putty so that it can be easily removed. TO REMOVE STAINS FROM MATTRESSES. Make a thick paste by wetting starch with cold water. Spread this on the stain, first putting the mat- 272 THE EVERYDAY COOK BOOK. tress in the sun ; rub this oflf after an hour or go, and if the ticking is not clean try the process again. KALSOMINING. For plain white use one pound white glue, twenty pounds English whiting; dissolve glue by boiling in about three pints of water; dissolve whiting with hot water; make the consistency of thick batter; then add glue and one cup soft soap. Dissolve a piece of alum the size of a hen's egg, add and mix the whole thoroughly. Let it cool before using. If too thick to spread nicely add more water till it spreads easily. For blue tints add five cents' worth of Prussian blue, and a little Venetian red for lavender. For peach-blow use red in white alone. The above quantity is enough to cover four ceilings, six- teen feet square, with two coats, and will not rub off as the whitewash does made of lime. PAPERING WHITEWASHED WALLS. There are many ways, but we mention those that are the most reliable. Take a perfectly clean broom, and wet the walls all over with clean water; then with a small sharp hoe or scraper scrape off all the old whitewash you can. Then cut your paper of the right length, and, when you are all ready to put on the paper, wet the wall with strong vinegar. Another way is to make very thin paste by dissolving one pound of white glue in five quarts of warm water, and wash the walls with it before putting on the paper. A very good way is to apply the paste to both paper and wall. The paste may be made from either wheat or rye fiour, but must be put on warm. HOW TO CLEAN CORSETS. Take out the steels sA front and sides, then scrub THE EVERYDAY COOK BOOK. 273 thoroughly with tepid or cold lather of white castile soap, using a very small scrubbing brush. Do not lay them in water. When quite clean let cold water run oh them freely from the spigot to rinse out the soap thoroughly. Dry without ironing (after pulling lengthwise until they are straight and shapely) in a cool place. TO CLEAN HAIRBRUSHES. Do not use soap, but put a tablespoon of hartshorn into the water, having it only tepid, and dip up and down until clean; then dry with the brushes down, and they will be like new ones. If you do not have ammonia, use soda; a teaspoonful dissolved in the water will do very well. HOW TO WASH FLANNELS. There are many conflicting theories in regard to the proper way to wash flannels, but I am convinced, from careful observation, that the true way is to wash them in water in which you can comfortably bear your hand. Make Buds before putting the flannels in, and do not rub soap on the flannel. I make it a rule to have only one piece of flannel put in the tub at a time. Wash in two suds if much soiled; then rinse thoroughly in clean, weak suds, wring, and hang up ; but do not take flannels out of warm water and hang out in a freezing air, as that certainly tends to shrink them. It is better to dry them in the house, unless the sun shines. In washing worsted goods, such as men's pantaloons, pursue the same course, only do not wring them, but hang them up and let them drain; while a little damp bring in and press smoothly with as hot an iron as you can use without scorching 274 THE EVERYDAY COOK BOOK. the goods. Th(3 reason for not wringing them is to pre- vent wrinkles. CLEANING- LACE. Cream-colored Spanish lace can be cleaned and made to look like new by rubbing it in dry flour; rub as if you were washing in water. Then take it outdoors and shake all the flour out; If not perfectly clean, repeat the rub- bing in a little more clean flour. The flour must be very thoroughly shaken from the lace, ®r the result will be far from satisfactory. White knitted hoods can be cleaned in this way ; babies' socks, also, if only slightly soiled. NEW KETTLES. The best way to prepare a new iron kettle for use is to fill it with clean potato peelings, boil them for an hour or more, then wash the kettle with hot water; wipe it dry and rub it with a little lard; repeat the rubbing for half a dozen times after using. In this way you will prevent rust and all the annoyances liable to occur in the use of a new kettle. TO KEEP FLIES OFF GILT FRAMES. Boil three or four onions in a pint of water and apply with a soft brush. TO PREVENT KNIVES FROM RUSTING. In laying aside knives or other steel implements, they should be slightly oiled and wrapped in tissue paper to prevent their rusting. A salty atmosphere will in a short time quite ruin all steel articles unless some such precaution is taken. TH£ EVEETDAY COOK BOOK. 275 CEMENT FOR O-LASBWARE. For mending valuable glass objeots, \7hich would be disfigured by common cement, chrome cement may be used. Xhia is a mixture of five parts of gelatine to one ot a solution of acid chromate of lime. The broken edges are covered with this, pressed together and ex- posed to sunlight, the effect of the latter being to render the compound insoluble even in boiling water. WATERPROOF PAPER. Excellent paper for paeking may be made of old newspapers; the tougher the paper of course the better. A mixture is made of copal varnish, boiled linseed oil and turpentine in equal parts. It is painted on the paper with a fiat varnish brush an inch and a half wide, and the sheets are laid out to dry for a few minutes. This paper has been very successfully used for packing plants for sending long distances, and is probably equal to the paper commonly used by nurserymen. RECIPE FOR VIOLET INK. To make one gallon, take one ounce of violet ana- line, dissolve it in one gill of hot alcohol. Stir it a few moments. When thoroughly dissolved add one gallon of boiling water, and the ink is made. As the analine colors^ vary a great deal in quality, the amount of dilu- tion must vary with the sample used and the flhade de- termined by trial. PERSPIRATION. The unpleasant odor produced by perspiration is fre- quently the source of vexation to persons who are sub- 2f78 THE EVEBTDAT COOK BOOK. ject to it. Nothing is simpler than to remove this odor much more effectually than by the application of such costly unguents and perfumes as are in use. It is only necessary to procure some of the compound spirits of ammonia, and place about two tablespoonfuls in a basin of water. Washing the face, hands and arms with this leaves the skin as clean, sweet and fresh as one could wish. The wash is perfectly harmless and very cheap. It is recommended on the authority of an experienced physician. RENEWING- OLD KID GLOVES. Make a thick mucilage by boiling a handful of flax-, seed; add a little dissolved toilet soap; then, when the mixture cools, put the glove on the hands and rub them with a piece of white flannel wet with the tnixture. Do not wet the gloves through. COLOGNE WATER. Take a pint of alcohol and put in thirty drops of oil of lemon, thirty of bergamot, and half a gill of water. If mutk or lavender is desired, add the same quantity of' each. The oils should be put in the alcohol and shaken well before the water is added. Bottle it for use. TO CLEANSE A SPONGE. By rubbing a fresh lemon thoroughly into a soured sponge and rinsing it several times in lukewarm water, it will become as sweet as when new. ICY WINDOWS. "Windows may be kept free from ice and polished by THE ETEETDAY COOK BOOK. 277 rubbing the glass with a sponge dipped in alcohol. To remove blood stains from cloth, saturate with kerosene, and after standing a little, wash in warm water. CAMPHOR ICE. One ounce of lard, one ounce of spermaceti, one ounce of camphor, one ounce of almond oil, one-half cake of white wax; melt and turn into molds. STARCH POLISH. Take one ounce of spermaceti and one ounce of white wax, melt and run it into a thin cake on a plate. A piece the size of a quarter dollar added to a quart of prepared starch, gives a beautiful luster to the clothes and prevents the iron from sticking. TO CLEAN FEATHERS. Cover the feathers with a paste made of pipe-clay and water, rubbing them one way onlj. When quite dry, shake off all the powder and curl with a knife. Grebe feathers may be washed with white soap in soft water. TO TEST NUTMEGS. To test nutmegs, prick them with a pin, and if they are good the oil will instantly spread around the punc- ture. TO CLEAN MICA. Mica, in stoves, when smoked, is readily cleaned by taking it out and thoroughly washing with vinegar a lit- tle diluted. If the black does not come off at once, let it soak a little. 278 THE EVEBYDAY COOK BOOK TO SOFTEN HARD WATER. Add half a pound of the best quick lime dissolved in water to every hundred gallons. Snjaller proportions may be more conveniently managed, and if allowed to stand a short time, the lime will have united with the carbonate of lime and been deposited at the bottom of the receptacle. Another way is to put a gallon of lye into a barrelful of water. TO DESTROY VERMIN IN THE HAIR. Powdered cevadilla one ounce, powdered staves-acre one ounce, powdered panby seed one ounce, powdered tobacco one ounce. Mix well and rub among the roots of the hair thoroughly. TO REMOVE BRUISES FROM FURNITURE. Wet the bruised spot with warm water. Soak a piece of brown paper of several thicknesses in warm water, and lay over the place. Then apply a warm flat- iron until the moisture is gone. Repeat the process if needful, and the bruise will disappear. PEARL SMELLING SALT. Powdered carbonate of ammonia, one ounce; strong solution of ammonia, half a fluid ounce; oil of rosemary, ten drops; oil of bergamot, tea drops. Mix, and whilo moist put in a wide mouthed bottle which is to be well closed. POUNDED O-LASS, Pounded glass, mixed with dry corn-meal, and placed within the reach of rats, it is said, will banish them from THE EVEBYDAY COOK BOOK. 279 the premises; or sprinkle Cayenne pepper in their holes. POLISH FOR BOOTS. Take of ivory-black and treacle each four ounces; sulphuric acid, one ounce; best olive oil, two spoonfuls, best white^wine vinegar, three half pints; mix the ivory- black and treacle well in an earthern jar; then add the sulphuric acid, continuing to stir the mixture; next pour in the oil, and, lastly, add the vinegar, stirring it in by degrees until thoroughly incorporated. TO CLEAN PLATE. Wash the plate well to remove all grease, in a strong lather of common yellow soap and boiling water, and wipe it quite dry; then mix as much hartshorn powder us will be required, into thick paste, with cold water or spirits of wine; smear this lightly over the plate with a piece of soft rag, and leave it for some little time to dry. When perfectly dry, brush it off quite clean with a soft plate-brush, and polish the plate with a dry leather. If the plate be very dirty, or much tarnished, spirits of wine will be found to answer better than water for mixing the paste. TO CLEAN DECANTERS. Roll up in small pieces some soft brown or blotting paper; wet them, and soap them well. Put them into the decanters about one-quarter full of warm water; shake them well for a few moments, then rinse with clear cold water; wipe the outsides with a nice dry cloth, put the decanters to drain, and when dry t^ej will be almost as bright as new ones. 280 THE EVERYDAY COOK BOOK. SPOTS on TOWELS and HOSIERY. Spots on towels and hosiery will disappear with lit- tle trouble if a little ammonia is put into enough water to soak the articles,' and they are left in it an hour or two before washing; and it a cupful is put into the water in which white clothes are soaked the night before washing, the ease with which the articles can be washed, and their great whiteness and clearness when dried will be very gratifying. Remembering the small sum paid for three quarts of ammonia of common strength, one can easily see that no bleaching preparation can be more cheaply obtained. No articles in kitchen use are so likely to be neg- lected and abused as the dish-cloths and dish towels; and in washing these, ammonia, if properly used, is a greater comfort than anywhere else. Put a teaspoonful into the water in which these cloths are, or should be washed every day; rub soap on the towels. Put them in the water; let them stand a half hour or so, then rub theni out thoroughly, rinse faithfully, and dry out-doors in clear air and sun, and dish-cloths and towels need never look gray and dingy — a perpetual discotafort to all housekeepers. CROUP. Croup, it is said, can be cured in one minute, and the remedy is simply alum and sugar. The way to accomplish the deed is to take a knife or grater, and shave off in small particles about a teaspoonful of alum ; then mix it with twice its amount of sugar, to make it palatable, and administer it as quickly as possible. Almost instantaneous relief will foUow. In the summer season it is not an uncommon thing THE EYERTDAT COOK BOOK. 28t for persons going into the woods to be poisoned by con- tact with dogwood, ivy, or the poisoned oak. The severe itching and smarting which is thus produced may be relieved by first washing the parts with a solution of sal- eratns, two teaspoonf nls to the pint of water, and then applying cloths wet with extract of hamaramellis. Take a dose of Epsom salts internally or a double Eochellsr powder. CONVULSION FITS. Convulsion fits sometimes follow tlie feverish rrst- lessnesB produced by these causes ; in which cato a hot bath should be administered without delay, and the lower parts of the body rubbed, the bath being as hot i^s it can be without scalding the tender skin. BURNS AND GCAI.DS. A burn or scald is always painful ; but the pain can be instantly relieved by the ubc of 1 i-carbonatc of soda, *r common baking soda (saleratu&). Put two table- epoonfuls of soda in a half cup of water. "Wet a piece of linen cloth in the solution and ]..y it on (he burn. The pain will disappear as if by magic. If the burn is 80 deep that the skin has peeled off, dredge the Cry soda directly on the part afiected. CUTS. For a slight cut there is nothing better to control the hemorrhage than common unglazed brown wrapping paper, such as is used by mafketmen and grocers; a piece to be bound over the wound. OLD ON THE CHEST. A flannel dipped in boiling water, and sprinkled 282 THE EVERYDAY COOK BOOK. with turpentine, laid on the chest as quickly as po8si1b«^, will relieve the most severe cold or hoarseness. BLEEDING- FBOM THE NOSE. Many children, especially those of a sanguineous temperament, are subject to sudden discharges of blood from some part of the body; and as all such fluxes are in general the result of an effort of nature to relieve the system from some overload or pressure, such dischargss, unless in excess, and when likely to produce debility, should not be rashly or too abruptly checked. In gen- eral, these discharges are confined to the summer or spring months of the year, and follow pains in the head, a sense of drowsiness, languor or oppression, and as such symptoms are relieved by the loss of blood, the hemor- rhage should, to a certain extent, be encouraged. When? however, the bleeding is excessive, or returns too fre- quently, it becomes necessary to apply means to subdue or mitigate the amount. For this purpose the sudden and unexpected application ef .cold is itself sufficient in most cases to arrest the most active hemorrhage. A wet towel laid suddenly on the back, between the shoulders, and placing the child in a recumbent posture is often sufficient to effect the object; where, however, the effu- sion resists such simple means, napkins wrung out of cold water must be laid across the forhead and noBe,,the hands dipped in cold water, and a bottle of hot water applied to the feet. If, in spite of these means, the bleeding continues, a little fine wool or a few folds of lint, tied toge^>her bj a piece of thread, mast be pushed np the nofltr'l from whiok th* llUrad flswi; to act as a and presst'iTe on the bleedhi({ resceL TThen th* THE EVERYDAY COOK BOOK. 283 discharge has entirely ceased, the plug is to be pulled out by means of the thread. To prevent a repetition of the hemorrhage, the body should be sponged every morn- ing with cold water, and the child put under a course ot steel wine, have open-air exercise, and, if possible, salt water bathing. For children, a key suddenly dropped down the back betwen the skin and clothes, will often immediately arrest a copious bleeding. CHILBLAINS. Chilblains are most irritating to children. The fol- lowing is an infallible cure for unbroken chilblains: Hy- drochloric acid, diluted, one-quarter ounce; hydrocyanic acid, diluted, thirty drops ; camphor water, six ounces. This chilblain lotion cures mild cases by one application. It is a deadly poison, and should be kept under lock and key. A responsible person should apply it to the feet of children. This must not be applied to broken chilblains. TO CURE A STING OF BEE OR "WASP. Mix common earth with water to about the consist- ency of mud. Apply at once. FOR TOOTHACHE. Alum reduced to an iaipalpable powder, two drachms ; nitrous spirit of ether, seven drachms. Mix and apply to the tooth. CHOKING. -^ A piece of food lodged in the throat may sometimes be pushed down with the finger, or removed with a hair- pin qnickly straightened and booked at the end, or b^ 284 THE EVEBTDAY COOK BOOK. two or three vigorous blows on the back between the shoulders. A very excellent carminative powder for flatulant infanta may be kept in the house, and employed with advantage, whenever the child is in pain or griped, by dropping five grains of oil of aniseed and two of pepper- mint on half an onnce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a little water «t any time, and always with benefit. CUBEB BERRIES FOR CATARRH. A new remedy for catarrh is crushed cubeb berries smoked in a pipe, emitting the smoke through, the nose; after a few trials this will be easy to do. If the no_se is stopped up so that it is almost impossible to breathe', one pipeful will make the head as clear as a bell. For sore throat, asthma and bronchitis, swallowing the smoke ef- fects immediate relief. It is the best remedy in the world for offensive breatli, and will make the most foul breath pure and sweet. Sufferers from that horrid dis- ease, ulcerated catarrh^ will find this remedy unequalled, and a month's use will cure the most obstinate case. A single trial will convince anyone. Eating the uncrushed berries is also good for sore throat and all bronchial com- plaints. After smoking do not expose yourself to cold air for at least fifteen minutes. DIARRHCEA, For any form of diarrhoea that,, by excessive action, den|^g.nds a speedy correction, the most e^cacion| ^'ejuedy THE EVERYDAY COOK BOOK. 286 that can be employed in all ages and conditions of child- hood, is the tincture of Mno, of which from ten to thirty drops, mixed with a little sugar and water in a spoon, are to be given every two or three hours till the undue &^tion has been checked. Often the change of diet to ric^j, milk, eggs, or the substitution of animal for vegeta- ble food, vice versa, will correct an unpleasant and almost ehronio state of diarrhoea. II it is not convenient to fill flannel bags for the sick room with sand, bran will answer the purpose very well, and will retain the heat a long time. BITES OF DOQ-S. The lonly safe remedy in case of a bite from a dog suspected of madness, is to burn out the wound thor- oughly with red-hot iron, or with lunar caustic, for fully eight seconds, so as to destroy the entire surface of the wound. Do this as soon as possible, for no time is to be lost. Of course it will be expected that the parts touched with the caustic will turn black. ' MEASLES AND SCARLATINA. Measleu and scarlatina much resemble each other in their early stages; headache, restlessness and fretfulness are the symptoms of both. Shivering fits, succeeded by a hot skin ; pains in the back and limbs accompanied by sickness and (in severe cases) soar throat; pain about the jaws, difficulty in swallowing, running at the eyes, whiqh become red and inflamed, while the face is hot and flushed, often distinguish scarlatina from scarlet fever, of which H Ib only a mild form. While the case is doubtfnl, % 286 THE EVERYDAY COOK BOOK dessertspoonful of spirits of nitre, diluted in water, given at bedtime, will throw the child into a gentle perspira- tion, and will bring ou* the rash in either case. In mea- sles, this appears first on the face; in scarlatina, -on the chest; and in both cases a doctor shouM be called in. In scarlatina, tartar-emetic powder or ipecacuhana may be administered in the meantime. STYE IN THE EYE. Styes are little abscesses which form between the roots of the eyelashes, and are rarely larger than a small pea. The best way to manage them is to bath them fre- quently with warm water, or in warm poppy water if very painful. When they have burst, use an ointmeat composed of one part of ci'tron ointment and four pjirts of spermaceti, well rubbed together, and smear along the edge of the eyelid. Give a grain or two of calomel with five or eight grains of rhubarb, according to the age of the child, twice a week. The old-fashioned and ap^r- ently absurd practice of rubbing the stye? with a ring, is as good and speedy a cure as that by any process of med- icinal application ;, though the number of times it is rub- bed, or the quality of the ring and direction of the strokes, has nothing to do with its success. That press- ure and the friction excite the vessels of the part and cause an absorption of the effused matter under the eye- lash. The edge of the nail, will answer as well as » ring. FOR CONSTIPATION. One or two figs eaten fastly is sufficient for sowe, and they are especially good in the case of children, as there is no trouble in getting them to take tkem. A spoo* THE EVERYDAY COOK BOOK. 287 of wbeaten bran in a glass of water is a simple remedy and quite effective. LEANNiSSS Is caused generally by lack of power in the digestive organs to digest and assimilate the fat-producing ele- ments of food. First restore digestion, take plenty of sleep, drink all the water the stomach will bear in the morning on rising, take moderate exercise in the open air, eat .oatmeal, cracked wheat, Graham mush, baked sweet apples, roasted and broiled beef, cultivate jolly people and bathe daily. SUPERFLUOUS HAIRS Are best left alone. Shaving only increases the strength of the hair, and all depilatories are dangerous and some- times disfigure the face. The only sure plan is to spread on a piece of leather equal parts of garbanum and pitch plaster, lay it on the hair as smoothly as possible, let it remain three or four minutes, then remove it with the hairs, root and branch. This is severe, but effective. Kerosene will also remove them. If sore after using, rub on sweet oil. THE BREATH. Nothing makes one so disagreeable to others as a bad breath. It is caused by bad teeth, diseased stomach, or disease of the nostrils. Neatness and care of the health will prevent and cure it. THE QUININE CURE FOR DRUNKENNESS. Pulverize one pound of fresh quill-red Peruvian bark, and aoak it in one pint ot diluted aleohol. Strain 288 THE EVEEYDAr COOK BOOK. and evaporate down to one-half pint. For the first and second days give a teaspoonful every three hours. If too much is taken, headache will result, and in that , case the doses should be diminished. On the third day give one-half a teaspoonful; on the fourth reduce the dose to fifteen drops, then to ten, and then to five. Seven days, it is said, will cure average cases, though some require a whole month. FOR SORE THROAT. Cnt slices of salt pork or fat bacon; simmer a few moments in hot vinegar, and apply to throat as hot as possible. When this is taken off, as the throat is relieved, put around a bandage of soft flannel. A gargle of equal parts of borax and alum, dissolved in water, is also excellent. To be used frequently. A GOOD CURE FOR COLDS. Boil two ounces of flaxseed in one quart of water; strain and add two ounces of rock candy, one-h^lf pint of honey, juice of three lemons; mix, and let all boil well; let cool, and bottle. Dose: One cupful on going to bed, one-half cupful before meals. The hotter you drink it the better. TO STOP BLEEDINa. A handful of flour bound on the cnt. A HEALTHFUL APPETIZER. How often we hear women who do their own cook, ing say that by the time they have prepared a meal, and it is ready for the table, they are too tired to eat Ooe THE EVERY DA.Y COOK BOOK 289 way to mitigate this is to take, about half an hour before dinner, a raw egg, beat it uptil light, put in a little sugar and milk, flavor it, and "drink it down;" it will remove the faint, tired-out feeling, and will not spoil your appetite for dinner. TO REMOVE DISCOLORATION FROM BRUISES. Apply a cloth wrong out in very hot water, and renew frequently until the pain ceases. Or apply raw beefsteak. EARACHE. There are scarcely any ache to wnich children are subject so hard to bear and difficult to cure as the earache; but there is a remedy never known to fail. Take a bit of cotton batting, put upon it a pinch of black pepper, gather it up and tie it, dip in sweet oil and insert into the ear; put a flannel bandage over the head to keep it warm. It will give immediate re- lief. As soon as any soreness is felt in the ear, let three or four drops of the tincture of arnica be pour- ed in and the orifice be filled wth a little cottonwool to exclude the air. If the arnica be not resorted to until there is actual pain, then the cure may not be as speedy, but it is just as certain, although it may be necessary to repeat the operation. It is a sure pre- ventive against gathering in the ear, which is the usual cause of earache. TO CURE TOOTHACHE. The worst toothache, or neuralgia coming from the teeth, may be speedily and delightfully ended by the application of a bit of clean cotton, saturated in 290 THE EVERYDAY COOKBOOK. a solution of ammonia, to the defective tooth. Sometimes the late sufferer is prompted to momen- tary laughter by the application, but the pain will disappear. FOR FELON. Take common rock salt, as used for salting down pork or beef, dry in an oven, and pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and wrap it around the parts effected; as it gets dry put on more, and in twenty-four hours you are cured. The felon will be dead. Coffee pounded in a mortar and roasted on an iron plate; sugar burned on hot coals, and vinegar boiled with myrrh and sprinkled on the floor and furniture of a sick room, are excellent deodorizers. Ti"" skin of a' boiled egg is the most efficacious remedy that can be applied to a boil. Peel it care- fully, wet and apply to the part affected. It will draw off the matter, and relieve the soreness in a few hours. TO CURE A WHITLOW. As soon as the whitlow has risen distinctly, a pretty large piece should be nipped out so that the watery matter may readily escape, and continue to flow out as fast as produced. A bread and water poultice should be put on for a few days, when the the wound should be bound up lightly with some mild oinment, when a cure will be speedily completed. Constant poulticing both before and after the open- ing of the whitlow is the only practice needed; but as the matter lies deep, when it is necessary to open THE Everyday cook book. 2fli the abscess the incision must be made deep to reach the suppuration. TAPE-WORMS. Tape-worms are said to be removed by refraining from supper and breakfast, and at eight o'clock taking one-third part of two hundred mincid pumkin seeds, the shells of which have been removed by hot. water; at nine take onother third, at ten the remain- der,and follow it at eleven with strong dose of costor oil. FOR A CAKED BREAST Bake large potatoes, put two or more in a woolen stocking; crush them soft and apply to the breast as hot as can be borne; repeat constanly till relieved. A good remedy for blistered feet from long walking is to rub the feet at going to bed with spirits mixed into the palm of the hand. A lady writes that sufferers from asthma should get a muskrat skin and wear it over their lungs, with the far side next to the body. It will bring certain relief. CHAPPED HANDS. Powdered starch is an excellent preventive of chap- ping of the hands, when it is rubbed over them after washing and drying them thoroughly. It will also prevent the needle in sewing from sticking and be- coming rusty. It is therefore advisable to have a small box of it in the work-box or basket, and near your wash-basin. THE EVERYDAIT COOie BOOK. LUNAR CAUSTIC. Lunar caustic, carefully applied so as not to touch the skin will destroy warts. CURE FOR RHEUMATISM AND BILIOUS HEADACHE. Finest Turkey rhubard, half an ounce; carbonate magne^a, one ounce; mixintimately; keep well corked ■in glass bottle. Dose: One teaspoonfull, in milk and sugar, the first thing in the morning; reoeat till cured. Tried with success. FEVER AND AGUE. Four ounces galangal-root in a quart of gin, steeped in a warm place; take often. For a simple fainting fit a horizontal position and fresh air will usually suffice. If a person receive a severe shock caused by a fall or blow, handle care- fully without jarring. A horizontal position is best. Loosen all tight clothing from the throat, chest, and waist. If the patient can swallow^, give half tea- spoonfuU aromatic spirits of ammonia in a little water. If that cannot be procured, give whisky or brandy and water. Apply warmth to the feet and bowels. TO RESTORE FROM STROKE OF LIGHT- NING. Shower with cold water for two hours; if the pat- ient does not show signs of life, put salt in the water, and continue to shower an hour longer. f flB EYfiRYt)AY COOK fiOOfc 293 Relief For Inflamed Feet. The first thing to be done is to take off and throw away tight-fitting boots, wich hurt the tender feet as much as if they were put into a press. Then take one pint of wheat bran and one ounce of saleratus, and put it into a foot-bath, and add one ^rallon of hot water. When it has become cool enough put in the fef t, soak them for fifteen minutes, and the relief will -be almost immediate. Repeat this every night for a week, and the cure will be complete. The burn- ing, prickly sensation is caused by the pores of the skin being closed up so tightly by the pressure of the boots that they cannot perspire freely. WARM WATER. Warm w^ater is preferable to cold water as a drink to persons -who are subject to dyspeptic and bilious complaints, and it may be taken more freely than cold water, and consequently answers better as a diluent for carrying off bile, and removing obstruc- tions in the urinary secretion, in cases of stone and gravel. V'hen water of a temperature equal to that of the hnman body is used for drink, it proves con- siderablly stimulant, and is particularly suited to dyspeptic, bilious, gouty, and chlorotic subjects. CLEANING HOUSE. , SITTING AND DINNING ROOMS. By the time the upper part of the house is well cleaned and in 'good order, if it has been taken one room at a time, and leisurely, the dinning-room can be torn up on a warm and pleasant day, and, unless the alteratoins are to be extensive, scoured and got- ten to rights again before nightfall. And the sitting' 294 THE EVERYDAY COOKfiOOK. room on another day. House cleaning, unless con< ducted on some plan which occasions little if any disturbance in the general domestic arrangement, is a fiuisance, particularly to the males of the house- hold. Nothing can be (next to a miserable dinner) more exasperating to a tired man, than to come 'home and find the house topsy-turvy. And it cer- tainly raises his opinion of his wife's executive ability to find everything freshened and brightened, and that without his having been annoyed by the odor of Soapsuds, or yet having been obliged to betake himself to the kitchen for his meals. Butif the order of work is well laid out the night beforehand, the breakfast is leisurely eaten as usual, and the family dispersed in their various ways before commencing operations, then by working with a will wonders can be accomplished in. a very short time. It is not worth while to undertake a thorough clean- ing of all extra china, silver and glassware, which may be stored in the china closet in addition to the room itself. They can readily wait over tmtil an, other morning, as can the examination of table-linen. In cleaning any room after the furniture and carpets have been taked put and the dust swept out with a damp broom, the proper order is to begin with the ceiling, then take the walls and windows, and lastly the floor. Kalsomining or whitewash dries most quickly when exposed to free draughts of air, the windows being thrown wide open for the purpose; this process can also be aided by lighting a fire in the room, either in the stove left for the purpose, or in the grate. These means are equally good for dry- ing a freshly-scoured floor. In lieu of regulgr carpet wadding, layers of THE EVERYDAY COOK BOOK. 295 newspapers are very good padding under a carpet, or better yet, sheets of thick brown paper will an- swer very well. Mat ing and green linen shades are delightfully cool in either sitting or dining-room for summer use, or all through the hottest weather if the dining room can be left with a bare floor, and lightly washed oflF with cold water before breakfast each day it will add greatly to the coolness of the room. A. fire- place can be arranged w^ith a screen before it, or it can be left open, the fixtures taken away, and a large stone or pottery jar filled with fresh flowers daily set into it. Very showy flowers can in this w^ay be made effective in decorating a room. Jars covered with pictures of decalcomania are taw^dry-looking. Better far to paint them a dull black or bottle-green ; or a brick-red, with a plain band or geometric design traced in some contrasting color. In dining-room furniture oak wood w^itn green trimmings and light paint are good contrasting colors, w^hile black w^alnut or mahogany, with red carpet and shades of red predominating about the room, look well with dark paint. In arranging a sitting-room large spaces left empty look more comfortable and are more conven- ient in every way that a room huddled too full of furniture. A home is not a furniture wareroom nor a fancy bazaar,' but a place for people to live in, and grow in, one to move about in. House-cleaning time presents an opportunity for disposing of many ostensibly ornamental articles which only serve to fill up place, without being either beautiful or well made of their kind. Aa enjpty wall looks better thap qr^e Jiung witji 296 THE EVERYDAY COOK'BOOK. daubs. Good engravings and plain cheap frames are now obtained at such a trifling cost that almost every one can afford one or two excellent ones in their sitting-room. People, living at a distance can easily send to some large city for an engraving or two, or, if they, prefer colored pictures, to some well- known establishment for two orthreegood chromos. I have seen some of the best newspaper engravings pinned upon the sitting-room wall, framed in pressed ferns, with a very good effect indeed. Once a very simple bracket held a glass bumper of unique pat- tern, from which was trailed cypress vines, aud mingled with them, a bunch of scarlet lychnis. Against the white wall of the room they looked brilliant, and the effect was really beautiful. "When the sitting-room is torn up frequently an array of newspapers, missing books, etc. are found huddled together in some corner. In settling ,the room these shguld find their proper places, and it would be a good thing to keep them there ever' after, for, no matter how thorough the cleaning process, untidiness and litter will soon make any room ap- pear nearly as badly as before it was scoured. HOW TO DUST A ROOM. Soft cloths make the best of dusters. Jn dusting any piece of furniture begin at the top and dust down, wiping carefully with the cloth, which can be frequently shaken. A good many people seem to have no idea what dusting is intended to accomplish, and instead of wiping off and removing the dust it is simply flirted off into the air and soon settles down upon the articles dusted again. If carefully taken up hj the cloth it can be shaken off out of the THE EVERY DA.Y COOK BOOK. 297 window into the open air. If the furniture will per- mit the use of a damp cloth, that will more easily take up the dust, and it can be washed out in a pail of soapsuds. It is far easier to save work by cover- ing up nice furniture while sweeping, than to clean the-dust out, besides leaving the furniture looking far better in the long run. The blessing of plainness in decoration is appreciated by the housekeeper who does her own work while dusting. GIRLS, LEARN TO COOK. Yes, yes, learn how to cook, girls ; and learn how to cook well. What right has a girl to marry and go into a house of her own unless she knows how^ to superintend every branch of housekeeping, and she cannot properly superintehd unless she has some practical knowledge herself. It is sometimes asked, sneeringly, "What kind of man is he w^ho would marry a cook ? " The fact is, that men do not think enough of this; indeed most men marry without thinking wrhether the woman of his choice is capable of cooking him a meal, and it is a pity he is so shortsighted, as his health, his cheerfulness, and, in- deed, his success in life, depend in a very great de- gree on the kind of food he eats : in fact, the whole household is influenced by the diet. Feed them on fried cakes, fried meats, hot bread and other indi- gestible viands day after day, and they will need - medicine to make them well. Let all girls have a share In housekeeping at home before they marry : let each superintend some department by turns. It need not occupy half the time to see that the house has been properly swept, dusted, and put in order, to prepare puddings and 298 EVERY DAY COOK BOOK. make dishes, that many young ladies spend in read- ing novels which enenrate mind and body and unfit them for every-day life. Women do not, as a gen- eral rule, get pale faces doing housework. Their sedentary habits, in overheated rooms, combined with ill chosen food, are to blame for bad health. Our mothers used to pride themselves on their house- keeping and fine needlework. Let the present gen- eration add to its list of. accomplishments the art of properly pr^aring food for the human body- TEACH THE LITTLE ONES. There is scarcely a busy home mother in the land who has not at some time or other felt how much easier it would be to do all the work herself than to attempt to tea6h a child to assist her, whether it be in household matters or in sewing. Now, we speak particularly of the latter. But it seems almost the right of every little girl to be taught to sew neatly, even if it does cost the mother some self-sacrifice. Very few grown women are wholly exempt firom ever using a needle. On the contrary, almost every wo- man must take more or less care of her own war- drobe, even if she has no responsibility for that of any one's around her. Machines cannot sew up rips in gloves, replace missing buttons, or make or mend vrithout any needlework by hand. Some stitches must be taken, and how^ to sew^ neatly is an accom- plishment quite as necessary, if not more so, to the happiness of a majority of women than any other. If a little girl be early taught how to use her needle, it very soon becomes a sort of second nature to her, and very little ones can learn to thread the needle ^d t^e simple s^^ches. Only the ^lother must be EVERY DAY COOR BOOK. 299 patieat and painstaking with them, not letting poor work receive praise or permitting the child to slight what she undertakes. The stint can be a very short one with very little children. It is usually best so, but frequent lessons should be given. CHILDREN LOVE GAMES. Take advantage of this to give them physical training. Furnish them the apparatus for games which require a good deal of muscular exercise. Those curious little a£Fairs which require them to sit on the floor or gather about the table and remain in a cramped position, are not advisable. It is particularly desirable that the games should call them into the open air and sunshine. In this w^ay children lay in a stock of health and strength. Remember that, particularly in our younger j'ears, this is infinitely more important than all adornments of the person or study of books. Let it not be forgotton that symmetrical devel- opement of the body is of the utmost importance. A child, for example, is weak and round-shouldered. It is important that he should be made strong. It is not less important that he should be made straight. Every conceivable exercise may tend to increase the strength, but only special exercises tend to draw the shoulders back, and thus secure the rectitude which is the basis of spinal and visceral tone. It is not diflicult to give children such games and sports as w^ill have this special tendency. TEACH YOUR OWN CHILDREN. Some parents allow their children to acquire the rude and unmannerly habit of breaking in upon 300 EVERY DAY COOK BOOK. their conversation and those of older persons with questions and remarks of their own. It is very un- civil to allow^ th^m to do so. So, even among their own brothers and sisters and schoolmates; of their own age, let them «peak without interrupting. If one begins to tell a story or bit of news, teach them to let him finish it ; and if he makes, mistakes that ought to be corrected, do it afterwards. Don't allow them to acquire the habit of being interrupters. Most of those who allow their own children to form this disagreeable habit will be exceedingly annoyed at the same conduct in other folks' children. The fault is that of the parents in not teaching their children. If they interrupt at home, tell them to wait till they ean converse without annoying, and see that they do-it. ' CULTITATING LESFISHNFSS IN CHIL- DREN. The mother who in the fhllness of generous love runs hither and thither continually to do for the var- ious members of the family those things which they should do themselves, comes to be regarded as a useful piece of machinery, suited to minister to their wants, but she is not regarded with one whit more of love or reverence, rather the reverse. By and by, when the mother is worn out in body and spirit, when the child, grown older, feels no need of her as slave, it finds other more attractive playmates and companions. The mother has necessarily far more labor, care and anxiety than any oi-her member of the house- hold. She is continually occupied, and her work seems to have no end. Neither husbaind nor children THE EVERY DAY COOK BOOK. 301 will love her thejaore for sacxificing herself wholly to them, as many a sad, w^eary mother has learned to her cost. Let her be jnst to herself. Not that she , shotdd make slaves of the children any more than they should make a slave of her. But children like to be useful, like to feel that they are a real help to older persons, and if a little praise and perhaps, too, a little money is given them, they will learn to enjoy the pleasure of helping mother and of earning some- thing for themselves, and early taught the dignity of labor as w^ell as save their mother a little time to keep herself in advance of them in study and thought, in general information, and in spiritual growth, so as to be always reverenced as their intellectual and spiritual guide and iriend and counsellor. It has been truly said by Miss Sewell, author of an excellent w^ork on education, that "Unselfish mothers make selfish children." This may seem startling, but the truth is, that the mother who is continually giving up her own time, money, strength and pleasure for the gratification of her children teaches them to expect it always. They learn to be importunate in their demands, and to Expect more and more. If the mother wears an old dress that her daughter may have a new one, if she work that her daughter may play, she is helping to make her vain, selfish, and ignorant, and very likely she will be ungrateful and disrespectful, and this is equally true of the husband, and other members of the fam- ily. Unselfish wives make selfish husbands. PACKING AWAY FURS. All furs should be well switched and beaten lightly,- free from dust and loose hairs, well wraped in news 302 THE EVERYDAY COOK BOOK. paper, with bits of camphor laid about them and in them, and put away in a cool dark place. If a cedar closet or chest is to be had, laid into that. In lieu of that new cedar chips may be scattered about. It is never well to delay packing furs away until quite late in the season, for the moth will early commence depredations. In packing them they should not be rolled so tightly as to be crushed and damaged. COURAGE. One may possess physical courage, so that in times of danger, a railroad accident, a steamboat collision or a runaway horse, the heart will not be daunted or the cheek paled, while on the other hand, one may be morally brave, not afraid to speak a wprd forthe right in season, though unwelcome, to preform a disagreeable duty unflinchingly or to refuse to do a wrong act, and yet be a physical coward, trembling and terrified in a thunder-storm, timid in the dark, and even scream at the sight of a mouse. Courage both moral and physical, is one of the finest attributes of character, and both can be cultivated and gained if desired and sought after. Some girls think it inter- esting and attractive to be ^terrified at insects, and will shriek with fright if they happen to be chased a few rodes by a flock of geese, but they only excite laughter and do not gain the admiration which a girl who tries to help herself would deserve. THE ART OF BEAUTY 1 DRESS. It is far easier to find fault with existing customs than to devise and put in practice other and better ones. J Ladies do not Uke to appear singular, and make EVERY DAY COOK BOOK. themselYCS conspicious by wearing such articles of dress as are laughed at, possibly, certainly jnot worn by any other persons in the city or country in which she may belong. And so the matter goes on. Manufac- turers, dry goods dealers, and milliners, and dress- makers, carry the day with a high hand. Yet there is alw^ays some choice, and as, thank to our civilized habits, a full-length mirror is obtainable by most ladies, given the resolution to make the most and best of themselves, the greater number of women can so study the art of dressing well as to produce some excellent results. It will hardy do to copy the old masters of paint- ing in the arrangement of drapery, at last anyways closely, for no matter how well the voluminous folds may look painted, they cirtainly w^ould be very much in the way in real life, and impede any free action of the muscles somewhat, while the lenght of sweeping gowns certainty looks more in place on pahited can- vas than it can do on an ordinary walking dress. Ladies have realized this fact, however, and the short walking-skirt, at once pretty and convenient, has been the restdt. In some places the common sense shoe can be fotmd, and this permits the muscles of the foot, if not the freest, yet fair play. One great mistake in dressing of the feet is in getting the covering to short. It will throw back the toe joints, and a bun- ion is only too frequently the result. If the soles of the shoes are to thin, the feet become chilled, and disease ensues. Yet in repeated instances they have been known to draw the feet and make them exceed- ingly tender and sore. A light corksole sewed to a knitted worsted slipper will give a foot covering, equally light and far less injurious in its result. 364 f HE EVfiRYbAt dOOtC fiOOK. There are ladies wjio wholly ignore woolen ho- siery, preferring lisle thread, cotton or silk. Yet in winter time, particularly for children, woolen stock- ings are almost a necessity, particularly if woman is worn over the rest of the bodjr. There are some people w^ho can not alDide the feeling of woolen gar- ments next the skin, and they are obliged to get their warmth of clothing in other than their undergar- ments. Heavy outside garments are not quite so graceful as those of softer and lighter material. But if they must be worn they will bear a|plainercuttfaan such clothes as are naturally clinging, and adapt themselves to the figure. Solid and plain colors have a greater richness than mixed shades. If combined tints are used, they ^ should only be such as harmonize well, and in the lull-lenght figure give a good personal effect. Pro- bably more ladies err in getting good general effects than in any other one particular. They have various garments, pretty enough, possibly, in them- selves, yet which do not harmonize well together, either in material, color or cut, or possibly with their particular style of figure and shade of hair and complexion. For example, the skirt will have one style of trimming, Xhe w^aist another, the bonnet- may Iciok exceedingly well with one suit, and be quiteout of keeping with another. A short dumpy person will wear flounces, a tall slim one stripes, while some red-haired women will fancy an exqusite shade of silk, while green or blue would have been much more becoming. Black generally makes people look smaller, and white larger. A very pale person can bear a certain amount of bright red. Any delicate complexion looks tHE EVfiRVDAY COOKfiOOfc. 3(M well with soft rucKings or laces at neck and wrist. Lace is so expensive that it cannot be so generally worn as it might be, with excellent effect. Probably no prettier head covering has ever been designed that the veils worn by the Spanish woman. Certain- ly they are infinitely more graceful than a modern poke bonnet. Dress goods cut up into little bits and sewed to. gether into fantastical shapes called trimmings, are apt if too frpelyused to give an air of ftissiness to the dress, and be withal a source of endless annoyance in catching dust and dirt. The former ideas of a border or hem to finish has become thegreater part of the garment. Nothing is gained in grace by making any outside garment skin-tight, while much is lost in comfort by so doing. A sleeve, for instance, to be serviceable and look w^ell, should be loose and adapt itself some- w^hatto curve of the arm. Likewise a dress waist looks far better a little loose, as well as being health- full and wearing better. Large, stout persons can add to their appearance much by wearing all outside skirts buttoned on to fited undergarments below the hips several inches, for gathers about the waist only add to their stout- ness of look and are uncomfortable to carry about. A yoked petticoat answers the purpose very well in lieu of the buttoned skirts. A wrapper for a tall slim person can have a Spanish flounce, while a slashed skirt with kilt inserts is more becoming to a short figure. Large folds are al- ways more graceful than small pleats and puckers. One very great fault of our dressmaking hes in not 306 fiVERV DAY COOK BOOK. allowing the goods to fall In large and natural folds, but in bunching and pleating it in folding, and press- ing the goods down into fantastic and inartistic shapes. Added to this, paniers, and padding, bustles, and hoops, until an ordinary woman is forced to ap- pear like a stuflFed^ figure instead of a living human being. Every woman can modify, and arrange, and simp- lify, and that without becoming either ultra or con- spicuous. It will take time. That cannot be helped, yet possibly the saving in comfort and expense may fiiUy compensate for the few hours spent in studying her own dress with the mirror before her and with the,determination to make the verv best and most of herself. HOME DRESSMAKING. The art of dressmaking in America has been of late years so simplified that almost anyone with a reas- onable degree of excutive ability can manufacture a fashionable custom by using an approved pattern and following the directions printed upon it, selecting a new pattern for each disbinct style; while in Europe many ladies adhere to the old plan of cutting one model and usingit foreverything, trusting to personal skill or luck to gainthe desired formation. However, some useful hints are given which are w^ell w^orth off- ering after the paper pattern has been chosen. The best dressmakers here and abroad use silk for lining, but nothing is so durable or preserves the material as a firm slate twill. This is sold double with and should be laid out thus folded: place the pattern upon it with the upper part towards the cut end, the selvedge for the fronts. The side pieces for the |back will most probably be got out of the with, THE EVERY DA.Y COOK BOOK. 307 wfjilc the top of the back will fit in the intersect of the front. A yard of good stuff may be often saved by laying tbe pattern out and well considering how one part cuts into another. Prick th«- outline on to the lining; these marks serve as a guide for the tack- ing. In forming the front side plaits be careful and do not allow a fold or crease to be apparent on the bo- dice beyond where the stiching commences. To avoid this, before beginning stick a pin through what is to be the top of the plait. The head will be on the right side, and holding the point, one can begin pin- ning the seam without touching the upper part of the bodice. To ascertain the size of the buttonholes put a piece of card beneath the button to be used and cut it an eighth of an inch on either side bey or d. Having turned down the piece in front on the button- hole side run a thread a sixteenth of an inch from the extreme edge, and again another the width of the card. Begin to cut the first buttonhole at the bot- tom of the bodice, and continue at equal distances.- The other side of the bodice is left wide enough to come w^eU under the buttonholes. The buttonholes must be laid upon it and a pin put through the cen- tre of each to mark where the buttonhole is to be placed. In, sew^ing on the buttons put the stitches on horizontally; if perpendicularly, they are likely to pucker that side of the bodice so much that it will be quite drawn up, and the buttons will not match the buttonholes. A WOMAN'S SKIRTS. Observe the extra fatigue which is insured to every woman in merely carrying a tray upstairs, frsm the SOa BVfiRY DAY G0OK B06K. skirts of the dress. Ask any young women who are studying to pass examinations whether they do not find loose clothes a sine qua non while pouring over their books, and then realize the harm we are doing ourselves and the race by habitually lowering our powers of life and energy in such a manner. As a matter of fact it is doubtful whether any persons have ever been found who would say that their stays were at all tight; and, indeed, by a muscular con- traction they can apparently prove that they are not so by moving them about on themselves, and thus probably believe what they say. That they are in error all the a.ame they can easily assure them- selves by first measuring around the waist outside the stay: then take them off, let them measure while they take a deep breath, with the tape merely laid on the body as if measuring for the quantity of braid to go around a dress, and mark the result. The in- jury done by stays is so entirely internal that it is not strange that the maladies caused by wearing them should be attributed to every reason under the sun except the true one, which is, briefly, that all the internal organs, being by them displaced, are doing their work imperfectly and under the least advanta- ^ous conditions, and are, therefore, exactly in the state most favorable to the development of disease, whether hereditary or otherwise. — Maxwillan's Magazixte. TO MAKE THE SLEEVES. As to sleeves. Measure from the shoulder to the elbow and again from the elbow to the wrist. Lay these measurements on any sleeve patterns you may have, and lengthen or. shorten accordingly. The sleeve is eut in two pieces, the top of the arm and the THX BVBRYDAY COOK BOOK. 309 under part, which is about an inch narrower than the outside. In joining the two together, if the sleeve is at all tight, the upper part is slightly fulled to the lower at the elbow. The sleeve is sewed to the armr hole with no cordings now, and the front seam should be about two inches in front of the bodice. Bodices are now worn very tight-fitting, and the French stretch the material well on the cross before beginning to cut out, and in cutting allow the lining to be slightly pulled, so that when on, the outside stretches to it and insures a better fit. An experi. enced eye can tell a French-cut bodice at once, the front side pieces being always on the cross. In dress cutting and fitting, as in evetything else, there are failures and discouragements, but practice overrules these little matters, and " trying again" brings a sure rew^ard in success. A sensible suggestion is made in regard to the finish in necks of dresses for morning wear. Plain colors have rather a stifiF appearance, tulle or crepe lisse frilling are expensive and frail, so it is a good idea to purchase a few yards of really good washing lace, about an inch and a half in depth ; quill or jilate and cut into suitable lengths to tack round the necks of dresses. This can be easily removed and cleaned when soiled. A piece of soft black Spanish lace, folded loosely round the throat close to the frillings, but below it, looks very pretty : or you may get three yards of scarf lace, trim the ends with frillings, place it around the neck, leaving nearly all the length in the right hand, the end lying upon the left shoulder being about half a yard Ipng. Wind the larger piece twice round the throat, in loose, soft folds, and festoon the other yard and a half, and fas- tea with brooch or flower at the aide— P& ff a dg/p AiB INDEX TO PART SECOND. SECRETS OF THE LIQUOR TRADE. Cider without Apples pCider Champagne ; to Neutral- ize Whiskey; Port Wine; Madeira; Sherry; to cor- rect Bad Taste in Wine; to remove Ropiness; to re- store Flat Wine ; to restore Sour Wine ; Ginger Wine ; Brandy; French Brandy; Pale Brandy; Cognac; Bit- ters ; Gin ; Schnapps ; Rum ; Whiskey ; Arrack ; Beer ; RCot Beer; Ginger Beer; Spruce Beer; Old Beer; Mead ; Stomach Bitters ; Soda Syrup ; Bead for Liquor ; Coloring for Liquor ; Wax Putty ; Cement for Bottles. 3-I-.; DRUGGISTS' DEPARTMENT. Arnica Liniment ;Cherry Pectoral ;BaIm Gilead ; Black- berry Cordial ; Brandreth's Pills ; Bronchial Troches ; Pulmonic Wafers; Candied Lemon; Camphor Balls; Camphorated Oil; Camphor Tablet; Camphor Eye- Water ; Canker Cure ; Cephalic Snuff ; Cure for Pim- ples, Eruptions, Etc.; Cure for Headache, Neuralgia, Etc. ; Chamomile Pills ; Chlorine Pastiles; Cholera Morbus ;Cholera Cure ;Corn Cure ;Cough Compound ; Cure for DiarrhcEa ; Digestive Pills; Disease of Bow- els ; Dried Herbs ; Dysentery ; Anti-bilious Pills ; Pain Extractor; Godfrey's Cordial; Female Pills; Hydro- phobia Preventative ; Infant's Syrup ; Ointments ; Tincture for Wounds; Tonics, Whooping Cough; Cure for Drunkenness 11-19 MANUFACTURERS' DEPARTMENT. Indelible Ink; Imitation Gold, Silver and Honey ; Vin- egar; Soap; Cements; Paints; Roof Composition; French Polish ; Oil for Furniture ; Glue ; Inks ; Black- ing; Copying Paper; Plating Fluids; |i\malgams; Bronzing ; Metals (tempering) ; Varnish 19-36 TOILET, PERFUMERY, ETC. Hair Restorers; Rouges; Face Washes; Pomatum; Tooth Paste; Cologne; Cold Cream; Cosmetics; PsndruS; Essences ; Eya- Water .,..., 3^7 FACB PAINTS- ». HUNTERS' AND TRAPPERS SECRETS 44-4I FINE ARTS AND SCIENCES. Transferring; Potchiomoui; Embalming; Wax Flowvts 46-48 FARMERS' DEPARTMENT. Potatoes; Killing Vermin; Horses... 4^51 CONFECTIONERS' DEPARTMENT. Ginger; Peppermint; Clarifying ; Twist Candy ; Tafiy ; Fruit; Pop Com; Icing; Saffron ;- Chocolate; Lemon, 5l-j4 HOUSEHOLD. Alum;' Yeast; Fire Kindlers; Insects; Lye Colors; Pre- serving Heats;. Quick Growth of Vegetables; Drying Com ; Restoring Scorched Linen ; Remove Stains ; Pickling ; Mending broken Ware ; Preserving Milk ; Vinegar; Cleaning Silver; Water-Proof Cloth; Clean- ing Furniture; Washing; Bums; Smokey Chimneys; Turner's Wood; Removing Paint; Fence Posts, Milk Test ; Mending Tinware ; Removing Stains ; Wet Feet; Moth Destroyer; the Butterfly; Poultices to re- move Grease; Bleaching ; Purifying Water ; Chemis* try of Lead; Preserving; Prevent Freezing Eggs; Fly Paper, 54-7S DYES FOR CLOTHS 73-74 DYES FOR BONES AND IVORY. 74-75 MISCELLANEOUS 7S-«2 PRINTING INKS 82-85 HORSES 85 THE BOOK OF MOimBE, AND GUIDE TO RAF'IU> ^?VEALTH SBGr^BiPS OP 51HB IxiQUOFJ ©^ADE. Cider Without Apples —To each gallon of cold water, put I lb. common sugar, yi to. tartaric acid, i tablespoonful~of yeast, shake well, maks in the evening, and it will be fit for use next day. * I make iBl * keg a few gallons at a time, leaving a few quarts to make into next time; not using yeast again until the keg needs rinsing. If it gets a little sour make a little more in to it, or put as much water with it as there is cider, and put it" with the vinepar. If it is desired to bottie this cider by manu- facturers of small drinks, you will proceed as fellows: Put in a barrel 5 gallons hot water, 30 lbs. brown sngar, ^ lb. tartaric acid, 25 gallons cold water, 3 pints of hop or teewers' yeast worked into paste with H lb. flour, and I pkit wat«: will be re- quired in making this paste, put altege&er ia a bafrel, which it will £11, and let it work 24 hours — ^e yeast nmsisg oHt at the bung all the time, by putting in a little ocoes!«nel)y to keep it full. Then bottle, putting in 2 or 3 broken rai^s in each bottle, Olid it will neaily equal Champagne. Cider Champagne. No. T— Good cider, 30 gallons, spirit, i gal- lon; honey or sugar, 6 lbs. Mix, and let &em rest for a fort- night; then fine with skimmed milk, i quart This, put up in champagne bottles, silvered and labeled, has often been sold for Champagne. It opens very sparkling. Cider Champagne, No. S. — Good pale vinous cider, i hogshead; proof spirit, (pale) 3 gallons; honey or sugar, 14 lbs. Mix, and let them xemain together in a temperate situation for one month; then add orange-flower water I quart; and fine it down with ifciautMd i»ilk /^ a gallon- Th» willbe^et7pe(le;aii4auini* BOOK OF KNOWLEDGE. lar article, when bottled in champagne bottles, silvered and labeled, has ^een often sold to the ignoran* for champagne. It operas very brisk, if managed properly. British Champagne.— l^oa.i sugar, 56 lbs., brown sugar (pale) 48 lbs. ; water (warm), 45 gallons ; white tartar, 4 ounces. Mix, and at a proper temperature add jeast, i quart ; afterwards add sweet cider, 5 gallons; bitter almoi\ds (bruised), 6 or 7 In number; pale spirit, i gallon; orris powder, J^ ounce. (Older — To Keep Sweet. — ist. By putting into the barreJ irit, add 4 ounces pear oil; 2 ounces pelargonif ether; 13 drs. oil of winter- green, dissolved in the ether; i gallon wine vinegar.^ Color with burnt sugar. Strong Beer, English improved. — Malt, i peck; course brown sugar, 6 pounds; hops, 4 ounces; good yeast, i teacup; if you have not malt, take a little ovejr i peck of barley, (twice the amount of oats will do, but are not as good,} and put it into an oven after the bread is drawn, or into a stove oven, and steam the moisture from them. Grind coarsfely. Now pour upon the ground malt 3^ gallons of water at 170 or 172° of ^eat. The tub ia which you scald the malt should have a false bottom, 2 or three inches from the real bottom; the false bottom should be bored full of gimlet holes, so as to act as e strainer, to keep back the malt meal. When the water is poured on, stir them well, and let it stand 3 hours, and draw off by a faucet; put in 7 gal- lons more of waterat 180 to 182°; stir it well, and let it itand 2 hours and draw it off. , Then put on a gallon or two of cold water, stir it well and draw it off; you should have aLiout 5 or 6 gallons. Put the six pounds of course brown sugar in an equa\ amount of water; mix with the wort, and boil i^ to 2, hours with the hops; you should have eight gallons when boiled; when cooled to 80° put in the yeast, and let it work I S to 20 hours, covere'. with a sack; use sound iron hooped kegs or porter bot- tles, bung or cork tight, and in two weeks it will be good sound beer, and will keep a long time, and for persons of a weak habit of body, and especially females, .1. glass of this with their meals is far better than tea or cofiee, or all the ardent spirits in th« uaiverse. If more malt is used, not exceeding ^ a bushel, the beer, of co'jTse, would have more spirit, but this strength is stificient ior the use of females or invalids, CAmv> Beer. — Fill a boiler with the green sheila of peas, pour en Mrater till it rises half an inch above the shells, and simmer fi>r thtte hours. Strain off the liqnbr, and add a stioi^ decoc* itonoftliewoodsageor thehoih ao as tp tender it pleHaa% BOOK OF KNOWLEDGB. bitter, then ferment in the usual manner. The -wood sage is the best substitute for hops, and being free from any anodyne property is entitled to a preference. By boiling a fresh quantity of shells in the decoction before it becomes cold, it may be so thoroughly impregnated with saccharine matter, as to afford a (iquor, when fermented, as strong as ale. Mett Beer. — For lo gallons beer, take 3 pounds common bur- Jock root, or I ounce essence of sassafras; }4 pound good hops; I pint corn, roasted brown. Boil the whole in 6 gallons of pure irater until the strength of the materials is obtained; strain while hot into a keg, adding enough cold water to make 10 gal- lons. When nearly cold, add clean molasses or syrup until pal- atable, — not sickishly sweet. Add also as much fresh yeast as will raise a batch of 8 loaves of bread. Place the keg in a cellar or other cool place, and in 48 hours you will have a keg of first- rate sparkling root beer. Boot Beer, Ho. 2. — For each gallon of water to be used, take hops, burdock, yellow dock, sarsaparilla, dandelion, and spik- enard roots, braised, of each ^ ounce; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and^ sassafras, mixed in equal proportions, when cool enough not to scald .your hand, put in 2 or 3 tabl»«poons of yeast; molasses, ^ of a pint, or white sugar, }4 pound, gives it about the right sweetness. Superior Ginger Beer. — ^Ten pounds of sugar; 9 ounces of lem«a juice; }4 a pound of honey; 11 ounces of bruised ginger root; 9 gallons of water; 3 pints of yeast Boil the ginger half an hour in a gallon of water; then add the rest of the water and the other ingredients, and strain it when cold. Add the white of an egg, beaten, and }4 an ounce of essence of lemon. Let it stand four days, then bottle, and it will keep many months. Spruce Beer. — ^Take of the essence of spruce half apint; bruised pimento .i*"d ginger, of each four ounces; water, three gallons. Boil five o ten minutes, then strain and add 11 gallons of warm water, a pint of yeast, and 6 pints of molasses. Allow the mix- ture to ferment for 24 hours. To Cure Ropy Beer.— Tat a handful or two of flour, and the some qnantity of hops, with a little powderel alum; into ^ r add ~anuB«ge it weBi J» — '-— BOOK OF KNOWLEDOB. To gin Beer the appearance of Age. — Add a few baudflils af pickled cucumbers and Seville oranges, both chopped up. Thi» is said to make malt liquor appear six months older than it really is. How to make Mead. — ^The following is a good recipe for Meadt On twenty pounds of honey pour five gallonsof boiling water; boil, and remove the scum as it rises; add one ounce of best hops, and boil for ten minutes; then put the liquor into a tub to cool; when all but cold add a little yeast spread upon a slice of toasted bread; let it stand in a warm room. When fermentation is set up, put the mixture into a cask, and fill up from time to time as the yeast runs out of the bunghole; when the fermentation is finished, bung it down, leaving a peg-hole which can afterwards be closed, and in less than a year it will be fit to1)ottle. Stomach Bitters, equal to Hoatetter's, for one-fourth its cost.— European Gentian root l}4 ounces; orange peel, 2}4 ouuces; cinnamon, X ounce; anise seed, }i ounce; coriander seed, }i ounce; cardamon seed, yi ounce; unground Peruvian bark, }4 ounce; gum kino, X ounce; bruise all these articles, and put them into the best alcohol, i pint; let it stand a week and pour Off the clear tincture; then boil the dregs a few minutes in t quart of water, strain, and press out all the strength; now dis- solve loaf sugar, I pound, in the hot liquid, adding 3 quarts cold water, and mix with spirit tincture first poured off, or you can add these, and let it stand on the dregs if preferred. Soda Syrup, with or without Fountains. — ^The common or more watery syrups are made by using loaf or crushed sugar, 8 pounds; pure water, i gallon; gum arable, 2 ounces; mix in a brass or copper kettle; boil until the gum is dissolved, them skim and strain through white flannel, after which add tartaric acid, 5^ oz. dissolved in hot water; to flavor use extract of lemon, orange rose, pine-apple, peach, sarsaparilla, strawberry, &c., ^ onnce to each bottle, or to your taste. Bead for Liquor, — ^The best bead is the orange-flower water bead, (oilof neroil,} I dropin each gallon of brandy. Another method: — ^To every 40 drops of sulphuric add, add 60 drops purest sweet oil in a glass vessell; use immediately. Tfaia quantity is generally sufficient for 10 gallons spirit Another, — Take i ounce ottbepa)%st oil eweetabnonda; xoutuseafanltiliiirtn BOOK OF KNOWLEfiGH. M add; put them In a stone mortar, add by degrees, 2 ounces white lump sugar, rubbing it well with the pestle till it becomes « paste; then add small quantities of spirits of wine till it comes into a liquid; This quantity is sufficient for 100 gallons. Th« first is strongly recommended as the best Coloring for Liquors. — ^Take 2 pounds crushed or lump sugar, put it into a kettle that will hold 4 to 6 quarts, with ^^ tumbler of water. Boil it until it is black, than take it off and cool with • water, stirring it as you put in the water. Wax Putty for Leaicy Cans, Bungs, etc. — Spirits turpentine, 2 lbs.; tallow, 4 pounds; solid turpentine, 1 2 pounds. Melt the wax and solid turpentine together over a slow fire, then add the tallow. When melted, remove far from the fire, then stir the spirits turpentine, and let it cool. Cement for the Mouths of Corked Bottles. — Melt together % of a pound of rosin, a couple of ounces of beeswax. When it froths stir it with a tallow candle. As soon asit melts, dip the mouths of the corked bottles into it This is an excellent thing to exclude the air from such things as are injured by beitg exposed to it DRUGGISTS* DEPARTMENT. Arnica Liniment. — Add to one pint of sweet oil, two table* •poonfulsof tincture of arnica; or the leaves may be heated in I the oil over a slow fire. Good for wounds, stiff joints, rheu- f matic, and all injuries. Ayer's Cherry Pectoral. — .Take four grains of acetate of morphia, 2 fluid drachms of tincture of bloodroot, 7 fluid drachms each of antimonial wine and wine of ipecacuanha and three fluid ounces of syrup of wild cherry. Mix. Balm Gilead. — Balm-gilead buds, bottled up in new rum, are very healing to fresh cuts or wounds. No family should be wiUiout a bottle. Blackberry loroi'al.—To one quart of blackberry juice, add one pound of white sugar, one' tablespoonful of cloves, one of all- spice, one of cinnamon, and one of nutmeg. Boil aU togcduf «9 BOOK OF KNOWLEDGE. fifteen minutes; add a witieglass of whiskey, brandy, gr rum. Bottle vhile hot, cork tight, and seal. This is a specific in diarrhoea. One dose,] which is a wineglassful for an adult— half that quantity for a child— will often cure diarrhoea. It can be taken three or four times a day if the case is severe. Brandnth's Pills. — ^Take two pounds of aloes, one 'pound of gamboge, four ounces of extract of colocynth, half a pound of castilesoap, two fluid drachms of oil of peppermint; and one fluid drachm of cinnamon. Mix and form into pills. Brown's Bronchial Troohes. — Take one pound of pulverized ex- tract ©f licorioe, one and a half pounds of pulverized sugar, four ounces of pulverized cubebs, feur ounces of pulverized gum arabic, aad one ounce of pulverized extract of conium. - Mix. Bryan's Pulmonic Wafers, for Coughs, Colds, 4e.— Take white sugar, 7 pounds; tincture of syrup of ipecac, four ouncies; anti- monial wine, two ounces; morphine, ten grains; dissolved in a tablespoonful of water, with ten or fifteen drops sulphuric add; tincture of bloodroot; one ounce; syrop of tolu, two ounces; add these to the sugar, and mix the whole mass as confectioners do for lozenges, and cut into lozenges the ordinary size. Use from six to twelve of these in twenty-four hours. They sell at a great profit. Candied Lemon or Peppermint for Colds. — Boil one and a half poundsof sugar in a half pint of water, till it begins to candy round the sides; put in eight drops of essence; pour it upon but< tered paper,' and cut it with a knife. Camphor Balls, for rubbing on the hands to prevent chaps, &c. Melt three drachms of spermaceti, four drachms of white wax, and one ounce of almond oil; stir in three drachms of powdered camphor. Pour the compound into small gillipots, so as to form small hemispherical cakes. They may be colored with alkanet, if preferred. Camphorated Oil.— This is another camphor linimeut. The proportions are the same as in the preceding formula, substitut- ing olive oil for the alcohol, and exposing the .materials to a moderate heat.^i As an external stimulant application it is even more powerful than the spirits; and to obtain its fhll influence the part treated should be also covered with flannel and oil silk. Ik fiinns a valuable lioimeat in chronic rheumatism and otiiM BOOK OF KNOWLEDGE. 13 ,r)amful affections, aad is specially valuable as a cGunter-irritant In Sure or inflamed throats and diseased bowels. Camphor con- stitntesthe basis of a large number of valuable liniments. Thus, in cases of -whooping-cough and some chronic bronchitic affec- tions, the following liniment may be advantageously rubbed into the chest aad along the spine. Spirits of camphor, two parts; laudanum, hali' a part; spirits of turpentine, one part; castilw soap In pewder, finely divided, half an ounce; alcohol, 3 parts. Digest the whole together for three days, and strain through lineii. This liniment should be gently- warmed before using. A povrtjrful liniment for old rheumatic pains, especially when affecting che loins, is the following: camphorated oil and spirits of turpeuHne, of each two parts; water of hartshorn, one part; laudanum, one part; to be well shaken together. Another efficient liniment or embrocation, serviceable in chronic painful affections, may he conveniently and easily made as follows: Take of camphor, one ounce; cayenne pepper, in pewder, two ;easpoonfuls; alcohol, one pint. The whole to be digested with moderate heat for tfcu days, and filtered. It is an active rubifi. cant; and after a slight friction with it, it produces a grateful thrilling sensation of iieat in the pained part, which is rapidly relieved. Camphor Tablet for Cnapped Hands, &c. — Melt tallow, and add a little powdered camphof and glycerine, with a few drops of oil of almonds to scent. Pcjir in moulds and cool. Camphorated Eye-Water. — Sulphate of copper, 15 grains; French bole, 15 grains; camphor, 4 grains; boiling water, 4 oz. Infuse, strain, and dilute with 2 qjarts of cold water. Canker Cure. — Take one large teaspoonful of water, two tea- spoonfuls of honey, twoot'loaf sugar, three of powdered sage, two of powdered gold-thresid, and one of alum. Stir up all to- gether; put into a vessel, amd let it simmer moderately over a steady fire. An oven is better. Then bottle for use. Give a teaspoonful occasionally thteugh the day. Cephalic Snuff. — Dried asarbacca leaves, three parts; marjoram, one part; lavender flowers, ane part; rub together to a powder. Certain Cure for Eruptions, Pimples, &c. — Having innumberkss instances seen the good effocts of the following precriptioa, I can certify to its perfect v«m£dy: Dilute corrosive sublimate BOOK OF KNOWLEDGR with the oil of almonds, apply it to the face occasionally, and in a few days a cure will be effected. Certain Cure for Headache and all Neuralgic Pains. — Opodeldoc, spirits of wine, sal ammoniac, equal parts. To be applied as any other lotion. Chamomile Pills— Aloes, 12 grains; extract chamomile, ,(6 graias;oilof chamomile, 3 drops; make into twelve pills; tw», every night, or twice a day. Chlorine Pastiles for Disinfecting the Breath.— -Tiry chloride ol lime, 2 drachms; sugar, 8 ounces; starch, i ounce: gum traga- cauth, I drachm, carmine, 2 grains. Form into small lozenges. 2. Sugar flavored with vanilla, I ounce; powdered tragacanth, 20 grains; liquid chloride of soda sufficient to mix; add 2 drops ofany essential oil. Form a paste and divide into lozenges of IS grains each. Cholera Morbus. — ^Take two ounces of the leaves of the bene- plant, put them in half a pint of cold water, and let them soak an hour. Give two tablespoonfuls hourly, until relief is experienced. Cholera Remedy, — Spirits of wine, one ounce; spirits of lavender, quarter ounce; spirits of camphor, quarter ounce; compound tincture of benzion, half an ounce; oil of origanum, quarter ounce; twenty drops of moist sugar. To be rubbed outwardly also. 2. Twenty-five minims of diluted sulphuric acid in an ounce of water. Corn Remedy. — Soak a piece of copper in strongs vinegar fot twelve or twenty four hours. Pour the liquid ofT, and bottle. Apply frequently, till the corn is removed. 2. Supercarbonate of soda, one ounce, , finely pulverized, and mixed with half an ounce of lard. Apply on a linen rag every night. Cough Compound. — For the cure of coughs, colds, asthma, whooping cough, and all diseases of the lungs: One spoonful of common tar, three spoonfuls of honey, the yolk of three hen's eggs, and half a pint of wine; beat the tar, eggs and honey well together with a knife, and bottle for use. A teaspoonful every (norning, noon, and night, before eating. BOOK OP KNOWLEDGE tj Cough Lozenges. — ^Powdered lactucarium, two drachms; ex- tract of licorice root, twelve drachms; powdered squills, fifteen grains; refined sugar, six ounces; mucilage of tragacanth sufficient to nix. Make into two hundred and forty equal lozenges. Cough Mixture. — Four drachms paregoric, with two drachms of sulphuric ether, and two drachms tincture of tolu. Dose, a teaspoonful in warm water. Cough Syrup. — Put one quart hoarhound to one quart water, and boil it down to a pint; add two or three sticks of licorice and a tablespoonfiil of essence of lemon, take a tablespoonful of the syrup three times a day, or as often as the cough may be trouble- some. The above recipe has been sold for $100. Several firms are making much money by its manufacture. Cure for Di'arrhma.— The following is said to be an excellent cure for the above distressing complaint: Laudanum, two ounces; spirits of camphor, two ounces; essence of peppermint, two ounces; Hoffinati's anodyne, two ounces; tincture of cayenne pepper, two drachms; tincture of ginger, one ounce. Mix all together. Dose, a teaspoonful in a little water, or abalf ^.easpoonful repeated in an hour afterward in a tablespoonful of brandy. This preparation, it is said, will check diarrhoea in ten minutes, and abate other premonitory symptoms of cholera immediately. In cases of cholera, in has been used with great success to restore reaction by outward apnlication. Digestive Pills. — Rhubarb, 3 ounces; ipecacuanha, % ounce-, cayenne pepper, % ounce; soap, ^ ounce; ginger, X ounce; gamboge, ^ oimce. Mix, and divide into four grain pills. Dinner Pills. — Aloes, twenty grains; ginger, half a drachm; add syrup sufficient to mix. Divide into twenty pills. One to be taken daily, before dinner. Disease of the Bowels. — Take equal parts of syrup of rhnbarb,par egoric, and spirits of camphor, mix together. For an adult, oni teaspoonful. If necessary, it may be repeated in 2 or 3 hours. Dried Herbs. — All herbs which are to be dried should be washed, separated, and carefully picked over, then spread on a coarse paper and keep in a room until perfectly dry. Those vMcbare intended for cooking should be stripped from th« a B0OK OF KNOWLEDGE. stems and rubbed very fine. Then put them in bottles and oork tightly. Put these which are intended for medicinal purposes into paper bags, and keep them in a dry_place. DysBntery. — In diseases of this kind, the Indians use the roots and leaves of the blackberry bush — a decoction of which in hot water, well boiled down, is taken in doses of a gill before each meal, and before retiring to bed. It is an almost infallible cure, Dysentery Specific, (particularly for bloody dysentery in Adults and Children.) — Take one pound gum arabic, one ouncb gum tragacanth, dissolved _ in two quarts of soft water, and strained. Then take one pound of cloves, half a pound of cin- namon, half a pound allspice, and boil in two quarts of soft water, and strain. Add it to the gums, and boil all together over s^ mpderate fire, and stir into it two pounds of loaf sugar. Strain the whole again when you take it off, and when it is cool, addt<^ it half a pint sweet tincture of rhubarb, and a pint and a half ol best brandy. Cork it tight in bottles, as the gums^will sour, it exposed. If corked properly it will keep for years. Anti-Bilious Pills: — Compound extract of colocynth, 60 grains; rhubarb, 30 grains; soap, 10 grains. Make into 24 pills. Dose, 3 to 4. a. Compound extract of colocynth. 2 drachms; extract of rhu- barb, half a drachm; soap, 10 grains. Mix, and divide into 4a pills. Dose, I, 2j or 3. 3. Scammony, 10 to 15 grains; compound extract of Ciiloeynth, 2 scruples; extract of rhubarb, 'half a drachm; soap, 10 grains, oil of caraway, 5 drops. Make into 20 pills. Dose, i or x, m required. Great Pain Extractor. — Spirits of ammonia, one ounce, lauda> num, one ounce; oil of organum, one ouncft; Mutton tallow, half-pound; combine the articles with the tjiUow when it is nearly cool. Godfrey's Cordial, — Sassafras, six ounces; seeds of coriander, caraway, and anise, of each one ounce; ii^fuse in six pints of • water; simmer the mixture till reduced t« four pints; then add six pounds of molasses; boil a few minuteSj.when cold, add three fluid ounces of tincture of opium. Forcliildren teething. Hooper's Female Pills. — Sulphate of iro*i, eight ounces; water, eight ounces; dissolve,' and add Barba(!ioes aloes, forty ouncesr ' myrrh, two ounces; make twenty pills Dose, 3 to & BOOK OP KNOWLBD6B. Hydnphobia — to Pre vent.— Elecampane , one drackm ; chalk, foul drachms; Armenian bole, three drachms; alum, ten grains; oil of anise-seed, five drops. Infant's Sfrup. — The syrup is made thus: one pound best bos raisins, half an ounce of anise-seed, two sticks licorice; split the raisins, pound the anise-seed, and cut the licorice fine; add to it three quarts of rain water, and boil down to two quarts. Feed three or four times a day, as much as the child will wilUngly drink. The raisins are to strengthen, the anise is to expel the wind, and the lorice as a physic. Baailicon Ointment — Good resin, five parts; lard, eight parts; yellow wax, two parts. Melt, and stir together till cool. Cancer Ointment — ^White arsenic, sulphur, powdered flowers of lesser ^earwort, and stinking chamomile, levigated together and formed into a paste with -white of egg. Elder Flower Ointment, — Lard, twenty-five pounds; prepared mutton suet, five pounds; melt in an earthen vessel; add elder flower water, three gallons. Agitate for half an hour, and set it aside: the next day gently pour off the water, remelt the oint- ment, add benzoic acid three drachms; otto of roses, twenty drops; essence of bergamot and oil of rosemary, of each, thirty drops; ag^u agitate well, let it settle for a few minutes, andpour offthe clear into pots. Eruption Ointment, for Frosted Feet, 4e.— Chrome yellow and hog's lard. Foot Ointment, (for all domestic animals.)— Equal parts of tar, lard and resin, melted together. Golden Ointment. — Orpiment, mixed with lard to the consis- tence of an ointment. Pile Ointment— Vowder^ nutgall, two drachms; camphor, one drachm; melted wax, one ounce; tincture of opium, two drachms. Mix. Ointment. — ^Take equal parts of yellow root or gold thread anA common elder bark, and eitamer them in hog's lard. No family should be without this ointment. It is good for chapped bands, chilblains, burns, scalds, sore nipples and lips. Swaim's Vermifuge. — Wormseed, two ounces ; valerian, rhu- barb, pink-root, white agaric, of each, one and a half ounce* •. BOOK OP KNOWL6DOB. hoil in sufficient water to yield three quarts of decoctaon, an* add it to thirty drops of oil of tansy/ and forty-five drops of oil o/ cloves, dissolved in a quart of rectified spirits. Dose, one tear spoonful at night. For Tetter, Ringworm and Scald Head. — One pound simple cerate; sulphuric acid, one quarter pound; mix together, and ready foi use. Tinctwe for Wounas. — ^Digest flowers of St. Johnswart, one handful, inhalf a pint of rectified spirits, then express the liquor and dissolve in it myrrh, aloes and dragon's blood, of each one drachm, with Canada balsam, half an ounce, ron/c.-^The following is the tonic used by reformed drunkarda to restore the vigor of the stomach. Take of gentian root, half an ounce; valerian root, one drachm; best rhubarb root, two drachms; bitter orange peel, three drachms; cardamon seeds, half an ounce, and cinnamon bark, one drachm. Havingbruised all the above together in a mortar (the druggist will do it if re- quested), pour upon it one and a half pints of boiling water and cover up close; let it stand till cold; strain, bottle and cork securely; keep in a dark place. Two tabiespoonfuls may be taken every hour before meals, and half thax quantity whenever the patient feels that distressing sickness and prostration so generally present for some time after alcoholic stimulants have been abandoned. Whooping Cougli. — Mix a quarter of a pound of ground elcam- pane root in half a pint of strained honey and half a pint of water. Put them in a glazed earthen pot, and place it in a stone oven, vdth half the heat required to bake bread. Let it bake until about the consistency of strained honey, and take it out. Administer in doses of a teaspooful before each meal, to a child; if an adult, double the dose. IVild C/ierry Bitters. — Boil a pound of wild cherry bark in a quart of water till reduced to a pint. Sweeten and add a little rum to preserve, or, if to be used immediately, omit the nim. Dose, a wiueglassful three times a day, on an empty stomach. A Certain Cure for Drun/cenness, — Sulphate of iron, 5 grains; magnesia, 10 grains; peppermint water, '11 drachms; spirits of ntltmeg, t drachm : twice a day. This preparation acts as • BOOK OF KNOWLEDGE. 19 tonic and stimulant, and so partially supplies the place of tlie accustomed liquor, and prevents tiiat absolute pby^ieel and moral prostration that follows that sudden breaking off from ttue Qse of stimulating drinks. MANUFACTURERS* DEPARTMENT. Indelible Ink tor Marking Clothing. — Nitrate of silver, 5 scruples; gum arable, 2 drachms; sap green, i scruple; distilled water, i ounce; mix together. Before writing on the article to be marked; apply a little of the|fbllowing; carbonate of soda, one-half ounce, distilled water, four ounces; let this last, which is the mordant, get dry; then with, a quill pen, write what yon require. Imitation Gold. — 16 parts platina; 7 parts copper; i part zinc, put In a covered crucible, with powdered charcoal, and melt to- gether till the whole forms one mass and are thoroughly incor- porated together. Or take 4 oz. platina, 3 01. silver, i oz. copper. Imitation Silver, — 11 oz. refined nickel; 2 oz. metalic bismuth. Melt the compositions together three times, and pour them out in lye. The third time, when melting, add 2 oz. pure silver. Or take j4 oz- copper; 1 oz. bismuth; 2 oz. saltpeter; 2 /oz. com- mon salt, I oz. arsenic; i oz. potash; 2 oz. brass, and 3 oz. pure silver. Melt all together in a crucible. Recipe for Waking Artificial Honey. — ^To 10 pounds sugar add 3 pounds water; 40 grains cream tartar; 10 drops essence pepper- mint; and 3 pounds strained honey. First dissolve the sugar in water and take off the scum; then dissolve the cream of tartar in a little warm water which you will add with some little stirring; then add the honey; heat to a boiling point, and stir for a few minutes. Vinegar.— Take forty gallons of soft water, six quarts of che^ molasses, and six pounds of acetic acid; put them into a barrel (an old vinegar barrel is best), and let them stand from three to ten weeks, stirring occasionally. Add a little "mother" of old vinegar if convenient Age improves it. Soft *oa/>.— Dissolve fifteen pounds of common cheap hard soap in fifteen gallons of hot water, and let it cool. Then dissolve igjfUenooaiidsof aalaod^infifte^eaUoRs gf hot water: wVt ao BOOK OP KNOWLEDGE, six pounds of unslaked lime, and boil twenty minutes. l,et ft cool and settle, and then pour oflf the clear liquor very carefully and mix it with the soap solutibn. It improves it very much to add one quart of alcohol after mixing the two solutions. Smaller quantities can be made in the same proportions. If too strong, add water to suit Babbit's Premium Soap, — ^s gallons strong lye; 5 gallons water, 5 lbs. tallow; i lb. potash; 2 lbs. sal soda; }i lb. rosin; i pim salt; I pint washing fluid. Let the water boil; then put in the articles, and boil half an hour. Stir it well while boiling, and then run into moulds. It will be ready for use as scion as coid The above preparations are for 100 pounds of soap. Imitation of the Ruby,— Btrass, eight parts; oxide of manganese, two parts; mix and fuse same as topaz. Imitation Ememld. — Strass, five hundred parts; glass of anti- mony, twenty parts; oxide of cobalt, three parts; fhse with care for twenty-four hours, then cool slowly. Imitation Sapphire. — Oxide of cobalt, one part; strass, eight parts. Fuse carefully for thirty-six hours. Paste Resembling the Diamond. — ^Take white sand, nine hundred parts; red lead, six hundred parts; pearl-ash four hundred and fifty parts; nitie, three hundred parts; arsenic, fifty parts; man- ganese, half a part. To make it harder, use less lead, and if it should have a yellow tint, add a little more manganese. Imitation Topaz. — Strass, five hundred parts; glass of anti- mony, twenty-one parts; purple of cassius, half a part;- fuse foi twenty-fore hours, and cool slowly. Celebrated Recipe for Silrer MfasA.— One ounce of nitric acid, one ten-cent piece, and one ounce of quick silver. Put in a& open glass vessel, and let it stand until dissolved; then add on« pint of wafer, and it is ready for use. Make it into a powder by adding whiting, and it may be used on brass, copper, German silver, ect. Cement for Aquaria. — Many persons have attempted to make aqum'iuins, but have failed on account of the extreme difSeulty in making the tank resist the action of water for any length of time. Below is a recipe for a cement that can be relied upon; % is per&ctly Aee finom "nvtivag that injnre^ the nnimah at BOOK OF KNOWl^EDGE. n plants; it sticks to glass, metal, weed, stone, etc., and ^lardetis underwater. A hundred different experiments witk cement have been tried, but there is nothing like it It is the same as that used in constructing the tanks used in the Zoological Car< dens, Iiondon, and is almost unknown in this country. One part, by measure, say a gill, of litharge; one gill of poster of Paris; one gill of dry, white sand; one-third of a gill of finely- powdered resin. Sift and keep corked tight until required for use, when it is to be made into a putty by mixing in boiled oil (linseed) with a little patent dryer added Never use it after it has been mixed (that is, with the oil) over fifteen honts. This cement can be used for marine as well as fresh water aqaaria, as it resists the action of salt water. The tank can be used immediately, but it is best to give it three or four hours to cby. Cement fer Attaching Metal to Glass, — ^Take two ounces of a thick solution of glue, and mix it vrith one ounce of lins««d-oil varnish, and half an ounce of pure turpentine; the whole are then boiled together in a close vessel. Tho two bodies should be clamped and held together for about two days after they are united, to allow the cement to become dry. The claaips may then be removed. Cement for Mending Broken China. — Stir plaster of Paris into a thick solution of gum arable, till it becomes a viscous paato. Apply it with a brush to the fractured edges, uid draw the parts closely together. Cement for Mending Steam Boilers. — ^Mix two parts of finely powdered litharge with one part of very fine sand, and one part of quicklime which has been allowed to slack spontaneously by exposure to the air. This mixture may be kept for any length of time without injury. In using it a portion is mixed into paste with linseed oil, or, still better, boiled linseed oil. In this state it must be quickly applied, as it soon becomes hard. Cheap Galvanic Battery. — Take a cylindrical vessd, and put an- other of porous porcelain inside of it; fill the vessel with dilated sulphwc acid, and the space between the two with sulphate e( copper (if you require to plate the article with copper); if not, a solution of the salt of gold, silver, etc., according to that wUch yon wish it to be; put a slip of zinc in thesulphni4ca^,and attadi a copper wire to it, and the other end to liiw metal or a BOOK OP KNOWLEDGE. other article you wish to plate, and immerse that in the other solution. Your battery is now complete. If you want the cop- per to be very thick, you must put a few solid crystals of copper in the solution; where you do not want it to come in contact, you must touch it with a little grease; if you want to take the copper off the article, you must do it over with a slight varnish. Cheap White Hoase Paint — ^Take skim milk, two quarts, eight ounces fresh slaked lime, six ounces linseei oil, . two ounces white Burgundy pitch, three pounds Spanish white. Slake the lime in water, expose it to the air, and mix in about one-%uarter of the milk; the oil, in which the pitch is previously dissolved to be added, a little at a time; then the rest of the milk, and afterwards the Spanish white. This quantity is sufficient for thirty square yards, two coats, and costs but a few cents. If the . other colors are wanted, use, instead of Spanish white, other coloring matter. Composition for House-Roofs. — Take one measure of fine sand, two of sifted wood-ashes, an^ three of lime, ground up with oil. Mix thoroughly, and lay on with ' a painter's brush, first a thij coat and then a thick one. This composition is not only cheap, but it strongly resists fire. Diamond Cement. — Isinglass, one ounce; distilled vinegar, five and a half ounces; spirits of wine, two ounces; gum ammoniacum, half an ounce, gum mastic, half an ounce. Mix well. French Polish. — To one pint of spirits of wine, add a quarter ol an ounce of gum copal,, quarter of an ounce of gum arable, and one ounce of shellac. Let the gums be well bruised, and sifted through a piece of muslin. Put the spirits and the gums to- gether in a vessel that can be closely corked; place them near'a warm stove, and frequently shake them; in two or three days they will be dissolved; strain the mixture through a piece of muslin, and keep it tightly corked for use. Furniture Oil for Polishing and Straining Mahogany. — Take of linseed oil, one gallon; alkanet root, three ounces; rose pink, one ounce. Boil them together ten minutes, and strain so that the o"il will be quite clear. The furnituire should be well rubbed with it every day until the polish is brought up, which will be more durable than any other. fmrtiiuro Polish.-=-'ia3i& equal parts of sweet oil and vin^^, BOOK OF KNOWLEDGE. «a mix. add a pint of gum arable, finely powdered. This will make furniture look 'almost as good as new, and can be easily applied, as it requires no rubbing. The bottle should be shaken, and the polish poured on a rag and applied to the furniture. Glue tor ready Use. — To any quantity of glue use common whiskey instead of water. Put both together in a bottle, cork tight, and set it away for three or four days, when it will be fit for use without the application of heat. A Quart of Ink for a Dime. — Buy extract of logwood, which may be had at three cents an ounce, or cheaper by the quantity. Buy also, for three cents, an ounce of bi-chromate of potash. Do not make a mistake, and get the simple chromate of potash. The former is orange red, and the latter clear yellow. Now, take half an ounce of extract of logwood and ten grains of bi-chro mate of potash, and dissolve them in a quart of hot rain water When cold, pour it into a glass bottle, and leave it uncorked fp» a week or two. Exposure to the air is indispensable. The ink )« then made, and has cost five to ten minutes' labor, and about three cents, besides the bottle. The ink is at first an intense «teel blue, but becomes quite black. An Excellent Substitute for Ink.— Vut a couple of iron naila into « teaspoonful of vinegar. - In half an hour pour in a tablespoon- ful of strong tea, and then you will have ink enough for a while. Ink, First-Hate ff/ac*.— Take twelve pounds of bruised galls, five pounds of gum Senegal, five pounds of green sulphate of iron, and twelve gallons of rain water. Boil the galls with nine gallons of water for three hours, adding fresh water to replace what is lost by evaporation. Let the decoction settle, and draw off the clear liquor; add to it a strained solution of the gum; dis- solve also the sulphate of iron separately, and mix the whole. Another. — Galls, three pounds; sulphate of iron, one pound; logwood, half a pound; gum half a pound; ale, four gallona Let it stand in loosely corkei bottles in a warm place for 3 week or two, shaking it daily. hik. Blue. — Chinese blue, three ounces; oxalic acid, (pure,) three-quarters of an ounce; gum arable, powdered, one onnoe; distilled water, six pints, Mix. hk, Olie, Emilf ltoda.—Tbe aolnbte indigo of comnieRe malMB BOOK OF KNOWLEDGE. a good blue iak when slightly diluted with hot water. It is ii. ^ ^•misive far steel pens, and flows freely. Ink, Cheap Black. — Extract of logwood, two ounces; sulphate of potash, quarter of an ounce; boiling water, one galloa. Mix. This is as excellent iuk, and can be made at a cost net exceeding fifteen cents a gallon. Ink, Cheap Printing.— tak^ equal parts of lampblaclc land oil; mix aad keep oa the fire till reduced to the right consistency. This is a goad ink for common purposes and is very cheap. We have used it extensively ourselves. Ink, Copying. — Dissolve half an ounce of gum and tweaty grains ef Spanish licorice in thirteen drachms of water, and add one drachm of lamp-black, previously mixed with a teaspoouful of sherry. ^notter.— Common black ink, three parts; sugar candy, one part. Ink, lnJelible.—to four drachms of lunar caustic, in four ounces of water, add 60 drops aif autgalls, made strong by being pulver- ized and steeped in soft water. The mordant, which is to be ^ applied to the cloth before writing, is composed of one ounce of peorlash, dissolved in four ounces of water, with a little gum arable dissolved in it. Wet the spot with this; dry and iron the cloth; then write. 3. Nitrate of silver, five scruples; gum arabic, two drachms; sap green, one scruple; distilled water, one ounce. Mix together. Before writing on the article to be marked, apply a little of the following: carbonate of soda, half an ounce; distilled water, four ounces; let this last, which is the mordant, get dry; then with a quill, write what you require. Ink, Indelible Marking.— On& and a half drachms of nitrate of rilver, one ounce of distilled water, half an ounce of strong mucilage of gum arabic, three-quarters of a drachm of liquid ammonia. Mix the above in a clean glass bottle, cork tightly and keep in a dark place till dissolved, and ever afterwards. IMractions for use; Shake the bottle, then dip a cleaa quill in ^e ink, and write or draw what you require on the article;- im- nediately bold it close to the fire (without scorching,) or pass a fast iron over it, and it wilt become a deep and indelible btadt, lliliiiilriiictailw by ^tfaar time or «cid» of any deanrigtioff. BOOK OF KNOWLEDGE. 85 Ink, Indesiructible. — On many occasions itis of importami* to employ an ink indestructable by any prscess, that will act equally destroy the material on which it is applied. For black ink, twenty-five grains of copal, in powder, are te be dissolved in two hundred grains of oil of lavender, by the assistance of a gentle heat, and ate then to be mixed with two and a half grains of latap-black and half a grain of indigo. This ink is particu- larly useful for labelling phials, etc., containing chemical substances of a corrosive nature. Ink, for Marking Linen with Type. — Dissolve one part of asphal- tum in four parts of oil of turpentine, and lamp-black or black- lead, in fine powder, in sufficient quantity to render of proper consistency to print with type. Ink Powder for Immediate Use. — Reduce to powder ten ouncss of gall-nuts, three ounces of green copperas, two ounces each of powdered alum and gum arable put, |a little of this mixture into white wine, and it will be fit for immediate use. Ink Stains. — The moment the ink is spilled, take a little milk, and saturate the stain, soak it up with a rag, and apply a little more milk, rubbing it well in. In a few minutes the ink will be completely removed. Red Ink. — ^Take of the raspings of Brazil weed, quarter of a pound, and infuse them two or three days in colorless vinegar. Boil the infusion one hour and a half over a gentle fire, and after- ward filter it while hot, through paper laid in an earthenware cullender. Put it again over the fire, and disselve in it first half an ounce of gum arable, and afterward sf alum and white sugar each half an ounce. Care should be taken that the Brazil wood be not adulterated with the Braziletto or Campeachy wood. Resin-oil Ink. — Melt together thirteen ounces of resin, ene pound of resin-oil, and sue and a half ounces of soft soap. When cold, add lamp-black. Range's Black Writing Fluid. — Boil twenty-two pounds »f log- crood in enough water to yield fourteen gallons of decoction. To each one thousand parts add one part of yellow chromate *i potash. Stir the mixture. Sympathetic Invisible Ink. — Sulphuric acid, one part; water, taa parts; mix together and write with a quill pen, which writiag «aK> be read only after beating iU a6 BOOK OF KN0WLEBGE. Sympathetic or Secret Inks. — Mix equal quantities of sulpiiate of copper aud sal ammoniac, and dissolve in water. Writing done -with this ink is invisible until the paper is heated, when it turns a yellow color. Lemon juice, milk, juice of onions, and some other liquids become black when the writing is held to the fire. Transfer Ink. — Mastic in tears, four ounces; shellac, six ounces; Venice turpentine, half an ounce; melt together, add wax, half a pound; tallow, three ounces. When dissolved further add hard tallow soap (in shavings), three ounces; and when the whole is combined, add lamp-black two ounces. Mix well, cool a little, and then pour it into molds. This ink is rubbed down with a little water in a cup or saucer, in the same way as water color cakes. In winter, the operation should be performed near the fire. Indian Glues, — ^Take one pound of the best glue, the stronger the beter, boil it and strain it very clear; boil also four ounces of isinglass- put the mixture into a double glue pot, add half a pound of brown sugar, and boil the whole until it gets thick; then pour it into thin plates or molds, and when cold you may cut and dry them in small pieces Tor the pocket. The glue is ased by merely holding it over steam, or wetting it with the mouth. Thi^ is a most useful and convenient article, being much stronger than comnion glue. It is sold under the name of Indian glue, but is much less expensive in making, and is applicable to all kinds of small, fractures, etc.; answers well on the hardest woods, and cements, china, etc., though, of~course, it will not resist the action of hot water. For parchment and paper, in lieu of gum or paste, it will be found equally con- venient. Japanese Cement. — Intimately mix the best powdered rice with a little cold water, then gradually add- boiling water until ^ proper consistence is acquired, bemg particularly careful to keep it well stirred all the time ; lastly, it must be boiled for one min- ute in a clean saucepan or earthern pipkin. This glue is beauti- fully white and almost transparent, for which reason it is well adapted for fancy paper work, which requires a strong and col. orless cement. liquid 8laekittg.~M.ix a. qnaxtet ofa pound of ivory-black, sis BOOK OP KNOWLEDGE. ^lls of vinegar, a tablespoonful of sweet oil^ and two large spoonfuls of molasses. Stir the whole well together, and it will then be fit for use. Liquid Glue. — Dissolve ouepart of powdered alum, one hundred and twenty parts of water; add one hundred and twenty parts of glue, ten of acetic acid, and forty of alcohol, and digest. Pre- pared glue is made by dissolving common glue in warm water, and then adding acetic acid (strong vinegar) to keep it. Dis- solve one pound of best glue in one and a half pints of water, and add one pint of vinegar. It is then ready for use. Magic Copying Paper. — To make black paper, lamp-black mixed with cold lard; red paper, Venetian red mixed with lard; blue paper, Prussian blue mixed with lard; green paper, Chrome green mixed with lard. The above ingredients to be mixed to the consistency of thick paste, and to be applied to the papei with a rag. Then take a flannel rag, and rub until all coloi ceases coming ofiF. Cut your sheets four inches wide and sis inches long; put four sheets together, oiie of each color, and sell for twenty-five cents per package. The first cost will not exceed three cents. Directions for writing with this paper : Lay down your paper upon which you wish to wrlje; then laj' on the copying paper, jnd over this lay any scrap of paper you chose; then take a ny hard pointed substance and write as you would with a pen. Mahogany Stain. — Break two ounces ofdragon's blood in pieces, and put them in a quart of rectified spirits of wine; let the bottle stand in a wajm place, and shake it frequently. When dissolved, it is fit for use, and will render common wood an excellent im- itation of mahogany. Marine Olue. — Dissolve four parts of india-rubber in thirty-four |jarts of coal tar naphtha, aiding the solution with Jheat and agitation. The solution is then thick as cream, and it should be added to sixty-four parts of powdered shellac, which must be heated in the mixture till ai; is dissolved. While the mixture is hotit is poured on plates ol metal, in sheets like leather. It can be kept in that state, and vlien it is required to be used, it is t)ut into a pot and heated till u is soft, and then applied with a brush to the surfaces to be joined Two ]iiec6S o'' wood joined witJj Om cement can scarcely be sundered. ■8 BOOK OF KNOWLEDGE. Parchment — Paper parchment may be produced by immerang paper in a coacentratic solution of choloride of zinc. Silifer Plating Fluid. — Bissalve sne ounce of nitrate of silver in «ystal, in twelve ounces of soft water; then dissolve in the water two ounces cyanuret of potash, shake the whole together, and let it stand till it becomes clear. Have ready some half ounce vials, and fill half full of Par^s white, or fine whiting, and then fill up the bottles with the liquor and it is ready for use. The whiting does not increase the coating power — it only helps to clean the articles, and to save the silver fluid by half filling the bottle. Amalgam of Gold. — Place one part of gold in a small iron sauce- pan or ladle, perfectly clean, then add eight parts of mercury, and apply a gentle heat, when the gold will dissolve; agitate the mixture for one minute, and pour it out on a clean plate or stona slab. For gilding brass, copper, etc. The metal to be gilded is firs* rubbed over with a solution of nitrate of mercury, and then cov- ered over with a thin film of the amalgam. On heat being ap- plied the mercury volatilizes, leaving the gold behind. A much less proportion of gold is often employed than the above, where a very thin and cheap gilding is required, as by increasing the quantity of the mercury, the precious metal may be extended over a much larger surface. A similar amalgam prepared with silver is used for silvering. Amalgam for Mirrors, — Lead and tin, each one ounce; bismuth, two ounces; mercury, f6ur ounces; melt as before, and add the mercury. These are used to silver mirrors, glass globes, etc., by warming the glass, melting the amalgam, and applying it Annealing Steel. — i. For a small quantity. Heat the steel to a cherry red in a charcoal fire, then bury in sawdust, in an iron box; covering the sawdust with ashes. Let stay until cold.— 2. For a larger quantity, and when it is required to be very * 'soft." Pack the steel with cast iron (lathe or plainer) chips in an iron ■box, as fellows: Having at least }4 ox )4 inch in depth of chips in the bottom of box, put in a layer of steel, then more chips to fill spaces between the steel, and also the J4 or X iuch space be« iween the sides of box and steel, then more steel; and lastly, at least I iacb in depth of chips, well rammed down on top of ^eeL BOOK OP KNOWLEDGE. 29 Heat to and keep at a red heat for from two to four hours. Bo not disturb the box until coM. To make Bell Metal. — i. Melt together under powdered char- coal, 100 parts of pure copper, with 20 parts of tin, and unite the two metals by frequently stirring the mass. Product very fine. — 2. Copper 3 parts; tin i part; as above. Some of the finest church bells in the world have this composition. — 3. Copper 2 parts; tin i part; as above. — 4. Copper 72 parts; tin 26^ parts; iron i}4 parts. The bells of small clocks or pendules are made of this alloy In Paris. Brass to Maxe. i. Fine Brass. — 2 parts of copper to i part of zinc. This is nearly one equivalent each of copper and zinc, if the equivalent of the former metal be taken at 63-2; or 2 equi- valents of copper to i equivalent of zinc, if it be taken with Liebig and Berzelius, at 31-6. 2. Copper 4 parts; zinc, r part. An excellent and very useful brass. Cleansing Solution for- Brass. — Put together two ounces sul. phuric acid, an ounce and a half nitric acid, one drachm salt- petre and two ounces rain water. Let stand for a few hours, and apply by passing the article in and out quickly, and then washing oflF thoroughly with clean rain water. Old discolored brass chains treated in this way will look equally as well as when new. The usual method of drying is in sawdust. To Coyer Brass with beautiful Lustre Colors. — One ounce of cream of tartar is dissolved in one quart of hot water, to which is added half an ounce of tin salt (protochloride of tm) dissolved in four ounces of cold water. The whole is then heated to boil- ing, the clear solution decanted from a trifliBg precipitate, and poured under continual stirring into a solution of three ounces hyposulphite of soda in one-half a pint of water, whereupon it is again heated to boiling, and filtered from the separated sulphiu:. This solution produces oa brass the various luster-colors, de- pending on the length of time during which the articles are al- lowed to stay in it, The colors at first will be light to dark gold yellow, passing through all the tints of red to an irrideeeent brov n. A similar series of colors is produced by sul J]*ide of copper and lead, which, however, are not remarkable for their stability; whether this defect will be obviated by the use of the Iki solution, experience and time alone can show. 30 BOOK OF KNOWLEDGE. Bronting Gun-Bamls.-~Th.c so-called Itutter of zinc used old for branzimg guu-1»arrel8 is made by dissolriiig zinc in hydro, chlaric acid till no more free acid is left; which is sectured by - placing zinc ia the acid until it ceases to be dissolved. The liquid is &en evaporated until a drop taken out and placed en a piece of glass solidifies in cooling, when it is mixed with two parts of olive.eil for every three parts of the liquid. The barreli must be cleansed and warmed before applying the so-called bu^ ter; which put on with a piece of linen rag. Branzing Fluid. — For brown; Iron filing^s, or scales, I lb.; arsenic, i oz.. hydrochloric acid, rib.; metallic zinc, i oz. Th* article to be bronzed is to be dipped in this solution till the de sired effect is produced. Branze, Qreen Acetie acid, diluted, 4 pounds; green verditer, 2 ounees; muiiate of ammonia, i ounce; common salt, 2 ounces; alum % eunoe; French berries^ % pound; boil them togethet. till the berries have yielded their color, and strain. Olive bronze, for brass or capper. — Nitric acid, i ounce; hydrochloric acid, 14 ounces; tttaniunt or palladium, as much as will dissolve, anj .idd tiiree pints of distilled water. To S»tttn east-lren, for BrHling. — Heat to a cherry red, having it lie level in the fire, then with a pair-of cold tongs put on a meee of brimstone, a little less in size than you wish the hole to be when drilled, and it softens entirely through the piece; let it lie in the fire until a little cool, when it is ready to drill. To Weld Cust-lrep. — Take of good clear white sand, three parts; refined solton, one part; festeriue, one part; reck salt, one part ; mix all together. Take two. pieces of cast-iron, heat them in a moderate charcoal-fire, occasionally taking them out while heati ing, and dipping them into the composition, until they are of a proper heat to weld, then at once lay them on the anvil, and gently hammer them together, and, if done carefully by one who understands welding iron, you will have them nicely wel- ded together, ®ne man prefers heating the metal, then cooling it in the water of common beans, and heat it again for welding, CmM-Hwdming. — ^The operation of giving a surface of steel to piaoiNl •! iron, by which they are rendered capable of receiving grtat Metcnud hardness, wUIetbeiBtoriorpM:tioaretainB«Uthe t flrMmis, fen'ders, keys, etc., are BSoaBjr 1. Tke g*«ds, Sailed in every respect put palishing, are put into an ir»a box, and covered with animal or vegetable charcoal, and cemented at a red heat, for a period varying • with the size and description of the articles operated on. 2. Cow's horn or hoof is to be baked or thoroughly dried, and pulverized. To this add an equal quantity of bay salt; mix them with stale chamber-lye, or white wine vinegar; cover the iron with this mixture, and bed it in the same in loam, or inclose it in an iron box; lay it then on the hearth of the forge to dry and harden; then put it into the fire, and blow till the lump has a blead-red heat, and no higher, lest the mixture be burnt too laach. Take the iron out, and immerse it in water to harden. 3. The iron previously polished and finished, is to be heated to a bright red and rubbed or sprinkled over with prussiate of p«tash. As soon as the prussiate appears to be decomposed and 3isdpated, plunge the article into cold water. 4. Make a paste with a concentrated solution of prussiate of potash and loam, and coat the iron therewith; then expose it to ) strong red heat, and when it has fallen to a dull red, plunge die whole into cold water. Te recuf old Files and Hasps. — Dissolve 4 ounces of saleratns in I qaart of water, and boil the files in it for half an henr; then remove, wash, and dry them. Now have ready, in a glass or stone ware vessel, l quart of rain water, into which you have slowly added 4 ounces of best sulphuric acid, and keep the pro- portions for any amount used. Immerse the files in this pre- paration for from six to twelve hours, according to fineness or coarseness of the file; then remove, wash them clean, dry quickly, and put a little sweet oil on them to cover the surface. If the files are coarse, they will need to remain in about twelve hours, but for fine files six to eight hours is sufficient This plan is applicable to blacksmiths', gunsmiths', tinners', coppersmiths' and machinists' files. Copper and tin w6rkers will only require a short time to take the articles out of their files, as the soft metals with which they become filled are soon dissolved. Black- anuths' and saw-mill files require full time. Files may be re-cut tfocetlmca by tiiJs pxooetA. The liquid may be tued at difierent ^ BOOK OF KNOWLEDGE, times if required. Keep away from cbildrea as it is psisttnetis. "^wist. Browning for Oun-Barrels. — Take spirits of aitre |^ ok. : tiactnre of steel, j{ oz.. ; (if the tincture ef steel catmot be obtained, the uamedicated tincture of iron may be used, but it is not so good) black brimstone, ^ oz.; blue vitriol }i oz. ; corrosive sub- limate X ®2-; nitric acid, l dr. or6odre]Bs; copperas, ^ oz,; mix -with i^ pints ef rain water, keep corked, also, as the other, and the process of applying is also the same. Gun Metal. — i. Melt together 112 pounds ef Bristol brass, 14 pounds of spelter, and 7 pounds of block tin. — 2. Melt together ^ parts of capper and I ps^rt of tin; the above compoua^ are those used in the manufacture ef small and great brass guas, swivels, etc. Chinese Uethod of Mending Holes in Iron. — The Chiaese saead boles in cast-iron vessels as folk>ws: They melt a small quantity of iron in a crucible the size of a thimble, and ponr the molten metal on a piece of felt covered with wood-ashes. This is pressed inside the vessel against the hole, and as it exudes en the other side it is struck by a small roll of feh covered with ash«s. The new iron then adheres to tie old. Common Pewter, — Melt in a crucible 7 pounds of tin, and when fused throw in, i pound of lead, 6 oz. of copper and 2 oz. ef zinc. -This cembiaation of metal will form an alloy of great durability and tenacity; also of considerable lustre. Best Pewter. — ^The best sort of pewter consists of 100 parts of tin, and 17 of regulus ef antimony. Hard Pewter. — Melt together^ia pounds of tin, i pound of r^ gulus of antimony, and 4 ounces.of copper. To Mend Broken Saws. — Pure silver 19 parts ; pure copper I part ; pure brass 2_parts; all are to be filed into powder and intiaiately mixed. Place the saw level upon the aavil, the broken edges in close contact, and hold them so; now put a small line of the mixture along the seam, covering it with a lai^ bulk of powdered charcoal; now with a spirit lamp and a jeweler's blow-pipe, hold the cold-dust in place, and blow suffieieai to melt the solder mixture; then with a hammer set the joint smeocn, if not already so, and file away any superfluous solder; and yon wUl be sw^prisecl at its strei^^ BOOE OP KNOWhTSUam. sa StUer, to Adhere to Brass or Copper.— Prepare a soldering solu- tion in this way : Pour a small quantity of muriatic acid on some zinc filings, so as to completely cover the zinc. Let it stand about an hour, and then pour off the acid, to which add twice its amount of water By first wetting the brass or copper with this preparation, the solder will readily adhere. Common Solder. — Put into a crucible 2 lbs. of lead, and when melted throw in l pound of tin. T&is alloy is that generally known by the name of solder. When heated by a hot iron and applied to tinned iron with powdered resin, it acts as a cement or solder. Tempering Stee/.—Poz tempering many kinds of tools, the steel is first hardened by heating it to a cherry red, and plung- ing it into cold water. AAerward the temper is drawn by moderately heating the steel again. Different degrees of hard- ness are required for different purposes, and the degree of heat for each of these, with the corresponding color, will be found in the annexed table. Very pale straw color, 4$eP — ^the temper required for lancets. A shade of darker yellow, 450° — for razors and surgical instru- ments. Darker straw-yellow, 470° — for penknives. Still darker yellow, 490° — chisels for cutting iron. A brown yellow 500° — axes and plane-irons. Yellow, slightly tinged with purple, °52o— table-knives and watch-springs. Tempering Liquid. — i. To 6 quarts soil water put in corrosive sublimate, I oz.; common salt, 2 handfuls ; when dissolved it is ready for use. The first gives toughness to the steel, while the latter gives the hardness. Be careful with this preparatian, as it is a dangereus poison. — 2. Salt, yi tea-cup ; saltpetre, }i oz. ; alum, pulverized. l tea-spoon; soft water, i gallon ; never heat over a cherry red, nor draw any temper. — ^3. Saltpetre, sal-am- moniac, and alum, ef each 2 ouaces; salt, l}i pounds; water, 3 gallons and draw no temper. — 4. Saltpetre and alum, of each 2 onaces; sal-ammoniac, yi ounce; salt, i^ pouuds; soft water, 2 galleas. Heat to a cherry red, and plunge in, drawing no Awtwvy. er MyrUe 5%NV>.~-I}iMolve tw» mA a 9W*tar pannds riW^:'¥ M looK ov Kiiewuni@tt. of white potash in five quarts of water, then mix It vnth tenltiiL ef myrtle \iax, or tnyberry tallow, Beit the whole over a siow .fire till it turns to soap, then add a teacnp of cold water; let It boil ten minutes longer; at the end v. ' that time turn it into tin molds or pans, and let them remain . capable of being written on, eitfaer wlthchattar BOOK OF KNOWLEDGlg. peacll, or \rith steel pens. It preserves its colorless transpaTencj) without beeomimg yellow^ as ia freqaefitly the case with that prepared ia any other way. Unsurpassable Blacking. — PUt one gallon of vinegar into a stone jug, and one pound of ivory-black well pulverized, half a pound of loaf sugar, half an ounce of oil of vitriol, and seven ounces of sweet oil, Incorporate the whole by stirring, 2. Take twelve punces each of ivoty-black and molasses; sper- maceti oil, four ounces; and white wine vinegar, two quarts. Mix thoroughly. This contains no vitriol, and therefore will not iiqure the leather. The trouble of making it.is very little, and it would be well to prepare it for one's self, were it only to be assured that it is not injurious, Varnish for Iron Work. — ^To make a good black varnish for iron work, take eight pounds of asphaltum and fuse it in an iron kettle; then add five gallons of boiled linseed oil, one pound of litharge, half a pound ef sulphate of zinc (add these slowly, or it will fume over), and boil them for about three hours. Now add one and a half pounds of dark gum amber, and boil for two hours lor^r, or until the mass will become quite thick whep cool, after which it should be thinned with turpentine to du<^ consistency. THE TOILET. PERFUMERY, Etc. Hair Restorers and Invigoratqrs. — ^There are hundreds; Lyon't Wood's, Barry's, Bogle's, Jayne'Sj Storr's, Baker's Driscel't Phalon's, Haskel's, Ailen's, Spalding's, etc. But, though all ur der different names, are similar in principle, being vegetable oils dii^olved in alcohol, with the addition of spirit of soap, and an astringent material, su)Bh as tincture of catechu; or infusion of bark. The best is to dissolve one ounce of castor oil in oa« quart of 95 alcohol, and add one ounce of tincture of cantha'rides, two ounces of tincture of catechu, two ounces of lemon juice^ two ounces of tincture of cinehona; and to scent it, add oil ot cinnamon, or oil of rosemary, or both. To Bare Baldness.— take watet, cue pint; pearl-ash, ono-half annoe; onioQ jnice, onp ^L Migh and eatte ia « liotU«. Wxif BOOK OF KNOWLEDGE- 3J Ae head night and morning, with a rough towel, dipped in tht< mixture. To Make the Hair Soft and Glossy. — Put one ounce of castor oil in one pint of bay rum or alcohol, and color it -with a little of the tinclure of alkauet root. Apply a little every morning. Poudre Subtile for Removing Superfluous Hair.-^Take powdered quick-jime, two parts; sulphuret of arsenic, one part; starch, one part; mix into a fine powder, and keep in a close corked bottle. When required for use, take a small quantity and add two or three drops of water, and apply en the part you desire to • remove the hair frem — ^let it remain about one minute, or un- til it becomes red, then wash ofiF. Chinese Depilatory for Removing Superfluous Hair. — Fresh burnt Imie, sixteen ounces; pearl-ash, two ounces; sulphuret of potash, two ounces. Reduce them to fine powder in a mortar, then put it into elosely corked phials. For use, the part must be first leaked in warm water, then a little of the powder made into a paste must be immediately applied. Should it irritate the skin wash it oflF wiSi hot water or vinegar. Instantaneous Hair Dye. — Take one drachm of nitrate of silvpr, and add to it just sufficient rain water to dissolve it, and no vtore, then take strong spirits of ammonia, and gradually ponr on th« solution of silver; until it becomes as cXeax as viaisr,{tkeaeldHion of the ammonia at first makes it brown;) then wrap around the bottle two «r three covers of blue paper, to exclude the light — oflienMise it will spoil. Having made this obtain two drachmi of gallic acid; put this into anotiier bottle \i^ch will contain «ne-half pint; pour upon it hot water, and let it stand until cold — when it is fit for use. Directiena to Dye the Hair.-r'PirSt wash the bead, beam, ot mustaches with soap and water; afterwards with dean water. Dry, and apply the gallic acid solution, with a clean brush. When it is almost dry, take a small tooth comb, aa^with a fint, bmsll, put on the teeth of the comb a little of the silver solution,, and comb it through the hmr, when it will becvme a brilliant jet black. Wait a few hours; then wash the bead again witb clean water. If you want to make a brown dye, add donble oi treble the qoantity of water to the silv^ ^ololioii, aod yen ««• ^I^Mk »$f liMib of oolor yon ebooae^ 3» BOOK OF KNOWLEDGE. Whiskers or Mustache forced to Qraw. — Cologne^ two ounces) liquid hartshorn, one drachm; tincture cantharMts, two drachms; oil rosemary, twelve drops; oil nutmeg, twelve d^ieps) and lavender, twelve drops. This is the recipe used in aaaking the celebrated Graham Onguent. To Make Hair Cur/.—M any time you may make your hair curl , the more easily by rubbing it with the beaten yolk of an egg washed off afterwards with clean water. To Prevent Bray Hair. — When the hair begins to change color the use of the following pomade has a beneficial effect in pre- venting the disease extending, and has the character of even restoring the color of the hair in many instances; Lard 4 ounces; spermaceti, 4 drachms) oxide of bismuth, 4 drachms. Melt the lard and spermaceti together, and when getting cold stir in the bismuth; .to this can be added any kind of perfume, according to choice. It should be used whenever the hair requires dressing. It must not be imagined that any good effect speedily results; it is, in general, a long time taking place, the change being very gradual. Liquid Ituuye for the Complexion. — Four ounces of alcohol, two ounces of water, twenty grains of carmine; tM'.eiity grains of ammonia, six grains of oxalic acid, six grains of alum, mix. Vinegar Rouge. — Cochineal, three drachms; carmine lake, three drachms; alc»hol, six drachms; mix, and then put into one pint of vinegar, perfumed with lavender; let it stand a fortnight, then strain fer use. Pearl Powder for Complexion. — Take white bismuth, one pound; starch powder, one ounce; orris powder, one ounce. Mix and sift through lawn. Add a drop of ottar of roses or nereli. Pearl Water for the Complexion. — Castile soap, one pound; water, one gallon. Dissolve, then add. alcohol, one quart; oil of rose- mary and oil of lavender, each two drachms. Mix well. Complexion Pomatum. — Mutton grease, one pound; oxide of bis- muth, four ounces; powdered French chalji, two ounces; mix. Spanish Vermillion for the Toilette. — ^Take an alkine solution of bastard saffiron, and precipitate the color tuitx lemon juice; mix the precipitate with a sufficient quant c/ of finely powdered French chalk and lemon juiee, then a^? (1 I^Vtiie perfumg. iiOOK OF KNOWLEDGB. Lily WhiH. ia nothing butpurifi«d chalk, scented. To Remove Freckles and Tan. — ^Tincture ofbenzoin, one pint; tincture tolou, one-half pint; eil rcsemary, one-half ounce. Put one teaspeonful of the above mixture in one-quarter pint of water, and with a towel wash the face night and morning. Feuchiwanger's Tooth Paste. — Powdered myrrh, two| ounces: burnt altua, one ounce; cream tartar, one ounce; cuttle fish bone, four ounces; drop lake, two ounces; honey, half a gallon; mix. Fine Tooth Powder. — Powdered orris root, one ounce; peruvian bark, one ounce; prepared chalk, one ounce; myrrh, one-half ounce. To Make Brown Teeth White. — Apply carefully over the teeth, a ^ck dipped in strong acetic or nitric acid, and immediately wash out the mouth with cold water. To make the teeth even, if irregular draw a piece of fine cord betwixt them. Superior Cologne Water. — Alcohol, one gallon; add oil of cloves, lemon, nutmeg, andbergamot, each one drachm; oil ne roli, three and a half drachms; seven drops of oil of rosemary lavender and cassia; half a pint of spirits of nitre; half a pint of elder-flower water. Let it stand a day or two, then take a cul- lender and at the bottom "'ay a piece of white cloth, and fill it up, one-fourth of v/hite sana, and filter through it Smelling Salts. — Super carbonate of ammonia, eight parts; put it in coarse powder in a bottle, and pour out lavender oil one part Bandoline for the Hair. — This mixture is best made a little at a time. Pour a tablespoonful of boiling water on a dozen quince seeds; and repeat when fresh is required. Oil of Roses— For the Hair. — Olive oil, two pints; otto|of roses, one drachm; oil of rosemary, one drachm, mix. It may be colored by steeping a little alkanet root in the oil (by heat) be- fore scenting it Arnica Hair Wash. — ^When the hair is falling off and becoming thin, from the too frequent use of castor, Macassor oils, |&c. , or when pernuiture baliiess arises from illness, the arnica hair wash will be found of great service in arresting the mischief. It is thus peepared: take elder water, half a pint; sherry wine, telf a pistitiactore ef arnica, half an ounce; alcoholic ammonia BOOK OF KNOWLEDGE. one drachm — ^if this last named ingredient is old, and it«* lot c its streagth, &en two drachms instead of one may be employed. The ■whole of these are {^ be mixed in a lotion boUle, and ap- plied every night to the head with a sponge. Wa«h the head with warm water twice a wepk. Soft brushes only must be used (luring the growth of the youwg hair. Ammenical Pomatum for Promciing the Orowth of Hair. — ^Take almond oil, quarter of a pound; white wax, half an ounce; clari- fied lard, three ounces; liquid ammonia, a quarter fluid ounce; ott« of lavender, and cloves, of each o«te drachto, Place the oil, wax, and lard, in a jar, which set in boiMug water; when the vax is fnelted, allow the grease to cool till nearly ready to set, then stir in the ammonia and the perfume, and put into small jars for use. Never use a hard brush, nor comb (he hni^' too much Apply the pomade at night only. Artificial Bears' Greask — Bear's grease is imitated by a mixture ef prepared veal suet and beef marrow. It may be scented at pleasure. The following are some of the best compounds sold by that name. / 1. Prepared suets, 3 ounces; lard, I ounce; olive oil, t ouncei cnl ef doves. 10 drops; compound tincture of benzoin, i drachm. Mix. 2. Lsrd, t penad; solation of carbo jate of pitasb, a onnces Mix. 3. OUve oil, 3 pints; white wax, 3 ounces; spermaceti, t ounce; scent with oil of roses and oil of bitter almonds. Bears' Oil. — ^The best description of lard oil, properly per-- fnmed, is far preferable to any other kind ef oil. Oircaasian Cream.— One pint of olive oil: three ounces white wax; two ounces spermaceti; half an ounce alkauet root. Digest the oil with the alkanet till sufficiently colored, strain, melt the wax and ^ermaceti with the oil, and, when sufficiently cool, add two and a half drachms oil of lavender, one drachm of efiieace and of ambergies. Cmmetie Soap, for Washing the Hands. — Take a pound of castile soap, or any other nice old soap; scrape it fine; pat it on the fire with a little water, stir it to a smooth paste; torn it into a ttaod;; or 89? 1Mb4 of essence; ,be^ it witii b silver ^oqq tttl veU BOOK OF KNOWLEDGE mino: thickea H with Indian meal, and keep it in small pots, Closer;; fcovered; exposure to the air will harden it Cosmttic WasA f»r the M»r.— Red wiae, one poaad; salt, oae dracBm; snlphate •£ ir«H, two drachms; boil far a few miiautes, add cemxion verdigris, ese drachm; leave it oa the fire two mimttes; withdraw it, and add twa drachms af powdered nntgall. Rab the hair with the liquid, in a few minutes dry it with a warm cloth, and afterwards wash with water. To Remoire Dandruff.— Take a thimbleful «f powdered refined beraz, let it dissolve in a teacupful of water, first brash the head well, then wet a brush and apply it to the head. Do this every day for a week, and twice a week for a few times, and yen will effectu^ly remove the dandraS To make the Complextoa Fair, — ^Take emnlsiea of bitter al- monds, one pint; oxymnriate of qnickalver, two and a haH gMJBs; sal ammonia, one drachm. Use moderately for pimpleo, &eckle«, tanned complezioas. Cau ds Cologne— Co/egne Water.—OU. of lavender, «1 of bar- gamot, oil of lemon, oil of neroli, each oae oance; oil of ciaaa- moa, half an ounce; spirit of rosemary, fifteen onnces; hig^y rectified spirit, eight pints. Let them stand fourteen days; then distill in a water bath. 2. Essential oils of bergamot, lemon, neroli, orangeped and rosemary, each twelve drops; cardaman seeds, one dradim; kD' tified spirits, oae pint It improves by age da de Koaieres. — ^irits of roses, 4 pints; Sfurits of jessamine, one pint; spirits of orange flowers, one pint; spirits of cncamber, two and a quarter pints; spirits of celery seed, two and a quarter pints; spinte of angelica root, two and three quarter piats; tine- tore of beaaoin, three quarters of a pint; balsam of Uecea, a few drops. fair de Violettes. — Macerate five ounces of fiae orris root ia a qnart of rectified spirits, for some days, and filter. Esprit de Bouquet. — Oil af lavender, oil of cloves aad «1 af beigamot, each two drachms; otto of rose, aaA of oil of einaa* mon, each, twenty drops; essence of mnsk, one diaehm; reeti- tied sprits one piat Mix. t$eeaee of Ambtrgfia. — StArits of wine, half a pint; ambergris fieOK GF KNOWLBBCR 34 grains. Let it stand for three days in a Mvarm place, and filter. Essence of Bergamot. — Spirits of wine, half a pint; bergamot peel, four ounces; as above. Essence of Cedrat — Essence of betgamot, one ounce; essence of neroli, two drachms. Essence of Cloves. — Spirits of wine, half a pint; braised cIotss, one ounce. Essence for the Headache. — Spirits of wine, two pounds; roche alum, in fine powder, two ounces; camphor, four ounces; essence of lemon, half an ounce; strong water of ammonia, four ounces. Stop the bettle close, and shake it daily, for three or four days. Essence of Lavender.^seatial oil of lavender, three and a half ounces; rectified spirits, two quarts; rose water, half a pint; tincture of orris, half a pint. Essence of Lemon. — Spirits of vdne, half a pint; fresh lemon iieel, four ounces. Essence of Musk.— Tnke one pint proof spirit, and add two Irachtns musk. Let it stand a fortnight, with frequent agitation. Essence of Neroli. — Spirits of wine, half a pint; orange peel cut small, three onunces; orris root ia powder, one drachm; musk, yto grains. Essence for Smelting Bottles. — Oil of lavender and essence of .bergamot, each one drachm; oil of orange peel, eight drops; oil of cinnamon, four drops; oil of neroli, two drops; alcohol and strongest water of ammonia, each two ounces. Essence of Verbena Leaf.— Take rectified spirits of wine, half a pint; otto of verbena, half a drachm; otto of bergamot one drachm; tincture of tolu, quarter of an ounce. Mix them to- gether, and it is "ready /or use. This sweet scent does not stMM the handkerchief and is very economical. Essence of Wo/efs.— Spirits of wine, half a pint; orris root, one ounce. Other essence in the same manner, r- Eye Water, — Take one pint of rose water, and add one teaspon* ful each of spirits of camphor and laudanum. Mix and bottle. To be shaken and applied to the eyes as often as necessaiy Ferfeedy hanuleta, BOOK OF KNOWUSDOB 43 Monty Mfafer.— Rectified spirits, eigkt pints; oil of cloves, oil of Lavender, oU of berganet, each half an ounce; musk, eight grains; yellow sandus shavings, foiir ounces; digest for eight days and add two pints each of orange flower and rose water. Lavender Witter. — 9\\ of lavender, four ounces; spirit, three qnarts; rose water, one pint. Mix and filter. UsbM Water. — To rectified spirit, one gallon, add essential oils of orange peel and lemon peel, of each three ounces, and otto of roses, one quarter of an ounce. Oderifereua Lavender Water. — Rectified spirit, five gallons; essential oil of lavender, twenty ounces; oil of bergamot, five ounces; essence of ambergris, half an ounce. 2. Oil of lavender, three drachms; oil of bergamot, twenty drops, nerolic, six drops; otto of roses, sis drops; essence of ce- drat, eight drops; essence of musk, twenty drops; rectified spirit, twenty-eight fluid ounces; distilled water, four ooncea Queen of Hungary's Water. — Spirit of rosemary, Ibnr pints; orange flow«r water, one quarter of a pint; eeseaoe of neroli, isnr drops. FACE PAINTS. Almond k/oom.— Boil one ounce of Brazil Arm. ta mteeplints of distilled water, and strain; add six drachms of isinglaas, two drachms of cochineal, one ounce of alum, and eigilt ^ncbtns of borax; boil again and strain through a fine clotb. Fine Carmine. — (prepared from cochineal) is tised dkme, or reduced with starch, etc. And also the coloring maiUer of saf- flower and other vegetable colors, in the form of pink saacers, &c. Face Powder. — Starch, one pound; oxide of bisstnth, four oz. Face Whites.— Vrench chalk is one of the most iiiaeeestt; finely powdered. White starch is also used. Rouge. — Mix vermillion with enough gum tragacantb dissolved in water to form a thin paste; add a few drops of almond oil, place the mixture in rough pots, and dry by a very geiltle heat. Turldsli ffoi/ge.— Take half pint alcohol and one onace of al- fe; tiamartAe ten days and pour o£r the liquid, wduoh should 44 BOOK OF KNOWLEDGE. befeettled. Tkisisthe simplest "aad one «ftke1»est article! n the kisd. tien. — ^WWte lead, and all cosmetic powders centainibg it slwald sever be applied to the skin, as it is the most daagtrous artiide that could be used. Uwth Pastiles, for Perfuming the flreatt.— Extract ©f licorice, throe ouaces; oil of cloves, one and a half drachms; oil of cinna- mon flrfteen utopa. Mixj and divide into one-grain pills, and silvor flieta. 2. Catechu, seven drachms; orris powder, forty graims; sugar, three oances; oil of rosemary, (or of clove, peppermint, orcin- veas&n,) foar drops. Mix, and roll flat on an oiled marble slab, aad eat Kto very small leze&ges."^' Of/ for the Hair. — A very excellent ready-made oil for the hail whkh answers all common purposes, is made by miadsg one part brasady with three parts of sweet oil. Add aay scent you Oi/ of Boses. — Fine olive oil, one pint; otto of roses, sixteen drops. If required red, color with alkanet root, and strain before addmg the @tto. Per common sale essence of bergamot or of lemon is often subtituted, wholl3ror in part, for the expensive OH to malce the Hair Cur/— Olive, one pound; oil of origanum, ooe &!aieb,m; oil of rosemary, one and a quarter drachms. HUNTERS AND TRAPPERS SECRETS. The fisUtfwing secret applies to all animals, as every animal 18 attracted by the peculiar odor in a greater or less degree; but ' it is best ad apted to land animals, such as Foxes, Miahs, Sables, Martkie, Wolves Bears, Wild Cats, etc., etc. Take one half pound strained hoaey, one quarter drachm musk, three drachms oil of lavender, and four pou»cb of tsAlow, mix the w^»le theieughly tege&ev, and make it into forty pills, or bc^, a«d place one of these pills, under the pan of aach trap when s^ing it Tbe above i»^paraHen wUl meat wonderfully attract all kinds SOOK Oe JiN0WU*i>Ofi If the milk conetipatea, sweeten it with molaH«%, BOOK OP KNOWLBDGE. 89 or mix with it a small quantity of magnesia. Abjure soothing syrups, and for colic give catnip or smellage tea. Give the baby a tepid bath at night as well as in the morning rubbing him well with the hand. After the bath, let him feed and then sleep, We find open air the best tonics for babies. Ours takes his naps out of doors in the shade during the warm weather, and his cheeks are two roses. To Can Gooseberries without Breaking them. — Fill the cans with berries, and partly cover with water, set the jars into a vessel of water, and raise the temperature to the boiling point. Boil eight minutes, remove from the kettle, cov^r with boiling water, and seal immediately. If sugar is used, let it be pure white, and al- low eight ounces to a quart of berries. Make into a syrup, and use in the cans instead of water. The glass cans with glass tops, a rubber and a screw ring, we have found the simplest and most perfect of the many kinds oflFered for sale in the market. Ready Mode of Mending Cracks in Stoves, Pipes, and Iron Ovens. — When a crack is discovered in a stove, through which the fire or smoke penetrates, the aperture may be completely closed in a moment with a composition consisting of wood ashes and com- mon salt, made up into paste with a little water, and plastered over the crack. The good eflFect is equally certain, whether the stove, etc., be cold or hot. Preservation of Milk and Cream. — Put the milk into bottles, then place them in a saucepan with cold water, and gradually raise it to the boiling point; take it from the fire, |and instantly cork the bottles, then raise the milk once more to the boiling point for half a minute. Finally let the bottles cool in the watei in which they were boiled. Milk thus treated will remain per- fectly good for six mouths. Emigrants, especially those having children will find the above hint add much to their comforl while on their voyage. To Keep Milk from Turning Sour. — Add a little sub-carbonate of soda, or of potash. This by combining with, and neutralizing the acetic acid formed, has the desired effect, and keeps the milk from turning sooner than it otherwise would. The addi- tion is perfectly harmless, and does not injure the taste. Strawberry Vinegar. — Put four pounds of very ripe strawberries, niodjr dreiced, into three quarts of the best vinegar, and let tlwm 6o BOOK OF KNOWLSDGB. stand three or four days; then drain the vinegar thraugk a j«Uj- bag, and pour it on the same quantity of fruit. Repeat tiie process in the days for a third time. Finally, te each pound of the liquor thus ohtained, add one pound of fine sugar. Xottic, and let it stand covered, but not tightly corked, one week;,tteii cork it tight, and set it in a cool, dry place, where it will not freeze. Raspberry vinegar is made the same way. C/Ver Vinagar. — After cider has become too sour for use, set it in a warm place, put to it occasionally the rinsings of the sugar basis or molasses jug, and any remains of ale or oeld tea; let it remain with the bung open, and you will toon have the host of vinegar. To §ive Lustre to Silver. — Dissolve a quantity of alum in water, so as to make a pretty strong Inine, and skim it earaMljr; then add seme soap to it, and dip a linen rag in it, and mk over tba silver. To make Wator-Proof Ptroas Cloth. — Cloee water-proof elotb fabrics, suck as glazed oil-clotk, Indian-rubber, andgsttaycrdie cloth are completely water -proof, put do not permit porspiratioei and the exkalted gases from the skin to pass throu|^ them, fa^ cause they are air-tight as well as water-tight. Persons wfe.- wear air-tight garments soon become faint, if they are undpf going severe exercise, such as that to which soldiers are exposT ': when en march. A porous, water-proof cloth, th^efore, is tl '. best for outer garments during wet weather, for those whose d ties or labor causes them to prespire freely. The best way i :, preparing such cloth is by the following process: Take 2% H '■ of alum and dissolve this in 10 gallons of boiling water; tken.i i a separate vessel dissolve the same quantity of sugar of lead L-'i 10 gallons of water, and mix the two selotiene. The clotii ; now wdl handled in this liquid, until every part of it is pe etrated; then it is squeozed and dried in the air, or in a wal 'i apartment, then washed in cold water and dried again, when ; is fit for use. If neeeasary, the cloth may be dijped in tl. .3 liquid and dried twice before being washed. The liquor appea i curdled, when the alum and lead solutions are mixed togeACi This is the result of double decomposition, the sulphate of lea'^ which is an insoluble salt, being formed. The sulphate of lead f j- taken tip in tb^ pores of Uie cloth, and it is una£fected br rail J BOOK OP KNOWLEDGE. 6l or moisture, and yet it does not render Ihe cloth air-tight. Such cloth is also partially non-inflammable. A solution of alum it- self will render cloth, prepared as described, partially water- proof, but it is not so good as the sulphate of lead. Such cloth — cotttn or woolen— sheds rain like the feathers on the back of adu<&. To Cleanse Carpet. — i teaspoonful liquid ammonia. in i gallon warm water, will often restore the color of carpets, even if pro- duced by acid or alkali. If a ceiling has been whitewashed with carpet down, and a few drops are visible, this will remove it. Or, after the carpet is well beaten and brushed, scour it with ox- gall, which will not only extract grease but freshen the colors — I pint of gall in three gallons of warm water, will do a large carpet. Table flo<*-cloths may be thus washed. The suds left from a wash where ammonia is used, even if almost cold, cleanses these floor-cloths well. To keep Hams. — After the meat has been well cured by pickle and smoke, take some clean ashes from bits of coal; moisten them with a little water so that they will form a paste, or else jnst wet the hams a little, and rub on the dry ashes. Rubbed m thoroughly they serve as a capital insect protector, and the hams can be hung up in the smoke-house or wood-chamber without any danger of molestation. A Cold Cement for Mending Earthenware, says a recent English work, reckoned a great secret among workmen, fe made by grating i pound of old cheese, with a bread grater, into a quart of milk, in which it must be left for a period of fourteen hours. It should be stirred quite often. A pound of unslaked lime, finely pulverized in a mortar, is then added, and the whole is thoroughly mixed by beating. This done, the whites of twenty- five eggs are incorporated with the rest, and the whole is ready for use. There is another cement for the same purpose which is used hot. It is made of resin, beeswax, brick dust, and chalk boiled together. The substances to be cemented must be heated, and when the surfaces are coated with cement, they must b« mbbed hard upon each other, as in making a glue joint with ■wood. How to Make Cucumber Vines Bear Five Crops.— When a cuouai- kcr is taken from the vine let it bs cut with a knife leaviug about 6a BOOfe OF KNOWLEDOti the eight of an inch of the cucumber on the stfeio, thftu slit th* stem with a knife from the end to the vine, leaving a small portion of the cucumber on each division, and on each separate slit there will be a new cucumber as large as the first" White Cement— Take white (fish) glue, i lb. xo oz., dry white lead 6 oz. ; soft water 3 pints; alcohol i pint Dissolve the glue by putting it in a tin kettle or dish, 4ou- taining the water, and set this dish in a kettle of water, to pre- vent the glue from being burned; when the glue is- all dissolved, put in the lead and stir and boil until it is thoroughly mixed; remove from the fire, and when cool enough to bottle, add the alcohol, and bottle while it is yet warm, keeping it corked. This last recipe has been sold about the country for from twenty-five cents to five dollars, and one man gave a horse for it. To Clean Furniture. — An old cabinet maker says the best preparation for cleaning picture frames and restoring furniture especially that somewhat marred or scratched, is a mixture oj three parts linseed oil and one part spirits ot turpentine. It not only covers l!he disfigured surface, but restores wood to its natural color, and leaves a lustre upon its surface. Put on with a woolen cloth, and when dry, rub with woolen. Bruises on Furniture. — ^Wet the part in warm water; double u piece of brown paper five or six times, soak in the warm water, and lay it on the place, apply on that a warm, but not hot, flat- iron till the moisture is evaporated. If the bruise benotgonef repeat the process. After two or three applications the dent wiU be raised to the surface. If the bruise be small, merely soak i» with warm water, and hold a red-hot iron near the surface keep- ing the surface continually wet— the bruise will soon disappear. To Prevent Iron Bust. — ^Kerosene applied to stoves or farming implemeats, during summer, will prevent their rusting. To Color Sheop Skins. — Unslaked limeand litharge equal parts, mixed to a thin paste with water, 'will color buff— several coats will make it a dark brown; by adding a little ammonia and nitrate of silver a fine black is produced. Terra japoaica will impact «t "iaa color" to wool, and the red shade is deepened by spoagivg with a solution of lime and water, using a strong selu- tiaa ejidum water to "set" the colors; i part erystelized nlteate lilver, 8 parts caroonate ammonia, and i H parts ot not) wmUa BOOK OP KNOWlvBDGB. «^ ■" - — — ... — _^^.^_^.»_^_^____M v./«s brown ; every additional ooat darkens the color until a blav '^ is obtained. Remi. -iy for Burns. — Take one teacup of lard and the whites of two eggs, work together as much as it can be, then spread on doths and apply. Change as often as necessary. How Sun mer Suits should be Washed. — Summer suits are nearly allmar'.Lof white or buff linen, pique, cambric, or muslin, and Ih'- art of preserving the new appearance after washing is a matter of the greatest iinportance. Common washwomen spoil everything with soda, and nothing is more frequent than to see the delicate tints of lawns and percales turned into dark blotches and muddy streaks by the ignorarce and vandalism of a laun- dress. It is worth while for ladies to pay attention to this, anc' insist upon having their summer dresses washed according tc. the directions which they should be prepared to give their laun. dresses themselves. In the first place, the water should be tepid, the soap should not be allowed to touch the fabric; it should be washed and rinsed quick, turned upon the wrong side, and hung in the shade to dry, and when starchr^d (in thin boiled but not boiling starch) should be folded in sheets or towels, and ironed upon the wrong side as soon as possible. But linen should be washed in water in which hay or a quart bag of bran has been boiled. This last will be found to answsr for starch as well, and is- excellent for pink dresses of all kinds, but a handful of salt i« very useful also to set the colors of light cambrics and dotte4 lawns; and a little ox gall will not only set but brighten yellow and purple tints, and has a good affect upon green. How to Fasten Rubber to Wood and Metal. — As rubber plates and rings are now-a-days used almost exclusively for making con> nections between steam and other pipes and apparatus, xaxtA annoyance is often experienced by the impossibility or imper- fection of an air-tight connection. This is obviated entirely by employing a cement which fastens alike well to the rubber and to the metal or wood. Such cement is prepared by a solution of shellac in ammonia. This is bestmade by soaking pulveriatd gum shellac in ten times its weight of strong ammonia, when a slimy mass is obtained, which in three or four weeks will become liqtlid without the use of hot water. This soft^ans the rubber, and becomes, after volatilization of the ammonia, har^ aad ia>- panBWtbto to gases and flnida. 64 BOOK OF KNOWLEDQB. Renewing Maroon Colors on Woof. — ^Wash the goods in vety weak lye; then jinse thoroughly In clear water; thus you have * beautiful, even color, although your goods have been mucli faded and stained. Though the color thus obtained may not bi the exact shade as when new, it is, however, a very pretty one. The above will not answer for other than all woolen goods of fc maroon color. To make Water-Proof Cloth out of thick Ducking.— 'tne following French recipe is given: Take two pounds four ounces of alum, and dissolve it in ten gallons of water. In like manner dissolve the same quantity of sugar of lead in a similar quantity'Cf water, and mix the two together. They form a precipitate of the sul- phate of lead. The clear liquor is now withdrawn, and the clotk immersed one hour in tlie solution, when it is taken out ami dried in the shade, washed in clean water and dried again. Cochineal Coloring. — The following is a good recipe:— Cochineal, alum, cream tartar carb. potassa, each three drachms; watet , eight ounces; sugar six ounces. Rub the cochineal, alum and cream tartar, with eight ounces boiling water, and, when cold, gradually add carb. potassa, and strain; pour water on tho strainer sufficient to measure eight fluid ounces, then add tht) sugar. -' How to Stop a Pinhole in Lead Pipe.— Take a ten-penny naft place the square end upon the hole, and hit it two or three slight blows with s hammer, and the orifice is closed as tight as though you had employed a plumber to do it at a cost of a dollar or more. To Build a Chimney that Will Mot Smoke. — ^The Scientific AmeH' can gives the following hints to those who would "build a chimney that would not smoke:" — ^The chief point is to make the throat not less than four inches broad and 12 long; then the chimney should be abruptly enlarged to double the size, and so continue for one foot or more; then it may be gradually tapered oflF as desired. But the inside of the chimney throughout its whole length to the top, should be plastered very smooth with good mortar, which will harden with age. The area of a chimney should be at least half a square foot, and no flues less than sixty square inches. The best shape for a chimney is circular, or boSk op knowlkbob. «s To Prevent Turners' Wood Spfifti'ng. — Small pieces of valuable wood, such kinds as are used for turning, etc., are very liable to split readily — that is, outward from the centre. To prevent tiiis, soak the pieces, when first cut, in cold water for twenty-four hours, then boil in hot water for two or three hours, and after- ward dry slowly, and under cover. This will be found useful in making handsome mantle, toilet, and other articles from sumac, cherry, and other woods that never grow very large. To remove Dry Paint on Windows. — ^The most economical way to remove dry paint from the panes is to make a small swab hav- ing a handle some eight inches long, dip it in a little diluted oxalic acid, and rub off the paint with a swab. Everlasting Fence Posts. — I discovered many years ago that wood could be made to last longer than iron in the ground but thought the process so simple and inexpensive that it was not worth while making any stir about it I would as soon have poplar, basswood, or quaking ash as any other kind of timber for fence posts. I have taken out basswood posts after having been set seven years, which were as sound when taken out as when they were first put in the ground. Time and weather seemed to have no effect on them. The posts can be prepared for less than two cents a piece. This is the recipe: Take boiled linseed oil and stir it in pulverized charcoal to the consistency of paint. Put a coat of this over the timber, and there is not a man who will live to see it rotten. How to Test tlie Ricliness of Af//*.— Procure any longi glass vessel — a cologne bottle or long phial. Take a narrow strip of paper, just the length from the neck to the bottom of the phial, and mark it off with one hundred lines at equal distances; or fifty lines, and count each as two, and paste it upon the phial, so as to. divide its length into a hundred equal parts. Fill it to the highest mark with milk fresh from the cow, and allow it to stand in a perpendicular position twenty-four hours. The num- ber of spaces occupied by the cream will give you its exact pre- centage in the milk without any guess work. J, Uend Tinware by t/ie lieat of a Candle.— Take a vial about two- thirds lull of muriatic acid, and put into it little bits of sheet line M long as it dissolves them; then put in a crump of sal« , aad fiU It ap wMi wUbtr, SMllt to B«OK ®P KNGWLEDGS- Then, with the cork of the vial, wet the place to be mendeO with the preparation; then put a piece of sheet zinc over ttae fao^e, and hold a lighted caudle or spirit-lamp under the place, whicL melts the solder on the tin, and causes the zinc to adhere with, out further trouble. Wet the zinc also with the eolutlon; or ti little solder may be put on instead of the zinc, or with tlie /inc. To Remove Slains. — ^The stains of ink on cloth, paper, or wood may be removed by almost all acids; but those acids arft to b» preferred which are least likely to injure the texture of the stained substance. The muriatic acid, diluted with five or siv times its weight of water, may be applied to the spot, and after a minute or two may be washed off, repeating the application a% often as may be necessary. But the vegetable acids are attended with less risk, and are equally effected. A solution ot the ox Hlic, citric (add of lemons), or tartareous acids in water may b» applied to the most Aelicate fabrics, witnout any danger o< injuring them; and the same solutions will discharge writing bul not printing ink. Hence they may be appked in cleaning books which have been defaced by writing on the margin, without imparing the text. Lemon-juice and th» juice of sorrels wilt also remove ink-stains, but not so easily m the concrete acid of lemons or citric acid, to Prevent Snow-water or Ham from htnetrating the Safes oi Shoes or Boots in Winter. — ^This simple and effectual remedy is nothing more than a little beeswax aad mutton suet, warmed in a pipkin until in a liquid state. Then rub some of it lightly over the edges of the sole where the sticnes are, which will re- pel the wet, and not in the least prevent the blacking from having the usual effect. An Easy Method of preventing Moths in Fart or Woolens. — Sptiukle the furs or woolen stuffs, as well as the drawers or boxes in which they are kept, with spirits of turpentine; the unpleasant scent of which will speedily evaporate ' on exposure of the stuffs to the air. Some people place sheets of paper, moistened with spirits of turpentine, over, under, or between pieces of cloth, etc., and find it a very effectual mode. To keep Moths, Beetles, etc., from Clothea. — Put a piece of cam- jphor in a linen-bag, or some aromatie nerbs, in the drawers, nmong linen or woolen dotbes, and UMther moth nor^ filBmMM) BOOK OF KNOWLKDOB. To make Sea-wttHr ft for Washing Linen at Sea, — Soda put into sea-water tendons it turbid: the lime and magnesia fall to the bottom. To make sea-water fit for washing linen at sea, as much soda must be put in it, as not only to efiect a complete precipita- tion on these earths, but to render the sea-watei sufficiently laxivial or alkaline. Soda should always be taken to sea for this purpose. To Destroy Insects. — When bugs have obtained a lodgment in walls or timber, the surest mode of overcoming the nuisance is to putty up every hole is moderately large, and oiVpaint the whole wall or timber. In bed-furniture, a mixture of soft soap, with snuff or arsenic, is useful to fill up the holes where the bolts or fastenings are fixed, etc. French polish may be applied to smoother parts of the wood. Poultice for Burns and Frozen Flesh. Tndian-meal poultices, covered with j^oung hyson tea; moister d with hot water, and laid over bums or frozen parts, as hot as jan be borne, will re- lieve the pain in five minutes, and blisters, if they have not, will not arise. One poultice is usually sufficient. Cracked Hippies. — Glyceine and tannin, equal weights, rubbed together into an ointment, is highly recommended, as is also mutton tallow and glycerine. To take the Impression of any Butterfly lit all its Colors. — Having taken a butterfly, kill it without spoiling its wings, which con- trive to spread out as regularly as possible in a flying position. Then, with a small brush or pencil, take a piece of white paper; wash part of it with gum-water, a little thicker than ordinary, so that it may easily dry. Afterwards, laying yonr butterfly on the paper, cut off the body close to the wings, and, throwing it away, lay the paper on a smooth board with the fly upwards; and, laying another paper over that, put the while preparation into a screw-press, and screw down very hard, letting it remain under that pressure for half an hour. Afterwards take off the wings of the butterfly and you will find a perfect impression of them, with all their various colors, marked distinctly, remain- ing on the paper. When this is done draw between the wing* of your impression the hoJy of the- butterfly, and color it after the insect itself. To tqko the 9tain» of Grease from Woolen or Silk.— Tbxtm owmm S BOOK OF KNOWLEDGB, of spirits of wine, three ouncss of French chalk powdered, and five ounces of pipe-clay. Mix the above' ingredients, and make them up ia rolls about the length of a finger, and you will find a never-failing remedy for removing grease from woollen or silken goods. N. B. — It is applied by rubbing on the spot either dry or wet, and afterwards brushing the place. Easy and Safe Method of discharging Orease from Woollen Cloths. — Fuller's earth and tobacco pipe-clay, being put wet on an oil- spot, absofibs the oil as the water evaporates, and leaves the vegetable or animal fibres of the cloth clean on being beaten or brushed out. When the spot is occasioned by tallow or wax, it is necessary to heat the part cautiously by an iron or the fire while the cloth is drying. In some kind of goods, blotting-paper, bran, or raw starch, may be used mth advantage. To Take out Spots of Ink. — As soon as Uie accident happens, wet the place with juice of sorrel or lemen, or with vinegar, and the best hard white soap. To take Iron-moulds out of Linen, — Hold the iron-mould on the cover of a tankard of boiling water, and rub on the spot a little juice of sorrel and a little salt; and when the cloth has thoroughly imbibed the juice, wash it in lye. To take out Spots on Silk. — Rub the spots with spirits of turpen- tine, this spirit exhaling, carries off with it the oil that causes the spot To take Wax out of Vehet of all Colors except Crimson. — Take a crumby wheaten loaf, cut in two, toast it before the fire, and, while very hot, apply it to the part spotted with wax. Then appiy another piece of toasted bread hot as before, and continue this application until the wax is entirely taken out. To Bleach Straw. — Straw is bleached by the vapors of sulphur, or a solution of oxalic acid or chloride of lime. It may be dyed with any liquid color. Windows, io Crystallize. — Dissolve epsom-salts in hot ale, or solution of gum arable, wash it over the window, and let it dry. If you wish to remove any, to form a border or centre-piece, do it with a wet cloth. Wax for BMIing.—Rjosin, 13 parts; wax, i part, melt and add ta^ eeinr. Used to renter eotks aad btmgs air-tight by mtUing Iftf lemir over thea^ BOOK OF KNOWLEDGB. 69 WfiSfewash. — Slack half a bushel of lime with boiling water, and cover the vessel to retain the steam. Strain the liquor, and add one peck of salt previously dissolved in warm water, 3 lbs. of rice boiled and ground to a paste, Spanish whiting, 8oz. ; glue, t pound; mix and add hot water, 5 gallons; let it stand a few •lays, and apply hot It makes a brilliant wash for inside or outside works. To Purify Water for Drinking. — Filter river-water through a sponge, more or less compressed, instead of stone or sand, by which the water is not only rendered more clean, but whole- some; for sand is insensibly dissolved by the water, so that in tour or five years it will have lost a fifth part of its weight. Powder of charcoal should be added to the sponge when the ■water is foul or fetid. Those who examine the large quantity of terrene matter on the inside of tea-kettels, will be convinced all water should be boiled before drinking, if they wish to avoid being affected with gravel or stone, etc. To Purify the Muddy Waters of /Hirers or Pits. — Make a number of holes in the bottom of a deep tub; lay some clean gravel there- on, and above this some clean sand; sink this tub in the river or pit, so that only a few inches of the tub will be above the surface of the water; the river or pit water will filter through the sand, and rise clear through it to the level of the water on the outside, and will be pure and limpid. Metliod of Making Putrid Water Sweet in a Night's Time.— Fout large spoonfuls of unslacked lime, put into a puncheon of ninety gallonsof putrid water at sea, will, in one night, make it as c'earand sweet as the best spring-water just drawn; but unless the water is afterwards ventilated sufficiently to carbonize the I'me, it will be lime-water. Three ounces of pure unslacked lime should saturate 90 gallons of water. Tree of Lead. — Dissolve an ounce of sugar of lead in a quart of clean watet, and put it into a glass decanter or globe. Then suspend in the solution, near the top, a small piece of zinc of an irregular shape. Let it stand undisturbed for a day, and it will begin to shoot out into leaves, and apparently to vegetate. If left undisturbed for a few days, it will become extremely beauli- M; but it must be moved with great caution. It may appear to I nnacquainted with chemistry, tl»t the plwe ef ifaM •»■ tnally pats out leaves; but this is a mistake, for, if the zinc b« esamined, it will lie tound nearly unaltered. This phenomenoii is owing to the zinc having a greater attraction for oxygen than the lead has; consequently, it takes it from the oxide of lead, which re-appears in its metallic state. Arbor Martis, or Tree of Mars. — Dissolve iron filings in acqua. fortis moderately concentrated, till the acid is saturated; then add to it gradually a solution of mixed alkali, commonly called oil of tartar per deliquium. A strong efiFervescence will ensue; and the iron, instead of falling to the bottom of the vessel, will nfterwards rise so as to cover the sides, forming a multitude of ;>amifications heaped one upon the other, which will sometimes Dassover the edge of the vessel, and extend themselves on the )utside with all the appearance of a plant. To keep Apples from Freezing, — Apples form an article of chief 'lecessity in almost every family: therefore, great care is taken *o keep them from frost; it being well known that they, if left Unprotected, are destroyed by the first frost which occurs. They may be kept in the attic with impunity throughout the winter, uy simply covering them over with a liaen cloth: be sure to liave linen, for woolen or other cloth is of no avail. To Preserve Grapes. — ^Take a cask or barrel which will hold water, and put into it, first a layer of bran, dried in an oven or of ashes well dried and sifted, upon this place a layer of grapes well cleaned, and gathered in the afternoon of a dry day, belore Vhey are perfectly ripe; proceed thus with alternate layer?, of bran or ashes and grapes, till the barrel is full, taking care that the grapes do not touch each other, and to let the last layer be of bran or ashes, then dope the barrel so that the air may not penetrate, which is an essential point Grapes thus packed will keep fbr nine or even twelve months. To restore them to freshness, cut the end of the stalk of each bunch of grapes, and put it into red wine, as you would flowers into water. White grapes should be put into white wine. To Increase the Laying of Eggs.— The best method is to mix with their food, every other day, about a teaspoon of ground cayenne pepper to each dozen fowl. Whilst upon this subject, it would be well to say, that if your hens lay soft eggs, or eggs without shells, you should put plenty of old plaster, egg-shelb, liar cvan oyster-ibdls broken up, where they caa get At |tt leeK OF KNOWLEDGl. fo Preserve Afeafe.— Beef to pickle for long keeping. First, lAoroughly rub salt into it, and let it remain in bulk for twenty- four hours to draw oflF the blood. Second, take it up, letting it drain, and pack as desired. Third, have ready a pickle prepared as follows: for every loo pounds of beef use 7 pounds salt; salt- petre and cayenne pepper each, i ounce; molasses, i quart; and soft water, 8 gallons; boil and skim well, and when cold pout over the beef. Another method is to use 5 pounds salt, i pound brown sugar, and X ounce saltpetre, to each 100 pounds; dissolve the above in sufScient water to cover the meat, and in two weeks drain all off, and make more same as firsts It will then keep through the season. To boil for eating, put into boihng water; for soups, into cold water. Flies, to Destroy. — Boil some quafisia-chips in a little water, sweeten with syrup or molasses, and plac it in saucers. It is destructive to flies, but not to children. Walnuts to Pickle. — ^Take 100 young walnats, lay them in salt «nd water for two or three days, changing the water every day. (If required to be soon ready for use, pierce each walnut with 3 larding pin that the pickle may penetrate.) Wipe them with » soft cloth, and lay them on a folded cloth for some hours. Then put them in ajar, and pour on them sufficient of the above spiced vinegar, hot, to cover them. Or they may be allowed to simmer gently in strong vinegar, then put into a jar with a handful of mustard-seed, i ounce of ginger, jounce mace, i ounce allspice, 2 heads of garlic, and 2 split nutmegs; and pour on them sufficient boiling vinegar to cover them. Some prefer the walnuts to be gently simmered with the brine, then laid on a cloth for a day or two till they turn black, put into ajar, and hot spiced vinegar poured on them. To Pickle Cucumbers and Gherkins. — Small cucumbers, but not too young, are wiped clean with a dry cloth, put into ajar, and boiling vinegar, with a handful of salt, poured on them. Boil up the vinegar every three days, and pour it on them until they become green ; then add ginger and pepper, and tie them up close for use, or cover them with salt and water (as above) in a stone jar; cover them, and set them on the hearth before the infer two or fhrMdAjn, till tkcjr ttm 7«ll9w; fhmpntwmgr the water, and cover them with hot vinegar, set them near the fire, and keep them hot for eight or ten days, till they be- come green; then pour off the vinegar, cover them with hot"* spiced vinegar, and cover fhem close. Mushroom Ketchup. — Pickled mushrooms, 4 pounds; [salt, 2 pounds. Sprinkle it on the mushrooms; and, when they liquefy, remove the juice; add pimento, 6 ounces; cloves, i ounce; boil, gently and strain; the remaining liquor, if any, may be treated with pepper, mace, and ginger for a second quality. Tomato Ketchup. — Proceed as for mushroom ketchup, and add a little Chili pepper vinegar. Court-plaster. — Court-plaster is made by repeatedly brushing ^ over stretched sarcenet with a solution of I part of isinglass in 8 of water mixed with 8 parts of proof spirit, and finishing with a coat of tincture of benzoin, or of balsam of Peru. Eye- water. — Extract of lead, 2 drachms;!! wine of digitalis i drachm tincture of opium, 2 drachms; water a pint. Godfrey's Cordial, — ^The Philadelphia College of Pharmacy! to prevent the mischief arising from the different strengths of this compound, directs it to be prepared as follows: — Dissolve 2}i oz. ' of carbonate of potash in 26 pints of water, add 16 pints of treacle, heat together over a gentle fire till they simmer, remove ,the scum, and, when sufficiently cool, add }i oz. of oil of sassafras dissolved in two pints of rectified spirit, and 24 fluid ounces of tinctiure of opium previously mixed. The old wine measure is here intended. It contains about l6 minims of laudanum, or rather more than i grain of opium in each fluid ounce. Godfrey's Smelling-salts. — Dr. Paris says it is prepared by re- subliming volatile salt swith sub-carbonate of potash and|a little spirit of wine. It is usually scented with an alcoholic solution of essential oils. Stoughton's Elixir. — Gentian, 36 oz.; serpentary, 16 oz., dried orange-peel, 24 oz.; calamus aromaticus, 40Z.; rectified spirit and water, of each 6 galls., old measure. Dr. Latham's Cough-linetus. — Dover's powder, ^ dr.; compound powder of tragacanth, 2 dr.; syrup of tolu, ^ ounce; confection of hips and simple oxymcl, of eac|i i omwe; a tsaqKXwM J ar ithpesadasr. BOOK OF KNOWLBDGB. n Mormon's Pills. — Consist of 2 parts of gamboge, 3 of alees, i of colocynth, aad 4 of eieam of tartar; taaie iato pills \rith 6ynq>. CALICO PRINTERS* FAST DYES. Dya-stufk used by calico-printers for producing fast colors.— The mordants are thickened with gum, or calcined starch, wh^n applied with the block, rollers, plates, or pencil. Black. — The cloth is impregnated with acetate of iron (isoe liquor), and died in a bath of madder and logwood. Purple. — ^The preceding mordant of iron, diluted; with the same dyeing bath. Crimson. — ^The mordant for purple, united with a portion af acetate of alumina, or red mordant, and the above bath. Red. — Acetate of alumina is the mordant, and madder is the dye-stuflF. Pale Red cf different shades. — ^The preceding mordant, dilut«)< with water, and a weak madder bath. Brown, or Pompadour. — A mixed mordant, containing a some- what larger proportion of the red than of the black, and the dye of madder. Orange. — The red mordant; and a bath, first of madder, and then of quercitron. Yellow. — A strong red mordant; and the quercitron batli, whose temperature should be considerably under the boiling point of water. Blue. — Indigo, rendered soluble and greenish-yellow colore^ iy potash and orpiment. - It recovers its blue color by exposuHi to air, and thereby also fixes firmly on the cloth. An indif^o vat is also made, with that blue substance difiiised in water with quicklime and copperas. These substances are supposed to d«- oxidize indigo, and at the satne time to render it soluble. Golden-dye. — ^The cloth is immersed alternately in a splntioa of copperas and lime-water. The protoxide of iron precipitatnd «n the fiber, soon passes, by absorption of atmospherical oxyga^ into the golden-colored deutozide. tuB. — ^Hie ftewding substaaoaa iy 'a «ore dihitecl state. 74 B®OK 0^ KMoivX^iJUJf. Blue Vats. — In which wJiite spots are left on a bine ground of cloth, is made by applyi'ig to those points a paste composed of a solution of sulphate Ci copper and pipe-clay, and after they are dried, immersing •. t, stretched on frames, for a definite num- ber of minutes, in tb t yellowish green vat, of I part of indigo, 2 of copperas, and r. of Ume, with water. \ Green. — Cloth dj ed blue, and well washed, is imbued with the aluminous acetate driedi and subjected to the quercitron bath. In the above cai es, the cloth, after receiving the mordant paste, is dried, an d put through a mixture of cow-dung and warm water. It is theh put into the dyeing yat or copper. DYES FOR BONES ANp IVCnV. /. Red. — Made a** ji imsion of Cochineal in water of ammonia, then immerse Ine piec ;s therein, having previously soaked them for a fp.w tjinutes in t ery weak aquafortis and water. 2. Mack. — ImmCde the pieces in a weak solution of nitrate of «1' cr, for a shor+ time, then expose them to the sunlight. 3. Green. — P^ceep in a solution of verdigris, to which a Ut6» acquafortiF lias been added. 4. Ye!'jM. — Boil for one hour in a solution made widt on» pour.r" of aium in one gallon of water, then take out the piece* 'rid steep them in a decoction made with yi pound of turmeric in 2 quarts of water, lastly, mix the two liquors, and bod thesa therein for one hour. 5. Blue. — Stain them green, then steep them in a hot and strong solution of pearlash. Remarks. — ^Xhe bones of living animals may bt dyed by mix- ing madder with theirfood. The bones of young pigeons may thus be tinged of a rose-color in 24 hours, and of a deep scarlet in 3 days; but the bones of adult animals take a fortnight to ac- quire a rose-color. The bones nearest the heart become tinged quickest. In the same way extract of logwood will tilige the bones of young pigeons purple. Celebrated Washing Mixture. — Dissolve a half pound of soda ia a gallon of boiling water, and pour upon it a quarter pound of lime. Afier this has settled, cut up 10 euaeM «f < BOOK OF KNOWLEDGE. «I soap, and strain the solution upon it, and mix perfectly. Great liare must be taken that no particles of lime are poured upon the soap. Prepare the mixture the evening before -washing. Directions.— to lo gallons of water and the above preparation when the water is boiling, and put the clothes in while boiling. Each lot of linen must boil half an hour, and the same liquid will answer for three batches of clothes. The white clothes must be put in soak over night, and if the collars and wristbands are soaped and rubbed lightly, so much the better, Clean colS water may be used for rincing. Some prefer boiling them for a few moments in clean blueing water, and afterwards rince in cold water. The cloths may not appear perfectly white while wet, but when dry will be clear white. Muak. — ^Artificial Musk is made by dropping 3^ ounces of nitric add on one ounce of rectified oil of amber. In a day on two, a black substance is produced, which smells similar to genuine miisk. Mahogany Furniture. — Stains and spots may be taken out of mahogany furniture by the use of a little aaquafortis, or oxalic add and water, by rubbing the part with the li«[uid, by means of a cork, till the color is restored, observing afterwards to well wash the wood with water, and to dry and polish as usual. Rcaor-Paste- — I/Cvigated^ oxide of tin (prepared putty powder) I ounce; powdered oxalic acid, % ounce; powdered gum, 20 grains. Hake it into a stiff paste with water, and evenly and thinly spread it over the strop. With very little friction, th^^ paste gives a fine edge to the razor, and its efficiency is still further increased by moistening it. S/iayfng-Paste. — White Wax, Spermaceti, and Almond-Oil. melt, and while warm, beat in two square of Windsor soap, pre viously reduced to a paste with rose-water. The Hunier'a Secret— To Catch Game — such as Mink, Musk- Rats, Weasels, Raccoons, Otter, etc.— Take one ounce of valerian, X ounce of commercial musk, one pint of whiskey — mix together, and let it stand for two weeks. Put a few drops of this on your bait. Preservation of Hams. — Most grocers, dealers in hams, and 9tkmr» who are particular in their meat, usually take the pr«- 1 to case each one, after it is smoked, In canvas, for tbc iOOK OP KNOWLEDGE. purpose of defending it from the attacks of the little insect, the dermestes lardarius, which, hy laying its eggs in it, soon fills it with its larvse, or maggots. This troublesome and expensive process may be altogether superseded by the use of pyroligne- ous acid. With a painter's brush, dipped in the liquid, one man, in the course of a day, may effectually secure two hundred hams from all danger. Care should be taken to insinuate the liquid into all the cracks, etc., of the under surface. This method is especially adapted to the preservation of hams in hot climates. India-Rubber Blacking. — {Bryant and James' Paste.) — Ivory black 60 pounds; treacle 45 pounds; good vinegar and oil of vitriol, of each 12 pounds; India-rubber oil, 9 pounds; mix. 3. Liquid. — Ivory black 60 pounds; gum (dissolved), I pound; vinegar (No. 24) 20 gallons; oil of vitriol 24 pounds; India-rubber oil, 9 pounds. Mix. Rtmarics. — The India-rubber oil is made of caoutchouc 18 oz,, dissolved in rape-oil, 9 pounds, by means of heat The ingre- dients are mixed together in the same order and manner as com- mon blacking. Alterative Syrup. — American Sarsaparilla, Yellow Dockroot, Black Alder-bark, Prickly Ash-bark, Burdock-root, Sassafras- bark, Wintergreen, of each one ounce, makefourpints of syrup. Dose, a wineglassfuU, three or four times a day. This syrup is useful in all diseases where the blood or general system needs purifying. Bite of a Mad Dog. — Spirits of Hartshorn is said to be a certain remedy for the bite of a mad dog. The wound should be con- stantly bathed with it, and three or four dosea, diluted, taken inwardly, during the day. The hartshorn decomposes chemical- ly the virus insinuated into the wound, and immediately altera and destroys its deleteriousness. The writer, who resided in Brazil for some time, first tried it for the bite of a scorpion, and found that it removed pain and inflamation almost instantly. Subsequently, he tried it for the bite of the rattlesnake, with similar success. At the suggestion of the writer, an old friend and physician tried it in cases of Hydrophobia and always with BuecsBS. Canker Peuider. — Pswdered Golden Seal. Blue Cohosh, of each «■• ounce* A superior remedy fat canker in the mouth and dOOK OF KNOWLEDGE. 77 stotnadi. Steep one teaspoonfiil of this powder in a gill of hot water for one hour, then strain and sweeten with loaf sugar. Gargle the tliroat for ten or fifteen minutes at a time with this (nfusion; likewise a table-spoonful may be held in the mouth for some minutes; after which drink two table-spoonfuls of it Re- peat it several times a day, until a cure is effected. Cough Ca/irf/.— Cheap, Safe, and Excellent.— Take equal parts of Boneset, Spikenard, Elecampane, Comfrey, and Wild Cherry bark; make a strong decoction; to every pint of this decoction add molasses a pint; extract of liquorice, four ounces; and honey four ounces. Boil down to a proper consistence for forming a candy, when add oil of tar, one drachm; essence of sassafras, two teaspoonfuls. Work it up into a candy form by hand in the usual way. It may bi en freely. Bronzing of Medals. — Omamen..^ of copper, electrotypes, etc.— ■ Having thoroughly cleaned and polished the surface of the specimen, with a brush apply the common crocus-powder, pre- viously made into a paste with water. When dry, place it in an iron ladle, or on a common fire-shovel over a clear fire for about one minute; and when sufficiently cool, polish with a plate-brush. By this process a bronze similar to that on tea-urns is produced; the shade depending upon the duration of the exposure to the fire. 1. By substituting finely powdered plumbago for crocus-pow- der in the above process, a beautiful, deep and permanent bronze appearance is produced. 2. Rub the medal with a solution of livers of sulphur, or sulphuret of potassium, then dry. This produces the appearance of Antique bronze very exactly. Surface Bronzing. — ^This term is applied to the process for im- parting to the surfaces of figures of wood, plaster of Paris, etc., a metallic appearance, this is done by first giving them a coat of oil or size-varnish, and when this is nearly dry, applying with a dabber of cotton or a camel-hair pencil, any of the metallic bronze powders; or the powder may be placed in a little bag of muslin, and dusted over the surface, and afterwards finished off with a wad of linen. This surface must be afterwards varnished. Paper is bronzed by mixing the powders up with a little gum aii^ water, and afterwards buitiishing. 78 BOOK. OF KNOWLS;rff>te Iron Castings may be bronzfid by thorougn cteamug, and Bdj- sequent immersioa in a solution of sulphate or copper, wn en they acquire a coat of th« latter metal. They must fae then washed in water. Buffer or Milk. — ^To remrwe its Turnip Flavor. This is said to be removed by either of tne following methods: When the milk is strained into the pan*, put to every six gallons one gallon oif boiling water. Or dissolve one ounce of flitre in a pint of spring water and put X pitit 'O every fifteen gallons of milk. Sillier Jelly. — ^Time to boil the feet, five hours and a half; to boil the jelly, twenty minutes. One set of calf's feet; one ounce of isinglass; one pint of the best gin; one pound of loaf sugar; juice of six lemons; peel of two; white of six eggs. Boil the calf s feet in four quarts of water, with the isinglass, until the feet are done to rags, and the water wasted to half the quantity; strain it, and when cold remove the feet, and the jelly from the sediment very carefully. Put the jelly into a stew-pan with the sugar, the juice of the lemons, and the peel of two; add the gin. When the flavor is thoroughly drawn from the lemon-peel, put in the whites of the eggs well beaten, and their shells broken up, place the stew-pan over the fire, and let it boil for twenty minutes, but do not stir in after the egg has been added. Dip a jelly-bag into hot water and squeeze it dry: run the jelly through it several times, until quite clear, and then pour it into the mould. If calf 8 feet cannot be obtained, two ounces of gelatine; and one ounce of isinglass will do as well. Gilding of Porcelain, Glass, etc. — ^This is performed by blending powdered gold with gum-water and a little borax, and applying it by means of a camel-hair pencil; the article is then heated sufficiently hot in an oven or furnace, by which means the giim is burnt, and the borax vitrifying cements the gold to the sur- face. When cold it is polished off with a burnisher. Names, dates, or any fancy device may thus be permanently and easily fixed on glass, china, earthenware, etc. Gilding of Silk, efc. — Silks, satins, woolens, ivory bones, etc., may be readily gilded by immersing them in a solution of nitro- muriate (terchloride) of gold (l of the salt to 3 or 4 water), and then exposing them to the action of hydrogen -gas. The latter part of the process may readily be performed by pouring some BOOK OP ENOWLBOeR diluted snipburic acid, or zinc or iron filings, in a bottle, and placing it under a jar or similar vessel, inverted at the top of which the articles to be gUded are to be suspended. The foregoing experiment may be very prettily and advantage- onsly varied as follows: paint flowers or other ornaments with a very fine camel-hair pencil, dipped in the above-mentioned solution of gold, on pieces of silk, satin, etc., and hold them over a Florence flask, from which hydrogen-gas is evolved, during the decomposition of the water by isulphuric acid and iron-filings. The painted flowers, etc., in a ;few minutes will shine with all the splendor of the purest gold. A coating of this kind will not tarnish on exposure to the air, or in washing Gilding Varnish. — ^This is oil-gilding applied to equipages, picture-frames, furniture, etc., the surface being highly varnish- ed and poUshed before it receives the size or gold color; and then, after the gilding has become quite dry, a coat of spirit varnish, fumed with the chafing-dish as above, is applied, followed by two or three coats of the best copal varnish, after which the work is carefully polished with tripoli and water. Sliders' Varnish.— Vte.'p. — Beeswax, 4 ounces, verdigris and sulphate of copper, of each I ounce; mix. Fire-eating. — ^The power of resisting the action of fire is given to the skin by frequently washing it with diluted sulphuric acid, until the part becomes sufiicienlly callous. It is said that the following mixture is very efficacious: — dilute sulphuric acid 3 parts; sal ammoniac, I part; juice of onions, 2 parts; mix. It ia the acid, however, that produces the efiect. Impressions from Coins. — A very easy and elegant way of tak- the impressions of medals and coins, not generally known, is as follows. — Melt a little isinglass-glue with brandy, and pour It thinly over the medal, so as to cover its whole surface; let it re- main on for a day or two, till it has thoroughly dried and hardened, and then take it off, when it will be fine, clear, and as iiard as a piece of Muscovy glass, and will have a very elegant Impression of the coin. It will also resist the effects of damp air, which occasions alP other kinds of glue to soften and bend if not prepared in this way. (Shaw.) If the wrong side ol the isinglass be breathed on, and gold leaf applied, it will adhere, tnd be seen of the other side producing a very plea»ln^ elfer*; da BOOK Oy KNOWIvBBGK Isinglass-glne, made with water alone, will do "nearly" as «dt as if brandy be used. Leaf-gilding. — This term is applied to the gilding of paper, vellum, etc., by applying leaf-gold to the surface, previously prepared with a coating of gum- water, size, or white of an egg. it is usually finished with an agate burnisher. Letter-gilding.'nie letters of signboards and similar ornamental gilding for outdoor work, is done by first covering the design with yellow or gold-color paint, then with oil gold size, and when this is nearly dry, applying the leaf-gold, observing to Shield it properly from the wind, lest it be blown away or be- come crumpled before being properly attached. This gilding is usually varnished. Mahogany Stains. — Pure Socotrine aloes, ounce,dragon's blood, }i ounce, rectified spirit, i pint; dissolve and apply 2 or 3 coats to the surface of the wood, finish off with wax or oil, tinged with alkauet. Simple Cosmetic. — Soft soap yi pound; melt over a slow fire with a gill of sweet oil, add half a jteacupful of fine sand, and stir the mixture together until cold. The shelly sea-sand, sifted from the shells, has been found better than that which has no shells. Remarks. — This simple cosmetic, has for several years past been used by many ladies who are remarkable for the delicate softness and whiteness of their hands, which they in a great measure, attribute to the use of it. Its cheapness is a strong recommendation. Essence of Patchouli. — Indian patchouli-leaves, 2 pounds; rec- tified spirit of wine, 9 pints; water, a gallon. Macerate for one week, freqi>ently shaking the vessel, then distill over exactly one gallon. A very fashionable perfume. Essence af Roses, (odorous) — ^Veiy fine article.-^ Attar of roses, I ounce; spirit of wine, i gallon. Mix in a close vessel, and assist the solution by placing it in a bath of hot water. As soon as the spirit gets warm, take it from the water and shake till quite cold. The next day filter. UnlesI the spirit of wine be of more than the common strength, it will not retain the whole ©f the attar in solution in very cold weather. Fux&tuay be preserved from moths and insects by placing a BO^ OF KNeWLEDGH. 8l Httle colocynth pulp (bitter apples,), or spices, as cloves,pimen- to, etc., wrapped in muslin among them, or they may be washed in a very weak solution of corrosive sublimate in warm water (lo or 15 grains to the pint), and afterwards carefully dried. Purs, as well as every other species of clothing, should be kept in a clean, dry place. CoHee Milk. — Boil a dessert-spoonful of ground coffee in about a pint of milk a quarter of an hour; then put into it a shaving or two of isinglass and clear it; let it boil a few minutes, and set it on the side of the fire to fine. This is a very fine breakfast, and should be sweetened with real Lisbon sugar. Bakers' Itch-ointment — Mix well together one quarter ounce of ointment of nitrate of mercury and one ounce of balm-oil. Soap a la Rose. — New Olive-Oil Soap 3b pounds, new tallow soap, 2opounds; reduce them to shavings by sliding the bars along the face of an inverted plane, melt in an nntinned copper pan by the heat of steam or a water-bath, add 1% ounces of finely ground vermilion. Mix well, remove the heat, and when the mass has cooled a little, add essence of roses [attar?] 3 oz,; do. of cloves and cinnamon, of each, one ounce; bergamot 2}i ounces; mix well, run the liquid mass through a tammy-cloth, and put it into the frames. If the soaps employed are not new, one or two quarts of water must be added to make them melt easily. A very fine article. Soap au Bouquet — Best tallow soap, 30 lbs.; essence of berga- mot, 4 oz.; oils of cloves, sassafras, and thyme, of each I ounce; pure neroli, % ounce; finely powdered brown ochre, 7 oz. Mix as last. Very fine. Soap, Bitter Almond. — Best white tallow soap; % cwt. ; essence of bitter almonds, 10 oz. Mix as soap a la rose. Very fine. Soap Ciimamon. — Best tallow soap, 30 pounds; best balm-oil soap, 20 pounds; essence of cinnamon, 7 ounces; do. of sassafras and bergamot, of each iX ounces; finely powdered yellow ochre, I pound. Mix as soap a la rose. Very fine. Soap, MiKk. — Best tallow soap, 30 pounds; palm-oil soap, 20 pounds; powdered cloves, pale roses, and gilliflowers, of each, ^yi onnces; essences of bergamot and musk, of each 2,% ounces; Spanish brown, 4 ounces. Mix as soap a la rose. Very fine. ^aap. Omnge-ffoiver.—Sest tallow soap, 30 pounds; paliiHxS te BOOK OF KNOWLEDGE. soap, 20 pounds; essence of Portugal and ambergris, of eaciryjsi ounces, yellowish green color [ochre and indigo] 8^ ounces, vet. milion, iX ounce. Mix as soap a la rose. Very fine. Soap, Palm-oil. — Made of palm-oil and caustic soda lye. Has a pleasant odor of violets, and a lively color. Almond Soap is made from almond-oil and caustic soda, and is chiefly used for the toilet. — Cure Soap is made with tallow an'' soda. Mottled Soap with refuse kitchen-stuff, etc. PRINTING INK. Printing Inlc. — 10 to 12 gallons of linseed-oil are set ever the fire in an iron pot capable of containing at least as much more, to allow of its swelling without running over. When it boils it is kept stirred with an iron ladle, and if it does not take fire of itself soon after the smoke begins to rise, it is kindled by means of a piece of burning paper, stuck in the cleft end of a long stick The pot is then shortly afterwards removed from the fire, an( the oil is suffered to burn for about half an hour, or till a sample of the varnish cooled upon a pallet knife, may be drawn into strings of about half an inch long, between the fingers. The flame is now extinguished by the application of a close-fitting tin cover, and as soon as the froth of the ebullition has subsided, black rosin is added, in the proportion of 6 pounds, to every 6 quarts of oil thus treated; the mixture is next stirred until the rosin is dissolved, when i^ lbs. of brown soap, cut into slices is further added (cautiously), and the ingredients are again stirred with the spatula until united, the pot being once more placed over the fire to promote the combination. When this is effected, the varnish is removed from the heat, and after thorough stirring, covered over and set aside. It is necessary to prepare two kinds of this varnish, varying in consistence, from more or less boiling, to be occasionally mixed together as circumstances require; that which answers well in hot weather being too thick in cold, and vice versa. Large characters also require a thinner ink than small ones. A good varnish may be drawn into threads like glue, and is very thick and tenacious, 2, — Making the ink. (Black.) Finely powdered Indigo and 1^lieaanBIn@,qfeach ^yi ounces; beet mineral ]^pt;l|c|;,^ BOOK OF KNOWLEDGE. 83 pounds; Lest vegetable lampblack, Z/4 pounds; put them into a suitable vessel and mix in gradually the warm varnish. The mixture must now be submitted to careful grinding, either in a mill or with a slab aud muUer. On a large scale steam power is employed for this purpose. (An extemporaneous superfine ink). Balsam of copaiba (pure) 9 ounces; lampblack, 3 ounces; Indigo and Prussian Blue, of each,5 drachms; Indian Red.J^ ounces; yellow soap (dry), 3 oz., grind to an impalpable smoothness. Canada balsam may be substituted for balsam of copaiba where the smell of the latter is objectionable, but it dries quicker. Remarks. — Old linseed-oil is preferable to new. Yellow rosin soap is preferred for black and dark-colored inks, and white-cure soap for light ones. Vegetable lampblack takes the most varnish. The addition c '■op-thstt *ad *yr tiS ^& tomw mmuwimmm, «$ KMtt'M Ulkm for SuKburm, FncMts, tfe.— Muriate •t I diaduu aprin water, a plat; UtTender water, 2 draaliMB. Apply witli a apoage 2 or 3 times a day. Krg/n'a Milk. — Simple tinctnie of benzoin, 2 dracbms; «ranga- floorer \rater, 8 ounces. It may be varied by osing rose or eld«(w fl»wer vrater. Coloring for Aivmtf/.efc.— Sugar melted in a ladle till it is browa, and then dissolved in \irater or lime-water. Colors for Liquors.— Viak is given by cochineal, yellow by saffron or safflower, violet, by litmns, blue, by sniphateof indigo^ aatnrated with cbalk; green fay the last, with tinctnie of aa&oB, «r by sap-green. To Preaorvo Butiar.—Vomditt finely, and mix together, 3 parts of the best salt, one of loaf-sngar, and oneofnitte. To each ponnd of butter, well cleansed from the milk, add one oz. of this compound. It should not be used under a month. [Butter that has an unpleasant flavor is said to be improved by the ad« dition of 2^ drachms of bicarbonate of soda to 3 pounds of bat- ter. A tumipy flavor may be prevented by only feeding the cows with turnips immediately after milking them.] To Presem Eggs.— J&yiie'a liquid (ez{rfred patent) is fhna made: Take a bushel of lime, 2 pounds of salt, }i ponnd of cream of tartar, and water enough to form a solution strong enough to float an egg. In this liquid it is stated, eggs may be preserved for two years. How to make Fly-poison. — A common poison for flies consists of white arsenic or king's yellow, with sugar, etc., but the use of such compounds may lead to fatal accidents. A sweetened in- fusion of quassia answers the same purpose, and is free from danger. Pepper, with milk, is also used; and also some adhesive oomponnds, by which they are fatally entangled. Indian Ink. — Real lampblack, produced by combustion of lin- aeed-oil, ground with gum, and infusion of galls. It is prepare*^ both in a fluid and solid form, the latter being dried in the sna. Bedbug Poison. — Scotch snuff mixed with soft soap. Sympathetic or Secret Ink.— {The solutions used shotild be ao aearly colorless that the writing is not seen till the ageot k ifflM to render it visible] OF with 4 oc of altre-tturmtic add till no more is diaaalvti, \ add one oz of commoa salt, and i6 oc of water. If this be written with and the paper he^d to the fire, the writing become! green, unless the cobalt should be qnite pure, in which case It will be blue. The addition of a little nitrate of iron will im- part the prepertf of becoming greon. It is used in cbemleal landscapes for the foliages 3. Boil oxide of cobalt in acetic add. If a little commm salt be added, the writing becomes gteeu when heated; but witK nitre it becomes a pale tose-color. 6. Asolutionofsnlphate— or prefetabljr, persulphate— of irm. It becomes black when washed with infhsion of galls; BUnt, bjr prussiate of potash. [This constitutes colorless ink, wUdi be- comes visible when written with on paper containing gill% or tannin, or prussiate of potash.] Fattening Cii/yes.— Aniseed, J^ pound; fenngroc, )f poMUl; linseed meal I pound. Make it into a paste with wMt, mil' cram them with it Blak^a Toothache Heaiedy^—Viatitf powdered dua, i spirit nitric ether, 7 draduns. British Oil.— Oil oftnrpentine, and linseed - l unw aaiweg MaoBg tlte Infers ofl>i» BOOK OF KNOWLEDGE. 99 — — - . . cabbage during its preparation, which communicates a peculiar fla-' u to the Saur Kraut at an after period, la boiUag it for the table, two hours is the period for it to be on the fire. It forms an excellent, nutritious, and antiscorbutic food, for winter use. Bedbugs. — ^A strong decoction of ripe red pepper is said to be as efficacious an antidote to bedbugs as can be selected &om the multitudinous recipes for the purpose. Burning-Fuid. — Take four quarts of alcohol and one quart of spirits ol tiupentine. Mix well together. To Sxlracf Point from Coticn, Silk, and Woolen Goods. — Saturate the sjyuts with Spirits of turpentine, and let it remain several hours; then rub it between the hands. It will crumble away, without injuring the color or texture of the article To mako Silver-Plating Powder, for silvering brass, coj^r, etc., ai^d for repairing worn-out parts of plated goods. — ^Nitrate of silver, 30 giains; common table-salt, 30 grains; cream of tartar, 3^ drachma. Mix all thoroughly, and make into a fine powder in a mortar. Moisten a soft cloth, dip into the powder, and rub over the surtace to be plated for a few moments; then wash o£F with a solution of common salt in water, and rub dry with a cloth and chain or whiting. To make Ifiolet or Purple Ink. — Boil 16 ounces of logwood in 3 quarts of rain wtiter, to three pints; then add 3 ounces of clean gum arable and 5 ounces of alum (powdered). Shake till well dissolved. It would be well to strain through a vdre sieve To Clean Kid Gloires.~Add 15 drops of strongest solution oi ammonia to spirits of turpentine X V^'"-^- Having fitted the gloves on wooden hands or pegs, apply this mixture with a brush. Follow up this application with some fine pumice pow- der. Rub with some Aannel or sponge dipped in the mixture. Rub ofiF the sand, and repeat the same process twice or thric& Hang in the air to dry, and, when dry, place in a drawer with Mme scent. To make Matches without Sulphur or nosphorus.—Cblora.tB of potash, separately powdered, 6 drachms; vermilion, I drachm; lycopodium, I drachm; fine flour, two drachms. Mix carefully the chlorate with the flour and lycopodium, avoidii^g much friction, then add the vermilion, and mix the whole with a undlase oiade witl^ one drachm of powdered giun qzabk, 10 UB BOOK OP KNOWLEDGE. grainaisf tragacanth, 2 drachms of flour, and 4 0uncet of hot water. Mfac. Add sufBcient yrater to bring it iato a proper con« siatesce, aad dip in the wood previously dipped in a solution ct- one ounce of gum camphor, in six ounces of oil of turpentine^' To make Black Ink Powder. — Sulphate of copper [btuestene], one ounce; gum arabic, 2 ounces; green vitriol [copperas], 8 oz.,' nutgalls, powdered, I pound; extract of logwood, i pound. All are to be finely pulverized. About one otmce of this mixture will be required to make one pint of ink, to be put into boiling water. It should stand about two- weeks before using. Baking Pa wder. — Baking soda, 6 ounces; cream tartar, 8 ounces Bach should be thoroughly dry before mixing. About a tea< spoonful, dissolved in warm milk or water is sufficient for t quart of flour. To make Syrup of SaraapttrUla,—Take of saisaparilla-root, i Ibl; boiling water, 5 quarts; sugar, i pound. Cut or chop up the saisaparilla-ropt into short pieces, the shorter the better, put it itito the water, let it stand for 24 hours, thea boil down to a}4 quarts, and strain the iiqmd' while hot. Then add the sugar, and boil gradually for about an hour. When cool, put into bottles 0/ a jug, and keep corked. Dose, from one to two tablespoon- liils before each meal. This is a valuable medicine \a purify the blood, and is used with great advantage in all cases of general debility or weakness from any cause whatever: also, for disease of the liver, dyspepsia, or indigestion, scrofula, feHiale weakness, loss of appetite, effects of syphilis or venereal disease, aad in every case where the wish is to Imild up waA. strengthen the system. It should be used about two months or more at a time. To Make Medicated Root-beer.— Fm each gallon of water to be used, take bops, burdock, yellow dock, sarsaparilla, danddion, . and spikenard roots, bruised, of sdMSh }^ ounce; boil about 20 minutes; and strain while hot; add 8 or ten drops of oils of spruce and sassafias, mixed in equal proportion. When cool enough not to scttfd your hand, put in two or three tablespooafuls of yeast; molasses: two-thirds of a pint, or white sugar ^ pound, ^ee-it alsoutthe right sweetness. Eeep these properdens for as many gallons as you wish to make YoncaniuemoreorleM 4^ 4>%e roots to suit your taste, after ttyiagit ft ia best to pi BOOK OP KNOWLBDGB. lOt the dry roots, or dig them and let them dry, and of course you caa add any other roox icnowa to possess medicinal properties desired in beer. After all is mixed let it stand in ajar with a doth thrown over it, to work about two hours, then bottle and set in a coal place. This is a nice way to take alteratives, with- out taking medicines to operate on the bowels. To Make Ice Cream. — Fresh cr«am, ^ gallon; rich milk, }i gallon; white sugar one pound. Dissolve the sugar in the mix- ture, and flavor with extract to suit your taste; or take the peel from a fresh lemon and steep one half of it in as little water as you can, and add this. It makes the lemon flavor better than the extract, and no flavor will so universally please as the lemon. Keep the same proportion for any amount desired. The juice of strawberries or raspberries gives a beautiful color and flaver to ice-creams; or about }4 oz. of essence or extracts to a gallon, or to suit the taste,. Have your ice well broke; one quart salt to f backet of ice. About half an hour's constant stirring, and an occasional scraping down and beating together, will freeze it. Ice-Creum (a cheaper kind). — Milk, 6 quarts; Oswego com. starch, ^ pound. First dissolve the starch in one quart of the milk, and then mix all together and just simmer a little (not to boil). Sweeten and flavor to suit your taste, as above. Chicago Plan of making Ice-Cream. — Irish moss, i}i ounces; uilk, one gallon. First soak the moss in a little cold water for an hour, and rinse it well to clear it of sand and a certain peculiar taste; then steep it for an hour in the milk just at the boiling point, but not to boil. It imparts a rich color and flavor without eggs or cream. The moss may be steeped twice. A few minutes rubbing, at the end of freezing, with the spatula against the side of the freezer, gives ice-cream a smoothness not otherwise obtained, and makes it look nice. To Make Fever and Ague Klla. — Quinine.ao grains; Dovers-pow> ders, lo grains; sub-carbonate of iron, lo grains. Mix with mucilage of gum arable, and make into ao pills. Doae: two stery hour, beginning four or five hours before the chill is ex- pected. When the chills have been broken, take one pill night aud morning for a month, to prevent a return. To Make Mxle-6peaae.—One pound of black lead ground fine Md smooth with four pounds of lard. A little powdaradj t i> fltanetiiiies addedi *e9 BOOK OF ENOWLBDGB. To Tan Haw Hide. — Wken taken from the animal spread it flesh side up; tben put 3 parts of salt, 2 parts of saltpetre and alum combined, make it fine, sprinkle it evenly over the surface, roll it up, let it alone for a few days until dissolved; then take ofi what nesh remains, and nail the skin to the side of a house in the sun; stretch it tight To make it soft like harness leather, put neatsfoot oil on it. Fasten it up in the sun again: then rub out all the oil you can with a wedge-shaped stick, an4 it is tan- ned with the hair on. \ To make Refined Oil for Watches, Sewing-macliines, efe,— Take sweet-oil, I pint, put into a bottle and then put into the oil 2 oz. of thin sheet-lead, in coils. Set the bottle where it will be ex^ posed to the sun for a month (shaking it up once a week); then strain through a fine wire or cleth sieve, and keep tightly corked. How to ¥alee Transparent Soap. — Slice 6 pounds of nice bar soap into thin shavings, put into a brass, tin, or copper kettle, with 2 quarts of alcohol, and heat it gradually over a slew fire, stir- ring till all the soap is dissolved; then add one ounce of sassa- fras, and stir till all is mixed. You will then pour into pans i}i inches deep; and, when cold, cut into bars or cakes as may be desired. To itake Self-raising Flour.— This is made by adding 4 pounds of the following mixture to every 100 pounds of flour, and then mixing all completely. It must be kept perfectly dry, and, in iiBmg, mis qmckXy SLad pui into ihe oven at once. Here is the mizture referred to above: carbsuate of soda, 56 pounds, tartaric acid, 28 pounds, potato-flour, 112 pounds. Having used bread made ftom self-raising flour, we can testify that it is good. To make Solid Candles from common tard. — Dissolve \£ n of alum and X lb. saltpetre in ^ pint of water on a slow fi- e„ then take 3 lbs. of lard, cut into small pieces, and put iatc the pot with this solution, stirring it constantly over ? very moderate fire until the lard is dissolved; then let it simmai \xii&. all steam ceases to rise, and remove it at once from the fire. \t y*n leave ill too long it will get discolored. These candles >w» iwretei amk fietter than those made from tallow. • How to Make Oroide Go/(/.— Spanish copper, ><} yarto; Mxm, .4 paitt; gold, I port Melt together. f A make ttrnwrnUng MiKlmt. §&c removisg greaBe^poHb a*/^ aOOK OP KNOWtBDOm Aqaa-ammonia, a ounces; soft vater, I quart; saltpetre, i tea> spoonful; variegated soap, i ounce. Mix all, shake well, and it \rill be a little better to stand a few bonis or days before using, which gives the soap a chance to dissolve. Directions. — Pour upon the place a sufiScient amount to well cover any grease or o'' which may get spilled or daubed upon coats, pants, rarpetp, etc., sponging and rubbing well, and ap' plying again if necessary to saponify the grease in the garment; then wash off with clear cold water. To make Magic Copying or Impression or DupHeating Paper. — To makp black paper, lampblack. mixed with cold lard.; Red paper, veaetian red mixed with lard. Blue paper, prussian blue mixed with lard. Green paper, chrome green mixed with lard. The above ingredients to be mixed to the consistencey of thick paste, and to be applied to the paper with a rag or brush; then take a ^nnel rag and rub till the color ceases coming off. Cut your sheets 4 inches wide and 6 inches long; put 8 sheets together, 2 of each color, and sell for 25 cents per package. "irections for Writing with this Paper,— lay down your papet opon which you wish to write, then lay on the copying paper, aud over this lay any scrap of paper you choose; then take any bard-pointed substance, and write as you would with a pen. To take impres^ons of floaters, leaves, etc., press them between tbis paper and a sheet of clean white paper, and then lay the leaf on another dean abe«t of paper, and press the paper gently smt It.