lAMEHoivOMM; • '■:,!- ELU*M. VV> V MC3CS10NE . . (Tjiiargig aEJS APPROVED , V. I't", ALBERT R. MANN LIBRARY Cornell University Giftof Thomas Bass ^'^j>^=-- — --" ~ '•- ' From Home Bakings, by Edna Evans San Francisco, 1912. Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/cletails/cu31924085805145 ICO The) IMERKMWOMNSI OOK-BOOK: PAGE Soups 9 Fish, as Shell Pi5h 34 41 49 54 60 66 Beef Veal Pork Mutton and Lamb, . Poultry and Game, . Miscellaneous Dishes, . 80 Sauces and Gravies for Fish and Meat, . . 90 Salads 103 Eggs 114 Vegetables, . . . .122 Bread and Cakes, . . 145 Cake, IS7 Layer Cakes, . . . .177 Pastry, 182 Desserts, 201 See complete Alphabetical ladex, page 367 PAGE Sauces for Puddings, . 222 Pickles and Preserves, . 226 Candies, 238 Beverages, . . . ■. .242 Food and Drink for the Sick, 250 Artistic Cooking, . . . 258 Entries 264 Fruits and Ices, . . . 281 The Dinner Table, . . 289 Marketing, 296 Carving, 300 Menus, 303 The Home, 321 Poods for Each Month, 327 Don'ts for the Kitchen, 332 Household Hints and Recipes, 335 Fireless Cooker, 354 JUST FOLLOW THE RECIPES IN THIS BOOK AND YOU WILL BE SURE OF THE RESULT." AMERICAN WOMAN'S COOK- BOOK BY ELLA M. BLACKSTONE Approved Household Recipes INCLUDING MANY EXCELLENT DISHES NEVER BEFORE PRESENTED IN A COOK BOOK Foods for each Month — Time Required to Cook and to Digest Different Articles of Food — Menus for all occasions — Table Etiquette, Kitchen Don'ts — Kitchen Equipment and Useful Hints and Recipes for the Home in general — Specially-drawn artistic headings for various subjects, as Soups, Fish, Poultry, Beef, Veal, Mutton, Fork, Salads, Vegetables, and all classes of Dishes, besides Beverages, Candies, Pickles and Preserves, Ice Creams and Ices — Ruled Pages for Recipes to be Preserved PRICE, $1.50 A THOROUGH ALPHABETICAL INDEX CHICAGO Laird & Lee, Fubusheks Copyright, 1910, By William H. Lee. CONTENTS PAGE Alphabetical Index, . . . 354 Artistic Cooking — Fancy Dishes 258 Average Cooking Time, . . Vi Beef, 41 Beverages, 343 Bread and Cakes, . , . .145 Cake 157 Candies, 338 Carving, 300 Desserts — Creams and Cus- Urds 201 Puddings 209 Don'ts for the Kitchen, . . 383 Eggs, 114 Entrfi 364 Fish 35 Food and Drink for the Sick, 250 Foods for each Month, . . 337 Fruits and Ice 281 Household Hints and Recipes, 335 Layer Cakes, . . , , . 177 Marketing, 296 Menus for the Year, January — December, , 303 Thanksgiving Dinner, . 318 Christmas Dinner, . .319 FAGS Easter Dinner, . . .320 Wedding Dinner, . . .320 Miscellaneous Dishes, ... 80 Muttoq and Lamb, ... 60 Pastry 182 Drop Cakes, Cookies and Fried Cak6s, ... 183 Short Cakes, .... 190 Pies, 191 Pickles and Preserves, . . 236 Pork 54 Poultry and Game, ... 66 Salads, 103 Sauces and Gravies for Meats and Fish, 90 Sauces for Puddings, . . . 233 Shellfish, 34 Soups 9 The Dinner Table, . . .289 The Home, 321 Economy 321 Heat Economy, .... 338 Kitchen Equipments, . , 334 Time Required for Digestion, vii Veal 49 Vegetables 123 What a Cook Should Know, . viii See eompMe Alpbabetleal Index, page 367 V Boiline- ABparagus 20 mln. Beans, navy 2 hourB Beets 3 5 mln. Brussels Sprouts ........ 1 min. Cabbage or CauUHower ... 2 mln. Carrots, young 5 mln. Green Corn 10 mln. Lima Beans 36 mln. Lentils 2 hours Macaroni, Spaghetti 20 mln. Onions and Parsnips ....3 6 mln. Peas 15 ™'n- Peas, dried 2 hours Potatoes 25 mln. Bice 15 mln. Spinach IB min. String Beans 25 min. Turnips . 30 mln. Beef, fresh lb., 35 mln. Beef, corned lb., 30 min. Beet, potted lb., 35 mln. Beef, smoked lb., 20 min. Chicken lb., IB min. Fowl lb., 25 min. Ham lb., 1 5 min. Mutton lb., 1 5 min. Pork, salt lb., 20 min. Turkey lb., 1 5 mln. Bass, Bluetlsh, Salmon and other oily flsh lb., 10 min. Codfish, Haddock, Halibut, Pike, 'WTilteflsh. . . .lb., 6 min. Crawfish 15 mln. Lobster .... 4 30min. Boasting. Beef, ribs lb., 9-12 min. Beef, round lb., 10-16 min. Chicken lb., 12-15 mln. Duck or Goose. .. .lb., 18-20 mtn. Fillet of Beef 30 min. Fish,, large 50-CO min. Fish, small 15-2 5 mln. Game birds, large 3 0-40 mln. Game birds, small 1 5-2 5, mln. , Ham ..lb., 20 min. Lamb lb., 12-15 min. Mutton, leg lb., 12-15 min. Mutton, saddle ... .lb., 10-12 mln. Pork and Veal lb., 20min. Turkey lb., 12-13 min. Venison lb., 10-12 mln. Broilingr. Beefsteak, 1 in. thick.. 10-12 min. Beefsteak, 1 %ln. thick 12-16 nUn. Bluefish, Shad o'r Trout 20-25 mln. Chicken, spring 15-20 min. Fish, small 8-12 mln. Game Birds 8-15 min. Lamb Chops 8-10 min. Mutton Chops 1 0- ^2 min. Pigeons, young 10-15 min. Bakinig. Biscuits 20 mln. Bread, white i hour Bread, rye, graham, etc. . . 2 hours Cake 1-1 1/„ hours Cakes, small 20-50 min. Custard ] hour The average time for cooking, given above, should be carefully observed snd varied according to circumstances, to get best results. Hrs. MIn. Apples, sweet 1 30 Apples, sour 2 , . Barley, boiled 2 , , Beef, salt, boiled. .. 2 45 Beef, roasted 3 , , Beefsteak, broiled. . 3 , , Beefsteak, fried 3 , , Beans, white, boiled 3 45 Beets, boiled 3 45 Bread, fresh 3 30 Bread, com 3 15 Butter 3 30 Cabbage, with vine- gar 2 . . Cabbage, boiled 4 30 Cake, sponge 2 30 Calf's Liver, fried. . 2 30 Carrots, boiled . . . . 3 15 Cheese, old 3 30 Chicken, boiled . . . . 2 , _ Corn, green, boiled. 3 45 Custard, baked 2 50 Duck, roasted 4 , , Eggs, fresh, raw.. . 2 , , Eggs, whipped 1 30 Eggs, soft boiled . . . 3 . , Eggs, hard boiled. . 3 30 Eggs, fried 4 , . Fish, boiled 1 30 Fish, fried 2 40 Fowls, boiled o i roasted 4 Fish, salted 4 Goose, young, roast- ed 2 Lamb 2 Milk, fresh 2 Milk, boiled 2 Mutton, roasted ... 3 Mutton, boiled 3 Oysters, raw 2 Oysters, stewed.... 3 Parsnips, boiled 2 Pork, pickled and boiled 3 15 Pork, roasted or fried 5 Potatoes, boiled.... 3 Potatoes, baked or fried 2 Rice, boiled 1 Sago, boiled 1 Soup, bean 3 Soup, chicken, beef, etc 3 Soup, barley 1 Tapioca, boiled .... 2 Tripe, boiled 1 Trout, fried 1 Turkey, roasted.... 2 Turnips, boiled .... 3 Veal 4 Venison Steak, broil- ed 1 45 30 30 15 is 55 30 30 30 30 45 15 30 30 30 30 30 The above figures are averages under normal condi- tions. The period of digestion depends, however, upon circumstances : proper cooking and seasoning of foods, the condition of the stomach at time of eating, mental ex- citement, physical exercise or lack of it, after the meal. vxi One ounce of butter equals 2 level tablespoonfuls. Ounce ounce of flour equals 4 level tablespoonfuls. One ounce of butter and one-balf ounce of flour used to thicken one cup of liquid in making sauce. When making cup custards allow four eggs to eacn quart of milk. Use four to six eggs to each quart of milk when making a custard to be turned from the mold. Rice will absorb three times its measure of water Or a larger quantity of stock or milk. Allow 2 level teaspoonfiils. of baking powder to each cup of flour when eggs are not used. One cup of sugar will sweeten one quart of mix- ture to be served chilled or frozen. One teaspoonful of extract will flavor one quart of custard or pudding which is to be served unfrozen. One tablespoonful of extract will, flavor one quart of mixture which is to be served frozen. One level teaspoonful of salt will season one quart of soup, sauce or vegetables. One tablespoonful of water or milk should be used with each egg when making omelet. The ordinary French dressing will marinate one pint of salad. (Composition: 3 tablespoonfuls oil, 1/4 tablespoonfuls vinegar, ^ level teaspoonfulsalt, }4 level teaspoonful pepper, and X teaspoonful sugar). {Marinate. — Pickle and preserve in oil and vinegar.) Soup usually forms the first course at dinner, and serves to prevent an inordinate indulgence in food that is less easy of digestion. It quiets the excessive craving of the stomach but does not completely satisfy the hunger. Soups, consist chiefly of the broth from boiled meat, commonly called "stock," and may be varied in many ways, chiefly in the' kinds of vegetables and different sea- sonings used — as various herbs, burnt caramel, eggs, maca- roni, vermicelli, or slices of bread fried to a crisp in butter, which impart a savory relish. In order to have good soup it is necessary to know the most complete and economical method of extracting from a certain quantity of meat the best possible broth or "stock." The meats should be fresh and sweet. Stock. In preparing stock, which is the basis of most soups and meat sauces, it is not necessary always to go through 9 10 SOUPS the tedious processes prescribed by many. Simply ex- tract the juices of meats and bones by long and gentle simmering. A shank or other meat bones, the carcass of a roast turkey or chicken, the trimmings of roasts or steaks are all excellent to prepare stock from. Put in a pot and cover with cold water, add a handful of salt and boil gently for several hours. Do not add any vegetables or spices, as all vegetables lose their freshness and flavor by long continued cooking and the flavor of the spice might conflict with the other ingredients of the soup for which the stock is intended. Skim off all scum that may rise and add water from time to time as the stock boils away. "When ready to make the sou,p, take out all the meat and bones and strain the stock through a sieve, (a hair one if convenient) the stock is now ready for use unless a perfectly clear soup is desired. In that case, after the stock is strained, put it back in the pot and stir in one or two beaten eggs ; return to the fire and as it boils up the egg will rise ; skim off and strain again and the stock will be clear. If there is more than is required, for immediate "use, put aside in a stone or earthen jar, it will keep for several days in a cold place. Consomme Soup. Chop on a half pound of lean beef, one onion and a car- rot together 5' stir in four eggs, shells and all, then add three quarts of cold stock, put in a granite or porcelain kettle and let it come to a boil. Skim thoroughly. Boil slowly for fifteen or twenty minutes then strain through a cloth, and the consomme is ready to serve. If due at- tention has been given to this soup, it will be as clear as amber, whole and delicious, if properly prepared. Croutons. (Croutons (kroo-tawngz') consist of bread cut thin, in various shapes, and fried; used for gamishings.) SOOTS 11 Prepare slices of stale bread, cut into i^ inch squares, drop these into pan having about one inch deep of boiling fat. When brown remove with skimmer and drain. Add to hot soup and serve at once. Extra fine. Consomme with Egg. Poach as many eggs soft as there are people to serve ; place an egg in each plate and pour over it a ladle full of the hot consomme and serve at once. Consomme with Egg No. 2. Make a custard of three eggs and half a cup of sweet milk. Bake but do not brown. When done, cut in half inch cubes, put in the soup ; let come to a boil and serve. Consomme with Tapioca. Boil your tapioca in salted water until clear, (for soups, pearled tapioca is preferable), put in the soup and boil ten minutes before serving. Consomme with Vermicelli : Boil the vermicelli in salted water until done, add to the soup and boil five minutes after serving. A nice seasoning is made by adding a small handful of chopped parsley or celery leaves. Creme Celery. Take two heads of celery, buttered toast, one ounce of buttery % ounce of flour, i/^ pint of milk, pepper, salt, browned breadcrumbs. Cut the celery into four-inch lengths, and tie«nto bundles. Boil till tender, then- drain, and lay on pieces of buttered toast. Melt the butter in a saucepan, stir in the flour, and then the milk, and boil till thick ; season, and pour little over each bundle of celery. Consomme with Macaroni. Parboil the macaroni in salt water, when done, drain and add to the soup ; boil ten or fifteen minutes and serve. i2 SOUPS Tomato Soup. Take three quarts of stock and let it come to a boil; add to it one can of tomatoes, or its equivalent in fresh tomatoes, a half cupful pf rice and boil from one and a half to two hours. When the rice is thoroughly done, add a lump of butter the size of an egg, season with pepper and salt and a tablespoonful of sugar. Tomato Soup, No. 2. Take one- can of tomatoes; let them come to a boil; add a quarter of a teaspoon of baking soda. Let sea- soned milk come to a boil in a separate kettle, then pour the tomatoes over the mil,k. Add whipped cream. Cream Tomato (Mock Bisque Soup). Put two quarts of milk in a double boiler ; let it come to a boil. Put in a stew-pan a can of tomatoes, boil until soft, rub through a fine sieve, stir in a teaspoonful of soda to neutralize the acid. Rub a small tablespoonful of flour in a lump of butter the size of an egg arid stir in the boil- ing water, add the tomato, season with pepper and salt ; boil three minutes and serve. Cream of Corn Soup. To one pint of milk, 1/3 can of corn, two teaspoonfuls flour, one tablespoonful butter, salt, pepper. Put corn and milk through sieve together, then put into double boiler and when steaming hot blend in butter and flour.- Then salt and pepper to taste. A dash of* cayenne improves it. Serve soup very hot. Potato Soup. Shred a large onion in three pints of milk, add two stalks of celery, cut fine, put in a double boiler and let it come to a boil. In the meantime pare and boil,six or seven medium sized potatoes ; when done, mash thoroughly, beat SOUPS 13 light and add to the boiling milk, put in a lump of butter equal to two tablegpoonfuls, when melted, season with pepper and salt, put through a sieve And serve at once. Mutton Broth. Take three pounds of lean mutton and cut into small pieces. It is a good plan to get your butcher to cut the meat and break the bones for you. Put the meat in a granite or porcelain kettle, add two quarts of water and an even tablespoonful of salt; cover closely and boil slowly for two hours. Put through a strainer and skim off the fat. Eeturn to the kettle and stir in a well beaten egg ; as it comes to a boil skim and continue to do so until clear. It is now ready for use if only broth is required. If you wish to make it into a soup you can add rice, barley, chopped vegetables or anything that your judg- ment or taste may suggest. Corn Soup. Two quarts milk; one can Kornlet; butter, size of a walnut ; pepper and salt to tase. Put the milk in double boiler and let it come to a boil; add corn, then butter, pepper and salt; add teacup of whipped cream just be- fore serving. If fresh corn is used grate as much as will make one pint and use instead of kornlet. Barley Soup. Take two quarts of stock, and add to it one pound of lean beef, chopped fine, one teacupful of pearl barley; boil slowly to avoid storching, cook until the batley is thoroughly done, season with pepper and salt. A little chopped parsley is a nice addition. Bice Soup. Take either a shin of veal, a medium sized chicken or the remaias of two or three roast chickens, boil in three ttoarts of water until the meat is tender. Separate the 14 SOUPS meat froin the bones and chop in pieces the size •£ a kernel of corn strain the liquor through a sieve, put back in the kettle, add a teacupful of rice and a head of celery, cut fine, boil until the rice is well done, add the chopped meat, season with pepper and salt, boil five minutes longer, and serve. Gumbo iSoup. Take a chicken (not too yoimg) and one-half pound of bacon. Chip the bacon in small slices and put in a smooth bottom iron kettle. Cup up the chicken, put in with the bacon and fry to a nice brown. Be careful not to scorch. "When brown add three quarts of water, one onion cut fine and any sweet herb you like (if the latter is used put it in a small bag), boil slowly for three or four hours. Strain off the liquor, skim off the fat, cut the chicken and bacon in small pieces, put all back in the kettle together -wrth. a teacupful of boiled rice and a half teacupful of okra, boil half an hour longer and just before serving add a dozen oysters, cut in halves, with the natural liquor of the oysters. Celery Cream. Take three or four heads of nice white celery, cut in small pieces, cover with water and boil until tender, which will take from one-half to a whole hour. When tender, drain off the water and mash fine. Have ready three pints of milk boiling hot and add to it the mashed celery, and the water in which it was boiled. Stir a table- spoonful of flour in a lump of butter the size of an egg, add to the cream, season with pepper and salt, boil three minutes and serve. Ox Tail Soup. Cut from a ham bone the small bits that cannot be saved in slices, put in a pan with an onion and a carrot sliced fine and a lump of butter the size of an egg and Ht SOUPS 15 brown. Put in the pan four tablespoonfuls of flour and let brown again; add two quarts of good stock and boil forty minutes. Cut an ox tail in short lengths, put in a frying pan with a lump of butter and a very little water, cover, close and let it boil until the water is all gone, let the ox tail fry to a nice even brown all around, strain the stock and pour over the ox tail, add a cupful of boiled barley of rice, season with pepper and salt, let come to a "boil and serve. Vegetable Soup. Three quarts of stock, quarter of a head of cabbage, half a turnip, one carrot, two onions, three potatoes ; chop all the vegetables together, add to the stock and boil one hour, season to taste and serve. Madam CarviU's Vegetable Soup. Take medium size piece of soupmeat (knuckle of beef is best) , boil for two or three hours ; then strain and re- turn to the pot. Then take one-fourth head of cabbage, one carrot, two medium size onions, one white turnip, two or three stalks of celery, parsley, mix together and chop fine. One half cup of rice, add to broth when soup is near done; add one can of corn; one of tomatoes (strained). Season to taste with salt and pepper. Makes about four quarts or enough for eight persons. Noodle Soup. Two quarts of stock, put in a kettle and let come to a boil. To make the noodles, break an egg in a bowl, put in a pinch of salt and work in as much flour as it will take, put on the pastry-board and mould smooth, roll out as thin as possible, rub a little flour over the surface, begin at one end and make into a compact roll; cut this into very thin slices, sprinkle a little more flour over them and 16 SOUPS shake them loose. Chop fine a handful of green celery leaves, put noodles and leaves in the stock and boil fifteen minutes, add pepper and salt to taste. Mulligatawny. Brown an onion and a turnip with half a pound of lean chippediam in a sauce pan ; stir in one cupful of flour and pour over all three quarts of hot stock, add a three-pound can of tomatoes and boil two hours, put through a sieve. Have ready the meat of a chicken cut in dices and a cup^ ful of boiled rice. Season with a tablespoonful of curry powder, salt and pepper. Pea Soup. Take a can of peas or a quart of fresh peas, boil until tender and rub through a sieve, add a quart of milk, two tablespoonfuls of butter, salt and pepper to taste and boil five minutes. Just before serving roll two soda crackers into the soup. Serve at once. Split Pea Soup. "Wash two pounds of split peas, put in saucepan with two quarts of water and boil for one hour. Drain off the water and add four quarts of good strong stock, a ham bone, an onion and a carrot chopped together. Let all boil together slowly for three or four hours, put through a sieve, season to taste and serve with sippets of bread. Asparagus Soup. Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough to mash, and drain off the water. Chop an onion very fine,' put in a stew-pan with a lump of butter, the size of an egg. and fry to a light brown, then add the asparagus and mix care- fully; when slightly browned. add one quart of boiling milk, let it boil up once, season with pepper and salt^andi serve immediately, 'hot. SOUPS , 17 Asparagus Soup, No. 2. Take one can asparagus, cut off the tips, first cook the stalks till tender, then pass through colander. Prepare milk as for corn soup, add strained asparagus and tips, then let it come to a boil and add whipped cream. Okra Soup. Cut the okra in half inch pieces, boil tender in one^quart of stock, add the meat of a chicken or some roast veal, cut fine. Season to taste. Creamed Oyster. Let two quarts of milk come to a boil. Take three pints of oysters, drain off the liquor, put in a chopping bowl and chop fine. Stir two small tablespoonfuls of flour in four of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt, let boil up once and serve. Bean Soup, Extra Take one cupful of nice white beans, parboil and drain; put in fresh water and boil until tender but not soft enough to mash. When done, add two quarts of milk and let come to a boil, put in lump of butter the size of an egg and season with pepper and salt. A few minutes before serving, break up four or five soda crackers, add to the soup, stir up well and serve. Lobster Soup. Take a can of lobsters and chop or pound it fine, put it in a sauce-pan and pour over it three pints of white stock and let it boil slowly for ten or fifteen minutes. Cook two tablespoonfuls of flour with two of butter but do not brown, add to the soup, season to taste and serve. Egg Soup. To one pint of water add a tablespoonful of butter, salt and pepper to taste ; break two fresh eggs in a cup, hold 18 SOUPS the cup in the left hand and a fork in the right, pour the egg in slowly, beating briskly with the fork until the egg looks like white and yellow shreds. Take from the stove and serve. You can make this soup in a minute after the rest of your dinner is ready to serve. The water must boil when you stir in your eggs which should not be beaten imtil you beat them in the water. The amount given is enough for two persons. Cream of Chicken Soup. Get two large fat fowls and boi! them until they are very tender, take only the white meat, cut it up and press through a sieve, strain the stock and add to it the sieved chicken; season with a little salt and pepper and let it boil a few minutes; now take the yolks of a dozen raw eggs and whip up with a pint of sweet cream, stir this into the stock and keep stirring until it all begins to thicken ; now add two-thirds of a cup of butter, let it boil up once more, strain and serve in cups. Milk Soiip. Take four large potatoes, and two onions, cut fine and boil in two quarts of water until thoroughly done ; strain through a colander, put back in the kettle, add a pint of milk, three tablespoonfuls of pearl tapioca, a lump of butter the size of an egg, season with salt and pepper. Boil slowly and stir often for fifteen or twenty minutes and serve hot. Mock Turtle Soup. Procure a knuckle of veal weighihg three or four pounds, one cow-heel, one large onion stuck with cloves, one bunch of sweet herbs, two blades of mace, salt to taste, eight peppercorns, one glass of sherry, twelve balls of stuffing, a little lemon juice, two quarts of water. Put all the ingredients, except the balls of stuffing and the lemon juice, in an earthen jar and stew for six hours. Do not SOUPS 19 open it till cold. "'vVhen wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into inch and a half squares, put it, with the force- meat balls and lemon juice, into the soup and serve. It can be flavored with a tablespoonful of anchovy sauce. Clear Mock Turtle Soup. Take a calf's head, % pound of gravy bee|, one carrot, one turnip, % head of celery, one onion stuck with three cloves, bunch of herbs, ten peppercorns, blade of mace, salt, three ounces of bacon or ham, one glass of sherry, two qiiarts of water, the juice ofy^& lemon. "Wash and bone the head. Tie the meat in a cloth and chop the bones, put the meat, bones and half the vegetables and season- ing in a stewpan with the water, allow it to boil up and skim well. Simmer about three hours. Take the head up and strain the stock into a basin. When the stock is cold carefully remove the fat. Put the stock into a stew- pan with the remainder of the vegetables, and the meat finely shredded. Whisk over the fire until the soup is just on the boil. Draw it on one side, and allow it to simmer gently for ten minutes; when clarified, strain through a clean cloth, add the stock, some force-meat balls, and pieces of the head served in the soup. Julienne Soup. Procure i/4 pint of carrots, 14 piii* of turnips, ^4 piiit of onions, two leeks, % head of celery, y^, lettuce, a little sorrel, if liked, one ounce of butter, two quarts of stock. Cut the vegetables into strips l^^ inches long, and be particular they are all the same size, or some will be hard while the others will be done to a pulp. Cut the let- tuce and sorrel into larger pieces ; fry the carrots in the butter, and pour the stock, boiling, to them. When this is done, add all the other vegetables and herbs, and stew gently for at least an hour. Skim off all the fat, gour the 20 SOUPS soup over thin slices of bread, cut roimd, about the size of a shilling, and serve. The soup has a better appear- ance if each vegetable is boiled separately in water and then added to the clear stock, at the moment of serving. Carrot and Lentil Soup. Procure four carrots, two sliced onions, one cut lettuce and chervil; two ounces butter, two pints of lentils, the crumbs of two French rolls, half a teacupful of rice, four quarts of stock. Put the vegetables with the butter in the stewpan, and let them simmer five minutes ; then add the lentils, which should have been soaked, all night, and one pint of the stock, and stew gently for half an hour. • Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumbs of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled ; pour the soup over this and serve. Cucumber Soup. Procure one large cucumber, a piece of butter the size of a walnut, a little sorrel, cut in large pieces, salt and pepper to taste, the yolks of two eggs, one gill of cream, one quart of stock. Pare the cucumber, quarter it^ and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil and sea- soning, and boil for forty minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the mo- ment of serving. Hodge-Podge. Procure one pound of skin of beef, two quarts of water, % pint of table-beer, one onion, one carrot, one turnip, one head of celery, pepper and salt to taste, thickening of butter and flour. Put the meat, beer and water in a SOUPS 21 stewpan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with butter and flour, and serve with turnips and carrots or spinach and celery. Shrimp Soup. You need two quarts of fish stock, two pints of shrimp, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, ^4 pi^^t of vinegar, a little lemon juice. Pick out the tails of the shrimps, put the bodies in a stewpan, with one blade of mace, y^ pint of vinegar, and the same quantity of water; stew them for quarter of an hour, and strain off the liquor. Put the fish stock into a stewpan, add the strained liquor, pound the shrimps with crumb of a roll, moistened with a little of the soup; rub them through a tammy, and mix them by degrees with the soup ; add ketchup or anchovy sauce to taste, with a little lemon juice. When it is well cooked, put in a few pickled shrimps ; let them get thor- oughly hot, and serve. If not thick enough put in a little butter and flour. Note. — ^This can be thickened with tomatoes and ver- micelli served in it, which makes it a very tasteful cup. The soup can be made of shrimps and garnished with prawns, where economy is an object. Onion Soup. Bight middling-sized onions, 3 oz. of butter, a table- spoonful of rice flour, salt and pepper to taste, one tea- spoonful of powdered sugar, thickening of btttter and flour, two quarts of water. Gut the onions small, put them in the stewpan with the butter, and fry them well ; mix the rice flour smoothly with the water, add the onions, seasoning and sugar, and simmer till tender. Thicken with butter and flour aiid serve. It is better to rub the soup through a sieve. Spanish onions make the best soup. 2^ SOUPS Spinach Soup. Take as much spinach as, when boiled, will half fill a vegetable dish, two quarts of very clear stock. Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach, forming a pretty contrast to the brown gravy. White Soup. Procure ^ pound of sweet almonds, % ponnd of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, one blade of mace, poTinded • % pint of cream, the yolks of two eggs, two quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoon- ful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together and add the lemon peel^ very finely chopped, and the mace. Pour the boiling ^ock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve immediately. Semolina Soup. You need five ounces of semolina, two quarts of boiling stock. Drop the semolina into the boiling stock, and keep stirring, to prevent its burning or going into lumps. Sim- mer gently for half an hour and serve. Vegetable Stock. Two quarts of water, two ounces of haricot beans, two ounces of split peas, one onion, one carrot, % stick of celery, parsley and herbs, pepper, salt;, 5 cloves and a blade of mace. Boil in two quarts of. water for three or four hours all the above vegetables, spice ancf herbs. Strain it off. It will keep for some time if it is let to stand and poured off from the sediment. Note. — This may serve as the basis of a good many soups and sauces, just as stock made of meat and bones SOUPS 23 serves many purposes. All cooks may be assured that if gravy has to be made, and no meat is at hand to make it of, water in which any vegetables have been boiled (except potatoes) will be better than water from the tap or kettle. White Stock. Four pounds of knuckle of veal, any poultry trimmings or a rabbit, four slices of lean ham, 3 carrots, two onions, one head of celery, twelve white peppercorns, two ounces of salt, one blade of mace, a bunch of herbs, one ounce butter, four quarts of water. Cut up the veal, and put it with the bones and trimmings of poultry and the ham, into the stewpan, which has been rubbed with the butter. Moisten with I/2 ^ pint of water, and simmer till the gravy begins to flow. Then add the four quarts of water and the remainder of the ingredients ; simmer for five hours. After skimming and straining it carefully through a fine hair sieve, it will be ready for use. Note. — When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition tO all white stock of soups, and the bird is better boiled in the stock pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white. Fish Stock. Take two pounds of good fresh fish that is cheap, such as shad, flounders or small eels, or the trimmings and heads of uncooked fish, a head of celery, a root of parsley, a blade or two of mace, a bay leaf, a few' cloves and white pepper, and salt to taste; three quarts of water. Put the whole into a pan, and let it simmer gently for a couple of hours ; then strain off the liquor, 24 SOUPS Soup a la Busse. [Excellent.] Chop and cook together 14 pound of ham and % pound of beef ; then add six red beets grated, one tablespoonful of vinegar, whites^ of three eggs, three or four cloves, salt to taste, eight cups of good soup stock; place over slow fire for one hour ; strain, heat, and serve. A little whipped cream to which some lemon juice has been added should be put on each plate. Or sour cream can be added. Veal Soup. Take a knuckle of veal and place in three quarts of cold water; add one tablespoonful of uncooked rice. Boil slowly four hours; reduce soup to half the quantity and remove from fire. Put yolk of one egg in the tureen, and stir in one teacupful of cream ; add butter size of a hick- ory nut, and then strain in the soup, boiling hot, stirring it thoroughly. The Czarina Russian Soup. Take ^ pound ham, y^ pound beef, chop and cook to- gether. Add six red beets, grated, one tablespoonful vin- egar, three or four cloves, whites of three eggs, salt and pepper to taste, eight cupfuls of good soup stock. Place over slow fire for one hour. Strain, heat and serve. A little whipped cream to which a little lemon juice has been added should be put on each plate, or sour cream can be substituted, quickly. Chicken Bouillon. Cook for thirty minutes, two stalks of celery, one slice of onion, siS peppercorns and % of a bay leaf in three pints of clear chicken stock. Strain, and when cool re- move' all the fat. "When wanted, heat to the boiling point, add a little salt and serve in cups. FISH AND HOW TO COOK IT. General Instructions. Fish caimot be too fresh. The sooner it is eaten after coming out of the water the better. In selecting fish for the table see that the flesh is firm, the eyes bright, the gills red, and the fins stiff. Nothing deteriorates more quickly than fish; as soon as it has lost its first freshness it has also lost its delicate flavor, and moreover becomes decidedly unwholesome. The principal ways of cooking fish are Prying, Boiling, Broiling, Baking and Stewing, and with but few exceptions all varieties can be rendered palatable by any of the above processes. In preparing fish for cooking, cleanse and wash thoroughly in cold water, be careful not to bruise or break, and do not leave it in the water longer than is absolutely necessary, as it destroys the flavor. An exception can be made in case of some varieties of fresh water fish which have a muddy flavor. These can be dressed, washed, and left in salt and water for two or three hours. Be sure and have the water cold. In boiling fish a fish kettle with a perforated bottom is a great convenience, but is not absolutely indispensable. Pish can be boiled very nicely in a deep dripping pan by wrapping it up in thin cloth and if the pan is not deep enough to cover the fish it can be turned over once or 25 26 FISH twice. The time required to boil a medium sized fish is from twenty to thirty minutes if the water is kept bub- bling all the time. But the surest test is to insert the blade of a knife between the fish and the bone ; if it flakes readily and separates easily it is ready to take from the fire. Pish that is to be broiled whole should be split down the back. With regard to sauces for fish it is difficult to give advice. There are many who would consider fish served without sauce as utterly flat, stale and unprofitable. Aiad again there are others, and they are by no means in the minority, who assume that the delicate flavors are dis- guised if not utterly destroyed by the addition of highly flavored sauCes. As a rule people who live near the sea- shore, and who can obtain fish in the highest state of ex- cellence, seldom use anything besides pepper and salt as seasoning. It is therefore a nice plan for the cook to study the tastes of those to whom she caters. Boiled Cod. Take a small cod or as many pounds as you need of a large one, cleanse and rub with salt, roll tightly in a thin cloth, pin and put in the kettle or pan, cover with cold water, add a tablespoonful of salt and boil until done. "When done lift out of the water, unroll carefully, leaving the cloth under the fish ; take the skin off the upper side^ turn the fish over by slightly raising the cloth and skin the other side, transfer to a platter, pour over it hot melted butter, garnish with parsley and serve. These directions will answer for all kinds of boiled fresh fish except salmon, which is rich enough without the melted butter. An egg dressing or Old Zealand sauce is more suitable for fish that are rich in oils. Salt Cod with Eggs. Pick a pint bowlful of the cod, put in a stew pan, cover •VFith water, set on the back gf the stpve and as the W9.tey, FISH 27 becomes salt, change ; two or three times will be sufScient. When fresh enough drain off the water and add a lump of butter size of an egg and let it melt, then stir in a table- spoonful of flour and let cook, but do not brown; add three cups of milk and let come to a boil then break in carefully as many fresh eggs as there are persons to serve. Take the eggs out when the whites are done, place on a shallow dish, pour the fish over the eggs and serve. Salt Cod with Eggs No. 2. Prepare the fish as above and instead of dropping in the eggs whole, put in two and-stir in with a fork ; cook three minutes and serve. Fish Balls. Take one part fish and two parts raw potato, about three pints in all. Pare and cut the potatoes in halves, pick the fish, freeing it from bones and put in a kettle with the potatoes, the fish on top ; cover"with water and boil thirty minutes, drain and ma:sh potatoes and fish together, season with salt and pepper and a lump of butter size of an egg, then add two well beaten eggs and mix all thoroughly together. Have a kettle half full of hot fat, shape the mixture with a spoon and drop into the hot fat and fry to a light brown ; serve hot. Stewed Fish. Any kind of fish are good for stewing but catfish and bullhead are particularly suited to this style of cooking. Skin and cleanse the fish, and if small leave whole but if large cut into pieces suitable for serving. Shred an onion into a flat bottomed pan or kettle, add a lump of butter size of an egg, let brown slightly, - then lay the fish side by side in the pan, season with salt and pepper, cover with water, put a close cover over the whole and stew thirty minutes. Take the fish out of the kettle with a tin shovel, put on a hot platter, thicken the liquor with a spoonful of flour, pour over the fish and serve. 28 FISH Boiled Salt Cod. Soak the fish over night ; when fresh enough place in a kettle and simmer from twenty to thirty minutes, place the pieces carefully on a platter, pour over it a cream sauce and serve. Boiled Salt White Fish. Salt white fish can be treated the same as salt cod, except that it must be pinned in a cloth to prevent its breaking while boiling. Boiled Flounders. Cleanse, wrap in a cloth and boil for tw;enty-five min- utes and serve with melted butter or Old Zealand sauce. Broiled Fish. All small fish, that is those weighing from one-half to three pounds, are suitable for broiling. Blue fish, cod, mackerel, trout, whitefish, perch, bass, pike and pickerel are -all excellent when broiled. Cleanse the fish, splitting down the back, wash and wipe dry, cutting off the fins with a pair of shears. Have a wire broiler, rub the wires with a piece of bacon or a little fat, to prevent sticking, put the fish in the broiler, and turn the inside to the fire first. As the cooking progresses sprinkle with a little salt and if the fish is of a dry variety put on a little melted butter from time to time. If the fish is very thick and there is danger of scorching before it is cooked through, place the broiler over a dripping pan and put in the oven; the even heat of the oven will soon finish cooking the fish, and will not destroy that peculiar flavor produced by broiling. Broiled fish should be served the instant it is done. Most people prefer broiled fish without sauce, but tomato, capers, anchovy. Old Zealand or Tartare sauce are considered desirable accessories by some. FISH 29 Codfish Balls. (Splendid for breakfast.) One cupful picked-over codfish, two cups thinly sliced raw potatoes, pour water (boiling) over both, and cook until potatoes are done (not overdone), about ten min- utes. Strain quite dry, shake well, add a little pepper, % teaspoonful butter and one egg. Beat all together well, stand until cold and shape on tablespoon, then drop into hot fat until a good brown. (To be prepared just before using.) Pried Fish. Frying is one of the simplest methods of cooking fish, and therefore easily acquired. All small fish should be fried whole, while larger fish can be split down the back and then cut in suitable pieces. Pork fat, lard or drip- pings are all used, but the first is preferable. After the fish is cleaned and washed, sprinkle with salt and let it stand for some time, but be sure and keep it in a cold place. Fill the spider or kettle half- full of fat, roll the fish in flour and put in the hot fat and fry to a nice brown. Serve with or without sauce, as desired, but tomato sauce forms a particularly fine addition to fried fish. All fish steaks, such as cod, halibut, haddock and salmon, can be cooked and served in the above manner but you can vary the form of cooking by sometimes dipping the steaks in beaten egg and then in cracker crumbs and frying to a brown, and again there are some kinds of fish that are much better by being fried in butter. Brook trout, smelts and salmon steak are among the number. Fried Smelts. Cut the fish open and cleanse but leave the head on. Lay on a plate and sprinkle with salt. Have enough hot fat in a frying pan to float the fish, dip the smelts in flour and dry fropx two to three rjinutes. 30 FISH Fried Smelts No. 2. Make'a thin batter of one beaten egg, half a cup of milk and an even tablespoonfnl of flour, add a pinch of salt. Cleanse the fish removing the heads, and sprinkle with salt as above. Put two tablespoonfuls of butter in a fry- ing pan and when hot pour in half the batter and into this lay the smelts side by side as close as they can be laid and covering the whole bottom of the pan then over the whole pour the rest of the batter and fry to a nice brown, turn over as you would a pancake. When both sides are a nice brown cut in squares and serve at once. Fried Herring. Fried herring is much nicer when boned before frying. Scale and wash the fish, cutting off the head. Hold the fish, in the left hand and insert the thumb of the right hand at the shoulder next the backbone and work the thumb slowly the whole length of the spine, then turn over and do the other side in like manner. If this process is gone through carefully the whole skeleton can be taken out without losing a bone and also without breaking the fish. When loose cut the boae close to the tail and trim off the fins with a pair of shears, sprinkle the fish with salt, roll in fiour, fry in hot fat until bro^^n and serve. To Cook Eels. Skin and cleanse the eels and cut in two inch lengths. Slice half a pound of fat pork and fry to a crisp; take out the pork and put the eel in the pan • if small set the lengths up on end, but if/large you can put them in the pan lengthwise ; sprinkle with salt and a very little pepper, add half a cup of water, cover lightly so that part of the steam can escape, put on the fire and cook until the water has all boiled away and one side of the eel is fried to a nice brown, then turn over carefully and fry the Other side. FISH 31 Baked Fish. Only large fish are suitable for baking and all varieties are treated in much the same manner. Scale and clean the fish, leaving on the head and rub wit'a salt. Make a dressing of a bowl of bread or cracker crumbs, a quarter of a pound of salt pork chopped fine, a small onion or a tablespoonful of chopped parsley; salt and peppe-r to taste; mix thoroughly together and put in the body of the fish. Cut gashes along the back of the fish about "^an inch apart, into each gash place a small strip of fat pork securing them in place with small skewers; tooth picks will answer nicely, put the fish in the pan and dredge with salt, pepper and flour, put a cupful of water in the bottom of the pan and bake for about an hour, basting frequently. If the water in the pan evaporates, add more. Pish Chowder. Haddock, cod and striped bass are best for chowder but any kind of fresh fish can be used. Cut a pound of salt pork in slices put in an iron kettle and fry tiU crisp; remove the pork leaving the fat and put in the kettle a layer of fish cut in pieces one inch thick and two inches square ; sprinkle the fish with salt, pepper and a dash of red pepper, put in a layer of broken crackers, some of the fried pork chopped fine and a finely sliced onion, then another layer of fish, another of cracker, sea- soning and so on. Cover with water, and stew until done. Eemove the fish, thicken the liquor with rolled cracker or flour, pour over ^the fish and serve. Sauce or wine can be added if desired. Scalloped Fish. Take any cold fresh fish, as trout or whitefish ; that left from a previous meal will do nicely ; pick into flakes and be careful to free from all bones, put in the bottom of an 32 FISH earthen pudding dish a layer of cracker crumbs then a layer of fish, put in a little pepper, salt if necessary, add a tablespoonful of melted butter, then another layer of' crumbs, then of fish, seasoniag and so on until the dish is nearly full. Have a layer of cracker on top and over the whole pour enough milk to nearly cover, put a small plate on top and bake for thirty or forty minutes in a brisk oven. Ten minutes before serving, take off the plate to let it brown. If possible serve out of the dish in which it was prepared by placing the dish inside another and putting a garnish of parsley around the edge. Eel with, Tartare Sauce. Take two pounds of eels, one carrot, one onion, a little flour, one glass of sherry ; salt, pepper and nutmeg to taste ; bread crumbs, one egg, two tablespoonfuls of vinegar. Bub the butter on the bottom of the stewpan; cut up the carrot and onion, and stir them oyer the fire for five min- utes ; dredge in a little flour, add the wine and seasoning, and boil for half an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender, "When they are done take them out, let them get cold, cover them with egg and bread crumbs, and fry them a nice brown. Put them on a dish, pour sauce piquante over, and serve them hot. Fillets of Mackerel. Procure two large mackerel, one ounce butter, one small bunch of chopped herbs, three tablespoonfuls of good fish stock, three tablespoonfuls of French white sauce, salt, cayenne and lemon juice to taste. , Clean the fish, and fillet it; scald the herbs, chop thent fine, and put them with the butter and stock into a stewpan. Lay- in the mackerel, and simmer very gently for ten minutes; ' take them, out, and put them on a hot dish. Dredge in a little fiour, add the other ingredients, give one boil, and pour it over the mackerel. FISH 33 Salmon with Caper Sauce. Take two slices of salmon, i/4 pound butter, % teaspoon- ful of chopped parsley, one shalot, salt, pepper, and grated nutmeg to taste. 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 min- ute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in a similar way, and with tomato sauce, is very delicious. Baked Black Bass. Scale and elean fish thoroughly ; stuff with a compound made of eight good-sized onions chopped fine, % that quantity of bread crumbs, butter size of hen's egg, pepper and salt to taste, all thoroughly mixed with an- chovy sauce until quite red,* pour any remaining com- pound over fish, previously sprinkling a little red pepper over it. Tomatoes can be used instead of anchovies, in which case take finely chopped pork in place of butter. Fried Eels. Skin and parboil the eels; cleanse the backbone of all coagulations ; cut in pieces about three inches long ; dip in flour and cook brown in pork fat. Fish Croquettes. Take dressed fish of any kind ; separate from the bones, mince with a little seasoning, an egg beaten with a tea- spoonful of flour and one of milk; roll into balls, brush the outside with egg and dredge well with bread and cracker crumbs and fry brown. Make a gravy for it by using bones, heads, tails, an onion, an anchovy, a little flour and a pint of water. SHELL FISH AND HOW TO PREPARE IT. Oysters on the Half Shell. Oysters to be eaten on the half shell should not be opened until just before serving. If possible get a market man to open your oysters for you or at least show you how it is done. About six are allowed for each person. Put the oysters on the half shelf on a dinner plate, put a slice of lemon in the center and serve. Oysters on the Half Shell, No. 2. Place half a dozen oysters on the half shell on a dinner plate, and an empty shell in the middle to contain tlie vinegar, etc. If it is not convenient to obtain shell oysters, very nice ones can be obtained in bulk ; theSe are served on small plates with a slice of lemon or on regular oyster , plates, which have cavities for half a dozen oysters, also extra ones for the seasoning. Put both oysters and platea on the ice for an hour or two before serving. Oysters on a Block of Ice. Saw a block of ice to fit a platter, square if you have one. A block twelve or fourteen inches square, by eight 34 SHELL FISH 35 or nine deep, is a nice size. Into the middle of the block make a cavity by placing on it a tin basin of hot water; as the ice melts pour off the water and keep renewing the water in the tin until the cavity will hold as many oysters as you wish to serve. You can judge the capacity of the cavity by that of the basin. Drain the oysters in a colan- der, then put them in the ice^ garnish or trim the dish with parsley, celery, cress or flowers. This is not only a nice way to serve oysters, but is also an elegant orna- ment for a table. Fried Oysters. Put the oysters in a colander, pour water over them, then take out and wipe dry. Have some crackers rolled fine, season with pepper and salt and put on a platter. Beat an egg and dip the oysters in it, then roll in the cracker crumb and lay them on a plate covered with the cracker dust. Fry crisp and brown in hot lard or butter, or half and half of each. Serve at once. Broiled Oysters. Dry large selected oysters, place on a fine wire broiler, turning often. - Have some toast prepared, butter the oysters, season with' salt and pepper, place on the toast, put in the oven for a moment to heat, and serve. Oysters Boasted in the Shell. "Wash the shells and wipe them dry, put in a baking pan and bake for twenty or twenty-five minutes in a brisk oven. Serve on hot plates as soon as taken from the oven. Scalloped Oysters. Put a quart of oysters in a colander, wash thoroughly by pouring cold water over them. Reduce eight or ten crackers to dust by roiling them. Butter an earthen pud- ding dish, put a layer of cracker dust in tHk bottom of the 'dish, then a layer of oysters, sprinkle with salt and pepper 36 SHELL FISH and pour then two tablespoonfuls of melted butter and three of milk, then another of cracker and so on until the dish is nearly full. Have a layer of the cracker dust on top with small lumps of butter through it. Bake about one half hour. Scalloped Oysters, No. 2. A layer of pounded crackers, a layer of oysters with salt, pepper and butter; bake % hour. Omelet: Two eggs to a tablespoonful of milk. Oyster Stew. Let three pints of water come to a boil, put in one quart of oysters, half a cup of butter and season with salt and . pepper, let it boil up once more and serve at once. Milk Stew. One quart of milk and one pint of water, let them boil together, then add one quart of oysters, a lump of 'butter the si?;e of an egg, season with salt and pepper and let come to a boil once more, then add a double handful of crushed crackers and serve. Pickled Oysters. Put in a porcelain kettle a hundred large oysters with the liquor arid simmer until the edges curl ; take out the oysters and add to the liquor a scant pint of vinegar,' ten or a dozen blades of mace, a tablespoonful each of pepper- corn and cloves.; let it come to a boil and pour over the oysters. Oyster Pie. Line a pudding dish with a rich biscuit crust and dredge well with flour, put in a quart of washed oysters, season with salt and pepper, add two tablespoonfuls of butter and half a cu^ of milk, dredge with flour, put on the top cru^t cutting a small opening for the steam to escape. Bake about half an hour. SHELL PISH 37 Oyster Patties. Boil a quart of oysters with just enough liq,uor to cover them ; as soon as they come to a boil, season with salt and pepper and three tablespoonfuls of butter. Line some patty pans with puflf paste, fill with the oysters and cover them well with roUed cracker. Bake fifteen or twenty minutes. Fricasseed Oysters. Put on a kettl9 of water and add a good sized hand- spoonful of hot water, salt and pepper, and a dash of cayenne pepper. Boil for about three minutes, shaking the pan to keep from sticking. Strain out the oysters and add to the liquor a gill of cream. Cook, but do not brown, a tablespoonful each of butter and flour together. Add slowly the oyster liquor and cream, when boiling hot stir in one well beaten egg, add the oysters, pour the whole over buttered toast, and serve. Lobster a la Newburgh. One heaping tablespoonful butter, one cupful cream, % gill or 14 eup sherry or Madeira, yolks of three eggs, two cups chopped lobster ; season with salt and pepper. Melt butter in chafing dish, add wine and cook until the wine is partly evaporated; mix cream and beaten yolks and add to butter and wine, stir till it thickens, then add seasoning and stir in the lobster. Boiled Lobster. Put on a kettle of water' and add a good sized hand- ful of salt; when the water boils fast plunge in the lobster alive. Boil for about half an hour ; take out the fish and rub the shell with a little oil or lard, split the body the whole length with a sharp knife, crack the claws, cut off the head, and serve with crisp lettuce. i SHELL FISH Broiled Lobster. Take the meat of the claws and tail ; split if too thick, lason with salt and pepper, and dust with flour ; put in a ire broiler and cook over a clear fire, as it cooks, pour ^er it a little melted butter ; when a nice brown put on a jt dish and serve. Sauce can be added if desired. Lobster Cutlets. Take two cans of lobster or the meat of a large fresh le and cut into pieces half an inch square. Put in a stew- m a lump of butter the size of an egg and cook intd it small tablespoonful of flour and two rolled crackers, len add a cupful of. milk and a beaten egg; when it boils, Id the lobster, stir and take off the fire. Butter a square a pan and pour the mixture into it. It should be about, 1 inch thick. When cool cut in squares, dip in beaten ;g, then in cracker crumbs, put in a wire basket, plunge hot fat and fry to a nice brown. Arrange on a hot atter, garnish with parsley, and serve. Lobster Curry. Put in a frying pan a lump of butter size of an egg id shred into it a small onion, and fry broAvn; when ■own add a tablespooonful of flour, two small teaspoon- Is of curry powder^ a very little cayenne and a pinch of It; then add. two cupfuls of milk or water;; when it, boils ) add the meat of one large lobster or two cans of bster, cut into small bits, simmer a few minutes ; pour I a hot platter, border with rice croquettes and serve. Soft Shell Crabs. After lifting off the shell, remove the spongy substance und on the back, put off the apron (the fat skin cover: g the surface), season with salt and pepper, a,nd fry in it^fatf^r_a^out ten minutes. SHELL FISH 39 Clam Chowder. One-half pound salt pork cut in dice, % an onion minced fine, fry them together, strain off the grease and put in 1% gallons of stock; let it boil, add six large potatoes, cut in slices or dice, add three dozen clams cut up ; when potatoes are quite soft add one quart of boiling milk, % pound good butter, season with salt and pepper ; if • not thick enough dissolve two tablespoonfuls of corn starch, and thicken the soup with it. Lobster Patties. Take minced lobster, four tablespoonfuls of French white sauce, six drops of anchovy sauce, lemon juice, cayenne to taste. Line the patty pans with puff paste, and fill each with floiir ; cover with paste, brush over with egg, and bake of a light color. Take as much lobster as is required, mince the meat very fine, and add the above ingredients ; stir it over the fire for five minutes ; remove the lids of the patty pans, take out the fiour, fill with the mixture, and replace the covers. Buttered Prawns. Needed one pint of picked prawns, % of a pint of stock ; thickening of butter and fiour ; salt, cayenne and nutmeg to taste. Pick the prawns and put them into stewpan with the stock. Add a thickening, of butter and flour, season, and simmer gently for three minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy. To Choose Lobsters. These are chosen more by weight than size ; the heaviest are best ; a good, small-sized one will not infrequently 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 fingers. 40 SHELL PISH The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may be readily distinguished from the female ; the tail is narrower, and the two upper- most fins within the tail are stiff and hard, Those of the hen lobster are not so, and the tail is broader. Broiled Oysters. Dry one quart of oysters in a cloth; dip each oyster in melted butter well peppered ; then in beaten egg, or not, as preferred, then in bread or cracker crumbs, peppered ; broil on a wire broiler over live coals, three to five min- utes. Smear over each a little melted butter. Serve hot. Crab Croquettes. Pick the meat of boiled crabs and chop fine ; moisten well with milk or cream; stiffen slightly with crackers rolled fine ; add two or three well-jjeaten eggs to bind the mixture. Form the croquettes; egg and bread crumb them and fry delicately in boiling lard, using a frying- basket for the purpose. Jumbo Fried Oysters. [N. B. — For the following choice recipe acknowledg- ment is due to an experieiiced oyster-house chef, who furnishes it for exclusive publication in The American Woman's Cook Book.] To fry small pysters in a way to make them resemble the largest selects;, beat well together one quart of milk and four eggs ; add pepper and salt to taste ; roll sufficient fresh crisp crackers fine ; then stick several small oysters on a two-tined steel fork and dip in milk and egg mixture and then in the rolled crackers ; press well together ; re- peat the dipping and pressing three or four times, and then shape to suit. Have some lard boiling hot in a deep frying-pan ; put oysters in a frying basket and submerge in the lard until done. Cannot be told from tbe finest large oyster^. How to Select Beef. e In selecting beef see that the grain is smooth and open ; if the fiber parts or breaks readily on being pressed by the finger, it will be found to be tender. The color should be a deep rose, and the fat a rich cream color; if the fat is white it is an indication that the beef is young and lacking in flavor, and if of a deep yellow, the meat will be apt to be tough and of inferior quality. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porterhouse cuts. In selecting steak, avoid the first three or four cuts, as they are apt to be broken and stringy. Sirloin and short cut porterjiouse steaks are best, although the pinbone steak is considered best by many. Round steak is almost invariably tough. Beef tenderloin, cut across the grain, makes most delicious steak. Beef steak should be broiled, not fried. Roast Beef. After selecting the roast at the market if the rib is too long for the roast to present a symmetrical appear- ance, have the butcher saw off about four inches of the rib and remove the chine, leaving the ribs in the roast. All meats are better flavored and more nutritious by be- ing cooked without removing at least some of the bones. To prepare for roasting, wash the meat and wipe dry with 41 42 BEEP a fowel, dredge with salt and pepper, put in the pan on a rack, if you have one, pour a pint of water in the pan, and put in the oven. The oven should be very hot for the first ten or fifteen minutes, to harden the albumen, after that a more moderate heat will answer. The time required to roast beef is from ten to twenty minutes to the pound, according as it is to be rare, medium, or well done. Baste every ten or fifteen minutes. Some cooks dredge the roast with flour to prevent the juices frofn escaping. A few minutes before serving, remove the meat from the pan, place in the warming closet and into the gravy stir a tablespoonful of flour mixed With half a cup of water; if too thick, add more water. If there is too much fat it should be skimmed off before thickening the gravy. Serve the roast on a hot platter and the gravy in a hot boat. Braised Beef. Take four or five pounds of beef, that with a .little fat on it is best, and have it cut in squares about three inches long by two broad, and 1% or two inches thick, dredge with salt and pepper and a little flour. Slice % pound of fat pork into an iron dripper or braising pan, fry until crisp, draw to one side and slice in two onions and ^ of a small carrot, fry these until brown, and then put in the beef, laying the pieces side by side, add two tablespoon- fuls of water and cover, cook slowly until the meat is brown on all sides ; it will take from two to three hours ; when done, take out the meat, add a pint of water, stir a tablespoonful of flour mixed smooth with a little water, pour around the meat and serve. Beef Stew. Take two or three pounds of clean beef or the remnants of a roast, cut into small, pieces, put in a stewpan, "cover with water and boil until tender, add a small lump of BEEF 43 butter and thicken with a tablespoonful of flour mixed smooth ^ith a little cold water. Some prefer a few vege- tables boiled with the meat, or a few dumplings make a nice addition. Beef a La Mode. You need about three pounds of clod or flank of beef, two ounces of clarified dripping, one large onion, flour, two quarts of water, twelve berries of allspice, two bay- leaves, % teaspoonful of whole black pepper, salt to taste. Cut the beef into small pieces, and roll them- in flour ; put the dripping into a stewpan with the onion, which should be sliced thin. Let it get quite hot ; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above propor- tion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stewpan closely, and set it by the side of the fire to stew very gently, till the meat becomes quite tender, which will be in about three hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table. Scotch Roll. Take four or five pounds of the flank of a beef, wash and dry with a towel, spread on the board and dredge with salt and pepper. Make a dressing of a quart of bread crumbs, moistened with milk or water, and seasoned with two tablespobnfuls of melted butter, a small onion chopped fine, a tablespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with a pint of water and bake for two or three hours, rolling over often so as to cook even on all sides. Pried Beefsteak. In very hot frying pan put a little fat, then your steak, season with salt and pepper ; fry to a nice brown ; cover 44 BEEP tightly while, cooking. When done, spread some good butter over it and serve. Beef Steak with Onions. Prepare a rump steak by pounding until quite tender, season with salt, pepper and fresh butter, put in steak and fry. When brown on one ' side, turn over, do not let scorch; when nearly done take up, put little flour over the steak, then add gradually cup of hot water, seasoned with more salt and pepper if necessary; then put the water over the fire- and boil again, and pour over steak. Peel one dozen onions, put on to boil with two quarts of water, an hour before the steak is put on to fry. When done, cut up, put in fryingipan, season well with salt, pep- per and butter, sprinkle with flour, stir all 'well together, place over fire, stir often to prevent scorching. When they are a little brown and soft, turn them over the steak. Broiled Beefsteak. Have the steak from % to an inch, in thickness. Never pound steak. Butter steak and broil quickly over a clear fire, season with salt and pepper, put a piece of good but- ter on a hot plate and the steak on top. Serve at once. Hamburger Steak. Chop a pound of lean beef very fine, a small piece of suet makes a good addition ; shred an onion, mix with the beef, season with salt -and pepper, and a little savory ; fry in butter and serve. Corned Beef. It takes a cook to make nice corned beef. This meat should be boiled slow and when done take pot and all off the fire, leaving the corned beef in its stock until wanted to send to the table. Any piece left over to be used cold, should be lef ^ in the stock until cold and then taken out, put on a plate and placed in the refrigerator. BEEF 45 Filet of Beef Larded. Order the filet from your butcher larded. About five pounds will be enough for a dinner of eight persons. Cut an onion, a carrot and ^ of a turnip in slices, and put in the pan intended to roast the filet ; salt the meat, pour a little fat over it and put in the oven to roast. Should the top or larding ends get too brown, butter a piece of paper on both sides and place over the meat. Thirty minutes will be required to cook a five pound filet rare. Serve with mushroom sauce. Fillet of Beef, Larded, No. 2. This is the tenderloin, although the sirloin is sometimes used. Trim off fat, tough skin, etc., and skewer into shape around lard with salrt pork. Dredge well with salt, pepper and flour, and put, ■\yithout water, in small pan. Put in hot oven, thirty minutes in lower part, fif- teen then on upper grate. Serve with mushroom sauce or potato balls. Beefsteak Toast. Chop pieces of cold steak very fine, put in a stewpan with a small lump of butter and enough water to more than cover. Boil twenty minutes, then stir in a well beaten egg. Season with salt and pepper, pour over toasted bread and serve hot. Beef Kidney. Take one kidney, one desert spoonful of minced parsley, one teaspoonful of minced shalot, salt and pepper to taste, Yi pint of gravy, three tablespoonfuls of sherry. Take off a little of the kidney fat, mince it very fine, and put it in a frying pan ; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a season- ing of pepper and salt, and fry it to a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil 46 BEEF any more, or the kidney would harden; serve very hot,^ and garnish with croutons. Where the flavor of the shalot is disliked, it may be omitted, and a small quantity of savory herbs substituted for it. Beef Kidney, No. 2. (A more simple method.) Cut the kidney into thin slices, flour them, and fry to a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, i/4 pint of boiling water, pepper and salt, and a tablespoonful of mushroom ketchup. Let the. gravy just boil up, pour over the kidney and serve. Beefsteak Pie. Take three pounds of steak, seasoning to taste, of salt, cayenne and black pepper, crust, water and the yolk of an egg. Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about three inches long and two wide, allow- ing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste (see Pastry); brush it over with a little water, and put on the cover ; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves or pieces of paste, cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg, make a hole in the top of the crust, and bake in a hot oven for one hour and a half. The addition of some sheep's kidneys is an improvement; or, if these cannot be had, some bullock's kidney, cut up small, is al- most as good, and forms an excellent gravy. BEEP 47 Beef Cake. Take the remains of cold roast beef; to each pound of cold meat allow y^ pound of bacon or hain; seasoning to, taste, of pepper and salt, one small bunch of minced savory herbs, one or two eggs. Mince the beef very finely (if under done, it will be better), add to it the ba- con, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or two should one not be sufficient. Make it into small square cakes, about half an inch thick, fry them in hot drippings, and serve in a dish with good gravy poured round them. Boiled Tongue. Take one beef tongue, a bunch of savory herbs and water. If the tongue is salted, it must be soaked in fresh water over night ; if fresh, salt must be added to the' water in which it is boiled ; when tender take out of the kettle, put in a pan, pour cold water over it, and peel off the skin, trim off the roots and tip, and serve. Stewed Ox-Tails. Take two ox-tails, one onion, three cloves, one blade of mace, % teaspoonful of whole black pQpper, y^ tea- spoonful of allspice, ^ teaspoonful of salt, a small bunch of savory herbs, thickening of butter and flour, one table- spoonful of lemon juice, one tablespoonful of mushroom ketchup. Divide the tails at the joints, wash and put them into a stewpan with suflcient water to qpver them, and set them on the fire ; when the water boils remove the scum, and add the onion cut into rings, the spice, season- ing and herbs. Cover the stewpan closely, and let the tails simmer very gently until tender, which will be in about 21/^ hours. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for 1/4 of an hour. Strain it through a sieve into a sauce- pan, put back the tails, add the lemon juice and ketchup ; 48 BEEP let the whole just boil up, and serve. Garnish with croutons or sippets of toastad bread. Potted Beef. Take the remains of cold roast or boiled beef, ^ pound of butter, cayenne to taste, two blades of pounded mace. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a season- ing of cayenne and mace, and be very particular that the latter ingredient is reduced to the finest powder. When all the ingredients are thoroughly mixed, put it into a glass or earthen -potting pot, and pou^ over the top a coating- of clarified butter. Creamed Beef. . Put a lump of butter the' size of an egg in a frying pan, when it is melted add cold roast beef, cut in thin slices or chipped dried beef, and fry to a nice brown ; then add a tablespoonful of flour, and' stir well; last of all add enough water or milk to make a nice cream. Can be served on toast or not, as preferred. ' ■ \ Fillet -of Beef. A fillet of beef is the tenderloin, but, as tenderloin is very expensive, a very good fillet can be made from the "roll," which is simply the thick part of the rib sepa- rated from the bone. Directions for cooking a fillet of beef will be found under the head of Roast Beef. Spiced Beef. Four pounds of round beef chopped fine ; take from it all fat ; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoonful ground mace, two tablespoonfuls of black pepper, one tablespoon- ful 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. "^IM. Roast Veal. A loin of veal roasted makes a splendid dinner dish. Roast in a pan with some sliced vegetables, put a piece of bread in the pan, and it will cook to pieces and thicken the gravy; small pared potatoes baked with the meat in the same pan make a good 'vegetable to serve with veal ; both should be basted every few minutes. Fricassee of Veal. The breast or shoulder of veal cut into pieces is the best for fricassee. "Wash the veal and put on in cold water, let it come to a boil, take out the meat, wash again- and put in fresh water once more, and let stew until done ; mix a cupful of flour with y^ a cup of butter, dis- solve this in the pan of veal, season with salt and pepper, and serve. Breast of Veal Stuffed. Obtain a breast of veal, boned and opened; fill the breast loosely with a good bread stuffing, sew up the open end and braise in a pan with vegetables; as for roasting only keep your pan covered; cook well done and make sauce in pan as for roast beef. 49 50 VEAL Veal Loaf. Take three or four pounds of cold roast or boiled veal, that off the leg or loin is best ; chop fine and mix in six rolled crackers, two eggs, a lump of butter the size of an egg, season with salt and pepper ; mix all well together, and shape into a loaf, covering the outside with cracker dust. Bake forty-five minutes. To be eaten cold. Veal Outlet Broiled. Season the cutlet with salt and pepper, put in a double wire broiler and cook over a quick fire; baste several times with a little melted butter, and serve hot. Veal Outlet- Pried.' Season the cutlet with salt and pepper, and let stand a few minutes before frying; then dip in beaten egg and then in cracker dust ; fry in hot butter or pork fat ; cook slowly until well done. Serve with tomato sauce. Veal Ourry. Cut two pounds of lean veal in pieces, put in a pan with a piece, of butter, size of an egg, and let it fry to a nice brown; then mix in a large tablespoonful of flour, a teaspoonf ul of curry powder, salt and pepper ; when all are well mixed, add a pint of hot water, and let it boil about twenty minutes, skimming off all fat. Eice cro- quettes are nice served with this dish. Boiled Oalf 's Head. Procure one calf 's head, without the skin, water, a little salt, four tablespoonfuls of melted butter, one tablespoon- ful of minced parsley, pepper and salt to .taste, one table- . spoonful of lemon juice. After the head has been thor- oughly cleaned, and the brains removed, soak it in water to blanch it. Lay the brains also in warm water to soak, and let them remain for about an hour. Put the head VEAL 51 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 brains, chop them, and mix with them melted butter, minced parsley, pepper, salt and lemon juice in the above proportion. 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 a pig's cheek are indispensa- ble with calf's head! The brains are sometimes chopped with hard-boiled eggs, and mixed with a little French white sauce. Calf's Liver Sausages. "Use % pound of fat bacon, one pound of calf's liver, % pound of bread crumbs, three eggs, one bay leaf, % teaspoonful of thyme, % teaspoonful of grated lemon peel, 14 teaspoonful of nutmeg, one teaspoonful of salt, one teaspoonful of parsley, i^ teaspoonful of pepper. Mince the bacon and liver finely, then add the remain- ing ingredients and incorporate thoroughly. Beat the eggs thoroughly, then moisten the mixture with them and encase it in the skins ; fry them with a little butter or lard in the pan, to a nice rich brown, pricking the skins with a fork to prevent their bursting. Serve on toast or with mashed potatoes. Broiled Kidneys. Split veal kidneys lengthwise, removing all fat, and broil over a clear fire for twelve or fifteen minutes ; baste with butter while broiling, season with salt, pepper, butter and a little chopped parsley. Serve hot. Stewed Kidneys. Take beef kidney, remove all fat, and wash clean ; put in a stewpan, cover with cold water and boil f.or one S2 VEAL hour. Put y2 a cupful of butter in a frying pan with a small onion minced fine ; when frying put in the kidneys, turning them over until they are a nice brown ; then add a tablespoonful of flour, stir in thoroughly, and add enough of the hot stock to make a thick sauce, add % a can of mushrooms, season with salt, pepper, a table- spoonful of "Worcestershire sauce and a glass of sherry. Serve on toast. Veal and Ham Fie. Tou need two pounds of cutlets^ % pound of boiled ham, two tablespoonfuls of minced savory herbs, ^ tea- spoonful of grated nutmeg, two blades of pounded mace, pepper and salt to taste, a strip of lemon peel finely minced, the yolks of two hard boiled eggs, l^ pint of water, nearly i/^ pint of good strong gravy, puff-erust. Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie dish; sprinkle over these a portion of the herbs, spices, seasonitig, lemon peel, and the yolks of the eggs cut in slices ; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about % a pint of water ; cover with crust, orna- ment it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1% hour, or longer, should the pie be very large. When it is taken out of the oven, pour iii at the top through a funnel nearly y2 a pint of strong gravy; this should be made sufficiently good that, when cold, it may, cut in a firm jelly. This pie hiay be very much enriched by adding a few mushrooms, oysters, or sweet-breads ; but it will be found very good without any of the last-named additions. Fricandeau of Veal. Take a piece of the fat side of a leg of veal (about three pounds), lardooas (strips of bacon cut for larding), VEAL 53 two carrots, two large onions, one faggot of savory herbs, two blades of pounded mace, six whole allspice, two bay- leaves, pepper to taste, a few slices of fat bacon, one pint of stock. The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning. Now lard it thickly with fat bacon, as lean gives a red color to the fricandeau. Slice the vegetables and put these, with the herbs and spices, in the middle of a stewpan, with a few slices of bacon at the top ; these should form a sort of mound in the centre for the veal to rest upon. Lay the fricandeau over the bacon, etc., without touching the veal. Let it gradually come to a boil; then put it over a slow and equal fire, and let it simmer very gently for about 2% hours, or longer should it be very large. Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the fricandeau, and serve with a puree of whatever vegetable happens to be in season — spinach, sorrel, asparagus, cucumbers, peas, etc. Boast Pork. Take five or six pounds of, the loin, wash clean and dredge with salt and pepper, a little flour, and a tea- spoonful of powdered sage; put in a pan with a tea^ cupful-of water and roast two hours. Pork Tenderloin Broiled. Have the butcher either split the tenderloin length- wise, or cut crosswise and flatten; put on a wire-broiler- ,and cook over a clear fire; wlien done put in a pan with a lump of butter and let the juice of the meat and the butter come to a boil. This makes a delicious sauce; season with salt and pepper and serve hot. Salt Pork. Cut into slices, put in a pan, pour on cold water and let come to a boil. This, unless the pork is very salt, will freshen sufficiently. Take out the pork, throw the water away, roll the pork in flour, and fry to a nice brown. Serve with cream gravy. Salt Pork No. 2. Freshen as above, make a batter of one beaten egg, two tablespoonfuls of milk and one of flour, well beaten together, put a little fat in the frying pan, dip the pork in the batter, fry slowly and serve hot. 54 PORK 55 Salt Pork No. 3. Cut the pork in slices and soak for twelve hours in equal quantities of milk and water; then fry carefully, as it is liable to scorch. When done, take out the meat, pour off part of the fat, and into the remainder pour a cupful of cream, let it cook two or three minutes, pour oyer the pork and serve. Pork and Beans. Soak two pounds of beans in cold water over night, wash thoroughly, put in a pot or jar in which they are to be baked, cover with clear stock, put a piece of fresh- ened salt pork on top and bake in a moderate oven for six hours, add water from time to time as the beans cook dry. Another way to bake beans is to soak over night, put in the pot next morning with a piece of salt pork and boil until done, strain the liquor off the beans, stir in two tablespoonfuls of molasses, a teaspoonful of mustard, pepper, and salt, if necessary, put in a baking pan, with the pork in the middle and bake in the oven for thirty or forty minutes.. Broiled Sausages. Take off the skin and flatten the link to half its thickness, put in a wire broiler and broil until done over a clear fire, arrange on a platter, put a small lump of butter on each piece, put in the oven for a few moments, and serve. Roast Pig. A pig from three to six weeks old is best for roasting. Leave the pig whole and wash inside and out, chop the liver and mix with equal quantities of bread crumbs aiid mashed potatoes, add two chopped onions, a little parsley, and salt and pepper to taste, mix into a paste with two beaten eggs, a lump of butter and about a tea- cupful of milk, stuff the pig with dressing, sew it up, put 56 PORK in a pan and roast from one and a half to two hours, bast- ing frequently. Make a dressing with a glass of wine, some of the stuiSng, and the drippings. When the pig is done, put on a platter, put a lemon or apple in its mouth, and serve with the sauce. Baked Pork Tenderloin. Split the tenderloin through lengthwise ; make a stuff- ing of bread, seasoned with salt, pepper and some kind of sweet herb, stuff the tenderloin and tie a string around it to' keep the filling in, add a cupful of water and bake from forty to fifty minutes ; baste frequently. Boiled Ham. If the ham is quite salt and has been cured some time, it will require soaking from ten to twenty-four hours, during which the water should be changed several times. After the ham has been soaked sufficiently, scrape and clean thoroughly, cutting away any part that may be rusty or discolored. Put the ham in any vessel suitable for boiling it and cover plentifully with water ; let it come to a boil very slowly and skim off the scum as it rises. When it boils clear, set the pot on the back of the stove and let it simmer slowly but steadily until done, then take out of the liquor, strip off the skin, dust with cracker or bread crumbs and put in the oven and brown. Pig's Feet Broiled. Pig's feet should be boiled for about six hours. When cold, split in two and broil on a wire broiler over a clear fire, baste with butter, seam with salt and pepper and serve. Fried Pig's Feet. Boil the pig's feet and when cold split open, dip in beaten egg, then in bread crumbs and fry in hot fat and serve with tomato sauce. PORK 57 Fried Sausages. Prick- the sausages with a fork (this prevents them from bursting), and put them into a frying pan with a small piece of butter. Keep moving the pan about, and turn the sausages three or four times. In from ten to twelve minutes they will be sufficiently cooked, unless they are very large, when a little more time should be allowed. Dish with. or without a piece of toast under them, and serve very hot. In some countries, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about ten or twelve min- utes. Ham and Eggs. Have the ham cut in very thin slices, cut off rind and any imperfections or discolorations that may be in the meat and fry carefully, until done, remove to a platter and break the eggs one at a time in a saucer and then slip it into the hot fat, being careful not to break the yolk. Do not turn the eggs over, but baste the hot grease over them, to cook the top; when done, lay around the ham, pour on the gravy, and serve. Breakfast Bacon. Cut choice bacon in thin slices and fry to a crisp. This is 'nice to serve with calf's liver, or separately. Boiled Bacon. As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it ; then pare off the rusty parts, ■ and scrape under-side and rind as clean as possible. Put into a saucepan of cold water, let come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let simmer very gently until it is thoroughly done ; then take up, strip off the skin, and sprinkle over the bacon a few bread-raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and 58 PORK tender broad beans or green peas are usually served. Collared Pig's Face. Garnish in form of a collar. (A breakfast or luncheon dish.) ^ Take one pig's face; salt. For brine, one gallon of spring water, one pound of common salt, % handful of chopped juniper berries, six bruised cloves, two bay-leaves, a few sprigs of thyme, basil, sage, i^ ounce of saltpeter. For forcemeat, y^ pound of ham, y% pound of bacon, one teaspoonful of mixed spices, pepper to taste, y^ pound of lard, one table- spoonful of minced parsley, six young onions. Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the above -ingredients for a quarter of an hour, and letting it stand to cool. "When cold, pour over the head, and let steep in this for ten days, turning and rubbing it often. Then wipe, drain and dry. For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly in- corporated. Spread this equally over the-head, roll it tight- ly in a cloth, and bind securely with broad tape. Put into a saucepan with a few meat trimmings, and cover with stock, let simmer gently for four hours, and be par- ticular that it does not stop boiling the whole time. When quite tender, take up, put between two dishes and place % heavy weight on top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of deep white paper, with a ruche at the top. Pork Chops. You need a loin or fore-loin of pork, egg and bread crumbs, salt and pepper to taste; to every tablespoonful of bread crumbs allow 'I/2 teaspoonful of minced sage; clarified butter. Cut the cutlets from a loin or fore-loin of pork ; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with q^^, PORK 59 sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying pan on the fire, put in some lard ; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put before the fire to dry the greasy moisture from tkera, and dish them on mashed potatoes. Serve with them any sauce that may be preferred, such as tomato sauce, sauce piquante, or pickled gherkins. Roast Leg of Pork. Take a leg of pork, a little oil, stuffing of sage and onions. Choose a small leg of pork, and score the skin across in narrow strips, about a quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage and onion stuffing. Brush the joint over with a little salad oil (this makes the crackling crisper, and a better color), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping pan, and do not omit to send to the table with it a tureen of apple sauce. To Bake a Ham. Take a ham and a common crust. As a ham for bak- ing should be well soaked, let it remain in the water for at least twelve hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly four hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking ham is, by many persons, considered far su- perior to boiling it, as it cuts fuller of gravy and has a finer flavor besides keeping good much longer. MUTTON & LAMB Boast Mutton. Wash and wipe dry a nice leg of mutton; with salt, pepper and flour, put in the dripping pan with a little water. Baste frequently with the drippings. Cook from an hour and a quarter to an hour and a half. A few veg- etables sliced in the pan always improve the flavor of the roast. Irish Stew, Blanch three j)ounds of mutton chops by dipping al- ternately in hot and cold water, put in a stewpah and barely cover with water; let come to a boil; skim care- fully ; season with salt, parsley, mace and a few whole peppercorns, boil half an hour ; then add a quart of small onions, boil half an hour longer, and add a quart of small potatoes ; boil vintil done ; lay the chops around the edge of a platter, skim out the potatoes and onions, and put in fhe middle ; thicken the gravy with a very little flour and pour over the vegetables. Sprinkle over the whole two or three tablespoonfuls of fine chopped parsley. Braised Leg of Mutton. Take one small leg of mutton, four carrots, three onions, one faggot of savory herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, % pint of gravy or water; MUTTON AND LAMB 61 Line the bottom of a braising pan with a few slices of bacon ; put in the carrots, onions, herbs, parsley, and sea- soning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in ihe gravy or water, and stew very gently for four hours. Strain the gravy, reduce it to a glaze over a sharp . fire, glaze the mutton with it, and send to the table ; place on a dish of white haricot beans boiled tender, or gar- nished with glazed onions. Roast Saddle of Mutton. To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that ha^ not in- disputable pretensions to be eaten, and have the skin- taken off and skewered on again. Put it down, to a bright, clear fire, and when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burned, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping pan; pour it over the meat, which send to table with a tureen of made gravy and red currant jelly. Haricot of Mutton. The breast or shoulder of mutton is generally used for a haricot. Put your meat with a lump of butter in a roast- ing pan and put in the oven and roast to a nice brown ; transfer to a saucepan, cover with stock, and let boil ; cut a carrot or nice sweet turnip into regular shaped pieces and let them boil with the mutton; also prepare a few small onions and put in. the steiw whole; par6 and (Jut some potatoes the samfe shape as the other 'vegetables, and put in stew ; season with salt and pepper, a little Worces- 62 MUTTON AND LAMB tershire sauce, and a- glass of sherry. This stew should have a nice brown color. If the sauce is too thin thicken with a little flour. Boast Saddle of Lamb. This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear, brisk fire, and put down the joint at a little dis- tance, to prevent the fat from scorching; keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it either peas, cauliflowers, or spinach. Breast of Mutton Fried. Cut a -two-inch square out' of the breast and bqil until very tender; lay the pieces on a platter and draw the bones out very carefully ; after boning the pieces lay in a pan, cover with a plate, put a weight on top, and press until cold; cut into squares suitable for serving, dip in beaten egg, then in bread crumbs and fry in hot fat, and serve with toiiato sauce and string beans. Scotch Haggis. Take a sheep's pluck and stomach, % pound of suet, % pound of oatmea.1, an onion, pepper and salt. Have the stomach bag properly cleaned by the butcher, wash it well and put it in a saucepan of cold water and bring it to a boil, which will make the bag contract. Take it out of the water at once, wash and scrape it well and lay it in salt and water. "Wash the pluck thoroughly and boil it gently for one hour and a half with, the wind- pipe hanging put over the edge of the pot that all im- purities may escape through it. Take all gristly parts from the lungs and heart, and mince the remainder, grate the best parts of the liver, chop the suet and onion fine, toast the oatmeal in the oven and put all in a basin, with a dessertspoonful of salt and rather less than half the MUTTON AND LAMB 63 quantity of pepper. Moisten with half a pint of the liquor in which the pluck was boiled. Take the stomach bag from the brine, and keeping the smooth side inside, fill it with the mixture (not quite full) and sew it up. Put the haggis in a pot of boiling water and boil gently for three hours, with a plate under to prevent it from stick- ing, and prick it now and then with a needle to prevent its bursting. • Kidneys on Toast. Procure two sheep's kidneys, or 1^2 pounds of bullock's kidney, one ounce of butter, cayenne, a squeeze of lemon, salt, two slices of hot buttered toast. Stew the kidneys with a very little water until tender, remove the skin and gristle, and pound smooth in a mortar, with the butter, lemon juice, salt and cayenne to taste. Spread the mix- ture on the toast, which should be buttered on both sides, and put in the oven to get hot through. Breast of Lamb and Green Peas. Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let simmer for five min- utes. Take out and lay in cold water. Line the bot- tom of a stewpan with a few thin slices of bacon ; lay the lamb on these ; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender ; cover with one or two more slices of bacon ; add a pint of stock, onion, and herbs, and set on a slow fire to simmer very gently until tender. Have ready some, green peas, put these on a dish, and place the ^amb on the top of these. The appearance of this dish may be much im- proved by glazing the lamb, and spinach may be substi- tuted for the peas when variety is desired. Broiled Mutton Chops. Cut the chops from a tender loin of mutton, remove a portion of the fat, and trim chops into a nice shape; 64 MUTTON AND LAMB 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. Turn them frequently while broiling, and in about eight minutes they will be done. Season with pep- per and salt, dish them on a hot platter, rub a small piece of butter on each chop, and serve at once, very hot. Lamb Chops Saute with Peas. Trim the lamb chops neatly and evenly, place in a fry- ing pan with a little butter, season with salt and pepper, and fry to a nice brown ; when done arrange on a platter alternating each chop with a nicely browned piece of toast ; strain the water off a can of French peas, put in a pan with a piece of butter, season with salt and pepper, stir until hot, and pour in the middle of platter. Boiled Leg of Mutton. Select a nice leg of mutton, cut off the shank bone, wash and put in a pot with a handful of salt, cover with water and let it come to a boil, skim until clear ; then set the pot o^ the back part of the stove and let boil very slowly un- til tender; it will take from two to three hours. Serve with caper sauce or drawn butter gravy. Mutton Pudding. Take a two-quart pudding dish and line it with beef suet paste; fill in with mutton cutlets slightly trimmed; season with pepper and salt, some parsley, a little thyme and two slices of onion chopped fine : between each layer of meat place slices of potatoes. When the dish is filled^ wet the edges of the paste around the top, and cover with a piece of paste rolled out the size of the dish. Fasten down the edge by bearing all around with the thumb, and then with the thumb and forefinger twist the edges of the paste over and over so as to give it a corded appearance. Set in a steamer and boil for three hours. Turn out on a platter and serve with a rich gravy. MUTTON AND LAMB 65 Mutton a la Venison. Take a leg of mutton, make deep slits in the meat, into which insert strips of salt pork that have previously been rolled in pepper and cloves ; bake two hours, or according to the size of the roast, basting frequently. Take from the oven, and about an hour before serving, spread cur- rant jelly over it, return to the oven and let brown. Scrambled Mutton. Take three cupfuls of cold mutton chopped fine, three tablespoonfuls of hot water, and piece of butter size of an egg; place on stove, and when hot, break in three eggs, and constantly stir until the eggs begin to stiffen. Salt and pepper to taste, and serve hot. Scalloped Mutton. Place layer of bread crumbs over bottom of earthen baking-dish, and over this alternate layers of cold roast mutton cut in thin slices, together with ripe tomatoes peeled and sliced ; season each layer with salt, pepper and bits of butter. Top layer should be of tomatoes, spread over with bread crumbs. Bake % hour and serve at once. Muttonettes. Cut slices about one inch thick from leg of mutton. On each slice lay spoonful of stufiSng made with bread crumbs, beaten egg, butter, salt, pepper, sage and sum- mer savory. Roll up slices and pin with little skewers to keep in the stuifing. Put a little butter and water in bakingpan, place in the rolled slices and bake in hot oven three quarters of an hour, basting often. When done thicken the gravy, pour over the meat, garnish with pars- ley, and serve on hot platter. Christmas Roast Turkey. Select fat ■ young turkey. "When clean and drawn) wash thoroughly inside and out and dry with clean cloth. For a nine or ten pound turkey, soak 1^^ loaves of bak- er's white bread in luke-warm water. Drain quite dry and thoroughly work into it, one teaspoonful of salt, % teaspoonful of black pepper, two teaspoonfuls of pow- dered sage, % teacupful of celery chopped fine, two me- dium sized onion's also chopped fine, and a lump of butter size of an egg. Eub a little salt over the entire inside •surface and let stand from t^/enty to thirty minutes. Then fill Math the dressing and sew up the openings. Sprinkle over outside surface, about one teaspoonful of salt and cover with thin slices of salt pork. It is better to dress turkey day before baking, letting it stand on platter over night. Fill pan half full of water and bake in slow oven about three hours. If double, or savory^ pan is not used, baste every fifteen minutes with the liquor. Cut the giblets into small pieces and boil till tender; salt to taste. When the turkey is removed from POULTRY 67 pan, skim off all but a little of the fat from the liquor in the pan, add the giblets and liquor they were cooked in and thicken all with a heaping tablespoonful of flour creamed into a half to three-quarter's cup of sweet milk. Boil all together till of proper consistency for gravy and salt and pepper to taste. For oyster dressing omit the onions and sage and substitute one quart of solid bulk oysters. Turkey Stuffed with Oysters. Select a nice plump turkey, draw and wash thoroughly. Prepare stuffing in the following manner : Take a pint of oysters, put in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add half a cup of butter, a shredded onion and a spoonful of powdered thyme; let all simmer together; moisten three pints of stale bread crumbs with the oyster liquor, add the oysters and onion, break in three eggs, season with salt and pep- per, and mix all thoroughly together; if the stuffing is too dry, add some milk; if otherwise, add more bread crumbs ; stuff the turkey, sew up the openings, take some butter in the hand and rub over the outside, dredge with salt, pepper and flour, put in a pan with a pint of water, place in the oven and wash. No time can be given, as so much depends upon the age, size and condition of the fowl. A large turkey a year old will take as much as three and a half, four, or even five hours of slow roasting ; while a younger and smaller one may not require .more than half that time. Baste every ten or fifteen minutes. .Stuffed Turkey, Giblet Sauce. Stuff a turkey with the following dressing : Take stale bread and cut in pieces, rub fine vnth your hands the soft part; what you cannot rub fine put in a pan and pour boiling water over it, just enough to soften, not soak, cover closely until steamed, put with the crumbs, mix 68 POULTRY thoroughly with plenty of butter, pepper and salt, and a little sage or chopped onion to suit taste. "While the tur- key is roasting boil the gizzard of the turkey well done, put the liver and heart in hot water for a few rainutes, then fry brown in a little butter ; when this is done chop all together very fine, and set aside for use. When the turkey is done, put on a platter and set in a warm place, skim all the fat. off the gravy in which the turkey was roasted, add the chopped giblets, thicken with a little chopped parsley just before serving. Turkey Stuffed with Chestnuts. Put three dozen chestnuts in a pan, and bake in the oven ; as the skin begins to crack take them out, skin and chop fine ; put in a frying pan with a piece of butter, half an onion cut fine, and fry to a nice brown ; put in a glass of port wine; mix enough soaked bread with the chest- nuts to make the amount of stuffing wanted; season with salt, add pepper, a little thyme ; mix in four eggs and stuff the turkey. Roast as above. New England Roast Turkey. Take nine or ten pound turkey. Make stuffing of bread. Season with salt, pepper, sufficient butter and % grated onion. When mixed lay into turkey loosely. Sprinkle over the top a little $our. Then put in moderately heated oven and baste frequently. Chicken Fricassee. Cut nice fat chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil; skim care- fully as long as any scum rises: boil until well done, season with salt and pepper ; cook two-thirds of a cup of flour in half a cup of butter, stir this into the chicken stock, leaving in the chicken, stir carefully to. avoid break- ing the chicken, toast slices of bread, cut in squares, put on a platter, pour the chicken, sauce and all, over it and serve. POULTRY 69 Boast Chicken. Chicken can be prepared for roasting the same as turkey and any stuffings or dressings that are nice for turkey will also answer for chicken. Smothered Chicken. Cut a young chicken into joints, wash, and put in a fry- ing pan, with half a cup of butter and the same measure of water ; season with salt and cover closely ; let cook un- til the water boils dry, let the chicken fry brown on both sides, take out and lay on a platter, put a tablespoonful of flour in the frying pan, cook till slightly brown, then add to it a cupful of milk or water, stir smooth. This will make a delicious brown gravy, pour over the chicken, set in the oven for a moment and serve. Broiled Chicken. Only young chickens- are suitable for broiling. Draw the chicken and split it down the back, wash clean, lay it on the board and break down the breast bone by pressing with the rolling pin, put on a double wire broiler, season with salt and broil over a clear fire, presenting the inside to the fire first. Baste with melted butter while broiling, and serve as soon as done. Chicken Fie. Cut up two chickens and boil, putting on just enough water to cover them, and season with salt and pepper, skim carefully; when tender, rub two tablespoonfuls of flour in half a cup of butter and add this to the stew. Line an earthen pan with a rich crust, put in the chicken, gravy and all, cover with crust, pinching down the sides, cut an opening in the center for the steam to escape, and bake one hour. Chicken Pot Pie. Pcepare chicken as for pie, but have more gravy, put in the crust (see directions for making) and boil twenty 10 POULTRY minutes ; when done place the chicken in the middle of a platter, place the crust around it, pour some of the gravy over all, and serve the rest in a gravy boat. Pressed Chicken. Boil nice plump chickens until tender; take off the skin, and pick the meat off the bones; pick the meat up fine (do not chop) season with salt and pepper, and add a head of celery, cut fine ; mix all well together. Boil the liquor in which the chicken was cooked down to less than a quart, add a lump of butter the size of an egg, half a box of gelatine, salt and pepper to taste; pour over the chicken, mix all together, put in an earthen dish, cover with a plate, put a weight on top and set away. When cold, cut in slices, and garnish with parsley. Boiled Fowl and Bice. Take one fowl, mutton broth, two onions, two small blades of pounded mace, pepper and salt to taste, % pint of rice, parsley and butter. Truss the fowl as'for boiling, and put it into a stewpan with sufficient clear, well-skimmed mutton broth to cover it ; add the onion, mace, and a sea- soning of pepper and salt; stew very gently for about one hour, should the fowl be large, and about half an hour before it is ready put in the rice, which should be well washed ahd soaked. "When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry be- fore the fire, and in the meantime, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and send the remainder to the table in a tureen. Chicken Pattietj. Take -the remains of cold roast chicken or fowl; to every % pound of meat allow two ounces of ham, three tablespoonfuls of cream, two tablespoonfuls of veal gravy, Yz teaspoonfid of minced lemon peel, cayenne, salt POULTRY 71 and pepper to taste, one tablespoonful of lemon juice, one ounce of butter rolled in flour; puflE paste» Mince very small the white meat from a cold roast fowl, after remov- ing all the skin ; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for ten minutes or a quarter of an hour, tak- ing care that the mixture does not burn. Roll out some puff paste about a quarter of an inch in thickness; line the patty pans with this, put upon each a small piece of bread, and cover with another layer of paste ; brush over -swith the yolk of an egg, and bake in a brisk oven for about a quarter of an hour. "When done, cut a round piece out of the top, and with a small spoon, take out the bread (be particular to not break the outside border of the crust) , and fill the patties with the mixture. Stewed Chicken Fried — (Delicious). Take a nice plump chicken, joint and place in kettle with sufficient water, season to taste, and cook until tender. Then remove the meat, dredge with flour and fry a delicate brown in pan, with small quantity of butter or lard, then add some of the broth, enough to make gravy and let simmer a few moments. This makes an old or tough chicken almost equal to a fried spring chicken. Boast Pigeons. Clean and stuff the birds, and pack in rows in a drip- ping pan, dredge witb salt and pepper, and a little flour, spread over them with a knife, half a teacup of butter, and pour in the pan a teacupful of water, put in a brisk oven and baste often. No definite time can be given for roast- ing. Young plump birds wiU roast in from one-half to three-quarters of an hour. Quail on Toast. Pick and clean the quail, split' down the back, season with salt and pepper and baste with melted butter while 72 POULTEY broiling over a clear fire ; it takes from twelve to eighteen minutes to -broil quail. Have ready as many slices of nicely buttered toast as you have birds, place a bird on each slice and serve at once. Quail on Toast No. 2. Clean, singe, and draw the quail ; wash well, and put in- side the bird three oysters and a lump of butter the size' of a small hickofy nut, put in a dripping pan and sprinkle with salt and pepper, and spread a little butter on each one, put in a hot oven and roast for ten or twelve minutes. Toast as many slices of bread as you have quails, and slip a slice under each one, baste with butter and the gravy formed by the roasting birds, put back in the oven and- roast five minutes longer, and serve hot. If the toast is liable to break up, use a tin shovel in removing the quail from the dripping pan "to the platter. This is a most de- licious way to cook small birds of any kind. Minnie's Prize Chicken Fie. Select a large fo'^l, cover with boiling water, so as to have plenty of liquor for the gravy. Seasbn with salt and pepper, a few bits of butter over it. Put enough flour to thicken the liquor — about two tablespoonfuls into a bowl. Add a cup of rich milk, the beaten yolk of an egg, a lump of butter. Stir into the boiling liquor, pour over the chicken enough to cover it. Reserve enough gravy for the absorbing of the pie as it takes up a certain portion. Get pudding pan with large surface so as to lay dump- lings a little way apart, and as it bakes and absorbs keep filling in the gravy kept out for that purpose. To make the dumplings, sift one pint of flour with a teaspoonf ul of baking powder, add a pinch of salt, a piece of lard size of a walnut, rub together. Mix with buttermilk to which has been added a pinch of soda; POULTRY 73 knead lightly, roll to i/^ inch thickness ; cut into diamond shapes; lay over the chicken, bake in a hot oven until nicely brown, then serve. Very fine, none better. Roast Duck. Clean and prepare duck as usual. For dressing take % loaf of stale bread and pour boiling water over it and drain water off thoroughly; then use one stalk of celery and chop fine ; also liver of duck and chop up fine ; one tablespoonful of butter, two eggs, salt and pepper to season, and stir well together; stuff duck and roast for 1^4: hour. Four-pound duck. RoEist Duck No. 2. Roast duck as directed for chicken. A nice stuffing for duck is made of mashed potatoes, seasoned with salt, a lump of butter, and a chopped onion. Roast Goose. Parl^oil the goose in salt and water for half an hour, fill with stuffing, and roast as you would chicken. Stewed Duck and Peas. Needed : The remains of cold roast duck, two ounces of butter, three or four slices of lean ham or bacon, one tablespoonful of flour, two pints of thin gravy, a small bunch of green onions, three sprigs of parsley, three cloves, one pint of young green peas, cayenne and salt to taste, one teaspoonful of pounded sugar. Put the butter into a stewpan; cut up the duck into joints, lay them in with the slices of lean ham or bacon ; make it brown, then dredge in a tablespoonful of flour, and stir this well in be- fore adding the gravy. Put in the onion, parsley, cloves and gravy, and when it has simmered for a quarter of an hour, add a pint of young green peas, and stew gently for about half an hour. Season with cayenne, salt and sugar ; take out the duck, place it round the dish, and the peas in the middle. U POULTRY Fowl a La Marengo. Needed : One large fowl, four tablespoonfuls of salad oil, one tablespoonful of flour, one pint of regular gtock, or water, about twenty mushroom-buttons, salt and pep- per to taste, one teaspoonful of powdered sugar, a very small piece of garlic. Cut the fowl into eight or ten pieces ; put them with the oil into the stewpan, and brown them over a moderate fire; dredge in the above propor^ tion of flour; when that is browned, pour in the stock or water ; let it simmer very slowly for rather more than half an hour, and skim off the fat as it rises to the top ; add the mushrooms; season with salt, pepper, garlic and sugar; take out the fowl, and arrange in a pyramid on the dish, with the inferior joints at the bottom. Reduce the sauce by boiling it quickly over the fire, keeping it stirred until sufficiently thick to adhere to the back of a spoon; pour over the fowl, and serve. Curried Chicken, Take the remains of cold roast fowls, two large on- ions, one apple, two ounces of butter, one dessert spoonr ful of curry powder, one teaspoonful of flour, l^ pint of gravy, one tablespoonful of lemon juice. Slice the onions, peel, core and chop the apple, and cut the fowl into neat joints; fry these in the butter, to a nice brown ; then add the curry powder, flour and gravy, and stew for about twenty minutes. Put in the lemon juice and serve with boiled rice, either placed in a ridge around the dish or separately ; two or three shalots, or a little garlic may be added, if approved. Roast Partridge. When the bird is firmly and plumply trussed, roast it before a nice bright fire ; keep it well basted, and a few minutes before serviiig, flour it well. Dish it, and serve GAME 75 with gravy and bread sauce, and send to table hot and quickly. A little of the gravy should be poured over the bird. Roast Rabbit. Dress and clean the rabbit thoroughly, and soak in salt and water. Put in a dripping pan and dredge with salt, pepper and a little flour. Cut salt pork in thin strips and fasten on the rabbit with toothpicks, spread some butter over all, put a little water in the pan and roast in the oven until done, basting often. You can make a stuiiRng as for chicken, fill the rabbit, and then roast as above, if you choose. Fried Rabbit. Dress and clean the rabbit and cut up in pieces suitable to serve, let it stand in salt and water until white, put in a kettle and boil until tender, take out of the liquor and let it stand until it stops steaming. Have the frying pan half full of hot drippings or lard, dip the rabbit in beaten egg, then in crackei" dust and fry in the hot fat ; serve at once. Stewed Rabbit. Take one rabbit, two large onions, six cloves, one small teaspoonful of chopped lemon peel, a few forcemeat balls, thickening of butter and flour, one large tablespoonful of mushroom ketchup. Cut the rabbit into small joints ; put them into a stewpan, add the onions sliced, the cloves, and minced lemon peel. Pour in sufiicient water to cover the meat, and when the rabbit is nearly done, drop in a few forcemeat balls, to which the liver has been added, finely chopped. Thicken the gravy with flour and butter, put In the ketchup, give one boil, and serve. 7e GAME "Hasen-Pfeffer." (Pickled Spiced Hare.) Carefully skin and draw the hare and remove the head. Wash as little as possible because it takes away the aijii- mal's gamey flavor, but wipe the pieces carefully with a dry towel. Disjoint and cut, in pieces same as for fricassee. Season with salt, four or five whole cloves, whole peppers, a small dash of cayenne, two or three each of laurel and bay leaves, two or three splints of cinnamon bark and then immerse all in cider vinegar to which two or three slices of lemon have been added. Let the meat remain in the vinegar for three days. When ready to prepare for the table, have deep saucepan ready with two tablespoons of butter, to which add four sliced onions. Let the latter brown nicely to almost a crisp. Drain off the spiced vinegar from the meat and add to the onions. Pour in half pint good claret ' or Burgundy wine if desired. Thicken with rolled toasted cracker-dust, or floury and then place the pieces of meat, well dredged in flour, in the pot and allow to cook and simmer slowly for one hour. If liquor be too thick add a little more wine diluted with water in the proportion of 1/3 of the- latter. Serve hot with light dumplings. This dish can be made in larger quantities and potted in earthen crocks, well covered, for future use. The potted Hasen-Pfeffer has only to be made hot in order to use. Boast Venison. Either the saddle or leg are fine for roasting. Have your market man lard the venison for you, then put in the dripping pan with half a pint of water and good sized luftip of buttery dredge with salt and pepper and roast in a hot oven from two to three hours, basting every ten or fifteen minutes. GAME 77 Broiled Venison. Put the venison steaks in the double wire broiler and broil over a clear fire. When done place on a hot platter, season with salt and pepper and pour over it some hot butter, turn it over and put on more of the butter, and serve at once. Jugged Hare. Take one hare, 1^^ pounds of gravy beef, y^ pound of butter, one onion, one lemon, six cloves, pepper, cayenne, and salt to taste, % pint of port, good turkey stuffing. Skin, paunch (rip) and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready l^/^ pints of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar ; add the pieces of fried hare, an oiiion stuck with six cloves, a lemon peeled and cut in half, and a good season- ing of pepper, cayenne and salt; cover the jar down tightly, put it up to the neck in a stewpan of boiling water, and let it stew until the hare is quite tender. When nearly done, pour in the wine, and add a few stuff- ing balls ; these must be fried or baked in the oven for a few minutes before they are put in the gravy. Serve with red currant jelly. 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 to be very rare, cook twenty minutes; if wished better done, thirty minutes. When done, place on a hot dish on which bread sauce has been spread. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley. The grouse may, instead, 6e served on a hot di@b, with the parsley garnish, and the 78 GAME sauce and crumbs served in separate dishes. The first method is the better, however, as one has in the sauce all the gravy that comes from the birds. Grand Pacific Game Pie. Take about two dozen of woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a. gallon of cold water, although beef broth or soup stock would be preferable. See that the fire is hot, and when the boiling point has been reached, carefully skim off all the scum from the surface, and put in for seasoning a little -pepper and salt with mace, ground cloves and one bay leaf, adding half a pound slice of salt pork cut into squares, two small ear- rots and one onion. Boil until tender, being careful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two tablespoon- fuls browned flour, mixing well and stirrifig- into it a part - of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing therefrom the vegetables and spices to go with the sauce. Slice, and cut into dice shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of dough and bake in an oven that is not too hot. If a separate pie is desired for each person the baking may be done in small vegetable dishes. Pigeon Pie. Clean and truss three or four pigeons, rub the outside with a mixture of pepper and salt ; rub the inside witbr a bit of butter, and fill it with a bread-and-butter stuffing, 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 of 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 POULTRY AND GAME 79 large teaspoonful of salt and a small teaspoonful of pep- per, with a bunch of finely-cut parsley, if liked ; dredge a large teaspoonful of wheat flour; put in water to nearly fill the pie j lay the skewers across the top, cover with a puff paste crust; cut a slit in the middle, ornament the edge with leaves, hraids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done, brush the top with the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be used in this manner. A Brine for Beef, Bacon, Ham and Venison. For each onie hundred pounds of meat, use six pounds of salt, six pounds of sugar, and.four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt over the bottom of the cask before packing the meat. Be sure the brine covers the meat for six weeks. Smoke the ham and bacon, and if kept in hot weather sew in sacks and whitewash. ChickGn Loaf. Boil chicken in as little water as possible, until meat will drop from the bones; cut up with knife and fork; put back in kettle with plenty of butter, pepper and salt ; heat thoroughly. Boil an egg hard, slice and place in bottom of a dish ; pour chicken in hot ; place a weight upon it, and put away to cool; when cold it will come out in form. Chili Con Carne — (Mexican). (Pronounced che-le kon kar ne — chili with meat.) (Spelled chili, chile, chilli, chilly.). Take three medium-sized chilis (the pod of Guinea pepper — or red peppers) dried or fresh, and toast lightly in the oven ; soak in water a few minutes, then pound in a mortar to a wet pulp; strain in a colander, to remove bits of skin ; add a cooked tomato, a tablespoonful of vin- egar, a little salt and black pepper. Place in a frying pan with sufficient butter and fry. Then add a pound of beef- steak or .other meat, cut into small cubes, together with a half -pint of boiling water. Let simmer until the meat is tender and the sauce of a prpper consistency. Serve hot. Cooked rice or" beans may be added instead of the tomato, if preferred. * Boiled New England Dinner. Take a piece of salt pork and another of corned beef, the size depending on the number of persons to be served; about three pounds of each will be sufficient for a family of six. Wash the meat and put on fire in separate kettles, boiling slowly for an hour; take the meat out and pour the liquor from one kettle into the other ; put fresh water into the emp'ty kettle, put in both pieces of meat and boil for two hours longer. Skim nearly all the fat off the 80 MISCELLANEOUS DISHES 81 liquor in which the meat was first boiled, taste it and if too salt to boil vegetables in, pour of£ some and add fresh water. Cut in quarters a small cabbage, one large or two small turnips, three or four carrots and peel six or eight potatoes, and boil all together in the liquor. In winter, all the vegetables except the potatoes, will require from one and three-quarters to two, hours' boiling, in summer about one hour will do ; potatoes will boil done in thirty or forty minutes. If you wish to add beets to the dinner, they must be boiled in a separate vessel. When the din- ner is done, put the beef and pork on the same platter; drain the vegetables in a colander and put on the table in covered vegetable dishes. Serve the dinner hot. Pre- pared mustard and grated horseradish are indispensable to a boiled dinner. Spanish Stew. Take a five or six-pound chicken and prepare two large onions and cut up fine, and let cook until tender; then put in a quart can of tomatoes and six good-sized po- tatoes cut up in fourths; when almost done add one can of mushrooms and thicken with flour, % cup; then add one can of French peas, % teaspoonful of cayenne pep- per and salt to season. Tripe. Tripe can be cut in squares and boiled over a quick fire, seasoning with butter, salt and pepper ; or it can be boiled tender and then fried in butter, seasoning with salt and pepper. Welsh Rarebit. Grate or slice one pound American cheese (mild), put one teaspoonful butter in chafing dish, after it melts put in cheese ; stir while melting and add four or five table- spoonfuls of ale or beer slowly. Cook six minutes, add mustard and "Worcestershire sauce. If desired, one egg can ba added just before it is done. Serve on toast. 82 MISCELLANEOUS DISHES Welsh Rarebit— No. 2. One pound chopped American cheese ; % glass of stale ale; yolk of one egg; one teaspoonful dry mustard; one teaspoonful "Worcestershire sauce; one teaspoonful but- ter; a dash of red pepper; a dash or two of black pep- per; a few drops of Tobasco sauce. If cheese is fresh, salt above. Into the chafing dish put a few small lumps of butter. After it has simmered a bit, put in the cheese. Stir constantly and gradually add the ale. Whe^i cheese and ale are well blended, stir in the above condiments to the yolk of the egg broken into a cup; add the dry mustard and "Worcestershire sauce ; red and dark pepper and tobasco sauce ; let it have one more heating and pour over toast or toasted biscuit. Potted Meats. Take nice lean meat, beef or veal is the best; cut in small squares, put in a kettle, cover with water, add a little salt and boil until tender. "When done take out the meat and put in an earthen jar or stone dish. Season the stock with salt and pepper, a small lump of butter, a stick of cinnamon and a dozen peppercorns; add half a box gelatine dissolved in a little cold water ; boil twenty or thirty minutes, strain, and pour over the meat, mix thor- oughly, cover with a plate, put on a weight and set away. "When cold cut in slices, garnish with parsley or celery, and serve. This is very nice for luncheon or tea. Broiled Sweet Breads. Trim and wash the sweet breads and broil on a wire broiler over a clear fire; baste with butter and season with salt and pepper; serve hot. Sweet Breads No. 2. After trimming and washing the sweet brea'ds, put in a stew pan, cover with water, add a pinch of salt and boil until done. Then take up and set aside until they stop MISCELLANEOUS. DISHES 83 steaming, then split, dip in beaten egg, then in cracker crumbs and fry in equal parts of butter and fat. Serve hot. Tomato sauce is a nice addition. Calf's Liver. Cut the liver in slices, season with salt and pepper, dip in flour and fry in equal parts of butter and drippiags. When nicely browned, lay on a platter ; put a spoonful of flour in the frying pan and brown in the fat in which the liver was fried ; add a teacupful of water, stir smooth and pour over the liver. Mock Duck. Take a round of beefsteak, season with salt and pepper ; prepare a dressing as for turkey, spread over the steak, roll and sew "it up; fasten three or four slices of fat pork on the roll with toothpicks; put in the oven and roast. Baste often. This dish is hard to distinguish from duck. , Pot Pie. Take lean veal, beef, chicken, or any meat suitable for pot pie and cut up in pieces of a size suitable to serve. Wash, cover with cold water, and boil until tender. Skim when it first begins to boil.. When done season with but- ter, pepper and salt. About twenty miuutes before serv- ing, add the crust. Crust for Pot Pie. Take four and one-half eupfuls of flour and add to it two even teaspoonfuls of cream tartar, and two even tea- . spoonfuls of soda and one teaspoonful of salt. Sift twice, then rub in a piece of butter the size of a walnut. Mix with two scant eupfuls of buttermilk, work into dough with as little handling as possible, roll out and cut as you would biscuit; put into the kettle and boil for twenty minutes. 84 MISCELLANEOUS DISHES Boiled Rice. Take deep saucepan with close-fitting cover. Wash the rice ia cold water as many times as may be necessary to ; leave the water in the last washing perfectly clear and not at all clouded. Cover the rice with cold water to about two inches above the grains. Boil under steady fire not too hot, keeping kettle closely covered. Let all the water boil away until rice is merely moist ; then set the vessel" at back of stove to steam' and dry thoroughly, when the rice will be found tender and the grains separated from each other. . ...J'i-U Crust for Raised Pies. (For all Pies with Jelly.) Boil lard, good and fine, in water; add as much excellent dripping as there is lard; there must not be much of eifher. "When still hot,' mix it with flour, quantity depending upon number of pies. Make the paste stiff and smooth by kneading, and also by beating it with a rolling-pin. "When perfectly smooth, put a ball of it by in a cloth till cold, then use. Ham Sandwiches. Chop cold, lean ham very fijie ; cut bread in thin slices and spread with butter; put on a layer of the chopped ham, season with prepared mustard, cover with another slice of bread. Oyster Sandwiches. Pound the oysters with lemon juice and cayenne, lay them between, the slices of bread and butter and cut into small neat sandwiches, which arrange on a silver plate, one over the other in a ring, like cutlets. Favorite Curried Chestnuts. Take one pound of chestnuts, one ounce of butter, .% pint of milk and water, one teaspoonful of curry pow- der, one dessertspoonful of flour, boiled rice. Put the MISCELLANEOUS DISHES 85 chestnuts on the fire in cold water and bring to boil, let boil for ten minutes, then remove the skins and the brown. Melt the butter in saucepan, stir in the flour and curry powder, then the milk ; let boil up and thicken, then put in the chestnuts. Stew very gently for an hour. Just before serving, add pepper, salt, and a little lemon juice. Serve in wall of bojled rice. Larding. All dry meats such as venison, a leg of veal, fillet of beef, grouse, partridge, etc., are much improved by lard- ing. To some housekeepers this has a formidable sound, but it is nothing more or less than drawing strips of fat pork through the surface of the moat. For this a larding needle is a convenience, but very good work can be done with a small, sharp knife. For a fillet of beef, cut fat salt pork in strips half an inch square by three or four inches long, and put a row on each side ; take the stitches about half an inch deep and leave about half an inch of pork exposed at each end. A leg of veal can be larded much the same way, or game, sweetbreads, etc. The strips must be only one-quarter the size they are for beef, veal, or venison. Nudeln. (German Macaroni.) , Take four eggs, flour, milk, two ounces of butter, grated rusk. "With four eggs and four dessertspoonfuls of milk, mix sufficient finest flour to make a paste ; knead on a paste board, constantly shp ig flour over it, until it becomes a stiff dough. Cut into four pieces, roll out as thin as paper, and throw over a pole to dry. When dried half an hour, cut each piece again in four, lay the pieces upon each other, roll up and cut into strips the width of turn into a drainer, and pour boiling water quickly over them. Serve up either with brown butter, or sauce made 86 MISCELLANEOUS DISHES with milk, salt and two ounces of fresh butter, and cover a blade of grass, and shake them apart. They are then ready for use, but can be kept for several weeks. "When required, boil tender in plenty of boiling water with salt, over with grated rusk, or a portion of the nudeln fried in butter until it has become crisp and brown. Nudeln are eaten with roast veal, or fowl, or ham, or as a sweet with stewed prunes or apple compote. A-1 Corn Beef Hash. Take a nice piece of corned beef, about four pounds. Wash, put into cold water, boil slowly — rapid boiling hardens meat — ^until tender, remove from kettle, let get cold. Have some potatoes that have been boiled with the skins on, let get cold, remove skins. Take one part meat to 1% parts potato, a good sized onion, put into the hash bowl chopped to the size of a pea, salt and pepper to taste; put a, lump of butter the size of an egg into a fry- ing pan-; let melt, then put the mixture into the pan, cover tightly for a few minutes, remove cover and brown nicely. Fried Bananas. Cut the bananas in slices and ifiour each, fry a light brown in a frying pan; serve with fried bread, or with poached eggs, as bacon and eggs are served. Hash. Take any kind of meat, corned beef is considered the best, and chop very fine ; measure with a cup, and to every cup of chopped meat add one of chopped potato ; mix well together, and season with salt, pepper and a lump of but- ter ; put in a frying pan, pour on enough water to moisten it ; cook for ten or fiften minutes, stirring often, then set in the oven and brown. MISCELLANEOUS DISHES 87 Apples and Rice. Needed : Bight good-sized apples, three ounces of but- ter, the rind of ^^ a lemon minced very fine, six ounces of rice, iy2 pint of milk, sugar to taste, i^ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Peel the apples, halve them and take out the cores ; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the center ; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. Apple Fritters. Needed for the batter, i/^ pound of flour, % oimce of butter, Yz saltspoonful of salt, two eggs, milk, apples, hot lard or clarified beef dripping. Break the eggs; separate the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream ; add the salt, and moisten with suffi- cient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well, rub down any lumps' that may be seen, and add the whites of the eggs, which should have been previously well whisked; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with the cutter. Throw the slices into the batter-; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of blotting paper before the fire, ^9 absorb the greasjr moisture j then dish on a white 88 MISCELLANEOUS DISHES d'oyley, piled one above the other; strew over them some pounded sugar, and serve very hot. The flavor of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed- with sugar and lemon juice, for three or four hours before wanted for table ; the batter, also, is better for being mixed some hours before the fritters are made. Eggplant Ragout. Take two fully ripe, medium-sized eggplants and cut in cubes 1% inches square as near as possible. Cover with salt for two hours; drain and wash thoroughly in cold water. Have ready one pound lean fresh pork and % pound of smoked bacon. Cut both meats into dice-shape and have a stewpaii well heated. Place the bacon in the pan until it begins to sizzle ; then add the pork and let the latter get somewhat browned. Slice two good-sized onions and add them to the pork and bacon. Take one teacup of good beef stock and as soon as all begins to boil, put in the eggplant. Season with whole, peppers and a table- spoon of "Worcestershire sauce. Make a thickening of 1% tablespoons of flour ; peel of %^ lemon, and one pint of boil- ing water. Boil quickly for twenty minutes and let sim- mer' for ten minutes longer, when the ragout will be ready to serve. A delicious addition for cold meats of any kind. Rissoles. Make a »ice puff paste, and roll out thin ; have some meat chopped very fine, and sprinkle on half of the paste ; cover with the other half and press together with the roll- ing pin; cut in squares, or you can use a biscuit cutter, and fry in hot lard to a light brown. Almond Paste. Ingredients : One pound sweet almonds, % pound loaf sugar, gelatine flavoring. Blanche the almonds by put- MISCELLANEOUS DISHES 89 ting into boiling water ; soak for four hours in cold water and pound well in a mortar, adding a few drops of water to take oflf the oiliness. When beaten to a paste, put in three-quarters of a pound of well-crushed loaf sugar, and mix all together. "When quite fine and smooth, put it into a stewpan over a slow fire, and stir with a wooden spoon till it is white and dry. Put it again in the mortar, and mix with it a little melted and strained gelatine. Keep covered. Use any flavoring preferred. Cover with a damp towel, or it will dry up. Trout (or Other Fish) in Jelly. 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 shalot or clove or garlic. When the water is cold, place the trout in it, and boil, them very gently, so as not to mash 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. , Minnie's Layer Cake. One cupful sugar, ^/^ cup milk, two tablespoonfuls melted butter, two teaspoonf uls baking powder, large cup flour. Cocoanut Cake. One and one-half eupfuls sugar, Yz cup butter, % cup sweet milk, two cups flour, three eggs, two teaspoonfuls baking powder. White of one egg, teacup sugar, % cup cocoanut sprinkled between layers, and frosting on top and sides. Delicious if properly prepared. S^UCES-GR^yiES Chili Sauce. Take twelve ripe tomatoes, one large pepper and two onions ; chop all very fine, and put in a granite or porce- lain kettle ; add two cups of vinegar, one of brown sugar, one tablespoonful of salt and one teaspoonful each of nut- meg, allspice, cloves and ginger. Boil for one hour. This sauce can be canned, and kept for months. It is very nice to serve with roast beef or pork or broiled steak. Chile Sauce, No. 2. Nine ripe tomatoes, scald, peel and chop with one pep- per, two onions, one tablespoonful salt, two tablespoon- fuls sugar, one teaspoonful ginger, one of cloves, one of allspice, one of cinnamon, one of nutmeg, two cupfuls of vinegar; cook 14 hour and bottle hot. Chili Sauce, No.3. To twenty-four tomatoes, take eight onions, four table- spoonfuls salt, four tablespoonfuls -cinnamon, four tea- spoonfuls cloves, twelve green peppers (four or five will do), eight tablespoonfuls sugar, four teaspoonfuls ginger, eight teaspoonfuls vinegar. Boil three hours. Spices ground, tomatoes peeled and chopped with peppers and onions. m SAUCES AND GRAVIES 91 Chile Sauce, No. 4. One bushel of tomatoes, ten large onions, twelve green peppers, six cupfuls of sugar, six tablespoonfuls of salt, five tablespoonfuls of cloves, five of cinnamon, four of ginger, four nutmegs grated, a little allspice, five pints of vinegar. Boil' two hours; bottle hot. Mint Sauce. Heat a teacupful of vinegar boiling hot ; put four table- spoonfuls of chopped green mint in a bowl, add two tablespoonfuls of sugar, and pour over them the hot vin- egar. This sauce is better iXrhen made about an hour be- fore using. Serve with roast lamb. Curry Sauce. Take a lump of butter the size of an egg, put in a sauce pan with a small onion minced fine. Cook until the onion is fried to a nice brown ; then add a tablespoonf ul of flour and a teaspoonful of curry powder ; mix well, then add a pint of good stock, and stir until smooth ; season with salt and pepper, strain, and serve. This sauce is nice with broiled or fried meat or fish. Drawn Butter Sauce. Put half a teacup of butter in a sauce pan, and when melted, add two tablespoonfuls of flour; cook, but not brovm; then add a pint of water, and stir until smooth; season with salt and pepper. This sauce is a nice addition to boiled or baked fish, mashed potatoes, etc. Mustard Sauce. Make a drawn butter sauce, and add to it two table- spoonfuls of prepared mustard and a little cayenne pep- per. This sauce goes with broiled smoked fish of any kind and with boiled salt codfish. 92 SAUCES AND GRAVIES Tomato Sauce. Put in a sauce pan half a cup of butter or meat drip- pings and slice into it an onion, a carrot, a very small tur- nip and a small slice of ham; add a bay leaf and a few whole peppers ; let all brown or braise together ; then pour over the whole a pint of water and let it boil for ten min- utes. Strain and add to the stock a can of tomatoes and a tablespoonful of sugar ; let all boil together for thirty or forty minutes; stirring frequently to prevent scorching, then strain and press through a sieve. This sauce is served with almost all kinds of meat and fish. Cream Sauce. Put a teacupful of butter in a sauce pan and when melted, stir in a small teacupful of flour, cook but do not brown ; then add a little less than a quart of boiling milk, and stir until smooth ; season with salt and white pepper. If at all lumpy strain before serving. Maitre D 'Hotel Sauce. Take half a teacupful of butter, put in a bowl, and rub to a cream; then add a teaspoonful of salt, half as much pepper, two tablespoonfuls of chopped parsley' and the juice of a lemon; mix all thoroughly together. Heat three cupfuls of white stock ; when boiling stir in two well beaten eggs; this will form a thin custard; last of all add the butter and other ingredients, and boil for three min- utes, stirriiag all the time. Serve at once. The butter with its seasoning, but without the stock and eggs, is used on fried meats and fish instead of butter, and is much relished by some. Allemande, or White Sauce. Put in a sauce pan a cupful of butter, a sliced onion, and a carrot ; when the butter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling SAUCES AND GRAVIES 93 white stock and let it boil slowly for one hour; season with salt and white pepper and- strain. Beat the yolks of two eggs with the juice of a lemon, stir into the sauce and keep hot for use. From this sauce the following sauces can be made. Parsley Sauce. Chop one-half of a bunch of parsley very fine, squeeze dry through a napkin and stir it into a quart of allemande sauce and serve. Chicken Curry. (East Indian Style.) Take a dry-picked young chicken from three to 3% pounds ; wash thoroughly ; cut up in pieces, dividing at all joints. Roll the pieces in flour seasoned with salt only, to be ready for cooking. Have an eight quart saucepan well heated. Take two ounces butter in which fry four medium sized sliced onions until the latter are well browned, almost to a crisp. Mix two tablespoons curry powder into a paste with Yz wineglassful of tamarind wa- ter and place same in saucepan with the browned onions. Stir well and fry the pieces of chicken in the pot, after which add from four to six teacupfuls of soup stock of either beef, veal or mutton, to which has been added i/^ teaeupful of cocoa and nutmeg. Bring to a boil and then let slowly simmer for twenty minutes. Served with boiled rice. This can be thickened with a little flour and water. Caper Sauce. Mix in a quart of allemande sauce a cupful of capers. This sauce is nice with boiled mutton. "Egg Sauce. Cut up fine four hard boiled eggs, squeeze the juice of a lemon over them, and stir into one quart of white sauce. This sauce is particularly nice with broiled trout. 94 SAUCES AND GEAVIES Cardinal Sauce. Pound the shells of two lobsters very fine, and add some of the coral, also pounded fine, put in a sauce pan with half a cup of butter, let it cook for twenty or twenty-five minutes, then add a quart jof allemande sauce, the juice of a lemon, and a glass of sherry; simmer together for two or three minutes, strain and serve. This sauce is nice with broiled or baked fish. Bombay (East India) Curry Powder. Take four ounces saffron, four ounces coriander seed, two ounces turmeric, two ounces cinnamon seed, % ounce seed of dried long red, peppers, 14 ounce cayenne pepper, two ounces fenngreck seed, % ounce mace, % ounce all- spice, one ounce ground ginger, 14, ounce cardamom seed, % ounce cumin seed, ^4 ounce carroway seed, two ounces thoroughly dried desiccated coeoanut. Keep in a vessel covered with mosquito netting and in a moderately warm place overnight. Pulverize in a mortar or grind through a spice mill. Place in sealed wide-mouthed bottles. Must be kept tightly corked after using. Normandy Sauce. Chop one-half of a can of mushrooms, two shalots, one dozen oysters, and six shrimps; let these articles simmer in a cupful of butter for ten .minutes, then add a quart of allemande sauce, season with a glass of sherry and serve. Anchovy Sauce. To a quart of allemande sauce add one-half of a bottle of anchovy sauce, mix well, and serve. Old Zealand Sauce. Put in a sauce pan a scant half cup of butter, one teacupful of good vinegar, and half a cupfi^il of water, let SAUCES AND GRAVIES 91> them come to a boil, and then stir in two well-beaten eggs, stir until it creams ; if too thick add a little water ; season with salt and white pepper. This sauce is excellent' with boiled cod fish, either salt or fresh. Truffle Sauce. Slice an onion, a carrot, half of a small turnip and a medium sized potato and braise in a sauce pan with half a cupful of drippings. When the vegetables are a nice brown, add a tablespoonful of flour and let that brown also, then add a quart of meat stock, and let it simmer for an hour or more, straia and season with the juice of a lemon, a glass of wine, a little Worcestershire sauce, and salt and pepper to taste. Chop your muffins and mix in this prepared sauce. Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and halt cupful of jelly, let it dissolve, then add one pint of dark sauce, as per receipt fo* truffle sauce ; let it come to a boil and serve. This is fine for all kinds of game and poultry. Celery Sauce. Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off the water and put in the sauce pan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot. Horseradish Sauce. (To serve with roast beef.) Ingredients: Four tablespoonfuls of grated horserad- ish, one teaspoonful of pounded sugar, one teaspoonful of salt, % teaspoonful of pepper, two teaspoonfuls of made mustard, vinegar. Grate the horseradish, and mix it well with the sugar, salt, pepper and mustard ; moisten it with 96 SAUCES AND GRAVIES sufficient vinegar to give it the eonsisteney of cream, and serve in a tureen; three or four tablespoonfuls of cream added to the above, very much improves the appearance and flavor of this sauce. To heat it to serve with hot roast beef, put it in a bain marie, or a jar, vrhich place in a saucepan of boiling water; heat it, but do not allow to boil, or it will curdle. Note. — This sauce is a great improvement on the old fashioned way of serving cold scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. Oyster Sauce. Chop a dozen oysters fine and boil in their own liquor, skim and then add a pint of white sauce, season with salt- and pepper, and the juice of a lemon. A Good Sauce for Steaks, Take one ounce of whole black pepper, half ounce of allspice, one ounce of salt, % ounce of grated horseradish, % ounce of pickled shalots, one pint of mushroom ketchup or walnut pickle. Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Mushroom Sauce. Take one can of mushrooms, strain off the liquor, cut the mushrooms in slices, and put in a sauce pan, with a lump of butter and a large tablespoonful of flour, let all cook together, but brown very slightly, if at all. Squeeze in the juice of a lemon, add a tablespoonful of Worcester^ shire /sauce, and a pint of water or stock, stir all smooth, SAUCES AND GRAVIES 97 season with salt and a little cayenne pepper and serve hot. This sauce accompanies roast beef and veal, and also steak. "HoUandaise" Sauce. Beat the yolks of three eggs with the juice of a lemon, and a half cupful of soft butter, stir this into a quart of hot allemande sauce, and keep stirring until the egg cooks ; this will give the sauce a nice creamy appearance. This sauce can be poured over meat or fish just before it is served. Currant Sauce for Meats. Five pounds of currants, three pounds of sugar, one tablespoonful cloves, pepper and allspice and cinnamon, % spoonful of salt, one pint of vinegar ; boil fast % hour. French White Sauce. Take one small bunch of parsley, two cloves, i^ a bay leaf, one small faggot of savory herbs, salt to taste, three or four mushrooms, when obtainable; two pints of white stock, one pint of cream, one tablespoonful of arrowroot. Put the stock into a stewpan with the parsley, cloves, bay leaf, herbs and mushrooms; add a seasoning of salt, but no ground pepper, as that would give the sauce a dusky appearance. A small quantity of wine, or any liquor, would very much improve the flavor of this sauce. It is usually served with bread, rice, custard, or any dry pudding that is not very rich. Olive Sauce. Use ^ pound of French olives, I/2 pint of stock, one teaspoonful of lemon juice. Carefully stone the olives by paring them round in ribbons so that they may recover their shape when stoned. Blanch them in boiling water, and throw them into cold water for five minutes, and stew slowly for half an hour in the gravy. Add the lemon and serve. 98 SAUCES AND GEAVIES Oyster Cocktail Sauce. One teaspoonful "Worcestershire, one tablespoonful cat- sup, four drops tobaseo, six oysters. Kidney Sauce. Take two kidneys, one tablespoonful of flour, pepper and salt, Yz teaspoonful of each, one tablespoonful of stock, % glassful of claret. Skin and mince the kidneys into fine dice, shake the flour well over them, place all the other ingredients in a stewpan, and let it boil gently for five minutes. Place the stewpan at the side of the fire, add the kidneys, and stew all gently for ten minutes, being careful not to let it boil. Pour over roast fowl, or place in a seperate tureen and serve. Epicurean Sauce. (For Steaks, Chops, Gravies or Fish) Take % pint each of walnut and mushroom ketchup, two tablespoonfuls of port, % ounce of white pepper, two ounces of shalots, % ounce of cayenne, % ounce of cloves, % pint of vinegar. Put the whole of the ingredi-- ents into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. • This sauce will be found an agree-, able addition to gravies, hashes, stews, etc. Asparagus Sauce. Take one bunch of green asparagus, salt, one ounce of fresh butter, one small bunch of- parsley, three or four green onions, one large lump of .sugar, four tablespoonfuls of white stock. Break the asparagus in the tender part, wash well, and put into boiling salt and water to render them green. "When tender, take out, and put into cold water; drain on a cloth till all the moisture is absorbed. Put the butter in a stewpan with the parsley and onions ; lay in the asparagus, and fry the whole over a brisk fire for five minutes. Add salt, the sugar and white stock, and SAUCES AND GRAVIES 99 simmer for another five minutes. Rub all through a tammy, and if not of proper color, use a little spinach green. This sauce should be rather sweet. Suitable for garnish. Apple Sauce. (Serve with Goose, Pork, etc.) Take six good sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water. Pare, core and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good sized tureen. Bread Sauce. (To' Serve with Roast Turkey, Fowl, Game, etc.) Use one pint of milk, % pound of the crumb of a stale loaf, one onion, pounded mace, cayenne and salt to taste, one ounce of butter. Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces ; put it in a very clean saucepan, strain the milk over it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne and salt, with one ounce of butter ; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to the table. Melted Butter. Take two ounces of butter, one dessertspoonful of flour, salt to taste, 14 piJit of water. Mix the flour and water to a smooth batter, which put into a sauce pan. Add the flour and a seasoning of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. 100 SAtJCES AND GRAVIES Tartare Sauce. ■^se yolks of four eggs, one teaspoonful of mustard, Yz teaspoonful of salt, olive oil, tarragon vinegar, pepper, cayenne, two shalots, or two tablespoonfuls of chopped pickled onions and gherkins. Break the yolks into a basin with the salt and mustard, then stir in a tablespoonful of olive oil, and then a teaspoonful of tarragon vinegar alter- nately until the sauce is of the right consistency. This must be done very gradually. Then add the chopped sha- lot or pickles. A Cheap Gravy for Hashes, etc. Take bones and trimimngs of the cooked joint intended for hashing, ^^ teaspoonful of salt, i/4 teaspoonful of whole pepper, ^4 teaspoonful of whole allspice, a small faggot of savory herbs, % head of celery, one onion, one ounce of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper,,spice, herbs and celery. Cover with boiling water, and let the whole boil for two or three hours. Slice and fry the onion in the butter till it is of a pale brown, and mix in flour in the proportion of one dessertspoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Strain, and the gravy will be ready for use. A bacon bone or rind is an improvement. A Good Beef Gravy for Poultry, Game, etc. Procure ^ pound of lean beef, pint of cold water, one shalot or small onion, i/^ a teaspoonful of salt, a little pep- per, one tablespoonful of store sauce or mushroom ketchup^ a teaspoonful of arrowroot. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently. for three SAUCES AND GRAVIES 101 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot. Poivrade Sauce. Take six ounces of ham, one ounce of butter, one clove of garlic, one bay leaf, one sprig of sweet basil, one of thyme, two cloves, four young onionSj i/^ pint of con- somme ; one ounce of celery, one pinch of pepper and cay- enne (where liked) ; three sprays of parsley, wineglassful of tarragon vinegar. Cut the ham into small pieces, and fry it in the butter, with the parsley, onions, garlic, bay leaf, basil, thyme and cloves. When well fried over a quick fire, add the cayenne, sliced celery and pepper, vine- gar and consomme ; let all simmer gently half an hour. Strain through a tammy and serve. Robert Sauce. (For Steaks, etc.) Take eight ounces of butter, three onions, one tea- spoonful of flour, four tablespoonfuls of gravy, salt and pepper to taste, one teaspoonful of made mustard, one tea- spoonful of vinegar, the juice of y^ lemon. Put the but- ter into stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Pry them brovra, but do not burn them; add the flour, shake the onion in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for ten min- utes; skim off the fat, add the mustard, vinegar and lemon juice ; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for. 102 SAUCES AND GEAVIBS Cranberry Sauce^ Place one quart of cranberries in graniteware saucepan in layers, topping each layer with sugar, using one pound of sugar in all. Add one cup of cold water and cook until tender without stirring. Serve hot or cold. If the cranberries are carefully picked over and washed, .the skins improve the sauce. For making a jelly, strain and put in molds to cool. APPEOPBIATE SAUCES FOR FISH AND MEATS. Roast Beef Grated Horseradish. Boiled Mutton Tomato Catsup. Roast Mutton "Worcestershire Sauce. Roast Lamb Caper Sauce. Roast Pork Stewed Gooseberry. Roast Turkey Mint Sauce. Roast Chicken. . .' Apple Sauce. Boiled Turkey Cranberry Sauce. Roasted Venison or Duck. Celery Sauce. Pigeon Pie '. . Plum or Grape Catsup. Broiled Steak Currant Jelly. Roast Goose ^ Oyster Sauce. Broiled Mackerel. . . .*,;V . .Black Currant Jelly. Fried Salmon Mushroom Sauce. Boiled or Baked Pish .... Mushrooms or Fried Onion, Boiled or Baked Cod Stewed Gooseberries. Apple Sauce. Stewed Tomato. Egg Sauce. Egg Sauce. Old Zealand Sauce. Tomato Sauce. Cream Sauce. Drawn Butter Sauce. White Cream Sauce. SALADS Tomato Salad. Take one quart of best tomatoes, and drain in colander ; cut the tomatoes quite fine, and add a finely minced onion, a level teaspoonful of salt and half as much pepper, a heaping tablespoonful of sugar and one of vinegar. Mix well together, and serve. Lettuce and Tomato Salad. Clean and wash the lettuce, place in a bowl nned with a napkin, so as to absorb all the moisture, and put in the ice box. Skin the number of tomatoes needed, and put on ice. When ready to serve, dress the lettuce with vinegar, oil (or melted butter), salt and pepper. Arrange the lettuce in the salad bowl, quarter, or slice the tomatoes, and arrange in the middle of the bowl, and spread ovet them a Mayonnaise dressing, and serve. Lettuce and Tomato Salad No. 2. Clean and wash the lettuce, shake, to free from exces- sive moisture, and place on ice. Skin the number of toma- toes required, and place on ice. When ready to serve, put 103 104 SALADS three or four crisp lettuce leaves in each individual salad dish; place in the middle of each one a tomato cut in quarters; put on each tomato a spoonful of French or Mayonnaise dressing, and serve. Cold Slaw. Put a tablespoonful of melted butter in a stewpan, and add to it a teaspoonful of flour; mix, and then put in a teacupful of vinegar. Beat an egg, and add to it a tea- spoonful each of mustard, sugar, salt, and a half teaspoon- ful of pepper; beat all together, and stir in the boiling vinegar ; boil one minute, and pour over sliced or chopped cabbage. Cold Slaw No. 2. Slice cabbage very fine, and season with salt, pepper and sugar to taste. Pour vinegar over all, and mix thoroughly. This is a nice relish with raw or cooked oysters. Cabbage Salad No. 1. Chop half of a medium sized head of cabbage very fine ; add four teagpoonfuls of celery seed, or one head of celery cut fine. Beat in a bowl the yolk^ of two eggs, and add a teaspoonful each of sugar, butter, pepper, made mustard, and add two-thirds of a cupful of vinegar ; set the bowl in hot water and stir until it thickens ; set aside, and when cold, pour over the cabbage, and mix well. Cabbage Salad No. 2. Take two quarts of finely chopped cabbage, and season with two level teaspoonfuls of 'salt, two of white sugar, one of black pepper, one of ground mustard ; rub the yolks of four hard boiled eggs until smooth ; add half a cupful of butter slightly warmed ; mix thoroughly with the cab- bage ; then add a teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the §ala,d. SALADS 105 Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dressing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cupful of vinegar, and beat for three minutes ; pour on the cabbage, and mix. Shrimp Salad. Take one quart of shrimps, break in small pieces, one large stalk of celery, chopped small, one small head of lettuce torn in fine pieces, a half of a green pepper, chopped fine ; two or three hard boiled eggs sliced over the top. Garnish with lettuce. Cover with a good Mayon- naise dressing. The flowers or green seeds of Nasturtium torn up, if obtainable, make a very good addition to the salad. Cucumber Salad. Needed: One large or two small cucumbers, % tea- spoonful of pepper and salt mixed, one tablespoonful of best French vinegar, three tablespoonfuls of pure salad oil. Peel and slice the cucumber as finely as possible, sprinkle the pepper and salt over it ; add vinegar and salt in the above proportions a moment before using. Bean Salad. String young beans, cut into inch lengths and boil in salt and water until tender,, drain well, and to a quart of beans, add a chopped onion ; take three tablespoonfuls of vinegar, two of salad oil, or melted butter, salt and pep- per to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions ; mix well, and set away for an hour or tw:o before using. Asparagus Salad. Drain the asparagus after taking it from the can, or if fresh, boil until tender in salted water, and dress like string bean §aladt 106 SALADS Vegetable Salad. Take a variety of vegetables in season (the roots cut into dice, pease or beans whole), French beans cut into dice, one raw egg, % a teacupful of oil, one tablespooiiful of vinegar, pepper and salt. Boil each vegetable sepa- rately, drain, and put all together into a salad bowl, add % a teaspoonful of finely minced onion, and dress with mayonnaise made thus : Break a raw yolk of egg into a basin, stir it one way with waoden spoon, adding the oil drop by drop. Stir in the vinegar and the seasoning, and it is ready to serve. Potato Salad. Cut in half inch cubes two quarts of cold potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs ; season with salt, pepper, and a little- cayenne. Piit in a stewpan a lump of butter the size of an egg ; and when melted, add a tablespoonful of flour; cook, but do not brown; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a tea- spoonful of mustard ; add two-thirds of a cupful of vine- gar, and stir all in with the sauce in the stewpan ; let it come to boil, stirring all the time, and set away to cool. When cold, pour over the rest of the salad, mix well, and serve. Potato Salad No. 2. Slice cold boiled potatoes thin, and mince an onion fine. Alternate layers of potatoes and onion, season each layer with salt, pepper, melted butter and a little vinegar. Let stand an hour or two before serving. Potato Salad, No. 3. (Inexpensive and quickly made.) Boil six medium-sized potatoes, then cut dice shape, chop fine good sized onion and three hard boiled eggs, SALADS 107 add a few slices of cucumbers if desir§d ; then pour over the salad dressing made as follows : Take two eggs, one tablespoonful dry mustard (mixed with a little water), y^ teaspoon salt, a piece of butter the size of egg (melted) and three tablespoonfuls of vinegar and one tablespoon- ful sugar. Beat the eggs well, then add the mustard, salt and sugar. Beat a little more and then add the melted butter and vinegar. Set the bowl over boiling water and stir constantly until thick and smooth. Set away to cool, and to make exceptionally fine add cup of whipped cream to the dressing after it is cold; if not convenient, or already prepared, use plain cream or half milk and half cream. Potato Salad, No. 4. Cut boiled potatoes into good sized dice and add celery and onions to taste and serve on lettuce leaves. Dressing for Potato Salad. Yolks of two eggs well beaten, stir into these one scant dessertspoonful of dry mustard, one tablespoonful of su- gar, y^ teaspoonful of salt, red pepper to taste. Stir well together and add 2/3 cupful of butter in a solid piece. Set over kettle, stirring continually until boiling hot and thickened. When boiling, add the well beaten whites of the two eggs and remove from the fire. Allow it to cool, and mix with salad just before serving. Fruit Salad. One half cup pineapple, cut into small pieces; % cup orange ; % cup banana, cut into small pieces ; % cup ap- ple, cut into small pieces; y^ cup white grapes, cut in halves ; i^ cup strawberries, cut in quarters ; % cup Mar- aschino cherries, cut into quarters. Dressing: y^ cup olive oil; two tablespoonfuls lemon juice ; % cup Maraschino wine ; one tablespoonful sugar. 108 SALADS Process: Have all ingredients and mixing bowl ice cold. They may be measured and set on ice until serving time. Mix the ingredients of the dressing and beat until an emulsion is formed (milky or oily appearance). Pour over the fruit arranged on crisp lettuce leaves. To make lettuce leaves crisp, let them stand in ice cold water for twenty minutes. Then shake off water carefully and place ■ between folds of napkin or towel and lay on ice until ready to serve. After fruit is arranged on lettuce leaves, place a spoonful of whipped cream and a whole Maraschino cherry on each. Salmon Salad. Procure two heads of nice crisp lettuce and wash each leaf seperately, shaking to free from moisture. Arrange the lettuce on a round or oval dish about two inches deep, the darker leaves next the outside and the lighter ones in the middle. Take a can of best salmon, or its equiva- lent in fresh cooked salmon; with a fork pick in small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and a little cayenne, and pour over it a tablespoonful of vinegar and the juice of a lemon ; then set aside in the ice box for an hour or two. When ready to serve, pour a teacupful of mayonnaise dressing over the fish ; sprinkle a few capers on top, and serve. Lobster Salad. A delicious lobster salad can be made by following the above rule and substituting lobster for salmon. A nice way to arrange the lettuce, is in the form of shells on in- dividual salad dishes and putting a spoonful of lobster in each one; then proceed with the dressing as you would in the larger dish. Sardine Salad. Take two boxes of best sardines and arrange on a platter. For dressing take the yolk of four hard boiled SALADS 109 eggs, put m a bowl and rub to a paste ; add a tablespoonful of prepared mustard, three of vinegar, a teaspoonful of sugar and a little cayenne. Mix well together and pour over the sardines. Garnish with sliced lemon. Egg Salad. Boil a dozen eggs for twenty-five minutes, slice and cover with a Mayonnaise dressing, or not, as preferred; garnish with lettuce leaves, capers, and olives. Chicken Salad. Boil three chickens until tender, salting to taste ; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a knife (not chopped), and six hard boiled eggs sliced; mix 'tL together thoroughly. For dressing, put in a sauce pan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste ; let the vinegar come to a boil ; then stir in slowly the beaten egg mixture, stirring until it thickens, but do not let it curdle^ which it will do, if boiled too long. Set aside to cool. Do not add the dressing to the chicken and other ingredients, until just before serving. Chicken Salad No. 2. For a pair of boiled fowls allow three heads of celery. Take all the skin from the chickens, pick dark meat from the bones, chop it fine, and put in with the cut celery; cut the white meat in half inch cubes and add to the other-, boil the livers and sift them, and put in a bowl rubbed with a bit of onion ; add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of salad oil, or melted butter, two tablespoonfuls of prepared mustard, one of sugar, a heaping teaspoonful of salt, a little cayenne pepper, a level teaspoonful of grated lemon peel, and a teaspoonful each of vinegar and thick cream. Beat well together, and pour over, and mix well with the chickeo just before serving. 110 SALADS Chicken Salad No. 3. A simple way to prepare a good chicken salad, is to re- move the skin from a couple of boiled chickens, and cut the meat fine with a knife; cut up two or three heads of celery and add to the chicken ; season with salt, pepper, and a little cayenne ; pour over the whole a cold Mayon- naise dressing, mix, and serve. Chicken Salad, No. 4. Two chickens boiled till done, picked fine, as much again celery as chickens, cut Sue, three eggs beaten, four tablespoonfuls mustard, a little hot watet and let it cool, nine tablespoonfuls butter, vinfegar to taste, a little salt, then stir in the eggs and put in a basin in hot water and cook until smooth. Tongue Salad. Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces : cut fine the white stalks of three heads of celery, and mix with the tongue and eggs. Make a dressing as follows : Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream ; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool ; season with salt and a little cayenne, thin with lemon juice, if too thick ; mix with the tongue and other ingredients, and serve at once. Crab Salad. Take two small crabs, one large lettuce, one bunch water- cress, 2% tablespoonsful of oil, one of vinegar, one hard boiled egg, a few slices of beet root or a tomato, pepper and salt. Pick all the meat from the shells and shred it finely. "Wash and dry the lettuce and cress, and cut it up in a bowl, and mix first with the oil, next the pepper and salt, and lastly, the vinegar. Stir all well together, then SALADS 111 add the crab, mixing it well with the salad. Pile on a flat dish and garnish with the egg cut in slices and the beet root, or tomato. Mayonnaise Dressing. Put in a stewpan a lump of butter the size of an egg and when melted, put in a tablespoonful of flour ; then add a teaeupful of milk or water and let it come to a boil ; have ready three beaten eggs mixed with a tablespoonful of sugar, a teaspoonful of dry mustard and a teaeupful of vinegar ; salt and pepper to taste ; stir in with the other ingredients in the saucepan, let come to a boil and set away to cool. Mayonnaise Dressing, No. 2. One teaspoonful dry mustard, saltspoonful of salt, one teaspoonful sugar, yolks of two eggs, i^ pint olive oil, stir until thick, then add a little vinegar. Mayonnaise Dressing, No. 3. Two eggs — separated, salt in each — ^beat constantly; % lemon by degrees, one cupful of best olive oil put in very slowly, use salt to thicken. Two tablespoonfuls of vinegar, alternate with oil. One third teaspoonful mus- tard, % teaspoonful red pepper, the whites beat very thoroughly and put in last thing. Have all ice-cold, put bowl in dish of cold water while making. Salad Dressing. Take the yolks of two hard boiled eggs, mash fine in a bowl; add two tablespoonsful of white sugar, one tea- spoonful of salt, one of mustard, and half a teaspoonful of white pepper. When thoroughly mixed, add two well beaten eggs, three tablespoonfuls of melted butter, and half a cupful of vinegar. Set the bowl over the teakettle. 112 SALADS or on the stove in a dish of hot water, and cook until it thickens. Eemove from the stove and when cold stir in two-thirds of a cupful of thick sweet cream. Sour Cream Dressing. Put a cupful of thick, sour cream in a bowl and set on the ice for several hours, or until it is very cold. "When ready to serve, beat it with an egg beater for a few min- utes ; if it is as cold as it should be it will beat up into a stiff white foam. Now add to the cream, one teaspoonful of salt, a little cayenne, the juice of a small lemon, two or three tablespoonfuls of vinegar, and beat for two or three minutes longer. This is a nice dressing for vegetables. French Salad Dressing. Put six tablespoonfuls of salad oil in a bowl ; add to it three tablespoonfuls of white wine vinegar, half a tea- spoonful of salt, a little cayenne, and a few drops of onion juice ; beat all together with a beater and it is ready to serve. This is a nice dressing for lettuce or tomatoes. Tartare Dressing. For tartare sauce take mayonnaise dressing and stir into it half a small bettle of capers, or a few cucumber pickles chopped fine. Summer Salad. Ingredients: Three lettuce, two handfuls of mustard and cress, ten young radishes, a few slices of cucumber. Let the herbs be as fresh as possible' for a salad. "Wash and carefully pick them over, and drain thoroughly by swinging them gently in a clean cloth. Cut the lettuces into small pieces, and the radishes and cucumbers into thin slices ; arrange all these ingredients lightly on a dish, with the mustard and cress, and pour under, but not over, the salad, either of the dressings above, and do not stir it np until it is to be eaten. It should be garnished with hard boiled eggs cut in slices, and beet root alternately; or SALADS 113 sliced cucumbers, nasturtiums ; or many other things may be used, as the taste suggests. In making a good salad, care must be taken to have the herbs freshly gathered, and thoroughly drained before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improvement to salads ; but before these are added, the cook should always consult the taste of those to be served. Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon dish ; or cold fish, flaked, will also be found exceedingly nice, mixed with it. Waldorf Salad. Equal parts of apple and celery, cubed, served on let- tuce with walnuts and cold boiled eggs with dressing over. Spinach Salad. Take l/^ a. peck of fresh, crisp spinach, wash thoroughly in several waters, put in steamer and steam for about ten minutes, turn into a colander and drain; then chop fine, season with salt, pepper, and two tablespoonfuls of melted butter ; mix well and press into small molds or cups. When cold, place each form on lettuce leaf and put one spoonful of good salad dressing on each. Herring Salad. Soak two salt herrings over night in cold water, remove the skin and bones, and mince fine. Cut into cubes (dice shape) one cold boiled beet, one onion, one large pickle, one sour apple, two hard-boiled eggs and two cold boiled potatoes, add % cupful of cold meat (veal preferred) cut fine; mix all well with the herring, moisten with sauce made of good stock, vinegar, a little claret, mustard and pepper. Let stand over night in a porcelain dish, stir once more thoroughly and see that all is juicy. Then garnish in concentric rings with chopped parsley, white of egg, yellow of egg and beets. '•CSt) Boiled Eggs. Have a saucepan of boiling water; drop the eggs in carefully. To have the^eggs soft, boil three minutes; me- dium, five minutes ; hard, fifteen or twenty minutes. Hard Boiled Eggs. After boiling fifteen or twenty minutes, Jake out and put in cold water for a few moments. This will cause the shells to come off readily. They may be sent to the table in the shell, or served with a hot sauce. They are very nice cut in halves and served with a mayonnaise dressing. Fried Eggs. Having enough fat in a fryingpan to nearly cover the eggs when frying, break each egg separately in a saucer, then slip into the hot fat. Do not turn the eggs over, but cook the' top by basting the hot fat oVer the eggs. A good plan is to put muffin rings in the fryingpan and drop the eggs in, for this gives the eggs a nice shape. The ring's can be lifted out with a fork as soon as the white is partly cooked. U4 EGGS 115 Deviled Eggs. Boil a dozen eggs for twenty minutes ; put in cold water and take ofiE the shell. With a sharp knife cut in halves lengthwise, take out the yolks carefully, put in a bowl and rub fine ; season with pepper, salt, a little cayenne, a table- spoonful of prepared mustard, and three tablespoonfuls of melted butter, mix all thoroughly together and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks ; this is for ordinary use. For picnics, or cold spreads, a pleas- ing effect is produced by tying them with narrow colored ribbon, or gilt cord. If it is desirable to serve them hot, prepare as above, dip in beaten egg, roll in cracker dust, and fry in hot lard. Deviled Eggs, No. 2. Boil hard as many eggs as required, cut lengthwise in half, extract the yolks, rub to a smooth paste with a lit- tle melted butter, salt, pepper and a very little vinegar and mustard ; fill the hollowed whites with this paste and serve on a platter which has been covered with lettuce leaves. Eggs on a Plate. Put a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt and pepper, and put back in the oven until the whites are set. Serve on the plate on which they are cooked. Poached Eggs. Have enough boiling hot water in a pan to cover the eggs, but do not let it boil while putting in the eggs, as it will render the whites ragged and broken ; break each egg seperately, and slip carefully into the water, and when th« whites are beginning to set, bring to a boil and begin to dip off the water until the tops are bare ; boil until the 116 EGGS whites are firm, take up carefully, put a small lump of butter, a little salt, and one shake of pepper on each egg, and serve. Egg Baskets. Boil eggs for twenty minutes, take off the shells, and with a sharp knife cut in two crosswise ; take out the yolks, rub fine, season with salt, pepper, melted butter and a little prepared mustard; put this mixture in the Whites, cut a small slice from the bottom, so they will stand up- right, arrange on the dish on which they are to be served and pour over them hot Old Zealand sauce (see sauces) as a dressing. Serve at once. Baked Eggs in Potato Cases. Cook sufficient potatoes and mash" the evening before ^ needed ; season well, ready for the table, flour the mold- ing board, pull the potato out into a thick cake (three cups potato will make five or six cases), cut with a cake . cutter and lay on a buttered tin. With the fingers press a hollow in each cake; this can be done while potato is warm at night. In the morning brush the cases with milk and place in the oven to brown. "When hot and nearly brown enough, remove from the oven and drop an egg into each case with a dash of pepper and a bit of butter -on each egg. Bake until egg is set — lift;, with a cake turner and place on hot platter. Garnish with par- sley or celery tips. (Excellent for breakfast or luncheon.) Scrambled Eggs. Put in a hot fryingpan, two or three tablespoonfuls of butter; when hot, break in six or eight eggs and com- mence stirring at once, and continue until the eggs are cooked; turn into a dish, season with salt and pepper, and serve hot. EGGS 117 Scrambled Eggs No. 2. Have the fryingpan hot, and put in two tablespoonfuls of butter J beat six eggs with half a cupful of milk, just enough to mix them, pour into the pan, commence stirring at once, and when done dish up and serve hot. Eggs with Creamed Beef or Codfish. Just before dishing the beef or fish, poach as many eggs as there are persons to be served, and place in the dish, pour the creamed meat over them and serve. Another way is to drop the eggs into the pan with the meat and let them cook until done ; care must be used not to break the eggs in transferring from the pan in which they are cooked to the dish in which they are to be served. Plain Omelet. Have a smooth fryingpan, heat it, and put in a table- spoonful of butter ; beat six eggs Until light, and pour into the fryingpan. Let it cook until almost done through, ,then with a klife, double one-half over on the other half, and let cook for a moment longer. In transferring from the fryingpan to the dish on which it is to be served, hold the fryingpan in the left hand, slip a knife under the lower end of the omelet, lift a little, give the pan a little shake, and the omelet will be on the dish in good shape. An omelet can be equally well cooked by putting in the oven and baking instead of frying. ' Oyster Omelet. Proceed as in plain omelet, and just before folding over, cover one-half with well drained oysters, season with salt and pepper and pour over them a tablespoonful of melted butter ; fold the omelet and set in the oven for two or three minutes, until the oysters are cooked through. Serve at once. 118 - EGGS Cheese Omelet. Beat together two eggs, two tablespoonfuls of grated cheese, and a scant half cupful of milk ; when well beaten- proceed as in plain omelet, and serve hot. Ham or Beef Omelet. For ham or beef omelet, proceed as in plain, and as soon as it is "set" in the pan, sprinkle with cooked ham or beef, chopped fine ; fold over and serve. Mushroom Omelet. Chop half a can of mushrooms that have been thoroughly drained, mix with four well beaten eggs and proceed as in plain omelet, putting a little more butter in the pan than for plain. Omelet Souffle. \ Ingredients : Six eggs, >five ounces pounded sugar, fla- voring of vanilla, orange-flower water, or lemon rind; three ounces of butter, one dessertspoonful of rice flour. Separate the yolks from the whites of the eggs, add to the former the sugar, the rice flour, and either of the abova^ flavorings that may be preferred, and stir these ingredi- ents well together. "Whip the whites of the eggs, taiix them lightly with the batter, and put the butter into a small fryingpan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire ; and when the omelet is set, turn the edges over to make it an oval shape, and slip it onto a silver dish, which has been previously well buttered. Put it in the oven, and bake from twelve to fifteen minutes ; sprinkle only powdered sugar over the souffle, and serve it immediately. Eum Omelet. Beat the yolks of six eggs with six tablespoonfuls of milk; when well beaten add the whites, which must be beaten to a stiff froth, mix well together ; put a lump of EGGS 119 butter the size of an egg in the fryingpan, and when hot pour in the eggs; when browned on the under side, set in the oven for five minutes ; double as you take from the pan, cover with pulverized sugar and pour over all a gill of best Jamaica rum; burn the rum until the alcohol is exhausted, basting all the time. Jam Omelet. Needed : Six eggs, four ounces of butter, three table- spoonfuls of apricot, strawberry, or any jam that may be preferred. Make the omelet by receipt No. 1 and leave flat in the pan. When quite firm, and nicely browned on one side, turn it carefully onto a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into three or four portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before sending them to the table. French Pancakes. Ingredients: Two eggs, two ounces of butter, two ounces of sifted sugar, two ounces of flour, % pint of new milk. Beat the eggs thoroughly and put them into a basin with the butter, which should be beaten to a cream ; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mix- ture for a few minutes ; put it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. Snow Eggs. Needed : Five eggs, one pint of milk, pounded sugar to taste, flavoring of vanilla, lemon rind, or orange flower 120 EGGS water. Put the milk into a saucepan with sufficient sugar to sweeten it nicely, and the rind of half a lemon. Let this steep by the side of the fire for half an hour, then take out the peel; separate' the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth,- or until there is no liquid remaining; bring the milk to the boiling point, then drop in the snow a tablespodnful at a time, and keep turning the eggs until sufficiently cooked. Then place them on a glass dish, beat up the egg-yolks, stir the milk into them, add a little more sugar, and strain this mixture into a jug; place the jug in a saucepan of boiling water, and stir it one way until the mixture thiekens, but do not allow it to boil, or it will curdle. Pour this custard over-the eggs, and they should rise to the surface. They make an exceedingly pretty addition to a supper, and should be put in a cold place after being made. When they are flavored with vanilla or orange flower water, it is not necessary to steep the milk. A few drops of the essence of either may be poured in the milk just before the whites are poached. In making the custard, a little more flavoring and sugar should al- ways be added. Scotch Eggs. Ingredients : Six eggs, six, tablespoonfuls of forcemeat, hot lard, V^ pint of good brown gravy. Boil the eggs for ten minutes ; strip them from the shells, and cover with forcemeat. • Fry the eggs a nice brown in boiling lard, drain them before the fire, eliminating greasy moisture, dish up, and pour round them a quartgr to half a pint' of good brown gravy. To enhance the appearance of the( eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavor of ham or anchovy must pre- ponderate in the forcenieat, as it should be very relishing. EGGS 121 Dutch Omelet. Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well together; heat an ounce of butter in a fryingpan, put the eggs in, oontinue to stir, drawing it away from the sides that it may be evenly done, and shake now and then to free it from the pan ; when the under side is a little browned, turn the omelet into a dish, and serve. This must be done over a moderate fire. Eggs a La Suisse. Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese, and break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper, and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot sala- mander over the top to brown it. Curried Eggs. Slice two onions and fry in butter ; add a tablespoonful of curry powder, and one pint of good broth or stock; stew till onions are quite tender; add a cup of cream thickened with arrowroot or rice flour, simmer a few mo- ments, then add eight or ten hard boiled eggs cut in slices, and beat them well, but do not boil. Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs ; cut in thin strips, and rub part of the yolks through a sieve on the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. Boiled Potatoes. Peel the potatoes and let stand in cold water for at least half an hour before boiling. Put in a kettle, cover with cold water and boil until done, which will take from thirty to forty minutes. When done, drain, and put back upon the stove, removing the cover to let the steam escape; then dish up and serve. Baked Potatoes. Select large, smooth potatoes, wash and bake without removing the skins. Mashed Potatoes. Select small and irregular-shaped potatoes, which will not look so well cooked in other ways; peel, wash and boil until done ; drain and mash thoroughly, season with salt and pepper, butter and milk or cream. Stir until light, put in a tureen, put smallbits of butter over the top, and serve. 122 VEGETABLES 123 Potatoes Roasted with Meat. Peel and wash medium-sized potatoes, put in with roast meat and roast for thirty or forty minutes, basting fre- quently. Potato Cakes. Take cold mashed potatoes and form into small cakes with the hands, put a spoonful of drippings into a hot fry- ingpan, put in the cakes and fry both sides to a nice brown ; serve at once. Baked Potato Balls. Take warm mashed potatoes, form into round balls with the hands, roll in flour, place in rows in a baking pan and bake in a quick oA'en for fifteen minutes, serve with drawn butter sauce. Fried Potatoes. Slice cold potatoes (new ones are the best) and put in a fryiugpan with hot melted butter, fry until brown and stir to keep from scorching ; serve hot. French Fried Potatoes. Peel and cut potatoes into narrow strips lengthwise, wash and drain, and dry upon a towel or napkin, then plunge into hot fat and fry to a nice brown. Take ottt with a wire skimmer, drain in a colander, sprinkle with salt and pepper and serve hot. Scalloped Potatoes. Peel and slice small potatoes, wash and place a layer of them in a baking dish ; season with salt and pepper, and put small bits of butter on the top. Continue these layers until the dish is full. Then pour in enough milk to almost cover the potatoes, put in the oven and bake for\ three- quarters of an hour. 124 VEGETABLES Boiled Sweet Potatoes. Wash and trim the potatoes arid boil from forty to fifty minutes. "When done, place in the oven a few minutes to dry, serve whole. Baked Sweet Potatoes. Prepare as above, and bake for about an hour. Large ones will require an hour and a quarter to bake well done. Cold Sweet Potatoes. Sweet potatoes that are left over from a previous meal are nice when sliced and fried brown in hot butter. Fried Potatoes with Eggs. * Slice cold boiled potatoes and fry with small pieces of salt pork or good butter until brown^ then break up two or three eggs and stir into them, just as you dish them for the table. Saratoga Potatoes. Peel the potatoes and slice them with a slaw cutter, put- them in cold water with a handful of salt and let them stand for an hour or more, then drain first in a colander, then on a napkin until dry. Fry in hot lard until a nice brown. These will keep several days, should they lose their crispness before aU are used, set in a brisk oven for a few moments. Scalloped Onions. Boil six or -eight large onions until tender. If the onions are very strong, change the ,wat.er once while boiling. Separate them with a spoon ^nd place alternately a layer of onion and a layer of bread crumbs in a pudding dish, season each layer with salt, pepper and melted butter, then pour over the whole enough milk to nearly cover them ; put in the oven and bake to a nice brown. VEGETABLES 125 Creamed Onions. , Peel, wash and boil until tender, a quart of medium sized onions. When done, drain off the water and put in enough milk to almost cover them, season with salt and pepper, mix % a tablespoonful of flour with a lump of butter the size of an egg, stir this into the onions, when the milk boils, and boil a few minutes. Fried Onions. Slice the onions fine and put in a fryingpan containing about y2 a cupful of pork drippings, or butter and lard, equal parts, season with salt and pepper and fry to a nice brown ; stir frequently. Macaroni and Cheese. .Boil macaroni in salt and water until tender, butter a pudding dish and put in a layer of macaroni, then layer of grated cheese, season with butter and pepper, then put in another layer of macaroni and so on until the dish is nearly full ; finish with a layer of cheese, put in enough milk to nearly cover all and bake forty minutes. Creamed Macaroni. ■ Boil half a package of macaroni until tender, in slightly salted water. "When done, drain and cut into two-inch lengths and put in a pudding dish ; pour over it & drawn butter sauce, and cover the top with rolled cracker, and bake for half an hour. Boiled CauIiSower. Trim and clean a head of nice white cauliflower and boil in salted water for one-half hour, take out and drain, break apart carefully and arrange in the dish in which it is to be served and pour over melted butter or a drawn butter sauce, season with pepper and salt if necessary. Cabbage cut in quarters, boiled and drained, is very nice prepared in like manner. 126 VEGETABLES Baked Cauliflower. Boil a head of cauliflower whole in salt and water ; and* when tender drain carefully and put in a dish that will fit into one which is suitable to put on the table ; pour over it a drawn butter sauce, sprinkle a little grated cheese over all, baste with melted butter and bake to a nice brown and serve. Fried Egg Plant. Peel the plant and cut in slices about half an inch in thickness ; sprinkle the slices with a little salt, and let it stand for an hour or two. Then dip first in beaten egg, then in cracker dust, and fry in hot butter; season with pepper and salt while frying. Serve at once. Baked Egg Plant. Cut an egg plant in halves, season with salt and pepper ; do not peel it, but cut the ends so it will stand ; put in a baking pan, baste with butter, and bake about thirty min- utes, using butter freely. Green Vegetables. All green vegetables should be boiled in salted watei until done. If you do not wish to use them at once, put them in cold water and they will keep fresh in this way for several days; when ready for use, treat them as canned vegetables. Boiled Cabbage. Cut a cabbage into six or eight pieces and boil in salted water until tender ; drain, put into the dish in which they are to be served, season with salt and pepper, and melted butter. Serve hot. Pried Cabbage. Fry three slices of fat salt pork to a crisp ; take out the ' pork; have half a head of cabbage chopped fine, put it into VEGETABLES 127 the hot fat and cover closely ; let cook a few minutes, then take off the cover and fry to a light brown, stirring often, so as to have the color uniform. Cabbage Cooked in Milk. Chop haK a head of cabbage fine, put into a stewpan, cover with water, and boil until tender; then draw off the water, add milk to nearly cover the cabbage, add a lump of butter the size of an egg, salt and pepper to taste ; simmer in the milk ten or fifteen minutes, and serve. Cabbage Dressing. Two teaspoonfuls butter, two teaspoonfuls sugar, two of flour, two of mustard, one cupful vinegar, one egg, salt and pepper; stir all together, and let it come to a boil and pour hot on the finely chopped cabbage and mix well, then cover till cool. Cabbage Dressing, No. 2. Beat three eggs, one gill of vinegar, one of water; cook these gently; when it begins to thicken, stir in a piece of butter, the size of a hickory nut, a teaspoonful of salt, a spoonful of white sugar ; when it is cold, pour over the cabbage. Mashed Turnips. Peel and wash the turnips, and cut into pieces the size of a medium-sized potato, boil until tender; when done, drain, mash fine and season with butter, pepper and salt. String Beans. String the beans and cut into three or four pieces ; boil in salted water until tender; drain and pour over them milk or sweet cream ; add a small lump of butter, pepper and salt to taste, and boil five minutes longer ; then serve. Deviled Tomatoes. Take large firm tomatoes and cut in slices one-half inch in thickness, and lay in a shallow dish ; rub the yolk of a 128 VEGETABLES hard-boiled egg with one tablespoonful of vinegar, one of melted butter, one teaspoonful of sugar, a very little salt, nrastard and cayenne ; stir smooth, set upon the stove, and let come to a boil ; then pour it on a well beaten egg, set in a vessel containing hot water, while you broil the toma- toes; lay them on a hot dish and ^our the hot dressing over them. Baw Tomatoes. Peel the tomatoes, slice and place in the dish in which they are to be served ; season with salt) pepper, sugar and vinegar ; or a mayonnaise dressing can be made and poured over them. StuiTed .Tomatoes. Take a dozen plump tomatoes, cut a thin slice off from the stem end, and lift out the heart and juice; drain off the juice and crush -the pulp with a potato masher; mix with them one-fourth of a cupful of butter, two table- spoonfuls of sugar, one and one-half eupfuls of bread crumbs, and with this mixture fill the tomatoes; put on the tops and arrange in a baking pan, and bake forty-five minutes. Green Peas. Boil until tender, drain nearly dry ; season with butter, pepper and salt. A cupful of cream can be added if pre- ferred. Lima Beans and Shelled Beans. Lima beans and shelled beans are boiled until tender and seasoned the same as green peas. Asparagus. Wash' the asparagus and cut off the hard ends ; boil until tender and season with butter, pepper and salt, serve on dry toast. VEGETABLES 129 Green Corn Fritters. Grate two cupfuls of corn from the cob ; mix with it one beaten egg, one cupful of sweet milk, soda the size of a pea, one tablespoonf ul of melted butter ; add flour enough to make a batter. Fry on a hot griddle ; or by adding a little more flour, they can be fried in spoonfuls in a kettle of hot lard. Green Corn. Husk and pick off the silk carefully, and boil in salted water from thirty to forty minutes. A few minutes of cooking will suffice for canned corn. Season with butter, pepper and salt ; add milk, if desired. * Oyster Plant. Scrape and wash the root, and cut in thin slices. For soup add milk, and season the same as oyster stew. As a vegetable drain off nearly all the water, and add enough milk to nearly cover, add pepper and salt, and a good sized lump of butter, in which has been stirred a tablespoonful of flour. . Do not put in enough flour to make the dressing thick, but just enough to render it creamy. Mushrooms. Peel and Vash a dozen heads of mushrooms, and whiten by plunging them alternately in hot and cold water. Let them drain, and when dry, put them in a saucepan with a tablespoonful of melted butter; cook for a few minutes, then add a teaspoonful of flour, a little salt and pepper, and half a pint of stock; let cook slowly for fifteen or twenty minutes ; remove the mushrooms and place on the dish on which they are to be served ; add a little water to the sauce, and stir in the beaten yolks of two eggs and a teaspoonful of vinegar; cook for a minute or two, and pour over the mushrooms, and serve. 130 VEGETABLES Boiled Hominy. Wash the hominy and put into a stone jar. Do not fill the jar much over half full with the hominy ; then fill up the jar with cold water, place the jar in a kettle of boiling water, and cook for six hours. Let it be served as a side dish ; season with melted butter or cream. For breakfast it is served with cream and sugar. Spinach. Cut off the roots, look over very carefully, and wash in several waters; boil for one-half hour, or until tender. Take up and drain in a^colander, place in the dish in which it is to be served ; make it smooth with a knife, then cut through it three or four times, both ways, with a sharp knife. Season liberally with hot melted butter, pepper and salt, if necessary. A cupful of scalded cream, or a drawn butter sauce, can be use^ as a dressing, instead of the melted butter, if preferred. Boiled Rice. Use one cupful of rice, and cover with two cupfuls of cold water; boil until the rice has absorbed the water; then add a pint of milk, and boil fOr thirty or forty min- utes longer, stirring carefully from time to time; season with salt. Put it in the dish in which it is to be served, and pour over it a little melted butter. Parsnips. (Pried.) Scrape and wash clean, and boil until tender in salted water ; take out of the kettle, drain and cut in halves ; dip in a beaten egg and fry in hot butter, or lard. Parsnips. (Boiled.) Prepare as above and season with butter, pepper and salt, and serve hot. VEGETABLES 131 Succotash. Take two cupfuls of green corn cut off the cob, and one cupful of green shelled beans ; put in stewpan, cover with water; add a teaspoonful of salt and boil until tender. "When done, add one-half a cupful of cream, or milk, a small lump of butter, pepper and salt if necessary; cook for a few minutes and serve. Hominy Croquettes. Mix together two cupfuls of cold boiled hominy, two eggs, a tablespooriful of melted butter, and a little salt, and a teaspoonful of flour; fry in small spoonfuls in hot lard. Serve with maple syrup, honey, or melted sugar. Steamed Bice. Put in a pudding dish one cupful of rice, and three cup- fuls of milk, or water; add a large teaspoonful of salt, and steam one and one-quarter hours. Serve the same as boiled rice. Bice Croquettes. Take two cupfuls of cold rice, either boiled or steamed, and mix into it thoroughly two beaten eggs, and a table- spoonful of melted butter. Potato Croquettes. Take sufficient mashed potatoes, salt and pepper to taste ; and, if liked, a very little minced parsley, egg, and bread crumbs. Boil and mash the potatoes; add a sea- soning of pepper and salt, and a little minced parsley may be added, or not. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry in hot oil or drippings until light brown ; let them drain before the fire, dish them on a napkin, and serve. Boiled Artichokes. Te each % gallon of water, allow one heaping table- spoonful of salt, a piece of soda the size of a twenty-five 182 VEGETABLES cent piece. "Wash the artichokes well in several waters ; see that no insects remain about them, and trim away the leaves at t^e bottom. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil quickly until tender ; ascertain when they are done by thrusting a fork in them or by try- ing if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve on a nap- kin, or with a little white sauce poured over. A tureen of melted butter or oiled butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days ; but they must be well soaked and washed previous to dressing, or if left till cold, they can be served with olive oil and vinegar. Boiled Beets. "When large, young and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly made pickle. Beets are more frequently served cold than hot ; when the latter mode is -preferred, melted butter should be sent to table with it. They may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly ; but do not prick or break the skin before they are cooked, or they will lose their beautiful color in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc., let the root cool, then peel, and cut into slices. Boiled Brussels Sprouts. Clean the sprouts from insects, nicely wash them, and pick off any dead or discolored leaves from the outsides ; put them into a saucepan of boiling water, with salt and VEGETABLES 133 and let them boil quickly over a brisk fire until tender; soda in the above proportion; keep the pan uncovered, drain, dish and serve with a tureen of melted buttei', and maitre d 'hotel sauce is sometimes poured over them. An- other mode of serving is, when they are dished, to stir in about one and a half ounces of butter, and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple ; and so served, has a very pretty appearance. Stewed Red Cabbage. Needed: One red cabbage, a small slice of ham, i/^ ounce of fresh butter, one pint of weak stock or broth, one gill of vinegar, salt and pepper to taste, one tablespoonful of pounded sugar. Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, half a pint of stock, and the vinegar ; cover the pan closely, and let it stew for one hour. "When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor has dried away, and ser\'e. Fried sausages are usually sent to the table with this dish ; they should be laid around and on the cabbage, as a garnish. Stewed Carrots. Take seven or eight large carrots, one teacupful of broth, pepper and salt to taste, I/2 teacupful of cream, thickening of butter and flour. Scrape the carrots nicely ; half boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about one ounce of butter ; thicken the gravy with this ; let it just boil up, and serve. 134 VEaSTABLES Baked Mushrooms. For this mode of cooking, the mushroom flaps are better than the buttons and should not be too larger Cut off a portion of stalk, peel the top, and put them at once into a tin iaaking dish, with a very small piece of butter placed on each mushroom ; sprinkle over a little pepper, and let them bake for about twenty minutes. Have ready a very hot dish, pile the mushrooms high in the center, pour the gravy round, and send them to the table quickly on very hot plates. Baked Spanish Onions'. Put the onions, with their skins on, into, a saucepan of boiling water, slightly salted, and let them boil quickly for an hour. Then take out and wipe thoroughly, wrap- ping each one in a piece of buttered paper, and bake them in a moderate oven for two hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a season- ing of pepper and salt ; or they may be peeled, and a good brown gravy poured over them. Stewed Cucumbers. Take three large cucumbers, flour, butter, and a little more than' % pint of good brown gravy. Cut, the cucum- bers lengthwise the size of the dish they are intended to be served in ; empty them of the seeds, and put into boil- ing water, with a little salt, and let simmer for five min- utes; then take out, place in another stewpan with the gravy, and let them boil over a brisk fire until tender. Should they be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve. A German Method of Oooking Potatoes. Needed: Eight to ten medium-sized potatoes, three ounces of butter, two tablespoonfuls of flour, i/^ pint of broth, two tablespoonfuls of vinegar. Put the butter and VEGETABLES 135 flour in a stewpan ; stir over the fire iintil the butter is of a nice brown color, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let simmer gently until tender, which will be in from ten to fifteen minutes, and serve very hot. A lau- rel leaf simmered with the potatoes is a,n improvement. Stewed Spanish Onions. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces ; put in a stewpan capable of holding them at the bottom with- out piling one on the top of another; add the broth or gravy, and simmer very gently until the onions are per- fectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter ; they must be cooked very gradually over a slow fire or hot plate, and will pro- duce plenty of gravy. Note. — Stewed Spanish onions are a favorite accom- paniment to roast shoulder of mutton. Spinach Dressed with Cream. Needed: Two pailfuls of spinach, two tablespoonfuls.of salt, two ounces of butter, eight tablespoonfuls of cream, one small teaspoonful of pounded sugar, a very little gloated nutmeg. Boil and drain the spinach, chop it finely, and put it into a stewpan with the butter; stir over a gentle fire, and when the butter has dried away, add the remain- ing ingredients, and simmer for about five minutes. Boil the cream before adding, or it may curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff paste. Baked Tomatoes. Take six ripe tomatoes, some bread erumbs, a little but- ter, onion, cayenne and salt. Scoop out a small hole at top of each tomato ; fr^ the brea(J crumbs, onion, etc, au4 136 YEGETABLES fill the holes with this as high up as possible ; then bake the tomatoes in the oven and take care that the skins do not break. Boiled Vegetable Marrow. Have ready a saucepan of boiling water, properly salted, put in the marrows after peeling them, and boil them until quite tender, -Take them up with a slice (turnover), halve, and, if very large, quarter them. Dish them on toast and send to table with a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vege- table marrows may be preserved throughout the winter by storing them in a dry place ; when wanted for use, a few slices should be cut and boiled in the same manner as above; but when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vege- table marrows are also very delicious, mashed; they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets 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 marrow may also be dressed as fol- lows : Boil one, and when it is about ready, cut it in pieces, which place in a fresh saucepan, covered with soup stock, either white or brown ; add a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon but- tered toast. Peel and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and age. After being par- boiled, they may be sliced down, dipped in egg, rubbed in bread crumbs and fried ; serve them as hot as possible. VEGETABLES 137 Boiled Asparagus. "White or violet asparagus is one of the most distin- guished and delicate of vegetables. Large sized aspara- gus is certainly the most highly valued, but only of a good sort, freshly gathered, and properly cooked. Previous to cooking asparagus, the stalks must be plucked, scraped, and cut to equal lengths; then selected and ar- ranged according to ^heir different sizes, taking the mid- dle-sized, small, and large ones separately. Then they are tied closely together -with, thread, or narrow strips of ribbon, plunged into boiling water at a few minutes' intervals, the largest first, in order that the bundles all may be done at the same time. The water in which the asparagus is boiled must be highly salted. The right moment for the cooking of asparagus is a consideration on no account to be overlooked; as, if as- paragus is too hard, it becomes unpalatable; and if too soft, it loses all its good qualities. In short, it is not well done if when, held by the thick end in a horizontal position between the fingers, it does not bend lightly, fcut falls heavily down. If the flavor of asparagus is to be well appreciated, it must be eaten immediately when boiled. As soon as the asparagus stalks are well drained they are dished in a pyramid on a folded napkin. Boiled asparagus is generally served with Dutch sauce, cream sauce or sauce with bread crumbs fried in butter. Pried Salsify, or Oyster-Plant. Previous to frying the salsify, they must be scraped and boiled in white stock. When drained and cooled, they are cut to equal lengths (about two inches), placed in a dish, and left to macerate ; that is, seasoned with salt and pepper, moistened with oil and lemon juice. A few minutes previous to serving the salsifies are drained, slightly floured, dipped into a light frying paste, and immediately plunged into very hot fat. But a small quan- 138 VEGETABLES tity must be cooked at a time, lest they should not all of them get a nice color. As soon as removed from the fat, and well drained, they are sprinkled with a little salt, and dished in two parallel groups on a neatly folded nap- kin, thus to be served without delay. Artichokes, with Dutch Sauce. The artichokes, intended to be boiled, must be selected from the largest sort; the young ones being not so well adapted for this method" of cooking. Previous to being boiled the artichoke bottoms must "be trimmed, and rubbed with lemon juice; the leaves shortened by cut- ting them straight on the side opposite the bottom. They are plunged, one by one, into cold water, slightly acid- ulated, either with citric acid, or with lemon juice. Then the artichokes are plunged into acidulous boiling water; and left thus to boil on a moderate fire, while the stew- pan is kept covered. They are taken out of their cooking stock, by the aid of a skimmer, as soon as the hay (the center part of the artichoke) falls off, when touched and pushed with the fingers. When emptied, and well cleaned, they are put back into their own cooking stock, and kept thus a few minutes, previous to being served. They are then well drained, and dished in a pyramid on a folded napkin. Artichokes generally are acocmpanied by Dutch sauce or melted butter ; in either case, this sauce must be served separately. /arced Mushrooms. Mushrooms can be served farced or stuffed,. if they are large, and of an equal shape. Of whatever sort the mush- rooms intended to be farced may be, they must always be chosen fresh, trimmed, but not turned, emptied and sea- soned. The force meat which the mushrooms are farced with is generally composed of minced' mushrooms, and sweet herbs reduced with butter or oil, mixed up with VEGETABLES m bread crumbs, and thickened with raw eggs; this mince, however, may be replaced by a quenelle force meat mixed with cooked sweet herbs. As soon as the mushrooms are farced, they are bread crumbed, placed in a stewpan, or on a baking sheet, then moistened with melted butter or oil, and baked in the oven. This done, they are dished in a pyramid on a folded napkin. Green Peas, with "Croutons." Green peas, and asparagus, these are the vegetables preferred by the epicures of all countries. To green peas of truly fine quality all kinds of preparation may be applied; all of them will succeed. The French species, those sweet, fine, slightly perfumed green peas, are spread all over the world. In the middle of Russia, in Moscow, at Kiev, at Odessa ; as well as in Algiers, Spain, Germany, Italy, and all over America, everywhere are to be found green peas. For the preparation of green peas a la Francaise, they must be selected very fine, young, tender, and freshly gathered. In summer, green peas are soon affected by heat, and thus sometimes lose their best qualities in the lapse of but a few hours, if kept in a place shut up from the contact of the air. They are mixed with a little good butter and cold water boiled, with a sprig of parsley, a whole little onion, a little salt, a pinch of sugar; and are thickened, at the last moment, with butter mixed with flour. But, to make them delicate and savory, they must be cooked with moderation, and at the last moment be copiously enriched with good butter. The only garnish agreeing with green peas is, of course, the most simple one, bread croutons fried in butter and glazed. Spinach, with Eggs Boiled Soft. Spinach, although a vegetable common to all countries, is nevertheless highly appreciated, and well deserves to 140 VEGETABLES be so. It is prepared with butter, thickened and garnished alternately with eggs boiled soft, and bread croutons, cut in a crescent shape, fried in buttfer, and glazed with the paste brush. But few cooks prepare spinach well ; and yet there is nothing simpler than the cooking of this vege- table. If prepared with cream or gravy, the spinach previously must be blanched, but in plenty of liquid, and 01^ a very brisk fire ; thus it preserves its nice color with- out, however, boiling too long. When well drained, the water carefully pressed out, it is chopped, and plunged • into hot melted butter, cooked a la noisette ; which means, giving it a fine hazel, light brown color. The dampness of the vegetable having been dispersed, it is seasoned, and thickened with reduced good Bechamel sauce. The sauce may be short, and yet the spinach be reduced again, for a few minutes only, with the sauce. Then the spinach is removed from the fire, and finished with a piece of good butter. If the spinach is prepared with gravy, it is slightly floured, after being well warmed in the hazel butter; or else it is thickened with a brown sauce well reduced, and is boiled for a few minutes more, to take consistence by being mixed with a little succulent gravy, or rather some gpod half-glaze ; at the last moment it is finished with a piece of good butter. Cauliflower, with Dutch Sauce. Previous to cooking cauliflowers, they are divided, trimmed if large ; then they are boiled, either in salt wa- ter or steam, well drained and arranged in a dome-like fashion on a folded napkin. To give this dome a more regular shape, the cauliflowers can be placed beforehand in a dome-mould, and then turned out on the napkin. Cauliflowers generally are accompanied with either Dutch sauce, or butter sauce, or even with a good cream sauce. In Germany cauliflower is served with the same YEGETABLES 141 sauce that is applied to asparagus; some bread crumbs fried in butter. For the preparation of this sauce, a half a pound of good butter is melted ; when warm, two hand- fuls of grated white bread crumf j are added to it, and a little salt. The preparation is boiled, and for three minutes stirred continually ; then the stewpan is removed ftnto a moderate fire. Five minutes afterward the sauce may be served. Asparagus Heads, a La Duchesse. In this case the asparagus stalks are selected of equal length, scraped at the lower ends ; then from the tender part pieces one to l^/^ inches long are cut off. The aspara- gus is boiled in salt water or steam on a brisk fire, and done to the moment. "When well drained, they are placed in a flat stewpan, with good butter, then seasoned, and moistened with a little good sauce, such as Bechamel. Then they are taken off the fire, and bound with a prep- aration of a few yolks of eggs, finished with a piece of butter. "When dished up, they are surrounded with a gar- nish of Brussels sprouts, baked without sugar; which, when taken out of the oven, have to be sprinkled with a little Parmesan. Truffles in Napkin (a La Serviette.) This is a dish, simple as well as rich, one of those pro- ducing the highest effect imaginable. However indiffer- ent a man may be to the charms of gastronomy ; yet the beautiful appearance, as well as the fine perfume, of a dish of truffles, will always rouse his imagination. Truffles must be selected fresh, perfumed and aro- matic, but above all of good origin. Those of Perigord are the most valuable, as no other part of the world pro- duces finer or better. It is a pity they are so very scarce ; and that not everybody is able to distinguish the 142 VEGETABLES genuine species from those that are brought to market; which for the most part are gathered very far indeed from that land so. richly favored. If truffles are to be served whole, it is a matter of course that the finest and largest must be chosen. When well brushed, well cleaned (not peeled), they are placed in a stewpan, moistened to half their height with good stock with white wine, Madeira, or champagne ; the choice of one of these being merely a matter of taste. The great point is to cook the truffles at the moment of serv- ing; the stewpan must be kept covered, and shut her- metically, so that they be cooked judiciously; that is, they must have time enough to be jast penetrated, with- out getting dry. The inner pulp of the truffle must be tender, soft, and aromatic; if cooked too long, all these fine qualities are lost. The largest truffles will take eight or nine minutes; for middle-sized, seven minutes will do. Truffles cooked to excess not only lose their good quali- ties, but are apt to shrivel up, and get out of shape. - A nice way to serve is to dish the truffles in the hollow of a folded jaapkin. The following is the mode of pro- ceeding : A fine damask napkin is spread entirely unfolded over a large table, thus forming an exact square. The four corners are taken up, folded over, and brought together in the middle; this proceeding is repeated three times more ; then the left hand first is laid on the center of the napkin, and with the right hand the edges are folded over, and kept straight upright ; the napkin is placed on a dish, and its hollow filled with any mould at hand ; which later is filled with the truffles. Butter Beans. With a knife, cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave VEGETABLES 143 Aiem for half an hour in cold water. Much more than cover them with boiling water ; boil till perfectly tender. It is well to allow three hours for boiling. Drain well, re- turn to kettle, and add a dressing of half a gill of cream, one and a half ounces of butter, one even teaspoon of salt, and half a teaspoon of pepper. This is sufficient for a quart of cooked beans. Mashed Squash. Peel, seed and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot. Baked Squash. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash; to be eaten with salt and butter as sweet potatoes. Fried Squash. Cut the squash into thin slices, and sprinkle with salt ; let it stand a few moments ; then beat two eggs, and dip the squash into the egg ; then fry it brown in butter. Pilaff. Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, and boil until all the water is soaked up. Then add melted butter to taste, stir, cover and keep in a warm place, but not on the fire, till dinner is served. To Preserve Vegetables for Winter Use. Green string beans must be picked when young; put a layer three inches deep in a small wooden keg or barrel; 144 VEGETABLES sprinkle in salt an inch deep, then put another layer of beans, then salt, and beans and salt in alternate layers, un- til 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 brine. When wanted for use, soak them one night or more, in plenty of water, changing it once or twice, until the salt is out of them'; then cut them, and boil' the same as when fresh. Carrots, beans, beetroots, 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 vegetables, they should be carefully cut off. The young sprouts from turnips are sometimes served as a salad, or boiled tender in ^alt and water, and served with butter and pepper over. Celery may be kept all winter by setting it in boxes filled with earth; keep it in the cellar; it will grow and whiten in the dark. Leeks may also be kept in this way. Cabbage set out in earth, in a good cellar, wiU keep good and fresh all winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comeSj and laying them on a stone floor ; this will whiten them, and make them tender. • " Store onions are to be strung, and hung in a dry, cold place. Yeast. Take one gallon of water and in it boil two handfuls of hops. Then add one pint of grated potato, strain through a colander, and when lukewarm add one cup of salt, one of sugar, one of yeast. Let it raise and in a few hours transfer to jugs and cork up tight. A teacupful of this will" make four loaves of bread. Railroad Yeast. Dissolve two cakes of yeast in a quart of warm water and let it raise. Boil twelve or fourteen good sized pota- toes, mash and mix in one-half teacupful of salt, one-half teacup of sugar; add one quart of cold water, and one of hot ; stir in the water in which the yeast cake was dis- solved, and let it rise. Use one pint of this yeast for every loaf of bread. Salt Rising. Take two teacupfuls of hot water and one of cold, put in a pitcher, or other deep vessel ; add one teaspoonful 145 146 BREAD AND CAKES of salt and one of soda; stir in enough flour to make a batter ; set in a kettle of warm water, cover closely until it rises. If kept warm it will rise in from four to six hours. Salt Rising Bread. Sift some flour in a broad pan, make' a cavity in the center, and stir in slowly a quart of boiling water. Cool and thin the scalded mass with a quart of milk; add a tablespoonful of salt, stir in the salt rising, cover with flour and set away to rise. When light, mix thoroughly, knead into loaves, put into baking pans and let it rise once more. "When light, bake in a moderate oven from thirty to forty minutes, according to the size of the loaves. Home Made Bread. Peel, boil and mash six or eight medium-sized potatoes ; add a quart of water, strain through a colander and add enough flour to make a batter, and beat for two or three minutes ; mix in thoroughly a tablespoonful of salt and a cupful of home-made yeast, or a cake of compressed yeast, cover, and set away in a warm place to rise. When light, knead in enough flour so that the dough will not stick to the hands. Let it rise once more, and when light shape into loaves with as little kneading .as possible; put into baking pans and when light, bake from three-quarters to one hour in a moderate oven. Brown Bread. One cupful of sponge, one of wheat flour, two cups of Graham, one of syrup, one of milk, one good teaspoonful soda ; put in the baking tin to raise. This recipe makes one loaf. Corn Bread. Four large tablespoonfuls of cornmeal, two of flour, one of sugar, two teaspoonfuls baking powder, one egg, pinch of salt, butter size of walnut, sweet milk enough for soft batter. Bake. BREAD AND CAKES 147 Boston Brown Bread. Put in a stirring bowl a pint of sour milk ; add a cupful of New Orleans molasses, two level teaspoonfuls of soda dissolved in a little hot water, and one of salt. Add two cups of corn meal and two of Graham flour; mix all thoroughly together, put in a tin pail that will not be more than half full when the mixture is in it ; cover tightly and boil for three hours; uncover, and place in the oven for ten or fifteen minutes to dry. Boston Brown Bread, No. 2. One pint Graham flour, one cupful sweet milk, one cup corn meal, one teaspoonful soda, one cup molasses, one teaspoonful salt, one cup sour milk ; steam three hours. Graham Bread. Take one quart of white bread sponge, add a scant half cupful of molasses, and half a teaspoonful of soda dis- solved in a little hot water. Stir in as much Graham flour as can be worked in with a spoon, put in a baking pan, let it rise, and when light bake for one-half hour in a moderate oyen. Graham Bread, No. 2. Two cupfuls buttermilk, i/^ cup molasses, one quart Graham flour, small teaspoonful soda; salt. Delicate Rolls. Take three pints of bread dougb, and work into it one cupful of butter, one-half cupful of sugar, and two eggs ; mix these into the dough, and if the dough is too soft and sticky, add more flour, and set in a warm place to rise. When light, flour the bread board, turn out the dough, dust with flour, and cut into pieces the size of an English walnut. Grease or flour a large sized baking pan, work each roll smooth, and place in the baking pan in rows ; set 148 BEEAD AND CAKES away to risf , and when light bake twenty minutes. When baked, brush with sweet cream. These are nice either hot or cold. French Bread (Fine), Take % pound of rice and tie up in a thick linen rag, giving room enough for it to swell ; boil from three to four hours till it becomes a perfect paste, mix while warm with seven pounds of flour, adding the usual quantity of yeast, salt and water. Allow the dough to work a proper time, near the fire, then divide into loaves, dust in and knead vigorously. This quantity will make about 13i^ pounds of very nutritious bread. Parker House Rolls. Scald one quart of milk, and add to it one-half cupful each of sugar and butter, and one teaspoonful of salt ; stir in enough flour to make a batter as thick as for pancakes. Lef it cool, and when lukewarm stir in a half cupful of yeast or one cake of compressed yeast, dissolved in a little warm water. Set in a warm place to rise, and when very light add flour and knead into a dough, not too stiff, flatten with a roUing pin, and cut into cakes, about an inch thick, with a biscuit cutter. Roll out each cake separately, spread with butter, fold double, and let rise again, and bake for twenty-five minutes. Breakfast Rolls. Take a quart of ordinary light bread dough and work into it one teacupful of lard, cut into small bits, knead for five minutes, and set away to rise. "When light, flour the bread board, lift the dough upon it, cut the dough into pieces the size of a small egg; knead each into a small loaf, place in a baking pan in rows, just touching each other, let rise, and when very light bake twenty minutes. BREAD AND CAKES 14d Breakfast Rolls, No. 2. One pint dough, two tablespoonfuls melted butter, one teaspoonful sugar one egg. German Puffs. One pint milk, six eggs, one cupful butter flour enough to make a thin batter, two large teaspoon, uls of cream of tartar, one teaspoonful soda; bake in tea cups. To make one dozen. Graham Gems No. 1. Take one pint of sour milk, add to it two tablespoonfuls of molasses, one of melted butter, a teaspoonful of salt, and one of soda; stir in enough Graham flour to make a very thick batter. Have the gem pans hot, and put a spoonful of the batter in each pan and bake for twenty minutes in a brisk oven. Graham Gems No. 2. Beat two eggs, add one-half cupful of sugar, one of milk, two of Graham flour, one of wheat flour, two table- spoonfuls of butter, and three teaspoonfuls of baking pow- der ; stir all thoroughly together and bake for twenty to twenty-flve minutes. Com Gems. Take two cupfuls of cornmeal, two of flour, two of sweet milk, one-half cupful of butter, one-half cupful of sugar, two eggs, and three teaspoonfuls of baking powder. Beat the eggs, butter and sugar together, add the milk, then the meal and flour, and last of all, the baking powder ; stir for five minutes and bake in gem pans. Very Good Muflans. One quart of flour sifted twice with two heaping tea- spoons of baking powder; add three tablespoonfuls of sugar, a piece of butter half the size of an egg; one 150 BREAD AND CAKES beaten egg and one teaeupful of sweet milk ; beat quickly to a batter and bake in a quick oven. Have the tins warm. English Muffins. One quart of milk ; one ounce of yeast ; six ounces of sugar ; six ounces of butter ; four eggs, salt, nutmeg ; floiir enough to make a soft dough. Quick Muffins. Beat three eggs, add one pint of sour cream, one pint of flour, a pinch of salt, and one teaspoonful of soda, dis- solved in a little warm water; beat until very light and bake in muffin rings or gem pans. Corn Meal Muffins. Tablespoonful of butter, tablespoonful of sugar, li/^ cupfuls milk, one egg, two cups flour, 14 cup corn meal, two teaspoonfuls baking powder, little salt. Excellent for breakfast. Serve hot. Tea Rusks. One pint of milk, one cupful of butter, 2^/^ cups sugar, three eggs, one nutmeg, one cupful yeast ; make a sponge of half the milk at noon, at night mix all together and set to rise ; in the morning, knead out ; keep the dough in a warm place. White Muffins. Take one teaeupful of milk, add two beaten eggs, one half cupful of sugar, and two tablespoonfuls of melted butter, then sift in three teacupfuls of flour, to which has been added three teaspoonfuls of baking powder. Stir all together, beat for three iminutes, and bake in a quick oven in muffin rings or gem pans. Ginger Snaps. One cupful sugar, ^ cup butter, % cup drippings, two cups New Orleans molasses, two teaspoonfuls soda,, one BREAD AND CAKES IC-i tablespoonful ginger. Mix with flour as soft as can be rolled and set away over night. In morning, roll out thin, using as little flour as possible, cut In squares and bake. Ginger Drops. One cupful lard, one cup brown sugar, one cup molas- ses, one cup warm water with two teaspoonfuls soda, four cups flour. Spice to taste, drop on buttered pans and bake. Sally Liinn. Beat two eggs, and add a lump of soft butter the size of an egg, put in three teaspoonfuls of sugar, one-half pint of milk, one pint of flour, and sift in three teaspoon- fuls of baking powder ; stir all together, and bake in shal- low tins for twenty minutes. Soft Gingerbread. One cupful of sugar, one of butter, one of sour milk, two eggs, one cupful molasses, four cups sifted flour, tablespoonful ginger ; two teaspoonfuls of soda, dissolved in a little water; add grated lemon juice. Mother's Gingerbread. One egg, butter size of an egg, one teaspoonful gingei (heaping), one teaspoonful baking soda, one cupful mo- lasses, one cup boiling water, one cup (heaping) flour, pinch of salt, 1/3 grated rind of lemon. Steamed Corn Bread. Take two cups of sweet milk, one of sour, and add to it two cupfuls of "com meal, one of flour, one of sugar, and one teaspoonful of soda, dissolve in a little warm water. Steam for two hours. 152 BREAD AND CAKES Baking Powder Biscuits. Put one quart of flour in a sieve, add to it two heaping teaspoonfuls of good baking powder; sift and rub in one tablespoonful of lard or butter ; add a teaspoonful of salt and moisten with a pint of milk or water. Knead quickly, roll and cut into cakes and bake in. a quick oven for fifteen or twenty minutes. Serve hot. . Busks. Beat two eggs, add one-half cupful of sugar, three tablespoonfuls of butter, one cupful of sweet milk, three of flour,; and two teaspoonfuls of baking powder. Stir all together, bake in shallow buttered tins in a quick oven. Fritters. Take two beaten eggs, one pint of sweet milk, butter the size of an egg, and two teaspoonfuls of baking pow- der ; mix with flpur, as stiff as you can stir with a spoon. Drop small spoonfuls into boiling hot lard, fry to a nice brown. Waldorf Soda Biscuit. Take one quart flour, add % teaspoonful baking-powder and one scant teaspoonful salt; sift; rub in one table- spoonful lard. Dissolve % teaspoonful soda in a little hot water, and while foaming stir into cup of sour milk or buttermilk and mix with the flour to make a moderately stiff dough. Roll out, cut into shape with cutter, and bake in quick oven. Excellent hot or cold. Albany Breakfast Cak6s. Take ten eggs, beat for three minutes, add one-half cup- ful of melted butter, three pints of warm milk, two tea- spoonfuls of salt, one of soda dissolved in a little hot wa- ter. Make a thick batter with white Indian meal; pour to the depth of an inch into biittered tins, and bake in a quick oven from thirty to fortj^ minutes. BREAD AND CAKES 153 Fried Cakes. Beat one egg, add one cupful of sugar, one-half cupful of cream, and one and one-half cupfuls of sour milk, one teaspoonful of soda dissolved in a little warm water, grate in half a nutmeg, mix in enough flour to make a soft dough, cut in bars an inch wide and half an inch thick, twist and fry in hot lard. Fried Cakes, No. 2. Two eggs, six tablespoonfuls sugar, six of melted but- ter, one teacupful sweet milk, two teaspoonfuls baking powder, and flour enough to make a soft dough. Spider Corn Cakes. Beat two eggs, and one-half cup of sugar, two cups of sweet milk, and one of sour, three tablespoonfuls of melted butter, and one and one-third cupfuls of corn meal, one third of a cupful of flour, and one teaspoonful of soda ; mix all the ingredients together, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. Margaret Kivlan Pan Cakes. Take four cupfuls Swansdown flour, one pint milk, three teaspoonfuls baking powder, a pinch of salt, three eggs. Flannel Cakes. Take two eggs and stir them into a pint of sour milk, put in an even teaspoonful of soda and flour enough to make a thin batter. Bake on a hot greased griddle. Graham Griddle Cakes. Mix together one pint of Grabam flour, one-half pint of com meal, one-half pint of flour, two tablespoonfuls of molasses, one-half teaspoonful of salt, one egg, one pint of buttermilk, one teaspoonful of soda. Bake on a well greased hot griddle. 154 BREAD AND CAKES Green Com Griddle Cakes. Six ears of green corn, grated ; stir in two eggs, one pint of milk, one pint of flour, two tablespoonfuls of melted butter, a little salt, one teaspoonful of baking powder. Beat well and bake on a hot griddle. Waffles. Take one pint of sour milk, three tablespoonfuls of melted butter, three eggs, beaten separately, a teaspoonful of soda, dissolved in a little warm water, add a little salt, and stir in enough flour to make a stiff batter. Bake upon wafHe irons. Raised Doughnuts. Three-quarter cupful butter, three eggs (whites), one teaspoonful ground cinnamon, one pint milk. At night make sponge with milk; l^ yeast cake or i^ cupful soft yeast and the sugar next morning. Add_ butter melted and whites of eggs. Mould and let rise, when light cut in small round cakes. Set in warm place and when light, fry in hot lard. Roll in powdered sugar. Pop-Overs. Take one pint of sifted flour, one level teaspoonful of salt. Bdat three eggs light, add one pint of milk, and gradually stir into the flour mixture; beat six minutes after all are together ; put into gem pans, and bake from twenty to twenty-five minutes. Bread Griddle Cakes. Soak a pint of stale bread in a pint of sour milk over night. In the morning mash fine with a spoon; add an- other pint of milk, a little salt, two teaspoonfuls of soda dissolved in a little water, and flour enough to make a batter as' thick as for ordinary griddle cakes. BREAD AND CAKES 155 Buckwheat Cakes. Take one pint of buttermilk, one pint of water, one-half cake of yeast, a little salt, and stir in' enough buckwheat flour to make a batter; let it rise over night, and in the morning add two tablespoonfuls of molasses, and a tea- spoonful of soda dissolved in a little water. Bake on a hot griddle well greased. Serve with maple syrup or honey. Toast. Cut stale bread into slices, toast to a nice brown; but- ter, set in the oven for a moment, and serve hot. Cream Toast. Take one quart of milk, add a lump of butter the size of ah egg, a level teaspoonful of salt ; put in a double heater, and let it come to a boil. When boiling hot stir in a table- spoonful of flour, wet with a little milk. Place the toasted bread ia a deep dish, pour the cream over it, and serve at once, Spanish Toast. Beat two eggs, add one cup of milk, a teaspoonful of flour, and a little salt ; dip slices of bread in the mixture, and fry to a nice brown in hot lard or drippings. Sift powdered sugar on each slice, and serve hot. Vienna Bolls. Sift one quart of flour two or three times, two tea- spoonfuls of baking powder, and half a teaspoonful of salt; work in one tablespoonful of butter; add one pint of milk, stirring into a dough of the usual consistency; roll to the thickness of half an inch, cut into circular forms and fold over once, moistening a little between the folds, if necessary, to make them stick ; butter the baking- pan well, and do not let the rolls touch each other when placed thereon ; moisten the tops of the rolls with a littlp milk, or butter melted in milk, and bake in a hot oven. 156 BREAB AND CAKES Chicago Muffins. Mix together one and one-half pints of flour, half a pint of corn meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoonful of salt. Work in one tablespoonful of butter; heat, and add three eggs, and one pint of milk, and beat the whole quickly in a firm batter. Have the griddle hot and well greased to re- ceive the muffin rings and cook to a nice brown. Muffin rings should not, as a rule, be filled to more than half of their capacity, and as soon as the batter rises to the top the muffin is generally ready to be turned. Jolly Boys. Mix together thoroughly while dry one and one-half pints of rye meal, half a pint of flour, half a teacupful of corn meal, two pinches of cinnamon, a little salt, and two teaspoonfuls of baking powder. Add one egg, well beaten; two tablespoonfuls each of molasses and sugar, and cold water enough to make a thick batter. Fry in hot lard a heaping tablespoonful at a time, and cook until well browned. Crullers. Mix in stirring bowl one cupful sugar and ^4 cupful butter, then add one cupful of sweet milk, one beaten egg, two tablespoonfuls of baking powder, a little ground nut- meg and enough flour to make dough that can be rolled ; cut with cruller cutter and fry in ho,t lard. If too much fat is absorbed in frying, mix in little more flour. Cream Crullers. One and two-thirds cupfuls flne granulated sugar, two scant cupfuls sweet cream, two teaspoonfuls baking powder and flour enough to roll out. Cut with cruller cutter and fry in hot lard. Rich Bride or Christening Cake. Needed : Five pounds of the finest flour, three pounds of fresh butter, five pounds of currants, two pounds of sifted loaf sugar, two nutmegs, % ounce of mace, i/4 ounce of cloves, sixteen eggs, one pound of sweet almonds, I/2 pound of candied citron, % pound each of candied orange and lemon peel, one gill of wine, one gill of brandy. Let the flour be as fine as possible, and well dried and sifted the currants washed, picked and dried before the fire the sugar well pounded and sifted; the nutmegs grated the spices pounded; the eggs thoroughly whisKed. whites and yolks separately; the almonds pounded with a little orange-flower water; and the candied peel cut in neat slices. When all these ingredients are prepared, mix them in the following manner: Begin working the butter with the hand till it becomes of a cream-like consistency; stir in the sugar, and when the whites of the eggs are "Whisked to a solid froth, mix them with the butter and sugar; next, beat the yolks up well for ten minutes, and adding them to the flour, nutmegs, 157 158 CAKE mace and cloves, continue beating the whcle together for half an hour or longer, till wanted for the oven. Then mix in lightly the currants, almonds and candied peel, with the wine and brandy ; and having lined a hoop with buttered paper, fill it with the mixture, and bake the cake in a tolerably quick oven, taking care, however, not to burn it ; to prevent this, the top of it may be covered with a sheet of paper, To ascertain whether the cake is done, plunge a clean knife into the middle of it, withdraw it directly, and if the blade is not sticky and looks bright, the cake is sufficiently baked; These cakes are usually spread with a thick layer of almond icing, and over that another layer of sugar icing, and afterward ornamented. In baking, a large cake like this, great attention must be paid to the heat of the oven; it should not be too fierce, but have moderate heat to bake the cake through. Fruit Cake. Take three cupfuls of brown sugar, one of butter, one pound of raisins, one of currants, one-half pound of citron, one quart of flour, one teaspoonful of currant jelly, eight eggs beaten separately, two teaspoonfuls of sour milk one teaspoonful of soda, a piece of lard the size of a wal- nut, one tablespoonful of ground cloves, one of cinnamon, and two grated nutmegs. Stir the butter and sugar to a cream, then stir in the milk, lard, jelly and spices, then stir in the fruit (the raisins must be stoned and cut in two, the currants picked, washed and dried, and the citron shaved fine), then the soda dissolved in a little water, next the flour, and last of all the beaten whites of the eggs; mix all thoroughly together, and bake for three hours in pans lined with buttered paper. Fruit Cake No. 2. Beat together four cupfuls of sugar, with one and one- half cupfuls of butter, then stir in six beaten eggs, two CAKE 159 cupfuls of sweet milk, one pound of stoned and chopped raisins, one pound of chopped or sliced citron, six and one-half cupfuls of flour, and two teaspoonfuls of soda, dissolved in a little warm water ; line the baking pans with buttered paper and bake from two to three hours. Fruit Cake, No. 3. One pound sugar, one pound flour, % butter, eight eggs, one teacupful buttermilk, one teaspoonful soda, two pounds raisins, two of currants, % citron and spices. Eva's Fruit Cake. One cupful butter, one cupful brown sugar, five eggs, one cupful molasses, three cupfuls flour, two teaspoon- fuls baking powder, spices of all kinds, one teaspoonful, 1% pounds raisins, 1% pounds currants, % pound citron. Delicious Banana Filling. Cook together one cupful sifted peeled bananas passed through a sieve, the juice of % lemon or an orange, % cupful sugar and one tablespoonful butter; when thick and cold spread upon the cake. Or heat the ingredients in a double boiler and then stir in an egg beaten with a table- spoonful of sugar; cook and stir until thickened, then cool and use as above. Pork Cake. Chop one pound of fat pork very fine, and pour over it a pint of boiling hot water, then stir in three cupfuls of brown sugar, one of molasses, one tablespoonful of ground cinnamon, one of ground cloves, one pound of stoned rai- sins, eight cups of flour, and two teaspoonfuls of soda dis- solved in a little water ; stir four or five minutes and bake same as fruit cake. Clove Cake. Stir together one cup of soft butter with one of sugar and molasses, add one cupful of strong black coffee, in ].60 CAKE which has been dissolved a teaspoonful of soda, two tea- spoonfuls of ground cloves, two of ' cinnamon, four cup- fuls of flour, and two well beaten eggs; mix well, and balce in a moderate oven. Bread Cake. Beat together one cupful of butter with two of sugar, add two well beaten eggs, two cupfuls of stoned raisins, two-thirds teaspoonful of soda in one of milk, and last of all stir in three cupfuls of light bread dough ; work until thoroughly mixed, line a baking pan with buttered paper, put in' the dough, set in a warm place to rise, and when light bake in a moderate oven for an hour or more. Bread Cake, No. 2. Two teacupfuls bread dough, % teacupful' butter, l^/^ teacupfuls brown sugar; one teacupful chopped raisins, two eggs, teaspoonful soda. Spices to taste. Cup Cake. One teacupful btitter, two teacups sugar, two teacups flour, four eggs, 2/3 cup new milk, three teaspoonfuls baking powder. Watermelon Cake. For the white part, stir to a cream two cupfuls of sugar, with one of butter ; then stir in one cupful of sweet milk ; mix two teaspoonfuls of cream tartar, and one of soda with three and one-half cupfuls of flour; stir in with the other ingredients; t'hen add the beaten whites of eight eggs. For the red part : One cupful of red sugar, and one- half cupful of butter, stirred to a cream, add one-third cupful of sweet milk, two cupfuls of flour, in which has been mixed one teaspoonful of cream tartar, and a half teaspoonful of soda ; then the beaten whites of four eggs, and a cupful of small seedless raisins. Have an oval, or round baking pan, put a layer of the white dough in the CAKE 161 bottom, then all the red in the middle, and the rest of the white dough around the sides and on top ; bake in a mod- erate oven. A baking pan with a tube may be used if preferable. Andalusian Cake. Beat three eggs for five or six minutes ; add a cupful of fine granulated sugar, and beat two or three minutes longer ; then stir in one cupful of flour, a teaspoonful of baking powder and to suit the taste; bake at once in a quick oven. Cinnamon Cake. Take four eggs, one cupful pulverized sugar, one cupful sifted flour, one teaspoonful baking powder, % cup water ; to the yolks and sugar, add first flour then water, lastly whites. Bake in a long pan, turn upside down, spread with butter, sprinkle sugar, cinnamon. Raisin Cake. Beat together one cupful of butter, with two of sugar, add a cupful of molasses, three well beaten eggs, one cup- ful of buttermilk, one of stoned raisins, five of flour, one and one-half .teaspoonfuls of soda, two of cinnamon, two of cloves, one grated nutmeg, stir well together and bake same as fruit c^e. French Loaf. Take one pound of sugar and % pound of butter, and stir to a cream; add one lemon" chopped fine; then add yolks of eight eggs, and mix well ; add one pound of rai- sins, one gill of wine or brandy, and one nutmeg; add whites of eggs, and then one pound of flour. Stir as little as possible after adding flour. 162 CAKE Bernhart French Loaf. Take one pound flour, one pound sugar, % pound bTit- ter, one pound raisins, eight eggs, one nutraeg, one lemon, chopped fine, one gill wine or brandy. Stir butter and sugar to a cream, add lemon, then, yolks of eg^s, mix well, add raisins, wine and nutmeg, then whites of eggs, then flour. Stir as little as possible after flour is in. Wedding Cake. (The Author's Favorite Recipe.) Take V^ pound flour and % pound butter, % pound sugar, one dozen eggs, two pounds raisins, three pounds currants, one pound citron, % ounce mace, % ounce cin- namon, 1/^ ounce nutmeg, i/4 ounce cloves, % pint brandy. Beat the batter to cream ; then beat the sugar into the but- ter, add the froth of the yolks of the eggs, after being well beaten, then the froth of the whites, mix fruit, spice and flour together, then add in and bake five or six hours. Measured Pound Cake. Pour eupfuls of flour, three of sugar, two of btitter, one and one-half of sweet milk, nine eggs, two teaspoonfuls of baking powder; beat the butter and sugar together, stir in the milk, then the yolks of the eggs, well beaten, next sift, in the flour and baking powder together, and last of all stir in the whites, beaten to a ^iff froth. Bake in a moderate oven for about forty-five minutes. Tipsy Cake. Moisten any kind of plain cak? with wine, cover it with rich boiled custard and top it with an unbaked meringue with eggs beaten stiff, and a little sugar. Sift a little grated coeoanut over it and serve. This is an easily pre- pared dainty dessert. CAKE 163 French Cake. Beat three eggs and one and one-half cupfuls of sugar to a cream, add one-half cupful of soft butter, and beat from three to five minutes longer, put in a cupful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of tartar and one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round baking pan with buttered paper and bake in a moderate oven. A nice addition to this cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake is fully as good if made two or three days before using. St. John's Fruit Cake. Take % pound citron, two lemons (juice and grated rind), eight eggs, two pounds flour, two pounds raisins, two pounds brown sugar, one pound butter, one pound currants, one pint home-made yeast, one cupful molasses, one teaspoonful soda, ^ pint brandy, one grated nutmeg, one tablespoonful each of ground cinnamon and cloves. Cream the butter, sugar and yolks of eggs together, stir the soda into the molasses well, then put in the lemon, spice, brandy and yeast, then the fruit and flour, lastly the whites of the eggs ; then put in pans to be baked ; let it raise over night. Baked in a moderate oven. Black Cake. (Very rich.) Stir together a pound of sugar and a pound of butter for fifteen minutes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs ; put in two wineglassfuls of sour cream, one teaspoonful of soda, four grated nutmegs, one tablespoon- ful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currants, washed and dried ; three pounds of citron or two of citron, and Ys pound each of orange and lemon peel; when 164 - CAKE ithese are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs. Bake in a moder- ate oven for about four hours. This cake is very rich; is nice enough for any entertainment, and will keep for months. It should be made at least two or three weeks before using. Apple Cake. Stir together one and one-half cupfuls of sugar, with a large half cupful of butter ; add two eggs, the whites and yolks beaten separately, one-half cupful of sweet milk, two cupfuls of flour, one teaspoonful of cream tartar, sifted in the flour, and a half teaspoonful of soda, dis- solved in the milk. Put in jelly-cake tins, cover the top with sliced apples and bake ; when done put a little melted butter, or thick whipped cream on the apple, sift pow- dered sugar over all, and serve at once. Mrs. Wells' Gingerbread, One cupful molasses, two tablespoonfuls butter rubbed with molasses, one cupful boiling water, one heaping tea- spoonful soda, dissolved in water (let it cool before add- ing to the molasses), three cupfuls flour, one teaspoonful ginger. Spice Cake. Stir for five minutes two cupfuls of sugar with one of soft butter, add four beaten eggs, and stir for five minutes longer, then mix a cupful of sweet milk, a grated nutmeg, a tablespoonful of cinnamon, one of mace, one of clove; measure three cupfuls of flour and mix with it two tea- spoonfuls of cream tartar and one of soda ; sift twice and stir in with the rest of the ingredients. Bake from forty to sixty minutes in a moderate oven. Spice Cake No. 2. Mix two cupfuls of sugar, with two-thirds of a cupful of butter, add three beaten eggs, a cupful of sour or but- CAKE 165 termilk in which has been dissolved a teaspoonful of soda and three and one-half cupfuls of flour; add spices to taste. Bake in shallow square tins ; when done cover with the yolk of an egg, beaten with powdered sugar. Cut in squares to serve. Dried Apple Cake. Soak three cups of dried apples over night in warm wa- ter. In the morning chop or cut them into small bits, put in a stewpan with two cupfuls of N. 0. molasses and sim- mer for two hours; add two beaten eggs, one cupful of sugar, one of milk, one-half cupful of butter, two tea- spoonfuls of soda, spice to taste, and flour enough to make a stiff batter. Bake as you would fruit cake. Pound Cake. Put together a pound of sugar, and three-fourths of a pound of butter, and beat for ten minutes, add the beaten yolks of eight eggs ; mix three teaspoonfuls of baking pow- der with a pound of flour. Put in with the sugar, butter and yolks a grated nutmeg, and part of the flour, and stir until smooth, then add the beaten whites of the eggs and the rest of the flour. Bake in a moderate, oven. Imperial Cake. Eub to a cream one pound of sugar, and three-quarters of a pound of butter, add ten well beaten eggs, a pound of flour, a pound of almonds, blanched, and cut fine ; one- half pound of stoned raisins, one-half pound of citron, sliced fine, rind and juice of a lemon, and one grated nut- meg. Mix all well together, and bake slowly. Wine Cake. Beat together two cupfuls of sugar, with one-half cup- ful of butter, and three eggs; add two cupfuls of sifted flour, one teaspoonful of baking powder, and one gill of wine. Mix into a firm batter, put in deep mould, and bake in a moderate oven. Frost. 166 CAKE White Mountain Cake Two cupfuls sugar, 2/3 cup milk, whites of seven eggs, 2/3 cup butter, two cups flour, one com starch, two teaspoonfuls baking powder; bake in jelly tins; frosting, whites three eggs and sugar, add some cocoanut and spread between layers. Josiah Allen's White Mountain Cake. One cupful butter, two cupfuls sugar, three cupfuls flour, four eggs, one cupful milk. Bake in a moderate oven. Sponge Cake. Stir together two cups of sugar, two and one-half cup- fuls of flour, two teaspoonfuls of cream tartar. Wheja well mixed, stir in six well beaten eggs. Line a baking pan with buttered paper, pour in the dough and bake in a mod- erate oven. Sponge Cake No. 2. Take two cups of sugar and the yolks of eight eggs, and? stir together until light; then add the grated rind and juice of one lemon ; and then the whites of the eggs beaten to a stiff froth ;' lastly, add two cups of sifted flour. Bake in a moderate oven. Almond Cake. Two cupfuls of sugar, one of butte^ % cup of sweet milk, two cups of flour, one teaspoonful cream of tartar, % teaspoonful soda, whites of eight eggs. White Sponge Cake. Stir together one and one-half tumblers of sugar, with one tumbler of flour and one teaspoonful of cream tartar. When these are thoroughly mixed, add the whites of ten eggs beaten to a stiff froth. Line a baking pan with but- CAKE 167 tered paper, pour in the dough and bake in a moderate, oven. Be careful not to jar the cake while baking, as it will cause it to fall. White Sponge Cake, No. 2. "Whites of eleven eggs, 14 cupful sugar, one cupful flour, one teaspoonful cream tartar; i/^ teaspoonfal of rose flavoring. Sift flour four times, then measure; add the cream tartar and sift again. Sift sugar four times, then measure. Beat the whites to a stiff froth, then stir in sugar, and last, flour. Stir as little as possible. Bake in a two-quart basin for about an hour in a very moderate oven. •Do not butter the basin, but when done, turn bottom side up on a plate, stick two little bits of wood under each side to let the steam come out, let it stand an hour, then turn over and use a knife around the sides. White Sponge Cake, No. 3. Take 1% goblets pulverized sugar (six even cooking- spoonfuls), one goblet sifted flour, one teaspoonful cream tartar, % teaspoonful salt, stir all together and sift into a dish. Beat the whites of ten eggs to a stiff froth, and stir in the flour carefully; flavor with l^ teaspoonful bitter almond or one teaspoonful lemon extract flavoring, put in the eggs, bake very slowly. Orange Cake. Three cupfuls sugar, one -of butter, one of milk, 2% of flour, yolks of nine eggs, two teaspoonfuls baking powder and rind and juice two oranges. Water Sponge Cake. Stir together one cupful of sugar, one cupful of flour, one teaspoonful of baking powder, and a pinch of salt. When these are mixed stir in two well-beaten eggs and one-half cupful of boiling water ; bake in paper-lined tins in a moderate oven. 168 CAKE The Bride's Sponge Cake. Take two cupfuls flour, two of sugar, eight eggs, one lemon. Stir sugar and yolks of eggs together until light ; then add grated rind and juice of lemon; then whites of eggs beaten to stiff froth, and lastly the sifted flour. Coffee Cake. Three cupfuls of brown sugar, one cupful of butter mixed together, add two cups of coffee, a teaspoonful of soda, dissolved in the coffee, % pound raisins chopped fine, flour enough to make it thick; spices to taste. Angel Food. One and one-fourth .cupfuls of powdered sugar, 8ne cup- ful of flour, one-half teaspoonful of cream tartar, whites of nine, large, or ten small eggs. Sift the flour four or five times before measuring. ~ Beat the whites two or three minutes, add the cream tartar, then beat them to a very stiff froth; add the sugar andwhen well beaten in, add the flour, and mix well. Line a baking pan with buttered paper, turn in the mixture and bake in a moderate oven, being careful not to jar the pan, as it will cause the cake to faU. Chocolate Caks. (Best of all.) Take whites eight eggs, two cupfuls sugar, one cupful butter, one cupful sweet milk, three cupfuls flour, three teaspoonfuls baking powder. Beat the butter to a cream, stir in the sugar and beat until light; add the milk, then the flour and beaten egg. When well beaten, divide into two equal parts; into half, grate a cake of sweet choco- late. Bake in layers, spread with custard, alternating the light and dark parts. Custard: One tablespoonful butter to one pint milk and let it come to a boil. Stir in two eggs beaten with one cupful sugar, add two teaspoonfuls «orn starch dis- solved in milk, one teaspoonful veinilH, CAKE 169 Tip-Top Cake. Beat together one and one-half cupfuls of sugar, two eggs, one tablespoonful of butter, one cupful of milk,i two and one-half cupfuls of flour and two tablespoonfuls of baking powder. Beat for three minutes, pour into a shal- low square tin and bake in a rather quick oven. Cream Cake. Beat together one cup of sugar and two eggs, then add one cupful of sweet cream, one and two-thirds cupfuls of flour and three teaspoonfuls of baking powder. Stir all together and bake in a rather brisk oven. Cream Cake, No. 2. Cream: Take one pint" sweet milk, two tablespoonfuls corn starch, beaten with a little milk, add two eggs, when the milk boils stir in slowly one cupful sugar ; when near- ly done, add % cupful butter, two teaspoonfuls lemon extract. Cake: Three eggs, one cupful sugar, 1% cups flour, one teaspoonful baking powder, two tablespoonfuls cold water, cut the cakes while warm and spread the above. Cream Cake, No. 3. One cupful cream, two eggs, one cup sugar, two cups flour, a pinch of soda. Snow-Flake Cake. Mix together one and one-half tumblers of powdered sugar, one tumbler of flour, and half a teaspoonful of cream tartar. When they are well mixed, add the well- beaten whites of eight eggs. Bake as you would sponge cake. Cocoanut Cake. One nut grated fine, 2/3 cup butter, two cups sugar, 14 fi"P sweet milk, ly^ cups flour, one teaspoonful bak' 170 CAKE ing powder, the white of four eggs ; mix baking powder in the flour, rub the butter and sugar to a cream, then add milk. Gold Cake. . The yolks of eight eggs, one cupful sugar, one of flour, % cupful butter, % cup milk, two spoonfuls baking pow- der; flavor to taste. Grolden Cake. , Beat together one cupful of. butter with two cupfuls of sugar; add one cupful of milk and beat again. Then stir in two and one-half cupfuls of flour, the well-beaten yolks of six eggs, and three teaspoonfuls of baking- pow- der. Stir all together and bakfe in a loaf or layers. Golden Cake, No. 2. Yolks of twelve eggs, three cupfuls of sugar, three tablespoonfuls of melted butter, II/2 cups cream or milk, three cups of flour, one teaspoonful cream of tartar, half a spoonful soda; flavor with lemon. Silver Cake. Beat together one cupful of butter with two cupfuls 6f sugar, two-thirds of a cup of milk, two and one-half cup- fuls of flour and three teaspoonfuls of baking powder. Last of all, stir in the well-beaten whites of six eggs. These cakes can be combined by baking in layers and putting in one of golden, and one of silver, alternately, or they can be baked in a loaf and a marble effect produced by putting in alternately, spoonfuls of each. Silver Cake, No. 2. The whites of six eggs, two cupfuls sugar, % cup but- ter, three cups flour, % cupful milk, 3^^ .teaspoon f 9** baking powder ; flavor with lemon. CAKE 171 Ladies' Cake. One coffeecupful white sugar, one teacupful of butter, one coffeecupful flour, whites of eight eggs; fla\or with bitter almonds. Soft Gingerbread. One cupful of molasses, y^ cup butter, one egg, % cup of sour milk, one teaspponful of soda, two teaspoonfuls of ginger, flour. Soft Ginger Bread, No. 2. Butter size of an egg, one teaspoonful ginger, one tea- spoonful soda, one cupful inolasses, one heaping cupful flour, one cupful boiling water and a little salt. Soft Ginger Cake. Take a teacup and put into it four tablespoonfuls of hot water, three of melted butter, and tfU up the ciip with molasses. Put into the stirring bowl one teaspoonful of ginger and one of soda, and to this add the mixture in the cup. Stir in enough flour to make a stiff cake dough. Pour into square tins and bake carefully. Molasses Cake. Put together two cupfuls of molasses, two of brown sugar, one of sour milk, one teaspoonful of soda, one cup- ful of butter, two beaten eggs, five and one-quarter cup- fuls of flour. Beat all together, line a dripping-pan with buttered paper, and -put in the dough. Sift white sugar over the top before baking and bake in a slow oven. This is excellent and will keep for weeks. White Cake. Beat together one cupful of granulated sugar with' one- fourth of a cupful of butter ; beat for ten minutes, then add one-half cupful of sweet milk and one and one-half 172 CAKE cupfuls of flour ; last of all, stir in the whites of two eggs beaten to a froth, and two teaspoonfuls of baking powder. Bake slowly. White Cake, No. 2. "Whites of eight eggs, two cupfuls sugar, 2% cups flour, one teaspoonful cream of tartar, % cupful milk, i^ tea- spoonful soda, 1% cups butter; flavor to taste. Delicate Cake. Beat to a cream one-half cupful of butter, one and one- half cupfuls of sugar ; then add one cupful of milk, three of flour, three teaspoonfuls of baking powder and the whites of three eggs beaten to a froth. Bake in two lay- ers. Put frosting between and on top. Delicate Cake, No. 2. One cupful white sugar, % cup butter, two cups flour; % cup sweet milk, one teaspoonful cream tartar, % tea- spoonful soda, one teaspoonful lemon, whites of four eggs; beat to a stiff froth. White Cream Cake. Stir together two cupfuls of white ■ sugar, two table- spoonfuls of butter, one teacupful of sour cream, one tea- spoonful of soda. When these are well mixed, stir in three cupfuls of flour. Last of all, add the well-beaten whites of eight eggs. Bake in shallow baking pans in a moderate oven. Cold Water Pound Cake. Beat together three eggs and one and' one-half cupfuls of sugar; add one-half cupful of -soft butter, one-half cup- ful of cold water, two cupfuls of flour, and two teaspoon- fuls of baking powder. Stir all together, flavor with lemon, and bake in a moderate oven. Dollie's Chocolate Cake. One cupful butter, four cxips light broMTi sugar, three cups flour, one cup milk, three eggs, two tablespoonfuls CAKE 173 cream of tartar, one teaspoonful soda, 2/3 cake chocolate, one cupful Avater and vanilla if desired. Lizzie Gordon's Wedding Cake. Take one pound butter, one pound sugar, brown or white, nine eggs, three pounds raisins, two pounds cur- rants, % pound citron, one tablespoonful cloves, cinnamon and allspice ground, one cupful N. 0. molasses, one tea- spoonful soda in % cupful sour milk, 3^^ cupfuls flour with a little baking powder, one wine glassful brandy, flavor with lemon. Beat eggs separately, mix the spices in a cup, stir well without beating all the ingredients ex- cepting flour and fruit, then add a small quantity of each kind of fruit ; then in a pan greased with lard, place a well buttered paper, put in a layer of fruit and cake alter- nately, bake in oven of even temperature four hours, or not less than three. Better a year after it is made. Loaf Cake. Beat three cupfuls of sugar together with one-half cup- ful of butter; add six beaten eggs and four cupfuls of light bread dough. Mix well together, put in a pan lined with buttered paper and set in a warm place to rise. When light, bake in a moderate oven as you would bread. Loaf Cake, No. 2. ' Take three cupfuls light dough, one cupful butter, two cupfuls sugar, three eggs, one cupful flour, one pound raisins, one teaspoonful ground cloves, three teaspoonfuls cinnamon, two nutmegs, three tablespoonfuls brandy, or % cup sweet milk, one teaspoonful cream tatar, % tea- spoonful soda ; let it raise ; bake slowly. Baised Cake. Take two cups, of dough and stir into two cups of sugar, two-thirds of a cup of butter, three eggs, and a small tea- spoonful of soda. When thoroughly mixed, put in two 174 CAKE shallow bakingpans, set in a warm place to rise. When light, bake in a moderate oven for about half an hour. Cream Cookies. Two eupfuls sugar, two eggs, one cup sour cream, one scant cup butter, one scant teaspoonful soda stirred in the cream, nutmeg, salt ; mix very soft. Cream together butter, sugar, nutmeg and salt, eggs, then the cream and soda. Moderate oven. Marble Cake. White part: Stir together one and one-half eupfuls of sugar and one-half cupful of butter ; then add one cupful of sweet milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, and two eupfuls of flour; last of all, stir in the well-b,eaten whites of four eggs. Dark part: Stir together one cupful of brown sugar, one-half cupful of molasses, one-half cupful of soft butter, the beaten yolks of four eggs, one-half cupful of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, two of cinnamon, and grate in half a nutmeg ; then stir in two eupfuls of flour. Line the bakingpan with buttered paper and put in alternately, spoonfuls of the light and dark mixtures. Bake in a moderate oven. Marble Cup Cake, No. 2. Take yolks of seven eggs, one cupful butter, one cup- molasses, one cup sugar, one tablespoonful allspice, one teaspoonful cloves, one nutmeg, one cup sour milk (with soda), four cups of flour. For white layer : Take whites of seven eggs, one cup- ful butter, two cups white sugar, one cup sour milk (with soda), four cups flour, flavor. Lay on in alternate layers. Tea Cake. One cupful sugar, one of butter, two eggs, flour and a little soda. CAKE 175 Dolly Varden Cake. The whites of three eggs with one teacupful powdered sugar and half a teacupful of butter; two teacupfuls flour with one and a half teaspoonfuls baking powder. Cream the butter and sugar, add the eggs, mix in the flour with half a teacupful of milk, and flavor with lemon. Make a frosting of the yolks of the eggs and one teacupful of sugar. Sarah's Choice Cup Cakes. 1. One and one half eupfuls sugar, l^^ cups milk, i^ cup butter, three cups flour, four yolks of eggs, three teaspoonfuls of baking powder. Yellow cake. 2. Same receipt as first, only four whites of eggs. White cake. 3. One half of the quantity the white and red sugar to fancy. Pink cake. 4. One-half of the quantity the yellow and chocolate to fancy. Bro^Ti cake. Confectioner's frosting for the different cakes if pre- pared : Sugar and water enough to make it as thick as cake batter. Neufchatel Cheese Cake. One Neufchatel cheese, one teacupful sugar; grate the rind of one lemon and use with it half of the juice, half a teacupful each of rolled cracker crumbs and currants, four eggs, one tablespoonful melted butter, half a teacup- ful cream or rich milk, half a nutmeg grated, and one saltspoonful of salt. Mix the cracker crumbs dry with the cheese, first removing the wrapper and taking off the thin skin on the outside of the cheese ; crumble the cheese and cracker crumbs well together, beat the eggs well with the sugar and add, following with the butter and cream. If the cream is very rich the butter may be omitted. Lastly, add lemon, nutmeg and currants. The currants 176 CAKE must be washed, dried and dusted with cracker dust or flour. Mix all well together and put into well-buttered patty-pans that have been lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. ■ They will puff up, but must not be permitted to get too brown. Gaelic Fruit Cake. ' - Cream two teacupfuls of sugar and one of butter; add gradually one teacupful of milk, then the beaten yolks of nine eggs, four teacupfuls of flour sifted and mixed while dry with two teaspoonfiils of baking powder. "While beat- ing in the flour add the whites of the eggs whippedto a froth. Flavor to taste. In putting the cake in the pan place first a thin layer of cake, then sprinkle in a portion of the following three kinds of fruit mixed together. One pound of raisins seeded ahd chopped, half a pound of cur- rants, and one-fourth pound of citron sliced thin. Follow with a layer of cake, then a layer of fruit, and so on, fin- ishing with a thin layer of cake. Bake in a moderate oven for two hours. Of course the currants should be washed and dried before using. Sewing Society Cake. One and one-half cupfuls sugar, one cupful milk, two eggs beaten separatelj', % cupful butter, 2% cups flour, two teaspoonfuls baking powder, one small cup raisins — stoned — one small cup currants. Yellow Sponge Cake. One cupful sugar, one of flour, three eggs, a pinch of salt, three tabrespoonfuls water on the sugar, dissolved when hot; put on the eggs, which have been previously beaten and mixed; then beat fifteen minutes and add flour lightly. Cocoanut Cake. One-half cupful of butter and two cupfuls of sugar rubbed to a cream; stir in a cupful of sweet milk, then three cupfuls of flour and four teaspoonfuls of baking powder; last of all, the whites of five eggs beaten to a stiff froth. Bake in three or four layers. Grate the meat of a fresh cocoanut, be careful to first remove all the shell. Make a frosting of the whites of two eggs and a large cup- ful of powdered sugar; put a layer of frosting and then one of the grated cocoanut between each layer of cake, cover the top and sides with frosting, and sprinkle thickly with the cocoanut. Prepared cocoanut can be used if the other is not obtainable. Jelly Cake. Stir together one cupful of sugar, one-half cupful of butter, three-fourths of a cupful of sweet milk, two beaten eggs, two cupfuls of flour, and two teaspoonfuls of baking powder. Bake in three layers, spread jelly between and put a frosting on top. 177 178 LATER CAKE Jelly Cake No. 2. Beat together two eggs and one cupful of sugar ; add two tablespoonfuls of melted butter, four of cold water, one cupful of flour, and one and one-half teaspoonfuls of baking powder. Bake in layers; spread jelly, eocoanut, orange, or lemon frosting, or any other suitable mixture between the layers. Jelly Roll. One cupful of sugar, one of flour, three eggs^ and one teaspoonful of baking powder; beat well, and spread on a long narrow baking tin f bake quickly and turn out on cloth, spread with jelly and roll up. This cake is a great favorite for children's parties. Its excellence, of course, depends on the quality of the jelly. Cream Cake. . Stir together two cupfuls of sugar, a lump of butter the size of an egg, three eggs, two and one half cupfuls of flour and two teaspoonfuls of baking powder. Beat well and bake in two layers in jelly pans. Cream for Cake : Take one cupful of thick sweet cream that has been on ice, or in a very cold place for some time ; whip to a stiif froth, add sugar and flavoring to taste; spread between the layers and serve. Cream Cake No. 2. Take two teacupfuls of flour and stir into it thoroughly two teaspoonfuls of cream tartar; then add two teacup- fuls of sugar, and mix well ; then add six beaten eggs, two tablespoonfuls of melted butter, and one-half cupful of cold water in which has been dissolved a teaspoonful of soda. Bake in thr^ layers. Cream for Cake No. 2 .- Take a little over two cupfuls of sweet milk, put in a double boiler and let come to a boil. Beat together two eggs, one cupful of sugar, and LAYER CAKE 179 two tablespoonfuls of corn starch, or flour ; stir this mix- ture into the boiling milk and when the consistency of thick cream, take off the fire, flavor with lemon, and when cool spread between the layers of cake. This cake is best when used fresh. Fig Cake. Two cupfuls of sugar and six eggs, beaten together for five minutes; then stir in one cupful of sweet milk, three cupfuls of flour and two teaspoonfuls of baking pow- der. Bake in two or three layers. Fig Cake Dressing : Chop one pound of figs very fine, adding a little hot water from time to time, to moisten; put in enough so they will spread nicely, but not enough to make them sloppy ; add enough sugar to sweeten, or a frosting can be made and spread on top of each layer of figs. An excellent dressing. Caramel Cake. Make any of the above layer cakes and spread between each layer and on top, a frosting made as follows : Two cupfuls of sugar, two-thirds of a cupful of sweet miik and a lump of butter the size of an egg. Boil for fifteen minutes, being careful not to let it scorch ; beat until cool, and flavor with vanilla. Lemon Cake. Make a cake after any of the foregoing rules for layer cake and make a dressing for it as follows : Put in a bowl the juice and grated rind of a lemon; add a well-beaten egg, three-fourths of a cupful of sugar, two tablespoon- fuls of com starch, and pour over the whole a cupful of boiling water. Set tte bowl in hot water until the corn starch is cooked. Wbeu cool spread between the layers of cake. 180 LATER CAKE Pineapple Cake. Make a cake after the rule given for cocoanut cake, and for the dressing to put between the layers, prepare a pine- apple as follows : Pare the pineapple and chop, or grate, very fine ; put in a stewpan with enough sugar to make a thick syrup when boiled. Save a large iablespoonful of the pineapple to put with the frosting, and spread the rest, when cool, between the layers of cake. Make a frosting of the beaten white of one egg, the tablespoonful of piue- apple, and enough sugar to make a thick frosting ; spread on the top and sides of the cake. Ice Cream Cake. One and one-half cupfuls of sugar, and one-half cupful of butter; stir the butter and sugar to a cream; add the whites of four eggs, one at a time, without previously beat- ing, one-half cupful of sweet milk, two and one-half cup- fuls of flour, and two teaspoonfuls of baking powder. Stir well, and bake in layers. Ice Cream : To prepare the ice cream, take two cupfuls of white sugar, add a little water and boil to a soft wax ; then beat in the whites of two eggs, and tartaric acid the size of a pea dissolved in a few drops of water. • Spread between the layers and on the top and sides. Fruit Layer Cake. Stir together two cupfuls of sugar with two-thirds of a cupful of butter; add one cupful of sweet milk, three cupfuls of flour, one teaspoonful of soda, and two of cream tartar; mix thoroughly and divide in two equal parts. To one-half add the beaten whites of three eggs; to the other half, add the beaten yolks of three eggs, one table- spoonful of molasses, two tablespoonfuls of brandy, one teaspoonful of cinnamon, one-half teaspoonful of cloves, one-half teaspoonful of allspice, quarter of a pound of citron sliced fine, one cupful of chopped raisins, and one- LAYER CAKE 181 quarter of a cupful of flour. Stir all well together, and bake in ielly cake tins. The dark layers will have to bake longer than the light" ones. In arranging the loaf have a dark layer at the bottom, a light one next, and so on, hav- ing a light layer for the top. Put frosting between each layer, and on the top and sides. Ohocolate Cake. Two cupfuls of sugar and one-half cupful of butter; stir the butter and sugar to a cream, add one cupful of sweet milk, and when that is well stirred in add three cupfuls of flour, and three teaspoonfuls of baking powder, then add the beaten whites of five eggs ; bake in three or four layers. For chocolate dressing grate one-quarter of a cake of chocolate, add a cupful of sugar and water enough to dissolve, set in hot water, and let come to a boil ; when cold add the beaten white of an egg. Spread between the layers and on the top and sides. Chocolate Cake No. 2. Shave off one-half cupful of bitter chocolate, put in a stirring bowl, and set the bowl in boiling water until the chocolate is dissolved. "While it is dissolving add one- half cupful of milk; when dissolved set in a cool place. When cold, add two cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, the well-beaten yolks of three eggs, and the whites of two. When these are well mixed, stir in two and three-fourths cupfuls of flour, and three teaspoonfuls of baking powder. Bake in layers and frost betwee^. (SHORTCAKESf piBS TA'RTS General Instructions. In pastry making, the quality to be desired is lightness,, and this depends on the amount of air in the pastry before and the expansion of the air after it is put in the oven. Therefore the best pastry is that which contains the great- est quantity of the coldest air before it is baked. The foldings and the rollings, with which we are all familiar, have this increase of air in view. The difference between flaky and short crust is that in one there are thin layers of air and pastry alternating, and in the other the air fills small cavities all over the pastry. To make the air cold, pastry should always be made in a cold place,, with cold water, on ice if possible, and paste* that is set aside to wait beWeen rollings or before baking should stand on ice or on a cold stone. Coolffe with a hot hand should mix paste with a knife. Pastry should be rolled lightly, the rolling pin often lifted and little pressed upon. . It should not be turned over or thrown about. Any pieces that are left over should be laid on over the other and rolled flat, not rolled into a ball as the common prac- 182 PASTRY 183 tice is. Eggs are used to increase the tenacity of the paste, and so hold more air, or if, as sometimes happens, the white is whisked to a froth, it contains a great deal of air which it carries with it into the paste. Baking powder has the same effect in pastry and ia bread, where its action has been more or less fully described. If it is used, it should be for pastry baked at once and little handled — that is for short rather than for flaky crust. DROP CAKES, COOKIES AND FRIED CAKES. Ginger Drops. Dissolve a teaspoonf ul of pulverized alum in a cupful of boiling water, add two cupfuls of molasses, one of melted butter or pork drippings, two beaten eggs, two teaspoon- fuls of soda and two of ginger, stir in flour enough to make a thick batter ; drop in small spoonfuls in a baking pan and bake in a rather quick oven. Ginger Drop Cakes. One cupful of molasses, one-half cupful of melted but- ter, one-half cupful of warm water, three cupfuls of flour, one teaspoonful of soda, and two of ginger; stir all weU together, line a dripping pan with buttered paper, drop in small spoonfuls andbake in a quick oven. Cup Cakes. Rub one-half pound of butter, and three-quarters of a pound of sugar to a cream ; then stir in five beaten eggs, one cupful of milk, one teaspoonful of baking powder, and one-half pound of flour; when well mixed put in small moulds or patty pans, filling them about half full and bake in a brisk oven. Lady's Fingers. Eight ounces of powdered sugar, one-half gill of water, nine eggs, and ten ounces of flour ; separate the yolks from 184 PASTRY the whites, and put the whites in a bowl on ice. Put the sugar and water in a saucepan on the fire, add the yolks and beat with an egg beater until the mixture is warm, not hot ; take the pan off the fire and beat for ten minutes, until cold, whip the whites to a stiff froth and mix lightly with the other composition, then stir in the flour without beating. Make a cornucopia of a sheet of- foolscap,. sewing up the side where it laps over, so that it will be firm, cut off the lower point enough to make an opening as large as one's finger; line a baking pan with buttered paper, put some of the cake mixture in the cornucopia and squeeze out in finger lengths upon the buttered paper, sift powdered sugar over them and bake for eight minutes. Savoy Biscuits. Make the same batter as for lady 's fingers, and ilavor with vanilla. Bake in gem or patty pans, fastened to- gether by the dozen. Prepare the pans by brushing them with melted butter, fill the pans about half full, and pow- dered sugar sifted over them before baking. These cakes bake very quickly, and should be a light brown color when done. Sugar Cookies. One cupful of butter, one cupful of cream ; two cupfuls of sugar, three eggs, and one teaspoonful of soda. Beat the eggs for one minute, add tlie sugar and beat again, then put in the butter (soft and melted), the cream and the soda dissolved in a very little water, and flour enough to make a very soft dough ; roll out, cut with a cake cut- ter, and bake in a brisk oven, ' Sugar Cookies No. 2. Rub to a cream two cupfuls of sugar and one of butter, , add a cupful of sweet milk, and two teaspoonfuls of soda and flour enough to roll without sticking. Cut in round or square cakes, and ba,ke in a quick oveo. PASTRY 1-OD Jumbles. Beat together three eggs, and one and one-quarter cup- fuls of sugar, add a cupful of soft butter, three tablespoon- fuls of sour milk, one-quarter teaspoonful of soda, and flour enough to mix stiff ; when rolled out, sift sugar over the top, cut in rings and bake in a quick oven. Almond Cookies. One-half pound butter, one-half pound of sugar, one and one-quarter pound of flour, five beaten eggs, one heaping teaspoonful of baking povs^der, flavor with almond extract; mix to a smooth dough; roll to a quarter of an inch in thickness, brush with the beaten white of an egg and sprinkle thickly with chopped almonds; bake in a quick oven. Cocoanut Cookies. Stir together two cupfuls of sugar, one cupful of butter, two eggs, one teaspoonful of soda dissolved in a little milk, and the meat of one medium sized cocoanut grated fine, add flour enough to roll, and bake in a quick oven. Lemon Cakes. One pound of sugar, one-half pound of butter, one pound and three ounces flour, three eggs ; the grating of two lemons; mix the butter, sugar, lemon grating and eggs together, mix in the flour, and set on ice or in a cool place for two or three hours, then roll out, cut in small round cakes, brush with beaten egg, and bake in a quick oven. Card Cakes. Take one cupful each of sugar, butter, molasses, and sour milk; add two teaspoonfuls of soda, two of ginger, two of cinnamon, and a pinch of salt ; mix in enough flour to roll out, cut in cakes four inches wide and five inches long; when in the pan mark with a knife across the top, about half an inch apart. Bake in a quick oveo, 186 PASTRY Ginger Cookies. One cupful of molasses, one of sugar, one of sour milk, one of butter or fried meat fat, one teaspoonful of soda, on*^ tablespoonful of ginger; stir well together and add enough flour to make a soft dough ; cut -in round or square cakes, and bake in a quick oven. Ginger Cookies No. 2. One cupful of molasses, one of sugar, one of butter or pork drippings, one-half cupful of boiling water, a small tablespoonful of soda, dissolved in the hot water, and a tablespoonful of ginger ; add enough flour to roll out with- out sticking and bake in a quick oven. Ginger Cookies, No. 3. Two cupfuls molasses, % cup sugar, one cup lard, one teaspoonful ginger, one of cinnamon, two of soda dis- solved in 14 cupful hot water, a piece of alum size of a bean dissolved in I/2 cupful hot water, flour enough to roll; let stand one hour and bake. Fruit Cookies. Two cupfuls sugar, one of butter, two of raisins stoned, chopped' fine, two tablespoonfuls cinnamon, one teaspoon- ful soda,- flour enough to roll out. Ginger Snaps. One coffee cupful of New Orleans molasses, one of but- ter, and one of sugar. ' Put in a saucepan, set on the stove and let come to a boil ; then take off and add a teaspoon- ful of soda and a tablespoonful of ginger ; mix in* enough flour to roll out easily^ roll out very thin, and bake in a quick oven. Sarah's Oat Meal Cookies. One-half cupful butter, one cupful sugar, li/^ cupfuls oatmeal, one cupful flour, one cupful raisins, one cupful nut meats, one teaspoonful soda, three eggs, two teaspoon- fuls cinnamon. PASTRY 187 Spanish "Tortillas," (Spanish Corn Meal Cakes.) Soak one quart white shelled hard corn in cold water for forty-eight hours, changing water once only. Drain thoroughly and pound and mascerate thoroughly in a mortar with pestle. Have some dry, very fine corn meal handy to mix with mass to arrive at a proper dough-like consistency. Put a small handful of the com mixture to the size and thickness of a very thin pancake and put on a well-heated griddle without fat of* any kind. Bake to a toast and keep Warm on a pie platter in the oven until ready to serve. No seasoning is required as the ' ' tortillas ' ' are eaten in combination with any highly-seasoned meat dish. In Spain and Spanish-American countries large quantities of chilies or red peppers are used with all food eaten with "tortillas." Little Currant Cakes. Stir to a cream three cupfuls of sugar, and three-fourths of a cupful of butter, add one cupful of buttermilk, four beaten eggs, five cupfuls of flour, one teaspoonful of soda, and a heaping cupful of currants; mix well and bake in buttered patty pans. Hermits. One cupful of butter, one and one-half cupfuls of nice brown sugar, three eggs, one cupful of stoned and chopped raisins, one teaspoonful of soda dissolved in two table- spoonfuls of milk, nutmeg, cinnamon and "cloves to taste, and flour enough to roll out ; cut in squares and bake in a moderately quick oven. Johnny Cake. Two cupfuls sour milk, two of meal, one of flour, two tablespoonfuls molasses, one egg, one teaspoonful soda, a little salt and butter. 188 PASTRY Cream Pufifs. Stir together in a saucepan one cupful of butter wfth two of flour; when well mixed add half a pint of boil- ing water, stir, smooth, and when it boils set aside to cool, when cool, add five eggs and beat for two or three min- utes; cover the bottom of a baking pan with buttered paper and^ drop the mixture on it in small spoonfuls, or it can be put in muffin rings. Bake for twenty-five or thirty minutes in a brisk oven. Cream f qr Pilling : * Boil one pint of milk, heat together one cupful of sugar, two eggs and one-half'cupful of flour, stir this into the boiling milk and let it cook for three minutes, flavor with lemoh or vanilla; cut a circular piece out of the top of each puff, fill with the custard and re- place the top. Eclairs. One pint of milk, six ounces butter, eight ounces corn starch, ten eggs. Boil the milk and butter together, add the corn starch and boil for three minutes. After re- moving the paste from the fire, let cool, and then add the eggs one at a time and beat thoroughly; bake in oval- shaped patty pans; when done, cut open and fill with whipped cream, flavored to taste ; make an icing for the tops flavored the same as the whipped cream. Jumbles. Two eupfuls sugar, one of sour milk or cream, one cup- ful butter, three eggs, one teaspoonful soda. Chocolate Eclairs. Make the same as above, fill the center of the cakes with vanilla custard, and ice with chocolate icing. Transparent Puffs. Mix together one pint of water, two ounces butter, six ounces corn starch, then beat in five whole eggs and the whites of five. Beat well and bake in oatty pans of in small spoonfuls on buttered paper. PASTRY 189 Doughnuts. Beat two eggs and one cupful of sugar together, add four tablespoonfuls of melted lard, one cupful of sour milk, one teaspoonful of soda, a pinch of salt, seasoning to. suit taste and flour enough to make a soft dough ; roll out, cut in rings by using two sizes of cake cutters and fry them in hot lard. Kaised Doughnuts. Measure off two quarts of flour, put in a large stirring bowl and- make a cavity in the middle, scald a pint of milk and when tepid add a heaping cupful of sugar, ^ of a cupful of butter -and a cake of yeast; pour this in the cavity in the flour and stir in enough flour to make a sponge, cover and set away in a warm place to rise, letting it stand all night. In the morning put in a half teaspoon- ful of soda dissolved in a little water and knead in the rest of the flour. Let it rise again until light, knead again, roll out and cut into shape, and let them lie on the pastry board eight or ten minutes before frosting. Fry in hot lard. Frosting: Beat the whites of two eggs to a stiff froth, stir in 1% cupfuls of sugar and a teaspoonful of eitfract of lemon or vanilla. Boiled Frosting: Put in a stewpan two cupfuls of sugar and % a cupful of milk, set on the stove and boil for five minutes ; care must be taken to prevent scorching. When boiled, take off the fire and beat until it creams; spread on the cake at once. Boiled Frosting No. 2 : Boil one cupful of sugar with % a cupful of water ; boil without stirring until the syrup is thick, take from the fire and when partially cool add the beaten white of one egg. This makes a nice frosting. Lemon Icing: One cupful of sugar, the juice of one lemon, and one beaten egg ; put on the stove and let come to a boil, stir until cool and use. 190 PASTEY SHORT CAKES. Crust No. 1. Take one quart of flour, and add to it two teaspoonfuls of soda and two of cream tartar, sift two or three times, and rub into it a lump of butter the size of an egg ; add a pint of sour milk, and work smooth with as little kneading as possible ; roll out to % inch in thickness, place in a shal- low square baking pan and bake in a brisk oven for twenty minutes. When done, split open, butter, and put fruit between the layers and on top. Another nice way is to make the crust as above, and divide in two eqiial parts; roll out ope-half to fit the baking tin, and spread with but-, ter, then roll out the other half and put on top of the first half, then spread a little butter on top of ,the last half. This will make the cru?t nice and flaky, and also cause it to come apart without splitting with a knife. Crust No. 2. Beat together one egg, % cupful of sugar, a lump of but- ter the size of an egg, two cupfuls of sweet milk, two tea- . spoonfuls of baking powder, and flour enough to make a batter as for cake ; bake in layers in a quick oven for al- most twenty minutes. Fruit for ^hort Cake. Strawberries, raspberries, blackberries, very ripe peaches and oranges make a nice filling for short cake. The fruit should be mashed or sliced, sweetened and put between the crust, and on top. Jam, marmalade, and al- most any kind of preserved fruit can be used, if fresh fruit is not obtainable. Boll Puddings. Make a crust as for short cake, roll out thin, and spread with raspberries, peaches, chopped apples, or any fruit that is suitable ; sweeten the fruit and roll over and over. PASTRY 191 pinch the ends and side opening together, and either boil or bake. Two hours will be required to boil it, while 1^/^ hours will be sufficient for baking. Serve with sauce. PIES. Pie Crust. Take one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stifE dough. Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the filling, and spread a little butter on the upper crust, before baking. Puff Paste. Take one pound of flour, and one pound of butter. Rub the flour and one-half the butter together, and add enough cold water to make a stiff dough, roll this out till % inch in thickness, then put on one-half of the remainder of the butter in a lump ; fold the corners of the dough over the butter, and roll out carefully until about 14 l^ich thick, put on the rest of the butter, fold the corners over this again, and roll out again in as long a strip as possible, fold back- ward and forward, and roll out as before. Do this four or five times, letting rest % hour between each rolling. Tart Paste. Take ^/^ cupful of water, % cupful of lard, the beaten white of one egg, three tablespoonfuls of powdered sugar, and one teaspoonful of cream tartar, and ^^ teaspoonful of soda; add flour enough to make a moderately stiff dough. Fruit Pies. Rub the plates or tins on which they are to be baked vrith a very little butter ; roll the crust out thin, line the plate, and put in the fruit, being careful not to put in too much, as that would cause the pie to run over. Sweeten to 192 PASTRY taste, and if the fruit is juicy, stii! a little flour through it before putting it in the crust. Berries, cherries, gooseber- ries, rhubarb, plums, etc., do not need any seasoning, ex- cept sugar. Apple and peach pies are improved by placing bits of butter on the fruit before putting on the upper crust. The edge of under crust should be wet with a little flour and water before putting on the upper crust. Pies should be baked in a moderate oven, the usual time being from forty to sixty minutes. Corn Starch for Pie. Boil one pint of milk; when boiling, stir in % cupful of corn starch, one cup of sugar, yolks of two eggs, beat well together, cook long enough not to have a raw taste. Add juice arid rind of one lemon, a little salt, beat the whites with a cup of sugar, put in the oven and brown. Cook pastry first. Mince Meat. One pound of chopped apples, one pound of stoned rais- ins; one pound of suet chopped very fine, % pound of mixed citron and orange peel chopped fine, % ounce of mixed spice, one pound of sugar, one teaspoonful of salt; mix all together thoroughly, add enough water to moisten, and cook for one hour. Then add I/2 pint of good whiskey or brandy. "When making pies, add a little more sugar, if not sweet enough. Mince Meat No. 2. Cook until tender, four pounds of lean meat or tongues, chopped very fine ; then add two pounds of chopped suet, seven pounds of chopped apples, two pounds of currants, picked, washed and dried, three pounds of stoned raisins, one pound of citron chopped fine, four pounds of brovra sugar, two chopped lemons, peel and all, % ounce of mace, one tablespoonful of cinnamon, one tablespoonful of all- PASTRY 193 spice, one tablespoonful of cloves, two tablespoonfuls of salt, and two oranges chopped fine ; add enough cider to moisten and cook all together for one hour. Mother's Mince Meat. Take three pounds beef, l^/^ pounds suet, three pounds currants, six pounds apples, three- pounds raisins, one pound sugar, 14 pound citron, three oranges, two table- spoonfuls cinnamon, one teaspoonful ground mace, two nutmegs, three dozen cloves, one quart wine, one pint brandy. Mock Mince Fie. One and one-half pints of cold water; add five soda crackers rolled fine, % cupful of cider or vinegar, one cup- ful of molasses, 1% cupfuls of sugar, one cupful of raisins, stoned and chopped, one teaspoonful each of cinnamon, cloves and nutmeg, one tablespoonful of butter, one beaten egg. Boil all together, except the cracker, for fifteen min- utes, then add the cracker, and make the pies with two crusts. Lemon Cream Pie. The juice and grated rind of one lemon, one cupful of sugar, the yolks of two eggs, two tablespoonfuls of flour ; mix all together and pour over the whole a cupful of boil- ing water. Set the dish containing the mixture into an- other of hot water and boil until well cooked. Make the pie with an under crust only, and bake until done; then add a frosting made of two beaten whites of eggs, and two tablespoonfuls of white sugar ; spread evenly over the pie, put back into the oven and brown slightly. Pumpkin Pie. Cut up a small sized pumpkin, cook imtil done, then stew down until little moisture is left; then press through 194 PASTRY a colander or sieve. Take four cupfti|ls of tile pumpkin, add to it one cupful of molasses, two cupfuls of sugar, two tablespoonfuls of ginger, two of eitinamon, two of flour, three pints of milk, a teaspoonf ul of salt, and five well- beaten eggs; mix all together thoroughly, and bake with under crust only. Pumpkin Pie, No. 2. Cut pumpkin without paring, bake it skin side down until tender and scoop out the pulp and sift it. For one pie, allow 1% cupfuls pumpkin, one cup boiling milk, one teaspoonful butter, %. cup sugar, i/^ teaspoonful salt, i/4 of cinnamon, same of ginger, one egg, beaten separately, -half bake the crust, fill with the pumpkin and bake until it fills up. Potato Cream Pie. One pound of mashed potatoes, % pound of white sugar, six dunces' of butter, % cupful of milk," four beaten eggs, and a little brandy. Boil good mealy potatoes and mash them through a sieve ; mix butter with them while warm; then the sugar, milk, and flavoring ; separate the eggs, and beat both yolks and whites quite light, stir them into the pie just before baking, and sift powdered sugar over the pie when done. Squash Pie. Pare the squash and remove the seeds, stew until soft and dry, then press through a sieve or colander, stir into the squash enough sweet milk to make it a batter ; season with cinnamon, ginger, and nutmeg to taste ; sweeten with sugar, and add three beaten egg^ for each quart of milk. Fill very full, pie plates lined with crust, and bake for one hour. Squash Pie, No. 2. Three quarts squash, one quart milk, six eggs, one tumblerful wine, y^, cupful nutmeg ; sugar to your taste. PASTEY 195 Orang'e Pie. Grate one orange, add one cupful of sugar, one of water, two tablespoonfuls of melted butter, two tablespoonfuls of flour, three eggs, reserving the white of one for frosting, one teaspoonful of tartaric acid. Mix all together thor- oughly and bake with under crust only. When done, spread over it a frosting made of the white of one egg and two tablespoonfuls of powdered sugar. Put back into the oven and brown slightly. Transparent Pie. Beat together one whole egg and the yolks of two others ; add two tablespoonfuls of melted butter, one cup- ful of sweet milk, one cupful of brown, sugar, one-half of a grated nutmeg. Beat all together and bake with under' crust only. When done, cover with a frosting made of one cupful of sugar «and the whites of two eggs; flavor with lemon and put back into the oven for two or three minutes. Apple Cream Pie. One pint of stewed apples, one cupful of sugar, one cup- ful of milk, two tablespoonfuls of melted butter, two beaten eggs, a little grated nutmeg, and half a glass of wine ; mix together and bake with two crusts. German Mince Pie. Take % pound citron ; 14 pound candied lemon peel ; 1^ pounds best beef suet clear of all flakes and strings ; V/z pounds washed currants ; two pounds seedless raisins ; % . ounce rose water ; two dozen ground cardamom seeds ; two cloves; one teaspoon ground cinnamon, mace and allspice mixed ; a little grated nutmeg ; three gills brandy ; grated rind of one lemon; two dozen crab apples; one pound powdered sugar ; i/^ pound flour. Chop citron, lemon peel and suet each separately, then mix- all with sugar and flour 196 PASTEY so as to be a loose mass ; add the currants and raisins with- the other ingredients and moisten all with the brandy. Stir well, adding a little more of the sugar and flour mix- ture if running too freely. Use a piifE paste for both upper and lower crusts. Prepare one week in advance of cooking, and bake in moderately slow oven. Top erust should be glazed with white of egg, powdered sugar and rosewater. Custard and Cocoanut Pie. Line your pie plate with pie erust, and fill it with a mix- ture of three beaten eggs, 'one pint of milk, 2/3 cupful of sugar; flavor with a little mace, and bake it in a medium hot oven. For cocoanut pie use the same custard as for custard pie, but add grated cocoanut, either fresh or pre- pared. Lemon Pie. (Delicious.) One lemon, two eggs, six tablespoonfuls sugar, one ta- blespoonful melted butter, one tablespoonful com starch, one cupful boiling water. Use whites of eggs for mer- ingue. Lemon Custard Fie. The yolks of three eggs, grated rind of one lemon, also the juice, three tablespoonfuls flour, three of sugar, enough milk to fill a pie plate, the whites of the eggs with five tablespoonfuls sugar to frost it. Chocolate Cream Fie. One quart of milk, one coffee cupful of sugar, four table- spoonfuls of flour, one bar of bitter chocolate grated, two tablespoonfuls of melted butter, the yolks of five beaten eggs. Boil the milk with the chocolate in it ; mix the flour and sugar together, and stir into the boiling milk ; then add butter and yolks of eggs, and take the mixture off, the PASTRY 197 fire immediately. Bake in thin crusts of puff paste. Whip the whites of five eggs to a stiff froth while the pies are baking, add a cupful of sugar, and flavor with vanilla. Spread over the hot pies, and put back into the oven until slightly brown. Cracker Pie. Six round or four square crackers, soak in one pint boiling water, one cupful sugar, one teaspoonful tartaric acid. Sour Milk Fie. One cupful of sour milk, one cupful of sugar, one cupful of raisins stoned and chopped, two eggs, all kinds of spice. Bake between two crusts. Lemon Fie. Two lemons grated, two cupfuls sugar, four eggs, two apples grated, two layers of mixture with a barred crust between — ^whites beaten and laid on when nearly done. Another: Three lemons, seven tablespoonfuls sugar, yolks six eggs, whites beaten with seven spoonfuls sugar, added when nearly done. Another : One spoonful com starch, one cupful boiling water, one cupful sugar, one egg, one lemon. C~eam Fie. Put one pint of milk in the double boiler, and let come to a boil. Beat together the yolks of two eggs, % cupful of sugar, two tablespoonfuls of flour or corn starch; stir this into the boiling milk, and cook until thick. Flavor with }emon or vanilla. Line a pie plate with puff paste, and bake first ; then pour the boiled custard into the baked crust; then spread over it a frosting made of the beaten whites of the eggs, and a tablespoonful of powdered sugar ; put the pie back in the oven, and brown slightly. 198 PASTIiY Mabel's Lemon Pie. Grated rind and juice of one lemon, one -cupful sugar, one cup water, three roUed crackers, one tablespoonful com starch, dissolved in a little of the water, three eggs — divided — ^take the whites for the top, heating in a little sugar and then put back in the oven to brown. Sweet Potato Pie. Boil nice bright sweet potatoes, and^ when Well done peel, mash, and put through a colander. For every cupful of the sweet potato use one cupful of milk, one egg, add" sugar, cinnamon, and nutmeg to taste. Bake with under crust only. Potato and Carrot Pie. Take ten ounces of potatoes, eight ounces of carrot, two ounces of onion, two ounces of butter, one ounce of flour, one pint of water, % head of celery, paste. Cut the vege- tables into small pieces, and stew them in a pan v/itE a little water till tender. Place them in a pie dish with the butter, dredge With the flour, and season with pepper and salt. Cover with pastry, and bake for % hour in a mod^ erate oven. Serve hot. Orange Tarts. Needed : Oranges, sugar, puff-paste. Pare some oranges very thin, soak them in water for three days, changing the water frequently. Boil them until soft. "When cold, cut a thick slice from the top and bottom, and the rest in thin slices; line tart dishes with puff paste, and fill them with layers of sugar and orange alternately. Sand Tarts. Cream together one pound of brown sugar and % pound of butter. Beat the yolks of three eggs very light, and add butter and sugar ; sift one pound of flour in dry state with, two teaspponfuls of baking powder, mix with the eggs, PASTRY 199 butter and sugar until a paste firm enough to roll has been formed. Roll out thin and cut into squares; spread the whites of- the eggs over the top; sift over this granulated sugar and crown with half a pound of blanched almonds, rolled and spread over the surface. Bake in a quick oven. Neapolitaines. Make enough puff paste for a pie ; roll into a sheet half an inch thick and cut into strips three inches by one and one-half. Bake in a quick oven. "When cold, spread with jam or jelly half the strips, and stick the others over in pairs with jelly between. Cover with frosting. Rhubarb Pie. Pour boiling water over two teacupfuls of chopped rhu- barb, drain off the water after four or five minutes, and mix with the rhubarb a teacupful of sugar, the yolk of an egg, a piece of butter and a tablespoonful of flour, moist- ening the whole with three tablespoonfuls of water. Bake with the lower crust only, and make a meringue of the white of the egg with three tablespoonfuls of sugar ; spread over the top of the pie, and return to the oven to brown. Rhubarb Pie No. 2. Skin the stalks, cut them into small pieces; line a pie dish with pasire, put a layer of the rhubarb nearly an inch deep ; to one quart bowl of cut rhubarb put a large teacup- ful of sugar ; strew over it a saltspoonful of salt and a little nutmeg grated; shake over it a little flour, cover with a rich pie crust, cut a slit irt the center, trim off the edge with a sharp knife, and bake in a quick oven until the pie loosens from the dish. A pinch of soda added will eliminate the tartness some persons object to. 200 PASTRY Custard Fie. (Extra Fine.) Beat together until very light the yolks of four eggs | add one quart of sweet milk; flavor with nutmeg or va- nilla ; stir in a pinch of salt and pour into tins lined with paste ; bake in a slow oven until firm ; when done beat the whites of the eggs to a froth, add sugar and spread over the top of the pie, and return to the oven to brown slightly. Walnut Wafers. One half pint sugar, i/^ pint walnuts, three even tablespqonfuls flour, 1/3 teaspoonful salt, two eggs ; beat the eggs, add the sugar, salt and flour and the wal- nuts; drop the mixture in small portions on buttered paper and bake till done. New England Pumpkin Pie. Take pumpkin (yellow preferred) cut up without par- ing, bake rind side down until tender; squeeze through coUender. Allow l^/^ eupfuls pumpkin, one cupful boiling milk, one teaspoonful butter, % cupful sugar, % teaspoon- ful salt, % teaspoonful cinnamon, same of ginger, one egg beaten separately, half bake crust, fill with pumpkin. Bake until it fills up. A royal Thanksgiving pie. Serve with good cheese. Philadelphia Apple Pie. Slice sufficient apples to make pie one inch thick; fill into lower crust, sprinkle with sugar, put pieces of butter here and there; grate nutmeg' over all, and add water; put on top crust (which should be made of puff paste) slit top crust in two or three places and brush with beaten yolks of egg. One of the secrets of a good pie is to work the dough to light consistency using best quality of butter or lard. CREAMS 1^ CUSTARDS Ice Cream No. 1. Put one quart of imilk in the double boiler; let come to a boil and then stir in one coffee cupful of sugar, and three beaten eggs. Put in the freezer and when partly frozen add % of a pint of rich sweet cream, then finish freezing. Serve in delicate ice-cream cups or dishes. Ice Cream No. 2. Three quarts of milk, one quart of cream, three cupfuls of sugar, 1/^ cupful of flour, whites of six eggs. Take a pint of the milk and put in the double boiler and let it come to a boil; mix the flour with some of the cold milk and stir into the hot milk, add the sugar and pour the mixture into the remainder of the cold milk; stir in the well beaten whites of six eggs, flavor to suit taste, and freeze. Ice Cream See that the teakettle is clean, and the water pure. A teakettle that is filled with lime, or other sediment, is unfit for use, and water that has stood in the house over night, or for some hours, is impure. To begin, then, rinse the teakettle thoroughly and fill with fresh water, put on the fire and bring to a boil quickly. For coffee, procure of a good reliable dealer a mixture, of 1/3 Mocha, to 2/3 Java, freshly roasted and ground. Allow a tablespoonful of ground coffee for every person to be served, and put in an extra spoonful for "every five or six persons. If an ordinary pot is used, mix the coffee with an egg, put it in the coffee pot and add to it about a cupful of cold water; set it on the stove and bring to a boil quickly. The moment it begins to boil, add boiling water (about two quarts to five spoonfuls of ground coffee) and set it on the back part of the stove where it will keep hot, but on no account allow it to boil, as that destroys the aroma. The coffee will be ready to 242 BEVERAGES 243 serve in six or eight minutes after the hot water has been added. If a drip coffee pot is used, the coffee must be ground very fine. Good directions usually accompany the different kinds of coffee pots in use. However, great care must be taken to keep the strainer, whether made of cloth or wire, clean and free from all obstruction. If made of wire, it should be washed and cleaned with a brush, at least once a day. Tea. Procure a good quality of tea of whatever kind pre- ferred. Scald the teapot (an earthen or granite one is the best) and use about a teaspoonful for each person. Use boiling water, but do not boil the tea. Steep for a few minutes before serving. Black and uncolored teas are considered purer and less liable to affect the nerves than green teas. Iced Tea. Make a pitcherful of tea two or three hours before wanted. It should be made stronger than if it were to be served hot, as the melting ice weakens it. About ten or fifteen minutes before serving, add to the tea a quantity of chopped ice. Put a lump of ice in each cup or glass, and serve. Russian Tea. Russian tea is made by adding a slice of lemon to each cup of tea, whether hot or iced. Chocolate. Take two quarts of good rich milk, put in a double boiler, and let come to a boil. Grate fine a little more than a quarter of a cake of bitter chocolate, dissolve with a little milk, and add to the boiling milk ; sweeten to taste ; simmer for a few minutes after adding the chocolate, and serve. 244 BEVBEAGES Broma and Cocoa. Broma and Cocoa can be made the same as chocolate. Equal parts of milk and water can be used in preparing these drinks, if pure milk is considered too rich, but they will be found lacking in flavor, as nothing brings out the rich flavors of these compounds like pure milk. Raspberry Shrub. Place red raspberries in a stone jar, cover them with good eider vinegar and let stand over night. In the morning strain, and to each pint of juice, add one pint of sugar ; boil for five minutes, skim, and let cool ; then bot- tle and cork tightly. Hop Beer. Put in a boiler one pound of hops, a handful of thor- oughwort, and a small bunch of dandelion root ; add two gallons of water and boil for one hour. Strain and cool ; then add four pounds of sugar and one cake of yeast. Put in jugs and leave out the corks. When it has stopped working, cork, and set in a cool place. This is an excel- lent spring tonic. Drink a small glassful three or four times a day. Raspberry Vinegar. To every three pints of the best vinegar allow 4^ pints of freshly gathered raspberries ; to each pint of liquor al- low one pound of pounded loaf sugar, one wineglassful of brandy. Let the raspberries be freshly gathered; pick them ,from the stalks, and put 1% pints of them into a stone jar, pour three pints of the best vinegar over them, and let them remain for twenty-four hours, then strain the liquor over another 1% .pints of fresh raspberries. Let them remain another twenty-four hours, and the follow- ing day repeat the process for the third time ; then drain off the liquor without pressing, and pass it through a jelly BEVEIIA(^ES 245 bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor one pound of pound- ed loaf sugar; stir them together, and when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in case of fevers and colds; it should be diluted with cold water, according to the taste or requirements of the patient. To be boiled one hour. Egg Wine. One egg, one tablespoonful and l^ glass of cold watery one glass of sherry, sugar, and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold wa- ter ; make the wine and water hot, but not boiling ; pour on it the egg, stirring all the time. Add sufficient 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 sippets of toasted bread or plain crisp biscuits. "When the egg is not warmed, the mixture will be found easier of diges- tion, but it is not so pleasant a drink. Almond Milk. Needed: Two ounces of sweet almonds, y^ ounce of bitter almonds, two ounces of loaf sugar, one tablespoon- ful of orange flower water, one pint of spring water. Blanch the almonds and pound them with the sugar and orange flower water, in a mortar, adding a few drops of water occasionally while pounding, to prevent too much oiliness. When the mixture looks creamy and smooth, pour into a clean basin, add the cold spring water, and stir it with a silver or thin wooden spoon. Leave it for two hours, then strain and keep it either on ice or in a 246 BEVERAGES very cool place, as it is likely otherwise to turn sour. Almond milk is served with an equal quantity of water. Ching-Ching. A good orange, a few drops each of essence cloves, and peppermint, three or four lumps of sugar, a tumberful of ice. Orangeade. Veel of three, juice of fifteen oranges, % pound loaf sugar, two quarts of water. Peel the three oranges thin- ly and boil the peel with the sugar in a pint of water. Precs all the juice from the oranges through a fine hair sieve into a jug. Add the strained syrup and the rest of the cold water, mix, and stand it on ice for an hour. ' Serve it from cut glass jugs or decanters, and large claret glaSfSes. Lemon Ss^rup. Two pounds of loaf sugar, two pints of water, one ounce of citric acid, % drachm of essence of lemon. Boil the sugar and water together' for a quarter of an hour, and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add. these" two ingredients to the syrup; mix well, and bottle for use. Two tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink. Pineapple Water. One large, ripe pineapple, one pint of boiling syrup, juice of one lemon. Peel the pine, slice and mash it well in a basin, then pour on the syrup and lemon juice ; stir well and cover. Let it stand two hours, then filter through a fine silk sieve and add a quart of spring water. BEVERAGES 247 Strawberry Water. One pound of fine strawberries, 1/2 pound of loaf sugar, .juice of one lemon.. Crush the sugar finely, and sift ovei the strawberries, which should be red and ripe. - Add % pint of cold water, filter through a sieve, add a quart of spring water, and 'the strained juice of one lemon. Currant Water. One pound of fine red currants, % pound of raspberries, one pound of crushed loaf sugar. Pick the fruit, add V^ pint of water, and crush with a wooden spoon, then put the pulp into a preserving pan with half the sugar. Stir till it is beginning to simmer, then filter through a hair sieve. Make the rest of the sugar into a syrup with three gills of water, pour it to the fruit syrup, add 1% pints of water. Let it cool, then decant like wine for use. To Make Essence of Coffee. To every % pound of ground coffee allow one small teaspoonful of powdered chicory, three small teacupfuls, or one pint of water. Let the coffee be freshly ground, and, if possible, freshly roasted ; put it into a percolator, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering point, but do not allow it to boil ; then filter it a second time, put it into a clean dry bottle, cork it well, and it vnll remain good for several days. Two tablespoon- fuls of this essence are quite sufficient for a breakf astcup- ful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early ; and having only the milk to make boiling, it is very easily and quickly prepared. When the essence is bottled, pour another three teacupfuls of boiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be pre- 248 BEVERAGES pared, make this weak coffee boiling, and pour it on the ground coffee instead of plain water; by this means a better coffee will be obtained. Never throw away the grounds without having made use of them in this man- ner; and always cork the bottle well that contains this preparation, until the day that it is wanted for making the fresh essence. Prepared coffee essence can now be bought at a reasonable price, and of good quality. It needs to be mixed with boiling water or milk, to be filtered once, then brought to the boiling point, and allow two tablespoonfuls for a breakfastcupful of hot milk. Claret Cup or Fruit Cup. Take twelve lemons, peel, squeeze juice from lemon and put in dish with % pound powdered sugar and the lemon peel. One quart strained berries, l^ pound sugar in dishy one pineapple, % pound sugar in dish, allow to stand twelve hours, then squeeze all together and strain. Three- quarts water or two water and one claret, two pounds sugar, strain, cool. Koumiss (Sometimes Called Milk Bee.) Into one quart of new milk put one gill of fresh butter- milk and three or four lumps of white sugar. Mix well and see that the sugar dissolves. Put in warm place to , stand ten hours, when it will be thick. Pour from one vessel to another until it becomes smooth and uniform in consistency. Bottle and keep in warm place twenty-four hours ; it may take thirty-six in winter. The bottles must be tightly corked, and the corks tied down. Shake well five minutes before opening. It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and young children may drink it as freely as milk. Instead of buttermilk, some use a teaspoonful of yeast. The richer the milk (which Sjioiald be unskimmed), the better the koumisg, BEVERAGES 249 Mulled Buttermilk. The well beaten yolk of an egg added to boiling butter- milk and allowed to boil up ; or add to the boiling butter- milk a little thickening of flour and cold buttermilk. Baked Milk. Put the milk in a jar, covering the opening with white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach. 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. Strawberry Sjrrup. 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 be- come cold, and bottle; cork and seal. When served re- duce it to taste with water, set on ice, and serve in small tumblers half filled. Blackberry Cordial. Secure ripe berries and crush them; to each gallon of juice add one quart of boiling water ; let it stand twenty- four hours, stirring it a few times; strain and add two pounds of sugar to each gallon of liquid ; put in jugs and cork tightly. It may be used in two months ; is excellent for summer complaint, and can be taken by delicate in- valids. Beef Tea. Procure two pounds of lean beef, chop into small bits and put into a glass fruit jar; screw on the cover, and put the jar in a kettle of cold water ; bring to a boil and boil for two or three hours; pour off the juice and season to taste. Beef Broth. Cut Sxjme slices of lean beef into small pieces, cover with cold water, and boil until the meat comes to pieces ; then strain through a colander and let the broth stand until cold. Take off any particles of fat that are on top, sea- son with salt and pepper, and add small squares of toasted bread. Rice, sage, and tapioca, may be used instead of toast, if preferred. Other meat broths are made in the same manner. Rice for Invalids. Take a tablespoonful of rice and a pint of milk; put them in an earthen dish and bake in the oven for two hours. Keep the dish covered for the first hour, then take off the cover and stir occasionally. Sweeten if pre- ferred. This is an excellent diet for persons recovering from bowel trouble. 250 FOOD AND DRINK 251 CDrnmeal Gruel. Let a pint of water come to a boil; then stir in one tablespoonful of corn meal, wet with a little water. Let it boil a few minutes, and season with salt. Milk can be added, if preferred. Toast Water. Toast a slice of bread very brown, break it into pieces, and pour over it a cupful of boiling water. When cool it makes a nourishing drink. Corn Coffee. Roast an ear of dry corn until the tips of the kernels are black. Break the ear in pieces, put in a bowl; then pour over it a pint of boiling hot water. Drink cold. Jelly Water. Put in a tumbler a tablespoonful of currant jelly, and a tablespoonful of wine ; mix them well together, then fill the glass with ice water. If the patient is feverish, leave out the wine. Flaxseed Lemonade. Steep two tablespoonfuls of flaxseed in one quart of hot water, for ten minutes. Stir in and add the juice of three lemons, a large cupful of sugar, and a vdneglassful of wine. Drink either hot or cold. This is an excellent drink for persons suffering with colds or lung troubles. Appetizers. Patients can often be induced to taste the following, when nothing else will tempt them : Scrape raw beef very fine and season with salt and pepper. It can be made into a sandwich, if preferred. Second: Roast over the coals a small slice of salt pork until almost burnt. A little taste of this often creates* an appetite. SS2 S^OOt) AND BRINK To Make Gruel for Invalids. Take one tablespoonful of rolled oats or wheat, two tablespoonfiils, of cold water, one pint of boiling water. Mix the prepared grain smoothly with the cold water in a basin; pour over them the boiling water, stirring it aU the time. Put it into a very clean saucepan; boil the gruel for ten minutes, kpeping it well stirred, sweeten to taste, and serve. It may be'flavord with a small 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 tum- bler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In cases of eoMs, the same quantity of spirits is sometimes added instead of wine. Fine oatmeal may be used, but it then requires rather longer boiling. The Invalid's Mutton Chop. A well broiled chop is a very digestible thing to give an invalid. It should be cut fairly thin and thoroughly well, cooked. None of the skin should be eaten of this or any meat. A fresh tomato is a wholesome and digestible ac- companiment. To vary a diet of chops, of which most in- valids tire, one may be cut from the loin, the next day the bone can be taken out and the chop rolled up and skewered, on the third day, one or two tiny cutlets from the neck might be served. The greatest care must be taken that the meat should not have the slightest taint, which is most likely to be.in the under part or in the marrow. The under cut of a loin of mutton is a very good and ten- der piece of meat to serve to an invalid. Whey. To a pint of warm new milk add a teaspoonful of pre- pared rennet. Let it stand, and then strain it through a piece of muslin. This can sometimes be taken when milk cannot. It is a useful drink in feverish complaints. FOOD AND DRINK 253 "White wine whey is made by pouring a wineglassful of sherry into a breakf astcupful of boiling milk, and then straining through muslin. Treacle posset is made of boiling milk, with one or two tablespoonfuls of treacle, in the same way. Alum whey and tamarind whey are also occasionally made. Irish Moss or Carrageen. This seaweed has a reputation as a remedy for chest diseases. It should be first soaked and washed in cold water, and then boiled for a quarter of an hour in fresh water, allowing % an ounce of moss to l^/^ pints of water. Strain, and when cold it will set to a jelly. If required as a drink, it should have double the quantity of water; or milk can be used. Iceland Moss. "Wash the moss very thoroughly. Put it in cold water, and let it nearly boil. Throw this first water away, as it will be bitter. Then put the moss on again with water, allowing one ounce of moss to 1% pints of water. Boil it for fifteen or twenty minutes, and strain it while hot. It should be sweetened, and- flavored with lemon or spice, lililk can be used instead of wa'ter. This makes a slightly bitter drink ; or if a sufficient quantity of the moss is used it cools into a jelly. Cream of Tartar Drink. Dissolve % an ounce of cream of tartar in i^ pint of syrup of sugar and water, add twenty drops of essence of lemon, and keep it in a bottle to be diluted with water, or soda water, as required. It will keep a long time. Baked Beef Tea. One pound of fleshy beef, 1% pints of water, % salt- spoonful of salt. Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking 254 FOOD AND DRINK jar, with the above proportion of water and salt; cover the jar well, place it in a warm, but not hot, oven, and bake for three or four hours. When the oven is very hot Jn the daytime, it is a good plan to put the jar in at night, and let it remain 'till next morning, when the tea will be done. It should be strained, and put by in a cool place until wanted. It may also be flavored with an onion, a clove, and a few sweet herbs, etc., if the invalid's stomach is sufficiently strong to take these. Panada for Invalids. This is rather different from what is understood by panada in the ordinary routine of cooking. It is. useful in invalid cookery because whatever it is made of is finely divided. The following recipe is given by Dr. F. V. Pavy : Take the white part o'f the breast and wings freed from skin, of either roasted or boiled chicken, or the under side of cold sirloin of roasted beef; or cold roasted leg of mutton, and pound in a mortar with an equal quantity of stale bread. Add either the water in which the chicken has been boiled, or beef tea, until the whole forms a fluid paste, and then boil for ten minutes, stirring all the time. Panada (Another Mode.) Take of pearl barley or rice two ounces, wash and put it in a saucepan with i^ a pound of veal or mutton cut in small pieces, and % a pint of water. Simmer it all very gently for two hours, or set it in the oven all night. Then pound it in a mortar and rub it through a flne sieve. Add a little cream to make it as thin as desired, with seasoning to taste, and serve it hot or cold ; or to the meat and barley pounded add a handful of bread crumbs and the yolk of one or two eggs. Poach it in dessertspoonfuls and serve with any vegetable and a little milk sauce. FOOD AND DRINK 255 Restorative Jelly. Three ounces of isinglass, two ounces of gum arabic, two ounces of sugar candy, a bottle of sherry. Put them in a jar, cover it closely, and let stand all night ; then set in a saucepan of water and let simmer until it is dissolved. Sago, Cream, and Extract of Beef. Two ounces of sago, % pint of water, i/^ pint of cream, yolks of four eggs, one quart of beef tea. Wash the sago until the water poured from it is clear. Then stew the sago in y^ pint of water until it is quite tender and very thick; mix with half a pint of good cream and the yolks of four eggs, and mingle the whole with one quart of beef tea, which should be boiling. Useful in cases of lingering convalescence after acute disease. The Invalid's Cutlet. One nice cutlet from a loin or neck of mutton, two tea- cupfuls of water, one very small stick of celery, pepper and salt to taste. Have the cutlet cut from a very nice loin or neck of mutton ; take off all the fat ; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly two hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil, the cutlet will be hard. It is better cooked in a jar set in a saucepan of water, as it must then be below boiling point. Eel Broth. One-half pound of eels, a small bunch of sweet herbs, including parsley; % onion, ten peppercorns, three pints of water, two cloves, salt and pepper to taste. After hav- ing cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingredients; 256 FOOD AND DEINK simmer gently until the liquid is reduced nearly half, care- fully- removing the scum as it rises. Strain it through a hair sieve; put it by in a cool place, and when wanted, take oS. all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread. This is very nutritious broth, and easy of digestion. Calf's Foot Blanc-mange. One calf's foot, one quart of milk, one egg, sugar, nut- meg and lemon, or seasoning to taste. Get a calf's foot that has been already cooked, such as is sold in first-class markets and put it on the fire with milk enough to cover it, a strip of lemon peel, a piece of nutmeg, and sugar to taste. Let it cook very slowly for three or four hours, and then strain it. "While still hot stir in the yolk of an egg, and set it in small moulds. This blanc-mange can be made savory by using a little salt, peppercorns, parsley, nutmeg or cloves, onion and celery instead of sugar. The lemon peel may be added in any case. The egg may be omitted if not liked; a little cream might also be added. Small moulds shall be used. For an invalid it is better to set just as much as is wanted for one meal rather than to cut a piece out of a large quantity. Arrowroot. U^e milk or water as preferred. Put a heaping tea- spoonful of ground arrowroot into a cup, and mix with a little cold milk. Stir into a pan containing a pint of either cream or water that has been brought to a boil, adding a little salt. Let it simmer for a few minutes, and then pour out. May be sweetened or flavored with grated nutmeg if desired. Should be made only as it is wanted. Herb Teas. Made by infusing the dried or green stalks and leaves in boiling water, and letting stand until cold. Sweeten to taste. POOD AND DRINK 257 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 handle, remove bones and skin ; place meat in a deep pan or mould just as it comes from the bone, using gizzard, liver and heart, until the mould is nearly full. To the water left in the kettle add % of a box of good gelatine (some add juice of one lemon) dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mould, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed. 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 as a remedy for a cold. Cup Custard (A Delicate Dish for an Invalid) Beat thoroughly in a coffee-cup one egg and two tea- spoonfuls sugar ;. add pinch of salt and a little grated nut- meg ; fill up cup with good sweet milk ; turn into another cup, well buttered, and set in a pan of water, reaching nearly to top of cup. Set in oven and let cook till custard is set. To be eaten cold. May be improved by putting whipped cream on top before serving. There are many oeeasa&ns— such as gala dinners, ban- quets, marriage luncheons, silver weddings, etc., — ^when the mistress of the house is desirous of displaying some extra talent and introducing to her delighted guests some dish of unusual size or merit, surrounded by those beau- tiful little conceits which have made the reputation of French cooks. , "We should have failed in one of our clearest duties in not giving a place in The American "Woman's Cook Book, to a select number of those ornamental and exquisite specimens of what is properly called artistic cookery. And, although it is going somewhat out of our original plan of treating only of simple and home-made dishes, we insert in this volume some of the best examples of for- eign cookery, such as is daily presented upon the tables of Europe's grandees. We may add that they are the work of the famous chef of the court of Germany, Monsieur Urbain Dubois. In these recipes will be found a few, very few technical words, but any hotel cook of average experience knows their meaning^ and may be easily consulted concerning it. Our purpose is to furnish, in this department, some first class information for professional cooks, always in quest of something new and unique. 258 ARTISTIC COOKING 259 Blue Fish. In form the blue fish resembles the salmon, or rather the houchen of Bavaria. Its lower jaw protrudes like that of the Mcar. The head is very big, its skin bluish, and to this tint it owes its name. It is one of the prettiest fish in the New World. Its flesh, when cooked, assumes a slightly dull blue color, and remains soft. This fish usually weighs as much as ten pounds ; from its size it therefore consti- tutes a remove, which can be served at a large dinner. If cooked whole, the blue fish is usually served broiled; if cooked in a court bouillon, it ought to be divided into slices. Fillets of the blue fish are often served cut, sautes with butter, and garnished either a la Normande or a la Joinville. Spaghetti with Meat (Genuine Italian Recipe) Sufficient for Six or Eight Persons. "Wash about two pounds of lean beef, veal, lamb or spring chicken. Separate from a bulb of garlic several cloves or smaller bulbs, and clean. Make three or four incisions in the meat and into each place one clove of garlic and a small sprig of parsley. Use garlic or pieces of onion. Salt and fry in lard (% cup or more). When done, add one quart of canned or fresh toma- toes and one small tin (% pint) of imported tomato sauce. Cook from twenty to thirty minutes, stirring oc- casionally to keep from burning. Add salt and pepper to -taste. Have ready a large kettle of boiling water. When the tomatoes are nearly cooked, put into the boil- ing water three pounds of imported Italian spaghetti and boil fifteen to twenty minutes. Taste occasionally, and the moment the raw flavor has left it, lift out and place in large deep platter. Grate over this a piece of Ro- man cheese, size of a hen's egg. 260 ARTISTIC COOKING Put the meat on a platter and slice. Pour the tomato sauce over the spaghetti and mix well together. Let stand about five minutes and serve in soup plates. About one hour is required to prepare. Note: Some may not know how to properly convey spaghetti to the mouth. With the right hand stick the tines of a fork into several strands of the food, and hold- ing the ends of the tines against the inside of the bowl of a tablespoon held in the left hand, turn the fork over and over, thus rolling the spaghetti about the fork tines. Sailors' Spaghetti, or Spaghetti in Olive Oil. Cook the tomatoes and tomato sauce in 2/3 cup of best imported olive oil with garlic or onion, parsley, salt and pepper as in above recipe. Also prepare the spaghetti, and serve it in the same manner. Italian Home Made Macaroni or Spaghetti, Sufficient for Eight Persons. Sift two quarts of flour upon molding board. Make a large hollow in the center of this and break into it one dozen fresh eggs. Salt each as if for frying' and with an egg-beater carefully whip up the eggs, gradually taking in some of the flour. "When the eggs are well beaten, mix in enough of the flour to make a thin light dough. The dough, when ready to roll, should be like rubber. * Knead for one hour, dusting lightly with flour as the' dough sticks to the board. Cut off a piece about the size of an egg, and with roll- ing pin roll out nearly as thin as paper. Dust this sheet of dough lightly with flour and roll up in a close roll. With sharp knife, begin at one end and slice off in thin slices. Pick slices up by one end, unrolling into strings, and lay across a table on clean brown paper, in the sun and air if possible, to dry. ARTISTIC COOKING 261 By the time the last bit of dough has been rolled out and cut into strings, the macaroni is about dry enough for use. Have the sauce prepared in oil or with meat as for spaghetti. Put the macaroni into boiling water. This cools the water and by the time it comes to a hard boil again, the macaroni is ready to be taken up. Serve same as spaghetti. The Shad is very good, broiled "a la maitre-d 'hotel;" but is also excellent, braised in wine, with little liquid, dished up with a "matelote" or a "Genoise" sauce; if the shad is to be broiled, it ought previously to be crimped. With broiled shad, butter "a la maitre-d 'hotel," and a garnish of sorrel, are usually served ; the latter ought to be served separately. If braised, it may be surrounded with any garnish applicable to removes of fish. Black Fish. The physiognomy of the black fish is indeed remark- able. Its jaws are very strong, furnished inside with large teeth, and the surfaces of the palate are provided with very hard asperities; which confirms the opinion that this fish feeds more particularly on Crustacea. The skin of the black fish is black, and very much like that of the tench. Its cooked flesh is white and firm, and much esteemed by epicures. It possesses a gelatinous princi- ple, which renders it suitable to concentrated cooking, that is, braising. This fish attains a weight of from five to six potmds; if served whole, it may be surrounded with a fine garnish, and accompanied with a brown sauce, matelote, Borde- laise, or Genoise. 262 ARTISTIC COOKlNa Candied Watermelon Rind. A Delicious Sweetmeat Side-Dish. . Carefully remove all traces of the red meat of the fruit from the rind (red meat not to be used) and thinly pare off the green or outside ; then cut the white rind into pieces about two by three inches.- Take all the pieces and place in colander and scald in boiling water on the range for six or seven minutes according to thickness. Have either a large tinned copper saucepan or one of enameled ware in which there is a heavy clarified sugar syrup flavored with a few splints of cinnamon bark and % ounce of rose- Water. Carefully drain the scalded rind and place while hot in the boiling sugar syrup. Slowly simmer for forty- five minutes after which take out the candied rind, drain, and dry in warm oven about one hundred and twenty degrees Fahrenheit. "When cool bottle in Mason fruit jars tightly sealed and keep in a cool place. The Cod is generally cooked in salted water, and plunged in while boiling; but if the fish is entire, it is only necessary to plunge it into lukewarm water well salted. An entire cod requires very long boiling, as it must be .cooked with- out ebullition ; that is to say, at the first boiling of the liquid, the kettle must be placed on the side of the fire, so that the liquid may simmer only, without the ebul- lition making itself evident. With boiled cod nothing but a good sauce and boiled potatoes, ought to be served; other garnishes do not harmonize well with this sort of fish. Oyster sauce is most in use; but in Holland it is served simply with good, melted butter. This dish, so delicate, if the fish is quite fresh and properly cooked, is far from possessing the same merit, if stale and negli- gently cooked ; these two obstacles are easily removed, if the cook is intelligent, and is aware of the responsibility attached to his or her office. AETISTIC COOKING 263 The Trout should be stuffed, and trussed, then fixed on the drainer of a fish-kettle, taking care to place it oil its belly; it should then be covered with a good "court-bouillon," and cooked in it; the liquor must be poured out cold on the fish ; it is afterward brought to ebullition, but imme- diately removed from the fire. A salmon-trout of about ten pounds must remain an hour and a quarter in its liquor kept at the same degree of heat, but without any visible ebullition. The trout is dished immediately, resting on its belly; but for more safety, it may be kept in equilibrium by means of fried bread crusts put on the dish, so as to keep the fish upright; this bread should be masked with raw force-meat, and poached in the oven. Garnish with which to surround the fish is composed on one side of mushroom-heads, whole truffles, small quenelles, shaped with a teaspoon, as well as ornamented quenelles; on the other side it is composed of carp-milts, crayfish tails, or a wh(/le crayfish with the tails trimmed, and lastly with quenelles. All these garnishes are slightly masked with "Genoise" or "matelote" sauce; the re- mainder is served up in a sauce-boat. Irish Stew. Take four pounds of breast of fat mutton, cut in small pieces ; two large white onions ; ten large potatoes, peeled and sliced ; put all in saucepan together with herbs, pepper and salt to suit ; a little salt pork adds to flavor ; % pound of flour, 1/4 pound butter ; rub well together, and let boil' for one hour or until well cooked. Boiled Maccaroni. * Break two pounds of maccaroni in small pieces; put into boiling water to steep half an hour ; drain off ; put in saucepan with two quarts fresh cream and a little grated cheese, season with red pepper; place in oven a,nd bake till browfl. Lobster Cutlets a la Victoria. This entree is dished up on a croustade, made of fried bread, composed of two pieces., When ii"-» top of the croustade is fried, the upper surface is slightly hollowed out, the empty space masked with a coating of force-meat, which afterward is poached in the oven, or in the hot closet. The cutlets are composed of cooked lobster flesh, cut in small dice, and mixed with an equal quantity of blanched oysters, and as many truffles as lobsters, cut in the same manner. This salpicon is mixed with a Bechamel- sauce well reduced, finished with crayfish butter; it is afterward spread on a baking-sheet, the coating being about % of an inch; let it cool there; then it is divided into the shape of cutlets, which are immediately masked with a thin coat of raw quenelle force-meat, dipped in -beaten eggs, crumbed, and fried in a saute-pan with clari- fied butter. When well drained, each gets a small frill, and they are dressed in a circle, the cavity of which is garnished with crayfish tails. A matelote or Normande- sauee is served separately. Pelicious Rice Croquettes. One pound of rice, one quart of cold water, half pint of milk, three teaspoonfuls of salt, the yolks of two eggs, fine bread crumbs; wash the rice thoroughly, put in a saucepan with the water, milk and salt; let boil until 264 ENTREES 265 the Avater and milk are absorbed; then set aside to cool; grate or roll the bread (should be as fine as coarse corn meal) ; beat the yolks; have the lard heating; then make the rice into small croquettes, with smooth surface, roll them in the egg and then in the bread crumbs ; lay in the frying basket, and plunge it in the hot lard, having first tested the heat with a bit of bread. "When the croquettes are a golden brown, lift the basket, let it drain about a minute, then serve on a platter or in a vegetable dish. Sheeps' Tongues a la Dominicaine. This entree suits better for a supper, or rather for a ball-buflfet, than for a dinner; however, it can always be admitted in a dinner, if preceded or followed by cold en- trees or another kind. The sheeps' tongues must be salted^ cooked, well trim- med, and well glazed; they are dished on a jelly- border. The tongues do not rest on the border, the latter having its cavity filled with a circle of wood, on the center of which is fixed a support, that is masked with butter, or paper. The round, and the support, are covered over with salad, composed of vegetables, cut into the form of small dice, and mixed with some mayonnaise, prepared with aspic-jelly. On the top of the support is fixed a small cup of fat, the base of which is sunk into a thick string of aspic-jelly. A sauce-boatful of egg-mayonnaise is sent up with this entree. Chicken Croquettes. Three quarters of a pound of the white meat chopped fine ; half a pound of mashed potato, two ounces of but- ter, two tablespoonfuls of cream or milk, pepper, salt and nutmeg to taste. One egg. This is a good recipe for chicken, veal or beef. 266 ENTREES Ham "Historie." The sucking-pig is modeled in butter ; it is only on the back that the ham is placed. To shape the latter neatly, it should first be entirely boned, wrapped round with a napkin, and so cooked; when done, it is taken out of the napkin to be wrapped up again, and left to cool in the required form; when trimmed and neatly carved, the small animal, which must bear it, should be carved. The piece is surrounded with pretty plaited paper-cases, gar- nished with glazed truffles; the base of the "pain-vert" is surrounded with bold croutons of aspic-jelly, an indis- pensable garnish to cold pieces. ' Salmis of Woodcocks. This entree is dished up, on a border of game force-- meat, on the center of which is fixed a pyramidal crous- tade of fried bread. It is against this that the entree is placed; for without this support it would be impossible to give it the required height and regularity. The legs of the woodcock form the base of the pyramid, the fiUets are placed on the center; the breast-pieces are set up- right, with a few truffles at their base; and on the top of the croustade is inserted a skewer, garnished with a truf- fle. The woodcocks, and the border, are slightly masked with a salmis sauce, reduced with an extract of game, and with the raw trimmings of truffles; the remainder of the sauce is served in a /auce-boat. This entree is edged with nouille-paste. Salmis sauce is prepared from some Espagnole, well drained, thickened on a brisk fire, and stirred continually. A few tablespoonfuls of extract of game, and a little good, cooked Madeira sauce, are intro- duced gradually. Mayonnaise of Chickens with Jelly. To prepare this entree, two good chickens must be trussed, wrapped up in slices of bacon, and cooked lightly. When the cWckens have cooled, each of them i§ ENTREES 26? divided into five parts ; these are carefully trimmed, the skin, as well as the superfluous bones removed; particu- larly of the pinions, and fat of the thighs. The parts of the chickens are put into an earthen basin, marinated for an hour, then masked with a layer of mayonnaise sauce with jelly, and arranged on a baking sheet. As soon as the sauce has set, the pieces are trimmed again, and cov- ered with a layer of half-set aspic-jelly. They are re- moved with the aid of a fork, but must be touched as lit- tle as possible, and dished in a pyramid shape, in the hol- low of an aspic- jelly border, and turned out on a cold dish. Care must be taken that this border be previously filled with a support of bread, masked with butter, lest the filling up should injure the aspic-jelly. A sauce-boat- ful of mayonnaise of eggs is served with this entree. Chicken Tamales. Mexican Style. Take a young dry-picked chicken or capon ; parboil for twenty minutes. Cut up in pieces as for fricassee, only have the pieces not over two laches square. Dredge the pieces while hot with mixed yellow and white corn flour to which has been added salt and ground dried red ehilies. Pre- pare a paste of eornmeal as above to which has been added, one clove of garlic, two crushed onions, one ounce lard, three or four mascerated fresh red peppers. The paste must be at least I/2 inch thick. Have ready a num- ber of clean corn husks that have been softened in water together with some slivers of com husks for tying. Care- fully smother each piece of chicken in the paste and wrap in a piece of corn husk that has been so tied up as to prevent the entrance of the water while boiling. Place the prepared tamales in the boiling liquor in which the chicken was first prepared and let simmer slowly for thirty minutes. Serve hot. To keep them warm place in a colander over hot water or in a regular steamer over a slow fire. 268 ENTREES Chili Con Carne. (Mexican Style.) Take two pounds lean mutton, i/4 pound mutton fat, place fat chopped finely in saucepan till it begins to sizzle ; then fry the mutton, seasoned with salt only, until one- third cooked. Cayenne pepper, ^4 ounce; six sliced onions, two pints parboiled black or red beans, % rind of lemon, four teacupfuls soup stock with equal quantity of water. Season with salt and whole black peppers. Boil till thick and serve hot. , "Sam-Bal." (East Indian Chili [Red-pepper] Paste.) Take two ounces dried or fotir ounces fresh long red peppers, four shallots, eight or ten cardamon seeds with- out the husk, juice of two limes, one ounce grated cocoa- nut. Mascerate all in a mortar to form a paste ; used in nlinute quantities to suit taste, with curries and cold jneats. Fatties a la Financiere. To render these hot patties acceptable to an epicure, they ought to be prepared with a good short paste, melt-? ing in the inouth, and well baked. The outside, of the patties ought to be of a nice brown, and the inside be filled with a well chosen garnish, mixed with a good sauce. These patties are dished in a pyramid on a nap- kin ; but in order that this pyramid may be firm, a founda- tion of bread should be gummed to the dish. The space where the circle of patties rests immediately on the nap- kin ought to be filled up with a boquet of fried parsley. Patties, that is to say, cases of paste, may be cooked filled with flour, or with common force-meat. A moment be- fore serving, they are emptied and filled anew with a ragout composed of fat liver, cocks '-kernels, cocks'. ENTEEES 269 combs, and truffles. This ragout is thickened with a good "sauce Espagnole" reduced with port wine or madeira. The patties are dished up on a folded napkin. Fillets of Snipes in Cases. Small cases of folded paper may be purchased every- where, either of round or oval shape. Paper eases must be oiled previously to being garnished; if their garnish consists of moist materials, the cases can be double. To- prepare this dish, the fillets of seven or eight snipes must be removed, trimmed, and placed in a "saute "-pan to be cooked with clarified butter. A puree is prepared with cooked legs of snipes, a few poultry livers, a small part of the giblets of game, some boiled rice, a little sauce, and a piece of butter. The fillets are cooked just before send- ing to table ; the puree is warmed without ebullition, and the cases filled up with the latter. On the puree, a fillet of a snipe is placed, then masked immediately with a lit- tle good brown sauce, reduced with the perfume of game. The cases are ranged on a baking sheet, to be kept a few minutes at the mouth of the oven, in order to give bril- liance to the sauce covering the fillets. The eases are afterward dished up on a folded napkin. Creamed Sweatbreads, Maryland Style. Put sweetbreads on the fire in warm water with a pinch of salt and parboil slowly for ten or fifteen inin- utes till tender. Take off and remove pieces of skin and cut in cubes (dice shape), about % inch and let cool. Dressing for Sweetbreads. For two sweetbreads put one pint of milk in double boiler and let come to a boil, season with little salt and pepper. Cream butter size of walnut with tablespoonful flour ; add a little cream and stir into the hot milk ; add sweetbreads with little parsley, chopped fine, and let mixture become thoroughly hot. Serve with or without toast in hot covered dislti, 270 ENTEEES Creamed Sweetbreads, No. 2. Boil the sweetbreads for ten minutes in salted water, remove from fire and separate the skin from sweetbreads and break up in small pieces. Prepare a cream sauce with one tablespoonful of butter, one tablespoonful flour, put in pan together and when melted and blended to- gether, add about a pint of milk and bring to a boil. Add the sweetbreads, season with pepper and a little salt and cook together about five minutes. This is for about two good sized sweetbreads. Loin of Veal a La Montglas. A fine loin of veal. White and fat, is a remove of the first order, which can be admitted in all dinners. The loin must be cut .rather long, trimmed, then trussed, roast- ed or baked in the oven; if baked, care must be taken that no liquid be added ; it must be cooked in butter and its own fat, without any other liquid, but with moderate ■ heat; if roasted on the spit, it must be wrapped up in but- tered paper, and allowed to remain for two hours in front of the fire, not forgetting to unfasten it in time to give it a nice color; it is better to cook the kidney by itself. When the loin is done, the lower and the' upper fillet must be taken out, the latter cut through and put back in its place. Then the loin is dished on a thick layer of well-mashed potatoes, or anything else put on the dish, to keep the same in place; on one of the extremities of a dish, or even upon both, there is fixed a pretty croustade of rice, or bread, or a large white turnip, cut in three parts. The loin is surrounded with two bunches of sweetbread croquettes, between these some small patties are dished up, garnished with a montglas of sweetbread and truffles. On the other side of the dish are two heaps of potatoes a la duchesse, divided by the kidney cut in slices. The two cups are garnished with a montglas pre- pared with the under fillet and truffles, mixed with a ENTREES 271 cream sauce. There must not be any sauce at the bottom of the dish ; but the loin may be accompanied with a half Espagnole, or a light tomato sauce. With veal, some salt meat, ham, or tongue is generally served. Piece of Beef a La Jardiniere. This piece is taken from the loin of the ox; that is to say, that part which, starting at the extremity of the sir- loin, stops at the junction of the lower part of the thigh ; the quarter of beef. The loin is the most delicate, savory, and agreeable part of the animal, because the fibers and flesh are rich and interlarded. Done to the exact point, in a good stock, well glazed and garnished, served very hot, the loin of beef can be admitted to the most sumpt- uous dinners, and will always be welcome. The loin of beef is a rich showy piece, but costly; as fine an appear- ance as possible must be given to it, in which case it is difficult to employ less than about 30 pounds of meat; for the most delicate part of the loin, what is called the chubb, would not be sufficient'to form a remove; a suffi- cient quantity of meat must therefore be left on it, to give a good shape. The loin of beef, coming from a fine animal, must be covered with a thick coat of fat; after having been boned, it is rolled in its natural way length- wise, then tied firmly with a string, put into a long stew- pan, in which is laid some bacon, cut roots and vegeta- bles ; the meat is slightly salted, then moistened and cov- ered with light broth ; it must remain in the liquid from six to seven hours, on a very moderate fire, with hot ashes on the lid. When three parts done, it is drained, to trim it underneath ; then put back into the pan, with the stock, strained, skimmed, and mixed with a little white wine; it must be finished thus in the good, succu- lent, richly colored stock. It is dished up on a piece of cooked meat ; this must be cooled under a press, trimmed to the required size, warmed, and placed at the bottom 272 ENTREES of the dish. This foundation relieves the aspect of the piece, and facilitates the dishing up of the garnishes. The piece of beef is usually darved in slices, surrounded with a garnish of fine, fresh, and tender vegetables, di- vided into bunches ; this garnish ™ay also be composed of green peas, French beaits, cauliflowers, young carrots, glazed turnips ; but too "many kinds should not be used. Then the piece is dished up, and glared with a brush ; it is ornamented with three different vegetables, and skewers ; the liquid in which it has been cooked is sieved, skimmed, thinned, and mixed with a few spoonfuls of Espagnole and tomato sauce. This sauce is served in a sauce boat, hot. Dutch Barebit. Very Delicious. Take ^^ pound of Dutch Cheddar cheese — commonly known as the red cannon-ball cheese — grate finely in a bowl prepared for the purpose. Juice oi Yz a lemon ; ^4' teaspoon of dry English mustard; a saltspoon of black, pepper, and from two to three wine glasses of California port wine. Mix well together the cheese, mustard and pepper and then add the lemon juice. Then add the beaiten yolk of one egg together with the port wine until a nice paste is formed. Prepare as many pieces of dry toast, each Y2 an inch thick, as will take the cheese paste to 1/4 of an inch thick nicely laid on. "With a long feather paint the top of the prepared cheese with the lightly beaten white of the egg and place the rarebits on tin pie plates and put in a moderately hot oven. The cheese will puff and when nicely browned, serve hot from the oven. If further flavor be desired a little "Worcestershire sauce can be added while eating. Chicken Livers en Brochette (Skewered). Take three dozen chicken livers, one pound sliced bacon, not too fat. Blanch the livers in boiling water for five min- ENTREES 273 utes, dry thoroughly, and divide each liver in two pieces. Prepare a flour dredge with salt and pepper and dredge the pieces of liver. Cut the sliced bacon into the sizes of the pieces of liver. Take six galvanized nine-inch skewers and skewer each piece of bacon and chicken liver alter- nately, placing them closely packed side by side. These may be either broiled over a brisk red hot fire or can be placed in a very hot oven and basted over a roasting pan and turned from time to time until done. Ready in from fifteen to twenty minutes. Serve with thin dry toast. Sweet Breads a La Colbert. This is a simple and good meat entree, which can very well be served at a dinner, especially if there are several hot entrees. To prepare this entree, some large sweet- breads, blanched or cooled under press, then cut in two ; the two parts are then well trimmed, seasoned, floured, dipped in beaten eggs, bread crumbed, and fried in a saucepan with clarified butter; they must be of a nice color. Just before serving, the scallops are dished in a circular order, on a coat of forcemeat, poached on a dish, the cavity of the circle is garnished with green peas, plain boiled after the English fashion, well drained and well shaken together, off the fire, with a pat of fine butter. The sweetbreads, and the bottom of the dish, are mashed with a Colbert sauce, the remainder of which is served in a sauce boat. Veal Croquettes. Chop cold roast veal very fine, add yolks only, of two cold boiled eggs, one tablespoonful of onion juice, the same of lemon juice, % teaspoonful celery seed, pepper and salt; take two tablespoonfuls of butter and when melted, add three tablespoonfuls of flour; cook until thick. Add one pint milk, let it come to a boil, add this sauce to the prepared meat, roll in cracker crumbs after 274 ENTREES shaping and let stand two or more hours. Then roll again in egg and cracker and fry as doughnuts in boil- ing lard. SufiScient for one dozen croquettes. Pig's Brains Royale. Blanch four pig's brains after thoroughly cleaning. Prepare a good stock for stewing, to which add one table- spoonful chopped parsley, four shallots, rind of half a lemon, a few whole grains of black pepper, three or four cloves, a little thyme seasoning, flavory, spicy, basil (herb leaves), laurel, half dozen cardamom-seeds, one whole long red pepper, either dry or fresh, two thin slices smoked bacon. Heat the above to near boiling point, then place brains in pot and add one gill each of port wine and sherry wine and l^ pint of white California wine. Let simmer slowly for half an hour and add one teaspoonful butter and little salt to taste. Simmer slowly for one hour ; when ready, serve hot. Lambs' Brains a L'ltalienne. This is a meat entree which is often served in France, Italy, and England. These entrees must always be dished with a certain elegance; if not, they sink into the order of common entrees. To prepare this entree, some large and beautiful lamb's brains must be chosen, and the skin removed without affecting their shape ; when well cleaned and blanched, they are cooked in a good stock with wine. The entree is dished up on a pate-chaiid case, well pinched, and baked to a nice color ; but its interior is filled with common force-meat ; the force-meat is poached in the stove, or at the entrance of the oven. The brains are! dished in a circular order, on the border of the crust, placing alternately between them a pretty crouton of pickled tongue, cut in the shape of a cock's-comb; the cavity of the circle is garnished with a puree of artichoke bottoms; over this puree is poured a little melted glaze, ENTREES 275 the croutons are also glazed, the brains are mashed with a little good veloute sauce, the remainder is served in a sauce boat. Stuffed Cucumber Croquettes. Take one dozen nice fat cucumbers about five inches in length; pare carefully and remove seeds with apple- corer, leaving the outer shell of cucumbers with both ends open. Prepare a nice croquette mince meat of either veal, chicken or other fowl and stuff the hollowed cucumbers with it. Have three or four potatoes nicely mashed to close the ends of the cucumbers after stuffing. Roll the cucumbers in plenty of cracker dust seasoned with salt and pepper and put them in a T^f ell-heated oven on a deep pie plate and bake for twenty minutes to half an hour without turning. Serve hot on same pie plate placed in a neatly garnished soup or dinner plate. Fillet of Beef a la Godard. This remove is one of the most elegant which can be served at a sumptuous dinner; it can be placed on the table on a beautiful hot-water dish ; but if carved, and the slices not too large, it can be presented to the guests. Two good small fillets of beef, but not too fat, are neatly trimmed, larded, and braised in a good stock ; when done, glazed, and of a nice color, they are carved in slices, that is to say, this carving stops at some distance from the ex- tremities, and penetrates no further than three parts of the meat ; the carved pieces are put back in their places. These fillets are dished up on a bottom of cooked rice, cut in a long shape, and on an inclined plane on both sides. Between the two fillets are dished three quenelles with pieces of truffles large enough to fill the empty space; under these quenelles, at the bottom of the dish, is ranged a beautiful ring of slices of sweetbraads, partly crumbed with bread and partly with truffles; they are 276 ENTREES done in clarified butter. Between the quenelles, and the chain formed by the sweetbreads, are distributed groups of mushrooms ; at both ends of the dish some fine, whole truffles surround the tops of the fillets. This garnish is similarly repeated on the other side of the dish. Between the two fillets, and in the center of the dish, a pretty gar- nished cup is fixed on the foundation ; this cup may be of metal, masked with English or with nudel paste, and ornamented; it may also be made of bread, or even cut out of large turnips. With a little skill some very ele- gant cups can be made out of these turnips. With so rich and elegant a remove, a good light Bspagnole sauce must be served, that is, not too thick, but juicy, beaten well and thiflned with a good stock and some Madeira, as well as with the liquor of the truffles. This sauce is sent in separately. Saddle of Venison, Larded and Boasted. A saddle of venison, not too high, and well roasted, al- ways makes a distinguished dish, even in countries abounding with this game. Nowhere is venison finer or of a more delicate flavor than in England ; nowhere either is it more esteemed and sought after. However, in Amer- ica the haunch of venison is more generally eaten, that is to say, the leg of the animal to which a part of the sad- dle adheres; but in Germany, in Russia, and even in Prance, the saddle of red deer or of fallow deer is very often served, and it is more often larded; for, the fillets of venison are not always covered with fat. In order to eat venison in perfection, it must be mortified to a certain degree, for without this mortification the flesh will be found less delicate. If the buck be fat, the saddle should be cooked without being larded, and without removing the fat from the fillets, as this fat is generally much esteemed; but if the fillets are not covered with a thick coat of fat, the skin is ENTREES 277 removed, and the flesh larded with bacon. In such condi- tions the saddle may either be roasted on the spit, or baked in the oven. It must be basted with butter while cooking. A saddle of venison may be served with a piquant sauce, with poivrade or venison sauce, with gravy, or currant jelly; but it is oft'en served with gravy in the dish, and some venison sauce can be served sepa- rately. "When a saddle of venison is served carved, the fillets should first be removed, then cut slanting, put back into their places, and glazed with a paste-brush. A Fine Sirloin of Beef, the produce of a young animal carefully fattened and just sufficiently developed, is a most captivating picture for a connoisseur; but the joint must have hung suffi- ciently long to have acquired the wished-for tenderness; and it is of the highest importance that it should be roasted on the spit, and attended to with the utmost care. Beef, even when taken from a young animal, is always tough, dry, and without aroma, if it has not hung the proper time. The most perfect beef may become dry and tasteless, by not observing the proper medium be- tween its being too much over, or underdone. Sirloins of beef intended for great dinners, are always served with the large fillet underneath. Ham a la Printaniere. A fine ham, properly cured, boiled with care, prettily ornamented, and trimmed with a nice sauce, is certainly a most excellent remove. If a ham is not sufficiently dis- salted, it is placed in a kettle, and covered with cold wa- ter; the kettle is set over the fire, where it remains till the water boils. When this takes place, the ham is drained, then placed back into the kettle, moistened with wine and water, set on the fire, and garnished with a few big vegetables. At the first boiling of the liquid the ket- 2?8 ENTREES tie is removed to the side of the fire thus letting the liqiiid only simmer gently for three hours, and even longer, if the ham is large ; the kettle must be taken away from the fire; half an hour afterward the ham is drained and trimmed. The ham is sometimes placed onr a hot-water dish to serve ; it is cut flat underneath, so that it lies well on the dish ; it is then surrounded with small timhales of spin- ach and potatoes, poached in a "bainmarie;" the bottom of the dish is masked with a little "Espagnole" sauce, worked with. Madeira wine, and kept light. The ham is glazed with a paste-brush'; the remainder of the sauce is sent up in a sauce boat, and served at the same time with a dish of gneen peas. Boasted Capons, with Water Cresses. A nice, fat, tender capon constitutes a roast so highly disEnguished as to be neither common nor easy to be found everywhere. Capons should abov« all be young ; it would be of little use to have them well fattened, if they were tough. Eoasted capons are never larded ; they are povered with bacon; or wrappd in buttered paper, until three parts roasted. The spit- is the only method a,pplicable to the cooking of roasted capons; if th« flesh be basted with good butter, it becomes unctuous and succulent. The carving of capons is very simple. The legs are first slipped off, and divided into two parts. Two small fillets, with the pinion of the wing adhering, are taken off the breast ; a nice slice is then cut on each side of the hreast, and this is divided either lengthwise or trans- versely. Some nice gravy and bread sauce must be served with roasted capons. If the gravy is served sep- arately, the capons when dished up may be garnished with water cresses. The capons may be filled with truf- fles. ENTREES 279 Larded and Roasted Turkey, with Truffles. A fat and very tender turkey is an excellent roast; larded, or covered with bacon, it is always welcomed ; the best way to roast a turkey is on the spit. It should be previously wrapped in buttered paper, and basted with butter while cooking. One hour and a half to two hours is required to roast a turkey on the spit; the fire should be moderate and continual. When it is three parts done the paper is taken off, so as to facilitate the coloring of the surface. There are two ways of serving roasted turkey, with truffles ; the first one consists in filling the turkey with peeled and seasoned truffles ; these may be whole or cut up, they are mixed up with rasped bacon. The second consists in filling the tur- key simply with rasped bacon mixed with the raw peel of the truffles, previously chopped up; in this case the peeled truffles are cooked at the time in a little good wine, then the liquor is reduced with good gravy. At the moment the roast is dished, the truffles are piled round the turkey, and the gravy sent up in a boat. The leg bones of a roasted turkey should be cut up short, and a truffle put thereto. The carving of the turkey is very simple ; it suffices to slip off entirely the two fillets of the breast, to cut them in slices and to put them back in their places. At a select dinner, the legs of a roasted turkey should never be carved or served at all. Boasted Partridges. Partridges for roasting should be young, this is the first point. They do not require to be kept long before cook- ing ; they may be stuffed with raw, peeled, and seasoned truffles ; truffled partridges constitute a very distinguished roast. They should be trussed with two strings, and may be larded or covered with bacon; they should, in prefer- ence, be roasted on the spit; twelve minutes sufiSce to roast tender partridges, if the fire is kept alive. While 280 ENTREES they are being cooked, they should be frequently basted with butter. Partridges, like nearly all game roasts, should be kept underdone. When the partridges are taken off the spit, and freed of the strings, they are either dished up whole, or carved, according as they are served on the table, or handed round to the guests. The carving of the partridges is done in several ways. The most elegant consists in slip- . ping off the breast from the back part, to cut it up in three parts, and put it in form and in its place again. The partridges may also be divided into three parts, by cut- ting off at once a filet and a leg, so as to leave the breast part adhering to the backbone; this is afterward done away with, and the partridge is formed again. With roasted partridges, some good gravy, bread sauce, water cresses, or simply some lemons in quarters, may be served. If the partridges are garnished with water cresses the gravy must be served in a boat ; with game roasts, only a little gravy is required, but this should be limpid and succulent. Side Dish of Turkey. Take cold turkey meat chopped fine, seasoned with salt, pepper and gravy; lay pie crust round the edge of a platter, place in the chopped turkey ; cover, and bake till brown. Side Dish of Roast Beef. Chop cold roast beef fine, season with salt and pepper; wet with gravy ; then take cold rice moistened with milk and one egg and place round the platter quite thick; set in oven until brown. FRUITS AND lOES. Crusts with Cherries. These crusts are made with brioche paste, which has been prepared the day before ; it is then cut into slices of an equal shape and thickness, sprinkled with pounded almonds and sugar, and glazed in the oven. The center- piece may be either of punch cake, or simply of bread. If required, it may also be of tin, masked with ofSce paste (raw paste). If of edible paste, it must be coated with a layer of reduced apricot marmalade, with the aid of a paste brush ; if of bread, it is fried ; if masked with raw paste, it is sufficient to give it a nice golden color, and let it dry in the air, previous to setting it on the dish. When about to be served, the cup is garnished with either fresh or preserved cooked cherries ; its base is surrounded with the crusts, being very hot and dished up in pyramids. The bottom of the dish is then slightly masked with a lit- tle good Madeira sauce, smoothed with some apricot marmalade. The remainder of this sauce is sent up in a sauce boat, after having introduced into it some pre- served cooked cherries. Plum Pudding, with Punch. This is a side-dish of English origin, but known and served in all countries; the recipe here given is one pro- ducing the best results. The English plum pudding is generally too heavy and massive ; the one here described, which is often served even at the most sumptuous dinners, is lighter and of a fine flavor. The composition of plum pudding is: One pound of chopped beef kidney suet, a pound and a quarter of grated fresh bread crumb, one pound of mixed dried raisins, half a pound of orange peel and citronate, a pound m 282 FRUITS AND ICES of moist sugar, a tablespoonful of powdered ginger, eight whole eggs, % glass of brandy, and % glassful of good raw cream. The different ingredients are mixed and well worked, then put into a buttered and floured dome mould, covered with a napkin, likewise buttered and floured ; this napkin is tied together on the other side of the mould, which is then plunged into boiling water. The pudding requires to be cooked for four hours, the kettle being closed, and without letting the water cease to boil. As soon as the pudding is drained, it is turned out of the cloth upon a hot dish, then a little cavity is formed on its center, to pour into it a few tablespoonfuls of very good brandy, previously mixed with a little sugar, then warmed and. ignited. Plum pudding must be served and eaten while very hot. Basket of Fruit for Center-Piece. In the center of a table laid for dinner, it ;s usual to place some ornamental piece, such as a surtout or a dor- mant,, a candelabrum, or some stand in_silver, bronze, or' china. This centerpiece, however, is nothing more than an accessory, which may easily be replaced by a simple vase of flowers, or a basket of fruit. The more hand- some the dinner service, the more elegatit and rich, both in material and workmanship, must be the centerpiece. A basket of fruit, rich, abundant, and varied in its se- lection, is in fact only a centerpiece, when placed in the middle of the table. The basket itself may be in rustic work, osier, china, or metal. To prevent any chance of the fruit falling from its position, a piece of cardboard, in the form of a pyramid, surrounded and garnished with moss, should be made for the fruit to lean against. "When arranging such basket of fruit for a dinner table, only the freshest, the rarest, and the most beautiful ^iijds should be sejectied. The sort and color to be cjiosen^ J^RUITS AND ICES 283 must of course depend on the season; but as great a va- riety, and as diversified in tint, as is possible. If the fruit be large, as pears, apples, or pineapples,' they must be re- moved from the basket, to be cut up and handed round in plates. Pineapples are peeled and sliced, large pears are quartered without being peeled Lady Washington Cranberry Sherbet— for Six People. One quart cranberries. Wash thoroughly, cover with water and boil five minutes. Put through sieve. Add sugar, measure for measure. Let come to a boil. Re- move from fire, add juice of two lemons and one pint cold water. "When cold freeze in usual manner. To make extra fine, add beaten whites of two eggs when partly frozen Pineapple "a La Creole." Although in itself very simple, this dish is nevertheless very elegant and attractive ; if the fruit be well imitated, the slices of pineapple fine, this dish is sure to meet with applause. It is necessary to have a pineapple mould, in which good rice a la creme, finished with a few yolks of eggs, is moulded. As soon as the rice is cooked and firm in the requisite condition, it is turned out on a foundation of bread of the same dimension (having about two inches of thickness) , and fried in butter. If no mould be handy, the rice can be raised with the hands on the fried foiinda- tion, which in this case, is set on a dish. The surfaces of the rice are smoothed, then modeled by the aid of a little knife, so as to imitate the asperities of the pineapple. In each of the protruding parts is stuck a little bit of an- gelica. The rice is then masked with a paste-brush, with a coating of hot, reduced apricot marmalade, to give it. a higher degree of brilliancy. The crovtm of the pineapple is imitated with cut up angelica; its base is surroimded with nice slices of fresh piiieapple in compote, cut reg- 284 FRUITS AND iCES ularly, but not too thin.. Above these slices a crown of pointed triangles of angelica is stuck into the rice. The bottom of the dish is slightly masked with apricot or marasquin sauce, the remainder of which is sent up in a sauceboat. Apricots, a "la Oonde." The apricots being cut in two, they are peeled, and cooked with a little butter and sugar, or simply in some light syrup; they are kept firm. Then they are placed in a sauce pan, thickened with a little apricot marmalade, and dished in a dome on a layer of rice, spread so as to form a cavity on the bottom of a dish. The apricots are sprinkled with some chopped almonds, mixed with sugar and a little white of eggs, glazed with salamander, and at last surrounded with little rice cro- quettes, in the shape of a pear, fried, and rolled in' pow- dered sugar, flavored with vanilla. A bit of angelica is stuck to the most pointed end of each of the croquettes ; halves of apricot almonds are placed on the fruit. Some apricot syrup with marasphino is served in a sauce boat. Sultan Cake. This is composed of two cakes with vanilla, one baked in a dome-shaped mould, the other baked in a square tin, and then cut in the shape of a cushion, iced over with a rose-colored tint, decorated with white icing, with the aid of a cornet. It is placed on a dish, surrounded with sweet jelly, minced ; the tassels are imitated in spun-sugar. The second cake is glazed, emptied, filled with a milk-posset preparation with pistachios or strawberries; the center of the cushion is surrounded with a turban, imitated in fine white spun-sugar, garnished with small red beads. The two tufts (pompons) on the top and center, are also imitated in spun-sugar. This side-dish well executed, has always a beautiful effect. FRUITS AND ICES 285 The King's Meringues. These meringues are the traditional and indispensable entremets of the family dinners of the Prussian court. For this reason they are called the king's meringues. They are made with a very fine meringue-paste, accord- ing to a process specially observed in the royal kitchens. The preparation for meringue is composed in the pro- portions of a pound of sugar to eight whites of eggs, and a pinch of salt. The king's meringues are small in size; each shell has on the central point a hollow, very difficult to produce, but which characterizes them in k peculiar manner. They are moulded with the spoon. The mode of proceeding deserves to be studied with care. The prep- aration is taken, in equal portions, with a tablespoon; it is then rolled up against the sides of the basin. "When the preparation is quite smooth, it is dropped onto a sheet of paper, while holding the spoon perpendicularly, and turn- ing it from left to right, as soon as the preparation touches the paper ; it is by so doing, that it falls in a round form, leaving a hollow on the central part. When the shells are all laid on the paper, they are sprinkled with icing sugar powder, and sifted through a piece of wool. The me- ringues are baked in the usual way, that is, on damp boards in a very moderate oven; then they are allowed to dry completely in a hot closet, and then cooled. A quarter of an hour before serving them, the merin- gues are garnished with whipped cream, flavored with sugar and vanilla. They are then piled up on a sugar or gum paste stand, light and low in shape, ornamented on the friese with a nice wreath of oak leaves, imitated in gum-paste. Muscovite Jelly. It is composed of sweet jelly prepared with isinglass, juice of fresh pineapple mixed with lemon juice, filtered and mixed with a little champagne; the jelly is set in an 286 FRUITS AND ICES entremets mould, embedded in common ice ; it must be set, layer by layer ; each of which layers is intermingled with slices of raw pineapple. The jelly having set, the mould isfrappe with salt, with its lid shut; it must be frappe for twenty-five or, thirty minutes. At serving time, it is washed with cold water, then dipped into water not too warm, wiped, and turned out on a bordered .bottom, masked with gum paste, or white paper. This Muscovite preparation must be slightly glued (that is, with but half the usualquantity) ; for if too m \ch glued, the jelly would . not be palatable, as the action,of , he salt hardens the glue. This side-dish must be served, shortly after being turned out of the mould ; because, when coming out of the mould, it bears quite a particular physiognomy. Charlotte Busse, with Pistachios. This charlotte is formed with biscuit ; half of which is glazed white, half light green with pistachios. The bis- cuit is cut in a slanting direction, rising to the same height and- the same length, as the charlotte mould ; against the sides of which the pieces of biscuit must be leaned, plac- ing them one beside the other, and alternating the shades. The bottom of the mould is masked, -first with a flat. of paper, then with a round of plain biscuit. This mould is embedded in ice, an hour previous to serving ; ten minutes afterward, it is filled with some milk-posset preparation ; this preparation is composed with a puree of pistachios, diluted with plain syrup, perfumed with orange flowers, and glued, slightly thickened on ice, by stirring it, fhen mixed with good whipped cream — three glassfuls; the cream must be mixed with the preparation by degrees only. The mixture having become flrm, the charlotte is turned out on a bottom of gum paste, the top of which is simply bordered with a circle of white beads of icing sugar, squeezed through a cornet. The basis of the bot- tom may be garnished with jelly croutons, or chopped FRUITS AND ICES 287 jelly. The top of the charlotte is masked with a layer oJ! marmalade. The rim is surrounded with little glazed biscuit; the center of this circle being garnished with whipped cream, or chopped jelly. Suedoise of Fruits, with Jelly. This dish is formed in a high shaped charlotte mould ; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they are left to cool well on ice, then they are pricked with a larding needle, and dipped in white, half- set jelly ; next they are set against the sides of the mould, alternating the shades by two and two, thus forming di- agonal stripes. As soon as the fruits are raised, they are supported by a coating of orange jelly, one-eighth of an inch thick, ap- plied on the bottom, and all round; the hollow is then filled by a pineapple milk-posset preparation with pista- chios or strawberries, mixed up with a salpicon of pre- served fruits. The preparation must be kept on ice for an hour. At serving time, the mould is quickly dipped in warm water, and the contents turned out on a bordered bottom of gum paste. The top of the suedoise is then decorated with a fine rose-shaped figure of preserved fruits or of jelly, the center of which is garnished with a fine green gage. The bottom of the dish may be also gar- nished with chopped jelly, or with jelly croutons. Ribbon Blanc-mange. ■ For this dish, first of all, there must be prepared some almond mjlk, with enough of extract, and sufficient in itself to fill a mould with cylinder and channelings; it must be well glued and sweetened, passed through a sieve, and divided into three parts; one of which, having some pounded almonds mixed with a little spinach green in- 288 FEUITS AND ICES fused, is then passed through a tammy; the second part, into which is infused the peel of a good orange, is then slightly colored with vegetable red, and likewise passed ; while the third and last part, with a stock of vanilla in- fused, is' kept in its natural shade and passed likewise. An oiled channel mould is embedded in ice ; a layer of the green preparation, one centimeter and a half thick, is poured on the bottom of, it ; as soon as this layer has got firm, another layer of the same thickness of white prepa- ration is poured on ; when it has set, it is covered with a third layer, always of the same thickness, of red, prepara- tion, which is left to get firm ; then the same operation is begun anew. An hour afterward, that is to say at serving time, the mould is 'dipped in hot water, wiped, and turned out on a bottom of bordered gum paste, bearing a little stem on its center. The base of the bottom of gum paste may be sur- rounded with croutons of sweet jelly; the top of the stem is decorated with a pompon of spun sugar. Old Dominion Frozen Fruits. Take one quart peaches, raspberries or other kind of fruit, as j)ref erred, peeled or stemmed, two cupfuls sugar, one pint water, ^^ cupful rich cream, and the whites of three eggs beaten to a stiff froth. If peaches are used, cut rather fine ; if berries, mash to a smooth pulp ; stir all to- gether, and freeze into form. The DinnerTable !. f V-T» "^i n%* "'Wd Fic 1 1 *% % % 1 General Rules. Whether the table is to be covered with the most costly food or the most simple fare, whether it be for prince or tradesman, there is yet equal necessity that the cloth should be spotless, the cutlery well cleaned and sharp, the silver polished brightly, and the glass clear. These are luxuries within the reach of all. "We say "luxuries" because we all know the comfort of a well-laid table, and yet there are many who do not trouble themselves about the usual every day laying of the cloth, only making a point of this being carefully done when guests are ex- pected. "We would venture to suggest that if the mistress of a household would see that her table was properly laid every day she would find it less trouble than the anxiety of having it so only now and then, and much of the an- noyance which the occasional dropping in of a friend at meal time often causes could be spared. Besides, though perhaps this point should not be discussed here, why should our ordinary family table differ so widely, as we confess it does too often, from the table we like our friends to see us preside at ? It is because we have let ' ' only our- 289 290 DINNER TABLE selves" take a broader, wider meaning than it should have. ' ' Only ourselves ' ' stands too often as the apology for a dirty cloth, unpolished cutlery and silver, and smeared glass, to say nothing of perhaps negligent cookery into the bargain. And is it not a notable fact that when we do give a dinner party, we strive our utmost to carry off the affair with ease and nonchalance, and are vexed if the secret be discovered — more than vexed— that to do this has been a source of worry and hard work ever since we projected the scheme? It is seldom,_too, that we suc- ceed in keeping the secret to ourselves, and our friends sometimes maliciously enjoy it. The Sideboard for all meals should be covered with a clean white cloth and all that is wanted for each meal — in addition to what is placed upon the table— that can be brought into the dining room, should be there ready for use, with the ad- dition of knives, forks, glasses, etc., in ease such may be required, but as the sideboard will have to be laid differ- ently for different meals, it will be best to arrange it sep- arately for each. A sideboard should be an ornamental as well as useful piece of furniture, and may be as care- fully and prettily laid out as the table itself. Everything Needed in Lsymg a Cloth should be first brought into the room in which the table is to be laid, and what you are about to partake of should be your guide as to what you require. For instance if fish is to be served two extra forks should be placed for each person. In the same way when soup is to be served, put on the necessary spoons at the right side, while the other courses must determine what knives and forks will be needed. The same rule applies to the glasses put upon DINNER TABLE 291 the table, always to the right hand of each person. If you give three wines then put three glasses of the proper kinds, if only one, then put one glass, and if none, only tke tumblers which may serve for either water or beer. It is only in hotels that everything is laid irrespective of what may be ordered. Salt is a necessary accompaniment to every meal and it is a great convenience to have plenty of small salt-cellars, one to each person, or one between two. To avoid the trouble of passing, pepper, mustard, etc., may also be placed upon the table or handed around by the servants, but as the serving of one meal does not apply to another one must prepare differently the differ- ent tables — ^Breakfast, Lunch, Dinner, Tea or Supper. Table Cloths and Napkins. Anybody knowing how to lay a cloth properly and taste- fully, prettily and neatly, knows something decidedly worth knowing. The first, or almost the first, attention bestowed by a young wife upon her household affairs should be directed to the laying of the table cloth. The laying of the cloth is a very important item in household management; it exercises a certain moral influence upon the inmates of the house in the degree of care or thought that is bestowed upon it. This is a point which, we hope, will not be lost sight of by our readers. The Serviettes or Table Napkins should be neatly and tastefully folded when first put on the table, although afterward in ordinary family use they may be put into rings. It is a good plan to place them upon the table first so that one can apportion the space allowed for each person and make the napkins equi-dis- tant, and in laying a dinner table the roll or piece of bread is put in the folds. B92 DINNER TABLE TABLE ETIQUETTE. These very simple and practical rules are especially intended for the training of children, and as such, will be kindly received by busy parents. They will also be found useful- as reminders for those grown up people who may have forgotten some of the necessary requisites of ' ' Good Table Manners" — the infallible touchstone of a lady's or gentleman's breeding. Make a point to be on time at family meals. Exactitude is the politeness of kings — and of well bred people. Never come to the table in a neglected attire, or in your shirt sleeves, or with hair unkempt, or with hands and face of doubtful cleanliness. Your home is a temple, not a pig-stye. If there are ladies in the party, do not sit down be- fore they are themselves seated. , Sit down square to the table, not sideways, or leaning back in your chair as if to take a nap instead of a meal. Never allow your elbows to rest on the table. Let your hands-^^when not busy— rest on the edge of the table. Do not tuck your napkin under your chin, or between the buttons of your waistcoat; put it across your lap. If you sport a beard or mustache, use your napkin fre- quently to wipe away any unnoticed drop or crumb. Never use your napkin to mop your face with. Never cut your bread with a knife; bread is made to be broken, not cut, when once off the loaf. Make no noise with your mouth when eating or drink- ing, especially when eating soup. Never attempt to talk with a mouth half full. Bat without haste ; do not take huge mouthfuls. Keep your elbows as close to your side as possible when cutting your meat or carrying spoon or fork, to your mouth. DINNER TABLE 293 Do not throw your head back when drinking, nor drink a glassful at a time without stopping for breath. Take care that all the ladies in the party, except pos- sibly your own daughters — are served before you. If you have ladies by your side, attend, unobtrusively, to their wants, offering to fill their glasses, pass the bread, the salt, etc. Never, under any circumstances, use your knife for any other purpose except cutting your meat. Knives are not to be put in contact with mouths. Try your best to eat all vegetables — peas included — with the help of your fork. A famous society man who stood as a model of good manners, claimed that he could bring everything to his mouth by means of a fork — ex- cept tea, coffee and soup. Bring your spoon to your mouth sideways, not point foremost, and absorb its contents noiselessly. Never pour the contents of your cup in your saucer, under pretense of cooling the beverage. Be patient awhile and drink from the cup direct, or with the help of a spoon. When eating meat, hold it down on the plate with your fork, while cutting it ; knife in the right hand, fork in the left hand. When one piece is cut off let the knife go noiselessly by the side of the plate, and taking the fork in your right — almost horizontally — bring the morsel to your mouth. Do not cut all your meat at one and the same time, but proceed as above ; a little practice will make the task easy and graceful. The fork is to be held with the handle in the palm of the hand and be gently brought from plate to mouth; the fingers stretched along the handle in a natural position. Always remember it is a fork, not a pitchfork. Do not place a provision of anything (salt or olives or almonds) next to you on the tablecloth ; nor place there fruit or potato peelings. 294 DINNER TABLE If you do not accept of one course, wait until the others are through with it before accepting of the next. Do not butter a whole slice of bread ; butter fragment after fragment. Never encourage a dog or cat to play with you at the table. Do not get up from the table before the others do ; your home is not a restaurant; the home you are invitetd to, still less. Never take any food in your hands, except fruit. Mut- ton chops and fowls ' legs and wings are not to be held in the fingers while being eateh. Civilized beings do not devour, they eat. Do not clean your plate, with your bread or otherwise ; it would look as if you were famished or miserly, which let us hope you are not. When peeling fruit or potatoes hold them at the end. of your fork — ^in the left hand^ — and peel them with your knife — in the right. It is awful to have to say this, but do not keep, or bring a cuspidor in the dining room. When eating grapes or cherries, hold your right hand close to your mouth, and discreetly dispose — ^upqn your plate — of the stones and skins. Never carry fruit, confectionery or anything else from the table, except for a sick person and by special permis- sion of the hostess. Never wear gloves at the table. Be careful not to drop or break or spill anything. If some such accident happens to you, take it calmly, excus- ing yourself to the hostess. When sneezing or coughing, turn your face aside, or better, hide it behind, your handkerchief. Avoid stretching your hand over other people's plates to reach anything. Rather ask for it, or do without. DINNER TABLE 295 Don't ask for a second service of soup or fish. Never leave the spoon in your cup when bringing it to your lips. "When sending your plate for a second service of meat, or vegetables, or sweets, take away your fork and knife, and lay them on your right side by side, and perpendicu- lar to the table's edge. If you are the host (or hostess) do not press any dish upon your guests. Out of misjudged courtesy they might eat more of it than they care to. If finger bowls are brought upon the table at the close of a meal', only wet the tip of your fingers, passing them slightly over your lips. Remember this little glass vessel is not intended as .a wash basin. In a dinner by invitation, the host leads the way from the drawing room to the dining room, having on his arm the lady he wishes particularly to honor. Each gentleman then follows escorting the lady the hostess has requested him to "take in." The hostess comes last with the gentle- man who is entitled to most consideration on this spe'cial occasion. If the gentlemen do not stay in the dining room after the ladies' withdrawal — according to the English custom — the party returns to the drawing room in couples, as be- fore, the hostess this time leading the way, and the host closing the march. If the gentlemen are to stay in the dining room, they all rise when the hostess gives the signal for the ladies to withdraw, and the gentleman nearest to the exit opens the door with a bow, closing it after all the ladies have filed out. After the lapse of about half an hour the butler, or waitress, announces that coffee is served in the drawing room, and the gentlemen ^oin the ladies, ^^^^H HINTS ON MARKETING Aim to allow % pound of meat for each person. The fat should be firm, but if hard and skinny it in- dicates that the animal was old and tough ; if thia, from a scrawny animal. The best veal is usually of a pale color, although the veal of a deep color is more juicy. When examining veal see that the kidney is ene^losed in fat, which should be firm and white. The odor, if any, ought to be natural and not disagree- able. Beef or mutton should be of a deep rose color, and the fat a rich cream. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porter- house cuts. Sirloin and short cut porterhouse steaks are b^k, although many prefer the pinbone steak. Round sifek is almost invariably tough. Little veins of fat sKouid run through the meat which gives it a marbleized appearance. Beef intended for steak or roast, when pos- sible should be kept for a week or ten days well pro- tected from the air. 296 MAEKBTING 297 Good pork has a smooth, thin rind which is firm to the touch and of a light color. Bacon should be white and firm, not yellowish or too fat. A pink or rosy streak is considered a good sign. A steel skewer (pin for holding meat in shape) driven into bacon or ham should come out clean. If particles of meat cling to it or if any unpleasant smell is detected, it should not be used. When selecting poultry see that the feet are soft and moist, the eyes clear, the flesh plump and healthy-look- ing. A bluish or greenish look aroimd the veins indicates decay. If there is any suspicion that a fowl has been in cold storage, pour hot water into the inside. If any disagree- able odor is detected, the fowl is not fit for the table. When buying slaughtered poultry see that the edges of the wound turn outward; the skin should be white, the flesh firm, the bill of a bright natural color and the wings should bend easily at the joints. If the skin has a bluish tint or a slimy appearance, do not accept it under any consideration. One of the greatest dangers to health is in the poisonous germs that lurk in cold storage poultry or other meat that has been standing too long. The signs of youth in chicken are a tender, white skin, a flexible end of the breast-bone, a light colored bill, soft feet, bright full eyes, a red comb and fine feathers. Old chickens hiave long hairs instead of fine feathers. Young turkeys have dark legs. All other fowls have a dark horny skin on the legs when old. The windpipe of young turkeys and geese yields easily to pressure and the head of a pin may be pressed into the breast skin of a young goose, turkey, chicken, duck or other fowl. Young chickens have smoQ|j|^j|egs and soft and pliable breast-bones and smooth combs. Spring broilers should weigh 1 to 1% pounds and be served either whole or split along the back bpue ioto halves. If there is any 298 MAEKETING • suspicion that the chicken is not young press the finger under the breast-bone or wing. If tender, the pressure will break the skin. Young geese have yellow feet and bills, (when old, they are reddish) . A goose, intended for the table, should not be older than six months or one year, or it is li-able to be tough. Hares and rabbits are only tender when young. See that the ears are soft and thin' and the claws sharp and smooth. The eyes ol fish should be bright, the fiesh firm, the gills of a bright red, and the smell natural but not of a dis- agreeal)le odor. To candle eggs, take a tube of pasteboard or tin, a lit- tle wider than an egg at one end and a little narrower at the other. Slip in the egg, then go into a dark room, look into the narrower end of the tube towards a burning candle or gas flame, provided for the purpose. If the egg looks clear, it is fresh. Or dissolve 2 tablespoonfuls of salt in 1/2 pint of water ; a fresh egg will sink, a stale one will float. Another simple test: Touch the tongue to both ends of the egg. If sound and fresh, the small end will be cold and the large end warm. Eggs a,lready candled can be bought at a slight advance. Vegetables and fruit must be perfectly ripe, fresh and crisp. "When soft and wilted, they are injurious to health. All potatoes and vegetables bought by the bushel should be weighed as provided by law — ^for instance, a bushel of potatoes must weigh sixty pounds, net without the basket. Always taste everything that can possibly be tasted be- fore buying ; do not depend upon the eye ; it is deceptive. Fowl and fish should be '"pulled" by the storekeeper, and fish should be sold at net weight after pulling. To be a good caterer, it is not always advisable' to buy where food stuffs are sold the cheapest becaiise of MARKETING 299 the fact that meats, vegetables and other products may have been kept in unwholesome places before being of- fered for sale. The good housewife will always aim to buy direct from a good market-place, from farmers ' wag- ons or from first- class stores. It is poor economy to purchase anything simply because it is cheap; this is especially true of food articles. Be- ware of wilted vegetables, decayed fruit, tainted meat, cold storage or canned goods, which may be offered at low prices. To avoid danger to health or life, take every precaution to select only the best. There are of course, many conscientious dealers but there are also others who cannot be depended upon. The constant effort of speculators is to put meats and pro- visions into cold storage as soon as received. All cold storage food loses its flavor. How to Choose Lobsters. When recently caught, lobsters always have some re- mains of muscular action in the claws, which may be ex- cited by pressing the eyes with the finger ; when this can- not be produced, the lobster must have been too long kept. "When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. The heaviest lobsters are the best ; when light th^y are watery and poor. Hen lobsters may generally be known by the spawn or by the breadth of the flap. Cut ham and beef thin; pork, lamb, veal and mutton a little thicker. A sirloin of beef, if extra thick, should be cut into thin slices, using the point of the knife to loosen the slices from the bone. First carve the upper portion, then the under-cut. Slice a roast of beef towards ,the ribs. A neck of veal or mutton should have the back-bone joints cut through before cooking, so that a rib may be taken with every second or third slice. Otherwise it is easier to cut the slices diagonally. A leg or loin of pork should have the skin scored, (out through) before cooking as the crackling (crisp skin) is too crisp or tough to carve at the table. If scored too far apart, the cai'ver can lift the crackling aside to cut thin- ner slices. Always cut across the grain (at right angle to the bone and not lengthwise). If carving a leg of mutton, take hold of the bone end with the left hand and cut away the portion not to be eaten, with a firm stroke of the knife. Then cut thin slices down to the bone and loosen each slice by putting the knife flat on the bared bone and cut- ting through. The slicing should gradually change direc- tion slightly, so as to cut always across the grain. After the upper portion is gone, carve the undercut in a similar way. A chicken is best carved by first cutting off the legs and wings, then the breast, and cutting each side of the breast 300 CAEVING' 301 in two pieces across. The leg is easily cut in this way; sticking the carving fork through it from above, lay the flat knife firmly against the body, pull the handle of the fork down to the table, lift the prongs up slightly, and then as the joint gives way, cut and loosen with point of the knife exactly at the joint. The wing is treated in a similar way. The leg is generally cut into two pieces, at the joint. If a large fowl, the thigh may be cut in two pieces along the bone. A duck is carved the same .as chicken or similar fowls. The leg and wing of a turkey are cut off on one side the same as other fowls, then the breast is sliced off. Then the other side is carved. If the turkey is large, the legs may be cut up in nice slices after taking them off, which with a small one is hardly practicable. A ffoose, of course, is carved similarly to the turkey. To free a turkey leg from sinews, work the leg at the joint, pressing the thumb into the flesh, and at the same time give a rotary movement to the joint. Do this for two or three minutes or until the joint loosens and the flesh becomes soft. Then with a sharp knife make an incision about an inch long just inside the leg from the joint toward the body. Use a heavy skewer (steel or wooden pin) , and pick up the sinews one at a time and draw out. Each leg contains eleven sinews. When all have been taken out, cut the leg at the joint and with a needle and thread draw the edges of the skin closely together. 302 CAEVING OX, SHOWING THE MODE OF CUTTING UP THE VARIOUS JOINTS. HlND-QUAETEB. FOEE-QUAETEB. 1. Sirloin. 10. Fore rib (5 ribs). 2. Eump. ' 11. Middle rib (4 ribs). 3. Aitchbone. 12. Chuck rib (3 ribs). 4. Buttock. 13. Leg of mutton piece 5. Mouse-round. 14. Brisket. 6. Veiny piece. 15. Clod. 7. Thick flank. 16. Neck. 8. Thin flank. 17. Shank. 9. Leg. 18, Cheek. JANUARY Clam Soup Roast Turkey, Bread Stuffing Mashed Potatoes Parsnips Celery Cranberry Sherbet Mince or Custard Pie Cracked Nuts Coffee Demi-Tasse Tea Bouillon in Cups Boiled Haddock, Mustard Sauce Stewed Onions Baked Potatoes French Pancake Imperial Fruit Salad Fairy Food, Assorted Cake Cocoa Coffee Tea 303 304 MENUS Tomato Soup Eoast Turkey, Cranberry Sauce Artichokes, Jerusalem French Fried Potatoes Nuts and Raisins Bride's Salad Brie Cheese Tea Coffee FEBRUARY Cream of Celery , Fricassee of Tongue Fried Parsnips Saratoga Potatoes Custard Pie Orange Pudding Nuts and Raisins Chocolate Soup a I'Aurore Pickles Baked Ham Puree of Peas ed Potatoes Sauer Kraut Fruit Salad Coffee MENUS 305 Egg Soup N«w England Boiled Dinner Celery Salad Grapes Baked Indian Pudding Cheese Chocolate Coffee Tea MARCH Cider Soup Boast Duck, Currant Jelly Squash Boiled Sweet Potatoes Eice Croquettes Pickled Beet Salad Pumpkin Pie Cranberry Pie Coffee, Demi-Tasse Oyster Soup Baked Shad, Drawn Butter Sauce Boiled Potatoes Browned Turnips Lobster Salad Nuts and Raisins Bed Pudding, Vanilla Sauce Tea 306 MENUS Consommee with Macaroni Pickles Fricassee of Veal Saratoga Potatoes Baked Sweet Potatoes A.sparagus Lemon Meringue Pie Cheese Coffee APRIL White Soup Roast Mutton Potatoes Au Gratin Mountain Trout Brussels Sprouts Lettuce Salad Baked Apple Dumpling, Wine Sauce Chocolate Celery Soup Squab Chicken New Potatoes Cauliflower Orange Salad Cheese Straws Coffee MENUS 307 Chicken Broth Roast Quail, Currant Jelly Spinach Lobster Salad Baked Apples Cake Coffee X Tea MAY Rice Soup Spring Chicken, Boiled Potatoes Asparagus Beet Greens Radish and Lettuce Salad Strawberry Shortcake Cocoa Coffee Tea Vegetable Soup Broiled Squab, Apple Sauce Mashed Potatoes Dandelion Salad iOiubarb Pie Bread Pudding Tea Chocolate 308 MENUS Pea Soup Macaroni and Cheese Lamb Chops, Green Peas Gold Slaw Creamed Potatoes Strawberries in Cream Coffee ,- JUNE Consomme Julienne Fried Soft Shell Crabs Chicken Pie Mashed Potatoes Green Peas Tomato Mayonnaise Wafers Cheese Vanilla lee Cream Apple Pie Tea Coffee Milk Onion Soup Baked Salmon, Sauce Tartar* Boiled Rice Cucumber Salad Strawberry Shortoakc C(?ffee MENUS 301 Puree of Peas Baked Red Snapper, Tomato Sauce Boiled Potatoes Buttered Beets Cold Slaw with Mayonnaise Widow's Peach Pudding OoSee Tea JULY Potato Soup Sweet Bread Croquettes, Tomato Sauce Boast Lamb, Mint Sauce Spinach String Bean Salad Wafers Cantaloupe Cheese Milk Sherbet Coffee Cream of Cauliflower Boiled Pike, Bechamel Sauce Boiled Potatoes Eice Croquettes 310 MENUS Lettuce and Tomato Salad-' Vanilla Ice Cream Cocoa Tea Grape-juice Tomato Soup Boiled Beef, Horseradish Sauce Pickled Beets Fried Potatoes Cucumber Salad Cheese Crackers Iced Watermelon English Breakfast Tea AUGUST Consomme with Spinach Celery Roast Chicken, Giblet Gravy. Browned Potatoes Summer Squash ■* Stuffed Tomatoes, French Dressing Raspberry Sherbet Coffee Iced Tea Buttermilk MENUS 311 White Bean Soup Broiled Mushrooms Baked Bluefish, Egg Sauce Mashed Potatoes Green Corn Lettuce and Cucumber Salad Grapes Cherries Coffee Cream of Pea _Soup Lamb Stew Dumplings Boiled New Potatoes Green Peas Fruit Salad Cheese "Wafers Caramel Custard Watermelon Coffee Tea SEPTEMBER Consomme with Vermicelli Celery Fricassee of Chicken, Dumplings Cauliflower Mashed Potatoes Lobster Salad 312 MENUS Osage Cantaloupe Cheeae Blackberry Pie Chocolate Blanc Mange Coffee, Demi-Tasse Cream of Shrimps Boiled Whitefish, Tomato Sauce Boiled Potatoes Turnips Corn Fritters Mixed Vegetable Salad Raspberry Sherbet Tea Coffee Ideal Bean Soup * — Broiled Steak French Fried Potatoes Combination Salad Green Peas Peach Cobbler Cantaloupe Coffee Tea OCTOBER Raw Oysters Consomme in Cups Boast Pork, Apple Sauc« MENUS 313 Baked Sweet Potatoes Tomatoes Merry Widow's Salad Muskmelon Prunes with Whipped Cream Cocoa Coffee Tea Vegetable Soup Baked Whitefish, Drawn Butter Sauce Boiled Sweet Potatoes Squash Bean Salad Pumpkin Pie Apple Pie Coffee Tea Chocolate White Soup Boiled Corned Beef' Boiled Cabbage Boiled Potatoes Lettuce Salad Strawberry Ice Cream Lemon Pie Cheese Tea Coffee Cocoa 314 MENUS NOVEMBER Mock Turtle Soup Roast Goose,' Stewed Gooseberries Boiled Potatoes Baked Winter Squash Tufnips Fruit Salad Pumpkin Pie Suet Pudding Cheese Coffee Pea Soup Broiled Mackerel, Maitre d 'hotel Butter Mashed Potatoes Cauliflower Celery Salad Boiled Custard Cake Coffee Noodle Soilp Fried Oysters Meat Balls Rice with Apples Apple Pie Cheese Coffee Tea MENUS 315 Tomato Soup Saddle of Mutton, Currant Jelly Mashed Potatoes Corn Imperial Salad Custard Pie " Ice Cream Coffee Cocoa Celery Soup Braised Round Steak Potatoes au Gratin Creamed Peas Bean Salad Baked Custard Coffee ' Tea Cream of Cauliflower Braised Mutton Baked Sweet Potatoes Beets Squash Pie Brie Cheese English Breakfast Tea 316 MENUS PEOEMBER Oysters Broiled Prairie Chicken, Currant Jelly Creamed Potatoes Fried Parsnips Cabbage, Mayonnaise Dressing English Plum Pudding Coffee Tea Milk Egg Soup Codfish Balls, Old Zealand Sauce Baked Potatoes Rice with Tomatoes Oyster Salad Blueberry Pie Vanilla Ice Cream Chocolate Soup a I'Aurore Macaroni with Ham au gratin ( Veal Cutlets Baked Sweet Potatoes Bean Salad Pineapple Ice Peach Pie Cheese Coffee MENUS 317 Tomato Soup Roast Spareribs, Apple Sauce Baked Potatoes Stewed Tomatoes Stuffed Tomatoes, Mayonnaise Charlotte Russe Bananas in Jelly Coffee Cocoa Tea Oyster Cocktail Roast Duck Baked Sweet Potatoes Creamed Carrots Medley Salad Toasted Crackers Pumpkin Pie Cheese Coffee, Demi-Tasse Tomato Soup Beef Brisket Pot Roast Brown Gravy Escalloped Potatoes Parsnips Mixed Fruit Salad Baked Apple Dumplings Cocoa Whipped Cream , 318 MENUS Consomme Salted Wafers Baked Chicken Bread Dressing Gravy Mashed Potatoes BroAHTied Parsnips Cabbage Salad Bavarian Peach Cream Lady Fingers Coffee THANKSGIVma DINNER Oysters on the Half Shell Celery Asparagus Soup - Olives Salted Almonds Pickles .Roast Turkey, Uiblet Sauce, Cranberry Jelly ashed Potatoes Cauliflower Baked Sweet Potatoes Cranberry Sherbet Broiled Quail, French Peas Currant Jelly Lettuce Salad Boman Punch Mince Pie Pumpkin Pie Chocolate or Vanilla Ice Cream Cake Suet Puddina MENUS 819 Fruit Eoquefort Cheese Crackers Cider Coffee, Demi-Tasse CHRISTMAS DINNER Blue Points Salted Almonds Celery Sweet Chowehow Terrapin Soup Boiled Black Bass Princess Potatoes Merry Widow Salad Boast Turkey stuffed with Chestnuts, Cranberry Sauce Sweet Potatoes Green Peas Broiled Fresh Mushrooms Prairie Chicken, Watercresses English Plum Pudding, Brandy Sauce Lemon Pie Nesselrode Puddiag Fruit Cake Fruits Candy Brie or Roquefort Cheese Cranberry Sherbet Coffee, Demi-tasse 320 MENUS EASTER DINNER Easter EggB a la Busse Oyster Cocktail Egg Soup Celery Olives Cracked Almonds Boiled Halibut, Egg Sauce Boiled Potatoes Salmi of Pigeons Yinegarette Asparagus Fruit Punch Roast Chicken Waldorf Salad Bird's Nest Ice Cream Cheese Coffee WEDDING DINNER Oysters or Clams Cream of Tomato Soup Olires Celery Radishes Lobster a la Newburg on Toast Roast Chicken Stuffed, Giblet Sauce Browned Potatoes Cauliflower in Cream Brandied Peaches Waldorf Salad Berry Ice Cream The Bride 's Sponge Cake .Chocolate Coffee Tea THE HOME ECONOMY Domestic Economy, that branch of Domestic Science which treats of the economical and skillful management of household affairs, is based upon scientific knowledge and practical experience. This Science is now being introduced into the gram- mar schools and many of the high schools, and it should have a good influence in leading young women more correctly to estimate the importance and dignity of house- hold economics. Health is the first and most important consideration of Domestic Economy. It is true, the comfort and pros- perity of the home largely depend upon a good and wise use of the money provided for its maintenance; but neither comfort nor prosperity can be enjoyed in any household without good health. The guiding principles, therefore, in the management of the home should be founded upon strict attention to hygienic laws. The actual things to be studied in Domestic Science are the daily necessaries of life. The first and most essential is food — its varieties, digestion, preparation and uses ; for the health, happiness and contentment of the home de- pend largely upon the knowledge of the good and bad qualities of foods, and how to select and prepare them in accordance with the law-s of health. Domestic Economy teaches how to spend money as well as how to save it. Mere parsimony is not economy, and the woman who is close or stingy is not always economical. There is a true economy and a false economy. Domestic Science enables the housekeeper to distinguish the true from the false. 321 322 THE HOME Warmth, Light and Clothing. — True economy provides a sufficiency of warmth, clothing and light, knowing thjct stinting in any of these items will either lead to forced expenditure in other directions or in the doctor's and optician's bills. Repairs.— i=-True economy keeps everything in the house in a state of careful repair; false economy saves this small, outlay, but ultimately is put to the greater ex- pense of either buying new goods or paying for more costly and extensive repairs. Table and House Linen. — True economy keeps the stock of house and table linen replenished ; false economy saves this expense, but when all is fallen into a condition of ex- treme shabbiness it is put to the excessive -outlay of buy- ing a whole new stock instead of replacing the necessary articles from time to time. Tools. — True economy provides proper tools and ap- pliances for household work, whereas through false economy time, patience and temper are lost in attempt- ing to manage without them. Materials. — True economy buys only good materials, whether in clothing or food; false economy buys cheap goods that most always prove to be unsatisfactory, or in the case of food are not wholesome. False economy buys articles at sales merely because of cheapness. In this way much money is frittered away, and the goods that have been so purchased rarely prove useful. Savings. — True economy saves money and invests it in some safe and profitable way as a provision for the rainy day. False economy spends all its earnings vdthout ob- taining real comfort, as what it saves by parsimony in one direction it is compelled to spend in another, proving "a penny wise and a pound foolish," THE HOME 323 HEAT ECONOMY. If health and life are to he sustained with the least \\'aste of vitality and force, it is important that a degree of uniformity should be maintained in the temperature of the home. The temperature of the human body is invariably the same, between that of 98 and 99 degrees Fahrenheit, the difference under normal conditions being unimportant. The human body possesses its own power of regulating the temperature. Should the outer air be extra cold, then the process of oxidation is carried on more quickly, more food is consumed, and more heat is produced and the temperature is thereby maintained. If the air is ex- tremely hot, much of the blood is carried to the surface of the skin, considerable prespiration is secreted and passes to the surface of the body, where its evaporation lowers the temperature, and maintains its normal heat. But both processes are wasteful and if used constantly would consume the food and energy that are required for other purposes. The extra amount of food needed in the first case would make greater demands upon the digestive organs, and therefore leave less margin for brain work, while the excessive loss in the second case would weaken the system. Therefore it is necessary to secure a medium in the temperature of the home. Air is a much poorer conductor of heat than water is, and can therefore be borne much cooler, so, while a temperature of 60 degrees Avould be found unpleasantly cold in a bath, it is generally considered as the point of comfort to the body when ex- posed to the air. Great individual differences are noticed with different persons, some requiring a much warmer atmosphere than others. As a rule, children require a warmer atmosphere than adults, for the relative amount of surface whereby the body loses heat is greater in a child, therefore heat leaves 324 ■ THE HOME the body more rapidly. Old people and invalids require more warmth than the average healthy adult, because the vital processes in the body proceed more gradually, hence they cannot take the necessary exercise for maintaining vital heat. An atmosphere of from 55 to 60 degrees within doors is usually regarded as the best for healthy adults and from 60 to 65 degrees for old people, invalids and children. One's feelings are unreliable for ascertaining the tem- perature of a room, because heat and cold are relative terms. A room that would appear warm to a person coming in from the cold outer air, would seem cold to one who had been cooking over a hot fire. Often a room is pronounced ' ' hot, ' ' when, as a matter of fact, it is only close and stuffy. A thermometer, therefore, should be hung in the room where the average* degree of heat can be ascertained. / KITCHEN EQUIPMENTS The chief essentials of a convenient and well kept kitchen: The kitchen should be large, light, airy and properly ventilated; it should be easy of access without passing through other rooms of the house ; it should be apart from the living rooms to prevent the noise of rat- tling dishes, and the odor of the cooking from being car- ried through the house; the pantry should be located in a convenient place; plenty of fuel and water should be provided. The wood work of the kitchen should be washed, and when necessary, scoured sufficiently often to keep it per- fectly clean and sweet. A square of carpet of some suit- able pattern should be placed on the floor and taken up and shaken frequently; the walls and ceiling should be calcimined early in the spring of each year. THE HOME 325 The kitchen should be properly furnished with utensils and appliances necessary for the successful preparation of foods. Grranite-ware cooking utensils have almost entirely sup- planted those made of tin or iron. This ware is merely iron-ware coated ^^'ith an enamel that resists fire and acid, resembling granite in color. Nickel and aluminum wares are also much in use, but of course much more expensive. The number, size and variety of the utensils must be regulated according to circumstances. The following list will' serve as a guide for those who have occasion to fur- nish the kitchen of an ordinary house or flat. It is not necessary, however, to purchase all the different articles included in the list, but only the ones best adapted for the special needs. The modern kitchen should be supplied with all nec- essary kettles, baking pans and other cooking utensils suitable for preparing the food. The following list has been carefully selected: 1. Table and chairs 14. Dust-pan 2. Towel rack 1-5. Drainer 3. Receptacles for flour. 16. Refuse holder sugar, salt, cereals, 17. Rolling-pin coffee, tea, spices. 18. Clock molasses, vinegar 19. Pastry-cutters 4. Coffee-mill 20. Skewers 5. Sink strainer 21. Meat-saw 6. Broom 22. Lemon squeezer 7. Scrubbing brush 23. Can-opener 8. "Wash-basin 24. Apple corer 9. Dish-pan 25. "Wooden spoon 10. Slaw-cutter 26. Cooking-fork 11. Potato-masher 27. Large iron spoon 12. Bread board 28. Egg-beater 13. ileat-board 29. Bread-knife m THE HOME 30. Case knaves and forks 63. Earthenware bowls 31. Spoons 64. Platters 32. Cooking knife 65. Plates 33. Quick bread mixer 66.. Cups and Saucers 34. Cabbage strainer 67. Small scales 35. Fruit and vegetable 68. Oraduated cup slieer 69. Meat and fruit grind- 36. Three-fold grater ers 37. Vegetable knife 70. Crocks 38. Butcher's knife 71. Pint measure 39. Wire forks 72. Rapid steamer 40. Basting spoons 73. Egg-poacher 41. Oyster knife >74. Pie- cup 42. Fruit-stoner 75. Gravy Strainers 43. Sink tidy 76. Pudding molds 44, Eush mats for table '77. Dripping-pan 45. Chamois skins 78. Cake-pans 46. Toaster 79. Pudding dishes 47. Wire-ring dishcloth 80. Sauee dishes 48. Coffee-pot 81. Vegetable dishes 49. Tea-pot 82. Mu^n pans and rings 50. Dredgers-salt, pepper, 83. Gem pans flour 84. Broiler for meat 51. Skimmer 85. Broiler for fish 52. Gridiron 86. Potato or vegetable 53. Frying pans presser 54. Frying-basket 87. Ice cream freezer ' 55. Bread-box ' 88. Ice-pick 56. Cake-box 89. Wire ice-tongs 57 Flour-scoop 90. Nickel teakettle 58. Sugar-scoop 91. Nickel chafing-dish 59; Waffle-iron 92. Pie pans 60. Double broilers 93. Iron kettle, porcelain 61. Double boilers lined 62-. Chopping bowl and knife FOODS FOR EACH MONTH January. Fish: Black bass, carp, cod, dace, eels, haddocks, hali- but, herrings, lampreys, mackerel, red snappers, salmon, salmon trout, skate, shad and roe, smelts, soles, white- bait, whitefish. . Shell-fish: Clams, crawfish, lobsters, oysters, scallops, shrimps. Meats : Beef, lamb, mutton, pork, veal. Poultry: Chickens, ducks, geese, guinea fowl, pigeons, pullets, squabs, turkeys. Game: Bear, brant, buffalo, grouse, opossum, part- ridges, pheasants, quails, rabbits, reed-birds, rice-birds," snipes, squirrels, wild ducks^ wild geese, wild turkeys, woodcock. Vegetables: Beets, broccoli, cabbages, carrots, celery, chicory, cresses, cucumbers (forced), egg-plant, endive, lettuces, mushrooms (cultivated), onions, oyster-plant, parsnips, potatoes, pumpkins, savoys, spinach, squashes (winter Hubbard), turnips. Fruits : Apples, bananas, dates, figs, grape-fruit, grapes (Malaga), lemons, oranges, pears, pineapples, pomegran- ates, prunes, -raisins. February. Fish: Same kinds that are seasonable in January. Shell-fish: Clams, lobsters, oysters, scallops, shrimps. Meats: Beef, lamb, mutton, pork, veal. Poultry: Capons, chickens, ducklings, pigeons, pullets with eggs, turkeys, squabs. Vegetables: Beets, Brussel sprouts, cabbages, egg- plant, lettuce, mushrooms. 32r 328 FOODS FOR EACH MONTH Game : Golden plover, grouse, reed-bird, rice-bird, wild fowl, woodcock. Fruits: Apples, grape-fruit, lemons, oranges, pine- apples. March. Fish: Black bass, "carp, haddocks, halibut, mack- erel, perch, shad, smelts, whitefish. Shell-fish: Clams, crabs, lobst&rs, oysters, scallops, shrimps. Meats : Beef, lamb, mutton, pork, veal. Poultry: Chickens, ducks, young guinea fowl, geese, turkeys. Game : Grouse, partridges, prairie chickens, pheasants, quails, plover, teal, woodcock. Vegetables: Beets, cabbages, celery, kidney-beans, let- tuce, parsnips, potatoes, sea-kale, spinach, turnips. Fruits: Apples, grape-fruit, lemons, oranges, pineap- ples, pomegranates, tangerines. April. Fish: Black bass, carp, haddocks, halibut, mackerel, salmon, shad, smelts, whitefish. Shell-fish: Clams, crabs, lobsters, scallops, shrimps. Meats : Beef, lamb, mutton, veal. Poultry: Chickens, ducks, geese, pigeons, pullets, squabs. Game: Grouse, partridges, prairie chickens, quails, plovers, woodcock. Vegetables: Celery, lettuce, new beets, new carrots, onions, parsnips, radishes, rhubarb, spinach. Fruits: . Apples, pears, strawberries. May. Fish : Black bass, carp, catfish, haddock, halibut, mack- erel, red snapper. FOODS FOR EACH MONTH 329 Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, lamb, mutton, veal. Poultry: Chickens, ducklings, guinea fowls, geese, pul- lets. Game : Wild pigeons. Vegetables : Asparagus, beans, cabbages, carrots, cauli- flower, cresses, cu^cumbers, lettuce, new potatoes, radishes, rhubarb, tomatoes. Fruits : Apples, apricots, lemons, oranges, pears, straw- berries. June. Pish: Black base, cat-fish, cod, halibut, perch, white- fish. Shell-fish: Clams, lobsters, scallops, shrimps. Meats: Beef, lamb, mutton, veal. Poultry: Chickens, ducklings, guinea fowls, pullets. Game: Doe-birds, venison (buck or male deer), wild pigeons. Vegetables: Artichokes, asparagus, beans, cabbages, cucumbers, lettuce, onions, parsnips, peas, potatoes, rad- ishes, spinach, tomatoes. Fruits: Apples, apricots, lemons, oranges, pears, rasp- berries, strawberries. July. Fish: Black bass, bluefish, cod, haddock, halibut, mackerel, pike, smelts, whitebait, whitefish. Shell-fish: Clams, crabs, lobsters, shrimps. Meats: Beef, lamb, mutton, veal. Poultry: Chickens, ducklings, pigeons, pullets. Game: Doe-birds, venison (buck), wild pigeons. Vegetables: Asparagus, beans, cauliflower, celery, cresses, green corn, mushrooms, onions, peas, tomatoes, turnips. 330 FOODS FOR EACH MONTH Fruits: Apricots, blackberries, cherries, currants, gooseberries, grapes, melons, peaches, plums, raspberries, strawberries, tamarinds. August. Pish: Black bass, blackfish, bluefish, flounders, pike, salmon, sturgeon, whitefish. Shell-fish: Clams, crabs, lobsters, shrimps. Meats: Beef, lamb, mutton, pork, veal. Poultry: Chickens, ducks, geese, pigeons. Game: Antelope, doe-birds, squirrels, venison (buck or male deer), woodcock. Vegetables: Asparagus, beans, cabbages, carrots, cel- ery, cresses, green corn, lettuce, mushrooms, onions, peas, pieplant, potatoes, sweet potatoes, radishes, tomatoes, tur- nips. Fruits: Apples, blackberries, cranberries, currants, gooseberries, grapes, peaches, pears, nineapples^ plums, raspberries. September. Fish: Black bass, catfish, pickerel, pike, salmon, stur- geon, turbot, whitefish. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, lamb, mutton, pork, veal. Poultry: Chickens, ducks, geese, pigeons, pullets, tur- keys. Game: Doe-birds, opossum, venison (buck), woodcock. Vegetables: ' Beans, beets, cabbages, carrots, celery, cresses, cucumbers, lettuce, mushrooms, onions, parsnips, peas, potatoes, sweet potatoes, tomatoes, turnips. Fruits: Apples, blackberries, blueberries, cranberries, gooseberries, grapes, melons, nectarines, peaches, pears, pineapples, plums, raspberries, whortle-berries, POOT>S, FOft EACfi MONTtt 331 October. Fish: Black bass, carp, cod, halibut, mackerel, red snappers, salmon, smelts, whitebait. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, lamb, mutton, pork; veal. Poultry: Chickens, ducks, geese, pigeons, pullets, tur- keys. Game: Doe-birds, opossum, squirrels, venison (doe or . female deer), woodcock. Vegetables: Beets, cabbages, carrots, cauliflower, cel- ery, lettuce, mushrooms, onions, peas, tomatoes, potatoes, turnips. Fruits: Apples, blackberries, cranberries, figs, grapes, paw-paws, pears, persimmons. November. Fish: Black bass, carp, catfish, cod, dace, mackerel, salmon, whitefish. Shell-fish: Clams, crabs, lobsters, oysters, scallops, sTirimps. Meats: Beef, mutton, pork, veal. Poultry: Chickens, ducks, geese, pigeons, turkeys. Game: Doe-birds, opossum, snipes, squirrels, venison, (doe or female deer), woodcock. Vegetables: Beets, cabbages, carrots, celery, mush- rooms, onions, potatoes, spinach, sweet potatoes. Fruits: Apples, cranberries, grapes^ pears. December. Fish : Same as for January. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats : Beef, lamb, mutton, pork. Poultry: Chickens, ducks, geese, turkeys, pigeons. Game : Same as for January. Vegetables : Same as for January.. Fruits : Same as for January. DON'TS FOR THE KITCHEN 1. Don't wash meats more than is absolutely necessary, especially game and fowl, because it has a tendency to destroy the ng,tu-ral savor or sweetness. 2. Don't throw out fat after frying or boiling pork or bacon but keep until there is a quart or more, then simmer over slow fire till the fat ceases to bubble. Turn off the clear fat from the sediment. The fat makes ex- cellent shortening. 3. Don't put cheese, muskmelons, onions or other pun- gent articles in the refrigerator as the odor will taint the milk, butter and other foods. 4. Don't forget to have the oven, whether fire or gas, at proper heat before putting in meat or pastry. 5. Don't have a hot oven for simple milk puddings or the milk will curdle. 6. Don't forget fresh meat should be put in boiling water ; salt meat into cold water. 7. Don't forget good frying is boiling in fat instead of water, therefore the boiling fat must cover tire food that is fried. 8. Don't slam the oven door when baking eak«s or pas- try or the cold air will spoil or make them heavy. 9. Don't forget in boiling meat that it must not be al- lowed to boil. In boiling vegetables do not let the boiling stop. 10. Don 't put salmon to boil with cold water, always have the water hot, because it retains the color of the fish. 11. Don't guess the quantity of anything, always weigh or ^measure. Accuracy is important in the kitchen. 332 DON'TS FOR THE KITCHEN 333 12. Don't open the oven door while pastry is baking until it has been in at least seven minutes to set. 13. Don't forget that a dirty oven is liable to spoil the flavor of anything cooked in it. 14. Don't cover the heads of asparagus when boiling. Tie firmly, stand them upright, only place water up to the green part. 15. Don't let soup boil, only simmer, the excellence of the soup largely depends upon this. 16. Don't boil potatoes too quickly, or they will be soft outside and hard inside. 17. Don't butter cake tins; warm them and then rub with a piece of beeswax, which gives a nice glazed ap- pearance to cakes. 18. Don't make custard without scalding the milk, which should be poured hot on the eggs. 19. Don't serve greens or onions until they have been boiled in two waters at least. 20. Don't boil eggs; put into boiling water, cover with lid, remove from fire for five minutes. The eggs will be thoroughly cooked, light and digestible. 21. Don't boil clear soup, let simmer ; boiling clouds it. 22. Don't boil milk, which loses virtue at boiling point ; scald by placing vessel containing milk into a pan of boiling water until it creams. 23. Don 't cook milk puddings quickly. 24. Don't fry anything unless the fat is boiling, be- cause it makes the food heavy or sodden.- 25. Don't put sauce pans away "soiled" after using them, wash well with boiling water, and dry with a clean cloth. 26. Don't leave the lid of the sauce pan on when boil- ing cabbage, it spoils the color. 27. Don't allow articles of food or other things to ac- cumulate ; when cooking, clear up as you go. 334 DON'TS FOR THE KITCHEN 28. Don't wash omelet-pan after using; rub with a dust of hot dry salt and soft paper. 29. Don't put vegetable, scrubbing or other brushes on backs, but always keep with the bristles down. 30. .Don't throw away sour milk, it will make sweet light bread,-' griddle-cakes, tea-cakes, and pastry. 31. Don''t waste cold vegetables; fritters, purees and salads can be excellently made from them. 32. Don 't grill a steak on dull, smoky fire ; a sufficient quantity of dry salt thrown on will clear it. 33. Don't put pastry into slow oven; the fat will melt out and the pastry will be hard. 34. Don't leave food to get cold in the vessel in which it has been cooked, unless of earthenware. 35. Don't keep canned provisions in the cans after being opened ; the air renders them unwholesome. 36. ' Don't throw away burnt frying-fat; boil the fat, put in a raw carrot, the burnt taste will disappear. 37. Don't buy in driblets ; purchase in bulk whenever possible, especially staples, such as sugars, spices, coffees, teas and seasonings of various kinds. A store-room built in one corner of the kitchen or near by, will be found valuable for keeping these and other household supplies. The things needed for the day should be weighed or meas- ured in the morning for the cook, and the door should then be locked. Potatoes and turnips should be kept in a temperature not cold enough to freeze them or warm enough to cause them to sprout. "Man, as a rule, is an impatient creature, especially when returning home after a day of work and worry. If the meal is not quite ready, don't make excuses but commence at once to set the table, leaving the impression that the meal is nearly ready. In the mean time hand him a newspaper or suggest some other pleasant pastime. His attention |fcaving been diverted, the meal, for the time being, will be forgotten until it is ready. This, of course, is a little deception, but it will work nine times out of ten, if shrewdly managed, and it is decidedly better than 'roasting' him or keeping him 'in a pickle.' A husband properly 'cooked' is really delicious." HOUSEHOLD HINTS AND RECIPES Alabaster, to Clean and Remove Stains From. — 'iVash with soap and water, whitewash the stained part, let stand for several hours, then wash off the whitewash, and rub the stained part with a soft flannel. Alabaster, to Repair. — Alabaster may be repaired with white of egg and quick-lime, in the proportion of the white of 1 egg to 1 teaspoonful of lime, or with a little plaster of Paris made into a thick paste with a little water. Ammonia for Cleaning and Washing. — ^Liquid ammonia is the most powerful and useful agent known for cleaning silk stuffs and hats, and for neutralizing the efifects of acids. Many persons use ammonia in place of soap in washing clothes. One or two teaspoonfuls to a gallon of water is a good proportion. Beds and Bed Clothes. — The best bed is one of two kinds : A fairly soft feather bed laid upon a soft horse-hair mat- tress, or a thin mattress laid upon one of the elastic steel- spring beds. Heavy bedclothes are a mistake ; weight is no true means of warmth. The light down quilts or cover- lets are the best to use. One of these quilts takes well the place of two blankets, and they cause much less fatigue from weight than layer upon layer of blanket covering It should be the rule to learn so to adapt the clothing that the body is never cold and never hot while under the clothes. Bottles, to Clean. — As soon as emptied wash the bottles with warm water and wood ashes or saleratus, and put them away, mouth open and downward, but be careful to wash again when wanted for use, as flies and other insects frequently -get into open bottles. Or chop a large potato very fine and put it into the bottle with some warm water, and shake rapidly until bottle is clean. 335 336 HINT'S AND RECIPES Brass, to Clean and Polish.— 1. First remove all the stains, by rubbing the brass with a flannel dipped in vine- gar ; then polish with a leather and dry rottenstone. 2, Rub the surface of the metal with rottenstone and sweet oil, then rub off with a piece pf cotton flannel and polish with a piece of chamois skin. Britannia Metal, to Clean. — Rub with a piece of flannel moistened with sweet oil ; then apply a little pounded rot- tenstone or polishing paste with the finger till the polish is produced. Wipe off with a soft cloth, and polish with a chamois skin. Carpets, to Brighten. — After the dust has been beaten out, scatter upon the carpet corn-meal mixed with salt, and then sweep off. The salt and meal should be in equal proportions. Carpets, to Clean. — Take 2 ounces of aqua ammonia, 1 quart of soft water, 1 teaspoonful of saltpetre, and 1 ounce of shaving soap finely scraped. Mix well, shake and let stand a few hours before using, to dissolve the soap. Pour on enough to cover any grease or oil that has been spilled, sponging and rubbing well ; then wash off with clear cold water. See Ink Stains. Carpets to Put Down. — Tack one end of the carpet down firmly ; then take a board from the dining roopi ex- tension table, or any other piece of board of about the same width, place one end of it on the carpet, push it along to the opposite side, and hold it there until tacks can be driven into "the carpet. Always work the way of the breadths of the carpet, and not across them. China, to Mend. — 1. Take a piece of flint-glass, beat to a fine powder, and mix well with the white of an egg. This will mend china so. that it cannot be broken again in the same place. (A most valuable inexpensive recipe and well worth the price of the book.) 2. Beat lime very fine then tie up in a piece of muslin or cheese-cloth. Brush some HINTS AND RECIPES 337 white of egg over the edges of the china, dust the lime over rapidly, put the edges together, and tie a string around the article until it is firm. Coffee and Tea Stains, to Remove. — Stir the yolk of an egg into a cup of tepid water, add a few drops of glycer- ine. Rub the mixture well into the stain. Cook Stoves, Care of. — Take care that clinkers do not form on the lining of the stove, and if one does form, re- move carefully with the poker. At night the fire-box should be even full of coal after raking out all the dead cinders and ashes in the range ; never fill the stove with coal above the top of the linings. Never use a shaker when it is possible to avoid it; instead, use the poker freely, and the fire will burn better and consume less coal. When the fire from any cause becomes dull, do not stir it over the top or put in wood, but rake out the cinders and open the drafts. The ashes should never accumulate in the ash-pan so that they reach the grate, or the grate will be burned out. Always run the range so as to get all the heat needed without having the top red-hot, as this will warp the covers and centers, and if a little water should happen to fall on the stove while red-hot the top of the range is very apt to crack. Keep the stove well- blacked; if the lids get covered with grease turn them over and let the top of the lid come next the fire until the grease is all burned off. If the covers are red and the, blackening does not adhere, let them get wet, so that they will rust a little, and then black. See Nickel Ornaments. Copper, to Clean and Polish. — Copper articles may be as thoroughly cleaned and made as bright by washing them with a solrtion of salt and vinegar as by using oxalic acid, and this method has the advantage of running no risk of poisoning persons. Use as much salt as the vine- gar will dissolve and apply with a woolen rag, rubbing vigorously, then polish with pulverized chalk, and the article will look like new, with little labor. 338 HINTS AND RECIPES Crockery, to Mend.— Take 4 pounds of white glue, % pound of isinglass, li/^ pounds of dryvwhite lead, 1 gallon of soft water, 1 quart of alcohol, and % pint of white varnish ; dissolve the glue and isinglass in water by gentle heat; stir in the lead, put -the alcohol in the varnish, and mix the whole together. Brush some of the mixture over the edges of the article to be mended, put edges together, bind firmly, and let dry. Curtains, How to Make.— Pretty and dainty curtains for the home can be made as follows: For 1 window take 6 yards of plain white cheese-cloth ; cut each curtain 3 yards long. Make a ten-inch hem at bottom of curtain and with woven, knitted, or crocheted cotton lace five inches wide, ornament the bottom and the entire length of inside of curtain. Across the top of the curtain sew 2 strips 6f cre- tonne, leaving a four-inch space between the strips. Sew lace across the lower edge of lower strip and the curtain is complete. Curtain-rods can be easily run through the curtains if a thimble be placed on the end of rod to prevent catching in the fabric. Dishes, How to Wash. — The best way to wash dishes is to have 3 pans, one containing warm soap-suds, another warm clean water, and the other hot clear water. First wash and wipe the glassware ; next the silver, having a plate in the bottom of the pan for the silver to rest on ; then take the dishes, 1 at a time, wash theinsides in the suds, then place in the warm clear , water, where there should be a clean dish-cloth, and wash both sides, then i-inse in the hot water and drain off. A few drops of kero- > sene added to the water in which greasy dishes and pans are to be washed will work wonders, and will also keep the dishcloth free from disease germs. Disinfectants are used to remove disagreeable and un- wholesome odors, and to destroy the germs of contagious and infectious diseases. 1. The following is a refreshing HINTS AND RECIPES 339 disinfectant for a sick room, or any room that has an un- pleasant aroma pervading it: Put some freshly ground coffee into a saucer, and in the center place a small piece of camphor gum, which light with a match. As the gum burns, allow sufficient coffee to consume with it. The per- fume is very pleasant and healthful, being far superior to pastiles, and very much cheaper. 2. Powdered charcoal is one of the best of disinfectants. It is very prompt in absorbing effluvia and gaseous bodies, as well as rendering harmless and even useful those bodies which are easily changed. 3. Common copperas, called sulphate of iron, in its crude state quite cheap, dissolved in water in pro- portion of 1 pound of copperas to 2 gallons of water, and throAvn over ill-smelling places, is one of the simplest and most convenient deodorizers, and is applicable to sinks, gutters and heaps of offal. 4. A weak solution of car- bolic acid exposed in saucers or shallow earthen dishes is a very effective disinfectant ; or a cloth saturated with it may be hung in the room where the offensive odor is ap- parent. 5. Chloride of lime is effective in absorbing put- rid effluvia and stopping putrefaction. It is often dele- terious, however, in close dwellings because of the chlorine evolved. It may be used safely in the open atmosphere. Feathers, to Glean. — Cut sufficient white curd soap in small pieces, pour on boiling water, and add a little pearl- ash; (commercial carbonate of potash) when the soap is dissolved, and the mixture cool enough for the hand to bear, plunge the feathers into it and draw them through the hand till the dirt appears to be squeezed out of them ; pass through a clean lather with some bluing in it ; then rinse in cold water with bluing to give them a good color ; beat them against the hand to shake off the water, and dry by shaking them near a fire. Black feathers may be cleaned with water and some ox gall, proceeding as above. Fruit Stains, to Remove. — 1. Recent stains of fruit of any kind may be removed by washing in hot water iji 340 HINTS AND RECIPES which a little baking soda has been dissolved. 2. Old stains may be removed by placing the article over a basin of boiling water until thoroughly steamed, and then rub- bing salts of lemon upon the Stains. 3. Cover the stains with a paste of salt and lemon juice and lay in the sun all day, wetting every hour with lemon juice. At night throw into a tub of clear water and leave all night. Do the arti- cles up with borax soap in the usual way. 4. Almost all fruit stains can be taken out by soaking and rubbing in sweet milk before washing. Fumigation. — To fumigate and cleanse the air of an a'partment there is no more simple way than to heat a common iron shovel quite hot, and pour vinegar slowly upon it. Vinegar boiled with myrrh, sprinkled on the floor and furniture of a sick room, is an excellent de- odorizer. Furniture Polish. — 1. Take 1 pint of linseed oil, 1 wine- glass of alcohol; mix well together; apply with a linen rag, rub dry with a soft cotton cloth, and polish with a silk cloth. 2. Dissolve % ounce of castile soap in I/2 pint of boiling water ; scrape 2% ounces of white beeswax into y^, pint of turpentine ; place all together on the stove and let stand until thoroughly dissolved. Stir well, and keep tightly corked in a bottle. 3. To make a fine cleansing polish for furniture, take cold drawn linseed oil, 1 quart; gin or spirits of wine, % pint ; vinegar, % pint ; butter of antimony, 2 ounces ; spirits of turpentine, I/2 pint. Shake well before using. Apply with a soft rag. Furs, to Clean. — 1. White furs may be cleaned by lay- ing the fur on a table aild rubbing it well with bran made moist with warm water ; rub until quite dry, and then with dry bran. The wet bran should be put on with flannel, and the dry with a piece of book-muslin. In addition to the above the furs should be well rubbed with magnesia, 2. Dark furs should be treated as follows : "Warm a quan- tity of new bran or oatmeal in a pan, taking care that it HINTS AND RECIPES 341 does not burn, to prevent which it must be actively stir- red; when well warmed rub it thoroughly into the fur with a clean flannel rag or with the hand ; repeat this two or three times; then shake the fur, and give it a sharp brushing until free from dust. Furs, to Preserve. — Scent the box or drawer where the furs are kept with spirits of turpentine, camphor, or cedar wood. Take out the furs from the box or drawer fre- quently, beat well, and expose to the air. Furs, to Rivive. — Sprinkle with hot flour and sand and brush welt with a hard brush; then beat with a cane, or stick, comb smooth with a wet comb, and press carefully with a warm iron. For ermine use plaster of Paris instead of flour and sand and treat in the same way. Gilding, to Glean. — ^Remove all dust with a soft brush; then wash the gilding lightly and rapidly with warm water in which one medium sized onion Jias been boiled. This will prevent flyspecking. Dry by rubbing with soft cloths. Gilt Frames, to Clean and Revive. — 1. Carefully dust, and then wash with 1 ounce of soda beaten up with the whites of three eggs. 2. Take sufficient flour of sulphur to give a golden tinge to IV2 pints of water, and in this boil three or four onions. Strain off the liquid, and with it, when cold, wash with a soft brush any gilding which requires restoring, and when dry it will come out as bright as new work. Glass Stoppers, to Loosen. — ^Put 1 or 2 drops of sweet oil round the stopper, and place a little distance from the fire. When the bottle gets warm, strike the stopper with a stick having a cloth wrapped tightly around it, first on one side and then on the other, and it will soon become loosened. Gloves, Kid, to Clean. — 1. Suspend the gloves in a small jar of gasoline; cover the jar and let stand over night. Next morning hang them out in the air. In one hour or 342 HINTS AND KECIPES- less the odor will be gone and the gloves will be clean and soft. 2. Put on one glove and rub it all over with a sponge wet with gasoline ; keep the glove on until nearly dry, avoiding stoves and lights ; then repeat the operation with the other glove. Hang the gloves in the air for an hour or two. Then put away witL a sachet. Gold Articles, to Restore Color of. — Dissolve 1 ounce of bicarbonate of soda, % ounce of chloride of lime, and % ounce of salt in 4 ounces of boiling water. Take a clean brush, and wash the article with the hot solution for a few seconds and rinse immediately in 2 clean waters. Dry in warm sawdust, and polish with tissue paper. Grease Spots, to Remove. — 1. Take % ounce of castile soap and shave or grate it into 1 quart of warm water; let cool, and then mix with it % ounce of alcohol, % ounce of glycerine, and i^ ounce af sulphuric ether. Apply with a sponge or flannel rag to the spots. 2. Cover the spots with French chalk, potter's clay, or magnesia; over this place a piece of brown paper ; set a moderately warm iron on this, and let remain until it gets "cold. 3. To remove grease spots from books, gently warm the spotted part, and then press upon it pieces of blotting paper, one after another, so as to absorb as much of the grease as possible. Have ready some fine, clear, essential oil of turpentine heated almost to a boiling state, warm the greased leaf a little, and then with a soft, clean brush apply the heated turpentine to both sides of the spotted part. Repeat this operation a few times, and the grease will be extracted; then, with another brush, dipped in rectified spirits of wine, go over the placte carefully, until the paper becomes smooth and clean. 4. Gasoline or benzine is excellent for cleaning coat collars, etc. The soiled portion should be. laid between 2 sheets of blotting paper, and the upper sheet well soaked with the liquid.- In this way the whole of the greasy matter becomes dissolved in a little while and absorbed by the paper. Care must be taken to avoid HINTS AND RECIPES 343 fire or lights. 5. To remove grease spots from silk, take a lump of magnesia and rub it wet on the spot ; let it dry ; then brush it off, and the spot will disappear, 6. To re- move grease spots from wall paper, sprinkle baking &oda over blotting paper, place over the spot, and press a moderately warm iron against it for a few minutes. The, blotting paper will absorb the grease, and the spot on the wall paper will disappear. Hair Brushes, to Clean. — Dissolve a piece of washing soda the size of a walnut in a quart of water. Dip the brush into the water, bristles downwards, a number of times, being car ef til not to wet the back or handle any more than necessary. Rinse in cold water, and dry in the sun. Indelible Ink, to Make. — Take li/^ drams of nitrate of silver, 1 ounce of distilled water, I/2 ounce of strong muci- lage of gum arable, % dram of liquid ammonia. Mix in a clean glass bottle, cork tightly, and keep in a dark place till dissolved. To use, shake the bottle, then dip a clean quill pen in the ink; hold the writing or drawing near the fire, or pass a hot iron over, and it will become a deep and indelible black. Ink Spots, to Remove. — 1. To take ink out of linen, moisten with lemon juice, sprinkle well with salt, and lay in the sun; or, moisten with water', cover spot with powdered salts of lemon (made of equal parts of oxalic acid and tartaric acid), and in a few minutes the stain will disappear. 2. Milk will remove ink from colored muslins when acids would be ruinous. Soak till the spot is very faint, then rub and rinse in cold water. 3. Hot melted tallow poured through ink-spots will remove them. Ink Stains, to Remove. — 1. Ink stains may be removed from carpets by wetting with skim milk. Apply with a sponge as soon as possible. As fast as the milk becomes (Jfirkened by squeezings of the sponge, throw away and 344 HINTS AND RECIPES . substitute a fresh supply. 'When no more ink can be sop- ped up, the milk remaining white after each immersion of the ^onge, wash out the wet place on the carpet with clear, warm water and coat with a paste of corn starch. Two or three days after brush out the corn starch, and not a trace of the ink will remain. 2. To remove ink stains from the hands, wet a sponge with spirits of harts- horn, or ammonia, and wash with the stains vigorously. Rinse at once in clear water, soap sets ink and other acid stains. 3. Ink stains may be removed from the fingers by rubbing with the moistened heads of ordinary matches. Iron Rust. — To remove iron rust stains, dip the spots in a solution of tartaric or citric acid: or wet the spots with lemonjuiee, and rub on hard, white soap, then expose to heat ; or, apply lemon juice and salt, and expose to the sun. Ivory Ornaments, to Clean. — Rub well with unsalted butter, and place in the sunshine. If the ivory is dis- colored, it may be whitened by rubbing with a paste com- posed, of burned pumicestone and water, and then placing it under glass in the sun. Japanned Ware, to 01ean.^Wet a sponge in warm water, and dampen the ware, then wipe off with a soft cloth. If a tray becomes- spotted, dip a woolen cloth into a little sweet oil and rub as hard as possible, and the spots, if efifaceable, will disappear. Jewelry, to Clean. — ^^Make a suds with tepid water and castile soap, to which add a few drops of ammonia. Wash the jewelry in this, rinse off with clear water, and lay in a box of dry sawdust to dry, or polish with chamois skin. Knives, Care of.— Knives should never be put away dirty. Stains are more easily removed when first made than when allowed to become «et in the steel. The hafts of knives should not be placed into hot water; they should be put in a jar with water sufficient to wash the blades without wetting the handles. Charcoal powder is excel- HINTS AND RECIPES 345 lent for imparting a good polish to steel knives, as is also powdered rottenstone made into a smooth paste, and rub- bed on the knife, which must afterwards be polished with a clean cloth. Steel forks require the same treatment as knives. To keep laiives from rusting, scour bright, wipe thoroughly, dry by the fire, dust fine wood ashes fresh from the stove plentifully over the knives on both sides, leaving on what adheres to the blades, wrap in a piece of cloth and roll up in a paper, taking care to fold the ends of the paper so that the knives are all covered up. They may then be laid away for any length of time, and when wanted for use no rusty spots will be found on the blades. To take rust from knives, rub them well with kerosene, leaving them covered with it a day or so ; then rub them well with unslacked lime. Lamp Burners, to Clean. — Wash old lamp burners in ashes and water, and they will come out bright and clean. A burner is often condemned because the light is poor, when, having clogged up with sediment, the wick is at fault. To prevent the wick from smoking, soak in vine- gar, and then dry thoroughly. Marble, to Clean. — 1. Take 2 parts of washing soda, 1 part of pumice stone, and 1 part of powdered chalk ; sift through fine sieve, and mix with water ; rub it well over the marble, and the stains will be removed; then wash with soap and water. 2. Make a paste by dissolving enough Spanish whiting in sufficient water to moisten it, a teaspoonful of washing soda having previously been dissolved in the water ; then with a flannel rag dipped in the solution rub the marble well, leave stand for a while, and repeat the process two or three times, if necessary ; wash off with soap and water and polish with soft rag. 3. Badly stained marble may be cleaned by mixing up a quantity of the strongest soap lye with quick-lime to the consistency of milk, and laj^ing it on the marble for 346 HINTS AND RECIPES twenty-four hours. Clean it afterwards with soap and water. Mildew, to Remove. — 1. Soak the. article in sour milk and salt ; then lay in the sun ; repeat until all the mildew is out. 2. Dissolve 2 ounces of chloride of lime in 1 quart of boiling water, then add three quarts of cold water. Strain this through cloth, lest any tiny lumps remain, and soak the mildewed spots in the liquid for five or six hours, and then thoroughly rinse in clean water. 3. Mildew may be removed from linen by wetting the spots, rubbing on chalk, and exposing to the air. Diluted hartshorn will take out mildew from woolen goods. Moths, to Get Rid of. — ^Fumigate closet with steam from burning vinegar, and scatter salt on shelves and floor. See also How to Exterminate Household Pests. Nickel Ornaments, to Polish. — 1. Nickel ornaments on stoves, etc., may be kept bright by using ammonia and whiting. Mix together in a bottle aiid apply with cloth. A very little polishing gives a fine luster. 2. ,Dip soft cloth in kerosene, then in whiting, and rub vigorously on the nickel. Dry and polish with a woolen cloth. Odors, to Destroy. — A small dish of fine charcoal kept upon a shelf of a dark closet or in the refrigerator and renewed every week, will absorb all odors and keep the place fresh and sweet. Oil Cloth, to Clean and Brighten. — 1. Wash with clear water in which a little borax has been dissolved; wipe with flannel cloth that has been dipped into milk and wrung as dry as possible. 2. Wash in clean lukewarm water, using scrubbing brush and then polish with woolen cloth wrung out of skim milk. Oil Paintings, to Clean.— Wash with soap and luke- warm water; wipe dry with a soft cloth, then rub vdth soft silk, handkerchief before the fire. Dull oil paintings may be brightened by wiping the surface over with a fr§§h-(?ut onion, or by touching' them with deutpxide 6[air brushes, to clean 343 Ham a la Printan- lere 277 Ham and eggs 57 Ham, boiled 56 Hamburger steak . . 44 Ham or beef omelet.118 Ham "Historle" ...266 Ham sandwiches. . . 84 Ham, to bake 59 Hard boiled eggs ... 114 Hare, jugged 77 Hare, pickled spiced 76 Haricot of mutton. 61 Hasen-Pfeffer 76 Hash 86 Hash, cheat) gravies for 100 Hash, corn beef ... 86 Herb teas 256 Hermits 187 Herring, fried 30 Herring salad 113 Hints on Market- ing 296 Hodgepodge soup . . 20 Hollandaise sauce . 97 Hominy, boiled ...130 Hominy croquettes. 131 Hop beer 244 Horseradish sauce . . 95 Household Hints and Recipes .... 835 How to choose lob- sters 299 How to cut various joints 302 Ice cream 201 Ice cream cake .... 180 Iced tea 243 Iceland moss 253 Imperial cake 165 Indelible ink, to make 343 Indian pudd^g, baked ..220 Indian pudding. Mrs. Lottie Palmer's, . , 220 Indian pudding,- steamed 218 Ink spots, to remove 343 Invalids' cutlet ..,255 Invalids' mutton chop 252 Irish moss 253 Irish stew 60, 263 Iron rust 344 Italian home-made macaroni or Spa- ghetti 260 Ivory ornaments, to clean 344 J^am omelet 119 Jams 233 Japanned ware, to clean 344 Jellied chicken 257 Jellies, fruit 235 Jelly cake 177-8 Jelly, lemon 203 Jelly, muscovite . . 285 Jelly, orange 203 Jelly, pineapple . . . 203 Jelly, restorative ..255 Jelly roll 178 Jelly sauce for game 95 Jelly water 251 Jelly with oranges. 208 Jewelry, to clean . . 344 Johnnie cake 187 Jolly boys 156 Jugged hare 77 Jujube paste 241 Julienne soup 19 Jumbles 185, 188 Ketchup, mushroom (see CATSUP).. 231 Kidney, beef.... 45, 46 Kidneys, stewed . . 51 Kidney sauce 98 Kidneys, broiled ... 51 Kidneys on toast... 63 King's meringues . . 283 Kisses . 239 Knives, care of . . . .344 Koumiss (milk bee.) 248 Ladles' cake 171 Lady's fingers 183 Lamb chops saute with peas 64 Lambs' brains a la Italienne 274 376 INDEX Lamb, roast saddle of 62 Lamp burners, to clean <....34o Larded and roasted saddle of venison.276 Larded grouse .... 77 Larding 85 LAYER CAKES .. 177 Minnie's 89 cocoanut cake ...177 jelly calce 177-8 ■jelly roll 178 cream cake 178 fig cake 179 caramel cake . . . 179 lemon cake 179 pineapple cake ..180 ice cream cake... 180 fruit layer cake . . 180 chocolate cake ..181 Laying a cloth. Ev- erything needed in ,.290 Leg of mutton, braised 60 Lemonade, flaxseed. 251 Lemon cakes.. 179, 185 Lemon cream pie . . 193 Lemon custard pie.196 Lemon ice 203 Lemon jelly 203 Lemon pie 196-7-8 Lemon sauce 222 Lemon syrup 246 Lettuce and tomato salad 103 Light, warmth and clothing 322 Lima beans and shell beans 128 Liver, calf's 83 Livers, chicken, en brochette 272 Loaf cake 173 Loaf, chicken 79 Loaf, veal 50 Loaf, French 161 Lobster a la New- burgh 37 Lobster, boiled .... 37 pobster, broiled . , . 38 Lobster ourry .... 38 Lobster cutlets a la Victoria 264 Lobster patties ... 39 Lobster salad 108 Lobsters, how to choose 299 Lobster cutlets ... 38 Lobster soup 17 Lobsters, to choose. 89 Loin of veal a la Montglas 270 Mabel's lemon pie.. 198 Macaroni and cheese 125 Macaroni, boiled .... 263 Macaroons, cocoa- nut 240 Macaroni, con s o m- me with 11 Macaroni, creamed. 125 Macaroni German . . 85 Maccaroni, Italian home-made .....260 .MaccaEOUi pudding .219 Maitre d' hotel sauce 92 Maple mousse 203 Marble cake 174 Marmalade, apple .237 Marmalade, orange . 236 Marble, to clean . . . 345 Marketing 296 Mashed potatoes . . 122 Mashed squash . . . 143 Mashed turnips . . . .127 Materials -..322 Mayonnaise of chick- ens, with jelly. .266 Mayonnaise dress- ing ...Ill Melba cottage pud- ding 217 Melon or citron pre- serves 231 Melted butter sauce 99 Menus, Easter, Christmas, etc... 318 Menus for the year. 303 Muscovite jelly . . . 285 Meringues, the King's ...285 Merry widow kisses.239 Mildew, to remove. 346 Milk, baked 249 Milk bee (Koumiss) 248 Milk soup 18 Milk stew 36 Mince meat 192-3 Mince pie, German. 195 Mince pie, mock... 193 Mint sauce 91 Minute pudding . . . 220 MISCELLANEOUS DISHES 80 chili con carne (Mexican) .... 80 boiled New Eng- land dinner ... 80 Spanish stew ... 81 tripe 81 Welsh rarebit. ..81-2 potted meats .... 82 broiled sweet- breads 82 calf's liver 83 mock duck 83 pot pie 83 crust for pot pie. 83 boiled rice 84 crust, for raised pies 84 ham sandwiches.. 84 oyster sandwiches 84 favorite curried chestnuts .... 84 larding 85 nudeln ( German macaroni) .... 85 Al corn beef hash 86 fried bananas ... 86 hash 86 apples and rice. . 87 apple fritters ... 87 egg plant ragout. 88 rissoles 88 almond paste ... 88 trout (or other fish) in jelly. . 89 cocoanut cake ... 89 Mock bisque soup. . 13 INDEX 377 Mock duck 83 Mutton tooth 13 Orange cake 167 Mock mince pie.... 193 Mutton cliops for Orange drops 241 Moca pudding ....219 invalids 2S2 Orange float 202 Mock turtle soup... 18 Muttonettes 65 Orange Jelly 203 Molasses cake ....171 Mutton, roast. .. .60-61 Oranges, jelly witli.208 Molasses candy ...240 Mutton scrambled.. 65 Orange marmalade 236 Moss, Irish and Ice- Napkins and table land 253 cloths 291 Moths, to set rid Nasturtiums, of 346 pickled 230 Ox, showing how to Mousse, Maple ....203 Neapoiitaines 199 cut various joints Muffins 149-50 Neuf chatel cheese Muffins, Chicago ..156 cake 175 Oxtails, stewed.... 47 Mulligatawny soup . 16 New England din- Ox-tail soup 14 ner, boiled 80 Oyster cocktail Nesselrode pudding, sauce 98 the new 209 Oyster omelet ....117 New England roast Oyster patties .... 37 turkey 68 Oyster pie 36 Nickel ornaments. Oysters, broiled. 35, 40 to polish 346 Oysters, fricasseed.. 37 Noodle soup 15 Oysters, fried 35 ..129 Orange pie 195 Orange pudding . . .215 Orange tarts 198 .302 MUTTON AND LAMB 60 Irish stew 60 braised leg of mutton ....... 60 roast saddle of mutton 61 haricot of mutton 61 Normandy sauce. . . 94 Oyster plant roast saddle of Nougat 240 Oystei- plant, fried. 137 ^^^ ^2 Nudeln 85 Oysters roasted ia breast of mutton Oatmeal cookies, the shell »5 Sarah's 186 Oyster sandwiches. 84 Odors, to destroy . . 346 Oyster sauce 96 Oilcloth, to clean Oysters on half and brighten 346 shell 34 Oysters on a block of ice 34 36 fried 62 Scotch haggis ... 62 kidneys on toast. 63 breast of lamb and green peas 63 qj, paintings, to broiled mutton clean 346 chops 63 okra soup 17 Oysters, pickled. Oysters, scalloped Iamb chops saute with peas boiled leg of mut- Old Dominion fro- •64 zen fruits 288 Old Zealand sauce. 94 Oyster stew. ton 64 Qjjyg sauce .35,36 ...36 mutton pudding . mutton a la ven- 64 65 97 Paint, mixture for scalloped mutton. 65 Onions, baked Span- Mulled buttermilk.. 249 i^^ 134 Mushroom ketchup. 231 onions, beefsteak Omelet, Dtftch 121 cleaning 347 Omelets 117-119 Paint, to clean ...347 Omelet souffle 118 Paint, to remove... 347 Mushrooms 129 Mushroom sauce... 96 Mushrooms, baked .134 Mushrooms, farced 138 with 44 Paint, to remove odor of fresh 348 Panada 254 Pancakes, French. .119 Onions, creamed . . 125 Papier-mache a r t i- Onions, fried 125 cles, to clean .... 348 Onions, scalloped . 124 Pan cakes 153 Mushroom omelet .118 onion soup '. . . 21 Parker House rolls. 148 Mustard pickles ...227 Mustard pickles, Alice's ...235 Mustard sauce .... 91 Onions, stewed Span- Parsnips, boiled ... 130 Ish 135 Parsnips, fried ... 130 Orangeade 246 Parsley sauce 03 Mutton, haricot of. 61 Orange custards . .208 Partridge, roast. T4 378 INDEX Partridges, roasted. 279 Paste, almond ..... 88 Paste, puff and tart.191 PASTRY 182 geperal instruc- tions .182 drop cakes, cook- ies and fried cakes 183 ginger drops 183 ginger drop cakes.183 cup cakes 183 lady's fingers . . . 183 Savoy biscuits . . 184 sugar cookies . . . 184 jumbles 185, 188 almond cookies . . 185 cocoanut cookles..l85 lemon cakes 185 card cakes 185 ginger cookies. . .186 fruit cookies 186 ginger snaps 186 Sarah's oatmeal cookies 186 Spanish tortillas . 187 little currant cakes 187 hermits 187 Johnnie cake .... 187 cream puffs 188 eclairs 188 chocolate eclairs. 188 transparent puffs 188 doughnuts 189 raised doughnuts.189 short cakes 190 crust No. 1 190 . crust No. 2 190 fruit for short cake 190 roll puddings .... 190 PIES 191 pie crust 191 puff paste 191 tart paste 191 fruit pies 191 . corn starch for pie 192 mince meat 192 mother's mince meat 193 mock mince pie.. 193 lemon cream pie.. 193 pumpkin pie • • . 193-4 potato cream pie.. 194 squash pie 194 orange pie 195 transparent pie . . 195 apple cream pie.. 195 German mince pie 193 custard and co- coanut pie. . . .196 lemon pie . .196, 197 lemon custard pie 196 chocolate cream pie . . . .' 196 cracker pie 197 sour milk pie. . . .197 cream pie 197 Mabel's lemon pie , 198 sweet potato pie. 198 potato and carrot pie 198 orange tarts 198 sand tarts 198 Neapolitaines . . . 199 rhubarb pie 399 custard pie (ex- tra fine) 200 walnut wafers . . .200 New England pumpkin pie . . .200 Philadelphia ap- ple pie 200 Patties, a la Finan- ciere 268 Patties, chicken ... 70 Patties, lobster 39 Patties, oyster 37 Peaches, brandied .283 Peaches, preserved 232 Pears, stewed 207 Peas, green 128 Pea soup 16 Peas, stewed duck and 73 Piccalilli ... 230 Pickled apples 234 Pickled gherkins. . .230 Pickled nasturtiums 230 Pickled oysters.... 36 PICKLES AND PRESERVES ...226 cucumber pickles,226 ripe cucumber pickles 226 chow chow 227 sweet chow chow.227 mustard pickles, .227 green tomato pickles 228 ripe tomato pick- les' 228 tomato' preserves.228 sliced green to- mato pickles. ..229 tomato chutney.. 229 spiced tomatoes.. 229 ' tomato catsup . . . 229 chili sauce 230 citron or melon preserves 231 Martha Washing- ton's favorite catchup 231 blackberry pickle.232 preserved peaches 232 watermelon pick- . les 232 pineapple pre- serves . . ■ 232 brandied peaches.233 preserved fruit.. 233 pickled apples... 234 plum catsup 234 grape catsup .... 234 canned fruit 234 Alice's mustard pickles 235 fruit jellies 235 jams . . j 235 orange marma- lade 236 syrup for spiced fruit 236 apple marmalade.237 canning 237 INDEX 379 sugar to a quart Jar 237 Pie, teef steak 46 Pie, chicken 69 Pie crusts 191 I'ie, Minnie's prize chicken 72 Pie, oyster 36 Pie, pigeon 78 Pie plant (rhu- barb) pie 199 Pigeon pie 78 Pigeons, roast 71 Pig roast 55 Pigs' brains, royale.274 Pigs' feet, broiled.. 56 Pigs' feet, fried ... 56 Pilaff 143 Pineapple a la Cre- ole 283 Pineapple cake 180* Pineapple jelly 203 Pineapple preserves 232 Pineapple warter ... 246 Piquant (Zwets- chen) sauce ....224 Plain omelet 117 Plain sauce 223 Plum pudding with punch 281 Plum catsup 234 Plum pudding, Eng- lish 209-10 Poached eggs 115 Poivrade sauce .... 101 Popcorn, crystalliz- ed 240 Pop overs 154 PORK 54 roast pork 54 pork tenderloin broiled 54 salt pork 54-5 pork and beans. . 55 broiled sausages. S5 roast pig 55 baked pork ten- derloin 56 boiled ham 56 pigs' feet broiled. 56 fried pigs' feet. . . 56 fried sausages ... 57 ham and eggs. ... 57 breakfast bacon.. 57. boiled bacon ."J7 collared pigs' face 58 pork chops 58 roast leg of pork 59 to bake ham 59 Pork cake 159 Pork pudding, steamed ....... .213 Pork, roast leg of . . 59 Potato and carrot pie 198 Potato cakes 123 Potato cream pie . . 194 Potato croquettes .181 Potatoes, baked . . . 122 Potatoes, boiled . . . 122 Potatoes, German method of cook- ing 134 Potatoes, mashed . . 122 Potatoes roasted with meat 123 Potatoes, Saratoga 124 Potatoes, scalloped 123 Potato salad 106-7 Potato salad, dress- ing for 107 Potato soup' 12 Potpie 83 Potpie, chlckgn 69 Potted beef 48 Potted meats 82 POULTRY AND GAME 66 Christmas roast turkey 66 turkey stuffed with oysters ... 67 stuffed turkey, giblet sauce... 67 turkey stuffed with chestnuts. 68 New England roast turkey ... 68 chicken fricassee. 68 roast chicken .... 69 smothered chicken 69 broiled chicken. . 69 chicken pie. 69 chicken pot pie. . 69 pressed chicken . . 70 boiled fowl and rice 70 chicken patties.. 70 stewed chicken fried 71 quail on toast... 71-2 roast duck 73 roast goose 73 stewed duck and peas 73 fowl a la Marengo 74 curried chicken . . 74 roast partridge. .. 74 roast rabbit 75 fried rabbit 75 stewed rabbit 75 "Hasen-Pfeffer". . 76 roast venison .... 76 broiled venison . . 77 Jugged hare 77 larded grouse .... 77 Grand Pacific game pie 78 pigeon pie 78 a brine for veni- son 79 chicken loaf 78 Pound cake 165 Pound cake, cold water 172 Pound cake, meas- ured 162 Prawns, buttered... 39 Preserved fruit 233 Preserved peaches .232 Preserved quinces . . 207 Prune pudding . . . .210 Prune whip . , . .. .202 Puddings, boiled, sauce for 225 Puddings, roll 190 Puff paste 191 Puff pudding 216 Puffs, German 149 Puffs, transparent .188 Pumpkin pie, . . . 193-4 Pumpkin pie. New England 200 Putty, to remove . . . 348 Quail on toast. ..71,72 380 INDEX Queen of puddings. 215 yuinces, preservbd.207 Babbit, fried 75 Babbit, I'oast «75 Babbit, stewed .... 75 Eagout, egg plant . . 88 Bailroad yeast. . . ..145 Baised cake 173 Baised doughnuts , . , . 154, 189 Baisin cake 161 Eareblt, Dutiih 272 BaspbAry sauce. ..224 Bice cream. 204 Baspberry sbi'ub. . .244 Easpberry vinegar . 244 Baw tomatoes . , . . . 128 Bepalrs 322 BestoratiTe jelly... 255 Ehubarb pie 199 Bibbon blanc mange.287 Bibbons, to clean. .348. Bice, apples and . . 87 Eice, boiled I...84, 130 Bice, boiled fowl and TO Eice cream_ 204 Eice pudding 216 Eipe tomato pick- les .226 Eice- cream, fruit.. 213 Eice croquettes 131, 264 Bice for' invalids. .250 Eice pudding, baked 210 Eice pudding with- out eggs 217 Eice ' snowballs ... 208 Eice soup 13 Bice, steamed ...'..131 Eipe cucumber pick- les 228 Eissoles, 88 Boast beef 41 Boast beef, side dish of 280 Boast chicken 69 Boast duck 73 Boast goose 73 Eoasted tapong with water cresses ... 278 Boasted and larded venison, saddle of 276 Boasted, larded tur- key, with truffles.279 Boast leg of pork.. 59 Boast mutton 60 Boast partridge 74-279 Boast pig 55 Boast pigeons 71 Boast pork ....... 54 Boast rabbit 75 Boast saddle of Iamb 62 Boast saddle of mutton 61 Boast veal 49 Eoast venison .... "76 Eobert sauce 101 Boll puddings 190 Bolls, breakfast .148-9 Eolls, delicate .... 147 Bolls, l^arker House 148 Eolls, Vienna 155 Boyal apple pud- ding 216 Bum omelet 118 Busks : 132 Busks, tea 150 Eussian cream .... 205 Eussian soup, the Czarii;a . , 24 Bussran tell 243 Bust, to remove from polished iron 348 Sago, cream and ex- , tract of beef. . . .255 Sailors' spaghetti .. 260 Salad dressing .... Ill SALADS 103 tomato sala(J,. . . .103 lettuce and toma- to salad . . 103 cold slaw 104 cabbage salad . 104-5 shrimp salad.... 105 cucumber salad.. 105 beau salad' 105 asparagus salad.. 105 vegetable salad.. 106 potato salads. .106-7 dressing for pota- to salad 107 -fruit salad' 107 salmon salad .... 108 lobster salad .... 108 sardine salad.... 108 egg salad 109 chicken salad. 109-10 tongue salad.... 110 crab salad 110 mayonnaise dress- ing ..Ill salad dressing. ..Ill sour cream dress- ing ; 112 French salad dressing 112 ■tartare dressing.. 112 summer salad.... 112 >■ Waldorf salad. . .ll.S spinach salad . . . 113 herring salad ...113 Sally Lunn ....;. .151 Salmis of wood- ' cocks '. 266 Salmon with caper sauce 33 Salsify, fried 137 Salt cod, boiled.' 28 Salt cod, with eggs, 26 Salt pork 54-5 Salt whiteflsh, boiled 28 Sam Bal 268 Sand tarts ; . 198" Saratoga potatoes .-.124 Sardine salad 108 Sandwiches, ham . . 84 Sandwiches, oyster. 84 Sausages, broiled .. 55 Sausages, calf's liver 51 Sausages, fried ... 57 SAUCES ANDGBA- VIES FOR FISH AND MEATS ... 90 chili sauce 90-91 mint sauce 91 curry, sauce. . . . . 91 drawn butter sauce 91 mustard saoiice. ., 91 INDEX 381 tomato sauce. ... 92 cream sauce 92 maitre d'hotel sauce 92 allemande, or •white sauce. . . 92 parsley sauce.... 93 chicken curry.... 93 caper sauce 93 egg sauce 93 cardinal sauce... 94 Bombay (East India) curry powder 04 normandy sauce.. 94 anchovy sauce ... 94 old Zealand sauce 04 truffle sauce 95 jelly sauce 'for game 95 celery sauce 95 horseradish sauce 95 oyster sauce 96 a good sauce for steaks 06 mushroom sauce . 96 Uollandaise sauce 97 currant sauce for meats 97 French white sauce 97 olive sauce 97 oyster cocktail sauce 98 kidney sauce. ... 98 Epicurian sauce.. 98 asparagus sauce. 98 apple sauce 99 bread sauce 99 melted butter.... 99 tartare sauce.... 100 a cheap gravy for hashes, etc. . . . 100 a good beef gravy for poultry, game, etc 100 poivrade sauce . . 101 Robert sauce (for steaks, etc.) . ..101 cranberry sauce .101 appropriate sauces for fish and meats 102 SAUCES FOR PUD- ' DINGS 222 sauce for suet pudding 222 lemon sauce .... fruit sauce custard sauce. . . caramel sauce. . plain sauce wine sauce vinegar sauce.... 223 brandy sauce.... 223 cherry sauce (for sweet pud- dings) 224 raspberry sauce (for simple puddings) . . . ,224 Swetscheu' sauce. 224 a good sauce for boiled pud- dings 22 J wine sauce 220 foaming sauce . . . 225 Savings 322 Scalloped fish 31 Scalloped mutton . . 65 Scalloped onions . . . 124 Scalloped oysters. .. 3.") Scalloped potatoes 123 Scotch eggs 120 Scotch baggish.... 62 Scotch roll 43 Scrambled eggs . . . 116 Scrambled mutton.. 65 Semolina soup 22 Serviettes 291 Sewing society cake.176 Shad 261 Shrub, raspberry ..244 Sheeps' tongues a la Dominicaine ....2nr( SHELL FISn 34 how to prepare. . 34 oysters on the half shell 34 oysters on a block of ice 34 fried oysters .... 35 broiled oysters... 35 oysters roasted in the shell. ... 35 scalloped oysters 35-36 oyster stew 36 milk stew 36 pickled oysters. . 36 oyster pie 36 oyster patties. ... 37 fricasseed oysters 37 lobster a la New- burgh 37 boiled lobster. ... 37 broiled lobster . . 38 lobster cutlets... 38 lobster curry .... 38 soft shell crabs. . 38 clam chowder ... 39 lobster patties. . . 39 buttered prawns . 39 to choose lobsters 39 broiled oysters ... 40 crab croquettes.. 40 jumbo fried oys- ters 40 Sherbet, Lady Wash- ington cranberry..283 Shrimp salad 105 Shrimp soup 21 Short cake crust... 190 Short cake, fruit for 190 Sideboard, The 290 Silks and ribbons, to clean 348 Silver cake 170 Silver, care of ....349 Silver plate, to clean 349 Sirloin of beef 277 Sliced green tomato pickle 229 Slippery elm bark tea 257 Smelts, fried 29, 30 Smothered chicken . 69 Snipes, fillets of. In cases 269 Snowflake cake.... 169 Snow eggs 119 Snow pudding ... .217 Soda biscuit, Wal- dorf 152 382 INDEX Soft shell crabs 38 Souffle, omelet 118 SOUPS 9 stock 9 barley soup 13 coasomme soup . 10 croutons 10 consomme with egg 11 consomme with tapioca 11 creme celery. ... 11 consomme with macaroni 11 tomato soup .... 12 cream tomato (mock bisque) soup_ 12 cream of corn soup 12 potato soup 12 mutton broth ... la corn soup 13 rice soup. 13 gumbo soup ..... 14 celery cream .... 14 ox tail soup 14 vegetable soup ... 15 Madame Carville's vegetable soup. 15 noodle soup 15 mulligatawny soup 16 pea soup 16 "split pea soup. . . 16 asparagus soup. 16-17 okra soup 17 creamed oyster. . 17 bean soup, extra. 17 lobster soup 17 egg soup 17 cream of chicken soup 19 milk soup 18 , mock turtle soup . 18 clear mock turtle soup 19 Julienne soup ... 19 carrot and lentil soup 20 cucumber soup ... 20 hodge-podge .... 20 shrimp soup 21 onion ,soup 21 spinach soup .... 22 white soup 22 semolina soup ... 22 vegetable stock . . 22 white stock 23 flsh stock 23 soup a la Busse . . 24 veal soup 24 the Czarina Rus- sian soup 24 chicken bouillon . 24 Sour cream dress- ing 112 Sour milk pie 197 Spaghetti, or maca- roni,, Italian home- made . . . ." 260 Spaghetti, sailors' .260 SJ)aghetti with meat . . ■. 259 Spanish cream . . . .205 Spanish stew 81 Spanish toast .... .155 Spanish tortillas . . 187 Spiced beef 48 Spice cake 164 Spiced fruit, syrup for 236 Spiced grapes 206 S'piced tomatoes . . 229 Spider corn cakes.. 153 Spinach .....130 Spinach salad 113 Spinach dressed with cream 135 Spinach soup 22 Spinach with eggs, boiled soft 139 Split pea soup 16 Sponge cake 166" Sponge cake, bride's 168 Sponge cake, water.. 167 Sponge cake, yel- low 176 Sponge pudding . . .214 Squash, baked, fried or mashed ..... .143 Squash pie 194 Stains, to remove . . 349 Starch polish, to make 349 Starch, to prepare.. 349 Steaks, a good sauce for 96 Steamed Indian pudding 218 Steamed pork pud- -: ding 213: Steamed rice 131 Stew, beef ... 42 Stewed apples and custard 206 Stewed carrots . . ,.133. Stewed chicken fried 71 Skewered chicken livers 272 Stewed cucumbers .134 , Stewed duck and peas 73 Stewed flsh 27 Stewed kidneys- ... 51 Stewed oxtails 47 Stewed pears ; 207 Stewed rabbit 75 Stewed red cabbage,133\i Stewed Spanish on- ' '. ions 135 . Stew, Irish 60, 263 Stew, milk 36 Stew, oyster 36 Stew, Spanish .... 81 . Stock 9 Strawberry syrup .248 StrsCwberry water .247 String beans. . . 127 Stuffed tomatoes ... 1 28 Stuffed turkey, gib- let sauce 67 Succotash 131 Suedoise of fruits . with jelly 287 Suet pudding 212 Sugar candy 238 Sugar cookies 184 Sugar required for canning 237 Sultan cake 284 Summer salad 112 Sweetbreads 82 Sweetbreads a la Colbert ....273 Sweetbreads, creamed 269-270 ^ INDEX nss Sweetbreads, dress- ing for 269 Sweet chow chow.. 22 7 Sweet potatoes, baked 124 Sweet potato ple...l9S gweet potatoes, cold 124 Sweet potatoes, boiled 124 Syrup for spiced fruit 2S6 Table and house linen 322_ Table cloth, every- thing needed in laying 290 Table cloths and napkins 291 Table etiquette 292 Table linen 350 Tapioca, consomme with 11 Tapioca cream ....212 Tapioca ice 212 Tapioca pudding ..211 Tapioca pudding, with apples 220 Tartare dressing ..112 Tartare sauce 100 Tar, to remove .... 350 Tart paste 191 Tarts, orange 198 Tarts, sand 198 Tea 243 Tea, beef 250 Tea cake 174 Tea, iced .243 Tea rusks 150 Tea, Russian 243 Teas, herb 256 Tea, slippery elm bark 257 Tea stains, to re- move 350 Thanksgiving din- ner menu 318 THE DINNER TA- BliB 289 general rules . . . .289 the side board. . .290 everything n e e d- ed in laying a cloth 290 table cloths and napkins 291 the serviettes or table napkins.. 291 table etiquette . . 292 THE HOME 321 economy 321 warmth, light and clothing 322 table and house linen 322 tools .322 repairs 322 materials 322 savings 322 heat economy ... .323 kitchen equip- ments 324 Time required for digestion VII Time required to cook foods VI Tinware, to clean.. 351 Tipsey cake 162 Tip-top cake 169 Toast 155 Toast, beefsteak... 45 Toast, kidneys on . . 63 Toast, quail on... 71 -2 Toast water 251 Tamales, chicken. ..267 Tomato catsup 229 Tomato chutney ..229 Tomatoes, baked . . 135 Tomatoes, deviled .127 Tomatoes, raw ....128 Tomatoes, stuffed .128 Tomatoes, spiced ..229 Tomato pickles, green 228 Tomato-sliced green pickle 229 Tomato pickles, ripe 228 Tomato preserves .228 Tomato salad 103 Tomato sauce .... 92 Tomato soup 12 Tongue, boiled .... 47 Tongue salad 110 Tongues, sheeps', a la Dominlcaine . . 265 Tools 322 Tortillas, Spanish.. 187 Transparent puffs.. 188 Transparent pie ... 195 Tripe 81 Trout 263 Trout In jelly 89 Truffle sauce 95 Turkey, larded and roasted, with truffles 279 Turkey, New Eng- land roast 68 Turkey, roast .... 66 Turkey, side dish of 280 Turkey stuffed with chestnuts 68 Turkey stuffed with oysters 67 Turnips, mashed ... 127 VBAD 49 roast veal 49 fricassee of veal. 49 breast of veal stufFed 49 veal loaf SO veal cutlet broiled -. 50 veal cutlet fried. 5» veal curry 50 boiled calf's head 50 calf's liver sausa- ges 51 broiled kidneys. .. 51 stewed kidnsys. . 51 veal and ham pie 52 fricandeau of veal 52 Veal croquettes ...273 Veal, loin of, a la Montglas 270 Veal soup 24 Vegetable marrow, boiled 138 Vegetable salad 106 Vegetables, green . . .126 Vegetable soup ... 15 Vegetable stock.... 22 Vegetables, to pre- serve for wintsr use 143 '384 INDEX VEGBTTABLBS 122 boiled potatoes. ..122 baked potatoes. ..122 mashed potatoes. 122 potatoes with meat 123 potato cakes 123 baked potato balls 123 fried potatoes . . . 123 ■ French fried pota- toes 123 scalloped pota- toes 123 boiled sweet po- tatoes 124 baked sweet po- tatoes ,124 cold sweet pota- tpes 124 fried potatoes with eggs 124 Saratoga potatoes.. 12"4 scalloped onions.. 124 creamed onions . . . 125 fried onions ..... 125 boiled cauliflower.. 125 baked cauliflower.. 126 fried egg plant. .126 baked egg plant. 126 green vegetables. 126 boiled cabbage ... 126 fried cabbage. .. .126 cabbage cooked in milk 127 cabbage dressing.. 127 mashed turnips.. 127 string beans 127 deyiled tomatoes.127 raw tomatoes. . ..128 stufCed tomatoes . 128 green peas 128 Lima beans and shelled beans. .128 asparagus 128 green corn frit- ters ...129 green com 129 oyster plant 129 mushrooms 129 boiled hominy... 130 spinach 130 boiled rice 130 parsnips (fried), 130 parsnips (boiled) ..130 succotash 131 hominy croquettes. 131 steamed rice 131 rice croquettes. ..131 potato croquettes.. 131 boiled artichokes..l31 boiled beets 132 boiled Brussels sprouts 132 stewed red cab- bage 133 stewed carrots . . . 133 baked mushrooms.. 134 baked Spanish ^ onions 134 stewed cucumbers .134 a German method of cooking po- tatoes .134 stewed Spanish onions 135 spinach dressed with cream.. .. .135 baked tomatoes . . 135 boiled vegetable marrow 136 boiled asparagus. 137 fried salsify, or oyster plant. . .137 artichokes with Dutch sauce... 138 farced mushrooms..l38 green peas with" croutons 139 spinach with eggs boiled soft 139 cauliflower with Dutch sauce... 140 asparagus heads, , , a la Duchesse . 141 truffles In napkin (a la Servlette)141 butter beans 142 mashed squash ..143 baked squash ...143 fried squash .... 143 pilaffi 143 to preserve vege- tables for win- ter use 143 Venison, broiled. . . 77 ■Venison, mntton a la 65 Venison, roast 76 Venison, saddle, lard- ed and roasted. .^276 Vienna rolls ......155 Vinegar, raspberry. .244 Vinegar sauce 223 Wafers, walnut 200 Waffles 154 Waldorf salad 113 Wall paper, to clean 351 Walnut chocolate candy 239 Walls, to repair. . . .351 Watermelon cake . ..160 Watermelon pickles.. 232 Watermelon rind, candled 262 Water sponge cake. .167 Wedding cake. .162, 173 Wedding dinner 320 Welsh rarebit 81-82 What cooks should know vlii Whey 252 Whipped cream .... 206 White cake 171-172 White cream cake.. 172 Whiteflsh, salt boiled 28 White Mountain cake 166 White sauce 92 White sauce, French 97 White soup 22 White sponge cake 166-167 White stock 23 Whitewash, to make..351 Windows, to clean. ..352 Wine cake 165 Wine, egg 245 Wine sauce . .223, 225 Wine stains, to re- move 352 Woodcocks, Salmis of 266 Woodenware, care of 352 Woodwork, care of. .352 Wrinkles, to remove 353 Yeast . . . r 145 Yeast, railroad ....145 Yeast, salt rising... 145 Zwetschen sauce . . , 224