LIBRARY ANNEX 2 ALBERT R. MANN LIBRARY New York State Colleges OF Agriculture and Home Economics AT Cornell University Cornell University Library TX 715.G47 [The Capitol cook book adapted 'Ijoj" '['^ 3 1924 003 573 77.5 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003573775 :5^_ ^3^ PAGE. Carving, j Soups, 2] Fish, '.'.'.'.'.' 41 Shell Fish, .... 57 Poultry and Game, Yq Meats, ^ ,94 Mutton and Lamb, j20 ^°r^' . .127 Sauces and Dressing for Meats and Fish, ... ... 138 Salads, ........... ... 149 Catsups, 156 Pickles, 159 Vegetables, ...... Igg Macaroni, 192 Butter and Cheese, 194 Eggs, 199 Omelets, . . 203 Sandwiches, . 209 Bread, 311 Biscuits, Rolls, Muffins, etc., 22 1 Toast, 346 Cakes, 251 Pastry, Pies and Tarts, 284 Custards, Cream and Desserts 305 Ice Cream and Ices, 334 Dumplings and Puddings, 339 Sauces for Puddings, 371 Pi-eserves, Jellies, etc 376 Canned Fruits, , . 389 Coloring for Fruit and Confectionery, 395 CofiEee, Tea and Beverages, 397 Preparations for the Sick, 410 French Words in Cooking 430 Miscellaneous, 421 Small Points on Table Etiquette, 431 i Dinner-giving , 425 "Vv y^-^i<^ Jk^c^/^'Jh'^c, preit^ieler^tlaP ®ooft S^oofe. CARVING. Carving is one important acquisition in the routine of daily living, and iH should try to attain a knowledge or abUity to do it well, and withal gracefully. When carving use a chair sUghtly higher than the ordinary size, as it gives a better purchase on the meat, and appears more- graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufBciently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the shces thin, laying them carefully to one side of the platter, then afterwards placing the desired amoimt on each guest's plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those tidbits should be his maxim. Steel knives and forks should on no account . be used in helping fish, as these are liable to impart a very disagreeable flavor, A fish-trowel of silver or plated silver is the proper article to use. Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate; not pour it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meat, accompanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as it makes a bad appearance. A word about the care of carving knives: a fine st^el knife should not come ui contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a fine whetstone should be kept for sharpening, and the knife cleaned carefully t9 avoid dulling its edge, all of which is quite assential to successful carving. BEEF. u lie ^25670 BEEF. HiND-QUABTKR. No. 1. Used for choice roasts, the porter-house and sirloin stesLka No. 2. Bump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef d la mode; also a prime boiling-piece. No. 5. Mouse round, used for boiling and stewing. No. 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling piece, good for etews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef Na 9. Thin flank, used for corned beef and boiling-pieces. PORE-QUAKTER. No. 10. Five ribs caUed the fore-rib. This is considered the primeet piece foi roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat, and hashes. BEBP. edod or Bti piece, used for stocks, gravies, soups, mince- les, b61ogna^|sages, etc. Used mostly fdEisoups and stewiTA Soa 16, 16. ^^ pie mi No.^jfshin or sh; No. 18. Cheek. The following is a dassLfication of tho qualiti several joints of beef, wheil -jut up. First Class. — Includes the sirloin with piece (2), the forerib (11). ■ Second Clqss.— The buttos or rour ribs (11). ^J| V according to the k i ■ Third C^^^.^'Ebe M^bone (3), thf the chi^^^, 4ihe'shOilK' piece (14), t FoMthfgffss^^^e clod, neck ^d s B\# Class.~s^^ tablespoonfuls of flour. Com soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the foundaliou. SOUPS. 29 SPLIT PEA SOUP. No. i. Wash well a pint of split peas and cover them well with cold water, adding a third of a teaspoonful of soda; let them remain in it over night to swell. In the morning put them in a kettle with a close fitting cover. Pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces; also a teaspoonful of salt and a little pepper, and some celery chopped fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four hours, stirring occasionally till the peas are all dissolved, adding a httle more boiling water to keep up the quantity as it boils away. Strain through a colander, and leave out the meat. It should be quite thick. Serve with small squares of toasted bread, cut up and added. If not rich enough, add a small piece of butter. CREAM OF ASPARAGUS. For making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock; cook this five minutes, stirring constantly; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire — let it boU gently for two hours, then skim it clear: add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an hour; then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot and let it boU for half an hour longer; work quarter of a poimd of butter and a dessert spoonful of flour together, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen. DRIED BEAN SOUP. Put two quarts of dried white beans to soak the night before you stake the soup, which should be put on as early in the day as possible. 30 SOUPS. Take two pounds of the lean of fresh beef — the coarse pieces will do. Cul them up, and put them into your soup- pot with the bones belonging to them, (which should be broken in pieces,) and a pound of lean bacon, cut very smalL If you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six quarts of water. As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a table- spoonful of pounded celery seed. Boil it slowly tiU the. meat is done to shreds, and the beans ail dissolved. Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off. TURTLE SOUP FROM BEANS. Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander. Then return the flour of the beans, thus pressed, into the pot in which they were boiled. Tie up in a thin cloth some thyme, a tea- spoonful of summer savory emd parsley, and let it boU in the mixture. Add a tablespoonf ul of cold butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, aod a few force meat balls; add this to the soup with a sliced lemon, and half a glass of wine just before serving the soup. This approaches so near in flavor to the real turtle soup that few are able to distinguish the difference. PHILADELPHIA PEPPER POT. Put two pounds of tripe and four calves' feet into the soup-pot and cover them with cold water; add a red pepper, and boil closely until the calves' feet are boiled very tender; take out the meat, skim the Uquid, stir it, cut the tripe into small pieces, and put it back into the liquid; if there is not enough liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes, salt. Wh&a. the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop jn some egg balls, and boil fifteen minutes more. Take up and serve hot. SQUIRREL SOUP. Wash and quarter three or four good sized squirr^; put them on, with a small tablespoonf ul of salt, directly after breakfast, in a gallon of cold water soa/'s. 3« Cover the pot close, and set it on the back part of the stove to simmer gently, not boU. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good wUl you find com, Irish potatoes, tomatoes and Lima beans. Strain tfie soup tlirough a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones. Then return to the pot, and after boihng a while Ibnger, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two shoes of bread, cut them into dice one half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Very good. TOMATO SOUP. No. i. Place in a kettle four poimds of beef. Poiur over it one gallon of cold water. Let the meat and water boil slowly for three hoiu3, or imtil the liquid is reduced to about one-half. Kemove the meat and put into the broth a quart of tomatoes, and one chopped onion; salt and pepper to taste. A teaspoonful of floiu" should be dissolved and stirred in, then allowed to boU half an hour longer. Strain and serve hot. Canned tomatoes, in place of fresh ones, may be used. TOMATO SOUP. No. 2. Place over the fire a quart of peeled tomatoes, stew them soft vdth a pinch of soda. Strain it so that no seeds remain, set it over the fire again, and add a quart of hot boiled milk; seasoawith salt and pepper, a piece of butter the size of an egg, add three tablespoonfuls of rolled cracker, and serve hot. Canned tomatoes may be used in place of fresh ones. TOMATO SOUP. No. 3. Peel two quarts of tomatoes, boD them in a sauce-pan with an onion, and other soup vegetables; strain and add a level tablespoonful of flour dissolved in a third of a cup of melted butter; add pepper and salt. Serve very hot over little squares of bread fried brown and crisp in butter. An excellent addition to a cold meat lunch. MULLAGATAWNY SOUP. (As made in India.) Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a brisK 32 SOUPS. fire, till it boils, then place it on a comer of the fire, and let it simmer twenty min- utes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix the whole well together, and let it boil three minutes; pass it through a colander; serve with pieces of roast chicken in it; add boiled rice in a separate dish. It must be of good yellow color, and not too thick. If you find it too thick, add a little boiling water and a teaspoonf ul of sugar. Half veal and half chicken an- swers as well. A dish of rice, to be served separately with this soup, must be thus prepared: put three pints of water in sauce-pan and one tablespoonful of salt; let this boil. Wash well, in three waters, half a pound of rice; strain it, and put it into the boUing water in sauce-pan. After it has come to the boil — which it will do in about two minutes — let it boil twenty minutes; strain it through a colander, and pour over it two quarts of cold water. This will separate the grains of rice. Put it back in the sauce-pan, and place it near the fire until hot enough to send to the table. This is also the proper way to boil rice for carries. If these direc- tions are strictly carried out eveiy grain of the rice will separate, and be thor- oughly cooked. MOCK TURTLE SOUP, OF CALF'S HEAD. Scald a well-cleansed calf's head, remove the brain, tie it up in a cloth, and boil an hour, or untU the meat will easily slip from the bone; take out, save the broth; cut it in small, square pieces, and throw them into cold water; when cool, put it in a stewpan, and cover with same of the broth; let it boil until quite tender, and set aside. In another stevi'pan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with fine herbs to taste; also parsley and one onion; add about a pint of the broth; let it simmer for two hours, and then di-edge in a small quantity of flour; now add the remainder of the broth, and a quarter bottle of Madeira or sherry; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf's head, season with a very little cayenne pepper, a little salt, the juice of one lemon, and if desired, a quarter teaspoon- ful pounded mace and a dessert-spoon sugar. Having previously prepared force-meat balls, add them to the soup, and five minutes after serve hot. GREEN TURTLE SOUP. One turtle, two onions, a bunch ©f sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira. SOUPS. 3 J After removing the entrails, cut up tte coarser parts of the turtle meat and bones. Add four quarts of vvater, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boding during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water. Thicken wth brown flour; return to the soup-pot, and simmer gently for aa hour longer. If there are eggs m the turtle, bod them in a separate vessel for four hours, and throw into the soup before taking up. If not, put in force-meat balls; then the juice of the lemon, and the wine; beat up at once and pour out. Some cooks add the finer' meat before straining, boding aU together five •liours; then strain, thicken, and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in. Green turtle can now be purchased preserved in air-tight cans. Force Meat Balls for the Above. — Six tablespoonfuls of turtle-meat chopped very fine. Eub to a paste, with the yolk of two hard-boded eggs, a tablespoon-' ful of butter, and, if convenient a little oyster liquor. Season with cayenne, mace, and half a teaspoonf ul of white sugar and a pinch of salt. Bind aU vsdth a well-beaten egg; shape into smaU balls; dip in egg, then powdered cracker; fry in butter, and drop into the soup when it is served. MACARONI SOUP. To a rich beef or other soup, in which there is no seasomng other than pep- per or salt, take half a pound of small pipe macaroni, boU it in clear water until it is tender, then drain it and cut it in pieces of an inch length; boil it for fifteen minutes in the soup and serve. TURKEY SOUP. Take the turkey bones and bod three-quarters of an hour in water enough to cover them; add a little summer savory and celery chopped fine. Just before serving, thicken vnth a little flour (browned), and season vdth pepper, salt, and a small piece of butter. This is a cheap but good soup, using the remains of cold turkey which might otherwise be thrown away. GUMBO OR OKRA SOUP. Fry out the fat of a slice of bacon or fat ham, drain it off, and in it fry the slices 'of a large onion broWn; scald, peel, and cut up two quarts fresh tomatoes, when La season, (use canned tomatoes otherwise), and cut thin one quart okra; 34 SOUPS WITHOUT MEAT. put them, together with a Mttle chopped parsley, in a stew-kettle wiih about three quarts of hot broth of any kind; cook slowly for three hours, season with salt and pepper. Serve hot. In chicken broth the same quantity of okra pods, used for thickening instead of tomatoesj forms a chicken gumbo soup. TAPIOCA CREAM SOUP. One quart of white stock; one pint of cream or milk; one onion; two stalks celery; one-third of a cupful of tapioca; two cupfuls of cold water; one table- spoonful of butter; a small piece of mace; salt, pepper. Wash the tapioca and soak over night in cold water. Cook it and the stock together very gently for one hour. Cut the onion and celeiy into small pieces, and put on to cook for twenty minutes with the tnillr and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve. Soups Mitbout nbeat ONION SOUP. One quart of milk, six large onions, yolks of four eggs, three tablespoonfula of butter, a large one of flour, one cupful of cream, salt, pepper. Put the but. ter ia a frying pan. Cut the onions into thin slices and drop in the butter. Stir imtil they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flom- to the onions and stir constantly for three minutes over the fire; then turn the mixture into the milk and cook fifteen minutes. Bub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yolks of the eggs well, add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a table- spoonful of butter at the same time. Pour over fried croutons in a soup tureen. This is a refresMag dish when one is fatigued. WINTER VEGETABLE SOUP. Scrape and slice three turnips and three carrots, and peel three onionB, ajid fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces: stir and fry all the ingredients for siz! minutes; SOUPS WITHOUT MEAT. 35 when fried, add one clove of garbc, two stalks of parsley, two cloves, salt, pep- per and a bttle grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added. VERMICELLI SOUP. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added. SWISS WHITE SOUP. A sufficient quantity of troth for six people; boil it; beat up three eggs well, two spoonfuls of flour, one cup milk; pour these gradually through a sieve into the boiling; soup salt and pepper. SPRING VEGETABLE SOUP. Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three eggs, one pint of'water, one and a half quarts of soup stock. Put in a stewpan the lettuce, onion, parsley and but- ter, with one pint of water, and let them simmer till tender. Season with salt and pepper. When done strain off the vegetables, and put two-thirds of I ho liquor with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup. CELERY SOUP. Celery soup may be made with whiU stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in fdur pints, of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care. Serve with toasted bread and, if liked, thicken with a little floor. Season to taste. IRISH POTATO SOUP. Peel and boil eight medium-sized potatoes with a large onion,, sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot. 30 SOUPS WITHOUT MEAT. PEA SOUP. Put a quart of dried peas into five quarts of water; boil for fotir hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine. Season with pepper and salt. Boil two hours longer, and if the soup becomes too thick add more water. Strain through a colander and stir in a tablespoonful of cold butter. Serve hot, with small pieces of toasted bread placed in the bottom of the tureen. NOODLES FOR SOUP. Beat up one egg light, add a pinch of salt, and flour enough to make a very slard back into the pan, and when hot slip back the fish. When the other side is biown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table. Leaving the heads on and the fish a crispy-bro^vn, in perfect shape, improves the appearance if not the fiavor. Oafnish with shces of lemon. — Hotel Lafayetie, Philadelphia. BAKED PICKEREL. Carefully clean and wipe the fish, and lay in a dripping-pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or seversd muifin rings may be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching, and tied, or as directed in note on fish; bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir jn two large spoons of melted butter and a little chopped parsley; heat aU by setting the ciip in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fish in a hot dish, and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in. the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed or not, just as you please. BOILED SALMON. The middle^ slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, veiy rich, in which has been stirred a tablespoonf ul of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and shced eggs. 44 FISH. BROILED SALMON. Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. Another mode. — Cut the slices one inch thick, and season them xvith pepper and salt; butter a;sheet of white paper, lay each shce on a separate piece, envelope them in it with their ends twisted; broil gently over a clear fire, and serve with- anchovy or caper sauce. When liigher seasoning is required, add a few chopped herbs and a little spice. FRESH SALMON FRIED. Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs, — f^y a light brown. This mode answers for ail fish cut into steaks. Season well with salt and pepper. SALMON AND CAPER SAUCE. Two sUces of salmon, one-quarter pound butter, one-half teaspoonful of chopped pai'sley, one shalot; salt and pepper 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; place it in the oven and baste it frequently; when done, take it out and diain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very deUcious. BROILED SALT SALMON OR OTHER SALT FISH. Soak salmon in tepid or cold water twenty-four hours, changing water sev- eral times, or let stand under faucet of running water. If in a hurry or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. PICKLED SALMON. Take a fine, fresh salmon, and having cleaned it, cut it into large pieces, and bcHi it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and eet it in a cold place till next day. Then make the pickle, which must be in F/SB. 45 proportion to the quantity of fish. To one quart of the water in which the sahnon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated and a dozen blades of mace. Boil aU. these together in a kettle closely covered to prevent the flavor from evaporating. When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a tablespoonful of sweet oil, which will make it keep the longer. Cover it closely, put it in a dry, cool place, and it will be good for many months. This is the nicest way of preserving salmon, and is approved by all who have tried it. SMOKED SALMON. Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire. Smoked salmon is very nice when shaved Uke smoked beef, and served with coffee or tea. FRICASSEE SALMON. This way of cooking fresh salmon is a pleasant change rrom the ordinary modes of cooking it: Cut one and one-half pounds of sahnon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a httlo salt, a Uttle white pepper, one clove, one blade of mace, three pieces of sugar, one shalot and a heaping teaspoonf ul of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and one wineglass- ful of sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast. SALMON PATTIES. Cut cold cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayeime pepper and salt. FiU the sheila and serve. Cold cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose— all are equally good, FISH AND OYSTER PIE. Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and 6alt to taste, bread-crumbs sufficient for the quantity of fish; i teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley. 46 FISH. Clear the fish /rom the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread-crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite fulL You may form a covering either of bread-crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. Time.— 11 of cooked fish, \ hour; if made of fresh fish and puff-paste, J hour. STEAMED FISH. Secure the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; pour off the vinegar, and put it in a steamer over boiling water, and steam twenty minutes, or longer for large fish. When the meat easily separates from the bone it is done. Drain weD, and serve on a very clean white napkin, neatly folded and placed on the platter; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or alternately with both. TO BROIL A SHAD. SpUt and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a dripping-pan and broil it for about a quarter of an hour, or more, accord- ing to the thickness. Butter it well, and send it to the table. Ciovering it while broiling gives it a more delicious flavor. BAKED SHAD. Many people are of the opinion that the very best method of cooking a shad is to bake it. Stuff it with bread-crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yoUc of egg; fill the fish with it, and sew it up or fasten a sti-ing around it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cresses, etc. Dressing for Baked Shad.— hoW up the gravy in which the shad was baked, put in a large tablespoonful of catsup, a tablespoonf ul of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine. Serve in a sauce boat FISH, 47 TO COOK A SHAD ROE. Drop into boiling water, and cook gently for twenty minutes; then take from the fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge ■well ■with salt and pepper, and spread soft butter over it; then dredge thickly ■with flour. Cook in the oven for half an hour, basting frequently with salt, pepper, flour, butter and water. TO COOK SHAD ROE. (Another Way.) Krst partly boil them in a small covered pan, take out and season them ■with salt, a httle pepper, dredge with flour and fry as any fish. BOILED BASS. After thoroughly cleaning it place in a saucepan with enough water to cover it add two tablespoonfols of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the bodj carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it ■with a sauce. BOILED BLUEFISH. Boiled the same as Bass. BAKED BLUEFISH. Baked the same as Baked Shad — see page 46. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and ■wipe them dry; roll them in wheat flovtr or roHed cracker, and fry as di- rected for other fish, in hot Jard or beef drippmg, salted. They should be bro^wTied aH over and thoroughly-done* Eels are-^omethnes dipped in batter and then fried, or into egg and bread crumbs. Serve ■with crisped-parsley., SHEEPSHEAD WITH DRAWN BUTTER. Select a medium-sized fish, dean it thoroughly, and rub a Uttle salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boihng water and steam one hour; then lay it whole upon a hot side-dish, garnish with 48 f/SH. tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows: Take two ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a sauce-pan, and as they begin to melt, whisk them; add the remainder, one at a time, until thoroughly smooth; while stirring, add a"tablespoonful of lemon juice, half a tablespoonful of chopped pars- ley; pour into a hot sauce boat, and serve. BAKED WHITE FISH. Thoroughly clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inches of the tail, and stuff with the fol- lowing: Soak stale bread in water, squeeze dry; cut in pieces a large onion, fry in butter, chop fine; add the bread, two ounces of butter, salt, pepper and a lit- tle parsley or sage; heat through, and when taken off the fire, add the yolks of two well-beaten eggs; stuff the fish rather full, sew up with fine twine, and wrap with several coils of white tape. Kub the fish over slightly virith butter; just cover the bottom of a baking pan with hot water, and place the fish in it, standing back upward, and bent in the form of an S. Serve with the following dressing: Reduce the yolks of two hard-boiled eggs to a smooth paste with two tablespoonfiJs good salad oil; stir in half a teaspoon English mustard, and add pepper and vinegar to taste. HALIBUT BOILED. The cut next to the tail-piece is the best to boil. Rub a little salt over it, Boak it for fifteen minutes in vinegar and cold water, then wash it and scrape it imtil quite clean; tie it in a cloth, and boil slowly over a moderate fire, allow- ing seven minutes boiling to each pound of fish; when it is half cooked, turn it over in the pot; serve with drawn butter or egg sauce. Boiled halibut minced with boiled potatoes, and a little butter and milk, makes an excellent breakfast dish, STEAMED HALIBUT. Select a three-pound piece of white hahbut, cover it with a cloth and place it ill a steamer; set the steamer over a pot of fast-boihng water and steam two hours: nlace it on a hot dish surrounded with a border of parsley, and serve with egg-sauce. FRIED HALIBUT. No. 1. Select choice, firm slices from this large and delicate-looking fish, and, after carefully washing and drying with a soft towel, with a sharp knife take off the skin. Beat up two eggs, and roll out some brittle a-ackers upon the kneading board until they are as fine as dust. Dip each sUce into the beaten egg, then into the cracker crumbs, (after you have salted and peppered the fish), and place them in a hot frying-pan half full of boiling lard, in which a little butter has been added to make the fish brown nicely: turn and brown both sides, remove from the frying-pan and drain. Serve hot. FRIED HALIBUT. No. 2. First fry a few thin sUces of salt pork imtil brown in an iron frying-pan; then take it up on a hot platter, and keep it warm unto the hahbut is fried. After washing and drying two poimds of sHced hahbut, sprinkle it with salt and pepper, dredge it weU. with flour, put it into the hot pork-drippings and fry brown on both sides; then serve the pork with the fish. Hahbut broiled in sUces is a very good way of cooking it, broiled the same as Spanish mackerel BAKED HALIBUT. Take a nice piece of halibut weighing five or six pounds, and lay it in salt water for two hours. Wipe it dry and score the outer skin. Set it in a drip- ping-pan in a moderate hot oven, and bake an hour, basting often with butter and water heated together in a sauce-pan or tin cup. When a fork wiU pene- trate it easily, it is done. It should be a fine, brown color. Take the gravy in the dripping-pan, add a httle boiUng water should there not be enough, stir in a tablespoonf ul of walnut catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken with brown flour, previously wet with cold water. Boil up once and put in a sauce boat. HALIBUT BROILED. Broil the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed on a hot dish when done, buttered well and cover closely. FRIED BROOK TROUT. These dehcate fish are usually fried, and form a deUghtful breakfast or sup- per dish. Clear wash and dry the fish, split them to the taU, salt and pepper 5© f/sff. them, and flour them nicely. If you use lard instead of the fat of fried salt pork, put in a piece of butter to prevent their sticking, and which causes them to brown nicely. Let the fat be hot, fry quickly to a delicate brown. They should be sufficiently browned on one side before turning on the other side. They are nice served with slices of fried pork, fried crisp. Lay them side by side on a heated platter, garnish and send hot to the table. They are often cooked and served with their heads on. FRIED SMELTS. Fried with their heads on the same as brook trout. Many think that they make a much better appearance as a dish when cooked whole with the heads on, and nicely garnished for the table, BOILED WHITE FISH. Taken from Mrs. A. W. Ferry^s Cook Book, Mackinac, 1824. The most deli- cate mode of cooking white fish. Prepare the fish as for broiling, laying it open; put it into a di'ipping-pan vrith the back down; nearly cover with water; to one fish two tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour. Dress with gravy, a little butter aud pepper, and garnish with hard- boiled eggs. I BAKED WHITE FISH. (Bordeaux Sauce.) Clean and stuff the fish. Put it in a baking-pan and add a liberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret and bcke for an hour and a quarter. Remove the fish and strain the gravy; add to the latter a gill more of claret, a teaspoonful of brown flour and a pinch of cayenne, and serve with the fish. — Plankington House, Milwaukee. BAKED SALMON TROUT. This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect. It should be baked slowly, basting often with butter and water. When done, have ready in •a sauce-pan a cup of cream, diluted with a few spoonfuls of hot water, for fear it might clot in heating, in which have been stirred cautiously two tablespoon- fuls of melted butter, a scant tablespoonf ul of flour, and a little chopped parsley. Heat this in a vessel set within another of boiling water, add the gravy from the F/SN. 51 drippiiig-pan, boil up once to thicken, and when the trout is laid on a suitable hot dish, pour this sauce around it. Garnish with sprigs of parsley. This same fish boiledi served with the same cream gravy, (with the exception of the fish gravyt) is the proper Way to coOk it. TO BAKE SMELTS. Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat baking-dish; the pan should be buttered, also the fishj season writh salt and pep- per, and cover with bread or cracker-crumbs. Place a piece of butter over each. Bake tor fifteen or twenty minutes. Garnish with fried j arsley and cut lemon. BROILED SPANISH MACKEREL. Split the fish down the back, take Out the back bone, wash it ifi cold ■vfrater, dry it with a clean dry cloth, sprinkle it lightly with salt and lay it on a -but- tered gridiron, over a clear fire, with the flesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pep- per. Dish up the fish hot from the gridiron on a hot dish, turn over the mix- ture and serve it while hot. ^ Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially " Matre d'Hotel Sauce." BOILED SALT MACKEREL Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters. Wrap each up in a cloth and put it into a kettle with conaderable water, which should be cold; cook about thirty minutes. Take it carefully from the cloth, take out the back bones and pour over a little melted butter and cream; add a light sprinkle of pepper. Or make a cream sauce like the following: Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley, to taste. Beat an egg light, pom- the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and serve it with some slices of lemon, or a few sprigs of parsley or water -cresses, on the dish as a garnish. 5? pTsn. BAKED SALT MACKEREL. When the ma<:kerel have soaked over night, put them in a pan and pour on boiling vrater enough to cover. Let them stand a couple of minutes, then drain them off, and put them in the pan with a few lumps of butter; pour on a half teacupful of sweet cream, or rich milk, and a little pepper; set in the oven and let it bake a' little until brovsm. FRIED SALT MACKEREL. Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in cold water, changing them every two hours; then put them into fresh water just before retiring. In the morning drain off the water, wipe them dry, roll them in flour, and fry in a little butter on a hot thick- bottom frying-pan. Serve with a httle melted butter poured over, and garnish with a little parsley. BOILED FRESH MACKEREL. Fresh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the same way as the salt mackerel Broiled ones are very nice v(rith the same cream sauce, or you can substitute egg sauce. POTTED FRESH FISH. After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupfiil each of salt, black pepper and cinnamon, one eighth cupful of allspice, and one teaspoonful of cloves. Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and con- tinue so until the dish is fuIL Fill the jar with equal parts of vinegar and water, cover Vfith tightly fitting lid, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold, it is to be cut in slices and served. This is a tea or lunch dish. SCALLOPED CRABS. Put the crabs into a kettle of boiling water, and throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done and pick out all the meat; be careful not to break the shelL To a pint of meat put a httle salt and pepper; taste, and if not enough add more, a little at a FISH. 53 time, till suited. Grate in a very Uttlfi nutmeg, and add one spoonful of cracker or bread-crumbs, two eggs well beaten, and two tablespoonfuls of butter (even full): stir all well together; wash the shells clean, and fill each shell full of the mix- ture; sprinkle crumbs over the top and moisten with the Uquor; set in the oven till of a nice brown; a few minutes will do it. Send to the table hot, arranged on large dishes. They are eaten at breakfast or supper. FISH IN WHITE SAUCE. Flake up cold boiled halibut and set the plate into the steamer, that the fish may heat without drying. BoU the bones and skin of the fish with a sUce of onion and a very small piece of red pepper; a bit of this the size of a kernel of coffee will make the sauce quite as hot as most persons like it. Boil this stock down to half a pint; thicken with one teaspoonful of butter and one teaspoonful of flour, mixed together. Add one drop of extract of almond. Pour this sauce over your halibut and stick bits of parsley over it. FRESH STURGEON STEAK MARINADE. Take one slice of sturgeon two inches thick; let it stand in hot water five minutes; drain; put it in a bowl and add a giU of vinegar, two tablespoonfuls of melted butter, half a teaspooMul of salt, a saltspoonful of black pepper, and the juice of half a lemon; let it stand six hours, turning it occasionally; drain and diy on a napkin; dip it in egg; roll in bread-crumbs, and fry, or rather boil, in very hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and, by degrees, half of the marinade, to make a smooth sauce, which serve with the fish. POTTED FISH Take out the backbone of the fish; for one weighing two pounds take a table- spoonful of allspice and cloves mixed; these spices should be put into Uttle bags of not too thick muslin; put sufacient salt directly upon each fish; then roll in a cloth, over which sprinkle a Uttle cayenne pepper; put alternate layers of fish, spice and sage in an earthem jar; cover vdth the best cider vinegar; cover the jar closely vrith a plate, and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to nve hours, according to quantity. Ready when cold. 54 P'SB. MAYONNAISE FISH. Take a pound or so of cold boiled fish (halibut, rock, or cod), not chop, but cut, into pieces an inch in length. Mix in a bowl a dressing as follows: The yolk of four boiled eggs rubbed to a smooth paste with salad oil or butter; add to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly, six tablespoonfuls of vinegar. Beat the mixture imtil hght, and just before pouring it over the fish, stir in Ughtly the frothed white of a raw egg. Serve the fish ia a glass dish, with half the dressing stirred ia with it. Spread the remainder over the top, and lay lettuce leaves (from the core of the head of let< tuce) around the edges, to be eaten with it. FISH CHOWDER. (Rhode Island.) Pry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put then) back into the bottom of the pot vrith their own gravy. (This is much better than having the slices whole.) Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley; summer savory and pepper, either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break. Above this put a layer of pork, and repeat the order given above — onions, sea- soning, (not too much), crackers and pork, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold water to barely cover all. Cover the pot, stew gently for an hour; watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle. When the chowder is thoroughly done, take out with a perforated skimmer and put into ar tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder. Serve shced lemon, pickles and stewed toma- toes with it, that the guests may add if they Uke. CODFISH BALLS. Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, shced thickly; put them together in plenty of cold water and boil imtil the potatoes are thoroughly cooked; remove from the fire, and di'sin off all the water. Mash them with the potato masher, add a piece of butter the FISH. 55 size of an egg, one weli-beaten egg, and three spoonfuls of cream or nch inilk. Flour your hands and make into balls or cakes. Put an ounce each of butter and lard into a frying pan; when hot, put in the balls and fry a nice bro^vn. Do not freshen the fish before boihng with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts. STEWED CODFISH. (Sait.) Take a thick, white piece of salt codfish, lay it in cold water for a few min- utes to soften it a little, enough to render it more easily to be picked up. Shred it in very small bits, put it over the fire in a stew-pan with cold water; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to quantity. Set it over the fire again and let it boU slowly about three minutes, now add a good-siz6d piece of butter, a shake of pepper and a thickening of a tablespoonf ul of fiour in enough cold milk to make a cream. Stew five minutes longer, and just before serving stir in two well-beaten eggs. The eggs are an addition that could be dispensed with, however, as it is very good without them. An excellent breakfast dish. CODFISH A LA MODE. Pick up a teacupful of salt codfish very fine, and freshen— the dessicated is nice to use; two cups mashed potatoes, one pint cream or milk, two weU-beaten eggs, half a cup butter, salt and pepper; mix; bake in an earthen baking dish from twenty to twenty-five minutes; serve in the same dish, placed on a small platter, covered with a fine napkin. BOILED FRESH COD. Sew up the piece of fish in thin cloth, fitted to shape; boil in salted Water (boiling from the first), allowing about fifteen minutes to the pomid. Carefully unwrap, and pour over it warm oyster sauce. A whole one boiled the same. — Hotel Brighton. SCALLOPED FISH. Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish, and place it in a sauce pan- of boiling water; put into it a few slices of onion, cut very fine, a sprig of parsley minced fine, add a piece of butter as lai^e as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of corn-starch, or fiour, rubbed in a little oold milk; let all boil up and remove from the fire. Take a dish you wish to 5 6 FISH. eerve it m, butter the sides and bottom. Put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread-crumbs, then a layer of fish again, and so on, until the dish is full; spread cracker or bread-crumbs last on the top, to prevent the milk from scorching. This is a very good way to use up cold fish, making a nice breakfast dish, or a side-dish for dinner. FISH FRITTERS. Take a piece of salt codfish, pick it up very fine, put it into a sauce-pan, with plenty of cold water; bring it to a boU, turn off the water, and add another of cold water; let this boU with the fish about fifteen minutes, very slowly; strain oS this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoon- ful of taking powder in flour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompaniment to a good break- fast. BOILED SALT CODFISH. (New England Style). Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and .simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy, and serve. Many cooks prefer soaking the fish over night. BOILED CODFISH AND OYSTER SAUCE. Lay the fish in cold salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a m ann er as to envelope the fish entirely, yet have but owe thickness of cloth over any part. Put the fish into boiling water, slightly salted; add a few whole cloves and peppers and a bit of lemon peel; pull gently on the fins, and when they come out easily the fish is done. Arrange neatly on a folded napkin, garnish and serve with oyster sauce. Take six oysters to every pound of fish and scald (blanch) them in a half -pint of hot oyster liquor; take out the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a gill of milk containing half of a teaspoonful of flour. Simmer a moment; add the oysters, and send to table in a sauce-boat. Egg sauce is good with this fish. BAKED CODFISH. If salt fish, soak, boil and pick the fish, the' same as for fish-balls. Add an equal quantity of mashed potatoes, or cdd, boiled, chopped potatoes, a large SHELL-FISH. 57 piece of butter, and warm milk enough to make it quite sott. Put it into a but tered dish, rub butter over the top, shake over a little sifted flour, and bake about thirty minutes, and until a rich brown. ' Make a sauce of drawn butter, with two hard-boiled eggs sUced, served in a gravy-boat. CODFISH STEAK. (New England Style.) Select a medium-sized fresh codfish, cut it in steaks cross-wise of the fish, about an inch and a half thick; sprinkle a little salt over them, and let them stand two hours. • Cut into dice a poimd of salt fat pork, fry out all the fat from them and remove the crisp bits of pork; put the codfish steaks in a pan of com meal, dredge them vsdth it, and when the pork fat is smoking hot, fry the steaks in it to a dark-brown color on both sides. ' Squeeze over them a Uttle lemon juice, add a dash of freshly ground pepper, and servo vnth hot, old-fash- ioned, well-buttered Johnny Cake. SALMON CROQUETTES. One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon- can be used. STEWED WATER TURTLES, OR TERRAPINS. Select the largest, thickest and fattest, the females being the best; they should be alive when brought from market. Wash and put them alive into boiling water, add a little salt, and boil them until thoroughly done, or from ten to fif- teen minutes, after which take off the sheU, extract the meat, and remove care- fully the sand-bag and gaU; also all the entrails; they are unfit to eat, and are no longer used in cooking terrapins for the best tables. ' Cut the meat into pieces, and put it into a stew-pan with- its eggs, and sufQcient fresh butter to Btew it well. Let it stew till quite hot throughout, keeping the pan carefully S8 SHELL-FISH. covered, that none of the flavor may escape, but shake it over the fire whUo stewing. In another pan make a sauce of beaten yolk of egg, highly flavored with Madeira or sherry, and powdered nutmeg and mace, a gill of current jelly, a pinch of cayenne pepper, and Salt to taste, enriched with a large lump of fresh butter. Stir this sauce well over the fire, and when it has almost come to a boil, take it off. Send the terrapins to the table hot in a covered dish, and the sauce separately in a sauce-tureen, to be used by those who like it, and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with butter. This is now the usual mode of dressing terrapins in Maryland, Virginia, and many other parts of the South, and will be found superior to any other. If there are no eggs in the terrapin, "egg balls" may be substituted. (See recipe). STEWED TERRAPIN, WITH CREAM. Place in a sauce-pan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of ter- rapin meat and stir all imtil it is scalding hot. Move the sauce-pan to the back part of the stove or range, where the contents will keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after add- ing tlje eggs, but pour it immediately into a tureen containing a gill of good Madeira and a tablespoonful of lemon juice. Serve hot. STEWED TERRAPIN. Plunge the terrapins alive into boUing water, and let them remain until the sides and lower shell begin to crack— this will take less than an hour; then re- move them and let them get cold; take off the shell and outer skin, being care- ful to save all the blood possible in opening them. If there are eggs in them put them aside in a dish; take all the inside out, and be very careful not to break the gall, which must be immediately removed or it will make the rest bitter. It hee within the fiver. Then cut up the Uver and all the rest of the terrapin into smaU pieces, adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a Uttle flour over them as you place them in the stew-pan; let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace; then add a gill of the best brandy and half a pint of the very best sherry wine; let it simmer over a slow fire very gently. About ten minutes or so before you are ready to dish them, add half a pint of rich cream and half a pound of sweet butter, with flour, to prevent boil- SHELL-PISH 59 ing; two or three minutes before taking them off the fke, peel the eggs carefully and throw them in whole. If there should be no eggs use the yolk of hens' eggs, hard boiled. This receipt is for four terrapins. —RinnevVi Motel, BaUimort. BOILED LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boUs very hard, put in the lobster, having firstlirushed it, aud tied the claws together with a bit of twine. Keep it boUing from 20 minutes to half an hour in proportion to its size. If boiled too long the meat wiU be hard and stilngy. When it is done take it out, lay it on its claws to drain, and then wipe it dry. It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers, are not to be eaten. Very large lobsters are not the best, the meat being coarse and tough. The male is best for boiUng; the flesh is firmer, and the shell a brighter red; it may readily be distinguished from the female; the tail is narrower, and the two up- per-most fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader, Hen lobsters are preferred for sauce or salad, on accoimt of their coral. The head and small claws are never used. They should be aUve and freshly caught when put into the boihng kettle. 4fter being cooked aiid cooled, spUt open the body and tail, and crack the claws, to extract the meat. The sand pouch found near the throat should be removed. Care should be exercised that none of the feathery, tough, gill-Uke particles found under the body shell get mixed with the meat, as they are indigestible, and have caused much trouble. They are supposed to be the cause of so-called poisoning from eating lobster. Serve on a platter. Lettuce, and other concomitants of a salad, should also be pl^fifid on tho table or platter, SCALLOPED LOBSTER. Butter a deep dish, and cover the bottom with fine bread-crumbs; put on this a layer of chopped lobster, with pepper and salt; so on alternately until the dish is filled, having crumbs on top. Put on bits of butter, moisten with milk, and bake about twenty minutes. DEVILED LOBSTER. Take out aU the meat from a boiled lobster, reserving the coral; sefison highly with mustard, cayenne, salt and some kind of tabic sauce; stew imtil weU mixed. 6o SHELl^FISH. and put it in a covered sauce-pan, with just enough hot water to keep from burning; rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir it into the sauce-pan. ^The dressing should be prepared before the meat is put on the fire, and which ought to boil but once before the coral is put in; stir in a heaping teaspoonful of butter, and when it boils again it is done, and should be taken up at once, as too much" cooking toughens the meat. ^ LOBSTER CROQUETTES. Take any of the lobster remaining from table, and pound it until the dark, light meat and coral are well mixed; put with it not quite as much fine bread- crumbs; season with pepper, salt and a very httle cayenne pepper; add a httle melted butter, about two tablespoonfuls if the bread is rather dry; form into egg-shaped or round balls; roll them in egg, then in fine crumbs, and fry in boil- ing lard. LOBSTER PATTIES. Cut some boiled lobster in small pieces; then take the__ small claws and the spawn, p;ut them in a suitable dish, and jam them to a paste with a potato masher. Now add to them a ladleful of gravy or both, with a few bread-crumbs set it over the fire and boil; strain it through a strainer, or sieve, to the thickn'jss of a cream, and put half of it to your lobsters, and save the other half to sauce them with after they are baked. Put to the lobster the bigness of an egg of butter, a little pepper and salt; squeeze in a lemon, and warm these over the fire enough to melt the butter, set it to cool, and sheet yom- patty-pan or a plate or dish with good puff paste; then put in your lobster, and cover it with a paste; bake it within three-quarters of an hour before you want it; when it is baked, cut up your cover, and warm up the other half of your sauce above mentioned, with a httle butter, to the thickness of cream, and pour it over yom- patty, with a little squeezed lemon; cut your cover in two, and lay it on the top, two inches distant, so that what is under may be seen. You may bake crawfish, shrimps or prawns the same wav: and they are aU proper for plates or httle dishes for a second course. LOBSTER A LA NEWBURG. Take one whole lobster, cut up in pieces about as large as a hickory nut. Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to taste, and thicken with heavy cream sauce ; add the yolk of one egg and t wo oz. of sherry wine SHBLI^FISH. m Cream Sauce for above is made as follows : 1 oz. butter, melted in sauoe pan, '2 oz. flour, mixed with butter; thin down to proper consistency with boiling cream. » — Rector's Oyster House, Chicago. BAKED CRABS. Mix with the contents of a can of crabs, bread-crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking-pan well buttered, place therein first a layer of the crab meat, prepared as above, then a layer of the minced ham, and so on, alternating until the pan is filled. Cover the top with bread-crumbs and bits of butter, and bake. DEVILED CRABS. Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustai-d powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread- crumbs. Work the butter to a light cream, mix the mustard well with it, then stir iu very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream, and crumbs. Season, to taste with cayenne pepper and salt: fill the crab shells with the mixture, sprinkle bread-crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can he made A crab-shell will hold the meat of two crabs. CRAB CROQUETTES. Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker-crumbs. Add two or three well-beaten eggs to bind .the mixture. Form the croquettes, egg and bread-crumb them and ..fry them deUcately in boiling lard. It is better to use arwire frying-basket for cro- quettes of all kinds. TO MAKE A CRAB PIE. Procure the crabs alive, and put them in boiling water, along with some salt. Boil them for a quarter of an hour or twenty minutes, according to the size. When cold, pick the meat from the claws and body. Chop all together, and mix it with crumbs of bread, pepper and salt, and a little butter. Put all this into the sheU, and brown in a hot oven. A crab-sheD wiU hold the meat of two crabs. 62 SHELL- FISH. CRABS. (Soft Shell.) Crabs may be bofled as lobsters. They make a fine dish when stewed. Take out the meat from the shell, put it into a sauce-pan with butter, pepper, saJ^ a pinch of mace, and a very little water; dredge with flour, and let simmer five minutes over a slow fire. Serve hot; garnish the dish with the claws laid around it. The usual way of cooking them is frying them in plenty of butter and lard mixed ; prepare them the same as frying fish. The spongy substance from the sides should be taken off, also the sand bag. Fry a nice brovra, and garnish with pjirsley. OYSTERS. Oysters must be fresh and fdt to be good. They are in season from Septem- ber to May. The small ones, such as are sold by the quart, are good for pies, fritters, or stews; the largest of this sort are nice for frying or pickling for family use. FRIED OYSTERS. Take Idrge oysters frotn their own liquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard, in a thick€)ottom fry- ing-pan. Season the oysters with pepper and salt, then dip each one into e^ and cracker-crumbs rolled fine, tmtil it will take up no more. Place them in the hot grease and fry them a deUrate brown, turning them on both sides by sliding R broad-bladed knife under them. Serve them crisp and hot. — Boston Oysler House. Some prefer to roll oysters in corn-meal and others use flour, but they are much more crisp with egg and cracker-crumbs. OYSTERS FRIED IN BATTER. ingredients.— i pint of oysters, 2 eggs, i pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a Uttle nutmeg; hot lard. Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make some lard hot in a deep frying-pan; put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boQed fish, and then a few bread-cnunbs should be added to the flour. SJiSLL-FlSH. 63 STEWED OYSTERS. (In Milk or Cream.) Drain the liquor from two quarts of oysters; mix with it a small teaoupful of Hot water, add a little. salt and pepper, and set it over the fire in a sauce-pan. Let it boil up once, put in the oysters, let them come to a boil, and when they " ruffle " add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a pint of boiling milk, and take the saUce-pan from the fire. Serve with oyster or cream crackers. Serve while hot. If thickening is preferred,stir in a little flour or two tablespoonfuls of cracker- crumbs. PLAIN OYSTER STEW. Same as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking up. OYSTER SOUP. For oyster soup, see Soups. DRY OYSTER STEW. Take six to twelve large oysters and cook them in half a pint of their own liquor; sea^u with butter and white pepper; cook for five minutes, stirring con- stantly. Serve in hot soup-plates or bowls. — Fulton Market, Neto York. BOSTON FRY. Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes;, cover the hollow of a hot platter with tomato sauce; place the oysters in it, but not covering; garnished with chopped parsley sprinkled over the oysters. ^-Boston Oyster Houst. BROILED OYSTERS. Dry a quart of oysters in a cloth, dip each in melted butter well peppered; then in beaten egg, or not, then in bread or cracker-crumbs, also peppered. Broil on a wire broiler over live coals, three to five minutes. Dip over each a little melted butter. Serve hot. ROAST OYSTERS IN THE SHELL. Select the large ones, those usually termed " Saddle Eocks," formerly known aa a distinct variety, but which are now but the large oysters selected from any beds; wash and wipe them, and place with the upper or deep shell down, to. 04 SHELL-FJSH. catch the juice, over or on live coals. When they open their shells, remove the shallow one, being careful to save all the juice in the other; place them, shells and all, on a hot platter, and send to table hot, to be seasoned by each person witti butter and pepper to taste. If the oysters are fine, and they are just codked enough and served aU hot, this is, par excellence, the style. OYSTER ROAST. No. 2. Put one quart of oysters in a basin with their own hquor and let them boil three or four minutes; season with a httle salt, pepper and a heaping spoonful of butter. Serve on buttered toast. STEAMED OYSTERS. Wash and drain a quart of coimts or select oysters; put them in a shallow pan and place in a steamer over boihng water; cover and steam till they are plump, with the edges ruffled, but no longer. Place in a heated dish, with but- ter, pepper and salt, and serve. — Baltimore Style. STEAMED OYSTERS IN THE SHELL. Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they opeiL Place this dish or vessel over a pot of boiling water where they will get the steam. Boil them rapidly until the shells open, about fifteen to twenty minutes. Serve at once while hot. seasoned with butter, salt and pepper. PAN OYSTERS. No. I. Cut Some stale bread in thin sUces, taking off all the crust; roimd the slices to fit patty -pans, toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster hquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly. They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are rufQed; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer. Serve in patty-pans. They are dehcious. —Nefo rorkStylt. PAN OYSTERS. No. 2. Lay in a thin pie-tin or dripping-pan half a pint of large oysters, or more if required; have the pan large enough so that each oyster will lie flat on the bot- SHELL-FlStt. 65 torn; put in over them a little oyster liquor, but not enough to float; place them carefully in a hot oven and Just heat them through thoroughly— dp not bake them— which will be in three to five minutes, according to fii-e; take them up and place on toast; first moistened with the hot juice from the pan. Are a very good substitute for oystei's roasted in the shell, the slow cooking bringing out the flavor. — French Restaurant, New Orleans, La. OYSTER FRITTERS. Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk, a httle salt, four well-beaten eggs, and flour enough. to make batter hke griddle-cakes. Envelop an oyster in a spoonful of this batter, (some cut them in halves or chop them fine,) then fry in butter and lard, mixed in a frying-pan the same as we fry eggs, turning to fry brown on both sides. Send to the table very hot. —Delmonico. - Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard, but this is not always convenient; either way they are excellent. OYSTER PATTIES. line patty-pans with thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white of an egg. Cut an inch square of thin pastry, place oil the centre of each, glaze this also with egg, and bake in a quick oven fifteen to twenty minutes. Kemove the bread or paper when half cold. Scald as many oysters as you require (allowing two for each patty, three if small) in their own liquor. Cut each in four and strain the liquor. Put two tablespoonfuls of butter and two of flour into a thick sauce-pan; stir them together over the fire till the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter. (If you have cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the oysters into it and let them boO once. Beat the yolks of two eggs. Remove the oysters for one minute from the fire, then stir the eggs into them till the sauce looks like thick custard. Fill the patties with this oyster fricassee, taking care to make it hot by stand- ing in boiling water before diimer on the day required, and to make the patty cases hot before you fill them. 66 SHELL-FISH. FULTON MARKET ROAST. It is still known in New York from the place at which it was and is stiD served. Take nine large oysters in the shell ; wash, dry and roast over a char- coal fire, on a broiler. Two minutes after the shells open they wiU be done. Take them up quickly, saving the juice in a small, shallow, tin pan; keep hot until all are done; butter them and sprinkle with pepper. This is served for one person when calling for a roast of this kind. It is often poured over a shoe of toast. SCALLOPED OYSTERS. Have ready about a pint bowl of fine cracker-crumbs. Butter a deep earthen dish; put a layer of the cracker-cnunbs on the bottom; wet this with some of the oyster Uquor; next have a layer of oysters; sprinkle with salt and pepper, and lay small bits of butter upon them; then another layer of cracker-crumbs and oyster juice; then oysters, pepper, salt and butter, and so on, until the dish is fuU; the top layer to be cracker-crumbs. Beat up an egg in a cup of milk and turn over aU. Cover the dish and set it in the oven for thirty or forty-five minutes. "When baked through, uncover the top, set on the upper grate and brown. OYSTER POT-PIE. Scald a quart can of oysters in their own liquor; when it boUs, skim out the oysters and set aside in a warm place. To the Uquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk. Have ready nice hght biscuit dough, rolled twice as thick as pie-crust; cut out into inch squares, drop them into the boiling stew, cover closely, and cook forty minutes. When taken up, stir the oysters into the juice and serve aU together in one dish. A nice side entrie. ^Prince's Say, S.L BOSTON OYSTER PIE. Having buttered the inside of a deep pie-plate, Une it with puff-paste, or common pie-crust, and prepare another sheet of paste for the Ud; put a clean towel into the dish (folded so as to support the Ud), set it into the oven and bake the paste well; when done, remove the lid and take out the toweL WMle the paste is baking prepare the oysters. Having picked off carefully every bit of shell that may be found about them, drain off the hquor into a pan and put the oysters into a stew-pan with barely enough of the hquor to keep them from burning; season them -with pepper, salt and butter; add a little sweet cream or milk, and one or two crackers rolled fine; let the oysters simmer, but not SHELL-F/SH. bj botl, as that will shrivel them. Remove the upper crust of pastry and SO. the dish with the oysters and gravy; replace the cover and serve hot. Some prefer baking the upper crust on a pie-plate, the same size as the pie, then slipping it ofif on top of the pie after the same is filled with the oysters. MOCK OYSTERS. Grate the com, while green and tender, vrith a coarse grater, into a deep dish. To two ears of com, allpw one egg; beat the whites and yolks separately, and add them to the com, with one tablespoonful of wheat flour and one of butter, a teaspoonful of salt and pepper to taste. Drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, and fry a light brown on both sides. In taste, they have a singular resemblance to fried oysters. The com must be young. FRICASSEED OYSTERS. Take a slice of raw ham, which has been pickled, but not smoked, and soak m boiling water for half an hour; cut it in quite small pieces, and put in a sauce- pan with two-thirds of a pint of veal or chicken broth, weU strained; the liquor from a quart of oysters, one small onion, minced fine, and a little chopped parsley, sweet marjoram, and pepper; let them simmer for twenty minutes, and then boil rapidly two or three minutes; skim well, and add one scant table- spoonful of corn-starch, mixed smoothly in one-third cup of milk; stir constantly, and when it boils add the oysters and one ounce of butter; after which, just let it come to a boil, and remove the oysters to a deep dish; beat one egg, and add to it gradually some of the hot broth, and, when cooked, stir it into the pan; season with salt, and pour the whole over the oysters. When placed upon the table, squeeze the juice of a lemon over it. SMALL OYSTER PIES. For each pie take a tin plate half the size of an ordinary dinner plate; butter it, and cover the bottom with a puff paste, as for pies; lay on it five or six select oystars, or enough to cover the bottom; butter them and season with a little salt and plenty of pepper; spread over this an egg batter, and cover with a crust of the paste, making small openings in it with a fork. Bake in a hot oven fifteen to twenty vninutes, or until the top is nicely browned. — Boston OysttT Eoust. 68 SHELI^FISH. STEWED CLAMS. Wash clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom, and pvtt over the fire; as soon as the shells open, take out the clams, cut off the hard, uneatable " fringe " from each, with strong, clean scissors, put them into a stew-pan with the broth from the pot, and boQ slowly till they are quite tender; pepper well, and thicken the gravy with flour, stirred into melted butter. Or, you may get two dozen freshly opened very smaU clams. Boil a pint of nulk, a dash of white pepper and a small pat of butter. Now add the clams. Let them come to a boil, and serve. Longer boiling will make the clams almost indigestible. ROAST CLAMS IN THE SHELL. Eoast in a pan over a hot fire, or in a hot oven, or, at a " Clam Bake," on hot stones; when they open, empty the juice into a sauce-pan; add the clams with butter, pepper and a very Uttle salt. — Rye Beach. CLAM FRITTERS. Take fifty smaU or twenty-five large sand dams from their shells; if large, cut each in two, lay them on a thickly folded napkin; put a pint bowl of wheat flour into a basin, add to it three weU-beaten eggs, half a pint of sweet milk, and nearly as much of their own Uquor; beat the batter until it is smooth and perfectly free from imnps; then stir in the clams. Put plenty of lard or bsef fat into a thick-bottomed frying-pan, let it become boiling hot; put in the batter by the spoonful; let them fry gently; when one side is a dehcate brown, turn the other. CLAM CHOWDER. The materials needed are fifty round clams (quahogs), a large bowl of salt porl^ cut up fine, the same of onions, finefy chopped, and the same (or more, if you desire,) of potatoes cut into eighths or sixteenths of original size; wash the dams very thoroughly, and put them in a pot with half a pint of water; when the shells are open they are done; then take them from the shells and chop fine, saving all the clam water for the chowder; fry out the pork very gently, and when the scraps area good brown, take them out and put in the chopped onions to fry; they should be fried in a frying-pan, and the chowder-kettle be made very dean before they are put in it, or the chowder will bum. (The chief secret in chowder-maJdng is to fry the onions so deUcately that they win be missing in the chowder.) SHELL-FISH. 69 Add a quart of hot water to the onioas; put in the clams, clam-water and pork scraps. After it boils, add the potatoes, and when they are cooked, the chowder is finished. Just before it is taken up, thicken it with a cup of pow- dered crackers, and add a quart of fresh milk. If too rich, add more water. No seasoning is needed but good black pepper. With the addition of six shced tomatoes, or half a can of the canned ones, this is the best recipe of this kind, zxA is served in many of our best restaurants. — New Bedford Recipe. SCALLOPED CLAMS. Purchase a dozen large soft clams in the shell and three dozen opened clams. Ask the dealer to open the first dozen, care being used not to injure the shells, which are to be used in cooking the clams. Clean the shells well, and put two soft clams on each half shell; add to each a dash of white pepper, and half a teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice, add four of these to each sheU, strew over the top a thin layer of cracker-dust; place a piece of table butter on top, and bake in the oven until brown. They are delightful when properly prepared. SCALLOPS. If. bought in the shell boil them and take out the hearts, which is the only part used. Dip them in beaten egg, and fry in the same manner as oysters. Some prefer them stewed the same as oysters. FROGS FRIED. Frogs are usually fried, and are considered a great aelicacy. Only the hind- legs and quarters are used. Clean them well, season, and fry in egg batter, or dipped in beaten egg and fine cracker-crumbs, the same as oysters. FROGS STEWED. Wash and skin the quarters, parboil them about three minutes, drain them. Now, put into a stew-pan two ounces of butter. When it is melted, lay in the frogs, and fry about two minutes, stirring them to prevent burning; shake over them a tablespoonful of sifted flour and stir it into them; add a sprig of parsley, a pinch of powdered summer savory, a bay leaf, three' slices of onion, salt and pepper, a cup of hot water and one of cream. Boil gently imtil done; remove the legs, strain and mix into the gravy the yolks of two eggs, well beaten to a cream; put the legs in a suitable dish, pour over the gravy and serv In choosing poultry, select those that are fresh and fat, and the surest way to determine whether they are young, is to try the skin under the leg or wing. If it is easily broken, it is S'oung; or, turn the wing backwards, if the joint yields readily, it is tender. WTien poultry is young the skin is thin and tender, the legs smooth, the feet moist and limber, and the eyes full and bright. The body should be thick and the breast fat. Old turkeys have long hairs, and the flesh is purplish where it shows under the skin on the legs and back. About March they deteriorate in quaUty. Young ducks and geese are plump, with light, semi-transparent fat, soft breast-bone, tender flesh, leg- joints which will break by the weight of the bird, fresh-colored and brittle beaks, and wind pipes that break when pressed between the thumb and forefinger. They are best in fall and winter. Young pigeons have light red flesh upon the breast, and full, fresh-colored legs; when, the legs are thin and the breast very dark the birds are old. Fine game birds are always heavy for their size; the flesh of the breast is firm and plump, and the skin clear; and if a few feathers be plucked from the inside of the leg and around the vent, the flesh of freshly-killed birds will be fat and fresh-colored; if it is dark and discolored, the game has been hung a long time. The wings of good ducks, geese, pheasants, and woodcock are tender to the touch; the tips of the long wing feathers of partridges are pointed in young birds and round -in old ones. QuaU, snipe and small birds should have full, tender breasts. Poultry should never be cooked until six or eight hours after it has been killed, but it should be picked and drawn as soon aS possible. Plunge it in a pot of scalding hot water; then pluck ofiE the feathers, taking care not to tear the skin; when it is picked clean, roll up a piece of white paper, set fire to it, and singe off all the hairs. Tlie head, neck and feet should be cut off, and the ends of the legs skewered to the body, and a string tied tightly around the body. When roasting a chicken or small fowl there is danger of the legs brown- POULTRY AND GAME. 7 1 Ing or becoming too hard to be eaten. To avoid this, take strips of cloth, dip them into a little melted lard, or even just rub them over with lard, and wkid them around the legs. Remove them in time to allow the legs to brown deli- cately. Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than those sold in country places, where as a general thmg the meat is whoUy dressed. In large cities they lay for some length of time with the intestines undrawn, imtil the flavor of them diffuses itself all through the meat, rendering it distasteful. In this case, it is safe after taking out the intestines, to rinse out in several waters, and in next to the last water, add a teaspoonful of baking soda; say to a quart of water. This process neutral- izes all sovmiess, and helps to destroy all unpleasant taste in the meat. Poultry may be baked so that its wings and legs are soft and tender, by being placed in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while confined. These pans are a recent innovation, and are made double with a small opening in the top for giving vent to the accumu- lation of steam and gases when required. Eoast meats of any kind can also be cooked in the same manner, and it is a great improvement on the old plan. ROAST TURKEY. Select a young turkey; remove all the feathers carefully, singe it over a burn- ing newspaper on the top of the stove; then " draw " it nicely, being very care- ful not to break any of the internal organs; remove the crop carefully; cut ofiE the hea4, and tie the neck close to the body by drawing the sMn over it. Now rinse the inside of the turkey out with .several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts aa a cor- rective, and destroys that unpleasant taste which we frequently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the^ breast and body with " Dressing for Fowls." Then sew up the turkey with a strong, thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste the turkey often, turning it around occasionally so that every part wUl be uniformly baked. When pierced with a fork and the liquid runs out perfectly clear, the bird is dona If any part is likely to scorch, pin over it a piece of but- y2 POULTRY AND GAME. tered white paper. A fifteen pound turkey requires between three and fom hours to bake. Serve with cranberry sauce. Qravy for Turkey.— 'When you put the turkey in to roast, put the neck, heart, liver and gizzard into a stew-pan with a pint of water; boil until they become quite tender; take them out of the water, chop the heart and gizzard, mash the liver and throw away the neck; return the chopped heart, gizzard and liver to the Uquor in which they were stewed; set it to one side, and when the turkey is done it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping-pan; set it all over the fire, boil three mmutes and thicken with flour. It will not need brown flour to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of leraon, fried sausages, or force-meat balls, also parsley. DRESSING OR STUFFING FOR FOWLS. For an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitahle dish, and pour tepid water (not warm, for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it veiy hght. When all is pressed dry, toss it all up Ughtly through your fingers; now add pepper, salt, — about a teaspoonful — also a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. Work thoroughly all together, and it is ready for dressing either fowls, fish or meats. A little chopped sausage in turkey dressing is considered by some an improvement, when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for turkey with the addition of a few slices of onion chopped fine. OYSTER DRESSING OR STUFFING. This is made with the same ingredients as the above, with the exception of half a can of oysters drained, and sUghtly chopped and added to the rest. This is used mostly with boiled tm-key and chicken, and the remainder of the can of oysters used to make an oyster sauce to bai^oured over the turkey when served; served generally in a separate dish, to be dipped out as a person desires. These recipes were obtained from an old colored cook, who was famous for bis fine dressings for fowls, fish and meats, and his advice wsis, always soak POULTRY AND GAME. 73 stale bread in cold liquid, either millc or water, when tistd for stuffing or for pud- dings, as they were much lighter. Hot liquid makes them heavy. BOILED TURKEY. Pi'cpare as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not tiU the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled piece of salt pork, and serve at table a thin slice to each plate. Some prefer bacon or ham instead of pork. Some roll the turkey in a cloth dipped in flour. If the hquor is to be used afterwards for soup, the cloth imparts an unpleasant flavor. The liquor can be saved and made into a nice soup for the next day's dinner, by adding the same seasonings as for chicken soup. TURKEY SCALLOP. Pick the meat from the bones of cold turkey, and chop it fine. Put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little millc, then put in a layer of turkey with some of the fllhng, and cut small pieces of butter over the top; sprinkle with pepper and salt; then another layer of bread-crumbs, and so on until the dish is nearly full; add a little hot water to the gravy left from the turkey and pour over it; then take two eggs, two table- spoonfuls of mUk, one of melted butter, a httle salt and cracker-crumbs as much as win make it thick enough to spread on with a knife; put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. Ten minutes before serving, remove th6 plate and let it browm. TURKEY HASHED. Cut the remnants of turkey from a previous dinner into pieces of equal size. BoU the bones in a quart of water, until the quart is reduced to a pint; then take out the bones, and to the liquor in which they were boiled add turkey gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the Uquor thus prepared boil up once; then put in the pieces of turkey, dredge in a little flour, give it one boil-up, and serve in a hot dish. TURKEY WARMED OVER. Pieces of cold- turkey or chicken may be warmed up with a little butter in a frying-pan; place it on a warm platter, surround it wilh pieces of small thick slices of bread or biscuit lialved, first dipping them in hot salted water; then 74 POULTRY AND GAME. place the platter in a warm oven with the door open. Have already made the following gravy to pour over all: Into the frying-pan put a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boU; then add suffi- (cient flour, wet in a little cold mUk or water, to make it the consistency of cream. Season with salt, pepper and add a httle of the dark meat chopped uerjf fine. Let the sauce cook a few moments; then pour over the biscuit and fowl This will be found a really nice dish. ETONED TURKEY. Clean the fowl as usual. With a sharp and pointed knife, be^ at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone; then split the back half, way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the.fowl to its natural form, and sew up all the incisions made in the skin. Lard with two or three rows of slips of fat bacon on the top, basting often with salt and water, and a little butter. Some like a glass of port wine in the gravy. This is a difficult dish to attempt by any but skillful hands. Carve across in slices, and serve with tomato sauce. ROAST GOOSE. The goose should noc oe more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: Three pints of bread-crumbs, sis ounces of butter, or part butter and part salt pork, one tea- spoonful each of sage, black pepper and salt, one chopped onion. Do not stuff very fuU, and stitch openings firmly together to keep flavor in and fat out. Place in a baking pan with a httle water, and baste frequently with salt and water (some add vinegar); turn often so that the sides and back may be nicely browned. Bake two hours or more; when done take from the pan, pour off the fat, and to the brown gravy left, add the chopped giblets which have previously been stewed until tender, together with the water they were boiled in; thickea with a httle flour and butter rubbed together, bring to a boil and serve. English style. ROAST CHICKEN. Pick and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it. if there is doubt as to its being fresh. Dry f* POULTRY AND GAME. 75 well with a clean cloth, and fill the crop and body with a stuffing the same aa •' Dressing for Fowls." Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a little flom: over, baste again, and let it finish; half an hour will roast a full-grown chicken, if the fire is right. When done, take it up. Having stewed the necks, gizzards, hvers and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts and gizzards chopped small. Or, put the giblets in the pan with the chicken, and let them roast. Send the fowls to the table vrith the gravy in a boat. Cranberry sauce should accompany them, or any tart sauce. BOILED CHICKEN. Clean, wash and stuff, as for roasting. Baste a floured cloth around eacn, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once emd prevents the escape of the juice. The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg, bread, or oyster sauce. (See Sauces.) STEAMED CHICKEN. Eub the chicken on the inside wit"h pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve vrith, the dressmg ovei them. The dressing is made as follows: Boil one pint of gravy from the kettle with out the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth, and add to the gravy Com starch may be used instead of the flour, and some cooks add nutmeg or celery salt. FRICASSEE CHICKEN. Cut up two young chickens, put them in a stew-pan with just enough cold water to cover them. Cover closely, and let them heat very slowly; then stew 76 POULTRY AND GAME. them over an hour, or lontil tender. If they are old chickens, they will require long, slow boiling, often from three to four hours. When tender, season with salt and pepper, a piece of butter as large as an egg, and a little celery, if liked. Stir Tip two tablespoonf uls of flour in a Uttle water or nulk, and add to the stew, also two weU-beaten yolks of eggs; let all boil up one minute; arrange the chicken on a warm platter, pour some of the gravy over it, and send the rest to the table in a boat. The egg should be added to a Uttle of the cooled gravy, before putting with the hot gravy. STEWED WHOLE SPRING CHICKEN. Dress a full-grown spring chicken the same as for roasting, seasoning it with ealt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pom- the gravy into a sauce-pan, put into it a tablespoonful )f butter, hfilf of a cupful of cream or rich nulk, three hard-boiled eggs chopped fine; some minced herbs and a tablespoonful of flour. Let all boil up and then pour it -over the chicken. Serve hot., PICKLED CHICKEN. Boil four chickens till tender enough for meat to fall firom bones: put meat in a stone jar, and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were bofled; add spices if preferred, and it wiU be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time. RISSOLES OF CHICKEN. Mince up finely the remains of a cold chicken together with half the quan- tity of lean, cold ham. Mix them well, adding enough white sauce to moisten them. Now have light paste rolled out until about a quarter of an inch or a little more in thickness Cut the paste into pieces, one inch by two in size, and lay a little of the mixture upon the centres of half of the pieces and cover them with the other halves, pressing the edges neatly together and forming them into little roUs. Have yoiu" frying-pan ready with plenty of boiling hot lard, or other frying medium, and fry until they become a golden-brovsm color. A minute or two will be sufficient for this. Then drain them well and serve immediately on snapkia. POUL TR Y AND GAME. 77 CHICKEN PATTIES. Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are Uned with pastry with the mixture, and sprinkle bread-crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven. TO BROIL CHICKEN. After dressing and washing the chickens as previously directed, split them open through the back-bone; frog them by cutting the cords under the wings and laying the wings out flat; cut the sinews under the second joint of the leg and turn the leg down; press down the breast-bone without breaking it. Season the chicken with salt and pepper, lay it upon the gridiron with the inside first to the fire; put the gridiron over a slow fire, and place a tin sheet and weight upon the chicken, to keep it flat; let it broil ten minutes, then turn and proceed in the same manner with the other side. The chicken should be perfectly cooked, but not scorched. A broiled ehicken brought to the table with its wings and legs burnt, and its breast half cooked, is very disagreeable. To avoid this, the chicken must be closely watched while broiling, and the fire must be arranged so that the heat shall be equally dis- pensed. When the fire is tocThot under any one part of the chicken, put a little ashes on the fire under that part, that the heat may be reduced. Dish a broiled chicken on a hot plate, putting a large lump of butter and a tablespoouful of hot water upon the plate, and turning the chicken two or three times that it may absorb as much of the butter as possible. Garnish with parsley. Serve with poached eggs on a separate dish. It takes from thirty to forty minutes to broU a chicken well. CHICKEN PIE. Prepare the chicken as for fnc£issee. When the chickens are stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the neck and back-bone, throw the bones a^ay; line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit-dough, a quarter of an inch thick; put in part of the chicken, a few limips of butter, pepper and salt, if needed, some cold boiled eggs cut in slices. Add the rest of the chicken and season as before; a few new potatoes in their season might be added. Pour over the gravy, being sure to have enough to 78 POULTRY AND CAME. fill the dish, and cover with a crust a quarter of an inch thick, made •with a hol» in the centre the size of a teacup. Brush over the top with heaten white of egg, and bake for half to threo' quarters of an hour. Garnish the top with small bright celery leaves, odatly arranged in a circle. FRIED CHICKEN. Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in beaten egg and then in cracker-crumbs. Have in a frying-pan, one ounce each of butter £ind sweet lard, made boiling hot. Lay In the chicken and fry brown on both sides. Take up, drain them, and set aside in a covered dish. Stir into the gravy left, if not too much, a large table- spoonful of flour, make it smooth, add a cup of cream or milk, season with salt and pepper, boil up and pour over the chicken. Some like chopped parsley added to the gravy. Serve hot. If the chicken is old, put into a stew-pan with a little water, and simmer gently tiU tender; season with salt and pepper, dip in flour or cracker-crumb and egg, and fry as above. Use the broth the chicken was cooked in to make the gravy instead of the cream or milk, or use an equal quantity of both. FRIED CHICKEN A LA ITALIENNE. Make common batter; mix into it a cupful of chopped tomatoes, one omon chopped, some minced parsley, salt and pepper. Cut up young tender chickens, dry them well and dip each piece in the batter; then fry brown in plenty of butter, in a thick bottom frying-pan. Serve with tomato sauce. CHICKEN CROQUETTES. No. i. Put a cup of cream or milk in a sauce-pan, set it over the fire, and when it boils add a lump of butter as large as an egg, in which has been mixed a table- spoonful of flour. Let it boil up thick; remove from the fire, and when cool, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread-crumbs, and a pint of finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the whole. Flour your hands and make into small, round, flat cakes; dip in e^ and bread-crumbs, and fry like fish-cakes, in butter and good sweet lard mixed, or like fried cakes in plenty of hot lard. Take them up with a skimmer and lay them on brown paper to free them from the grease. Serve hot. POULTRY AND GAME. 79 CHICKEN CROQUETTES. No. 2. Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a little cayenne pepper; make into cakes, dip in egg and bread-crumbs and fry a light brown. A nice relish for tea. TO FRY CROQUETTES. Beat up two eggs in a deep bowl; roU enough crackers until you have a cup- ful of crumbs, or the same of fine stale bread-crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containing two or three inches of boiling lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown. PRESSED CHICKEN. dean and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boiled out, and the meat drops easfly from the bones. Remove the bones and gristle; chop the meat. rather coarsely, then turn it back into the stew-kettle, where the broth was left (after skimming off all fat), and let it heat through again. Turn it into a square bread-pan, placing a platter on the top, and a heavy weight on the platter. This, if properly prepared, wiU turn out like a mold of jeUy and may be sliced in smooth, even slices. The suc- cess of this depends upon not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. A good way to cook old fowls CHICKEN LUNCH FOR TRAVELLING. Cut a young chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is much better for travelling lunch than when seasoned with butter. All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a little vinegar or a piece of lemon. By the use of a little acid there vrill be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old tough meats, rendering them quite tender and easy of digeetioD. Tainted meats and fowls will lose their bad taste and go POULTRY AND GAME. odor if cooked in this way, and if not used too freely no taste of it will be acquired. POTTED CHICKEN. Strip the meat from the bones of a cold, roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one tea- spoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, poimd it well with the butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three slices of ham, minced and pounded with the above, wiQ be an improve- ment. Keep in a dry place. A luncheon or breakfast dish. Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean. SCALLOPED CHICKEN. Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as smaJl as dice. Thicken the water in which the fowl was boiled with flour, and season to taste with butter and salt. Fill a deep dish with alternate layers of bread-crumbs and chicken and slices of cooked potatoes, having crumbs on top. Pour the gravy over the top, and add a few bits of butter and bake tUl m'cely browned. There should be gravy enough to moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice la place of sUced ones, when in season. BREADED CHICKEN. Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread-crumbs or rolled cracker; season them with pepper and salt, and a httle minced parsley. Place them in a baking- pan, and put on the top of each piece a Imnp of butter, add half of a cupful of hot water; bake slowly, basting often. When sufiSciently cooked take up on a warm platter. Into the pan pour a cup of cream or rich nulk, a cupful of bread-crumbs. Stir it weU until cooked then pour it over the chicken. Serve while hot. BROILED CHICKEN ON TOAST. Broil the usual way, and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt, and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter; take the POULTRY AND GAME. 8 1 chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it; if not, use milk. Thicken with a Uttle flour and pour over the chicken. This is considered most excellent. CURRY CHICKEN. Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stew-pan vyith sufficient water to cover it; boil it closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the liquor into a bowl, and set it one side. Now cut up into the stew-pan two small onions, and fry them with a piece of butter as large as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four jninutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour over the liquor in which the chicken was stewed, stir aU well together, and stew for five minutes longer, then stir into this a tablespoonful of sifted flour made thin with a Uttle water; lastly, stir in a heaten yolk of egg, and it is done. Serve with hot boiled rice laid round on the edge of a platter, and the chicken curry in the centre. This, makes a handsome side dish, and a fine relish accompanying a full dinner.of roast beef or any roast. All first-class grocers and druggists keep this "India Curry Powder," put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be substituted for the chicken, if preferred, and sent to the table with or without a dish of rice. To Boil Rice for Curry. — Pick over the rice, a cupful. Wash it thoroughly in two or three cold waters; then leave it about twenty minutes in cold water. Put into a stew-pan two quarts of water with a teaspoonful of salt in it, and« when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping' the pan covered. Take it from the fire, and drain off the water. Afterwards set the sauce-pan on the hack of the stove, with the lid off, to allow the rice to dry and the grains to separate. Rice, if properly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish or served as above, laid around the chicken curry. CHICKEN POT-PIE. No. i. Cut and joint a large chicken, cover with cold vvatep, and let it boil gently until tender. Season' vntbfsalt and pepper, and' thicken the gravy with twa 8a POULTRY AND GAME. tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg. Have ready nice light bread-dough; cut with the top of a wineglass about half an inch thick; let them stand half an hour and rise, then drop these into the boUiug gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling. Boil three-quarters of an hour. CHICKEN POT-PIE. No. 2. This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongeylightness,and renders it too hard £ind dry. Take a pair of fine fowls; cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with dough nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre, through which the gravy will bubble up. Boil it steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust seme bits of butter rolled in flour, to thicken the gravy. When done, put tho pie on a large dish, and pour the gravy over it. "Sou may intersperse it all through with cold ham. A pot-pie may be made of ducks, rabbits, squirrels, or venison. Also of beef- steak. A beef-steak, or some pork-steaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt. CHICKEN STEWED, WITH BISCUIT. Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, split them apart by breaking them with yoiu- hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over dL Send to the table hot. This is a much better way than boiling this kind of biscuit in the stew, £is you are more sure of its being always hght. CHICKEN DRESSED AS TERRAPIN. Select young chickens, clean and cut them into pieces; put them into a stew- pan with just enough water to cook them. When tender stir into it half of a POULTRY AND GAME. 83 cup of butter and one beaten egg. Season it with salt and pepper, a tea- spoonful of powdered thyme; add two hard-boiled eggs coarsly minced and a small glass of wine. Boil up once and serve with jelly. CHICKEN ROLY-POLY. One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roll out the niixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt, and be free from gristle. Eoll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour. Serve for break- fast or lunch, giving a shoe to each person with gravy served with it. CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a sauce-pan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper; add a small tablespoonful of sifted flour, dissolved in a little water; heat all through, and remove from the fire to become cool. When cooled roU out some plain pie-crust quite thin, cut out in rotmds as large as a saucer; wet the edge with cold water, and put a large spoonful of the minced meat on one-half of the round; fold the other half over, and pinch the edges well together, then fry them in hot drippings or fat, a nice brown. They may also be cooked in a moderate oven. CHICKEN PUDDING. Cut up two yoimg chickens into good- sized pieces; put them in a sauce-pan with just enough water to cover them welL When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from the broth and remove all the large bones. Place the meat in a well-buttered pudding-dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter: Eight eggs beaten Ught and mixed with one quart of milk, three tablespoon- fnls of melted butter, a teaspoonful of salt, and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle -cakes. Bake one hour in a moderate, oven. Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour, stirred into a third of a cup of melted butter; let it boil up, putting in more water, if necessary. Serve hot in a gravy boat, with the pudding. 84 POVLTJiY AND GAME CHICKEN AND MACCARONI. Boil a chicken until very tender, take out all the hones, and pick up the meal quite fine. Boil half a pound of maccaToni until tender, first breaking it up to pieces an inch long. Butter a deep pudding-dish, put on the bottom a layer of the cooked maccaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken hquor, over this put another layer of macca- roni, and so on, untU the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter. ROAST DUCK. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast- bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following: Three pints bread-crumbs, six ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt. Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out. If not fat enough, it should be larded with salt pork, or tie a slice upon the breast. Place in a baking-pan, with a httle water, and baste frequently with salt and water — some add onion, and some vinegar; turn often, so that the sides and back may all be nicely browned. AVhen nearly done, baste with butter and a httle flour. These directions will apply to tame geese as well as ducks. Young ducks should roast from twenty-five to thirty minutes, and full- grown ones for an hour or more, with frequent basting. Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable. Make a gravy out of the neck and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling. The giblets, when done, may be chopped fine and added to the juice. The preferred season- ings are one tablespoonful of Madeira or sherry, a blade of mace, one small onion, and a httle cayenne pepper; strain through a hair sieve; pour a little over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce. BRAISED DUCKS. Prepare a pair of fine young ducks, the same as for roasting, place them in a stew-pan together with two or three sUces of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wine. Place the pan POULTRY AND GAME. 85 over a gentle fire and allow the ducks to simmer until done, basting them fre, quently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the hquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. — Palmer Mouse, Chicago. STEWED DUCK. Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stew-pan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely cov- ered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large tablespoonf ul of brown flour in a httle water and add it to the stew. Let it boil up, and serve all together in one dish. accompanied with green peas. -Palmer House, Chicago DUCK PIE. Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry sUt in the centre with a knife, and bake a light brown. WARMED UP DUCK. A nice dish for breakfast, and very relishing, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying-pan, and cover with water and the cold gravy left from the roast; add a piece of butter; let all boU up once and if not quite thick enough, stir in alittle dissolved flour. Serve hot. ROAST WILD DUCK. Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, 30 to 40 minutes in the right kind of an oven being sufiicient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce: 86 POULTRY AND GAME. f Put in a tiny sauce-pan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper, and the juice of half a lemon. Mix well, make it hot, remove from the fire, and stir in a teaspoonfui of made mustard. Pour into a hot gravy boat. —California Styh, Lick Bouse. WILD DUCKS. Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this accoimt. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion wUl have the same effect, but imless you use onions in the stuffing, the carrot is preferable. Eoast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bake in a hot oven 20 minutes. Serve hot with the gravy it yields in cooking and a dish of current jelly. CANVAS-BACK DUCK. The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wOd celery; and the delicious flavor is best preserved when roasted quickly with a hot fire. After dressing the duck in the usual way, by plucking, singing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour. It is generally preferred a little underdone. Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking and serve it immediately while hot. — Delmonico. ROAST PIGEO.NS. Pigeons lose their flavor by being kept more than a day after they are killed They may be prepared and roasted or broiled the same as chickens; they will requu-e from twenty to thirty minutes cooking. Make a gravy of the giblets or not, season it with pepper and salt, and add a httle flour and butter. STEWED PIGEONS. Clean and stxiff with onion dressing, thyme, etc.,— do not sew up; take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a httle; then lay the pigeons all aromid in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so nntU tender; then turn ofif some of the liquid, and keep POULTRY AND GAME 87 turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve vsrith the gravy poured over them; garnish with parsley. PIGEON PIE. Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stew-pan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding -dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover vrith a crust and bake. BROILED PIGEONS OR SQUABS. Split them down the back and broil the same as chicken; seasoning well vnth salt, pepper and plenty of butter. Broil shces of salt pork, very thin; place a slice over each bird and serve. SQUAB POT-PIE. Cut into dice three ounces of salt pork; divide six wfld squabs into pieces, at the joints; remove the skin. Cut up four potatoes into small . squares, and pre- pare a dozen small dough balls. Put into a yellow, deep baking-dish the pork, potatoes and squabs, and then the balls of dough; season vnth salt, white pepper, a dash of mace or nutmeg, add hot water enough to cover the ingredients, cover with a " short " pie-crust and bake in a moderate oven three-quarters of an bom-. — Palrmr House, Chicago. WOODCOCK, ROASTED. Skin the head and neck of the bird, pluck the feathers, and truss it by bring- ing the beak of the bird under the vdng, and fastening the pinion to the thigh; twist the legs at the knuckles and press the feet upon the thigh. Put a piece of bread imder each bird to catch the drippings, baste with butter, dredge with flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant an your dish, and serve with gravy enough to moisten the bread; serve some ID the dish and some in the tureen; garnish with shoes of lemon. Boast from "twenty to twenty -five minutes. 88 POULTRY AND GAME. SNIPE. Snipe are similar to woodcock, and may be served in the same manne r; they will require less time to roast. REED BIRDS. Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You can put in each one an oyster dipped in butter and then in bread-crumbe before roasting. They are also very nice broiled. ROAST QUAIL. Kinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast Inside the stove; thicken the gravy; serve with green grape jeUy, and garnish with parsley. TO ROAST PARTRIDGES. PHEASANTS, QUAILS OR GROUSE. Carefully cut out aU the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the legs and wings to the body, larder the breast with very thin shoes of fat salt pork, place them in the oven, and baste vdth batter and water before taking up, having seasoned them with salt and pepper; or you can leave out the pork and use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Boil up and serve in a boat. These are all very fine broiled, first sphtting dovsrn the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first Serve with cream gravy. GAME PIE. Clean well, inside and out, a dozen small birds, quaU, snipe, woodcock, etc., and split them in half; put them in a sauce-pan with about two quarts of water; when it boUs, skim off all scum that rises; then add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves. Cut up half a pound of salt pork into dice, and let all boil until ten'ler, using care that there be enough water to cover the birds. Thicken this with two tablespoonfuls of browned flour and let it boil up. Stir in a piece of butter as large as an ej^; remove from the fu-e and let it cool. Have ready a pint of potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered pudding-dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full. Pour over the gravy, put on the top crust, with a sUt cut in the POULTRY AND GAME. 69 centrej and bake. Tbe top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit. — Rockaway Beach. SNOW BIRDS. One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut into slices; add a pint of oyster liquor, an ounce of butter; salt and pepper; cover the dish with a crust and bake in a moderate oven. SQUIRREL. They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in aU the different styles of cooking s imil ar to rabbit. There are many species common to this country; among them the black, red. gray and fox. Gophers and chipmunks may also be classed as another but smaller .variety ROAST HARE OR RABBIT. A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a little musty from being emptied before they were hung up, and afterward neglected, i-ub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for a half or three-quarters of an hour, until well-browned, basting it constantly with butter and dredging with flour, just before taking up. To make a gravy, after the rabbits are roasted, pour nearly aD the fat out of the pan, but do not pour the bottom or brown part of the drippings; put the pan over the fire, stir into it a heaping tablespoonful of flour, and stir imtn the flour browns. Then stir in a pint of boiling water. Season the gravy with salt and pepper; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly. FRICASSEE RABBIT. Clean two young rabbits, cut into joints, and soak in salt and water half all hour. Put into a sauce-pan with a pint of cold water, a bunch of sweet herbs. 90 POULTRY AND CAME. an oniou finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin slices. Cover and stew until tender. Take out the rabbits and set in a dish where they will keep warm. Add to the gravy a cup of cream (or milk), two well-beaten eggs, stiiTed in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk. Boil up once; remove the sauce-pan from the fiire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits. Do not cook the head or neck. FRIED RABBIT. After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain it, and when cold, cut it into joints, dip into beaten egg, and then in fine bread-cnimbs; season with salt and pepper. When all are ready, fry them in butter and sweet lard, mixed over a moderate fire until brovm on both sides. Take them out, thicken the gravy with a spoon- ful of flour, turn in a cup of mUk or cream; let all boil up, and turn over the rabbits. Servo hot with onion sauce. (See Sauces.) Garnish with sUced lemon. RABBIT PIE. This pie can be made the same as "Game Pie," excepting you scatter through it four hard-boiled eggs cut in slices. Cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too f£tst. BROILED RABBITS. After skinning and cleaning the rabbits, wipe them dry, split them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on a buttered gridiron, and broil over a clear, brisk fii'e, turning them often. When sufficiently cooked, remove the papers, lay them on a very hot platter, season with salt, pepper, and plenty of butter, turning them over and over to soak up the butter. Cover and keep hot in a warming oven until served. SALMI OF GAME. This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half roasted for it. In either case, carve them very neatly, and strip every particle of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and other trimmings into a very clean stew-pan. K for a simple ana inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small PO UL TR Y AND GAME. 9 1 blade of maee and a few peppercorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain all the flavor; skim off the fat, add a little cayenne and lemon juice, heat the game very gradually in it, but do not on any account allow it to boil; place pieces of fried bread round a dish, arrange the birds in good form in the centre, give the sauce a boil, and pour it on them. ROAST HAUNCH OF VENISON. To prepare a haunch of venison for roasting, wash it sUghtiy in tepid water, and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large sheet of thickly buttered paper, and next a paste of flom* and water about three-quarters of an inch thick; cover this again \vith two-or three sheets of stout paper, secure the whole well with twine, and put down to roast, with a little water, in the diipping-pan. Let the fire be clear and strong; baste the paper immediately with butter or clarified drippings, and roast the joint from three to fom* hours, according to its weight and quality. Doe venison wiU require half an hour less time than buck venison. About twenty minutes before the joint is done remove the paste and paper, baste the meat in every part with butter, and dredge it very hghtly •with flour; let it take a pale brown color, and serve hot with imflavored gravy made with a thickening, in a tureen and good currant jelly. Venison is much better when the deer has been killed in the autumn, when wild berries are plentiful, and it has had abundant opportunities to fatten upon this and other fresh food. — Windsor Hold, Montreal. BROILED VENISON STEAK, Venison steaks should be broiled over a cloar fire turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of ciurant jelly, melted with a piece of butter. Serve hot on hot plates. Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin. BAKED SADDLE OF VENISON. Wash the saddle carefully; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten pounds. Cut some salt pork in strips about two inches long, and an eighth of an inch thick, with which lard the saddle with two rows on each side. In a large dripping-pan cut two carrots, one onion, and some salt pork in thin slices; add two bay leaves, two cloves, four kernels gt POULTRY AND GAME. of allspice, half a lemon, sliced, and season with salt and pepper; place the saddle ot venison in the pan, with a quart of good stock, boiling hot, and a small piece of butter, and let it boil about fifteen minutes on top of the stove; then put it ia a hot oven and bake, basting well every five minutes, until it is medium rare, so that the blood runs when cut; serve with jelly or a wine sauce. If the venison is desired well done, cook much longer, and use a cream sauce with it, or stir cream into the venison gravy. (For cream sauce see Sauces.) Venison should never be roasted unless very fat. The shoulder is a roasting piece, and may be done without the paper or paste. In ordering the saddle request the butcher to cut the ribs off pretty close, as the only part that is of much accoimt is the tenderloin and thick meat that lies along the backbone up to the neck. The ribs which extend from this have very little meat on them, but are always sold with the saddle. When neatly cut off they leave the saddle in a better shape, and the libs can be put into your stock pot to boil for soup. — Windsor Hold, MonXnoX. VENISON PIE OR PASTRY. The neck, breast and shoulder are the parts used for a venison pie or pastiy. Cut the meat into pieces (fat and lean together) and put the bones and trim- mings into the stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it tUl you have drawn out a good gravy. Then strain it. In the meantime make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg and mace. Pour in the grav) which you have prepared from the trimmings, and a glass of port wine. Lay on the top some bits of butter rolled in flour. Cover the pie with a thick lid of paste and ornament it handsomely with leaves and flowers formed with a tin cutter. Bake two or more hours according to the size. Just before it is done, pull it forward in the oven, and brush it over with beaten egg; push it back and let it slightly brown. — Windsor Hotel, JUonlreaL VENISON HASHED. Cut the meat in nice small slices, and put the trimmings and bones into a eauce-pan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stew- pan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venisOn the day before. Stir in some currant jelly, and give it a boD up. Then put in the meat, and keep it over the POULTRY AND GAME. 93 fire just long enough to warm it through; but do not allow It to boU, as it has been once cooked already. FRIED VENISON STEAK. Cut a breast of venison into steaks; make a quarter of a pound of butter hot in a pan; rub the steaks over with a mixture of a httle salt and pepper; dip them in wheat flour, or roUed crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping tea- spoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning; put to it a small teacupful of boiling water, with a tablespoon- ful of currant jelly dissolved into it; stir it for a few minutes, then strain it over the meat, and serve. A glass of wine, with a tablespoonful of white sugar dis- solved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce. 1 .IF J?) ^ ^^J In the selection of meat it is most essential that we understand how to choose it; in beef it should be a smooth, fine grain, of a clear bright red color, the fat white, and will feel tender when pinched with the fingers. Will also have abundant kidney fat or suet. The most choice pieces for roast are the sirloin, fore and middle ribs. ' Veal, to be good, should have the fiesh firm and dry, fine grained and of a delicate pinkish color, and plenty of kidney fat; the joints stiff. Mutton is good when the flesh is a bright red, firm and juicy and a dose grain, -the fat firm and white. Pork: if young, the lean will break on being pinched smooth when nipped with the fingers, also the skin will break and dent; if the rind is rough and hard it is old. In roasting meat, allow from fifteen to twenty minutes to the pound, which will vary according to the thickness of the roast. A great deal of the success in roasting depends on the heat and goodness of the fire; if put into a cool oven it loses its juices, and the result is a tough, tasteless roast; whfereas, if the oven is of the proper heat, it immediately sears up the pores of the meat and the juices are retained. The oven should be the hottest when the meat is put into it, in order to quickly crisp the surface and close the pores of the meat, thereby confining its ■natural juices. If the oven is too hot to hold the hand in for only a moment, then the oven is right to receive the meat. The roast should first be washed in piu'e. water, then wiped dry with a clean dry cloth, placed in a baking-pan, without any seasoning; some pieces of suet or cold drippings laid imder it, but no water should be put into the pan, for this would have a tendency to soften the outside of the meat. The water can never get so hot as the hot fat upon the surface of the meat, and the generating of the steam prevents its crispness, so desirable in a roast. MEATS. 95 It should be frequently basted with its own drippings which flow fromthe meat when partly cooked and well seasoned. Lamb, veal and pork should be cooked rather slower than beef, with a more moderate fire, covering the fat with a piece of paper, and thoroughly cooked tiU the flesh parts from the bone; and nicely browned, without being burned. An onion sliced and put on top of a roast while cooking, especially roast of pork, gives a nice flavor. Eemove the onion before serving. Larding meats is drawing ribbons of fat pork through the upper sirrface of the meat, leaving both ends protruding. This is accomplished by the use of a larding -needle, which may be procured at house-furnishing stores. Boiling or stewing meat, if fresh, should be put into boiling water, closely covered, and boiled slowly, allowing twenty minutes to each pouind, and when partly cooked, or when it begins to get tender, salted,adding spices and vegetables. Salt meats should be covered with cold water, and require thirty minutes very slow boiling, from the time the water boils, for each pound; if it is very salt, pour off the first water, and put it in another of boiling vs^ater, or it may be soaked one night in cold water. After meat commences to boil, the pot should never stop simmering and always be replenished from the boiling tea-kettle. Frying may be done in two ways: one method, which is most generally used, is by putting one ounce or more (as the case requires) of beef drippings, lard or butter, into a frying-patn, and when at the boiling point, laying in the meat, cooldng both sides a nice brown. The other method is to completely immerse the article to be cooked in sufficient hot lard to cover it, similar io frying doughnuts. Broiled meats should be placed over clear, red coals, free from smoke, giving out a good heat, but not too brisk or the meat wiU be hardened and scorched; but if the fire is dead, the gravy vnU escape, and drop upon the coals, creating a blaze, •which -will blacken and smoke the meat. Steaks and chops should be turned often, in order that every part should be evenly done— never sticking a fork into the lean part, as that lets the juices escape; it should be put into the outer skin or fat. When the meat is sufficiently broiled, it should be laid on a hot dish and seasoned. The best pieces for steak are the porter-house, sirloin, and rump. THAWING FROZEN MEAT, Etc. If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it will most certainly spoil by that process, and be rendered unfit to eat. The only 96 MEATS. way to thaw these things is by immersing them in cold water. This should be done as soon as they are brought in from market, that they may have time to be well thawed before they are cooked. K meat that has been frozen is to be boUed, put it on in cold water. If to be roasted, begin by setting it at a distance from the fire; for if it should not chance to be thoroughly thawed all through to the centre, placing it at first too near the fire will cause it to spoiL K it is expedient to thaw the meat or poultry the night before cooking, lay it ia cold water early in the evening, and change the water at bed-time. If found crusted with ice in the morning, remove the ice, and put the meat in fresh cold water, letting it lie in it tiU wanted for cooking. Potatoes are injured by being frozen. Other vegetables axe not the worse for it, provided they are always thawed in cold water. TO KEEP MEAT FROM FLIES. Put in sacks, with enough straw aroimd it so the flies cannot reach throu^. Three-fourths of a yard of yard-wide muslin is the right size for the sack. Put a httle straw in the bottom, then put in the ham and lay straw in all around it; tie it tightly, and hang it in a cool, dry place. Be sure the straw is all around the meat, so the flies cannot reach through to deposit the eggs. (The sacking must be done early ia the season before the fly appears.) Muslin lets the air in and is much better than paper. Thin muslin is as good as thick, and wall last for years if washed when, laid away when emptied. — National Stockman. ROAST BEEF. One very essential point, in roasting beef is to have the oven well heated when the beef is first put ia; this causes the pores to close up quickly, and pre- vents the escape of the juices. Take a rib piece or loia roast of seven or eight pounds. Wipe it thoroughly all over ^vith a clean wet toweL Lay it in a dripping-pan, and baste it well with butter or suet fat. Set it in the oven. Baste it frequently with its own drip- pings, which wiU make it brown and tender. When partly done, season with salt and pepper, as it hardens any meat to salt it when raw, and draws out its juices, then dredge with sifted flour to give it a frothy appearance. It will take a roast of this size about two hours time to be properly done, lea\'ing the inside a b'ttle rare or red— half an hoiu- less would make the. inside quite rare. Remove the beef to a heated dish, set where it will keep hot; then skim the drippings from all fat, add a tablespoonful of sifted flour, a httle pepper and a teacupful of boiling water. Boil up once and sei-ve hot in a gravy boat MEATS. 97 Some prefer the clear gravy without the thickeniog. Serve with mustard or grated horse-radish and vinegar. YORKSHIRE PUDDING. This is a very nice accompaniment to a roast of beef; ihe ingredients are, one pint of milk, four eggs, white and yolks beaten separately, one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour. It should be mixed very smooth, about the consistency of cream. Regu- late your timo when you put in your roast, so that it will be done half an hour or forty minutes before dishing up. Take it from the oven, set it where it wiU keep hot. In the meantime have this pudding prepared. Take twd common biscuit tins, dip some of the drippings from the dripping-pan into these tins, pour half of the pudding into each, set them into the hot oven, and keep them in untU the dinner is dished up; take these puddings out at the last moment and send to the table hot. This I consider much better than the old way of baking the pudding under the meat BEEFSTEAK. No. i. The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be poxmded only in extreme cases, i.e., when it is cut the chopped ingredients the last thing. This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be osed with fried and broiled meats. EGG SAUCE, OR WHITE SAUCE. Mix two tablespoonfuls of sifted flour with half a teacup of warm butter Place over the fire a sauce-pan containing a pint of sweet milk and a salt-spoon of salt, and a dash of white pepper; when it reaches the boiling point, add tbe butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three cold, hard-boiled eggs, sUced and chopped, add them to the sauce; let them heat through thoroughly, and serve iu a boat. If you have plenty of cream, use it and omit the butter. By omitting the eggs, you have the same as "White Sauce." OYSTER SAUCE. Take a pint of oysters and heat them in their own liquor long enough to conte to a boil, or until they begin to ruffle. Skim out the oysters into a wans SAUCES AND PRESSINGS. J 39 dish, put into the liquor a teacup of milk or cream, two tablespoouf uls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred . to a paste, boil up and then add the oysters. Oyster sauce is used for fish, boiled turkey chickens and boUed white meats of most kinds. LOBSTER SAUCE. , Put the coral and spa^vn of a boiled lobster into a mortar, with a tablespoonful . of butter; pound it to a smooth mass, then rUb it through a sieve; melt nearly a . quarter of a pound of sweet butter, with a wineglass of water or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper; stir it mitil it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it. SAUCE FOR SALMON AND OTHER FISH, One cupful of milk heated to a boil and thickened with a tablespoonful of ' corn-starch previously wet up with cold water, the liquor from the salmon, ono great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you ! have stiiTed in the butter and liquor; take from the fire, season and let it stand , in hot water three minutes, covered. Lastly put in lemon juice and turn out ! immediately. Pour it aU over and around the salmon. SAUCE FOR BOILED COD. To one giU of boihng water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, one tablespoonful of flour wet up vrith cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally Pour part of the sauce over fish when dished; the rest in a boat. Serve mashed potatoes with it. FISH SAUCE. No. 2. Make a pint of drawn butter, add one tablespoonful of pepper sauce or Wor- cestershire sauce, a little salt and six hard-boiled eggs, chopped fine. Pour orer boiled fish and garnish with shced lemon. Very nice. FISH SAUCE. No. 3. Half a cuoful of melted butter, half a cupful of vinegar, two tablespoonfuls 01 tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes. 10 £40 SAUCES AND DRESSINGS. CELERY SAUCE. Mix two tablespoonfuls of flour with half a teacupful of butter; have readj a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain : off; put the c^ery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is: Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin, and beat it well with the strained juice of a lemon; add the celery and a couple of spoonful^ of liquor in which the turkey was boiled, salt and pepper to taste. CAPER SAUCE. Chop the capers a very little, unless quite small; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold; let it just simmer, and serve in a tureen. Nastur- tiums much resemble capers in taste, though larger, and may be used, and, in fact, are preferred by many. They are grown on a cUmbing vine, and are culti- vated for their blossom and for pickling. When used as capers they should be chopped more. If neither capers nor nasturtiums are at hand, some pickles chop- ped up form a very good substitute in the sauce. BREAD SAUCE. One cup of stale bread-crumbs, one onion, two ounces of butter, pepper and salt; a little mace. Cut the onion fine, and boil it in milk tiU quite soft; then strain the mUk on to the stale bread-crumbs, and let it stand an hour. Put it in a sauce-pan with the boiled onion, pepper, salt and mace. Give it a boil, and serve in sauce tureen. This sauce can also be used for grouse, and is very nice. Roast partridges are nice served with bread-crumbs, fried brown in butter, with cranberry or currant jeUy laid beside them in the platter. TOMATO SAUCe. Take a quart can of tomatoes, put it over the fire in a stew-pan, put in one shoe of onion, and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops, roast beef, etc. SAUCES AND DRESSINGS. 141 ONION SAUCE. Work together until light a heaping tablespoonful of flour, and half a cupful of butter, and gradually add two cups of boiling milk; stir constantly until it comes to a boil; then stir into that four tender boiled onions that have been chopped fine. Salt and pepper to taste. Serve with boiled veal, poultry or mutton. CHILI SAUCE. Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. Boil until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice, doves and ciimamon; boil all five minutes, remove and seal in glass bottles. This is very nice. MINT SAUCE. Take fresh young spearmint leaves, stnpped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonfuls of good cider or white- wine vinegar. The sauce should be made some time before it is to be used, so that the flavor of the mint may be well extracted. Fine with roast lamb. SHARP BROWN SAUCE. Put in a sauce-pan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a httle pepper and salt, half a cup of melted_ butter, in which stir a tablespoonful of sifted flour; put all together and boil until it thickens. This is most excellent with boiled meats, fish and poultry. BECHAMEL SAUCE. Put three tablespoonfulsof butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; beat all well together; then add to this, three slices of onion, two shoes of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mush- rooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not bum; then strain through a sieve. Most excellent with roast veal, meats and fish. ~Sl. Cliarks Hotel, Xetu Orleam. 143 SAUCES AND DUESSINGSJ. MAITRE D'HOTEL SAUCE. Make a teacupful of drawn butter; add to it the juice of a lemon, jrvo table- spoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoon- f ul of powdered thjrme or summer savory, a pinch of cayenne and salt. Simmer over the fire, and stir well Ezcellent with all kinds of fish. WINE SAUCE FOR CAME. Half a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few min- utes, adding the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison. — TdboT MoiLse, Denxer. HOLLANDAISE SAUCE. Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boihng water, half a teaspoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon- juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a sauce-pan of boUing water; beat with an egg-beater until it begins to thicken which will be in about a minute; then add the boiling water, beating all the time; stir until it begins to thicken Uke soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long. This is very nice with baked fish. -Miss Parloa. CURRANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and sinmier twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game. BROWN SAUCE. Delicious sauce for meats is made in this way: Slice a large onion, and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce; let this boil up, .and if too thick, thin it with a little SAl/CJSS ANO DAESSWGS. I43 stock or gravy, Or even a little hot water with butter. Pour this when done through St fine sieve. Of course a larger quantity can hs prepared at once than is mentioned here. MUSHROOM SAUCE. Wash a pint of Email button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, adding an onion, £md season- ing with pepper, salt and a little butter roUed in flour. Their flavor will bo heightened by salting a few the night before, to extract the juice. In dressing mushrooms, only those of a dull pearl color on the outside and the imder part tinged with pale pink should be selected. K there is a poisonous one among them, the onion in the sauce will turn black. In such a case throw the whole away. Used for poultry, beef or fish. APPLE SAUCE. When you wish to serve apple sauce with meat prepare it in this way: Cook the apples vmtil they are very tender, then stir them thoroughly so there will be no lumps at aU; add the. sugar and a httle gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff hke jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firnn, round greenings; pare neatly aiid cut in halves; place in a shallow stew-pan with sufficient boUing water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefidly; boil the syrup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accom- paniment to roa^t pork or roast goose. CIDER APPLE SAUCE. Boil four quarts of new cider until it is reduced to two quarts, then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat. « • OLD-FASHIONED APPLE SAUCE. Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish^ sprinkle over them a heaping coffee-cupful of sugar and one of water. Place 144 SAOCES AND DRESSINGS. them ip the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves. CRANBERRY SAUCE, One quart of cranberries, two cupfuls of sugar, and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered sauce- pan. Let them simmer until each cranberry bursts open; then remove the cover of the sauce-pan, add the sugar and let them aU boil for twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cran- berries. Very fine with turkey and game. APPLE OMELET. Apple omelet, to be served with broiled spare-rib or roast pork, is very deh'- cate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoon, ful of butter; add cinnamon or other spices to suit yoiu- taste; stew the apples tall they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are stiU warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding- dish or in two tin plates to bake. Very good. FLAVORED VINEGARS. Almost all the flavorings used for meats and salads may be prepared Jn ▼inegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand. Tarragon, sweet basil, bumet, green mint, sage, thyme, sweet-marjoram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, .into one gallon of sharp vinegar; let stand ten days, strain off dear, and bottle for use. Celery and cayenne may be prepared, using three ounces of the seed as above. CUCUMBER VINEGAR. Ingredients. — Ten largo cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shalots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a teaspoonf ul of cayenne. Jfode.— Pare and slice the cucumbers, put them in a stone jar, or wide- mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand four or five days; boil it all up, and when cold, strain the liquor through a piece of muslin, and SAUCES AND DRESSINGS. 145 store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as well as a great improvement to salads, or to eat with cold meat- CURRY POWDER. To make curry powder, take one ounce of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne pepper, one-quarter ounce of cinnamon, and one-quarter oimce of cummin seed. Pound all these ingre- dients very fine in a mortar; sift them and cork tight in a bottle. This can be had already prepared at most druggists, and it is much less trouble to purchase it than to make it at home. CURRY SAUCE. One tablespoonful of butter, one of flom-, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt £uid pepper to taste. Out the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock and season with the salt and pepper. Simmer five minutes; then strain and serve. This sauce can be served with a broil or mnli of meat or fish. TO BROWN BUTTER. Put a lump of butter into a hot frying-pan, and toss it about untU it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats. TO BROWN FLOUR. Spread flour upon a, tin pie-plate, set it upon the stove or in a very hot oven, and stir continually after it begins to color, until it is brown all through. Keep it always on hand; put away in glass jars covered closely. It is excel- lent for coloring and thickening many dishes. TO MAKE MUSTARD. Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a salt-spoonful of salt, a tablespoonful of melted butter; mix well. FRENCH MUSTARD. Three tablespoonf uls of mustard, one tablespoonful of granulated sugar, weU worked together, then beat in an egg until it is smooth; add one teacupful of vinegar, a little at a time, working it aU smooth; then set on the stove and cook 146 SAUCES AND DRESSINGS. three or four minutes, stirring all the time; when cool, add one tablespoonfol of the best olive oD, taking care to get it all thoroughly worked in and smooth. You will find this very nice. —Mrs. D. JiiegeL KITCHEN PEPPER. Mix one ounce of groimd ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces of salt. Keep in a tightly corked bottle. — The CaleriT. PREPARED COCOANUT (For Pies. Puddings, &c.) To prepare cocoanut for future use; first cut a hole through the meat at one of the holes in the end, draw off the milk, then loosen the meat by pounding the nut well on all sides. Crack the nut and take out the meat, and place the pieces of meat in a cool open oven over night, or for a few hours, to dry; then grate it. If there is more grated than is needed for present use, sprinkle it with sugar, and spread out in a cool dry place. When dry enough put away in dry cans 01 bottles. Will keep for weeks. SPICES. Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high, and dies every year. There are two varieties of ginger — the white and black- caused by taking more or less care in selecting and preparing the roots, which are always dug in winter, when the stems are withered. The white is the best. Cinnamon is the inner bark of a beautiful tree, a native of Ceylon, that grows from twenty to thirty feet in height and lives to be centuries old. Cloves. — Native to the Molucca Islands, and so called from resemblance to a nail {clavis). The East Indians call them " changkek," from the Chinese " te- chengkia" (fragrant nails). They grow on a strait, smooth-barked tree, about forty feet high. Cloves are not fruits, but blossoms, gathered before they are quite unfolded. Allspice. — A berry so called because it combines the flavor of several spices — grows abundantly on the allspice or bayberry tree; native of South America and the West Indies. A single tree has been known to produce one hundred and fifty pounds of berries. They are purple when ripe. Black pepper is made by grinding the dried berry of a climbing vine, native to the East Indies.. White pepper is obtained from the same berries, freed from SAUCES AND DRESSINGS. 147 their husk or rind. Red or cayenne pepper is obtained by grinding the scarlet pod or seed-vessel of a tropical plant that is now cultivated in all parts of the world. Nutmeg is the kernel of a small, smooth, pear-shaped fruit that grows on a tree in the Molucca Islands, and other parts of the East. The trees commence bearing in the seventh year, and continue fruitful until they are seventy or eighty years old. Around the nutmeg or kernel is a bright, brown shell. This shell has a soft scarlet covering, which, when flattened out and dried, is known as mace. The best nutmegs are soUd, and emit oil when pricked with a pin. HERBS FOR WINTER. To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gathered fresh in their season, or procure them from the market. Examine them well, throwing out all poor sprigs; then wash and shake them; tie into small bundles, and tie over the bundles a piece of netting or old lace, (to keep oif the dust); hang up in a warm, dry place, the leaves downward. In a few days the herb will be Ihorouglily diy and brittle. Or you may place them in a cool oven, and let them remain in it until perfectly dry. Then pick off aU the leaves, and the tender tops of the stems; put them in a dean, large-mouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much bette: to put them in bottles as soon as dried, as long exposure to the air caases them to lose strength and flavor, MEATS AND THEIR ACCOMPANIMENTS. With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, mushroom sauce, onion saucv and cranberry sauce. Horse-radish and lemons are good. With roast mutton: currant jelly, caper sauce. With boiled mutton: onion sauce, caper sauce. With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. With roast lamb: mii^t sauce. With roast turkey: firanberry sauce, currant jelly. With boUed turkey: oyster sauce. With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly warmed with port wine. 148 SAUCES AND DRESSINGS. With roast goose: apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: stewed gooseberries. With boiled blue fish: white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon: green peas, cream sauce. Pickles are good with all roast meats, and in fact are suitable accompamments to all kinds of meats in general. Spinach is the proper accompaniment to veal; green peas to lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment. VEGETABLES APPROPRIATE TO DIFFERENT DISHES. Potatoes are good with all meats. With fowls they are nicest mashed Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cuciunbers and asparagus. Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and com, beets, peas and beans are appropriate to either boiled x)r roasted meat. Mashed turnip is good with roast pork and with boiled meats. Tomatoes are good with almost every kind of meats, especially with roasts. WARM DISHES FOR BREAKFAST. The following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast. Broiled beef steak, broiled chops, broiled chicken, broUed fish, broiled quail on toast, fried pork tenderloins, fried pig's feet, fried oysters, fried clams, fried liver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets hreaded, sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash, corn beef hash, beef croquettes, codfish balls, creamed codfish, stewed meats ,on toast, poached eggs on toast, omelettes, eggs boiled plain, and eggs cooked in any of the various styles. VEGETABLES FOR BREAKFAST. Potatoes in any of the various modes of cooking, also stewed tomatoes, stew- ed corn, raw radishes, cucumbers shced, tomatoes sliced raw, watercress, lettuce. To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cream, milk and sugar or syrup. SAUCES AND DRESSINGS— SALADS. 149 Then numberless varieties of bread can be selected, in form of rolls, fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc. For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are all suitable for the breakfast table. When obtainable always have a vase of choice flowers on the breakfast ta- '^ ble; also some fresh fruit, if convenient. Salabs. Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and f resli, the oil or butter the very best, meats, fowl and fish well cooked, pure cider or white-wine vinegar — in fact, every ingredient first- class, to insure success. The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower, — all these may be used judiciously in salad, if properly seasoned, according to the following directions: Chervil is a dehcious salad herb, invariably foimd in all salads prepared by a French gourmet. No man can be a true epicure who is unfamiliar with this excellent herb. It may be procured from the vegetable stands at Fulton and Washington markets the year round. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. Chervil vinegar. — A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the httle trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point; remove from the fire; when cool cork, and in two weeks it wiU be ready for use. MAYONNAISE DRESSING. Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smoooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the ant consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jelly, put in two heaping teasjwonfuls of dry table salt, one of pepper, and one of made mustard. Never put in salt and pepper 150 SAUCES AND DRESSINGS— SALADS. before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two table- spoonfuls of vinegar added gradually. The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or in a cold place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing. For lobster salad, use the coral, mashed and pressed through a sieve, then add to the above. Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad until the moment it is to be served, or it may lose its cnspness and freshness. DRESSING FOR COLD SLAW. (Cabbage Salad.) Beat up two eggs, with two tablespoonfuls of sugar add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire, and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing; in that case use less vinegar. Either way is very fine. SALAD CREAM DRESSING. No. I, One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoon- fuls of pwwdered sugar, one teaspoonful salt, one half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to boihng; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt; if the salad is ready, add vinegar, and pour at once over it. CREAM DRESSING. No. 2. Two tablespoonfuls or whipped sweet cream, two of sugar, and four of vine- gar; beat well and pour over the cabbage, previously cut very fine and seasoned with salt FRENCH SALAD DRESSING. Mix one saltspoon of pepper with one of salt; add three tablespoonfuls ol olive oil. and one even tablespoonful of onion, scraped fine; then one tablespoon SAUCES AND DRESSINGS— SALADS. 151 fulof vinegar; when well mixed, pour the mixture over your salad, and stir aU tin well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables, use only the deUcate white stalks of celery, the small heart-leaves of lettuce, or tendei:est stalks and leaves of the white cabbage. Keep the vegetable portions crisp and fresh, vmtil the time for serving, when add the meat. For chicken and fish salads, use the Mayonnaise dressing. For simjle vegetable salads, the French dressing is most appr-'priate, using onion rather than garlic. MIXED SUMMER SALAD. Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful of water-cresses; five tender radishes; one cucimiber; three hard-boiled eggs; two teaspoonfuls of white sugar; one teaspoonf ul of salt; one teaspoonf ul of pf /per; one teaspoonf ul of made mustard; one teacupful of vinegar; half a teacupful of oiL Mix all well together, and serve with 1 lump of ice in the middle. — "Common Sense in the Household." CHICKEN SALAD. BoO the fowls tender, and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thor. ougtly, and set it in a cool place, — the ice chest. In the meantime prepare a " Mayonnaise dressing," and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thor- oughly. Set it in a cool place imtil ready to serve. Garnish with celery tips, on cold hard-boiled eggs, lettuce-leaves, from the heart, cold boUed beets or capers; olives. Crisp cabbage is a good substitute for celery; when celery is not to be had"" use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. 1. Prepare a sauce with the coral of a fine, new lobster, bofled fresh for about half an hour. Pound and rub it smooth, and mix very gradually with a dress- ing made from the yolks of two hard-boiled eggs, a tablespoonful of made mus- tard, three of galad oil, two of vinegar, one of white powdered sjigar, a small teaspoonful of salt, as much black pepper, a pinch of cayenne and two fresh yolks of eggs. Next fill your salad bowl with some shred lettuce, the better part of two, leaving the small curled centre to garnish your dish with. Mingle 152 SAUCES AND DRESSINGS— SALADS. with this the flesi* of yc or lobster, torn, broken or cut into bits seasoned with salt and pepper and a smaU portion of the dressing. Pour over the whole the rest of the dressing; put you*- lettuce-hearts down the centre and arrange upon the sides slices of hard-boiled eggs. LOBSTER SALAD. No. 2. Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish. Prepare the same way six heads of celery; rni-g a teaspoonful of mustard into a smooth pas:.j with a little vinegar; add two fresh yolks of eggs; a tablespoooful of butter, creamed, a small tea-' spoonful <^i srit, the same of pepper, a quarter of a teaspoonful of cayenne pepper, a giU of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a smaJl portion of the dressing with the celery and meat, and turn the remainder over all. Garnish with the green tops of celery, and a hard-boiled egg, cut into thin rings. FISH SALAD. Take a fresh white fish o trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, celery or lettuce; season the same as chicken salad. Garnish with the tender leaves of the heart of lettuce. OYSTER SALAD. Drain the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until j>Z«TOp, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dic« pieces, some seasoning of salt and pepper. Mix all well together, tossing up with a silver fork. Pour over the whole a "Mayonnaise dressing." Gbimish with celery tips and slices of hard-boiled eggs arranged tastefully. DUTCH SALAD. Wash, spUt and bone a dozen anchovies, and roll each one up; wash, split and Bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into^dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoonful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; SAUCES AND DRESSINGS— SALADS. 153 mix all the ingredients well together, reserving the olives and anchovies to orna- ment the top of the bowl; beat up together oE and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve. HAM SALAD. Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed, and the pieces are about the size of peas; then add to this an equal quan- tity of celery cut fine; if celery is out of season, lettuce may be substituted. Line a dish thickly with lettuce-leaves and fill with the chopped ham and celery. Make a dressing the same as for cold slaw and turn over the whole. Very fine CRAB SALAD. Boil three dozen liard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, brealc the remainder apart and pick out the meat carefully. The large claws should not be forgotten^ for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked. Line a «alad-bowl with the small white leaves of two heads of lettuce, add the crab meat, pom- over it a Mayonnaise garnish with crab claws, hard-boiled eggs, and little mounds of cress-leaves, which may be mixed with the salad when served. COLD SLAW. Select the finest head of bleached cabbage— that is to say, one of the finest and most compact of the more dehcate varieties; cut up enough into shreds to fill a large vegetable-dish or salad-bowl— that to be regulated by the size of the cabbage and the quantity required; shave very fine, and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw; mix it well, and garnish with slices of hard-boiled eggs. PLAIN COLD SLAW. Slice cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly. It is nice served in the centre of a platter with fried oysters axound it. HOT SLAW. Cut the cabbage as for cold slaw; put it into a stew-pan, and set it on the top of the stove for half, an hour, or till hot aU through; do not let it boiL Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot 1 54 S^ {^C£S AND DRESSJXGS— SALADS. cabbage. Stir it until well mixed and the cabbage looks coddled. Serve imme- diately., TOMATO SALACr. Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of an inch thick. Set them on the ice or in a refrigerator while you make the dressing. Make the same as "Mayonnaise," or you may use "Cream dress- ing." Take one head of the broad'leaved variety of lettuce, wash, and arrange them neatly around the sides of a salad bowL Place the cold, sliced tomatoes in the centre. Pour over the dressing and serve. ENDIVE. This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away the root, remove the dark-green leaves, and pick off all the rest; wash and drain well, add a few ch ives. Dress with Mayonnaise dressing. Endive is extensively cultivated for the adulteration of coffee; is also a fine relish, and has broad leaves. 'Endive is of the same nature as chiccory, the leaves being curly. CELERY SALAD. Prepare the dressing the same £is for tomato salad; cut the celery into bits half an inch long, and season. Serve at once before the vinegar injures the crispness of the vegetable. LETTUCE SALAD. Take the yolks of three hard-boiled eggs, and salt and mustard to taste; mash it fine; make a paste by adding a dessertspoonful of oUve oil or melted butter (use butter always when it is difficult to get fresh oil); miir thoroughly, and then dilute by adding gradually a teacupful of vinegar, and pour over the lettuce. Garnish hy slicing another egg and laying over the lettuce. This is BufEcient for a moderate-sized dish of lettuce,, POTATO SALAD, HOT Pare six or eight large potatoes, and boil till done, and slice tfiin while hot; peel and cut up three large onions, into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a, teacup; and fry it a light brown; remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a sour gravy, which with the bacon pour over the potato and. onion; mix lightly. To be eaten when hot SAUCES AND DRESSINGS— SALADS. 155 POTATO SALAD, COLD Chop cold boiled potatoes tine, with enough raW onions to season nicely; roaKe a dressing as for lettuce salad, and pour over it. BEAN SALAD. String young beans; break into half -inch pieces or leave v^hole; wash and cook soft in salt water; drain well; add finely chopped onions, pepper, salt and vinegar; when cool, add olive oil or melted butter. TO DRESS CUCUMBERS RAW. They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to table take them out, pare them and slice them into a pan of fresh cold water. When they are all sUced, transfer them to a deep dish; Season them with a Uttle salt and black pepper, and poxur over them some of the best vinegar. You may mix with them a small quantity of sliced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. CELERY UNDRESSED. Celery is sometimes seat to the table without dressing. Scrape the outside stalks, and cut o£E the green tops and the roots; lay it in cold water until near the time to serve, then change the water, in which let it stand three or four minutes; split the stalks in three, with a sharp knife, being careful not to break them, and serve in goblet-shaped salad glasses. To crisp celery, let it lie in ice-water two hours before serving; to fringe the stalks, stick several coarse needles into a cork, and draw the stalk half way from the top through the needles several times and lay in the refrigerator to curl and . crisp. RADISHES. AJl the varieties are generally served in the same manner, by scraping and placing on the table in glasses containing some cold water to keep them fresh looking. PEPPERGRASS AND CRESS. These are used mostly as an appetizer, served simply with salt. Cresses are Kcasiorally osed in making salad. 156 SA UCES AND DRESSINGS— CA TSUPS. HORSE-RADISH. Horse-radish is an agreeable relish, and has a particularly fresh taste in the spiing; is scraped fine or grated, and set on the table in a small covered cup; much that is bottled and sold as horse-radish is adulterated with grated turnip. LETTUCE. Wash each leaf separately, breaking them fi-om the head; crisp in ice- water and serve the leaves whole, to be prepared at table, providing hard-boiled eggs cut in halves or slices, oil and other ingredients, to be mixed at table to individual taste. Catsups. . TOMATO CATSUP. No. i. Put into two quarts of tomato-pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar. Boil until quite thick; then take from the fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar; boil it until it will just run from the mouth of a bottle. It should be watched, stirred often, that it does not bum. If sealed tight while hoi, in large-mouthed bottles it wiH keep good for years. TOMATO CATSUP. No. 2. Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thicks About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, tied al in a thin muslin bag. At the same time, add one heaping tablespoonful ff sugar, and one teacupful of best vinegar, and salt to suit the taste. Seal up air- tight, either in bottles or jugs. This is a valuable Southern recipe. GREEN TOMATO CATSUP. One peck of green tomatoes, and two large onions, sliced. Place them iJk layers, sprinkling salt between; let them stand twenty-four hours and then SA UCES AND DjtiSSSINGS—CA TSUPS. 1 5 7 drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two table- spoonfuls black pepper, two teaspooufuls celery seed, a quarter of a pound of brown sugar. Put all in preserving-pan, cover with vinegar, and boil two hours; then strain through a sieve and bottle for use. WALNUT CATSUP. One hundred walnuts, six ounces of shalots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of an ounce of mace, half an ounce of cloves; beat in a large moilar a hundred green walnuts until they are thoroughly broken; then put thani into ajar with six ounces of shalots cut into pieces, a head of garhc, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day. Strain off the liquor, put into a stewpan with the anchovies, whole pepper, half an ounce of cloves and a quarter of an ounce of mace; boil it half an hour, skimming it well. Strain it off, and when cold, pour it clear from any sediment into small bottles, cork it down closely and store it in a dry place. The sediment can be used for flavoring sauces. OYSTER CATSUP. One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar. Procure the oysters very fresh, and open suflScient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and chop them fine with the salt, cayenne and mace, until reduced to a pulp; then add it to the liquor in which they were scalded; boil it again five min- utes, and skim well; rub the whole through a sieve, and when cold, bottle and cork closely. The corks should be sealed. MUSHROOM CATSUP. Use the larger kind, known as umbrellas or "flaps." They must be very fresh and not gathered in very wet weather, or the catsup will be less apt to keep. Wash and cut them in two fo four pieces, and place them in a vride, flat jar or crock in layers, sprinkling each layer with salt, and let them stand for twenty-four hours; take them out and press eut the jiuce, when bottle and cork; put the mushrooms back again, and in another twenty-four hours press them again; bottle and cork; repeat this for the third time, and then mix 158 SAUC£S AND DRESSrNGS— CATSUPS. together all the juice extracted; add to it pepper, allspice, one or more cloves according to quantity, pounded together; boil the whole, and skim as long as any scum rises; bottle when cool; put in each bottle two cloves and a pepper- corn. Cork and seal, put in a dry place, and it will keep for years. GOOSEBERRY CATSUP. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoon fuls each of ground black pepper, allspice, and cinnamon. - Boil the fruit in vinegar until reduced to a pulp, then add sugar and the other seasoning. Seal it hot. Grape catsup is made in the same manner CUCUMBER CATSUP. Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and vinegar, put in small jars and seal tight for fall or winter use. CURRANT CATSUP- Four pounds of currants, two pounds of sugar, one pint of vinegar, one tea- spoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in a porcelain sauce-pan until thoroughly cooked. Strain through a sieve, all but the skins; boil down until just thick enough to run freely from the mouth of a bottle when kild. Cork and set aside. APPLE CATSUP. Peel and quarter a dozen sound, tart apples; stew them until soft> in as little water as possible, then pass thetn through a sieve.'; To a "quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium sized onions, chopped very fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hotj seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle. CELERY VINEGAR. A quart of fresh celery, chopped fine, or a quarter of a [lound of celery seed; one quart of best vinegar; one tablcsjioonful of salt, and one of white sugar.' Put the celery or seed into a jar, heat the vinegar, sugar and salt; pour it boiling hot over the celery, let it cool, cover it tightly and set away. In two weeks strain and bottle. . SAUCES AND DRESSINGS— PJCKLES. 159 'SPICED VINEGAR. Take one quart of cider vinegar, put into it half an ounce of celery seed, one- third of an oimce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper- corns, a teaspoonful of grated nutmeg, salt to taste, and a tablespoonful of sugar; add a tablespoonful of good brandy. Put all into a jar and cover it well; let it stand for three weeks, then strain and bottle it well. Useful for flavoring salad and other dishes. Pickles should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or granite-ware is the best for such purposes. Vinegar that is used for piclding should be the best cider or white-wine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthen- ware is rendered injurious by the action of the vinegar. When the jar is nearly filled with the pickles, the vinegar should completely cover them, and if there is any appearance of their not doing weU, turn off the vinegar, cover with fresh vinegar, and spices. Alum in small quantities is useful in making them firm and crisp. ^ In using ground spices, tie them up in mushn bags. To green pickles, put green grape-vine . leaves or green cabbage leaves between them when heating. Another ,way is to heat them in strong ginger tea. Pickles should be kept closely covered, put into glass jars and sealed tightly. " Turmeric " is India saffron, and is used very much in pickling as a coloring. A piece of horse-radish put into a jar of pickles wiU keep the vinegar from losing its strength, and the pickles will keep sound much longer, especially tomato pickles. CUCUMBER PICKLES. Select the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let theni stand twenty-four hours, then wipe them dry; heat sppie vinegar boiling, hot, and pour over them, standing again twenty-four hours. Now change the vin© I(5o SAUCES AND DRESSINGS—PICKLES gar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed^ heat it aU boiling hot and pour over the cucumbers. SLICED CUCUMBER PICKLE. Take one gallon of medium-sized cucumbers, put them into a jar or paiL Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a wahiut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of groimd cloves, and one of cimia- mon. Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. — Mrs. Ltdia 0. Weight, South Vernon, Vermont. CUCUMBER PICKLES. (For Winter Use.) A good -way to put down cucumbers, a few at a time: When gathered from the vines, wash, and put in a firkin or half barrel layers of cucumbers and rock-salt alternately, enough salt to make sufficient brine to cover them, no water; cover with a cloth; keep them under the brine with a heavy board; take off the cloth, and rinse it every time you put in fresh cucumbers, as a scum wiU rise and settle upon it. Use plenty of salt and it will keep a year. To prepare pickles for use, soak in hot water, and keep in a warm place until they are fresh enough, then pour spiced vinegar over them and let them stand over night, then pour that off and put on fresh. GREEN TOMATO PICKLES. (Sweet.) One peck of green tomatoes, sliced the daj' before you are ready for pickling, sprinkhng them through and through with salt, not too heavily; in the morning drain off the liquor that wiQ drain from them. Have a dozen good-sized onions rather coarsely sliced; take a suitable kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices: Six red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground allspice, one tablespoonful of ground cinnamon, a teaspoonful of cloves, one taUespoonfuI of mustard. Turn over three pints of good vinegar, or enough to complfitely cover them; boil until tender. This is a choice recipe. SAUCES AND DRESSINGS— PICKLES. l6l If the flavor of onions is objectionable, the pickle is equally as good without them. GREEN TOMATO PICKLES. (Sour.) Wash and slice, without peeling, one peck of sound gieen tomatoes, put them into a jar in layers with a slight sprinkling of sail between. This may be done over night; in the morrung drain off the liquor that has accumulated. Have two dozen medium-sized onions peelud and sliced, also six red peppers chopped fine. Make some spiced vinegar by boiling for half an hour a quart of cider vinegar with whole spices in it. Now take a porcelain kettle and place in it some of the sliced tomatoes, then some of the sliced onions; "shake in some black pepper and some of the chopped red peppers; pour over some of tfiB'spiced vine- gar; then repeal with the tomatoes, offloni;, etc., until the kettle is full; cover with cold, pure, cider vinegar, and cook until tender, but not too soft. Turn into a jar well-coveredj and set in a cool place. PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper^ salt to taste. Choose some nice young button-mushrooms for pickling, and i-ub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a slew-pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tio down with bls^ider, and keep hi a di-y place; they wiJl remain good for a length of time, and are generally considered excellent' for flavoring stews and other dishes. PICKLED CABBAGE, (Purple.) Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a coftil place for twenty-four hours; then drain ofi the brine, wipe it dry and lay it iulBie sim two hours, and cover with cold vinegar for twelve hours. Prepare a pickle' by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to fij^ery gallon of vinegar, and a teaspoonful of celery seed to every pint. Pack tm^abbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place. It will bo good in a month. A few slices of beet-root improves the color. 1 62 SAl/CBS AND DRESSrNGS— PICKLES. PICKLED WHITE CABBAGE. This recipe recommends itself as of a delightful flavor, yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same vegetable. Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, with four chopped onions covered vvrith vinegar; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonf ul of allspice, a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar. Let it boil half an hour longer, and when cold it is fit for use. Four tablespoonf uls of made mustard should be added with the other ingredients. PICKLED CAULIFLOWER. Break the heads into small pieces, and boU ten or fifteen minutes in salt and i DRESSINGS^PICKLES. in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked for a day or two in brine, and then dried; one pint grated horse-radish, one of black mustard seed and one of white mustaid seed; bruise all the spices and TnJY with a teacup of pure olive oil; to each mango add one teaspoonful of brown sugar; cut one solid head of cabbage fine; add one pint of small onions, a few small cucumbers and green tomatoes; lay them in brine a day and a night, then drain them well and add the imperfect mangoes chopped fine and the spices; mix thoroughly, stuff the mangoes and tie them; put them in a stone jar and pour over them the best cider vinegar; set them in a bright, dry place imtU. they are canned. In a month add three pounds of brown sugar; if this is not svifficient, add more until agreeable to taste. This is for four dozen mangoes. PICKLE OF RIPE CUCUMBERS. This is a French recipe, and is the most excellent of all the high-flavored condiments; it is made by sun-drying thirty old, full-grown cucumbers, which ' have first been pared and spUt, had the seeds taken out, been salted, and let stand twenty-four hours. The sun should be permitted to dry, not simply dram them. When they are moderately dry, wash them with vinegar, and place them in layers in a jar, alternating them with a layer of horse-itidish, mustard seed, garlic, and onions, for each layer of cucumbers. BoU in one quart of vine- gar, one oimce of race-ginger, half an oimce of allspice, and the same of turmeric; when cool pom: this over the cucumbers, tie up tightly, and set away. This pickle requires several months to matureyt, but.is delicious when old, keeps admira- bly, and only a Uttle is needed as a reUsh. PICKLED OYSTERS. One gallon of oysters; wash them well in their own liquor; carefully dear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste. Jet them just come to the boiling point, or imtil the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a httle cold pepper; and allow the liquor to boil some time, damming it now and then so long as any scum rises. Pour it into a pan and let it cooL When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the liquor over them. RIPE CUCUMBER PICKLES. (Sweet.) Pare and seed ripe cucumbers. Slice each cucumber lengthwise into fooi pieces, or cut it into fancy shape? as preferred. Let them stand twenty-fout SA UCES AND DRESSINGS— PICKLES. 165 hours covered with cold vinegar. Drain them, then put them into fresh vine- gar, with two pounds of sugar and one ounce of cassia buds to one quart of vinegar, and a tablespoonful of salt. Boil all together twenty minutes. Cover them closely in a jar PICCALILl. One peck of green tomatoes; eight large onions, chopped line, with one cup of salt well stirred in. Let it stand over night; m the morning drain off all tho liquor. Now take two quarts of water and one of vinegar, boil all together twenty minutes. Dram all through a sieve or colander. Put it Lack into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonf uls of ground pepper, two of cin- namon, one of cloves, two of ginger, one of allspice, and half a teaspoonf ul of cayenne pepper. Boil aH together fifteen minutes, or untU tender. Stir it often to prevent scorching. Seal in glass jars. A most delicious accompaniment for any kind of meat or fish, — Mrs. St. Johns. PICKLED EGGS. Pickled eggs are very easily prepared and most excellent as an accompani- ment for cold meats. Boil quite hard three dozen eggs, drop in cold water and remove the shells, and pack them when entirely cold ib a vnde-mouthed jar, large enou^to let them in or out without breaking. Take as much vinegar as you think will cover them entirely, and boil in it white pepper, allspice, a little root-ginger; pack them in stone or wide-mouthed glass jars, occasionally putting in a tablespoonful of white and black mustard seed mixed, a small piece of race ginger, garlic, if liked, horse-radish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. They will be fit for use in eight or tea days. AN ORNAMENTAL PICKLE. Beil fresh eggs half an hour, then put them in cold water. Boil red beets until tender, peel and cut in d'ce form, and cover with vinegar, spiced; shell the eggs and drop into the pickle jar. EAST INDIA PICKLE. Lay in strong brine for two weeks, or until convement to use them, small cucumbers, very small common white onions, snap beans, gherkins, hard vhite cabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything else you may wish. When ready, take them out of the brine and simmer in I66 SAUCES AND DRESSINGS— PICKLES. pure water uiltil tender enough to stick a straw through — if still too salt, soak in clear water; drain thoroughly and lay them in vinegar in which is dissolved one ounce of turmeric to the gallon. For five gallons of pickle, take two ounces of mace, two of cloves, two of cinnamon, two of allspice, two of celery seed, a quarter of a pound of white race ginger, cracked fine, half a pound of white mustard seed, half a pint of smaU red peppers, quarter of a pound of grated horse-radish, half a pint of flour mustard, twoouncesofturmeric, half a pint of garlic, if you like; soak in two gallons of cider vinegar for two weeks, stirring daily. After the pickles have Iain in the turmeric vinegar for a week, take them out and put in jars or casks, one layer of pickle and one of spice out of the vine- gar, till all is used. If the timneric vinegar is still good and strong, add it and the spiced vinegar. If the turmeric vinegar be much diluted, do not use it, but add enough fresh to the spiced to cover the pickles; put it on the fire with a pound of brown sugar to each gallon; when boiling, pour over the pickle. Repe^ this two or three times as your taste may direct. MIXED PICKLES. Scaid'in salt water tmtil tender, cauliflower heads, small onions, peppers, cucumbers cut in dice, nasturtiums and green beans; then drain until dry, and pack into wide-mouthed bottles. Boil in each pint of cider vinegar one table- spoonful of sugar, half a teaspoonful of salt and two tablespoonfuls of mustard; pour over the pickle and seal carefully. Other spices may be added if liked. BLUE-BERRY PICKLES. For blue-berry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers will not fit tightly, serve an excellent pur- pose, as these pickles wAist not be kept air-tight. Pick over your berries, using only soimd ones; fill your jars or wide-mouthed bottles to within an inch of the top, then pour in molasses enough to settle down into all the spaces; this cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch its progress. As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enougii, and your pickles will soon be " sharp." Wild grapes may be pickled in the same manner. PICKLED BUTTERNUTS AND WALNUTS. These nuts are in the best state for pickling when the outside shell can be l>enetrated by the head of a pin. Scald them, and rub off the outside skin, pat SAUCSS AND DRESSINGS— PICKLES. 1 67 them in a strong brine for six days, changing the water every-»other day, keep- ing them closely covered from the air. Then drain and wipe them, (piercing each nut through in several places with a large needle,) and prepare thepiokle as follows: — For a hundred large nuts, take of black pepper and ginger root each an ounce; and of cloves, mace and nutmeg each a half ounce. Pound all the spices to powder, and mix them well together, adding two large spoonfuls of mustard seed. Put the nuts into jars, (having first stuck each of them through • in several places with a large needle,) strewing the powdered seasoning between every layer of nuts. Boil for five minutes a gallon of the very best cider vine- gar, and pour it boiling hot upon the nuts. Secure the jars closely with corks. Tou may begin to eat the nuts in a fortnight. WATERMELON PICKLE. Ten piounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession. SWEET PICKLE FOR FRUIT Most of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which is the most successfully used. To every quart of fruit, allow a cup of white sugar and a large pint of good cider vinegar, adding half an ounce of stick cinnamon, one tablespoonful of whole cloves, the same of whole allspice. Let it come to a boil, and pour it hot over the fruit; repeat this two or three days in succession; then seal hot in glass jars if you wish to keep it for a long time The fruit, not the liquor, is to be eaten, and used the same as any pickle. Some confound this with " Spiced Fruit," which is not treated the same, one being a pickle, the other a spiced preserve boiled down thick. Damsons and plums should be pricked with a needle, and peaches washed with a weak lye, and then rubbed with a coarse cloth to remove the fur. PEAR PICKLE. Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of peare one pint of cider vinegar and one cup of sugar, put in a teaspoonful allspice, cinnamon and cloves to boil with the vinegar ; then add the pears and boil, and seal in jars. 168 SAUCES AND DRESSINGS— PICKLES. SPICED CURRANTS. Seven pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one tablespoonful of ground cinnamon, one teaspoonf ul of cloves. Put into a kettle and boil until the fruit is soft; then skim out the fruit, putting it on dishes until the syrup is boiled do'vvn thick. Turn the fruit back into the syrup again, so as to heat it all through; then seal it hot in glass jars, and set it in a cool, dsirk place. Any tart fruit may be put up m this way, and is considered a very good nmbellishment for cold meats. SPICED PLUMS. Seven pounds of plums, one pmt of cider vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the same of broken nutmeg; place these in a muslin bag and simmer them in a little vinegar and water for half an hour; then add it all to the vinegar and sugar, and bring to a boil; add the plums, and boil carefully until they are cooked tender. Before cooking the plums they should be pierced with a darning needle several times; this wiU prevent the skins bursting while cooking. SPICED GRAPES. Take the pulp from the grapes, preserving the skins. BoQ the pulp and nib through a colander to get out the seeds; then add the skins to the strained pulp and boU with the sugar, vinegar and spices. To every seven pounds of grapes use four and one -half pounds of sugar, one pint of good vinegar. Spice quite highly with ground cloves and allspice, with- a little cinnamon. PICKLED CHERRIES. Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole cloves, and half a dozen blades of mace; put the vinegar and sugar on to heat with the spices; boil five minutes, turn out into a covered stoneware vessel; cover and let it get perfectly cold; pack the cherries into jars, and pour the vine- gar over them when cold; cork tightly and set away; they are fit for use almost immediately. Vegetables of all kinds should be thoroughly picked over, throwing out all decayed or unripe parts, then well washed in several waters. Most vegetables, when peeled, are better when laid in cold water a short time before cooking. When partly cookea a little salt should be thrown into the water in which they ai'e boiled, and they should cook steadily after they are put on, not allowed to stop boiling or simmering vintil they are thoroughly done. Every sort of culinary vegetable is much better when freshly gathered and cooked as soon as possible, and, when done, thoroughly drained, and served immediately while hot. Onions, cabbage, carrots and tiunips should be cooked in a great deal of water, boiled only long enough to sufficiently cook them, and immediately drained. Longer boiling makes them insipid in taste, and with too little water they turn a dark color. Potatoes rapk first in importance in the vegetable line, and consequently should be properly served. It requires some little intelligence to cook even so simple and common a dish as boiled potatoes. In the first place, all defective or green ones should be cast out; a bad one will flavor a whole dish. If they are notimiform in size, they should be made sc by cutting after they are peeled. The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared v^ry thinly, if at aU; then, if old, the cores should be cut out, thrown into cold water salted a httle, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are completely dried. New potatoes should be put into boUing water, and when partly done salted a httle. They should be prepared just in time for cooking, by scraping off the thin outside skin. They require about twenty minutes to boil. TO BOIL NEW POTATOES, Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub 1 70 VEGETABLES. off the skins with a coarse cloth, and put them in boiling water salted. Let them boil until tender; try them with a fork, and when done poiu- the water away fiom them; let them stand by the side of the fire with the lid of the sauce pan partially removed, and when the potatoes are thoroughly dry, put them in a hot vegetable dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets; drain, peel and serve them as above, with a piece of butter placed in the midst of them. They require twenty to thirty minutes lo cook. Serve them hot and plain, or with melted butter over them. MASHED POTATOES. Take the quantity needed, pare off the skins, and lay them in cold water half >in hour; then put them into a sauce- pan, with a little salt; cover with water and boil them until done. Drain off the water and mash them fine with a potato- masher. Have ready a piece of butter the size of an egg, melted in half a cup of boiling hot milk, and a good pinch of salt; mix it well with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put tliem into a vegetable dish, heap them up land smooth over the top, put a small piece of butter on the top in the centre, and have dots of p)epper here and there on the surface as large as a half dime. Some prefer using a heavy fork or wire-beater, instead of a potato- masher, beating the potatoes quite light, and heaping them up in the dish without smoothing over the top. BROWNED POTATOES. Mash them the same as the above, put them into a dish that they are to be served in, smooth over the top, and bnish over with the yolk of an egg, or spread on a bountiful supply of butter and dust well with flour. Set in the oven to brown; it will brown in fifteen minutes with a quick fire. MASHED POTATOES, (Warmed Over.) To two cupf uls of cold meished potatoes, add a half cupful of milk, a pinch of salt, a tablespoonf ul of butter, two tablespoonfuls of flour, and two eggs beaten to a froth. Mix the whole until thoroughly hght; then put into a pudding or vegetable dish, spread a little butter over the top, and bake a golden brovrn. The quality depends upon very thoroughly beating the eggs before adding them, so that the potato will remain light and porous after baking, Rimilar to sponge- cako. VEGETABLES. 1 71 POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hoi, shape in balls about the size of an egg. Have a tin sheet weU buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATOES A LA CRfeME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick: pepper and salt, and add two cupfuls of cold boiled potatoes, sUced, and a little very finely chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish. NEW POTATOES AND CREAM. Wash and nib new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, and no more.; press a potato against the side of the kettle with a fork; if done, it will yield to a gentle pressure; in a sauce-pan have ready some butter and cream, hot, but not boil- ing, a little green parsley, pepper and salt; drain the potatoes, add the mixture, put ovpi hot water for a minute or two, and serve. SARATOGA CHIPS. Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice- water: have a kettle of veiy hot lard, as for cakes; put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a light brown take them out with a skimmer, and they wiU be crisp and not greasy. Sprinkle salt over them while hot. FRIED RAW POTATOES. Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-sheU, and be sure to cut them from the breadth, not the length, of the potato. Put a tablespoonful each of butter and sweet lard into the frying-pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them. Cover them with a 4;ight-fitting hd, and let the steam partly cook them; then remove it, and let them. fry a bright gold color, shaking and turning them carefully, so as to brown equally. Serve very hot. 18 172 VEGETABLES. Fried, cold, cooked potatoes may be fried by the same recipe, only slice them a little thicker. Remark. — Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold. SCALLOPED POTATOES, (Kentucky Style.) Peel and slice raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and seeison with salt, pepper, butter, a bit of onion chopped fine, if liked; sprinkle a little flour. Now put another layer of potatoes and the seasoning. Continue in this way till the dish is filled. Just before putting into the oven, pour a quart of hot milk over. Bake three quarters of an hour. Cold boiled potatoes may be cooked the same. It requires less time to bake them; they are delicious either way. If the onion is disliked, it can be omitted. STEAMED POTATOES. This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer. Place the steamer over a sauce-pan of boiling water, and steam the potatoes from twenty to forty minutes, according to the size and sort. When the fork gcieS easily through them, they are done; then take them up, dish, and serve veiy quickly. POTATO SNOW. Choose some mealy potatoes that will boil exceedingly white; pare them, and cook them well, but not so as to be watery; drain them, and mash and season ' them well. Put in the sauce-pan in which they were dressed, so as to keep them as hot as possible; then press them through a wire sieve into the dish in which they are to be served; strew a little fine salt upon them previous to send- ing them to table. French cooks also add a small quantity of pounded loaf sugar while they are being mashed. HASTY COOKED POTATOES. Wash and peel some potatoes; cut them into slices of about a quarter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they vnll.be done in about ten minutesi. Strain oS the water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of time. VEGETABLES. 173 FAVORITE WARMED POTATOES. The potatoes should be boiled whole with the skins on in plenty of water, well salted, and are much better for being boiled the day before needed. Care should be taken that they are not over cooked. Strip off the skins (not pare them with a knife), and slice them nearly a quarter of an inch thick. Place them in a choppingbowl and sprinkle over them sufficient salt and pepper to season them well; chop them aU one way, then turn the chopping-bowl half way around, and chop across them, cutting them into little square pieces, the shape of dice. About twenty -five minutes before serving time, place on the stove a sauce-pan (or any suitable dish) containing a piece of butter the size of an egg; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet niilk. When this boils up, put in the chopped potatoes; there should be about a quart of them; stir them a Uttle.so that they become moistened through with the milk; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through gradually. When heated through stir care- fully from the bottom with a spoon, and cover tightly again. Keep hot. until ready to serve. Baked potatoes are very good warmed in this manner. CRISP POTATOES. Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat, and toss them about with a knife until they are a uniform light brown; drain and season with salt and pepper. Fat is never hot enough while bubbling — when it is ready it is still and smoking, but should never bum. LYONNAISE POTATOES. Take eight or ten good-sized cold boiled potatoes, slice them endwise, then crossvrise, making them hke dice in small squares. When you are ready to cook them, heat some butter or good drippings in a frying-pan; fry in it one small onion (chopped fine) unto it begins to change color, and look yellow.' Now put in your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them. They imist not brown. Just before taking up, stir in a tablespoonful of minced parsley. Drain dry by shaking in a heated colander. Serve very hot. — Delmonico. POTATO FILLETS. Pare and. slice the potatoes thin; cut them if you like in small fillets, about a quarter of an inch square, and as long as the potato will admit; keep them in 174 VEGETABLES. cold water untQ wanted, then drop them into boiling lard; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the potatoes back and fry till done; this operation causes the iillets to swell up and puff. POTATO CROQUETTES. No. i. Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them. Take another sauce-pan, and put in it ten tablespoonfuls of milk and a Itmip of butter half the size of an egg; put it over a brisk fire; as soob as the milk comes to a boD, pour the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and.put them on a dish. Take a tablespoonful and roU it in a clean towel, making it oval in shape; dip it ia a well-beaten, egg, and then in bread-crumbs, and drop it in hot drippings or lard. Proceed in this manner tni all the potato is used, four potatoes making six croquettes. Fry them a Ught brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain all fat off; then serve on a napkin. POTATO CROQUETTES. No. 2. Take two cups of cold mashed potato, season with a pinch of salt, pepper and a tablespoonful of butter. Beat up the whites of two eggs, and work aH together thoroughly; make it into small balls slightly flattened, dip them in the beaten yolks of the eggs, then roll either in flour or cracker-crumbs; fry the same as fish-balls. — DAnumwfi. POTATOES A LA DELMONICO. Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stew-pan with plenty of butter, and a good sprinkling of salt; keep the sauce-pan covered, and shake occasionally until they are quite done, which will be in about an hour. FRIED POTATOES WITH EGGS. SUce cold boiled potatoes, and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a moment on the fire after the eggs are in, for if they harden they are not half 80 nice; one egg is enough for three or four persons, unless they are very fond of potatoes; if they are, have plenty, and put iu two. VEGETABJLES. 1 75 BAKED POTATOES. Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of vegetable is scorched and rendered uneatable. They should be fre- quently turned while being baked, and kept from touching each other in the oven or dish. When done in their skins, be particular to wash and brush them before baking them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fire. Wlien pared, they should be baked in a dish, and fat of some kind added to prevent tlieir outsides from becoming burnt; they are ordinarily baked thus as an accessory to baked meat, Never serve potatoes, boiled or baked whole, in a closely covered dish. They become sodden ajid clammy. Cover with a folded napkin that allows the steam to escape, or absorbs the moisture- They should be served promptly when done, and require about three-quarters of an hour to oile hour to bake them, if of a good size. BROWNED POTATOES WITH A ROAST. No, 1. About three quarters of an hour before taking up your roasts, peel middUng- Sized potatoes, boil them vmtil partly done, then an-ange them in the roasting- pan around the roast, basting them with the drippings at the same time you do the meat, browning then evenly. Serve hot with the meat. Many cooks partly boil the potatoes before putting around the roast. New potatoes are very good cooked around a roast. BROWNED POTATOES WITH A ROAST. No. 2. Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt ; form it into small oval balls and dredge them with floiir;- then place around the meat, about twenty minutes before it is taken from the oven. When nicely browned, drain dry and serve hot with the meat. SWEET POTATOES. Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on. Cold sweet potatoes may be cut in slices across or lengthwise, and fried as common potatoes; or may be cut in half and served cold. Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with butter or beef drippings several times. Served hot. They should be a nice brown. 176 VEGETABLES. BAKED SWEET POTATOES. Wash and scrape them, spHt them lengthwise. Steam or boil tTiem until nearly done. Drain, and put them in a baking-dish, placing over them lumps of butter, pepper and salt; sprinkle thickly with sugar, and bake in the ovp.n to a nice brown. Hubbird squash is nice cooked in the same manner. ONIONS BOILED. The white silver-skins are the best species. To boU them peel off the outside, cut off the ends, put them into cold water and into a stew-pan, and let them scald two minutes; then turn off that watei, pour on cold water, ssilted a Uttle, and boil slowly till tender, which will be in thirty or forty minutes, according to their size; .when done di-ain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt and serve hot. An excellent way to peel onions so as not to affect the eyes is to take a pan JuU of water, and hold and peel them under the water. ONIONS STEWED. Cook the Same as boiled onions, and when quite done turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper and salt to taste, a tablespoonf ul of flour stirred to a cream ; let all boQ up once and serve in a vegetable dish, hot. ONIONS BAKED. Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a sauce-pan, with shghtly salted water; boil an hour,- replacing the water with more boiling hot as it evaporates; turn off the water, and lay the onions on a cloth to dry them well; roU each one in a piece of but- tered tissue paper, twisting it at the top to keep it on, and bake in a slow oven about an hour, or until tender aU through; peel them; place in a deep dish, and brown slightly, basting well with butter for fifteen minutes; season with salt and pepper, and pour some melted butter over them. FRIED ONIONS. Peel, dice, and fry them brOAvn in equal quantities of butter and lard or nice drippings; cover until partly soft, remove the cover and brown them: salt and pepper. VSGETABI.es. 177 SCALLOPED ONIONS. Take eight or ten onions of good size, slice them, and boil until tender. Lay them in abaking-dish, put in bread-crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread-crumbs last; add milk or cream until fulL Bake twenty minutes or half an hour A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence knowiL A great many successful compounds derive their excellence fi'om the partly concealed flavor of the onion, which imparts a delicate appetiz- ing aroma highly prized by epicures. CAULIFLOWER. When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain, and dish them; serve with a sauce spread over, and made with melted butter, salt, pepper, gi-ated nutmeg, chopped parsley, and vinegar. Another way is to make a white sauce (see Sauces), and when the cauli- flowers are dished as above, turn tlie white sauce over, and serve warm. They may also be sei-ved in the same way with a milk, cream, or tomato sauce, or vvith brown butter. It is a very good plan to loosen the leaves of a head of cauliflower, and let lie, the top downward iu a pan of cold salt water, to remove any insects that might be hidden between them. FRIED CAULIFLOWER. Boil the cauliflowers till about half done. Mix two tablespoonf uls of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; the two whites ai'e beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflowers into the mixture, and fry them in hot fat. When done, take them off with a sldmmer, turn into a colander, dust salt all over, and serve warm. Asparagus, celery, egg-plant, oyster plant ai'e all fine when fried in this manner. CABBAGE, BOILED. Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drum-head cabbage requires an hour to 1 78 VEGETABLES boil; the green savory cabbage will boil in twenty minutes. Add considerable salt to the water when boiling. Do not let a cabbage boil too long, — ^by a long- boiling it becomes watery Eemove it from the water into a colander" to drain, and serve with drawn butter, or butter poured over it Eed cabbage is used for slaw, as is also the white winter cabbage. For direc- tions to prepare these varieties, see articles Slaw and Sour-Crout. CABBAGE WITH CREAM. Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boil- ing water. Cover closely, and allow it to cook rapidly for ten minutes. Drain off the water, and add half a pint of new milk, or part milk and cream; when it boils, stir in a large teaspoonful of either wheat or rice flour, moistened with raillc; add salt and pepper, and as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage indigestible, vrill not complain of this. STEAMED CABBAGE. Take a sound, solid cabbage, and with a large sharp knife shave it veryfindy. Fut it in a sauce-pan, pour in half a teacupful of water or just enough to keep it from burning; cover it very tightly, so as to confine the steam; watch it closely, add a httle water now and then, until it begins to be tender; then put into it a large tablespoonful of butter; salt and pepper to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar. LADIES' CABBAGE. BoU a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonf uls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable. FRIED CABBAGE. Place in a fr3ring-pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it into the hot butter and fry a light brown, adding two tablcspoonfuls of vinegar. Very good. VEGETABLES. 1 79 FRENCH WAY OF COOKING CABBAGE. Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered ' frying-pan, stirring imtil it is very hot and becomes a delicate brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to be served. SOUR-CROUT. Barrels having held wine or vinegar are used to prepare sour-crout in. It is better, however, to have a special barrel for the purpose". Strasburg, as well as all Alsace, has a well-acquired fame for preparing the cabbages. They sUce very white and firm cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of coarse salt, and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle, and fresh layers are added as soon as the juice floats on the surface. The cab- bage must be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, covered with a cloth, under a plank, and on this heavy weights are placed. At the end of a few days it will begin to ferment, during which time the pickle must be drawn off and replaced by fresh, imtil the liquor becomes clear. This should be done every day. Renew the cloth and wash the cover, put the weights back, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the ban-el has to be opened it must be properly closed again. These precautions must not be neglected. This is often fried in the same maimer as fried cabbage, excepting it is first boiled until soft in just water enough to cook it, then fry and add vinegar. TO BOIL RICE. :Pick over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then let it remain in cold water until ready to be cooked. Have a sauce-pan of water slightly salted; when it is boiling hai-d, pour off the cold water from the rice, and sprinkle it in the boiling water by degrees, so as to keep the particles separated. Boil it steadily for twenty ; minutes, then take it off from the fire, and drain off all the water. Place the ' eauce-pan with the Ud partly off, on the back part of the stove, where it is only I So VEGETABLES. moderately warm, to allow the rice to dry. The moisture will pass off and each grain of rice will be separated, so that if shaken the grains will fall apart. This is the true way of serving rice as a vegetable, and is the mode of cooking it in the southern States where it is raised. PARSNIPS, BOILED. Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours according to their size. Dry them m a cloth when done and pour melted butter or white sauce (see Sauces) over them in the dish. Serve them up with any sort of boiled meat or with salt cod. Parsnips are very good baked or stewed with meat. FRIED PARSNIPS. BoU tender in a little hot water salted; scrape, cut into long slices, drodge with flour ; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Dram off fat and serve. Parsnips may be boiled and mashed the same as potatoes. STEWED PARSNIPS. After washing and scraping the parsnips slice them about half of an inch thick. Put them in a sauce-pan of boihng water containing just enough to barely cook them ; add a tablespoonf ul of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable. PARSNIP FRITTERS. Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonf ul of lard or beef dnppmgs in a frying-pan over the fire, add to it a saltspoonful of salt; when boihng hot put in the pai-smps; make it in small cakes ■i\nth a spoon; when one side is a deUcate brown turn the other; when both are done take them on a dish, put a very httie ot tlie fat in whicli they wei-e fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and wiD gen- Ri-aUy be preferred. CREAMED PARSNIPS. Boil tender, scrape, and slice length %vise. Put over the fii-e with two table- ipoonfuls of butter, pepper and salt, and a little minced parsley. Shake untfl VEGETABLES. i8l ' the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream or milk, in which has been stirred a quarter of a spoonful of flour. Boil once, and pour over the parsnips. STEWED TOMATOES. Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice them, and put them over the fire in a well-lined tin or granite ware sauce-pan. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste; let them stew fifteen minutes longer; and serve hot. Some prefer to thicken tomatoes with a httle grated bread, adding a teaspoonful of sugar; and others who Uke the flavor of onion chop up one and add while stewing; then again some add as much green corn as there are tomatoes. TO PEEL TOMATOES. Put the tomatoes into a frying-basket, and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baking-tin and set them in a h ot oven about five minutes; this loosens the skins so that they readily slip off. SCALLOPED TOMATOES. Butter the sides and bottom of a pudding -dish. Put a layer of bread-crumbs in the bottom; on them put a layer of shced tomatoes; sprinkle with salt, pepper and some bits of butter, and a very lUile white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning until full, having the top layer of slices of tomato, with bits of butter on each. Bake covered until weEcooked through; remove the cover and brown quickly. STUFFED BAKED TOMATOES. From the blossom end of a dozen tomatoes— smooth, ripe and solid — cut a thin slice, and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion fiuely,| and mix witli them fine bread-crumbs and the pulp; season with pepper, salt and sugar, and add a cup of sweet cream; when aU is well mixed, fill the tomato shells, replace the slices, and place the tomatoes in a buttered baking dish, cut ends up, and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato, and bake half an hour or so, till well done; place another bit of butter on each, and serve in same dish. Very fine. Another stuffing which is considered qiute fine. Cut a slice from the stem i82 VEGETABLES. . of each and scoop out the soft pulp. Mince one small onion and fry it slightly; add a gill of hot water, the tomato pulp, and two ounces of cold veal or chicken chopped fine, simmer slowly, and season with salt and pepper. Stir into the pan cracker-dust or bread-crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes -nath this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake until slightly browned on top BAKED TOMATOES, (Plain.) Peel and slice quarter of an inch thick ; place in layera in a pudding dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Cover with a lid or large plate, and bake half an hour. Remove the lid and brown for fifteen minutes. Just before taking from the oven, pour over the top three or four tablespoonf uls of whipped cream with melted butter. TO PREPARE TOMATOES, (Raw.) Carefully remove the peehngs. Only perfectly lipe tomatoes should ever be eaten raw, and if ripe the skins easily peel off. Scalding injures the flavor. Shoe thin, and sprinkle generously with salt, moxe sparingly with black pepper, and to a dish holding one quart, add a hght tablespoonful of sugar to give a piquant zest to the whole. Lastly, add a giU of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoouful of made mustard and two tablespoonf uls of rich sweet cream. FRIED AND BROILED TOMATOES. Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick. Season with salt and pepper, dredge well with flour, or roll in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well- greased gridiron, seasoning afterward the same as beefsteak. A good accom- paniment to steak. Or, having prepared the following sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very little mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the sauce on a hot side-dish and arrange the tomatoes in the centre. SCRAMBLED TOMATOES. Remove the skins from a dozen tomatoes; cut them up in a sauce-pan; add a little butter pepper and salt; when sufficiently boiled, beat up five or six eggs. VEGETABLES. 1 83 and just before you serve turn them into the sauce-pan with the tomatoes, and stir one way for two minutes, allowing them lime to be done thoroughly. CUCUMBER A LA CREME. Peel and cut into slices (lengthwse) some fine cucumbers. Bofl them until soft, salt to taste, and serve with delicate cream sauce. For Tomato Salad, see " Salads," also for Baw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in veiy thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each, mixed.. Brown both sides and serve warm. GREEN CORN, BOILED. This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supplied. Strip ofif the husks, pick out all the silk and put it in boiling water ; if not entirely fresh, add a tablespoonful ofsugar to the water, but no sail; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. The com is much sweeter when cooked with the husks on, but requires longer time to boil. Will generally boil in twenty minutes. Green corn left over from dinner makes a nice breakfast dish, prepared as follows: Cut the corn from the cob, and put into a bowl with a cup of milk to every cup of corn, a half cup of flour, one egg, a pinch of salt, and a little butter. Mix well into a thick batter, and ixj in small cakes in very hot butter. Soi-ve with plenty of butter and powdered sugar. CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater); add yolks and whites, beaten separately, of four eggs, a teaspoonful ofsugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three quarters of an hour. STEWED CORN. Take a dozen eai-s of green sweet com, veiy tender and juicy; cutoff the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob. Put the com into a sauce-pan over the fire, with just enough 1 84 VEGETABLES. water to make it cook without burning; boil about twenty minutes, then add a teacupf ul of milk or cream, a tablespoouful of cold butter, and seaison with pepper and salt. Boil ten minutes longer, and dish up hot, in a vegetable dish. The com would be much sweeter if the scraped cobs were boiled first in the water that the corn is cooked in Many like corn cooked in this manner, putting half com and half tomatoes; either way is very good. FRIED CORN. Cut the corn ofif the cob, taking care not to bring off any of the husk with it, and to have the grains as separate as possible. Fry in a Utile butter— just enough to keep it from sticking to the pan; stir very often. When nicely browned, add salt and pepper, and a little rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice dinner or breakfast dish. ROASTED GREEN CORN. Strip off all the husk from green com, and roast it on a gridiron over a bright" fire of coals, turning it as one side is done. Or, if a wood fii-e is used, make a place clean in front of the fire, lay the com dowTi, turn it when one side is done; serve with salt and butter SUCCOTASH. Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of yoimg sweet com; put the cobs in with the beans, boiling from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then season with salt and pepper to taste, a piece of butter the size of an egg, and half a cup of cream. Serve hot. FRIED EGG-PLANT. Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hoxur in cold water, with a teaspoon- ful of salt in it. Have ready some cracker or bread-crambs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them, and fry them in butter to a light brown. Tlie frying pan must be hot before the slices are put in, — they will fry in ten minutes. You may pare them before you nut them into the frying-pan, or you may VEGETABLES. 185 pull the skins off when you take them up. You must not remove them from the water until j'ou are ready to cook them, as the air will turn them hiack. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out aU the inside and put it in a sauce-pan with a Uttle minced ham; cover with water and boil imtU soft; drain off the water; add two tablespoon fuls of grated crumbs, a tablespoonfiil of butter, half a mioced onion, salt and pepper; stuff each half of the huU with the mixture; add a small limip of butter to each, and bake fifteen minutes Minced veal or chicken in the place of ham, is equally as good, and many prefer it. STRING BEANS. Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other -end; cut them with a sharp knife into pieces half an inch long, and boU them .in jvst enough water to cover them. They usually require one hom-'s boUing; but this depends upon their age and freshness. After they have boiled until tender, and the water boiled nearly out, add pepper and salt, a tablespoonful of butter, and a half a cup of cream; if you have not the cream, add more butter. Many prefer to drain them before adding the seasoning; in that case they lose the real goodness of the vegetable. LIMA AND KIDNEY BEANS. These beans should be put into boiliag water, a Uttle more than enough to cover them, and boiled tiU tender— from half an hour to two hours; serve with butter and salt upon them. These beans are in season from the last of July to the last of September, There are several other varieties of beans, used as summer vegetables^ which are cooked as above. For Baked Beans, see " Pork and Beans." CELERY. This is stewed the same as green com. by boiling, adding cream, butter, salt and pepper. STEWED.-SALSIF.Y OR OYSTER PLANT! Wash the roots and scrape off their skins, j;hrowing them, as you do so, into cold water, for exposure to the air causes them to .immediately tmn dark. Then cut crosswise into little thin slices; throw into fresh water, enough to cover; add l86 VEGETABLES. a little salt, and stew in a covered yessel until tender, or about one hour. Pour off a little of the water, add a small lump of butter, a little pepper, and a gill of sweet cream, and a teaspoonf ul of flour stirred to a paste. Boil up and serve hot. Salsify may be simply boiled, and melted butter turned over them. FRIED SALSIFY. Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer, mash it very fine. Beat up an egg, add a teacupf ul of millr^ a little flour, butter and seasoning of pepper and salt. Make into little cakes, and fry a light brown in boiling lard, first rolling in beaten egg and then flour. BEETS BOILED. Select small-sized, smooth roots. They should be carefully washed, but not cut before boUing, as the juice wUl escape and the sweetness of the vegetable be- impaired, leaving it white and hard. Put them into boiling water, and boil them until tender; which requires often from one to two hours. Do not probe them, but press them with the finger to ascertain if they are sufBciently done. When satisfied of this, take them up, and pujb- them into a pan of cold water, and slip off the outside. Cut them into thin slices, and while hot season with butter, salt, a little pepper and veiy sharp vinegar. BAKED BEETS. Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows the juice to run out. When done removo the skin, and serve, , with butter, salt and pepper on the slices. STEWED BEETS. Boil them first, and then scrape and slice them. Put them into a stew-pan with a piece of butter rolled in fiour, some boOed onion and parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on the fire, and let the beets stew for a quarter of an hour. OKRA. This grows in the shape of pods, and is of a gelatmous character, much used for soup, and is also pickled; it may be boiled as follows. Put the young and tender pods of long white okra in salted boiUng water in granite, porcelain or a tm-hned saucepan— as contact with iron will discolor it; boU fifteen minutes; remove the stems, and serve with butter, pepper, salt and vinegar if preferred. VEGETABLES. 1 87 ASPARAGUS. Scrape the stems of the asparagus hghtly, but very clean; throw them into cold water, and when they are all scraped and very clean, tie them in bunches of equal size; cut the large ends evenly, that the stems may be all of the same length, and put the asparagus into plenty of boiling water, well salted. While it is boiling, cut several slices of bread half an inch thick, pare off the crust, and toast it a dehcate brown on both sides. When the stalks of the asparagus are tender, (it will usually cook in twenty to forty minutes), lift it out directly, or it will lose both its color and flavor, and will also be liable to break; dip the toast quickly into the liquor in which it was boiled, and dish the vegetable upon it, the heads all lying one way. Pour over white sauce, or melted butter. ASPARAGUS WITH EGGS. Boil a bimch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of . milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are ret. Very good. GREEN PEAS. Shell the peas and wash in cold water. Put in boUing water just enough to cover them well, and keep them from burning; boil from twenty minutes to half an hour, when the Uquor should be nearly boiled out; season with pepper and salt, and a good allowance of butter; serve very hot. This is a very much better way than cooking in a larger quantity of water, and draining off the liquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost. The salt should never be put in the peas before they are tender, imless very young, as it tends to harden them STEWED GREEN PEAS. Into a sauce-pan of boiling water put two or three pints of young green peas, and when nearly done and tender, drain in a colander dry; then melt two ounces of butter in two of flour; stir well, and boil five minutes longer; should the pods be quite clean and fresh, boil them first in the water, remove, and put in the peas. The Germans prepare a very palatable dish of sweet young pods alone, by simply stiiiing in a little butter with some savory herbs. 1 88 VROBTABLES. . SQUASHES, OR CYMBLINGS. The green or summer squash is best when the outside is beginning to tura yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces, and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out all the water; mash them with a httle butter, pepper and salt Then put the squash thus prepared into a stew-pan, set it on hot coals, and stir it very frequently till it becomes dry. Take care not to let it bum. Summer squash is very nice steamed, then prepared the same as boiled. BOILED WINTER SQUASH This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well, all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it "well; then mash it -svith a very httle butter, pepper and salt. They will boO in from twenty to forty minutes. BAKED WINTER SQUASH. Cut open the squash, take out the seeds, and without paring cut it up into large pieces; put the pieces on tins or a dripping-pan, place in a moderately hot oven, and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm with butter Eke Bweet potatoes. It retains its sweetness much better baked this way than when boiled. VEGETABLE HASH. Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes,- etc., sprinkle over them a Httle pepper; place in a saucepan or frying-pan over the fire; put in a piece of butter the size of a hickory nut; when it begins to melt, tip the dish so as to oil the bottom, and around the sides; then put in the chopped vegetables; pour in a spoonful or two of hot water from the tea-kerttle; cover quickly so as to keep in the steam. When heated thoroughly take off tha cover and stir occasionally until well cooked. Serve hot. Persons fbud of vegetables will reUsh this dish very much. SPINACH. It should be cooked so as to retain its bright-green color, and not sent to table, as it so often is, of a duU-brown or olive color; to retain its fresh appear- ance, do not cover the vessel while it is cooking. VEGETABLES. 189 Spinach requires close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then drain it and put it in boihng water. Fifteen to twenty minutes is gener- ally sufficient time to boil spinach. Be careful to remove the .scum. When It is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a sauce-pan with a piece of butter and a Uttle pepper an/i salt. Set it on the fire and let it stew five minutes, stirring it all the time, until quite di-y. Turn it into a vegetable dish, shape it into a mound, slice some hard-boiled eggs and lay around the top. GREENS. About a peck of greens are enough for a mess for a family of six, such aa dandelions, cowsUps, burdock, chiqcory and other greens. All greens should be carefully examined, the tough ones thrown out, then be thoroughly washed through several waters until they are entirely free from sand. The addition of a handful of salt to each pan of water used in washing the greens will free them from insects and worms, especially, if, after the last watering, they are allowed to stand in. salted water for a half hour or longer. When ready to boil the greens, put them into a large pot half f uU of boiling water, with a handful of salt, and boil them steadily until the stalks are tender; this will be in from five to twenty minutes, according to the maturity of the greens; but remember that long-continued boiling wastes the tender substances of the leaves, and so diminishes both the bulk and the nourishment of the dish; for this reason it is best to cut away any tough stalks before beginning to cook the greens. As soon as they are tender, drain them in a colander, chop them a Uttle and return them to the fire long enough to season them with salt, pepper and butter; vinegar may be added if it is Uked; the greens should be served as soon as they are hot. All kinds of greens can be cooked in this manner. STEWED CARROTS. Wash and scrape the carrots, and divide them into strips; put them into a stew-pan with water enough to cover them; add a spoonful of salt, and let them boil slowly until tender; then drain and replace them in the pan, with two table- spoonfuls of butter rolled in floiu", shake over a httle pepper and salt, then add enough cream or milk to moisten the whole; let it come to a boU and serve hot, CARROTS MASHED Scrape and 'wash them; cook them tender in boiling water salted slightly. Drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot. 190 VEGETABLES. Carrots are also good simply boiled in salted water and dished up hot with melted butter over them. TURNIPS. Turnips aro boiled plaia with or without meat, also mashed like potatoes, and stewed like parsnips. They should always be served hot. They require from forty minutes to an hour to cook. STEWED PUMPKIN. See •' Stewed Pumpkin for Pie." Cook the same, then after stewing, season the same as mashed potatoes. Pumpkin is good baked in the same mamier as baked wint<»r squash. STEWED ENDIVE, Jngredientd. — Six heads of endive, salt and water, one pint of broth, thicken- ing of butter and flour, one tablespoouful of lemon juice, a small lump of sugar. Mode. — ^Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remsun for ten minutes; then take it out, drain it till there is no water remaining^ and chop it very fine. Put it into a stew-pan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon juice; let the sauce boil up, and serve. Time. — Ten minutes to boil, five minutes to simmer in the broth. BAKED MUSHROOMS. Prepare them the same as for stewing. Place them in a baking-pan, in a moderate oven. Season with salt, pepper, lemon juice, and chopped parsley. Cook in the oven fifteen minutes, baste with butter. Arrange on a dish and pour the gravy over them. Serve with sauce made by beating a cup of cream, two ounces of butter, a tablespoonful of chopped parsley, a httle cayenne pepper, salt, a tablespoonful of white sauce, and two tablespoonfuls of lemon juice. Put in a sauce-pan and set on the fire. Stir until thick, but do not let boiL Mush- rooms are very nice placed on slices of well-buttered toast when set into the oven to bake. They cook in about fifteen minutes. STEWED MUSHROOMS. Time, twenty-one minutes. Button mushrooms; salt to taste; a little butter rolled in flour: two tablespoonfuls of cream or the yolk of one egg. Choose VEGETABLES. 19I buttons of uniform size. Wipe them clean and white with a wet flannel; put them in a stew-pan with a little water, and let them stew very gently for a quar- ter of an hour. Add salt to taste, work in a little flour and butter, to make the liquor about as thick as cream, and let it boil for five minutes. When you are ready to dish it up, stir in two tablespoonfuls of cream or the yolk of an egg; Btir it over the fire for a minute, but do not let it boil, and serve. Stewed but- ton mushrooms are very nice, either in fish stews or ragouts, or served apart to eat with fish. Another way of doing them is to stew them in nulk and water (after they are rubbed white), add to them a little veal gravy, mace and salt, and thicken the gravy with cream or the yolks of eggs. Mushrooms can be cooked in the same manner as the recipes for oysters, either stewed, fried, broiled, or as a soup. They are also used to flavor sauces, catsups, meat gravies, game and soups. CANNED MUSHROOMS. Canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way: Open the can and pour off every drop of the liquid found there; let the mushrooms drain, then put them in a sauce-pan with a little cream, and butter, pepper, and salt; let them simmer gently for from five to ten minutes, and when the meat is on the platter pour the mush- rooms over it. If served vrith steak, that should be very tender, and be broiled, never in any case fried. MUSHROOMS FOR WINTER USE. Wash and wipe free from grit the small fresh button mushrooms. Put into a frying-pan a quarter of a poimd of the very best butter. Add to it two whole cloves, a saltspoonf ul of salt, and a tablespoonful of lemon juice. When hot, add a quart of the small mushrooms, toss them about in the butter for a moment only, then put them in jars; fill the top of each jar with an inch or two of the butter and let it cooL Keep the jars in a cool place, and ■ when the butter is quite firm, add a top layer of salt. Cover to keep out dust. The best mushrooms grow on uplands, or in high, open fields, where the air is pure. TRUFFLES. The truffle belongs to the family of the mushrooms; they are used principally in this country as a condiment for boned turkey and chicken, scrambled eggs, fillets of beef, game and fish. When mixed in due proportion, they add a pecu- liar zest and flavor to sauces, that cannot be found in any other plant in thei regetable kingdom. 192 I'EGETABLZS. ITALIAN STYLE OF DRESSING TRUFFLES. Ten truffles, a quarter of a pint of salad-oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon-juice. After cleansing and brushing the truffles, cut them into tnm slices, and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace, in the above proportion. Bake .them for nearly an hour, and just before serving, add the lemon juice and send them to table very hot. TRUFFLES AU NATUREL. Select some fine truffles; cleanse them, bjrwashing them m several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour; take off the paper, wipe the truffles, and serve them in a hot napkin. flDaccaroni. MACCARONl A LA ITALIENNE. Divide a quarter of a pound of maccaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the maccaroni into a sauce-pan and turn over it a strong soup stock, enough to prevent burn- ing. Strew over it an ounce of grated cheese; when the cheese is melted, dish. Put alternate layers of maccaroni and cheese; then turn over the soup stock and bake half an hour. MACCARONI AND CHEESE. Break half a pound of maccaroni into pieces an inch or two long; cook it in boihng water enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes. Drain it well, and then put a layer in the bottom of a well-buttered pudding-dish, upon this some grated cheese, and small pieces of butter, a bit of salt, then more • maccsironi, and so on, fiUing the dish; sprinkle the top layer with a thick layer of cracker-crumbs. Pour over the whole a tea- cupful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it w£is baked, with a clean bapkin pinned around it. VEGETABLES. 1 93 TIMBALE OF MACCARONI. Break in very short lengths small maccaroni (vermicelli, spaghetti, tagharini). Let it be rather overdone; dress it with butter and grated cheese; then work into it one or two eggs, according to quantity. Butter and bread-crumb a plain mold, and when the maccaroni is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, into which place a well-flavored mince of meat, poultry or game; then fill up the mold with more maccaroni, pressed well down. Bake in a moderately heated oven, turn out and serve. MACCARONI A LA CREME. Boil one-quarter of a pound of maccaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boUs stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoon- fuls of cream, a Uttle white and cayenne pepper; salt to taste, and from one- quarter to one-half a pound of giated cheese according to taste. Drain and dish the maccaroni; pour the boiling sauce over it, and serve immediately. MACCARONI AND TOMATO SAUCE. Divide half a pound of maccaroni into four-inch pieces, put it into boiling salted water enough to cover it; boil from fifteen to twenty minutes; then drain; arrange it neatly on a hot dish, and pour tomato sauce over it. and serve imme- diately while hot. See " Sauces" for tomato sauce. TO MAKE BUTTER. Thoroughly scald the cliiuTi, theu cool weU wth ice or spring water. Now pour in the thick cream; churn fast at first, then, as the butter forms, more slowly; always with perfect regularity; in warm weather, pour a httle cold water into the chum, should the butter form slowly ; in winter, if the crca-m Is too cold, add a httle warm water to bring it to the proper temperature. When the butter has " come," rinse the sides of the chum down with cold water, and take the butter up with the perforated dasher or a wooden ladle, turning it dexterously just below the surface of the buttennilk to catch every stray bit; have ready some veiy cold water, in a deep wooden tray; and inio this plunge the dasher when you draw it from the chum; the butter will float ofif, leaving the dasher free. When j'ou have collected aU. the butter, gather behind a wooden butter ladle, and di-ain off the water, squeezing and pressing the buttei with the ladle; then poui" on more cold water, and work the butter with the ladle to get the milk out, drain off the water, sprinkle salt over the butter, — a tablespoonful to a pound; work it in a little, and set in a cool place for an hour to harden, then work and knead it until not another drop of water exudes, and the butter is perfectly smooth and close in textiu-e and poUsh; then wth the ladle make up into rolls, little balls, stamped pats, etc. The chum, dasher, tray and ladle, should be well scalded before using, so that the butter wiU not stick to them, and then cooled with very cold water. "WTien you skim cream into your cream jar, stir it well into what is already there, so that it may eul sour alike; and no fresh cream sJiould be put tuith it within twelve hours before churning, or the butter will not come quickly; and perhaps, not at alL Butter is indispensable in almost all culinary preparations. Grood, fresh butter, used in moderation, is easily digested; it is softening, nutritious, and BUTTER AND CHEESE. 195 fattening, and is far more easily digested than any other of the oleaginous sub stances sometimes used in its place. TO MAKE BUTTER QUICKLY. Immediately after the cow Is milked, strain into clean pans, and set It over a moderate fire .until it is scalding hot; do not ^et it boil; then set it aside; when it is cold, skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work it with a little cold water, until it is free from milk; then drain off the water, put a small tablespponful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, "ivill be foimd an improvement— sugar is a great preservative. Make the butter in a roll; cover it with a bit of muslin, and keep it in a cool place. A reliable recipe. A BRINE TO PRESERVE BUTTER. First work your butter into small rolls, wrappmg each one carefully in a clean muslin cloth, tying them up with a string. Make a brine, say three gallons, having it strong enough of salt to bear up an egg; add half a teacupful of pure, white sugar, and one tablespoonfid of saltpetre; boil the brine, and when cold strain it carefully. Pour it over the roUs so as to more than cover them, as this excludes the air. Place a weight over all to keep the roUs under the surface. PUTTING UP BUTTER TO KEEP. Take of the best pure, common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly work in an ounce of this mixture to every poxmd of butter. The butter to be made into half-pound roUs, and put into the following brine— to three gallons of brine strong enough to bear an egg, add a quarter of a pound of white sugar. —Orange Co., N. Y., style. CURDS AND CREAM. One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain; do not wring or press the cloth; when drained, put the curd into a mug and set in cool water, whicbi must be freguently changed (a refrigerator saves this trouble.) Whru you dish it, if 196 BUTTER AND CHEESE. there is whey in the mug, ladle it gently out without pressing the curd; lay it on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg grater. Prepared rennet can be had at almost any druggist's, and at a reasonable price. Call for Crosse & Blackwell's Prepared Eennet. NEW JERSEY CREAM CHEESE. Fii-st scald the quantity of milk desired; let it cool a Uttle, then add the rennet; the directions for quantity are given on the packages of " Prepared Rennet." When the curd is formed, take it out on a ladle without breaking it; lay it on a thin cloth held by two persons; dash a ladleful of water over each ladleful of cm-d, to separate the curd; hang it up to drain the water off, and then put it uQder a light press for one hour; cut the curd with a thread into small pieces; lay a cloth between each two, and press for an hour; take them out, rub them with fine salt, let them he on a board for an hour, and wash them in cold water; let them lie to drain, and in a day or two the skin will look dry; put «ome sweet grass under and over them, and they will soon ripen. COTTAGE CHEESE. Put a pan of sour or loppered nulk on the stove or range, where it is not too hot; let it scald until the v\-hey rises to the top (be careful that it does not boil, or the curd will become hard and tough). Place a clean cloth or towel over a sieve, and pour this whey and curd into it, leaving it covered. to drain two to three hours; then put it iuto a dish and chop it fine with a spoon, adding a tea- spoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little balls flat- tened. Keep it in a cool place. Many like it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk, by forming the curd with prepared rennet. SLIP. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons hke it just as well as icecream. It is prepai-ed thus: Make a quaii of milk moderately warm; then stir into it one large spoonful of the preparation called rennet, set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to lie used, or it will be tough and wateiy ; in simimer set the dish on ice after it has jellied. It must be served with powdered sugar, nutmeg and cream. BUTTER AND CHEESE. 197 CHEESE FONDU. Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve cwo tablespoonf uls of flour in a giU of cold milk, add it to the boiled milk and let it cool. Beat the yolks of four eggs -with a heaping teaspoonful of salt, half a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites of the eggs and add them, poiu- the mixture into a deep tin lined with buttered paper, and allow for the rising, say four inches. Bake twenty minutes and serve the moment it leaves the oven. CHEESE SOUFFLE. Melt an ounce of butter in a sauce- pan; mix smoothly with it one o\mce of flour, a pinch of sail and cayenne and a quarter of a pint of mUk; simmer the mixture gently over the fire, stirring it aU the time, tiU it is as thick as melted butter; stir into it about three ounces of finely-gi-ated parmesan, or any good cheese. Turn it into a basin, and mix with it the yolks of two well-beaten eggs. Whisk three whites to a solid froth, and just before the soufile is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu wiU rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be weU to have a metal cover strongly heated. Time twenty minutes. SufScient for six persons. SCALLOPED CHEESE. Any person who is fond of cheese could not fail to favor this recipe. Take three slices of bread, well-buttered, first cutting off the brown outsidf crust. Grate fine a- quarter of a pound of any kind of good cheese; lay thf bread in layers in a buttered baking-dish, sprinkle over it the grated cheese, some salt and pepper to taste. Mix four well-beaten eggs with three cups of milk; pour it over the bread and cheese. Bake it in a hot oven as you would cook a bread pudding. This makes an ample dish for four people. PASTRY RAMAKINS. Take the remains or odd pieces of any hght puff- paste left from pies or tarts; gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavor. Fold the paste in three, roU it out again, and sprinkle more cheese over; fold the paste, roU it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from ten to fifteen minutes, dish them on a hot napkin, and serve quickly. The appearance 198 BUTTER AND CHEESE ot this dish may be very much improved by brushing the ramakins over witli yolk of egg before they are placed in the oven. Where expense is not objected to, parmesan is the best kind of cheese to use for making thia dish. Very nice with a cup of coffee for a lunch. CAYENNE CHEESE STRAWS. A quarter of a pound of flour, 2 oz. butter, 2 oz. grated parmesan cheese, a pinch of salt, and a few grains of cayenne pepper. Mix into a paste with the yolk of an egg. EoU out to the thickness of a silver quarter,- about four or five inches long; cut into strips about a third of an. inch wide, twist them as you would a paper spiU, and lay them on a baking-sheet slightly floured. Bake in a moderate oven imtU crisp, but they must not be the least brown. If put away in a tin, these cheese straws will keep a long time. Serve cold, piled tastefully on a glass dish. You can make the straws of remnants of puff-pastry, rolling in the grated cheese. CHEESE CREAM TOAST. Stale bread may be served as follows: Toast the slices and cover them slightly with grated cheese; make a cream for ten slices out of a pint of milk and two tablespoonf uls of plaia flovu-. The rrulk should be boiling, and the flour mixed in a Uttle cold water before stirring in. When the cream is nicely cooked, season with salt and butter; set the toast and cheese in the oven for three or four minutes, and then pour the cream over them. WELSH RAREBIT. Grate three ounces of dry cheese, and mix it with the yolks of two eggs, put four ounces of grated bread, and three of butter; beat the whole together ia a mortar with a dessertspoonful of made mustard, a little salt and some pepper; toast some slices of bread, cut off the outside crust, cut it in shapes and spread the paste thick upon them, and put them in the oven, let them become hot and slightly browned, serve hot as possible. There are so many ways of cooking and dressing eggs, that it seems un- necessary for the ordinary family to use only those that are the most practical. To ascertain the freshness of an egg, hold it between your thumb and fore- finger in a horizontal position, with a strong light in front of you. The fresh egg will have a clear appearance, both upper and lower sides being the same. The stale egg will have a clear appearance at the lower side, whOe the upper side will exhibit a dai'k or cloudy appearance. Another test is to put them in a pan of cold water; those that are the first to sink are the freshest; the stale \vill rise and float on top; or, if the large end tmns up in the water, they are not fresh. The best time for preserving eggs ia from July to September. TO PRESERVE EGGS. There are several recipes for preserving eggs, and we give first one which we know to be effectual, keeping them fresh from August until Spring. Take a piece of quick -Ume as large as a good-sizeo' lemon, and two teacupf uls of salt; put it into a large vessel and slack it with a gallon of boiling water. It will boil and bubble until thick as cream; when it is cold, pour off the top, which will be perfectly clear. Drain off this liquor, and pour it over your eggs; see that the liquor more than covers them. A stone jar is the most convenient; — one that holds about six quarts. Another maimer of preserving eggs is to pack them in a jar with layers of salt between, the large end of the egg downward, with a thick layer of salt at the top; cover tightly, and set in a cool place. Some put them in a wire basket or a piece of mosquito net, and dip them in boiling water half a minute; then pack in saw-dust. Still another manner is to dissolve a cheap article of gum arable, about as thin as mucilage, and brush over each egg with it; then pack in powdered charcoal; set in a cool, dark place. aoo EGGS. Eggs can be kept for some time by smearing the shells with butter or lard; then packed in plenty of bran or sawdust, the eggs not allowed to touch one another; or coat the eggs with melted paraffine. BOILED EGGS. Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old. Ha-ve leady a saucepan of boihng water: put the eggs into it gently with a spoon, letting the spoon touch the bottom of the sauce-pan before it is withdrawn, that the egg may not fall, and conse- quently crack. For those who like eggs lightly boiled, three minutes will be found sufficient; three and three-quarters to four minutes will be ample time to set the white nicely; and if liked hard, six or seven minutes wiU not be found too long. Should the eggs be unusually large, as those of black Spanish fowls sometimes are, allow an extra half minute for them. Eggs for salad should be boUed for ten or fifteen minutes, and should be placed in a basin of cold water for a few minutes, to shrink the meat from the shell; they should then be rolled on the table with the hand, and the shell wUl peel off easily. SOFT BOILED EGGS. When properly cooked, eggs are donp evenly through, hke any other food. This result may be obtained by putting the egg into a dish vnih. a cover, or a tin paU, and then pouring upon them boiling water — two quarts or more to a dozen of eggs — and cover and set them away where they will keep hot and not boU, for ten to twelve minutes. The heat of the water cooks the eggs slowly, evenly and sufficiently, leaving the centre, or yolk, harder than the white, and the egg tast«s as much richer and nicer as a fresh egg is m'cer than a stale egg. SCALLOPED EGGS. Hard-boil twelve eggs; slice them thin in rings; in the bottom of a laige well-buttered baking-dish place a layer of grated bread-crumbs, then one of eggs; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingi-edients until the dish is full; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream or milk, and brown nicely in a moderately heated oven. SHIRRED EGGS. Set into the oven until quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a EGGS. 201 BHiall piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish; sprinkle over them a small quantity of pepper and salt, and allow them to cook four or five minutes. Adding a tablespoonful of cream for every tvfo eggs, when the eggs are first sUpped in, is a great improve- ment. This is far more delicate than fried eggs. Or prepare the eggs the same, and set them in a steamer, over boihng water. They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in. SCRAMBLED EGGS. Put a tablespoonful of butter into a hot frying-pan; tip around so that it will touch all sides of the pan. Having ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into the hot butter; stir them one way briskly for five or six minutes or until they are mixed. Be careful that they do not get too hard. Turn over toast or dish up without. POACHED OR DROPPED EGGS. Have one quart of boiling water, and one tablespoonful of salt, in a frying- pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Dash with a spoon a little water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Cook until the white is firm, and lift out with a griddle-cake turner, and place on toasted bread. Serve immediately. A tablespoonful of vinegar put into the water, keeps the eggs from spreading. Open gem rings are nice placed in the water and an egg dropped into each ring. FRIED EGGS, Break the eggs, one at a time, into a saucer, and then slide them carefully off into a frying-pan of lard and butter mixed, dipping over the eggs the hot grease in spoonfuls, or turn them over-frying both sides without breaking them. They requu-e about three minutes' cooking. Eggs can be fried round lite balls, by dropping one at a time into a quantity of hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs round like a whirlpool; this will make the eggs look like balls. Take out witli a skimmer. E^s can be poached the same in boiling water. «07 EGGS EGGS AUX FINES HERBEa. Roll an ounce of butter in a good teaspoonf ul of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two tea- spoonfuls of chopped pareley; stir and simmer it for fifteen minutes, add a tfiacupful of thick cream. Hard-boil five eggs, and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread-crumbs round the margin of the dish. POACHED EGGS A LA CR£ME. Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying-pan, and break each egg separately into a saucer; slip the egg care- fufly into the hot water, simmer three or four minutes until the white is set, then with a skimmer lift them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich mOk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very little cornstarch; let it boil up once, and tui-n it over the dish of poaclied eggs. It can be served on toast or without. It is a better plan to warm the ci'eam and butter in a separate dish, that the eggs may not have to stand _ EGGS IN CASES. Make little paper cases of buttered writing paper; put a small piece of butler in each, and a httle chopped parsley or onion, pepper and salt. Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case. Strew in upon them a few seasoned biead- crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in the paper cases. MINCED EGGS. Chop up-four or five hard-boiled eggs; do not mince them too fine. Put over the fire in a suitable dish a cupful of mdk, a tablespoonful of butter, salt and pepper, and some savory chopped small When this comes to a boil, stir into ii a tablespoonful of flour, dissolved in a little cold milk. When it cooks thick like cream, put in tlie minced eggs. Stir it geutly around and around for a few moments, and serve, gainished with sippets of toast. Any particular flavor may be given to this disli, such as that of mushrooms, truffles, catsup, essence of shrimps, etc.. or some shred anchovy may be added to the mince. EGGS. 303 MIXED EGGS AND BACON. Take a nice rasher of tnild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned, but on no account bum it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about, and, when sufficiently firm, turn it out into a dish. Decorate with hot pickles. MIXED EGGS GENERALLY.— SAVORV OR SWEET. Much the same method is followed m mixed eggs generally, whatever may be added to them; really it is nothing more than an omelet which is siirred about in the pan while it is being dressed, instead of being allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be used. COLD EGGS FOR A PICNIC. This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk, and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a Mttle olive oil, drawn butter, flavored. Fill the cavity in the egg with either of these mixtures, or any similar preparation. Press the halves together, roll twice in beaten egg and bread-crumbs, and dip into boiling lard. When the color rises delicately, drain them and they are ready for use. OMELETS. In making an omelet, care should be taken that the omelet pan is hot and dry. To ensure this, put a small quantity of lard or suet into a clean frying- pan, let it simmer a few minutes, then remove it; wipe the pan dry with a towel, and then put in a tablespoonf ul of butter. Ihe smoothness of the pan is most essential, as the least particle of roughness vdll cause the omelet to stick. As a general rule, a small omelet can be made more successfully than a large one, it being much better to make two small ones of four eggs each, than to try double the number of eggs in one omelet and faiL Allow one egg to a person in making aa omelet and one tablespoonful of milk; this makes an omelet more puffy and tender than one made without milk. Many prefer them without milk. Omelets are called by the name of what is added to give them flavor, as 14 204 EGGS. minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quan* tity, which gives as many different kinds of omelets. They are also served over many kinds of thick sauces or pur6es, such as tomatoes, spinach, endive, lettuce, celery, etc. If vegetables, are to be added, they should be already cooked, seasoned and hot; place in the centre of the omelet, just before turning; so with mushroom, shrimps, or any cooked ingredients. AH omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cook too much. Sweet omelets are genetaUy used for breakfast or plain desserts. PLAIN OMELET, Put a smooth, clean, iron frying-pan on the fire to heat; meanwhile, beat four eggs, very light, the whites to a stiff froth, and the yolks to a thick batter. Add to the yolks four tablespoonf uls of milk, pepper and salt; and lastly stir in the whites lightly. Put a piece of butter nearly half the size of an egg into the heated pan; tui-n it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying- pan handle in your left hand, and, as tae eggs whiten, carefully, with a spoon, draw up hghtly from the bottom, letting the raw part run out on the pan, tiU all be equally cooked; shake with your left hand, till the omelet be free from the pan, then tmn with a spoon one half of the omelet over the other; let it remain a moment, but continue shaking, lest :t adhere; toss to a warm platter held in the right hand, or lift with a flat, broad shovel; the omelet wiU be firm around the edge, but creamy and hght inside. MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove aU skin, sinew, etc., and either cut it small or poimd it to a paste in a mortar, together with a proper proportion of spices and salt; then either toss it in a buttered frying-pan over a clear fire tiU it begins to brown, and pour beaten eggs upon it, or beat it up, with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce; but garnished with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one table- spoonful of meat to four eggs. A little milk, gravy, water or white wine, may be advantageously added to the eggs while they are being beaten. Potted meats make admirable omelets in the above manner. EGGS, 205 VEGETABLE OMELET. Make a puree by mashing up ready -dressed vegetables, together with a little milk, cream or gravy, and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentDs, mushrooms, asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating them very Ught. Pour them into a nice hot frying-pan, containing a spoonful of butter; spread the pur^e upon the upper side; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a little butter, and some beaten and seasoned eggs poured over. OMELET OF HERBS. Parsley, thyme, and sweet marjoram mixed gives the famous omelette atix fines herbes so popular at every wayside iim in the most remote corner of sunny France. An omelet " jardiniere " is two tablespoonfuls of mixed parsley, onion, chives,, shalots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a bttle more butter to fry it than a plain one. CHEESE OMELET. Beat up three eggs, and add to them a tablespoonful of milk and a table- spoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a little cheese over it before serving. ASPARAGUS OMELET. Boil with a Uttle salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the eggs, and mix the asparagus with them. Make the omelet as above directed. Omelet with parsley is made by adding a little chopped parsley. TOMATO OMELET. No. i. Peel a couple of tomatoes, which spht into four pieces; remove the seeds, and cut them into small dice; then fi-y them with a httle butter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make the omelet as usual. Or, stew a few tomatoes in the usual wjbI^ and spread over before folding. TOMATO OMELET. No. 2. Cut in shces and place in a stew-pan six peeled tomatoes; add a tablespoonful of cold water, a Uttle pepper, and salt. When they begin to simmer, break in ao6 EGGS. six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm, RICE OMELET. Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper, mix well, tnen add three well-beaten eggs. Put a tablespoonful of butter in a hot frying-pan, and when it begins to boil pour in the omelet and set the pan in a hot oven. As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good. HAM OMELET. Cut raw ham into dice, fry with butter, and when cooked enough, turn the beaten egg over it, and cook as a plain omelet. If boiled ham is used, mince it, and mix with the eggs after they are beatea Bacon may be used instead of raw ham. CHICKEN OMELET. Mince rather fine one cupful of cooked chicken, wjirm in a teacupful of , cream or rich milk, a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful of flour. Make a plain omelet, then add this mixture, just before turning rt over. This is much better than the dry minced chicken. Tongue is equally good. MUSHROOM OMELET Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stew-pan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper, and half a cupful of cream or milk. Stir in a teaspoonful of flour, dissolved in a little milk or water to thickeuj if needed. Boil ten minutes, and set aside until the omelet is ready, Make a plain omelet the usual way, and just before doubling it, turn the miishrooms over the centre and serve hot. OYSTER OMELET ParboQ a dozen oysters in their own liquor, skim them out, and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the liquid with butter rolled in floui-; season with salt, cayenne pepper and a teaspoonful of chopped parsley. Chop vip the oysters and add to EGGS 20J the sauce. Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it. FISH OMELET. Make a plain omelet, and when ready to fold, spread over it fish prepared as follows: Add to a cupful of any kind of cold fish, broken fine, cream enough to moisten it, seasoned with a tablespoonf ul of butter; then pepper and salt to taste. Warm together. ONION OMELET. Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then fold, or, if prepared, mix the minces into the eggs before cooking. JELLY OMELET. Make a plain omelet, and just before folding together, spread with some kind of jelly. Turn out on a warm platter. Dust it with powdered sugar. BREAD OMELET No. i. Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonf ul of grated and sifted bread; soak it in either mOk, water, cream, white wine, gravy, lemon-juice, brandy or rum, according as the omelet is intended to be sweet or savory. Well beat the eggs together with a little nut' meg, pepper and salt; add the bread, and, beating constantly (or the omelet will be crumbly), get ready a frying-pan, buttered and made thoroughly hot; put in the omelet; do it on one side only; turn it up)on a dish, and fold it double to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or pound cate, may replace the bread for a sweet omelet, when pounded loaf sugar should be sifted over it, and the dish decorated with lumps of currant jelly. This makes a nice dessert. BREAD OMELET. No. 2. Let one teacup of milk come to a boU, pour it over one teacupful of bread- crumbs and let it stand a few minutes. Break six eggs into a bowl, stir (not beat) till well mixed; then add the milk and bread, season with pepper and salt, mix all well together and turn into a hot frj'ing-pan, containing a large spo(Jnfu] of butter boiling hot. Fry the omelet slowly, and when brown on the bottom cut in squares and turn again, fry to a dehcate brown and serve. h Cracker omelet may be made by substituting three or four rolled crackers ia place of bread. 2o8 EGGS. BAKED OMELET. Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and lastly, the stiff-beaten whites. Bake in a well buttered pie-tin or plate, about half an hour in a steady oven. It should be served the moment it is taken from the oven, as it is liable to faE OMELET SOUFFLE. Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt. Flavor with extract lemon or any other of the flavors that may be preferred Whisk the whites of six eggs to a firm froth; mix them lightly with the yolks; pour the mixture into a greased pan or dish; bake in a quick oven. When well- risen and lightly browned on the top, it is done; roU out in warm dish, sift pul- verized sugar over, and send to table. RUM OMELET. Put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard in which the omelet may be fried. Care should be taken that the lard does not bum, which would spoil the color of the omelet. Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the lighter wUl the omelet be. Beat up a teaspoonful of milk with, the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. When the centre is almost firm, slant the pan, work the omelet in shape to fold easily and neatly, and when slightly browned, hold a platter against the edge of the pan and deftly turn it out on to the hot dish. Dust a liberal quan- tity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod, heated in the coals; pour a glass of warm Jamaica rum around it, and when it is placed on the table set fire to the rum. With a tablespoon dash the burning rum over the omelet, put out the fire and serve. Salt mixed with the eggs prevents them from rising, and wheu it is so used, the omelet will look flabby, yet without salt it will taste insipid. Add a little salt to it just before foMing it and turning out on the dish. —"The Cook." HAM SANDWICHES. Makea dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pepper, a pinch of salt and the yolk of an egg; rub the butter to a cream, add the other ingredients and mix thoroughly; then stir in as much chopped ham as wiU make it consistent, and spread between thin shces of bread. Omit salad oil and substitute melted butter, if preferred. HAM SANDWICHES, PLAIN. Trim the crusts from thin shces of bread; butter them, and lay between every two some thin slices of cold, boiled ham. Spread the meat with a little mustard, if liked CHICKEN SANDWICHES. Mince up fine any cold boiled or roasted chicken; put it into a sauce-pan with gravy, water or cream enough to soften it; add a good piece of butter, a pinch of pepper; work it very smooth while it is heating untU it looks aJmost like a paste. Then spread it on a plate to cooL Spread it between slices of buttered bread. SARDINE SANDWICHES. Take two boxes of sardines, and throw the contents into hot water, having first drained away all the oil. A few minutes wUl free the sardines from grease. Pour away the water and dry the fish in a cloth; then scrape away the skiiis, and pound the sardines in a mortar till reduced to paste; add pepf>er, salt, and Bome tiny pieces of lettuce, and spread on the sandwiches, which have been pre- viously cut as above. The lettuce adds very much to the flavor of the sardines. Or chop the sardines up fine and squeeze a few drops of lemon- juice into them and spread between buttered bread or cold biscuits. aiO SANDWICHES. WATERCRESS SANDWICHES. Wash well some watercress, and then dry them in a cloth, pressing out every atom of moisture, as far as possible; then mix with the cresses hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have a stale loaf and some fresh butter, and with a sharp knife, cut as many thin slices as will be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each slice of bread and butter, with a slight sprinkling of lemon-juice; press clown the slices hard, and cut them sharply on a board into small squares, leaving no crust — Naniasket Beach. EGG SANDWICHES. Hard boil some very fresh eggs, and when cold, cut them into moderately thin slices, and lay them between some bread and butter cut as thin as possible; season them with pepper, salt and nutmeg. "For picnic parties, or when one is travelling, these sandwiches are far preferable to hard-boiled eggs au naturd. MUSHROOM SANDWICHES. Mince beef tongue and boiled muslu-ooms together, add French mustard, and spread between buttered bread. CHEESE SANDWICHES. These are extremely nice, and are very easily made. Take one hard-boiled egg, a quarter of a pound of common cheese grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of melted butter, and one tablespoonful of vinegar or cold water. Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard, and the cheese, mixing each well. Then put in the tablespoonful of vinegar, which wiU make it the proper thickness. If vinegar is not rehshed, then use cold water instead. Spread this between two biscuits or pieces of oat-cake, and you could, not require a better -sandwich. Some people will prefer the sandwiches less highly seasoned. In that case, season to taste. Among all civilized people bread has become an article of food of -the first necessity; and properly so, for it constitutes of itself a complete life sustainer, the gluten, starch and sugar which it contains representing ozotized and hydro- carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product. As there is no one article of food that enters so largely into our daily fare as bread, so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of malcing good, palatable and nutritious bread. A little earnest attention to the subject will enable anyone to comprehend the theory, and then ordinary care in practice will make one familiar with the process. GENERAL DIRECTIONS. The first thing required for 'making wholesome bread is the utmost cleanli- ness; the next is the soundness and sweetness of aU the ingredients used for it; and, in addition to these, there must be attention and care through the whole process. Salt is always used in. bread-making, not only on account of its flavor, which destroys the insipid raw state of the flour, but because it makes the dough rise better. In mixing with milk, the milk should be boiled— not simply scalded, but heated to boiling over hot water— then set aside to cool before mixing. Simple heating will not prevent bread from turning sour in the rising, while boiling will act as a preventive. So the milk should be thoroughly scalded, and should be used when it is just blood warm. Too small a proportion of yeast, or insufficient time allowed for the dough to rise, will cause the bread to be heavy. The yeast must be good and fresh if the bread is to be digestible and nice. Stale yeast produces, instead of vinous fermentatioo, an acetous fermentation, ai2 BREAD. which flavors the bread and makes it disagreeable. A poor, thin yeast produces an imperfect fermentation, the result being a heavy unwholesome loaf. If either the sponge or the dough be permitted to overwork itself —that is to say, if the mixing and kneading be neglected when it has reached the proper point for either — sour bread will probably be the consequence in warm weather, and bad bread in any. The goodness will also be endangered by placing it so near a fii-e as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for its due fermentation. Heavy bread will also most likely be the result of making the dough very hard, and letting it become quite cold, particularly in winter. An almost certain way of spoiling dough is to leave it half-made, and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it. As a general rule, the oven for baking bread should be rather quick, and the heat 60 regulated as to penetrate the dough without hardening the outside. The oven-door should not be opened after the bread is put in until the dough is set or has become firm, as the cool air admitted will have an unfavorable eEEect on it. The dough should risO' and the bread begin to brown after about fifteen minutes, but only slightly. Bake from fifty to sixty minutes, and have it brown, not black or whitey brown, but brown all over when well baked. When the bread is baked, remove the loaves immediately from the pans, and place them where the air will circulate freely around them and thus carry off the gas which has been formed, but is no longer needed. Never leave the bread in the pan or on a pine table to absorb the odor of the wood. If you like crusts that are crisp do not cover the loaves; but to give the soft, tender, wafer-like consistency which many prefer, wrap them, while still hot, ih several thicknesses of bread-cloth. "VMien cold put them in a stone jar, removing the cloth, as that absorbs the moisture and gives the bread an unpleasant taste and odor. Keep the jar well covered, and carefully cleansed from crumbs and stale pieces. Scald and dry it thoroughly every two or three days. A yard and a half square of coarse table linen makes the best bread-cloth. Keep in good supply; use them for no other purpose. Some people use scalding water in making wheat bread; in that case the flour must be scalded and allowed to cool before the yeast is added,— then proceed as above. Bread made in this manner keeps moist in summer, much longer than when made in the usual mode. Home-made yeast is generally preferred to any other. Compressed yeast, aS BREAD, 213 now sold in most grocery stores, makes fine light, sweet bread, and is a much quicker process, and can always be had fresh, being made fresh every day. WHEAT BREAD. Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of half a teacupf ul of yeast to two quarts of flour; stir the yeast lightly, then pour in your " wetting," either millr or water, as you choose, — which use warm in winter, and cold in summer; if you vise water as " wetting," dissolve in it a bit of butter of the size of an egg, — if you use milk, no butter is necessary; stir in the " wetting " very lightly, but do not mix all the flour into it; then cover the pan vrith a thick blanket or towel, and set it, in winter, in a warm place to rise, — this is called "putting the bread in sponge." In summer the bread should not be wet over night. In the morning add a teaspoonful of salt and mix all the floiur in the pan with the sponge, kneading it weU; then let it stand two hours or more until it has risen quite light; then remove the dough to the molding-board and mold it for a long time, cutting it in pieces and molding them together again and again, imtil the dough is elastic xmder the pressure of your hand, using as little flour as possible; then make it into loaves, put the loaves into baking-tins. The loaves should come half-way up the pan, and they should be allowed to rise imtil the bulk is doubled. When the loaves are ready to be put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in five minutes. The heat should be greater at the bottom than at the top of the oven, and the fire so arranged- as to ^ve sufiScient strength of heat through the baking without being replenished. Let them stand ten or fifteen minutes, prick them three or four times with a fork, bake in a quick oven from forty-five to sixty minutes. If these directions are followed, you will obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a httle dry supercarbonate of soda, molding the dough a long time to distribute the soda equally throughout the mass. AH bread is better, if naturally sweet, without the soda; but sour bread you should never eat, if you desire good health. Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly va. the sun once a week. COMPRESSED YEAST BREAD. Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt, and an oimce of compressed yeast. 214 BREAD. Dissolve the yeast in a pint of lukewarm water; then stir into it enough-flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth, and set it in a warm place to rise; if the temperature of heat is properly attended to, the sponge will be foamy and hght in half an hour. Now stir into this sponge the salt dissolved in a httle warm water, add the rest of the flour and sufiicient warm water to make the dough stiff enough to knead; then knead it from five to ten minutes, divide it into loaves, kaead again each loaf and put them into buttered baking-tins; cover them with a doubled thick cloth, and set again in a warm place to rise twice their height, then bake the same as any bread. This bread has the advantage of that made of home-made yeast as it is made inside of three hours, whereas the other requires from twelve to fourteen hours. HOME-MADE YEAST. Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour, (this makes the yeast keep longer); remove it from the fire, and when cool enough, add the potatoes mashed, also half a cup of sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast. Let it stand in a warm place imtil it has thoroughly risen, then put it in a large mouthed jug, and cork tightly; set away in a cool place. The jug should be ecalded before putting in the yeast. Two-thirds of a coffeecupf ul of this yeast will make four loaves. UNRIVALED YEAST. On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the Uquor cool to the consistency of new milk; then put it in an earthen bowl, and add half a cupful of salt, and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix all well together, and let it stand till the thu-d day after; then add six medium- sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle, and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it fer- ment weU in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up welL It will keep in a cool place two months, and is best the latter part of the time. Use about the eame quantity as of other yeast. BREAD. 2 1 5 DRIED YEAST OR YEAST CAKES Make a pan of yeast the same as " Home-made Yeast;" mix in with it corn- meal that has been sifted and dried, kneading it well uutil it is thick enough to roll out, when it can be cut into cakes or crumble up. Spread out and dry thor- oughly in the shade; keep in a d 17 place. When it is convenient to get compressed yeast, it is much better and cheaper than to make your own, a saving of time and trouble. Almost all groceries keep it, deUvered to them fresh made daily. SALT-RAISING BREAD. While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a teaspoouful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the light consistency for giiddle-cakes. Set the cup, with the spoon in it, in a closed vessel half-filled with water, moderately hot, but not scalding. Keep the temperatui'e as nearly even as possible, and add a teaspoon- ful of flour once or twice during the process of fermentation. The yeast ought to reach to the top of the bowl in about five hours. Siit your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot, or you will scald the yeast germs,) and stir rapidly mto a pulpy mass with a spoon. Cover this sponge closely, and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well-greased pans, cover closely, and leave tUl it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until it is wanted. This in our grandmothers' time used to be considered the prize bread, on account of its being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeastbread is made with very little trouble, as the yeasf can be procured at almost any groceiy. BREAD FROM MILK YEAST. At noon the day before baking, take half a cup of corn-meal, and pour over it enough sweet milk boiling hot to make it the thickness -of batter-cakes. In the winter place it where it will keep warm. The next morning before break, fast nour into a pitcher a pint of boiling water; add one teaspoonf ul of soda and a 10 BREAD. one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before. This will be full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it wQl keep warm, and you will be sur- prised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuit, and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not aUow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excel- lent to i-aise buckwheat cakes. GRAHAM BREAD. One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a httle water; mix well, and pour into two medium-sized pans; they will be about half full; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven. This should be covered about twenty minutes when fu-st put into the oven with a thick brown paper, or an old tin cover; it prevents the uppep crust hardening before the loaf is well- risen. If these directions are correctly fol- lowed the bread wiU not be heavy or sodden, as it has been tried for years and never failed. GRAHAM BREAD (Unfermented.) Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour, and one cup of white flour; then add a large teaspoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon. If water is used, a lump of butter as large as a walnut may be melted and stirred into it. Bake immediately in well- greased pans. BOSTON BROWN BREAD. One pint of rye flour, one quail of com -meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred virith a spoon using warm water for wetting. Let it rise several hours, BREAD, 217 or over night; in the morning, or when light, add a teaapoonful of soda dia> solved in a spoonful of warm water; beat it well and turn it into well-greased, deep, bread-pans, and let it rise again. Bake in a moderate oven from three to four hours. — Palmer House, Chicago BOSTON BROWN BREAD. (Unfermented). One cupful of rye flour, two cupfuls of corn-meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk; then add a level teaspoonful of soda dis- solved in a tablespoonful of water. The same can be made of sweet milk, by substituting baking-powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into weU greased pans. VIRGINIA BROWN BREAD. One pint of corn-meal, pour over enough boiling water to thoroughly scald it; when cool, add one pint of light, white bread sponge, mix well together, add one cupful of molasses, and Graham flour^enough to mold; this vvill make two loaves; when light, bake in a moderate oven one and a half hours. RHODE ISLAND BROWN BREAD. Two and one-half cupfuls of corn-meal, one and one-half cupfuls of rye-meal, one egg, one cup of molasses, two teaspoon fuls of cream of tartar, one teaspoon- ful of soda, a Utile salt and one quart of milk. Bake in a covered dish, either earthen or iron, in a moderately hot oven three hours. STEAMED BROWN BREAD. One cup of white flour, two of Graham flour, two of Indian meal, one tea- spoonful of soda, one cup of molasses, three and a half cups of milk, a little salt. Beat well and steam for four hours. This is for sour milk; when sweet mQk is used, use baking powder in place of soda. This is improved by setting it into the oven fifteen minutes after it is slipped from the mold. To be eaten warm with butter. Most exceDeat. RYE BREAD. To a quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gill of home-made yeast, and set it in a warm place to rise; this is called setting a sponge; let it be mixed in some vessel. which will contain twice the quantity; in the morning, put three poimds and a half of rye ai8 BRBAV. flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add a dessertspoonful of salt, and half a small teaspoonful of soda, dissolved in a little water; make the whole into a smooth dough, with as much warm water as may be necessary; knead it weU, cover it, and let it set in a warm place for three hours; then knead it again, and make it into two or three loaves; bake in a quick oven one hour, if made in two loaves, or less if the loaves are smaller. RYE AND CORN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one- half cup of molasses, two teaspoonfuls salt, one teacup yeast; make it as stiff as can be stirred with a spoon, mixing with warm water, and let rise aU night. In the morning add a level teaspoonful of soda dissolved in a httle water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time, and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. This is similar to the " Rye and Injun " of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the flre, with coals heaped upon the lid, to bake all night. FRENCH BREAD. Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour. When this dough is risen, make into two large rolls, and bake as any bread. Cut across the top diagonal gashes just be- fore putting into the oven. TWIST BREAD. Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste-board or table, roll each piece under your hands, to twelve inches length, making it smaller in cir- cumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, join one end of each of the other two to it, and braid them together the length of the rolls, and join the ends by pressing them together; dip a brush in milk, and pass it over the top of the loaf; after ten minutes or bo, set It in a quick oven, and bake for nearly an hour. BREAD. sig NEW ENGLAND CORN CAKE. One quart of milk, one piat of com-meal, one teacupful of wheat flour, a tea- spoonful of salt, two tablespoonf uls of melted butter. Scald the milk, and grad- nally pour it on the meal; when cool, add the butter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two weU- beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes. GERMAN BREAD. One pint of milk well-boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupful of baker's yeast. Make a rising with the nulk and yeast; when light, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. Flour the paste-board ■well, roll out about one-half inch thick; put this quantity into two large pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when per- fectly light, bake in a ouick oven fifteen or twenty minutes. CORN BREAD. Two cups of sifted meal, half a cup of flour, two cups of sour milk, two well- beaten eggs, half a cup of molasses or sugar, a teaspoonful of salt, two table- Bpoonfuls of melted butter. Mix the meal and flour smoothly and gradually with the nulk, then the butter, molasses, and salt, then the beaten eggs, and lastly dissolve a level teaspoonful of baking-soda in a Uttle milk and beat thor- oughly all together. Bake nearly an hour in weU-buttered tins, not very shallow. This recipe can be made with sweet milk by using baking-powder in place of soda. — Si. Charhs Hotel, New Orleans. VIRGINIA CORN BREAD. Three cups of white com-meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking-powder, one table- spoonful of lard, three cups of milk and three eggs. Sift together the flour, com, meal, sugar, salt and baking-powder; rub in the lard cold, add the eggs well- beaten and then the mDk. Mix in.to a moderately stiff battgf; pour it into well-greased, shallow baJdug-pans, (pie-tins are suitable) Bake from thirty to fbrtr minate& 220 BREAD. BOSTON CORN BREAD. One cup of sweet milk, two of sour milk, two-thirds of a cup of inola,sses, one of wheat flour, four of corn-meal and one teaspoonful of soda; steam for three hours, and brown a few minutes in the oven. The same made of sweet milk and baking-powder is equally as good. INDIAN LOAF CAKE. Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture into a cohered pan or skillet, and set it on the fire till it is scalding hot. Then take it off, and scald \vith it as much yeUow Indian meal (previously sifted) ai will make it of the consistence of thick boiled mush. Beat the whole very hard for a quarter of an hour, and then set it away to cool. While it is cooling, beat three eggs very hght, and stir them gradually into the mixture when it is about as warm as new miEc. Add a teacupful of good strong yeast, and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and weU-beaten. Tlien have ready a tin mold or earthen pan with a pipe in the centre, (to diffuse the heat through the middle of the cake). The pan must be very well-buttered, as Indian meal is apt to stick. Put in the mixture, cover it, and set it in a warm place to rise. It should be hght in about four hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards, and send it to table hot and whole. Cut it into shoes and eat it with butter. This will be found an excellent cake. If wanted for breakfast, mix it, and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes, (of which this is one of the best), it should be eaten warm. — St. Charles Hotel, New Orleans. JOHNNIE CAKE. Sift one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt; with a spoon mix the meal and water gradually into a soft dough; stir it very briskly for a quarter of an hour or more, tiU it becomes hght and spongy; then spread the dough smooth and evenly on a straight, flat board (a piece of the head of a flour -barrel ^vil] serve for this purpose); place the board nearly upright before an open fire, and put an iron against the back to support it; bake it well; when done, cut it in squares; send it hot to table, spUt and buttered. — OW Plantation StyU. BREAD— BISCUITS. ROLLS, MUFFINS. ETC. 221 SPIDER CORN-CAKE. Beat two eggs and one-fourth cup sugar together. Then add one cup sweet milk, and one cup of sour milk in which you have dissolved one teaspoonful soda. Add a teaspoonful of salt. Then mis one and two-thirds cups of granu- lated corn-meal and one-third cup flour with this. Put a spider or skillet on the range, and when it is hot melt in two tablespoonfuls of butter. Turn the spider so that the butter can run up on the sides of the pan. Pour in the corn-cake mixture and add one more cup of sweet milk, but do not stir afterwards. Put this in the oven and bake from twenty to thirty -five minutes. When done, there should be a streak of custard through it. SOUTHERN CORN-MEAL PONE OR CORN DODGERS. Mix with cold water into a soft dough one quart of southern corn-meal, sifted, a teaspoonful of salt, 'a tablespoonful of butter or lard melted. Mold into oval cakes with the hands and bake in a very hot oven, in weU-greased pans. To be eaten hot. The crust should be brown. RAISED POTATO-CAKE. Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two table- spoonfuls Of butter, a little salt, and milk enough to make a batter as for griddle- cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table. Biscuits, IRolls, Muffins, Etc. GENERAL SUGGESTIONS. In making batter -cakes, the ingredients shoiiid be put together over night to rise, and the eggs and butter added in the morning; the butter melted and eggs well-beaten. K the batter appears sour in the least, dissolve a little soda and stir into it; this should be done early enough to rise some time before baking. Water can be used in place of mUlc in all raised dough, and the dough should be thoroughly hght before making into loaves or biscuits; then when molding »aa BREAD— BISCUITS, ROLLS, MUFFINS, ETC. them, use as little flour as possible; the kneading to be done when first made from the sponge, and should be done well and for some length of time, as this makes the pores fine, the bread cut smooth and tender. Care should be taken not to get the dough too stiff. Where any recipe calls for baking-powder, and you do not have it, you can use cream-tartar and soda, in the pronortion of one level teasDOonful of soda to two of cream- tartar. When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, and, in that case, baking-powder or cream of tartar must not be used, but baking-soda, using a level teaspoonful to ft quart of sour rmlk; the milk is always best when just turned, so that it is solid, and not sour enough to whey or to be watery. When making biscuits or bread with baking-powder or soda and cream tartar, the oven should be prepared first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure good success. K the oven is too slow, the article baked wiH be heavy and hard. As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter, which produces Uttle air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking. TO RENEW STALE ROLLS. To freshen stale biscuits or roHs, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven. WARM BREAD FOR BREAKFAST., Dough, after it has become once sufiiciently raised and perfectly light,, cannot afterwards be injured by setting aside in any cold place where it cannot freeze; therefore, biscuits, rolls, etc., can be made late the day before wanted for break- fast. Prepare them ready for baking by molding them out late in the evening; lay them a little apart on buttered tins; cover the tins vdth a cloth, then fold around that a newspaper, so as to exclude the air, as that has a tendency to cause the crust to be hard and thick when baked. The best place in summer is to place them in the ice-box, then all you have to do in the morning (an hour before breakfast time, and while the oven is heating) is to bring them from the ice-box, take off the cloth and warm it, and place it over them again; then eet the tins in a vtrarm place near the fire. This will give them time to rise and BREAD— BISCVITS, ROLLS, MUfFINS, ETC. 223 bake when needed. If these directions are followed rightly, you wiU find it makes no difference with their lightness and goodness, and you can always be sure of warm raised biscuits for breakfast in one hour's time. Stale rolls may be made light and fiakey by dipping for a moment in cold water, and placing immediately in a very hot oven to be made crisp and hot. SODA BISCUIT. One quart of sifted flour, one teaspoonf ul of soda, two teaspoonfuls of cream tartar, one teaspoonf ul of salt; mix thoroughly, and rub in two tablespoonfols of butter, and wet with one pint of sweet milk. Bake in a quick oven. BAKING-POWDER BISCUIT, Two pints of flour, butter the size of an egg, three heaping teaspoonfuU of baking-powder, and one teaspoonful of salt; make a soft dough of sweet mUk or water, knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a qioick oven. SOUR MILK BISCUIT. Eub into a quart of sifted flour a piece of butter the size of an ^^g, one tea spoonful of salt; stir into this a pint of sour milk, dissolve one teaspoonful of soda, and stir into the milk just as you add it to the flour; knead it up quickly, roll it out nearly half an inch thick, and cut out with a biscuit-cutter; bake im- mediately in a qmck oven. Very nice biscuit may be made with sour cream without the butter by the same process. RAISED BISCUIT. Sift two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water or new milk, one teaspoonful of salt, half a cup of melted lard or butter, stir in a little flour, then add half a cup- ful of yeast, after which stir in as much floiu- as you caa conveniently with your hand, let it rise over night; in the morning add nearly a teaspoonful of soda, and more flour as is needed to make a rather soft dough; then mold fif- teen to twenty minutes, the longer the better; let it rise until light again, roll this out about half an inch thick, and cut out vsrith a biscuit-cutter, or make it into little balls with your bands; cover and set in a warm place to rise. When light, bake a light brown in a moderate oven. Rub a little warm butter or sweet lard on the sides of the biscuits when you place them on the tins, to prevent their sticking together when baked. 424 BREAD— BISCUITS, ROLLS. MUFFINS, ETC. LIGHT BISCUIT. No. I. Take a piece of bread dough that will make about as many biscuits air yoii 'wish; lay it out rather flat iu a bowl; break into it two eggs; half a cup of sugar, half a cup of butter; mix this thoroughly with enough flour to keep it from sticking to the hands and board. Knead it well for about fifteen or twenty minutes, make into small biscuits, place in a greased pan, and let them rise until about even with the top of the pari. Bake in a quick oven for about half an hour. These can be made in the form of rolls, which some prefer. LIGHT BISCUIT. No. 2. When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one egg beaten to a foam. Let rise un til light, mold into biscuits, and when hght bake. GRAHAM BISCUITS, WITH YEAST. Take one pint of water or milk, one large tablespoonful of butter, two table- spoonfuls of sugar, a half cup of yeast, and a pinch of salt; take enough wheat flour to use up the water, making it the consistency of batter-cakes; add the rest of the ingredients and as much Graham flour as can be stined in with a spoon; set it awaj' till morning; in the morning, grease a pan, flour your hands, take a lump of dough the size of an egg, roU it lightly between the palms of your hands, let them rise twenty minutes, and bake iu a tolerably hot oven. EGG BISCUIT. Sift together a quart of dry flour and three heaping teaspoonfuls of baking- powder. Rub into this thoroughly a pi:ce of butter the size of an egg; add two weU-beaten eggs, a tablespoonful of sugar, a teaspooaful of salt. Mix all to- gether quickly into a soft dough, with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes. PARKER HOUSE ROLLS. One pint of milk, boiled and cooled; a piece of butter the size of an egg; one- half cupful of fresh yeast; one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour- Melt the butter in the warm milk, then add the sugar, salt and flour, and let it rise over night. Mix rather soft. In the morning, add to this half of a tea- BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 225 Epoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stififness as any biscuit dough; roll out not more than a quarter of an inch thick. Cut with a large roiujd cutter; spread soft butter over the tops and fold one half over the other by doubling it. Place them apart a Uttle so that there will be room to rise. Cover, and place them near the fire for fifteen or twenty minutes before baking. Bake in rather a quick oven. PARKER HOUSE ROLLS. (Unfermented.) These rolls are made with baking-powder, and are much sooner made, although the preceding recipe is the old original one from the "Parker House." Stir into a quart of sifted flour three large teaspoonfuls of baking-powder, a table- spoonful of cold butter, a teaspoonful of salt and one of sugar, and a weU-beaten egg; rub all well into the flour, pour in a pint of cold milk, mix up quickly into a smooth dough, roll it out less than half an inch thick, cut with a large biscuit- cutter, spread soft butter over the top of each, fold one half over the other by doubling it, lay them a little apart on greased tins. Set them immediately in a pretty hot oven. Rub over the tops vrith sweet milk before putting in the oven, to give them a glaze. FRENCH ROLLS. Three cups of sweet milk, one cup of butter and lard, mixed in equal propor- tions, one-half cup of good yeast, or half a cake of compressed yeast, and a tea- spoonful of salt. Add flour enough to make a stiff dough. Let it rise over night; in this morning, add two well-beaten eggs; knead thoroughly, and let it rise again. With the hands, make it into balls as large as an egg; then roll be- tween the hands to make long rolls, (about three inches.) Place close together in even rows on well-buttered pans. Cover and let them rise again, then bake in a quick oven to a delicate brown. BEATEN BISCUIT. Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg; idake up with half a pint of milk, or, if milk is not to be had, plain water will answer; beat well until the dough blisters and cracks; pull off a two- inch squar ' of the dough; roll it into a ball vntb the hand; flatten, stick vrith a ,fori£, and i a.ke in a quick oven. It is n:t beating hard that makes the biscuit nice, but the regularity of the motion. Beating hard, the old cooks say, kills the dough. An old-fashioned. Southern recipe. 225 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. POTATO BISCUIT. BoiT six good-sized potatoes with their jackets on; take them out with a sMmmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of butter, one egg, and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into smaQ cakes. Let them rise the same as biscuit and bake a delicate brown. This dough is very fine, dropped into meat soups for pot-pie. VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one table- spoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well; stir in the flour; beat two eggs very Ught and add to it; make a dough with warm water stiff enough to roU out, and cut with a biscuit-cutter one inch thick, and bake in a quich oven. GRAFTON MILK BISCUITS. Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of mUk, a httle salt, a third of a teaspoonful of soda, and flour enough to make stiff sponge; when risen, work it on the board; put it back in the tray to lise again; when risen, roU into cakes, and let them stand half an hour. Bake in a quich oven. These biscuits are fine. SALLY LUNN. Warm one- half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly, and when the mixture is blood warm, add four beaten eggs, and last of all, half a cup of good hvely yeast. Beat hard imtil the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn 't into a well-buttered, shallow dish to rise again about fif- teen or twenty minutes. Bake about fifteea to twenty minutes. The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a light brown. This cake is frequently seen on Southern tables. SALLY LUNN. (Unfermented.) Rub a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three teaspoonfuls of baking BXEAD—BtSCUrrS, ROLLS, MVFFrNS, ETC. 3J7 (nwdei, and a teaspoonful of salt. Scatter the baMng-powder, salt and sogar into the flour; add the eggs, the butter, melted, the milk. Stir all together, and bake in well-greased round pans. Eat warm with butter. LONDON HOT-CROSS BUNS Three cups of milk, one cup of yeast, or one cake of compressed yeajt dis- sobed in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night. In the morning, add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit. Knead well and set to rise for five hours. Boll the dough half an inch thick; cut in round cakes, and lay in rows in a buttered baking-pan, and let the cakes stand half an hour; or until light; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown, and brush over with white of egg beaten stiff with powdered sugar. RUSKS, WITH YEAST. In one large coffee-cup of warm milk, dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar, and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits; place them on buttered tins, and let them rise until they are almost up to the edge of the tins; pierce the top of each one, and bake in a quick oven. Glaze the tops of each with sagar and nulk, or the. white of an egg, before baking. Some add dried currants, w^-washed and dried in the oven., RUSKS. Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light, mold into high biscuit, and let rise again; rub damp sugar and cinnamon over the top sind place in the oven. Bake about twenty minutes. RUSKS. (Unfermented.) Three cups of flour sifted, three teaspoonfuls of baking-powder, one teaspoon- ful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two Bmall caps of milk; sift together salt, flour, sugar and baking-powder; rub in the but- ter cold; add the milk, beaten eggs and spices; mix into a soft dough, break off 228 BREAJi— BISCUITS. ROLLS, MUFFINS, ETC. pieces about as large as an egg, roD thetn under the hands into round balls, rub the tops with sugar and water mixed, and then sprmkle dr>' sugar over them. Bake immediately. SCOTCH SCONES Thoroughly mix, whQe dry. one quart of sifted flour, loosely measured, with two heaping teaspoouf uls of baking-powder; then rub into it a tablespoonful of cold butter, and a teaspoonfol of salt. Be sure that the butter is well worked m. Add sweet mUk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board, and rolling- pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a biscuit-tin, and place the pieces on it. Bake inunediately in a quick oven from twenty to thirty minutes. When half done, brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters. CRACKNELS. Two cups of rich milk, four tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix warm, add flour enough to make a light dough. When light, roU thin, and cut in long pieces three inches wide, prick well with a fork, and bake'in a slow oven. They are to be mixed rather hard, and rolled very thin, like soda crackers. RAISED MUFFINS. No. i. Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard, arid a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not Ivot, place, until it is quite light, then stir in one or two well-beaten eggs, and half a teaspoonful of Boda, dissolved in a little warm water. Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into weU-greased muffin-rings or gem-pans, and bake in a quick oven. To be served hot, and torn open, instead of cut with a knife. RAISED MUFFINS. No. 2. Three pints of flour, three eggs, a piece of butter the size of an e^, two heaping teaspoonf uls of white sugar, one-half cake of compressed yeast, and a quart of milk; warm the milk with the butter in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the e^s well-beaten; dissolve the yeast in half a cup of luke-warm water and add to the BUEAD—SISCl/Ifj.^^ jlQ^^^ ^f[jj!f/,\'S, ETC. 229 other ingredients; if the muffin?^ ^^,^ wanted for luncheon, mix them about eight o'clock in the morning; if i<^^ breakfast, set them at ten o'clock at nighf when ready for baking, stir in h^jj ^ teafipoonf ul of soda, dissolved in a tea •spoonful of hot water; butter th^ muffin-ying or gem-irons, and bake in a quia - oven. ^^G MUFFINS. (Fine.) One quart of flour, siftej ^^^^.g. ^^J.^^ gggg_ ^^^ ^\aiss and yolks beaten sep- arately, three teacups^- ^^^^^^ ^^^^^ ^ teaspoonful of salt, a tablespoonful of sugar, a large tabJg^Qgjjf,j ^f ^^^ ^p butter, and two heaping teaspoonfuls of baking-powder, gjfj; together flour, sugar, salt and baking-powder; rub in the lard cold, add j^g jjeaten eggs and milk; mix quickly into a smooth batter, a little firmer jjjajj for griddle- cakes. Grease well some muffin-pans, and fiU them ^o^^^i^fa}L Bake in a hot oven fifteen or twenty minutes. These, made of cream, omitting the butter, are excellent. PLAIN MUFFINS. One egg, well-beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, aU beaten until very Ught. One cup of milk, three of sifted flour, and three teaspoonfuls of baking-powder. One-half Graham and one-half rye meal may be used instead of wheat floiu-, or two cups of corn-meal and one of flour. Drop on well-greasea patty- pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin- rings. MUFFINS WITHOUT EGGS. One quai-t of buttermilk, a teaspoonful of soda dissolved in the milk, a' little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two ortliree tablespoonfuls of sour cream will make them a little richer. TENNESSEE MUFFINS. One pint of com-meal, one pint of flour, one tablespoonful of sugar, one tea- spoonful of salt, three of baking-powder, one tablespoonful of lard or butter, two eggs, and a pint of milk. Sift together com-meal, flour, sugar, salt, and pow- der; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistence of cup-cake; muffin-rings to be cold and well-greased, then fill two- thirds full Bake in hot oven fifteen minutes. 230 BREAD— BISCUITS. ROLLSA^^^^^^^' ^^^ 1 CORN-MEAL MUFFINS.., p'*''^o^'= Eggs.) One cup of flour, one cup of cora,meal, A^c' '^blespoonfuls of sugar, water to make a thick batter, or sour niillc Is bettir; 1"*^ ** '"^bt; in the morning, add two tablespoonfuls melted butter, and one te^spoonful of soda; bake ia cake rounds HOMINY MUFFINS. Two cups of boiled hominy; beat it smooth, stir in VF®® ^P^ °f so^ °"li. half a cup of melted butter, two teaspoonfuls of salt, twI..^°''tjpoonfulB of sugar; add three eggs well-beaten; one teaspoonful of soda, JJssolvtjd in hot water; two cups of flour. Bake quickly. Rice mufiins may be made in the same manner. GRAHAM GEMS. No, i. — r(v^ V Two cupfuls of Graham floiir, one cupful of wheat flour, two teaspdonfulfc of baking-powder, a tablespoonful of sugar, one of salt, and one well-beaten egg. Mix with sweet milk to make a thin batter; beat it well. Bake in gem-irons; have the irons well-gieased; fill two-thirds full, and bake in a hot oven. Will bake in from fifteen to twenty minutes. GRAHAM GEMS. No. 2. Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoon- ful of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg add the milk, then the sugar and salt, then the Graham flour (vrith the soda mixed in), together with the lard or butter; make a stiff batter, so that it wfll drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake fif teen minutes in a hot oven. The same can be made of sweet milk, using three teaspoonfuls of baMng powder instead of soda, and if you use sweet milk, put in no shortening. Ex cellent. Muflins of all kinds should only be cut just around the edge, then pulled open with the fingers. PLAIN GRAHAM GEMS, Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a Uttle sajt. Stir briskly for a minute or two. Have the gem- pan, hot and well-greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the BREAD—BISCUITS, ROLLS, MUFFINS, ET% 23 1 Tieat a Kttle when they are nearly done. As the best-|5i"erajred gems may be spoiled if the heat is not sufficient, care and judgment miHrDe used in order to secure this most healthful as well as delicious bread. WAFFLES. Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thidk batter. Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it. When light, add two well-beaten eggs, heat your waffle-iron, grease it well, and fill it with the batter. Two or three minutes will suffice to bake on one side; then turn the iron over; and when brown on both sides, the cake is done. Serve iniraediately. CONTINENTAL HOTEL WAFFLES. Put ipio one quart of sifted flour three teaspoonf uls of. baking-powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six weU-beaten eggs, and a pint of sweet milk; cook in waffle-irons, heated and well-greased. Serve hot. NEWPORT WAFFLES. Make one pint of Lidian meal into mush in the usual way. While hot, put in a small lump of butter, and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yoUcs of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter, by the addition of sweet rrulk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the ii-ons thoroughly, but vdth nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. CREAM WAFFLES. One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn- meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs sepa- rately, mix the cream with the beaten yoUcs, stir in the flour, corn-meal and salt; add the soda dissolved in a little sweet milk, and, last, the whites beaten to a stiff froth. 232 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. RICE WAFFLES. No. i. One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking-powder, one large table^poonful of butter, two eggs, one and a haK pints of milk, one cupful of hot boiled rice. Sift the flour, salt, sugar, and baking-powder weU together; rub the butter into the flour; beat the eggs well, separately, and add the stiff whites last of all. RICE WAFFLES. No. 2. Riib through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking-powder. Beat senarately the yolks and whites of three eggs; add to the yolks a cup and ah'' 3f milk, work it into the iflour, then add an ounce of melted but- ter; c, in the white of eggs thoroughly; mix the whole together. Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, dover. allow to cook a moment, then turn and brown shghtly on the other side. GERMAN RICE WAFFLES. Boil a half-pound of rice in milk until it becomes thoroughly soft. Then remove it from the fire, stirring it constantly, and adding, a httle at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half-pound of melted butter, a httle salt, and a teacupful of warm milk. Set the batter in a warm place, and when risen, bake in the ordinary way. BERRY TEA-CAKES. Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking-powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit — any fresh are nice — or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with butter. RYE DROP-CAKES. One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs, well-beaten, and rye flour enough to make a thin batter; bake in small cupsi buttered, and in a hot oven, or in small cakes upon a hot griddla BREAD— BISCUITS, ROLLS, MUFFINS. ETC 233 WHEAT DROP-CAKES. One pint of cream, six eggs well-beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered, and in a hot oven fifteen minutes. POP-OVERS. Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce. FLANNEL CAKES. (With Yeast.) Heat a pint of sweet milk, and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold milk and the well-beaten yoll ' four eggs— placing the whites in a cool place; also, a teaspoonful of salt, fo .able- spoonfuls of home-made yeast, and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again. These, half corn-meal and half wheat, are very nice. FEATHER GRIDDLE-CAKES. (With Yeast.) Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well-beaten, a level tablespoonful of melted butter, a' level tea- spoonful of soda, and flour enough to make the consistency of pan-cake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge. WHEAT GRIDDLE-CAKES. Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking- powder sifted together; beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted butter; mix all into a smooth batter, as thick as will run in a stream from the hps of a pitcher. Bake-on a well-greased, hot griddle, a nice, hght brown. Very good. SOUR MILK GRIDDLE-CAKES. Make a batter of a quart of sour millr and as much sifted flour as is needed to thicken so that it will run from the dish: add two well-beaten eggs, a teaspoon- 234 BREA3— BISCUITS. ROLLS, MUFFINS, ETC. ful of salt, a tablespoon! ul of melted butter, and a level teaspoooful of soda dis- solved in a little milk or cold water, added last; then bake on a hot griddle^ well greased, brown on both sides. CORN-MEAL GRIDDLE-CAKES. (With Yeast.) Stir into one quart of boiling milk three cups of corn-meal; after it cools, add one cup of white flour, a teaspoonful of salt, and three tablespoonfuls of home- made yeast. Mix this over night. In the morning, add one tablespoonful of melted butter or lard, two beaten eggs, and a teaspoonful of soda, dissolved in a httle water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a httle; in the meantime, the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off vsrith a clean paper or cloth, and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble aJl over turn them, and cook on the other side till they stop pufSng. The second lot always cooks better than the first, as the griddle becomes evenly heated. CORN-MEAL GRIDDLE-CAKES. Scald two cups of sifted meal, mix with a cup of wheat flour, and a teaspoon- ful of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light, and add a tea- spoonful of baking-soda dissolved in a little water. If you use sweet milk, use two large teaspoonfuls of baking-powder instead of soda. GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint Of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes; add the yeast, and •when light bake on griddle not too hot. GRAHAM GRIDDLE-CAKES. Mix together dry two cups of Gfraham flour, one cup wheat flour, two heap- ing teaspoonfuls of baking-powder, and one teaspoonful of salt. Then add thiw eggs well-beaten, one tablespoonful of laid or butter melted, and three cups of eweet milk. Cook immediately on a hot griddle. BUEAD—BrSCUlTS, ROLLS, MUFFINS, ETC 335 BREAD GRIDDLE-CAKES. One quart of milk, boiling hot; two cups fine bread-crumbs, three eggs, one (aWespoonful melted butter, one-half teaspoonf ul salt, one-half teaspoonf ul soda, ' dissolved in warm water; break the bread into the boiling milk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yolks ol the eggs well- whipped, the butter, salt, soda, and .finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour. These can also be made of sour milk, soaking the bread in it over night, and using a little more RICE GRIDDLE-CAKES. Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one- half teaspoonful salt, one and one-half teaspoonfuls baking-powder, one egg, a little more than half a pint of milk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted vsdth beaten egg and milk; mix into smooth batter. Have griddle well-heated, make cakes large, bake nicely brown, and nerve with maple syrup. POTATO GRIDDLE-CAKES. Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking-powder, one-half teaspoonful of salt, one or two eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water, (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking-powder; if agreeable, flavor with a little fine chopped onion; bake like any other pan-cakes, allowing a little more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries. GREEN CORN GRIDDLE-CAKES. One pint of milk, two cups grated green com, a little salt, two eggs, a tea- spoonful of baking-powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve. HUCKLEBERRY GRIDDLE-CAKES. Made the same as above, leaving out one cup of milk, adding one tablespoon- fnl of sugar, and a pint of huckleberries, rolled in flour. Blackberries or rasj)- berries can be used in the same manner. FRENCH GRIDDLE-CAKES. Beat together, imtfl smooth, six eggs and a pint sifted flour; melt one ounce of bntter, and add to the batter, with one ounce of sugar and a cup of milk: It 236 SREAD— BISCUITS, ROLLS, MUFFINS, ETC. beat until smooth; put a tablespoonful at a time into a frying-pan, slightly greased, spreading the batter evenly over the surface by tipping the pan about; fry to a light brown; spread with jelly, roll up, dust with powdered sugar aad serve hot. RAISED BUCKWHEAT CAKES. Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and mUk, one heaping teaspoonful of sjJt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning, add a small, level teaspoonful of soda, dissolved in- a httle warm water; this will remove any sour taste, if any, and increase the Ughtness. Not a few object to eating buckwieat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn-meal and two-thirds buckwheat, which makes the C2ike5 eqraUy as good. Many prefer them in this way. BUCKWHEAT CAKES WITHOUT YEAST. Two cups of buckwheat flour, one of wheat flour, a little salt, three tea- epoonfuls-baking-powder; mix thoroughly, and add about equal parts of milk and water until the batter is of the right consistency, then stir imtil free from lumps. If they do not brown weU, add a little molasses. BUCKWHEAT CAKES. Half a pint of buckwheat flour, a quarter of a pint of corn-meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a httle warm, and mixed \vith the eggs before the flour is put in), one tablespoonful of butter or sweet lard, two large tablespoonfuls of yeast. Set it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. A veiy nice, but more expensive recipe. SWEDISH GRIDDLE-CAKES. One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter. Beat the yolks light, add the salt, soda, twoxupfuls of milk, then the flour, and beaten whites altematelv; tbin with more milk if necessarv BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 237 CORN-MEAL FRITTERS, One pint of soxir milk, one teaspoonf ul of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and com-meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water. This recipe is very nice made of rye flour. CREAM FRITTERS. One cup of cream; five eggs — the whites only; two full cups prepared flour; one saltspoonf ul ■ of nutmeg; a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull, not cut, them open. Very nice. CURRANT FRITTERS. Two cupfuls dry, fine, bread-crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, washed and well-dried, five egga whipped very light, one-half cup powdered sugar, one tablespoonful butter, on©, half teaspoonful mixed -cinnamon and nutmeg. Boil the milk and pour over the bread. Mix and put in the butter. Let it get cold. Beat in next the yolks, and sugar, the seasoning, flour, and stiff whites; finally, the currants dredged whitely with flour. The batter should be thick. Drop in great spoonfuls into the hot lard and fry. Drain them and send hot to table. Eat with a mix- ture of wine and. powdered sugar. WHEAT FRITTERS. Three eggs, one and a half cups of milk, three teaspoonfuls baking-powder, salt, and flour enough to make quite stiff, thicker than batter-cakes. Drop into hot lard and fry like doughnuts. A good Sauce for the Above. — One cup of sugar, two tablespoonfuls of butter, one teaspoonful of flour beaten together; half a cup boihng water; flavor with extract lemon and boil until clear. Or serve with maple syrup. APPLE FRITTERS. Make a batter in the propoi-tion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking-powder, two eggs beaten separately, one table- spoonful of sugar and a saltspoon of salt; heat the milk a little more than milk- a3' BREAD— BISCUITS, ROLLS, MUFFINS, ETC. \ warm; add it slowly to the beaten yolks and sugar; then add flour and white*' of the eggs,; stir all together and throw in thin slices of good sour apples, dip- ping the batter up over them; drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown. Serve with maple syrup, or a nice syrup made with clarified sugar. Bananas, peaches, sliced oranges and other fruits can be used in the same batter. PINE-APPLE FRITTERS. Make a batter as for apple fritters; then pare one large pineapple, cut it in sLces a quarter of an inch tliick, cut the slices in halves, dip them into the batter and fry them, and serve them as above. PEACH FRITTERS. Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in the batter, and frj' in hot fat. A sauce to be served with them may be made as follows: Put an ounce of butter in a sauce- pan, and whisk it to a cream; add four ounces of sugar graduaUy. Beat the yolks of two eggs; add to thein a dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter, and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The batter is made '■? follows: Beat the yolks of three eggs; add to them a gill of milk, or half of a vupful, a saltspoonful of salt, four ounces of flour; mix. If old flour is used, a little more milk may be found necessary. GOLDEN BALL FRITTERS. Put into a stew-pan a pint of water, a piece of butter as large as an egg, and a tablespoonful of sugar. When it boils, stir into it one pint of sifted flour, stirrmg briskly and thoroughly. Remove from the fire, and when-nearly cooled, beat into it six eggs, each one beaten separately, and added, one at a time, beating the batter between each. Drop the stiff dough into boiling lard by teaspoonfuls. Eat with syrup; or melted sugar and butter flavored Stirring the boiling lard around and around, so that it whirls when you dr^p in the fritters, causes them to assume a round shape like balls. CANNELONS, OR FRIED PUFFS. Half a pound of puff paste; apricot, or any ftmd of preserve that may be preferred; hot lard. Cannelons, which are made of puff-paste, rolled very thin, with jam en-; closed, and cut out in long, narrow rolls or puffs, make a very pretty and BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 239 elegant dish. Make some good puff paste, roll it out very thin, and cut it into pieces of an equal size, about two inches wide and eight inches long; place upon ■ each piece a spoonful of jam, wet the edges with the white of egg. and fold the paste over twice; shghtly press the edges together, that the jam may not escape in the frying; and when aU are prepared, fry them in boiUng lard until of a nice brown, letting tliem remain by the side of the fire after they are colored, that the paste may be thoroughly done. Drain them before the fire, dish on a d oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh, instead of pieserved fruit, such as strawberries, rasp- berries, or cuiTants; they should be laid in the paste, plenty of pounded sugar spruikled over, and folded and fi ied in the same manner as stated above. , GERMAN FRITTERS. Take sUces of stale bread cut in rounds, or stale cake; fry them in hot lard, like crulleis, to a light brown. Dip each slice when fried in boiling milk, to remove the giease; drain quickly, dust with powdered sugar, or spread with preserves. Pile on a hot plate, and serve. Sweet wine sauce poured over them is very nice HOMINY FRITTERS. Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt, and a tablespoonful of flour; thin it a Uttle with cold milk; when cold, add a tea- spoonful of baking-powder, mix thoroughly, drop tablespoonf uls of it into hot tat and fry to a dehcate brown. PARSNIP FRITTERS. Take three or four good-sized parsnips. Boil them until tender. Mash anu season with a little butter, a pinch of salt and a slight sprinkUug of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip in the flour and roll it about until well-coated and formed into a baU. When you have a sufficient number ready, drop them into boiling drippings or laid, as. you would a fritter; fry a dehcate brown, and serve hot. Do not put them in a covered dish, for that would steam them and deprive them of their ciispiiess, which is one of their gi'eat charms. These are also very good fried in a fr3Tng-pan with a small quantity of lard and butter mixed, turning them over so as to fiy both sides brown. GREEN-CORN FRITTERS. One pint of grated, young and tender, green com, tliree eggs, two tablespoon- fills of milk or cream, one tablespoonful of melted butter, if milk is used, a tea 240 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. spoonful of salt. Beat the eggs well, add the com by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a tea- spoonful of baking-powder to the flour. Have ready a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown. They are also nice tried in butter aud lard rifced, the same as fried eggs. CREAM SHORT-CAKE. Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonf ul of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, tura it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll hghtly into two round sheets, place on pietins, and bake from twenty to twenty-five minutes ia a quick oven. This crust is dehcious fur fruit short-cakes. STRAWBERRY SHORT-CAKE. Make a rule of baking-powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-half on the molding-board, (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tiu, or a large-sized pie-tin; spread soft butter over the lower one, and place the other on top of that; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven; when sufficiently baked take them out, separate each one by run- ning a large knife through where the cold soft butter was spread. Then butter plentifully each crust, lay the bottom of each on earthem platters or dirdng- plates; cover thickly with a quart of strawberries that have been previously pre-' pared with sugar, lay the top crusts on the fruit. If there is any juice left, pour it around the cake. This makes a delicious short-cake. Peaches, raspberries, blackbenies, and huckleberries can be substituted for strawberries. Always send to the table with a pitcher of sweet cream. ORANGE SHORT-CAKE. Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon, and one cup of sug£u\ Spread between the layers of short-cake while it is hot. LEMON SHORT-CAKE. Make a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little BREAD— BISCUITS. ROLLS. MUFF INS J^TC 241 time; then stir in three crackers lolled fine; split the shoitcakes while hot, spread with butter, then w-ith the mixture. To be eaten warm. HUCKLEBERRY SHORT-CAKE. Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfuls of baking-powder, sifted into a quart of flour, or enough to form a thick batter; add a quart of the huckleberries; to be baked in a dripper; cut into squares for the table, aud served hot with butter. Blackberries may be used the sahne. FRIED DINNER-ROLLS. When making hght raised bread, save out a piece of dough nearly the size of a snmll loaf, roll it out on the board, spread a tablespoonful of melted butter over it; dissolve a quarter of a teaspoonful of soda in a tablespoonful of water, and pour that also over it; work it aU well into the dough, roll it out into a sheet not quite half an inch thick. Cut it in strips three inches long and one incli wide. Lay them on buttered tins, cover with a cloth, and set away in a cool place until an hour before dinner-time; then set them by the fire where they will become light. While they are rising, put into a frying-pan a tablespoonful of cold butter and one of lard; when it boils clear and is hoi, lay as many of the rolls in as will fry nicely. As soon as they brown on one side, turn them over and brown the other; then turn them on the edges and brown the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread, at an early hour in the mormng; break three eggs, separating yolks and whites, both to be whipped to a light froth: mix tbem into the dough, and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well, and let it rise until breakfast-time. Have the griddle hot and nicely greased, pour on the batter in small round cakes, and bake a light brown, the same as any griddle- f^ake. PUFF BALLS. A piece of butter as large as an egg, stirred until soft; add three weU-beateil eggs, a pinch of salt, and half a teacupful of sour cream. Stir well together, then add enough flour to make a very thick batter. Drop a spoonful of this into boiling water. Cook until the puffs rise to the sui-face. Dish them hot 242 BREAD— BlSC'Jir::. ROLLS, MUFFINS, ETC._ with melted butter turned over tl;em. Nice accompaniment to a meat dinner as a side-dish — aimilitr to plain maccaroni. BREAKFAST PUFFS. Two cups of sour milk, one teaspoonf ul of soda, one teaspoonf ul of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips, an incn wide, and three inches long; fry brown in hot lard, like doughnuts. Serve hoi;; exceOent with coffee. Or, fry in a spider with an ounce each of lard and butter, turning and browning all four of the sides. ENGLISH CRUMPETS. One quart of warm milk, half a cup of yeast, one teaspoonful of salt, floui enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda, dissolved in a little water, and a very Uttle more flour; lei it stand twenty minutes or until light. Grease some muffin rings, place them on a hot griddle, and fill them half full of the batter; when done on one side, turn and bake the other side. Butter them while hot; pile one on another, and serve immediately. PLAIN CRUMPETS. Mix together thoroughly, while dry, one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking-powder, and a Uttle salt; then add two table- spoonfuls of melted butter, and sweet milk enough to meike a thin dough. Bake quickly in mu£Qn-rings or patty-pans. PREPARED BREAD-CRUMBS. Take pieces of stale bread, break them in small bits, put them on a baking- pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roU them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pan -cakes, etc. CRACKERS. Sift into a pint of flour a heaping teaspoonful of baking-powder, four table- spoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten, and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Boll very thin, like pie-crust, and cut out either round or square. Bake a light brown. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. J43 Stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table. FRENCH CRACKERS. Six eggs, twele-e tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoouful of soda; mold •k\\\\ flour, pounding and working half an hour; roll it thm. Bake with rather quick fii-e. CORN-MEAL MUSH OR HASTY PUDDING. Put two quarts of water into a clean dinner-pot or stew-pan, cover it, and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the hght scum from the top, have sweet, fresh yellow or white com- meal; take a handful of the meal with the left hand, and a pudding-stick in the right, then with the stick, stir the water around, and by degrees let fall the meal; when one handful is exhausted, refill it; continue to stir and add meal untU it is as thick as you can stir easily, or until tlie stick will stand in it; stir it a while longer; let the fire be gentle; when it is sufficiently cooked, which will be in half an houi-, it wrill bubble or puff up; turn it into a deep basin. This is eaten cold or hot, with milk or with butter, and syrup or sugar, or with meat and gravy, the same as potatoes or rice. FRIED MUSH. Make it like the above recipe, turn it into bread-tins, and when cold shce it, dip each piece in flour and fry it in lard and butter mixed in the frying-pan. turning to brown weU both sides. Must be served hot. GRAHAM MUSH. Sift Graham meal slowly into boilmg salted water, stirring briskly until thick as can be stirred with one hand; serve wth milk or cream and sugar, or butter and symp. It will be improved by removing from the kettle to a pan, as soon as thoroughly mixed, and steaming three or four hours. It may also be eaten cold, or sliced and fried, like corn-meal mush. OATMEAL. Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste. It is better to cook it in a dish set into a dish of boiling water. •RICE CROQUETTES Boil for thirty minutes one cup of well-washed rice, in a pint of milk; whip into the hot rice the followiitg ingredients: Two ounces of butter, two ounces 2A.A BREAD- BISCUITS. ROLLS. MUFFJNS, ETC. of sugar, some salt, and when slightly cool add the yolKs of two eggs well beaten; if too stiff pour in a little more milk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread-crumbs, and fry same a? doughnuts. Or they may be fried in the fiying-pan, with a tablespoonful each of butter and lard mixed, tui'uing and frying both sides brown. Serve very hot. HOMINV This form of cereal is very little known and consequently little appreciated in most Northern households. " Big hominy" and "little hominy," as they are called in the South, are staple dishes there and generally take the place of oat- meal, which is apt to be too heating for the climate. The former is called " samp " here. It must be boiled for at least eight hours to be properly cooked, and may then be kept on hand for two or three days and warmed over, made into croquettes or balls, or fried in cakes. The fine hominy takes two or three hours for proper cooking, and should be cooked in a dish set into another of Soiling water, and kept steadily boiling until thoi-oughly soft. HOMINY CROQUETTES. To a cupful of cold boiled hominy, add a teaspoonf ul of melted butter, and etir it well, adding by degi-ees a cupful of milk, till all is made into a soft, light paste; add a teaspoonful of white sugar, a pinch of salt, and one well-beaten egg. Roll it into oval balls with floured hands, dipped in beaten egg, then rolled in cracker-crumbs, and fry iu hot lard. The hominy is best boiled the day or morning before using. BOILED RICE Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a sauce-pan, with a quart of clean water and a pinch of salt; let it boU slowly till the water is all evaporated — see that it does not bum —then pour in a teacupfnl of new milk; stir carefully from the bottom of the sauce-pan, so that the upper grain may go under, but do not smash it; close the lid on your sauce-pan carefully down, and set it on a cooler part of the fire, where it will not boU; as soon as it has absorbed the added milk, serve it up with fresh new milk, adding fruit and sugar for those who like them. Another nice way to cook rice is to take one teacupful of rice and one quart of milk, place in a steamer, and steam from two to three hours; when nearly done, stir in a piece of butter as large as the yolk of an egg, and a pinch of salt. You can use sugar if you like. The difference in the time of cookiog depends on your rice — the older the rice, the longer time it takes to cook. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 245 SAMP, OR HULLED CORN. An old-fashioned way of preparing hulled corn was to put a peck of old, dry, ripe corn into a pot filled with water, and with it a bag of hard- wood ashes, say a quart. After soaking awhile it was boiled until the skins or hulls came off easily. The com was then washed in cold water to get rid of the taste of potash, and then boiled until the kernels were soft. Another way was to take the lye from the- leaches where potash was made, dilute it, and bod the corn in this until the skin or huU came off. It makes a delicious dish, eaten with milk or cream. CKACKED WHEAT. Soak the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with sugar and cream. OAT FLAKES. This healthful oat preparation may be procured from the leading grocers, and is prepared as follows: Put into a double sauce-pan or porcelain-lined pan a quart of boUing water, add a saltspoonful of salt, and when it is boiling, add, or rather stir ia gradually, three ounces of flakes. Keep stirring to prevent burning. Let it boil from fifteen to twenty minutes, and serve with cream and sugar. Ordinary oatmeal requires two hours' steady cooking to make it palatable and digestible. Wheaten grits and hominy, one hour, but a half hour longer cooking will not injure them, and" makes them easier of digestion. Never be afraid of cooking cereals or preparations from cereals too long, no matter what tlie directions on the package may be. STEAMED OATMEAL. To one teacupful -oatmeal- add a quart of cold water, a teeispoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half after it begins to cook. HOMINY. Hominy is a preparation of Indian com, broken or groimd, either large or small, and is an excellent breakfast dish -in winter or summer. Wash the hominy thoroughly, in one or two waters, then cover it with twice its depth.of cold water, and let it come to a boil slowly. If it be the large hominy, simmer six hours; if the small hominy, simmer two hours. When the water evaporates, add hot water; when done, it may be eaten with cream, or allowed to become ; cold and wamaedjup in the frying-pan, using a little butter to prevent burning. »46 BREA1>— TOAST. tToast Toast should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slices, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to bum, that should be scraped off. Toast that is to be served with anj-thing turned over it, should have the slices first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a Uttle salt thro'ivn in... Cold biscuits <^t in halves, and the under crust sliced off, then browned evenly on both sides,, make equally as good toast. The following preparations of toast are almost all of them very nice dishes, served with a family breakfast. MILK TOAST. Put over the fire a quart of milk, put into it a tablespoonf ul of cold butter, stir a heaping teaspoonful of flour into half a gUl of milk^ as soon as the milk on the fire boils, stir in the flouj:, add a teaspoonful of salt; let all boil up once, remove from the fire, and dip in this slices of toasted bread. When all are used up, pour what is left of the scalded milk over the toast. Cover, and send to the table hot. CREAM TOAST. Heat a pint of milk to boiling, and add a piece of butter the size of -an egg; stir a tablespoonf ul of flour smoothly into a cup of rich cream, and add some of the boiling milk to this; heat it gradually and prevent the flour from lumping; thensGrmto the boiling milkr-and let it cook a few moments: salt to taste. After taking from the fire stir in a beaten egg; strain the mixture on to toast lightly buttered. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk, and a little salt. Slice Tight bread and dip into the mixture, allowing each sUce to absorb some of , the milk; then brown on a hot, buttered griddle or thick-bottom frying-pan; spread with .butter, and serve hot.- NUNS' TOAST. Cut four or five hard-boiled eggs into slices. Put a piece of butter half the size of an egg into a sauce-pan, and when it begins to bubble add a finely chopped onion. Let the onion cook, a little without taking color, then stir in a teaspoonful of flouc Add a capful of mUk, and stir until it becomes smooth; BREAD— TOAST. 247 then put in the slices of eggs and let them get hot. Pour over neatly trimmed slices of hot buttered toast. The sauce must be seasoned to taste with pepper aad.salt. CHEESE TOAST. No. 1. Toast thin slices of bread an even, crisp brown. Place on a warm plate, allowing one small slice to each person, and pour on enough melted cheese to cover theip. Rich new cheese is best. Serve while warm. Memy prefer a httle prepared mustard spread over the toast before putting on the cheese. CHEESE TOAST. No. 2. Put half an ounce of butter in a fiying-pan; when hot, add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs; whisk into the cheese, add a httle salt, pour over the crisp toast, and serve. The two above recipes are usually caUed " Welsh Rarebit." OYSTER TOAST. Select the large ones, used for frying, and first dip them in beaten egg, then in either cracker or bread-crumbs, and cook upon a fine wire gridiron, over a quick fire. Toast should be made ready in advance, and a rich cream sauce T)oured over the whole. After poiuring on the sauce, finely cut celery strewn over the top adds to their delicacy. Or, wash oysters in the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor. Dip the toast into hot, salted water quickly, and turn out the oyster and hquor over the toast; season with salt and pepper, and a teaspoonful of melted butter over each. Oysters steamed in the shell are equally as good. MUSHROOMS ON TOAST. Peel a quart of mushrooms, and cut off a little of the root end. Melt an ounce of butter in the frying pan, and fry in it half a pound of raw minced steak; add two saltspoonfuls of salt, a pinch of cayenne, and a gill of hot water; fry until the juices are extracted from the meat; tUt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it; add the mushrooms to the Uquid, and if there is not enough of it, add more butter; toss tiiem about a moment and pour out on hot toasts Some add a little sherry to tne amii bulore removing from the fiee. 248 BREAD— TOAST. TOMATO TOAST. Pare and stew a quart of ripe tomatoes until smooth. Season with salt, pepper and a tablespoonful of butter. When done, add one cup sweet cream and a little flour. Let it scald but not boil; Remove at once. Pour over slices of dipped toast, well-buttered. EGGS ON TOAST. Various preparations of eggs can be served on toast, first dipping shces of well-toasted bread quickly in hot salted water, then turning over them scrambled, poached or creamed eggs, all found in the recipes among " Eggs." BAKED EGGS ON TOAST. Toast six slices of stale bread, dip them in hot salted water and butter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time, and shp over the toast so that they do not break; sprinkle over them salt and pepper, and turn over all some kind of thick- ened gravy — either chicken or lamb, cream or a cream sauce made the same as " White Sauce "; turn this over the toast and eggs, and bake in a hot oven untD the eggs are set, or about five minutes. Serve at once. HAM TOAST. Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it" with the yoUcs of two eggs, weU-beaten, a tablespoonful of butter, and enough cream or rich milk to make it soft, a dash of pepper. Stir it over the fire until it thickens. Dip the toast for an instant in hot, salted water; spread over some melted butter, then turn over the ham mixture. Serve hot. REED BIRDS ON TOAST. Eemove the feathers and legs of a dozen reed birds, spUt them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them, and broil the inner side thoroughly first; then lightly broil the other side. Melt one-quarter of a pound of butter, season it nicely with salt Bnd pepper, dip the birds in it, and arrange them nicely on slices of toast. MINCED FOWLS ON TOAST Eemove from the bones all the meat of either cold roast or boiled fowls. 1 Clean it from the skin, and keep covered from the air, until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cooL Next, having skimmed off the fat, put BREAD— TOAST. 249 It into a clean sauce-pan with half a cup of cream, three tablespoonfuls of butter, weU-mixed with a tablespoonful of flour. Keep these stirred until they boil. Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire imtil just ready to serve. Dish it over hot toast and serve. HASHED BEEF ON TOAST. Chop a quantity of cold roast beef rather fine, and season it well with peppei and salt. For each pint of meat add a level tablespoof ul of flour. Stir well, and add a small teacupful of soup-stock or water. Put the mixture into a smaU stew-pan, and, after covering it, simmer for twenty minutes. Meanwhile, toast half a dozen slices of bread nicely, and at the end of the twenty minutes spread the meat upon them. Serve at once on a hot dish. In case water be used instead of soup-stock, add a tablespoonful of butter just before spreading the beef upon the toast. Any kind of cold meat may be prepared in a similar manner. — Maria Parloa. VEAL HASH ON TOAST. Take a teacupful of boihng water in a sauce-pan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine, and mix with it half as much stale bread-crumbs. Put it in a pan, and pour the gravy over it, then let it simmer ten minutes. Serve this on buttered toast. CODFISH ON TOAST. (Cuban Style.) Take a teacupful of freshened codfish, picked up fine. Fry a sliced onion in a tablespoonful of butter; when it has turned a hght brown, put in the fish with water enough to cover it; add half a can of tomatoes, or half a dozen of fresh ones. Cook all nearly an hour, seasoning with a little pepper. Serve on sMces of dipped f oast, hot. Very fine. Plain creamed codfish is veiy nice turned over dipped toast. HALIBUT ON TOAST. Put into boihng, salted water, one pound of fresh hahbut; cook slowly for fifteen minutes, or imtil done; remove from the water and chop it fine; then add half a cup of melted butter, and eight eggs well beaten. Season with salt and pepper. Place over the fire a thick-bottomed frying-pan containing a tablespoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides: then 25° IBREAD— TOAST. put in the fish and eggs and stir one way until the eggs are cooked, but not roo hard. Turn over toast, dipped in hot, salted water. CHICKEN HASH WITH RICE TOAST. Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning, cut it into half -inch slices, rub over each slice a little warm butter, and toast them on a broiler to a delicate brown. Ar- range the toast on a warm platter arid turn over the whole a chicken hash, made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying-pan, wth butter, and a little water to moisten it, adding pep- per and, salt. Heat hot all through. Serve immediately. APPLE TOAST. Cut six apples into quarters, take the core out, peel and cut them in slices; put in the sauce-pan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the sauce-psm on the fire, let it stew quickly, toss them up, or stir with a spoon; a few minutes will do them. When tender, cut two or three slices of bread half an inch thick; put in a frying-pan two ounces of butter, put on the fire; when the butter is melted, put in your bread, which fry of a nice yellowish color; when nice and ciisp, take tliem out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot. 12 ^ fa- ^ «. [ SUGGESTIONS IN REGARD TO CAKE MAKING, Use none but the best materials, and all the ingredients should be properly prepared before commencing to mix any* of them. Eggs beat up much lighter and sooner by being placed in a cold place some time before using them; a small pinch of soda sometimes has the same effect. Flour should always be sifted before using it. Cream of tai-tar or baking-powder should be thoroughly mixed with the flour; butter be placed where it will become moderately soft, but not melted in the least, or the cake wiQ be sodden and heavy. Sugar should be rolled and sifted; spices ground or pounded; raisins or any other fruit looked over and prepared; currants, especially, should be nicely -washed, picked, dried in a cloth, and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy. Eggs should be well-beaten, the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth. Always stir the butter and sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and lastly the flour. If fruit is to be used, measure and dredge with a little sifted flour, stir in gradually and thoroughly. Pour all in well-buttered cake-pans. While the cake is baking, care should be taken that no cold air enters the oven, only when necessary to see that the cake is baking properly; the oven should be an even, moderate heat, not too cold or too hot; much depends on this for success. Cake is often spoiled for being looked at too often when first put into the oven. The heat should be tested before the cake is put in, which can be done by throwing on the floor of the oven a tablespoonful of new flour. If the floui takes fire, or assiunes a dark-browu color, the temperature is too high, and the 252 CAKES. oven must be allowed to cool; if the flour remains white after the lapse of a few seconds, the temperature is too low. When the oven is of the proper tempera- ture, the flour will slightly brown and look slightly scorched. Another good way to test the heat, is to drop a few spoonfuls of the cake, batter on a small piece of buttered letter-paper, and place it in the oven during the finishing of the cake, so that the piece will be baked before putting in the whole cake ; if the little drop of cake-batter bakes evenly without burning around the edge, it will be safe to put the whole cake in the oven. Then again if the oven seems too hot, fold a thick brown paper double, and lay on the bottom of the oven; then after the cake has risen, put a thick brown paper over the top, or butter well a thick white paper and lay carefully over the top, If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, fare being taken that it does not touch the cake, and do not open the door for five minutes at least; the cake should then be quickly examined, and the door shut carefuUy, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven, wiU also prevent the cake from scorching. To ascertain when the cake is done, run a broom straw into the middle of it; ff it comes out clean andsmooth, the cake will do to take out. Where the recipe calls for baking powder, and you have none, you can use cream tartar and soda in proportion to one level teaspoonful of soda, two heaping teaspoonfuls of cream tartar. When sour miUc is called for in the recipe, use only soda. Cakes made with molasses burn much more easily than those made with sugar. Never stir cake after the butter and sugar is creamed, but beat it down irom, the bottom, up, and over; this laps air into the cake-batter, and produces little air cells, which causes the dough to puff and swell when it comes in contact with the heat while cooking. When making most cakes, especially sponge cake, the flour should be added by degrees, stirrsd very slowly and lightly, for if stirred hard and fast it win make it porous and tough. Cakes should be kept in tight tin cake-cans, or earthem jars, in a cool, dry place. Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they become moist or soft by keeping, put again into the oven a few mLnutes. To remove a cak6 from a tin after it is baked, so that it will not ciack, break or fall, first butter the tin well all around the sides and bottom; then cut a piece of letter-paper to exactly fit the tin, butter that on both aides, placing CAKES. 253 it smoothly on the bottom and sides of the tin. When the cake k haked, let it remain in the tin until it is cold; then set it in the oven a minute, or- just long eaough to warm.the tin through. Eemove it from the oven; turn it upside down on your hand, tap the edge of the tin on the table and it will slip out with ease, leaving it; whole. If a caJce-pan is too shallow for holding the quantity of cake to be baked, for fear of its being so light as to rise above the pan^ that can be remedied by thoroughly greasing a piece of thick glazed letter-paper with soft butter. .Place or fit- it around the sides of the buttered tin, allowing- it to .reach an inch or more above the top. If the oven heat is moderate, the butter will preserve the paper from burning. FROSTING OR ICING. In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. AUow, for the' white of one egg, one small ieacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep 'addifag it at intervals until it is aH .used up. The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender f rostmg, and one that will dry much sooner than the old way. Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to maka it work smoothly. A little lemon-juice, or half a teaspoonful of tartaric acid, added to the frost- ing while being beaten, makes it white and more frothy. The- flavors mostly used are lemon, vaniUa, almond, rose, chocolate, and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one- third out until that on the cake i& dried; then, with a clean, glass sjTinge, apply it in such forms as you desire and dry as before; what yo^ keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice, and brown with chocolate, purple with cochineal and indigo. Strawben-y, or currant and cranberry juices color a delicate pink. Set the cake in a cool oven with the door open, to dry, or in a draught in aa open window. 2S4 CAKES. ALMOND FROSTING. The whites of three eggs, beaten up -with three cups of fine,^ white sugar, Blanch a pound of sweet almonds, pound them in a mortarwith a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla ejrtract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of . this, set in a cool oven to dry, afterwards cover with a plain icing. CHOCOLATE FROSTING. The whites- of four eggs, three cups of powdered sugar, and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white; stir in the chocolate, then put in the sugar gradually, beating to mix it welL PLAIN CHOCOLATE ICING. Put into a shallow pan four tablespoonf uls of scraped chocolate, and place it where it wiU melt gradually, but not scorch; when melted, stir in three table- spoonfuls of milk or cream, and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, aitd set in a warm oven to harden. AU who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making those most palat- able of cakes, "Chocolate Eclairs," the recipe just given will be found veiy satisfactory. TUTTI FRUTTI ICING. Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, -candied pineapple, and blanched almonds. SUGAR ICING. To one pound of extra refined sugar, add one ounce of fine white starch; pound finely together, and then sift them tlirough gauze; then beat the whites of three eggs to a froth. The Secret of success is to beat the eggs long enough, and always one way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. When all the sugar is stirred in, continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a Uttle of the icing and lay it aside for ornamenting afterward. When the cake comes out of the oven, spread the sugar icing smoothly over it with a koifa, and di7 CAKES. 255 it at once in a cool oven. For ornamenting the calie, the icing may be tinged any color preferred. For pink, use a few drops of cochineal; for yellow a pinch of saffron, dissolved; for green, the juice of some chopped spinach. Whichever is chosen, let the coloring be first mixed with a little colorless spirit, and then stirred into the white icing until the tint is deep enough. To ornament the cake with it, make a cone of stiff writing paper, and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success. BOILED FROSTING. To one pound of finest pulverised sugar, add three ■Wine-glassfuls of clear water. Let it stand until it dissolves; then boil, it until it is perfectly clear and threads from the spoon, Beat well the whites of four eggs. Pojur the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all. well together for one half hour. ' Season to your taste with vanilla, rose-water, or lemon-juice. The first coat- ing may be put on the cake as soon as it is well mixed. Eub the' cake with a little flour before you. apply the icing. While the first coat is drying, continue to beat the remainder; you will not have to wait long if the cake is set in a warm place near the fire. This is said to be a most excellent recipe for icing., FROSTING WITHOUT EGGS. An excellent frosting may be made without eggs or gelatine, which will keep longer, and cut more easily, causing no breakage or crumbling, and withal is very economical, Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or five tablespoonfuls; place it on the fire in a suitable dish, and stir it until it boils; then let it boH for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is cooling, stir or beat it constantly, and it wiU become a thick, creamy frosting. GELATINE FROSTING. Soak one t^aspoonful of gelatine in one tablespoonf ul of cold water half an hour, dissolve in two tablespoonfuls of hot water; add one cup of powdered sugai and stir until smooth, GOLDEN FROSTING, A very delicious and handsome frosting- can be made by using the yolks of eggs 'instead of the whites. Proceed exactly as for ordinary frosting. It will harden jtist as nicely as that does.- This is particularly good for orange cake* 256 CAKES. harmonizing with the color of the cake in a way to please those who love rich coloring. BREAD OR RAISED CAKE. Two cupfuls of raised dough; beat into it two- thirds of a cup of butter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda, dissolved in two tablespoonfuls of rmlk, half a nutmeg grated, one table- spoonful of cinnamon, a teaspoonful of cloves, one ctip of raisins. Mix all well together, put in the beaten whites of eggs and raisins last; beat aU hard for several miuutes; put in buttered pans, and let it stand half an hour to rise again before baking. Bake in a moderate oven. Half a glass of brandy is an im- provement, if you have it convenient. FRUIT CAKE. (Superior.) Three poimds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonEul cloves, two tablespoonfuls cinnamon, two nutmegs, one wine- glass of wine, one wine-glass of brandy, one coffee-cupful molassas with the spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the eggs very lightly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be well'floured; if necessaiy add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some shoes of citron, then a layer of the mixture, then of citron again, etc., tUl the pan is nearly full. Bake three or four, hours, according to the thickness of the loaves, m a tolerably hot oven, and with steady heat. Let it cool in the oven gi'adually. Ice when cold. It improves this cake very much to add three teaspoonfuls of baking-powder to the flour. A fine wedding-cake recipe. FRUIT CAKE BY MEASURE. (Excellent.) Two scant tea :upf uls of butter, three cupfuls of dark -brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of cur- rants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses, and half a cupful of sour milk. Stir the butter and sugar to a cream, add to that half a grated nutmeg, one tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of egg, a wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour, alternately with the beaten whites of egg. Now dissolve a level teaspoonful of CAKES. 857 soda, and stir in thoroughly Mix the fruit together, and stir into it two heaping tablespoonfuls of flour; then stir it in the cake. Butter two common-sized bak- ing-tins carefully, line them with letter-paper well buttered, and bake in a mod- erate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe ofaU. —Mrs. S. a. Camp, Grand Rapids, Mici»'. WHITE FRUIT CAKE. One cup of butter, two cups of sugar, one cup of sweet milk, two and one- half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking- powder, one pound each of seeded raisins, figs, and blanched almonds, and one- quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding the fruit-; add a teaspoonful of lemon extract. Put baking-powder in the flour, and mix it well before adding it to the other ingredients. Sift a Uttle flour over the fruit before stirring it in. Bake slowly- two hours and try with a splint to see when it is done. A cup of grated cocoanut is a nice addition to this cake. MOLASSES FRUIT CAKE. One teacupf ul of butter, one teacupful of brown sugar, worked well together; next two teacupfuls of cooking molAsses, one cupful of milk with a teaspoonful of soda dissolved in it; one tablespoonful of ginger, one tablespoonful Of cinnamon, and one teaspoonful of cloves; a little grated nutmeg. Now add four eggs well- l)eaten, and five cups of sifted flour, or enough to make a stiff batter. Flour a cup of ra;isins, and one of currants; add last. Bake in a very moderate oven, one hour. If well covered-will keep six months. SPONGE CAKE. Separate the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt, and flavoring. Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking-powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix ttiem well; lastly add the remainder of the whites of the eggs. Line the tins with buttered paper and fill two-thirds f ulL WHITE SPONGE CAKE. Whites of five eggs, one cup flour, one cup sugar, one teaspoonful baking- powder; flavor with vanilla. Bake in a Quick oven. 258 CAKES. ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge- cake. Sift one pint of fine flour; planch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when tb%r-Iduu5 ai-e all off wash the ahnonds in cold water (mixing the sweet and bitter), and wipe them dry; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiUng. Set them in a cool place; beat ten eggs, the whites and yolks separately, till very smooth ' and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge-cake; have ready buttered a deep square pan; put the mixture carefully into it, set into the gEfr^n, and bake till thoroughly done and risen very high; when cool, cover it with piain white icing flavored with rose-water or with almond icing. With sweet almonds always use a small portion of bitter; without them, sweet almonds have little or no taste, though they add to the richness of the cake. Use two heaping teaspoonfuls of baking-powder in the flour. OLD-FASHIONED SPOMGE CAKE. Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat the whites of the eggs to a very stiff froth, and add them with the flour, after beating together lightly; flavor with lemon. Bake in a ihoderaie oven about forty-five minutes. Baking-powder is an improvement to this cake, using two large teaspoonfuls. LEMON SPONGE CAKE. Into one level cup of flour put a level teaspoonf ul of baking-powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used. 'Hie mode of mixing must be very light, rather cutting down thi'ough the cake $Si than beating it; beating the eggs makes them light, but beating thebact. ..I'ies the cake tough. Bake immediately until a straw run into it can be witli&awn clean. Tliis recipe is especially nice far Charlotte Hi's?? hr^r!^. ""^ v-^'^* «■•»(' "^oroui CAK£S. 259 PLAIN SPONGE CAKE. Beat the yolks of four eggs together with two cups of fine powdered sugar. Stir in gradually one cup of sifted flour, and the whites of four eggs' heaten to a stiff froth, then a cup of sifted flour in which two teaspoonf uls of baking-powder have been stirred, and lastly, a scant teacupf ul of boding water, stirred in a little at a time. Flavor, add salt, and, however thin the mixture may seem, do not add any more flour. Bake in shallow tins. BRIDE'S CAKE. Cream together one scant cup of butter and three cups of sUgar, add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking- Kder into one cup of corn-starch mixed with three cups of sifted flour, and >in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins Uned with letterrTiaper weU-buttered; bake slowly in a moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is required. ENGLISH POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one poimd of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half oxmce of citron, one-half ounce of sweet almonds; when hked, a little pounded mace. Work the butter to a cream; add the sugar, then the well- beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all .these weU together; whisk the whites of eggs, and let them be thoroughly blended with the other ingredients. Beat the cake well for twenty_minutes, and put it into a round tin, lined at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be well-heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. A glass of wine is usually added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it. PLAIN POUND CAKE. This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first^" ,^ 'rig letter- paper in brandy and placing over the top of the cake before ^ ,,.^.^-^.the jar. Beat to a cream one pound of butter with one pound of su^, ", after mix- ing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of 26o CAKES. wine, one glass of rose-water. Then etir in one pound of sifted flour, and the well beaten whites of the eggs. Bake a nice light brown. COCOANUT POUND CAKE. One-lialf cupful of buttiT, two cuptuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth; one teaspoon ful of soda, and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light; to wliich add the beaten yolks, then the millc, the beaten whites of eggs, then tlie flour by degrees. Aft«r beating all well together, add a small cocoanut gi-ated. Line the cake-pans with paper well buttered, and fill rather more than lialf full, and bake in a nioderate oven. Spread over the top a thin frosting, spiinkled thickly with grated cocoanut. CITRON POUND CAKE. ^„ Stir two cups of butter to a cream, theu beat in the following ingi-edients each one in succession: one pint of powdered sugar, one quart of flour, a tea- spoonful of salt, eight eggs, the yolks and whites beaten separately, and a wine-glass of brandy; then last of all add a quarter of a pound of citron out into thin slices and floured. Line two cake-pans with buttered paper and turn the cake batter in. Bake in a moderate oven about three quarters of an hour. CITRON CAKE. Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately; one teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of baking-powder, sifted with four cups and a half of flour.- One cup and a half of citron, sliced thin and dredged vidth flour. Divide into two cakes and bake in tins lined with buttered letter-paper. LEMON CAKE, Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour, and lastly, the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tms. When cold, ice with lemon icing, and cut into squares. DELICATE CAKE. One cup of com-starch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream tartar with the flour and corn-starch; one half teaspoonful CAKES. l6f soda with the sweet milk; add the milk and soda to the sugar and butter, theo add Jour, then the whites of eggs ; flavor to taste. Never fails to be good. SILVER, OR DELICATE CAKE. Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring, and two teaspoonfuls of baking-powder. Stir the sugar and butter to a cream, then add the milk aad flavoring,part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper. When using the whites of eggs for nice cake, the yolks need not be wasted ; keep them in a cool place and scramble them. Serve on toast or with chipped beef. GOLD CAKE. After beating to a cream, one cup and a half of butter and two cups of white sugar, stir in the vsreU- whipped yolks of one dozen eggs; four cupfuls of sifted flour, one teaspoonful of baking-powder. Flavor with lemon. Line the bake-pans with buttered paper, and bake in a moderate oven for one hovu-. GOLD OR LEMON CAKE. Two cups of sugar, half a cup of butter, the yoUcs of six eggs, and one whok one; the grated rind and juice of a lemon or orange; half a teaspoonful of soda, dissolved in half a cup of sweet milk; foui- cups of sifted floiu:, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Last add the lemon or orange, and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added. SNOW CAKE. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoiing to taste of essence of ahnonds or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; wliisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes; put in whichever of the above flavorings may be preferred; pour the cake into a buttered mold or tin, and bake it in a moderate oven from one to one and a half hours. This is a genuine Scotch recipe. MARBLE CAKE. White part. — Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking-powder, one tea- spoonful of vanilla or lemon, and two and a half cups of sifted flour. 262 CAKBS. Dark part. — Yolks of four eggs, one cup of brown sugar, half a cup of cook ing molasses, half a cup of butter, half a cup of sour milk, one teaspoonful ol ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nut- meg grated, one teaspoonful of soda, the soda to be dissolved in a Uttle milTr and added after part of the flour is stirred in; one and a half cups of sifted flour. - ■ Drop a spoonful of each kind in a well-buttered cake-dish, first the hght part then the dark, alternately. Try to drop it so that the cake shall be weU-streaked through, so that it has the appsarance of marble. SUPERIOR LOAF CAKE. Two cups of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well- washed and dried currants, one teacup- ful of shced citron, one tablespoonf ul of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda; and one teacupful of home-made yeast. Take part of the butter and warm it with the mUk; stir in part of the flour, and the yeast, and let it rise; then add the other ingredients with a wine- glass of wine or brandy. Turn all into well-buttered cake-tins and let rise again. Bake slowly in a moderate oven, for two hours. FRENCH CHOCOLATE CAKE. The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour, and three teaspoonfuls of baking-powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers— the layers being hght and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or com-starch; when cool, flavor with vanilla., two teaspoonfuls. Fine. CHOCOLATE CAKE. No. I. One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well-beaten. Then stir into that one cup of milk, beat the whites of two of the eggs to a stiff froth, and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking-powder having been stirred into it. Bake in jeUy-cake tms, Mixture for filling. — Take the remaining three whites of the eggs beaten very stiff; two cupfuls of sugar boiled to ahno.st candy or until it becomes stringy or almost brittle; take it hot from the fire, and pour it very slowly on the beaten whites of egg, beating quite fast; add one half cake of grated chocolate, a tea- CAKES. 263 spoonful of vanilla extract. Stir it all until coolj then spread between each cake,, and over the top and sides. This, when weU-made, is the premium cake of its kind. CHOCOLATE CAKE. No. 2. One-half cup butter, two cups sugar,, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream tartar, one-half teaspoonful soda; bake in shallow pans. For the frosting. — Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonf ul of grated chocolate (confectioners') to one egg; put the cake together with the frosting, then frost the top of the cake with the same. CHOCOLATE CAKE. No. 3- Two cups sugar, one cup butter, yolks of five eggs and whites of two, and one cup milk. Thoroughly mix two teaspoonf uls baking-powder with three and one-half cups flour, wliile dry; then mix aU together. Bake in jelly tins. Mixture for filling. — ^Whites of three eggs, one and one-half cups of sugar, thi'ee tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together, and spread between the layers and on top of the cake. COCOANUT CAKE. Cream together- three quarters of a cup of butter and two of white sugar; then add one cup of sweet nulk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking-powder in thi-ee cups of sifted flour and add last; bake in jelly-pans. For filling. — Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is coOled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut. COCOANUT AND ALMOND CAKE. Two and one-half cups powdered sugar, one cup butter, four full cups pre- pared flour, whites of seven eggs, whisked stiff; one small cup of milk, with a mere pinch of soda; one grated cocoanut, one-half teaspoonful nutmeg, the juice and half the grated peel of one lemon; cream, butter and sugar; stir in lemon and nutmeg; mix well; add the mOk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and hghtly. Bake in four jeUy-cake tins. Fitting.— Om pound sweet almonds, whites of four eggs, whisked stiff; one heaping cup powdered sugar, two teaspoonf uls rose-water. Blanch the almonds. 264 CAKES. Let them get cold and dry; then pound in a Wedgewood mortar, adding ros& water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, bat do not let it scorch. COFFEE CAKE. One cup of brown sugar, one cup of butter, two eggs, one-half cup of molas- ses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonMs of cinnamon, one teaspoonful of cloves, one cup of raisins or currants, and five cups of sifted flour. Add the fruit last, rubbed iu a little of the flour. Bake about one hour. FEATHER CAKE. One egg, one cup of sugar, one tablespoonf ul of cold butter, half a cup of milk; one and one-half cups of flour; one teaspoonful of cream tartar; half a teaspoon- ful of soda. A nice plain cake — to be eaten while it is fresh. A spoonful of dried apple sauce or of peach sauce, a spoonful of jeUy, the same of lemon extract, nutmeg, cinnamon, cloves and spice— ground— or half a cupful of raisins might be added for a change. ELECTION CAKE. Three cups milk, two cups sugar, one cup yeast; stir to a batter, and let stand over night; in the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, one tablespoonf ol cinnamon, one pound raisins, a giU of brandy. Brown sugar is much bettor than white for this kind of cake, and it is improved by dissoh-ing a half-teaspoonful of soda in a tablespoonful of milk in the morning. It should stand in the greased pans and rise some time until quite light before bakmg. CREAM CAKE. Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup ot sweet cream, two heapmg cupfuls of flour, one teaspoonful of soda; mix two teaspoonfuls of cream of tartar in the flour before sifting. Add the whites the last thmg before the flour, and stir that m gently without beating. GOLDEN CREAM-CAKE. Yolks of eight eggs beaten to the Ughtest possible cream, two cupfuls of sugai . a pinch of salt, three teaspoonfuls of baking-powder sifted well ■nith flour. Bake CAKES. ,65 m three jelly-cake pans. Make an icing of the whites of three eggs and one pouud of sugar. Spread it between the cakes and spriukle grated cocoanut thickly over each layer. It is delicious whea properly made. DRIED APPLE FRUIT-CAKE. Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning, and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of mce raisins (seedless, if possi- ble), and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs, and a teaspoouf ul of soda, bake in a steady oven This will make two good-sized panfuls of splendid cake; the apples will cook like citron and taste deUciously. Raisins may be omitted; also spices to taste may be added. This is not a dear, but a delicious cake. CAKE WITHOUT EGGS. Beat together gob leacupful of butter, and three teacupfuls of sugar, and when quite light stir in one pint of sifted flour. Add to this, one pound of laisins, seeded and chopped, then mixed with a cup of sifted flour, one teaspoon- ful of nutmeg, one teaspoonful of powdered cinnamon, and lastly, one pint of thick sour cream or miUc, in which a teaspoonful of soda is dissolved. Bake immediately in buttered tins one hour in a moderate oven. WHITE MOUNTAIN CAKE. No. I. Two cups of sugar, two-thirds cup of butter, tne whites of seven eggs, well- beaten, two-thirds cup of sweet milk, two cups of flour, one cup of corn-starch, two teaspoonfuls baking-powder^ Bake in jelly-cake tins. Frosting. — Whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting; spread over the cake; add some grated cocoanut; then put your cakes together; put cocoanut and frosting on top. WHITE MOUNTAIN CAKE. No. 2. ' Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk. ,.,Beat the whites of eight eggb very stiff, add half of those to the other ingredients. Mix well into four cups of sifted flour one tablespoon- ful of baking-powder; stir this into the cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jelly-cake. Make an icing for the filling, using the whites of four eggs beaten to a .very stiff froth, with two cups of fine white sugar, and the juice of half a Ipmon. Spread each layer of the 266 CAKES. cake thickly with this icing, place one on another, then ice aH over the top and sides. The yoUcs left from this cake may be used to make a spice-cake from. the recipe of " Golden Spice-Cake." QUEEN'S CAKE. Beat wen together one cupful of butter, and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla oi lemon extract. Mix aU thoroughly. To four cupfuls of flour, add two heap- bg teaspoonfuls of cream of taitar, and sift gently over the cake, stirring all the time. To this add one even teaspoonful of soda, dissolved in one tablespoonful of warmi water. Mix it welL Stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. This is the same recipe as the one for " Citron Cake, " only omitting the citron. ANGEL CAKE. Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract. After this, add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake-dish, wliich should not be buttered or hned. Bake at once in a moderate oven about forty minutes, testing it with a broom sphnt. When done, let it remain in the cake-tin, turning it upside down, with the sides resting on the top of two saucers, so that a current of air will pass under and over it. This is the best recipe found after trying several. A perfection cake. WASHINGTON LOAF-CAKE. Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs, and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nut- meg, grated, and two cups of raisins, one of ciirrants, and four cups of sifted flour. Mix as usual, and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered. This cake wnM take longer to bake than plain; the heat of the oven must be kept at an even temperature. RIBBON CAKE. This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one half; put into it a very little CAKES. 267 cochineal. It will be a delicate pink. Bake in jelly-cake tins, juid lay first the white, then the dark, then the pink one on top of the others; put together with frosting between. It makes quite a fancy cake. Frost the top when cooL GOLDEN SPICE-CAKE. This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs, and one whole egg, two cupfuls of brown sugar, one cupful of molasses, one cupful of butter, one laige coffee-cupful of sour milk, one teaspoonful of soda, (just even full), and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg, and a small pinch of Cayenne pepper; beat eggs, sugar and butter to a hght batter before putting in the molasses; then add the molasses, flour and milk; beat it well together, and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last. ALMOND CAKE. One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched — by pouring water on them until skins ejisily sUp off — and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one- half teaspoonful baking powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into a smooth, medium batter; bake carefully in rather a hot oven twenty minutes. ROCHESTER JELLY CAKE. One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour •with one teaspoonful cream tartar, one-half teaspoonful of soda, dissolved in the milk. Put half the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, and a httle nutmeg, and one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together while warm, with jelly between. FRUIT LAYER CAKE. This ia a delicious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine, one cup of raisins. 18 268 CAKES. two eggs aud half a teaspooaful of soda; put these ingredients together with care just as if it were a very rich cake; bake it in three layers, and put frosting between— the frosting to be made of the whites of two eggs with enough pow- dered sugar to make it thick. The top of the cake may be frosted if you choose. WHIPPED CREAM CAKE. One cup of sugar and two tablespooofuls of soft butter stirred together; add ti e yolks of two eggs well beaten, then add four tablespooofuls of milk, some fla> -^ring. then the beaten whites of the eggs. Mix a teaspoonful of cream tartar and half a teaspoon of soda in a cup of flour, sift it into the cake batter, aild stir in lightly. Bake in a small dripping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping. ROLLED JELLY CAKE. Three eggs, one teacup of line sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespooofuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking- powder. The flour added gradually. Bake in long, shallow biscuit-tins, well- greased. Turn out on a damp towel on a bread-board, and cover the top with jelly, and roll up while warm. TO CUT LAYER CAKE. When cutting Layer-Cakes, it is better to first make a round hole in the cake, with a knife or tin tube, about an inch and a quarter in diametei This prevents the edge of the cake from crumbling when cutting it. When making custard filling for Layer-Cake, always set the dish contain- ing the custard in another dish of boiling water over the fire; this prevents its burning, which would destroy its flavor. LAYER JELLY CAKE. Almost any soft cake recipe can be used for jeUy-cake. The following is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of baking-powder, flavoring. For white, delicate cake, the rule for " SQver Cake " is fine; care should be taken, however, that the oven is just right for this cake, as it browns veiy easily. To be baked in jelly cake tins, in layers, vrith filling put between when done. CAKES— FILLINGS FOR LAYER CAKES. 269 Any of the following cake-filling recipes may be used with these cake recipes. jfiUinos tor Xaiger Cakes. No. I. CREAM FILLING. Cream filling is made with one pint of new milk, two eggs, three taWespoon- fuls of sifted flour (or half cup of com starch), one cup of sugar. Put two-thirds of the milk on the stove to boU, stir the sugar, flour and eggs in what is left. When the nulk boils, put into it the whole, and cook it until it is as thick as custard; when cool, add vamUa extract. This custard is nice with a cup of hickory nuts, kernels chopped fine, and stirred into it. Spread between the layers of cake. This custard can be made of the yolks of the eggs only, oaving the whites for the cake part. No. 2. ANOTHER CREAM FILLING. One cup powdered sugar, one-fourth cup hot water. Let them simmer Beat white of an egg and mix with the above; when cold, add one-half cup chopped raisins, one-half cup chopped walnuts, one tablespoonful of grated cocoanut. No. 3. ICE-CREAM FILLING. Make an icing as follows: Three cups of sugar, one of water; boU to a thick, clear syrup, or until it begins to be brittle; pom? this, boiling hot, over the wall- beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it when aU in, until cool. Flavor with lemon or vaniUa extract. This, spread between any white cake layers, answers for " Ice-Cream Cake." No. 4. APPLE FILLING. Peel, and slice green, tart apples; put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve, and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar. No. 5 ANOTHER APPLE FILLING. One coffee-cup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before putting on ihe cake. Spread between layers of cake J TO CAKES— FILLIMCS fOR LAYER CAKES. No. 6. CREAM FROSTING. A cup of sweet thick cream whipped, sweetened and flavored v/ith vanilla, cut a loaf of cake in two, spread the frosting between and on the top; this lastei like Charlotte Russe. No. 7. PEACH-CREAM FILLING. Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and poui cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries, and stewing thick with powdered sugar. No. 8. CHOCOLATE CREAM FOR FILLING. Five tablespoonfuls of grated chocolate, enough cream or milTr to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg weU before adding it; then add the vanilla flavoring after it is removed from the fire. No. 9. ANOTHER CHOCOLATE FILLING. The whites of three eggs beaten stifE, one cup of sugar, and on 3 cup of grated chocolate, put between the layers and on top. No. 10. BANANA FILLING. Make an icing of the whites of two eggs, and one cup and a ha lf of powdered sugar. Spread this on the layers, and then cover thickly and entirdywith bananas sliced thin or chopped fine. This cake may be flavoi-ed with vanilla ' The top should be simply frosted. No. II. LEMON-JELLY FILLING. Grate tha yellow from the rind of two lemons and squeeze out the jmce, two cupfuls of sugar, the yolks and whites of two eggs beaten separately; Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful of boihng water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges cac/ be vised in place of lemons. Another filling of lemon (without cooking) is made of the grated rind and\ Juice of two lemotas, and the whites of two eggs beaten with one cup of sugar. CAK£S. iji No. 12. ORANGE-CAKE FILLING. Peel two large oranges, remove the seeds, chop tbem fine, add half a peeled lemon, one cup of sugar, and the well-beaten white of an egg. Spread be- tween the layers of " Silver Cake " recipe. No. 13. FIG FILLING. Take a pound of figs, chop fine, and put into a stew-pan on the stove; pour over them a teacupful of water, and add a half cup of sugar. Cook aH together until soft and smooth. When cold, spread between layers of cake. No, 14. FRUIT FILLING. Four tablespoonfuls of very fine chopped citron, four tablespoonfuls of finely chopped seeded raisins; half of a cupful of blanched almonds chopped fine; also a quarter of a pound of finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the ■whole.of the chopped ingredients. Put it between the layers of cake when the cake is hot, so that it will cook the egg a Uttle. This will be found delicious. CUSTARD OR CREAM CAKE. Cream together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to a stiff froth, and add to the mixture. Have one heaping teaspoonful of cream tartar stirred thoroughly into three cups of sifted flour, and add quickly. Bake in a moderate oven, in layers like jeUy-cake, and when done, spread cus- tard between. For the Custard. — Take two cups of sweet milTr , put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. When the milk cotnes to a boil, add two tablespoonfuls of corn-starch or flour stirred into half a cup of sugar, adding the yolks of four eggs, and a little cold milk. Stir this iuto the boiling mOk, and when cooked thick enough, set aside to cool; afterwards, add the flavoring, either vanUla or lemon. It is best to make the custard first, before making the cake part. HICKORY NUT OR WALNUT CAKE. Two cups of fine, white sugar, creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping tea- Bpoonful of baking powder sifted through the flour. A tablespoonful (level) of 273. CAKES. powdered mace, a coffee-cup of hickory nut or walnut meats, chopped a little. Fill the cake pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful' of nuts, and so on until -the pan is two-thirds full. Line the tins with well-Tjuttered paper, and bake in a steady, but not quick oven. This is most excellent. CHEAP CREAM CAKE. One cup of sugar, one egg, one cup sweet milk, two cups flour, one table- spoonful butter, two heaping teaspoonfuls of baking-powder; flavor to taste. Divide into three parts, and bake in round shallow, pans. Creaw.— Beat one egg and one half cup sugar together, then add one quarter cup flour, wet with a very little milk, and stir tliis mixture into one h alf pint of boihng Tin ilk , until thick; flavor to taste. Spread the cream when cool between the cakes. SOFT GINGER CAKE. Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yoUcs beaten separately; beat into this two cups of sifted flour, tben a teaspoonful of soda, dissolved in a spoonful of water, and last, two more cupfuls of sifted flour. Butter and paper two common square bread-pans, divide the mixture and pour half into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour.milk is used, the cakes are much lighter, but either sweet or sour is most excellent. HARD GINGERBREAD. Made the same as "Soft Gingerbread," omitting the eggs, and nuxing hard enough to roU out like biscuit; rolled nearly half an inch thick, and cut out like small biscuits, or it can be baked in a sheet or on a biscuit-tin; cut sUts a quarter of an inch deep across the top of the tin from side to side. When baked and " while hot, rub over the top with molasses, and let it dry on. These two above recipes are the best I have ever found among a large variety that I have tried, the ingfedients giving the best proportion for flavor and excellence. PLAIN GINGERBREAD. One cup of dark cooking molasses, one cup of sour cream, one egg, one tea- spoonful of soda, dissolved in a httle warm water, a teaspoonful of salt, and one heaping teaspoonful of ginger; make about as thick as cup-cake. To be eatea warm. CAKES. 273 WHITE GINGER BISCUIT. One cup of butter, two cups of sugar, one cup of sour cream or milk, three egfcs, one teaspoonful of soda, dissolved in a tablespoonful of warm water, one tablespooaful of ginger, one teaspoonful of ground cinnamon, and five cups of sifted flour, or enough to roll out soft. Cut out rather thick, like biscuits ; brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot. The grated rind and the juice of an orange add much to the flavor of ginger ogtp GOLD AND SILVER CAKE. This cake is baked in layers like jelly -cake. Divide the silver-cake batter, and color it pink with a little cochineal; this gives you pink, white and yellow layers. Put together with frosting. Frost the top. This can be put together like marble cake, first a spoonful of one kind, then another, until the dish is full. BOSTON CREAM CAKES. Put into a large-sized sauce-pan half a cup of butter, and one cup of hot water; set it on the fire; when the mixture begins to boQ, turn in a pint of sifted flour at once, beat and work it well with a vegetable-masher untfl. it is very smooth. Kemovfe from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls, about two inches apart. Bake in a quick oven about fifteen minutes. When done and quite cold, open them on the side with a knife or scissors, and put in as much of the custard as possible. Cream for filling. — Made of two eggs, three tablespoonfuls of sifted flour (or half cup of corn-starch), and one cup of sugar. Put two-thirds of a pint of mik over the fire in a double boUer, in a third of a pint of nulk; stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixture, and stir briskly for three minutes, imtil it thickens; then remove from the fire and add a teaspoonful of butter; when cool, flavor with vanilla or lemon, and fill your cakes. CHOCOLATE ECLAIRS. Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread(^it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart; they must be baked in a rather 274 CAKES. quick oven, about twenty -fiveminutes. As soon as baked, ice with chocolate icing, and when this is C9ld, split them on one side, and fill with the same cream as " Boston Cream Cakes. HUCKLEBERRY CAKE. Beat a cup of butter and two cups of sugar toegther until Ught, then add a half cup of milk, four eg-gs, beaten separately, the yolks to a cream, and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon, and two teaspoonf uls of baking-powder. The baking-powder to be rubbed into the flour. Rub one quart of huckleberries well with some flour, and add them last, but do not masii them. Pour into buttered pans, about an inch thick; dust the tops with s- gar and bake. It is better the day after baking. SWEET STRAWBERRY CAKE. Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonfiil, heaped, of baking-powder. Beat the butter and sugar together, and add the eggs well beaten. Stir in the flour and baking-powder well sifted together. Bake in deep tin plate. This quantity will fill four p^tes. With three pints of strawberries, mix a cupful of sugar and mash them a httle. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar. Save out the largest berries, and arrange them around in circles on the top in Vhe white frosting. Makes a very fancy dish, as well as a most deUcious cake. MOLASSES CUP CAKES. One cupful of butter, one of sugar, si.x eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls' of cooking molasses, and one heaping teaspoonful of soda. Stir the butter and sugar to a cream; beat the eggs very light, the yolks and whites separately, and add to it; after which put in the spices; then the molasses and flour in rota- tion, stirring the mixtuie all the time; beat the whole weW before adding the soda, and but httle afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe. BAKERS' GINGER SNAPS. Boil aU together the following ingredients: Two cups of bro^m sugar, two cups of cooking molasses, one cup of shortening, which should be part (butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantimfi^ a^XES. 275 sift four cups of flour and stir part of it iuto the above mixture. Now dissolve 3, teaspoonful of soda in a tablespoonful of warm water and beat into this mrs- ture, stir in the remainder of the flour, and make stiff enough to roll into long rolls about one inch in diameter, and cut off from the end into half-inch pieces. Place them on well-buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let them cool before taking out of the tins. GINGER COOKIES. One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teasnoonful soda, dissolved in boiling watsr, mix like cookey dough, rather soft, GINGER SNAPS One cup brown sugar, two cups molasses, one large cup butter, two tea- spoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening aiid sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in a quick oven. The dough can be kept for days by putting it in the flour-barrol under the flour, and l^^e a few at a time. The more flour that can be worked in and the smoother they can be rolled, the better and more brittle they will be. Should be rolled out to wafer-like thin- ness. Bake quickly without burning. They should become perfectly cold before putting aside. DOMINOES. Have a plain cake baked in rather thin sheets, and cut into small oblong pieces the size and shape of a domino, a trifle larger. Frost the top and sides. When the frosting is hard, draw the black lines and make the dots, with a small brush dipped in melted chocolate. These are very nice for children's parties. FANCY CAKES. These delicious little fancy cakes may be made by making a rich jumble- paste— roHing out in any desired shape; cut some paste in thick, narrow strips and lay aroimd your cakes, so as to form a deep, cup-like edge; place on a weU- buttered tin and bake. When done, fill with icea fruit, prepared as follows: Take rich, ripe peaches (canned nes(will do, if fihe and well-drained from all juice), cut in halves; plums, strawbe:fries, pineapples cut in squares, or aaiall triangles, or any other available fruit, and "dip in the white of an egg that has been very slightly beaten and then in pulverized sugar, and lay in the ceatre of your cakes 2 70 CAKES. WAFERS. Dissolve four ounces of butter in half a teacup of milk; stir together four ounces of white sugar, eight ounces of sifted flour, and the yolk of one egg, add- ing gradually the butter and milk, a tablespoonful of orange-flower water, and a pinch of salt; mix it weU. Heat the wafer-irons, butter their inner surfaces, put ia a tablespoonful of the batter, and close the irons immediately; put the irons over the fire, and turn them occasionally, until the wafer is cooked; when the wafers are all cooked, roll them on a small round stick, stand them upon a sieve, and dry them; serve vnih. ices. PEACH CAKES Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth). Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter operation if you would have excel- lence with your cakes. Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes- Then with a large spoon, drop the batter upon a baking-tin, which has been buttered and floured, being careful to have the cakes as nearly the same size as possible, and resembling in shape the half of a peach. Have a quick oven ready, and bake the cakes about ten minutes, watching them closely so that they may only come to a Ught brown color. Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water. CUP CAKES. Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour, and four eggs, half a teaspoonf ul of soda, large spoon cream tartar; stir butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavoring, and the' whites. Pii^cream tartar in flour and add last. Bake in buttered gem-pans, or drop the batto-, a teaspoonful at a time, in rows, on flat buttered tins. ^ X To this recipe may be addedVcSp of English currants or chopped raisins; and a^so another variety of cakes may be made by adding a half cup of dtron aficed and floured, a half -cupful of chopped almonds, and lemon extract. CAKES 277 VARIEGATED CAKES. One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one- half cups of prepared floui . Bitter almond flavoring, spinach juice and. cochineal. Cream, the butter and sugar; add the milk, flavoring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochmeal, leaving the third white. Put a little of each into small, round pans or cups, giving a light stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better. If you can get pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on sides and top CORK STARCH CAKES. One cupful each of butter and sweet milk, and half a cup of corn-starch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two teaspoonfuls of cream of tartar and one of soda; flavor to taste Bake in gem-tins or patty -pans. SPONGE DROPS. Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffee-cup of flour, in which one teaspoonf ul of cream of tartar and half a tea- spoonful of saleratus are thoroughly mixed, ilavor with lemon. Butter tin sheets with washed butter, and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream. SAVORY BISCUITS OR LADY FINGERS. Put nine tablespoonfuls of fine white sugar into a bowl, and put the bowl mto hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the bowl and beat them quickly until they become a little warm and rather thick; then take the bowl from the water, and continue beating until it is nearly or quite cold; now stir in lightly nine tablespoonfuls of sifted flour; then with a paper-funnel, or something of the kind, lay this mixture out upon papers, in biscuits^ three inches long and half an inch thick, in the form of fingers; sift sugar over the biscuits, and bake them upon tins to a light brown; when they are done and cold, retiiove them from the papers, by wetting them 278 CAKES. on the back; dry them, and they are ready for use. They are often used in making Charlotte Eusse. PASTRY SANDWICHES. Puff -paste, jam of any kind, the white of an egg, sifted sugar. Roll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, ahd mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from twenty minutes to half an hour; and, a stort time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically, and serve. This may be made of jelly-cake dough, and, after baking, allowed to cool before spreading with the preserve; either way is good, as well as fanciful NEAPOUTAINES. One cup of powdered sugar, half a cup of butter, two tablespoonf uls of lemon- juice, three whole eggs, and thi-ee yolks, beaten separately; three cups of sifted flour. Put this all together with half a teaspoonf ul of soda, dissolved in a table- spoonful of milk. If it is too stiff to roll out, add just enough more milk. Roll it out a quarter of an inch thick, and cut it out vsrith any tin cutter. Place the cakes in a pan slightly greased, and color the tops with beaten egg and milk, with some chopped almonds over them. Bake in a rather quick oven. BRUNSWICK JELLY CAKES. Stir one cup of powdered white sugar, and one half cup of butter together, till perfectly light; beat the yoPcs of three eggs till very thick and smooth; sift three cups of flour, and stii- it into the beaten eggs with the butter and sugar; add a teaspoonf ul of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine; stir the whole well, and lay it on your paste-board, which must first be sprinkled with flour; if you find it so moist as to be unmanageable, throw in a little more flour; spread the dough into a sheet about half an inch thick, and cut it out in round cakes with a biscuit-cutter; lay them in buttered pans and bake about five or six minutes; when cold, spread over the surface of each cake a hquor of fruit- jelly or marmalade; then beat the whites of three or four eggs tin it stapds alone; beat into ilie froth, by degrees, a sufficiency of powdered loaf-sugar to make it as thick as icing; flavor with a few drops of strong essence of lemon, and wth a spoon heap it up on each cake, making it CAKES. 3 79 high in th.e centre; put the cakes into a coal oven, and as soon as the tops are colored a pale brown, take them out. LITTLE PLUM CAKES. One cup. of sugar and half a cup of butter, beaten to a smooth cream; add three well-heaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of raisins, and one of currants, half of a teaspoonful of bakiHg-soda, dissolved in a little water, and milk enough to make a stiff batter; drop this batter in drops on well-buttered tins, and bake in a quick oven. JUMBLES. Cream together two cups of sugar and one of butter, add three welJ-beaten ,eggs and six tablespooufuls of sweet milk,. two teaspoonfuls of baking-powder, flavor to taste; flour' enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by roUing out rolls as large as your [xnger, and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate oven.' These jumbles are very delicate, will keep a long time. WINE JUMBLES. One cup of butter, tv/o of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla, and flour enough to roll out. Eoll as thin as the blade of a knife, and cut with an oval cutter. Bake on tin-sheets, in a quick oven, until a dark brown. These will keep a year if kept in a tin box and in a dry place. COCOANUT JUMBLES. Grate one large cupful of cocoauut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoohfuls of milk, and five cupfuls of sifted flour; then add by degrees the gi'ated nut, so as to make a stiff dough, i-oUed thin, and cut \\'ith a round cutter, tte'ving a hole in the middle. Bake in a quick oven from five to ten minutes. PHILADELPHIA JUMBLES. Two cups of sugar, one cup of butter, eight eggs, beaten light; essence ol bitter almond or rose to taste; enough flour to enable you to roll them out. Stir the sugar aud butter to a light cream, then add the well- whipped eggs, the flavoring and flour; mix well together, roll out in powdered sugar, soil in a sheet a quarter of an inch thick; cut into rings with a jagging-iron, and bake in a (juick oven on buttered tins. j8o cakes. ALMOND JUMBLES. Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs, -weU-beaten, two tablespoonfuls of rose-' water, tiiree-quarters of a pound of almonds, blanched and chopped very fine; one teaspoonful of soda, dissolved in boiling water. Cream, butter and sugar; stir in the beaten yolks the nulk, flour, rose-water, almonds, and, lastly, the beaten whites very hghtly, and quickly; drop in rings on buttered paper, and bake at once. FRUIT JUMBLES- Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda, cream the butter; add the sugar; cream again; then add yolks of eggs, the milk, beaten whites and flour; a little cinnamon, nutmeg, allspice, and ground cloves, and one-quarter of a pound of currants, roUed in flour. COOKIES. One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg, and five cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking-powder ; mix into a soft dough, and cut into round cakes; roll the dough as thin as pie-crust. Bake.in a quick oven a light- brown. These can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter. Water cookies made the same as above, using water in place of milk , Water cookies keep longer than milk cookies. FAVORITE COOKIES. One cup of butter, one and a half cups of sugar, one half cup of sour mik, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enough to roll; make quite soft. Put a tablespoonful "of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven, a light brown. FRUIT COOKIES One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking-powder, a teaspoonful of grated nut- meg, three tablespoonfuls of English currants or chopped raisins. Mix soft, and roll out, using just enough flour to stiffen sufficiently. Cut out with a large cutter, wet the tops with milk, and sprinkle sugar over them. Bake on buttered tins in a quick oven. CAKES. 281 CRISP COOKIES. (Very Nice.) One cup of butter, two cups of sugar, three eggs ■well-beaten, a teaspoonfu] of soda and two of cream tartar, spoonful of milk, one teaspoonf ul of nutmeg, and one of cinnamon. Flour enough to make a soft dough just stiff enough to roU out. Try a pint of sifted flovir to begin with, working it in gradually. Spread a little sweet milk over each, and sprinkle with sugar. Bake in a quick oven a light brown. LEMON COOKIES. Four cups of sifted flour, or enough for a stiii dough; one teacupful of butter, two cups of sugar, the juice of one lemon, and the grated peel from the outside, three eggs, whipped very light. Beat thoroughly each ingredient, adding after all is in a half teaspoonf ul of soda, dissolved in a tablespoonf ul of milk. RoU out as any cookies, and bake a light brown. Use no other wetting, COCOANUT COOKIES. One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one- half teaspoonf ul extract of vanilla, and floiu" enough to roll out. DOUGHNUTS OR FRIED CAKES. Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease, and are spoiled. If it is at the right heat, the doughnuts will in about ten minutes be of a delicate brown outside and nicely cooked inside. Five or six minutes will cook a cruller. Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat, and drain them imtil every drop ceases dripping. CRULLERS OR FRIED CAKES. One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonfu] of cinnamon, a teaspoonful of salt, and one of soda; make a little stiffer than biscuit dough, roU out a quarter of an inch thick, and cut with a fried-cake cntter, with a hole in the centre. Fry in hot lard. a82 CAKES. These can be made with sweet milk and baking-powder, using two heaping teaspoonfuls of the baking-powder in place of soda. RAISED DOUGHNUTS. Old-fashioned "raised doughnuts," are seldom seen, now-a-days, but are easily made. Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast; when the sponge is very Ught, add lialf a cupful of butter or sweet laid, a coffee-cupful of sugar, a tcaspoonful of salt and one small teaspoonful of soda, dissolved m a httle water, one tablespoonful of cinna- mon, a httle grated nutmeg; stir in now two well-beaten eggs, add sifted flour until it is the consistency of biscuit-dough, knead it well, cover and let rise; then roU the dough out into a sheet half an inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover them weU, and let them rise before frjdug them. Drop them in very hot lard. Raised cakes require longer time than cakes made with baking-powder. Sift powdered sugar over them as fast as they are fiied, while warm. Our grandmothers put eiUspice into these cakes; that, however, is a matter of taste. BAKERS' RAISED DOUGHNUTS. Warm a teacupful of lard in a pint of milk; when nearly cool, add enough flour to make a thick batter, and add a small cupful of yeast; beat it well, and set it to rise; when light, work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda, dissolved in a spoon- ful of milk; one teaspoonful of salt, a teaspoonful of gi-ound cinnamon, and half of a nutmeg giated; then work in gradually enough flour to make it stiff enough to roll out; let it rise again, and when very Ught, roll it out in a sheet an jnch thick; cut into rounds; put into .the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls ; flatten a little; let them stand a few minutes before boiling them; have plenty of lard in the pot, and when it boils drop in the cakes; when they are a light brown, take them out with a perforated skimmer; drain on soft white paper, eind roll, while warm, in fine powdered sugar. — PurselVs Bakery, Nem York City, CRULLERS OR WONDERS. Three eggs, three tablespoonfuls of melted lard or butter, three tablespoon. f uls of sugar, mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin like pie-crust; cut in squares three inches long and two wide, then cut several slits or lines lengthwise, to within a quarter of an inch of the CAKES. 283 edges of tike ends; i-ua your two forefingers through every other slit; lay them down on the board edgewise, and dent them. These are very dainty wheo fried. Fry in hot lard a light brown. GERMAN DOUGHNUTS. One pint of milk, four eggs, one small tablespoonful of melted butter, flavor- ing, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth, and when it is cool, have ready the yolks of the eggs well- beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites, then lastly add the salt and as much more flour as vviU make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee. NUT CAKES (Fried.) Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of y^ast, a teacupful of luke-warm milk and a little salt. "Whip all weU together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. Beat it until it faUs from the spoon, then set it to rise. "When it has risen, make butter or lard hot in a frying-pan; cut from the hght dough little pieces the size of a walnut, and with- out molding or kneading, f 17^ them pale browji. As they are done, lay them on a napkin to absorb any of the fat. TRIFLES. * Work one egg and a tablespoonful of sugar to as much flour as will make a stifi paste; roU it as thin as a dollar piece, and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; teke them out -nnlh a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper, put a spoonful of jelly on each. PUFF-BALL DOUGHNUTS. These doughnuts, eaten fresh and warm, are a delicious breakfast dish, and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, . nutmeg, and flour enough to pennit the spoon to stand upright in the mixture; . add two heaping teaspoonfuls of balcing-powder to the flour; beat all until.veiy light. Drop by the dessertspoonful into boiling lard.. These will not absorb a bjt of fat, and are not at all rich, and consequently are the least injurious of this ; kind of caJcesi [9 GENERAL REMARKS. Use the very best materials in making pastry; the shortening should be fresh, sweet, and hard; the water cold (ice water is best), the paste rolled on a cold board, and all handled as little as possible. When the crust is made, it makes it much more fiakey and pufiE much more to put it in a dish covered with a cloth, and set in a very cold place for half an hour, or even an hour; in summer, it could be placed in the ice box. A great improvement is made in pie-crust by the addition of about a heaping teaspoonful of baking-powder to a quart of flour, also brushing the paste as often as roUed out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of pufif-paste, it is as well to try this method. If currants are to be used in pies, they should be carefully picked over, and Washed in several waters, dried in a towel, and dredged with flour before they are suitable for use. Raisins, and all dried fruits for pies and cakes, should be seeded, stoned, and dredged with flour, before using. AJmonds should be blanched by pouring bofling water upon them, and then slipping the skin off with the fingers. In pounding them, always add a little rose or orange water, with fine sugar, to prevent their becoming oily. Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven whUe you count twenty, the oven has just the proper temperature, and it should be kept at this temperature as long as the pastry is in; this heat will bake to a light brown, and wiM give the pastry a fresh and flakey appearance. If you suffer the heat to abate, the under crust will become heavy and clammy, and the apper crust will fall in. PASTRY PIES AND TARTS. 285 Another good way to ascertain ,wheii the oven is heated to the proper degree for puff- paste: put a small piece of the paste in previous to baking the whole, and then the healt can thus be judged, of. Pie-crust can be kept a week, and the l2ist be better than the first, if put in a tightly covered dish, and set in the ice-chest in summer, and in a cool place in winter, and thus you can make a fresh pie every day with httle trouble. In baking custard, pumpkin or squash pies, it is well, in order that the mix- ture may not be absorbed by the paste, to first partly bake the paste before add- ing it, and when stewed fruit is used the fiUing should be perfectly cool when put in, or it will make the bottom crust sodden. HOW TO MAKE A PIE. After making the crust, take a portion of it, roU it out and fit it to a buttered pio-plate by cutting it off evenly aroimd the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roU it a little thinner than the under crust; lap one half over the other and cut tliree or foiu' shts about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges). Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by shghtly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and untD , the filling boiLs up through the slits in the upper crust. To prevent the juice soaking through into the crust, making it soggy, wet the under crust with the white of an egg, just before you put in the pie mixture. . If the top of the pie is brushed over vrith the egg, it gives it a beautiful glaze. FOR ICING PASTRY. To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and in a few minutes it will be done. Great care should be taken that the paste does not catch or bum in the oven, which it is very liable to do after the icing is laid oa Or make a meringue by adding a tablespoonf ul of white sugar to the beaten white of one egg. Spread over the top, and slightly brown in the oven. 286 PASTRY, PIES AND TARTS. FINE PUFF-PASTE. Into one quait of sifted flour, niix two teaspoonfuls of baking-powder, and a teaspoouful of salt; (hen sift again. Meajuie out one teacupful of butter and one of lard, hard and cold. Take the lard and i ub into the flour until a very fine, smooth paste. Then put in just enough ice-wafer, say half a cupful, con- taining a beaten white of egg, to mix a very stiff dough. Roll it out into a thin sheet, spread with one-foui th of the butter, sprinkle over with a Uttle flour, then roll up closely in a long roll, Uke a scroll, double the ends towards the centre, flatten and reroU, then spread again with another quarter of the butter. Repeat this operation until the butter is used up. Put it on an earthen dish, cover it with a cloth and set it in a cold place, in the ice-box in summer; let it remain until cold; an hour or more before making out the cnist. Tarts made with this paste cannot be cut with a knife when fresh; they go into flakes at the touch. You niay roll this pastiy in any direction, from you, towards you, sideways, anyway, it matters not, but you must have nice flour, ice-water, and very Hltle of it, and strength to roll it, if you would succeed. This recipe I purchased from a colored cook on one of the Lake Michigan steamers many years ago, and it is, without exception, the finest puff-paste I have ever seen. PUFF-PASTE FOR PIES. One quart of pastry flour, one pint of butter, one lablespoonful of salt, one of sugar, one and a quarter cupfuls of ice- water. Wash the hands vpith soap and water, and dip them first in very hot, and then in cold water. Einse a large bowl or pan with boiUng water, and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk, and lightens it, so that the pastry is more delicate. Shape the butter into two tlun cakes, and put in a pan of ice- water to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the floui'. Add the water, stirring with a knife. Stir quickly and vigorouslj', until the paste is a smooth ball Spiinkle the board lightly with flour. Tmn the paste on. tliis and. pound quickly and lightly with the rolling-pin. Do not break the paste. JKoU from you, and to one side; or, if easier to roll from you aH the time, turn the paste around. When it is about one-fourth of aa imh. thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one- third from each side, so that the edges meet. Now fold from the ends, but do PASTRY, PIES AND TARTS. S87 not have these meet. Double the paste, pound lightly, and roU down to about one-ite'd of an inch in thickness. Fold as before, and roll down again. Eepeat {Ms tlffee times, if for pies, and six times if for vol-au-vents, patties, tarts, etc. Place on the ice, to harden, when it has been roUed the last time. It should be in the ice-chest at least an hour before being used. In hot weather, if the paste sticks when being roUed down, put it on a tin sheet, and place on ice. As soon as' it is chilled, it will roll easily. The less flour you use in roUing out the paste, the tenderer it wiU be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used. —Maria Parloa. SOYER'S RECIPE FOR PUFF-PASTE, To every pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter. Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft, flexible paste with the right hand, and handle it as Uttle as possible; then squeeze all the buttermilk from the butter, virring it in a cloth, and roU out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roU it out again to the thickness of a quarter of an inch; fold over one-third, over which again pass the roUing-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a httle flour both under and over, and repeat the rolls and turns twice again, as before. Mour a baking sheet, put the paste on this, and let it remain on ice or in some cool place for half an hour; then roU twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required. RULE FOR UNDER CRUST. A good rule for pie-crust for a pie requiring only an under crust, — as a custard or pumpkin pie, — is: Three large tablespoonfuls of flour sifted; rubbing into it a large tablespoonful of cold butter, or part butter and part lard, and a pinch of salt,. mixing with cold water enough to form a smooth, stiff paste, and roUed ^uite thin. PLAIN PIE-CRUST. Two and a half cupfuls of sifted flour, one cupful of shortening^ half butter and half lard, cold; a pinch of salt, a heaping teaspoonful of baking-powder, 288 PASTRY, PIES AND TARTS. sifted through the flour. Rub thoroughly *,he shortening into the flour. Mix * together with half a teacupful of cold water, or enough to form a rather stiff - dough; mix as little as possible, just enough to get it into shape to roll out; it must be handled very lightly. This rule is for two pies. When you have a little pie-crust left, do not throw it away; roll it thin, cut it in small squares and bake. Just before tea, put a spoonful of raspberry jelly on each square. PUFF-PASTE OF SUET. Two cupf uls of flour, one-half teaspoonf ul of salt, one teaspoonf ul' of baking- powder, one cup of chopped suet, freed of skin, and chopped very fine, one cup- ful of water. Place the flour, sifted with the powder, in a bowl, add suet and water; mix into smooth, rather firm dough. This paste is excellent for fruit puddings, and dumplings that are boiled; if it is well made, it will be light and flaky, and the suet imperceptible. It is also excellent for meat pies, baked or boiled. All the ingredients should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other. POTATO CRUST. Boil and mash a dozen medmm-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of mUk or cream. Stiffen with flour sufficient \xt roll out. Nice for the tops of meat pies. TO MAKE PIE-CRUST FLAKY In making a pie, after you have rolled out your top cnist, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it well. Cut a slit in the middle, place it over the top of your pie, and fasten the edges as any pie. Now take the pie on your left hand, and a dipper of cold water in your right hand; tip the pie slanting a little, pour over the water sufficiently to rinse off the flour. Enough floui- will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, wliich many cooks think is much better than rolling the butter into the crust. TARTLETS. Tarts of strawbeiTy or any other kind of preserves are generally made of the trimmings of puff -paste rolled a little thicker than for ordinary pies; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, ^ and pla<»d in small tart-pans, first pricking a few holes at the bottom with a Pastry, pies and tarts. 289 fork before placing them in the oven. Bake from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve. B7 this manner, both the flavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required PATTIES, OR SHELLS FOR TARTS Roll out a nice puflf-paste thin; cut out with a glass or cookey-cutter, and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jeUy, jam or preserves, as tarts. Or shells may be made by lining patty -pans with paste. If the paste is light, the shells wiU be fine. Filled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg)t and browned in oven, they are very nice to serve for tea. If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking. TARTLETS. Tartlets are nice made in this manner: Roll some good puff-paste out thin, and cnt it into two and a half inch squares; brush each square over with the white of an egg, then fold down the comers, so that they all meet in the middle of each piece of paste; shghtly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a Uttle hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a nankin, and garnish with the same preserve the tartlets are filled with. TARTS. Larger pans are reqm'red for tarts proper, the size of small, shallow pie-tins; then after the paste is baked and cooled and fiUed with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste, criss-crossed on the top, all of which have been previously baked on a tin by themselves. Dried fruit, stewed until thick, makes fine tart pies, also cranberries, stewed and wAsweetened. GREEN APPLE PIE. Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small lev^ tablespoonful w sifted flour, two tablespoonfuls of water, a few bits of huttel^ stir all together ago PASTRY, PIES AND TARTS. ■with a spoon; put it into a pie-tin lined with pie-paste: cover with a top crust and bake about forty minutes. The result will be a delicious, juicy pie. APPLE CUSTARD PIE. No. I. Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly, and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk, and lastly the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. APPLE CUSTARD PIE. No. 2. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy, and one teacupful of milk; mix all well, and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes. APPLE CUSTARD PIE. No. 3. Lay a crust in your plates; slice apples thin, and half fill your plates; pour over them a custard made of four eggs and one quart of mUk, sweetened and.sea- sgned to your taste. APPLE CUSTARD PIE. No. 4. Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg. IRISH APPLE PIE. Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, season- ing them with brown sugar, and any spice, such as pounded cloves and cinna- mon, or grated lemon-peel. A little quince marmalade gives a fine fiav^to the F pie. Add a little water, and cover with puff -paste. Bake for an hour. \ MOCK APPLE PIB Crush finely, vnth a rolling-pin, one large Boston cracker; put it into a bo' and pour upon it one teacupful of cold water; add one teacupful of fine whil ^^\f-PASj^y,.rJES AND. TARTS. 29I sngar, the juice an*' pulp of oije lemon, half a lemon-rind grated, and a little nutmeg; line the pie^lai. V^th naif puff -paste, pour in the mixture, cover with the paste, and bakrf&lf a^fiour. Th ^se ai'e proporaons for one pie. .*, • APPLE AND PEACH MERINGUE PIE. Stew the apples or peaches and sweeten to taste. Mash smootn and. season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie, and whip to a stiff frothj and sweeten. ■'^tktlTee tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla; bearontil it will stand alone; then spread it on the pie one-half to one inch thick; set it back into 'tjie oven until the meringue is well " set. " Eat cold. COCOANUT PIE. N* i. One-half cup dessicated cocoanut, soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top. J_ COCOANUT PIE. No. 2. Cuf off^Tie brown part of Ine coceaffBt, grate the -white -part, mix: i* w>u._ milk, and set it ap. the fire and let it boU slowly eight or ten minutes. To a pound of the grated cocoanut, allow a quart of milk, eight eggs, four table- spoonfuls of sifted white sugar, a glass of wine, a small cracker, ppunded fine, two spoonfuls of melted butter, and half a nutmeg. The eggp and sugar should be beaten together to a froth, then the wine stirred in. Put them into the jnilk and cocoenut, which should be first allowed to get quite cool; add the' cracker ^nd nutmegijturn the whole into deep pie-plates, wifc. a lining and rim of puS-paste. Bake them as soon as turned into the plates. CHOCOLATE CUSTARD PIE. No. 1. One quarter. cake of Baker's ^ocolate, grated; one T;mt of boiling water, bix- ^ eggs, one quart of milk, one -half cupful of white sugaT, two teaspoonfuls of ^aniUa. Dissolve the chocolate in a very Uttlie mUk^ stir into th6 boiling water, and boil thre^ minutes. When nearjjr coW, beat up with this the yolks of all the eggs and tte whites of three. ^ Stir this mixt^ure into ..the milk, season and pour into shells of goqii)^^ Wh^ the cussard i« " set "—but not more than half'done— spread ovL;i' it thewlutes whlppjd to a froth, with two tablespoonfuls of sugar.^You' may bake these custar^te witiiout paste, in a pudding-dish 01 cups seti||i'boili^^^t#, ) ^ 29a ^/tsr/(y. PIES ANi V V CHOCOLATE PIE. i Put some grate4;cbocolate into 3 basin 4tld plai^^n thwbick of the stove and let it melt fdq oott^dd any water to it); beat one egg and swne sugar itujt; when |aelted, sprvad this on Um top of a custard pie. 'i-lioversof chocolate will like this. < . ^:^, , LEMON PIE. (Superior.) ,^ TaKe a deep dish, grate intoit the outside of the rind of. 'two lemons; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or one of corn-starch ; stir it well together, then add the yolks of three well-beaten eggs, beat this thoroughly, then add the juice of the lemons, tw^Kups of water, and a rVce of butter the size of a walnut, Set this .on the fire in another dish containing I ding water and cook it until it thickens,j^d will dip up o|i||he spoon hke coliS-Wney. Remove it from the fire, and whJen copied, pour it Hito a deep pie-tin, lined with pastry; bake, andwwhen 'done, have ready the whites, beaten stiff, with three snr^all tablespoonfuls of .sugar. Spread this over the top and return to the oven to^set and brown slightly. This makes a deep, large-sized pie, and very superior. ' -^ ' s m^ —Ebbill House. Wathingto*7 ,_^:»ii.-»-,..-3& ^~- t,£MON prt. .No. 2. ^ ^-'■ One coffes-cupful of sugar, three eggs, one cupful of wateMonfi tablespoonful of melte4,^utter. One heaping tablespobSul of Hour, the juice and a-litfle of the riibi of one lemon. Reserve the whites of the eggs, and after the pie is baked, spread them over the top, oeaten' lightly, with a spoonful of sugar, and return to the^ffven until it isa light brown. 4M This ni&,y be cooked before it is put intojthe crust or not,-bu^is rather bettwr' ti) cook it first in a dcwble* oiler or dish. ^ n&l^es a n» 302 PASTRY, PIES AND TARTS. spoonful of flour, half a cupful of sugar, and a pinch of salt. Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boiKng milk, until cooked to a thick cream; remove from the fire, and stir into it the grated rind and juice of one large lemon. Have ready baked and hot, some puff-paste tart shells. Fill them with the custard, and cover each •with a meringue, made of the whites of the eggs, sweetened vrith four table- spoonfuls of sugar. Put into the oven and bake a light straw-color. LEMON TARTLETS. No. 2. Mix weU together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs, and the crumbs of sponge cake; beat it aU together until smooth; put_into twelve patty-pans lined with puff -paste and bake until the crust is done. ORANGE TARTLETS. Take the juice of two large oranges, and the grated. peel of one, three-fourths of a cup of sugar, a tablespoonf ul of butter; stir in a good teaspoonful of corn- starch into the juice of half a lemon, and add to the mixture. Beat all well together, and bake in tart shells without cover. MERINGUE CUSTARD TARTLETS. Select deep individual pie-tins^ fluted tartlet pans are suitable for custard tarts, but they should be about six inches in diameter and from two to three inches deep. Bjitter the pan and line it vsdth ordinary puff -paste, then fill it vrith a custard made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream. Stir until free. from lumps and add twd with it. GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one pint of custard, a plateful of (Shipped cream. Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, Bd boil them until reduced to a pulp. Put tliis pulp at the bottom of a trifle Iish; pour over it a pint of custard, and, when cold, cover with whipped cream, 'he cream should be whipped the day before it is wanted for table, as it will hen be so much firmer and more solid. This dish may be garnished as fancy ictates. LEMON HONEY. One coffee-cupful of white sugar,, the' gi-ated rind and juice of one large smon, the yolk of three eggs, and the white of one, a t&blespoonful of butter, 'ut into a basin the sugar and butter, set it in a dish of boiling water over the re; while this is melting, beat up the eggs, and add to them the grated rind nom the outside of the lemon; then add this to the sugar and butter, cooking Qd stirring it imtil it is thick and clear like honey. This will keep for some days, put int6 a tight preserve jar, and is nice for avoring pies, etc. 313 CUSTARDS, CREAMS AND DRESSER TS. FLOATING ISLANDS. Beat the yolks of five eggs and the whites of two very Ught; sweeten with five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded milk and cook it until it thickens. When cool, pour it into a glass dish. Now whip the whites of the three remaining eggs to a stiff froth; adding three table- spoonruls of sugar, and a little flavoring. Pour this froth over a shallow dish of boiling water; the steam passing through it cooks it; when sufficiently cooked, take a tablespoon and drop spoonfuls of this over the top of the custard, far enough apart so that the " Uttle white islands " vidll not touch each other. By dropping a teaspoonful of bright jeUy on the top or centre of each island, is pro- duced a pleasing effect; also by filling wine-glasses and arranging them around a standard adds much to the appearance of the table. FLOATING ISLAND. Cue quart of milk, five eggs, and five tablespoonfuls of sugar. Scald the milk, then add the beaten yolks and one of the whites together with the sugar. First stir into them a Uttle of the scalded miUc to prevent curdhng, then all of the milk. Cook it the proper thickness; remove from the fire, and when cool, flavor; then pour it into a glass dish and let it become very cold. Before it is served, beat up the remaining four whites of the eggs to a stiff froth, and beat into them three tablespoonfuls of sugar and two tablespoonfuls of currant ieUy. Dip this over the top of tne custard, TAPIOCA BLANC MANGE. Half a pound of tapioca, soaked an hour in one pint of milk, and boOed till tender; add a pinch of salt, sweeten to taste, and put into a mold; when cold, turn it out, and serve with strawberry or raspberry jam around it and a little cream. Flavor with lemon or vanilla. BLANC MANGE. No. i. In one teacupful of water boil until dissolved one ounce of clarified isinglass, or of patent gelatine, (which is better); stir it continually wliile boiling. Then squeeze the juice of a lemon upon a cupful of fine, white sugar; stir the sugar into a quart of rich cream, and half a pint of Madeira or Sherry wine; when it is well mixed, add the dissolved isinglass or gelatine, stir all well together, pour it into molds previously wet with cold water; set the molds upon ice, let them stand until their contents are hard and cold, then serve with sugar rfnd oream or custard sauce. CUSTAJilfS, CREAMS AND DESSERTS. 3'9 BLANC MANGE. No. 2. Dissolve two ounces of patent gelatine in cold water; when it is dissolved, stir it into two quarts of rich milk, with a teacupful of fine white sugar; season it to your taste with lemon, or vanilla, or peach water; place it over the fire and boil it, stirring it continually; let it boil five minutes; then strain it through a cloth, pour it into molds previously wet with cold water, and salt; let it stand on ice, or in any cool place, imtil it becomes hard and cold; turn it out carefuUy upon dishes and serve; or, half fill your mold; when this has set, cover with cherries, peaches in halves, strawberries or shced bananas, and add the re- mainder. CHOCOLATE BLANC MANGE. Half a box of gelatine soaked in a cupful of water for an hour, half a cupful of grated chocolate, rubbed smooth in a httle milk. BoU two cupfuls of milk, then add the gelatine and chocolate, and one cupful of sugar; boil all- together eight or ten minutes. Kemove from the fire, and when nearly cold beat into this the whipped whites of three eggs, flavored with vanilla. Should be served cold with custard made of the yolks, or sugar and cream. Set the molds in a cold place. CORN-STARCH BLANC MANGE. T£Jse one quart of sweet rmlk, and put one pint upon the stove to beat; in the other pint mix four heaping tablespoonfuls of corn-starch and half a cupful of sugar; when the milk is hot, pour in the cold milk with the corn-starch and sugar thoroughly mixed in it, and stir all together unto there are no hunps and it is thick; flavor with lemon; take from the stove, and add the whites of three eggs beaten to a stiff froth. A Custard for the above. — One pint of milk boiled with a httle salt in it; beat the yolks of three eggs with half a cupful of sugar, and add to the boiling milk; stir well, but do not let it boil until the eggs are put in; flavor to taste. FRUIT BLANC MANGE. Stew nice, fresh fruit (cherries, raspberries, and strawberries being the best), or canned ones will do; strain off the juice, and sweeten to taste; place it over the fire in a double kettle until it boils; while boihng, stir in com-starch wet with a httle cold water, allowing two tablespoonfuls of com-starch to each pint of juice; continue stirring until sufficiently cooked; then pour into molds wet in cold water, and set away to cool. Served with cream and sugar. 220 CUSTARDS, CREAMS AND DESSERTS. ORANGE CHARLOTTE. For two molds of medium size, soak half a box of gelatine in half a cupful of water for two hours. Add one and a half cupful of boiling water, and strain. Then add two cupfuls of sugar, one of orange juice and pulp, and the juice of one lemon. Stir until the mixture begins to cool, or about five minutes; then add the whites of six eggs, beaten to a stiff froth. Beat the whole until so stiff that it will only just pour into molds lined with sections of orange. Set away to cooL STRAWBERRY CHARLOTTE. Make a boiled custard of one quart of milk, the yolks of six eggs, and three- quarters of a cupful of sugar; flavor to taste. Line a glass fruit dish with slices of sponge cake, dipped in sweet cream; lay upon this ripe strawberries sweetened to taste; then a layer of cake and strawberries as before. When the custard is cold, pour over the whole. Now beat the whites of the eggs to a stiff froth, add a tablespoonful of sugar to each egg, and put over the top. Decorate the top with the largest berries saved out at the conmaencement. Easpberry Charlotte may be made the same way. CHARLOTTE RUSSE. (Fine.) Whip one quart of rich cream to a stiff froth, and drain welj on a nice sieve. To one scant pint of milk add six. eggs beaten very hght; make very£weet; flavor high with vaniUa. Cook over hot water till it is a thick custard. Soak one full ounce of Cox's gelatine in a very httle water, and warm over hot water. When the custard is very cold, beat in Hghtly the gelatine and the whipped cream, line the bottom of your mold ■\\dth buttered paper, the side with sponge cake or lady-fingers fastened together vsdth the white of an e^. FiB with the cream, put in a cold place, or in summer on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, aU that drips through can be re-whipped. CHARLOTTE RUSSE. Cut stale sponge cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they 'Ctfl not be disturbed until the filling is ready. Take a deep tin pan and fill about one-third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip chum is better) put one and a half pints of cream (if the cream is very thick take CUSTARDS, CREAMS AND DESSERTS. i2t one pint of cream and a half pint of milk); whip it to a froth, and when the bowl is full, skim the froth into the pan which is standing on the ice, and repeat this until the cream is all froth; then with a spoon draw the froth to one side, and you ^vill find that some of the cream has gone back to milk; turn this into the bowl again, and whip as before; when the cream is all whipped, stir into it two-thirds of a cup of powdered sugar, one teaspoonful of vanilla and half of a box of gelatine, which has been soaked in cold water enough to cover it for one hoiu-, and then dissolved in boiling watet enough to dissolve it (about half a cup); stir from the bottom of the pan until it begins to grow stiff; fill the molds and s6t them on ice in the pan for one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish. Have the cream ice-cold when you begin to whip it; and it is a good plan to put a lump of ice into the cream while whipping it. — Maria Parloa, ANOTHER CHARLOTTE RUSSE. Two tablespoonfuls of gelatine soaked in a little cold milk two hours; two coileecupfuls of rich cream; one teacupful of milk. Whip' the cream stiff in a large bowl or dish; set on ice. Boil the milk and pour gradually over the gela/- tine until dissolved, then strain; when nearly cold, add the whipped cream, a spoonful at a time. Sweeten with powdered sugar.^flavor with extract of vanilla. Line a dish with lady-fingers or sponge cake; pom: in cream, and set in a cool place to harden. This is about the same recipe as M. Parloa's, but is not as explicit in detail. PLAIN CHARLOTTE RUSSE. Make a rule of white sponge cake; bake in narrow, shallow pans. Then make a custard of the yolks, after this recipe. Wet a sauce-pan with cold water to prevent the milk that will be scalded in it from burning. Pour out the water and put in a quart of milk; boil and partly cool. Beat up the yolks of six eggs, and add three omaces of sugar and a saltspoonful of salt; mix thoroughly and. add the hike- warm milk. Stir and pour the custard into a porcelain or double eauce-pan, and stir while on the range xmtil of the consistency of cream; do not allow it to boil, as that would cm'dle it; strain, and when almost cold, add two teaspoonfuls of vanilla. Now having arranged your cake (cut into inch slices) around the sides and on the bottom of a glass dish, pour over the custard, K you wish a meringue on the top, beat up the whites of four eggs with four table- spoonfuls of sugar; flavor with lemon or vanLla, spread over the top, and brown dightly in the oven. 322 CUSTARDS, CREAMS AND DESSERTS. PLAIN CHARLOTTE RUSSE. No, 2. Put some thin slices of sponge cake in the bottom of a glass sauce-dish; pour in wine enough to soak it; beat up the whites of three eggs until very light; add to it three tablespoonf uls of finely powdered sugar, a glass of sweet wine, and one pint of thick, sweet cream; beat it well, and pour over the cake. Set it in a cold place until served. NAPLE BISCUITS, OR CHARLOTTE RUSSE. Make a double rule of spongecake; bake it in round, deep patty-pans; when cold, cut out the inside about one quarter of an inch from the edge and bottom, leaving the shell. Eeplace the inside with a custard made of the yolks of four eggs, beaten with a pint of boihng milk, sweetened and flavored; lay on the top of this some jelly or jam; beat the whites of three eggs with three heaping tablespoonfuls of powdered sugar until it \vill stand in a heap; flavor it a Uttle; place this on the jelly. Set them aside in a cold place until time to serve. ECONOMICAL CHARLOTTE RUSSE. Make a quart of nicely flavored mock custard, put it into a large glass fruit dish, which is partly filled with stale cake (of any kind) cut up into small pieces about an inch square, stir it a httle, then beat the whites of two or more eggs stiff, sweetened with white sugar; spread over the top, set in a refrigerator to become cold. Or, to be still more economical: To make the cream, take a pint and a half of nulk, set it on the stove to boil, mix together in a bowl the following named articles: large half cup of sugar, one moderately heaped teaspoonful of corn- starch, two tablespoonfuls of grated chocolate, one egg, a small half cup of mUk and a pinch of salt. Pour into the boiling milk, remove to top of the stove and let simmer a minute or two. When the cream is cold pour over the cake just before setting it on the table. Serve in saucers. If you do not have plenty of eggs you can use all corn-starch, about two heaping teaspoonfuls; but be careful and not get the cream too thick, and have it free from lumps. The cream -should be flavored, either with vanilla or lemon extract. Nut- meg might answer. 4kf TIPSY CHARLOTTE. Take a stale sponge cake, cut the bottom and sides *A it, so as to make it stand even in a glass fruit dish; make a few deep gashes through it with a sharp knife, pour over it a pint of good wine, let it stand and soak into the oake. In CUSTARDS, CREAMS AJ^D DESSERTS. 3^3 the meantime, blanch, peel and slice lengthwise half a pound of sweet almonds; Btick them all over the top of th© cake. Have ready a pint of good boUed cus- tard, well Savored, and pour over the whole. To be dished with a spoon. This u equally as good as any Charlotte. ORANGE CHARLOTTE. One-third of a box of gelatine, one-third of a cupful of cold water, one third of a cupful oi boiling water, and one cup of sugar, the juice of one lemon, and one cupful of orange juice and pulp, a little grated orange-peel and the whites of four eggs. Soak the gelatine in the cold water one hour. Pour the boiling water over the lemon and orange juice, cover it and let stand half an hour; then add the sugar, let it come to a boil on the fire, stir in the gelatine, and ■vrhen it is thoroughly dissolved, take from the fire. When cool enough, beat into it the four beaten whites of egg, turn into the mold and set in a cold place to stiffen, first placing pieces of sponge cake all around the mold. BURNT ALMOND CHARLOTTE. One cupful of sweet almonds, blanched and chopped fine, half a box of gela- : tine soaked twD lours in half a cupful of cold water; when the gelatine is suffi- dently soaked, put three tablespoonfuls of sugar into a sauce-pan over the fire and stir until it becomes liquid and looks dark; then add the chopped almonds to it, and stir two minutes more; turn it out on a platter and set aside to get cool. After they become cool enough, break them up in a mortar, put them in a cup and a half of milk, and cook again for ten minutes. Now beat together the yolk of two eggs with a cupful of sugar, and add to the cooking mixture; add also the gelatine; stir imtil smooth and well dissolved; take from the fire and set in a basin of ice- water and beat it until it begins to thicken; then add to that two quarts of whipped cream, and turn the whole carefully into molds, set away on the ice 10 become firm. Sponge cake can be placed around the mold or not, as desired. CHARLOTTE RUSSE. WITH PINEAPPLE. Peel and cut a pineapple in shoes, put the slices into a stew-pan with half a pound of fine white sugar, half an oimce of isinglass, or of patent gelatine, (which is better), and half a teacupful of water; stew it until it is quite tender, : then rub if through a sieve, place it upon ice, and stir it well; when it is upon ' the point of setting, add a pint of cream well whipped, mix it well, and pour it i&to a moid lined with sponge cake, or prepared in any other way you prefer. 324 CUSTARDS, CREAMS AND DESSERTS. COUNTRY PLUM CHARLOTTE Stone a quart of ripe plums; first stew, and then, sweeten them. Cut slices of bread and butter, and lay them in the bottom and around the sides of a large bowl or deep dish. Pour in the plums boiling hot, cover the bowl, and set it away to cool gradually. When quite cold, send it to table, and eat it with cream. VELVET CREAM, WITH STRAWBERRIES. Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon-peel and the juice of one lemon and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cooL Before it sets beat into it a pint of cream; pour into molds and keep on ice until wanted. Half fill the small molds with fine strawberries, pour the mixture on top, and place on ice until wanted. CORN-STARCH MERINGUE. Heat a quart of milk until it boils, add four heaping teaspoonfuls of corn- starch which has previously been dissolved in a little cold milk. Stir constantly while boUing, for fifteen minutes. Eemove from the fire, and graduaUy add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to " set." Make a meringue of the whites of five eggs, whipped stiff with a half cupful of jelly and spread evenly over the custard, without removing the same farther than the edge of the oven. Use currant jelly if vanilla is used in the custard, crab-apple for bitter almond, and strawberry for lemon. Cover and bake for five minutes, after which take off the hd and brown the meringue a very httle. Sift powdered sugar thickly over the top. To be eaten cold. WASHINGTON PIE. This recipe is the same as " Boston Cream Pie," (adding half an ounce of but- ter,) which may be found under the head of ' ' Pastry, Pies and Tarts. ' ' In summer time, it is a good plan to bake the pie the day before wanted; then when cool, wrap around it a paper and place it in the ice-box so as to have it get very cold; then serve it with a dish of fresh strawberries, or raspberries. A delicious dessert. CREAM PIE. No. 2. Make two cakes as for "Washington pie, then take one cup of sweet cream and throe tablcspoonfuls of white sugar. Beat with egg-beater or fork till it is CUSTAJiDS, CREAMS AND DESSERTS. 325 stiff enough to put on without running off, and flavor with vanilla. If you beat it after it is stiff it will come to butter. Put between the cakes and on top. DESSERT PUFFS. Puffs for dessert are delicate and nice; take one pint of milk and cream each, the white of four eggs beaten to a stiff froth, one heaping cupful of sifted floui-, one scant cupful of powdered sugar, add a little grated lemon-peel, and a httle salt; beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavored with lemon. PEACH CAKE FOR DESSERT. Bake three sheets of sponge-cake, as for jelly -cake; cut nice ripe peaches in thin slices, or chop them; prepare cream by whipping, sweetening and adding flavor of vanilla, if desired; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared. FRUIT SHORT-CAKES. For the recipes of strawberry, peach and other fruit short-cakes, look under the head of "Biscuits, EoUs and Muffins." They aU make a very delicious dessert when served with a pitcher of fresh, sweet cream, when obtainable. SALTED OR ROASTED ALMONDS. Blanch half a pound of almonds. Put with them a tablespoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yeUow-brown when done. They are a fashionable appetizer, and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place. ROAST CHESTNUTS. Peel the raw chestnuts and scald them to remove the inner sMn; put them in a frying-pan with a little butter and toss them about a few moments; add a sprinkle of salt and a suspicion of cayenne. Serve them after the cheese. Peanuts may be blanched and roasted the same. AFTER-DINNER CROUTONS. These crispy croutons answer as a substitute for hard- water crackers, and are also relished by most people. Cut sandwicb-bread into slices one-quarter of an inch thick; cut each shoe 326 CUSTAKDS. CREAMS AND DESSERTS. into four small triangles; dry them in the oven slowly until they assume a deli- cate brownish tint, then serve, either hot or cold. A nice way to serve them is to spread a paste of part butter and part rich, creamy cheese, to which may bo added a very Uttle minced parsley ORANGE FLOAT. To make orange float, take one quart of water, the juice and pulp of two lemons, one coffee-cupful of sugar. When boiling hot, add four tablespoonful of corn-starch. Lei it boil fifteen minutes, stirring all the time. ^Vhen cold, pour it over four or five oranges that have been sliced into a glass dish, and over the top spread the beaten whites of three eggs, sweetened and flavored with vanilla. A nice dessert. LEMON TOAST. This dessert can be made very conveniently without much preparation. Take the yolks of six eggs, beat them well, and add three cupfuls of sweet milk; take baker's bread, not too stale and cut into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufiicient melted butter, hot, to fry a delicate brown. Take the whites of the six eggs, and beat them to a froth, adding a large cupful of white sugar; add the juice of two lemons, heating well, and adding two cupfuls of boUing water. Serv'e over the toast as a sauce, and you will find it a very delicious dish. SWEET OMELET. No. 1. One tablespoonfifl of butter, two of sugar, one cupful of milk, four eggs. Let the milk come to a boU. Beat the flour and butter together ; add to them gradually the boUing mUk, and cook eight minutes, stirring often; beat the su- gar and the yolks of the eggs together; add to the cooked mixture, and set away to (iooL When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Bake in a buttered puddingdi.sh for twenty minutes in a moderate oven. Serve immediately, with creamy sauce. SWEET OMELET. No. 2. Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a teaspoonful of Vanilla extract, one cupful of whipped cream. Beat the whites of the eggs to a stiff froth, and gradually beat the flavoring and sugar into them. When well beaten add the yolks, and lastly, the whipped cream. Have a dish holding about one quart slightly buttered. Pour the mixture into this and bake just twelve minutes. Serve the moment it is .taken from the oven. CUSTARDS, CREAMS AND DESSERTS. ' 327 SALAD OF MIXED FRUITS. Put in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter and remove the seeds frota four sweet oranges; arrange them in a border around the pineapple. Select four fine bananas, peel and cut into slices lengthwise; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish put tiny mounds of grapes of mixed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy, pour over the fruit and serve. ORANGE COCOANUT SALAD. Peel and slice a dozen oranges, grate a coeoanut, and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them sweetened wine. Served with small cakes. When oranges are served whole, they should be peeled and prettily arranged in a fruit dish. A small knife is best for this purpose. Break the skin from the stem into six or eight even parts, peel each section down half way, and tuck the point in next to the orange. CRYSTALLIZED FRUIT. • Pick out the finest of any kind of fruit, leave on their staJks, beat the whites of three eggs to. a stiff froth, lay the fruit in the beaten egg vrith the stalks upward, drain them and beat the part that drips off again; select them out, one by one, and dip them into a cup of finely powdered sugar; cover a pan with a sheet of fine paper, place the fruit inside of it, and put it in an oven that is cool- ing; when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place. For this purpose, oranges or lemons should be carefully pared, end all the wWte inner skin removed that is possible, to prevent bitterness; then cut either in thin horizontal slices if lemons, or in quarters if oranges. For cherries, strawberries, ciurants, etc., choose the largest and finest, leaving stems out. Peaches should be pared and cut in halves, and sweet juicy pears may be treated in the same way, or look nicely when pared, leaving on the stems, and iced. Pineapples should be cut in thin shces, and these, again, divided into quarters. PEACHES AND CREAM. Pare and slice the peaches just before sending to table. Cover the glass dish containing them to exclude the air as much as possible, as they soon change 328 CUSTARDS^SJi^^MS AND DESSERTS. color. Do not sugar them in the dish— they then become preserves, not fresh fruit. Pass the powdered sugar and cream with them. SNOW PYRAMID. Beat to a stiff foam the whites of hall a dozen eggs, add a small teacupful of currant jelly, and whip all together again. Fill half full of cream as many saucers as you have guests, dropping in the centre of each saucer a tablespoon- ful of the beaten eggs and jelly in the shape of a pyramid. JELLY FRITTERS. Make a batter of three eggs, a pint of milk, and a pint bowl of wheat flour or more, beat it light; put a tablespoonful of lard or beef tat in a frjing or omelet pan, add a saltspoonful of salt, making it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate bro^v^), turn the other; when done, take them on to a dish with a d'oyley over it; put a dessert- spoonful of firm jelly or jam on each, and serve. A very nice dessert. STEWED APPLES. No. i. Take a dozen green, tart apples, core and slice them, put into a sauce-pan with just enough water to cover them, cover the sauce-pan closely, and stew the apples vmtil they are tender and clear; then take them out, put them into a deep dish and cover them; add to the juice in the sauce- pan a cupful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syrup a pinch of mace and a dozen wrhole cloves just ten minutes before taking from the fire; pour scalding hot over the apple, and set them in a cold place; eat ice cold with cream or boiled custard. STEWED APPLES. No. 2. Apples cooked in the following way look very pretty on a tea-table and are Appreciated by the palate. Select firm roimd greenings, pare neatly and cut in halves; place in a shallow stew .pan with sufficient boUing -water to cover them and a cup of sugar to every six apples. Each half should cook orf the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender, remove to a glass dish carefully, boil the syrup a half hour longer, pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. BAKED PEARS. Pare and core the pears, without dividing; place them in a pan, and fill up the orifice with brown sugar; add a little vrater, and let them bake until per- fectly tender. Nice with sweet cream or boiled custard. CUSTARDS, CREAMS AND DESSERTS. 329 STEWED PEARS. Stewed pears with a thick syrup make a fine dessert dish accompanied with cake. Peel and cut them in halves, leaving the stems on, and scoop out the cores. Put them into a sauce-pan, placing them close together, with the stems upper- most. Pour over sufficient water, a cup of sugar, a few whole cloves, and some sticks of cinnamon, a tafclespoonful of lemon juice. Cover the stew-pan closely, to stew gently till the fruit is done, which will depend oa Che quality of the fruit. Then take out the fruit carefully, and arrange it on a dish for serving. Boil down the syrup until quite thick; strain it and allow it to cool enough to set it; then pom- it over the fruit. The juice could be colored by a few drops of liquid cochineal, or a few slices of beets, while boiling. A teaspoonful of brandy adds much to the flavor. Serve with cream or boiled custard. BAKED QUINCES. Take ripe quinces, pare and quarter them, cut out the seeds; then stew thera in clear water until a straw will pierce them; put into a baking dish with half a cupful of loaf sugar to every eight quinces; pour over them the liquor in which they were boiled, cover closely, and bake in the oven one hour; then take out the quinces and put them into a covered dish; return the syrup to the sauce-pan and boil twenty minutes; then pour over the quinces, and set them away to cool. GOOSEBERRY FOOL. Stew a quart of ripe gooseberries in just enough water to cover them, when soft, rub them through a colander to remove the skins and seeds; while hst stir into them a tablespoonful of melted butter, and a cupful of sugar. Beat the yolks of three eggs, and add that ; whip all together until light. Fill a large glass fruit dish, and spread on the top of the beaten whites mixed vnih three tablespoonf uls of sugar. Apples or any tart fruit is nice made in this manner, MERINGUES OR KISSES. A coflfee-cupful of fine, white sugar, the whites of six eggs; whisk the whites of the eggs to a stiff froth, and with a wooden spoon stir in quickly the pounded sugar; and have some boards put in the oven thick enough to prevent the bottom of the meringues from acquiring too much color. Cut some strips of paper about two inches wide; place this paper on the board and drop a tablespoonful at a time of the mixture on the paper, taking care to let aU the meringues be the 33° CUSTARDS, CREAMS AND DESSERTS. same size. In dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about two inches apart from each other on the paper. Strew over them some sifted sugar, and bake in a moderate oven for half an hour. As soon as they begin to color, remove them from the oven; take each slip of paper by the two ends, and turn it gently on the table, and, with a small spoon take out the soft part of each meringue. Spread some dean paper on the board, turn the meringues upside down, and put them into the ovea to harden, and brown on the other side. When required for table, fill them with whipped cream, flavored with liquor or vanilla, and sweeten with pounded sugar. Join two of the meringues together, and pile them high in the dish. -To vary their appearance, finely chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-colored preserve. Great expedition is necessary in making this sweet dish, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper instead of keeping its egg-shape. The sweeter the meringues are made the crisper will they be; but if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes colored with cochineal; and, if kept well- covered in a dry place, will remain good for a month or six weeks. JELLY KISSES, Eisses, to be served for dessert at a large dinner, with other suitable confec- tionary, may be varied in this way: Having made the kisses, heap them in the shape of half an egg, placed upon stiff letter-paper lining the bottom of a thick baking-pan; put them in a moderate oven until the outside is a Uttle hardened; then take one off carefully, take out the soft inside vrith the handle of a spoon, and put it back with the mixture, to make more; then lay the shell down. Take another and prepare it hkewise; fill the shells with currant jelly or jam; join two together, cementing them with some of the mixture; so continue until you have enough. Make kisses, cocoanut drops, and such Uke, the day before they are wanted. This recipe will make a fair-sized cake-basket full. It "adds much to their beauty when served up to tint half of them pale pink, then imite white and pink. Serve on a high glass dish. COCOANUT MACAROONS. Make a' "kiss" mixture,- add to it the white meat, grated, and finish as directed for " Kisses 'Jl CUSTARDS, CREAMS AND DESSERTS. 33 1 ALMOND MACAROONS. Half a pound of sweet almonds, a coffee-cupful of white sugar, the whites of two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the beaten whites of eggs; work the whole together with the back of a spoon, then roll the mixture in your hands in baUs about the size of a nutmeg dust sugar over the top, lay them on a sheet of paper at least an inch apart. Bake in a cool oven a light brown. CHOCOLATE MACAROONS. Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one poimd of powdered sugar and the whites of three eggs; roU the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped^ butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven. LEMON JELLY. No. i.. Wash and prepare four calf's feet, place thern in four quarts of water, and let them simmer gently five hours. At- the expiration of this time take them out and pour the liquid into a vessel to cool; there should be nearly a quart. When cold, remove every particle of fat^ replace the jelly into the preserving, kettle, and add one pound of loaf sugar, the rind and juice of two lemons; when the sugar has dissolved, beat two eggs with their shells in one gill of water, which pour into the kettle, and boil five minutes, or until perfectly clear; then add one gill of Madeira wine, and strain through a flannel bag into any form you like. LEMON JELLY. No. 2. To a package of gelatine add a pint of cold water, the juice of four lemons and the rind of one; let it stand one hour, then add one pint of boiling water, a pinch of cinnamon, three cups of sugar; let it all come to a boil; strain through a napkin into molds; set away to get cold. Nice poured over sliced bananaa and oranges. WINE JELLY. One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water, and stir UJitil dissolved. 332 CUSTARDS, CREAMS AND DESSERTS. then add a pint of sherry wine. Strain through a napkin, turn into molds dipped into cold water, and placed in the ice box for several hours. One good way to mold this jelly is to pour some of it into the mold, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, pour in jelly to set them; after they have set,another layer of jelly, then another of berries, and so fill each mold, alternating with jelly and berries. CIDER JELLY. This can be made the same, by substituting clear, sweet cider in place of the wine. ORANGE JELLY. Orange jelly is a great dehcacy, and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a pint of water, squeeze the orange- jiu'ce into a bowl, also the lemon juice, and grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gelatine, then stir in the orange- juice, and poxir over aU three pints of boUing water, stirring constantly. When the gelatine is entirely dis- solved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use, and will last several days. VARIEGATED JELLY. After dividing a box of Cox's gelatine into halves, put each half into a bowl with half a cupful of cold water. Put three-quarters of an ounce or sis sheets of pink gelatine into a third bowl containing three-fourths of a cupful of cold water. Cover the bowls to keep out the dust, and set them away for two hours. At the end of that time, add a pint of boiUng water, a cupful of sugar, half a pint of wine, and the juice of lemon to the pink gelatine, and after stirring till the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of the gelatine in the same way. Beat together the yolks of four eggs and half a cupful of sugar, and, after adding this mixture to the third portion of gelatine,stir the new mixture into a pint and a third of boiling milk, co':.cained in a double boiler. Stir on the fire for three minutes, then strain through a fine sieve, and flavor with a teaspoonful of vauilla extract. Place in a deep pan two molds, each holding about three pints, and surround them with ice and water. Pour into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden. When it has become set, pour in the pink gelatine, which should have been set away in a CUSTARDS, CREAMS AND DESSERTS. 333 place not cold enough to make it harden. After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine which should be in a liquid state. Set the molds in an ice-chest for three or four hours. At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes. The clear jelly may be made finst and poured into molds, then the pink jelly, and finally the egg jelly. STRAWBERRY JELLY. Strawberries, pounded sugar; to every pint of juice allow half a package of Cox's gelatine. Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for one hour, that the juice may be extracted; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin; measure it, and to every pint allow half a package of Cox's gelatine, dissolved in a teacupful of water. Mix this with the juice; put the jelly into a mold, and set the mold on ice. A little lemon juice added to the strawberry juice improves the flavor of the jelly, if the fruit is very ripe; but it must be well strained before it is put with the other ingredients, or it will make the jelly muddy, Delicious and beautifuL RECIPE FOR CHEESE CUSTARD. For three persons, 2 ounces of grated parmesan cheese ; the whites of 3 eggs, beaten to a stiff froth ; a little pepper and salt and cayenne ; a little milk or cream to mix; bake for a quarter of an hour. ICE-CREAM. One pint of milk, the yolks of two eggs, six ounces of sugar, and one table- spoonful of com-starch. Scald, but do not boiL Then put the whites of the two eggs into a pint of cream; whip it. Mix the milk and cream, flavor and freeze. One teaspoonf ul of vanilla or lemon is generally sufficient. The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are observed. PURE ICE-CREAM. Genume ice-cream is made of the pure sweet cream in. this proportion: Two quarts of cream, one pound of sugar; beat up, flavor, and freeze. For fgmily use, select«»one of the new patent freezers, as being more rapid and less laborious for small quantities than the old style turned entirely by hand. All conditions being perfect, those with crank and revolving dashers effect freez- ing in eight to fifteen minutes. FRUIT ICE-CREAM. Ingredients. — To every pint of fruit-juice allow one pint of cream; sugar to taste. Let the fruit be well ripened; pick it off the, stalks, and pufr it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well- mashed; then; with the back of the spoon, rub it through a hair-sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another five minutes. Put the mixture into the freezer and freeze. Raspberry, strawberry, currant, and all fruit ice- creams, are made in the same manner. A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice. In winter, when fresh fruit is not obtaiaable. a little jam may be substituted for it; it should be melted ICE-CREAM AND ICES. 335 and worked through a sieve before being added to the whipped cream; and if the color should not be good, a little prepared cochineal may be put in to improve its appearance. In making berry flavoring for ice-cream, the milk should never be heated; the juice of the berries added to cold cream, or fresh, rich milk, mixed with cold cream, the juice put in just before freezing, or when partly frozen. CHOCOLATE ICE-CREAM. No. i. (Very fine.) Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick, sweet cream; no flavoring is required but vanilla. Sweeten with a cupful of sugar; beat again and freeze. CHOCOLATE ICE-CREAM. No. 2. Beat two eggs very light, and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate; return to the fire, and heat untU it thickens, stirring briskly; take off, and set aside to cool. When thoroughly cold, freeze. COCOANUT ICE-CREAM Onei quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and grated "lemon-rind, and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut and put away to cool. When cooL add the sugar, lemon- juice and crfeam. Prr eze. CUSTARD ICE-CREAM. Sweeten one quart of cream or nch milk with half a pound of sugsj, and flavor to taste; put it over the fire in a fajina-kettle; as soon as it begins to boil, stir into it a tablespoonful of corn-starch or rice flour which has been previously mixed smooth with a httle milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream. STRAWBERRY ICE-CREAM. Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar, and when dissolved, beat in a quart of fresh, thick cream. Raspberries, pineapple and other fruits made the same. 336 ICE-CREAM AND ICES, FRUIT CREAM. Make a rich.boiled custard; flavor with wine and vanilla; pour into a freezer. When half frozen, add pounded almonds, chopped citron and brandy, peaches or chopped raisins. Have the freezer half full of custard and fill up with the fruit. Mix well, and freeze again. Almost any kind of fruits that are pre- ferred may be substituted for the above, TUTTI FRUTTI ICE-CREAM. Take two quarts of the richest cream, and add to it one pound of pulverized sugar, and four whole eggs; mix well together; place on the fire, stirring con- Btantly, and just bring to boihng point; now remove immediately and continue to stir until nearly cold; flavor with a tablespoonful of extract of vanilla; place in freezer and when half frozen, mix thoroughly into it one pound of preserved fruits, in equal parts of peaches, apricots, gages, cherries, pineapples, etc.; all of these fruits are to be cut up into small pieces, and mixed well with the frozen cream. If you desire to mold this ice, sprinkle it with a httle carmine, dissolved in a teaspoonful of water, with two drops of spirits of ammonia; mix in this color, so that it wiU be streaky, or in veins like marble. ICE-CREAM WITHOUT A FREEZER. Beat the yolks of eight eggs very light, and add thereto four cupfuls of sugar, and stir well. Add to this, Uttle by litUo, one quart of rich milk that has been heated almost to boiling, beating all the while; then put in the whites of eight eggs beaten to a stiff froth. Then boU the mixture in a pail set inside another containing hot water. Boil about fifteen minutes, or until it is as thick as a boiled custard, stirring steadily meanwhile. Pour into a bowl to cool. When quite cold, beat into it three pints of rich sweet cream and five teaspoonfuls of vamlla, or such other flavoring as you prefer. Put it into a pail having a close- fitting cover, and pack in pounded ice and salt — rock salt, not the common kind, — about three-fourths ice and one-fourth salt. When packed, before putting the ice on top of the cover, beat the custard as you would batter, for five minutes steady; then put on the cover and put the ice and salt over it, and cover the whole with a thick mat, blanket or carpet, and let it stand for an hour. Then carefully uncover and scrape from the bottom and sides of the pail the thick coating of frozen custard, making every particle clear, and beat again very hard, until the custard is a smooth, half -congealed paste. Do this thoroughly. Put on the cover, ice, salt and blanket, and leave it for five or six hours, re- plenishing the ice and salt if necessary. Ommon Sense in the Household, ICE-CREAM AND ICES. 337 FROZEN PEACHES. One can or twelve large peaches, two coffee- cupfuls of /sugar, one pint of water, and the whites of thi-ee eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form. Frozen fruits of any kind can be made the same way; the fruit should be mashed to a smooth pulp, but not thinned too much. In freezing, care should be taken to prevent its getting lumpy. FROZEN FRUITS. The above recipe, increasing the quantity of peaches, raspberries or whatever fruit you may use, and adding a small amount of rich cream, make fine frozen fruits. In freezing, you must be especially careful to prevent its getting lumpy, LEMON ICE. The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice, and steep in it the rind of orange and lemons a couple of hours; then squeeze and strain through a towel, add a pint of water and two cupfuls of sugar. Stir until dissolved, turn into a freezer, then proceed as for ice-cream, letting it stand longer, two or three hours. When fruit jellies are used, gently heat the water sufficiently to melt them; then cool and freeze. Other flavors may be made in this manner, varying the flavoring to taste. PINEAPPLE SHERBET. Grate two pineapples and mix with two quarts of water, and a pint of sugar; add the juice of two lemons, and the beaten white.s of four eggs. Place in a freezer and freeze. RASPBERRY SHERBET. Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine. Mash the berries and sugar together and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of the water to the berries, and strain. Dissolve the gelatine. in half a pint of boiling water, add this to the strained mixture and freeze. ORANGE-WATER ICE. Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water; stir until dissolved and add four ounces of ) 338 ICE-CREAM AND ICES. powdered sugar, the strained juice of six oranges, and cold water enough to make a full quart in alL Stir imtil the sugar is dissolved; pour into the freezing can and freeze (see " Lemon Ice.") ALMOND ICE. Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight otmces of sweet almonds, four ounces of bitter almonds; poimd all in a f^ marble mortar, pouring, in, from time to time, a few drops of water; when -, thoroughly pounded add the orange-flower water and half of the mUk; pass this, tightly squeezed, through a cloth ; boil the rest of the milk with the cream, and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let it cool in a bowl or pitcher, before pouring it into the mold for freezing. CURRANT ICE. A refreshing ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly -bag to make a pint of juice; add a pint each of the water and sugar; pour the whole, boiling hot, on to three whites of eggs, beaten to a stiff froth, and whip the mixture thoroughly. When cool, freeze in the usual manner. Part red raspberry juice is a much finer flavor. Any juicy fruit may be prepared in this manner. It depends as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success. Puddings are either boiled, baked, or steamed; if boiled, the materials should be well worked together, put into a thick cloth bag, previously dipped in hot water, wringing it sUghtly, and. dredging the inside thickly with flour; tie it firmly, allowing room for it to swell; drop it into a kettle of boiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should liot cease boiling one moment from the time it is put in until taken out, and the pot must be tightly covered, and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting tow. When done, dip immediately in cold water and turn out. '' This should be done just before placing on the table. Or, butter a tin pudding-mold or an earthen bowl; close it tight so that water cannot penetrate; drop it into boiling water and boU steadily the required time If a bowl is used it should be well buttered, and not quite filled with the pud ding, allowing room for it to swell; then a cloth wet in hot water, slightly wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom. To steam a pudding, put it into a tin pan or earthen dish; tie a cloth over the top, first dredging it in flour, and set it into a steamer. Cover the steamer closely; allow a little. longer time than you do for boiling. Molds or basins for baking, steaming or boiling should be well buttered before the mixtiure is put into them. Allow a little longer time for steaming than for boiling. Dumplings boiled the same way, put into little separate cloths. Batter puddings should be smoothly mixed and £re« from lumps. To ensure 34° DUMPLINGS AND PUDDINGS. this, first mix the flour with a very small proportion of milk, the yolks of the eggs and sugar thoroughly beaten together, and added to this; then add the remainder of the milk by degrees, then the seasoning, then the beaten whites of eggs last. Much success in making this kind of pudding upends upon a strict observance of this rule; for, although the materials may "be go'od, if the eggs are put into the milk before they are mixed with the flour, there will be a cus- tard at the top and a soft dough at the bottom of your dish. All sweet puddings require a liilU salt to prevent insipidity and to draw out; the flavor of the several ingredients, but a grain too much will spoil any pudding. In puddings where wine, brandy, cider, lemon-juice or any acid is used, it should be stirred in last, and gradually, or it is apt to curdle the milk or eggs. In making custard puddings (puddings made with eggs and milkl, the yolk of the eggs and sugar should be thoroughly beaten together before any of the milk or seasoning is added, and the beaten whites of egg last. In making puddings of bread, rice, sago, tapioca, etc., the eggs should be beaten very light, and mixed with a portion of the milk, before adding them to the other ingredients. If the eggs are mixed with the mUk, without having been thus beaten, the milk will be absorbed by the bread, rice, sago, tapioca, etc. , without rendering them light. The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them all together. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter. Eaisins and dried fruits for puddings should be carefully picked, and, in many cases, stoned. Currants should be well-washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry; they should then be picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire. Many baked-pudding recipes are quite as good boiled. As a safe rule, boil the pudding twice as long as you would require to bake it; and remember that a boiling pudding should never be touched after it is once put on the stove; a jar of the kettle destroys the lightness of the pudding. K the water boils down and more mus.t be added, it must be doneso carefuUy that the mold will not hit the Bide of the kettle, and it must not be allowed to stop boiling for an instant. DUMPLINGS AND PUDDINGS. 34 1 Batter should never stick to the knife when it is sent to the table; it wiU do this both when a less than sufficient number of eggs is mixed with it and when it is not enough cooked; about four eggs to the half pound of flour wiU make it firm enough to cut smoothly. When baked or boiled puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost, and strew over them finely sifted sugar. When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper untU thoroughly cooked; this prevents them from getting burnt. TO CLEAN CURRANTS. Put them in a sieve or colander, and sprinkle them thickly with flour; rub them well until they are separated, and the flour, grit and fine stems have passed through the strainer. Place DUMPLINGS AfTD FUDDrNGS. APPLE AND BROWN-BREAD PUDDING. Take a pint of brown bread-crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely chopped suet, a cupful of raisins, one egg, a tablespoonful of flour, half a teaspoonf ul of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce flavored with lemon. APPLE-PUFF PUDDING. Put half a pound of flotir into a basin, sprinkle in a little salt, stir in gradu- ally a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound of apples, seed and cut in dices, and put in the batter; place bits of butter over the top; bake three-quarters of an hour: when done, sprinkle sugar over the top and serve hot. PLAIN BREAD PUDDING, BAKED. Break up about a pint of stale bread after cutting off the crust ; pour over it a quart of boihng milk; add to this a piece of butter the size of a small egg; cover the dish tight and let it stand imtil cool; then with a spoon mash it until fine, adding a teaspoonful of cinnamon, and one of nutmeg grated, half a cupful of sugar, and one quarter of a teaspoonful of soda, dissolved in a little hot water. Beat up four eggs very light, and add last. Turn all into a well-buttered pudding-dish, and bake three-quai-ters of an hour. Serve it warm with hard eauce. This recipe may be steamed or boiled; very nice either way. SUPERIOR BREAD PUDDINGS. One and one-half cupfuls of white sugar; two cupfuls of fine, dry bread- crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh, rich milk, and half a cupful of jelly or jam. Rub the butter into a cupful of sugar; beat the yoUcs very Ught, and stir these, together to a cream. The bread-crumbs soaked in milk come next, then the flavoring. Bake in a buttered pudding-dish— a large one, and but two-thirds full— until the custard is " set." Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this with a meringue made Of the whipped whites and half a cupful of sugar. Shut the oven, and bake until the meringue begins to color. Eat cold, with cream. In strawberry season, substi- tute a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce. DUMPLINGS AND PUDDINGS. 347 BOILEt) BREAD PUDDING. To one quart of bread-crumbs, soaked soft in a cup of hot milk, add one cup- ful of molasses, one cupful of fruit, or chopped raisins, one teaspoonf ul each of spices,- one tablespoonful of butter, a teaspoonf ul of salt, one teaspoonf ul of sodaj about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce. ALMOND PUDDING No l. Put two quarts of milk into a double boiler: stu- into it two heaping table, spoonfuls of sifted flour that has been stirred to a cream, jvith a little of the milk. When it boils, care should be taken that it does not bum; when cooked, take from the fire, and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine,, stir them into the milk; add a teaspoonf ul of salt, a cupful of sugar, flavoring, and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A gill of brandy or wine improves it. ALMOND PUDDING. No. 2. Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread; then beat half a pound of blanched almonds very fine tiU they become a paste, with two teaspoonfuls of orange-flower water; beat up the yolks of eight eggs and the whites of four; mix all well together; put in a quarter of a pound of loaf sugar, and stir in three or four ounces of melted butter; put it over the fire, stirring it imtil it is thick : lay a sheet of paper at the bottom of a dish, and pour in the ingredients; bake half an hour. Use the remaining four whites of egg for a meringue for the top. BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one tea- epoonful of salt, one teaspoonful of baking-powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty -five minutes; serve with rich sauce. BOILED BATTER PUDDING- Sift together a pint of flour and a teaspoonful of baking-powder into a deep dish, sprinkle in a Uttle salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk; when quite smboth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a ve,ry stiff batter If liked, any kind of fruit may be stirred into this; a pint of berries or 23 348 DUMPLINGS AJSiD PUDDINGS. sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce oi any sweet sauce. CUSTARD PUDDING. No. i. Take five tablespoonfuls out of a quart of cream qr rich milk, and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it, and stir it in the cold milk and flour. Set it away to cool, and beat well eight yolks and four whites of eggs; add them to the milk, and stir in, at the last, a glass of brandy or white wine, a teaspoonf ul of powdered nutmeg, and half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water, and boil it two hours, re- plenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon- juice or orange. CUSTARD PUDDING. No. 2, Pour one quart of milk in a deep pan, and let ine pan stand in a kettle of boiUng water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk, and continue stirring until it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach water, or any other flavor you mav prefer, pour into little cups, and when cold, serve. CUSTARD PUDDINGS. The recipe for " Common Custard," with the addition of chocolate, grated banana, or pineapple or cocoanut, makes successfully those different kinds of puddings APPLE CUSTARD PUDDINGS. Put a quart of pared and quartered apples into a stew-pan, with half a cupful of water, and cook them until they are soft. Remove from the fire, and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread-crumbs, and two {ablespoonfuls of flour; add this also to the apple mixture, after which, stir in two well-beaten eggs. Turn all into a weU-buttered pudding-dish, and bake forty -five minutes in a moderate oven. Serve with sugar and cream or hard •weet sauce DUMPLINGS AND PUDDINGS. 349 CREAM PUDDING. Beat the yolks and whites of six eggs wel], and stir them into one pint of dour, one pint of milli, a httle salt, and a bit of soda, dissolved in a little water, the grated rind of a lemon, and three spoonfuls of sugar; just before baking, Btir in one pint of cream, and bake in a buttered dish. Eat with cream. CREAM MERINGUE PUDDING. Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonf uls of floiu' and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boUer sur- rounded by boiling water; stir this until smooth and thick Uke cream, or about fifteen minutes; then add vanilla or other extract. Eub all through a strainer into a well-buttei'ed pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold. CORN-STARCH PUDDING. Reserve half a cupful of milk from a quart, and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of corn-starch, and a teaspooijful of salt, with the half -cupful of imlk; then stir the mixture into the boiling mUk, and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish, and set. in a cool place ' r half an hour. When the time for serving comes, make a sauce in this mannei'; Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. If you prefer, serve sugar and cream with the pudding instead of a sauce. COLD FRUIT PUDDING. Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire, and keep at the boiling point until strongly flavored. Sprinkle in a small cinch of salt, and three-quarters of an ounce of the 8nest ismglass or gelatine. /When dissolved, strain througli musUn into a clean sauce- pan with five ounces of powdered sugar and half a pint of rich cream. Give the whole 330 DUMruNCs and ruDormis. one boil, stir it briskly and add by degrees the weD-beaten yoQcs of five ( Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment k>nger than necessary; pour it into a basin and flavor with orange-flower water or vaniUa. Stir untfl nearly cold, then add two omioeB of citron cut in thin strips and two ounces of candied cherries. Poor into a buttered mold. For sauce use any kind of fruit syrup. CUBAN PUDDING. Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin, and when the cream is soaked up stir in it eight well- beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully, and tie it down with a doth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding. CRACKER PUDDING Of raspberries, may be made of one large teacupful of cracker-crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar. Flavor with vanilla, adding a little pnch of salt. Bake in a moderate oven. When done, spread over the top, while hot, a pint of well-sugared raspberries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefeis. Spread this over the berries, and bake a light brown. Serve with fruit sauce made of raspberries. BAKED CORN-MEAL PUDDING. WITHOUT EGGS. Take a large cupful of yellow meal, and a teacupful of cooking molasses, and beat them well together; then add to them a quart of boiling mfnr^ some salt and a large tablespoonful of powdered ginger, add a cupful of finely chopped suet .or a piece of butter the size of an egg. Butter a brown earthen pan, and turn the pudding in, let it stand until it thickens; then as you put it into thej oven, turn over it a pint of cold riiilk, but do not stir it, as this makes the jelly.' Bake three hours. Serve warm with hard sauce. This recipe has been handed down from mother to daughter for numy yean bade in a New Eog^d family. DUMPLINGS AND PUDDINGS, 351 BAKED CORN-MEAL PUDDING, WITH EGGS One small cupful of Indian meal, one-half cupful of wheat flour stirred together with cold mUk. Scald one pint of milk, and stir the mixture in it and cook until thick; then thin with cold naUk to the consistency of batter, not very thick; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonf uls of butter, a httle salt, a tablespoonful of mixed cinnamon and nutmeg, two- thirds of a teaspoonful of soda added just before putting it into the oven. Bake two hours. After baking it half an hour, stir it up thoroughly, then finis h baking. Serve it up hot, eat it with wine sauce, or with butter and syrup. BOILED CORN-MEAL PUDDING. Warm a pint of molasses and a pint of milk, stir well together; beat four eggs, and stir graducUy into molasses and mUk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn-meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boUing water, shake, flour a httle, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg. BOILED CORN-MEAL PUDDING, WITHOUT EGGS. To one quart of boUing milk, stir in a pint and a half of Indian meal, welt sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet, and a teaspoonful of dissolved soda; tie it up tight in a cloth, allowing room for it to swell, and boil fom: hours. Serve with sweet sauce. CORN-MEAL PUFFS Into one quart of boiling milk stir eight tablespoonf uls of Indian meal, four tablespoonfuls of powdered sugar, and a teaspoonful of nutmeg; let the whole boil five minutes, stirring constantly to prevent its adhering to the sauce-pan; then remove it from the fire, and when it has become cool stir into it six eggs, beaten as light as possible; mix well, and pour the mixture into buttered teacups, nearly filling them; bake in a moderate oven half an hoxu-; serve with lemon sauce. DELICATE INDIAN PUDDING. One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three ^gs, one teaspoonful of salt. Boil milk in double boiler. 352 DUMPLINGS AND PUDDINGS. sprinkle the meal into it, stirring all the whUe; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonf ul of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mix- tiu-e. Bake slowly one hour. Serve with sauce of heated syrup and butter. — Maria Parloa. COTTAGE PUDDING. One heaping pint of flour, half a cupful of sugar, one cupful of milk, one tea- spoonful of soda dissolved in the milk, one tablespoonf ul of butter, two teaspoon^ fuls of cream of tartar rubbed dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce. FRENCH COCOANUT PUDDING. No. i. One quart of milk, three tablespoonf uls of corn-starch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the com-starch in the rest of the milk; stir into the nulk, and while boiling add the yolks and a cupful of grated chocolate. Flavor with vanilla. Frosting. — The whites of four eggs beaten to a stiff fi-oth, half a cupful of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting 'to moisten the top; then put on grated cocoanut to give it the appearance of snow-flake. COCOANUT PUDDING. No. 2. Half a pound of grated cocoanut. Then mix with it half a cupful of stale sponge-cake, crumbled fuie. Stir together until very light half a cupful of butter .and one of sugar, add a cojfee-cupful of rich milk or cream. Beat six eggs very hght, and stir them gradually into the butter and sugar in bim, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonf uls of vanilla; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. COCOANUT PUDDING. No. 3. A cup of grated cocoanut put into the recipes of " Cracker Pudding" and "Bread Pudding," makes good cocoanut pudding. CHERRY PUDDING, BOILED OR STEAMED. Two eggs, well-beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonf uls of baking-powder, a pinch of salt, and as DU^f FLINGS AND PUDDINGS. 353 many cherries as can be stirred in. Boil one tour, or steam, and serve with liquid sauce. Cranberries, currants, poaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce. CHERRY PUDDING. No. 2. Make a crust or paste of two cupfuls of floui', two teaspoonfuls of, baking- powder, a teaspoonful of salt; wet up with mUk or water; roU out a quarter of an inch thick, butter a large comrflon bowl and line it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a Uttle with dry floiu-, and cover the whole with a Unen cloth, fastening it with a string. Put it into a pot of boiling water, and cook for an hour and a half. Serve with sweet sauce, ENGLISH PLUM PUDDING. (The Genuine.) Soak one pound of stale bread in a pint of hot milk, and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante cur- rants, washed and floured, a quarter of a pound of citron, cut in shps and dredged with flour, one pwuna of beef suet, chopped finely and salted, one glass of wine, one glass of brandy, one nutmeg, and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole well together, and, as the last thing, add the whites of eight eggs, beaten to a stiff froth; pour into a cloth previously scalded and dredged with flour, tie the cloth firmly, leaving room for the pudding to swell, and boil six hours. Serve with wine or brandy sauce. It is Best to prepare the ingredients the day before, and cover closely. CHRISTMAS PLUM-PUDDING. (By Measure.) One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced vnin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nut meg, and four well-beaten eggs. Dissolve a level teaspoonful of soda in a table- spoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the well-beaten eggs, sugar, Epices, and salt in one cupful of mUk. Stir in the fruit, chopped nuts, bread- crumbs, and suet, one after the other, until all are used, putting in the dissolved soda last, and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well-flavored sauce. 354 DUMPLINGS AND PUDDINGS. BAKED PLUM-PUDDING. It will be found best to prepare the ingredients the day before and cover closely. Grate a stale loaf of bread, or enough for a pint of crumbs; boil one quart of milk, and turn boiling hot over the grated bread; cover and let steep an hour; in the meantime pick, soak and dry half a pound of currants, half a poimd of raisins, a quarter of a pound of citron cut in large slips, one nutmeg, one tablespoonful of mace and cmnamon, mixed, one cupful of sugar, vrtth half of a cupful of buAter; when the bread is. ready, mix with it the butter, sugar, spico and citron, adding a glassful of white wine; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour; stir the whole very hard; put it into a buttered dish; bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent. PLtJM-PUDDING, WITHOUT EGGS. This deUcious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one cupful of molasses, one of chopped raisins, one of well- washed currants> one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice, and carbonate of soda, one cupful of milk, and flour enough to make a stiff batter. Put into a well-greased pudding mold, or a three-quart pail, and cover closely. Set this paU into a larger kettle, close covered, and half full of boiling water^ adding boiling water as it boils away. Steam not less than four hours. This pudding js sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with a wine sauce or common sweet sauce. CABINET PUDDING. Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron jTaisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some apices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake, without cooking it; let it stand and soak one hour; then steam one hour and a half. Serve with wine sauce or a oustard. Seasoned with wine. 'Manhattan BtaeKHotd DUMPUNGS AND'PUXmiNGS. 355 BAKED CRANBERRY PUDDING. Pour boiling water on a pint of bread-crumbs; melt a tablespoonM of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds can be used instead of cranberries. Slices of peaches put in layers are delicious. Serve with sweet sugar sauce. ORANGE PUDDING. No. i. One pint of milk; the juice of six oranges and the rind of three, eight eggs; half a cupful of butter, half a cupful of granulated sugar, one tablespoonf ul of groimd ricej paste to line the pudding-dish. Mix the ground rice with a httle of the cold milk. Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice. Stir for five minutes; then add the butter, and set away to cool. Beat together the sugar, the yolks of eight eggs, and whites of four. Grate the rind and squeeze the juice of the oranges into this. Stir all inte the cooked mixture. ELave a pudding-dish holding about three quarts lined with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs te a stiff froth, and gradually beat m the powdered sugar. Cover the pudding vrith this. Return to the oven and cook ten minutes, leaving the door open. Set away to cooL It must be ice cold when served. —Maria Parloa, ORANGE PUDDING. No. 2. Kve sweet oranges, one coiTee-cupfuI of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of corn-starch. Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest. Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the corn-starch made smooth vnth a little cold milk, and the well- beaten yolks of the eggs, and a little flavoring. Stir it all well together imtil it is smooth and cooked. Set it off and pour it over the oranges. Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over th2 top for frost- ing. Set into the oven a few minutes to brown. Eat cold. Berries, peaches and other fruits may be substituted. BAKED LEMON PUDDING. (Queen of Puddings.) Ingredients. ^^'Qp.e quart of. milk,, two cupfuls of bread-crumbs, four eggs, whites i3iii:f61& beaten separately, biittertbe.sizerof^an.egg, one cupful of. 356 DUMPLINGS AND PUDDINGS. white sugar, one large lemon —juice and gi-ated rind. Heat the milk and poui over the breadcrumbs, add the butter, cover and let it get soft. When cool, beat the sugar and yolks, and add to the mixture, also the gi'ated rind. Bake in a buttered dish until firm and slightly brown, from a half to three-quarters of an hour. When done, draw it to the door of the oven, and cover with a meringue made of the whites of the eggs, whipped to a froth with four table- spoonfuls of powdered sugar, and the lemon-juice; put it back in the oven and brown a light straw color. Eat warm, with lemon sauce. LEMON PUDDING. A small cupful of butter, the grated peel of two large lemons, and the juice of one; the yolks of ten eggs and whites of five; a cupful and a half of whitesugar. Beat all together, and, hning a deep pudding-dish with puff paste, bake the lemon pudding in it; while baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding (when baked) with the meringue, and return to the oven for a moment to brown ; eat cold, it requires no sauce. BOILED LEMON PUDDING. Half a cupful of chopped suet, one pint of bread-crumbs, one lemon, one cup- ful of sugar, one of flour, a teaspoonful of salt and two eggs, nrulk. First mix the suet, bread-crumbs, sugar and flour well together, adding the lemon-peel, which should be the yellow grated from the outside, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well -buttered mold, and boil for three and a half hours; turn it out, strew sifted sugar over and serve warm with lemon sauce, or not, at pleasure. LEMON PUDDING, COLD. One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of com-starch, oue pint of milk, one tablespoonful of butter and the juice and rind of two lemons. Wet the corn-starch in some of the milk, then stir it into the remainder of the milk, which should be boiling on the stove, stirring constantly and briskly for five minutes. Take it from the stove, stir in the butter and let it cool. Beat the yolks and sugar together, then stir them thoroughly into the milk and com-starch Now stir in the lemon-juice and grated rind, doing it very gradually, making it very smooth. ' Brike in a well buttered dish To be eaten cold. OnaDgeo may be used in place of lemcms. This also may be turned while hot into several small cups or forms previously DUMPLINGS AND PUDDJNGS. 357 dipped in cold water, place them aside; in one hour they will belit to turn out Serve with cream and sugar. Should be boiled all together not baked. ROYAL SAGO PUDDING. Three-quartere of a cupful of sago, washed and put into one quart of milk; put it into a sauce pan, let it stand in boiling water on the stove or range until the sago has well-swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar, and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding-dish, and bake from half to three- quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar, till they are a mass of froth; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use, and beat them in the coolest place you can find, as it will make a much richer frosting. Tlie small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tapioca, is equally as good. Serve with any sweet sauce. SAGO APPLE PUDDING. One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish; boU and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sugar. PLAIN SAGO PUDDING. Make the same as " Tapioca Pudding," substituting sago for tapioca CHOCOLATE PUDDING. No. i. Make a com-starch pudding with a quart of milk, three tablespoonfuls of corn-starch, and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate, grated and dissolved in a little milk. Put in a mold, alternating the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc-raange than a pudding. 358 DUMPLINGS AND PUDDINGS CHOCOLATE PUDDING. No. 2. One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk aad chocolate together; when cool, add the yolks of five eggs, one cup- ful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfujs of fine sugar, spread evenly over the top and brown slightly in the oven. CHOCOLATE PUDDING. No 3- One quart of milk, fourteen even tablespoonfuls of grated bread-crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vaniLa, sugar to make very sweet. Se arate the yolks aud whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the miUc on the range, and when it comes to a perfect boU pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little pow- dered sugar, and flavor with vanilla, and use as a meringue. CHOCOLATE PUDDING. No. 4- * . Half a cake of chocolate broken in one quart of niilk and put on the range untU it reaches boiling point; remove the mixture from the range; add fiinr tea- spoonfuls of corn-starch mixed with the yolks of three eggs and one cup and a half of sugar; stir constantly until thick; remove from the fire and flavor with vamlla; pour the mixture in a dish; beat the whites of the three eggs to a stifE froth, and add a little sugar; cover the top of the pudding with a meringue, and set in the oven until a light browit Serve cold. TAPIOCA PUDDING. Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a dish, put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and^iTit in a buttered basin one and a half hours. DUMPLINGS AND PUDDINGS. 359 STRAWBERRY TAPIOCA This makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellow-ware baking-dish, or aijy suitable pudding-dish. Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar, and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Bake in a moderately hot oven until it looks clear. Eat cold, with cream or custard. If not sweet enough, add more sugar at table; and in baking, if it seems too dry, more water is needed. A similar dish may be made, using peaches, either fresh or canned. RASPBERRY PUDDING. One-quarter cupful of butter, one-half cupf id of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Eub the butter and sugar together; beat the eggs, yolks and whites separately; mash the raspberries, add the whites beaten to a stiff froth; stir all together to a smooth paste; butter a pudding -dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is fuU, making the la^ layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked, and serve vdth fruit sauce made with raspberries. This puddigg may be made the same with other kinds of berries. PEAR, PEACH AND APPLE PUDDING. Pare some nice, ripe pears (to weigh about three-fourths of a poimd); put them in a sauce-pan with a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water; put them in your pudding- dish, and having made the following custard, one pint of cream, or milk, four eggs, sugar to taste, a pinch of salt and a tablespoonful of flour; beat eggs and sugar well, add the flour, grate some nutmeg, add the cream by degrees, stirring all the time, — pour this over the pears, and bake in a quick <5ven. Apples or peaches may be substituted. Serve cold with sweetened cream. FIG PUDDINGS. Half a pound of good, dried figs, washed, wiped and minced; two cupfuls of fine, dry bread-crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet mUk, half a cupful of white sugar, ajittle.salt, half a tea- spoonful of baking-powder, stirred \d half a cupful of sifted floxir. Soak the 36o " DUMPLINGS AND PUDDINGS. crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg, FRUIT PUDDING, CORN-MEAL. Take a pint of hot milk, and stir in sifted Indian pieal till the batter is stiff; add a teaspoonful of salt and half of a cup of molasses, adding a teaspoonful ol soda dissolved; then stir in a pint of whortleberries or chopped sweet apple; tie in a cloth that has been wet, and leave room for it to swell, or put it in a pudding- pan, and tie a cloth over; boil three hoiu3; the water must boil when it is put in; you can use cranberries and sweet sauce. APPLE CORN-MEAL PUDDING. Pare and core twelve pippen apples; slice them very thin; then stir into one quart of new milk one quart of sifted com-meal; add a Uttle salt, Jihen the apples, four spoonfuls of chopped suet and a teacupf ul of good molassS, adding a teaspoonful of soda dissolved; mix these well together; pour into a buttered dish, and bake four hours; serve hot, with sugar and wine sauce. This is the most simple, cheap and luxurious fruit pudding that can be made. RHUBARB, OR PIE-PLANT PUDDING. Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of soda, and enough flour to make batter about aa thick as for cake. Spread it over the rhubarb, and balce till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream. FRUIT PUDDINGS. Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch; then get a pint of goosebemes and tliree ounces of sugar; after having made your paste, take haJf the fruit, and lay it at the bottom of your basin;, then add half your sugar, then put the remamder of the gooseberries in, and the remainder of the sugar; on that, draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings of this kind, such as apples and rhubarb, should be done in this manner. DUMPLINGS AND PUDDINGS. 36 1 BoU for an hour, take out of the sauce-pan, untie the cloth,- turn out on a dish, or let it remain in the basin, and serve with sugar over. A thin cover of the paste may be rolled round and put over the pudding. Ripe cherries, currants, raspberries, greengages, plums and such like fruit, win not require so much sugar, or so long boiling. These puddings are also very good steamed, SNOW PUDDING. One half a package of Cox's gelatine; pour over it a cupful of cold water, and add 6ne and a half cupfuls of sugar; when soft, add one cupful of boiling water and the juice of one lemon; then the whites of four weU-beaten eggs; beat all together until it is hght and frothy, or until the gelatine will not settle clear in the bottom of the dish after standing a few minutes; put it on a glass dish. Serve with a custard made of one pint of milk, the yolks of four eggs, four tablespoonfuls of sugar, and the grated rind of a lemon; boil. ,, DELMONICO PUDDING. Three TO,blespoonfuls of corn-starch, the yoUcs of five eggs, six tablespoonfuls of sugar; beat the eggs hght; then add the sugar and beat again till very hght; mix the com starch with a httle cold milk; mix aU together and stir into one quart of milk just- as it is about to boil, having added a httle salt; stir it until it has thickened well; pour it into a dish for the table and place it in the oven until it wiU bear icing; place over the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part); beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg; then put it into the oven until it is a hght brown. This is a very dehcate and dehcious pudding. SAUCER PUDDINGS. Two tablespoonfuls of flom*, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the -eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half fUl them, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enough, cut in half, and spread a thin layer of preserve between each half; close them again, and serve with cream. NANTUCKET PUDDING. One quart of berries or any smaU fruit; two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frost- 36fl DUMPLINGS AND PUDDINGS. mg 9S for cake, or with whipped eggs and sugar, browning lightly in the OTen; serve with cream. TOAST PUDDING, Toast several thin slices of stale bread, removing the crus^^butter them weD, and pour over them hot stewed fhiit in alternate layers. SeJ^e warm with rich hot sauce. PLAIN RICE PUDDING. Pick over, wash and boil, a teacupful of rice; when soft, drain off the water; wWle warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a teaspoonful of gifted nutmeg, and one of ground cinnamon. Beat up four eggs very light, whites and yolks separately; add them to the rice; then stir in a quart of sweet milk gradually. Butter a pudding dish, turn in the mixture, and bake one hour in a moderate oven. Serve warm, with sweet wine sauce. If you have cold cooked rice, first soak it in the milk, and proceed as above. RICE PUDDING. (Fine.) Wash a teacupful of rice, and boil it in two teacupf uls of water; then add, while the rice is hot, three tablespoonfuls of butter, five tablespoonfuls of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream; mix well, pour into a buttered dish and bake an hour in a moderate oven. — Attor Bou*6, Nem York CUy. RICE MERINGUE. One cupful of carefully sorted rice, boDed in water vmtil it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the well beaten yolks of three eggs, three tablespoonfuls of white sugar, and a httle nutmeg, or flavor with lemon or vaniUa; pour into a baking dish, and bake about half an hour. Let it get cold ; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vaniUa; drop or spread it over the pudding, and slightly brown it in the oven RICE LEMON PUDDING. Put on to boil one quart of milk, and when it simmers stir in four table- sjjoonfuls of rice flour that has been moistened in a little rmlk; let it come to a boil, and remove from the fire; add one-quarter of a pound of butter, and when DUMPLINGS AND PUDDINGS. 363 cool, the grated peal, with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the \a8t thing, is also an improvement. H^ICE PUDDING WITHOUT EGGS. Two quarts ^|ftiflk. two-thirds of a cupful of rice, a cupful of sugar, a piece OT btitter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a pinch of salt. Put into a deep pudding^dish, well-buttered, set into a moderate oven; stir it once or twice until it begin»o cook, let it remain in the oven about two hours (until it is the congigtency of |ppim). Eat cold. FRUIT RICE PUDDING. One large tea/supful of rice, a little water to cook it partiaUy; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, or any fruit you choose; cover with the balance of your rice; tie a cloth tightly over the top, and steam one hour. To be eaten with sweet sauce. Do not butter your dish. BOILED RICE PUDDING. No. i. One cupful of cold, boiled rice, one cupful of sugar, four eggs, a pinch o£ eoda, and a pinch of salt. Put it all in a bowl, and beat it up until it is very light and white. Beat four ounces of butter to a cream, put it into the pudding, and ten drops of essence of lemon. Beat altogether for five minutes. Butter a mold, pour the pudding into it, and boil for two hours. Serve with sweet fruit sauce. BOILED RICE PUDDING. No. 2. Wagh two teftcupfuls of rice, and sojik jt in waiter for half ap hour; then turn oflf the water, and mix the rice with half a pound of raisins stoned and cut in ttalves; add a little salt, tie the whole in a cloth, l^^vjng room for the rice to swell to twice its natural size, and boil two hours in plenty of water; serve with wine sauce. RICE SNOW-BALJUS, 'Wash two teacupfuls of rice, and boil it i.n an& tewJUpful of water and one of milk, with a little salt; jf the rice is not tender when the milk and water are absorbed, add a little more milk and water; when the rice is tender, flavor with vanilla, form it into balls, or mold it into a compact form with little cups; place these rice balls around the inside of a deep dish, fill the dish with a rich soft custard, and serve either hot or cold. The oistard and balls should be flavored with the same. 364 DUMPLINGS AND PUDDINGS. • PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping table- spoonful of com-stardh; add sugar to suit your taste; thii|Btell-beaten eggs, about a teaspoonful of butter, and a Httle grated nutmeg. Typhis UMPLINGS AND PUDDINGS. stir in the beaten yolks, then whites, finally the soda. Fill Luge cups half fuD with the batter; set in a quick oven and bakebalf an hour. When done, tura out quickly, and dexterously; with a sharp knife make an incision inthe side of each; pull partly open, and put a liberal spoonful of the conserve within. Close the sUt by-pinohmg the edges with your fingers. Bat warm with sweetened cream. QUICK PUDDING. Soak and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water: deUcious with rich sauce. READY PUDDING. Make a batter of one quart of milk, and about one pound of flour; add six eggs, the yolks and whites separately beaten, a" teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out. Serve hot with sauce or syrup. A ROYAL DESSERT. Cut a stale cake into slices an inch and a half in thickness; pour over them a little good, sweet cream; then fiy lightly in fresh butter in a smooth frjring- pan; when done, place over each slice of cake a layer of preserves; or, you may make a rich sauce to be served vsrith it. Another dish equally as good, is to dip thin slices of bread into fresh milk; have ready two eggs well-beaten; dip the shces in the egg, and fry them in butter to a light brown; when fried, pour over them a syrup, any kind that you choose, and serve hot. HUCKLEBERRIES WITH CRACKERS AND CREAM. Pick over carefully one quart of blueberries, and keep them on ice until wanted. Put into each bowl, for each guest, two soda-crackers, broken in not too small pieces; add a few tablespoonfuls of berries, a teaspoonful of powdered sugar, and fiU the bowl with the richest of cold, swefit cream. This is an old- fashioned New England breakfast dish. It also answers for a dessert. BRANDY SAUCE, COLD. Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly, and work it to a light cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put into a mold to look nicely, and serve on a flat dish. feRANDY OR WINE SAUCE. No. i. Stir a heaping teaspoonful of com-starch in a Uttle cold water to a smooth paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boil all together ten minutes. Remove from the fire, and when cool, stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup. RICH WINE SAUCE. No. 2. One cupful of butter, two of powdered sugar, half a cupfiil of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a httle at a time, a teaspoonful of grated nut- meg. Place the bowl in a basin of hot wat€r, and stir for two minutes. The sauce should bo smooth and foamy. BRANDY OR WINE SAUCE. No. 3 Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy, and a quarter of a cupful of boiling water. Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the "wine of brandy. Place the bowl in hot water, and stir tUl smooth and frothy. 372 SAUCES FQJi PUDDIIfGS. SAUCE FOR PLUM-PUDDING. (Superior. Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well beaten yolks of four eggs. Stir into this one wine- glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milk. Beat this mixture well; place it in a sauce-pan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure and not let it boil. Delicious. LIQUID BRANDY SAUCE. Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let the sauce boil, strain while hot, then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy. Serve warm. GRANDMOTHER'S SAUCE. Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg weU beaten. Boil a teacupful of milk and turn it> boiling hot, over the mixture slowly, stirring aU the time; this will cook the egg smoothly. It may be served cold or hot. SUGAR SAUCE. One coffee-cupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. Boil aU together until it becomes the consistency of syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon- juice ia an improvement. Nice with, cottage pudding. LEMON SAUCE. One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken Over steam. LEMON. CREAM SAUCE,. HOT. Put half a pint of new milk on the fire, and when it boils stir ihto it one tea- spoonful of wheat flour, four otmces of sugar and the well-beaten yolks of three eggs; remove it from the ficre and add the grated rind and the juice of one lemon; stir it wen, and serve hot in a sauce tureen. ORANGE CREAM SAUCE, HOT. This is made aa " Leirion Cream Sauce," substituting orange for lemon. Creams for puddings, pies and fritters, may be made in the same maimer SAUCES FOR PUDDINGS. 373 •with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes. COLD LEMON SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of oile lemon; grate nutmeg upon the eauce, and serve on a flat dish. COLD ORANGE SAUCE. Beat to a cream one teacupf ul^of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one orange and the juice of two; stir until all the orange- juice is absorbed; grate nutmeg upon the sauce, and serve on a flat dish. COLD CREAM SAUCE. Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick, cold cream, flavor to taste. Stu: well, and set it in a cool place. CREAM SAUCE, WARM. Heat a pint of cream slowly in a double boiler; when nearly boiling, set it ofiE from the fire, put into it half a cupful of sugar, a little nutmeg or vaniUa extract; stir it thoroughly, and add, when cool, the whites of two weU-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm untU needed, stir- ring once or more. CARAMEL SAUCE. Place over the fire a sauce-pan; when it begins to be hot, put into it four tablespoonfuls of white sugar, and one tablespoonful of water. Stir it continu- ally for three or four minutes, until all the water evaporates; then watch it carefully vmtil it becomes a delicate brown color. " Have ready a pint of cold water and cup of sugar mixed with some flavoring; turn it into the sauce-pan with the browned sugar, and let it simmer for ten minutes; then add half a glass of brandy or a glass of wine. The wine or brandy may be omitted if preferred. A GOOD, PLAIN SAUCE. A good sauce to go with plain fruit puddings is made by miying one cupful of brown sugar, one cupful of best molasses, half a cupful of butter, one large teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg, grated, half a teaSpoonful of cloves and cinnamon. When these are all stirred together, add a teacupful of boiling water; stir it constantly, put into a sauce- pan and let it bofl until dear; then strain. 374 SAUCES FOR PUDDINGS. OLD-STYLE SAUCE One pint of sour cream, the juice and finely grated rind of a large lemonj sugar to taste. Beat hard and long until the sauce is very light. This is delic- ious with cold " Brown Betty " — a form of cold farina, com-starch, blanc-mange, and the like. PLAIN COLD, HARD SAUCE. Stir together one cupful of white sugar, and half a cupful of butter, until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg, beaten stiff. CUSTARD SAUCE. One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine if preferred. Heat the milk to boiling, add by degrees the beaten eggs and sugar, put in the flavoring, and set within a pan of boiling water; stir until it begins to thicken; then take it ofP, and stir in the brandy or wine gradually; set, until wanted, within a pan of boiling water. MILK SAUCE. No. 1. Dissolve a tablespoonful of flour in cold milk; see that it is free from, lumps. Whisk an ounce of butter and a cupful of sugar to a cream, and add to it a pinch of salt. Mis together half a pint of milk, one egg, and the flour; stir this into the butler, and add a dash of nutmeg, or any flavor; heat until near the boiling point, and serve. Very nice in place of cold cream, MILK OR CREAM SAUCE Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose of some kinds of pudding, and can be made very quickly. FRUIT SAUCE, Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a table- spoonful of melted butter and a cupful of hot water. Boil all together slowly, removing the scum as fast as it rises; then strain through a sieve. This is very good served with dumplings or apple puddings. JELLY SAUCE. Melt two tablespoonfub of sugar and half a cupful of jelly over the fire in a cuufol of boiling water, adding also two tablespoonfuls of butter; then stir into SAUCES FOR PUDDINGS. 375 ie a teaspoonfnl of corn-starch, disolved in half a cupful of water or wine; add it to the jelly, and let it come to a boiL Set it in a dish of hot water to keep it warm until time to serve; stir occasionally. Any fruit jelly can be used.. COMMON SWEET SAUCE. Into a pint of water stir a paste made of a tablespooonful of corn-starch or flour (rubbed smooth with a httle cold water); add a cupful of sugar and a table- epoonful of vinegar. Cook weE for three minutes. Take from the fire and- add a piece of butter as large as a small egg; when, cool, flavor vritb a tablespoonful of vanilla or lemon extract-, SYRUP FOR FRUIT SAUCE. An excellent syrup for fruit sauce is made of Morello cherries (red, squt cherries). • For each pound of cherry juice, allow half a pound of sugar and six cherrj' kernels ; seed the cherries and let them stand in a bowl over night ; in the morning, press them thi-ough a fine cloth which has been dipped in boiling water; weigh the juice, add the sugar, boil fifteen minutes, removing aU the scum. Fill small bottles that are perfectly diy with the syrup; when it is cold, cork the bottles tightly, seal them and keep them in a cool pla<^, standing upright. Most excellent to put into pudding sauces. ROSE BRANDY. (For Cakes and Puddings.) Gather the leaves of roses while the dew is on them, and as soon as they open, put them into a wide-mouthed bottle, and when the bottle is full, pour in the best of fourth proof Fi'ench brandy. It wiU be fit for use in three or four weeks, and may be frequently replenished. It is sometimes considered preferable to virine as a flavoring to pastries and pud- ding sauces.. jLEMON BRANDY. (For Cakes and Puddings.) When you use lemons for punch or lemonade, do not throw away ine peels, but cut them in small pieces— the thin yellow outside (the thick part is not good), and put them in a glass jar or bottle of brandy. You will find this brandy useful for many purposes. In the same way keep for use the kernels of peach and plum stones, pouna ing them slightly before you put them into tlie brandy. Fruit for preserving should, be sound and free from all defects, usmg white sugar, and also that which is dry, which produces the nicest syrup; dark sugar can be used by being clariiied, which is done by dissolving two pounds of sugar in a pint of water; add to it the white of an egg, and beat it well, put it into a preserving kettle on the fire, and stir with a wooden spoon. As soon as it begins to swell and boil up, throw in a httle cold water; let it boil up again, take it off, and remove the scum; boU it again, throw in more cold water, and remove the scum; repeat untU it is clear and pours hke oil from the spoon. In the old way of preserving, we used pound for poimd, when they were kept in stone jars or crocks; now, as most preserves are put up in sealed jars or cans, less sugar seems sufficient; three-quarters of a ^ound of sugar is generally all that is required, for a pound of fruit. Fruit should he boiled in a porcelain-lined or granite- ware dish, if possible; but other utensils, copper or metal, if made bright and clean, answer as welL Any of the fruits, that have been preserved in syrup may be converted into dry preserves, by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit,, while the fluid parts of the symp gently evaporate. They should be dried in the stove or oven on a sieve, nud turned every six or eight hours, fresh powdered sugar being sifted over them every time they are turned. Afterwards, they are to be kept in a dry situation, in drawers or boxes. Currants and cherries preserved whole in this manner, in bunches, are extremely elegant, and have a fine flavor. In this way it is, also, that orange and lemon chips are preserved. Mold can be prevented from forming on fruit jeUies by pouring a little melted para£Sne over the top. When cool, it will harden to a solid cake, which can be easily removed when the jelly is used,- and saved to use over again another year. It is perfectly harmless and tasteless. RESERVES. JELLIES, ETC. 377 Lai^ glass tumblers are the best for keeping jellies, much better than largo vessels, for by being opened frequently they soon spoil; a paper should be cut to fit, and placed over the jeUy; then put on the ,Ud or cover, with thick paper rubbed over on the inside with the white of an egg. There cannot be too much care taken in selecting fruit for jellies, for if the fruit is over ripe, any amount of time in boiling will never make it jelly, — there is where so many fail in making good jeUy; and another important matter is overlooked — that of carefully skimming off the juice after it begins to boU and a scum rises from the bottom to the top; the juice should not be stirred, but the scum carefully taken off: if allowed to boil undbr, the jelly will not be clear. When either preserves or canned fruits show any indications of fermenta- tion, they should be immediately reboiled with more sugar, to save them. It is much better to be generous with the sugar at first, than to have any losses after- wards. Keep all preserves in a cool, dry closet. PRESERVED CHERRIES. Taike large, ripe MoreUa cheixies; weigh them, and to each pound allow a pound of loaf sugar. Stone the cherries, (opening them with a sharp quiU,) and save the juice that comes from them in the process. As you stone them, throw them into a large pan or tureen, and strew about half the sugar over them, and let them lie in. it an hour or two after they are all stoned. Then put them into a preserving-kettle with the remainder of the sugai^ and boil and skim them till the fruit is clear and the syrup thick. PRESERVED CRANBERRIES. The cranberries must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries, and put them into a stew-pan with a puit and a half of water. Cover the pan, and boil or stew them till they are all to pieces.' Then squeeze the juice through a jeUy bag. Put the sugar into a preserving- kettle, pour the cranberry juice over it, and let it stand until it is all melted, stirring it up fre- quently. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. ,Let them boil till they are tender, clear, and of a bright color, skimming them frequently. When done, put them warm into jara with the syrup, which should be like a thick jelly. PRESERVED STRAWBERRIES. For every pound of fruit weigh a pound of refined sugar, put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty 378 PRESERVES, JELLTES, ETC. minutes. Take them out carefully with a perforated skimmer, and M your ftot jars nearly fuU; . boil the juice a few minutes longer, and fill up the jars; seal them hot. Keep in a cool, dry place. TO PRESERVE BERRIES WHOLE. (ExceUent.) Buy the fruit when not too ripe, pick over immediately! wash if absolutely necessary, and put in glass jars, filling each one about two-thirds fulL Put in the preserving kettle a potmd of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boiL Pour this syrup into the jars over the berries, filUng them up to the brim; then set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot. Now take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for several years. PRESERVED EGG PLUMS. Use a pound of sugar for a pound of plums; wash the plums, and wipe dry; put the sugar on a slow fire in the preserving-kettle, with as much water as will melt the sugar, and let it simmer slowly; then prick each plum thoroughly with a needle, or a fork with fine prongs, and place a layer of them in the syrup; let them cook until they lose their color a httle and the skins begin to break; then lift them out wth a perforated skimmer, and place them singly in a large dish to cool; then put another layer of plums in the syrup, and let them cook and cool in the same manner, until the whole are done; as they cool, carefully replace the broken skins so as not to spoil the appearance of the plums; when the last layer is finished, return the fii-st to the kettle, and boU until transparent; do the same with each layer; while the latest cooked are cooling, place the first in glass jars; when all are done, poiu- the hot syrup over them; when they are cold, close as usual ; the jelly should be of the color and coiisistency of rich wine jelly. PRESERVED PEACHES. Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones, and pare them neatly ; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water; stir it until it is dissolved; set it over a moderate fire; when it is boiUng hot, put in the peaches; let tJiem boil gently imtil a pure, clear, uniform color; turn those at the bottom to the top carefully with a sldmmer several times; do not hmTj'- them. When they are dear, take each half up with a spoon, and spread the halves on flat dishes to become cold. When .all are done, let the syrup boil until it is quite thick; pour it PJiESEJiVES, JELUES, ETC. 379 into a lai^ pitcher, aaid let it set to cool and settle. ; When the peaches are cold put them carefully into jars, and pour the syrup over them, leaving any sedi- ment which has settled at the bottom, or strain the syrup. Some of the kemela from iiie peach-stones may be put in with the peaches whUe boiling. Let them remain open one night, then cover. \ In like manner quince, plum, apricot, apple, cherry, greengage and other fruit preserves are made; in every case fine large fruit should be taken, free from imperfections, and the slightest bruises or other fault should be removed- PRESERVED GREEN TOMATOES. Take one peck of 'green tomatoes. Slice six fresh lemons without removing the skins, but taking out the seeds; put to this quantity six pounds of sugar, common white, and boil until transparent aud the syrup thick. Ginger root may he added, if Hked, PRESERVED APPLES. (Whole.) Peel and core large firm apples (pippins are best). Throw them into water as you pare them. Boil the parings in water for fifteen minutes, allowing a pint to one poimd of fruit. Then strain, and, adding three-quarters of a pound of sugar to each pint of water, aA measured at first, with enough lemon-peel, orange-peel or mace, to impart .a pleasant flavor, return to the kettle. When the syrup has been weU-skimmed and is clear, pom- it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup untU both are perfectly cold. Then, covering closely, let them simmer over a slow fire \mtil transparent. When all the minutiae of these directions are attended to, the fruit will remain unbroken, and present a beautiful and inviting appearance. PRESERVED QUINCES. Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the paidngs and cores, and put in a preserving-kettle; cover them with water and boil for half an hour; then strain through a hair sieve, and put the juice back into the kettle and boil the quinces in it a little at a time imtil they are tender; hft out as they are done with a drainer and lay on a dish; if the hquid seems scarce add more water. When all are cooked, throw into this Uquor the sugar, and allow it to boil ten minutes before putting in the quinces^ let them boil until they change color, say one hour and a quarter, on a dow fire; while they are boiling occasionally sUp a silver spoon under them to see that they do not bum, but on no account stir them. Have two fresh lemons 38o PRESERVES, JELLIES, ETC. cut in tbin slices, and when the fruit is being put in jars lay a shoe or two in each. Quinces may be steamed imtil tender. PRESERVED PEARS. One pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one poimd of sugar, and when clarified by boiling and skinuning put in the pears and stew gently until clear. Choose rather pears like the Seckle for preserving, both on sxxavxA, of the flavor and size, A nice way is to stick a clove in the blossom end of each pear, for this fruit seems to require some extraneous flavor to bring out its own piquancy. Another acceptable addition to pear preserves may be found instead, by adding the juice and thinly pared rind of one lemon to each five pounds of fruit. If the pears are hard and tough, parboil them until tender before beginning to pre- serve, and from the same water take what you need for making their syrup. If you can procure only large pears to preserve, cut them into halves, or even slices, so that they can get done more quickly, and lose nothing in appearance, either. PINEAPPLE PRESERVES. Twist ofE the top and bottom, and pai-e off the rough outside of pineapples; then weigh them and cut them in slices, chips or quarters, or cut them in four or six, and shape each piece like a whole pineapple; to each pound of fruit, put a teacupful of water; put it in a preserving kettle, cover it and set it over the fire, and let them boil gently imtil they are tender and clear; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish. Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved; then put in the pineapple, cover the kettle, and let them boil gently until transparent thoughout; when it is so, take it out, let it cool, and put if in glass jars; let the syrup boil or simmer gently until it is thick and rich, and when nearly cool, pour it over the fruit."*. The next day secure the jars, as before directed. Pineapple done in this way is a beautiful and dehcious preserve. Tlie usual manner of preserving it, by putting it into the syrup without first boiling it, makes it little better than sweetened leather. TO PRESERVE WATERMELON RIND AND CITRON. Pare off the green skin, cut the watci-melon rind into pieces. Weigh the pieces, and allow to each pound a pound and a half of loaf aogar. Line your PRESERVES, JELLIES, ETC. 381 kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole, and place a thick cloth over the kettle. Simmer the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix. with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind, and let it boil two hours; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon -juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars, and pour over it the syrup. It is not fit for use immediately. Citrons may be preserved in the same manner, first paring ofE the outer skin, and cutting them into quarters. Also green limes. TO PRESERVE AND DRY GREENGAGES. To every pound of sugar allow one pound of fruit, one quarter pint of water. For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined sauce-pan vrtth the sugar and water, which should have been previously boiled together to a rich syrup. Boil the fruit in this for ten minutes, remove it from the fire, and drain the greengages. The next day boil up the syrup and put in the fruit again, let it simmer for three minutes, and drain the syrup away. Continue this process for five or six days, and the last time place the greengages, when drained, on a hair-sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp. PRESERVED PUMPKINS. To each pound of pumpkin allow one pound of roughly pounded loaf, si^r, one gill of lemon- juice. Obtain a good, sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices. Weigh the pumpkin, put the shoes in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for two or three days. Boil all together, adding half a pint of water to every three poimds of sugar used imtil the pumpkin becomes tender; then turn the whole into a pan, where let it remain for a week; then drain off the syrup, boil it until it is quite thick; skim, and 3S2 PRESERVES, JELLIES. ETC pour it boiling over the pumpkin. A little bruised ginger, and lemon-nnd, thinly pared, may be boiled in the synip to flavor the pumpkin. — A Southern recipe. PRESERVING FRUIT. (New Mode.) Housekeepers who dislike the tedious old-time fashion of clarifying sugar and boiling the fruit, will appreciate the following two recipes, no fire being Ttieeded in their preparation. , The first is for " tutti frutti," and has been re- peatedly tested with unvarying success. Put one quart of white, preserving, fine Batavia brandy into a 'wo gallon stone jar that has a tightly fitting top. Then for every pound of fruit, m prime condition and perfectly dry, which you put in the brandy, use three-quarters of a poimd of granulated sugar; stir every day so that the sugar will be dissolved, using a cleau, wooden spoon kept for the purpose. Eveiy sort of fruit may be used, beginning with strawberries and ending with plums. Be sure and have at least one pound of black chemes, as they make the color of the preserve very rich. Strawberries, raspberries, blackberries, apricots, cherries (sweet and sour), peaches, plums, are all used, and, if you like, currants and grapes. Plums and grapes should be peeled and seeded, apricots and peaches peeled and cut in quarters or eighths or dice; cherries also must be seeded: quinces may be steamed until tender. The jar must be kept in a cool, dry place, and the daily stirring must never be forgotten, for that is the secret of success. You may use as much of one sort of fruit as you like, and it may be put in from day to day, just as you happen to have it. Half the quantity of spirits may be used. The preserve will be ready for use within a week after the last fruit is put in, and will keep for a number of months. We have found it good eight months after making. The second is as follows: Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather.. Cover the jars tight, and put them in a dry place. The contents will keep for six or eight months, and the flavor of the fruit will be excellent. TO PRESERVE FRUIT WITHOUT SUGAR. Cherries, strawberries, sUced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner— to be used the same as fresh fnfit. . Gather the fruit before it is very ripe; put it in wide mouthed bottles made for the purpose; fill them as full as they wiU hold, and cork them tight; seal the corks; put some hay in a large sauce-pan, set in the bottles, with hay between them to prevent their touching; then fill the sauce-pan with water to the necks PXESEJiyES, JELLIES, ETC. 383 of the bottles, and set it over the lire until the water is nearly boiling, then take it off; let it stand until the bottles are cold.. Keep them in a cool place until wanted, when the fruit wiU be found equal to fresh. NEW METHOD OF PRESERVING FRUIT. A new method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them, and allow them to soak for twenty minutes, and then add sugar to suit the taste. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the origmal fruit, differing with the supply and price of the latter; the keeping qualities are excellent, so that it may be had at any time of the year, and bears long sea-voyages, without detriment. No peeling or coring is required so there is no waste. FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water, and set on the fire; let it boil closely covered, vmtil the fruit is broken to pieces; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins; to each pint of juice aUow a pound of loaf sugar; set the juice on alone to boil, and while it is boiling, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring the sugar to prevent burning; boE the juice just twenty minutes from the time it begins fairly to boil; by this time the sugar should be very hot; throw the sugar into the boiling juice, stir- ring rapidly all the time; vsrithdraw the spoon when all is thoroughly dissolved; let the jelly come to a boil to make all certain; withdraw the kettle instantly from the fire; roll your glasses and cups in hot water, and fill with the scalding liquid; the jelly vdll form within an hour; when cold, close and tie up as you do preserves. CURRANT JELLY. Currants for jelly should be perfectly ripe and gathered the first week of the season ; they lose their jelly property if they hang on the bushes too long, .and become too juicy — the juice will not be apt to congeal. Strip them from the stalks, put them into a stone jar, and set it in a vessel of hot water over the fire; keep the water around it boiling imtil the ciurants are all broken, stirring them up occasionally. Then squeeze them through a coarse cloth or toweL To each pint of juice allow a pound and a quarter of refined sugar. Put 364 PRESERVES. JELLIES, ETC. the sugar into a porcelain kettle, pour the juice over it, stirring frequently. Skim it before it boils; boil about twenty minutes, or until it congeals in the spoon when held in the air. Pour it into hot jelly glasses and seal when cool. Wild frost grape jeUy is nice made after this recipe. CURRANT JELLY. (New Method.) This recipe for making superior jelly without heat is given in a Parisian journal cf chemistry, which may be worth trying by some of our readers. The currants are to be washed and squeezed in the usual way, and the juice placed in a stone or earthen vessel, and set away in a cool place in the ceDar. In about twenty-four hours a considerable amount of froth will cover the surface, pro- duced by fermentation, and this must be removed, and the whole strained again through the jelly bag, then weighed, and an equal weight of powdered white sugar is to be added. This is to be stirred constantly until entirely dissolved, and then put into jars, tied up tightly, and set away. At the end of another twenty-four hours a perfectly transparent jeUy of the most satisfactory flavor wiU be formed, which will keep as long as if it had been cooked., QUINCE JELLY. Quinces for jeUy should not be quite ripe, they should be a fine yellow; rub off the down from them, core them, and cut them small; put them in a preserv- ing kettle with a teacupful of water for each pound; let them stew gently until soft, without mashing; put them in a thin muslin bag with the liquor; press them very hghtly; to each pint of the liquor put a pound of sugar; stir it until it is all dissolved, then set it over the fire, and let it boil gently, until by coohng some on a plate you find it a good jelly; then turn it into pots or tumblers, and when cold, secure as directed for jellies. ^ RASPBERRY JELLY. To eabh pint of juice allow one pound of sugar. Let the raspberries be freshly gathered, quite ripe, picked from the stalks; put them into a large jar after breaking the fruit a httle with a wooden spoon, and place this jar, covered, in a sauce-pan of boiling water. When the juice is well drawn, which will be in from three-quarters to one hour, strain the fruit through a fine hair sieve or cloth ; measui-e the juice, and to every pint allow the above proportion of white sugar. I»ut the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jeUy thickens, when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jeUy answers for making raspberry cream, and for flavoring various sweet dishes, when, in winter, the fresh fruit Ls not obtainable. PRESERVES, JELLIES, ETC. 385 APPLE JELLY. Select apples that are rather tart and highly flavored; slice them without paring; place in a porcelain preserving-kettle, cover with water, and let then> cook slowly until the apples look red. Pour into a colander, drain off the juice, and let this run through a jeUy-bag; return to the kettle, which must be care- fully washed, and boil half an hour; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon; boil quickly for ten minutes. The juice of apples, boiled in shallow vessels, without a particle of sugar, makes the most sparkhng, delicious jeUy imaginable. Red apples will give jelly the color and clearness of claret, while that from hght fruit is like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible, boil it in a pan, flat, very large, and shallow, GRAPE JELLY. MaSh well the berries so as to remove the skins; pour all into a preserving^ kettle, and cook slowly for a few minutes to extract the juice; strain through a colander, and then through a flaimel jeUy-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jelly comes much stiffer; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a pound of loaf sugar to every pint of juice, and boil fast for at least half an hoiu-. Try a httle, and if it seems done, remove and put into glasses. FLORIDA ORANGE JELLY. Grate the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-hned preserving -kettle, adding the juice of two more oranges, and removing all the seeds; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boU these ingre- dients together imtU a rich syrup is formed; meantime, dissolve two ounces of gelatine in a quart of warm water, stirring it over the fire until it is entirely dis- solved; then add the syrup, strain the jeUy, and cool it in molds wet in cold water. CRAB-APPLE JELLY. The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving-kettle over the fire, with a teacupful of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly. 3^6 PRMSEkVES, JELLIES, ETC. PEACH JELLY. Pare the peaches, taks out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked, then strain, and to eveiy pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice; heat the sugar very hot, and add when the juice has boiled twenty minutes; let it come to a boU, and take instantly from the fire. ORANGE SYRUP Pare the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boE and skim it untU it is cream; then strain it through a flannel bag, and let it stand until it becomes cool, then put in bottles and cork tight. Lemon syrup is made in the same way, except that you scald the lemons, and squeeze out the juice, allowing rather more sugar. ORANGE MARMALADE. Allow pound for pound. Pare half the oranges, and cut the rind into shreds. BoU in three waters until tender, and. set aside. Grate the rind of the remaining oranges; take off, and throw away qvery bit of the thick white iimer skin; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugaj- is dissolved, adding a very little water, imless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled shreds, and cook ten minutes; then the chopped fniit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit. LEMON MARMALADE Is made as you would prepare orange — allowing a pound and a quarter of sugar to a pound of the f i-uit, and using but half the grated peeL RAISINS. {A French Marmalade.) This recipe is particularly valuable at seasons when fruit is scarce. Take six fine large cooking apples, peel them, put them over a slow fire, together with a wineglaasful of Madeira wine, and half roonnd of suffar. When wpll ntnwAd. sniit PRESMJil'ES, JELLIES, ETC. 387 and stone two and a half pounds of raisins, and put them to stew 'with the apples, and enough water to prevent their buniing. When ail appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, if you like, or put away in small preserve jars, to cut in thin slices for the orna- mentation of pastry, or to dish up for eating with cream. STRAWBERRY JAM. To each pound of iine, and not too ripe berries, allow three-quarters of a pound of sugar. Put them int6 a preservmg pan, and stir gently, not to break up the fruit; simmer for one-half hour, and put into pots air-tight. An excel- lent way to seal jelhes and jams is as the German women do: Cut round covers from writing paper a half -inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over -mih. a cord, and it win dry quickly and be absolutely preservative. A circular paper dipped in brandy, and laid over the toothsome contents before covering, will prevent any dampness from affecting the flavor. I have removed these covers heavy with mould to find the pre- serve intact. GOOSEBERRY JAM. Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacuplul of water; boil until soft and add four pounds of sugar and boil until clear. If picked at the right stage the jam will be amber-colored and firm, and very much nicer than if the fruit is pre- served when ripe. BRANDIED PEACHES OR PEARS. Four pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy, and take the kettle at once from the fire; pour the hot syrup over the fruit, and seal. If, after the fruit is taken from the fire, a reddish liquor oozes from it, drain this ofiP before adding the clear syrup. Put up in glass jars. Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting. RASPBERRY JAM. To fiveor six pounds of fine red raspberries (not too ripe) add an equal quan- tity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do),and boil gently 388 PRESERVES, JELLIES, ETC. until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry and cool place. Blackberry or strawberry jam is made in the same way, leaving rut the currant juice. A NEW WAY OF KEEPING FRUIT. It is stated that experiments have been made in keepingfruit in jars covered only with cotton batting, and at the end of two years the fruit was sound. The following directions are given for the process: Use crocks, stone butter-jars or any other convenient dishes. Prepare and cook the fruit precisely as for can- ning in glass jars; fill your dishes with fruit while hot, and immediately cover with cotton batting, securely tied on. Remember that all putrefaction is caused by the invisible creatures in the air. Cooking the fruit expels all these, and they cannot pass through the cotton batting. The fruit thus protected will keep an indefinite period. It will be remembered that Tyndall has proved that the atmospheric germs cannot pass through a layer of cotton. MACEDOINES. Suspend in the center of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of oranges, pineapples, or brandied fruits, and pour in a little jelly when quite cold, but not set. It makes a very agree- able effect. By a little ingenuity you can embed first one fruit and then an- other, arranging in circles, and pour a little jelly successively over each. Do not re-heat the jelly, but keep it in a warm place, while the mold is on ice and the first layers are hardening. Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate. Strew sugar oyer them, aUow them to stand a few hours, then merely scald with the sugar; half to three-quarters of a pound is considered sufficient. Harder fruits like pears, quinces, etc., require longer boiling. The great secret of canning is to make the fruit or vegetable perfectly air- tight. It must be put up boding hot, and the vessel filled to the brim. Have your jars conveniently placed near your boiling fruit, in a tin pan of hot water on the stove, roU them in the hot water, then fill immediately with the hot, scalding fruit, fill to the top, and seal quickly with the tops, which should also be heated; occasionally screw down the tops tighter, as the fruit shrinks as it cools, and the glass contracts, and allows the air to enter the cans. They must be perfectly air-tight. The jars to be kept in a dark, cool, dry place. Use glass jars for fruit always, and the fruit should be cooked in a porcelain or'granite-iron kettle. . If you are obliged to use common large-mouthed bottles with corks, steam the corks and pare them to a close fit, driving them in with a mallet. , Use the following wax for sealing: one pound of resin, three ounces of beeswax, one and one-half ounces of tallow. Use a brush in covering the corks, and eis they cool, dip the rnouth into the melted wax. Place in a basin of cool water. Pack in a cool, dark, and dry cellar. After one week, examine fw flaws, cracks or signs of ferment. S The rubber rings used to assist in keeping the air from the fruit cans some- times become so dry and brittle as to be almost useless. They can be restored to Qormal condition usually by letting them lie in water in which you have put a little ammonia. Mix in this proportion: One part of ammonia and two parts water. Sometimes they do not need to lie in this more than five minutes, but frequently a half-hour is needed to restore their elasticity. 390 CANNED FRUITS. CANNED PEACHES. To one pound of peaches allow lialf a pound of sugar; to six pounds of sugar, add half a tumbler of water; put in the kettle a layer of sugar and on* of peaches until- the whole of both are in. Wash , about eight peach-leaves, tie them up and put into the kettle, remembering to take them out when you begin to fill up the jars. Let the sugared fruit remain on the range, but away from the fire, until upon tipping the vessel to one side you can see some liquid; then iill the jars; taking them out of hot water into which they were put when cold, remain- ing until.it was made to boU around them. In this way you wiU find out if the glass has been properly annealed; for we consider glass jars with stoppers screw- ing down upon India-rubber rings as the bes+. for canning fruit in famihes. They should be kept in a dark closet; and although somewhat more expensive than tin in the first instance, are much nicer, and keep for years with careful usage. Fruit must be of fine flavor, and ri'pe,, though not soft, to make nice canned fruit. Peaches should be thrown into cold water as they are peeled, to prevent a yellowish crust. CANNED GRAPES. There is no fruit so difficult to can nicely as the grape; by observing the fol- lowing instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp from the skin, as the seeds are objectionable; boil the pulp until the seeds begin to loosen, in one kettle, having the skins boiling in a little water, hard, in another kettle, as they are tough. When the pulp seems tender, put it through the sieve; then add the skins, if tender, with the water they boil in, if not too much. We use a large coffee-cupful of sugar for a quart can; boil until thick, and can in the usual way. CANNED STRAWBERRIES. After the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fniit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; potu it into the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. CANNED FR UITS, 39 1 TO CAN QUINCES. Cut the quinces into thin slices hke apples for pies, To one quart jarful of •juince, take a coffee-saucer and a half of sugar, and a coffee-cupful of water; put the sugar and water on the fire, and when boihng put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fmit and syrup together. The jars must be Med so that the syrup overflows, and fastened up tight as quickly as possible, CANNED PINEAPPLE. For six pounds of fruit, when cut and ready to can, make syrup with two and a haK pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them u£. Cut the fruit half an inch thick. CANNED FRUIT JUICES. Canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc. It is a good plan to can the pure juices of fruit in the sunnner time, putting it by for this purpose. Select clean ripe fruit, press out the juice and strain it through a flannel cloth. To each pint of juice add one cupful of white granulated sugar. Put it in a porcelain kettle, bring it to the boOing point, and bottle while hot in. small bottles. It must be sealed very tight while it is hot. WiU keep a long time, the same as canned fruit. CANNED TOMATOES. Canning tomatoes is quite a' simple process. A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin, which are apt to injure the flavor. Very ripe tomatoes are the best for the purpose. They are first put into a large pan and covered with boiling water.' This loosens the skin, which is easily removed, and the tomatoes are then put into the preserving kettle, set over a moderate fire without the addition of water or any seasoning, and brought to a boil. After boihng slowly one -half hour, they are put into the jars while boiling hot and sealed tightly. They will keep two or. three years in this way. . The jars should be filled to the brim to prevent air from getting in, and set in a cool, dark closet, 392 CANNED FRUITS. TO CAN CORN. Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill cans full of cut com, pressing it in very hard. To press the com in the can, use the ^mall end of a potato masher, as this will enter the can easily. It will take from ten to a dozen large ears of com to fill a one-quart can. When the cans are full, screw cover on with thumb and first finger; this will be tight enough, then place a cloth in the bottom of a wash boiler to prevent breakage. On this put a layer of cans in any posi- tion you prefer, over the cans put a layer of cloth, then a layer of cans. FiU the boiler in this manner, then cover the cans well with cold water^ place the boiler on the fire, and hoil three hours without ceasing. On steady boUing, depends much of your success. After boiling three hours, lift the boiler from the fire, let. the water cool, then take the cans from the boiler and tighten, let them remain imtil cold, then tighten again. Wrap each can in brovra paper to exclude the hght, and keep in a cool dry cellar and be very sure the rubber rings are not hardened by use. The rings should be renewed every two years. I would advise the beginner to use new rings entirely, for poor rings cause the loss of canned fruit and vegetables in many cases. Tou will observe that in canning com the cans are not wrapped in a cloth nor heated; merely filled with the cut com. The com in the cans will shrink considerably in boiling, but on no account open them after canning, TO CAN PEAS. Fill the can full of peas, shake the can so they can be filled well. Tou cannot press the peas in the can £is you did the com, but by shaldng the cans they may be filled quite full. Pour into the cans enough cold water to fill to overflowing, •then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn. String beans are cut as for cooking and canned in the same manner. No seasoning of salt, pepper or sugar should bo added. — Mary Currier Parsons. CANNED PLUMS. To. every pound of plums allow a quarter of a poimd of sugar. Put the sugar and plums alternately into the preserving-kettle, first pricking the plums to pre- ' vent their breaking. Let them stand on the back of the stove for an hour or t*o, then put them over a moderate fire, and allow to come to a boil; skim and pour at once into jars, running a silver spoon handle around the inside of the jar to break the air-bubbles; cover and screw down the tops. CANNED FRUITS. 393 CANNED MINCE-MEAT. Mince-meat for pies can be preserved for years if canned the same as fruit while hot, and put into glass jars and sealed perfectly tight, and set in a cool, dark place. One glass quart jar will hold enough to make two ordinary -sized pies, and in this way " mince pies " can be had in the middle of summer as well as in winter, and if the cans are sealed properly, the meat wUl be just as fine when opened as when first canned. CANNED BOILED CIDER. Boiled cider, in our grandmothers time, was indispensable to the making of a good "mince pie," adding the proper flavor and richness, which cannot be substituted by any other ingredient, and a gill of which being added to a rule of " fruit cake " makes it more moist, keeps longer, and is far superior to fruit cake made without it. Boiled cider is an article rarely found in the market now-a-days, but can be made by any one with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider in a porcelain-lined kettle over the fire, boil it slowly until reduced to one quart, carefully watching it that it does not burn; turn into glass jars while hot, and seal tightly, the same as canned fruit. It is then ready to use any time of the year. CANNED PUMPKIN. Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way. Cut up pumpkin or squash into small pieces, first cutting off the peel; stew tnem until tender, add no seasoning; then mash them very fine Wth a potato- masher. Have ready your cans, made hot, and then flU them with the hot pumpkin or squash, seal tight; place in a dark, cool closet. PEACH BUTTER. Pare ripe peaches and put them in a preserving-kettle, with sufficient water to boil them soft; then sift through a colander, removing the stones. To each quart of peach put one and one-half pound of sugar, and boil very slowly one hour. Stir oft^n. and do not let them bura Put in stone or glass jars, and keep in a cool place 394 CANNED FRUITH. PEACHES DRIED WITH SUGAR. Peel yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syrup of three-quarters of a pound of sugar and a little water; put in the peaches, a few at a time, and let them cook gently until quite clear. Take them up carefully on a dish, and set them in the sun to dry. Strew powdered sugar over them on all sides, a little at a time; if any syrup is left, remove to fresh dishes. When they are quite dry, lay them lightly in a jar with a little sugar sifted between the layers. RED OR PINK COLORING. Take two cents worth of cochineal. Lay it on a flat plate, and bruise it with the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a quarter of an hour, and then filter it through fine muslin. Always ready for immediate use. Cork the bottle tight. Strawberry or cranberry juice makes a fine coloring for frosting sweet pud- dings and confectionery. DEEP RED COLORING. Take twenty grains of cochineal, and fifteen grains of cream of tartar finely powdered, add to them a piece of alum the size of a cherry stone, and boil them with a gill of soft water, in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a phial. If a little alcohol is added, it will keep any length of time. YELLOW COLORING. Take a little saffron, put it into an earthen vessel with a very small quan- tity of cold, soft water, and let it steep till the color of the infusion is a bright yellc./ Then strain it, add half alcohol to it. To color fruit yellow, boil the fruit with fresh skin lemons in water to cover them until it is tender; then take it up, spread it on dishes to cool, and finish as may be directed. To color icing, put the grated peel of a lemon or orange in a thin mnslin bag, squeezing a little juice through it, then mixing with the sugar., GREEN COLORING. Take fresh spinach or beet leaves, and pound them in a marble mortar. If you want it-for immediate use, take ofif the green froth as.it rises, and mi-ir it yntix the article you intend to color. If you wish to keep it a few days, take 26 396 COLORING FOR FRUIT, ETC. the juice when you have pressed out. a teacupful, and adding lo it a piece of alum the size of a pea, give it a boil in a sauce pan. Or make the juice very strong and add a quart of alcohol. Bottle it air-tight. SUGAR GRAINS. These are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness, thus accumulating grains of different sizes. They are used in ornamenting cake. SUGAR GRAINS, COLORED. Stir a little coloring— as the essence of spinach, or prepared cochineal, or liquid carmine, or indigo, rouge, saffron, etc., — into the sugar grains made as above, un- til each grain is stained, then spread thera on a baking-sheet, and dry them in a warm place. They are used in ornamenting cake. CARAMEL OR BURNT SUGAR. Put one cupful of sugar and two teaspoonf uls of water in a sauce-pan on the fire; stir constantly until it is quite a dark color, then add a half cupful of water, and a pinch of salt; let it boil a few minutes, and when cold, bottle. For coloring soups, sauces or gravies^ TO CLARIFY JELLY. The white of eggs is, perhaps, the best substance that can be employed in clarifjing jelly, as well as some other fluids, for the reason that when albumen (and the white of eggs is nearly pure albumen) is put into a liquid that is muddy, from substances suspended in it, on boiling the hquid the albumen coeigulates in a flocculent manner, and, entangling wth the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight. Boiling water is a very important diaideratum in the making of a good cup of coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four minutes; longer boiling ruins the water for coffee or tea-making, as most of its natural properties escape by evaporation, leaving a very insipid liquid, composed mostly of lime and iron, that would ruin the best coffee, and give the tea a dark, dead look, which ought to be the reverse. Water left in the tea-kettle over night must never be used for preparing the breakfast coffee; no matter how excellent your coffee or tea may be, it will be ruined by the addition of water that has been boiled more than once. THE HEALING PROPERTIES OF TEA AND COFFEE. The medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee is supposed to act as a preventive of gravel and gout, and to its influ- ence is ascribed the rarity of those diseases in France and Turkey. Both tea and coffee powerfully counteract the effects of opium and intoxicating liquors. Avoid the use of coffees ground by the manufacturers, and likewise those covered with glazing, since both of these deceptions are practiced tc conceal imperfections in the original coffee bean. COFFEE. After grinding the coffee moderately fine, carefully measure in a bowl, allowing one tablespoonful to every person. Add white of an egg, using one egg to each cup of ground coffee, and mix with water sufficient to thoroughly saturate the grounds. Empty this mixture into the coffee-pot, then pour on boiling water, a cupful to each tablespoonful of the ground coffee. Boil briskly for ten minutes, add a small amount of cold water, and set aside ten minutes to settle. Serve immediately, permitting each person to sweeten his own cup to suit the individual taste. A tablespoonful of whipped cream, laid on each cup, adds greatly to the elegance of the bev- 397 jgS COFFkB, T&A, BEVERAGES. erage. Opinions differ as to the exact proportions of Mocha, Java, etc., which should be mixed to produce the best eSect ; but it is generally conceded that Mocha and Java mixed in equal parts produce a quality which is not easily surpassed, and we therefore recommend it for use in following these receipts. VIENNA COFFEE. Allow one heaping tablespoonful of coflFee to each person, and two extra to make good strength. Mix one egg with grounds; pour on coffee half as much boiling water as will be needed; let coffee froth, then stir down grounds, and let boil five minutes; then let coffee stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water. To one pint of cream add the white of an egg, well-beaten; this is to be put in cups with sugar, and hot coffee added. FILTERED OR DRIP COFFEE. For each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water. Have a small iron ring made to fit the top of the coffee-pot inside, and to this ring sew a small muslin bag (the muslin for this purpose must not be too thin). Fit the bag into the pot, pour some boiling water in it, and, when the pot is well-warmed, put the ground coffee into the bag; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy. Patent coffee-pots on this principle can be purchased at most house- furnishing stores. ICED COFFEE. Make more coffee than usual at breakfast time and stronger. When cold put on ice. Serve with cracked ice in each tumbler. SUBSTITUTE FOR CREAM IN COFFEE. Beat the white of an egg, put to it a small lump of butter and pour the coffee into it gradually, stirring it so that it will not curdle. It is difficult to distinguish this from fresh cream. COFFEE, TEA, BEvErAGES. jgg l4any drop a tiny piece of sweet butter into their cup of hot coffee as a sub- etitute for cream. TO MAKE TEA. Allow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes. Now fill up with as much boiling water as is required. Send hot to the table. It is better to use a china or porce- lain teapot, but if you do use metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron. To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, oi which has previously boiled, should on no account be used. If the water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half ■ opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen minutes. A Chinese being interviewed for the Cooh says: Diink your tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters never do; epiciu-es nevei do; the Chinese never do. Milk contains fibrin, albumen or some other stuff, and the tea a delicate amount of tannin. Mixing the two makes the liquid tui-bid. Tliis turbidity, if I remember the cylopaedia aright, is tannate of fibrin, or leather. People who put nuli in tea are therefore drinking boots and shoes in mild disguise ICED TEA. Is now served to a considerable extent during the summer months. It is o\ course used without milk, and the addition of sugar serves only to destroy the finer tea flavor. It may be prepared some hours in advance, and should be made stronger than when served hot. It is bottled and placed in the ice-chesi till required. Use the black or gi-een teas, or both, mixed, as fancied. CHOCOLATE, Allow half a cupful of grated chocolate to a pint of water and a pi at of milk. Rub the chocolate smooth in a little cold water, and stir into the boiling water. Boil twenty minutes, add the milk and boil ten minutes more, stirring it often. Sweeten to your taste. The French put two cupfuls of boiling water to each cupful of chocolate. 4O0 COFFEE, TEA, BEVERAGES. They throw in the chocolate just as the water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfuls of good milk, and when it has boiled sufficiently, serve with a spoonful of thick whipped cream with each cup, COCOA, Six tablespoonf uls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a httle cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes. BUTTERMILK AS A DRINK. Buttermilk, so generally regarded as a waste product, has latterly been com- ing somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extolled its virtues. Buttermilk may be roughly described as mUk which has lost most of its fat and a small percentage of casein, and which has become soiu: by fer- mentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true milk peptone — that is, milk already partially digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible nature which is the result of the action of the gastric juice upon sweet cow's milk. It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing, and digestible of the products of milk. It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constipation. It is a diuretic, and may be prescribed with advantage in some kidney troubles. Owing to its acidity, combined with its laxative properties, it is beUeved to exercise a general impression on the liver. It is well adapted to many cases where it is customary to recommend hme water and milk. It is invaluable in the treatment of dia- betes, either exclusively, or alternating with skimmed milk. In some cases of gastric ulcer and cancer of the stomach, it is the only food that can be retamed. — Medical Journal. CURRANT WINE. No. I. The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together, and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for a month to ferment. COFFEE, TEA, BEVERAGES. 40i when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whiskey.^ CURRANT WINE. No. 2. To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar. Put into a jug or small keg, leaving the top open until fer- mentation ceases, and it looks clear. Draw off and cork tightly. — Long Island recipe. BLACKBERRY WINE. No. i. Cover your blackberries with cold water; crush the berries well with a wooden masher; let them stand twenty-four hours; then strain, and to one gallon of juice put three pounds of common brown sugar; put into wide-mouthed jars for several days, carefully skimming off the scum that will rise to the top; put in several sheets of brown paper, and let them remain in it three days; then skim again, and pour through a funnel into your cask. There let it remain undis- turbed till March; then strain again, and bottle. These directions, if carefully followed out, will insure you excellent vrine. — Orange County recipe. BLACKBERRY WINE. No. 2. Berries should be ripe and plump. Put into a large wood or stone vessel with a tap; pour on sufficient boiUng water to cover them; when cool enough to bear your hand, bruise well UntU all the berries are broken; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one pound of sugar to every ten quarts of the hquor, and stir thoroughly. Let stand six to ten days in first vessel with top; then draw off through a jelly bag. Steep four ounces of isinglass in a pint of wine for twelve hours; boil it over a slow fire till all dissolved, then place dissolved isinglass in a gallon of blackberry juice, give them a boil together, and pour all into the vessel. Let stand a few days to ferment and settle, draw off and keep in a cool place. Other berry wines may be made. in the same manner. GRAPE WINE. Mash the grapes and strain them through a cloth; put the skins in a tub after squeezing them, with barely enough water to cover them; strain the juice thus obtained into the first portion; put three pounds of sugar to one gallon of the mixture; let it stand in an open tub to ferment, covered with a cloth, for a period of from three to seven days; skim off what rises every morning. Pm 402 COFFEE, TEA, BEVERAGES. the juice in a cask, ajid leave it open for twenty-four hours; then bung it up, and put clay over the bung to keep the air out. Let your wine remain in the cask until March, when it should be drawn off and bottled. FLORIDA ORANGE WINE. Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair sieve; msasure the juice after it is strained, and for each gallon allow three pounds of granulated sugar, the white and shell of one egg,.and one-third of a gallon of cold water; put the sugar, the white and shell of the egg (crushed small) and the water over the fire, and stir them every two minutes until the eggs begins to harden; then boil the syrup until it looks clear under the froth of egg which virOl form- on the surface; strain the syrup, pour it upon the orange rind, and let it stand over night; then next add the orange-juice and again let it stand over night; strain it the second day, and put it into a tight cask v?ith a small cake of compressed yeast to about ten gallons of wine, and leave the bung out of the cask until the wane ceases to ferment; the hissing noise continues as long as fermentation is in progress; when fermentation ceases, close the cask by driving in the bung, and let the wine stand about nine months before bottling it; three months after it is bottled, it can be used. A glass of brandy added to each gallon of wine after fermentation ' ceases is generally considered an improvement. There are seasons of the year when Florida oranges by the box are very cheap, and this fine wine can be made at a small expense. METHELIN, OR HONEY WINE. This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this hquor till the egg swims above the hquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and a half ounces of cinnamon, all bruised together, and tied up in a musUn bag; accelerate the fermentation, with yeast; when worked suffi- .ciently, bung up; in six weeks draw off into bottles. Another Maad.—'Qo'ii the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this v^rith yeast, and proceed as per previous formula. Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor. COFFEE, TEA, BEVERAGES. <"J BLACK CURRANT WINE. Four quarts of whiskey, four quarts of black currants; four pounds of brows or white sugar, one tablespoonful of cloves; one tablespoonful of cinnamon. Crush the currants, and let them stand in the whiskey with the spices for three weeks; then strain and add the sugar; set away again for three weeks longer; then strain and bottle. RAISIN WINE. Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar, and about two gallons of boiling water. Pour into a stone jar, and stir daily for six or eight days. Strain, bottle, and put in a cool place for ten days or so, when the wine will be ready for use. CHERRY BOUNCE. To one gallon of wild cherries add enough good whiskey to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag; add this liquor to that already drained off. Make a syrup with a gill of water and a pound of white sugar to every two quarts of liquor thus prepared; stir in well and botHe, and tightly cork. A common way of making cherry bounce is to put wild cherries and whiskey together in a jug and use the liquor as wanted. BLACKBERRY CORDIAL. Warm and squeeze the berries; add to one pint of juice one pound of wliite sugar, one-half ounce of powdered cinnamon, one- fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the syrup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less will check any slight diarrhoea. When the attack is violent, give a tablespoonful after each discharge, until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy. Excellent for children when teething. HOP BEER. Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root, boil this again twenty minutes, strain and add four pounds of sugar. When luke- warm, put in a pint of yeast. Let it ferment; in twenty four hours it will be ready for bottling. 404 COFFEE, TEA. BEVERAGES. GINGER BEER. Put into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of broken loaf sugar, and two gallons of soft boUing water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use. SPRUCE BEER. Allow an ounce of hops and a spoonful of ginger to a gallon of water. Whea well boiled, strain it, and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce; when cool, add a teacupful of yeast, and put into a clean, tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence. ROMAN PUNCH. No.. I. Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover the juice and let it stand until the next day. Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow iiistead of ice. ROMAN PUNCH. No. 2. Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work weU, and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half- ice. It is usually sei-ved at dinners as a coup de milieu. DELICIOUS JUNKET. Take two quarts of new milk, warm it on the stove to about blood-heat; pour it into a glass or china bowl, and stir into it two tablespoonfuls of Crosse & Blackwell's prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made. RASPBERRY SHRUB. One quart of raspberry juico, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or uart rum and brandv. Mix thorouehlv. Bottle for use. ^COFFEE, TEA, BEVERAGES. 403 SASSAFRAS MEAD. Mix gradually with two quarts of boiling water three pounds and a half of tho best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. Stir it well, and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras. Transfer it to clean bottles, (it will fm about half a dozen,) cork it tightly, and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of the mead into a half tumbler full of ice-water, stir into it a half teaspoonful of the soda, and it will tatimediately foam up to the top. Sassafras mead wiU be found a cheap, wholesome, and pleasant beverage for Jvarm weather. The essence of sassafras, tartaric acid and carbonate of soda,