ALBERT R. MANN LIBIRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. Cornell University Library The original of tliis book is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924085802910 THE ORIGINAL Appledore Cook Book CONTAINING PRACTICAL RECEIPTS FOR PLAIN AND RICH COOKING BY MARIA PARLOA FOUNDER OF THE ORIGINAL COOKING SCHOOL IN BOSTON, AND AUTHOR OF *' KITCHEN COMPANION," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT," ETC. NE W EDITION, WITH ILL USTRA TIONS BOSTON CHARLES E. BROWN AND COMPANY Entered, according to Act of Congress, in the year 1872, by M. PARLOA, in the Office of the Librarian of Congress, at Washington, Entered, according to Act of Congress, in the year 1881, by M. PARLOA, in the Office of the Librarian of Congress, at Washington. S. i. PARKH1LL 4 CO., PRlNTEfiS BOSTON In offering this book to the pubhc, I am aware that there are already many good cook books in the market. But I trust that this will supply a want which has always been felt by young house- keepers. The great trouble with most of the cook books which I have known (and I am constantly hearing the same complaint) is, that they are too expensive, that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not. These wants I have endeavored to sup- ply in this volume. There is not one receipt in the book which has not been proved to be good. There are very few which I have not used myself, and of the value of those I am fully assured, hav- ing seen nearly all of them tried. PREFACE TO LAST EDITION. Several years have elapsed since the first edition of "The Appledore Cook Book" was given to the public ; and, in that time, the author has been adding to her store of tried receipts, and now feels it a duty and a pleasure to give them to the public. The additional matter has been written on the original plan of the book ; that is, that nothing is inserted which has not been tried and found prac- tical. Boston, 1877. CONTENTS. SOUPS. Soup Stock 17 Brown Soup iS Brown Soup, No. 2 19 Brown Soup, No. 3 19 Vegetable Soup 20 Julienne Soup 20 Barley Soup 20 Sago Soup 20 Macaroni Soup 20 Vermicelli Soup 20 Ox-Tail Soup 21 Tomato Soup 21 Giblet Soup 21 Turkey Soup 21 Chicken Soup 22 White Soup 22 Beef Soup 22 Beef Soup, No. 2 23 Mutton Broth 23 Mutton Broth, No. 2 23 Dumplings for Soup 24 Veal Soup 24 Pea Soup 25 Mock Turtle Soup 26 Oyster Soup 27 Mock Bisque Soup 27 FISH. Chowder 28 Fish Chowder 29 Clam Chowder 29 Clam Chowder, No. 2 .30 Boiled Cod 30 Fried Cod 31 Broiled Cod, or Scrod 31 Baked Cod 31 Tongues and Sounds 32 Salt Cod Fish 32 Broiled Salt Fish 33 Salt Fish in Cream 34 Fish Balls 34 Another Mode 34 A Third Mode 34 Fish Hash 35 Boiled Halibut 35 Fried Halibut 36 5 CONTENTS. Broiled Halibut 36 Smoked Halibut 36 Boiled Salmon 36 Fried Salmon , 36 Broiled Salmon 36 Baked Cod and Salmon 37 Scalloped Fish 37 Salmon Trout 37 Shad and Haddock 38 Fresh Mackerel Boiled 38 Broiled Mackerel 38 Fried Mackerel 38 Baked Mackerel 38 To Broil and Fry Salt Mackerel 39 Salt Mackerel in Cream 39 To Boil Salt Mackerel 39 Smelts 39 Brook Trout 40 Oyster Stew 40 To Boil Lobster 40 Stewed Lobster 41 Curried Lobster 41 Eels Fried 41 Baked Eels 41 Remarks in Regard to Fish ... 42 MEATS. - Boiled Corned Beef 43 Boiled Salt Tongue 44 Boiled Fresh Tongue 44 Boiled Flank of Beef 44 Boiled Ham 45 Roast Ham 45 Boiled Leg of Mutton 46 Boiled Shoulder of Mutton. ... 46 Boiled Leg or Shoulder of Lamb 46 Boiled Veal 47 Boiled Turkey 47 Boiled Fowl and Pork 48 Roast Beef 48 Roast Mutton 49 Roast Lamb 50 Roast Veal 50 Roast Pork , 51 Broiled Beefsteak 51 Fried Beefsteak 52 Beefsteali Smothered in Onions 52 Italianed Beef 53 Stewed Beef 53 Fricassee of Beef 54 Mutton Chops 54 Mutton Pie with Tomatoes .... 54 Mutton Pie, Plain .55 Mutton Fricassee 55 Haricot of Mutton 55 Minced Mutton 56 Lamb Chops 56 Broiled Veal 56 Fricassee of Veal 56 Veal Cutlets 57 Veal Loaf 57 Veal on Toast 57 Veal Croquettes 58 CONTENTS. Pork Steak 58 Fried Salt Pork 5S Broiled Salt Pork 58 Salt Pork Fried in Batter 59 Fried Sausages 59 Broiled Sausages 59 Pigs' Feet Soused 60 Fried Pigs' Feet 60 Pigs' Feet Fried in Batter 60 Pigs' Head Cheese 60 Fried Ham 61 Broiled Ham 61 Ham and Eggs 61 Fried Liver 62 Broiled Liver 62 Boiled Tripe 62 Broiled Tripe 62 Fried Tripe 62 Soused Tripe 63 Tripe Fried in Batter 63 Calf s Head and Pluck 63 Hash Made from Calfs Head and Pluck 64 Meat Hash 64 To Sweeten Tainted Meat 65 POULTRY. To Clean Poultry 66 Roast Turkey , 67 Roast Chicken 68 Roast Goose 68 Roast Duck 68 Roast Partridges 68 Roast Grouse 69 Roast Pigeons 69 Small Birds 69 VENISON. Roast Venison 70 ENTREMETS, Stewed Beef with Mushrooms. 71 Fillet of Beef with Mushrooms 71 Alamode Beef 72 Bouilli Beef 72 Bouilli Tongue 73 Stewed Partridges 73 Brown Fricassee of Chicken ... 73 White Fricassee of Chicken. . . 74 Chicken Curry 74 Chicken Pie 74 Chicken Pillau, — A Southern Dish 74 Broiled Chicken 75 Chicken Patties 75 Devilled Turkey 75 Potted Pigeon 76 CONTENTS. Broiled Halibut 36 Smoked Halibut 36 Boiled Salmon 36 Fried Salmon 36 Broiled Salmon 36 Baked Cod and Salmon 37 Scalloped Fish 37 Salmon Trout 37 Shad and Haddock 38 Fresh Mackerel Boiled 38 Broiled Mackerel 38 Fried Mackerel 38 Baked Mackerel 38 To Broil and Fry Salt Mackerel 39 Salt Mackerel in Cream 39 To Boil Salt Mackerel 39 Smelts 39 Brook Trout 40 Oyster Stew 40 To Boil Lobster 40 Stewed Lobster 41 Curried Lobster 41 Eels Fried 41 Baked Eels 41 Remarks in Regard to Fish ... 42 MEATS. - Boiled Corned Beef 43 Boiled Salt Tongue 44 Boiled Fresh Tongue 44 Boiled Flank of Beef 44 Boiled Ham 45 Roast Ham 45 Boiled Leg of Mutton 46 Boiled Shoulder of Mutton. ... 46 Boiled Leg or Shoulder of Lamb 46 Boiled Veal 47 Boiled Turkey 47 Boiled Fowl and Pork 48 Roast Beef 48 Roast Mutton 49 Roast Lamb 50 Roast Veal 50 Roast Pork 51 Broiled Beefsteak 51 Fried Beefsteak 52 Beefsteak Smothered in Onions 52 Italianed Beef 53 Stewed Beef 53 Fricassee of Beef 54 Mutton Chops 54 Mutton Pie with Tomatoes 54 Mutton Pie, Plain ,55 Mutton Fricassee 55 Haricot of Mutton 55 Minced Mutton 56 Lamb Chops 56 Broiled Veal 56 Fricassee of Veal 56 Veal Cutlets 57 Veal Loaf 57 Veal on Toast 57 Veal Croquettes 58 CONTENTS. Pork Steak 58 Fried Salt Pork 58 Broiled Salt Pork 58 Salt Pork Fried in Batter 59 Fried Sausages 59 Broiled Sausages 59 Pigs' Feet Soused 60 Fried Pigs' Feet 60 Pigs' Feet Fried in Batter. , . , , 60 Pigs' Head Cheese 60 Fried Ham 61 Broiled Ham 6i Ham and Eggs 61 Fried Liver 62 Broiled Liver 62 Boiled Tripe 62 Broiled Tripe 62 Fried Tripe 62 Soused Tripe- . 63 Tripe Fried in Batter 63 Calf s Head and Pluck 63 Hash Made from Calfs Head and Pluck 64 Meat Hash 64 To Sweeten Tainted Meat 65 POULTRY. To Clean Poultry 66 Roast Turkey , 67 Roast Chicken 68 Roast Goose 68 Roast Duck , 68 Roast Partridges 68 Roast Grouse 69 Roast Pigeons 69 Small Birds 69 VENISON. Roast Venison. 70 ENTREMETS. Stewed Beef vifith Mushrooms , 71 Fillet of Beef with Mushrooms 71 Alamode Beef 72 Bouilli Beef 72 Bouilli Tongue 73 Stewed Partridges 73 Brown Fricassee of Chicken ... 73 White Fricassee of Chicken. . . 74 Chicken Curry , 74 Chicken Pie 74 Chicken Pillau, — A Southern Dish 74 Broiled Chicken 75 Chicken Patties 75 Devilled Turkey 75 Potted Pigeon 76 CONTENTS. Pigeon Pie 76 Quail Pie 76 Snipe Pie 76 Oyster Pie 76 Oyster Patties 77 Oyster Roast '. . . . 77 Scalloped Oysters 77 Fried Oysters. 77 Broiled Oysters , 78 Veal Croquettes 78 Rice Croquettes 78 Macaroni in Cream 7^ Queen Fritters 79 Plain Fritters 79 Apple Fritters 79 Pancakes 79 Salad Dressing 80 Chicken Salad 80 Lobster Salad 80 VEGETABLES. Boiled Potatoes 81 Mashed Potatoes 81 Browned Potatoes 82 Baked Potatoes 82 Fried Potatoes 82 Fried Boiled Potatoes 83 Potatoes Warmed with Pork. . 83 Potatoes Warmed in Gravy .... 84 Fricassee of Potatoes , . 84 Boiled Sweet Potatoes 84 Baked Sweet Potatoes 84 Boiled Onions 84 Fried Onions 85 Boiled Squash 85 Baked Squash 85 Beets 86 Pickled Beets 86 Shelled Beans 86 Baked Beans 86 String Beans 87 Stewed Beans 87 Green Peas 87 Green Corn 87 Boiled Turnips 88 Boiled Parsnips 88 Fried Parsnips 88 Boiled Carrots 89 Boiled Rice 89 Another Mode 89 Stewed Tomatoes 89 Sliced Tomatoes 90 Baked Tomatoes 90 Asparagus 90 Spinach 91 Cabbage 91 Cauliflower 91 Dandelions 92 Beet Greens 92 Boiled Macaroni 92 CONTENTS. BREAD. Hop Yeast Hop Yeast, No. 2 Hop Yeast, No. 3. Potato Yeast Yeast Bread Yeast Bread, No. 2 Bread Made with Yeast-cakes Milk Yeast Bread Graham Bread Graham Bread, No. 2 Third Bread ... Brown Bread Brown Bread, No. 2 Brown Bread, No. 3 Togus Bread Raised Biscuit Raised Biscuit, No. 2 White Mountain Rolls Parker House Rolls Coffee Rolls Bunns Soda Biscuit Cream of Tartar Rolls Sour Milk Biscuit Buttermilk Rolls Graham Rolls - . . Graham Rolls, No. 2 Corn Rolls Corn Cake PAGE 94 95 95 95 96 96 97 97 98 99 100 100 100 100 lOI lOI lOI 102 102 103 103 103 104 104 105 105 105 105 105 Corn Cake, No. 2 106 Corn Cake, No. 3 106 Corn Cake, No. 4 106 Rye Drop Cakes 107 Flour Drop Cakes 107 Graham Muffins 107 Rye Muffins 107 Corn Dodgers 107 Waffles I08 Flour Drop Cakes, No. 2 108 Graham Drop Cakes 109 Muffins 109 Muffins, No. 2 109 Sour Milk or Buttermilk Cakes log Rice Cakes no Hominy Griddle-cakes no Indian Cakes no Bread Cakes no Buckwheat Cakes in Baked Buckwheat Cake in Fried Mush in Brown Bread Brewis 112 Oatmeal 112 Hominy 113 Buttered Toast 113 MilkToast 113 French Toast 114 Sandwiches II4 CAKE. Remarks 115 Tea Cake 115 Berry Cake 116 Plain Cup Cake 116 lO CONTENTS. PAGE Rich Cup Cake 1 16 Rich Cup Cake, No. 2 117 Cream Cake 117 Sponge Cake 117 Sponge Cake, No. 2 117 Sponge Cake, No. 3 118 Sponge Cake, No. 4 118 Berwick Sponge Cake 118 Sponge Drops 118 Angel Cake 119 Wedding Cake 119 Wedding Cake, No. 2 119 Allie's Cake 1 20 Raisin Cake 1 20 Apple Cake 1 20 Kneaded Plum Cake 121 Black Cake 121 Chocolate Cake 121 Chocolate Icing 122 Cake without Eggs 122 Concord Cake 122 White Mountain Cake 122 Lemon Cake 123 Gold Cake 123 Gold Cake, No. 2 123 Silver Cake 123 Silver Cake, No. 2 1 23 Orange Cake 1 24 Filling for Orange Cake 124 Glacie Cake 124 Queen's Cake 124 Federal Cake 125 One, Two, Three, Four Cake . 125 Railroad Cake 1 25 PAGE Railroad Cake, No. 2 126 Feather Cake 126 Cider Cake 126 Cocoanut Cake 1 26 Corn Starch Cake 126 Loaf Cake 127 Regatta Cake 127 Sponge Rusk 127 Harrison Cake. 128 Bangor Cake 128 Bartlett Cake 128 Fourth of July Cake 1 29 Ginger Pound Cake 129 Pound Cake 129 Pound Cake, No. 2 129 Composition Cake 130 Common Fruit Cake 130 Delicate Cake 130 Ice Cream Cake 130 Down-East Cake 130 New York Cup Cake 131 Champagne Cakes 131 Queen Cake 131 Loaf Cake 131 Raisin Cake 132 Tumbler Cake 132 Marble Cake 132 Molasses Pound Cake 132 Rich Molasses Gingerbread. . . 133 Soft Molasses Gingerbread, No. 2 133 Soft Gingerbread, No. 3 133 Soft Gingerbread, No. 4 134 Hard Molasses Gingerbread. . 134 CONTENTS. II Hard Gingerbread. 134 Hard Sugar Gingerbread 135 Ginger Snaps.... 135 Molasses Cookies 135 Vinegar Cookies 136 Sugar Cookies .............. 1 36 Sugar Cookies, No. 2 136 Jumbles 136 Jumbles, No. 2 137 Vanilla Jumbles 137 Seed Cakes 137 Seed Cakes, No. ^ 138 Shrewsbury Cakes 138 Plain Doughnuts 138 Raised Doughnuts ..... . 139 Crullers 139 Cream Cakes 139 Strawberry Short Cake 140 Frosting 140 Frosting, No. 2 140 Caramel Frosting. .......... 141 Golden Frosting. 141 Marking Cakes in Gold. . . .. 141 PUDDINGS. Boiled Rice 142 Boiled Rice, No. 2 142 Baked Rice 143 Baked Rice, No. 2 - 143 Minute Pudding 143 English Plum Pudding 144 Princess Pudding 144 Down-East Pudding 144 Boiled Indian Pudding.. ..... 145 Carrot Pudding 145 Whitpot Pudding 145 Corn Starch Pudding. 146 Quaking Pudding. .......... 146 Bride's Pudding 147 Bread Pudding 147 Eve's Pudding 147 Amherst Pudding 148 Rachel Pudding 148 Whortleberry Pudding 148 Plain Whortleberry Pudding. . 149 Baked Whortleberry Pudding. 149 Boiled Apple Pudding 149 Boiled Batter Pudding 150 Baked Apple Pudding, ..... 150 Pan Dowdy 151 Apple Dowdy 151 Apple Charlotte 152 Apple and Sago Pudding .... 152 Tapioca and Apple Pudding.. 153 Boiled Tapioca Pudding ..... 153 Baked Tapioca Pudding 153 Custard Pudding 153 Baked Indian Pudding 154 Cottage Pudding. 154 Sponge Pudding 154 Itahan Fritters 155 Baltimore Pudding 155 Wedding Pudding 155 Plum Pudding 156 Christmas Pudding 156 12 CONTENTS. PAGE Bread and Butter Pudding — 157 Snow Pudding 157 Sauce for Snow Pudding .... . 157 Cocoanut Pudding 158 Cocoanut Pudding, No. 2 158 Ginger Pudding 158 Beverly Pudding 159 Lemon Pudding 159 Lemon Pudding, No. 2 160 Corn Pudding 160 Boiled Cherry Pudding 160 Appledore Pudding 1 60 Bird's- Nest Pudding 161 Rice Meringue 161 Pavillion Pudding 161 Frozen Pudding 162 Fruit Pudding 162 Almond Pudding 162 Sunderland Pudding 163 Pineapple Pudding 163 Omelette Souffle 163 PUDDING SAUCES. Rich Wine Sauce 1 64 Plain Wine Sauce 164 Lemon Sauce , 164 Vinegar Sauce.. 165 Cream Pudding Sauce 165 PIES. Plain Pie Crust 166 Puff Paste 166 Cream Paste ... 167 Berry Pies 168 Rhubarb Pies 168 Squash Pies l68 Cranberry Pies 169 Gooseberry Pies 169 Pumpkin Pies 169 Custard Pies 169 Mince Pies 1 69 Mince Pies, No. 2 1 70 Mock Mince Pies 171 Sliced Apple Pies 171 Stewed Apple Pies 171 Green Apple Pies 172 Dried Apple Pies 172 Dried Apple Pies, No. 2 172 Peach Pies 1 72 Plum Pies 1 73 Marlborough Pies. .......... 173 Lemon Pies 1 73 Lemon Pies, No. 2 173 . Lemon Pies, No. 3 1 74 Lemon Pies, No. 4 174 Sweet- Potato Pie 174 Graham Pies 175 Cream Pies 175 Filling for Cream Pies 175 Washington Pies 175 Filling for Chocolate Pies 176 CONTENTS. 13 DESSERTS. Charlotte Russe Holland Cream Lemon Cream Velvet Cream Italian Cream Chocolate Cream Blanc-mange made with Gela- tine Moss Blanc-mange Royal Cream Tapioca Cream Red Grout Blanc-mange in Wine Sauce . . Wine Jelly Lemon Jelly Soft Custard Almond Custard Snowball Custard Chocolate Custard 177 179 179 179 179 1 80 180 180 181 181 183 182 183 183 183 184 184 184 Coffee Custard. . . . Steamed Custard. , Baked Custard . . Floating Island . . Apple Snow Tipsy Parson. . . . Apple Float Trifle Wine Whips Fruit Whips Mock Sherbet . . . Cream Cakes. . . . Sponge Drops. . . Kisses Cocoanut Drops. Cocoanut Drops . Cheese Cakes . . Tarts 185 185 185 185 185 186 186 186 1 86 187 187 DIRECTIONS FOR FREEZING. Ice Cream made with Cream . 190 "Lemon Ice Cream 190 Chocolate Ice Cream 191 Coffee Ice Cream 191 Lemon Sherbet 191 Roman Punch 191 PRESERVES. Brandied Peaches 193 Sour Orange Preserve 193 Preserved Peaches 194 Preserved Pears 194 Crab Apple Preserves 195 Preserved Pineapple 195 Preserved Citron Melon 195 Preserved Apples 196 Preserved Plums 196 Preserved Cherries 196 14 CONTENTS. PAGE Preserved Quinces 196 Raspberry Jam 196 Barberries Preserved with Pears 197 Barberries Preserved in Mo- lasses 197 Grape Marmalade Currant Jelly Currant Shrub .... Apple Jelly Quince Jelly To Can Berries . . . PAGE 197 98 98 98 99 PICKLES. Pickled Cucumbers 200 Tomato Pickles 201 Tomato Pickles, No. 2 201 Piccalilli 201 Tomato Catsup 201 Spiced Currants 202 Pickled Blueberries 202 Chili Sauce 202 To Pickle Oysters 202 SAUCES. Drawn Butter 204 Egg Sauce 204 Oyster Sauce 204 Celery Sauce 205 Caper Sauce 205 Mint Sauce 205 Bread Sauce 205 Coddled Apples 205 Cranberry Sauce 205 Apple Sauce 206 Baked Pears 206 Stewed Prunes 206 Dried Apple Sauce 207 Vinaigrette Sauce 207 DRINKS. Tea 208 Coffee 208 Cocoa Shells 209 Chocolate 209 Breakfast Cocoa .... 209 To Make Mead 209 To Use Mead 210 EGGS. Boiled Eggs 2H Fried Eggs 211 Dropped Eggs 211 Poached Eggs 212 Scrambled Eggs 212 Omelets 212 CONTENTS. 15 CANDIES. PAGE Molasses Candy , 213 Molasses Candy, No. 2 213 Molasses Candy, No. 3 213 Chocolate Candy 213 Vinegar Candy 214 Vinegar Candy 214 Peanut Candy 214 Chocolate Caramel 214 Chocolate Creams 215 DISHES FOR THE SICK. Beef Tea 216 Another Beef Tea 216 Chicken Broth 217 Oatmeal Gruel 217 Indian Meal Gruel 217 Plum Porridge 217 Corn Tea 217 Cream Toast 218 Wine Whey 2l8 Vinegar Whey 218 Sour Milk Whey 218 A Good Drink for the Lungs. 218 Another Drink 218 Another Drink 219 Lemonade , 219 Sack Posset 219 REMARKS ON DIGESTION 220 GENERAL REMARKS 223 MEDICINAL. Unfailing Cure for Constipa- tion 225 Cure No. 2 225 Diarrhoea 226 Cure No. 2. — Flour Gruel. . . 226 Inflammation of the Bowels . . 226 Burns 226 Neuralgia 227 Growing-in Nails 227 Nosebleed 227 Cure for Hoarseness 228 MISCELLANEOUS RECEIPTS. To Cleanse New Stove Fur- niture 229 To Make Good Soap 229 To Blanch Almonds 229 To Restore Color to Furniture, etc 229 Black Walnut Stain 230 MISS PARLOA'S ORIGINAL APPLEDORE COOK BOOK. Soup Stock. If you buy fresh meat for a soup stock, the shank is the most economical. Have it cut into several pieces, and the bone cracked, at the butcher's. Wash and put on to boil in two gallons of cold water, and one spoonful of salt (the salt helps the scum to rise). When it comes to a boil, take off the scum and set the kettle where the soup will just simmer 17 1 8 MISS parloa's appledore cook book. for ten hours. Then strain into a nice tin, which is kept for this purpose, or a stone pot ; set where it will be cold, and in the morning skim off all the fat, then turn gently into the soup-kettle, being careful not to turn in the sediment. It is now ready to make any kind of soup. If you wish to have a jelly in the morning, boil it in six quarts of water. You can then, after taking off the fat, turn the jelly over, and scrape off the sediment. Use the meat for hash. Another way to make soup stock, is to cover the bones of roast meats with cold water and treat in the same manner. This should always be done in boarding-houses and hotels ; but in pri- vate families (unless very large), there is not meat enough consumed to do this. When making a stock, however, if there are any cold bones, they should be used. Professor Blot does not recommend boiling ; but I have been more successful in obtaining clear soup in this manner than when I did not let it boil. I would always boil my stock the day before it is used, as by this means only can fat be avoided, unless you buy all lean beef, which is very expen- sive. Do not boil vegetables with the stock, as they cause it to sour quickly. Bro-wn Soup. Crack the bone of a shank of beef ; take out the marrow and lay in the bottom of the soup-kettle ; cut the meat from the bones and lay it in the kettle ; set the kettle on the fire and brown the meat on all sides, being careful not to burn it. When well browned, put in the bones and two quarts of cold water, cover tight, and let it simmer one hour ; then put in SOUPS. 19 a stick of cinnamon, eight whole cloves, a few pieces of mace, one onion, one carrot, half a turnip and six quarts of water. Boil this six hours very gently, strain and set away. In the morning skim off the fat and turn the soup into the kettle J let it come to a boil ; season to taste with pepper and salt ; cut in thin slices one fresh lemon and put into the soup and then turn into the tureen. Send to table toasted bread, cut into small squares, in a separate dish. Some think that half a wine-glass of brandy is an improvement. Bro^wn Soup, No. 2. Lay the bones from a roast of beef and a roast of mutton in the soup-kettle. Cut up one onion, one small turnip, one carrot, one parsnip, and lay in the kettle ; then a blade of mace, a stick of cinnamon, ten whole cloves, a sprig of pars- ley, a sprig of sage, if you have them green, if not, a tea- spoonful of each ; now dredge in a cup of flour, a tablespoon- ful of salt, half of pepper ; then pour on eight quarts of cold water, and boil five hours (skim carefully when it first boils) ; then strain through a sieve, and put back into the kettle with one cup of sago, and boil one hour and a half Serve with toasted bread. Any kind of bones will make this, but beef is the best. BroTvn Soup, No. 3. Take two quarts of stock and boil with one onion, one carrot, one turnip, six whole cloves, one blade of mace, one stick of cinnamon, for one hour ; then strain into the tureen, and serve with toasted bread. 20 MISS PARLOA S APPLEDORE COOK BOOK. Vegetable Soup. Cut into strips two inches long and one fourth of an inch wide, two carrots, two parsnips, one turnip, and a very small piece of cabbage. Cover these with water and boil one hour ; then strain them and put in the soup-kettle with three quarts of stock ; let this boil up once. Season with pepper and salt, and serve. Julienne Soup. This is made the same as vegetable soup, putting in every kind of a green vegetable. It is made in June, July, and the first of August. The stock should be very clear. (Omit beets.) Barley Soup. Wash half a cup of pearl barley, and boil it slowly in one quart of water three hours ; then turn into the soup-kettle, with three quarts of stock ; let this boil up, and season with pepper and salt. Serve. Sago Soup. Make the same as barley, using sago. Two hours will cook it. Macaroni Soup. Made in the same way. Vermicelli Soup. Made in the same way. SOUPS. 21 Ox-Tail Soup. Separate at the joints two ox-tails, put tlioiii on to boil with one onion, one carrot (have them whole), a few cloves, a blade of mace, and a stick of cinnamon. Boil two hours ; then strain the liquor into the soup-kettle, separate the tails from the vegetables, and spice, and put them into the kettle ; to this add two quarts of stock ; season with pepper and salt ; boil up once, and serve. Tomato Soup, Peel and slice tomatoes enough to fill a two-quart basin ; put them into the soup-kettle with six quarts of water and two pounds of beef; boil three hours; season with pepper, salt, and a spoonful of butter. Strain, and serve with toasted bread. Giblet Soup. Boil the giblets of six fowls in three quarts of water with one onion, one carrot, one small turnip, one parsnip, a few cloves, a blade of mace, a stick of cinnamon, and two heap- ing spoonfuls of flour, for two hours ; then strain into the soup-kettle. Add to this two quarts of stock, and let it boil. Braid up the livers, chop the hearts and gizzards, and put them in the soup. Season with salt and pepper, and serve. Turkey Soup. Save the liquor in which the turkey was cooked ; the fol- lowing morning skim off all the fat ; cut all the meat from the part of the turkey which has been left from the dinner of the day previous. Put the bones and liquor on to boil 22 MISS PARLOA S APPLEDORE COOK BOOK. with one onion, two parsnips, one small turnip. Boil three hours ; then strain, and put back with half a cup of tapioca, and some pieces of the cold turkey. Season with pepper and salt. Boil two hours longer, stirring often to prevent the tapioca from burning. Chicken Soup. Set the liquor, in which two or three fowls have been boiled, away to cool. Skim off the fat, and then put it into the soup-kettle with one whole onion and half a cup of rice ; boil two hours. Just before dishing take out the onion, and put in some pieces of cold chicken. White Soup, Take any part of veal (the shin is the best), and allow one quart of cold water to one pound of veal, and to eight pounds allow one onion, three parsnips, one turnip, a stick of cinnamon, and a blade of mace. Boil five hours, and season with salt and white pepper. When it has boiled four hours, thicken with two cups of flour. Boil one hour longer ; strain, and serve. Beef Soup. Boil six pounds of beef in seven quarts of water, with one onion, one carrot, one turnip, and eight whole cloves, for six hours ; strain, and thicken with half a cup of flour, and boil one hour longer, then stir in some of the beef cut into small pieces, and serve. N. B. Use celery in all kinds of soup when you can obtain it. SOUPS. 23 Beef Soup, No. 2. Every family should have a soup once a week at least. Always save the bones of roast meat for a soup. Take the bones of a roast of beef, break them up so that they will go into a soup-pot. Lay them in the pot, dredge with salt, pepper, and flour. Cut into this one small onion ; add three quarts of cold water. Set on the fire, and when it comes to a boil, skim it. Let it boil gently three hours, then add eight sliced potatoes, and boil twenty minutes. Have ready dumplings ; put them in and cover tight, and boil ten minutes longer, then dish. First take out the dumplings and place in a small platter, then turn the soup into a tureen, being careful to take out the bones, and serve. Mutton Broth. Take a shoulder or neck of mutton, cut into small pieces, wash, and put into the soup-pot. When it comes to a boil, skim it carefully ; then boil gently two hours. To four pounds of meat add four quarts of water, and half a cup of rice. Do not put in the rice until the meat has boiled two hours, then add rice, and season with pepper, salt, and half an onion j boil two hours longer, and serve. I will give another method, which is better if the soup is the only dish for dinner. Mutton Broth, No. 2. Prepare the meat as for No. i, and to the same quantity of meat and water add half an onion, one small white tur- nip ; boil two hours, then add one third of a cup of rice ; 24 MISS PARLOA S APPLEDORE COOK BOOK. boil one hour and a half longer, then add six sKced pota- toes. Season to taste with pepper and salt. Boil twenty minutes, then add the dumplings ; cover tight and boil ten minutes, then dish and serve as you would beef soup. When preparing the meat for all these kinds of soups, cut off all the fat, and fry out for dripping; thus your soup will not be greasy, and you will have the fat free from the taste of vegetables. Dumplings for Soup. Take one pint of flour (measured before it is sifted), ' turn into a sieve, and measure into it one teaspoonful of cream of tartar, one half of saleratus, one half of salt, and one of sugar. Run this through the sieve, and wet with milk ; have the dough stiff enough to roll. Cut into very small cakes, and cook ten minutes. But be sure that your soup- boils fast enough to get up a good steam, and keep boiling while the dumplings are in the pot ; if you do not, they will be heavy. Some persons like them for a dessert. When used for that purpose, they should be eaten with sirup. Veal Soup. Take four pounds of the neck of veal, cut up small and wash clean ; put into the soup-pot and cover with six quarts of water ; let this come to a boil, then skim off all the scum ; boil two hours, add half a cup of rice, and boil one hour longer ; then add one third of a cup of flour mixed with water, salt, and pepper. Boil gently one and a half hours, SOUPS. 25 stirring often to prevent burning ; then add a teaspoonful of butter, and dumplings made as directed for beef and mut- ton soup. Potatoes and onions can be used as for mutton broth, No. 2, and some use a little pork to flavor it. Pea Soup. Pick the peas over, that there may be no blemished ones among them. Wash and soak over night. In the morning turn off the water and put them in the soup-pot. For one quart of peas allow eight quarts of cold water and one pound of lean salt pork, a small piece of celery, a little pepper, and half an onion ; boil gently eight hours, being very care- ful that it does not burn. Have a large wooden spoon to stir it with. When done, it should be thin enough to pour. In boiling, it may become too thick ; if so, add boiling water. When cooked, it is smooth and rather mealy. If not cooked enough, after standing a few minutes the thick part will settle, and the top look watery. Have ready six slices of bread toasted brown, and cut into pieces an inch square ; throw about a dozen of these pieces into a tureen, and the remainder send to the table dry. Strain the soup through a sieve, and serve. If the pork does not salt it enough, use salt. This soup is even better warmed over than at first. Some persons use soup stock and butter, but it seems to me that it is rich enough made in this way, and much healthier. The bones left from roast lamb, mutton, and veal can all be used to make soups the same as those of roast beef. 26 MISS parloa's appledore cook book. Mock Turtle Soup. Take the brains from a calf s head, and put them in a bowl of cold water ; wash the head, and let it stand in a pan of cold water two hours ; then put it in the soup-kettle with eight quarts of cold water and a shin of veal ; let this boil three hours, and then set away to cool over night. In the morning cut up the veal and put into the soup-kettle, with a stalk of celery, one onion, one carrot, one turnip, two pars- nips, three blades of mace, one stick of cinnamon, ten cloves, salt, pepper, and two heads of parsley. Cover this with three pints of cold water, and boil two hours. Strain this, and wash the soup-kettle, then turn the soup back. Now skim the fat from stock, and put that into the kettle also. Put into the frying-pan two spoonfuls of butter, and when it boils up stir in four of dry flour ; stir until a dark brown (but not burned), and when the soup boils up stir this in. Now braid half of the brains (which you tied in a mushn cloth, and boiled with the head), and stir them in. Stir in also a spoonful of walnut catsup, one of- mushroom catsup, and one of tomato catsup. Boil two hours, and then put in the face cut in very small strips, one glass of port wine, and one lemon cut into thin slices, and let it boil up once, and dish. When in the tureen, put in the egg balls. To make the egg balls, boil four eggs ten minutes, drop them in cold water, and take out the yolks and pound them in the mortar until they are reduced to a paste, then beat them with one teaspoonful of salt, a htde pepper, and the white of one egg. Make them into round balls the size of a wal- SOUPS. 27 nut, roll them in flour, and fry them brown in butter, being careful not to burn them. They are now ready for the soup. Oyster Soup. Wash one quart of oysters, if they are soHd, in one quart of cold water ; if not, one pint of water ; drain the water through a cullender into the soup-kettle ; set the kettle on the fire, and when the liquor comes to a boil, skim it ; then add one quart of rich new milk ; just before it comes to a boil, turn in the oysters, and thicken with two spoonfuls of corn starch wet with milk ; then stir in half a cup of butter, and season with pepper and salt. Let this boil up once, and serve immediately. Be very careful that they do not burn. A safe way is to boil the milk in a basin, which is set into another of water, and then turn it on the oysters just before removing it from the fire. Mock Bisque Soup, — Very nice. Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of hot water. When the milk comes to a boil, stir in a tablespoon- ful of flour which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add buttei the size of an egg, salt and pepper to taste. The tomatoes which were put on at the same time with the milk, are nov ready to strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve immediately. Chov Wash the prunes in warm water and rub them well between the hands. Put them in a kettle that you can cover tight, with two quarts of water to one of prunes. Stew them gently two hours. These will not keep more than two days in warm weather, but cooked in this way they do not require any sugar, and are very nice. SAUCES. 207 Dried Apple Sauce. Pick and wash the apples carefully, then place in a pre- serving kettle. For one pint of dried apple cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle with the apple, and three pints of cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. Never stir dried apple sauce. Vinaigrette Sauce. One teaspoonful of white pepper, one of salt, one half of mustard, half a cup of vinegar, one tablespoonful of oil.. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and after all is well mixed add the oil. To be eaten on cold meats or fish. ,f //=.>r^ .J2. Tea. Scald the teapot and put in the tea, allowing one tea- spoonful to each person ; pour over this half a cup of boiling water (soft water is the best) , and steep in a hot place, but 1 not where it will boil, one minute ; then turn in all the boil- ing water you wish, and serve. Coffee. Put one cup of ground coffee and one pint of cold water into the coffee-pot ; set the pot on the fire, and boil ten min- utes after it comes to a boil ; then turn in a pint of boiUng water and a piece of salt fish skin about an inch square. Boil ten minutes longer, then turn in half a cup of cold water 208 DRINKS. 209 and set one side one minute ; turn into another pot and send to the table. Always serve boiled milk with coffee. Cocoa Shells. Put one quart of cold water and half a cup of shells into the pot, and boil gently four or five hours ; add boiling water occasionally. About twenty minutes before serving, add one pint of new milk and boiling water enough to make three pints in all ; let this boil a few minutes, strain and serve. Cbocolate. With four spoonfuls of grated chocolate mix one of sugar, and wet with one of boiling water. Rub this smooth with the bowl of the spoon, and then stir into one pint of boiling water ; let this boil up once, and then add one pint of good milk ; let this boil up once, and serve. Breakfast Cocoa. Prepared cocoa is made the same as chocolate, omitting the sugar. All milk may be used if preferred. Never boil chocolate or prepared cocoa more than one minute. Boil- ing makes it oily. The quicker it is used after making the better. To Make Mead. One pint and a half of brown sugar, half a pint of molasses. Pour this on three pints of boiling water. Let this stand until blood-warm, then add two ounces of tartaric acid and one of essence of sassafras. When cold, bottle. 210 MISS PARLOA S APPLEDORE COOK BOOK. To Use Mead. Put one tablespoonful of the mead in the bottom of a glass, then fill two thirds full of cold water, then stir in one fourth of a teaspoonful of soda, and drink while foaming. EGGS. Boiled Eggs. Pitt the eggs in a tin basin and pour boiling water over them ; let them stand on a part of the stove where they will keep hot, but not boil, for ten minutes, or boil in boiling water three minutes and a half. The first method is the best. This is for rare-done eggs. Pried Eggs.^ Have boiling lard in the frying-pan ; break the eggs into a saucer one at a time, and slide them gently into the pan ; now, with a large spoon, dip the boiling lard and pour it over the eggs ; do this until they are set, then dish. Dropped Eggs. Turn a quart of boiHng water into a basin with one spoon- ful of salt. Break the eggs, one at a time, into a saucer ; dip one side of the saucer into the water and let the eggs slide gently into it. Boil gently until set, which will be in about two minutes, and serve on toast. 212 MISS PARLOA S APPLEDORE COOK BOOK. Poached Eggs. Break and beat up two eggs, and stir into them two table- spoonfuls of milk and half a teaspoonful of salt ; put them into a basin, with half a spoonful of butter, and set over the fire. Stir until it thickens, and then serve. Scrambled Eggs. Beat together four eggs, and then turn into a pan with one spoonful of melted butter. Stir quickly over a hot fire one minute, and serve. Omelets. Beat lightly two eggs, and stir in one spoonful of milk and a pinch of salt. Heat the omelet pan hot, and then put in a little bit of butter, and when melted turn in the beaten eggs ; set on the fire,, shake the pan, cook until a light brown ; then fold the omelet and serve on a hot dish. Ham, mush- room, lobster, chicken, and all kinds of omelets are made by chopping up the meat, and laying it between the folds before dishing. CANDIES. Molasses Candy. Two cups of molasses, one of white sugar, one tablespoon- ful of vinegar, a small piece of butter. Boil from twenty minutes to half an hour. Try it by dropping a little into cold water ; if it hardens, it is ready to cool. Pour into a flat, buttered dish, and, when cool, work it with the hands. Molasses Candy, No. 2. Two cups of molasses, one of sugar, butter the size of an egg, one tablespoonful of checkerberry. Pull when done. Molasses Candy, No. 3. Two cups of sugar, one of molasses, one half of butter, one fourth of vinegar, vanilla, and peanuts. Boil until it will candy, then stir in vanilla and peanuts, and pour into a paa Score the same as caramel. Chocolate Candy. One cup of molasses, two of sugar, one of milk, one half of chocolate, a piece of butter half the size of an egg. Boil the milk and molasses together, scrape the chocolate 213 214 MISS PARLOA S APPLEDORE COOK BOOK. fine, and mix with just enough of the boiling milk and mo- lasses to moisten ; rub it perfectly smooth then, with the sugar, stir into the boiling liquid, add the butter, and boil twenty minutes. Try as molasses candy ; and, if it hardens, pour into a buttered dish. Cut the same as nut candy. Vinegar Candy. One cup of vinegar, two of white sugar. Boil until it will break brittle when dropped in cold water. Pour into a buttered dish, and cut before it gets hard. This is nice with nuts for a change. Any kind will answer. Vinegar Cand^. Two cups of molasses, two tablespoonfuls of sugar, two of vinegar. Peanut Candy. Prepare the same as the above : let boil ten minutes longer ; and, just before taking off the fire, add a pint of nuts, which have been shelled and broken. Pour into the dish ; and, before it becomes perfectly cold, cut into pieces. Chocolate Caramel. Three pounds brown sugar, coarse, one half pound of butter, one half pound of chocolate scraped fine, one pint cream or milk. Melt all these together with care, and boil twenty minutes or half an hour, stirring all the time. Just before taking it off the fire, pour in vanilla to flavor, and stir CANDIES. 2 1 5 in half or a whole cup of granulated sugar. Pour it in a pan, and, when half cool, score it. It should be half an inch thick, and be cut up into pieces about an inch square. Chocolate Creams. Two cups of powdered sugar, nearly a cup of water. Boil about five minutes, then beat until it turns to a cream, after which make into drops, and dip them into the melted chocolate. Melt three fourths of a cake of chocolate by scraping into a bowl, and then placing the bowl either over the teakettle or into a pan of hot water. DISHES FOR THE SICK. Beef Tea. Cut half a pound of lean beef into very small pieces : do not have a grain of fat on it, and put into a bottle that has a large opening (an olive or horseradish bottle will be nice) ; put in half a cup of cold water, and cork tight ; set this in a basin of cold water, and place on the fire where it will come to a boiling point, but not boil; keep it at this temperature for two hours, then strain, and season with salt. Another Beef Tea. Cut a pound of lean beef (the round is the best) into dice. Put into a sauce-pan, with a teaspoonful of salt, one of flour, one fourth of pepper. Pour on this a large pint of cold water. Let it stand an hour or two, then put on the fire ; bring slowly to a boil, and boil slowly an hour. If it has boiled away too much, add a little hot water ; but this rather hurts it. Skim off carefully every particle of fat. This tea is more palatable than the other, and can be taken by those not extremely sick. 216 DISHES FOR THE SICK. 21/ Chicken Broth. Put the bones and about one pound of the lean meat of chicken into a sauce-pan with three pints of water. When it comes to a boil, skim well. Simmer three hours, and strain and salt. If the patient can bear it, a little rice or tapioca boiled with it is an improvement. Oatmeal Gruel. Into one quart of boiling water sprinkle two tablespoon- fills of oatmeal; let this boil forty minutes ; season with salt, strain, and serve. If sugar, milk, or cream is wished, it may be added. Indian Meal Gruel. One quart of boiling water ; stir into this one spoonful of flour and two of Indian meal, mixed with a little cold water. Boil thirty minutes. Season with salt, and strain. Use sugar and cream if you choose. If flour is not liked, xise another spoonful of meal instead. Plum Porridge. Into one quart of boiling milk stir two spoonfuls of flour mixed with cold milk ; put in a handful of raisins and a lit- tle grated nutmeg. Boil twenty minutes. Season with salt, and strain. Com Tea. Brown and pound in a mortar one cup of sweet dry corn ; pour on this two cups of boiling water, and steep fifteen minutes. This is very light and nutritious, and can be taken where the patient is very weak. 2i8 MISS parloa's appledore cook book. Cream Toast. Heat half a cup of cream, and season with salt. Toast two slices of bread a light brown, and pour the cream over it. Serve immediately. Wine WTiey. Let one cup of new milk come to a boil, and then stir in half a wine-glass of cherry wine. Boil a moment and strain. Vinegar Whey. Boil one cup of milk, and stir in one spoonful of vinegar ; if this does not make it whey, stir in a Kttle more ; when it curdles, strain. Sour Milk Whey. To one cup of boiling sweet milk, add one cup of sour milk, and strain. A Good Drink for the Lungs. Wash clean a few pieces of Irish moss ; put it in a pitcher, and pour over it two cups of boiling water. Set where it will keep at the boiling point, but not boil, for two hours. Strain, and squeeze into it the juice of one lemon. Sweeten to taste. If the patient cannot take lemon, flavor with wine, vanilla, or nutmeg. Another Drink. Beat lightly one egg and one spoonful of sugar. Stir into this one cup of new milk, half a wine-glass of wine, and a lit- tle nutmeg. This is nice without the wine. DISHES FOR THE SICK. 219 Another Drink. Upon one teaspoonful of slippery elm pour one cup of boiling water, strain and season as Irish moss. Lemonade. The juice of one lemon and one spoonful of sugar. Pour on this one cup of boiUng water, and set away to cool. Sack Posset. Pound one Boston cracker, or one soda biscuit. Put it in a pint of cold milk; set on the fire, and simmer fifteen minutes. Beat together one egg, one wine-glass of wine, a little sugar, salt, and nutmeg. Turn this into the simmering milk, stirring constantly ; boil up once, and take from the fire immediately. REMARKS ON DIGESTION. In the stomach is produced a liquid secretion called the gastric juice. This does not act upon starch or fat of any kind. The only thing it dissolves is the albuminous matter. Now, when this albuminous matter is not saturated with fat, the gastric juice acts upon it readily ; but, as in the case of pastry, doughnuts, fried meats, etc., where the whole mass is saturated with a fatty substance, it takes a long time before the gastric juice can get at the albuminous matter to act upon it ; hence the distress by the overwork- ing of the stomach ; and, if this kind of food is partaken of frequently, the stomach force will be weakened, and refuse to do its work. This will disarrange every other member of the digestive organs ; and, in a short time, you have a first-class dyspeptic. All food, therefore, should be as light, porous, and free from fat as possible. When fat is used, it should be in such a manner that it will separate readily from the other substances on enter- ing the stomach. Alcohol retards digestion, and renders it incomplete, by coagulating the gastric juice. Food, when taken into the stomach either very hot or very cold, does 220 REMARKS ON DIGESTION. 221 not digest readily. Food taken when the body or mind is very tired does not digest readily. Digestion goes on very slowly during sleep ; but it is more complete, and repairs the waste of the body more thoroughly than the rapid digestion of the waking hours. Children digest food more rapidly than adults, and should therefore be given a light lunch, when more than four hours intervene between the regular meals. It is a great mistake to think that hght breakfasts are better than substantial ones. The breakfast supplies the fuel for the great waste which goes on during the busiest part of the day, and therefore should be of a simple, nutri- tious character, and an abundant supply of it. Another mistake made by many persons is the taking of a number of hours of exercise before breakfast. The stomach, while empty, is in a condition to receive disease. In a high, dry atmosphere, there is less danger from this habit ; but in a country which is at all malarious, it is one of the most dangerous things which can be done. Regularity as to the time of eating is also one of the necessary things to be observed, that the digestion may be perfect. Pastry should be used very sparingly, puddings, fruit, and light desserts taking the place of pies. The preparation of food should be made more a matter of conscience, with the housekeeper and cook, than it is at present. In planning the preparation of a dish, the ques- tion should not be. Is it convenient, and will it please? but. Will it be healthful, mentally, morally, and physically? for the food we eat affects all three natures. 222 MISS PARLOA S APPLEDORE COOK BOOK. Then food, to do its highest and best work, must be of the best quahty, prepared carefully (but always to retain its simplest form), partaken of regularly in a cheerful room and in cheerful company. GENERAL REMARKS. ALWAi's measure flour after it has been sifted, unless told to measure before. Always sift Indian and rye meal, and never sift Graham or oat meal. Always set milk into boil- ing water to boil, as it boils quicker in this way, and there will be no danger of burning. Save all the fat from soups, boiled and roast meats. The fat from beef, pork, and poul- try, keep for shortening or frying ; and from ham, mutton, and soups, in which vegetables were boiled, for the soap grease. To clarify drippings, boil them a few minutes, and then cut in a raw potato, and let it cook for five minutes ; then drop in a pinch of saleratus, and strain. If all the drippings are taken care of, it will be a great saving in a family. In many of the rules given here it has been very difficult to say just how much spice to use, as there is such a difference in tastes, so that each one must use her own judgment ; but be careful that one spice predominates. Always use twice as much cinnamon and nutmeg as you do clove. In making frosting, pudding sauce, and all kinds of delicate cake, use the powdered sugar, if possible. For rich cake, the coffee crushed, powdered and sifted, is the best. For dark cake, the brown sugar will be found the 223 224 MISS PARLOA S APPLEDORE COOK BOOK. nicest. It makes it richer. Save all the pieces of bread for dressing, puddings, and griddle cakes. Tin is not very good to mix cake in, and earthen dishes are always being broken. The stone china wash bowls are very good for this purpose. You can often find odd ones at the crockery stores, and they will last a lifetime for this purpose. In baking and frying cook everything brown. Bread and pastry are more healthful overdone than underdone. One even quart of sifted flour is one pound, one pint of granulated sugar is one pound, two good- sized cups of but- ter are one pound. Do not buy large quantities of Indian and rye meal at a time, as they sour quickly. Keep all kinds of meal, flour, and meats in a cool, dry place. Keep tea, coffee, and extracts from the air. Never set anything into the ice-chest while warm, as it will heat the chest and absorb an unpleasant flavor from the chest. This is true of the cellar also. Keep a note-book for tried receipts, and for any changes which you wish to make in the receipts which you are constantly using. By thought and observa- tion one can learn something new in regard to cooking every day, and at the time it will seem so important that you can- not forget it ; but you will if you do not have it written. MEDICINAL. Unfailing Cure for Constipation. Three teacupfuls of coarse, clean wheat-bran, three of sifted flour, one heaping teaspoonful of cream of tartar, one half of soda, one of salt, seven of sweet butter. Mix with cold milk, and roll into thin biscuit ; and bake thoroughly in a moderately hot oven. They should be from one fourth to one third of an inch thick, and be cut with a small biscuit- cutter. Great care must be taken that they do not burn, and at the same time that they get thoroughly baked. They will keep a long time if kept in a tight tin box ; and they should be eaten at each meal. Cure No. 2. A little while before retiring, mix a tablespoonful of flax- seed in cold water enough to make it pour readily, and, on going to bed, drink this. It is not nauseating at all, and will act on the bowels without deranging them as drugs always do. Drinking a glass of cold water at night and in the morning helps many persons. EaJng fruit is also good. Persons 225 226 MISS parloa's appledore cook book. having this trouble should eat vegetables, meats, hominy, oatmeal, and coarse breads. They should also take a great deal of exercise. Diarrhoea. Brown rice as you would the coffee bean, and then either grind or mash in the mortar ; take half a cup of the ground rice, and pour about a quart of boiling water over it and let stand about ten or fifteen minutes ; then strain and sweeten with loaf sugar and season with boiled milk. Drink of this freely. This is particularly nice for children. Cure No. 2. — Flour Gruel. Let one quart of fresh milk come to a boil, and then stir in one tablespoonful of flour, which has been mixed with milk enough to make a smooth paste ; boil this mixture thirty minutes, being careful not to let it bum. Season with salt, and strain. The patient should be kept warm and quiet. Inflammation of the BoTvels. Cover the bowels with thin slices of fresh beef, and, when they begin to grow dark, remove them and put on more fresh beef; continue this until the inflammation is all drawn out. Burns. Wet saleratus and spread on a cloth ; bind this around the burnt part, and, in few hours, it will be nearly well, unless the burn is very deep, in which case the saleratus should be MEDICINAL. 227 removed ; and after being removed the burn should be covered with a piece of old linen on which has been rubbed a little mutton tallow or sweet oil. Neuralgia. One of the causes of neuralgia is constipation ; and there- fore one of the first things to do is to get the bowels in a healthy condition. A poultice made from the common white bean is a great relief Boil the beans in water enough to make a thick paste ; mash them, and spread the paste thickly on a cloth ; then cover the paste with a thin piece of muslin, and bind on the painful parts. The bean poultice will retain heat longer than one made of anything else ; and, as heat and moisture open the pores, it thus relieves the pain. Hot oatmeal gruel heats the system quickly and thoroughly, for which reason it should be taken freely in all cases of colds, neuralgia, and rheumatism. G-rO'WJng-in Nails. When the nails are trimmed cut a deep place in the centre of any that have a tendency to grow into the flesh. The inclination of the parts of the nail to grow together will keep it out of the flesh. Nosebleed. Roll a piece of soft paper quite hard, and pack hard between the upper lip and gum, and in a few minutes the bleeding will stop. 228 MISS parloa's appledore cook book. Cure for Hoarseness. Bake a lemon or sour orange for twenty minutes in a moderate oven ; then open it at one end, and dig out the inside, which sweeten with sugar or molasses, and eat. This will cure hoarseness and remove pressure from the lungs. Under the heading of " Medicinal " I do not give any rules that will take the place of a physician in cases of severe sickness ; but I give simple remedies which have been thoroughly tested, and which I hope may relieve many others by being thus made public. MISCELLANEOUS RECEIPTS. To Cleanse Ne'w Stove Furniture. Boil skim-milk in the pots, kettles, pans, etc., and then wash in good soap-suds. To Make Good Soap. Ten pounds of potash, eleven of fat, three or four pails of boiling water. Pour on and stir until it is dissolved. After a few days add boiling water until a proper thickness. To Blanch Almonds. Shell the nuts and pour boiling water over them, let them stand in the boiling water a minute, and then throw them into cold water. Rub between the hands, and the dark skin will come oif readily. To Restore Color to Furniture, etc. When anything that is painted has had its color taken out by alcohol, rub the place briskly with a piece of flannel cloth and kerosene, and in a few minutes it will turn dark again. 229 230 MISS PARLOA S APPLEDORE COOK BOOK. Black Walnut Stain. One fourth of a pound of asphaltum, one half of beeswax, one gallon of turpentine. If too thin add beeswax ; if too light, asphaltum. Soft pine is the wood that stains most readily and prettily. 533fAr^6r- 1^ K'lLiYiT^ ib .m/'i ^-^MF'^^'J^ ^^^^?%X/«^.^^^ £V-5 HARLESf iSRGWn & Pg'S PUBLieATlO/1S.l3'?5T'?Al! KThBRouysDABOur books.! Size of Volumes 6j< x S;^ Inches. P=- f laL'^Ji' Facsimile Volume Beduced. f'^n SALE Br'/iLLBOOItSELLfKS Of{ SE/IT llPO/1 RECEIPT Of Pf(ICE BY THE PU_£il5llEaS eilARLfSf fiROWAI & PG'S PUSLieAT10MS,Bn SALE W'AlLB0Qlt5ELLfl\S 0\ SE/1T IJP0;1 RECEIPT OP Pf\IC£ BV W PMUMS^ ITjeRov/aTdabout books. 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A,-!/ EYcD Fac-simile Volume Reduced, F'^R SALE BY ALL flOOJlSEklif f^S Of\ SC/IT liPOd fiECf IPT OP PftlCE BY THf PUBLlCHCf^S The- FAVORITE: Folk Ballads eQeti^n I^ep 15 [Qp.\\\e rette^ErpbojjedThiea 1.00' Size of Volumes 73^ x 9'A Inches. ,'Ht Facsimile Volutne Reduced, r^ftSTlLE BY AlL'fiOOJ^SmtiiS, Of^ SE/IT UPOft fifCElPT Sf ^^l BY TUB' aiBLISHEf\S gHARLfSf .Bf?GW/1 & gQ'S PUBLieA TIG/1S,g)g5T "^IHE- Favorite- foiK Ballads eQetie^r] Rep 73 t^&tt]ereUe,EnaboijedTitlesl.QO" Size of Volumes TX x 9^1 Inches. Facsimile Volume Meduced, r^RfSALE BY'Aa/B0O][SEKlitflS 0^ SEAT WW RECEIPT Of Pf^lCE bY THE PUBllSflFltS The- FAVORiTErroLt< Ballads . ■^^sd)Wr]etu\n Rep 75 teMi^erenejErriboijed Titles 1.00' Size of Volumes 7J/ X OVs Inches. Facsimile Volume Reduced, r'^reSALE BrMfiOOl^SEkLtilS Of\SE/lT liPO/1 RECEIPT OT Pf\lCEB"rTfffiPUBLISHrF[S 7^ CHARLfSf .BROW/i SCO'S PUBLieATio/iS.B^^T HALLS Ireland^ vols.in i . %^lot\\375 8f]eep5.00 M.vir Morocco 6.00 Size of Volumes TA x lO^^T Inches. Facsimile Volume Eeduced, ,r'=WZhii BYMBD0JtS£khtK3 0I\ SE/ir'UPOfl RECEIPT OF P[^IC£ fflT TM EUE[EB£|i 'Ch arles f.BRQw/i&C'gspug'LieAT iQ/is,E)'?5T?Aiyi RID path's UTIITED SrATES, £Lo^^|37J Sheep.J.OQ n^iLMoro ceo 6.00 Size of Volumes 1% x \0)i Inches. Facsimile Volume Jteduced, r^nrsALE BY'^iLBoojisEkif f^s of^ swrmn pfcf ipr or vf^ct by thg aiBusfltfis K