ADAPTED PRO^TAE WhlTEH0U5C ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass if'^""' '" ''~ ^' <2 From Home Bakings, by Edna Evans San Francisco. 1912. Pi Cornell University S Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924089544278 EDITH CAREW ROOSEVELT THE PRESIDENTIAL ^Cook Book J * y >^ C * f^tlj^ » * M St '^ * 4DAPTED PROM the white house ;o6k book AKRON, OHIO THE SAALFiELD PUBLISHING COMPANY NEW YORK 1906 CHICAGO Copyright, 1896, by THE WERNER COMPANY Copyright, 1901, by THE SAALFIELD PUBLISHING CO. MADE BY BOBBRT SMITH PRINTING COMPANY LANSING, MICHIGAN Wiivii^s of ®nv gKjesMjewts, Jn;je jftmn; t0 all li-mjertjcatxs, ^Mb 19f0lum« gs atf^jcti0tiatjels( dMicatM —BY THE AUTHOR. IDA SAXTON Mckinley, PUBLISHERS' PREFACE IN PEESBNTiNG to the publio that great kitchen encyclopedia, " The White House Cook Book," we stated in our preface that we believed the book more fully represented the progress and present perfection of the cul- inary art than any other work. This strong assertion was subsequently attested by the enormous sale of the book, it having gained a wider circula- tion than ever before accorded a cook book. What we then claimed for the "White House" we now claim for the "Presidential," in so far as the vitally important points of the book are concerned, comprising, as it does, most of the matter originally published in the "White House Cook Book." The "Presidential Cook Book" may be said to be a revision of the neces- sarily higher priced "White House," a condensed volume in complete prac- tical form, but containing all the most important recipes of the latter, and more easily within reach of the masses in point of price. The authors of the "White House Cook Book," frOm which is" compiled the "Presidential," were that world-famous chef, Hugo Ziemann, steward of the White House under the Harrison administration, and Mrs. F. L. Gillette, also of national fame. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Bichelieu in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. Mrs. F. L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes. The "Presidential" has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It fills the requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the convenient classification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it. The sub- ject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it con- tains entirely new and original designs, and is so far a departure from the usual mode of treating the subject. IFhi! Pcblishkks. ^:5$F-^ FAGE. earring 1 Soups, 21 Fish, 41 Shell Fish, 67 Poultry and Game, 70 Meats, 94 Mutton and Lamb, 120 Pork, 187 Sauces and IJressing for Meats and Fish, ... ... 138 Salads, ... 149 -Catsups," 156 Pickles, „ 159 Vegetables, ' 169 Macaroni, 193 Butter and Cheese, 194 Eggs 199 Qmelets, 203 Sandwiches, 209 Bread, 211 :Biscuits, Bolls, Mu£Sns, etc., 221 Toast, 246 Cakes, '. 2gl. Pastry, Pies and Tarts, 284 Custards, Cream and Desserts, 305 Ice C&ream and Ices ^ . 334 I pumplings and Puddings, 339 Sauces for Puddings, 371 PireserveB, Jellies, etc., ............ 376 Canned Fruits, . . 389 Coloring for Fruit and Confectionery, ^ . . 395 Coffee, Tea and Beverages, 397 Preparations for the Sick, 410 French Words in Cooking 480 Miscellaneous, • 421 Small Points on Table Etiquette, 421 Dinner-giving, 425 FRANCES FOLSOM CLEVELAND. prej^iilerjtiaP ©ooft S^ooft. CARVING. CarTing is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it giv^ 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 sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp "vnth a keen edge. Commence by cutting the slices thin, laying them carefully to one side of thd platter, then afterwards placing the desired amount on each guest's plate, to be served in turh by the servant. In carving fish, care should be taken to help it in. perfect flakes; for if these ore broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morse&;jand 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 mea^ fish or fowl, that they may use only as much as they like. When serving fowls, or meat, accompanied with stuffing, the guesra should be asked if they would have a portion, as it is not every one to whom the favor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as n makes a bad appearance. A word about the care of carving knives: a fine st^el knife should not come in 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 fina whetstone should be kept for sharpening, and the knife cleaned carefiilly to atdd dulling its edge, all of which is quite essential to successful carviog. BBBP, es^ BEEP. HraD-QnAtfi'JiiL NO' L Used for choice roasts, the porter-house and sirloin steaka No. S. Bump, nsed for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiUng-pieces, stews and pot roasts. No. 4. Bntt0(± or roimd, need for steals, pot roaste, beef d 2d mode; also a prime boiliag-pieceL Na 5< Moose round, used for boiling and stewing Na 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling piece, good for stows and corned beef, preissed beef. No. 8. Veiny piece, used for corned beef, dried beef Na 9. Thin flank, nsed for corned beef and boiling-piecea Fore-Qdabteb. No. 10. Five ribs called the fore-rib. This is considered the piimfiet piece tot roasting; also makes the finest steaks; No. 11. Four ribs, called the DEiiddle 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 beet No. U. Shonlder-piece, used for stews, soups, pot-roasts, miooe-meat, and h« ph«a , BSEP. S Nos. IS, 16. Keck, dod or stickmg-iiiece, used for stocks, gravies, soups, uiinoe- pie meat, hashes, hologna sausages, etc. Ko. 17. Shin or shank, used mostly iw soups and stewing. No. 18. Cheek. * The following is a dassiflcation of thjS qualities of meat, according to the seiveral joints of heef, when cut up. Fir^ Claas.—JsiclniiB3 the sirloin -with the kidney suet (1), the rump steak piece (2), the forerib (11). Second CZcus.— The buttodc or round (4), the thick flank (7), the middle ribs (11). Hiird Class.— TbB ail eh-bone (3), the mouse-roUnd (6), the thin flank (8, 9), the chock (12)^the shoulder piece (14), the brisket (18). Fourth Cbu8.—Tbe clod, neck and sticking jdece (15, 16.) "V^A CZoss.— 6hin or shank (17). VBAL. VEAL. HiND-QUABTEa No. 1. Loin, the choicest cuts used for roasts and chops. &est end used for roasts, chops. No. 4. Loin, chump end used for roasts and chops. No. 6. Rack, or rib chops, used foi French chops, rib chops, either for ttTing or broiling; also used for choice ste^s. No. 6. Breast, used for roast, baked dishes, stews, chops. No. X. Neck or scrag end, used for cutlets and stews and meat pies. Note. — A saddle of mutton or double loin is two loins cut off "before the car- case i^ split open down the back. French chops are a small rib chop, the end of the bone trimmed off asd the meat and fat cut away from the thin end, leaving the round piece of meat attached to the lai^er end, which leaves the small rib- bone bare. Very tender and sweet. Mutton is jn-ime when cut from a carcase which has b6en fed out of doors, and allowed to run upon the hillside; they are best when about three years old. The fat will then be abtmdant, white and hard, the flesh juicy and firm, and of a clear red color. For mutton roasts, choose the shoulder, the saddle, or the loin or haunch. The leg should be boiled. Almost any part vriU do for broth. Lamb bom in the middle of the winter, reared under shelter, and fed in a great measure upon milk, then killed in the spring, is considered a greatdelicacy, though lamb is good at a year old. Like all yotmg aninuds, lamb ought to Jbe thon>u£^y cooked, or it is most unwholesooa^ PORK. PORK. No. 1. Leg, used for smoked hams, roasts and corned pork. No. 2. Hind-loin, used for roasts, chops and baked dishes. No. 8. Fore-loin or ribs, used for roasts, baked dishes or chops. No. 4. Spare-rib, used for roasts, chops, stews No. 5. Shoulder, used /or smoked shoulder, roasts and corned pork. No. 6. Brisket and flank, used for pickling in salt, and smoked bacon. The cheek is used for pickling in salt, also the shank or shin. The feet aiv usually used for souse and jelly. For family use, the leg is the most economical, that is when fresh, and the loin the richest. The best pork is from carcases weighing from fifty to about one hundred and twenty-five pounds. Pork is a white and dose meat, and it is almost impossible to over-roast pork or cook it too much; when underdone it is exceedingly unwholesome. VSNISOif VENISON. No. 1. Shoulder, used for roasting; it may be boned and stuffed, then afterwards baked or roasted.' , No. 2. Fore-loin, used for roasts and steaks. No. 8. Haunch or loin, used for roasts, steaks, stews. The ribs cut close may be used for soups. Oood for pickling and making into smoked venison. No. 4. Breast, used for baking dishes, stewing. No. S. Scrag or neck, used for soups. ' The choice of venison should lie judged by the fat, which, when the venison b young, should be thick, clear and close, and the meat a very dark red. The flesh of a female deer, about four years old, js.tbe sweetest and best of venisrau ^ - Buck venison, which is in season from June to the end of September, is finer than doe-venison, which is in season from October to December. ,. .Neither should be dressed at any other time of year, and.no meat requires eo much care aa najaoA in kSIing, preserving, and diessiiig. SmLOiN or BBSF. SIRLOIN OP BEEF. This choice roasting-piece should be cut with one good fitm stroke from end to end of the joint, at the upper part, in thin, long, even slices in the direction of the line from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small thin slice from underneath the bone from 6 to 6, through the tenderloin. Another way of carving this piece, and which will be of great assistance in doing it well, is to insert the knife just above the bone at the bottom, and run sharply along, dividing the meat from the bone at the bottom and end, thus leav- ing it perfectly flat; then carve in long, thin sUces the usual way. When the bone has been removed and the sirloin rolled before it is cooked, it is laid upon the platter on one end, and an even, thin slice is carved across the grain of the upper surface. Boast ribs should be carved in thm, even slices from the thick end towards the thin in the same manner as the sirloin; this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones, thus leaving it free from bone to be cut into slices. Tongue.— To carve this, it should be cut crosswise, the middle being the best; cut in very thin slices, thereby improving its delicacy, making it more tempting; as is the case of all well-carved meat& The root of the tongue is usually left on the platter BMSAST Of yjSAL. BREAST OF VEAL. This piece is quite similar to a fore-qijarter of lamb after the shoulder has been taken off. A breast of veal consists of two parts, the rib-bones and the gristly brisket. These parts may be separated by sharply passing the carving knife in the direction of the line from 1 to 2; and when they are entirely divided, the rib bones should be carved in the direction of the line from 5 to 6, and the bri^et can be helped by cutting slices from 8 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is fre- quently with this roast of veal, each person should receive a piece. Thoiigh veal and lamb contain less nutrition than beef and mutton, in pro- portion to their weight, they are often preferred to these latter meats on account of their ddicacy of texture and flavor. A whole breast of veal weighs from nine to twelve pounds. Piujsr Of rsAt. A FILLET OF VEAL. Affletof veal iaoneof tlie prime roasts of veal; it is taken &omibe teg abov« the knuckle; a piece weighing from ten to twelve pounds is a good dze and (eqniies about (our hours for roasting. Before roasting, it is dressed with a force meat or stufQng {daced in the cavity from where the bone was taken out and Uie flap tightly seicured together witii skewers; many bind it together with tape. To carve it, cut in even thin sticee off from the whole of the upper part m top, in the same mann«- aa from a roQed roast of beef, as in Che directioo of the figures 1 and 9; this gives the person served some of the dressing ^tb each slice of meat. Veal is very unwholesome unless it is co(d:ed thoroughfy,^ and when roasted should be of a rich brovm color. Bacon, fried pork, sausage-balls, with greens ore among the aocompaniments of roasted veal, also a cut lemon. SSECK OJLVEAl, II I NECK OF VEAL. The best end of a neck of veal makes a very good roasting-ptece; it however ts composed of bone and ribs that make it quite difficult to carve, unless it ia done properly. To attempt to carve each chop and serve it, you would not only place too large a piece upon the plate of the person you intend to serve; but you would waste much time, and should the vertebras have not been removed by the butcher^ you would be compelled to exercise such a degree of strength that would make one's appearance very ungraceful, and possibly, too, throwing gravy over your neighbor sitting next to you. The correct way to carve this roast is to cut diagonally from figure 1 to 2, and help in slices of moderate thickness; then it may be cut from 3 to 4, in order to separate the.emall bones; divide and serve them, having first inquired if they are desired. This joint is usually sent to the table accompanied by bacon, ham, tongue, or pickled pork on a separate dish and with a cut lemon on a plate. There are also a number of sauces that are suitable with this roast. t» LEG OF MUTTON. LEG OF MUTTON. The best mutton, and that from which most nourishment is obtained, is that kS. sheep from three to six years old, and which have been fed on dry sweet pastui-es; then mutton is in itsjpn'me, the flesh being firm, juicy, dark colored, and full of the richest gravy. When mutton is two years old, the meat is Babby, pale and savorless. In carving a roasted leg, the best shces are found by cutting quite down to the bone, in the direction from 1 to 2, and slices may be taken from either side. Some very good cuts are taken from the broad end from 5 to 6, and the fat on this ridge is very much liked by many. The cramp-bone is a delicacy, and is obtained by cutting down to the bone at i, and running the knife under it in a semicircular direction to 3. The nearer the knuckle the drier the meat, but the under side contains the most finely grabied meat, from which slices may be cut lengthwise. When sent to the table a frill of paper aroimd the knuckle win im- orove its appearance. FORR.QVARTSR Of LAMB. •J FORE-QUARTER OF LAMB. The first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly around the dotted line as shown by the figures 3, 4, and 6, so as to cut through the akin, and then, by raising with a httle force the shoulder, into which the fork should be finrdy fixed, it will easily separate with just a little more cutting with the knife; care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it, as that would mar its appearance. The shoulder may be placed upon a separate dish for con* venience. The next process is to divide the ribs from the brisket by cutting through the meat in the line from 1 to 2; then the ribs may be carved in the direction of the line 6 to 7, and the brisket from 8 to 9. The carver should always ascertain whether the guest prefers ribs, brisket or a piece of the shoulder. »4 JIAM. HAM. The carver in cutting a ham must be guided according as he desires to prac- tise economy, or have at once fine slices- out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut o£F thin slices towards the thick and aiq[>er part of the ham. To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line, from 1 to 9. The slices should be even and thin, catting both Ijean and fat together, always cutting down to the bone. Some cut a drcn- larhole in the middle of a ham gradually enlarging it outwardly. Then a^tin many carve a ham by first cutting from 1 to 8, then across the other way from 8 to 4. Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always ensure an inviting appearance. Boaai Ptg.— The modem way of sra-ving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same maimer; idso separating the ribs into convenient portions. The head may be divided and placed <« the same plat- ter. ^ To be served as hot as possible. A. S|>ai!» Bib of Pork is carved by cutting slices from the fleeby part, aftar wbi^ the bones should be ditgc^ted and separated. A leg of p by severing a wing and leg on either side from the body, by following the lines 1 to 2, thus TnalHtig two servings of those pacts, leaving the breast for a third plate. The third method is to thrust back the body from the legs, and cut through the middle of the breast, thus making four portions that may be served. Orouse and prairie* chicken are carved from the breast when they are lai^, and quartered or halved when of medium size. PMSASANT—P/GBOMS. «» PHEASANT. Place your fork flrmlj in the centre of the breast of this large game bird and cut deep slices to the bone at figures 1 and 2; then take off the leg in the line from 3 and 4 and the wing 8 and 5, severing both sides the same. In taking off the wings, be earefuLnot to cut too near the neck; if you do you wiO hit upon the neck-bone, from which the wing must be separated. Pass the luife through the line 6, and under the merry>thought towards the neck, which will detach it. Cut the other parts as in a fowL The breast, wings, and merry-thought of a pheasant, are the most highly prized, although the legs are considered very finely flavored. Pheasants are frequently roasted with the bead left on; in that case, when dressing them, bring the head round under the wing, and fix it on the point of a skewer. PIGEONS. A very good way of carving these birds is to insert the knife at figure 1, and cut both ways to 2 and 3, when each portion may be divided into two pieces, then served. Pigeons, if not too large, may be cut in halves, either across or down the middle, cutting them into two equal parts; if young and small they may be served entirely whole. Tame pigeons should be cooked as soon as possible after they are killed, as they very quickly lose their flavor. Wild pigeons, on the contrary, should hang a day or two in a cool place before they are dressed. Oranges cut into halves are used as a garnish for dishes of small birds, such as pigeons, quails, woodcock, squabs, snipe, etc. These small birds are eitiier served whole or spUt down the back, making two servings. ao MACKEREI^BOILED SAJJUOM. MACKEREL. The mackerel is one of the most beautiful of fish, being known hj their silveiy whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head end tan by cutting downward at 1 and 2; then split them down the back, so as foserve each person a part of each side piece. The roe should be divided io email pieces and served with each piece of fish. Other whole fish may be carved in the same manner. The fish is laid upon a Uttle sauce or folded oapkiQ, on a hot didi, and garnished with parsley. BOILED SALMON. This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle-cut is considered the choicest to boil. To carve it; first run the knife down and along the upper side of the iSsh from 1 to 2, then again on the lower side from 3 to 4. Serve the thick part, cutting it lengthwise in slices in the direction of the line from 1 to 2, and the thin part breadthwise, or in the direction from 5 to 6. A slice of the thick with one of the thin, where lies the fat, should be served to each guest. Care should be taken when carv- ing not to break the flakes of the fish, as that impairs its appearance. The flesh of the salmon is rich and delicious in flavor. Salmon is in season from the first of February to the end of August. Consomm6, or Stock, forms the basis of all meat soups, and also of aU princi pal sauces. It is, therefore, essential to the success of these culinaiy operations to know the most complete and economical method of extracting from a certain quantity of meat the best possible stock or broth. Fresh imcooked beef makes the best stock, with the addition of ctacked bones, as the glutinous matter con' tained in them renders it important that theyshould be boiled with the meat, which adds to the stteogth and thickness of the soup. They are composed of an earthy Bubdtanc&>— to which they owe their solidity— of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so encased in the earthy substance, that boiling water can dissdve only the surface of the whole bones, but by breaking them they can be dissolved more. When there is an abundance of it, it causes the stock, when cold, to become a j^y. The flesh of old animala contains more flavor than the fle^ of young ones. Brown meats contain more flavor than white. Mutton is too strong in flavor for good stock, white velQ, although quite glutinous, furnishes very little nutriment. Some cooks use meat that has once be^ cooked; this renders little nouEifib* ment and destroys the flavor. It might answer for ready soup, but for stoCktO keep it is not as good, unless it should be roasted meats. Those contain higher fragrant properties; so by putting the remains of roast meats in the stock-pot you obtain a better flavor The shin bone is generally used, but the neck or "sticking piece," as the butchers call it, contains more of the substance that you want to extract, makes a stronger and more nutritious soup, than any other part of the animaL Meats for soup should always be put on to cook in cold water, in a covered pdt, and aJlowed to simmer slowly for several hours, in order that the essence of tb» tnoat may be drawn out thoroughly, and should be carefully skimmed to pi^ tz soul's. ▼ent it from becoming turbid, never allowed to boil fast at any timei and if men water is needed, ose boiling water from the tea-kettle; cold or lukewarm water spoils the flavor. Never salt it before the meat is tender (as that hardens and toughens the meat), especially if the meat is to be eaten. Take off every parti> cle of scimi as it rises, and before the vegetable are put irt Allow a little less than a quart of wat«r to a pound of meat and bone, and a teaspoonf ul of salt. When done, strain through a colander. If for clear soups strain again through a hair sieve, or fold^a clean towel in a colander set over an earthen bowl, or any dish large enough to hold the stock. As stated before, stock is not as good when made entirely from cooked meats, but in a family where it requires a large joint roasted every day, the bones and bits and under- done pieces of beef, or the bony structiu« of turkey or chicken that has bees left from carving, bones of roasted poultry, these all assist in imparting a rich dark color to soup, and would be sufScient, if stewed as above, to furnish 'a family, without buying &esh meat for the purpose; still, with the addition of a little fresh meat it would be more nutritious. In cold weather you can gather them up for several days and put them to cook in (*-oId water, and when done, - strain, and put aside until needed. Soup will be as good the second day as the first if heated to the boiling point. It should never be left in the pot, but should be turned into a dish or sbailow pan, and set aside to get cold. Never cover it up, as that will cause it to turn sour very quickly. Before heating a second time, remove all the fat from the top. If this be ' melted in, the flavor of the soup will certainly be spoiled. Thickened soi^s require nearly double the seasoning used for thin soups or broth. Coloring is used in some brown soups, the chief of which is brown burnt sugar, which is known as caramel by French cooks. Pounded spinach leaves give a fine green color to soup. Parsley, or thr green leaves of celery, put in soup will serve instead of spinach. Pound a large handful of spinach in a mortar, then tie it in a cloth, and wring out all the juice; put this in the soup you wish to color green, five mis- utes before taking it up. Mock turtle, and sometimes veal and Iamb soups, should be this color. Ochras gives a green color to soup. • To color soup red, skin six red tomatoes, squeeze out the seeds and put them into the' soup with the other vegetaUe^^or take the juice only as direoted>ftv simuu^L * SOUi>S. q For white soups, which aa« o£ v«al, lamb or chicken, none but white regfita^ bles aie used; rice, pearl barley, vermicelli, or macaroni for thickening. Grated carrot gives a fine amber color to soup; it must be put in as soon aa the soup is free from scum. Hotel and piivate-house stock is qtdte different. Hotels use meat in such large quantities, that there is always more or lees trimmings and bones of meat to add to fresh meats; that makes very strong stock, which they use in most all Boups and gravies and other made dishes. The meat from which soup has been made is good to serve cold thus: take out all the bones, season with pepper and salt, and catsup, if liked, then chop it smaU, tie it in a cloth, and lay it between two plates, with a weight on the upper one: sl^ce it thin for luncheon or supper; or make sandwiches of it; or make a hash for breakfast; or make it into balls, with the .addition of a little wheat flour and an egg, and serve them fried in fat, or boil in the soup. . An agreeable flavor is sometimes imparted to soup by sticking some cloves into the meat used for making stock; a few dices of onions fried very brown in butter are nice; also flour browned by simply putting it into a saucepan oves the flre and stirring it constantly until it is a dark brown. Clear soups must be perfectly transparent and thickened soups about th» consistence of cream. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh-sqalded pans or tureens, and placed in a cool cellar. In temperate wither, every other da; may be sufficient. HERBS AND VEGETABLES USED IN SOUPS. Of vegetables the principal ones are carrots, tomatoes, asparagus, green peai^ okra, macaroni, green com,, beans, rice, vermicelli, Scotch barley, pearl barley, wheat flour, mushroom or mushroom catsup, parsnips, beet-root, turnips, leefia^ garlic, shalots and onions; sliced onions fried with butter and flour until they are browned, then rubbed through asieve, are excellent to heighten thecoloraGul flavor of brown sauces fuid soups. The herbs usually used in soups are panUe]^ common thym^ summer savory, knotted ma^ofam, and other seasonings bu(^ as bay-leaves, tarragon, allspice, oinuamon, nutmeg, doves, mace, black and white pepper, red pepper, lemon-peel and juice, orange peel and juice. The tatter imitarts a finor ^ver and the acid much milder. These materials, wUb vnne, and the various catsups, combined in various proportions, ar^ wi& other ngredients, made into almost an endless variety of excellent soups and gra\'ie& 34 SOUPS. Soups that are intended for the principal part of a meal certainly ought not to be flavored like sauces, which are only intended to give relish to some particular dish. STOCK. Six pounds of shin of beef, or six pounds of knuckle of Teal; any bones, trim- mings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three caiTots, one head of celery, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs except sage, four quarts and one-half pint of cold ivater. Gut up the meat and bacon, or bam, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and all other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, &q not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Be- move every particle of scum whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather. Stock is the basis of many of the soups afterwards mentioned, and this will be found quite strong enough for ordinary purposes. Keep it in small jars, in a cool place. It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes. Good soups of various kinds are made from it at short notice; slice off a portion of the jelly, add water, and whatever vegetables and thickening preferred. It is best to partly cook the vegetables before adding to the stock,' as much boiling injures the flavoring of the soup. Season and boil a few moments and serve hot. WHITE STOCK. White stock is fased in the preparation of white soups, and is made by boil- ing six pounds of a knuckle of veal, cut up in small pieces, poultry irimmings, and four slices of lean ham. Proceed according to directions given in " Stock,*' above. SOVI'S. i% TO CLARIFY STOCK Place the stock in a clean saucepan, set it over a brisk fire. When boiling, add the white of one egg to each quart of stock, proceeding as follows: beat the •iriiites of the eggs up well m. a little water; then add a little hot stock; beat to a froth, and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and inunediately remove and strain through a thin flan- nel cloth. BE£F SOUP. Select a small shin of beef of moderate size, crack the hone in small pieces, wash and place it in a kettle to boil, with five or sis quarts of cold water, liet it boU about two hours, or until ft begins to get tender^ then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boUed a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half an hoar longer, take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley. Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with tha addition of a little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot. VEAL SOUP. (Excellent.) Put a knuckle of veal into three quarts of cold water, with a small quantity of ealt. and one small tablespoonful of uncooked rice. Boil slowly, hardly above fflmmering, four hours, when the liquor should be reduced to half the usual quantity; remove from the fire. Into the tureen put the yolk of one egg, and stir well into it a teacupful of cream, or, in hot weatiier, new milk; add a irfece of butter the size of a hickory-nut; on this strain the soup, boiling hot, staixing all the time. Just at the last, beat it well for a minute. SCOTCH MUTTON BROTH, ffix pounds neck of mutton, three quarts water, five carrots, five turnips, two ttdoosk -four tablespoonfuls bailey, a little ealt Soak mutton in water for ao •» SOUPS. hour, cut off scrag, and put it in stewpan with three quarts of water. As Boon «s it boils, skim well, and then simmer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each; take off nearly all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards;, add carrots, turnips and onions,^ cut into two or three pieces, then put them into soup soon enough to be thoroughly done; 8utter, aod a teaspoonful of granulated sugar. CHICKEN CREAM SOUP. An old cMcken for soup is much the bSst. Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water. Bruig slowly to a gentle boil; and keep this up imtil the liquid has duninisbed one-third, and the meat drops from the bones; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped paisley. Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a little flour. The chickea Could be £ried in a spoonful 6f butter and a gravy made, reserving some of thd white part of the meat, chopping it and adding it to the-soup. PLAIN ECONOMICAL SOUP. Take a cold-roast-beef bone, pieces of beef -steak, the rack of a cold turkey or chicken. Put them into a pot vnth three or four quarts of Water, two carrots, three turnips, one ooioa, a few doTfls. pafiper and salt. Boil the whole (ffXDl&f 28 SOUK. fonr hours; then etrain it through a colander, mashing the vegetables so that they -wiU all pass through. Skim off the fat, and return the soup to the pot. Mix one tablespoonful of flour with two of water, stir it into the soup and boil the whole ten minutes. Serve thi? soup ^vith sippets of toast. Sippets are bits of dry toast cut into a triangular form. A seasonable dish about the holidays. OX-TAIL SOUP. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, ihree onions, one leek, one head of celery, one bunch of savoryjierbs, pei^per» a cablespoonfui of salt, two tablespoonf uls o? catsup, one-half glass of port wine, three quarts of water. Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter. Cut the vegetables in slictes and add them with the herbs. Put in one-half pint -of water, and stir it over a quick fire till thei juices are drawn. Fill up the stewpan'with water, and when boiling, add the salt. Skim well, and simmer very gently for four hours, oruntil the tails are tender. Take them out, sldm and strain the soup, thicken with flour, and flavor w^th the catsup and port wine. Put back the tails, simmer for five minutes and serve. Another way to make a;i appetizing ox-taU soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful of salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and nest day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a little onion, carrot, Or any vegetables you choose, chopping them fine first; Eummer savory may also be added. CORN SOUP. Cut the com from the cob, and boil the cobs in water for at least an hour, ' then add the grains, and boil imtil they are thoroughly done; put one dozen ears of com to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour. Com soup may also be made nicely with water in which a pair of grown fowls have been boiled or .(>arboil9di. instead of having plain ^ater for the foundation. SOUPS. »9 SPLIT PEA SOUP. No. I. Wash wen a pint of split peas and cover them well with cold water, abiding 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 dose 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 SI0WI7 from three to four hours, stirring occasionally till the peas are all dissolved, adding a Uttle 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 eonp, 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 minutea Enb through a sieve; add the milk and cream and the aspatagus heads. If water is used in place of stock, use all cream. GREEN PEA SOUP. Wash a small quarter of Iamb 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 boil gently for two hours, then skun it dear: 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, odd them to the soup; cover the pot and let it boil for half an hova longer; work quarter of a pound of butter and a dessert spoonful of floor 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. Pat two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef— the coarse pieces vt31 clo. Cut 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 till the. meat is done to shreds, and the beans all 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; nezt day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and str^ 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- Bpoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonf ul of cold butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, and 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 aie able to distinguish the difference, PHILADELPHIA PEPPER POT. Put two pounds of tripe and fovu- 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 hquid, stir it, cui, the tripe into small pieces, and put it back into the liquid; if there is not eaouga liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sUced potatoes, salt. When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. Take up and gerve hot. SQUIRREL SOUP. Wash and quarter three or four good sized squirrels; put themQn, with » ■man tablegpoonful of salt, directly after breakfast, in a gallon of c«>M water SOUPS. 3> Cover the pot close, and set it on the back part of the stove to simmer gently, not boiL Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find com, Irish potatoes, tpmatoes and Lima beans. Strain t^e soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones. Then retimi to the pot, and after boilmg a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into dice one half inch square, fry them in butter, put them into the bottom o£ yotu- tureen, and then pour the soup boiling hot upon them. Very good. TOMATO SOUP. No. i. Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or untU the liquid is reduced to about one-half. Remove the meat and put into the broth a quart of tomatoes, and one chopped onion; salt and pepper to taste. A teaspoonfiil of flour should be dissolved and stirred in, then allowed to boil 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 with 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 tiie 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, boil 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 cpld meat lunch. MULLAGATAWNY SOUP. (As made in India.) Cut four onions, one carrot, two turnips, and one head of odery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a biisK 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 teaspoonful of sugar. Hedf 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 boiling 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 curries. If these direc- tions are st'rictly carried out every 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 until 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; wheii cool, put it in a stewpan, and cover with same of the broth; let it boil orttil quite tender, and set aside. In another stewpan melt some butter, and in it put a quarter of a pound ci. 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 dredge in a small quantity of flour; now add the remainder of the broths and a quarter bottle of Madeira or sherry; let all stew quietly for ten minutes and rub it through S, medium sieve; add the calf's head, seasou 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-Bpoan 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 of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira, SOU^S. iS After removing the entrails, cut up the coarser parts ot the turtle meat and bones. Add four quarts of water, and stew four hours with the herbs, onioos, pepper and salt. Stew very slowly, do not let it cease boiling 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 with brown flour; return to the soup- pot, and simmer gently for an 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 juic e of the le mon, aud the wine; beat up at onc e and pour out Some cooks add the fiaer' meat before straining, boiling all together five hours; 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 tmtle-meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoon-' ful of butter, and, if convenient a little oyster Uquor. Season with cayenne, mace, and half a teaspoonf ul of white sugar and a pinch of salt. Bind all wi^ a weU-beaten egg; shape into small 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 smaU pipe macaroni, boil it in clear water luitil 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 aud boil three-quarters of ian hour in water enough to cover'them; add a little summer savory and celery chopped fine. Just before serving, thicken with a little flour (browned), and season -mth pepper, salt, and a smaU piece of butter. This is a cheap but jgood soup, using the remains of cold turkey which might otherwise be thrown away. GUMBO OR OKRA SOUP. Fry out the far of a slice of bacon or fat ham, drain it off, and in it flcy the slices of a large onion broWn; scald, peel, and cut up two quarts fresh tomatoes, when in season, (use canned tomatoes otherwise), and cut thin one qfXBOX o\av 34 SOUPS WITHOUT MEAT. put them, together with a little chopped parsley, in a stew-kettle wiib about three quarts of hot broth of any kind; cook slowly for three boiu:s, season with salt and pepper. Serve hot, In chicken broth the same qoajitity of okra pods, used for thickening instead of tomatoeSi forms a chicken gumbo soup. TAPIOCA CREAM SOUR One quart of white stock; one pint of cream or milk; one onion; two stalks celeiy ; 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 celery into small pie<%s, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve. Soups Mttbout ^eat ONION SOUP. One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the but* ter in a frying pan. Cut the onions iuta thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not bum, 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; theo 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 thf 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 onions, and try aU' 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 w± minutes; SOUPS WtTHOVr MEA T. J5 wb«n fried, add one clove of garUc, two stalks of parsley, two clones, salt, pep- per and a little grated nutmeg; coyer with three quarts of water and sinoiner for three hours, taking ofif the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added. VERMICELLI SOUP. Swell quarter of a pound of Termicelli 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 Bweet butter; let the soup boil for fifteen minutes after it is added. SWISS WHITE SOUP. A sufficient quantity of •broth 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 bimch 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 stewpau 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-thiids of the liquor with the stock. Beat up the yolks of the eggs with the other third, loss it over the fire, and at the moment of serving add this with the vegetabli^ to the strained-ofT soup. CELERY SOUP. Celery soup may be made with vahtii stock: Cut down the white of half a dozen heads of cel6ry into littla pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently for a full hour, then 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 Uked, thicken with a little floor. Season to taste. IRISH POTATO SOUP. Peel and boO eight medium-sized potatoes with a large onion, sliced, some ' herbs, salt and pepper; press aU through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it beat well and serve hot. JO SOUPS WITBOUT MEAT. PEA SOUP. Put a quart of dried peas into fivo quarts of water; boil for four 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 ei^y dough; roll out very thin, like thin pie crust, dredge with flour to keep from sticking. Let it remain on the bread board to dry. for an hour or more; then roll it up into a tight scroll, like a sheet of music. Begin at the end and slice it into slips as thin as straws. After all are cut, mix them lightly togetheir, and to prevent them sticking, keep them floured a little until you are ready to drop them into your soup, which should be done shortly before dinner^ for if boiled too long they will go to pieces. FORCE MEAT BALLS FOR SOUP. One cupful of cooked veal or fowl meat, minced; mix vrith this a handful of fine bread-crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season virith pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floiu-ed, and the mixture to be made into little balls the size of a nutmeg, drop into the eonp about twenty minutes before serving. EGG BALLS FOR SOUP. Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two- raw eggs and a teaspoonful of salt; mix all well together; make it in balls, and drop them into the boiling soup a few minutes before taking it up. Used in green tiuUe soup. EGG DUMPLINGS FOR SOUP. To half a pint of milk put two well^beaten e^s, and as much wheat flour aa will make a smooth, rather thick batter free from lumps; drop this batter, a tableepoonful at a time, into boiline soup. SOUPS WITHOUT MEAT. 37 Another raode.^ One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately ; one teaspoooful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a very stiff batter. To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside. SUET DUMPLINGS FOR SOUP. Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as bis- cuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being-served. This requires steady boil- ing, being closely covered, and the cover not to be removed until taken up to serve. ) A very good form of pot-pie. SOYER'S RECIPE FOR FORCE MEATS. Take li lbs. of lean veal from the fillet, and cui it in long thin slices; scrape with a knife till nothing but the fibre remains; pu> out; the vinegar acting on the water hardens the water.. 43 USB. Fill the fish vdth a nicely prepared stuffing of joUed cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage, and any other aromatic herbs fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boQ or steam. The garnishes for boiled fish are: For turbot, fried smelts; for othei boiled fisli, parsley, sliced beets, lemon or sliced boiled egg. Do not use the knives, spoons, etc., that are used in cooking fish, for other food, or they will be apt to impart a fishy flavor. Fish tc be boiled should be put into cold water and set on the fire to cook very gently, or the outside will break before the inner part is done. Unless the fish are small, they should never be put into warm water; nor should water, either hot or cold, be poured on to the fiish, as it is liable to break the sMn: if it should be necessary to add a little water while the fish is cooking, it ought to be poured in gently at the side of the vesseL Fish to be broiled should lie, after they are dressed, for two or three houra with their inside well sprinkled with salt and pepper. Salt fish should be soaked in water before boiling, according to the time it has been in salt. When it is hard and dry, it will require thirty-siz hours soak- ing before it is dressed, and the water must be changed three or four times. When fish is not very salt, twenty-four hours, or even one night, will suffice. When frying fish the fire must be hot enough to bring the fat to such a degree of heat as to sear the surface and make it impervious to the fat, and at the same time seal up the rich juices. As soon as the fish is browned by this sudden application of heat, the pan maybe moved to a cooler place on the stove, that the process may be finished more slowly. Fat in which fish has been fried is just as good to use again for the same purpose, but it should be kept by itself and not be put to any other use. TO FRY FISH. Most of the smaller fish (generally termed pan-fish) are usually fried. Glean well, cut off the head, and, if quite large, cut- out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs— trout and perch should not be dipped in meal; put into a thick bot- tomed iron frying-pan, the flesh side down, with hot lard or drippings; fry slowly, turtiing when lightly browned. The following method may be deemed preferable: Dredge the pieces with flour; brush them over with beaten egg; roll in bread cnmibs. and fry in hot lard or drippings sufficient to cover, the same Fisa. 43 as flying crullers. If the fat is very hot, the fish will fry without, absorbing it, and it will be palatably cooked. When browned on one side, turn it over in the fat and brown the other, draining when done. This is a particularly good way to fry slices of large fish. Serve with tomato sauce; garnish with slices of lemon. PAN FISH. Place them in a thick bottom frying-pan with heads all one way. Fill the spaces with smaller fi&h. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left tmbroken on the plate. Put thciard back into the pan, and when iMt slip back the fislu When the other side is brown, 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 Savor. . Gai(uish with slices of lemon. — Hottl Lafayette, Philadelphia, BAKED PICKEREL. Carefully dean and wipe the fish, and lay in a dripping-pan with enough hot watet to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin rings may be used to keep it ofE 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 millc to which a ievr spoons of hot water has been added; stir in two large spoons of melted butter and a little chopped parsley; heat all by setting the cUp in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fisli 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 middls^^ slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boU 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, very 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 paisley and sliced ogga. 44 i'fSH. BROILED SALMON. Cut slices from an inch to an inch and a half thick, dry them in a doth, season ■with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. Another jwotfo.— Cut the slices one inch thick, and season them with pepper and salt; butter ajsheet of white paper, lay each slice on a separate piece, envelope them in it with their ends twisted; broil gently over a clear Are, and serve with anchovy or caper sauce. When higher 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, — fry a light brown. ,This mode answers for all fish cut into steaks. Season weQ with salt and pepper. SALMON AND CAPER SAUCE. Two slices of salmon, one-quarter potmd 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 drain 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 delicious. 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 desirbg 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 piece% and \x& it in salted water as if for eating. Then drain it, wrap it in a dry doth, and set it'in a c
per dish. Oleai wash and dry the fish, split them to the too, salt and pepper so p/sff. them, and flour them nicely. If you use lard instead of the,«a$ 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 Bide 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- oate mode of coofckig white fish. Prepare the fish as for broiUng, laying it open; put it into a dripping-pan with the back down; nearly cover vnth water; to one fish two tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour. Dress with gravy, a little butter aad pepper, ahd garnish with hard- boiled eggs. 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 bLke for an hour and a quarter. Eemove 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 Home, Miiaaukee. BAKED SALMON TROUT. This deUciously 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 tablespoonful of flour, and a Uttle chopped parsley. Beat this in a vessel set vnthin another of boiling water, add the gravy from the Fisrr. s« dripping-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 boiled, served with the same cream gravy, (with the exception of the fish gravy,) 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 fish; season with salt and pep- per, and cover with bread or cracker-crumbs. Place a piece of butter over each. Bake for fifteen or twenty minutes. Oamish with fried [.aisley and cut lemon. BROILED SPANISH MACKEREL. Split the fish down the back, take out the back bone, wash it in cold water, 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 " Matte d'Hotel Sauce." BOILED SALT MACKEREL. Wash and dean 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 carefuUy 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 com- 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, poiu: the sauce gradually over it, put the mixtiu"e 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. BAKED SALT MACKEREI,. When the mackerel have soaked over night, put them in a pan and pour on boiling water 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 brown. FRIED SALT MACKEREL. Select as many salt mackerel as required; wash and cleanse them well, then put them to soak aU day in mid 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 little melted butter poured over, and garnish with a little parsley. BOILED FRESH MACKEREL. Fresh mackerel are cooked in water salted, and a httle vinegar added; with this exception they can be served in the same way as the salt mackerel Broiled ones are very nice with the same cream sauce, or you can substitute egg sauce. POTTED FRESH FISH. After the fish has laid in salt water six houiS, take it out, and to every six pounds of fish take one-quarter cupful 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 full. Fill the jar with equal parts of vinegar and water, cover with 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 disL SCALLOPED CRABS. Put the ciabs 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 sheU. T» a pint of meat put a little salt and pepper; taste, and M not enough add more, a little at » FISJt. 5J time, till suited. Grate in a very little nutmeg, and add one spoonful of cracker or bread-crumbs, two eggs well beaten, and two tablespoonfuls of butter (even full): stir all wdl 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. Boil the bones and skin of the fisl) 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 gill of vinegar, two tablespoonfuls of melted butter, half a teaspoonful of salt, a saltspoonful of black pepper, and the juice of half a lemon; let it stand six hours, turning it occasionally; drain and dry 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 poimds take a table- spoonful of allspice and cloves mixed; these spices should be put into little bags of not too thick muslin; put sufficient 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 with the best cider vinegar; cover the jar closely with 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. Eeady when Cold^ 54 Fistr. 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 light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg. Serve the fish in a glass dish, with half the dressing stirred in 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.) Fry 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 them back into the bottom of the pot with their ovm 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 vdth a layer of chopped onions, a little parsley; slimmer savory and pepper, either black or cayenne. Then a layer of spUt 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 yom* 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 hoiu", 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 vnth 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 poiu- over the chowder. Serve sUced 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, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire, and drain off ail the water. Mash them with the potato masher, add a piece of butter the FISS. 55 size of an egg, one welibeaten egg, and three spoonfuls of cream or rich milk. Flour your hands and make into balls or cakes. Put an oimce each of butter and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts. STEWED CODFISH, (Salt.) 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 boil slowly about three minutes, now add a good-sized pi^e-of butter, a shake of pepper and a thickening of a tablespoonf ul of flour 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 teacupf ul of salt codfish very fine, and freshen— the dessicated is nice to use; two cups mashed potatoes, one pint cream or milk, two well-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. BqiLED 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 pound. Carefully unwrap, and pour over it warm oyster sauce. A whole one boiled the same. — HoUl Brighton. SCALLOPED FISH. , Pick any cold fresh fish, or salt codfish, left from the dinner, mto 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 large as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of corn-starch, or flour, rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to S6 serve it in, 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 ccM fish, making a nice breakfast ^sk, or a side-dish for dinner. FISH FRITTERS. Take a piece of salt codfish, pick it up veiy fine, put it into a sauce-pan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold water; let this boil with the fish about fifteen minutes, very slowly; strain oQ tMs water, Tn qT"'"g 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 baking powder in fiour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompanimeot 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 hoar before it is time to cook it, thai toll it in a dean doth dredged with flour; sew u^ the edges in such a manner as to envdope the fish entirely, yet have but one thickness of cloth over any part. Put the fish into boiling water, slightly salted; add a few whole doves 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 cold, boOed, diopped potatoes, a large 'SUELL^FISH. f57j piece of butter, and waxm odilk enough to make it quite. BOtt. 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 broi^n^'^Make, iTsauce of drawn butter, with two hard-boiled eg^ sliced, served in a gravy-bwit. 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 ^ little salt over tbemTand 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 corn meal, dredge them with it, and when the pork fat k smoking hot, fry the steaks in it to a dark-brown color on both sid^^ Squeeze" over them a little lemon juice, add a dash of freshly ground pepper, add serve^th hot, old-fash-^ ioned, well-buttered Johnny Cake. - SALMON CROQUETTES. One pound of cooked salmon (a,bput one and a ha^ pints when chopped), one cup of cream, two ^blespodnfuls of btitt^7oQe tablespoonful of flour, three eg^, onepintofchimbsrpepper and salt; chop* the sahnon flue, inix the flour ' and butter together, let the cream come to a boil, an^stir in the flour and butter, , salmon and seasoning; boil on& minute; stir in one well-beat^^'egg, and remove from the fire; when cold make into croquettes; dip in beaten eg^ 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 diould be alive when brought from inarketc^ t Wash and put th^ alive into boiling water,'add a little salt, and boil them until thoroughly donej or from ten to fif- teen minutes, after which take off the shell, extract the meat, £nd remove care- fully the saiid-bag^d gall; also all the entiMls; theyare^unfitto.eat, and are no longer^u^ed in cooking terrapins for the best tables. ■ Cut tlje meat into ''picc^rAQ^ put it into a stew-pan with its eggs, and sufficient fresh butter to .irtew it welL J^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 white stewing. In auother 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 sdmost 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 diy flour; stir it over the fire imtil 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 until it is scalding hot. Move the sauce-pan to the back part of the stove or range, where the contents vnll keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after add- ing the eggs, but pour it immediately into a tureen containing a gill of good "iLadeira and a tablespoonful of lemon juice. Serve hot. STEWED TERRAPIN. Plimge the terrapins alive into boiling 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 lies within the liver. Then cut up the hver and all the rest of the terrapin into small pieces,' adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a httle 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- SHEU^mSH 59 Jig; two or three minutes before taking them off the fire, peel the eggs caxefullj 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. —Rennerfa Hotel, BaUvmort. BOILED LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard, put in the lobster, having first brushed it, and tied the "daws together with a bit of twine. Keep it boiling from 20 minutes to half an hour in proportion to its size. If boiled too long the meat wiU be hard and stiingy. 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 boiling; the fiesh 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 account of their coral. The head and small claws are never used. They should be afire and freshly caught when put into the boiling kettle. After being cooked and cooled, split 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-like 'particles found imder 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^atiug lobster. Serve on a platter. Lettuce, and other concomitants of a salad, should also be placed on the table or platter. SCALLOPED LOBSTER. , Butter a deep dish, and cover the bottom with fine bread-crumbs; put on this alayerof 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 all the meat from a boiled lobster, reserving the coral; season highly with mustard, cayenne, salt and some kind of tablo sauce; stew until well mixed. 6o SHELL-FISH. and pul 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 oefore the meat is put on the fire, and which ought to boil but once before the coral is put in; stir in a heaping teaspoonf ul of butter, and when it boils again it is done, and should be taken up at once, as too much" cooking toughens the aneal LOBSTER CROQUETTES. Take any of the lobster remaining from table, and pound it imtil 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 little 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 • inglaxd. LOBSTER PATTIES. Cut some boiled lobster in small pieces; then take the small claws and the spawn, put them in a suitable dish, and jam them to a paste with a potato masher. Now add to them a ladlef ul of gravy or both, with a few bread-crumbs set it over the fire and boU; strain it through a strainer, or sieve, to the thicku'Siss 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 oi 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 yoin: cover, and warm up the other half of your sauce above mentioned, with a Uttle 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 little dishes for a second course. LOBSTER A LA NEWBTTBO. Take one whole lobster, cut up in pieces about as largeas a hickorynut. Put in the same pau with a piece of butter size of a walnut, season with salt and pepper to taste, and tbickea with heavy cream sauce; add the yolk of one egg and two oz. -jf sherrj win®, Cream Sauce for above is made as foDows: 1 oz. butter, melted in sauce pan, '2 oi. flour, mixed \ritli butter; thin down to proper consistencj with boiling cream. —Hector's Oyster House, Chicago^ BAKED CRABS. Mis with the contents of a can of crabs, bread-crumbs or pounded cxackers. F^per 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 id filled. Cover the top with biead-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 luustard 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 in very carefully, a handful at a time, the mixed ciabs,.a tablespoonfol of cream, and crumbs. Season to taste with cayenne pepper and salt: fiU the crab shells with the Tnixture, sprinkle bread-crumbs over' the tops, put three BmaU pieces of butter upon the top of each, and brown them quickly in a hot oven, lliey- will puff in baking and will be found Very nice. Half the quantity can be made A ciab-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 e^s to bind .the naixture. Form the croquettes, egg and bread-crumb them and ..fiy them delicately in boiling lard. It is better to use a- wire frying-basket fbr 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 horn: or twenty minutes, according to tiie 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 shell, and brown in a hot oven. A crab-shell will hold the meat of two cnbc 6e stisJ^-Ffsir, CRABS. (Soft Shell.) Grabs may be boiled as lobsters. They make a fine dish when stewed. Take oat the meat from the shell, put it into a sauce-pan with butter, pepper, salt, 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 brown, and gaiinish with parsley. OYSTERS. Oysters must be firesh and fat 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 large oysters from their own liquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard; in a thick-bottom fry- ing-pan. Season the oysters with pepper and salt, then dip each one into egg and cracker-crumbs rolled fine, until 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 . a broad-bladed knife under them. Serve them crisp and hot. — Boston Oyster 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.—^ pint of oysters, 2 eggs, \ pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Scald the oysters in their own Uquor, 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; putj 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 boiled fish, and then a few bread-crumbs should be added to the flour. SHELI^FISM. »J STEWED OYSTERS. (In MJlk or Cream.) Drain the liquot;,frQm two quarts of oystera; mix with it a wa^ teacupful of hot waterriadd a little'salt and petwjerl attd set it over the fire in a sauce-pjui. Let it boil up once, put in the oysters, let them come to a boil, and waen tney " ruffle " add two tablespoqnfulsof^butter.^The instant it is melted and well stirred in, put in a pint of boiling milk, and teke the satice-pan from the fire. Serve with oyster or cream crackers. X Serve while hot. If thickening is preferred,stir in a little flour or two tablespoonfuls of cracker- crumbs. PLAIN OYSTER STEW. Same as mUk or cream stew, using only oyster, liquor and water instead of milk or cream,' adding more butter after takingup. 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; season with butter and white pepper; cook for.five imnutes, stirring con- stantly. Serve in hot soup-plates or bowls. ^ L— Fulton Market, New York. BOSTON FRY. Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten nunutes; cover the hollow of a hot platter with tomato sauce; place the oysters in it,l>ut not covering; garnished with chopped parsley sprinkled over the oysters.) — Boston Oyster' House. BROILED OYSTERS. Dry a quart of oysters in a doth, dip eachin' melted butter well peppered; then in beaten egg, or not, then in bread or cracker-crumbs, also peppered. Broil on a wire broiler over liyejorals, three to five minutes.'! Dip over each a little melted butter. Serve hot.> ROAST OYSTERS IN THE SHELL. Select the large oiies, those usually termed " Saddle^ Bocks, '^fQrmerly known as a distinct variety, but which are now but the large oysters selected'trom any pedss^jraahjand wige^themyjuQdj^acejwith the upg et-Or^dee p ihell down, to 04 SHELL-FISH. 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 with butter and pepper to taste. If the oysters are fine, and they are just cooked enough and served all hot, this is, Tpar excellence, the style. OYSTER ROAST. No. 2. Put one qiiart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little salt, pepper and a heaping spoonful of butter. Serve on buttered toast. STEAMED OYSTERS. Wash and drain a quart of cpunts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are idump, with the edges ruffled, but no longer. Place in a heated dish, with but- ter, pepper and salt, and serve. — BaUimore 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 open.. 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 tome stale bread in thin slices, 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 teaspooufuls of oyster liquor; 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 ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer. Serve in patty-pans. They are delicious. —New YorkSlt/le. 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 ojBtet will lie flat on the bot- SHELL-FISH 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 minules, according to fire; 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. —Frinch 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 little salt, four well-beaten eggs, and flour enough. to make batter like 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. Remove 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 floiur 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 boil once. Beat the yolks of two eggs. Remove the oysters for one minute from the Are, 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 staad- ing in boiling water before dinner on the day required^ and to make tl» patty, eases hot before you fill fiiem. M SHELL-FISH. FULTON MARKET ROAST. It is still known in New York from the place at which it was and is still served. Take nine large oysters in the shell ; wash, dry and roast over a char- coal fire, CD a broiler. Two minutes after the shells open they will be done. Take them up quickly, saving the juice in a small, shallow, tin pan; keep hot imtil 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 shce of toast. SCALLOPED OYSTERS. Have ready about a pint bowl of fine cracker-crumbs. Butter a deep eaitiien dish; put a layer of the cracker-crumbs on the bottom; wet this with some of the oyster liquor; 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 full; the top layer to be cracker-crumbs. Beat up an egg in a cup of milk and turn Over alL Cover the dish and set it in the oven for thirty or forty-five miautes. When baked through, tmcover the top, set on the upper grate and brown. OYSTER POT-PIE. Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set aside in a warm place. To the liquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flom' and cold milk. Have ready nice light 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 minuses. When taken up, stir the oysters into the juice and serve aJl together in onis dish. A nice side entree. -'PrituKfa Bay, S.L BOSTON OYSTER PIE. Having buttered the inside of a deep pie-plate, line it with puff- paste, or common pie-crust, and prepare another sheet of paste for the hd; put a clean towel into the dish (folded so as to support the lid), set it into the oven and bake the paste well; when done, remove the Ud and take out the toweL While the paste is baking prepare the oysters. Having picked off carefully every bit of shell that may be found about them, drain off the liquor into a pan and put tiie oysters into a stew-pan with barely enough of the liquor to ke^ them from bunting; season them with pepper, salt and butter; add a little sweet cream or milk, and one or two crackers rolled fine; let the oysters simner, bat net SHELV-FISH. fn hoil, as that wiO shrivel them. ICeinove the upper crust of pastry and fill 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 off on top of the pie after th&same is filled with the oysters. MOCK OYSTERS. Orate the com, while green and tender, with a coarse grater, into a deep ilish. To two ears of com, allow one egg; beat the whites and yolks separately, and add them to the com, with one tablespoonful of wheat Hour 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, well strained; the hquor from a quart of oysters, one small onion, minced fine, and a Uttle 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- spoonfiil 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 oystors, 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 vdth a fork. Bake in a hot oven fifteen to twenty uiinutes, or until the top is nicely l»x>wnedL —Bo^on Oyiler BottM, 6« SHELL-FISH. STEWED CLAMS. Wash clean as many round clams as required; pile them in a large iron pot, with Jialf a cupful of hot water in the bottom, and put over the fire; as soon aa 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 boil 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 small clams. Boil a pint of milk, 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. Eoastinapanoverahot fire, orinahotoven, or, ata "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. •^Ryt Beach. CLAM FRITTERS. Take fifty small 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 hquor; beat the batter untU it is smooth and perfectly free from hunps; then stir in the clams. Put plenty of lard or beef fat into a thick-bottomed frying-pan, let it become boDing 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, finely 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 are a 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 clean before they are put in it, or the chowder will bum. ^The chief secret in chowder-making is to fry the onions so dehcately that they wiQ be missing in the choMrder.) SHELL-f/SH. 69 Add a quart of hot water to the onions; put in the clams, clam-water and pork scraps. After it boils, add the potatoes, and when they jire 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 sliced tomatoes, or half a can of the canned ones, this is the best recipe of this kind, and is served in many of our best restaurants. — New Bedford Redjpe, 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 Ue used in cooking the clams. Clean the shells well, and put two soft clams on each half shell; add to each a dash of wliite pepper, and half a teaspoonful of minced cdery. Cut a slice of fat bacon into the smallest dice, add four of these to each 'shell, 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. K. 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 oysteiB. Some prefer them stewed the same as oysteis. FROGS FRIED. Progs are usually fried, and are considered a great aelicacy. Only the hind- legs and qTiarters 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 thi-ee 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 until done; remove the legs, strain and mix into the gravy the yolks of two eggs, well beaten to cream; put the 1^3 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 young; or, turn the wing backwards, if the joint yields readily, it is tender. 'WTien poultry is yoimg 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 quality. Young ducks and geese are plump, with light, serai -transparent fat, soft Dreast-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 bet-jreen 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 eld. Fine game, birds are always heavy for their size; the flesh o2 the breast is firm and plump, and the skin clear; and if a few feathers be iflucked from the inside of the leg and around the vent, the flesh of freshly-killed birds wiU be fat and fresh-colored; if it is dark and discolored, the game bas 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 part^dges are pointed in young birds and round -in old ones. Quail, snipe and P3iall birds should have fuU, tender breasts. Poultry should never be cooked intil six or eight hours after it has been killed, Mt it should be picked and df^awn as soon aS possible. Plunge it in a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is picked clean, roll ap a piece of white paper, set fire to it, and singe off all the hairs. The hea>% neck and feet should be cut off, and &xe ends of the legs skewered to the body, and a string tied tightly around the lody. When roasting a chicken or email fowl there is danger of the legs brown* POULTRY AND GAMS. 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 wind them around the legs. Remove them in time to allow the legs to brown.doli- cately. Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than thos^ sold in country places, where as a general thing the meat is wholly dressed. In large cities they lay for some length of time with the intestines undrawn, until the flavor of them diffuses itself all through the meat, rendering it distasteful lurthis 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 sourness, and helps to destroy aU tmpleasant 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 rent to the accumu- lation of ste§ma and gases when required. Boast 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 ofl the head, and tie the neck close to the body by drawing the skin 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 as 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 th& 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 aroimd occasionally so that every part will be uniformly baked. When pierced with a fork and the liquid runs out perfectly dear, the bird is done. If any part is likely to scorch, pin over it a piece of but- ift POULTRY AND GAME. tored white paper. A fifteen-pound turkey requires between three and fom hours to bake. Serve with cranberry sauce. Gravy for Turkey.— ^Yien you put the turkey in to roast, put the neck, heart, Uver 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 liquor 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 minutes 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 bam, shoes of leraon, fried sausages, or force-meat baUs, also paxsley. DRESSING OR STUFFING FOR FOWLS. For an eight or ten pound turkey, cut the brown crust from sUces or pieces of stale bread until you have as much as the inside of a pound loaf; j)ut it into a suitable dish, and pour tepid water (not warm, for that makes it heavy) over itj 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 light. 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. Wprk 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' turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured 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 Taia fine dressings for fowls, fish and meats, and hie advice wa^ tity of lean, cold ham. Mix them well, adding enough white sauce to moisten them. Now have light paste rolled out imtil about a quarter of an inch or a little more in thiclcness Cut the paste into pieces, one inch by two in size, and lay a httle 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 rolls. Have your frying-pan ready with plenty of boiling hot lard, or other frying medium, and fry until they become a golden-brown color. A minute or two will be 9ufQcient for this. Then drain them well-and een» immediateljr actr well-filled leg, and rab it well with salt; let it remain in pickle ffH- a week or ten days, turning and robbing it every day. An hour before dressing it put it into bold water for an hour, which improves the color. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiGng-pot, with sufiS- cient cold water to cover it; let it gradually come to a boil, and remove the scura as it rises. Simmer it very gently until tender, and do^not allow it to bofl fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips or parsnips may be bofled with the pork, some of which should be laid around the dish as a-gamish. Tima. — A leg of pork wdghing ei^it pounds, three hours after tho water boQs, and to be simmered very gently. FRESH PORK POT-PIE. Boil a spare-Tib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season Mrith salt and pepper; half an hour before time for serving the dinner thicken the gravy with a httle flour. Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim thatrests on the stove; put in the crust, cover tight, and boil steadily forty-five minutes. To prepare the crust, work into Ught dough a stnall bit of butter, roll it out thin, cut it in small square cakes, and lay them on the moulding-board until very hght. No steam should possibly escape while the crust is codking, and by no means allow the pot to cease boiling. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuif with turkey dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown, PORK TENDERLOINS. The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being dryer, require to be weUbuttered before serving, which should be done on a hot platter before the butter becomes oily. Fry them in a Kttle lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a Uttle flour into IjO MEATS. the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish. A little Worcester- shire sauce may be added to the gravy if desii-ed- PORK CUTLETS. Out them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat dish a mixture of bread-crumbs, minced onion and sage. Put some lard or drip- pings into a frying pan over the fire, and when it boils put in the cutlets; having dipped every one first in the egg, and then in the seasoning. Fry them twenty or thirty wJirutes, turning them often. After you have taken them out of the frying-pan, skim the gravy, dredge in a httle flour, give it one boil, and then povur it on the dish round the cutlets. Have apple sauce to eat with them. Pork cutlets prepared in this manner may be stewed instead of being fried. Add to them a little water, and stew them slowly till thoroughly done, keepiag them closely covered, except when you remove the Ud to skim them. PORK CHOPS AND FRIED APPLES. Season the chops with salt and pepper and a httle powdered sage; dip them into bread crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan to make a gravy to serve with them, if you choose. Then fry apples which you have sUced about two-thirds of an inch thick, cutting them around the apple so that the core is in the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pan-cake turner, and finish cooking: dish around the chops or on a separate dish. FRIED PORK CHOPS. Fry them the same as mutton chops. If a sausage flavor is Uked, sprinkle over them a little powdered sage or sumnaer savory, pepper and salt, and if a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour; stir it until free from lumps, then season with pepper and salt and tiun in a pint of sweet milk. Boil up and serve in a gravy boat. PORK PIE. Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very httle fat on it; cut into very thin slicea three inches long by two inches wide; put a layer at the bottom of a pie-dish. MEATS. 131 Wash and chop finely a handful of parsley, also an onion. Sprinkle a small portion of these over the pcork, and a little pepper and salt. Add another layer of pork, and over that some more of the seasoning, only be sparing of the nut- meg. Continue tliis till the dish is fuU. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup. Put a little paste around the edge of the dish; put on the cover, and place the pie in a rather hot oven. When the paste has risen and begins to take color7 place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two houi-s. Some prefer to cook the meat until partly done, before putting into the crust. ~Pabmr House, Cliicago. PORK POT-PIE. Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork; scald it well with hot water so as to wash out the briny taste. Put it into a kettle and cover it vrtth cold water, enough for the required want. Cover it and boil an hour, season with peppei; then add half a dozen potatoes cut into quarters. When it all commences to boU again, drop in dumplings made from this recipe: One pint of sour or buttermilk, two eggs, well beaten, a teaspoonf ul of salt, a level teaspoonful of soda; dissolve in a spoonful of water as much flour as will make a very stiff batter. Drop this into the kettle or broth by spoonfuls, and oook forty minutes, closely covered. PORK AND BEANS. (Baked). Take two quarts of white beans, pick them over the m'ght before, put to soak In cold water; in the morning put them in fresh water and let fhem scald, then turn off the water and put on more, hot; put to cook with them a piece of salt pork, gashed, as much as would make five or six slices; boil slowly till soft (not mashed), then add a tablespoonful of molasses, half a teaspoonful of soda, stir in well, put in a deep pan, and bake one houi* and a half. U you do not like to use pork, salt the beans when boiling, and add a lump of butter when preparing them for the oven. BOSTON PORK AND BEANS. Pick over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain in another water. Put on to boil in plenty of cold water with a piece of soda the size of a bean; let them come to a boil, then drain again, cover with water once more, and boU them fifteen oiinuteB, or until the skin of the beans wiD crack when taken out and blovm tja IfSATS. upon. Drain the beans again, put them into an earthen pot, adding a table- fipoonfal of salt; cover with hot water, place in Oae centre of a pound of .salt pork,, first scalding it with hot water, and scoring the rind across the top, a quarter of an inch apart to indicate where the slices are to be cut. Place the pot in the oven, and bake six hours or longer. Keep the oven a moderate heat; add hot water from the tea-kettle as needed, on account of evaporation, to keep the beans moist. When the meat becomes crisp and looks cooked, remove It, aa too long baking the pork destroys its soKdity. FRIED SALT PORK. Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp. If required quickly, pour boiling water over the slices, let stand a few minutes, drain and roll in flour as before; drain off most of the grease from the frying- pan; stir in while hot one or two tablespoonfuls of flour, about half a pint of milk, a little pepper,.and salt if over freshened; let it boQ, and pour into a gravy dish. A teaspoonful of finely-chopped parsley will add pleasantly to the appear- ance of the gravy. GRILLED SALT PORK. Take quite thin slices of the thick part of side pork, of a dear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill; have at liand a dish of cold water, in which inunerse it frequently while cook- ing, to remove the superfluous fat and render it more delicate. Put each slice as cooked in a warm covered pan; when all are done, serve hot. FRIED HAM AND EGGS. Cut slices of ham quite thin, cut off the rind or skin, put them. into a hot frying-pan, turning them often until crisp, taking care ;aot to bum the slices; three minutes will cook them welL Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs. Break the eggs separately in a saucer, that in case a bad one should be among them it may not mix with the rest. Slip each egg gently into the frying- pan. Do not turn them while they are frying, but keep pouring some of the hot lard over them with a kitchen spoon; this will do them sufficiently on the upper side. They wiD be done enough in about three minutes; the white must retain its transparency so that the yolk will be seen through it. "When done, take them up with a tin slice, drain off the lard, and if any part of the white is discolored or ragged, trim it off. Lay a fried egg upon each elic6 of the ham. and send to table hot. MEATS, 1 33 COLD BACON AND EGGS. An economical 'way of usitw bacon and eggs tnat have been left from a ■ ■ ate*.*.*- . Ig. ^ J> "" •,, •-■ "'=',_ previous meal is to put them in a wooden bowl and chop them quite fine, add- ing a Uttle mashed or cold chopped potato, and a Kttle bacon gravy, if any was left. Mix and mould it into Uttle balls, roU in raw egg and cracker-crunibs, and fry in a spider the same as frying eggs; fry a Ught brown on both sides. Serve hot. Very appetizing. SCRAPPEL. Scrappel is a most palatable dish. Take the head, heart and any lean scraps of pork, and boil until the flesh slips easily from the bones. Bemove the fat, gristle and-bones, then chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again, then thicken with corn-meal as you Would in making Ordinary corn-meal mush, by letting it dip through the fingers slowly to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mold. In cold weather this can be kept several weeks. Cut into slices when cold, and fried brown, as yOu do mush, is a cheap and dehcious breakfast dish. TO BAKE A HAM. (Corned.) Take a medium-sizea ham and place it to soak for ten or twelve homs. Then cut away the rusty part from imdemeath, wipe it dry, and cover it rather thickly over with a paste made of flour and water. Put it into an earthen dish, and set it in a modetately heated oven: When done, take off the crust carefully, and peel off the skin, put a frill of cut paper around the knuckle, and raspings of bread over the fat of the ham, or serve it glazed and garnished with cut vegetables. , It wiU take about four or five hours to bake it. Cookedin this way the flavor is much finer than when boiled. PIGS' FEET PICKLED. Take twelve pigs' feet, scrape and wash them clean, put them into a sauce- pan with enough hot (not boiling) water to cover them. When partly done, salt them. It requires four to five hours to boil them_ soft. Pack them in a stone crock, and pour over them spiced vinegar made hot. They will be ready to use ih a day or two. If you wish thfem for breakfast, split them, make~a baiter of (two eggs, a cup of milk, salt, & teaspoonful of butter, with flour enough to make 134 MEATS. a thick batter; dip each piecei In this and fry in hot lard. Or, dip them in beaten egg and flour and fry. Souse is good eaten cold or warm. BOILED HAM. First remove all dust and mold, by wiping with a coarse cloth; soak it for an hour in cold water7thenVash it thoroughly. Cut with a sharp knife the hardened surface from the base and butt of the ham. Place it pver the fire in cold water, and let it come to a moderate boil, keeping it steadily at this point, allowing it to cook twenty minutes for every pound of meat. A ham weighing twelve pounds will require four hours to cook properly, as underdone ham is very unwholesome. When the ham is to be served hot, remove the skin by peeling it off, place it on a platter, the fat side up, and dot the surface with spots of black pepper. Slick in also some whole cloves. If the ham is to be served cold, allow it to remain in the pot until the water in which it was cooked becomes cold. This makes it more juicy. Serve it in the same manner as when served hot. BROILED HAM. Cut your ham into thin slices, which should be a little less than one quartei of %n inch thick. Trim very closely the skin from the upper side of each slice, and also trim off the outer edge where the smoke has hardened the meat. If the ham is very salt lay it in cold water for one hour before cooking, then wipe with a dry cloth. Never soak ham in tepid or hot water, as it will toughen the meat. Broil over a brisk fire, turning the slices conctantly. It will require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little butter and a sprinkle of pepper on the top of each sUce. If ham or bacon is allowed to stand by the fire after it has been broiled or fried, it will speedily toughen, losing all its grateful juices. Cold boiled ham is very nice for broiling, and many prefer it to using the raw bam. POTTED HAM. To two pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered macei half a nutmeg, grated, rather more than half a teaspoonful of cayenne. Jl/bde.— Mince the ham, fat and lean together, in the above proportion, and poimd it well in a mortar, seasoning it with cayenne pepper, pounded mace and nutmeg; put the mixture into a deep baking dish, and bake for half an hour; *en press it well into a stone jar, fill up the jar with clarified lard, cover it closely, and paste over it a piece of thick paper. K well seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, etc. BOLOGNA SAUSAGE. (Cooked.) Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound beef suet, ten tablespoonfuls of powdered sage, one ounce each of parsley, savory, marjoram and thyme, mixed. Two teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one teaspoonf ul of doves, one minced onion, s^t to taste. Chop or grind the meat and suet; season, aind stuff into beef skins; tie these up, prick each in several places to allow the escape of steam; put into hot, not boiling water, and heat gradually to the boiling point. ^ Cook.slowly for one hour; take out the skiris and lay them to dry in the sun, upon clean, sweet straw or hay. Eub the out- side of the skins with oU or melted butter, and place in a cool, dry cellar. If you wish to keep them more than a week, rub ginger or pepper on the outside, then wash it off before using. This is eaten without further cooking. Cut in round slices and lay shced lemon around the edge of the dish, as many like to squeeze a few drops upoii the sausage before eating. These are very nice smoked like hams. COUNTRY PORK SAUSAGES. Six pounds lean fresh pork, three pounds of chme fat, three tablespoonfuls ot salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two of summer savory. ' Chop the lean and fat pork finely, mix the seasoning in with your hands," taste to see that it has the right flavor, then put them into cases, either the cleaned intestines of the hog, or make long,' narrow bags of stout muslin, lajge enough to contain each enough sausage for a family dish. Fill these with the meat, dip in melted lard, and hang them in a cool, diy dark place. Some prefer to pack the meat in jars, pouring melted lard over it, covering the top, to be taken out as wanted and madg into small round cakes with the hands, then fried brown. Many like spices added to the seasoning— cloves, mace and nutm^. This is a niatter of taste. — Marion Harland. TO FRY SAUSAGES. Put a smaU piece of lard or butter into the frying-pan. Prick the saunages with a fork, lay them in the melted grease, keep moving them about, turning them frequently to prevent bursting; in ten or twelve minutes they will bo sufficiently Iji-owned and cooked. '^ Another siu-e way to prevent the cases from h»>-Bting is to cover them with cold water and let it come to the boiling point ; turn 136 ttSATS. off the water and fry them. :. Sausages are nicely "cooked by putting them in a baking-pan and browning them in the oven, turning them once or twice. In this way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven. HEAD CHEESE. Boil tl^e forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop from the boues. Then separate the meat from the boneg, put it in a large chopping-bowl, and season with pepper, salt, sage and summer savory. Chop it rather coarsely; put it back into the same kettle it was boiled in, with just enough of the liquor in which it was boiled to prevent its burning; warm it through thoroughly, mixing it well together. Now pour it into a strong muslin bag^ press the bag between two flat surfaces, with a heavy weight on top; when cold and solid it can be cut in slices. Good cold, or warmed up in vinegar. TO CURE HAMS AND BACON. (A Prize Recipe.) For each hundred pounds of haras, make a pickle of ten pounds of salt, two pounds of brown sugar, two ounces of saltpetre, aid one ounce of red pepper, and from four to four and a half gallons of water, or just enough to cover the hams, after being packed in a water-tight vessel, or enough salt to make a brine to float a fresh egg high enough, that is to say,*out of water. ^ First rub the hams with common salt, and lay them into a tub.*^ Take the above ingredients, put them, into a vessel over the fire, and heat it hot, stirring it frequently: remove all the scum, allow it to boil ten minutes, let it cool and pour over the meat. After laying in this, brine five or six weeks, take out, drain and wipe, and smoke from two to three weeks. Small pieces of bacon' may remain in this pickle two weeks, which would be sufficient. TO SMOKE HAMS AND FISH AT HOME. Take an old hogshead, stop up all the crevices, and fix a place to put a cross- stick near the bottom, to hang the articles to be smoked on. •; Next, in the side, cut a hole near the top, to introduce an iion pan filled with hickory wood sawdust and small pieces of green wood. Having turned the hoshead upside down, hang the articles upon the cross-stick, mtroduce the iron pan in the opening,and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remsiin ten days, and keep up a good smoke.',; The best waj for keepmg hams is to sew them in coarse cloths,' whitewa^ed on the'outside. MBATSl Orleans. ii4* SAUCES AND DJiESSINGS^ MAITRE D'HOTEL SAUCEi Make a teacupful of drawn butter; add to it the ]uice of a lemon, Jtwo tablet spoonfuls of minced onion, three tablespoonfuls of ^chopped parsley, a teaspoon- Eul of powdered thyme or summer savory, a pinch of cayenne and salt. Smunei over the fire, and stir.welL, Excellent with all kinds of fish. WINE SAUCE FOR GAME. Half a glass of currant jelly, half a glass of port wine, half a glass of water, » tablespoonf ul of cold butter, a teaspoonful of salt, the juice of half a lemon. » pinch of cayenne pepper and three cloves. Simmer all together a few min- ates, adding the wine after it is strained. A few spoonfuls of the gravy from ;he game may be added to it. This sauce is especially nice with venison. —Tabor House, Denver, HOCLANDAISEISAUCE. Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, ^ Bpeck of cayenne pepper, half a cupful of boiling >water, half a teaspoonful oi salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemou- juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a sauce-pan of boiling water; beat with an egg-beater imtil it begins to thicken which wiU be in about a minute; then add the boihng water, beating aU the time; stir uijtil it begins to thicken like 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 tablespoonf uls of butter, one Onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly," one' tablespoonf ul 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 simmer 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 brov^n gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce; let this bJtESS/M!& 143 stock or gravy, 6r even a little Tiot water with butter. Pour this when dona throngh a fine sieve. Of course a larger quantity can he prepared at once than is mentioned here. MUSHROOM SAUCE. Wash a pint of small button mushrooms, remove the stems and outside skins, Stew them slowly in veal gravy or milk or cream, adding an onion, and season- ing vrith pepper, salt and a little butter rolled in flour. Their flavor will be heightened by salting a few the night before, to extract the juice. In dressing mushrooms, only those of a duU pearl color on the outside and the under part tinged with pale pink should be selected. If 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 until they are very tender, then stir them thoroughly so there wiU be no lumps at all; add the. sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it wil^ be stiff like jeUy, anil can be turned out on a plate. Cranberry sauce can b^ treated in the same way. Many prefer this to plain stewing. Apples cooked irt the following way look very pretty on a tea-table, and ara appreciated by the palate. Select firm, round greenings; pare neatly arid cut iq halves; place in a shallow stew-pan with sufiScient boDing 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 dowly until the pieces are very tender; remove to a dish carefully; 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 roast 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 Btew over a moderate fire four hours; add cinnamon if liked. This sauce is irery fine with almost any kind of meat. OLD-FASHIONED APPLE SAUCE. Pare aud 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 «44 SAOCJSS AND DXSSS/NGS. tbem m the oven and bake slowly two hours or more, or untQ 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 all 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 deli- cate. Take nine lafge, tart apples, four eggs, one cup of sugar, one tablespoon* ful of butter; add cinnamon or other spices to suit your taste; stew the apples till they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are still 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 in vinegar 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 large cucumbers, or twelve smaller ones, one quart of rinegar, two onions, two shalots, one tablespoonful of salt, two tablespoonfols [>f pepper, a quarter of a teaspoonf ul of cayenne. Mode. — 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 cucimibeTS. Let it stand four or five days; bofl it all up, and when cold, strain the liquor through a piece of muslin, and SAUCES AND DRESSINGS 14S store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as v^ell as a great improvement to salads, or to eat with cold meat CURRY POWDER. To make curry powder, take one omice of ginger, one oimce 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 dnnamon, 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 pin'chase it than to make it at home. CURRY SAUCE. One tablespoonf ul of butter, one of floiu:, one teaspoonful of curry powder, one large shce of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the fiour 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 %auU of meat or fish. TO BROWN BUTTER. Put a lump of butter into a hot frying-pan, and toss it about imtil it browns. Stir brown four into it imtil 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 vtry hot oven, and stir continually after it begins to color, imtQ 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 ot BOgar, a salt-spoonful of salt, a tablespoonful of melted butter; mix well. FRENCH MUSTARD. Three tablespoonf uls of mustard, one tablespoonful of granulated sugar, well worked together, then beat in an egg until it is smooth; add one teacupful of vinegar, a little at a time, working it all smooth; then set on the stove and cook ^14* SAl/CES AND DRESSINGS. thtee or four minutes, stirring all the time; when cool, add one tablespoonfol of the best olive oil, taking care to get it all thoroughly worked in and smooth. You will find this veiy nice. '—Mrs. D. RiegeL KITCHEN PEPPER. Mix one ounce of ground ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces of eslt. Keep in a tightly corked bottle. — The Caterer. 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 diy; 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 ot 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. CSnnamoh is the inner bark of a beautiful tree, a native of Ceylon, that grows from twenty to thirty feet in height and Uves 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. Wliite pepper is obtained from the same berries, freed from SAUCES AND DRESSINGS, 114 J 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 \s mace. The best nutmegs are sohd, and omit oil when pricked with a pin. HERBS FOR WINTER. To prepare herbs for winter use, such as sage, summer savory, thyme, mint br 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 off the dust); hang up in a warm, dry place, the leaves downward. In a few days the herb will be thoroughly di-y and brittle. Or you may place them in a cool oven, and let them remain in it until perfectly dry. Then pick off all the leaves, and the tender tops of the stems; put them in a clean, large-mouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much bettpi to put them in bottles as soon as dried, as long exposure to the air causes 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 sauci and cranberr} 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, jeUiesL Also cream sauce. With roast lamb: mint sauce. With roast turkey: cranberry sauce, currant jelly. With boiled turkey: oyster sauce. Vith venison or wild ducks: cranberry sauce, currant Jelly, or currant jellj wai'Bjbd with j^jort wine. 148 SAUCES AND DJUSSS/NGS. 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 accompaniments 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 membera 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. Bweet potatoes are most appropriate with roast meats, as also are onions, wintei squash, cucumbers 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 01 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 whal to provide for the comfortable meal called breakfast. Broiled beef steak, broiled chops, broiled chickeii, broiled 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 breaded, 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 com, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce. To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cqeam, milk and sugar or syrup. SAUCES AND DRESSINGS— SALADS. 1 49 Then numberless varieties of bread can be selected, in form of rolls, flitters, muffins, waffles, corn-cakes, griddle-cakes, etc., o£c. For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are bU 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. Satabs. Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresli, 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 ctcss, peas, French beans, radish, cauliflower, — ^all these may be used judiciously in salad, if properly seasoned, according to the following directions: Chervil is a delicious salad herb, invariably found 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 a,nd 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 little 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 placbg it in warm water, which bring to boiling point; remove from the fire; whrai 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 measvu-e of oil is a tablespoonful to each yolk of raw egg. All the ast consists in introducing the oil by degrees, a few drops at a time. You can never make & good salad without taking plenty of time. When the oQ is well mixed, and assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table B^t, one of pepper, and one of made mustard. Never put m salt and pepper 150 SAUCES AND DIiESSJNGS—SALAJ3S. 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 tablespoonf uls 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. X. 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 powdered sugar, one teaspoonful salt, one half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to boiling; 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 o^ 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 tlu-ee tablespoonfuls ol ohve oil, and one even tablespoonful of onion, scraped fine; then one tablespoon- SA UC£S AND DRESSINGS^SALADS^ 1 5 1 , fulof yinegar; when well mixed, pour the mixture over your salad, and stir all tiU well mingled. The merit of a salad is. that it should be cool, fresh and crisp. For vegetables,! use only the delicate white stalks of celery, the small heart-leaves of lettuce, or| tende::est stalks and leaves of the white cabbage. Keep the vegetable portions crisp and fresh, imtil the time for serving, when add the meat. _ For chicken and fish salads, use the Mayonnaise dressing. . For simple vegetable salads, the French dressing is most appropriate, 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 cucumber; three hard-boiled eggs; two teaspoonfuls of white sugar; one teaspoonfulof salt; oneteaspoonful of pf/perj one teaspoonful of made mustard; one teacupful of vinegar; half ateacupful of oiL Mix all well together, and serve with «i lump of ice in the middle. — -"Cmimon Sense in the Household." CHICKEN SALAD. Boil 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 thori oughly, 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 until ready to serve. Garnish with celery tips, on cold hard-boiled eggs, lettuce-leaves, from the heart, cold boiled beets or capers; olives. Crisp cabbage is a good substitute for celery; ^en celery is not to be had'' use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. i. Prepare a sauce with the coral of a fine, new lobster, boiled 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 haxd-bofled e^s, a tablespoonful of made mus- tard, thi«e of salad oil, two of vinegar, one of white powdered sugar, a small ^^aspoonful o£ salt, as much black pepper, apindi f ■^whiwsu^r!^ POIt the celery or seeid into a'jar, heat the vinegaj^'sugaV and saltfpour it boiling hot over the celery, let .itlcool,.cover it'tightly and set away^T In^Itw^j^foeks^ ftnoa and ^Ue. fSPICED VINEGARS. Take one quart of cider vinegar, put into~it half affoimceofceleiyseea; one- third of cin ounce of dried mint,'* one- third of 'arT ounce of dried parsley," one garlic, three small onions, three whole 'cloves, a teaspoonful of whole pepper- coi-ns,' aJjeaspgonftJ _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 t)ottle it well. Useful foi Savoring salad and other dishes. DMcfeles- Pickl^'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 pickling should, be the best cider or white-wine, and fihould never be boiled more than five or six minutes, as it reduces its strength. Kn 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 well, 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 muslin 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 will keep the vinegar from losing its strength, and the_picklesj.will keep "sound much _longer7 especially tomato pickles. CUCUMBER PICKLES. Select the medium, small-sized cucumbers. For one bushel make"a brine that wiU bear up an eg^; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling^ hot, ftnd pour over thettj,,st&ndiBg again tweoty-four h9urs..i_N5w change the vin© I«0 SAUCES AUD JJIIESSINGS—J'/CKLES gaj, 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 all 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 fointh morning scald enough cider vinegar to cover them, putting into it a piece of aJvun as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small paualin bag, one teaspoonful of mustard, one of ground cloves, and one of cinna- mon. SUce 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. — Mbs. Lydia 0. Weight, South Vernon, Vermont. CUCUMBER PICKLES. (For Winter Use.) A good way to put down cuciunbers, 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 vrith 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 scmn will 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 imtil 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 day before you are ready for pickUng, eprinkhng them through and through with salt, not too heavily; in the morning drain off the liquet that will drain from them. Have a dozen good-sized onions rather coarsely sUced; 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 tea£poonful of cloves, one tablespoonful of mustard. Turn over three pints of good vinegar, or enough to completely cover them; boil until tender. This is a dboice redpa SAUCES AND DRESSlNGS^flCKLES i6i 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 green tomatoes, put them into a jar in layers with a slight sprinkling of salt between. This may be done over night; in the morning drain off the Uquor that has accumulated. Have two dozen medium-sized onions peeled and sliced, .ilso six red peppers chopped fine. Make some spiced vinegar by boiling for half an hour a quaii of cider viuegar with whole spices in it. Now lake 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 the spiced vine- gar; then repeat with the tomatoes, onlDns, 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-covered, 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 jiepper, salt to lasle. Choose some nice young button-mushrooms for pickling, and mb 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 stew-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, tie down with bladder, and keep in a diy i)lace; they will 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 cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the 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 every gallon of vinegar, and a teaspoonful of celery seed to every pint. Pack the cabbage 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 be good in a month. A few slices of beet-root improves the color. tea SAUCES AND DJiBSSfNGS-PICXLES. 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 with 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 mto small pieces, and boil ten or fifteen minutes in salt and «rater; remove from the water and drain carefully. When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, aUspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar. Cover tightly and be sure to haie the vinegar cover the pickle. PICKLED GREEN PEPPERS. Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the aide (so as to leave them whole). Make a strong brine and pour over them; let them stand twenty-four hours. Take them out of the brine, and soak them In wat^r for a day and a night; now turn off this water anid scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days. Prepare a stufiing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stuff the peppers hard and full; stitch up, place them in a stone jar, aad pour over spiced vinegar scalding hot. " Cover tightly. GREEN PEPPER MANGOES. Select firm, sound, green peppers, and add a few red ones, as they are oma- mental and look well upon the table. With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves. Sew ob SAUCJSS AND DKRSS/JVnS—r/CK LES. 163 the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes. Do this three mornings, then seal. CHOWCHOW. (Superior English Recipe.) This excellent pickle is seldom made at home, as we can get the imported article so much better than it can be made from the usual recipes. This we vouch for as being as neeu- the genuine article as can be made: One quart of young, tiny cucumbers, not over two inches long, two quarts of very smaU while onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sliced and chopped very coarsely, two fi-esh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage. After prepajing these articles, put them in a sloue jar, mix them together, sprinkling salt between them sparingly. Let them stand twenty-four houi-s, then di'aiu off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six refl peppers, chopped coareely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee <>up of sugar, and two-thirds of a teacup of best ground mixed mustaid. Pour on enough of the best cider vinegar to cover the whole weU; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot. PICKLED ONIONS. fe^ small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. A tablespoouful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. PICKLED MANGOES. Let the mangoes, or young musk-melons, lie in salt water strong enough to bear an egg, for two weeks; then soak them in pure water for two days, chang^ ing the water two or three times; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then mangoes, and so on until all are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them and boil them ten or fifteen minutes; remove the leaves aad let the pickles stand in this vinegar for a week; then stuff them with the fol- lowing mixtui-e: One pound of ginger soaked in brine for a day or two, and ent 164 SAUCES AND VJIBSSINGS--P/CKLSS. 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 mustard seed; bruise all the spices and mix with a teacup of pure oUve oil; to each mango add one teaspoonful of brown sugar; cut one soUd head of cabbage fine; add one pint, of small onions, a few small cucumbeis 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 pom: over them the best cider vinegar; set them in a bright, dry place imtil they are canned. In a month add three pounds of brown sugar; if this is not sufficient, 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 drain 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-radish, mustard seed, garlic, and onions, for each layer of cucumbers. Boil in one quart of vine- gar, one dunce of race-ginger, half an ounce of allspice, and the same of turmeric; when cool pour this over the cucimibers, tie up tightly, and set away. This pickle requires several months to mature it, but. is deUcious when old, keeps admira- bly, and only a little is needed as a relish. PICKLED OYSTERS. One gallon of oysters; wash them weU in their own liquor; carefully deai away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a little cold pepper; and allow the liquor to boil some time, skimming 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 Uquor over them. RIPE CUCUMBER PICKLES. (Sweet) Pare and seed ripe cucumbers Slice each cucumber lengthwise into fom pieces, or cut it into fancy shape? as preferred. Let them stand twenty-^yut SAUCES AND URESSINGS— 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 PICCALILI. One peck of green tomatoes; eight largo onions, chopped fine, with one cup of salt well stirred in. Let it stand over night; in the morning drain off all the liquor. Now take two quarts of water and one of vinegar, boil all together twenty minutes. Drain all through a sieve or colander. Put it Dack into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonfuls of ground pepper, two of cin- namon, one of cloves, two of ginger, one of allspice, and ha,lf a teaspoonf ul of cayenne pepper. Boil aH together fifteen minutes, or until tender. Stir it often to prevent scorching. Seal in glass jars. A most delicious accompaniment for any kind of meat or fish, — lin, St, John-i. 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 ths shells, and pack them when entirely cold in a wide-mouthed jar, large enough 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 migrated, 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 ten days. AN ORNAMENTAL PICKLE. Boil fresh eggs half an hour, then put them in cold water. Boil red beets until tender, peel and cut in d'oe 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 lyhito eabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything €^ 70U may wish. When ready, take them out of the brine and simmei^ in 1 66 SA UCES AND DRESSINGS— PJCKL ES. pure water untU 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 cane 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 small red peppers, quarter of a pound of grated horse-radiah, half a pint of flour mustard, two ounces ofturmeric.half a pint of garlic, if you like; soak in two gallons of cider vinegar for two weeks, stirring daily. After the pickles have lain in the turmeric vinegar for a week, take them DBt 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 turmeric 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. Repeat this two or three times as your taste may direct. MIXED PICKLES. Scald in salt water until tender, cauliflower heads, small onions, peppers, cucumbers cut in dice, nasturtiums and green beans; then drain luitil 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 exceUent pur- pose, as these pickles must not be kept air-tight. Pick over your berries, using only sound 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 speices; this cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obUged to stand by and watch its progress. As it settles, pour in more until the berries are covered. Then tie ever 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 enough, 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 hf penetrated by the head of a pin. Scald them, and rub off the outside skin, put SAUCES AND DJIESSINGS—PJCXLSS. li>7 them in a strong brine for six djlys, changing the water ever7»other day, keep- ing them closely covered from the air. Then drain and wipe them, (pietdng each nut through in several places with a large needle,) and prepare the pickle 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. You may begin to eat the nuts in a fortnight. WATERMELON PICKLE. Ten poimds 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 poiu:ed over the rind boDing hot three days in succession. SWEET PICKLE FOR FRUIT Most of the recipes for making a sweet pickle for fruit, such as cling-stona peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which is the most successfully used. To every quart of fruit, aUow 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 pckle. 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 pears 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 peats and boil, and seal io jara I6» S4UC£S AND DR£SSIffGS— PICKLES. SPICED CURRANTS. Seven pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one tablespoonful of ground cinnamon, one teaspoonful of cloves. Put into a kettle and boil untU the fruit is soft; then skim out the fruit, putting it on dishes until the syrup is boiled down thick. Turn the fruit back into the syrup again, 80 as to heat it all through; then seal it hot in glass jars, and set it in a cool, dark place. Any tart fruit may be put up m this way, and is considered a very good embellishment for cold meats. SPICED PLUMS. Seven pounds of plums, one pmt of ctder 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 will prevent the skins bursting while cooking. SPICED GRAPES. Take the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil 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 sotmd, large cherries, as large as you can get them; to every quart of cherries allow a large cupful af vinegar, two tablespoonfuls of sugar, a Aoxea 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; coik 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 watei-s. Most vegetables, when peeled, are better when laid in cold water a short time before cooking. When partly cookeu a little salt should be thrown into the water in which they ai-e boiled, and they should cook steadUy after they are put on, not allowed to stop boiling or simmering until 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 turnips 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 watei they turn a dark color. Potatoes rank first in importance iu the vegetable line, and consequently should be properly served. It requires some Uttle intelligence to cook even so simple and common a dish as boiled potatoes. In the first place, all defective or green ones should be casf. out; a bad one will flavor a whole dish. If they are not- uniform 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 all; then, if old, the cores should be cut out, thrown into cold water salted a Uttle, and boUed 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 boihng water, and when partly done salted a little. They should be prepared just in .time for cooking, by scraping off the thin outside skin. They require about twenty minutes to boU. 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 VMGETAMLSS. ofif the skins xvith a coarse cloth, and put them in boUing water salted. Let them boil until tender; try them with a fork, and when done pour the water away from them; let them stand by the side of the fire with the lid of the saucepan 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 wahiut; 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 to 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 hall an 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 weU with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put them into a vegetable dish, heap them up ^d smooth over the top, put a small piece of butter on the top in the centre, and have dots of pepper here and there on the surface as large as a half dime. Some prefer usii^g 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 biush over with the yolk of an e^, 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 fiie. MASHED POTATOES, (Warmed Over.) To two cupfuls of cold mashed potatoes, add a half cupful of milk, a pinch o< salt, a tablespoonful of butter, two tablespoonfuls of flour, and two eggs beaten to a froth. Mix the whole until thoroughly light; then put into a pudding or v^etable dish, spread a little butter over the top, and bake a golden brown. The quality depends upon very thoroughly beating the eggs before adding them, so that Hte potato will remain light and porous after baking, similar to sponge- cake « VEGETABLES. 1 71 POTATO PUFFS Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATOES A LA CREME. 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, shced, and a little very finely chopped parsley. Shake over th,e 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 morej 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 Uttle green parsley, pepper and salt; drain the potatoes, add the mixture, put over hot water for a mmute or two, and serve. SARATOGA CHIPS. Peel good-sized potatoes, and shoe them as evenly as possible. Drop them into ice-water: liave 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 h'ght brown take them out with a skimmer, and they will 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-shell, and be stue 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 shced potatoes, sprinkling over them salt and pepper to season them. Cover them with a 4ight-fitting lid, and let the steam partly cook them; then remove it, and let them. fry a bright gold color, shaking and tumingthem carefully, so as to brown equally. Serve veiy hot. 17a yEOBTABLBS. Fried, cold, cooked potatoes may be fried by the same recipe, only slice them a little thicker. ijemarfc.— Boiled or steamed potatoes chopped up or sliced while they are yet warm never try so successfully as when cold. SCALLOPED POTATOES, (Kentucky Style.) Peel and slice raw potatoes thin, the same as for frying. Butter an e&rtheQ dish, put in a layer of potatoes, and season 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 ttiem; 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 gcied 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 httle "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 will.be done in about ten minutes. Strain off 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 timo. VEGETABLES. 1 73 FAVORITE WARMED POTATOES. The potatoes should be bofled lohole, 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 chopping-bowl and sprinkle over them sufficient salt and pepper to season them well; chop them all 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 milk. 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 boUing fat, and toss them about with a knife untU they are a uniform hght 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 crosswise, making them like 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 (cliopped fine) imtil it begins to change color, and look yellow. ^ Now put ia your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them. They trnist not broum. Just before taking up, stir in a tablespoonful of minced parsley. Drain dry by shaking in a heated colander. Serve very hot. — D*hnonico. POTATO FILLETS. Pare and sUce the potatoes thin; cut them if you like in small fiUete, about a quarter of an inch square, and as long as the potato wiU admit; ke^ them ia 174 VEGETABLES. oold water untfl wanted, then drop them into bofling lard; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the potatoes back and f^ till done; this operation causes the fillets 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 tablespoonf uls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as soob as the milk comes to a bofl, pour the potatoes into it, and stir them very fast with a wooden spoon; when thorougUy mixed, take them from the fire and.put them on a dish. Take a tablespoonf ul and roll it in a clean towel, making it oval in shape; dip it in a well-beaten, egg, and then in bread-crumbs, and drop it in hot drippings or lard. Proceed in thts manner till all the potato is used, four potatoes making six croquettes. Fry them a light 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. fc Take two cups of cold mashed potato, season with a pinch 0(f salt, pepper and a tablespoonf ul 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. — Dthtanieo't, POTATOES A LA DELMONICO. Out the potatoes wit^ a v^etable cutter into small balls about the size of a marble; put them into a stew-pan with plenty of butter, ^nd 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. Shce 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 so nice; one egg is enough for three or fotu* persons, imlees they are very fond of potatoes; if tbey are, have plenty, aud put in two. VEGETARLES. 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 bo baked in a dish, and fat of some kind added to prevent their 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 and clammy. Clover with a folded napkin that allows the steam to escape, or absorbs the moistura They should be served promptly when done, and require about three-quarters of an hour to orte hour to bake them, if of a good size. BROWNED POTATOES WITH A ROAST. No, I. About three quarters of an hour before taking up your roasts, peel middhng- sized potatoes, boil them until partly done, then arrange them in the roasting- pan aroiuid 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 (he required quantity, adding while hot a little chopped onion, pepper and salt ; form it into small ovaJ balls and dredge them with flovir; 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 icold. Boiled sweet potatoes are very nice. Bofl until partly done, peel them and bake brown, basting them with butter or beef drippings several times. Served hot They should bo a nice brown. 176 VEGETABLE. BAKED SWEET POTATOES. Wash ar.J scrape them, split them lengthwise. Steam or boil tliem 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 ovon to a nice brown. Hubbird squash is nice cooked in the same manner. ONIONS BOILED. The white silver-skins are the best species. To boil 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 water, pour on cold water, salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size; .Irben done drain 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 /mW of water, and hold and peel them under the water. ONIONS STEWED. Cook the Some 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 tablespoonful of flour stirred to a cream; let all boil 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 sUghtly 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; roll 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 all 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, slice, and fry them brown in equal quantities of butter and lard or nice dtippings; cover until partly soft, remove the cover and brown them: salt and pepper. rBGSTAJtSS. 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 smaU bits, pepper and salt, between each layer until the dish is full, putting bread-crumbs last; add milk or cream until f idL Bake twenty minutes or half an hour A little onion is not an injurious article of food, as many beUeve. 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 known. A great many successful compounds derive their excellence from 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 floiur, 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, grated nutmeg, chopped parsley, and vinegar. Another way is to noake a white sauce (see Sauces), and when the cauli- flowers are dished as above, turn the white sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown butter. It is a very good pkin to loosen the leaves of a head of cauUflower, and let lie, the top downward in 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 are 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 skimmer, turn into a colander, dust salt all over, and serve warm. Asparagus, celery, egg- plant oyster plant are all fine when fried in this manner. * CABBAGE, BOILEDc Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insecta. The large drum-head cabbage reauirea an hoar to 178- 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 teaspoonf ul of either wheat or rice flour, moistened with liulk; 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, will not complain of this. STEAMED CABBAGE. Take a sound, solid cabbage, and with a large sharp knife shave it very finely. IiOit 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 little water now and then, \mtil it begins to be tender; then put into it a large tablespoonf ul 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 ot a cup of good vinegaf . LADIES' CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then for more from the boihng tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonfvd 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 frying-pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as eteamed cabbage, put it into the hot butter and fry a light brown, adding two tablpspoonf uls of vinegar. Very good. VEGETABLES. Xjq FRENCH WAY OF COOKING CABBAGE. Chop cold boQed 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 miztore into a buttered frying-pan, stirring imtil it is Tery 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. Barrds having held wine or vinegar are used to prepare sour-crout in.^ It is better, however, to have a special barrel for the piupose*. Strasbuig, as well as all Alsace, has a well-acqviired fame for preparing the cabbages. They slice very white and firm cabbages in fine i^ireds 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< b^ge-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 doth, under a plank, and on this heavy wdghts 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, nntil 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 banel has to be opened it must be properly dosed again. These precautions must not be neglected. This is often fried in the same manner as fried cabbage, excepting it is iivt boiled until soft in just water enough to cook it, then fry and add vin^&r. TO BOIL RICE, f Kk 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 hard, 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 uuce-pan with the lid partly off, on the bade part of the stove, where it is only I80 VEGETABLES. moderately warm, to allow the rice to dry. The moisture will pass off and each grain of rice will be s^)arated, so that if shaken the grains wiU fall apart. This is the true way of serving rise 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. B

smooth, ripe and solid — cut a thin shce, 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 finely,! and mix with them fine bread-crumbs and the pulp; season with pepper, salt' and sugar, and add a cup of sweet cream; when all 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 buming; djx>p 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 quite fine. Cut a slice from the stem 1 8a VEGETABLES. of each and scoop out the soft pulp. Mince one small onion and fty it slightljr; add a gill of hot water, the tomato pulp, and two ounces of cold ve&l 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 with 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 layers in a pudding dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Oover with a lid or large plate, and bake half an hour. Bemove 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 peelings. Only perfectly ripe tomatoes should ever be eaten raw, and if ripe the skins easUy peel off. Scalding injures the flavor. Slice thin, and sprinkle g'jnerously with salt, more sparingly with black pepper, and to a dish holding one quart, add a light tablespoonful of sugar to give a piquant zest to the whole. Lastly, add a gill of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonf ul of made mustard and two tablespoonfuls of rich sweet crean:L 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 littl* butter p«pper and salt; when euffioieDtly bofled, beat up Ave or six «gglk rSGETABLES. iSj 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 X LA CR^ME. Peel and cut intp slices (lengthwise) some fine cucumbers. Bofl them until soft, salt to taste, and serve with delicate cream sauce. For Tomato Salad, see " Salads," also for Raw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in rery 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 artificiaUy supplied. Strip off the husks, pick out all the silk and put it in boiling water ; if not entirely fresh, add a tablespoonful of 8\igar 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 huskn on, but requires longer time to boil. Will generally boil in twenty minutes. Oreen cora left over from dinner makes a nice breakfast dish, prepared as follows: Cut the com from the cob, and put into a bowl with a cup of milk to every cup of com, a half cup of flour, one egg, a pinch of salt, and a little butter. Mix well into a thick batter, and fry in small cakes in very hot butter. Sorve 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 cohi (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 of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of niilk. Bake about half or three quarters of an hour. STEWED CORN. ^ Take a dozen ecus of green sweet com, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the b down; then •crape the cob. Put the com into a sauce-pan over the fire, with just enough 1 84 VBGBTABLBS. water to make it cook without burning; boD about twenty minutes, then add a teacupf ul of milk or cream, a tablespoonful of cold butter, and season 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 com is cooked in Many like com cooked in this manner, putting half com and half tomatoes; either way .is very good. FRIED CORN. Cut the com off 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 little butter— just enough to keep it from sticking to the pan; stir very often. When nicely browned, add salt and pepper, and a Uttle rich cream. Do not set it near the stove after the cream is added, as it vidll be apt to turn. This makes a nice dinner or breakfast dish. ROASTED GREEN CORN. Strip o£f all the husk from green com, and roast it on a gridiron over a bright' fire of coajs, turning itas one side is done. Or, if a wood fire is used, make a place clean in front of the fire, lay the com down, turn it when one side is done; serve with salt and butter SUCCOTASH. Take a pint of fresh shelled Lima beans, or any lai^ge fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet com; put the cobs in with the beans, boiling fi-om 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 quartei of an inch thick, and soak them for half an hour in cold water, with a teaspoon- ful of salt in it. Have ready some cracker or bread-crumbs and one beaten egg; Jrain off the water from the slices, lay them on a napkin, dip them in the jrambs and then in the egg, put another coat of crumbs on them, and fry them in butter to a light brown. The frying-pan must be hot before the slices are put In, — th^ will fry in ten minutes. > You may pare them before you uut them into the frying-pan, or you maj VEGETABLES. 1 85 pull the skins off when you take them up. You must not remove them from the water until you axe ready to cook them, as the air wiU turn them black. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out all the inside and put it in a sauce-pan with a little minced ham; cover with water and boil imtil soft; drain off the water; add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a minced onion, salt and pepper; stuff each half of the hiill with the mixture; add a small lump 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 «nd; cut them with a sharp knife into pieces half an inch long, and boil thefia jn just enough water to cover them. They usually require one hour's boiling; but this depends upon their age and freshness. After they have boiled until temder, 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 boiling water, a little more than enough to cover them, and boiled till 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 smnmer vegetableSi. 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-SALSIFV OR OYSTER PLANT^ Wash the roots and scrape off their skins, .jiirowing them, as you do so, into cold water, for exposure to the air causes them to.immediately turn dark. Then cut crosswise into little thin slices; throw into frrah water, enough to cover; add 1 86 VEGETABLES. 8 little salt, and stevr in a covered vessel until tender, or about one hour. Pour off a little of tbe 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 e^, add a teacupf ul of milk, a Uttle 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 boiling, as the juice will 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 sufficiently done. When satisfied of this, take them up, and pujt them into a pan of cold water, and slip off the outside. Cut them into thin sUces, and while hot season with butter, salt, a Uttle pepper and veiy sharp vinegar. BAKED BEETS. Beets retain their sugary, deUcate flavoc to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, aa the fork allows the juice to run out. When done remove 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 flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on the fire, and let the beete 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 boihng water in granite, porcelain or a tm-lined 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. I87 ASPARAGUS. SCi^pe the stems of the asparagus hghtly, but very clean; throw them into cold wat«r, 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 deUcate 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 beads all lying one way. Pour over white sauce, or melted butter. ASPARAGUS WITH EGGS. Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering weU. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonf ul of warm butter, pepper and salt to taste. Pctur evenly over the asparagus mixture. Bake eight minutes or until tbfi eggs are set. Very good. GREEN PEAS. Shell the peas and wash in cold water. Put in boiling 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, unless very yoimg, 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 weQ, 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 pod* •lone, by simply stirring; in a little butter with some savory herbs. 188 VKGETABLES. SQUASHES, OR CYMBLINGS- The green or summer squash is best when the outside is beginning to tui-n 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 little butter, pepper and salt. Thwi 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 with a very little butter, pepper and salt. They will boil in from twenty to forty minutes. BAKED WINTER SQUASH. Cut open the squash, take out the seeds, and without paring cut it up inta 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 sei-ve the pieces hot on a dish, to be eaten warm with butter like sweet 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 little 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-Js^tle; cover quickly so as to keep in the steam. When heated thoroughly take off the cover and stir occasionally until well cooked. Serve hot. Persons fond of vegetables wiU rehsh 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 dull-brown or olive color; to retain its fresh appear- ance, do not cover the vessel while it is cooking. VECBTABLES. I89 Spinach requii-es dose 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 boiling water. Fifteen to twenty minutes is gener- ally sufficient time to boil spinach. Be careful to remove the ^cum. ' 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 little pepper an^ salt. Set it on the fire and let it stew five minutes, stirring it aU the time, until quite diy. 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 si^ such as dandelions, cowslips, burdock, chiccory and other greens. All greens should be cafefully examined, the tough ones thrown out, then be thoroughly washed through several waters until they are entirely free fi'om sand. The addition of a handful of salt to each pan of water used in washiug 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 full 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 little and return them to the fire long enough to season them with salt, pepper and butter; vinegar may be added if it is liked; 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 bon slowly imtil tender; then drain and replace them in the pan, with two table- spoonfuls of butter rolled in flour, shake over a little pepper and salt, then add enough cream or milk to moisten the whole; let it come to a boil and serve hot, CARR/.)TS 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. I90 VBCETABLMS. Oarrote are also good simply boUed in salted water and dished tip hot vrith melted butter over them. TURNIPS. Turnips aro boiled plain with or without meat, also mashed like potatoes, and stewed like parsnips. They should always be served hot. They require from forty minutee to an hour to cook. STEWED PUMPKIN. See " Stewed Pumpkin for Pie." Cook the same, then after stewing, season the same as inashed potatoes. Pumpkin is good baked in the oarae manner as baked winter squash. STEWED ENDIVE. Ingredients. — 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 remain 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 imtil 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 tablespoonf ul of chopped parsley, a httle cayenne pepper, salt, a tablespoonf ul of white sauce, and two tablespoonf lils 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 shoes 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 VBGETABLBS. 19I buttons of uniform size. Wipe them dean and white with a wet ^annd; 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; stir 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 milk and water (after they are rubbed white), add to them a Uttle 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 mushrotims drain, then put them in a sauce-pan with a little cream, and butter, pepper, and salt; let them simmer gently fox from five to ten minutes, and when the meat is on the platter pour the mush- rooms over it. If served with 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 pound 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 th« vegetable kingdon^ 192 VEGETABLES. 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 inin slices, and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garb'c 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, bywashing 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 oft the paper, wipe the truffles, and serve them in a hot napkin. fIDaccaroni. 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 maccaroni, and so on, filling the dish; sprinkle the top layer with«a thick layer of cracker-cnunbs. Pour over the whole a tea- cupful of crieam 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 was baked, with % clean napkin pinned around it. VEGETABLES. I9J TIMBALE OF MACCARONI. Break in very short lengths small maccaroni (vermicelli, spaghetti, tagliarinl). Let it be rather overdone; dress it with butter and grated cheese; then v?ork 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 do^m 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 boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoon- fuls of cream, a little white and cayenne pepper; salt to taste, and from one- quarter to one-half a pound of grated 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^ diat«ly while hot. See " Sauces" for tomato sauce. TO MAKE BUTTE8>^ Thoroughly scald the chum, then cool well with ice or spfffig wafeR 'Rb \i>oar in the thick cream; chum fast at first, then, aa the butter forms, more slowly; always with perfect regularity; in warm weather, pour a little cold water into the churn, should the butter form slowly; in winter, if the cream is' too cold, add a little warm water to biing 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 ill 'dexterously just below the siuf ace of the buttei-milk to catch every stray bit; ;have ready some very cold water, in a deep wooden tray; and into this plunge the dasher when you draw it from the chum; the butter will float off, leaving the dasher free. When you have collected all the butter, gather behind a wooden butter ladle, and di-ain off the waterj'equeezing and pressing the butteij with the ladle; then pom- on more cold water, and work the butter with th«j 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 hout, to harden, then -work and knead it until not another drop of water exudes, and the butter is perfect)^ smooth and close in texture_and polish; then with the gadle make up into rolls, little balls, stamped pats, etc, The chiu:n, dasher, tray and ladle, should be well scalded before using, so that the but^ will not stick to them, and then, cooled with very cold water. When you skim cream into your cream pv, stir it well into what is already there, so that it may'allsour alike; and no fresh cream should be put with 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. Good, fresh ^uttar. used in moderation, is easily digested: it is softening, nutritious, an^ BUrrSMfTAND CMEESB, 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 bpil; 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 tablespoonful of iine salt to each pound of butter, and work it in. A small teaspoonf ul of fine white sugar, worked in with the salt, will be f oimd 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, Krst 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 tablespoonful of saltpetre; boil the brine, and when cold strain it carefully. Pour it over the rolls so as to more than cover them, as this excludes the air. Place a weight over all to keep the rolls under the surface. PUTTING UP BUTTER TO KEEP. Take of the best pure, common "Bait 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 poimd of butter. The butter to be made into half-pound rolls, 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., ityle. 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 k)oeely 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, which must be Crequently changed (a refrigerator saves this trouble.) When yon dish ft, if 1 96 BVTTBR AND CHSBSM. 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 iti 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 Rennet. NEW JERSEY CREAM CHEESE. First scald the quantity of milk desired; let it coola little, then add the rennet; the directions for quantity are given on ihe 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 curd, to separate the curd; hang it up to drain the water off, and then put it uuder 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, ruh them with fine salt, let them lie on a board for an hoiu", and wash them in cold water; let them he to drain, and in a day or two the skin will look dry; put «ome sweet grass under and over them, and thgy will soon ripen; COTTAGE CHEESE. Put a pan of sour or loppered milk on the stove or range, where it is not too hoi; let it scald until the ^vhey rLses 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 into 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. SUP. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons Uke it just as well as ice cream. It is prepared thus: Make a quait of milk moderately warm; then stir into it one large spoonful of the preparation called rennef ; set it by, and when cool again it wiH be as stiff as jeDy. It should be made only a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied. It must bo 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 two tablespoonfuls of flour in a gill 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, pour the mixture into a deep tin lined with buttered paper, and allow for the rising, say four inches. Bake twenty minutes and eerve the moment it leaves the oven. CHEESE SOUFFLE. Melt an ounce of butter in a sauce-pan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture gently over the fire, stirring it all the time, till 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 soufiie is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu will rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be well to have a metal cover strongly heated. Time twenty minutes. Sufficient for six persons. SCALLOPED CHEESE. Any pereon who is fond of cheese could not faU to favor this recipe. Take three slices of bread, well-buttered, first cutting off the brown outsidf cmst. Grate fine a quarter of a pound of any kind of good cheese; lay the bread in layers in a buttered baking-dish, sprinkle over it the grated cheese, some salt and pepper to taste. Mix fovu: well-beaten eggs with three cups of mOk; 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 light 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, roll it out again, and sprinkle more cheese over; fold the paste, roll 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. of this dish may be very much improved by brushing the ramaMns over witK 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 this 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. Eoll out to the thickness of a silver q\aarter, about four or five Inches long; cut into strips about a third of an inch wide, twist them as you would a paper spill, and lay them on a baking-sheet slightly floured. Bake in a moderate oven until crisp, but they must not be the least brown. If put away hi 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 shces and cover them sUghtly with grated cheese; make a cream for ten shces out of a pint of milk and two tablespoonfuls of plain flour. The milk 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 oimces 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 in a mortar with a dessertspoonful of made mustard, a Uttle salt and some pepper; toast some shces 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. Tlim-e are so many ways of cooking and dressing eggs, that it seems un- Oecessary 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 fresb 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, while the upper side will exhibit a daik or cloudy appearance. Another test is to put them in a pan of cold water; those that are the flrst to sink are the freshest; the stale will rise and float on top; or, if the large end turns up in the water, they are not fresh. The best time for preserving eggs is 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 thero fresh from August until Spring. Take a piece of quick-lime as large asagood-size(^ lemon, and twoteacupfulsof 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, poiu" off the top, which wUl 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 manner 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 placo. aoo ecGS. Eggs can be kept for some time by smearing the shells with butter oi- 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 ready a saucepan of boiling 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 clack. 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 will not be founJ too long. Should the eggs be unusually large, as those of black Spapish fowls sometimes are, allow an extra half minute for them. Eggs for salad should be boiled 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 will peel off easily. SOFT BOILED EGGS. When properly cooked, eggs are donf evenly through, like any other food. This result may be obtained by putting the egg into a dish with a cover, or a tin pail, 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 liot and not boil, 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 tastes as much richer and nicer as a fresh egg is nicer than a stale egg. SCALLOPED EGGS. Hard-boil twelve eggs; slice them thin in rings; in the bottom of a lai^ well-buttered baldng-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 \mtil 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 imtil 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 BGGS. toi Bman.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 fotir or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improve- ment. This is far more deUcate than fried eggs. Or prepare the eggs the same, and set them in a steamer, over boiling 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. Baited 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 Uttle water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through tho white, which should only be just sufficiently hardened to form a transparent veD 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, on& at a time, into a saucer, and then slide them carefully oflE into a frying-pan of lard and butter mixed, dipping over the egg? the hot grease in spoonfuls, or turn them over-frying both sides without breaking them. They requii-e about three minutes' cooking. , Eggs can be fried roimd like balls, by dropping one at a time into a quantity vf hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs roimd like a whirlpool; this will make the eggs look like balls. Take out with a skimmer. I^ps can be poached the same in bdling water. ^ cot £OGS EGGS AUX FINES HERBEb. Roll aa ounce of butter in a good tesispoonful of flour; season with pepper, saU and nutmeg: put it into a coffeecupf ul of fresh milk, together with two tea- spoonfuls of chopped pai'sley; stir and simmer it for fifteen minutes, add a tPiacupful 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-cr abs roimd 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 fr>'ing-pan, and break each egg separately into a saucer; slip the egg care- rfufly 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 milk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very little cornstarch; let it boil up once, and turn it over the dish of poached eggs. It can be served on toast or „without It is a better plan to warm the cream and butter in a separate dish, that the eggs may not have to standi, EGGS IN CASES. Make hitle paper cases of buttered writing paper; put ai'small piece of butter in each, and a Uttle 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 ia upon them a few seasoned biead- crumbs, and when nearly done, glaze the tops with a hot^hovel. 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 milk, a tablespoonful of butter, salt and pepper, and some savory chopped small When this conies to a boil, stir into il a tablespoonful of flour, dissolved in a little cold milk. When it cooks thick like cream, put in the minced eggs. Stir it geutly around and around for a few moments, and serve, garnished with sippets of toast. Any paitfcular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of, •brimps. etc.. or some shred anchovy may be added to the minoOv BtSGS. ao3 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, etir the whole about, and, when su£Qciently firm, turn it out into a dish. Decorate with hot pickles. MIXED EGGS GENERALLY.— SAVORY 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 stirred about in the pan while it is being dressed, instead of beiag allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may boused. 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 wbole; or with grated cheese, a Uttle 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. 'She smoothness of the pan is most essential, as the least particle of roughness will cause the omelet to sticki 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 au 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 14 304 ^^'^° 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 purees, such a& tomatoes, spinach, endive, lettuce, celery, etc. K vegetahles. 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. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cooh too much. tiweet omelets are generally 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 tablespoonfuls of milk, pepper and salt; and lastly stir in the whites lightly. Put a piece of butter neariy half the size of an egg into the heated pan; turn 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 tje eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on th6 pan, till all be equally cooked; shake with your left hand, till the omelet be free from the pan, then turn with a spoon 9ne 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 will be fiiffl around the edge, but creamy and hght inside. MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound 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 till 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 egga. A little milk, gravy, water or white wine, may be advantageously added to the eggs while they are being beaten. i'otted meats make admirable omelets in the above manner. EGGS, 105 VEGETABLE OMELET. Make a pur6e 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, lentils, 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 pur6e 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, th3rme, and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote comer of sunny France. An omelet " jardiniere " is two tablespoonfuls of mixed parsley, onion, chives,, shalbts and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a little 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 Uttle cheese over it before serving. ASPARAGUS OMELET. Boil with a Uttle salt, and until about half cooked, eight or ten stalks of asparagus, and ciit 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 httle chopped parsley. TOMATO OMELET. No. 1. Peel a couple of tomatoes, which spbt 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 wa^ 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 wat^r, a little pepper, and salt. When they begin to simmer, break in M36 SGGS. •ix eggs, snr well, stirring one way, until the eggs are cooked, but not too bard. 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 salC, a dash of pepper, Biix well, taen 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 ^v-ith butter, and when cooked enough, tuni 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 axe beaten. Bacon may be used instead of raw ham. CHICKEN OMELET. Mince rather fine one cupful of cooked chicken, warm 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, jiist before turning it 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 thicken, 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 mushrooms over the centre and serve hot. OYSTER OMELET Parboil a dozen oysters in their own Uquor, skim them out, and let them cool; add them to the beaten eggs, either whole or minced. Cook the same ae a plain omelet. Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley. Chop up the oysters and add to EGGS i07 the sauce. Put a few spoonfuls in the centre of the omelet before folding; when diahed, 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 tablespoonful 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 tablespoonful of grated and sifted bread; soak it in either milk, water, cream, white wine, gravy, lemon-juice, brandy or rum, according as the omelet ia 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 fr3ring-pan, buttered and made thoroughly hot; put in the omelet; do it on one side only; turn it upon a dish, and fold it double to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or pound cake, 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 boil, 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 fr)'ing-pan, containing a large sporead between buttered bread or cold biscuits. no SANDWICHES. WATERCRESS SANDWICHES. Wash weU 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, 8ind seasoned with salt and pepper. Hfive 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 down the slices hard, and cut them sharply on a board into small squares, leaving no crust — Nanlasket Beach. EGG SANDWICHES. Hard bofl 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. T'or picnic parties, or when one is travelling, these sandwiches are far preferable to bard-boiled eggs au naturd. MUSHROOM SANDWICHES. Mmce beef tongue and boiled mushrooms 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 fgg 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 will make it the proper thickness. If vinegar is not reUshed, 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. la that case, season to taste. T^ * * 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 making 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 cleanliness ; the next is the soundness and sweetness of all the ingredients used for it ; and, in addition to these, there must be attention and care through the whole process. 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 fermentation, an acetous fer- mentation, which flavors the bread and makes it disagreeable. Poor yeast fan) 212 BREAB. produces an is^rfect fermentation, the result being a heavy, unwhole- some 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 conse- quence in warm weather, and bad bread in any. The goodness will also be endangered by placing it so near a fire as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for its due fer- mentation. 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 so regulated as to penetrate the dough without hardening the out- side. The oven-door should not be opened after the bread is put in until the [lough is set or has become firm, as the cool air admitted will have an unfavor- ible effect on it. The dough should rise and the bread begin to brown after about fifteen ninutes, but only slightly. Bake from fifty to sixty minutes, and have it brawn, not black or whitey brown, but brown all over when well baked. When the bread is baked, remove the loaves immediately from the pans, ind 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 4ie wood. If you like crusts that are crisp do not cover the loaves; but to i^ive the soft, tender, waffer-like consistency which many prefer, wrap them, (vhile still hot, in several thicknesses of bread-cloth. When cold put them »n 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 care- fully cleansed from crumbs and stale pieces. Scald and dry it thoroughly tvery two or three days. A yard and a half square of coarse table linen makes the best bread-cloth. Keep a 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 JSR£AD. 2J3 proceed as above. Bread made in this manner keeps moist in summer, muob longer than when made in the usual mode. Compressed yeast is better than any other. It is sold in all grocery stores, makes fine light, sweet bread, and is a much quicker process, and can always be had fresh, being delivered every day. WHEAT BREAD. Sift the flour into a large bread-pan or bowl ; making a hole in the mid- dle of it, and put in one cake of Fleischmann's Compressed Yeast, dissolved in one-half cup of lukewarm water to two quarts of flour ; stir the yeasi lightly, then pour in your " wetting," either milk or water, as you choose, — ■ which use warm in winter, and cold in summer ; if you use water as " wet- ting," dissolve in it a bit of butter of the size of an &^,^i — 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 with 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 teaspoonf ul of salt and mix all the flour in the pan with tha sponge, kneading it well ; 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, until the dough is elastic under the pressure of your hand, using aa 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 until 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 heal should be greater at the bottom than at the top of the oven, and the fire so arranged as to give suflScient 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 sixtj minutes. After making bread a few times the cook will become familiar with the appearance of the dough, and can then safely vary the time, and try anj other experiments that her ingenuity may suggest. Keep well covered in a tin box or large stone crook, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week. 2t<, BRBAtk BREAD. Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt, and one cake of Fleisohmann's compressed yeast. 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 toamy and light in half an hour. Now stir into this sponge the salt dis- solved in a little warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead ; then knead it from five to ten minutes, divide it into loaves, knead 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. 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 teaspoonful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle- cakes. Set the cup, with the spoon in it, in a closed vessel half-filled with water moderately hot, but not scalding. Keep the temperature as nearly even as possible, and add a teaspoonful 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. Sift 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 into 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 consist- ency. Place in warm, well-greased pans, cover closely, and leave till 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 BREAD. 21 e to make it. Nowaaays yeast-bread is made with very little trouble, as Fleischmann's yeast can be procured at almost any grocery. CONCORD BREAD. The recipe for the far-famed Concord Bread is as follows. This rule is more elaborate than the preceding ones and takes more time, but the results are excellent. Use one quart of milk, lard the size of an egg, or, what is its equivalent in actual measurement, a rounded tablespoonful, two quarts of flour, one of them even, the other a heaping quart; one cake of Fleischmann's Compressed Yeast, a heaping teaspoonful of salt, and an even teaspoonful of white sugar. Dissolve the yeast and sugar in a very little tepid water, just as little as possible ; scald the lard in the milk, add the salt, and when cool, add to the yeast, and stir in the flour to make a rather stiff dough, but do not knead. Let it rise over night ; in the morning, the very first thing, stir it down, and when it is risen again do not knead, but shake with the flour on the board, take out the dough and work with the hands just enough to make it smooth and free from the flour ; put into the pans to rise again, and bake from thirty to forty minutes, according to the size of the loaves, having the oven very hot when the bread is first put in. BUTTERMILK BREAD, Sift enough flour into a quart of hot buttermilk to make a thick batter ; add a cake of Fleischmann's yeast, which has been dissolved in lukewarm water, and set to rise. When light, work in half a teaspoonful of soda which has been dissolved thoroughly in a tablespoonful of warm water, and add a teaspoonful of salt. MILK BREAD. To a quart of warm new milk add a cake of Fleischmann's yeast which has been dissolved in a little lukewarm water, and a tablespoonful of melted butter. Stir into this a pint of sifted flour, a dessertspoonful of sugar and half a teaspoonful of salt. Beat well, and set to rise. When light, work in flour enough to make a firm dough. Raise again, place in pans ; raise again, and bake in a moderately slow oven. POTATO BREAD, Pare and boil six medium-sized potatoes, pour ofE the water, and mash fine. Dissolve one cake of Fleischmann's yeast in a quart of lukewarm 2l6 BREAD, tnilk, and mix into it the mashed potatoes. Strain, and add half a table- Spoonful each of sugar, butter and lard, one and a half teaspoonfuls of salt md enough flour to make a soft batter. Set to rise, and when light add sufficient flour to make a medium stiff dough. Knead well, put into pans md set to rise. When well risen, bake in a moderately quick oven. GRAHAM BREAD. One cupful of wheat flour, one-half teacupf ul of Porto Rico molasses, one- half cake of Fleischmann's yeast dissolved in half a teaoupful of lukewarm water, one teaspoonf ul of salt, one pint of warm water ; add sufficient Graham flour to make the dough as stifE as can be stirred with a strong spoon ; this Is to be mixed at night ; in the morning, 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 first put into the Oven with a thick brown paper, or an old tin cover ; it prevents the uppei urust hardening before the loaf is well-risen. If these directions are cor^ rectly followed the bread will 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 oJ Grraham flour, and one cup of white flour ; then add a large teaspoonful ol Halt and half a cup of sugar. Mix all thoroughly with milk or water into IS stiff a batter as can be stirred with a spoon. If water is used, a lump oi butter as large as a walnut may be melted and stirred into it. Bake immedi- ately in well-greased pans. BOSTON BROWN BREAD. One pint of rye flour, one quart of corn-meal, one teacupful of Graham flour, all fresh ; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and one cake of Fleischmann's yeast dissolved in lukewarm water Mix into as stiff a dough as can be stirred with a spoon, using warm watei For wetting. Let it rise several hours, or over night ; in the morning, oj when light, beat it well and turn it into well-greased, deep bread-pans md let it rise again. Bake in a moderate oven from three to four hours. — Palmer Souse, Chicago. BOSTON BROWN BREAD. (Unfermented.) One cupful of rye flour, two cupfuls of corn-meal, one cupful of whit< flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir al! BREAD. 2\'J together thoroughly, and wet up with sour milk ; then add a leve. teaspoon- ful of soda dissolved in a tablespoonful of water. The same can be made ol Bweet milk, by substituting baking-powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into well-greased pans. VIRGINIA BROWN BREAD. One pint of corn-meal, pour over enough boiling water to thoroughly Bcald it ; when cool, add one pint of light, white bread sponge, mix well to- gether, add one cupful of molasses, and Graham flour enough to mold ; this will make two loaves ; when light, bake in a moderate oven one and a hali 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, one-half cake of Fleischmann's yeast, a little salt and one quart of milk. Bake in a covered dish, either earthen oi 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 cake of Fleischmann's Compressed Yeast, one cup of molasses, three and a half cups of sweet milk, a little salt. Beat well and steam for four hours. This is improved by setting it into the oven fifteen minutes after it ia slipped from the mold. To be eaten warm with butter. Most excellent. RYE BREAD, To a quart of warm water stir as much wheat flour as will make a smooth batter ; stir into it a cake of Fleischmann's yeast dissolved in half a cup oi lukewarm water, 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 pounds and a half of rye flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add a dessertspoonful of salt, and make the whole into a smooth dough, with as much warm water as may be necessary ; knead it well, 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. 2ig BREAD, RYE AND CORN BREAD One quart of rye meal or rye flour, two quarts of lud'an meal, scalded (by placing in a pan and pouring over it just enough Jo»"W>4^' 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, ona cake of Fleisch- mann's yeast dissolved in lukewarm water ; nia&d i.t ?tS f3tifE a6 can be stirred with a spoon, mixing with warm water, and let rise all night. In the morn- ing 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 fire, 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, one cake of Fleischmann's yeast dissolved in luke- warm water, 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 p,ny bread. Cut across the top diagonal gashes just before 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 circumference 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 so, set it in a quick oven and bake for nearly an hour. NEW ENGLAND CORN CAKE. Oi le quart of milk, one pint of corn-meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter. Scald the milk, and gradually pour it on the meal ; when cool, add the butter and sail;, also BREAD. 219 a half cake of Fleischmann's yeast. Do this at night ; in the morning beat thoroughly and add two well-beaten eggs. Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to raise 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, one cake of Fleischmann's yeast. Make a rising with the milk 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 tablespoon- ful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising ; when perfectly light, bake in a quick oven fifteen 01 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 tablespoonfuls of melted butter. Mix the meal and flour smoothly and gradually with the milk, then the butter, molasses, and salt, then the beaten eggs, and lastly dissolve a cake of Fleischmann's yeast in a little sweet milk and beat thoroughly all together. Bake nearly an hour in well -buttered tins, not very shallow. — St. Charles Hotel, New Orleans. VIRGINIA CORN BREAD. Three cups of white corn-meal, one cup of flour, one tablespoonful ol sugar, one teaspoonful of salt, one cake of Fleischmann's yeast, one table- spoonful of lard, three cups of milk, and three eggs. Sift together the flour, corn-meal, sugar and salt ; rub in the lard cold, add the eggs well beaten and then the milk into which the yeast has been dissolved. Mix into a mod- erately stiff batter ; pour it into well-greased, shallow baking-pans (pie-tins are suitable). Bake from thirty to forty minutes. BOSTON CORN BREAD. One cup of sweet milk, two of sour milk, two-thirds of a cup of molas- ses, one of wheat flour, four of corn-meal, and one pake of Fleischmann's yeast ; steam for three hours, and brown a few minutes in the oven. J20 BREAD. INDIAN LOAF CAKE. Mix a teacupful of powdered white sugar with a quart of rich milk, and Jut up in the milk two ounces of butter, adding a saltspoonful of salt. Pul this mixture into a covered pan or skillet, and set it on the fire till it is Scalding hot. Then take it off, and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistency of thick boiled mush, Beat the whole very hard for a quarter of an hour, and then set it awaj lio cool. While it is cooling, beat three eggs very light, and stir them gradually Into the mixture when it is about as warm as new milk. Add a teacupful of lukewarm water into which has been dissolved a cake of Fleischmann'j p^east and beat the whole another quarter of an hour, for much of the good- aess of this cake depends on its being long and well beaten. Then have ready a tin mold or earthen pan with a pipe in the centre (to diffuse the keat through the middle of the cake). The pan must be very well buttered IS Indian meal is apt to stick. Put in the mixture, cover it, and set in a (varm place to rise. It should be light in about four hours. Then bake i1 two hours in a moderate oven. When done, turn it out with the broad sur- !ace downwards, and send it to lable hot and whole. "Cut it int6 slices and jat it with butter. This will be found an excellent cake. If wanted for breakfast, mix it md 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 ihould be eaten warm. — St. Charles Motel, New Orleans. JOHNNIE CAKE. Sift one quart of Indian meal into a pan ; make a hole in the middle md pour in a pint of warm water, adding one teaspoonf ul of salt ; with a spoon mix the meal and water gradually into a soft dough ; stir it verj briskly for a quarter of an hour or more, till it becomes light and spongy j then spread the dough smooth and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve for this purpose) ; place, the board Dearly upright before an open fire, and put an iron against the back to sup- port it ; bake it well ; when done, cut it in squares ; send it hot to table, Split and buttered. ■ — Old Plantation Style. SPIDER CORN CAKE. Beat two eggs and one-fourth cup sugar together. Then add two cups sweet milk, in which you have dissolved one-half cake of Fleischmann's yeast BREAD — BISCUITS, ROLLS, MUFFINS, ETt. ^21 Add a teaspoonful of salt. Then mix one and two-thirds cups of granulated Born-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 Bpider so that the butter can run up on the sides of the pan. Pour in the corn- oake mixture and add one more cup of sweet milk, but do not stir afterwards. Put tibis in the oven and bake from twenty to thirty-flve 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-mealj 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 well-greased pans. To be eaten hot. The crust should be brown. RAISED POTATO-CAKE. Potato-cakes, to be serv«d with roast lamb or with game, are made ol equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt, and milk enough to make a batter as for griddle-cakes ; to this allow half a teacupful of lukewarm water into which has been dissolved a cake of Fleischmann's yeast ; let it rise till it is light and bubbles of air form, and 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, IRolIs, fIDumns, iStc GENERAL SUGGESTIONS. In making batter-cakes, the ingredients should be put together ovei aight to rise, and the eggs and butter added in the morning ; the buttei taelted and eggs well beaten. Water can be used in place c I milk in all raised dough, and the dough should be thoroughly light before making into loaves or biscuits; then when molding them, use as little flo ar 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 brea'd cut smooth and tender. Care should be taken not to get the dough too stifE. Where any recipe calls for baking-powder, and you io not have it, you 222 BREAD — BISCUITS, ROLLS, MUFFINS, ETC. can use cream of tartar and soda, in the proportion of one level teaspoonfull of soda to two of cream of tartar. When the recipe calls for sweet milk or cream, and you do not have it, jrou 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 a quart of sour milk ; 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 of 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. If the oven is too slow, the article baked will be heavy and hard. As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the botton, and up, and over again. This laps the air into the batter, which produces little air-cells and causes the dough to pufE and swell as it comes in contact with the heat while cooking. TO RENEW STALE ROLLS. To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them ofi 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 sufficiently 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 breakfast. Prepare them ready for baking by molding them out late in the evening ; lay them a little apart on buttered tins ; cover the tins with 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 ofE the cloth and warm it, and place it over them again ; then set the tins in a warm place near the fire. This will give them time to rise and bake when needed. If these directions are followed rightly, you will 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 BREAD - BISCUITS, ROLLS, MUFFINS, ETC. 223 Stale rolls may be made light and flakey 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 teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt ; mix thoroughly, and rub in two tablespoonfuls 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 teaspoonfuls of baking-powder, and one teaspoonful of salt ; make a soft dough of sweet milk or water, knead as little as possible, cut out with the usual biscuit- cutter and bake in a rather quick oven. SOUR MILK BISCUIT. Rub into a quart of sifted flour a piece of butter the size of an Qgg, one teaspoonful of salt ; stir into this a pint of sour milk, dissolve one teaspoon- ful 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 out with a biscuit-cutter; bake immediately in a quick oven. Very nice biscuit may be made with sour cream without the butter by the same process. RAISED BISCUIT. Sift two quarts Ol tiouu- 'm is. inixing-pan, make a hole in the middle ol the flour, pour into fchls one pint of warm water or new milk, one teaspoonful of salt ; half a cup V& SKSlted larol or butter, stir in a little flour, then add half a cupful of luke-'wai'm water into which has been dissolved a cake of Fleisoh- mann's yeast, after wtdch stir ia as much flour as you can conveniently with your hand, let it rlsa over night ; in the morning add as much flour as is needed to make a father soft dough ; then mold fifteen to twenty minutes, the longer the be.tas g let iit rise until light again, roll this out about half an inch thick, and oat c at with a biscuit- cutter, or make it into little balls with your hands; eovgr sad &et in a warm place to rise. When light, bake a light brown in a ijaodsiute oven. Rub a little warm butter or sweet lard on the sides of the to^se :Vits when you place them on the tins, to prevent their sticking together whe n baked. J24 BREAD— BISCUITS, ROLLS, MUFFINS, FTC. LIGHT BISCUIT. No. i Take a piece of bread dough that will make about as many biscuits aa jrou wish ; lay it out rather flat in a bowl ; break into it two eggs ; half a Dup of sugar, half a cup of butter ; mix this thoroughly with enough floar to keep it from sticking to the hands and board. Knead it well for about fif- teen or twenty minutes, make into small biscuits, place in a greased pan, and let them rise until about even with the top of the pan. Bake in a quick Dven 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 but- ter, one tablespoonful of sugar, the white of one e^^^ beaten to a foam. Let rise until light, mold into busouits, and when light bake. GRAHAM BISCUITS. Take one pint of water or milk, one large tablespoonful of butter, two tablespoonfuls of sugar, a cake of Fleischmann's yeast, and a p'ash of salt ; take enough wheat flour to use up the water, into which the yeast has been dissolved, making it the consistency of batter-cakes ; add the rest of the in- gredients and as much Graham flour as can be stirred with a spoon ; set '\\ awaj till morning ; in the morning grease a pan, flour your hands, take a lump of dough the size of an egg, roll it lightly between the palms of youi hands, let them rise twenty minutes, and bake in a tolerably hot oven. EGG BISCUIT. Sift together a quart of dry flour and three heaping teaspoonfuls of bak- ing-powder. Rub into this thoroughly a piece of butter the size of an egg ; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. !iix all together quickly into a soft dough, with one cup of milk, or more if .iaeded. 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 ngg, one-half cupful of lukewarm water into which has been dissolved a Bake of Fleischmann's yeast, one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour- BREAD — BISCUITS, ROLLS, MUFFINS, ETC. 225 Melt the butter in the warm milk, then add the sugar, yeast, salt, and flour; and let it rise over night. Mix rather soft. In the morning mix in enough flour to make the same stiffness as any biscuit dough ; roll out not more than a quarter of an inch thick. Out with a large round cutter ; spread soft butter over the tops and fold one-half over the other by doubling it. Place them apart a little so that there will be room to rise. Cover, and place them near the fire for fifteen or twenty minutes before baking. Bake in a rather quick oven. SQUIRRELS' TAILS. This is a comparatively new delicacy, and was first made by an ingenious lady of Providence, R. I., from which place many novel and delicious recipes have come. IJp a quart of flour that has been twice sifted, add a little salt, a piece of butter the size of an egg, then rub well into the flour. Dissolve half a cake of Fleischmann's yeast in a little lukewarm water, and add to this warm milk enough to make a moderately soft batter. Do not spare the kneading. Set to rise. When light, add the whites of two eggs that have been beaten to a stiff -froth. Let rise again. Make a sauce of one cup of granulated sugar, and half a cup of butter. Beat until white and creamy. Roll the dough out thin, cut in strips about an inch and a half wide and six inches long, and spread the sauce upon them. Roll each strip up separately, place in pan, let rise again, and bake in a hot oven. * FRENCH ROLLS. Three cups of sweet milk, one cup of butter and lard, mixed in equal proportions, one-half cup of lukewarm water into which has been dissolved a cake of Fleischmann's yeast, and a teaspoonful of salt. Add flour enough to make a stiff dough. Let it rise over night ; in the morning, add two well-beaten eggs ; knead thoroughly, and let it rise again. With the hands, make it into balls as large as an ~BISCC//TS. JiOLLS, MUFFINS, ETC. 33^ 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; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them 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 preserved fruit, such as strawberries, rasp- berries, or cuirants; they should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. GERMAN FRITTERS. Take slices of stale bread cut in rounds, or stale cake; fry them in hot lard, like crullers, to a light brown. Dip each slice when fried in boOing mUk, to remove the gi-ease; 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 tablespoonfiil of flour; thin it a httle with cold milk; when cold, add a tea- ^MDonf ul of baking-powder, mix thorougUy, drop tablespoonf ula of it into hot fat and fry to a delicate brown. PARSNIP FRITTERS. Take three or four good-sized parsnips. Bod them until tender. Mash anu season with a little butter, a pinch of salt and a slight sprinkling of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonf ul of the parsnip in the flour and roll it about until well-coated and formed into a balL When you have a sufficient number ready, drop them into boiling drippings or lard, as. you would a fritter; fry a delicate brown, and serve hot. Do not put them in a covered dish, for that would steam them and deprive them of their crispiiess, which is one of their gi-eat charms. These are also very good fried in a frying-pan with a small quantity of lard and butter mixed, turning them over so as to fxy both sides browm. GREEN-CORN FRITTERS. One pint of grated, young and tender, green com, tliree eggs, two tablespoon- fills of milk or cream, one tablespconful of melted butter, if milk is used, a t«8. 940r BREAD—BISCUITS, ROLLS, MUSRINS, STC. spoonful of salt. Beat the eggs well, add the com by degrees, also the mflk 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 com from the spoon into the fat and fry a light brown. They are also nice, fried in butter and lard mixed, the same as fried eggs. CREAM SHORT-CAKE. Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten e^ to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round sheets, place on pietins, and bake from twenty to twenty-five minutes in a quick oven. This cmst is delicious for 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 shortcake), 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 dining- plates; cover thickly with a quart of strawberries that have been previously pre- pared with sugar, lay the top cmsts on the fruit. If there is any juice left, pour it around the cake. This makes a delicious shortcake. Peaches, raspberries, blackberiies, 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 sugar. 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 ftnd pulp, throwing away the tough part of the rind; boil this for some little BXBAD-^B/SCV/rS, ROLLS. JOLLllNS^ni 14« ume; thea sGr fn three crackers rolled fine; split the shoit^cakes while hot» ^read with butteiv then with the mixture.. ,To be eaten warm. HUCKLEBERRY SHORT-CAKE. Twocupfulsof sugar, half a cupful of butler, one pint of sweet milk, one tablespoonful of salt, two heapmg teospoonfulsjof baking-powder, sifted into a quart of flour.or efiough to form a thick batter; add a quart of the huckleberries; to be baked in a dripper; cut into squaries for the table, aud served hot with batter..£ Blackberries may be used the same. FRIED DINNER-ROLLS. When making light raised bread, save out a piece of dough nearly the size of a small loaf, roll it out on the board, spread a tablespoonful of melted butter over it; dissolve a quarter of a teaspoonf ul of soda in a tablespoonful of water, and pour that also over it; work it all well into the dough, roll it out into a sheet not quite half an inch thick. Ciit it iu strips three inches long and one inch 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 hot, lay as many of the rolls in as will fry nicely. As soon as they brown on one side, turn tbem 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.^ Kice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take ohe 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 them into the dough, and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm mHk 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- rake. PUFF BALLS. A piece of butter as large as an egg, stined until soft; add three well-beaten 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 thia iat* twilu^ watar. Code .until the puffs rise, to tbo surface. Dish them hot 2^2 BREAD — BISCUITS, ROLLS, MUFFINS, ETC. with melted butter turned over them. Nice accompaniment to a meat din aer as a side-dish — similar to plain maccaroni. BREAKFAST PUFFS. Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg, and flour enough to roll out like biscuit dough. Cut into narrow strips, an inch wide, and three inches long ; ^y brown in hot lard, like doughnuts. Serve hot ; excellent with cofEee. 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, one cake of Fleischmann's yeast, one teaspoon- ful of salt, flour 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 li*tle iiore flour ; let it stand twenty minutes or until light. Grease some Yuffin rings, place them on a hot griddle, and fill them half full of the bat- ter ; 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 little salt ; then add two tablespoonfuls of melted butter, and sweet milk enough to make a thin dough. Bake quickly in muffin-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 roll 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 tablespoonfuls of melted butter, half a teaspoonful salt and the vhite 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. Roll very thin, like pie-crust, and cut out either round or square- Bake a light brown. SR£Ai>^B/SeVITS, KOLIS. MUPflNS. BTC. %»,% Stale o-ackers are made crisp and better by placing them in the ovca a few moments before they are needed for the table. FRENCH CRACKERS. Six eggs, twelve tablespoonfuls of sweet milk, six tablespooofuls of butter, half a teaspoouful of soda; mold with flour, pounding and working half an hour; roll it thm. Bake with rather quick fiie. CORN-MEAL MUSH OR HASTY PUDDING. Put two quarts of water into a clean diimer-pot or stew-pan, cover It, and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the light scum from the top, have sweet, fresh yellow or white corn-meed; take a handful of the meal ^vith 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 until it is as thick as you can stir easily, or tmtil the stick \vill stand in it; stir it a while longer; let the fire be gentle; when it is suflSciently cooked, which will be in half an horn-, it will 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 slice it, dip each piece in flour and fry it in lard and butter mixed in the frying-pan. turning to brown well 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 \vith milk or cream and sugar, <5r butter and syiiip. 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 sUced 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 lor thirty minutes one cup of well-washed rice, in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces lAA BJi£AJD- BISCUITS. MOILS. MUPI'INS, BTC. of sugar, sonio salt, and when slightly cool add the yoiJcs of two eggs veil 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 fiied in the fiying-pan, with a tablespoonful each of butter and lard mixed, tuiumg and frying both sides brown. Serve very hot. HOMINY This form of cereal is very little known and consequently little appreciated in most Northern liouseholds. " 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 ♦wiling water, and kept steadily boiling until thoroughly soft. HOMINY CROQUETTES. To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and etir it well, adding by degiees 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 ia cracker-crumbs, and fry in 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 boil slowly till the water is all evaporated — see that it does not bum —then pour in a teacupful of new milk; stir carefully from the bottom of thp sauce-pan, so that the upper grain may go under, but do not smash it; cloS( the lid on your sauce-pan carefully down, and set iton a cooler part of the fire, where it will not boil; as soon as it has absorbed the added milk, serve it up with fresh new milk, addmg 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. Tlie difference in the time of cooking depends on your rice — the older the rice, the longer time it takes to cook. MJtEAD— BISCUITS, ROLLS, MUI^JPJNS. ETC. J45 SAMP, OR HULLED CORN. An old-fashioned way of preparing hulled com was to put a peck- of old, dry, ripe corn into a pot filled with water, and with it a hag of hard- wood ashes, say a quart. After soaking awhile it was boiled until the skins or hulls came oflf 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 whel-e potash was made, dilute it, and boil the corn in this until the skin or hull came off. It makes a dehcious 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 boiling water, add a saltspoonful of salt, and when it is boiling, add, or rather stir in gradually, three oxmces 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, -andTmakes them easier of digestion. Never be afraid of coofcir^ cereals or preparations from cereals too long, no matter what the directions on the package may be STEAMED OATMEAL. To one teacupful -oatmeal- add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steairt an hour and -a half after it begins to«)ok. HOMINY. Hominy is a preparation of Indian com, broken or grovjnd, either largo or small, and is an excellent breakfast dish -in winter or summer- Wash the Jwminy 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 becoma cold tmS wawwDfl Lap ia the irying-pan, using a Ettia butt^ to pretrmit bnimio^ *A^ BREAD— TOAST. Uoast. 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 bo scraped off. Toast that is to be served with anjrthing turned over it, should have the slices first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a little salt thrown in... Cold biscuits —7X>AST. 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 boU; J-emove at once. Pour over slices of dipped toast, well-buttered. EGGS ON TOAST. Various preparations of eggs can be served on toast, first dipping slices of well- toasted bread quickly in hot salted water, then turning over them scrambled, poached or creamed eggs, all foimd 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 slip 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 Iamb, cream or a cream sauce made the same as " White Sauce "; turn this over the toast and eggs, and bake in a hot oven imtD 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 yolks of two eggs, well-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. Remove the f eathefs and legs of a dozen reed birds, split 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 end pepper, dip the birds in it, and arrange them nicely on slices of toast. MINCED FOWLS ON TOAST Remove from the bones all the meat of either cold roast or boiled fowk. C\S3XL it from the skin, and keep covered from the air, until ready for use. BoO the bones and skin with three-fourths of a pi|it of water untfl reduced quite half. SiKun Uie gravy and lat it oooL "Svxi, takTing skimmed off the fat, pat aRBAD—TOAST. 349 It into a clean sauce-pan with half a cup of cream, three tablespoonf uls of butter, well-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 Buflicient 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 sraaJJ 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 Parlaa. VEAL HASH ON TOAST. Take a teacupful of boiling water in a sauce-pan, stir in an even teaepoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonf ul of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boiL Chop the veal flne, 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 ndnutes. 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 Ught 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 slices of dipped toast, hot. Very fine. Plain creamed codfish is very nice turned over dipped toast. HALIBUT ON TOAST. Put into boiling, salted water, one pound of fresh halibut; 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 tableq>oonful of cold batter; wlwn it begins to melt, tip the pan so aa to grease the sides; t^o as© VKEAD— TOAST. put in the fish and eggs and stir one way until the eggs are cooked, but oot too bard. 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 and 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, ^vith butter, anda Uttle 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-p«m on the fire, let it stew quickly, toss them up, or stir ^vith a spoon; a few minutes wiU 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 crisp, take tlxem out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot. 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 vising them; a small pinch of soda sometimes has the same effect. Flour should always be sifted before using it. Cream of tartar 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 will 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 thoi-oughly 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 hra.t ^lould be tested before the cake is put in, wliich can be done by throwing on the floor of the oven a tablespoonful of new flour. If the floor takes Bse. or a^sum^^s a dark-brown color, the temperature is too high, aai. the 253 CAKES. oven must be allowed to cool; i£ 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 vrill 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 safo 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, '"are 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 carefully, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven, will also prevent the cake from scorching. To ascertain when the cake is done, run a broom straw into the middle of it; if it comes out clean and- smooth, 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 teaspoon fuls of cream tartar. When sour milk 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 fron; 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, stirred very slowly and lightly, for if stiired 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 qui<^ oven; If thoy become moist or soft by keying, put again into the oven a few minutes. To remove a cakd fsom a tin after it is baked, so that it will cot crack, break or fall, first butter the tin well all around the sides and bottom; VbQU cot a piece ef tottor-papo' to exactly fit the tia, butter tbat oa boUi stdes, placing CAJOSS. 253 it smootUj on the bottom aad sides of the tin. When the cake is baked, let it remain in the tin until it is cold\ then set it in the oven a minute, or- just long .enough to warm- the tin through. Remove 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 case, leaving it whole. If a cake-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 j-each 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 aJso cold Allow, 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 all ,used up. The eggs must riot be beaten until the sugar has been added in this way, which gives a smooth, tender fr6stmg, and one that wiU dry much sooner than the old way. Spread with a broad knife evenly over the cake, and 4f it seems too thin, beat In a little more sugar. Cover the cake vrith 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.aUttle water, enough to make ft 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, vanilla, 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 calce isdried; then, with a clean, glass svTinge, apply it in such forms as you desire and dry as before; what .yoa keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the gi'ated rind of an orar^ strained through a cloth, green with spinach juice, and brown with chocolate, purple with cochineal and indigo. Sti-awbeny, 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 an c^)en window. i;4 CAJTJSS. ALMOND FROSTING. Tha whttos of three eggs, beaten up with three cups of fine,^ white sugar. Blanch a pound.of sweet almonds, pound them in amortarwith a little sugar, until a fine paete^ then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, af terwanis 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 theohooolate, 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 will 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, alid set in a warm oven to harden. All 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 very eatisfactoiy. TUTTI FRUTTI ICING. Mix with boiled icing one ounce each of dumped 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 through 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 kj, continue the whipping for balf an hour lor^r, adding more sugar if the fee Is too tlmi, TaSe a little of fhb icing and lay it aside for ornamenting afterward. When the cake comes odt Ot Che oven, spread the sugar icing smoothly over it with a knife, and Srj ' it at once in a cool oven. For ornamenting the cake, 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 VVhichever 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 sase may be^ It requires nicety and care to do it with success. BOILED FROSTING. To one pound of finest pulverised sugar, add three vfine-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 v^^hites of four eggs. Pofir the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then bea;t all well together for one half hour. Season to your taste vnth 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, Talce 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 boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it ia cooling, stir or beat it constantly, and it wiU become a thick, creamy frosting. GELATINE FROSTING. Soak one t^aspoonf ul of gelatine in one tablespoonful of cold water half an hour, dissolve in two tablespoonfuls of hoi water; add one cup of powdered sugar and stir imtil smooth. GOLDEN FROSTING. A very delicious and handsome frosting can be made by using the yolks ot eggs "instead of the whites. Proceed exactly as for ordinary frosting. It will harden ^t as nicely^ as that does.- This is particularly good for orange cake. '56 CAXSS. 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 milk, half a nutmeg grated, one table- spoonful of cumamon, a teaspoonful of cloves, one ctip of raisins. Mix all weD t,)gether, put in the beaten whites of eggs and raisins last; beat" all hard for several minutes; put in buttered pans, and let it stand half an hour to rise again Osfore baking. Baks in a modefrate oven. Half a glass of brandy is an im- p^3T£ffient, if you baye 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 claionds blanched, one poimd citron, twelve eggs, one tablespdonful allspice,] c no teaspoonful 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 sUces of citron, then a layer of the mixture, then of citron again, etc., till 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 gradually. Ice when cold. It improves this cake very mucb to add three teaspoOuf uls of baking-powder to the flour. A fine wedding-cake recipe. FRUIT CAKE BY MEASURE. (ExceUent) Two scant tea,:upful3 of butter, three cupfuls of dark-brown sugar, six eg^ 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 dtmamon, one teaspoonful of cloves, one teaspoonful of mace, a4d 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 lour, alternately with the beaten whites of egg. Now dissolve a level teaspooaf ul oi CAKBS. «57 Boda, and stir in thoroughly Mix the fruit together, and stir into it two heaping tablespoonfuls of flour j then stir it in the cake. JButter two common-sized bak- ing-tins carefully, line them with letter-paper weU 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. B^st recipe ofaU. —Mrs. S. a. Camp, Orand Rapids, Mich. 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 teaspoonf uls of baking- powder, one poimd each of seeded raians, figs, and blanched alinonds, 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 floiu", and mix it well before adding it to the other ingredients. Sift a little flour over the fruit before stirring it ia 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. I^ow add foiu- eggs well- "beaten, and five cups of sifted flour, or enough to make a stiff batter. Flour a cup of raisins, and one of currants; add last. Bake in a very moderate ovenj 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 them well; lastly add the remainder of the whites of the eggs. Line the tins with buttered , paper and fill two-thirds f uH WHITE SPONGE CAKE. Whites of five eggs, one cup flour, one cup sugar* one teaspoonful baking- powdfir{. &ivor with vanilU. Bake in a auick-ov^i. liSS CAKSS. ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge- cake. Sift one pint of fine fiour; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the skins are all off wash the almonds 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 boiling. 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 oven, and bake till thoroughly done and risen very high; when cool, cover it with plain 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 DO taste, though they add to the richness of the cake. Use two heaping teaspoonfuls of baking-powder in the floiu:. OLD-FASHIONED SPONGE 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 moderata 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 teaspoonful 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 Ughtly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites imtil all are used. The mode of mixing must be very light, rather cutting down thi-ough the cake-batter than beating it; beating the eggs makes them light, but beating 'the batter makes the cake tough. Bake immediately until a straw run into it C£in be withdrawn clean. This recipe is especially nice for Charlotte Russe, being so light and poroua SAXSS. 35f 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 beaten to a stiff frothy then a cup of sifted flour in which two teaspoonfuls of baking-powder have been stirred, and lastly, a scant teacupful of boiling water, stirred in a little at a time. Flavor, add salt, and, however thin the mixture may seem, do nol add any more flour. Bake in shallow tins. BRIDES CAKE. Cream together one scant cup of butter and three cups of sugar, add ons oap of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking- powder into one cup of corn-starch raized with three cups of sifted flour, and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins lined vrith letter-paper well-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, obr pound of pounded loaf sugar, one pound of currants, oiue eggs, two oimcee of candled peel, one-half ounce of citron, one-half oimce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; add the sugar, then the well- beaten yolks of eggs, next the flom-, currants, candied peel, which should be cut into neat slices, and Uie almonds, which should be blanched and chopped, and mix all these well 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 eiiough 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 dipping letter- paper in brandy and placing over the top of the cake before covering the jaic Beat to a cream one pound of butter with one pound of sugar, after mix- tag wdl with the beaten jolke of twelve eggs, one grated nutmeg, one glase dt, ^«» CAKES. wine, one glass of rose-water. Then stir in one pound of sifted flour, and tfaa well beaten whites of the eggs. Bake a nice light brown, COCOANUT POUND CAKE. One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth ; one teaspoonful of soda, and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light ; to wjiich add the beaten yolks, then the milk, the beaten whites of eggs, then the fiour by degrees. Aft«r beating all well together, add a small cocoanut grated. ..Line the cake-pans with paper well buttered, and fill rather more than half full, and bake in a moderate oven. Spread over the top a thin frosting, epiiiikled thickly with grated cocoanut. CITRON POUND CAKE. Stir two cups of butter to a cream, then beat in the following ingi-edienta ea ch one. in,succession:. one pint^^ofj)owdered sugar, oue quart of flour, a tea- spoonful of salt, eight eggsTt&e yolfee'and whites beaten separately, and a wine-glass of brandy; then last of all add a quarter of a pound of citron cut 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 bakiug-powder, sifted with four cups and a half of flour.- Oue cup and a half of citron, sliced thin and dredged with flour._ Divide into two cakes and bake in tins hned with buttered letter-paper. LEMON CAKE, Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonfij 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 sliallow tins. When cold, ice with lemon icing, and cut into squares, DELICATE CAKE. One cup of corn-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 CAKBS. s6t aoda with the sweet milk ; add the miQc and soda to the sugar and butter, then 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 o! baking-powder. Stir the sugar and butter to a cream, then add the milk and 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 well-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 hour. GOLD OR LEMON CAKE. Two cups of sugar, half a cup of butter, the yolks 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; fom* cups of sifted flour, 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, eind bake, frosting if liked. This makes a more suitable lemon cake than if made with the wliite 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, flavoring to taste of essence of almonds or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arro\vroot 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 fla.ur: 362 CAKES. 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 £our milk, one teaspoonful oi 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 little milk and added after part of the flour is stiixed in; one and a half cups of sifted flour. ' Drop a spoonful of each kind in a well-buttered cake-dish, first the light part then the dark, alternately. Try to drop it go that the cake shall be well-streaked through, so that it has the appaarance of marble. SUPERIOR LOAF CAKE. Two cups of butter, thi-ee cups of sugar, two srnall 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 sliced citron, one tablespoonful of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda; and one teacupful of home-made yeast. Take part of the butter and^warmjt -mth the milk; 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'^HOCOI^TE'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 light 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 eom-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 jelly-cake tms. Mixture for filling, — ^Take the remaining three whites of the ^gs beaten very stiff; two cupfuls of sugar boiled to almost 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 yaniDa extract. Stir it all until cool, then spread between each cake,. and over the top and sides. This, when weU-nmde, is the premium cake of its kind. CHOCOLATE CAKE. No. 2. One-half cup butter, two cups sugar, three-quarters of a cup sweet miHc, 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 tablespoonfds of sugar and one tablespoonful 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 teaspoonfuls baking-powder with three and one-half cups flour, while dry; then mix all together. Bake in jelly tins. Mixture for filling. — ^Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vaniUa. JBeat 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 milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; tniy three heaping teaspoonfuls of baking-powder in three cups oi sifted flour and add last; bake in jelly-pano. For filling. — Make an icmg 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 milk and whites and flovur alternately. Lastly, stir in the grated cocoanut swiftly and lightly. Bake in fotir jelly-cake tine. Filling.— One ppxmd sweet almonds, whites of four eggs, whisked stiff; one heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds. 364 CAKBS: Let them get cold and dry; then pound in a Wedgewood mortar, adding rose •water as you go. Save about two dozen to shred for the top. Stir the paste Into the icing aftet it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay if on heavily." When it has stiffened somewhat, stick the'shred almonds closely over it. ' . Set in the oven to harden, but do no! 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 teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of raisins or currants, and five cups of sifted flour. Add the fruit last, rubbed in a little of the flour. Bake about one hour. FEATHER CAKE. One egg, one cup of sugar, one tablespoonful 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 tablespoonful cinnamon, one pound raisins, a gOl of brandy. Brown sugar is much bettor than white for this kind of cake, and it is improved by dissolving 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 Ught before bakmg. CREAM CAKE. Foiu- eggs, whites and yolks beaten separately, two teacups of sugar, one cup ot sweet cream, two heapmg cupfuls of flour, one teaspoonful of soda; nii-y two teaspoonf uls 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. Yolk§ of eight eggs beaten to the hghtest possible cream, two cupfuls of sugar . a pinch of salt, three teaspoonfuls of baking-powder sifted well with flour. Bake W> fTlre© jSlly-cakfe pans. Mllf« aB fjfne of the «K1W« «f' three eggs and one pouud of sugar. Spread it betweeu the cakes and sprinkle grafted coeoanut thickly over each layer. It is delicious when properly made. DRIED APPLE FRUIT-CAKE. Soak three cupf uls 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 cupf uls of flour, one cupful of butter, thiee eggs, and a teaspooiiful 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 deliciously. 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 one teacupful of butter, and three teacupfuls of sugar, and when quite light stir in one pint of sifted flour. Add to this, one pound of raisins, 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 milk, 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 aa usual for frosting; spread over the cake; add some grated coeoanut; then put your cakes together; put coeoanut 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 vyhites 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 tbe cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jelly -cake. Make an icing for the filling, using tbe whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar, and the juice of half a lf*mon. Spread each layer of the a66 CAKES. eake thicMy wfttt this icing, place ons on aaotiier, then i«e all over the top and sides. The yolks ieSi from thk cake may be used to make a spice-eake from, the ree^ of " Ooklen 8{8ce-Cake." QUEEN'S CAKE. Beat well together one cupful of butter, and three cupfub of white sugar; add the yolks of eax eggs and one cupful of milk, two teaspoonf uls of Tanilla qi lemon extract. Mix all thoroughly. To four cupf uls of flour, add two heap- mg teaspoonf uls 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 warm water. Mix it welL Stir in gently the whites of six eggs beaten to a stiif foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. Ttiis is the same recipe as the one for " Citron Cake," only omitting the citron. ANGEL CAKE. Pot into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times, ^ft alto one ^ass 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, v«ry 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 lined. Bake at once in a moderate oven about forty minutes, testing it witii a broom splint. 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 wiD pais under and over it. This b 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 table^Kionf uls of cinnamon, half a nut- meg, grated, and two cups of raisins, one of ciinrants, 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 will take longer to bake than plain; the beat of the ov^i 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 CAXSS. S6f cochineal. It will be a delicate pink. Bake in jelly-cake tins, and 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 eggj two cupfuls of brown sugar, one cupful of molasses, one cupful of butter, one large coffee-cupful of sour milk, one teaspoonful of soda, (just even fuU), and five cupfuls of flour, one teaspoonflil of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg, and a small pinch of Cayenne pepper; beat eggs, sugai* and butter to a light 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 easily sUp off— and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one- feplf teaspoonful baking powder, one glass brandy, one-half cupful milk. Eub 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, Ihree-fourtha cup milk, two heaping cups flour vvith 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 motosses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, and a Uttle nutmeg, and one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together while warm, with jelly between. FRUIT, LAYERCAKE. This ia a delicious novelty in crake-making. Take one cup of sugar, ball i cap of butter, one cup and a half of flour, half a cup of wine, one cup of raietas a68 CAX£S. two eggs aud half a teaspoonfu) 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 tablespoonfuls of soft butter stirred together; add ti e yolks of two eggs well beaten, then add four tablespoonfuls of milk, some na> -»ring, then the beaten whites of the eggs.. Mix a teaspoonful of cream tartar aud half a teaspoon of soda in a cup of flour, sift it into the cake batter, and stir in lightly. Bake in a small dripping-pan. When the cake is cool, have i-eady 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 fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls 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, weU- 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 jelly-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 " SUver Cake " is fine; care should be taken, however, that the oven is just right for this cake, as it browns very easUy. To be baked in jelly cake tins, in layers, with fillmg put between when done. CAKES— FILLINGS FOX LAYER CAKES. 269 Any of the following cake-fiQing recipes may be used ■with^these cate recipes. jfiUinos tor Xaiger (Takes. No. I. CREAM FILLING. Cream filling is made with one pint of new milk, two eggs, three tablespoon- fuls of sifted flour (or half cup of com starch), one cup of sugar. Put two-thirda of the milk on the stove to boil, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole, and cook it until it is as thick as custard; when cool, add vanilla 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, tiaving 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; boil to a thick, clear syrup, or until it begins to be brittle; pour this, boiling hot, over the wdl beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it when all in, until cool. Flavor with lemon or vanilla 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 tjie rind; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake J 70 CAKES—FtU-ti^eS so* LA VER CAfCJSS. No. 6w CREAM FROSTING. A gup of sweet thick cream whipped, sweetened and flavored with vanilla, cut a loaf of Cake in two, spread the frosting between and on the top; this tastes like Cfhaarlotte 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 milk to wet it, one cupful of sugar, one e^, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well 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 stiff, one cup of sugar, and onj cup of grated chocolate, put between the layei« and on top. No. 10. BANANA FILLING. Make an icing of the whites of two eggs, and one cup and a haU of powdered sugar. Spread this on the layers, and then covot tliickly and entirely with bananas sliced thin or chopped fine. This cake may be flavored 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 juicoi two cupfuls of sugar, the yolks and whites of two eggs beaten separatelyi Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour, on a cupful of boiling water; stir into this two tablespoonfuls of sifted floiu-, 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 cani be vised in place of lemons. Another filling of lesaom (wi&out cookl^ is made of the p^ted rind andl Jmce of two lemons, and the wMtes of two eggs beaten with one eup of sugar. CAKES. ayt No. 12. ORANGE-CAKE FILLING. Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar, and the well-beaten white of an egg. Spread be- tween the layers of " SOver Cake " recipe. No. 13. FIG FILLING. Take a pound of figs, chop fine, and put into a stew-pan on the stove; pour over thera a teacupful of water, and add a half cup of sugar. Cook all together until soft and smooth. When cold, spread between layers of cake. Na 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 ingi'edients. Put it between the layers of cake when the cake is hot, so that it will cook the egg a little. This will be fovmd 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 tai-tar 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 milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. When the milk comes to a boil, add two tablespoonfuls of com-starch or flour stirred into lialf a cup of sugar, adding the yolks of four eggs, and a little cold milk. Stir thb into the boiling milk, and when cooked thick enough, set aside to cool; afterwards add the flavoring, either vanilla 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- spoonful of baking powder sifted through the flour.. A tablespoonful (level) of 9jt tAKBS. powdered mace, a coifee^sup 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-Tiuttered 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 teaspoonfuis of baking-powder; flavor to taste. Divide into three parts, and bake in round shallow pans. Crea7».-r-Beat one egg and one half cup sugar together, then add one quarter cup flour, wet with a very little mi lk, and stir this mixture into one half pint of i boiling milk, 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, acupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonf ul 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 hplf 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 mixing hard enough to roll 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 slits 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 diark cooking molasses, one cup of sour cream, one egg, one tea- spoonful of soda, dissolved in a little wann water, a teaspoonful'of salt, and on« heaping teaspoonful of ginger; make about as thick as cup-cake. To be eatea wanxL WHITE GINGER BISCUIT. One cup of gutter, two cups of sugar, one cup of sour cream or milk, tfareo eggs, one teaspoonfiil of soda, dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonfnl 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 , cake. 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 fuL 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 fiie; when the mixture begins to bofl, turn in a pint of sifted flour at once, beat and work it well with a vegetable-masher imtil it is very smooth. Remove 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 minntes. 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 com-staax;h), and one cup of sugar. Put two-thirds of a pint of mik over the fire in a doublo boiler, in a third of a pint of mUk; stir the sugar, fiour 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], fin 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 s half wide, to be laid about two inches apart; they must be baked in a rather 274 CAKES. qnick oven, about twenty -five'minu'tes. As soon as baked, ice with chocolate icing, and when this is cold, 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 hght, then add a half cup of milk, four eggs, beaten separately, the yolks to a cream, and the whites to a stiff froth, one teaspoonf ul of grated nutmeg, the same of cinnamon, and two teaspoonfuls of baking-powder. The baking-powder to be rubbed into the fiour. Rub one quart of huckleberries well with some flour, and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar 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 teaspoonful, 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 little. 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. Uie white frosting. Makes a very fancy dish, as well as a most delicious cake. MOLASSES CUP CAKES. One cupful of butter, one of sugar, six 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 mixture all the time; beat the whole vodl before adding the soda, and but Uttle afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe. BAKERS' GINGER SNAPS. Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one targe table^oonful of ginger, one tablespoonful of ground ciimamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantime^ sift four cups of flour and stir part of it into the above mixture. Now disecrfro a teaspouuful of soda iu a tablespoonful of warm water and beat into ttus mix- 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 e^, one tablespoonful vin^ar, one tablespoonful ginger, one teasooonful soda, dissolved in boiling water, mix like cookey dough, rather soft GINGER SNAPS. One cup brown sugar, two cups moleisses, one large cup buttw, two tea- spoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and 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-barrel under the flour, and bake 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 roUed 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 sidbs. When the frosting is hard, draw the black lines and make the dots, with a smaU brush dipped in melted chocolate. These are very nice for children's parties. FANCY CAKES. These delicious little fancy cakes may be made l^ making a rich jumble- paste— rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-like edge; place on a well- buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned nes will do, if flne and well-drained from all juice}, cut in halves; plums, strawberries, pineapples cut is squares, vt smaB triaagjes, or any other available fruit, and dip in tiie white of an e^ that has been vesy [^htly beaten and thai in piilverized sugar, and lay in l&e centre d yourcakea iJO CAKES. WAFERS. Dissolve four ounces of butter in half a teacup of milk; stir together four ounces of white sugar, eight oimces 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 well. Heat the wafer-irons, butter their inner surfaces, put in 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 with 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 light 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 teaspoonful oi^/Soda, large spoon cream tartar; stiif butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavoring, and the whites. Put cream tartar in flour and add Jast. Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows, on flat buttered tins. To this recipe may be added a cup of English currants or chopped raisins; and a^o another variety of cakes may be made by adding a half cup of citron sliced and floured, a half -cupful of chopped almolids, and lemon extract. C^ASS" 177 VARIEGATED CAKES. One cup powdered sugar, one-half cup of butter creamed with the sugai-, one-half cup of milk, four eggs, the whites only, whipped light, two and one- half cups of prepared flour. 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 CORN STARCH CAKES. One cupful each of butter and sweet milk, and half a cup of com-starch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two teaspoonf uls 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, ia 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 bum 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-fuimel, 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 li^t brown; when they are done and oold, remove them from the papers, by wetting them J 78 CAKES. on the back; dry them, and they are ready for use. They are often used in making Charlotte Russe. PASTRY SANDWICHES. Puff-paste, jam of any kind, the white of an egg, sifted sugar. RoU 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, aiid mark the paste in hnes vidth a knife on the surface, to show where to cut it v/hen baked. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over wath 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 NEAPOLITAINES. One cup of powdered sugar, half a cup of butter, two tablespoonfuls 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. RoU it out a quarter of an inch thick, and cut it out vrith any tin cutter. Place the cakes in a pan slightly gieased, 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 yolks of three eggs till very thick and smooth; sift three cups of flour, and stii- it into the beaten eggs vdth the butter and sugar; add a teaspoonf ul of mixed spice (nutmeg, mace and cinnamon) and half a glass -yl 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 Uttle more flour; spread the dough into a sheet about haif 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 till it stapds alone; beat into the froth, by degrees, a sufSoiency 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 CAKBS:, i>79 ijn t^|Pti^^ti|^;^^ul;..tlie oakes.iato a coal oven, ftod as soon as the tops are cdored a. pale brovm,. take them out. UTTLB PLUM CAKES. One cup. d£ «u«tur4»t<}''hal£ a cup o£ t)uttei-, beaten to «i smooth cream; add th;(;^.well-beas«a etggs, a teaepooii£ul of vanilla extract, four cups of sifted flour,'^ pne'eup of ^^j;aisin^ wd one of cuxrantB, half q£ a teaspoonful of bakiag-soda, ^iesolred in a httle^waier,'"and' milk enough ^to make a stiff batter: drop this batter in drops on weU-buttered tins, and bake in a quiek oven. JUMBLES. Cream together two cups of sugar and one of .butter, add three well-beaten eggs and ax tablespooufuls of sweet milk,. two teaspoonfule 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 imger, 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 tinffl. WINE JUMBLES. One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla, and flour enough to roll out. Boll 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 ina dry place. COCOANUT JUMBLES. Grate one large cupful of cocoanut; rub one cupful of butter wiUione and a half cupfulsof sugar; add three beaten eggsjl Whites and yolks scp^nltfily, two tableapoonfuls of railk, and five cupfuls of sifted flQur;\then add by degress the "grated nut, so as to make a stiff dough, rolled thin, and.cut vittVa rouBd cutter, ^ving a hole in the middle. Bake in a quick oven from fiVe'to ten i^autes. PHILADELPHIA JUMBLES. Two cups of sugar, one cup i^er almond or rose to ttntei enough flcur to eoable you to roU them out. Stir the a^gis^mi. toter to a light creami,, ^&x aM. ]&e wqU-wiiij5)ed eggs, ttie flavoringWd flourVnuxwell topther,'^ (wiw p^^ sugar, ndl ia a an0fe fiifiHcrtev::fS an i&e^'#ici(-; out kito ric^^Wt^' a''^^e^g-ir<^, a^ bdb \A «80 CAKES. ALMOND JUMBLES. Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs, well-beaten, two tablespoonfuls of rose- water, three-quarters of a pound of almonds, blanched and chopped very fine; one teaspoonf ul of soda, dissolved in boiling water. Cream, butter and sugar; stir in the beaten yolks the milk, flour, rose-water, almonds, and, lastly, the beaten whites very lightly, 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 email 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, rolled in flour. COOKIES. One cup of butter, two cups of sugar, a smaU, teacupful of sweet milk, half a grated nutmeg, and five cups of sifted floxir, in which there has been sifted with it two teaspoonf uls of baking-powder; mix into a soft dough, and cut into round cakes; rdll 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 milK, 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 teaspoonf uls of baMng-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 sufiici^ntly. Cilt out with a large cutter, wet the tops with milk, and sprinkle sugar over them. Bake on buttered tins in a quick oven. CAXES: »8t 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 teaspoonful of nutmeg, and one of cinnamon. Flour enough to make a soft dough just stiff enough to roll out. Try a pint of sifted flour 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 enougb for a stiff dough; one teacupful of butter, two cups of sugar, the juice of one lemon, and the grated peel from the outside, three e^s, whipped very light. Beat thoroughly each ingredient, adding after all id in a half teaspoonful of soda, dissolved in a tablespoonf ul of milk. Eoll 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-foiuths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one- half teaspoonful extract of vanilla, and flour 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 bei 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 until 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 lapge teaspoonful of cinnamon, a teaspoonful of salt, and one of soda; make a little stiffer than biscuit doiigh, roU out a quarter of an inch thick, and cut with a fried-cake cotter, with a hole in the centre. Fiy in hot lard. 3S2 rAKJZS These can be made with aweet milk and baldng-powder, usii^g two beapiag teaepoonfuls of the baking-powder in placo of soda. RAISED DOUGHNUTS. Old-fashioned "raised doughnUta," are seldom men, now-a-dajs, 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; whcu the sponge is very light, add half a cupful of butter or sweet lard, a cofTee-cupful of sugar, a teaspoonful of salt and one small teaspoonful of soda, dissolved in a Lttle water, one tablespoonful of cinna- mon, a Uttle grated nutmeg; stir in now two well-beaten egg?, add sifted flour until it is the consistency of biscuit-dough, knead it well, cover and let rise; then roll 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 well, and let them rise before frying 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 fried, while warm. Oiu: grandmothers put allspice 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 yea£t; beat it well, and set it to rise; when light, work in gradually and carefully three cupfuls of sugar, the v^rhipped whites of six eggs, half a teaspoonful of soda, dissolved in a spoon- ful of milk; one teaspoonful of salt, a teaspoonful of ground cinnamon, and half of a nutmeg grated; 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 boiliug 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 vn\h a perforated skinuner; drain on soft white paper, and roll, while warm, in fine powdered sugar. —Pursell't Bakery, New Tork Oity. CRULLERS OR WONDERS. Three eggs, three tablespoonfuls of melted lard or l)utter, three tableapooB* fuls of sugar, mix very hard with sifted flour, as hard as can be rolled, and t» be K>lled very thin like pie-crust; qut in squares three inches long and two wide, then cut several slits or lines leagtbvnse, te wftfain a quarter of an meh of the CAKMS. aSj edges of the ends; run your two forefingers through every other slit; lay them down on the board edgewise, and dent them. _ These are very dainty when fried. Pry 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 boQ 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 will make the whole into d. soft dough; flour your board, turn your idough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook inl 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 tablespoonf uLs of yeast, a teacupful of luke-warm milk and a little salt. Whip all well together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. Beat it until it falls from the spoon, then set it to rise. When it has risen, make butter or lard hot in a frying-pan; cut from the light dough little pieces the size of a walnut, and with- out molding or kneading, f i-y them pale brown. 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 flotir as will make a stiff p£^te; roll 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; take them out Avith 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. Tliree eggs, one cupful of sugar, a pint of sweet milk, salt, ^. nutmeg, and flour enough to permit the spoon to stand upright in the mixture; .] add two heaping teaspoonfuls of baldng-powder to the flour; beat all until .very hght. Drop by the dessertspoonful into boiling lard.. These will not absorb a bit of fat, and are not at all rich, and consequently are the least injurious of this kind6f caketv ^9 GENERAL REMARKS. Use the very best materials in making pastiy ; 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 httle as possible. When the crust is made, it makes it much more flakey 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 teaspoonftd of baking-powder to a quart of flour, also brushing the paste as often as rolled 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 puff-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. Almonds should be blanched by pouring boiling water upon them, and then slipping the skin off with the fingers. In pounding thern, 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 while 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 will give the pastry a fresh and flakey appearance. If you suffer the heat to abate, the under cru^ will become heavy and clammy, and the apper crust will fall in. PASTRV P/ES AND TAJITS. 285 Another good way to ascertain when the oven is heated to the proper degree for pufFpaste: put a small piece of the paste in previous to baking the whole, and then the hea;t can thus be judged of. Pie-crust can be kept a week, and the last 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 little 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 filling 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, roll it out and fit it to a buttered pio-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one half over the other and cut three or four slits about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and caiising the juices to run out from the edges). Kow fill your pie-plate vrith yoiur 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 slightly 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 until 1 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 imder crust with the white of an egg, just before you put in the pie mixture. \ If the top of the pie is brushed over with 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 povmded sugar; put it back into the oven to set the glaze, and in a few minutes it vdll 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 on. 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. •» t^ASTXTf^/ES A^rZf TAJiTS. FINE PUFF-PASTE. Into one quart of sifted flour, mix two leaspoouf uls of baking-powder, and a teaspooiiful of salt; then sift again. Meaiuie out one teacupful of butter and one of laid, hiard and cold. Take the' lard and rub into the flour until a very fine, smooth paste. Then put in just enough ice- water, 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-fouilh o£ the butter, sprinkle over with a little flour, then roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and reroll, 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 cotd; an hour or more before making out the cmst. Tarts made with this paste caonot be cut with a knife when fresh; they go into flakes at the touch. Tou may roll this paatiy in any direction, from you, towards you, sideways, anjrway, it matters not, but you must have nice flourr ice-water, and very KtOe of it, and strength to roll it, if you would succeed. This recipe I pUrchaeed 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, on^ tablespoonful^of salt, one of sugar, one and a qum-ter cupf uls of ice-water. Wash the hands vrith soap and water, and dip them fii'st in very hot, and then in cold water. Binse a large bowl or pan with boiling water, and then with cold. Half fill it with cold water. Wash the butter in this, working it with the liands until it. is light and waxy. Tim frees it from the salt and buttermilk, and lightens it, so that the pastry is more d^icate. Slmpe the butter into two thin cakes,, and put in a pan of ice- water to bardea. Mix the salt and sugar with the flour. With the hands, rub one-fHrd of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously, until the paste is a eonooth balL Sprinkle the board lightly with flour. Turn the paste on. this and. pound quickly and lightly with the rdling-pin. Do not break the paste. JEtoU i^rom yon, and to one side; or, if ea^er to roll from you all the time, turn tiie paste around. When it is about one-Sottrf^ of an mch thick, wi|^>e the remaining butter, break it ia Mte, waA qmead tbeee on the paste. Spiinkle lightly with Sour. Fold the pas^ ot»> tbfrd Cram each side, so that the edges meet. Now tM from the ends, but ds PASTRY, PIES AND TARTS, a87 aot have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as before, and roU down again. Bepeat this three times, if for ^nes, and six times if for vol-au-v&nts, patties, tarts, etc. Place on the ice, to harden, when it has been rolled 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 rolled down, put it on a tin sheet, ^nd place on ice. As soon as' it is chilled, it will roll easily. The less flour you use in rolling out the paste, the tenderer it will 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 poimd 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 little as possible; then squeeze all the buttermilk from the butter, wring it in a cloth, and roll out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of a quarter of an inch; fold over one-third, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a Uttle flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking sheet, put the paste on this, and let it remain on ice or in some cool place for half an hour; then roll twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more roUs, 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 imder 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 quite thin. PLAIN PIE-CRUST. Two and a half cnpfuls of sifted flour, one cupful of shortening, half butter and half lard, cold; a pinch of salt, a heaping teaspoonfnl of batdng-powder, 288 PASTRY, PIES AND TAHTS. Bifted through the flour. Rub thoroughl}' *,he shortening into the flour. Mix together with half a teacupful of cold water, or enough to form a rather stiflf 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 cupfuls of flour, one-half tesispoonful of salt, pne teaspoonful 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 flotu- after it is chopped, to prevent the particles from adhering to each other. POTATO CRUST. Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of milk or cream. Stiffen with flour sufiicient to 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 crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it vijelL 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 sufiBciently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, ■which many cooks think is tnuch better than rolling the butter into the crust. TARTLETS. Tarts of strawberry or any other kind of preserves are generally made of the trimmings of puff -paste rolled a little thicker than for ordinary pie^ then cut out with a round cutter, first dipped In hot water, to make the edges smooth, and placed in small tart-pans, first pricking a few boles at the bottom with a J'ASTXY, PIBS AND TARTS. ^89 fork before placdog them iu the oven. Bake from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve. By 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 puff -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; Jay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty -pans with paste. K the paste is light, the shells will be fine. Filled with jelly and covered with meiiague (tablespoonful of sugar to the white of one egg)) 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: EoU some good puff-paste out thin, and ont 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 pciste; sUghtly 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 hoiu". When they are done, make a little hole in the middle of the paste, and fiU it up with apricot jam, marmalade, or red-ciurant 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 required for tarts proper, the size of small, shallow pie-tins; ' then after the paste is baked and cooled and filled 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, etewed and well sweetened. GREEN APPLE PIE. Peel, core and slice tart apples enough for a pie; sprinkle over about three tsiblespoonf uls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two table^Mxmfuls (^ water, » few bita of butter; stir all togdlier a^ PASTRY, PIES AND TARTS. with a spoon; put it into a pie-tin lined with pie-paste: cover with a top cruflt and bake about forty minutes. The result will be a delicious, juicy pie. APPLE CUSTARD PIE. _^ No. I. Three cupfuls of milk, four egg's, 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 filfing. Tol)e baked with only* the one crust, like aU 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 butterj 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. N6.*^ Lay a crust in your plates; sUce apples thin, and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened andjea- eoned 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 flavor to the pie. Add a little water, and cover with puff -paste. Bake for an hour. MOCK APPLE PIE Crush finely, with a rolling-pin, one large Boston cracker; put it into a bowl, and pour upon it one teacupful of cold water; add one teacupful of fine white FASTRY^. PIES AND.. TARTS. iASTJiy, PIES AND TAXTS. 297 the filb't^, cover \rith «ru6t, and bake in a qaicle oven; tdft sugar over it when served. PINEAPPLE PIE. A grated pineapple; its weight in sugar; half its weight in batter; one cupful of cream; five eggs; beat the butter to a creamy froth; add the sugar and yolks of the eggs; continue beating till very light; add the cream, fbe pineapple grated, and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold. GRAPE PIE. Pop the pulps out of the ^dns iiito one dish, and put the skins into another. Then simmer the pulp a httle over the fire to soften it; remove it and rub it through a colander to separate it from the sedSls. Then put the skins and pulp together, and they are ready for pies or for canning or putting in jugs for fiu^er use. Fine for pies. DAMSON OR PLUM PIE- Stew the damsons whole in water only suiScient to prevent their burning; when tender, and while hot, sweeten them with sugar, and let them stand until they become cold; then pour them into pie-dishes lined with paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a slit in the centre of the cover through which the vapor may escape, and bake twenty minutes. PEACH PIE. Feel, stone, and sUce the peaches. Line a pie-plate with crust, and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Allow three peach kernels, chopped fine, to each pie; pour in a very Uttle water, and bake with an upper crust, or with cross-bars of paste across the top. DRIED FRUIT PIES. Wash the fruit thoroughly, soak over night in water enough to cover. In the morning, stew slowly, imtil nearly done, in the same water. Sweeten to taste. The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable. RIPE BERRY PIES. All made the same as Cherry Pie. Line your pie-tin with crust, fill half full of berries, shake over a tablespoonful of sifted flour, (if very juicy), and aa 298 fASTSY, JflES AMD TAKTS. much sugar as is necessaiyto sweeten suffidently. Now fill up the crust -to the top, making quite full. Cover with crust, and bake about forty minutes. Hucklebeny and blackberry pies are improved by putting into them a little ginger and cinnamon. JELLY AND PRESERVED FRUIT PIES. Preserved fruit requires no baking; hence, always bake the shell, and put in the sweetmeats afterwards; you can cover with whipped cream, or bake a top crust shell; the former is preferable for delicacy. CRANBERRY PIE. Take fine, sound, ripe cranberries, and with a sharp knife split each one onto you have a heaping coffee-cupful; put them in a vegetable dish or basin; put over them one cup of white sugar, half a cup of water, a tablespoon /uU of sifted flour; stir it all together and put into your crust. Cover with an upper crust and bake slowly in a moderate oven. You wiD find this the true way (A making a cranberry pia —Nnaport ttyU. CRANBERRY TART PIE. After having washed and picked over the berries, stew them well in a little water, just enough to cover them; when they buurst open, and become soft, sweeten them with plenty of sugar, mash them smooth (some prefer them not mashed); line your pie-plates with thin puff paste, fill them, and lay strips of paste across the top. Bake in a moderate oven. Or you may rub them through a colander to free them from the skins. GOOSEBERRY PIE. Can be made the same as Cranberry Tart Pie, or an upper CFUst can be put on before baking. Serve with boiled custard, or a pitcher of gpod,(Bweei cream. STEWED PUMPKIN OR SQU>VSH FOR PIES. Deep-colored pumpkins are generally the best. Cut a piunpkin or squash in ' half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small pieces. Put it into a large pot or sauce-pan, with a very little water; let it cook slowly xmtil tender. Now set the pot on the back of the stove, where it will not bum, and cook slowly, stirring often imtfl the moisture is dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. When cooU press throu^ a colander. PASTXY, PIES AND TARTS. 299 BAKED PUMPKIN OR SQUASH FOR PIES. Cut up in several pieces, do not pare it; place them on baking- tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps. PUMPKIN PIE. No. X. For thiee pies: One quart of milk, three cupfuls of bofled and strained pumpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the yolks and whites of four eggs beaten separately, a httle salt, one tablespoonf ul each of ginger and cinnamon. Beat all together and bake with an under cnist. Boston marrow or Hubbard squash may be substituted for pumpkin, and are much preferred by many, as possessing a less strong flavor. PUMPKIN PIE. No. 2. One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites and yolks beaten separately; .two scant quarts of miUc, one teaspoonful of mace, one teaspooiiul of cinnamon, and the same of nutmeg; one and one-half cupfuls of white sugar, or very light brown. Beat all well together, and bake in crust ■without cover. A tablespounful of brandy is a great improvement to pumpkin or squash pies. PUMPKIN PIE, WITHOUT EGGS. One quart of properly stewed pumpkin, pressed through a cplander; to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of molasses, or brown •agar, a tablespoonf ul of ginger, one teaspoonful of cinnamon, or nutmeg. Bake in a moderately slow oven three-quarters of an hour. SQUASH PIE. One pint of boiled dry squash, one aipful of brown sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful of melted butter, one tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt, and one pint of milk. This makes two pies, or one large deep one. SWEET POTATO PIE. One pound of steamed swe.et potatoes finely mashed, two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg %sA bake in pastiy shell Fina, 300 PASTRY, PIES AND TARTS. COOKED MEAT FOR MINCE PIES. Iq order to succeed in having good mince pie, it is quite essential to coSk the meat properly, so as to retain its juices and strength of flavor. Select four pounds of lean beef, the neck piece is as good as any; wash it. and put it into a kettle with just water enough to cover it; take ofit thia sciiS' as it reaches. the boiling point, add hot water from time io tinae^'until it'is tender, then season with salt and pepper; take off the cover and let it boil until almost dry, or until the juice has boiled back into the meat. When it looks ?' though it was beginning to fry in its own juice, it is time to take up, and ( aside to get cold, which should be done the day before needed. Niext day, when making the mince-meat, the bones, gristle and stringy bits should be well picked out before chopping. MINCE PIES. NoTT. The "Astor House," some years ago, was /omoits for its " mince pies." The chief pastry cook at that time, by request, published the recipe. I fird that those who partake of it never fail to speak in laudable terms «f the superior excellence of this recipe, when strictly followed. Four pounds of lean boiled beef, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, tw o quarta ol sweet cider, one pint of boiled cider, one tablespoonf ul of salt, one tablespoon- f ul of pepper, one tablespoonf ul of mace, one tablespoonf ul of allspioe, and four tablespoonfuls Of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range, until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy, and one pint of Madeira wine. Put into a crock, cover it tightly, and set it in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter. —Ohqfde Ouiwne, Astor Eoute, N. 7. MINCE PIES. No. 2. Two pounds of lean fresh beef, boiled, and when cold, chopped fine. One pound of beef suet, cleared of strings and minced t(? powder. Five pounds of apples, pared and chopped; two pounds of raisins, seeded and chopped; ots pound' of Sultana raisins, washed and picked over. Two pounds of curranxs. washed and carefully picked over. Three-quarters of a pound of citron cut up fine. Two tablespoonfuls cinnamon, one of powdered nutmeg, two of macet i'ASTHY, PIES AND TARTS. 30i one of cloves, one of allspice, one of fine salt; two and a quarter pounds o£ brown sugar, one quart brown sherry, one pint best brandy. Mince-meat made by this recipe will keep all winter. Cover closely in a jar, and set in a cool place. ' — Common Sense in the Houeehold, For preserving mince-meat, look for "Canned Mince-Meat." MOCK MINCE-MEAT, WITHOUT MEAT. One cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter, one cupful of raisins, seeded and chopped, one egg beaten light, half a cup- ful of rolled cracker-crumbs, a tablespoonf ul of cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt, and black pepper. Put the sauce-pan on the fire with the water and raisins; let them cook a few minutes, then add the sugar and molasses, then the vinegar, then the other ingredients; lastly, add a wine-glassful of brandy. Very fine. FRUIT TURNOVER. (Suitable for Picnics.) Make a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges, and turn the paste over. Press the edges together, ornament them, and brush the timaovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about twenty minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit. PLUM CUSTARD TARTLETS. One pint of greengage plums, after being rubbed through a sieve; one large cup of sugar, the yolks of two eggs well beaten. Whisk all together imtil light and foamy; then bake in small patty-pans shells of puff-paste, a light brown. Then fill with the plum paste, beat the two whites until stiff; add two table- spoonfuls of powdered sugar, spread over the plum paste and set the shells into a moderate oven for a few moments. These are much' more easily handled than pieces of pie or even pies wholes and can be packed nicely for carrying. LEMON TARTLETS. No. i. i'::$t a quart of milk into a sauce-pan <^er the fire. When it comes to the dolfing point, put into it the following mixture: Into a bowl put a heaping table- 3oa 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 boiling 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. FLQ them with the custard, and cover each with a meringue, made of the whites of the eggs, sweetened with four table- spoonfuls of sugar. Put into the oven and bake a light straw-color. LEMON TARTLETS. No. 2. Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs, and the crumbs of sponge cake; beat it all 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-fourtha of a cup of sugar, a tablespoonful 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 pi6-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. Byitter the pan and line it with ordinary puff- paste, then fill it. vtrith a custard made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of floiu^, a saltspoonful of salt and half a pint of cream. Stir unto free from lumps and add twU tablespoonfuls of sugar; put the sauce-pan on the range and stir until the custard coats the spoon. Do not let it boil or it will curdle. Pour it in a bowl, add a few drops of vanilla flavoring and stir until the custard becomes cold; fill the lined mold with this and bake in a moderate oven. In tho meantime, put the white of the eggs in a bright copper vessel and beat thoroughly, using a baker's \vire egg-beater for- this purpose, While beat- ing, sprinkle in lightly half a pound of sugar and a dash of salt. When the paste is quite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing: it through a paper funnel. Strew a little powdered sugar over the top, retium to the oven, and when a delicate yellow tinge remove from thd oven, and when cold, sen'e. PASTXY, FIES AND TARTS. 303 BERRY TARTS. Line small pie-tins with pie-crust, and bake. Just before ready to use, fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. Sprinkle over each tart a little su^ar; after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast table. CREAM STRAWBERRY TARTS. After picking over the berries carefully, arrange them in layers in a deep pie- tin lined with puif -paste, sprinkling sugar thickly between each layer; fill the pie-tin pretty full, pouring in a quantity of the juice; cover with a thick crust, with a slit in the top, and bake. When the pie is baked, pour into the slit in the top of the pie the following cream mixture: Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a boO, then stii* into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of com -starch wet in cold mUk. Boil all together a few moments until qiiite smooth; set it aside, and when cool,, pour it into the pie through the slit in the crust. Serve it cold with powdered sugar sifted over it. RaspbeiTy, blackberry, and whortleberry may be made the same. GREEN GOOSEBERRY TART. Top and tail the gooseberries. Put into a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten wdl, and set aside to cooL When cold pour into pastry shells, and bake with a top crust of puff-paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. Eat cold. — Comrnan Seme in the Household. COCOANUT TARTS. Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of white sugar, season, a wine-glass of milk; put the butter in cold, and bake in a nice puff-paste. CHOCOLATE TARTS Four eggf , whites and yolks; one half cake of Baker's chocolate, grated; one tablespoonful of corn-starch, dissolved in water; three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one- half teaspoonful of cinnamon, one teaspoonful of butter, melted; nib the choco- late smooth in the milk, and heat to boiling over the fire, then stir in the corn- etarcb. Stir five minutes untU well thickened, remove from the fire, and pour 304 PASTRY, PIES AND TARTS into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavor- ing, and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonf ula of sugar flavored with a teaspoonful of lemon-juice. Eat cold. These are nice for tea, baked in patty-pans. — Cbmmott Semt xn the Household. MAIDS OF HONOR. Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolk of four eggs, juice and rind of one lemon, and small cupful of white pounded sugar. Put both kinds of milk together in a vessel, which is set in another, and let it become sufliciently* heated to set the curd, then strain off the milk, rub the curd through a straiaer, add butter to the curd, the sugar, well-beaten eggs, and lemon. Line the little pans with the richest of puff- paste, and fill with the mixture; bake until firm in the centre, from ten to fifteen minutes. GERMAN FRUIT PIE. Sift together a heaping teaspoonful of baking-powder and a pint of flour; add apiece of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet milk enough to make a soft dough. Boll it out half an inch thick; butter a square biscuit tin, and cover the bottom and sides with the dough; fiU the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a light brown. Sprinkle a little sugar over the top five minutes before removing from the oven, Bipe peaches are fine, used in the same manner. APPLE TARTS. Pare, quarter, core and boil in half a cupful of water imtil quite soft, ten large, tart apples; beat imtU veiy smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cup butter, one and a half of sugar (or more, if not sufficiently sweet); beat all thoroughly, line patty-pans with a puff -paste, and fill; bake five minutes in a hot oven. Meringue. — If desired very nice, cover them when removed from the oven with a meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls sugar; return to the oven and delicately brown. CREAM TARTS. M^e a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely, and bake well While these "shells" are cooling, take one CUSTAJtDS. CREAMS AND DESSERTS. 305 teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heap- ing tablespoonful of fine, white sugar, with a teaspoonful (a small one) of lemon or vanilla. Fill the cold shells with this and setln a cool place till tea is ready. OPEN JAM TARTS. Time to bake until pastd loosens from the dish. Line shallow tin dish with pufE-paste, put in the jam roll out some of the paste, wet it lightly with the yolk of an egg beaten w^th a little milk, and a tablespoonful of powdered sugar. Cut it in very narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven. CHESS CAKES. Peel and grate one cocoanut, boil one pound of sugar fifteen minutes in two- thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepared cocoa- nut is used, take one and a half coffee-cupfuls. Fine. Cu8tarb8, dreams anb Bessette. The usual rule for custards is, eight eggs to a quart of milk; but a very good custard can be made of six, or even less, especially with the addition of a level tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding the other ingredients. They may be baked, boiled or steamed, either in cups or one large dish. It improves custards to first boil the milk and then cool it before being used; also a Uttle salt adds to the flavor. A very smaU lump^of buttef may also be added, if one wants something especially rich. To m^e custards look and taste better, duck's eggs should be used when obtainable; they add very much to the flavor and richness, and so many are not required as of ordinary eggs, four duck's eggs to the pint of milk making a delicious custard. When desu-ed extremely rich and good, cream should be sub- stituted for the milk, and double the quantity of eggs used to those mentioned^ omitting the whites. Wboi iwaVing bofled custard, set th« dis^eontaining the custard mto aootber 306 CUSTARDS, CREAMS AND DESSERTS. and larger dish, partly filled with boiling water, placed over the fire. Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked; it must imt boil or it will curdle. ^ To bake a custard, the fire should be moderate, and the dish well buttered. Everything in baked custard depends upon the regularly heated slow oven. If made with nicety, it is the most delicate of all sweets; if cooked till it wheys, it is hardly eatable. Frozen eggs can be made quite as good as fn^sh onjp. if used as soon as thawed soft. Drop them into boiling water, letting them remai i until the water is cold. They will be soft all through and beat up equal to those that have not been touched with the frost. Eggs should always be thoroughly well-beaten, separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard. Eggs should always be broken Into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs thus, the bad ones may be easUy rejected without spoiling the others, and so cause no waste. A meringue, or frosting for the top, requires about a tablespoonful of fine BUgar to the beaten white of one egg; to be placed on the top after the custard or pudding is baked; smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly. SOFT CARAMEL CUSTARD One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-pan until it becomes liquid and just begins to smoke. Stir it into the boihng milk; then add the beaten eggs and cold milk, and stir constantly until the mixture begins to thicken. Set away to cooL Serve in glasses. BAKED CUSTARD Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup. of sugar, the whites to a stiff froth; then stir them gradually into a quart of erweet, rich milk, previously boiled and cooled; flavor with extract of lemon or vanilla, and half a teaspoonful of salt. Rub butter over i>« bottom and sides of s haking-dish or fin basin; pour in the custard, grate a lilUe nutmeg over, CVSTjiJljaS, CRMAMS AND DESSEXTS. y>J and bake in a quick oven. It is better to set fhe;dish in a shallow pan of hot water, reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough. Run a teaspoon handle into the middle of it; if it comes out clean it is baked sufficiently. CUP CUSTARD. Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs, and the sugar and milk, and any extract or flavoring you like. Fill your custard cups, sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes try them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking custard; for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. Serve cold, vtdth fresh fruit sugared and placed on top of each. Strawberries, peaches or raspberries, as preferred. BOILED CUSTARD. Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set into another of boiling waterj add flavoring. Ab soon as it comes to the boiling point, remove it or it wiU be liable to curdle and become lumpy. Whip the whites of the two eggs that remain, adding two heaping tablespoonf uls of sugar. When the cus- tard is cold, heap this on top; if in cups put on a strawberry, or a bit of red jelly on each. Set in a cold place till wanted. —Common Sense in the Household. BOILED CUSTARD, OR MOCK CREAM. Take two even tablespoonf uls of corn-starch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter; heat the milk to nearly boiling, and add the starch, previously dissolved in a httle cold milk; then add the eggs, well beaten, with four tablespoonf uls of powdered sugar; let it toil up once or twice, stirring it briskly, and it is done. Flavor wiin lemon, or vanilla, or raspberry, or to suit your taste. A good substitute for ice cream, served very cold. FRENCH CUSTARD. One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and 308 CVSTAUDS. CHEAMS AND DESSERTS stir it all the time iintil it becomes custard; then pour it into a pudding-dish to get cold; whisk the whites until stiff and dry; have ready a pan of boiling water, on the top of which place the whites; cover and place them where tha water will keep sufKciently hot to cause a steam to pass through and cook them; place in a dish (suitable for the table) a layer of custard and white alternately; on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve a layer of white for the cover, over which grate nutmeg; then send to table, and eat cold. GERMAN CUSTARD. Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted, and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and pounded; also a small quantity of candied citron cut into the thinnest possible slips; cook the custard as usual, and set it on tha ice for some hoius before using. APPLE CUSTARD, Pare, core and quarter a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine; and stew them till tender in a yery small portion of water. When done, mash them smooth with the back of< a spoon (you must have a pint and a half of the stewed apple); mix a half- cupful of sugar with them, and set them away till cold. Beat six eggs very- light, and stir them gradually into a quart of rich milk, alternately with th^ etewed apple. Put the mixture into cups, or into a deep dish, and bake it about' twenty minutes. Send it to table cold, vdth nutmeg grated over the top. ALMOND CUSTARD, No. 1. Scald and Jjlanch half a pound of shelled sweet almonds, and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them, one at a time, into a paste, adding a few drops of wine or rose-water to them. Beat eight eggs very light, with two-thirds of a cup of sugar, then mix altogether with a quart of rich milk, or part milk and pait cream; put the mixture into a sauce-pan and set it over the fire. Stir it one way until it begins to thicken, but not till it cui'dles; remove from the fire, and wnen it is cooled, put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar, and a teaspoonful of lemon extract; spread over the top of the custard. Serve cold CUSTARDS, CREAMS AND DESSERTS. 3O9 ALMOND CUSTARD. No. 2. Blanch a quarter of a pound of sweet almonds, pound them as in No. 1 above. Tfith six ounces of fine white sugar, and mix them -well with the yolks of four eggs; then dissolve one ounce of patent gelatine in one quart of boiling milk, strain it through a sieve, and pour ihto it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold, and keep it upon ice, or in a cool place, until wanted; when ready to serve, dip the mold into warm water, rub it with a cloth, and turn out the cream carefully upon your dish. SNOWBALL CUSTARD. Soak half a package of Ooxe's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dis- solved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten whites of egg, and one tea- epoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glaases in cold water and fill them; set in a cold place. In the meantime, make a boiled custard of the yoiks of three of the eggs, with half of a cupful of sugar, and a pint of milk; flavor with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish, and pour this custard around the base. BAKED COCOANUT CUSTARD. Grate as much cocoanut as will weigh a pound. Mix half a pound of pow- dered white sugar with the milk of the cocoanut, or with a pint of cream, add- ing two tablespoonf uls of rose water. Then stir in gradually a pint of rich milk. Beat to a stiff froth the whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the grated cocoanut; add a teaspoonful of powdered nutmeg and cinnamon. Then put the mixture f^ito cups, and bake them twenty minutes in a moderate oven, set in pan half filled with boiliog water. When .cold, grate loaf sugar over them. WHIPPED CREAM. No. I. To the whites of three eggs beaten to a stiff froth, add a pint of thick, sweet cream (previously set where it is very cold), and four teaspoonfula of sweet wine with three of fine white sugar, and a teaspoonful of the extract of lemon 01 vanilla. Mix all the ingredients together on a broad platter or pan, and whip it to a standing froth; as the froth rises.take it off lightly with a spoon, and lay 3«0 CUSTARDS, CRBAATS AND DESSERTS, it on an inverted sieve with a dish tinder it to catch what will drain through; and what drains through can be beaten over again. Serve in a glass dish with jelly or jam, and sliced sponge cake. This should be whipped in a cool place, and set in the ice-box. WHIPPED CREAM. No. 2. Three coffee-cupfuls of good thick sweet cream, half of a cup of powdered sugar, three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three* fourths of an ounce of best gelatine in a teacup of hot water, and when coo) pour it in the cream and stir it gently from the bottom upward, cutting the cusam into it, tmtil it thickens. The dish which contains the cream should be set in another dish containing ice water, or cracked ice. When finished, pour in molds and set on ice or in a very cold place. SPANISH CREAM. Take one quart of milk and soak half a box of gelatuie in it for an hour; place it on the fire and stir often. Beat the yolks of three e^s veiy light with a cupful of sugar, stir into the scalding milk, and heat until it begins to thicken, (it should not boil, or it will curdle); remove from the fire, and strain through thin muslin or tarletan, and when nearly cold, flavor with vanilla or lemon; then wet a dish or mold in cold water and set aside to stiffen. BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs, beaten together with a cupful of sugar. Dissolve half ah oimce of gelatine or isinglass in half a teacup- ful of warm water; when it is dissolved, stir in a pint of boiling hot cream; add the beaten yolks and sugar; cook all together vmtil it begins to thicken,, then remove from the fire and add the other pint of cold cream, whipped to a stiff froth; adding a little at a time, and beating hard. Season with vanilla or lemon. Whip- the whites of the eggs for the top. Dip the mold in cold water before fining; set it in a cold place. To this could be added almonds, pounded; grated chocolate, peaches, pineapples, strawbeiries, raspberries or any seasonable fruit. STRAWBERRY BAVARIAN CREAM. Pick off the hulls of a box of strawbenies, bruise them in a basin with a cup of powdered sugar; rub this through a sieve, and mix with it a pint of whipped cream and one oimce and a half of clarified isinglass or gelatine; povir the cream Intoamold, previously oiled. Set it ia rough ice, and when it has become firm turn out on a dish Baepberries or currants may be substituted for strawberriea. CUSTARDS, CREAMS AND DESSERTS. 3U GOLDEN CREAM. 6oQ a quart of milk; when boiling, stir into it the well-beaten yolks of six eggs; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well-beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stifE froth, mixing with them six tablespoonfuls of powdered sugar. Set all in the oven, and brown slightly. Flavor the top with vanilla, and the bottom with lemon. Serve cold. CHOCOLATE CREAM. No. l. Three ounces of grated chocolate, one-quarter pound of sugar, one and one- half pints of cream, one and one-half oimces of clarified isinglass, or gelatine, the yolks of six eggs. Beat the yolks of the eggs well; put them into a basin with the grated choco- late, the sugar, and one pint of the cream; stir these ingredients well together, pour them into a basin, and set this basin in a sauce-pan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should be weU whipped; mix all well together, and pour it into a mold which has been previously oiled with the purest salad-oil, and, if at hand, set itin ice until wanted for table. CHOCOLATE CREAM OR CUSTARD. No. 2. Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate; let it warm on the fire for a few moments, and then remove and cool; beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar, then pour the milk over them; flavor and bake as any custard, either in cups or ■a large dish. Make a meringue of the remaining whites. LEMON CREAM. No. I. One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine Put the cream into a lined sauce-pan, with the sugar, lemon-peel, and isin- glass, and simmer these over a gentle fire for about ten minutes, stirring thera •all the time. Strain the cream into a basin add the yolks of eggs, which should be well-beaten, and put the basin into a sauce-pan of boiling water; stir the mix- tuie one way until it thickens, but do not allow it to boil; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the Cream, and stir it well untfl the juice is well mixed with it. Have Ji> CUSTARDS, CREAMS AND DESSERins. ready a well-oiled mold, pour the cream into it, and let it remain until perfectly Bet. When required for table, loosen the edges with a smaU blunt knife, put a dish on the top of the mold, turn it over quickly, and the cream should easily slip av/av. LEMON CREAM. No. 2. Pare into one quart of boihng water the peels of tour large lemons, the yellow outside only; let it stand for four hours; then take them out and add lo the water the juice of the four lemons, and one cupful of white, fine sugar. Beat the yolks of ten eggs, and mix all together; strain it through a piece of lawn or lace into a porcelain lined stew-pan; set it over a slow fire; stir it one way until it is as thick as good cream, hut do not let it boil; then take it from the fire, and when cool, serve in custard cups. LEMON CREAM. No. 3. Peel three lemons, and squeeze out the juice into one quart of milk. Add the peel; cut in pieces and cover the mixture for a few hours; then add six eggs, well-beaten, and one pint of water, well-sweetened. Strain and simmer over a gentle fire till it thickens; do not let it boil. Serve very cold. ORANGE CREAM, Whip a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gela- tine, and then grate over it the rind of two oranges. Strain the juice of six oranges, and add to it a cupful of sugar; now put the half pint of un whipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Kemove from the fire, let it etand for two minutes and add the orange juice and sugar; beat all together until about th? consistency of soft custard, and add the whipped cream. Mix well, and turn into moulds to harden. To be served with sweetened cream. Fine. SOLID CREAM, Pour tablespoonfuls of pounded sugar, one quart of cream, two table- spoonfuls of brandy, the juice of one large lemon. Strain the lemon- juice over the sugar, and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pouring from one pitcher to another, until it is quite thick, or it may be whisked until the de- sired consistency is obtained. It should be served in jelly-glasses. CUSTAUDS, CREAMS AiVD DESSEJiTS. 3i3 BANANA CREAM. After peeling the bananas, mash them with an hon or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a pound of sugar. Beat them all together until the cream is light. TAPIOCA CREAM CUSTARD. Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca; a good pinch of salt; stir until it thickens; then add a cupful of sugar, and the beaten yolks of three eggs. Stir it quickly and pour it iuto a dish and stir gently into the mixture the whites beaten stiff, the flavoring, and set it on ice, or in an ice-chest. PEACH CREAM. No. I. Mash very smooth two cupfuls of canned peaches, rub them through a sieve, and cook foe three minutes in a syrup made by boiling together one. cupful of sugar, and stirring all the time. Place the pan containing thfe syrup and peaches into another of boiling water and add one-half packet of gelatine, prepared the same as in previous recipe^, and stir for five minutes to thoroughly dissolve the gelatine; then take it from the fire, place in a pan of ice- water, beat until nearly cool, and then add- the well frothed whites of six eggs. Beat this whole mix- ture until it commences to harden. Then pour into a mould, set away to cool, and serve with cream and sugar. It should be placed on the ice to cool for two or three hours before serving. PEACH CREAM. No. 2. A quart of fine peacnes, pare and stone the fruit and cut in quarters. Beat the whites of three eggs "with a half cupful of powdered sugar until it is stiff ^enough to cut with a knife. Take the yolks and mix with half a cupful of granulated sugar and a pint of milk. Put the peaches into the mucture, place in a pudding-dish and bake until almost firm; then put in the whites, mixing all thoroughly again, and bake a light brown. Eat ice-cold. ITALIAN CREAM. Put two pints pf cream into two bowls; with one bowl mix six ounces of powdereidlSaf sugar, the juice of twe large lemons and two glassf uls of white wine; then add the other pint of cream, and stir the whole very hard; bfiil two ounces of isinglass or gelatine with four small teacupf uls of water till reduced te 3^4 CUSTAJtDS. CREAHfS AND DESSERTS.^ one-half; then stir the mixture lukewarm into the other ingredients; put them in a glass dish to congeal SNOW CREAM. Heat a quart of thick, sweet cream; when ready to boil, stir into it quickly three tablespoonfuls of corn-starch ■flour, blended with some cold cream; sweeten to tastOj and allow it to boil gently, stirring for two or three minutes; add quickly the whites of six eggs, beaten to a stiff froth; do not allow it to boil up more than once after adding the egg; flavor with lemon, vanilla, bitter almon(? or grated lemon peel; lay the snow thus formed quickly in rocky heaps on silver or glass dishes, or in shapes. Iced, it will turn out well. If the recipe is closely foUowed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. It can be made the day before lit is to be eaten: kept cold. MOCK, ICE. Take about three tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mould; dissolve three-quarters of an ounce of isinglEiss or gelatine in half a pint of water; when almost cold, mix it well with the cream; put it into a mold; set it in a cool place, and turn out next day. PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe peaches; place them all in a dish that it will not injure to set in the oven, and yet be suitable to place on the table. Sprinkle the peaches vrtth sugar, and cover them well with the beaten whites of three eggs. Stand the dish . in the oven, until the eggs have become a dehcate brown, then remove, and, when cool enough, set the dish on ice, or in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool, pour into a glass pitcher and serve with the meringue when ready to use. APPLE FLOAT. One dozen apples, pared and cored, one pouhd and a half of sugar. Put the apples on with water enough to cover them, and let them stew until they look as if they woxild break; then take them out and put the sugar into the same water; let the syrup come to a boil; put in the apples, and let them stew imtil done through and clear; then take them out, sUce into the syrup one large lemon, and add an ounce of. gelatine dissolved in a pint of cold water. Let the CUSTARDS, CREAMS AND DESSERTS. 3 1 5 whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream. Or you may change the dish by making a soft custard with the yolk of four eggs, three tablespoonf uls of powdered sugar, and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the eggs, flavor with lemon, •nd olace on the custard. Color in the oven. SYLLABUB. One quart of rich milk or cream, a cupful of wine, half a. cupful of sugar; put (he sugar and wine into a bowl, and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy. Grate nutmeg over it. CREAM FOR FRUIT. This recipe is an excellent substitute for pure cream, to be eaten on fresli berries and fruit. One cupful of sweet milk; heat it until boihng. Beat together the whites or two eggs, a tablespoonf ul of white sugar, and a piece of butter the size of i nutmeg. Now add half a cupful of cold milk and a teaspoonful of corn-starch; stir well together imtil very hght and smooth, then add it to the boiling milk; cook it until it thickens; it must not boil. Set it aside to cooL It should be of fche consistence of real fresh creani. Serve in a creamer. STRAWBERRY SPONGE. One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine for two hours in half a cupful of the water. Mash the straw- berries, axA add half the sugar to them. Boil the. remainder of the sugar and the water gently twenty minutes. Eub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice water, and beat five minutes. Add the whites of eggs, and beat until the mixtm-e begins to thicken. Pour in the molds and set away to harden. Serve with sugar and cream. Easpberry and black- berry sponges are made in the same way. LEMON SPONGE. Lemon sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine, and one pint of water. Strain lemon juice on the sugar; beat the yolks of the eggs, and mix with the remainder of the water, 3i 3i6 CUSTARDS, CREAMS AND DESSERTS. having used a half cupful of the pint in which to soak the gelatine &.dd the Bugar and lemon to this and cook until it begins to thicken, then add the'gela- tine. Strain this into a basin, which place in a pan of water to cool. Beat with a whisk until it has cooled but not hardened; now add the white of the eggs until it begins to thicken, turn into a mold and set to harden. Bemember, the sponge hardens very rapidly when it commences to cool, so have your molds all ready. Serve with powdered sugar dnd cream. APPLE SNOW. Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve, and break into one pint of strained-apples the white of an egg; whiak the apple and egg very briskly till quit© stiff, and it wiU be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used, if liked. QUINCE SNOW. Quarter five fair-looking quinces, and boil them tiU they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the tast« and add the whites of three or four eggs. Then with an egg-whisk beat aU to a stiff froth and pile with a spoon upon a glass dish and set away in the ioe-boz, unless it is to be served immediately. ORANGE TRIFLE. Take the thin parings from the outside of a dozen oranges and put to steep in wide-mouthed bottle; cover it with good cognac, and let it stand twenty-four hours; skin and seed the oranges, and reduce to a pulp; press this through a sieve, sugar to taste, arrange in a dish, and heap with whipped cream flavored with the orange brandy; ice two hours before serving. LEMON TRIFLE. The juice of two lemons and grated peel of one, one pint of cream, well- sweetened and whipped stiff, one cupful of sherry, a little nutmeg. Let sugar, lemon-juice, and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon heaped in small glasses. Nice with cakq. FRUIT TRIFLE. Whites of four eggs beaten to a stiff froth, two tablespoonfuls each of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it is a delicious dessert CUSTAXDS, CXSAMS AND DBSSEHrS. 317 GRAPE TRIFLE. Pulp through a sieve two pounds of ripe grapes, enough to keep back the stones, add sugar to taste. Put into a trifle dish, and cover with whipped cream, nicely flavored. Serve very cold. APPLE TRIFLE. Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince-peel, sufficient water to coverwthe bottom of the stew-pan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve; and whep cold, dish, and cover with one pint of whipped cream, flavored with lemon-peeL Quinces prepared in the same manner are equally as good. PEACH TRIFLE. Select perfect, fresh peaches, peel and core and cut in quarters; they should be well sugared, arranged in a trifle dish with a few of their own blanched kernels among them, then heaped with whipped cream as above; the cream should not be flavored; this trifle should be set on the ice for at least an hour before serv- ing; home-made sponge qakes should be served with it. GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one pint of custard, a plateful of whipped cream. Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be wliipped the day before it is wanted for table, as it will then be so much firmer and more solid. This dish may be garnished as fancy dictates. LEMON HONEY. One coffee-cupful of -white sugar,-, the' grated rind and juice of one large lemon, the yolk of three eggs, and the white of one, a t&.blespoonful of butter. Put into a basin the sugar and butter, set it in a dish of boiling water over the fire; while "this is melting, beat up the eggs, and add to them the grated rind from the outside of the lemon; then add this to the sugar and butter, cooking and stirring it until it is. thick and clear like honey. This will keep for some days, put int mainder. CHOCOLATE BLANC MANGE. Half a box of gelatine soaked in a cupful of watei for an hour, half a cupful of grated chocolate, rubbed' smooth in a httle milk. Boil two cupfuls of milk, then add th'e gelatine and chocolate, and one cupful of sugar; boil all- together eight or ten minutes. Eemove from the fire, and when nearly cold beat into this the whipped whites of three eggs, fiavored with vanilla. Should be served cold with custard made of the yolks, or sugar and creeim. Set the molds in a cold place. CORN-STARCH BLANC MANGE. Take one quart of sweet milk, and put one pint upon the stove to heat; in the other pint mix f oiu- heaping tablespoonf uls 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, aad stir all together until there are no Imnps 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 weU, but do not let it boil tmtil 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 wiU do; strain off the juice, and sweeten to taste; place it over the fire in a double kettle imtil it boils; while boiling, stir in corn-starch wet with a little cold water, allowing two tablespoonf uls of com-starch to each pint of juice; continue stirring until sufficiently cooked; then pour into molds wet ia cold water, and set away to cool. Served with cream and sugar. jao CC/STARDS, 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 tocooL 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 shoes 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 tablespoonf ul of sugar to each egg, and put over the top. Decorate the top with the largest berries saved out at the commencement. Raspberry 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 Ught; make very^weet; flavor high with vanilla. 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 veiy cold, beat in Ughtly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, the side" with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place, or in summer on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be 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 shoe; set the molds where they x^ 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 taka^ CUSTAR&S, m^AMS A NO BBBSERTS. i« 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 will 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 haJf of a box of gelatine, which has been soaked in cold water enough to cover it for one hour, and then dissolved in boDing water 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 set them on ice in the pan for one hour, or xmtil they are sent to the table. "When ready to dish them, loosen lightly at the sides and turn out on a flat disfa. 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. — Mar\a Parloa. ANOTHER CHARLOTTE RUSSE. Two tablespoonfuls of gelatine soaked in a little cold milk two hours; two coflfeecupfuls of rich cream; one teacupful of milk. Whip the cream stiff in a large bowl or dish; set on ice. Boil the mUk 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; pour 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 yblks of six egga, and add three ounces of sugar and a saltspoonful of salt; mix thoroughly and add the Inke-warm milk. Stir and pour the custard into a porcelain or double eauce-pan, and stir while on the range until of the consistency of cream; do not aUow it to boil, as that woiild curdle 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. If you wish a meringue on the top, beat up the whites of four eggs with four table- spoonfuls of sugar; flavor witblemoff or vaaiJa, epHread over the top, and brown i •lightly in the oven. 533 CUSTASDS, CREAMS AND DESSERTS. PLAIM CHARLOTTE RUSSE. No. 2. Put some thin slices of sponge cake in the bottom of a glass sauee-dish; pour i;i wine enough to soak it; beat up the whites of three eggs until very light; add to it three tablespoonf ula 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 m a cold place until served. NAPLE BISCUITS, OR CHARLOTTE RUSSE. Make. a double rule of sponge cake; bake it in round, deep patty-pans; when cold, cut out the inside about one quarter of an inch from the edge and botton^, leaving the shell. Replace the inside with a custard made of the yolks of four eggs, beaten with a pint of boiling 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 untU it will stand in a heap; flavor it a little; 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 Uttle, t^n 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 milk, 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 milk 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 ba flavored, either ■with vanilla or lemon extract. Nut- meg might answer. TUPSY CHARLOTTE. Take a stale sponge cake, cut the bottom and sides &f 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 ov^r it a pint of good wine, let it stand and soak into the cake. In CUSTAJtDS, CREAMS AND DESSERTS. 323 the meantime, blanch, peel and slice lengthwise half a pound of sw^t almonds; stick them all over the top of the cake. Have ready a pint of good boUed ciu- tard, weU flavored, and pour over the whole. To be dished with a spoon. This fo equally a& 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 0% boiling water, and one cup of sugar, the juice of one lemon, and one cupfvd of orange juice and pulp, a Uttle grated orange-peel and the whites of four eggs, ^oak 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 trhen it is thoroughly dissolved, take from the fire. When cool enough, beat into it the four beaten whites of egg, tiu-n 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 two hours in half a cupful of cold water; when the gelatine is suffi- ciently 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 until 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 carefuUy 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 shces, put the sUces into a stew-pan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine, (which is better), and half a teacupful of water; stew it untD it is quite tender, then rub it' 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 into s mold lined with sponge cake, or prepared in 'any other way you prefer. 324 CUSTAUDS, 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 Befoi'e it sets beat into it a pint of cream; pour into molds and keep on ice untQ wanted. Half fill the small molds with fine strawberries, pour the mixture on top, and place on ice vmtil wanted. CORN-STARCH MERINGUE. Heat a quart of milk untii it bofls, add four heaping teaspoonfuls of com- etarch which has previously been dissolved in a little cold milk. Stir constantly while boiling, for fifteen minutes. Remove from the fire, and gradually 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 lid and brown the meringue a very little. Sift powdered sugar thickly over the top. To be eaten cold. WASHINGTON PIE. Thi5 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 v&ry 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 ftnd three tablespoonfuls of white sugar. Beat with egg-beater or fork tiU it is CUSTAJmS, 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 floiu-, one scant cupful of powdered sugar, add a little grated lemon-peel, and a little salt; beat these all together till veiy 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, Rolls and Muffins." They all 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 yellow-brown when done. They are a fashionable appetizer, and should he 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 skin; put them in a frying-pail 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 slice 326 CUSTAJeOS, CREAMS AND DESSERTS. into four small triangles; dry tham 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 little 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 tablespoonf ul of corn-starch. Let 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 sufficient 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 boiling water. Serve over the toast as a sauce, and you will find it a very deliciousjdish. SWEET OMELET. No. I. One tablespoonful of butter, two of sugar, one cupful of milk, foui* eggs. Let the milk come to aboiL Beat the flour and butter together ; add to them gradually the boiling milk, and cook eight minutes, stirring often; beat the su- gar and the^oDcs of the eggs together; add to the cooked mixture, and set away to <5ooL When cool, beat the whites of the eggs to 9, stiff froth, and add to the mixture. Bake in a buttered pudding-dLsh 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 ^nflla 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 Jtvelve minutes. Serve the moraoat it is jxiken from the ovea CUSr^/ilfS, CHEATS AND DESSERTS. Jji? 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. Pesl, quarter and remove the seeds fi-otn four sweet oranges; arrange them in a border around the pineapple. Select fom- fine bananas, peel and cut into slices leng-thwise; airange these zigzag-feace fashion around the border of the dish. In the V-shaped spaces around the dish put tiny mounds of grapes of mLsed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar sjrup a^d half an ounce of good brandy, pour over tlie fruit and serve. ORANGE COCOANUT SALAD. Feel and slice a dozen oranges, grata a cocoanut, and slice a pineapple, . fut alternate layers of each until the dish is full. Then pour over thera sweetened wine. Served with email cakes. When oranges are served whole, they should be peeled and prettily arranged in a Lrait dish. A small knife is best for this purpose. Break the skin fiom the stem into six or eight even parts, peel each section down half v/ay, and tuck the point in next to the orange. CRYSTALLIZED FRUIT. Pick out the finest of any kind of fruit, leave on their stalks, beat the whites of three eggs to. a stiff froth, lay the fruit in the beaten egg with 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, and aJl the white inner skin removed that is possible, to prevent bitterness; then cut either -in thin horizontal shoes if lemons, or in quarters if oranges. For cherries, strawberries, currants, 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 slices, 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^S-^eams 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 halt a dozen eggs, add a small teacupful of currant jelly, and whip aU together again. Fill half full of cream as many saucers as you have g^uests, dropping in the centre of each saucer a tablespoon- ful of th^ 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 hght; put a tablespoon/ ul of lard or beef fat in a frjnng or omelet pan, add a saltspoonful of salt, making it boiUng hot, put in the batter by the large spoonful, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a d'oyley over it; put a dessert- epoonf ul of firm jelly or jajn 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 sa^lce•pan closely, and stew the apples until they are tender and clear; then take them out, put thern 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 whole 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 boUed 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 vdth sufficient boUing water to cover them and a cup 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 injm-e its shape. Stew slowly until the pieces are very tender, remove to a glass dish carefully, boil the syrup a half hoitf 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 aiid core the pears, without dividing; place them In a pan, and fill up the orifice with" brown sugar; add a Uttle water, and let them bake until per- fectly tender. Nice vdth sweet cream or boiled custard. CUSTAUDS, CREAMS ANH DESSEATS. 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-paa, 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 ta'blespoonful of lemon juice. Cover the stew-pan closely, to stew gently till the fruit is done, which will depend on She quality of the fruit. Then take out the fruit carefuUy, and arrainge it on a dish for serving. Boil down the syrup until quite thick; strain it and allow it to cool enough to eet it; then poui" it over the fruit. The juice could be colored by a few drops of liquid cochineal, or a few shoes of beets, while boiling. A teaspoonful of brandy adda much to the flavor Serve with eream or boiled custard. BAKED QUINCES. Take ripe quinces, pare and quarter them, cut out the seeds; then stew them 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 h©t 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 hght. FiE a large glass fruit dish, and spread on the top of the beaten whites mixed vsrith three tablespoonf uls of sugar. Apples or any tart fruit is nice made in this manner, rvIERINGUES OR KISSES. A coffee-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 m 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 fitt a time of 'the mixture on the paper, taking care to let all the meringues be the 330 CUSTARDS, CREAMS A}^D DESSERTS, fiame size. In dropping it from the spoon, give the mixture the form of aa 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 sUp 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 meiingue. Spread some clean paper on the board, turn the meringues upside down, and put them into the oven 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 strevra 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 vail they be; but if there is not sufficient sugar mixed with them, they will most likely be tough. ' They are sometimes colored vdth cochineal; and, if kept well- covered in a dry place, wiU remain good for a month or six weeks. JELLY KISSES. Kisses, to be served for dessert at a large dinner, with other suitable confeo (denary, 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 little hardened; then take one off carefully, take out the soft inside with the handle of a spoon, and put it back with the mixture, to make more; then lay the shell down. Take another and prepare it likewise; fill the shells vdth currant jelly or jam; join two together, cementing them with some of the mixture; so continue untO you have enough. Make kisses, cocoanut drops, and such like, 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 unite whit« 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 " CUSTARDS, CREAMS AND DESSERTS. 341 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 balls about the size of a nutmeg; 3ust sugar over the top, lay them on a sheet of paper at least aa inch apart. Pake 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 pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in 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 p£^te or mixture, and bake in a hot but not too quick oven. LEMON JELLY. No. t.. Wash and prepare four calf's feet, place them 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 iiearly a quart. When cold, remove every particle of fa), replace the jelly iato 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 giU 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 cup? of sugar; let it all come to a boil; strain through a napkin into molds; set away to get cold. Nice poured over sliced bananas and oranges. WINE JELLY. One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupf uls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water, and stir until dissolvefS 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; afterthey 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 \\w wine. ORANGE JELLY. Orange jelly is a great dehcacy, and not expensive. To make a large dishj get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a pint of water, squeeze the orange- juice 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 pour over all three pints of boiling v/ater, stirring constantly. When the gelatine is entirely dis- solved, strain through a napkin into molds or bowls wet with cold water, and Bet 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 six 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 boiling 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,8tir the new mixture into a pint and a third of boiling milk, coicained in a double boiler. Stir on the fire for three minutes, then strain through a fine sieve, and flavor with a teaspoonful of vanilla 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 haa become set, pour in the pink gelatine, which should have been set away in a CUSTARDS, CREAMS AND DESSERTS. 3J3 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 first 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 sufScient pounded sugar to sweeten them nicely, and let thiem 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; measiu-e it, and to every pint allow half a package of Cox's gelatine, dissolved in a teadupful 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 vrith the other ingredients, or it will make the jeUy 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 tnilk 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 Eugai*, and one table- . epoonful of corn-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. Genuine 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 femily 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 fniit-juice allow one pint of cream; sugar to taste. Let the fruit be well ripened; pick it ofL the. stalks, and put- it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well- mashed; theui 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. Easpberry, 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. Jn winter, when &esh froit is not obtainable, a little jam may be substituted for it; it should be melted ICE.CREAM AND JC£S. 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 mUk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate; return to the Are, and heat imtil 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 bofler. Stir until the mixture begins to thicken. Add the cocoanut and put away to cool. When cooL add the sugar, lemon-juice and cr^m. Frreze. CUSTARD ICE-CREAM. Sweeten one quart ot cream or rich milk with half a potmd of sugar, and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a tablecpoonful of corn-starch or rice flour which has been previously mi.\ed smooth with a little 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 qucirt of ripe strawberries, let them stand heJf 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, tliii > creani 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 freezes . 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- stantly, and just bring to boiling point; now remove immediately and continue to stir until nearly cold; flavor with a tablespoonful of extra<;t of vanilla j 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 little carmine, dissolved in a teaspoonful of water, with two drops of spu-its of ammonia; mix in thia color, so that it will be streaky, or in veins like marble. ICE-CREAM WITHOUT A FREEZER. Beat the yolks of eight eggs very light, and add thereto four cupf uls of sugar, and stir well. Add to this, little by htUo, 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 boil 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 teaspoOnfula. of vanilla, 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 vfith 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, untU 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 u?e» plemsbing the ice and salt if necessary. €bmmon Setue in the Household, . leB-eSEAM AND /CMS. 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 ingi-edients 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 cai'ef ul 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 pmt of water and two cupfuls of sugar. Stu* imtil 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 whites 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 mixttu'e and ORANGE-WATER ICE. Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of tXHling water; stir until dissolved and add four oimces of jjS JCE-CREAM AND ICES. powdered sugar, the strained juice of six oranges, and cold water enough to make a full quart in aU. Stir until 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 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 milk; 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 hoiUng, 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 juigr fruit may be prepared in this manner. 1 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 boUed, the materials should be well worked together, put into a thick cloth, bag, previously dipped in hot water, wringing it slightly, and. dredging the inside thickly with flour; tie it firmly, allowing room for it to swellj drop it into a kettle of boiling water, with a smaU plate or saucer in the bottom to keep it from sticking to the kettle. It should, iiot cease boiling one moment from the time it is put in until taken outj 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 low. ' 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 boiUng water and boil steadily the required time If a bowl is used it should be well buttered, and not quite filled with the pud ding, allo^ving 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 mixture is put into them. '• Allow a little longer time for steaming than for boiling. PiunpljniSS boiled the same way, put into little separate cloths. Batter puddings should be smoothly mixed and free from lumps. To enson 34*5 BUUPLINGS AND FUDDINGX 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 jnaking this kind of pudding iJepends 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 liiile salt to prevent insipidity and to draw out| the flavor of^the severaHngredients, but a grain too much will epoH 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 mUk), 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 puddilig ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break eacn 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 a^re 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 shotild then be picked carefully over, and every piece of grit or stone removied 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 reqiure 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. If the water boils down and more must be added, it must be doneso carefully that the mold wdl not hit the side of the kettle, and it must not be allowed to stop boiling for ah instant. DUMPLINGS AND Pt/DD/NGS. 341 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 will make it firm enough to cut smoothly. When baked or boiled puddings are sufficiently soUd, 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 the strainer and cmrants in a pan of water and wash thoroughly; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven. TO CHOP SUET. Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft. TO STONE RAISINS. Put them in a dish and pour boiling water over them; cover and let them remain in it ten minutes; it will soften so that by rubbing each raisin between the thumb and finger, the seeds will come out clean; then they are ready for cutting or chopping if roqxiired. APPLE DUMPLINGS. Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortenuig. Take a piece of dough out on the molding- board, roU out almost as thin as pie-crust; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, timi the ends of the dough over the apple, and lap them tight. Lay the dumplings in a dripping-pan well buttered, the smooth side upward. When the pans are filled, put a small piece of butter on the top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, 342 DUMPLINGS AND PUDDINGS. then place in a moaerate oven for three-quarters of an hour. Baste with the liquor once while baMng. Serve with pudding-sauce or cream and sugar. BOILED APPLE. DUMPLINGS. The same recipe as the above, with, the exception that they are put into a email coarse cloth well-floured after being dipped in hot water. Each cloth to be tied securely, but leaving room enough for the dumpling to swell.. Put them in a pot of boiling water and boil, three-quarters of an hour. Serve with sweet sauce. Peaches" and other fruits used in the same manner. BOILED RICE DUMPLINGS^ CUSTARD SAUCE. Boil half a pound of rice; drain, and mash it moderately fine Add to itiwo ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floiu'ed pudding-cloths. i Steam or boil forty minutes, and send to table with a custard sauce made as follows: .Mix together four ounces of sugar and two ounces of butter (slightly warmed). Beat together the yolks of- two eggs and a gill pf cream; mix and pom" the sauce in a double sauce-pan; set this in a pan of hot water, and whisk thoroughly three minutes. Set the sauce-pan in cold water and whisk until the sauce is cooled. SUET DUMPLINGS. No. i. One pint bowl of fine bread-crumbs, one-half cupful of beef suet chopped fine, the whites and yoHcs of four eggs beaten separately and very light, one tea- spoonful of cream tartar sifted into half a cupful of flom', .half a teaspoonful of soda dissolved in a little water, and a teaspoonfiU of salt. Wet it aH together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water, and floured inside; leave room, v/hen tying, for them to swell. Drop them into boiling water and boil about three-quarters of an hour. Serve hoi, with wine sauce, or syrup and butter. SUET DUMPLINGS. No. 2. One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking-powder, half a cupful of sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powdei end flour, add the beaten eggs, grated muffins, sugar, suet and milk; form into smooth batter, which drop by tablespoonf uls ?Qto a pint of boiling milk, three OUMPLINGS AND PUDDINGS, 54^ or tour at a time; when done, dish, and pour over them tb^ mfllr they werai boiled in. A Danish dish; very godO.. PRESERVE DUMPLINGS. Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dumpling; tie eact one in a dumpling doth, well floured inside, drop them into hot water, and boil half an hour: when done, remove the cloth, send to table hot, and eat with cream. OXFORD DUMPLINGS. Beat untfl quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted, a heaping teaspoonful of baking-powder, a little nutmeg, one teaspoonful of salt, and lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an eggi boil in separate cloths one hour or more. Serve with wine sauce. # LEMON DUMPLINGS. Mix together a pint of grated bread-crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a Uttle salt, and a small tablespoonful of flour, add- ing the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs, ivell beaten, and the juice of the lemon, strained. Stir it aU well together, and put the mixture into small cups well buttered; tie them down with a cloth dipped in flour, and boil three-quarters of an hour. Turn them out oi a dish,* ntrew sifted sugar over them, and serve with wine sauce. BOILED APPLE PUFFETS. Three eggs, one pint of milk, a httle salt, sufQcient flour to thicken as wafi9e< batter; one and one-half teaspoonfuls of baking-powder. Fill teacups alter- nately with a layer of batter, and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers. COMMON BATTER. For boiled pudding, frittei-s, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of ;nelted butter, one cupful of flour, and a " small teaspoonful of baking-powder. . Sift the flour, powder and salt together, add the melted butter, the eggs, well beaten, and the inilk; mix into a veij smooth battel', a little thicker than for griddle-cakes., 344 DUMPLINGS AND PUDDINGS. ALMOND PUDDING. Turn boiling water on to three-fourths of a pound of sweet abnonds; let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; beat six eggs to a stifiE froth with three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits; add almonds, stir all together, and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven. APPLE PUDDING, BAKED. Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon, and half a dozen sound, green, tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served cold with cream. • BOILED APPLE PUDDING. Take three eggs, three apples, a quarter of a pound of bread^nxunbs, one lemon, three ounces of sugar, three ounces of currants, half a wine-glassful of wine, nutmeg butter and sugar for sauce. Pare, core and mince the apple and mix with the bread-crumbs, nutmeg grated, sugar, currants, the juice of the lemon, and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a but- tered mold, tie it down with a cloth; boil one hour and a half, and serv^ with sweet sauce. BIRDS' NEST PUDDING. Oore and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even tea- spoonfuls of baking-powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites 61 the eggs well beaten, pour over the apples, and bake one hour in a moderate oven. Serve vidth sauce. BREAD AND BUTTER PUDDING. NO. X. Butter the sides and bottom of a deep pudding-dish, then butter thin slices of' bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any f ruiti youL prefer between each slice, until your dish, is fulL Beat up two eggs, add a DUMPLINGS AND PUDDINGS. 345 tablespoonful of sifted flour; stir with this three cupf ols of milk and a little salt; pour this over the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour; then take the cover off and brown. Serve with wine and lemon sauce. Pie plant, cut up in small pieces with plenty of sugar, is fine made ic this Qlanner. BREAD AND BUTTER PUDDING. No. 2. Place a layer of stale bread, rolled fine, in the bottom of a pudding dish, then 8 layer of any kind of fruit; sprinkle on a little sugar, then another layer of bread-crumbs and of fruit; and so on imtil the dish is full, the top layer being crumbs. Make a custard as for pies, add a pint of milk, and mix. Pour it over the top of the pudding, and bake until the fruit is cooked. Stale cake, crumbed fine, in place of bread, is an improvement. COLD BERRY PUDDING. Take rather stale bread— baker's bread or light home-made — cut in thin slices, and spread with butter. Add a very Uttle water and a little sugar to one quart or more of huckleberries and blackberries, or the former alone. Stew a few minutes imtil juicy; put a layer of buttered bread in your buttered pudding-; dish, then a layer of stewed berries while hot, and so on until full; lastly, a cov. ering of stewed berries. It may be improved with a rather soft frosting over the top. To be eaten cold with thick cream and sugar. APPLE TAPIOCA PUDDING. Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it ^lill be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a Uttle nutmeg and lemon-peel, and put them in a pudding-dish; over these pour the tapioca, first mixinG with it one teaspoonful of melted butter and a cupful of cold milk, and haK a cupful of sugar; bake one hour; eat with sauce. When fresh fruits are in season, this pudding is exceedingly nice, with dam- gens, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Canned or fresh peaches may be used in place of apples in the same manner, moistening the tapioca with the juice of the canned peaches in place of the cold frtilir- Very nico when quite cool to serve with sugar and cream. J46 DVMPUNGS AND fUDDrtfOS, APPLE AND BROWN-BREAD PUDDING. Take a pint of brown bread-crumbs, a pint bowl of chopped apples, mix; add t*ro-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 flour 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 ^ces, 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 oft the crust ; pour over it a quart of boiling 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 teaspoonf ul 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 wafer. Beat up four eggs very hght, and add last. Turn all into a well-buttered pudding-dish, and bake three-quai'ters of an hour. Serve it warm with hard sauce. 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. Eub the butter into a cupful of sugar; beat the yolks very light, 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- tnie a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce. J3UMPLJNGS AND PUDDINGS. 347 BOILEt) BREAD PUDDINIG. To one quart of bread-crumbs, soaked soft iu atiup of hot milk, add one cup- M of molasses, one cupful of fruit, or chopped raisins, one teaspoonful each of spices,, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of 8od£^ about a cupful of floux sifted; boil or steam three hours. Serve with sweet sauce, ALMOND PUDDING No 1. Put two quarts of milk into a double boiler; sbr 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 flre, and let it cool. Take the skins off from' two pounds of sweet almonds, pound them fine, stir them into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring, and six well-beaten eggs, the yolks and whites beaten separately. Put bits ot outter over the top. Bake one hour. A gill of brandy or wine improves it. ALMOND PUDDING. Mo. 2, Steep four ounces of crumbs of bread, shced, ia one and one-half pints of cream, or grate the bread; then beat half a pound of blanched almonds very fine till 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 until 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 foiu: 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- spoonful of salt, one teaspoonful of baking-powder, two cupfuls of sifted flour. Put the whites of the eggs in last. '" Bake in an eai-then 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 smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred iuto this; a pint of berries or 348 DUMPLINGS AlHD PUDDINGS. eliced 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 vnth two krge spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter elmonds broken up. When it has boiled hard, take it off, strain it, and stir it m the cold milk and flour. Set it away to cool, and beat well raght yolks and four whites of eggs; add them to the milk, and stir in, at the last, a ^is.m of brandy or white wine, a teaspoonful of powdered nutmeg, and half a capful of sugar. Butter a large bowl or mold; pour in the misture; tie a cloth tightly over it; put it into a pot of boiUng 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 tmn it out. Tflai 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, aftd let tne pan stand in a kettle of boihng 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 stining until it begins to thicken; then remove the pan from the boilmg water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonf ul 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 yew-pan, with half a cupful of water, and cook them until they are soft. Eemove 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 floiur; add this also to the apple mixture, after which, stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish, and bake forty-five nfunutes in a moderate oven. Sarva with sugar and cream or hard •weetsau.o» DUMPLINGS AND PUDDINGS., 349 CREAM PUDDING?. Beat the yolks and whites of six eggs well, and stir them into one pint of llotir, one pint of milk, a little 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, etir in one pint of cream, and bake in a buttered dish. Eat with cfeam.^ 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 tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour Jialf a cupful of the milk and egg mixture upon them, and beat very jsmooth, gradually adding the rest of the milk and egg mixture. Turn this aH into a double boiler siu:- rounded by boiling water; stir this until smooth and thick like cream^ or about fifteen minutes; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of ^gs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Ooofc for twenty .minutes m&^ioderate oven. Serve cold.| CORN-STARCH PUDDING. Beserve half a cupful of mUk from ia-quart, and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of corn-starch, and a teaspoonful of salt, with the half -cupful of milk; 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 .«ta.'ch Now stir in the lemon-juice and grated rind, doing it very gradually, making it very smooth. ' Brtke in a well buttered dislL lb be eaten odA. Omngeit may be used in placn of lemons. f^m also may bs turned while Aof into several smaD cups or foiTOs previously DUMPUtraSAND PtfDJS^JNOS. 357 Hipped in cold water, place them aside; in one hour they will beilt to turn out. Serve with cream and sugar. Should be boUed all togeth^ noC baked. ROYAL SAGO PUDDING. Three-quarters 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 yplks 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 inass of froth; spread the pudding with either raspberiy 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 ica until ready for use, and beat them in the coolest place you can And, as it will make a much richer frosting. The 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 eauce. 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; boil and stir the sago until dear, 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. fLAIN 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 jtsilk. Put in a mold, alternating t|fc9 <|ark and light. Serve with wh^^ cream or bdQed custard. Thid M more of s blaBe»xaaj3^ than a pudding. 35* DUMPLINGS AND PUDDINGS CHOCOLATE PUDDING. No. 2. One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when cool, add the yolks of five eggs, one cup- ful of sugar; flavor with vaniUa.- Bake ahout twenty-five minutes. Beat the five whites of eggs to a stiflf froth, adding four tablespoonluls 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 vanilla, 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 milk on the range, and when it comes to a perfect boil 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 bttle pow- dered sugar, and flavor vnth vanilla, and use as a meringue. CHOCOLATE PUDDING. No. 4- Half a cake of chocolate broken in one quart of milk and put on the range untD it reaches boiling point; remove the mixture from the range; add four 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 vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth, and add a little sugar; cover the top of the pudding with a meringue, and set in the oven until a light brown. Serve cold. TAPIOCA PUDDING. Rve tablespoonfuls of tapioca, one quart of mUk, 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 hoiir, 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 boil it in 8 battered basin one and a half houia. DUMJ>UNGS AND PUDDINGS, 359 STRAWBERRY TAPIOCA This mak^ 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 ajjy 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 dear. 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 cupful of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Bub the butter and sugar together; beat the eggs, yolks and whites separately; mash the raspberri^ 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 full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked, and serve with fruit sauce made with raspberries. This pudding 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 vrith 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 overu 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 milk, half a cupful of white sugar, ajittle^8alt,.half a tea- spoonful of baking-powder, 6ldn«il W half a cupful of sifted Sour. Soak the 360 DUMPLINGS AND PUDDINGS. crumbs in milk, add the eggs, beaten Ugbt, vtiSdm^^^xSA, sh^, floor and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to pr§vent mold from upsetting, and boil three hours. Eat hot with hard sauce .or batter, powdered eugar, one teaspoonful of extract of nutmeg; FRUIT PUDDING, CORN-MEAL. Take a pint of hot milk, and stir 19 tfif ted Indian meal till the batter is stiff; add a teaspoonful of salt and half of a raip of molasses, adding a teaspoonful oi soda dissolved; then stir in a pint of wh<»'tleberries 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 hoius; the water must boil wheo it is put in; you can use cranberries and sweet sauce. APPLE CORN-MEAL PUDDING. Pare and core twelve jrippen apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn-meal; add a little salt, then the apples, four spoonfuls of chopped suet and a teacupful of good molasses, adding a teaspoonful of soda dissolved; nrix these well together; pour into a buttered ciiili, aad bake four hours; serva hot, with sugar anS wine sauce" This ia the most simple, cheap aad luxurious fruit puddiag that can be mads. 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 Sour 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 {he rhubarb will be on top. Serve with sugar and cream. FRUIT PUDDINGS. Fruit puddinp, such as green gooseberry, are very nice made i^ 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 goosej^erries and three oimoes c^ sugar; after having made your pad«, take half the- fruit, and lay it at the bottom of your basin; then add half yom* sugar, then put the remainder of the gooseberries in, and the remainder of the sugar; pn that, draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boQ in plenty of water. SVuit puddings of this kind, such as apples and ilabaxb. 6h£//imS AifD PVD&tHeS. 361 Bofi &a^aniipar, take out of the saace-pan, untie the clotitt^ bun t}^ (^ a dJdi, or tel tt renui^ fn the basin, and serve with siigiir over. A thin cover dl the paste may be rolled round and put over the pudding. Rq» cherries, currants, raspberries, greengages, plums and such like firuity will 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 boiliag water and the juice of one lemon; then the whites of four well-beaten eggs; beat all together until it is light and frothy, or until the gelatine will not settle clear in the bottcon 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 foiir eggs, four tablespoonfuls of ^gar, and the grated rind of a lemon; bofl. DELMONICa PUDDING. Three tablespoonfuls of corn-starch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light; then add the sugar and beat again till very light; mix the com starch with a little cold milk; mix all together and stir into one quart of milk Just as it is about to boil, having added a little salt; stir it until it has thickened well; pom* it into a dish for the table and place it in the oven imtfl it will 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 light brown. This is a very delicate and deUcious pudding. SAUCER PUDDINGS. Two tablespoonfuls of floiu", two tablespoonfuls of powdered sugar, three e^s, a •teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the «ggs, add them to the milk, and beat up with the flour and sugar. Butter well tliree saucers, half fill them, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enougli, out in half, and spread a thin layer of preserve beWeen each half; close them again, and serve with cream. NANTUCKET PUDDING. Que quart ^ benies or any small fruit; two taUB;vf>oo|l^ 0^ tsuas, tTOO taUespeottfuls e£ cnsart sinun^ togettiar asA torn ii^ molds; ecrvor witb.fiost : je* t>VMPLlNGS AND FUDDtNG^- ing 9S for cake, or with whipped eggs and sugar, browning lightly In the oven; serve with cream. TOAST PUDDING. Toast several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fhiit in alternate layers. Serve warm with rich hot sauce. PLAIN RICE PUDDING. Pick over, wash and bofl, a teacupful of rice; when soft, drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix vrith it a cupful of sugar, a teaspoonful of grated nutmeg, and one of ground cinuamoa 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, vtdth sweet wine sauce. K 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 teacupfuls of water; then add, while the rice is hot, three tablespooufuls of butter, five tablespoonfuls of sugar, five eggs well beaten, one tablespoGnf ul 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. —Astor Roiiae, Neto York i RICE MERINGUE. One cupful of carefully soiled rice, boiled in water until it is soft; when done, drain it so aa 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 little nutmeg, or flavor with lemon or vanilla; 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 vanilla; 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- Bjioonfuls of rice flour that has been moistened in a little milk; 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 test thing, is also an improvement. RICE PUDDING WITHOUT EGGS. Two quarts o£milk, two-thirds of a cupful of rice, a cupful of sugar, a piece or baiter 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 begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold. FRUIT RICE PUDDING. One large teacupful of rice, a Uttle water to cook it partially; 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 vidth sweet sauce. Do not butter your dish. BOILED RICE PUDDING. No. 1, One cupful of cold, boiled rice, one cupful of sugar, four eggs, a pinch o£ soda, 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 vdth sweet fruit sauce. BOILED RICE PUDDING. No. 2. Wash two teacupfuls of rice, and soak it in water for half an hour; then turn ofif the water, and mix the rice with half a pound of raisins stoned and cut in halves; add a little salt, tie the whole in a cloth, leaving 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-BALLS. 'Wash two teacupfuls of rice, and bofl it in one teacupful of water and one of milk, with a Uttle salt; if the rice is not tender when the milk and water are absorbed, add a httle 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 custard and balls should be flavored with the sama- 364 DUMPLINGS AND PUDJ>WOS. PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold mWlr in which you have rubbed smooth a heaping tat^e- spoonftd of cornstarch; add sugar to suit your taste; three well-beaten eggs, about a teaspoonful of butter, and a little grated nutmeg. Let this (tome to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty miimtea, according to the state of the oven. , Serve with or without sauce. A Uttle cream improves it if poured over it when placed in saucers. BLACKBERRY OR WHORTLEBERRY PUDDING. Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a tea- spoonful of salt, a Uttle cloves and cinnamcm, a teaspoonful of soda, dissolved in a littl0 of the milk. Stir in a quart of hucldeberries, floured. Boil in a V^ll- buttered mold two hours. Serve with brandy sauce. BAKED HUCKLEBERRY PUDDING. One quart of ripe, fresh hucklebemes or blueberries; half a teaspoonful of mace or nutmeg, three eggs ■wreU beaten, separately; two cupfuls of sugar; one tablespoonful of cold butter; one cupful of sweet milk, one pitit of flour, two teaspoonfuls of baking-powder. Eoll the berries Well in the floor, and add them last of alL_ Bake half an hour and serve with sauce. ' There is no more delicate and dehcious pudding than this. FRUIT PUDDING. This pudding is made without Goc*ingand is nice prepared the day before used. Stew currants or any small fitiits, either fresh or dried, sweeten with sugaf to taste, and pour hot over cmd I^&ced in layers with stewed peaches. BOILED CURRANT PUDDING. Five cupfuls of rafted flopr in which two teafepoonfub of Isaking powder have been sifted. One-half a caitful of chopped suet; half a. pound o£ Xfixmstta, miUt. a pinch of salt. Vh^ thfl oufraots, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with suiScient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for three hours and a half. Serve with jeDy eaiice made very sweet. TRANSPARENT PUDDING. A small cupful of fresh butter wamaed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten aeparatdy. Beat the butter and sugar light, and then add the nutmeg and the beateo eggs, which should be stirred in gradually; flavor with vanilki, almottd, peach or roeewater; stir hard; butter a deep dish, line withl puff-i»ate, and bake half an hour. Th£ai make a meringue fen: the top, and brown. 1 Swve edd. SWEET-POTATO PUDDING. To a laige sweet potato, we^^iing two pounds, allow half a pound of sugar, half a pound at butter, one giH of sweet cream, one gill of strong wine or brandy, one grsted mittn^ a little lemon peel, and four eggs. BoU the potato tmtil thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside toicool whfie you beat the eggs light,'and add the seasoning last. Line tin plates wiUi puff -paste, and pour in the mixture. Bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly sliced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar, and serve, with the addition of a glass of rich milk for each person at table. PINEAPPLE PUDDING. Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and sUce thin a large pineapple; place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until alLia used. . Pour over a small teacupful of water, and covei- with slices of cake which have been dipped in cold water; cover the whole vdth a buttered plate, and bake slowly for two hours. ORANGE ROLEV FOLEY. Make a light dough the same as for apple dumplings, roD it out into a narrowl lesg sheet, about quarter of an mch thick. Spread thickly over it peeled and ■Used omages, sprinkle it plentifuSy wiUi white sugar; scatter over all a tea- ■poonfti] or two of gpfated omnge-twel. then ro9 It up. Fold the edges well $0i SiffaiFLiNGS AND\FU£»Bm&&,. together, to keep the jnices from mnning out. Boil it ia a floured lAsfiHa one hoar and a half. Serve it with lemon sauce. Tine. ROLEY FOLEY PUDDING. (Apple.) Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit dough ma7 be used if rolled thinner; roll not quite half an inch thick, lay the eUces on the paste, roll up, tuck in the ends, prick deeply with a fork, lay it in a steamer, and steam hard for aQ hour and three-quarters. Or, wrap it in a pud- ding-cloth well floured; tie the ends, baste up the sides, plunge into boiling water, and boil continually an hour and a half, perhaps more. Stoned cherries, dried fruits, or any kind of berries, fresh or dried, may be used. FRUIT FUFF FUDDING. Into one pint of flour stir two teaspoonf uls baking-powder and a httle salt; then sift and stir the mixture into milk, until very soft. Place well-greased cups in a steamer, put in each a spoonful of the above batter, then add one of berries or steamed apples, cover with another spoonful of batter, and steam twenty minutes. This pudding is deUcious made with strawberries, and eaten with a sauce made of two eggs, half a cup butter, a cup of sugar beaten thor- oughly wtth a cup of boiling milk, and one cup of strawberries. SPONGE CAKE PUDDING. No. i. Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces; split and spread with butter, and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; poxir. over the cake, and bake one-half hour. The cake will sweU and fill the custard. Serve with or without sauce. SPONGE CAKE PUDDING. No. 2 Buttera pudding- mold: fiU the mold with small spongecakes or sUces of stale plain cake, that have been soaked in a Uquid made by dissolving one-half pint of jelly in a pint of hot water. This will be as fine a flavor and much better for all than if the cake had been soaked in wine. Make a suflScient quantity of custard to fill the mold, and leave as much more to be boiled in a dish by itself. Set the mold, after being tightly covered, into a kettle, and boil one hour. Turn out of the mold, and serve with some of the other custax" J. poured over it. GRAHAM PUDDING. Mix well together one half a coffee-cupful of molasses, one-quarter of a cup- M of butter„ one egg, one-half a cupful of milk, one-half a teaspoonful of pure DUMPLINGS AND PUDDINGS. 367 soda, one and one-half cupfuls of good Graham flour, one small teacupf ul of raisins, spices to taste. Steam four hours, and serve with brandy or wine sauce, or any sauce that may be preferred. This makes a showy as well as a light and wholesome dessert, and has the merit of simplicity and cheapness. BANANA PUDDING. Cut sponge cake in slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavor with a little wine, and pour over it. Beat the whites of the eggs to a stiff froth and heap over the whole. Peaches cut up, left a few hours in sugar and then scalded, and added when cold to thick boiled custard, made rather sweet, are a delicious dessert. DRIED PEACH PUDDING. Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft. When all is cool, add two well-beaten eggs, half of a cupfiil of sugar and a pinch of salt; flavor to taste. Put into a well-buttered pudding-dish and bake half an horn:. SUET PUDDING, PLAIN. One cupftd of chopped suet, one cupful of milk, two eggs beaten, half a tea- spoonful of salt, and enough flour to make a stiff .batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth, and boil three hours. The same, made a little thinner, wdth a few raisins added, and baked in a weU- greased dish is excellent. Two teaspoohfuls of baking-powder in the flour improves this pudding. Or if made with soiu- milk and soda it is equaJly as good. SUET PLUM PUDDING. One cupful of suet, chopped fine, one cupful of cooking molasses, one cupful of miTlr, one cupful of raisins, three and one-half cupfuls of flour, one egg; one teaspoonf ul of cloves, two of cirmamon, and one of nutmeg, a little salt, one tea- spoonful of soda; bofl three hom-s in a pudding-mold set into a kettle of ■Water, eat with common sweet sauce. If sour milk'is used in place of sweet, the pud- ding will be much lighter. PEACH COBBLER. Line a deep dish with rich thick crost; pare and cut into halves or quarters Bome juicy, rather tart peaches; put in sugar, spices and flavoring to taiste; stew «t slightly, and put it in the lined dish; cover with thick crast of rich puff paste. 368 DUMPLINGS AND PUDDINGS. and bake a rich brown; whea done, break up the top crust into small pieces, and stir it into the fruit; serve hot or cold; very palatable wijihout sauce, but more 80 with plain, rich cream or cream sauce, or with a rich brandy or wine. Other fruits can be used in placeofpeaches. Currants are best ma de in t b ia mann er: • Press the currants through*asieTel;o^fre& it from'pips; to each pint of the' pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff -paste; serve with cream. White currants may be used instead of red. HOMINY PUDDING. Two-thirds of a cupful of hominy, one and a half pints of milk, tivo eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanUla, one cupful of sugar. Boil hominy in milk one hour; then pour it on the eggs, extract and sugar, beaten together; add butter, pour in buttered pudding-dish,' bake ia hot oven for twenty minutes. BAKED BERRY ROLLS. Eollrich biscuit-dough thin, cut it into Uttle squares forn: inches wide and seven inches long. Spread over with berries. EoU up the crust, and put the rolls ia a dripping-pan just a little apart; put a piece of butter on each roll, spices if you like. Strew over a large handful of sugar, a little hot water. Sb* in the oven and bake like dumplings. Served with sweet sauce. GREEN-CORN PUDDING. Take two dozen full ears of sweet green com, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one quart of milk, according to the youngness and juiciness of the com. Add four eggs well beaten, a half teacupful of flour, a half teacupful of butter, a tablespoonful of sugar, and salt to taste. Bake in a.weU-greased earthen dish, in a hot" oven, two hours. Place it on the table browned and smoking hot,- eat it with plenty of fresh butter. This can be used as a dessert, by serving a sweet sauce with it. If eaten plainly with butter, it answers as a side vegetable. GENEVA WAFERS. Two eggs, three oxmces of butter, three oimces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sjfted sugar gradu- ally, and then mix all well together. Butter a baking-sheet, and drop on it a ^S^Q^nf^l oMibe mixtiu'o at a time, leaving a space between each. Bake in a 6(»1^6veD;^ra,tch the pieces of paste, and. when half done, roll them up like DVUrUKGS AifD PUnoiNCi. 369 warers, and put in a sm»ll we^ge of bread or piece of wood, to keep them in shape. Return them to the oven iintil crisp, Befpjie sejTJjjg, remove the bread, put a spoonful of preserve in the widest end, and fiU up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very mce, and very easily made. MINUTE PUDDING. No. i. Set a sauce-pan or deep frying-pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt, and a piece of butter 35 large as half an egg; when it boils have ready a dish of sifted flour, stir it into the boiling mUk, sifting it through your fingers, a handful at a time, until it becomes smooth and quite thick. . . Turn it into a dish that has been dipped in water. ' Make a sauce very sweet to serve with it. Maple molasses is f,ne with it. This pudding is much improved by adding canned berries or fresh ones just before taking from the stove. MINUTE PUDDING. No. 2. One quart of milk, salt, two eggs, about a pint of flour. Beat the eggs well; add the flour and enough jnW^ to make ifc smooth. Butter the sauce-pan and put in the remainder of the milk well salted; when it boils, stir in the flour, eggs, etc., lightly; let it cook welL . It should be of the consistency of thick com mush. Serve immediately with the following simple sauce, viz : Eich milk or cream sweetened to taste, and flavored with grated nutmeg. SUNDERLAND PUDDING. One cupful of sugar, haJf a cupful of cold butter, a pint of milk, two cupfuls of sifted flour, and five eggs. Make the milk hot; stir ia the butter, and let it cool before the other ingredients are added to it; then stir in the sugar, flour, and eggs, which should bo well whisked, and omit the whites of two; flavor with a little grated lemon-rind, and beat the mixture welL Butter some small cups, rather more than half fill them; bake from twenty minutes to half an hour, according to the size of the puddings, and serve with fruit, custard or wine sauce, a Uttle of which may be poured over them. They may be dropped by spoonfuls on buttered tins, and baked, if cups are not convenient. JELLY PUDDINGS. Two cupfuls of very fine, stale biscuit or bread crumbs; one cupful o£ rich milk— half cream, if you can get it; five eggs, beaten very light; half a. tea- spoonful of soda, stirred in bofling water; one cupful of sweet jelly, jam or mar- malade. Scald the milk and pour over the crumbs. Beat imtil half cold, and 370 DUMPLJNGS AND PUW/NGS. stir in the beaten yolks, then whites, finally the soda. Fill large cups half fuU with the batter; set in a qiiick oven and bake half an hour. When done, tmn 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 slit by pinrtikig the edges with your fingers. Eat 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: delicious with rich sauce. READY PUDDING. Make a batter of one quart of milk, and about one pound of fiour; add six eggs, the yoUcs and whites separately beaten, a teaspoonful of salt and four tablespoonf uls 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 thein a little good, sweet creamy then fry lightly in fresh butter in a smooth frying- pan; when done, place over each slice of cake a layer of preserves; or, you may make a rich sauce to be served with 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 V/ITH CRACKERS AND CREAM. Pick over carefully one quart of blueberries, and keep them on ice untfl 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 fill the bowl with the richest of cold, sweot 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, cmnamon 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. BRANDY OR WINE SAUCE. No. i. Stir a heaping teaspoonful of corn-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 aa an egg, boil all together ten minutes. Eemove 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 cujrful 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 little at a time, a teaspoonful of grated nut- meg. Place- the bowl in a basin of hot water, and stir for two minutes. The «auce should be smooth and foamy. ' BRANDY OR WINE SAUCE. No. 3 Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonf uls of sherry wine or brandy, and a quarter of a cupful of boiling water. Beat batter and sugar to a cream, add the whites of the eggs^ one at a time, unbeaten, and then the wine or brandy. Place the bowl in hot water, and ptir tiD smooth and frothy. 37t SAUCES F(m PUDDllfGS. 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 Qre, stir it until it oooks sufloiently 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, sis whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let the sauee boil, straia 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 well beaten. Boil a teacupful of milk and turn it^ boiling hot, over the mixture slowly, stirring all 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 all together until it becomes the consistent of eymp. Flavor with lemon or vanilla extract. A tablespoonful of lemon- joke is an improvement. Nice with, cottage pudding. LEMON SAUCE. One cnpfol of sugar, half a cupful of butter, ound and a quarter of refined sugar. _. Put 3«4 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 jelly is nice made after this recipe. CURRANT JELLY. (New Method.) This recipe for making superior jelly without heat is given in a Parisian journal ci 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 cellar. In about twenty-four hours a considerable amount of froth will cover the surface, pro- duced by fermentation, and this ibust 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 jelly of the most 8a,tisfactory flavor will 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 ofiF the down from them, core them, and cut them small; put them in a preserv- ing kettle with a teacupful of water for each poimd; let them stew gently until soft, without mashing; put them in a thin muslin bag vsrith the Uquor; press them very lightly; to each pint of the liquor put a pound of sugar; stir it until it is all dissolved, then set i£ over the fire, and let it boil gently, until by cooling some on a plate you find it a good jelly; then turn it into pots or tumblers, and when cold, seciu-e as directed for jellies. RASPBERRY JELLY. To each 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. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly 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 jelly answers for making raspberry cream, and for flavoring various sweet dishes, when, in winter, the fresh fruit is not obtainabla TSSSMUVES, JELLIES, ETC. 38$ APPLE JELLY. Sdect 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 jelly-bag; return to the kettle, which must be care* fully washed, and boil halC an hour; measure it and allow to every pint of juicer 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 sparkling, delicious jelly imaginable. Eed apples will give jelly the color and clearness of claret, while that from light 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 flannel jelly-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jeUy comes much stiffer; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a poimd of loaf sugar to every pint of juice, and boil fast for at least half an hour. Try a littte, 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-lined 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 boil these ingre- dients together until a rich S3rrup 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 jelly, 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 bla^ 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 '• coarse flannel, then proceed as for currant jelly. 386 J>/iES£Jiy£S, JELLIES, ETC PEACH JELLY. Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough watei* 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 boil, 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, boil and skim it imtil 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. Boil in three waters until tender, and. set aside. Grate the rind of the remaining oranges; take off, and throw away every bit of the thick white inner skin; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice tliat will come away, without pressing them, over the sugar; heat this, stirring until the sugai- is dissolved, adding a very little water, unless the oranges ai-e very juicy. Boil and skim five or six minutes; put in the boiled shreds, and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When. cold, put iato 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.madeas'you would prepai-e orange — allowing a poimd and a quarter of sugar to a pound of the fiiait, and using but half the gratfed 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 fii-e, together with a wineglassful of Madeira wine, and half pound of sugar. When well stewed, split PRESEJiyES. JELLIES, ETC. ^f and stone two and a half pounds of raisins, and put them td stew Vidth the apples, and enough water to prevent their bm-ning. When ail appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, i£ you Uke, 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 fine, and not too ripa ben'ies, allow three-quarters of a pound of sugar. Put them int6 a preserving 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 jellies and jams is as the German women do: Cut round covera from writing paper a half-inch too large for the tops, smear the inside with the unbeaten wliito of an egg, tie over with a cord, and it win dry quickly and ba absolutely preservative. A circular paper dipped in brandy, and laid over the toothsome contents before covering, will prevout any dampness from affecting the flavor. I have removed those covers heavy with mould to find the pre- serve intact. GOOSEBERRY JAM. Pick the gooseberries just as they b?gia to tam, Stemj wash and weigh. To four pounds of fruit add half a teacuj. Tyl of water: bcil 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. Pour pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of thesugar 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 off 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 five or 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 j nice (a littk less wiE do)ijmd boil gently 388 PSESERyES, 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 ia made in the same way, leaving out the currant juice. A NEW WAY OF KEEPING FRUIT. It is stated that experiments have been made in keeping fruit 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. Bemember 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 Bugar to penetrate. Strew sugar oyer them, allow 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 boiUng 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 Bhrinks as it cools, and the glass contracts,, and allows the air to enter the cans. They mdist 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. . K 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 as they cool, dip the mouth into the melted wax. Place in a basin of cool water. Pack in a cool, dark, and dry cellar. After one week, examine for flaws, cracks or signs of ferment. 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 normal 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 cae 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 on6 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 fill the jars, taking them out of hot water into which they were put when cold, remain' ing until.it was made to boil around them. In this way you will find out if the glass has been properly annealed; for we consider glass jars with stoppers screw- ing down upon Indiarrubber rings as the best for canning fruit in families. They shotild 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 miut be of flue flavor, and npe, 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 (he water they boil in, if not too much. We use a large coflfee-cupf ul of sugar for a qu£irt 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 fruit add three-fourths of a poimd of sugar; let them stand two or three hours, till the juice is drawn from them; pour it into the kettle and let it come to a boil, and remove the scUm which rises; then put in the berries very carefuDy. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. CANNED FRUITS. 391 TO CAN QUINCES, Cut the quinces into thin slices like apples for pies. To one quart jarful of quince, take a ooffee-saucer and a half of sugar, and a coffee-cupful of water; put thesngar and water on the fire, and when boiling put in the qmnces; have ready the Jars with their f astenings> stand the jars in a pan of boiling water on the stove, and when the quince is cleavand tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as .quickly as possible, CANNED PINEAPPLE. For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water; boil, ^rup five' minutes and sldm 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 up. Cut the fruit half an inch thick. CANNED FRUIT JUICES. Canned fruit juices aro an excellent substitute for brandy or wine in all pv.ddings and sauces, etc. It is a good plan to can the pure juices of~fruit in the sunmaer 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 boiling point, and bottle while hot in small bottles. It must be sealed very tight while it is hot. WiU keep a long time, the E^me as canned fruit. CANNED TOMATOES. Canning tomatoes is quite afimple process. ^ A large or smaJl. 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 watev* or any seasoning, and brought to a boD. After boiling slowly one-half hour, they are put into the jars while boiling hot and sealed tightly. They %vill 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. 39» CANNED SRUITS. TO CAN CORN. Split the kemeb lengthwise with a knife, then scrape with the back of the knife, thns 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 jsmaJl end of a potato masher, aa this will enter the can easfly. 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 vdth 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. Fill the boiler in this manner, then cover the cans weU with cold water^ place the boiler on the fire, and hoil three hours without ceasing. On steady boiling, 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 ti^ten, let them remain until cold, then tighten again. Wrap each can in brovTn paper ..to exclude the Ught, 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. You will observe that in canning com the cans are not wrapped in a cloth nor heated; merely filled virith the cut com. The com in the cans will shrink considerably in boiling, but on no accoimt open theni after canning, TO CAN PEAS. Fin the can full of peas, shake the can so they can be filled weQ. You cannot press the peas in the can as you did the com, but by shaking the cans they may be filTed quite full Pour into the cans enough cold water to fill to overflowing, then screw the cover tight as you can vrith your thumb and first finger and proceed exactly as in canning com. String beans are cut as for cooking and caimed in the same manner. No seasoning of salt, pepper or sugar should be added. — Mary Ourrivr Parsons. CANNED PLUMS. \ To every pound of plums allow a quarter of a pound of sugar. ^ Put the sugar and plimis 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. CAtttfED FRVtTS. 3«3 CANNED MINCE-MEAT. Mince-meat for pies can be preserved for years if canned the Same as fruit while hoi, and put into glass jars and sealed perfectly tight, and set in a coo!, 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 will 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 untU tender, add no seasoning; then mash them very fine With a potato- masher. Have ready your cans, made hot, and then fill 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, vrith suflScient water to boil them soft; then sift through a colander, removing the sjiones. To each quart of peach put one and one-half pound of sugar, and boil very slowly one hour. Stir often, and do not let them bum. Put in stone or glass jars, and keep in a cool place 394 CANNED FRUITS. 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 & 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. «N^VjeXa>/'» , ^ 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 Btand a quarter of an hour, and then filter it through fine muslin. Alwajs 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 theni 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 safifron, 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 yelk ,/ 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 colorTcing, put the grated peel of a lemon or orange in a th&l miiBlin bag, equeezing 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 wtmt it.for immediate use, take oflf the green froth as.it rises, and mix it Witt tha article you intend to color. If you wish to keep it » few days, take as i# COLORING FOR fRUlT, ETC tha jiiice when yon have pressed out a teacupful, and adding lo iS 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 them on a baking-sheet, and dry them in a warm place. They are used iij ornamenting cake. CARAMEL OR BURNT SUGAR. Put one cupful of sugar and two teaspoonfuls 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 clarifying 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 liquid the albumen coagulates in a floccxilent manner, and, entangling \vith the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight. yjSV»«/i!)/-a P Boiling water is a very important disideratum 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 moat 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 to 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 suflScient 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- J97 398 COFFBB^ TEA, BEVERAGES. erage. Opinions difEer as to the exact proportions of Mocha, Java, etc., which should be mixed to produce the best effect ; 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 cofifee to each person, and two extra to make good strength. Mix one egg with grounds; pour on cofifee 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). Pit 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. COFPEB, TEA, BEVERAGES. y^ Many drop a tiny piece of sweet butter into their cup of hot cofEee as a sub- stitute for cream. TO MAKE TEA. Allow two teaspoonf uls 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 ofiE 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 Cook says: Di-ink your tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters never do; epicures 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 tm-bid. Tliis turbidity, if I remember the cylopaedia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in mild disguise. ICED TEA. Is now served to a considerable extent during the stunmer months. It is oi 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-chesl till required. Use the black or green teas, or both, mixed, as fancied. CHOCOLATE. Allow half a cupful of grated chocolate to a pmt of water and a pint of mUk. Eub the chocolate smooth in a httle 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. 400 COFFEE, TEA, BEVERAGES. They throw in the chocolate just aa the ■water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfnls of good milk, and when it haa boiled sufSciently, eerre with a spoonful of thick whipped cream with eadi cup. COCOA. Six tablespoonf uls of cocoa to each pint of water, as much milk as water, sugar to taste. Eub cocoa smooth in a Uttle cold water; have ready on the fir© a pint of boiling water; stir in grated cocoa paste. Boil twenty nfiinutes, 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 milk which has lost most of its fat and a small percentage of casein, and which has become sour by fer- mentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true mUk peptone— that is, milk already partially digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible natiure 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 believed to exercise a general impression on the Uver. It is well adapted to many cases where it is .customary to recommend lime 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 audcancerof the^tomach, it is the only food that can be retained. * —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, TEAJBEVERAQES.: 4<»» vheQ It will be ready for bottling; just before bottling you may add a smaO 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 dear. Draw-oft' 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 undjs* turbed till March; then strain again, and bottle. These directions, if carefully followed out, will insure you excellent wine. —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 boiling water to cover them; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand untU 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 liquor, 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 iato 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: akim off what rises every morning. Pw 402 COFFEE, TEA, BEVERAGES. the juice in a cask, and leave it open for twenty'-fpur hours; then bung it up, and put clay over the bung to keep the air out. Let ybiu-vnne "remain in the cask until March, when it should be dmwn'off Imd 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 will 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 with a small cake of compressed yeast to about ten gallons of wine, and leave the bung out of the cask until the wine 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 vrine 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 Eiu-ope. I'To some I new honey, strained, add spring watery put a whole egg into it; boil this liquor till the egg swims above the Uquor; 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 muslin biag; accelerate the fermentation with yeast; whenjvorked suffi-. ^ciently, bung up; in six weeks dravv off into bottles. Another Mead. — Boil the combs, from which the honey has been drained, with reufficient water to make a tolerably sweet liquor; ferment this with yeast, and proceed as per previous formula. Sack Mead is made by adding a handful of hops and sufBcient brandy to the comb liquor.' COFFEE, TEA, BEVERAGES. «°J BLACK CURRANT WINE. Four quarts of whiskey, four quarts of black currants; four pounds of brown 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 Bugar, 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 80, 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 cherried 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 Uquorthus prepared; stir in well and botfle, 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. BLACl^BERRY CORDIAL, Warm and squeeze the berries; add to one pint of juice one pound of wlijte 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 eubjectiou. It will arrest dysentery if given in season, and is a pleasant and safe remedy. Excellent for children when teething. HOP BEER. Tako 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 nainutes, 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 bottlioir. 4tH 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 boiling 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. When 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 yefist, 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 ia place of the essence. ROMAN PUNCH. No.tl. 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 instead 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 well, 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- iceT It is usu ally served at dmners 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 juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use. 4X>FFEE, TEA, dSVERAGBS. 405 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 fill 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 immediately foam up to the top. Sassafras mead will be found a cheap, wholesome, and pleasant beverage for varm weather. The essence of sassafras, tartaric acid and carbonate of soda, onfut in s goblet of water will make a delicious drink on a hot day. 4o6 COFFEE, TEA, BEVERAGES. FOR A SUMMER DRAUGHT. The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a email teaspoonful of carbonate of soda. Squeeze the juice from the lemon, strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well-mixed, put in the soda, stir well, and drink while the mixture is in an eflfervescent state. [NOYEAirCORDIAC. To one gallon of proof spirit add three pounds of loaf sugar and a table- spoonful of extract of almonds. Mix well together, and allow to stand forty- eight hours, covered closely; now strain through thick flarmel, and bottle. This liquor will be much improved by adding half a pint of apricot or peach juice. EGG NOGG. Beat the yellows of twelve eggs very Lght, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the eggs, one glass of old whiskey, one grated nutmeg, and three pints of rich milk. Beat the whites to a froth and stir in kist. EGG FLIP, OR MULLED ALE. Boil one quart of good ale, with some nutmeg; beat up six eggs, and mix them with a httle cold ale; then pour the hot ale to it, and pour it back and forth several times to prevent its curdhng; warm, and stir it till sufSciently thick; add a piece of butter or a glass of brandy, and serve it with dry toast. MILK PUNCH. One pint of milk made very sweet; a wine-glassful of brandy or rum, well- stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass. FINE MILK PUNCH. Pare off the yellow rind of foiu" large lemons, and steep it for twenty -foiu hours in a^u^rt of byandy or rum. Then mix with it the juice of the lemons,' a pouQd gilds' balf of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskinuned milk, made boiling hot, and strain the whole through a jelly bag. ,. You may either use it as soon as it is cold, or make a larger luaotit^^^. the above proportions), and botU^ it. i.It will keep several months. COFFEE, TEA. BEVERAGES. 40f TO MAKE HOT PUNCH. Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, ooe^ large lemoii, half a teaspoonful of nutmeg, one pint of boiling water., Bub the sugai' over the lemon until it has absorbed all the yellow part of the^ ekin, then put the sugar into a punch-bowl; add the lemon- juice (free from pips), ; and mix these two ingredients, well together. Pour over them the boiling wat^r, stir well together, add the rum, brandy, and nutmeg; mis thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the pro- cesses of mixing must be diligently attended to. (This is an old-style pimch.) LEMONADE. Three lemons to a pint of water makes strong lemonade; sweeten to your taste. STRAWBERRlTWATERi Take one cupful of ripe huUed berries; crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized fugar and half a pint of cold water. Pour the mixture into a fine sieve, rub through and filter till clear; a<3d the strained juice of one lemon and one and a half pints of cold water, mix thoroughly, and set in ice-chest till wanted. This makes a nice, cool drink on a warm day, and easily to be made in straw- berry season. STRAWBERRY AND RASPBERRY~SYRUP. Mash the fresh fruit, express the juice, and to each quart add three and a half pounds of, granulated sugar. The juice, heated to 180° Fahrenheit, and strained or filtered previous to dissolving the sugar, will keep for an indefinite time, canned hot in glass jars. The juice of soft fruits is best when allowed to drop therefrom by its own weight, lightly mash the fruit and then suspend in a cloth, allowing the juice to drop m a vessel beneath. Many housekeepers, after the bottles and jars are thoroughly washed and dried, smoke them with sulphur in this way: Take a piece of wire and bend it around a small piece of brimstone the size of a bean; set the brimstone on fire, nut it in the jar or bottle, bending the^^er end- over the mouth of the vessel, and cover with a cork; after the brimsto^ has burned away,. fill the vessel with the syrup or preserves and_covertigh%._ There is no sulphurous taste left bjr the procesB.; 408 COFFEE, TEA, BEVERAGES. KOUMISS. Koumiss is prepared by dissolving four ounces of white sugar in one gal- lon of skimmed milk, and placing in bottles of the capacity of one quart; add two ounces of bakers' yeast, or a cake of compressed yeast to each bottle. Cork and tie securely, set in a warm place until fermentation is well under way^ and lay the bottles on their sides in a cool cellar. In three days, fermentation will have progressed sufficiently to permit the koumiss to be in good condition. PINEAPPLE VINEGAR. Cover sliced pine-apples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar. . Boil it all together about ten minutes, skim carefully until nothing rises to the surface, take from the fire; When cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly fiavored fruit, is fine; a table- spoonful in a glass of ice-cold water, to drink in warm weather. RASPBERRY VINEGAR. No. 1. Put a quart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty-four hours, then strain through a fiannel bag, and pour this liquor on another quart of berries; do this for three or four days successively,and strain it; make it very sweet with loaf sugar; bottle and seal it. RASPBERRY VINEGAR. No. 2. Turn over a quart of ripe raspberries, mashed, a quart of good cider vin- egar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice, and put in a pint of good brandy. Seal it up in bottles, air tight, and lay them on their sides in the cellar; cover them with sawdust. When used, pour two tablespoonf uls to a tumblerful of ice- water. Fine. HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of warm rain-water, one gallon of com- mon molasses, and two quarts of yeast; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it will be good vinegar. If cider can be used in place of rain-water the vinegar will make much sooner — will not take over a week to mako a very sharp vinegar. Excellent for pickling purposes. VERY STRONG TABLE'VINEGAR: Take two gallons of good cider and thoroughly mix it with two pounds of new honey," pour into your cask or bottle, and let it stand from four to six months, when you will have vinegar so strong that it cannot he used at table without diluting with water. It is the best ever procured for pickling purposes. PINEAPPLE-ADE. Pare and slice some very ripe pineapples; then cut the shoes into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiUng water, allowing a small hali pint to eaoh pineapple. Cover the pitcher, and let it stand till quite cool, oc- casionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel, and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious. SEIDLITZ POWDERS. Fold in a white paper a mixture of one drachm of Eochelle salts and twenty- five grains of carbonate of soda, in a blue paper twenty grains of tartaric acid. They should all be pulverized very finely. Put the contents of the white paper into a timibler, not quite half fuU of cold water, and stir it till dissolved. Then put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly, while foaming. INEXPENSIVE DRINK. A very nice, cheap drink which may take the place of lemonade, and be found fully as healthful, is made wdth one cupful of pure cider Vinegar, half a cupful of good molasses, put into one quart pitcher of ice-water. A tablespoonful of ground ginger added makes a healthful beverage. Dishes for invalids should be served iu the daintiest and most attractive way; aever send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite. When prepanng dishes where milk is used, the condition of tho patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constinated, caro should bo taken not to heat the milk above the boiling point. The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from iUness can partake' of a little piece of roast mutton, chicken, rabbit, game, fish, simply dresseiJ, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. A^ a rule, an invalid will be more likely jfco enjoy any preparation sent to him if it is served in small, delicaite pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to more than give a small variety of them. Pudding can be made of prepared barley, or ^tapioca, well-soaked before boiling, with an egg added, and a change can be made of light puddings by mining up some stewed fruit with the. puddings before baMog; abread pudding from stale bread^crumbs|"and a tiny cu'p-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various ot'asr nourishing drinks. BEEFSTEAK AND MUTTON CHOPS. Select the tenderest cuts, and broil over a clear, hot fife.. Let the steak be lare, the chops well done. Salt and pepper; lay between two hot plates thiee minutes, and serve to your patient. If he is very weak, do not let him swallow anything except the juice, when he has chewed the meat wejl. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea preparod in the usual maimer. fojt TJBS siqx. 4£ I BEEF TEA. 'One pound of Itan beef, cut into smaU pieces. Put into a glass canning- jaT ^thout a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boO, and continue this steadOy for three or four houis, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim. VEAL OR MUTTON BROTH. Take a scrag-end of mutton (two pounds), put it in a sauce-pan, with two quarts of cold water, and an ounce of pearl barley or rice. When it is coming to a bofl, skim it well, then add half a teaspoonful of salt; let it boil until half reduced, then strain it, and take off all the fat, and it is ready for use. Thid is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot, and one onion, cut them in shreds, and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth. CHICKEN BROTH. Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing OATMEAL GRUEL. Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, , or whatever is thought proper to flavor it. Salt to taste. If you make the gruel of line oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the sauce-pan of boiling water. Stir it all the time it is boiling, Ufting the spoon gently up and down, and letting the gruel fall slowly back again into the pan. CORN-MEAL GRUEL. Two tablespoonfuls of fine Indian meal, mixed smooth with cold water and a ealt-spoonful of salt; add one quart of boiling water, and cook twenty minutes. Stir it frequently, and if it becomes too thick use boiUng water to thin it. If the stomach is not too weak, a tablespoonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a tabie* i^'i FOX TJiS SICK. spoonful, of nice sweet cream, and a little ginger and sugar. This should be used only when a laxative is allowod. EGG GRUEL. Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it; add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm. MILK PORRIDGE. The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let- it boil five minutes, stirring it con- tinually, add a little cold milk, and give it one boil up, and it is ready for use. ARROWROOT MILK PORRIDGE. One large cupful of fresh milk, new if you can get it; one cupful of boiling water; one teaspoonful of arrowroot, wet to a paste with cold water; two tea- spoonfuls of white sugar; a pinch of salt. Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina-kettle. Add the wet arrowroot, and boil, stirring, constantly until it is clear; put in the milk, and cook ten minutes, stirring often. Give while warm, adding hot milk should it be thicker than grueL ARROWROOT BLANC MANGE. One large cupful of bciling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt; flavor with rose-water. Proceed as in the foregoing recipes. Boiling and stirring eight minutes. Turn into a wet mold, and when firm, serve with creaoi and powderejl sugar. TAPIOCA JELLY. Soak a cupful of tapioca in a quart of cold water, after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stew-pan untU it becomes quite clear, stirring often; add the juice of a lemon, and a lit- tle 01 the grated peel,^lso a pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if liked. SLIPPERY-ET.M BARK TEA. Break the bark into bits, pour boiling water over it, cover, and let it infuse ontil cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. FLAX-SEED TEA. Upon an ounce of unbnused flax -&sed and a little pulverized liquorice-root pour a pint of boiling (soft or rain) water; and place the vessel containing these ingredients near, but iiot on, the fire for foui" hours. Strain through a linen cloth. Make it fresh evexy day. An excellent drink in fever accompanied by a cough. FLAX-SEED LEMONADE. To a large tablespoonf ul of flax-seed, allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar, and an ounce of pulveiized gum arable. Stir it till quite dissolved, and squeeze irito it the juice of a lemon. This mixture has frequently been found ah efficacious remedy for a cold, taking a win&glass of it as often as the cough is troublesome. TAMARIND WATER. Put tamarindsintoa'pitcher or tumbler till it is one-third full; then'fiU4ip ■with cold water, cover it, and let it infuse for a'^quarter of an hour or more. Currant jelly or cranberry juice mixed with water^makes a pleasant drink, for an invalid. SAGO JELLY. Made the same as tapioca. If seasoning is not advisable,' the sagomay.be, boiled in milk, instead of water,' and eaten plain. JJicejeUyimade the same, using only half as. much rtce^as.s^^ ARROWROOT WINE JELLY. One cupful of boiling water, one scant tablespoonful of arrowroot; mix with a little cold water; one tablespoonful of sugar, a pinch of salt, one table- spoonful of brandy, or three tablespoonfuls of wine. Excellent for a eiok •person without fever. •HOMINY. Put to soak one pint of hominy in two and one-half pinte^ofJboiliSg wator over night, in a tin vessel with a tight cover; in the morning add one-half pint of sweet^milk, and a little salt. Place on a brisk fire in a kettle.of boiliiig water,; the tin vessel containing the hominy;' let boil one-half hour.^ Cracked wlMat^. oatmeal, mushi are all good food for Jfcherfdb 414 i^fl THE SICK, CHICKEN JELLY. Cook a chicken in enough water to Uttle more than cover it; let it etew gently until the meat drops from the bones, and the broth is reduced to about a pint} season it to taste, with a little salt and pepper. Strain and press, first through a colander, then through a coarse cloth. Set it over the fire again,' and cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set it on the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with ilvim slices of bread, lightly spread with butter. BOILED RICE. Boil half a cupful of rice in just enough water to cover it, with half a tea- spoonful of salt; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it a cupful of milk, and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg. Eat it warm with cream and sugar. Flavor to taste. CUP PUDDING. Take one tablespoonful of flour, one egg; mix vdth cold milk and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit, or plain sugar. TAPIOCA CUP PUDDING, This is very light and delicate for invalids. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk; stir into this the yolk of a fresh egg, a Uttle sugar, a grain of salt, and bake it in a cup for fifteen minutes., A little jelly may be eaten with it. BAKED APPLES. Get nice fruit, a little tart and juicy, but not sour; clean them nicely, and bake in a moderate oven— regulated so as to have them done in about an hour; when the sMn cracks and the pulp breaks through in every direction they are done and ready to take out. Serve with white sugar sprinkled over them. SOFT TOAST. Toast well, but not too brown, two tfejn slices ^ gtiale bread; put them on a vanii plate, sprinkle with a pinch of salt, and ppyr upon tfaiS^ some boiling water; qiuckly cover with another dish of the same $ize, and drain off the waterJ i^it a very small bit of butter on the toast and serve at once while hot. FOR TNH SICK, 41S IRISH MOSS BLANC MANGE. A small handful of moss (to be purchased at any drug store); wash it very carefully, and put it in one quart of mUk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain throu^ a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vacddla Savoring. Put away to harden in cups or molds, and serve with sugar and cream. A delicate dish for an invalid. EGG TOAST Brawn a slice of bread nicely over the coals, dip it in hot water shghtly salted, butter it, and lay on the top an egg that has been broken into boiling water, and cooked untU the white has hardened; season the egg with a bit of butter and' a crumb of salt. The best way to cook eggs for an invalid is to drop them, or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove OYSTER TOAST. Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and ealt, then pour over the toast and serve. MULLED JELLY. Take one tablespoonful of currant or grape jelly; beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and break in a sUce of dry toast or two crackers. CUP CUSTARD. Break into a coffee-cup an egg, put in two teaspoonfuls of sugar, beat it up iflioroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk; turn it into another cup, well buttered, and set it in a pan of boiling water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold CLAM BROTH. Select twelve small, hardshell clams, drain them, and chop them fine; add ^fil f a pint of dam juice or hot water, a pinch of cayenne, and a walnut 0^ «I!6 FOR THE S/CX. Butter; simmer thirty minutes; add a gill of boiled milk, strain, and 6Mt& This is an excellent broth for weak stomachs. MILK OR CREAM CODFISH. This dish will often rehsh when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine; freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; ttma off the water and freshen again if veiy salt, then turn off the water until dry, and pour over half a cupful of mUk or thin cream; add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of flom" or corn-starch, wet up with a little milk; when this boils up, turn over a slice of dipped toast. CRACKER PANADA. Break in pieces three or four hard crackers that are baked quite bro^n, and let them boil fifteen minutes in one quart of water; then remove from the fire, let them stand three or four minutes, strain off the liquor through a fine wire eieve, and season it with sugar. This is a nourishing beverage for infants that are teething, and with tha addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fevn»^ BREAD PANADA Put three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread; stir it well, and let it boil three or four minutes; then add one glasa of white wine, a grated lemon and a little nutmeg; let it boil up once, then remove it from the fire, and keep it cloEely covered until it is wanted for use. SLIPPERY-ELM TEA. Put a teaspoonful of powdered shppery-fllm into a tumbler, pour cold Tvateft upon it, and season with lemon and sugar. TOAST WATER, OR CRUST COFFEE. Take stale pieces of crusts of bread, the end pieces of the loaf; toast them a nice, dark brown, care to be taken that they do not bum in the least, as that affects the flavor. Put the browned crusts into a large milk pitcher, and poui enough boiling water over to cover them; cover the pitcher closely, and let steej until cold. Straus, and sweeten to taste; put a piece of ice in each glass. This is also good- dcank worm with cream and sugar, similar to coffee. FOR THE SICK. #y PLAIN MILK TOAST. Oat a thin dice £rom a loaf of stale bread, toast it very quickly, sprinkle a little salt over it, and pour upon it three tablespoonf uls of boiling milk or cream. Crackers split and toasted in this manner, are often very grateful to an invalid. LINSEED TEA. Put one tablespoonf ul of linseed into a stew-pan •with half a pint of cold water; place the stew-pan over a moderate fire, and, when the virater is quite warm, pour it off, and add to the linseed half a pint of fresh cold water; then let the whole boD three or four minutes; season it with lemon and sugar POWDERS FOR CHILDREN. A very excellent carminative powder for flatulent infants may be kept in the house, and employed with advantage whenever the child is in pain or grined, dropping five grains of oil of anise-seed and tv^o of peppermint on half an ounce cf lump sugar, and rubbing it in a mortar, with a drachm of magnesia, mto a fine powder. A small quantity of this may be given in a little water at any time, and always with benefit FOR CHILDREN TEETHING. Tie a quarter of a pound of wheat floiu- in a thick cloth, and boil it in one quart of water for three hours; then remove the cloth and expose the floiu- to the air or heat imtil it is hard and dry; grate from it, when wanted, one table- epoonful, which put into half a pint of new mUk, and stir over the fire untQ it comes to a boil, when add a pinch of salt and a tablespoonful of cold water, and serve. This gruel is excellent for children afflicted with summer complaint. Or, brown a tablespoonful of flour in the oven or on top of the stove on a baking-tin; feed a few pinches at a time to a child, and it will often check a dianhaa. The tincture of "kino"— of which from tento thirty drops,. mixed with a little sugar and water in a spoon, and given every two or three hours, is vei7y- efficacious and harmless— can - be procured at almost any druggist's. Tablespoon doses of pure cider vinegar, and a pinch of salt, has cured when aU else failed. BLACKBERRY CORDIAL. This recipe may be found under the head of "Coffee, Tea, Beverages." It * ill be found an excellent medicine for children teething and summer diseases. #ifcs fOR THE SICX, ACID DRINKS. 1. Peel thirty large Malaga grapes, and pour half a pint of boiling water upon them; cover them closely, and let them steep until the water is cold. 2. Pour half a pint of boiling water upon one tablespoonful of currant jelly, and stir imtil the jelly is dissolved. 3. Cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers. DRAUGHTS FOR THE FEET. Take a large leaf from the horseradish plant, and cut out the hai-d fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hoUow of the foot by a cloth bandage. Burdock-leaves, cabbage-leaves, and mullen-leaves, are used in the same manner, to alleviate pain and promote perspiration. Garlics' are also made for draughts by pounding them, placing them on a hot tm plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage. Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and appl.^- ing them on a cloth as usual POULTICES. A Bread and Milk Poultice.— TvA, a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up. Or, take stale bread- crumbs, pour over them boiling water and boil till soft, stirring well; take from the fire and gradually stir m a httle glycerine or sweet oil, so as to render the poultice pUable when applied. A Hop Poultice.— BoW one handful of dried hops in half a pint of water, until the half pint is reduced to a gill, then stir into it enough Indian meal to thicken it. A Mustard Poultice.— Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth, and spread over the paste one teaspoonful of mustard flour. If you wish a mild poultice, use a tea.- spoonful of mustard as it is prepared for the table, instead of the mustard flour. Equal parts of groimd mustard and flour made into a paste with warm water, and spread between two pieces of muslin, form the •inflispensable mustard plaster. ^A Oingtr PouUicc—ThiB is made like a mustard poultice, using ground I^H THE SrCK. *A^ ginger instead of mustard. A Ottle vinegar is someUmee addedf to each of tbess poultices. A Slramonium Poultice.Stir one tablespoonful of Indian meal into a gill of boiling water, and add one tablespoonful of bruised stramonium seeds. Wormwood and Arnica are sometimes applied in poultices. Steep the herbs In half a pint of cold water, and when all their virtue is extracted stir, in a httle bran or rjre-riieal to thicken the liquid; the herbs must not be removed from the Liquid. This is a useful application for epraius and bruises. Linseed Poultice —Take four ounces of powdered linseijd, and gradually sprinkle it into a half pint of hot water. A REMEDY FOR BOILS. An excellent remedy for boils is water of a temperature agreeable to the feelings of the patient. Apply wet linen to the part affected, and frequently renew or moisten it. It is said to be the most effectual remedy known. Take Inwardly some good blood purifier. CURE FOR RINGWORMS. Yellow does, root or leaves, steeped in vinegar, will cure the worst case of ringworm. jfcencb TOlor&s in CooKtng. Aspie — Savory jelly for cold dishes. Au gratm — Dishes prepared with sauce and crumbs, and baked. Bouehies — Very thin patties or cakes, as name indicates — mouthful*. Baia — A peculiar, sweet French yeast cake. Bechamel— A. rich, white sauce made with stock. 'Bisque — A white soup made of shell fish. To Blanch — To place any article on the fire till it boils, then plunge it in cold wa,ter; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water. Bouillon — A clear soup, stronger than broth, yet not so strong as consommS, wHich is "reduced" soup. Braiii—Meat cooked in a closely covered stew-pan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Brioche — A very rich, unsweetened, French cake made with yeast. Cannehn — Stuffed rolled-up meat. Conaommi — Clear soup or bouillon boiled down till very rich, i. «., consumed. Croquettes — A savory mince of fish or fowl, made with sauce into shapes, and fried. Oroustadea — Fried forms of bread to serve minces, or other meats upon. EntrSe — A small dish usually served between the courses at dinner. Vondue — A light preparation of melted cheese. Fondant — Sugar boiled and beaten to a creamy paste. HollandaUe Sauce — A rich sauce, something like hot mayonnaise. Matelote — A rich fish stew, with wine. Mayonnaise — A rich salad dressing. Meringue — Sugar and white of egg beaten to sauce. Marmade — A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Mvroton — Cold meat warmed in various ways, and dished in circular form. Purse — ^This name is given to very thick soups, the ingredients for thickening which have been rubbed through la sieve. Poulette Bauce — A bechamel sauce to which white wine, and sometimes eggs are added. Bagovt — A rich, brown stew, with mushrooms, vegetables, etc. Piquante — A sauce of several flavors, acid predominating. <2"t/ic/fe«— Forcemeat with broad, yolk of eggs, highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by them- selves or to gariiijii. Remoulade — A salad dressing differing from mayontiaihe in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, eLc. Rissole — Rich mince of meat or fish, rolled in thin pastry and fried. Boux—A cooked mixture of butter and flour, for thickening soups and stews. Salmi— A. rich stew of game, cut up and dressed, when half roasted. Sauter — To toss meat, etc. , over the fire, in a little fat. Souffle — A very light, much whipped-up pudding or omelette. Timbale — A sort of pie in a mould. Vol au «6nle lEttQuette. Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well — i. e., to hold the knife and fork properly, to eat without the slightest sound of the lips, to drink quietly, to use the napkin rightly, to make no noise with any of the implements «i ^K MIS(:ELtANEOUS, of the table, and last, but not least, to eat slowly and masticate the food tho- roughly. All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land. There ia no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies^ The knife should never be used..to carry food to the mouth, but only to cut it up into small mouthfuls; then plate it upon the plate at one side, and take the fork in the right hand, and eat all the food with it. When both have been used finally, they should be laid diagonal]y..acro89 the plate, with both handles towards the right hand; this is imderstood by well, trained waiters, to be the signal for removing them, together with the plate. Be careful to keep the mouth shut closely while masticating the food. It ia the opening of the lips which causes the smacking which seems very disgusting. Chew your food well, but do it silently, and be careful to take small mouthfuls. The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appeal's very indelicate. At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left, — a knifeand a fork for each course, so that there need be no replacing of them after the breakfast or dinner is served. The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and veg- etables, are placed outside of them. Be very careful not to clatter your knives and forks upon your plates, but use them without noise. When you aie helped to anything, do not wait -until the rest of the company are provided, it is not considered good breeding. When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right. Soup is al- ways served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. The hostess may ask you to take a second plate, but you will politely dechne. Fish chowder, which is served in soup plates, is said to be an exception which proves this rule, and when eating of that it is correct to take a second plateful, if desired. Another generally neglected obligation is that of spreading butter on one's bread as it lies in one's plate, or but slightly lifted at one end of the plate; it is very frequently buttered in the air, bitten in gouges, and still held in the face and eyes of the table with the marks of the teeth on it. Tliis is certainly not MlSC£.llAN£OaS. ^ ■altogether pleasant, and it is better to cut it, a bit at a time, after buttering it, and put piece by piece in the mouth with one's finger and thumb. Never help yourself to butter, or any other food with your own knife or fork. 2t is not con- sidered good taste to mix food on the same plate. Salt piust be left on the side of the plate and never on the table-cloth. Let us mention a few things concerning the eating of which there is some- times doubt. A cream-cake and anything of similar nature should be eaten with knife and fork, never bitten. Asparagus — which should be always served on bread or toast, so as to absorb superfluou?- moisture— may be taken from the finger and thumb; if it is fit to be set before you, the whole of it may be eaten. Pastry should be broken and eaten v^th a fork, never cut with a knife. Eaw oysters should be eaten with a fork, also fish. Peas and beans, as we all know, require the fork only, however, food that cannot be held with a fork should be eaten with a spoon. Potatoes, if mashed, should be mashed with the fork. Green com should ^e iaten from the cob; but it must be held with a single hand. Celery, cresses, olives, radishes, and relishes of that kind are, of course, to be eaten with the fingers; the salt should be laid upon one's plate, not upon the cloth. Fish is to be eaten with the fork, without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. Fresh fruit should be eaten vath a silver bladed-knife, especially pears, apples, etc. Bemes, of course, are to be eaten with a spoon. In England they are served with their hulls on, and three of four are considered an ample quantity. But then in England they are many times the size of ours; there they take the big berry by the stem, dip into powdered sugar, and eat it as we do the turnip rad- ish. It is not proper to drink with a spoon in the cup; nor should one, by- the- way, ever quite drain a cup or glass. Dou't, when you drink, elevate your glass as if you were going to fltana it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily. Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and do not pour it down yOur throat like water turned out of a pitcher. When seating yourself at the table, unfold your napkin and lay it across your lap in such a maimer that it will not slide off upon the floor; a gentleman should place it across his right knee. Do not tuck it into your neck, Uke a child's bib. For an old person, however, it is well to attach the napkin to a napkin hook and ^4 MISCELLANEOUS. slip it into the vest or dress buttonholes, to protect their garments, or sew a broad tape at two places on the napkin, and pass it over the head. When the soup is eaten, wipe the mouth carefully with the napkin, &A use it to wipe the hands after meaJs. Finger howls are not a general institution, and yet they seem to be quite as needful as the napkin, for the fingers are also liable to be- come a little soiled in eating. They can be had quite cheaply, and should be half -filled with water, and placed upon the side table or butler's tray, with the dessert, bread and cheese, etc. They are passed to each person half -filled with water, placed on a parti-colored napkin with a dessert plate underneath, When the dessert is placed upon the table. A leaf or two of sweet verbena, an orange flower, or a small slice of lemon, is usually put into each bowl to rub upon the fingers. The slice of lemon is most commonly used. The finger tips are sh'ghtly dipped into the bowl, the lemon juice is squeezed upon them, and then they are dried softly upon the napkin. At dinner parties and luncheons they are indis- pensable. Spoons are sometimes used with firm puddings, but forks are the better style. A spoon should never be turned over in the mouth. Ladies have frequently an affected way of holding the knife half-way down its length, as if it were too big for their httle hands; but this is as awkward a way as it is weak; the knife should be grasped freely by the handle only, the fore finger being the only one to touch the blade, and that only along the back of the blade at its root, and no further down. At the conclusion of a coiu-se, where they have been used, knife and fork should be laid side by side across the middle of the plate — never crossed; the old custom of crossing them was in obedience to an ancient religious formula. The servant should o^er everything at the left of the guest, that the guest may be at Uberty to use the right hand. If one has been given a napkin ting, it is nec- essary to fold one's napkin and use the ring; otherwise the napkin should be left unfolded. One's teeth are not to be picked at table; but if it is impossible to hinder it, it should be done behind the napkin. One may pick a bone at the table, but, as with com, only one hand is allowed to touch it; yet one can usually get enough from it with knife and fork, which is certainly the more elegant way of doing; and to take her teeth to it gives a lady the look of caring a little too mucli for the pleasures of the table; dne is, however, on no accoxmt to suck one's finger after it Wherever there is any doubt as to the best way to do a thing, it is wise to follow that which is the most rational, and that will almost invariably be found to be proper etiquette. To be at ease is a great step towards enjoying your o^m MISCELLANEOUS. ^^5 dinner; and making yourself agreeable tp the company. There is a reason for everything in polite usage; thus the reason why one does not blow a thing to cool it, is not only that it is an inelegant and vulgar action intrinsically, but be- cause it may be offensive to others— can not help being so, indeed; and it,' moreover implies haste, which, whether from greediness or a desire to get away, is equally objectionable. Everything else may be as easily traced to its origin in the fit and becoming. If, to conclude, one seats one's self properly at table, and takes reason into account, one will do tolerably well. One must not pull one's chair too closely to the table, for the natural result of that is the inability to use one's knife aad fork without inconveniencing one's neighbors; the elbows are to be held weU in and close to one's side, which cannot be done if the chair is too near the board. One must not lie or lean along the table, nor rest one's arms upon it. Nor is one to touch any of the dishes; if a member of the family, one can exercise all the du- ties of hospitality through servants, and wherever there are servants, neither family noi* guests are to pass or help from any dish. Finally, when rising from, your chair leave it where it stands. THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS. In giving "dinners," the apparently trifling details are of great importance when taken as a whole. We gather around our board agreeable persons, and they pay us and our dinner the courtesy of dressing for the occasion, and this reunion should be a time of psofit as well as pleasure. There are certain established laws by which " dinner giving " is regulated in polite society; and it may not be amiss tp give few observances in relation to them. One of the first is that an invited guest shouid arrive at the house of his host at least a quarter of an hour before the time appointed for dirner. In laying the table for dinner all the linfen should be a spotless white throughout, and underneath the linen table-cloth should be spread one of thick cotton-flannel or baize, which gives the linen a heavier and finer appearance, also deadening the sound of moving dishes. Large and neatly folded napkins (ironed wittiout starch), with pieces of bread three or fonr in ches long, placed between the folds, but not to completely concealit, are laid on each plate. An ornamental centre-piece, or a vaae filled with a few rare flow- ers, is put on the centre of the table, in place of the large table-castor, which ha£ gone into disuse, and is rarely seen now on well-appointed tables. A few choice flowers make a charming variety in the appearance of even the most simply laid table, and a pleasing variety at taHe is quite as essential to the enjoyment of the repast as is a good choice of dishes, for the eye in fact should be gratified as much as the palate. All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionary, and small sweets. Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish gar- Qishedjsil£§|VBiitfy to be in good taste without looldng absurd. Beside each plate stould Be laid as many knives, forks, and spoons as will be required for the several courses, unless the hostess prefers to have them brought on with each change. A glass of water, and when wine is served glasses for it, and individual salt-cellars may be placed at every plate. Water- bottles are now much in vogue with corresponding tumblers to cover theiri; tLcso, accompanied with dishes ol broken ice, may be arranged in suitable places. When butter is served a special knife is used, and that, with all other required service, may be left to the judgment and taste of the hostess, in the proper placing of the various aids to her guests' comfort. The dessert plates should be set ready, each with a doOy and a finger-glass partly filled with water, in which is dropped a dice of lemon; these, with extra knives, forks and spoons, should be on the side-board ready to be placed by the guest, between the coiffses when required. If preferred, the " dinner " may all be served from the side-table, thus relisv- ing the host from the task of carving. A plate is set before each guest, and the dish carved is presented by the waiter on the left-hand side of eeich guest. At the end of each course the plates give way for those of the next. If not served from the side-table, the dishes are brought in ready carved, and placed before the host and hostess, then served axA placed upon the waiter's salver, to be laid by that attendant before the guest. Soup and fish being the first course, plates of soup are usually placed on the table before the dinner is announced; or if the hostess wishes the soup served at the table, the soup-tvu*een, containing hat soup, and the warm soup-plates are placed before the seat of the hostess. Soup and fish being disposed of, theu come the joints or roasts, entrees (made dishes), poultry, etc., also relishes. mrSCMLLANEOGS. -^1 After dishes have been passed fhafc are required no more, such as vegetables, hot sauces, etc., the dishes containing them may be set upon the side, board, ready to be taken away. Jellies and sauces, when not to be eaten as a dessert, should.be helped on the dinner-plate, not on a small side dish as was the former usage. If a dish be on the table, some parts of which are preferred to others, accord ing to the taste of the individuals, all should have the opportunity of choice. The host vrill simply ask each one if he has any preference for a particular part; if he replies in the negative, you are not to repeat the question, nor insist that he must have a preference. Do not attempt to eulogize your dishes, or apologize that you cannot recom- mend them,— this is extreme bad taste; as also is the vaunting of tl?e excellence of your wines, etc., etc. Do not insist upon yom- guests partaking of particular dishes. Do not ask persons more than once, and never force a supply upon their plates. It is ill- bred, though common, to press any one to eat; and moreover, it is a great an- noyance to many. In winter, plates should always be warmed, but not made hot. Two kinds of animal food, or two kinds of dessert, shoidd not be eaten off of one plate, and there should never be more than two kinds of vegetables vnth one course. As- paragus, green com, cauliflower and raw tomatoes, comprise one coinse in place of a salad. All meats should be cut across the grain in very thin slices. Fish, at dinner, should be baked or boiled, never fried or broiled. Baked ham may be used in every course after fish, sUced thin and handed after the regular coiuBe is disposed of. The hostess should retain her plate, knife and fork, imtil her guests have fin- ished. The crumb-brush is not used, until the preparation for bringing in the des- sert; then all the glasses are removed, except the flowers, the water-tumblers, and the glass of wine which the guest wishes to retain vnth his dessert. The des- sert plate containing the finger-bowl, also a dessert knife and fork, should then be set before each guest, who at once removed the finger-bowl and its doily, and the knife and fork to the table, leaving the plate ready to be used for any des- sert chosen. Finely sifted sugar should always be placed upon the table to be used with puddings, pies, fruit, etc., and if cream is required, let it stand by the dish it is to be served with. To lay a dessert for a amall entertainment, and a few guests outside of th» ^s8 MFSCEILANEOVSI. faniily,~'i^n^y consist 8Tmpl7 of two dishes of fresh fruit In season, two of dried fruits and two each of cakes and nuts.. Coffee and tea are served lastly, poured into tiny cups and served clear, passed around on a tray to each guest, then the sugar and cream passed, that eath person may be allowed to season his black coffee or caf6 noir to suit him- self. A fariiily dinner, even with a few friends, can be made quite attractive and satisfactory without much display or expense; consisting first of good soup, then fish garnished with suitable' additions, followed by a roast; then vegetables and some made dishes, a salad, crackers, cheese and olives, then dessert. This sen- sible meal, well cooked and neatly served, is pleasing to almost any one, and is within the means of any housekeeper in ordinary circumstances. BEVEBAGES.^ 397 Ale, Mulled, or Egg Flip 406 Beer 403 Buttermilk as a Driuk 400 Cherry Bounce 403 Chocolate 399 Cocoa ,...., 400 CofEee 397 Coffee, Filtered or Drip 398 Coffee, Healing Properties of 397 Coffee, Iced 398 Coffee, Substitute for Cream in... 398 Coffee, Vienna 398 Cordial, Blackberry 403 Cordial, Noyeau 406 Cream Soda Without Fountain... 405 Egg Flip, or Mulled Ale 406 Egg Nogg 406 Inexpensive Drink 409 ■ Junket, Delicious 404 Koumiss 408 Lemonade 407 Lemon Syrup 405 Mead, Sassafras 405 Pineappleade 409 Punch 406 Punch, Boman 404 Raspberry Shrub 404 Syrup, Lemon 404 Syrup,Strawberry and Raspberry 407 The Healing Properties of Tea or Coffee 397 Tea, Iced 399 Tea, To Make 399 Vinegar 408 Wine, Blackberry 401 Wine, Currant 401 Wine, Grape 401 Wine, Honey or Methelin 403 Wine, Orange, Florida 403 Wine, Raisin 403 Wines Whey..................... 405 Beead gii Bread, Brown, Boston, 216 Bread, Compressed Yeast 213 Bread, Corn 219 Bread, Corn and Rye 218 Bread, French 218 Bread, German gl9 Bread, Graham 216 Bread, Milk Yeast 215 Bread, Rye 217 Bread, Rye and Corn 21& Bread, Self-Raising 215 Bread, Twist 218 Bread, Wheat 313 Cake, Corn 819 Cake, Indian Loaf 220 Cake, Johnnie 220 Cake, Potato, Raised 231 Southern Corn Meal Pone, or Corn Dodgers '. 221 Yeast 215 Biscuits, Rolls, Muffins, Etc.: 221 Biscuit, Baking Powder 223 Biscuit, Beaten 235 Biscuit, Egg 324 Biscuit, Graham (With Yeast) 224 Biscuit, Grafton Milk 236 Biscuit, Light 234 Biscuit, Potato 336 Biscuit, Raised 233 Biscuit, Soda 233 Biscuit, Sour Milk 233 Biscuit, Vinegar 326 Bread, Warm for Breakfast 222 Bread Crumbs, Prepared 24S Buns, London Hot Cross 227 Cake, Newport Breakfast 241 Cakes, Buckwheat 236 Cakes, Drop 232 Cakes, Flannel (With Yeast) 233 Cakes, Tea, Berry 232 Cakes, Griddle........ 834 i^@ iJl^DEX. FASS. BiBcmTs, Rolls, Muffins, Etc. — Cont. Carmelons, or Pried Puffs 238 Cracked Wheat 245 Crackers 242 Cracknels 228 Croquettes 244 Crumpets 242 Fritters 237 Gems, Graham 230 Hominy 244 Hulled Corn or Samp 245 Muffins 229 Mush, Corn Meal, or Hasty Pud- ding 243 Mush, Fried 243 Oat Flakes 245 Oat Meal 243 Oat Meal, Steamed 245 Popovers 233 Prepared Bread Crumbs 242 Puff Balls 241 Puffs, Breakfast, 242 Eoils, Dinner, Fried 241 Rolls 824 Rice, Boiled 244 Rusks 227 Sally Lunn 826 Samp, or Hulled Corn 245 Scones, Scotch 228 Short Cake 240 Waffles 231 Butter and Cheese 194 Butter 194 Cheese 196 Cheese Straws, Cayenne 198 Curds and Cream. 195 Pastry Ramakins 197 Rarebit, Welsh 198 Slip ...„..,..,.....,... 196 Welsh Rarebit 198 Cake, Etc 851 Suggestions in Regard to Cake Making 251 Cake, Almond............................. 267 Oake. Anjrel.„..,.-...„,,o.,o.oo.,o„oooo.oo.. %%% Cake, Etc. — Continued: Cake, Bread or Raised 256 Cake, Bride 259 Cake, Chocolate 262 Cake, Citron 260 Cake, Cocoanut 363 Cake, Coffee 264 Cake, Cream 264 Cake, Cream, Whipped 868 Cake, Custard or Cream 271 Cake, Delicate 260 Cake, Election 264 Cake, Feather 864 Cake, Fruit 256 Cake, Ginger Bread 272 Cake, Gold 261 Cake, Gold and Silver 273 Cake, Golden Spice 267 Cake, Golden Cream 264 Cake, Gold or Lemon 261 Cake, Hickory Nut or Walnut. ... 271 Cake, Huckleberry 274 Cake, Jelly 268 Cake, Layer, To Cut 268 Cake, Lemon 260 Cake, Lemon or Gold 261 Cake, Loaf 262 Cake, Marble 261 Cake, Pound 260 Cake, Queen's 266 Cake, Ribbon „ 266 Cake, Silver or Delicate 261 Cake, Snow (Delicious) 861 Cake, Sponge 257 Cake, Sweet Strawberry 874 Cake, White Mountain 265 Cake, Without Eggs 265 Cake, Fillings .........269 to 271 Cakes, Cornstarch 277 Cakes, Cream Boston 273 Cakes, Cup 276 Cakes, Cup, Molasses 274 Cakes, Fancy 275 Cakes, Fried, or Doughnuts ..... . 881 Gftkes, Jelly, Brasiswi 59 Potted ...„ 53 Salmon „ 43 Salmon, Pickled 44 Salmon, Smoked ;.. 45 Scalloped 55 Shad 46 Shad Roe (to cook) 47 Sheepshead, with Drawn Butter 47 Smelts 50 Steamed 46 Sturgeon, Fresh Steak Marinade 53 Trout, Brook, 49 Trout, Salmon 50 White 48 Scallops............. 69 Terrapin 57 Turtle or Terrapin Stew.. 57 Fbknch Woeds in Cookhtg 420 Game and Poultet.. 70 Ice Ceeams and Ices -„..... 334 Cream, Fruit .= 336 Frozen Fruits.... 337 Ices 337 Ice Creams 334 Ice Cream, Without a Freezer 336 Sherbet ......... 337 Jellies and Peesebvbs.- 376 Macasoni...... 193 Meats ,... 94 Beef 90 Beef a la Mode....... 99 Beef , Brisket of , Stewed. ......o.... 106 Beef, Cold Eoast, W»rmed«......... 107 Beef Croquettes 106 Beef, Corned or Salted (Red) 103 Beef, Dried 104 Beef, Dried, with Cream 106 Beef, Flank of, to CoUar 101 Beef, Frizzled 104 Beef Hash 108 Beef Heart, Stewed 109 Beef Heart, to Roast 109 Beef Kidney, Stewed 109 Beef Liver, Fried 105 Beef, Pot Boast (Old Style) 98 Beef, Pressed 105 Beef, Roast 96 Beef Pie „ 103 Beef, Spiced 90 Beef, Spiced, Relish 105 Beefsteak „ 97 Beefsteak and Onions 98 Beefsteak and Oysters 98 Beefsteak, Stewed 100 Beefsteak, Flank 104 Beefsteak, Hamburger 109 Beefsteak Pie 103 Beefsteak Rolls 101 Beefsteak, Smothered 101^ Beef Stew, French 105 Beef, Tenderloin of 100 Beef, To Clarify Drippings of Ill Beef Tongue 110 Beef, To Pot 105 Brain Cutlets 118 Calf's Head... 117 Calf's Head Cheese 117 Calf 's Liver and Bacon 118 Meat and Potato Croquettes 107 Meat Cold, and Potatoes, Baked.. 108 Meat, Thawing Frozen, Etc 95 Meat, To Keep From Flies 96 Sweetbreads......... 110 Tripe ..,. 110 Veal, Braised..^.. _ 111 Veal, Cheese.... Si* Veal Chops Fried (Plaio)...... ...... \%f 434 iNDEX. rum. BBEr—Oontimied: Veal CoUops 113 Veal Croquettes 114 Veal Cutlets 113 Veal, Fillet of 112 Veal for Lunch............ 116 Veal, Loaf 116 Veal, Loin of. Roast Ill Veal Olives 113 Veal Patties 116 Veal Pie 115 Veal Pot Pie 114 Veal Pudding 113 Veal Stew 115 Yorkshire Pudding, For Veal 97 liAMB Am> Mutton 120 Lamb, Croquettes of Odds and Ends of 127 Lamb, Fore-Quarter of. To BroiL 126 Lamb, Pressed 126 Lamb, Quarter of , Boasted 125 Lamb Stew. 126 Lamb Sweetbreads and Tomato Sauce 125 Mutton, Boned Leg of. Boasted 120 Mutton Chops, Broiled 122 Mutton Chops, Fried 123 Mutton Cutlets (Baked) 123 Muttonettes 124 Mutton, Hashed 122 Mutton, tish Stew 124 Mutton, Leg of, a la Venison 121 Mutton, Leg of 121 Mutton Pudding 124 Mutton, Boast 120 Mutton, Scalloped, and Tomatoes 125 Mutton, Scrambled 125 PoBK 187 Bacon and Eggs, Cold 133 Bacon, To Cure English ,....,. 133 Cheese, Head.. 136 Ham and Eggs, Fried _ 132 Ham 134 Ham, To Bake a (Corned)............ 133 HaSln Pott6d...o.o^oo.....oeoeoeDODO«ooo«» S^ fAma PoEK— Contin'uecl: Ham and Bacon, To Cure 130 Hams and Fish, To Smoke at Home 136 Head Cheese 138 Lard, To Try Out 137 Pig, Boast... 127 Pigs' Feet, Pickled 133 Pork and Beans 131 Pork Chops 130 Pork Cutlets 130 Pork, Fresh, Pot Pie 129 Pork, Leg of 128 Pork, Loin of. Boast 123 Pork Pie 130 Pork, Pot Pie 131 Pork, Salt 132 Pork, Spare Bibs of. Boasted 129 Pork Tenderloin 129 Roast Pig ; 127 Sausages 135 Sausages, To Fry 135 Scrappel ,... 133 Meabtjbes a»d Weights 429 Pastbt, Pies ahb Tabtb: 284 How to Make a Pie 885 Icing Pastry 285 Crust, Potato 888 Chess Cakes 305 Maids of Hqnor 304 Mince Meat Mock, Without Meat 301 Meat for Mince Pies (Cooked) 300 Patties or Shells for Tarts„ 289 Pie, Apple 889 Pie, Apricot Meringue...... 291 Pie, Berry, Ripe 297 Pie, Blackberry 296 Pie, Cocoanut 291 Pie, Cherry ......=.... 295 Pie, Cranberry............................ 298 Pie, Cranberry Tart_...,„...... 298 Pie, Cream............ ....... ............ 293 Pie. Currant................ ............... 898 rimmx. 43S PA8TBT, Pbm, AHD Tabts— Conto'ftwed.' Pie, Custard...^......,. ..„„.,... ......293-4 Pie, Dried Fruit ,„.„........„..... 397 Pie, Fruit, German...... 304 Pie, Gooseberry................. 298 Pie, Grape 297 Pie, Huckleberry 296 Pie, Jelly and Preserved Fruit.... 298 Pie, Lemon 292 Pie, Lemon, Baisin 296 Pie, Mince 300 Fie, Molasses 296 Pie, Orange 293 Pie, Peach 297 Pie, Pineapple 297 Pie, Plum and Damson............... 297 Pie, Pumpkin..... 299 Pie, Rhubarb 296 Pie, Ripe Berry. 297 Pie, Squash 299 Pie, Sweet Potato 299 Pie, Tomato, Green 295 Pie Crust, Plain 287 Pie Crust, Rule for Undercrust... 287 PufE Paste 286 PufE Paste, Soyer's Recipe for..... 287 Pumpkin or Squash for Pies 298 Tartlets » 288 Tarts 389 Turnover, Fruit, Suitable for Picnics 301 Pickles; 159 Green Pepper Mangoes 162 Piccalili 165 Pickle, An Ornamental 165 Pickle, East India............. 165 Pickle, Pear. 167 Pickle, Sweet, for Fruit 167 Pickle, Watermelon .^.... 167 Pickled Butternuts and Walnuts, 166 Pickled Cabbage 161 Pickled Cherries.... ...„.„.... 168 Piekled Cauliflower,. ...... ............ 162 Pickled Eggs.................-..-".— 16S Pickled Green Pepper*. .,.„.o,...«.., 16SS PioELKB— Continuti: Pickled Mangoes .........o. 103 Pickled Mushrooms...... 161 Pickled Onions 163 Pickled Oysters 164 Pickles, Blue-berry 166 Pickles, Chow Chow (Superior English Recipe) 163 Pickles, Cucumber.... 150 Pickles, Cucumber, Ripe 164 Pickles, Cucumbers, Sliced 160 Pickles, East India 165 Pickles, Mixed 166 Pickles, Green Tomato (Sweet)... 160 Spiced Currants 163 Spiced drapes. 168 Spiced Plums................... 168 PouLTBT AKD Game:..... 70 Chicken, Boiled.................... 75 Chicken, Breaded 80 Chicken, Broiled or Toast 80 Chicken Broiled 77 Chicken Croquettes 78 Chicken Croquettes, To Fry 79 Chicken Curry 81 Chicken Dressed as Terrapin 82 Chicken, Fried 78 Chicken Fricassee 75 Chicken, Lunch for Traveling 79 Chicken, Maccaroniand 84 Chicken Patties.......................... 77 Chicken, Pickled ,. 76 Chicken Pie 77 Chicken Pot-pie 81 Chicken, Potted...... 80 Chicken, Pressed........................ 79 Chicken Pudding ...... 83 Chicken, Rissoles of.......... 78 Chicken, Roast 74 Chicken Boley-Poley.......... ........ 83 Chicken, Scalloped................ 80 Chicken, Steamed. 75 Chicken, Stewed (Whole Spring). 73 Chicken, Stewed With Biscuit..... 88 Chicken TnrnoTeM...,.^,,.,, ,......,.. 9? 4f5 iNDBX. PotJiTBT AND Oijusx—Cowtiimed: Dressing or Stuffing for Fowls... 72 Duck, Canvas Back 86 Duck, Tame 84 Duck, Wild. - 86 Game Pie.„ 88 Game, Salmi of 90 Goose, Boast • 74 Goose, To Roast 88 Hare, Boast 89 Partridges, To Roast, Etc 88 Pigeons 86 Pigeon Pie 87 Quail, To Roast 88 Quail, To Roast, Etc 88 Rabbits 89 Reed Birds 88 Salmi of Game 90 Snipe 88 Snow Birds 89 Squab Pot-Pie 87 Squirrels 89 Turkey 71 Venison 91 Woodcock , 87 E'BESEBVES, Jeixies, Etc. : 376 A New Way of Keeping Fruit 388 T^randied Peaoh.es or Pears., 38? -am .r. 387 Jellies, Fruit 383 Maoedoines 388 Marmalade 386 Orange Syrup 386 Pine Apple Preserves. 380 Preserved Fruit 377 Preserving Fruit (New Mode) 382 Preserving Fruit (New Method hi) 383 Raisins (A French Marmalade). ... 38Q To Preserve and Dry Green Gages 381 To Preserve Berries Whole 378 To Preserve Fruit Without Sugar 3SS To Preserve Water Melon and 6Uros Bind.. .,,,„. ..„.„.„.„„„,,.,.„ ^Uio Puddings Airo DrrKPi,iNe8. 339 A Royal Dessert 370 Batter, Common 343 Berry Bolls, Baked 368 Cobler, Peach 367 Currants, To Clean 341 Dumplings 341 Dumplings, Rice, Boiled (Custard Sauce) 342 Paffets, Apple, Boiled 343 Pudding, Almond 344 Pudding, Apple and Brown Bread 346 Pudding, Apple 344 Pudding, Banana 367 Pudding, Batter 347 Pudding, Berry, Cold 345 Pudding, Blackberry and Whor- tleben^ 384 Pudding, Bird's Nest 344 Pudding, Bread and Butter 344 Pudding, Cabinet 354 Pudding, Cherry, Boiled or Steamed 352 Pudding, Chocolate 357 Pudding, Coooanut 352 Pudding, Cold Fruit 349 Pudding, Corn Meal 351 Pudding, Corn Meal, Fruit 360 Pudding, Corn Meal Puffs 351 Pudding, Corn Starch 349 Pudding, Christmas Plum, By Measure 353 Pudding, Cottage 352 Pudding, Cracker 350 Pudding, Cranberry, Baked 355 Pudding, Cream 349 Pudding, Cuban 350 Pudding, Currant, Boiled 364 Pudding, Custard 348 Pudding, Delmonico 361 Pudding, English Plum (The Genuine) 353 Pudding, Fig. 359 Pudding, Fruit............. „ 360-'. Padding, Fruit, Cold.,.,<,.„„„.,.,..,„, %Af WDEX FA6>. Pttodings and Dumplikgs— Can«i?i«ed; Pudding, Corn Meal .; 360 Pudding, Fruit, Puff 366 Pudding, Fruit, Kice 363 Pudding, Graham 366 Pudding, Green Corn 368 Pudding, Hominy 368 Pudding, Huckleberry, Baked.... 364 Pudding, Indian, Delicate 351 Pudding, Jelly 369 Pudding, Lemon (Queen of Pud- dings). .... 355 Pudding, Minute ... 369 Pudding, Nantucket 361 Pudding, Orange 355 Pudding, Orange, Eoley Poley ... 365 Pudding, Peach, Dried 367 Pudding, Peach, Pear and Apple. 359 Pndding, Pie Plant or Rhubarb.. 360 Pudding, Pineapple 365 Pudding, Plum, English (The Genuine) 353 Pudding, Plum, Baked ............... 354 Pudding, Without Eggs 354 Pudding, Prune 364 Pudding, Quick 370 Pudding, Raspberry 359 Pudding, Ready 870 Pudding, Rhubarb or Pie Plant... 360 Pudding, Rice, Boiled 363 Pudding, Rice 362 Pudding, Roley Poley.. „..,.,..„..„ 365 Pudding, Sago 357 Pudding, Saucer 361 Pudding, Snow 361 Pudding, Sponge Cake 366 Pudding, Strawberry Tapioca 359 Pudding, Suet 367 Pudding, Sunderland 369 Pudding, Sweet Potato............... 365 Pudding, Tapioca 358 Pudding, Tai^oca, Apple............ 345 Pudding, Toast 363 Puddings and Ddmplinss— GMi... '...... ■,,., M&. 438 INDEX. Sauces and Dressings, Etc. — Oont. Pepper, Kitchen 146 Sauce, Apple 143 Sauce, Bechamel 141 Sauce, Bread 140 Sauce, Brown 141 Sauce, Caper 140 Sauce, Celery 140 Sauce, Chili 141 Sauce, Cranberry • . 144 Sauce, Curry, 145 Sauce, Egg or White 138 Sauce, Fish 139 Sauce, For Boiled Cod 139 Sauce, For Salmon and Other Fish 139 Sauce, HoUandaise 142 Sauce, Jelly, Currant 142 Sauce, Lobster 139 Sauce, Maitre d'Hotel 142 Sauce, Mint 141 Sauce, Mushroom 143 Sauce, Onion 141 Sauce, Oyster 138 Sauce, Tartate 138 Sauce, Tomato 140 Sauce, Wine, For Game 142 Spices 146 Vegetables Appropriate to Dif- ferent Dishes 148 Vegetables for Breakfast 148 Vinegar, Cucumber 144 Vinegar, Flavored 144 Warm Dishes for Breakfast 148 Sauces fob Puddings 371 Brandy, Cold 371 Brandy, Liquid 873 Brady or Wine 371 Caramel %!% Oeam, Gold „ 373 Cream, Warm , 373 Custard 374 Fruit 374 Grandmother's 372 Hard, Plain, Cold 3T4 JeUy 374 FASI Sauces for Puddings— ConWwMed. Lemon 378 Milk or Cream 374 Old Style 374 Orange Cream 372 Plain, A Good 373 Plum Pudding, Superior 372 Sugar 372 Sweet, Common 375 Syrup for Fruit 375 Wine, Riah 371 1 Lemon Brandy for Cakes and Puddings 375 Bose Brandy for Cakes and Pud- dings 375 Sice, Cooking FOE THE 4ia Acid Drinks 418 Apples, Baked 414 Arrowroot Blanc Mange 412 Arrowroot Milk Porridge 412 Arrowroot Wine Jelly 413 Baked Apples 414 Beefsteak and Mutton Chops 410 Beef Tea 411 Blackberry Cordial 417 Blanc Mange, Arrowroot 412 Blanc Mange, Irish Moss 415 Broth, Veal or Mutton 411 Broth, Clam 415 Broth, Chicken 4H Boiled Rice 414 Bread Panada 416 Chicken Jelly 414 Chicken Broth 411 Cl«mBroth 415 Codfish, Milk or Cream 415 Oornmeal Gruel 411 Cracker Panada 416 Oup Pudding 414 Cup Pudding, Taplooa 414 Cup Custard „ 4iri Egg Gruel 415 Egg Toast 41.5 Flax Seed Tea 413 Flax Seed Lemonade 41-^ INDEX. 439 PAGE. Sick, Cooking for the— OonHwMefi. For Children Teething 417 Gruel, Corn Meal " 411 Gruel, Egg 412 Gruel, Oat Meal 411 Hominy 413 Irish Moss Blanc Mange 415 Jelly, Arrowroot Wine 413 Jelly, Chicken 414 Jelly, Mulled 415 Jelly, Sago 413 Jelly, Tapioca 412 Linseed Tea 417 Milk Porridge 412 Milk or Cream Codflsh 416 Milk Toast, Plain 417 Mulled Jelly 415 Mutton Chops and Beefsteak 410 Mutton or Veal Broth 411 Oat Meal Gruel 411 Oyster Toast 415 Panada, Bread 416 Panada, Cracker 416 Porridge, Milk 412 Porridge, Arrowroot Milk 412 Pudding, Cup 414 Pudding, Cup, Tapioca 414 Rice, Boiled „ 414 Sago Jelly 413 Soft Toast 414 Slippery Elm Tea 416 Slippery Elm Bark Tea 413 Tamarind Water 413 Tapioca Jelly 413 Tea, Beef 411 Tea, Flax Seed 413 Tea, Linseed 417 Tea, Slippery Elm 412 Tea, Slippery Elm Bark 418 Toast, Water, or Crust Coffee 416 Toast, Milk, Plain 417 Toast, Egg 415 Toast, Oyster 415 Toast, Soft 414 mnd or Mutton Broth „ 411 FAQB. SoTJPS 21 Asparagus, Cream of 27 Bean (Dried) 29 Beef 25 Bisque, or Lobster 38 Calf's Head or Mock Turtle 32 Celery 35 Chicken Cream 27 Clam, Plain and French 39 Consomme 27 Corn 28 Croutons for 37 Dumpling. Egg, for 36 Dumpling, Suet for 37 Egg Balls for. 36 Fish 38 Force Meat Balls for 36 Force Meat (Soyer's Recipe) 37 Game 26 Gumbo or Okra 33 Herbs and Vegetables Used In . . . 23 Julienne 26 Lobster, or Bisque 38 Maccaroni 33 " Mullagatawney 31 Mutton Broth (Scotch) 25 Noodles for 36 Onion 34 Okra or Gumbo 33 Ox Tail „ 28 Oyster 38 Pea 36 Pea (Green) 29 Pea, Split 29 Pepper Pot (Philadelphia) 30 Plain, Economical 27 Potato (tish) 35 Spinach, Cream of 27 Squirrel 30 Stock 24 Stock Fish 38 Stock, To Clarify 25 Tapioca Cream 34 Tomato 31 Turtle, Mock 8> M£>EX. SoTTPS— ContifMt^ Turtle, Green .,„-..., 32 Turtle, From Beans.. ,..., ...., 30 Turkey ....« 33 Veal (Excellent) 25 Vegetable 34 Vermicelli 35 White (Swiss) 35 Table Etiquette, Small Points On 421 TOABT 246 American 240 Apple 250 Cieese 247 Chicken Hash with Rice 250 Codflsh on (Cuban Style) 249 Cream 246 Eggs on 248 Eggs Baked on 248 Halibut on 249 Ham 248 Hashed Beef on 249 Milk 246 Minced Fowls on 248 Mushrooms on 247 Nuns' 246 Oyster 247 Eeed Birds on 248 Tomato 248 Veal Hash on 249 Vegetables 169 Asparagus. 187 Beans 185 Beets 186 Cabbage 177 Carrots 189 Cauliflower 177 Celery 185 Corn, Oreen 183 Com Pudding 183 Corn Succotash 184 Cucumbers 183 Oymblings, or Squashes 188 Egg Plant... 184 F^diTe, Stewed..... 190 Vegetables — ContvMud: Greens 189 Mushrooms 190 Okra 186 Onions 176 Oyster Plant or Salsify 18S Parsnips 180 Peas, Green 187 Potato Croquettes ., 174 Potato Fillets 173 Potato Puffs 171 Potato Snow 172 Potatoes, a la CrSme 171 Potatoes, a la Delmonico 174 Potatoes, Baked 175 Potatoes, Browned — With Roast.. 175 Potatoes, Browned 170 Potatoes, Crisp 173 Potatoes, Favorite, Warmed 173 Potatoes, Fried, with Eggs 174 Potatoes, Hasty Cooked 172 Potatoes, Lyonnaise. 173 Potatoes, Mashed. , 170 Potatoes, Mashed, Warmed Over.. 170 Potatoes, New, and Cream 171 Potatoes, New, To Boil 169 Potatoes, Raw, Fried 171 Potatoes, Saratoga Chips 171 Potatoes, Scalloped (Kentucky style) 172 Potatoes, Steamed 172 Potatoes, Sweet 175 Pumpkin, Stewed 190 Rice, To Boil 179 Salsify or Oyster Plant 185 Sour-Krout. 179 Spinach 188 Squashes, or Cymblings 188 String Beans 185 Succotash 184 Tomatoes..... 18I Tomatoes, Raw, To Prepare 182 Truffles 191 Turnips 190 Vegetable Hash 188 BOOKS BY THOMAS W. KNOX WJio, as a Juvenile Writer, has held a prominent place among the very beat writers of boys' booles in the world BOYS' LIFE OF GENERAL GRANT Illustrated; large, square i2ino. Cloth binding. 420 pages. This account of our great General begins with the arrival of his ancestors on American soil ; follows him through his childhood ; his career at West Point, and active military career thereafter. It will give the boy reader a clear idea of the Mexican War, and quite a full account of the War of the Rebellion. The General's vos'asje around the world also enlivens the narrative. Told in the spirited and absorbing way that Mr. Knox has of writing for boy readers. THE LOST AKMY A story illustrative of the camp and military Site of the soldiers of the Federal Army in the Civil War. "It is a stirring, well-told narrative of patriotic adventure and service, and will kindle the love of Country and Humanity in the young reader." .....,,,.. . , — Congregationalist. It 13 lull of stirring incidents.-— 5a k Francisco Chronicle. Cloth bound, with emblematic cover design ; illustrated. CAPTAIN JOHN CRANE The hero of this book tells His adventures on the sea from iSoo to 1815 ■, his experiences with the pirates; the dangers of our ships during the trouble with France and Tripoli ; how British war ships overhauled our merchantmen ; their manner of searching for deserters, etc., etc. Sailors* superstitions are woven into tRe narrative in the most admirable manner. The story is historically correct and entertainingly related. Handsomely bound in cloth, stamped in two colors, 311 pages. A CLOSE SHAVE Or how Major Flagg won his bet, and ioumeyed around the world in seventy days. Modern aids to travel and communication ; valuable scien- tiiic discoveries and inventions brought to the reader-s attention in an attractive form. The routes, time-tables, monsoons, etc., described in **A Close Shave" may be relied upon as being absolutely correct. An excellent description of the country between New York and San Fran- cisco; a train robbei^ with one .of the notorious Jesse James gang as a leader ; an exciting experience with a school of whales ; a typhoon and the wreck ; the story about monsoons ; Chinese and Malay pirates ; a train accident in Egypt, etc., etc. Will prove exceedingly interesting to all boy readers. Cloth bound. Special cover design. Illustrated. THE TALKING HANDKERCHIEF Under this title, Colonel Knox, that inveterate globe-trotter and writer of stories for boys, has gathered a collection of absorbing tales of adven- ture in Russia, China, India, and elsewhere, which will prove of deep in- terest to both young and old. Cloth bound ; illustrated with over one hun- dred drawings by John Henderson Ganisey. i2mo. Pi'ice, $1.25 each. Any of the above Books sent postpaid upon receipt of price by THE SAALFIELD PDBLISBIKG COMPAHY, AKRON, OHIO. THE FAMOUS OTIS BOOKS FOE BOYS James Otis, the Popular Juvenile Writer, needs no introt'.'Mition to the hoys of to-da/y< TELEGRAPH TOM'S VENTURE A highly entertaining story of a boy who assisted a United States offi- cer of the law in working up a famous case. The narrative is both inter- esting and instructive in that it shows what a bright boy can accomplish when thrown upon his own resources. Throughout an intensely inter- esting and exciting story. 228 pages. MESSENGER NO. 48 Relates the experiences of a faithful messenger boy in a large city, who, in answering a call was the means of ferreting out a band of crimi- nals ',vho tor years had baffled the police and detectives. The story tells of the many dangers and hardships these boys have to undergo ; the impor- tant services they often render by their clever movements ; and how by his fidelity to duty, Messenger Boy No. 48 rose to a most important position of trust and honor. It teaches boys that self-reliance, pluck, and the faithful performance of duties are the real secret of success. 241 pages. DOWN THE SLOPE The hero of this story is a boy, who, in order to assist his mother, works as "breaker" in a coal mine. The book tells how coal miners work : their social condition ; their hardships and privations ; and the older reader will get an excellent idea of the causes of labor troubles in this industry, and will become more sympathetic toward this qlass of people. The young readers will find in this book a high ideal of a boy's devotion to his mother, and will learn how mf.nly courage and a brave heart will overcome great difficulties, and lead to success and honor. 273 pages. TEDDY A captivating story of how Teddy, a village boy, helped to raise the mortgage on his mother's home, and the means he took for doing so. The obstacles his crabbed uncle placed in his way ; his connection with the fakirs at the county fair ; his successful cane and knife board ; his queer lot of friends and how they aided him ; and how he finally outwitted Ms enemies, are all set forth so clearly and attractively in this volume that we forget that the hero is not a real boy, and his trials and successes real occurrences. The characters are taken from life, Mr. Otis himself acting as " fakir " in order to become thoroughly acquainted with the sur- roundings. " Teddy " is sure to win a warm place in the hearts of all boy readers. 293 pages. All of the above are bound in cloth, have special cover designs in twr colors, with titles stamped in gold ; illustrated ; i2mo. Price, 75c. each. Any of the above Books sent postpaid upon receipt of price by THE SMLFIELD POBIISOING "COIPASY, 4KR0H, OHIO. YOTJNG PEOPLE'S LIBRARY A series of ten volumes, selected from the best works of the most popular authors. Bound in cloth with artistic cover designs stamped in Ihree colors. No two alike. i2mo. Price, 50c. each. Titles ; THE STORY OF ELECTEICITY FOE AMATEUES AND STUDENTS By James W. Steele. The greatest facts of the present civilization set fo'yi in a clear manner. Many illustrations and diagrams. THE AET OF GOOD HANNEES By Shirley Dare. Io. Any of tke above Books sent postpaid upon receipt of price by THE SAALFIELD PUBLISHING COMPANY, AKRON, OHIO. NAPOLEON, THE WOELD'S GREATEST HERO NAPOLEON, LOVER AND HUSBAND By Frederic Masson, translated by J. M. Howell. If there is any figure in the world's history that the present age might suppose that it knew, Napoleon Bonaparte would be taken as preeminently the best known; and yet, the real Napoleon, the Lover and Husband, has been fairly left untouched until to-day. Frederic Masson reveals the lover side of Napoleon in the most fascinating manner, and shows that his greatest enterprises have been to a grave extent influenced or modified by femi- nine associations. Polished buckram ; gold side and back stamps ; gilt top ; 320 pages ; printed on fine paper. Price, $1.25, NAPOLEON'S MILITARY CAREER By Montgomery B. Gibbs. A gossipy, anecdotal account of Napoleon as his marshals and generals knew him on the battlefield and around the camp-fire. Reveals something new on every page concerning this son of a poor Corsican gentleman who "played in the world the parts of Alex- ander, Hannibal, Csesar, and Charlemagne." "The illustrations beginning with the famous ' snufF-box * portrait are capital, and the book is a dignified adjunct to modern study or a redoubt- able giant." — Chicago Herald. Crown 8vo., with 32 full-page illustrations. Nearly 600 pages. "Half green leather, gilt top and back ; English laid paper, uncut edges. Price, $1.95. NAPOLEON FROM CORSICA TO ST. HELENA By John I<. Stoddard. A pictorial work illustrating the remarkable career of the most famous military genius the world has ever known. It contains pictures of all of Napoleon's marshals and generals, his relatives, the famous places where Napoleon lived as Emperor, and the monuments erected to perpetuate his brilliant achievements on the battlefields of Europe. The pictures in themselves constitute a priceless collection, and the descriptions by John I^. Stoddard a truthful history of the great hero. De I^uxe edition, bound in cloth, gilt edges, 20 full-page colored plates prepared expressly in France, 11x14 inches. Price, $4.00, Plain edition, bound in green linen with Napoleonic coat-of-arms in silver embossed on cover. Price, $9.00. RECOLLECTIONS OF THE PRIVATE LIFE OF NAPOLEON By Constant. Premier Valet de Chambre ; translated by Walter Clark. Three superb volumes, cloth, handsomely stamped in gold. Although first pubhshed in 1830, it has just recently been translated into English. Notes have been added by the translator, greatly enhancing the interest of the original work of Constant. 1 This man has been studied as a sol- dier, a statesman, an organizer, and a politician, but, although he was unde- niably great in all, men will always seek to know something about Napoleon as a man. These volumes will supply the desired information, for they are written by one who joined him in 1800, and w^as with him constantly until he laid down the sceptre fourteen years later. Price, $3*75' Any of the above Books sent postpaid upon receipt of price by THE S&ALFIBLD PUBLISHING COMPiNT, AKROH, OHIO Napoleon's Foibles, Peculiarities, Vices, Kindness of Heart, Vast Intellect, Knowledge of Men, Extraordinary Energy, and Public Spirit are depicted without reserve. KINGS OF THE PLATFORM and puLPIT By ELI PERKINS (Melville D. Landon) WHO has delivered thousands of humorous and philosophical lectures throughout the United States, and who numbers among his friends the most distinguished authors of our country. In « KINGS OF THE PI,ATFORM AND PUI,PIT » you will find biogra- phies, reminiscences, and lectures of our most popular humorists, divines, authors, journalists, evangelists, and orators of to-day. More comical anecdotes, queer epigrams, touching incidents, pathetic stories, merry wit, and sound advice is crowded into this one volume than the ordinary person will meet with in a lifetime. Aa only the best writ- ings have been selected, the book is a true index of the wondrous wealth of knowledge and humor manifested by prominent literary men of America, Some of the Contributors to "KINGS OF THE PLATFORM AND PULPIT:" David Harum, Artemus Ward, Josh Billings, Henry Ward Beecher, John B. Gough, George W. Peck, Robert J. Burdette, Bill Nye, Robert G. Ingersoll, Chauncey M. Dbpew, Dwight I,. Moody, Mrs. Partington, T. deWitt Talmage, Sam Jones, C. H. Spurgeon, Wendell Phillips, Archdeacon Farrar, Robert Collyer, Etc., etc., etc., etc. Many who have not the leisure or opportunity to hear our learned orators, humorists, etc., will find in this book, « KINGS OF THE PLAT- FORM AND PULPIT » a treasure indeed. No matter how far removed from the metropolis, you can bring into your home, through this book, the ennobling influences of the best, the grandest, the most successful men of the day. Hear what is said of it : PRES. WILLIAM McKINLBY : « I have read < Kings of the Platform and Pulpit ' with delight. It is full of amusement and instruction. I esteem it a valuable addition to my library." GROVER CLEVELAND ; '< I have put it in my library and read it with pleasure." T. deWitt Talmage : « The authors of ' Kings of the Platform and Pulpit > are the apostles of American wit and wisdom, and have a mission that they are grandly fulfilling." Chauncey M. Depew : « ' Kings of the Platform and Pulpit ' is a wonder- ful book. It is a whole library ; and people who cannot hear the great lectures can now read them just as delivered. '> John Wanamaker: « It is a valuable and entertaining book." A large, octevo volume, Sxio^, with nearly six hundred pages; printed on calendered paper; many full-page illustrations, and numerous half-tone portraits of the distinguished contributors ; bound as follows : Large Edition, with Marginal Drawings,— Small Edition,— Cloth, title In gold, $2.75 Cloth, title In gold, $1.50 Half Morocco, " " 3.50 Half Morocco " " 2.00 Pull Morocco, " gilt edges, s-oo Full Morocco, " gilt edges, 2.50 Seni all charges prepaid upon receipt of price THE SAALFIELD PUBLISHING CO., Akron, 0. CHILDREN'S BIBLE STORIES By Josephine Pollard, one of the most charming and successful writers of children's books, whose songs are used in all our Sunday Schools. Titles: GOD MADE THE WOELD SUTH. A BIBLE HEROINE THE GOOD SAMARITAN THE BOYHOOD OF JESUS THE STORY OF JESUS TOLD IN PICTURES A series of five volumes comprising the sweet stories of God's Word told in simple language so the little ones themselves can read them and learn to prize them as the best of all books. They combine entertainment and moral instruction in the most fascinating manner, and will cultivate the child's taste for that which is beautiful and ennobling. To the young reader they make the Bible seem like a new book. Kach volume is com- plete ; is illustrated with scores of magnificent engravings ; is printed on fine paper in large clear type, having words of more than one syllable divided so they may be easily pronounced by children ; bound in cloth with embletnatic cover designs, attractively stamped in three bright colors- Price, 75c. each. YOUNG PEOPLE'S BIBLE STORIES By Josephine Pollaro. Titles: HISTORY OF THE OLD TESTAMENT HISTOEY OF THE NEW TESTAMENT BIBLE STORIES FOR CHILDREN SWEET STORY OF GOD A series of four volumes containing historic incidents from the Bible, They make a continuou-^ record of the Old and New Dispensations, omit- ting all that is too abstract for young readers. The boys and girls reading these volumes will not only obtain the religious truths they need, but wiU slso unconsciously derive invaluable lessons in the simplicity and power of their English mother-tongue. All are works of untold interest, and will prove a powerful influence for good in every home. Each volume contains a colored frontispiece, is profusely illustrated, printed in large, clear type on super-calendered paper, bound in cloth, with special cover designs in three brilliant colors, titles in gold. Price, $1.25 each. Any of the above Books sent postpaid upon receipt of price by THE SAALFIELD PUBLISHING COMPANY, AKRON. OHIO.